Thursday, March 31, 2016

Quick Tofu Sandwich with Spicy Mayo

A very fulfilling dinner for the lazy ones.

(Yields 2 sandwiches)

1 Tofu block (marinated)
1 small carrot, spiralized or julienne
1 small cucumber, spiralized or julienne
2 slices of Pita Bread or your bread of choice, preferably some you could fill in (I used gluten-free focaccia)
¼ cup vegan mayo
1 TBS Sriracha (or more, to taste)
This spicy mayo works everywhere
1 tsp lime juice


Cut the tofu block in half to make two slices. Grill, bake, or fry it until crispy. Make the mayo by mixing the mayo, Sriracha and lime. After that, you just have to assemble your sandwich, either by filling it or using bread slices of your choice.

Tuesday, March 29, 2016

Oatmeal Walnut Chocolate Chunk Cookies

Cookies are such a wonderful treat to-go. Usually easy and quick to make.
I made these with aquafaba and sub raisins for the chocolate chunks. My husband tried and said they "taste like winter". Sweeeet!

Original recipe says it served 12, but I think this doesn't fit at all to the amount of dough. It yielded 5 big cookies (but not giant ones), so I believe this was a typo.

From Vegan Richa

Monday, March 28, 2016

Vegan Pasta Puttanesca

Love how the seaweed, capers and tamari bring that flavor that before we could only acchieve with anchovies. If you miss pasta with seafood you're gonna love this one.

From Holy Cow Vegan

Sunday, March 27, 2016

Sweetened Condensed Milk Substitute

Well, once you try this thing, you'll never EVER live without it. You can top cakes, ice creams and even add it to your hot chocolate. It comes from "I make you addicted to me" world.

You can play with the consistency adding more coconut butter to make it thicker. I also don't own a Vitamix, so I basically used 1/4 cup of cashew butter for the cashews. Test it and find what works best for you.

From Unconventional Baker

Saturday, March 26, 2016

Bean Loaf

I used a mix of black and kidney beans because that's what I had. Loved this loaf.

Worked in a sandwich, too!
From Plates for Plants

Saturday, March 19, 2016

Mamma's Gluten-free Chocolate Chip Muffins

Healthified chocolate chip muffins -- these are really hard to resist. To keep it vegan, sure to use vegan chocolate or dark chocolate (I chopped a 70% dark chocolate bar into small chunks).

From Trinity's Kitchen

Friday, March 18, 2016

American Cheese Singles

I couldn't believe making vegan cheese slices at home could be so simple!!! No conservatives, no fake ingredients.

Doubling the agar mix was, in my case, a good idea. (Used 1 cup of water + 8 tsp agar powder).

From Nouveau Raw

Sunday, March 13, 2016

Cheezy Vegan Chilaquiles

Really easy and crunchy! For Mexican food lovers. 

Totally recommend adding more tortillas (I used organic ones, only salt added).

Friday, March 11, 2016

Raw Carrot Refrigerator Cake

Unbelievable. An easy-to-follow, moist and flavorful cake with grated carrots.

My tips:

1 - Instead of raisins, use dates (that's what I had at home anyway).

2 - Since I own a small food processor, there's no way I can blend everything together there. So, I always start with the dry ingredients and pour into a big bowl to mix manually later (I processed the nuts, then coconut, then the carrots, etc).

3 - Since I also have a hard time to turn cashews into butter or into a smooth thing, I also cheat and use cashew butter. The ratio for every 1 cup cashew = 1/2 heaping cup of store-bought cashew butter.

From The Rawtarian

Thursday, March 10, 2016

Bread Slice

I am testing quick bread recipes and came across this one. It is exactly like a loaf slice: same texture, same taste. Perfect.


2 flax eggs (mix 2 TBS ground flaxseed + 6 TBS water)
1 TBS olive oil
4 TBS nut milk
2 heaping TBS rice flour
2 heaping TBS ground flaxseed
2 heaping TBS tapioca flour or potato stark
1 TBS Nutritional Yeast
½ tsp salt
2 tsp baking powder


1. In a big bowl, make flax eggs and let sit for 15 minutes.
2. Preheat oven to 180˚C.
3. Add olive oil and nut milk to the flax eggs, mixing well.
4. Add the dry ingredients, except the baking powder. Combine well until smooth.
5. Then, add baking powder and mix until dissolved.
6. Grease a 20 cm square or round pan and bake for 20 minutes.
7. Remove from oven and let it cook over a rack. Slice into squares for sandwiches or eat as you wish.

Inspired by this recipe (in Portuguese):

Wednesday, March 9, 2016

Pepper Jack "Cheese"

There are so many good things about this "cheese": simple ingredients, perfectly spicy, no need of a blender/processor, you can make it in 10 minutes AND you can shred it...

 I used oat milk for the almond milk because I find it much better for baking purposes but I am not celiac -- stick to nut milks if you must keep it GF.

From Vegan Richa

Tuesday, March 8, 2016

Almost Raw Deconstructed Cheesecakes

Oh, cheesecakes... They are my biggest weakness! Such an easy healthyfied version. And I didn't even soak the cashews, I totally cheated with cashew butter (2 cups soaked raw cashews = 1 cup cashew butter)

From: Oh, Ladycakes

Saturday, March 5, 2016

Healthy Vegan Frito "Fries"

BTW: No frying involved ;) -- I have no idea what a Frito Pie is, but I loved it when I read the original recipe, which was already a healthified version. Instead of using tortillas I just made some oven-baked "fries".

The cheese sauce is so good that I almost ate it by itself. From now one, I'm always gonna have a batch of this in the fridge.

From The Vegan 8

Wednesday, March 2, 2016

Vanilla Cappuccino Protein Pudding

Another version of my favorite type of breakfast: overnight puddings.


1 scoop pea protein
1 tsp vanilla extract
2 tsp maple syrup
2 tbs chia seeds
1 TBS malt caffee
1 tsp cinnamon
1 tsp raw cacao powder
1/2 cup plus 2 TBS water
Cacao nibs/Dark chocolate drops, to garnish

Add all the ingredients (except water) to a jar with lid, close the lid and shake it. Add water and shake it again. Let sit in the fridge for at least 2 hours -- better overnight.

Inspired by this recipe: