Monday, June 29, 2015

Eggplant Lasagna

An incredible lasagna from my friend Veganana!!! 

My first shopt with vegan lasagnas. Absolutely incredible. In love!


Garnished with fresh basil.

From Veganana
Recipe (Portuguese):
Recipe (English): COMING SOON!

Sunday, June 28, 2015

Oat Chocolate Coconuty Chia Bark

I must admit: this was one of the things that usually comes out of a fail. They were
supposed to be cookies but totally melted. And then I liked them even more :)

Dry ingredients (base):

2 cups gluten-free oats
1 cup shredded coconut
1/3 cup cacao nibs
¼ cup chia seeds
1 cup organic sugar of your choice (I used rapadura sugar)
2 TBS almond meal

½ cup maple syrup
100 g organic butter
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 egg


Preheat oven to 160ºC. In a big bowl, combine the first 6 ingredients (base). In a pan,
bring maple syrup to a boil and then add butter, whisking until it melts. Remove from
the heat and add baking soda, vanilla and salt. Pour liquid mix into the dry mix. Whisk
and then add the egg.

Pour over a lined baking tray and spread until thin. Bake in the oven for 14-15 minutes.

Let it cool before cutting/breaking into pieces.

Thursday, June 25, 2015

Buckwheat Base

Inspired by a recipe from J. Ricardo, a member of one of the food communities I’ve joined lately. This can be definitely used a million ways! You can fill it and bake a pie, use as pizza base or just slice it and make a sandwich.

1 ½ cup buckwheat groats
¾ cup olive oil
¾ cup pure nut milk
1 TBS baking powder
1 tsp Himalayan salt

Soak buckwheat groats overnight. Rinse them well to remove that sticky “glue” that
usually forms. Pre-heat oven at 180°C. Process all ingredients (except baking powder)
in a blender. Add baking powder and mix it in (manually). Pour mix into a lined baking

Bake for aprox. 40 minutes.

Tuesday, June 23, 2015

Spicy Peanut Soba Noodles with Veggies

I don’t know why people make so many faces when we talk about vegan food, really: look at this. It’s not only pretty and healthy, but it also tastes SO GOOD!

I used a gluten-free soba for this recipe.

Monday, June 22, 2015

Seed & Carrot Roast Loaf

A super healthy loaf with a festive look. You can use any variation of seeds, I’m sure whatever you have at hand will work.

Saturday, June 20, 2015

Fast and Easy Gluten-free Vegan-friendly Bread + Vegan Test

This recipe allowed me to test different "eggs" in comparison to a real one. It will show you what I got for vegan versions available. I'll start with the "control" version, the one with a real, organic egg.



4 TBS gluten-free flour of your choice (I used 2 TBS wild millet flour and 2 TBS store-bought mix)
2 TBS Tapioca flour
2 tsp baking powder
½ tsp salt (or less, I don’t like things too salty)
2 eggs OR vegan eggs*
2 TBS olive oil
2 TBS water
2 TBS maple syrup

*As for vegan eggs, I’ve tried with chia eggs, with store-bought powder and with flaxseed eggs. Baking time may vary. See notes below.

Pre-heat oven at 180°C. Beat egg in a medium bowl. Add all other ingredients. Mix
until well blended. Pour mix into a ~20 cm pre-greased baking pan or dish (I used a
round silicon one).

Bake for 20 minutes or until brownish. Baking time may vary depending on the flours
and egg substitute you use. Let cool on a rack before cutting. Yields two big slices.


I tried half recipe and it was too little for my silicon mold, it got really hard and didn’t
work. On the other hand, for a one quick slice half amount will work fine if done on a
frying pan over medium heat, pancake style.

Vegan versions don’t grow so much and seem to need more time in the oven.

Chia eggs version: I pre-ground the seeds. Needed to increase the water to 3 TBS and the dough was still much thicker than the version with normal eggs. Outcome had a sliced-bread consistency, I really enjoyed it! Baking time should be a couple minutes longer.

Flax seed egg version: I pre-ground the seeds. More or less the same consistency as the chia version, except I didn’t add more water. Baking time should be a couple minutes longer.

Store-bought vegan egg replacer: More or less the same as the flax seed. Baking time should be a couple minutes longer. The final outcome was a little more irregular and depending on the brand it can leave some aftertaste from the ingredients used.

So, my opinion? If you want to make a vegan version, I would stay with chia and flax. Egg replacers are a good option only when you can't grind the seeds (I always got better results when turning the seeds into flour before adding water to make the "egg").

Hope you enjoyed this post!

Thursday, June 18, 2015

Buffalo Tofu Wings

Did I tell you how much I am crazy about tapioca flour? It makes everything crunchy!

In this recipe I used tapioca flour for the cornstarch and I'm sure it is even better than the original.

Since thought it was a little too much tofu at one sitting, I decided to try another sauce: total SCORE!!!

Cashew Sauce:

1/2 cup cashew butter
2 Tbsp Tamari
1 tsp Sriracha
1/4 tsp of garlic powder
2 Tbsp Maple Syrup
2 TBS lime juice
Hot water to thin

Adapted from this recipe from the Minimalist Baker:

From Simple Vegan Blog

Tuesday, June 16, 2015

White Chocolate Bunny Tails

This is the best coconut treat I've tried so far. Really. And I was not even giving too much credit when I saw it because tried some of Sarah's sweet treats before and, honestly... they were not good. If you're not following her program there's a high probability that her treats will not be sweet enough for you. But this one is REALLY good. Totally recommend for coconut lovers!

Aside from the fact that I added ALL the coconut butter in the mix (forgot that a part should have been saved for rolling) and used maple syrup for the rice syrup, the rest was followed as per instructions.

From I Quit Sugar

Sunday, June 7, 2015

Vegan PB&J Cups

I know I've already talked about my obsession with peanut butter...


3/4 cups organic peanut butter
1 tablespoon organic maple syrup
2 tablespoons organic coconut oil (liquid)

Homemade raspberry jam


Mix all base ingredients (heat oil if necessary). Spoon some of it into small molds. Place in freezer until hard (takes a few minutes). Add jam and then cover with the rekmaining penut butter mix. Put back in feezer and enjoy them after 15 minutes :)

Note: To be kept in freezer or fridge.

Wednesday, June 3, 2015

Tofu Vietnamese Spring Rolls

I've just discovered vegan spring rolls and I am in love. How can such a simple and quick thing to do be so gorgeous? Why haven't I noticed them before? Why? Why?

From Minimalist Baker

Tuesday, June 2, 2015

Breakfast Pizza

This is SOOOO satisfying! The best Sunday breakfast one gan get. I didn't add chocolate nibs because somehow it didn't fit that day.

For a vegan version you just have to skip the egg on top and make a version of plantain crust with flax eggs. ENJOY!!!

From Purely Twins