Laura Arteaga - Profile and Journalist Details
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Laura Arteaga
Verified
Author, Six Hungry Feet
Palma
Beats
Biography
Meet Laura, the recipe developer and writer of Six Hungry Feet. She is a mum of two busy bees. She graduated in economics back in 2013 and worked as an economic controller for many years. She is now a full-time blogger and studying to become a certified Vegan Nutritionist. Laura loves traveling, cooking, spending time with family and friends, and has a real passion for Asian food.
Health Vegan RecipesFood
Others not in covered section.
Content
By Laura Arteaga| Six Hungry Feet@ 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?
By Laura Arteaga| Six Hungry Feet@ 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.
By Laura Arteaga| Six Hungry Feet@ 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.
Company Info
Six Hungry Feet
Palma, Balearic Islands, Spain