Hope you had a lovely weekend, guys! Mine was great. Santorini is breathtaking indeed, although a bit too touristy for my taste. Watching the famous Oia sunset surrounded by hundreds of others who never seem to tire of pouting to their selfie sticks is suddenly not as romantic as you might have first imagined.
The natural beauty of this unique island is still worth seeing and we enjoyed taking a break from the everyday. The weather was stunning too so all in all it was a great birthday weekend. Finding vegan food wasn’t that easy though so I’m happy to be able to make my own meals again. One of the things I’ve been making a lot of lately, is a version of this simple kale and sweet potato hash flavoured with shiro miso and a bunch of aromatics: spring onions, ginger, garlic and chilli. It’s easy to make, filling and healthy too. It has a nice mesh of flavours and textures. It’s perfect to take to work the next day too as the flavours develop with time. It’s also quite adaptable. If you cannot get hold of sweet potatoes, feel free to use a pumpkin (my favourite butternut squash would do a great job) or carrots. And kale, which isn’t very easy to get here either, can be replaced with spinach if you wish.
