Wednesday, July 29, 2015

Raw Strawberry Jam

Had way too many strawberries in the fridge… Great when them are all about to spoil at once! You can use any berries you have at hand.

From Mici Bakes

Tuesday, July 28, 2015

Chickpea Salad over Greens

I love chickpeas and I will always do. I  took this salad to work when I had to work a double shift because I was sure it would keep me fed for the whole day (with vegan mayo.)


Monday, July 27, 2015

Chocolate Matcha Butter Cups

I find it a little bit difficult to drink matcha tea (it's not the tastiest in the world, I must say...), so I started browsing some recipes that can sneak it in without too many problems. Use vegan chocolate if preferred.

Nice outcome.

From Keepin'it Kind

Sunday, July 26, 2015

Guilt-free Vegan Ice Cream

In your food processor, pulse frozen chops of 2 bananas, 1 tsp vanilla and a little bit of coconut milk to help blending, if needed. Add chocolate sauce. Be happy.

Saturday, July 25, 2015

Vegan Eggless “Egg” Salad

I fell head over heels for this recipe; needed to try it immediately. First, I made these incredible egg whites, the suggestion on the link below didn’t work for me (too runny), so I would stick to my version (more agar and boiling the whole mix all together).

The rest of the salad worked as per the original linked. My subs:

Kala Namak salt > Himalayan salt
Overnight Pickle > Normal pickles

You’ll enjoy this one, I promise.

From Nouveau Raw

Thursday, July 23, 2015

Dehydrated Strawberries and Cherries

I love strawberries and cherries, doesn’t everyone? This summer I decided to stock them to last throughout the year. Buying them any other season is much more expensive and then you can only find frozen ones… No, much better working with them fresh. I’m also not sure about how to deal with so much water coming from frozen fruits, so better just leave it that way.

They both need to be rinsed and hulled before getting into the dehydrator, of course.

Strawberries: Cut in thin slices. Dehydrate at 57°C for 10-14 hours.
Cherries: Pit and cut in halves. Dehydrate at 57°C for 18-26 hours.

Tuesday, July 21, 2015

Vegan Shuba

Shuba is a Russian dish made with Hering ("Dressed Hering"). This vegan version is awesome! It does kill your cravings for fish.

I must say this dish made me proud. It looks somehow sophisticated, but in fact is easy; it just needs a little more organization due to the layers. It's TOTALLY worth it.

NOTE: DON'T spare on the pickles. I found them absolutely gorgeous in the recipe. Later on I added more when serving because I ran out of them when preparing the layers and used less than the suggested amount.

From Vegelicacy

Monday, July 20, 2015

Raw Chocolate Sauce

Just because it's a “must-have” for any of your desserts with the advange of raw cacao being full of antioxidants. Super versitile sauce that can be used over ice-cream, mixed into puddings, frozen to make chocolate nibs... you name it.

From Fork and Beans

Friday, July 17, 2015

Greek Salad

I love Greek food, it's always so colorful! This salad is a no-brainer and perfect for summer: nice, tangy and with fresh vegetables.

You can adjust to your preferences or adapt with what you have around -- I didn't have green peppers for example, then used a red pepper.

From Jamie Oliver

Thursday, July 16, 2015

Chocolate Covered Raisins

Stupidly easy. For dessert. To sprinkle. To enjoy.


1 recipe of homemade vegan chocolate (or any other)
raisins (or any other dried fruit of your choice)


Dip raisins in melted chocolate with the help of a tooth pick. Place them separated (don't let them stick to each other) on parchment paper and put in the freezer for a few minutes to harden. Keep refrigerated until serving.

Wednesday, July 15, 2015

Homemade Vegan Worcestershire Sauce

I love Worcestershire sauce, I've always did. With my path much following vegetarianism nowadays, this sauce (that contains anchovies, believe it or not) needed to be adapted.

You could of course buy it vegan online, but, why not make your own without conservatives? And much cheaper! So I did. I even made it with coconut sugar for the brown sugar and also made it gluten-free with GF tamari for the soy sauce. GREAT!

I recommend trying half recipe if you use it occasionally because this sauce has a 3-month shelf life (store it in the fridge). Keep it fresh!

Fun fact: Do you know how to pronouce "Worcestershire"? ;) Check out this video:

From Martha Stewart

Tuesday, July 14, 2015

Roasted Asparagus with a Dijon Balsamic Glaze

I've not had good luck with roasting asparagus up until now.  This recipe is easy to prepare, fool-proof, and delicious....I've not had good luck with roasting asparagus up until now.  This recipe is easy to prepare, fool-proof, and delicious....Because asparagus season won't go forever... Bought myself a bunch and prepared this easy, fool-proof, and delicious recipe.

From Jilian's Kitchen

Monday, July 13, 2015

Vegan Agar “Egg Whites”

These agar egg whites just turned into an obsession. They became one of the most simple and handy ingredient for vegan salads. I’m just too speechless to write more!


1 ½ cup plain almond milk
½ cup water
4 tsp agar powder
¼ tsp Himalayan salt


Add everything to a small pan and bring to a boil. Mix well and let things simmer for 4 minutes (whisking all the time) and then pour the mix into a pan to cool in the fridge. That's it ;)

They will harden soon and you don’t even have to oil the pans. After less than half an hour the mix will turn into a “firm gel” and with a little bit of pressure with your fingers that white magical mat will easily come out. Chop as you like and keep in the fridge, covered, for 2-3 days.

Inspired by this recipe here:

Saturday, July 11, 2015

Vegan Cornbread

I must admit I used organic butter in this one, but use any subs to keep it vegan. Sweetened this luxurious thing with coconut sugar.

Damn, I love corn breads!

From The Pretty Bee

Friday, July 10, 2015

Tuesday, July 7, 2015

Raw Dough for Veggie Rolls

Experimenting with “raw” breads ;) This one proved to be the most pliable of all wraps I've tried so far; but I think next time I'll add more herbs (tasted too much like zucchini). Great potential anyway, I must say.

I made half recipe and it was already big enough for my oven tray.

NOTE: I marked it as raw because of the original recipe. Since my dehydrator is not that flat one with drawers (it has a whole in the middle), I baked the dough in the oven at low temperature, turning off the oven from time to time, leaving it there... I forgot how much I used but there was no flipping it and it was like: 100°C for 15 minutes, then turned it off, left the dough there for 20 minutes IN the oven, then turned on the oven again... until reached desired consistency.

From Organic Talks

Monday, July 6, 2015

Plantain Koftas

How can someone not love plantains? Gosh, these plantain “meatballs” are out of this world!

So tasty!

I skipped the curry because I wanted to use them with some other sauce. These were also baked for 40 minutes (flipped halfway).

My subs:

1 potato > 1 potato-size manioc root (cooked and mashed)
Rice flour > Teff flour

From Yes I’m Vegan

Wednesday, July 1, 2015

Chia Seed Protein Egg-less Wrap

I was so happy with this recipe... First I wanted to find a recipe for my last plantain -- I was sure I would find something from the Purely Twins, of course... they are the queens of plantains!

But yet I just couldn't believe it! I've failed so much at baking flat breads that I was not even putting much effort into this one.

But it WORKS. :) Super nutritious and perfect! Gonna bake it over and over here now!

From Purely Twins