Laura Arteaga

2 weeks ago | sixhungryfeet.com | Laura Arteaga

Preheat the oven to 400F (200C)If you’re making the pesto from scratch, you’ll need to add all the pesto ingredients in a blender jug or food processor and blend until you have a smooth pesto sauce. You can follow our Vegan Pesto recipe. If you're using frozen puff pastry, you'll need to completely thaw the pastry before using it. Roll out the puff pastry and fold the edges to create a crust.

3 weeks ago | sixhungryfeet.com | Laura Arteaga

Leave the glass noodles soaking in warm water until soft. Make sure not to soak them for too long, as you want them nice and chewy. Depending on the temperature of the water (I used boiling hot water), this may take a shorter or longer time. 3,5 oz glass noodlesDrain the water and rinse with cold water. Leave aside. Cut the tofu into strips and place them in a shallow tray to marinate. Add the soy sauce and the five-spice powder and let it marinate for a few minutes.

2 months ago | sixhungryfeet.com | Laura Arteaga

Spring is here, and I love all the seasonal ingredients that it brings. This time of the year is the perfect time to start eating more colorful. After a long winter, I feel like celebrating the arrival of this season with vegan spring soups filled with fresh vegetables that will brighten up your day. If you're like me and have a little garden, spring is such an exciting time of the year for us, right?

2 months ago | sixhungryfeet.com | Laura Arteaga

Preheat the air fryer or oven to 400°F (200°C). Chop the zucchini and onion into large chunks. Drizzle with olive oil and place in the air fryer basket or on a baking sheet. Cook for 15 minutes or until tender and lightly caramelized. Meanwhile, in a medium saucepan, heat the vegetable stock and add the frozen peas. Simmer for 2-3 minutes, then remove from heat and set aside. Once the zucchini and onion are cooked, transfer them to a blender.

Feb 5, 2025 | sixhungryfeet.com | Laura Arteaga

Cut the cauliflower into bite-sized florets. 1 medium cauliflowerThen, mix the rice flour, chickpea flour, salt, and water in a bowl. One by one, start coating your cauliflower florets in the wet mixture. ½ cup rice flour, ½ cup chickpea flour, ¼ teaspoon salt, 1 cup waterThen, transfer the cauliflower florets to the breadcrumbs bowl and coat with breadcrumbs until fully covered.