Tuesday, September 29, 2015

Sunday, September 27, 2015

Autoimmune Protocol Plantain Pizza

Pizza night. So it was: mushrooms, red onions, and basil. 

It does have a different consistency; I would say it is something between a pizza and a pancake. Want a tip? Spread it thinly over the parchment paper.

From Simple and Merry
Recipe: http://simpleandmerry.com/blog/autoimmune-protocol-plantain-pizza/

Saturday, September 26, 2015

Flourless Peanut Butter Choc-Chip Cookies

OMG. I've never EVER had such incredible cookies in my entire life. This is NOT a joke.

I was absolutely sure they would not turn out as they did when I saw that sticky batter between my hands. But they did. And MUCH better than I could have ever imagined.

I made the vegan version: flax eggs + maple (no honey).

DO allow them to cool completely before eating, as recommended, for full bliss.

From The Detoxinista
Recipe: http://detoxinista.com/2012/02/flourless-peanut-butter-chip-cookies/

Friday, September 25, 2015

Cheeze Sauce

It's so easy, it basically only takes a potato and nutritional yeast. Cheese sauce solved forever.

Served over potato wedges, salads, pizzas...

From Potato Strong
Recipe: http://potatostrong.com/cheeze-sauce/

Thursday, September 24, 2015

Coconut Whipped Cream

Perfect and easy homemade whipped cream for topping vegan and dairy-free desserts. And I made it sugar-free ☺ I didn’t even whipped it for long because I was too lazy and I was already satisfied with the outcome.

And these were the two exceptions I've made for this recipe:

1) The use of canned coconut: I HATE canned stuff. I bought one can just for this recipe, because it seems you need to make the liquid separate from the cream overnight in the fridge. Sad that it was too late after I read through the comments to find I could have used pure coconut cream. I’ll definitely do it next time to avoid any cans.

2) The use of an artificial sweetener, Erythritol: I don’t use white sugar, period. This recipe asked for powdered AND white…. So I found no way to sneak my beloved
coconut sugar in to get the snowy results of a typical whipped cream.

From Healthy Happy Life.com
Recipe: http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html

Wednesday, September 23, 2015

Quarter Pound Gluten-free Beet Lentil Burger

Looks and tastes incredible. After some research, I made something that could fool any meet eater.


1 ¼ cup cooked brown rice, cooled
1 cup cooked brown lentils, cooled, drained well
1 cup shredded beets, cooked
½ tsp Himalayan salt
Fresh black pepper
1 tsp ground thyme
½ tsp ground fennel
1 tsp ground mustard
3 TBS very finely chopped onion
2 cloves garlic, minced
1 TBS liquid smoke (or Worcester sauce, if not vegan)
2 TBS cashew butter ½ cup gluten-free oats, coarsely processed


Using a food processor, process the first 3 ingredients until it looks like ground meet. Pour in a big bowl and then add in all the other ingredients. Mix well with your hands. Pre-heat oven at 180°C.

Make patties using a ring mold and put them over parchment paper or baking mat on the baking tray. Brush burgers with olive oil. Bake for 15 min. and flip them. Bake for another 15 minutes.

Inspired by this recipe here: http://www.theppk.com/2012/02/quarter-pounder-beetburger/

Tuesday, September 22, 2015

Last Minute Single Serving Chocolate Cake

This is really fluffy and brownie like, and the plantain leaves no taste at all.

There was no need for the frosting, I just sprinkled some barberries on top. And I also used date sirup for the applesauce. Makes 2, but I doubled the recipe (to use a whole plantain) and it yielded 4 muffins.

From Purely Twins
Recipe: http://purelytwins.com/2015/02/12/last-minute-single-serving-chocolate-cake-with-2-ingredient-raspberry-frosting/

Monday, September 21, 2015

Moxarella Cheese

I think this is one of the BEST treasures on this blog so far: it takes less than 5 minutes, it truly works as a Mozzarella replacement, it requires no big effort or crazy ingredients, and it stores well. What else could we ask for?

(It leaves delicious crust outside and melts with no mess.)

From Vedged Out
Recipe: http://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/

Saturday, September 19, 2015

Vegan Brazilian Moqueca

The smell and taste of heaven!

Moqueca is a typical Brazilian dish from the state of Bahia. It’s usually made with seafood, but this vegan version uses ripe plantains instead. It is normally cooked in a clay/paella pan, but if you don’t have one, a wok is perfect (I used my wok).

NOTE: Palm oil is ESSENTIAL for the real taste of Moqueca.


4 ripe plantains (DE: Koch Banane, Sie bekommen die frisch oft in asiatischen oder afrikanischen Lebensmittelläden)
3 TBS olive oil
2 limes
1 onion, chopped
2 garlic cloves
1 pinch of salt
2 tomatoes, chopped
2 TBS palm oil (DE: Palmöl)
1 cup coconut milk
Fresh coriander leaves (DE: Frische Korianderblätter)
¼ cup green pepper, sliced in rounds
Pepper (optional)
Himalayan salt (or sea salt)
More onions and tomatoes in round slices to top, to taste


Heat a big pan (or wok). Start peeling the plantains -- they have a hard peel, you have to learn how to properly peel them (a nice step-by-step here).

Then cut plantains in half then again in half lengthwise, to remind fish fillets (4 “filets” per banana). Season with lime, salt and garlic.

Sauté the onion, tomato and pepper with olive oil and a pinch of salt. Next, add plantains on top, layering them as a fish filet, being careful so they don’t break apart.

Add more onions and tomatoes in round slices, coriander leaves and coconut milk. Cover the pan and let it simmer for 10 minutes. Lastly, pour the palm oil and mix

From Bela Gil
Recipe (in Portuguese): https://bela-gil.squarespace.com/receitas-inteiras/2014/9/25/moqueca-de-banana-da-terra

Friday, September 18, 2015

Soft Drop Protein Cookies

Protein cookies are the best when you don’t have time for meals and are in a hurry. I
hate feeling malnourished! Make a batch to go.

Sugar/Flour-free cookies made with nut butter, plantain, protein powder, and other simple ingredients.

This recipe was at the time of this post not publicly available; please sign in for the Purely Twins newsletter so you receive special recipes like this (exclusively for members).

Thursday, September 17, 2015

Wednesday, September 16, 2015

Grain Free Maple Plantain Cake

Your house will not only smell great, but you'll also get the bonus of having this delicious cake to eat! It was already so good by itself that I didn't make the caramel sauce to pour over it.

From Ditch the Wheat
Recipe: http://ditchthewheat.com/grain-free-maple-plantain-cake-with-caramel-sauce/

Tuesday, September 15, 2015

Salt Substitutes

Salt is proven to be a silent threat – we’re all at high risk of developing health problems
due to our high salt consumption. So why not trying some subs? I made some research
and now I have 3 gorgeous options at home that help me reduce my salt intake.

Make one batch of each and check what works best for you. I would also not
recommend making big batches, they are always better when somehow fresh.

Recipes can be found here:
Herbal, Seasoned and Zesty (in Portuguese = oregano, basil leaves and lime at the same

Monday, September 14, 2015

Fig Goat Cheese Basil Balsamic Onion Sandwich

Sometimes all I want is a sandwich. Something that's not taking you to the supermarket with a huge list.

This one has a delicious combination of goat cheese, caramelized/balsamic onions and figs! I would never have imagined it could turn out so good.

Learn to use what you have at hand! My subs:

plantain bread > used store-bought gluten-free bread so I didn't have to bake anything
rucola > had enough corn salad at home, then used it!
purple onion > white onion

Make it vegan with vegan cheese/bread if you want!

From Purely Twins
Recipe: http://purelytwins.com/2014/08/06/fig-goat-cheese-basil-balsamic-onion-sandwich-for-one/

Sunday, September 13, 2015

Friday, September 11, 2015

Vegan Ranch Potato Salad

I've been craving so much for potatoes these days... The week before we were hitting the road on vacation I needed to get rid of what was still lying there. Gorgeous and fulfilling salad.

From The Vegan 8
Recipe: http://thevegan8.com/2014/05/09/vegan-ranch-potato-salad/

Thursday, September 10, 2015

Homemade Superfood Chocolate Bars

The best way to eat chocolate and not feel guilty about it. There are no quantities here,
use what you have; your choice. I’ve tried this with coconut oil chocolate, but then it
was not a to-go snack – coconut oil melts and makes a mess. This time I used a good
quality store-bought bar.

In a small bowl, mix:

Coconut flakes
Chia seeds

Spread mix in chocolate bar molds.
Melt an organic dark chocolate bar (minimum 80% or vegan bar if you want) using a
water bath and pour over the mix.

Put in the fridge. DONE.

Wednesday, September 9, 2015

Vegan Cassava Cheese

It has the same texture as buffalo mozzarella -- perfect over pizzas! Incredible!


1 ½ cup cassava, cooked and mashed
1 cup of the water in which you cooked the cassava (or normal water, if you don’t have
it anymore)
1 cup tapioca starch
1 tsp garlic powder
2 TBS Nutritional Yeast
Hymalaian salt, to taste (I used ½ tsp)
pepper, to taste
½ tsp of turmeric, (optional, for color)


If you haven’t cooked cassava (I cooked for 20 min); do it and don’t forget to save 1 cup of the water. In a big bowl, mash the cooked cassava and add all the other ingredients. Mix them all and pour into a medium pan over medium/low heat. Cook for approx. 5 minutes, stirring all the time. It will quickly get harder and look like a “cheese ball”. Pour mix into oiled ramekins and store in the fridge, covered.

Adapted from this recipe at Vega(n)natural-Gluten-free (in Portuguese). Many thanks to my blogger friend Carmen :)

Monday, September 7, 2015

Probiotic Ice Cream

That’s how you turn ice cream into a great probiotic vehicle.


2 chopped bananas, frozen
2 TBS Kefir or goat yogurt
1 TBS pure date syrup or honey
1 tsp lime juice


Process everything until creamy.

Sunday, September 6, 2015

Vegan Mushroom Walnut “Meatballs” with Gravy

I love vegan meatballs. It's just amazing how they can be even much more delicious than the real ones!

This is a keeper, definitely.

For the walnuts: I used pignolis, cashews and pecans -- that's what I had at home.

From Fragrant Vanilla Cake
Recipe: http://www.fragrantvanilla.com/vegan-mushroom-walnut-meatballs-with-gravy-and-mashed-potatoes/

Saturday, September 5, 2015

Vegan Cookies and Cream Ice Cream

A super healthy and satisfying breakfast -- yes, you heard me, ice cream for breakfast again! Sweeeeeet!

For the cookies, I used the rest of some homemade cocoa puffs I was making anyway -- vegan and gluten-free version using chia eggs and g-free flour mix! I also used date paste to sweeten everything.

From Healthy Happy Life.com
Recipe: http://kblog.lunchboxbunch.com/2015/07/diy-vegan-cookies-and-cream-ice-cream.html

Wednesday, September 2, 2015

Neapolitan Banana Ice Cream

You can't beat bananas for homemade ice cream, really. Regularly freeze batches of 3 chopped bananas and you'll have ice cream forever.

From Food Network
Recipe: https://www.youtube.com/watch?v=XLAGZAE_ySE

Tuesday, September 1, 2015

Yogi Champagne

And that's what I drank that whole day... Yogi bliss.


(Serves 3)

- 250 ml coconut milk
- 250 ml pineapple juice
- ¼-½ TBS fresh ginger juice*
- ½ TBS coconut sugar or maple/agave syrup
- ¼ tsp fresh green Cardamom
- ½ scraped vanilla pod
- 1 shot of rose water
- 150 ml sparkling water**

*you can use ginger syrup or freshly ground ginger (pressed in a sieve)
**also possible with real Champagne


Mix all ingredients (except water). Let sit for 10 minutes. Add water before serving.

From Asana Yoga.de
Recipe (in German): http://www.asanayoga.de/blog/yogi-champagner/