Friday, December 23, 2016

Raw Christmas Fruit Cake

And this is what we're having this Christmas. I made half recipe and it yielded more than enough for a group of 10!

It's delicious, healthy, easy and perfect for holiday season.

Merry Xmas!

From A Virtual Vegan

Monday, December 19, 2016

Caramelized Onions

I just needed to get rid of 5 onions before traveling and this was definetely the wisest way to do it! Caramelized onions are so rich! And they go with anything: from pasta to tarts and sandwiches.

This recipe uses just a tiny tea spoon of oil and that's it. The onions make the magic themselves. It took me a little bit more than an hour, tossing them every 3 minutes to avoid burning.

From Jerry James Stone

Friday, December 16, 2016

Be-Buffaloed Vegan Mozzarella

Speechless... Use it in sandwiches, on toasts or (my suggestion) over pizza. Anytime you make cashew milk, save the cream for this treasure.

Over pizza:

After baking:

 How I stored it:

From Responspoble Eating and Living

Tuesday, December 13, 2016

Chai Baked Doughnuts

Fluffy doughnuts that taste and smell like heaven. 

I baked them gluten-free (that's why I marked them so) with a special flour mix, used coconut sugar for the sugar and also ignored the glaze because I thought they would taste perfect the way they are.

From Sweet Cannela

Friday, December 9, 2016

Baked Vegan Chimichangas

I've never really had a Chimichanga in my life, but this recipe seems to be a fast and healthier way to have them, since it's baked (not deep fried) and made with zero added oils.

Personal notes:

1. I used seitan instead of soy curls.

2. Go easy on the chili powder. I used less than half of it and it was for me quite enough.

3. Mine were ready in less than 20 minutes, more than that they seem to burn.

From Brand New Vegan

Friday, December 2, 2016

Cookies & Cream Ice Box Cake

Fantastic recipe. It can easily turn into one of my favorite summer treats. The cookies are incredibly similar to real oreos! Save this recipe for your life. You're welcome :P

From Faring Well

Monday, November 28, 2016

Amazing Vegan Cheese Sauce

One again I'm trying a new variation for vegan cheese sauces. This one is not only delicious, but it's also fat-free. Not a drop of oil used. I've also noticed that it can keep for a week in the fridge without problems, thumbs up!!!

From Brand New Vegan

Friday, November 25, 2016

Monday, November 21, 2016

Sushi Plate

When there's nothing planned for dinner, I just make some sushi.

For these I used carrots, cucumber, avocado, lettuce, raddish and vegan caviar with store-bought seeweed salad and ginger.

Friday, November 18, 2016

Super Simple Banana Oat Mini Cakes

One of the simple and tasty things that can be made with your old bananas...


2 medium/small ripe bananas
¼ - ½ cup rolled oats (it will depend on how ripe your bananas are, should be a sticky batter)
2 TBS cacao powder
½ tsp baking powder
Vanilla extract/drops, to taste


1. Preheat oven at 180°C.

2. Mash banana, then add cocoa and oats. Lastly, mix the baking powder.

3. Pour into mini cake tins/muffin tins and bake for 30-40 min.

4. Wait for the cakes to cool before removing from tins.

Monday, November 14, 2016

Chickpea Cheese

Vegan, oil-free, nut-free, awsome and quick! What's your excuse not to try it?  It's just PERFECT for anything that just screams for cheese on the top.

While whisking it I really thought it woould not get smooth but, as the author said, the clumps go away after some more whisking and you get a really smooth cheese to enjoy.

From Elephant Journal

Friday, November 11, 2016

Friday, November 4, 2016

Fajita Tofu Kebabs

I took these ones to a BBQ party at friends and didn't share :P
Bamboo skewers need to be soaked for at least 20 minutes
before you put them on the grill!

From Making Thyme for Health

Monday, October 31, 2016

Vegan Maple Pecan Pumpkin Cookies

Autumn cookies! I shaped them as big as burgers. They seem to taste even better after cooled in the fridge.

If needed, use only a gluten-free all purpose flour blend as suggested by the recipe itself. I used half oat flour (gluten-free) and half spelt (this has gluten). Depending on the flour you'll have to adjust baking time: I needed 25 minutes.

I also didn't use maple extract because there's no way I can find such thing here without having to pay an outrageous shipping fee. Just ignore it.

From Fragrant Vanilla Cake

Friday, October 28, 2016

100% Whole Spelt Bread with Sesame Seeds

I love spelt flour and try to use it whenever it’s possible as a substitute for wheat. This bread is so easy than any beginner could bake it without much fuss.


570g whole spelt flour, plus extra for dusting or adding to dough if necessary
2 tsp dry yeast
2 tsp salt
400 ml warm water
1 tsp coconut sugar (or any other sugar you want)
Sesame seeds to sprinkle/garnish


1. In a big bowl, mix well flour, yeast and salt.

2. Add water and sugar. Mix.

3. Work on the dough over a flat flour-dusted surface for 5 minutes or until it doesn’t feel too sticky anymore. If needed, add a little bit more flour.

4. Pour dough into a greased loaf pan or a silicon one. Dust the top with some flour and cover with plastic wrap. Let sit/rise for 45 minutes inside the oven (turned off!).

5. Remove bread from the oven. Turn oven to 200°C.

6. Remove wrap and brush top with water and sprinkle sesame seeds over it.

7. When oven is heated, slide the bread in and bake for 35-45 minutes or until bread has a nice crust and a hollow sound when thumped on the bottom.

8. Let it cool over a rack before removing from pan.

Inspired by recipe Vollkorbrot mit Sesam from a book called “Das große Buch vom Brot”, The Big Baking Collection 3.

Monday, October 24, 2016

Vegan Indian Masala Chai

Much better then coffee, TRUE. I'm having that everyday in autumn now. For the raw sugar, I used coconut sugar, my favorite, of course.

You can make your own masala blend here, so your morning bliss is ready in a few minutes.

From Vegan Richa

Friday, October 21, 2016

Monday, October 17, 2016

Fudgy Coconut Butter Brownies

I have a huge amount of brownie recipes to try, can't help it, I love them.

These are super rich and fudgy. You're gonna binge on them, be careful.

From: The Vegan 8

Friday, October 14, 2016

Creamy Vegan Pumpkin and Leek Penne Pasta

I bought a bunch of Hokkaidos and I'm having fun with pumpkin recipes. I just love them.

This dish was incredible. A super healthy and hearty pasta, perfect for autumn.

My twist: I put more pumpkin pouree and ignored the arrowroot to thicken, then it was creamy enough. I also used lamb's lettuce for the kale.

Not the prettiest picture, but man was it good!

From Fragrant Vanilla Cake

Friday, October 7, 2016

Raw Sweet Cherry Brownie Chunk Ice Cream

It's cherry time!!! With nutriotious brownies made with beets, raw sprouted buckwheat, flaxseeds, shredded coconut, cacao and dates (with added vanilla and salt).

I just made the brownies and the swirl. There was no ice maker involved and I blended frozen bananas chuncks with the sauce.

From Fragrant Vanilla Cake

Monday, October 3, 2016

Easy Creamy Peppered Country Gravy Mix

This vegan gravy is super easy and convenient, and guess what: it's also delicious. Pour it over potatoes, toasts, fries, whatever.

From For Real Life

I poured it over some baked wedges

Thursday, September 29, 2016

5-Ingredient Fudgy Flourless Protein Brownies

This quick-treat yields 3 muffins and is packed with good things for you. They are super fudgy!!!


- You can use oat flour for the protein powder. I used vegan pure pea protein I still had at home (do not intend to rebuy since I prefer doing things with oat flour).

- I would recommend not using muffin tins like I did because I think it bakes much better as a flat surface. You also might have to adjust baking time depending on the size of the muffins you make.

From Running on Real Food

Friday, September 23, 2016

Monday, September 19, 2016

Chocolate Salami Makeover

A quick no bake chocolate biscuit bar. Just roll it into a log, freeze and its a winner.

I will have to remember to make half recipe next time, this was a HUGE log! I also highly recommend freezing it into a ball first before rolling and feezing for some minutes because the dough at firt is a little bit too wet.

From Tales of a Kitchen

Friday, September 16, 2016

Full English Breakfast with Follow Your Heart VeganEgg

My friend Lori (from the blog Veganana) recently sent me a box full of gifts from the USA, and one of them was this vegan egg! I can't buy it here in Germany, so I decided I wanted to use it "high style" and made a super breakfast to try it. The big deal about it? It's 100% soy-free, gluten-free, and dairy-free!

It's super easy. Not only does it look EXACTLY like scrambled eggs (and omelet, a post that will come later), but also taste like the real thing! I believe it's far the best option for those who want to follow a vegan diet and can't give up on eggs.  

It's just mix and heat 

The Kala Namak adds even more
"eggy" taste
For the "look" I used beans, vegan sausages, cherry tomatoes and a slice of whole wheat bread. I marked it as gliuten-free because the egg itself is totally safe for celiacs. My tip; anytime you cook it, add some black salt (Kala Namak): it has a most peculiar smell due to it's sulfur content that reminds boiled-egg aroma.

Monday, September 12, 2016

Chocolate Nut Butter Banana Ice Cream

Summer breakfast!!! Delicious!

Variations: You can use any nut butter (I used cashew butter), sub cacao nibs if you want it raw (I did) for the vegan chocolate and add vanilla (I did).

From Nuts about Greens

Monday, September 5, 2016

Zattar-Spiced Flatbread

Super tasty. This definetly works as a pizza base, too.


1 cup chickpea flour
1 cup water
2 TBS olive oil
2 TBS Zattar
½ tsp salt


Preheat oven to 180ºC. Mix all ingredients in a large bowl. Line a pan with parchment paper and pour the mixture into it. Bake for 25 minutes. Let cool, then cut as you wish.

Inspired by this recipe:

Monday, August 22, 2016

Raw 5 Ingredient Twix Bars

Cravings gone!


6 tablespoons coconut flakes
4 tablespoons coconut oil, melted
1 tablespoon coconut sugar (or honey/maple syrup/agave)

Caramel: 10-12 soft dates, pitted

Coating:  Your favorite chocolate, I used my raw homemade one.


Base: In a small bowl mix together the shortbread cookie ingredients. Press the dough into a small pan, ca. 1 cm high. Put in the fridge to set.

Caramel: Add the dates to a food processor and process until a paste is formed, scraping down the sides as needed. Spread the date caramel evenly over the cooled base and put in the freezer for 30 minutes.

Mounting the Twix: Cut into bars and coat with your favorite chocolate. Allow to set on a lined baking sheet in the fridge for about 30 minutes. Store in an airtight container in the fridge for up to one week.

Inspired by this recipe:

Friday, August 19, 2016

Potato Spinach Balls

That's the best way to make someone eat spinach, no kidding! Super crispy and crunchy balls.

For a gluten-free version, use GF breadcrumbs.

From Brand New Vegan

Monday, August 15, 2016

Spring Rolls for Dinner

Once again I decided to go for some spring rolls for dinner. They are far the best choice for you to add some raw food to your meals. Just add what you want and roll them!

Mine were vegan: lettuce, rice noodles, cucumber, carrots, red pepper and coriander.

Dip recipe here: