May 18th 2017

Beyond excited to share with you today some photos taken at the launch of my cookbook VEGAN. last week! At the launch, which was a seated snack tasting, at a long set table styled by yours truly, I served mulberry bonbons, mini pita pizza, beetroot quiche with rosemary blooms, raw spring curry with chickpea crackers and mango custard with black sesame and verveine. To enjoy the full experience of this VEGAN. launch feel free to check out the launch video. All of the basic recipes I served can be found in VEGAN. They are easy to make but packed with flavour.  I’ve added a few additional images to show you some of the other recipes the book holds. There’s this incredible beluga lentil salad, perfect for a warm spring or summer afternoon and my favourite velvetty millet apricot porridge that will have you start your day with nourishment and delight. This is a mere introduction into the world of VEGAN. A culinary experience filled with ease, joy, attention, sustenance and taste. I love to tag along on your VEGAN. cooking journey so feel free to tag me whenever you create a dish or use #veganbykyra.

Grateful to all who made this projects come to life, and this launch day such a blessing,

Now, let’s cook and share our lovefilled bounty!

Xoxo Kyra.

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Thanks for lending me your beautiful tableware. By Mölle, Annemieke Boots Ceramics, J.C. Herman Ceramics, Serax, Klevering, Dille & Kamille.

Photos, styling and text (c) (copyright) kyra. at kyra’s kitchen.