Friday, September 14, 2018

Peanut Butter Chocolate Chip Cookie Dough

First time using PB2 I bought off Amazon (for the peanut flour). LOVED IT. I had it for breakfast and must say it can kill all your cravings for sweets and will additionally keep you satisfied until lunch.


From My Montana Kitchen
Recipe: http://mymontanakitchen.com/2016/05/26/peanut-butter-chocolate-chip-cookie-dough-thm-s-gluten-free-sugar-free-dairy-free-low-carb/

Friday, August 24, 2018

Meat Lovers Seitan Meatloaf

I'm no meat lover, but this seitan recipe is simply awesome! I thought about trying this as an option in sandwiches like if it were a burger. Works perfectly.








VERY IMPORTANT: don't forget to line your loaf pan with foil, and then with parchment paper. If you fail to do that, the seitan is going to stick to the pan (I used a 18X cm, don't go for bigger ones because it will turn too flat, the meat doesn't rise).


Personal twist: Since I was breastfeeding at the time I baked this, I decided to make a few changes (I was avoiding onion, garlic and hot spices):

- 1 TBS garlic powder > 1 TBS Assafaetida
- 1 TBS onion powder > 1 TBS Assafaetida
- 1/2 tsp  Chile Garlic Paste > 1/2 tsp mild curry sauce


From Brand New Vegan
Recipe: http://www.brandnewvegan.com/recipes/seitan-meatloaf

Monday, July 16, 2018

Tuesday, July 10, 2018

Vegan Obatzda

This cheesy spread is traditionally served in Bavaria. I’ve never had the original one, but was obsessed by this vegan version! Delish!

Ingredients:

80g cashews
70g red onion
1 TBS olive oil
200g smoked tofu
100g margarine
10–12g rolled oats
1 tsp sweet paprika powder
½ tsp hot paprika powder (optional, can be too hot for some people)
½ tsp marjoram
1 pinch of salt
Freshly ground black pepper
Good pinch of ground caraway
2 TBS apple vinegar
1 bunch chives

Directions: 

1. Soak cashews overnight or at least for 6 hours in water to soften them. Discard water and rinse the cashews. Set aside.

2. Cut a few onion rings and save them for garnishing. Chop the rest into small cubes. Heat oil in a skillet over medium heat and add the chopped onion and cook them until lightly brown. Set aside.

3. Using a mixer or food processor, blend the tofu, soaked-softened cashews, margarine, oats, both paprika powder, salt, ground pepper, caraway and vinegar until pureed.

4. Chop chives and add half of to the blended mix. The rest save to garnish together with the previously cut onion rings.

Tip: serve with some vegan salt sticks or pretzels.

From Schrot & Korn
Original recipe (in German): http://schrotundkorn.de/rezepte/lesen/obatzda-vegan.html

Friday, March 23, 2018

Vegan Chocolate Cheesecake

I have very seldom silk tofu at home because I'd never really given it a chance. Well, after this, I am sure I'll buy more of it tomorrow!



A decadent chocolate-lover's dream dessert that you can top with some cacao nibs for more crunchiness.


From Plant Seeds Today
Recipe: http://www.plantseedstoday.com/see-all-posts/2015/12/12/vegan-chocolate-cheesecake

Friday, March 16, 2018

Barley Water

Drinking barley water is a way to increase your milk supply when you're breastfeeding. It's so easy to make!!! During my baby's first months I made this recipe a couple of times when I didn't have alcohol-free beer around (also recommended by my midwife).

Note: It's not gluten-free!

From Happy Juicer
Recipe: https://www.happyjuicer.com/make-barley-water.aspx