This made me swipe right...
And better than most first dates
The sun is finally out and I feel like a solar-powered plant who just got plugged in. It’s wild how a bit of vitamin D can make you go from “meh” to “I am unstoppable and maybe even hot?” instantly. And because good weather = good moods, I’ve got a newsletter for you full of recipes that taste like sunshine. Plus, a bit of rambling from me because, well, you know the drill.
Let’s talk algorithms and brain worms
Even though this is a small Substack community (for now), I love writing here. Instagram is my main stomping ground but being reliant on that cursed algorithm is… how do I put this nicely? Harsh. (And that’s me being diplomatic.)
I tell myself not to obsess over numbers, but when a reel tanks, it stings. Yes, I know it’s summertime and engagement is down everywhere because you’re all busy living your lives instead of scrolling. Still, my fragile little content creator heart feels it.
But then I remember: long-term growth. The peaks, the dips, the wonky in-betweens, they all matter. You don’t get the highs without the lows. And as long as I’m growing steadily over time (even if some weeks it feels like watching a plant that might be plastic), I’m doing something right.
The best part? I’m insanely lucky to have this little community of like-minded, supportive, and genuinely kind humans. So here’s me being soppy for a sec: thank you. Truly. For opening these emails, for caring about vegan food, for letting me yell about peaches and tofu in your inbox.
Quick reminder about my recipes hub
If you didn’t know (and now you do), I have my very own website where all my recipes live. Over 250+ recipes, with 3+ new ones added every week. Quick weeknight dinners? Got ‘em. Lazy brunches? Yup. “I lift weights and must consume protein or I’ll crumble” meals? Oh yes.
It’s subscription-based (cheaper than your weekly oat cappuccino) and here’s why: content creation ain’t free. Testing recipes, buying groceries, shooting, editing… it all adds up. And while I love a brand deal, relying on them alone is shakier than a newborn deer on ice.
So subscribing? It’s not just recipes. It’s how you help me keep this going, pay my bills, and occasionally treat myself to an overpriced flat white. If you’re already supporting; you’re my favorite person. If you’re not yet, that’s cool too. There’s a free recipe below to try out first.
Now, enough talking. Let’s get into the good stuff.
HOT BOY SUMMER SALAD
(Because hot boys eat salad. Hot girls too. Hot everyone, really.)
Caramelized peaches. Creamy vegan burrata. A herby lemon vinaigrette that smells like a garden after rain. And a cheeky balsamic drizzle for good measure. This is sunshine in a bowl. It’s fresh, sweet, tangy, and crunchy all at once. Basically everything you want from a summer salad.
Serves: 2–3
Time: 20 mins
Ingredients:
Grilled Peaches
4 peaches or nectarines (ripe but firm)
¼ tsp oil, for brushing
¼ tsp salt & pepper
Herbed Lemon Vinaigrette
¼ cup olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup (plus extra for drizzling)
1 tsp lemon zest
¼ cup lemon juice (about 1 lemon)
1 tbsp fresh basil, chopped
½ tbsp fresh dill, chopped
¼ tsp oregano, chopped
2 garlic cloves, minced
Salad & Mix-ins
1 ball vegan burrata (or sub vegan cream cheese if you must)
¼ cup pistachios
⅓ cup cherry tomatoes, halved
6 cups salad greens
1 tbsp balsamic glaze
Instructions:
Slice peaches in half, pit them, and brush the cut side with oil. Sprinkle with salt and pepper.
Heat a grill or pan until hot enough to scare you slightly. Place peaches cut-side down. Do NOT move them. Let them char for 2–3 mins per side. Transfer to a plate and drizzle with maple syrup.
Make the vinaigrette: whisk all ingredients together until it looks like a salad dressing and not an oil slick.
Slice cooled peaches and tomatoes. Tear burrata into glorious creamy chunks.
Layer salad greens on a platter. Top with peaches, tomatoes, burrata, pistachios. Drizzle vinaigrette, balsamic glaze, and a touch more maple if you’re feeling chaotic. Garnish with leftover herbs.
Eat immediately. Feel smug.
COCONUT LENTIL CURRY
If “comfort in a bowl” had a PR team, this would be their mascot. Creamy red lentils simmered in coconut milk and spices, topped with smoky baked shredded tofu, tangy pickled onions and a drizzle of garam masala tahini sauce (because we don’t do boring here).
Miso Eggplant Steaks
Smoky. Sticky. Spicy. These are eggplants for people who “don’t like eggplant.” Charred to perfection and slathered in a miso glaze that caramelizes into sticky bliss. Serve with rice, noodles, or eat straight off the grill like a feral king. No judgment.
That’s it for this week!
If you make any of these recipes, tag me on Instagram or hit reply so I can see your creations. Thanks for being here, for cooking plants with me, and for letting me ramble in your inbox.
Catch you next time. Big love,
Joris