Sunday, January 27, 2019

Creamy Plantain Veggie Pasta

It was amazing. I could not believe how umami such a combination of ripe banana and chili could bring. New favorite in this home.

I am ashamed to admit I was not giving too many credits to this recipe at first. In a way I just wanted to get rid of a very ripe plantain I had and this dish crossed my path (or screen).

You can use the sauce over normal pasta, I used slighly sautéed zucchinis, carrots and a thin slices of red pepper with the sauce. Go easy with the chili. I used half of whats asked for and it was hot enough for me.

From Purely Twins

Tuesday, December 18, 2018

Chocolate and Fruit Buckwheat Porridge

This is an easy and versatile breakfast or snack. Buckwheat is gluten-free and very nutritious. I unsuccessfully tried to eat it more often in savoury meals, but somehow it left an unwilling aftertaste in my opinion. Now I think I( managed to include it in my routine: guess for me it works much better when in a sweet recipe like this. So yummy!!!

I just made the buckwheat part exacly like in the recipe link  below and then just topped with (shortly thawed) frozen fruits.

The page with the porridge recipe is not available anymore (, but I found a similar one here (at least available at the moment I was posting this/now):

Monday, November 5, 2018

Vegan Banana & Chocolate Cupcakes

So good to know that bananas
make gorgeous cupcakes... I made
them gluten-free using my all-purpuse G-F flour mix for the spelt flour.

From Trinity's Kitchen

Wednesday, October 24, 2018

Sunday, October 14, 2018

Fluffy Vegan Apple Cider Donuts with Powdered Cinnamon Sugar

They turned out great!! Very light and fluffy.

You can cut on calories and ignore the powdered sugar, but really... I don't care ;) I don't use turbinado, so I just powdered it with a mix of coconut sugar and cinnamon.

From Well and Full

Thursday, October 4, 2018

Baked Tofu Balls

Found a tofu around that needed to be cooked before getting too old. These balls are delicious served as a side dish or used as "fake" meatballs over spaghetti and sauce. 


1 cup firm/extra firm tofu (150g), mashed with a fork
2 TBS onions, chopped
1-2 cloves of garlic, roasted or cooked until golden (not raw)
1 small carrot, grated
3 TBS fresh parsley, chopped
2 heaping TBS rice flour
1 dessert spoon (or to taste) olives or capers, chopped (optional)
1 TBS olive oil
Salt and pepper, to taste
Ground flax seeds/Flax meal to coat


Pre-heat oven to 200°C. Process the tofu, onion and garlic until well blended into a rough dough. 

Transfer the mix to a bowl. Add the carrot, salt, pepper and olive oil. Mix. Then add the rice flour and, if used, the olives or capers. 

Roll into small balls and run them over the ground flax seeds to coat. Bake for ca. 15 minutes.