Saturday, May 30, 2015

Beet Pesto

I hate beets. True story. If it weren't for recipes like this, I would never be able to eat them! Delicious and beautiful bright meal.

Tuesday, May 26, 2015

Paleo Dark Rye Bread

Surprisingly easy and tasty. I used powdered fenchel instead of caraway seeds and it gives a super special twist. Great served at any meal!

I must admit I stopped regularly baking with almond flour for a few reasons:
- it always left some “sandy” texture when chewing
- sometimes I want a saltier bread, and it leaves some sweetness
- it’s expensive

On the other hand, I enjoyed the last batch of almond flour I had ‘til the last slice! I’m definitely gonna try this with a gluten-free flour mix.

From Elana's Pantry

Pumpkin Spice Donuts

Aside from the fact that I didn't grease the donut pan properly (they got stuck, mea culpa) I was happy to still manage to make this pumpking treat. The season is already long gone but I'm glad I froze some pumpkin cups!

NOTE: I think 2 TBS of pumpkin spice  is wrong, I used 2 tsp (not TBS) and it was already very spicy, so be careful!...

From The Detoxinista

Sunday, May 24, 2015

Soba Noodles with Spicy Peanut Sauce

Can't get enough of asian dishes with peanuts... I'ts absolutely addictive. Served this with whole noodles', vegan fish sauce and ignored the stevia in the recipe. 

Saturday, May 23, 2015

Vegan Orange Cauliflower Bites

This is absolutely the best Chinese sauce ever. And the author is damn right, much better than takeout. You can’t go wrong! 

I used my GF floux mix. If you eat meat, just choose some decent organic one and try the batter with the sauce.

Wednesday, May 20, 2015

Vegan Baked Spiced Cashew Cheese

The best vegan cheese ever, it's impossible not to love it.

I had to add 3 TBS water to blend, and then baked for 50 min. It was a little harder than the original recipe -- and that's exactly what I wanted.

From The Colorful Kitchen

Saturday, May 16, 2015

Spicy Stuffed Mushrooms

The best stuffed mushrooms ever! Easy and a little spicy, perfect with the creamy


6 big mushrooms, stems removed and cleaned
Pink pepper to garnish
100g cream cheese
chopped fresh chives, to taste
1 TBS olive oil
1 TBS paprika powder
½ tsp Himalayan salt

Preheat oven to 175ºC. Clean mushrooms with a damp paper towel and then carefully break off stems, discarding them. In a bowl, stir all stuffing ingredients. Fill each mushroom cap with a generous amount of stuffing and arrange them on a baking sheet. Bake on a cookie sheet for 20 minutes or until golden brown. Sprinkle pink pepper and serve.

I took this recipe from Natürlich, March edition (page 46). I tested, photographed and then translated it for you. You can leaf through all editions online if you want. It's a free publication distribution at my local whole-foods (in Germany).

Friday, May 15, 2015

Cauliflower au Gratin

Loved the idea of individual gratins: you can adjust ingredients according to your need.

Made this gluten-free with this subs:

Flour = Gluten-free flour
Breadcrumbs = Coconut flour (no need to pre-toast it, since it gets crispy by itself)


Thursday, May 14, 2015

Buckwheat Cinnamon Granola

One should always have some healthy tasty homemade granola at hand.
NOTE: I soaked pecans, almonds and buckwheat overnight, then dehydrated them a
little bit to remove excess of water before starting.


¾ buckwheat, soaked and dried
½ cup pecans (or walnuts)
½ cup flaxseeds
1tsp cinnamon
½ tsp ginger powder
½ tsp Himalayan salt
⅓ cup dried cranberries, chopped
¼ rapadura sugar (or any sugar of your choice, NOT white)

1 tsp molasses
2 TBS coconut oil (or more, if necessary)


Pre-heat oven to 180°C. In a big bowl, mix “Base” ingredients. Next, add liquids and stir until well coated. Spread on a baking sheet or silikon mat and bake for 20 min (or until slightly hard). Let cool.

Wednesday, May 13, 2015

Thai Lentil Coconut Soup

I am not a soup fan, but I couldn't resist this one on a cold day. This is a store-bought pack from whole foods, I just had to add zucchinis and organic butter.

Full of flavour, nutritious and comforting.

Tuesday, May 12, 2015

Vegan Cheddar-like Spread

A spread made with white beans, carrots, nutritional yeast… perfect for sandwiches and as a dip!

I just can’t get enough of Jo Stepaniak’s book The Ultimate Uncheese Cookbook. This recipe is adapted from her “Gee Whiz Spread”. I would HIGHLY recommend buying this book if you’re vegan or lactose intolerant. It has a huge amount of recipes, mostly very simple and with ordinary ingredients. I love it!!!


1 cup white beans, rinsed, cooked and drained
¼ cup carrots, cooked and chopped
4 TBS Nutritional Yeast
2 heaping TBS tahini
1 TBS lemon juice
1 TBS MCT oil (or any oil with no taste, like grapeseed oil)
½ tsp Dijon mustard
½ tsp Himalayan salt
½ tsp garlic powder
½ tsp onion powder
5 drops liquid smoke (Worcestershire sauce would do - NOT VEGETARIAN though! It contains anchovies)


Pulse everything in a food processor until smooth. Store in the fridge for a few hours so flavors blend.

Extra delicious, extra nutritious.

You can also find the same recipe as the one in Jo’s book here:

Monday, May 11, 2015

Vegan Baked Banana Oatmeal

Banana cakes never disappoint. Sugar-free! You don’t even have to add sweeteners in this one. 

Top with whatever you want: maple, nut butters or even Nutella if you're not vegan and in the mood. I used some homemade date caramel that was sitting in the fridge J

Sunday, May 10, 2015

Express Chia Mango Mousse

Fast. Sweet. Simple. Delicious.


1 ripe mango
1 TBS chia seeds
1 TBS coconut oil
1 tsp maple/agave/honey, or more to taste


Put everything in a blender and process until smooth. Put in the fridge for 1 hour to
cool. When cold, process quickly again (if you want) and serve!

Friday, May 8, 2015


Can you believe this is NOT meat??? Too bad it's too much gluten for me to have it on a regular basis, but it was totally worth it.


You can find vital wheat gluten (the seitan flour mix) at any whole food store. Follow package instructions and you'll have the most incredible meat sub ever.

(Português: Para ver dicas no site da Veganana, clique aqui!).

Thursday, May 7, 2015

Gluten-free English Muffins

They are super easy. If you want, they can also be inserted in the toaster for a crispy
touch later.

Recipe from the book Paleo Bread: Delicious & Easy Gluten-free Bread Recipes (by
Janice Parker). At the time of this post this was a free-download from Amazon.

Tuesday, May 5, 2015

Monday, May 4, 2015

Baked Lemon Herb Tofu

Loved this cool combination.


200 g organic tofu


¼ cup lemon juice
3 TBS Tamari
2 TBS olive oil
1 tsp rosemary
1 tsp oregano
1 tsp turmeric
¼ tsp garlic powder
Pinch of black pepper

Chop tofu as you wish and leave it soaking in sauce for at least 2 hours. I simply
everything in a plastic bag (BPA-free) and leave it half day! The more you let it
marinate, the best it tastes.

Bake uncovered for 30-45 minutes (200°C), flipping them halfway. When I flipped, I
also poured a little more from the marinade on top of them, so they REALLY absorbed
the lemony taste, so yummy!

Inspired by a recipe here: best-tofu-marinades/

Sunday, May 3, 2015

Raw Vegan Chocolate Cheesecake

Gosh. That was worth it. Please don't skip the crust, it perfectly balances the light and decadent filling. I suggest making it over and over again and keeping frozen slices forever in the freezer for any emergencies :D

Saturday, May 2, 2015

Carrot Cilantro Pesto

A bright way to add roasted veggies to your pesto. Use it as a spread, over pasta, mixed with salad... Endless options!

From To her core