Thursday, December 31, 2015

Vegan and Gluten-free Breaded Fish

This recipe is wonderful and if you’re craving for some fishy taste, give it a try!

For me it was never a big deal to stop eating meat because I never liked it anyway and I
grew up in a family that never ever offered red meat to us at home. On the other hand,
still today I miss eating some fish because I enjoyed the taste.


400g firm tofu
Vegan Worcestershire, to marinate
¼ cup almond flour
¼ cup rice flour
¼ cup tapioca starch
2 nori sheets


Cut tofu in the shape you want, I cut my 400g log into 2. Leave marinating in
Worcestershire sauce overnight.

Mix all flours in a small bowl.

Pre-heat oven to 180°C. Remove each tofu “filet” from the marinade and wrap in a nori
sheet, wetting your fingers and the nori so that it smoothes and sticks. Dip into flour
mix and put them on parchment paper over the oven tray.

Bake for ca. 40 minutes. Serve.

Inspired by this recipe:

Tuesday, December 29, 2015

Chuck's Chocolate Mug Cake

I'm the queen of mug cakes, I simply love them. They are usually easy, quick and you can pack them with superfoods if you wish.

This one was kinda special because Chuck (from Brand New Vegan) had the idea of adding a dollop of peanut butter that made me crave for it instantly.

I made mine gluten-free using 1 TBS of tapioca and 1 TBS millet flours.

From Brand New Vegan

Saturday, December 26, 2015

Wednesday, December 23, 2015

Vegan Fudgy Raw Cake with Strawberry Frosting

I have no words for this cake. I can only swear improper words due to the fact that strawberry season is over.

The raw cake is scrumptious and this frosting is absolutely out of this world.


3 cups walnuts or pecans
1 heaping cup of dates, pitted and softened in warm water
⅔ cup raw cacao powder
¼ tsp Hymalaian salt or sea salt
¼ cup coconut oil
1-2 TBS date/maple syrup

Process first the walnuts, then add dates. Process until it forms a sticky dough (don't overheat your processor, do it slowly, scraping the sides all the time). Pour into a big bowl and add the remaining ingredients. Work on the mix with your hands (use gloves if you like) until you get a uniform dough.

Press half the cake mix into the bottom of an adjustable spring-form pan. Let it set in the fridge for at least 2 hours before adding the frosting.


My sub in the frosting: a mix of Xylitol + Erytritol for the powdered sugar (which I never use in my recipes). That's why it was runnier than the original. I suggest reducing a bit the amount of strawberries if not sticking to the original sugar.

Frosting from The Vegan 8:

Sunday, December 20, 2015

Low-Fat Chili Cheese Fries

This is the BEST chili I've ever had. It is so good, that the 4 servings were all mine. Had almost everything for dinner at one sitting. You'd also refuse to share, I'm sure.

Not a drop of oil or sugar used. Healthy, scrumptious and good for you.

From The Vegan 8

Saturday, December 19, 2015

Pumpkin Puree Muffins with Pepitas

Don't know what to do with leftover pumpkin puree? Muffins!!!

(yields 3 muffins)

1/2 tsp baking powder
1 tsp pumpkin pie spice
4 TBS pumpkin puree
2 TBS maple syrup
2 TBS coconut sugar
1 ½ TBS non-dairy milk
6 TBS gluten-free all purpose flour mix
Pepitas, to garnish


1. Preheat oven to 180˚C and grease 3 muffin cups.
2. In a small bowl, whisk dry ingredients together and then add wet ingredients. Stir until combined.
3. Spoon into muffin cup and garnish with pepitas.
4. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Inspired by this recipe:

Thursday, December 17, 2015

How to sprout buckwheat groats

I am in love with sprouted buckwheat, it’s my favorite “raw” flour now.

It’s totally gluten-free, an excellent source of fiber, vitamins and minerals, but yet low in calories and in fat. After sprouting, its much easily digestible. Perfect for raw desserts when you want to cut some calories from the typical nut flours used (such as almond flour). I also sprout raw oats the same way, but be aware that, if you’re celiac, be sure your oats are gluten-free.


1) Please be sure to have them sprouted if using it in raw desserts! Just processing the raw groats into flour won’t make them easily digestible and can cause you problems.

2) Be sure to buy raw and organic groats. If they aren't raw they will not sprout. So, roasted or processed brands will not work.

Step 1:

Rinse buckwheat groats thoroughly with cold water.

Step 2:

Soak groats in water for 30 minutes.

Step 3:

Rinse the groats again removing all the stickiness that might have arise from the groats. Throw away any groats floating in water (if they float, they are not good). Transfer them to a colander/mesh strainer to start the sprouting process. Cover with a cloth to protect from insects and keep them in a bright and well-ventilated spot, but away from direct light.

Step 4:

Rinse groats at least twice a day (in hotter days or countries you can do it up to 4 times), always leaving them sprouting as on Step 3. They should never get too dry, otherwise the sprouting will be interrupted.

Step 5:

After 2 days, they will germinate and sprouts will show up. You can stop the process immediately and dehydrate or do it for another day or two, when sprouts are longer (I usually let them sprout for 3 days in total).

Step 6:

Rinse again the sprouted groats and dehydrate for 4-5 hours at 46˚C or until completely dry.

Step 7:

When groats are dry, let them cool and process into flour. You’re done! Store the flour in the fridge.

Sunday, December 13, 2015

Chocolate Covered Black Bean Brownie Pops

Delicious fudgy brownies made with... black beans. No kidding.

I'd just recommend adding 1 heaping tablespoon of coconut sugar to the dough, the original recipe wasn't sweet enough for me. But you know, the good thing about raw desserts is that you can taste it anytime and fix what you want. I also spinkled some more coconut sugar on top just for fun.

From One Green Planet

Saturday, December 12, 2015

Leek and Roasted Garlic Focaccia Bread

One of this days I couldn't decide what to eat, so I just grabed some easy recipe to chew watching TV. Extremely tasty, totally surprised me.

But I'll remember something: roasting garlic makes your house really smelly, too bad!

From The Candida Diet

Thursday, December 10, 2015

3 Ingredient Granola Bars

Busy weeks deserve easy snacks.


- 3 cups rolled oats (gluten-free, if needed)
- 1 cup cashew butter (or any nut butter of your choice)
- 3/4 cup molasses


Preheat oven at 180°C.

Heat the nut butter and molasses in a small saucepan on low heat until melted and mixed, stirring all to time.

Remove from heat and pour over oats in a large bowl.

Work on the dough with your hands with gloves until well mixed.

Pour batter into a 20 cm baking pan (with parchment paper), pressing it to get very compacted. Bake for 15 minutes.

Remove from oven and let cool for at least 15 minutes before removing from pan or cutting.

Inspired by this recipe:

Wednesday, December 9, 2015

Vegan Harvest Pizza with Cashew Cheese

Pizza for dinner, again? No problem! With such nutritious one, nobody feels bad about this.

(Used arugula instead of kale. Use gluten-free crust if needed.)

From The Colorful Kitchen

Tuesday, December 8, 2015

Vegan Apple and Raisins Crumble

 I simply LOVE apple crumble. Got some organic apples from some friends and this was the first think I thought about doing with them.

(Serves 4-6)


3 apples, peeled and chopped
1 cup oat flour (gluten-free, if needed)
1/2 cup oats (gluten-free, if needed)
1/2 cup raisins
1/3 cup coconut sugar
130 g vegan butter/margarine
Cinnamon, to taste


Preheat oven to 180°C.
Fill ramekins or a medium baking pan with chopped apples and distribute raisins on top.
Mix all the other ingredients in a bowl (except cinnamon). Spoon the crumble mixture
onto the top of the apples and raisins, then sprinkle some cinnamon.
Bake in a preheated oven for ca. 30 minutes or until the top is golden/crispy.

Sunday, December 6, 2015

Tempeh Bacon

This vegan bacon can be sprinkled over a salad or mixed in any recipe. A total keeper! Super simple to make, but the secret is to let it marinate a lot in the sauce: I left it in the fridge for 2 days soaked in it.

I mixed it with rice and veggies (on tamari sauce) the first time I made it.

From Vegetarian Times

Friday, December 4, 2015

Best Ever Vegan Mushroom Gravy

I was never much into gravies until I learned how to make one. This vegan option is the way to go. (I used a guten-free flour mix for the all purpose flour).

From:  Barbara Cooks

Tuesday, December 1, 2015

Two Ingredient Caramel Bites

This is just too simple to be true. 

IMPORTANT NOTE: I advise using very small candy molds for just a quick treat. I found that more than 2 bites of this would make me a little bit sick, the cacao butter makes this extremelly satisfying.

From Raw Revive