It’s live. And I’m kinda freaking out

😱

Yay!! After weeks of testing, doubting, uploading, rewriting recipe steps and triple-checking oat milk measurements... my very own recipe hub is finally live!

You now have one place where you can find all my recipes. No more saving reels. No more digging through highlights. No more screenshot folders full of tofu marinade instructions.

Just clean organized high-protein vegan deliciousness. All in one spot.

Honestly? I’ve wanted something like this for a while. The old site was, well… not good. Not just for you but also for me. Because even I have searched “le_cocque banana muffins site:instagram.com” more times than I care to admit. Painful.

So yeah. I made the thing I needed. And I hope it makes your plant-based life just a bit easier (and tastier).

What you’ll find there

→ Every recipe I’ve shared over the years finally in one place
→ Categories like high-protein quick & easy sweet cravings, tofu and more
→ Clean layout. No ads. No popups. No chaos.
→ New recipes posted there first
→ Bonus content and early access for subscribers only

It’s $4.99 per month
That’s it.

Less than your oat flat white and it directly supports my work. This helps me keep doing what I love and hopefully makes your weeknight dinners a whole lot better.

But wait… is everything paid now?

Nope. I’ll still be sharing some recipes for free here on Substack and on Instagram. Always. And ofcourse extra content here on Substack for my paid subscribers (love you)

But the majority of my content (and especially new stuff exclusive recipes behind-the-scenes bits) will live on the site and substack from now on. Think of it like my recipe HQ! Instagram will be mostly used to funnel you to my Substack and website. To be honest, I’m starting to like Substack way more since it feels more in control than Instagram where I’m depended on the algorithm.

But I’m used to free content

Totally get that. I’ve shared free content for years and I’ll still keep doing that. But this new space helps me create better content more consistently, without relying on ads or brand deals I don’t believe in. It’s a way to support the work behind the scenes while getting everything in one clean, easy place. Think of it like buying me a coffee each month that also feeds you.

Now if you have further questions, remarks or anything that’s itching feel free to reach out! I hope you’re as much excited about this as I am.

Next to that, I’ve got 2 recipes for this week that have satisfied me BIGTIME. One is for y’all to enjoy, the second one for paid subscribers. Thanks for sticking around and till next week!

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CRISPY RICE SALAD WITH CHILI OIL

Ingredients:

Crispy rice

• 1 cup cooked rice (leftover works best)

• 2 tablespoons soy sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon chili crisp or chili oil

Spiced chickpeas

• 1 cup canned chickpeas, drained and patted dry

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon smoked or sweet paprika

Salad mix

• 1 cucumber, diced

• 1 ripe mango, diced

• 3 spring onions, sliced

• 1 cup edamame beans (cooked or thawed from frozen)

Tahini chili dressing

• 2 tablespoons tahini

• 1 tablespoon chili oil or chili crisp

• Juice of ½ lemon

• Water, to thin

To serve

• A few leaves of fresh lettuce or salad greens

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Instructions:

1. Preheat oven to 200°C. In a bowl, mix rice with soy sauce, sesame oil, and chili oil. Spread on a baking sheet and bake for 40 minutes, stirring every 10 minutes until crispy.

2. In a pan, sauté chickpeas with cumin, coriander, and paprika until golden and slightly crispy.

3. In a large bowl, combine cucumber, mango, spring onion, and edamame.

4. Whisk together tahini, chili oil, lemon juice, and enough water to make a pourable dressing.

5. Build your bowl with a base of lettuce, then add the crispy rice, spiced chickpeas, and salad mix. Drizzle with dressing and enjoy.

Serves: 2
Time: 45 minutes