Vegan Pepperoni Pizza

I loved the idea of having a spicy zucchini as a sub for the pepperoni. You could, of course, use some seitan/tofu sausage sub for that, but I thought it would be worth a try. I even let the zucchini marinate for 2 days, so it would really have a strong taste. Good decision.

For the crust, I used this one: http://www.shelikesfood.com/1/post/2015/05/the-best-easiest-gluten-free-pizza-crust.html

For the vegan cheese, I used this one: http://barbarelismus.blogspot.de/2015/09/vegan-cassava-cheese.html

From Contentedness Cooking
Recipe: http://www.contentednesscooking.com/vegan-pepperoni-pizza/

The Best Vegan Hot Chocolate

It's officially hot chocolate season, I almost forgot! I'll forget coffee for a few days and stay with this.

From Making Thyme for Health
Recipe: http://www.makingthymeforhealth.com/2015/12/04/best-vegan-hot-chocolate/

Fat-free Cornbread

So simple, and it fits to all meals.

I made it gluten-free with a GF flour mix (tapioca and chickpea flour -- and corn, of course). I also used coconut sugar for the sugar. Delicious!

Be aware that, depending on the type of flour you use, results might differ.

From The Daily Dish
Recipe: http://thedailydish.us/bread/happy-herbivores-fat-free-cornbread/

Meltable Cheddar

This recipe is from the book Artisan Vegan Cheese, a present for my dear friend Lori from Brazilian blog Veganana.

I'm just in love with this book and can't stop trying those unbeliavable recipes! This cheese tastes AWESOME, and I am 100% sure even non-vegans will love it.

For obvious copyright reasons I will not disclose the recipe here. If you’re vegan or crazy for healthy “cheese”, you’re not gonna regret buying this book: Artisan Vegan Cheese by Miyoko Schinner.

CULTURING THE CHEESE
FOR 2 DAYS

(NOTE: Used apple pectin for the carrageen, my only change)

Naked Chocolate Cake

I've been so overwhelmed with vegan recipes that I forgot I still had some organic eggs laying around. End of shelf-life was getting closer... Time get rid of them the best way possible! Let's bake a healthy protein-packed CAKE!

Delicious, smooth and simple.

From The Healthy Chef
Recipe: https://www.thehealthychef.com/2012/09/naked-chocolate-cake/

Vegan Sweet Sour Dinner

I’ve been crazily craving for Chinese food and experimenting everything with colorful vegetables.

Ingredients:

3 bell peppers, chopped (different colors, if you want)
1 big onion, chopped
100 g mushrooms, chopped

Sauce:

½ cup vegetable broth
¼ cup rice vinegar
1/3 cup coconut sugar
4 TBS Tamari
2 TBS orange juice
1 tsp orange zest
¼ tsp garlic powder
¼ tsp ginger powder
2 TBS tapioca flour or potato starch
2 TBS water

Directions:

Place all sauce ingredients except flour and water in a medium-sized saucepan and bring to a simmer.
In a separate pan, mix flour and water and then add to sauce. Let it thiken a bit and set aside.
Add mushrooms to a Wok and stir fry in water until softened. Add peppers and onion and continue to stir fry until softened. Add sauce and let it all thicken.

Serve it over rice or with noodles.

Inspired by this recipe: http://www.brandnewvegan.com/recipes/vegan-orange-chicken-with-cauliflower-bites/

One Bowl Vegan Banana Apple Bread

It has been a long time since I've baked some banana bread. I just couldn't resist this one.



For a gluten-free version, I used a GF flour blend (took me more time in the oven). Be aware that baking time and results will vary depending on your subs.

From Vegan Richa
Recipe: http://www.veganricha.com/2015/10/one-bowl-vegan-banana-apple-bread.html

Rosti Pizza

I love pizza... and potatoes :) So, what about a pizza base made only with potatoes?

Ingredients:

Potatoes
Spices, to taste (I used store-bought pizza mix)
1 tsp salt
Tomato
Cheese/Vegan cheese, to taste
Toppings, to taste

Directions: 

1. Preheat oven at 200˚C.
2. Peel the potatoes and grate them, using the large holes of a hand grater. Put the potatoes in a large bowl, add the salt and spices, mix well.
3. Squeeze as much liquid as possible out of potatoes and transfer to a pizza pan.
4. Bake for 30 minutes.
5. Remove from oven, add cheese and toppings. Bake until warm or until cheese is melted.

Gluten/Lactose-free Breaded Eggplant

These rounds are tender inside, crispy outside and have a cheesy twist. I had them as a
side-dish for dinner and also used them to fill a sandwich the following day (although
not so crunchy anymore).

Ingredients: 

1 eggplant
2 eggs, beaten
Breading mix:
2 TBS almond flour
2 TBS tapioca flour
2 TBS Nutritional Yeast
Salt, to taste

NOTE: if you don't care about not being gluten-frree, use panko flour for the almond and tapioca flours.

Directions:

First, rinse eggplant and cut into rounds. Sprinkle with salt and arrange the rounds in a
colander. Let them sit/drain for at least 1 hour (ideally 2); this will remove the bitterness
and excess of water.

Pre-heat oven to 180°C. In a bowl, beat the eggs. In a separate bowl, mix the breading
ingredients.

Take rounds from colander and pat-dry with some paper towel. Dip each slice of
eggplant on both sides in the egg batter and then into the breading mix.

Place breaded rounds of eggplant on a lined baking sheet. Bake for 20 minutes, then flip. Bake for another 20 min.

Raw Snickerdoodle Cookies

DEHYDRATED AND WITH RAW CHOCOLATE

It's time for cookies. Well, it's ALWAYS time for cookies!

Since they're made with shredded coconut, dates, extracts and sprouted flours, there's nothing that wouldn't please your stomach if eaten raw. I added some coconut sugar in the mix because it was not sweet enough for my taste, but that's the good thinks when making raw things: you should taste the dough and decide for yourself.

Original recipe doesn't do that, but I dehydrated half the batch for aprox. 4 hours at 48°C, flipping them half way.

THE RAW COOKIES

From Fragrant Vanilla Cake
Recipe: http://www.fragrantvanilla.com/raw-snickerdoodle-cookie-dough-ice-cream-with-caramel-swirl/

Aloo Bharta, Indian Mashed Potatoes

If you think mashed potatoes are dull, you gotta try this recipe to change your mind.

From Vegan Richa
Recipe: http://www.veganricha.com/2015/08/aloo-bharta-indian-mashed-potatoes.html

No-Bake Pumpkin Rum Cake

That’s so delicious… And nutritious!!!

Important:

1) You first have to decide if you want a 6-layer double cake or a 3-layer normal cake. If 6, you need 2 small cake pans. I did the "lazy" version (my favorite haha) which is making a 3-layer cake and then cutting it in half, overlaying manually. Since I don't need to impress anyone, it was pretty much fine!

2) It is a soft cake, so I believe if you're not gonna eat the whole thing immediately with your family, keep a little piece in the fridge for you and freeze the rest in separate slices.

Base:

2 cups any nut flour (or sprouted buckwheat or gluten-free oat flour)
1 3/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
18 medjool dates, pitted and softened (let them sit in hot water for 30 minutes to soften)
1 cup pumpkin puree

Directions:

Process first the dates and them mix in all the other ingredients until you have a dough. Press dough into a lined cake pan. Put in the fridge.

Chocolate Rum Frosting:

3/4 cup maple agave/honey
1 1/2 TBS coconut oil, liquified
3/4 cup raw cocoa powder
1/4 tsp sea salt
1 TBS pure vanilla extract
1 tsp rum extract

Directions:

Combine all ingredients in a bowl and whisk together until smooth. Pick base from the fridge and spread it over it. Put in back in the fridge to set.

Caramel:

20 medjool dates, pitted
2 TBS almond butter (or any nut butter)
1/4 cup maple/agave/honey
1/2 tsp sea salt
2 TBS coconut oil
2 tsp pure vanilla extract
1/4 cup water

Directions:

Combine all ingredients in the food processor and process until smooth, adding a little more water if too thick. Pick cake from the fridge and spread it over the filling layer. Put in back in the fridge to set for 15 minutes.
Topping:
Whole pecans for topping

Directions:

Top cake with pecans. Keeps in the fridge for a couple of days.

Inspired by this recipe here: http://www.fragrantvanilla.com/raw-pumpkin-turtle-cake/

Mexican Sweet Potatoes with 5 Minute Mexican Tahini Sauce

I had totally forgotten about sweet potatoes; how delicious they are! This sauce is also out of this world, I ate it leftovers oven-baked fries the day after.






From The Vegan 8
Recipe: http://thevegan8.com/2014/05/02/mexican-tahini-sweet-potatoes/

Lime Mousse

A very mild mousse for when you need a quick fix.

From Dr.Esselstyn’s
Recipe: http://www.dresselstyn.com/site/sample-recipes-from-prevent-reverse/

Easiest Gluten Free Pizza Crust

Sometimes you just want some quick fix for a pizza, specially when you have leftovers around and don't know what to do with them. Pizza is ALWAYS the answer.

This one requires no yeast and you just have to choose the flour of your choice, gluten-free or not. It's also great because there's no pre-baking the crust, it all goes into the oven at the same time and in ca. 12 minutes you have your dinner.

Mine has: olives, red onions, tomato paste, mushrooms and vegan cheese.

From Contentedness Cooking
Recipe: http://www.contentednesscooking.com/vegan-pepperoni-pizza/