Friday, January 29, 2016

Vegan Pepperoni Pizza

I loved the idea of having a spicy zucchini as a sub for the pepperoni. You could, of course, use some seitan/tofu sausage sub for that, but I thought it would be worth a try. I even let the zucchini marinate for 2 days, so it would really have a strong taste. Good decision.

For the crust, I used this one:

For the vegan cheese, I used this one:

From Contentedness Cooking

Sunday, January 24, 2016

Fat-free Cornbread

So simple, and it fits to all meals.

I made it gluten-free with a GF flour mix (tapioca and chickpea flour -- and corn, of course). I also used coconut sugar for the sugar. Delicious!

Be aware that, depending on the type of flour you use, results might differ.

From The Daily Dish

Saturday, January 23, 2016

Meltable Cheddar

This recipe is from the book Artisan Vegan Cheese, a present for my dear friend Lori from Brazilian blog Veganana.

I'm just in love with this book and can't stop trying those unbeliavable recipes! This cheese tastes AWESOME, and I am 100% sure even non-vegans will love it.

For obvious copyright reasons I will not disclose the recipe here. If you’re vegan or crazy for healthy “cheese”, you’re not gonna regret buying this book: Artisan Vegan Cheese by Miyoko Schinner.

(NOTE: Used apple pectin for the carrageen, my only change)

Thursday, January 21, 2016

Naked Chocolate Cake

I've been so overwhelmed with vegan recipes that I forgot I still had some organic eggs laying around. End of shelf-life was getting closer... Time get rid of them the best way possible! Let's bake a healthy protein-packed CAKE!

Delicious, smooth and simple.

From The Healthy Chef

Tuesday, January 19, 2016

Vegan Sweet Sour Dinner

I’ve been crazily craving for Chinese food and experimenting everything with colorful vegetables.


3 bell peppers, chopped (different colors, if you want)
1 big onion, chopped
100 g mushrooms, chopped


½ cup vegetable broth
¼ cup rice vinegar
1/3 cup coconut sugar
4 TBS Tamari
2 TBS orange juice
1 tsp orange zest
¼ tsp garlic powder
¼ tsp ginger powder
2 TBS tapioca flour or potato starch
2 TBS water


Place all sauce ingredients except flour and water in a medium-sized saucepan and bring to a simmer.
In a separate pan, mix flour and water and then add to sauce. Let it thiken a bit and set aside.
Add mushrooms to a Wok and stir fry in water until softened. Add peppers and onion and continue to stir fry until softened. Add sauce and let it all thicken.

Serve it over rice or with noodles.

Inspired by this recipe:

Sunday, January 17, 2016

One Bowl Vegan Banana Apple Bread

It has been a long time since I've baked some banana bread. I just couldn't resist this one.

For a gluten-free version, I used a GF flour blend (took me more time in the oven). Be aware that baking time and results will vary depending on your subs.

From Vegan Richa

Saturday, January 16, 2016

Rosti Pizza

I love pizza... and potatoes :) So, what about a pizza base made only with potatoes?


Spices, to taste (I used store-bought pizza mix)
1 tsp salt
Cheese/Vegan cheese, to taste
Toppings, to taste


1. Preheat oven at 200˚C.
2. Peel the potatoes and grate them, using the large holes of a hand grater. Put the potatoes in a large bowl, add the salt and spices, mix well.
3. Squeeze as much liquid as possible out of potatoes and transfer to a pizza pan.
4. Bake for 30 minutes.
5. Remove from oven, add cheese and toppings. Bake until warm or until cheese is melted.

Wednesday, January 13, 2016

Gluten/Lactose-free Breaded Eggplant

These rounds are tender inside, crispy outside and have a cheesy twist. I had them as a
side-dish for dinner and also used them to fill a sandwich the following day (although
not so crunchy anymore).


1 eggplant
2 eggs, beaten
Breading mix:
2 TBS almond flour
2 TBS tapioca flour
2 TBS Nutritional Yeast
Salt, to taste

NOTE: if you don't care about not being gluten-frree, use panko flour for the almond and tapioca flours.


First, rinse eggplant and cut into rounds. Sprinkle with salt and arrange the rounds in a
colander. Let them sit/drain for at least 1 hour (ideally 2); this will remove the bitterness
and excess of water.

Pre-heat oven to 180°C. In a bowl, beat the eggs. In a separate bowl, mix the breading

Take rounds from colander and pat-dry with some paper towel. Dip each slice of
eggplant on both sides in the egg batter and then into the breading mix.

Place breaded rounds of eggplant on a lined baking sheet. Bake for 20 minutes, then flip. Bake for another 20 min.

Monday, January 11, 2016

Raw Snickerdoodle Cookies

It's time for cookies. Well, it's ALWAYS time for cookies!

Since they're made with shredded coconut, dates, extracts and sprouted flours, there's nothing that wouldn't please your stomach if eaten raw. I added some coconut sugar in the mix because it was not sweet enough for my taste, but that's the good thinks when making raw things: you should taste the dough and decide for yourself.

Original recipe doesn't do that, but I dehydrated half the batch for aprox. 4 hours at 48°C, flipping them half way.


From Fragrant Vanilla Cake

Saturday, January 9, 2016

No-Bake Pumpkin Rum Cake

That’s so delicious… And nutritious!!!


1) You first have to decide if you want a 6-layer double cake or a 3-layer normal cake. If 6, you need 2 small cake pans. I did the "lazy" version (my favorite haha) which is making a 3-layer cake and then cutting it in half, overlaying manually. Since I don't need to impress anyone, it was pretty much fine!

2) It is a soft cake, so I believe if you're not gonna eat the whole thing immediately with your family, keep a little piece in the fridge for you and freeze the rest in separate slices.


2 cups any nut flour (or sprouted buckwheat or gluten-free oat flour)
1 3/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
18 medjool dates, pitted and softened (let them sit in hot water for 30 minutes to soften)
1 cup pumpkin puree


Process first the dates and them mix in all the other ingredients until you have a dough. Press dough into a lined cake pan. Put in the fridge.

Chocolate Rum Frosting:

3/4 cup maple agave/honey
1 1/2 TBS coconut oil, liquified
3/4 cup raw cocoa powder
1/4 tsp sea salt
1 TBS pure vanilla extract
1 tsp rum extract


Combine all ingredients in a bowl and whisk together until smooth. Pick base from the fridge and spread it over it. Put in back in the fridge to set.


20 medjool dates, pitted
2 TBS almond butter (or any nut butter)
1/4 cup maple/agave/honey
1/2 tsp sea salt
2 TBS coconut oil
2 tsp pure vanilla extract
1/4 cup water


Combine all ingredients in the food processor and process until smooth, adding a little more water if too thick. Pick cake from the fridge and spread it over the filling layer. Put in back in the fridge to set for 15 minutes.
Whole pecans for topping


Top cake with pecans. Keeps in the fridge for a couple of days.

Inspired by this recipe here:

Thursday, January 7, 2016

Mexican Sweet Potatoes with 5 Minute Mexican Tahini Sauce

I had totally forgotten about sweet potatoes; how delicious they are! This sauce is also out of this world, I ate it leftovers oven-baked fries the day after.

From The Vegan 8

Monday, January 4, 2016

Easiest Gluten Free Pizza Crust

Sometimes you just want some quick fix for a pizza, specially when you have leftovers around and don't know what to do with them. Pizza is ALWAYS the answer.

This one requires no yeast and you just have to choose the flour of your choice, gluten-free or not. It's also great because there's no pre-baking the crust, it all goes into the oven at the same time and in ca. 12 minutes you have your dinner.

Mine has: olives, red onions, tomato paste, mushrooms and vegan cheese.

From Contentedness Cooking