I'm someone who thinks about food 24h/day!... And this blog is just for fun, I consider myself a recipe tester more than a cook. Here you'll find my favorite vegan and vegetarian recipes. I am sure there will be something for you.
FANTASTIC. The best damn Asian recipe I’ve
ever had, no kidding. I had to put this recipe in front of the others in the
row because I just HAD to quickly share that with you.
Let’s face it: everybody LOVES Chinese food,
I’m no exception. When I go out, I swear I am not that picky and I eat what I’m offered – it’s
important to try to relax and have fun with your friends if you’re not deadly
allergic. On the other
hand, at home I can make my choices. What about then a healthier version of all
that deliciousness? There you are J
I ignored the zuchinnis, cooked some
whole-wheat spaghetti as the base (you can use any gluten-free option), and then sautéed the other vegetables as per
If you can’t find coconut aminos, use Tamari.
Sprinkle some delicious curried cashews!
I had a couple of ripe plantains and needed
to use them. I found these bars and brought some action to the kitchen! (I
changed the name because I believe Samoa
Bars are only familiar to people in the US).
These bars are sooo soft, light and
delicious! Except for the organic 85% chocolate on top -- just because I was
lazy to make my own -- the rest is egg-free, flourless, vegan,
My substitutions (check original recipe for
complete list of ingredients):
maple syrup -> Apple
syrup (ran out of maple this week)
(Had to put liquids all together with
plantains to be able to pulse)
coconut butter -> coconut oil (solid)
Simply melted dark chocolate (85 %
cocoa) – NOT VEGAN, but you can follow the original recipe or make my coconut
oil chocolate (I am making a batch now to freeze) to make it so!
I admit choosing store-bought butters most
of the time to spare my poor little blender. I made butter once or twice
pulsing forever and it was just too much effort for not such a smooth
consistency. But this is just me… I like Rapunzel
items, they are widely known in Germany.
Most important thing: choose sugar-free and organic whenever possible.
UPDATE: Made another version with the
original maple syrup and almond butter ingredients to take to same friends and
it was a big hit among “unhealthy” eaters! :P
Best way to have carrots! Also a big hurray to Liquid Smoke, I was
eagerly waiting for for the postman with my Amazon order...
This is nothing compared to the real one, so if you eat meat, just go for
the real deal. Anyway, it’s tasty and useful in many ways – salads, sandwiches
- and I hope it is somehow an inspirational recipe for vegans.
I sliced the carrots with a normal hand peeler, so they were really thin.
I made 3 batches to check optimal baking time. So that’s what I found (I mean I
flip them after the first minutes and bake again for the same time):
- 5 X 5 minutes = not crispy enough
- 6 X 6 minutes = some are crispy, some are not
- 7 X 7 minutes = they burned ;)
Find what best works with your oven, but I found 6X6 more
promising, you must keepo an eye on them. SERVE IMMEDIATELY, they shrink and lose its
crispiness very easily.
I could rename that to “guilt-free pizza”!
Amazing. Used goat cheese (I don’t eat normal parmesan).
-I topped with some basil
leaves. I believe with oregano it would also work well.
-One of the comments below the
recipe gives a nice tip for the part when you need to drain the liquids: “I made a similar recipe recently that called
to roast the veggies first…a great solve for the issue.” I’ll do that next
I made this salad 2 days before I was
leaving for a trip. I had to eat the remaining avocados, I had a few
super ripe limes… These kind of things that couldn’t be stored for too long.
1 can of tuna in water
1 small hass avocado
2 TBS red onion, finely chopped
Himalayan salt, to taste
Freshly-ground black pepper, to taste
1 nori, hand torn
Dehydrated herbs, to taste
Black sesame to garnish
Green leaves, to taste
Make a guacamole with the avocado: mash avocado
with salt, pepper, onion, and the some of the lime juice. Drain the tuna
thoroughly before adding it to another bowl and use a fork to flake it to a
consistency you like. Mix in salt, pepper, nori, herbs and a squirt of lime.
Stir guacamole in.
Add this mix to the salad (green leaves).
Sprinkle black sesame over the top.
Inspired by this wrap recipe from Nom Nom
The most satisfying, filling breakfast
one can have.
2 large eggs, preferably free-range or
2 dollops of ghee
250g brown mushrooms, cleaned and sliced*
2 small shallots, sliced
1 large avocado, ripe chopped into cubes
Himalayan salt and ground pepper, to taste
goat cheese, chopped (to taste)
The amount of mushrooms is a little too much, but I needed to get rid of them.
Heat 1 dollop of ghee over medium heat in a
skillet. Add mushrooms, shallots, and salt. Sauté until fork tender (10-15
minutes), stirring frequently. Turn off heat, pour mix into a bowl and set
Beat eggs well with a fork. Add salt and
pepper to taste. Using the same skillet, put it over low heat until hot, then add
some ghee. When ghee has melted, add eggs. Chop avocados and goat cheese. When
the omelette begins to firm up, but still a little raw on top, add the avocado
and goat cheese. Ease the edges with a spatula, then fold it in half. It will
be ready when it’s golden brown underneath.
1 day before my 2 week vacation and there
was the hugest sweet potato I’ve ever seen in my life hidden in a bowl :P
As I was not willing to make any more
purchases at the supermarket before travelling, this was the fastest way to get
“rid” of it. I've done baked fries before but this recipe called my attention
because it adds coconut flour, which makes sense when you want more crispiness!
I must admit they are still not as crispy
as the fried ones, but they are definitely SUPER DELICIOUS!!!
½ cup cashews
2 tbs melted coconut oil
5 tbs melted cacao butter
2 tbs maple syrup
pinch of Himalayan salt
1 tsp vanilla extract
3 tbs goji
1) Soak cashews for at least 2 hours in water.
2) Discard the water and blend the cashews for about a minute. Add in the remaining ingredients, except the gojis. Blend on for a few more minutes. Stir in the gojis (don’t blend) and pour the mixture out on some wax paper or in silicone molds.
3) Let the chocolate sit in the refrigerator for at least three hours before you eat it or store in the freezer.
Inspired by this recipe from Raw Guru: http://www.rawguru.com/raw-food-recipes/white-chocolate-with-freeze-dried-raspberries-and-raw-vanilla.html.html
AWESOME. I think they’ll also be perfect as
muffins, as the authors suggest (and I used my beloved spiced
beetroot & apple spread instead of molasses).
I have a small heart-shaped waffle maker,
and this recipe yielded A LOT. I ended up with 15 waffles :P Needless to say, I
had them for breakfast, then filled them with something else for lunch and stored
the rest in the fridge for the next day.
TBS fresh lemon juice
3 TBS balsamic vinegar
¾ cup extra virgin olive oil
¼ cup maple syrup
teaspoon Dijon mustard
½ tsp garlic powder
½ teaspoon Himalayan salt
use a closed container to shake the ingredients and it’s done.
Grill halloumi until crispy. Set it aside
When halloumi is cool, chop it the way you
want (I sliced it into sticks) and then put hand-torn lettuce and chopped
avocado in a big bowl. Pour desired amount of dressing and then top with the curried
Lovely gummies, perfect snack! Ops, my husband just said: “perfect for you, I won’t even try this”. I bet it’s just because it’s pink! :P
Since I am in a vegan mood, I decided to adapt it so my vegan friends could also enjoy it!
1 cup fresh raspberries.
1.5 cup full-fat coconut milk
6 Tbsp maple syrup
4 Tbsp agar
1 tsp rose
First, pour coconut milk in a pan and
add agar. Mix until agar is fully dissolved. Leave it there for 10 minutes
While agar is soaking, blend raspberries
them pour mixture into a colander or nut milk bag. Collect all the juice
you can pressing the mix. Set juice aside (you’re free to do whatever you
want with the berry pulp).
In a separate mug, mix already in a cup raspberry juice and maple syrup. Set aside.
Heat and bring coconut milk and agar to
a boil, constantly whisking. When it starts boiling, reduce heat, add
raspberry juice with maple syrup and keep whisking for 2 minutes (should
keep boiling over low heat).
After 2 minutes, remove pan from the heat
and add 1 tsp rose water. Whisk it in and pour hot mix into silicon moulds
or any glass of your preference.
Place in the fridge for a couple of
hours until set.
Remove from the fridge and cut them
into whatever shape you want!
Agar has one super
convenient advantage over the traditional gelatin: it doesn’t melt at
room temperature, so this treat can be carried all around without the need of a
TIP: I would not use nut
milks, such as almond milk. They are not fat enough and they curdle when
heated. Coconut milk works best.
Process this until smooth: basil, parsley, sun-dried
tomatoes (and oil), pine nuts, lupin flour, onion, Nutritional Yeast, garlic,
cayenne, egg and salt.
Pour mix into a big bowl, add quinoa and roll
balls. Put them on a greased
pan or parchment paper.Drizzle some olive oil over them and bake in preheated oven at 180°C for
20 min (flipping them after 10 min).
From Cooking Quinoa Recipe: http://www.cookingquinoa.net/spicy-red-quinoa-pesto-bites/
Since my blogger friend Jaqueline warned me, I've started reading researches about
the dangerous amount of arsenic in rice (it's happening all over the world, and brown rice
showing the highest levels of contamination). Therefore, I've been at least trying to diversify and look for some
This plantain rice was simply amazing. I would highly recommend using a very
green plantain so that it doesn't "stick" to much or mask other
flavors due to its ripeness.
I totally enjoyed this nutritious and colorful dish.