Whimsical Recipes in Spring 🌷 Pink Pasta Roses & Hummus-Avocado Plate
- Indoora
- 8 hours ago
- 3 min read
Disclaimer: This post contains some affiliate links, which means I may earn a small commission at no extra cost to you if you choose to use them. Thank you for supporting my work.
In this blog post
A note about whimsy
Recipes from the video
What I am wearing in the video
Hello, dear friends,
Thank you for being here!
🌷 A note about whimsy
I’ve been noticing the word whimsy everywhere: in fashion, interiors, hobbies, and lifestyle.
I love the concept, because beneath the aesthetics I think there is something very human in it: a desire for joy, softness, imagination and a more enchanted everyday life. However, I’ve also felt uneasy seeing how often this idea gets tied to overconsumption and buying a “whimsical life” through fast decor from places like Temu and similar marketplaces. I wanted to explore a different idea instead: whimsy as a feeling, a way of noticing, creating and approaching life, not something we have to purchase.
That thought became the seed for this video, which begins with a playful little cinematic intro inspired by Wes Anderson's films and some elements of movie trailers like Enola Holmes, before moving into relaxing cooking ASMR.
Whimsical Recipes
One of my favourite ways to add whimsy to everyday life is through food.
Shaping pasta into roses.
Adding flowers to simple lunches.
Turning it pink just because it delights you.
🌷 Whimsical Recipes from the video
Pink Rose Pasta with Green Peas Sauce
I found this recipe on Pinterest and fell in love!
The creator is Joyful Home Cooking, and their version is (unlike mine) perfect!
How to make vegan homemade pasta
Hummus-Avocado Plate
A simple savoury plate made whimsical with edible flowers and playful presentation.
Ingredients
1 can chickpeas/garbanzo beans (about 15 oz / 420 g), drained and rinsed
2–4 tbsp water
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 garlic clove, minced
½ tsp salt
To garnish
½ ripe avocado, sliced
Edible flowers
Seeds of choice
Fresh basil sprig
Method
In the video, I made the hummus with a mortar and pestle, which felt wonderfully tactile and in the spirit of slow, analogue pleasures, but in daily life, I usually use a food processor for ease.
Mash or blend the chickpeas with olive oil, lemon juice, garlic, salt and enough water to reach a creamy texture.
Spread onto a plate with the back of a spoon, arrange avocado slices on top, and finish with seeds, edible flowers and a small basil sprig.
Serve with bread, crackers or as part of a spring lunch board.
Pink Vanilla Pudding
Ingredients
2 cups vanilla-flavoured plant milk (about 480 ml)
½ cup cornstarch (about 60 g)
1 tbsp sugar (optional, if using unsweetened milk)
3 tbsp shredded coconut
1–2 tsp beetroot powder (adjust for desired pink colour)
Method
Whisk all ingredients together in a saucepan until smooth.
Cook over medium heat, stirring constantly until the pudding thickens into a custard.
Pour into little bowls or teacups and chill, or enjoy warm.
I love topping it with extra coconut, berries, mint leaves or a few edible petals.
🌷 What I am wearing in the video
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Thank you for supporting my work.
See you in the comments section of the video!
With love,
Indoora