Monday, February 29, 2016

Creamy Lemon Pepper Sauce

Made that for a falafel sandwich and it was perfect. If you don't have a super blender (I don't), you can sub 1/3 cup cashew butter for the 1/2 cup of cashews.


From The Vegan 8

Saturday, February 27, 2016

Baked Fries with Garlic Sauce

Wouldn't you be happy to have these "fries" for dinner? I was. But this is a good and healthyfied option. Absolutely scrumptious.

From Vegan Richa

Friday, February 26, 2016

Vegan Banana Nut Muffins for Two

For two??? Of course not, I ate them both before anyone could even know they were baked :)

If you have ripe bananas, don't think twice and make yourself some. Delicious.

My subs:
whole wheat flour > made it gluten-free woth GF flour
brown sugar > coconut sugar
walnuts > pecans

From Minimalist Baker

Thursday, February 25, 2016

Spicy Eggplant and Tofu

Some of my favorite dinners are made with simple ingrtedients... and a twist.

I always try to use what I have at home, and that's why I adapt many of my recipes.

My subs:

Canola oil > Coconut fat
Scalliions > Leek
Jalapeño/Serrano Pepper > red pepper with some Sambal Oelek sauce

Instead of a store-bought Hosin Sauce, I made this:

3/4 cup pure tomato sauce
1/2 tsp Liquid Smoke
3 TBS Molasses
1 TBS Tamari
1/2 tsp Garam Masala

From Domestic Super Hero

Tuesday, February 23, 2016

Amazing Applesauce Cake

I topped this delicious and fluffy thing with some grapes and sprinkled some tapioca flour for the "sugary" look without really using sugar.

Results may vary depending on the gluten-free blend you use. It also tends to crumble if you overmix the batter.

From Tia's Kitchen

Sunday, February 21, 2016

Asian Eggplant Stir Fry

I love Chinese food, it's usually so full of vegetables and so colorful!

The author didn't indicate the amount of tofu, so I used a 200 g pack I had in the fridge. I also used Daikon raddish instead of water chestnuts, but I'll just leave it out the next time, raddish is not my thing and chestnuts are difficult to find.

From Simple Seasonal

Sunday, February 14, 2016

Fat-free Tater Tots

1 ingredient + seasonings. NO KIDDING.

Tip: Since they have no oils added, be careful when lipping them, you have to go carefully, otherwise parts of them will stick to the parchment paper.

From Amber and Coriander

Thursday, February 11, 2016

Vegan Salted Caramel Peanut Butter Brownies

You know... I am a peanut AND caramel lover. This recipe is a dream. Super fudgy brownies with crunchiness.

Made this version with coconut oil and flax eggs. Gluten-free flour used was a mix of tapioca, almond and millet flours.

I put them in the fridge overnight and they tasted even better and got a chewier consistency.

From Fragrant Vanilla Cake

Tuesday, February 9, 2016

Spiced Chickpeas with Red Curry Paste and Tamarind

This could heat even an iceberg. I LOVE spicy food! But be careful, it's REALLY hot. I served with Jasmin rice and baked ripe plantain to balance things for digestion later.

My subs (and that's why I changed the name here a bit, no Harissa):

Harissa paste > red curry paste
Aleppo pepper > Sweet paprika powder

From The Winery

Saturday, February 6, 2016

Sharp Cheddar

Utterly delicious!

This recipe is from the book Artisan Vegan Cheese by Myoko Schinner, a present for my dear friend Lori from Veganana.

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.


From the book Artisan Vegan Cheese by Miyoko Schinner

Thursday, February 4, 2016

Quinoa Mushroom Burgers

It was really a handy recipe for some leftover quinoa! Burgers are simply wonderful because you can make them and then freeze for some other meal, you don't even have to eat them right away.

My changes: I used 2 pastinacas (ca. 150g)  for the celery stalks because I'm actually not a fan of celery and couldn't find organic ones at the time anyway.

From MegUnprocessed

Monday, February 1, 2016

Raw Snickers Cheesecake

I was crazy to try this one but thought it was a little too much work (it is). But in the end I was glad I tried it, it was amazing.

My tips/notes:

1) I didn't have coconut meat nor cashews enough for the filling, so I used shredded coconut flakes softened in water. It never blended as it should and therefore the results were not perfect. I'll just refill my pantry with cashew butter and try it next time with it (no coconut meat available here and also no vitamix in the house to blend cashews well hehe).

2) Best is to make the crust and THEN the caramel, you really have to get organized! Leave the filling for later, since the caramel will have to be mixed to the 2 parts of filling.

3) Store in the freezer in slices, so you don't have to thaw the cake everytime you're eating it. It's not visually glamourous this way, but if you're not serving it immediately, better do so.

From Fragrant Vanilla Cake