Friday, April 29, 2016

Cardamom Soft Chocolate Chip Cookies

These are chewy and super tasty! The citrusy taste of cardamom makes this aromatic cookies a must. And your house will smell so good!

Note: I made the vegan version with flax eggs and dark choc chips.

From Purely Twins

Thursday, April 21, 2016

Baked Tofu Caesar Sandwich

I've always love Caesar Salad, but I know that behind this "salad" word there it's everything but healthy. Traditional Caesar salad is very calorie dense; the dressing is full of bad ingredients and chicken/white bread croutons are also not my stuff.

But doesn't this halthier version look good in a gluten-free sandwich? It also tastes wonderful.

From One Green Planet

Vegan Matar Paneer

Matar Paneer is a very famous recipe from Punjab, Northern India. It’s a mix of green peas, cheese and tomatoes.

I veganized the version I learned with an Indian Chef (my dear teacher Pritpal) using a store-bought vegan cheese. It looks elaborate but it’s actually very easy to put together and enjoy.


200g tofu, diced
300g green peas
3 TBS vegan butter
Fresh ginger, shredded, to taste
Garlic and 2 onions OR 1 heaping TBS of Asafoetida
1 tsp Garam Masala
½ tsp Cumin
½ tsp fresh lime juice
2 tomatoes, diced
Green chili, to taste
Salt, to taste


1. Heat a big skillet and add 1 TBS of butter. Next, add and sauté the tofu until golden brown. Pour them into a bowl and set aside.

2. Add again 2 more TBS of butter to the skillet. When melted, add onion/garlic or asafoetida, ginger, and tomatoes. Cook for ca. 2 minutes, Then, add the cumin, Garam Masala, chili, salt and green peas. Reduce heat and let simmer for 15 minutes.

3. When ready, add the tofu and lime juice to the skillet, mix and let cook for another 5 minutes, whisking a few times.

It’s usually served with rice or Indian breads (like Naan and Parathas – not gluten-free).

Wednesday, April 20, 2016

Prestige Dessert

Go crazy.

 Chocolate base: Chocolate filling (from blog recipe "Chocolate Cake with Chocolate Filling and Ganache")

Use shredded coconut as much you wish -- in between layers or to sprinkle.

Tuesday, April 19, 2016

Gluten-free German Pumpernickel

This is something very close to the German Pumpernickel, but without the sourness I hate and totally free from gluten.

Can’t get healthier than that!!!


2 cups ground flax seeds
1 pinch of salt (or more, to taste) 1 TBS coconut sugar (or brown sugar) 2 chia “eggs” (2 heaping TBS ground chia + 5 TBS warm water, let sit for 10 min) ½ cup water 1/3 cup olive oil


Preheat oven at 200˚C. Use parchment paper or a silicon mat to cover the oven tray.

Mix dry ingredients. Then, start slowly adding the liquid ingredients (including the chia eggs) to the dry ones. Mix batter until smooth.

Spread batter onto the mat and flatten it with a spatula. It won’t grow, so choose the thickness you want.

Bake for 30 minutes. Let it cool before slicing.

Sunday, April 17, 2016

Dark Chocolate Avocado Cake

This is my first cake with avocado as a base. It was actually a challenge: a friend tagged me on Facebook and said I should try before she would :P

Very nice, fluffy and loaded with good stuff (specially because I removes alll signs of refined sugar there).

My subs:

Cake: Sugar > Coconut sugar / AP flour > Gluten-free flour mix
Frosting: Confectioner's sugar > coconut syrup

From My recipes

Friday, April 15, 2016

Tuesday, April 12, 2016

One Pot Cheesy Tomato Pasta

Dinner made simple -- and healthy!!! I loved it and it was so satisfying...

Make it gluten-free with gluten-free pasta.

From Ceara's Kitchen


Saturday, April 9, 2016

Punjabi Rajma

A traditional recipe from the northern state of Punjab in India, this delicious dish is rich in folic acid, fibers and  protein.

I made some small adjustments to the recipe:

- no garlic or onion, instead, I used 1 tsp of Asafoetida
- used organic store-bought cooked beans

From Physicians Commitee

Thursday, April 7, 2016

Sweet Potato Curry Banana Soup

Yes, a sweet and spicy soup. As non-fan of soups, I was really interested in this recipe and it was a very appropriate dinner.


1 onion. chopped
1 garlic clove, minced
½ green chili pepper, minced
2 big sweet potatoes, peeled and chopped (ca. 250g)
500 ml vegetable broth (more or less according to desired consistency)
150 ml nutmilk of your choice
½ banana, chopped
½ tsp curry powder
½ tsp lime juice
Salt and pepper, to taste
Oil, as needed


1. Sauté onion in a hot skillet with a little bit of oil. Add garlic, chili, and curry. Sauté for another minute.

2. Add vegetable broth, milk and sweet potato. Bring to a boil and, over low heat, cook until sweet potato is ready.

3. Add banana and cook for another 5 minutes. Adjust salt and pepper, if needed.

4. Add lime juice, mix and remove from heat. Puree the soup and serve hot/warm.

Inspired by this recipe (in German):

Wednesday, April 6, 2016

Easy Potato and Carrot "Cheese" Sauce

Best thing to do with leftover potatoes and carrots: mega-creamy and healthy "cheese" sauce. Served over potatoes and pizzas, as a dip, for Vegan Mac N Cheeze pasta, in sandwiches...

I found this version even better than the Cheeze Sauce previously posted here.

From Veggie on a Penny

Sunday, April 3, 2016

Baked Oil­-Free Hushpuppies

These little rolls were quite a finding. They are on the savory side, but also have a sweetness that I can't explain. A perfect mix for any craving.

From The Vegan 8