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. 

Sunday, September 23, 2018

Korean spicy mixed noodles (Bibim guksu)

I just found the best way to use kimchi. I've never could've imagine such deliciousness. There's some sweet taste among all the other flavors with an additional touch from toasted sesame.

This Korean dish is typically mixed in a sweet and sour sauce along with kimchi and a few sliced vegetables. It's very easy to make since all you have to do is chop and mix.


1. You can use any gluten-free noodles for a GF version and make your homemade kimchi.

2. For the gochujang, you can also use any sweet chilli sauce. I used the mix below I adapted from somewhere online.

3. BE CAREFUL: it's very spicy!!! I would recommend mixing just a small amount to your noodles and then add more to taste in small increments.

A sub for the Gochujang, in case you don't have it:

1 tablespoon miso
1 tablespoons red curry paste
1 teaspoon coconut sugar
1/4 tsp garlic powder
1 teaspoon coconut aminos (soy sauce/tamari would do)
1 teaspoon rice vinegar
1 teaspoon sesame seed oil
water as needed

In a small bowl, mix all ingredients and let sit for at least one hour. Then, refrigerate until use.

From Two Red Bowls

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

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

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!


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


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):