Saturday, April 25, 2015

Millet with Vegetables

I made this huge batch to freeze to always have some nutritious REAL food at hand.

So yummy!!!

(Serves 8)

500 g organic millet
2 TBS olive oil to cook (NOT extra-virgin)
2 liters homemade vegetable broth (divided, 1 liter for the millet, another for the whole thing)

Vegetables (chopped):
2 zucchinis
1 big red pepper
1 big orange pepper
½ stalk of leek
1 red onion
Mushrooms, to taste
Salt, to taste
Fresh parsley to garnish.

Heat the oil in a big pan. Add millet and mix, letting it release some flavor. Add 1 liter
of boiling vegetable broth. Cook millet for 10 min. over medium/low heat. Add salt.
Add chopped vegetables and 1 extra liter broth. Add more salt, to taste. Cook for
another 10 minutes.

Drain excessive water and serve warm garnished with parsley. Let it cool before
freezing. You can add then some seitan stripes, organic tofu cubes... whatever.

Thursday, April 23, 2015

Peanut Butter Swirl Cheesecake

Seriously: I just couldn’t sleep until I had this done. I just LOVE peanut butter and this one was simply too irresistible.

Personal notes:

1 – The original recipe is vegan (that’s why I marked it so), but since I couldn’t easily find vegan cheese, I used the normal one (organic, from cow milk). If you’re vegan you’ll most probably know where to find it, for me it was just too much work and I was in HURRY to try this.

2 – Never in a million years I think I'd find peanut butter cereal here, so I skipped the crust.

From The Lunchbox Bunch

Tuesday, April 21, 2015

Vegan Teriaki Burguers

I'm very much into vegan burgers. I love the combination of veggies and other nutritious ingredients. 

These are sweet and sour, which can kill basically any of your cravings. I had them as sandwich fillers and also with salad.  

As suggested by the author, I used tamari and minced garlic for the store-bought sauces she used.
I also miscalculated the time I would have to use the dehydrator and, to avoid waking up in the middle of the night to flip the burguers, I just baked them in the oven for ca. 15 minutos flipping them halfway.

Although I haven't made them raw due to the circumstances above mentioned, I marked this recipe here as so because of the original recipe.

From Rawmanda

Sunday, April 19, 2015

Ultimate Keto Buns

One of the best normal bread substitutes I've come across on my adventures with psyllium husks.

Note: Didn't use all the almond flour recommended, I made a mix of 1 cup gluten-free mix + 1/2 cup almond flour. Also ignored the Erythritol, I don't use this at all.

From Keto Diet

Friday, April 17, 2015

Hot 'n' Zesty Sriracha Tofu

This was a fabulous dinner. I loved the way the sweet coconut rice balances the spicy tofu. Sriracha is my new love, I can't live without this sauce anymore!

I served with this recipe of coconut rice:

It's so awesome that later on I also tried it with tempeh and quinoa.

From A Vegan Obsession

Monday, April 13, 2015

Raw Dark Chocolate Lemon Chia Truffles

I've been carrying these truffles everywhere this week. They are my afternoon snack when I can't stop to have some proper lunch (which is not rare). 2 of them are already more than enough!

If you're too much of a sweet tooth I'd highly recommend adding sugar (but powdered, not liquid!), but since I avoid sugar to maximum extent, I had them just as they are. You can start by adding a teaspoon of brown sugar, for example and taste it: that's the good thing about raw desserts, they won't change the taste after ready! Keep adding sugar until you thing it's fine.

From Fragrant Vanilla Cake

Friday, April 3, 2015

2 Ingredient Flourless “Nutella” Cake

Outstanding and decadent…! I just couldn’t believe this would work at all, but it did!


One cannot say this is low in calories or a daily treat, but if you're gonna bake something that “extreme”, at least choose the healthiest ingredients you can find.

I made this with organic eggs, of course. Then bought some delicious organic nut nougat butter, which tastes exactly the same (or even better) without the creepy ingredients of the real Nutella. That's it.

The secret here is to fold eggs very slowly into batches, as described on the link below.


Thursday, April 2, 2015

Bread 2.0

This bread makes very good toasts! I'm not a super fan of almond flour (too sweet and sandy for my taste), but it made very nice sandwiches that week. 

My subs: 
arrowroot powder -> tapioka flour 
golden flaxmeal -> normal flaxseeds ground into flour


Wednesday, April 1, 2015

Roasted Eggplant and Zucchini

Serve it over some rice or quinoa -- so good! Delish.
(Note: I added some goat cheese, but don't if you want to keep it vegan)

From Journal Sentinel