Creamy dreamy mushroom pasta

Hello Darlings!

Here comes another quick and easy recipe because those are my favorites. Whether you are into mushrooms or not, most likely you will love this dish. I am so sure about that because I used to hate mushrooms for decades, yet this pasta and my mushroom risotto have became staples in my diet.

Pasta in general is one of my go-to meals, so you can expect to see many accompanying sauce recipes on this blog. Let’s begin with this creamy mushroom spaghetti that is perfect for a weeknight when you get home and just want to make something quick but fresh.

plant-based mushroom cream sauce with pasta

Now let’s see the ingredients!

  • 1 medium-sized onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil or water
  • 450 gr agaricus mushrooms (or similar)
  • 100 gr soaked cashews (soak for 1 hour)
  • 1 cup of clean water (2.5 dl)
  • Optional: 0.5 cup of oat cooking cream (1.25 dl, I used The Bridge)
  • 200 gr pasta (I used spinach spaghetti)
  • Optional: handful of spinach
  • 0.5 teaspoon of rosemary powder
  • 0.5 teaspoon marjaram powder
  • 0.5 teaspoon of coriander powder
  • 0.25 teaspoon of nutmeg
  • 0.25 teaspoon of cayenne (or more if you can handle it)
  • 0.25 teaspoon of chilli powder (or more if you can handle it)
  • Salt to taste (0.5-1 teaspoon)


  • Finely slice and sautee onion and garlic in a little olive oil or water until it becomes soft (5-10 minutes).
  • Finely slice the mushrooms and add them to the onions. Sautee the mixture further until the mushrooms soften, shrink and release their juices. This should take a few minutes.
  • While your onions/mushrooms are frying, drain the soaked cashews and blend them with 1 cup of water till smooth. Add this liquid to the mixture.
  • At this point you can also add 0.5 cup oat cooking cream – I recommend this for extra creaminess.
  • Lastly add all the spices and let the sauce simmer for a 2-3 minutes.
  • If you want to add some fresh spinach leafs for more nutrients, now is the time to mix them in.
  • While working on the sauce boil some water in another pot and cook your pasta in it. I used a handmade spinach spaghetti which took only 5 minutes to cook.


You can always replace the powdered spices with the fresh herbs, or just throw in some extra fresh herbs. I believe that rosemary and mushrooms make a divine combination.



[This recipe makes 4 small or 2 big portions.]

Easy peasy green pea soup with a hint of mint

Hello Darlings!

It’s been cold and snowy where I live, so I am still having my creamy soup phase. How today’s lunch idea started was I had some leftover mint leaves that I wanted to use (zero waste, baby), then I remembered that I also had some frozen green peas, so I decided to make this beautiful green soup.

It’s a very easy dish that you can prepare in 15 minutes or less, so perfect for those days when you are busy or just can’t be bothered.

plant-based creamy minty green pea soup

Now let’s see the ingredients!

  • 1 medium-sized onion
  • 2 tablespoons of olive oil or water
  • 3 cups of vegetable broth (I used Rapunzel cubes)
  • 400 grams of frozen or canned green peas
  • A handful of fresh parsley chopped (~15 gr)
  • A handful of fresh mint leaves chopped (~15 gr)
  • A pinch of white pepper
  • A pinch of nutmeg
  • Salt to taste
  • Topping of your choice (I used mushrooms today)


  • Finely slice and sautee onion in a little olive oil or water until it becomes soft (5-10 minutes).
  • Add 3 cups of vegetable broth to the onion and bring to boil.
  • Add the frozen green peas, reduce heat and simmer for a few minutes until peas get warm.
  • Add the finely chopped parsley, mint, pepper, nutmeg and optionally salt.
  • Remove from heat and blend till everything is smooth.


I added some sauteed mushrooms on top for an additional vitamin D boost, which we all need in these dark days.
Note: not every type of mushroom is rich in vitamin D, check the packaging.

Yumm! 😊

[This recipe makes 4 small (entry) or 2 big (main dish) portions.]

Why I became vegan

Like most children I have always loved animals ever since I can remember.
In fact, everyone I knew claimed to love animals, yet we all ate them, wore them and used them for our entertainment. The paradoxicality of this did not occur to me for many years.

When I was a child the Internet was just becoming a thing, so my main source of information was television and the people (society) around me, and so I entered the world of delusion and almost allowed it to desensitize me. But despite all the conditioning I had this disturbing feeling whenever it came to meat. They could not make me go inside the butcher’s shop and there was a period when I refused to eat meat.

Somehow I got back to ‘normal’ but there were some traumatic experiences which further shaped my perspective, for example I bonded with some chicken and rabbits in my grandparents vacation house and felt terrible when they got cooked.

All these experiences have been accumulating for years until one day in January 2013 when I bought a bag of cheap chicken legs as they were on sale and I was going to cook them, but as I started to cut the flesh off the bones a feeling of horror and disgust came over me. I threw it all in the garbage and never ate meat again. It is very hard to describe that feeling, I guess it was some sort of awakening, almost like being unplugged from the matrix. I suddenly saw things as they really were.

So first I was a vegetarian for some years but meanwhile I started to learn more about the egg and dairy industry as well as other faces of animal cruelty, millions of animals being kept in horrible conditions, abused, beaten and finally killed to maintain a food industry that makes us sick and that converts to very little in calories compared to quantity of resources it requires, not to mention the devastating environmental effects.

We kill about 200 million animals every day and about a year, which means every 1.5 years we kill more animals than people have lived in the entire 200.000 years of humanity (source: Kurzgesagt).
These numbers are hard to grasp and very painful to acknowledge. Understanding the system of exploitation built around me made me transition from vegetarianism to veganism. In my opinion the way we live today is not sustainable nor moral and we really need to change our ways if we want to survive and live in harmony on this planet.

So to sum up, I became vegan for ethical reasons, but I consider the other aspects of veganism equally important, so I will be writing separate posts about the health benefits and positive environmental impacts of this life style.

Lastly I would like to mention that educating myself on the topic has also contributed to the expansion of my consciousness. I have reconnected with my humanism, my compassion and my ability to see the various cells as part of a body. When I look into the eye of any creature I see myself in them, I see all of use as one, recognizing that there is no fundamental difference between man and animals in their ability to feel pleasure and pain, happiness and misery (quote by Darwin).

The Journey Begins

Hello and welcome to my virtual home!

My name is Annette, I’m a hungry Hungarian (ha-ha) / animal lover / yogini / hobby chef / art lover.

I have been experimenting with the plant-based diet for almost 6 years and as I got so many questions along the way, I decided to share my journey with my vegan and non-vegan friends. All eaters are welcome here!

My purpose with this blog is to show the world that it is possible to thrive on a vegan diet as well as to touch upon other aspects of animal and human liberation, since both of these topics are very close to my heart.

In the Mind-Body-Spirit section I will also be sharing my thoughts on various subjects including self improvement, spiritual awakening, minimalism and sustainability. 

I hope my blog will inspire you!

Let’s grow together, join the Broccoli Lobby!