Friday, December 8, 2017

Raw Banana Chocolate Chunk Doughnut Holes

What a delicious and fullfilling treat! I think it could be the best breakfast ever for when you have a tight schedule. Just pick one or two from the fridge and you can be sure they will keep you satyisfied till the afternoon.

From Fragrant Vanilla Cake

Friday, December 1, 2017

Vegan Sesame Chicken

This Asian dish comes out perfect with little fuss and inexpensive ingredients you probably have on hand.

For a gluten-free version, use All-Purpose gluten-free flour. I used spelt this time (it has gluten). Personal note: the molasses is strong in the sauce. If you don't like molasses, try some other liquid sweetener.

From Brand New Vegan

Friday, November 24, 2017

Chocolate Overnight Oats Brownie Batter

That's just perfect. Breakfast is best when made it into some sort of dessert. For a raw dessert, use cacao nibs like I did instead of chocolate chips.

From Chocolate Covered Katie

Friday, November 17, 2017

Jackfruit "Chicken"

I was just craving for something that would have the consistency of chicken and, of course: jackfruit! I had totally forgotten about a green jackfruit can I still had (need to buy more asap!).


The original recipe is for a taco, but I honestly just wanted to make a good old normal meal with it. A healthy and favorful dish for dinner.

From Ichiban Vegan

Friday, November 3, 2017

Creamy Tagliarini with Mushrooms

This is one of the most satisfying meals I’ve ever eaten. I'm just in love with this cashew cream… I think the more I discover about vegan food, the more I fall in love with it; it's so delicious!

I had a hard time this week to find funghi so I made this recipe with fresh wild mushrooms. I also used a handful of sundried tomatoes instead of normal ones because I simply love them. For basic use you need to soak them in water for a couple of hours.

A thousand hurrays to my friend Veganana and her outsdanding creations.

From Veganana

Friday, October 13, 2017

Almond Cheese with Herbs and Paprika

My logic: made almond milk? = let’s have some cheese. J

From my dear Veganana, the queen of cheese. Scroll down the link for English version.

From Veganana

Saturday, October 7, 2017

Vegan Double Chocolate Sunflour Brownies

That was my birthday present for myself. I baked these in the morning and secretly ate them all :P They're also allergy-free!

They are deliciously crispy outside and gooeeeeeeeey inside <3 Best brownie recipe EVER. Absolutely amazing! I also decided to bake in a oiled pan (without parchment paper) to get extra firminess like the author indicated. Since my pan was a squre one, in 30 minutes it was ready.

My subs:

protein powder -> brown rice powder
chocolate chips -> dark bitter chocolate, chopped

From The Vegan 8

Friday, September 29, 2017

Cheese-Stuffed Burgers

I know now what to bring to my next BBQ party and make meat-eaters envy me.

For the burgers: (use gluten-free flour if you want)

For the filling: My Vegan Cassava Cheese

Friday, September 22, 2017

Vegan Plantain Buns

These buns are super fluffy! Simply the PERFECT snack. Super nutritious and tasty. My friend Marli (author of this recipe) made them on a skillet, but I decided to bake them as you can see in the step-by-step below bellow.


Dry ingredients:

1 cup gluten-free oat flour
1 TBS tapioca starch
1 TBS chia seeds
1 tsp baking powder
Pinch of salt (I used smoked salt)

Wet ingredients:

1 ripe plantain
1 TBS tahine
1 cup water


1. In a big bowl, mix all dry ingredients. Set aside.

2. Using a small blender or food processor, blend all wet ingredients until smooth (or mash banana manually first and then add water + tahini, my banana was ripe but yet too hard to be mashed). Pour wet ingredients into dry and stir until you get a smooth batter. Set aside for 10 minutes.

3. Pre-heat oven at 180°C. Make buns/patties and put them on a lined baking sheet with some space apart from each other. Bake for 30-35 minutes. Remove from oven and let them cook on a rack a bit before eating them.

From Na Casa da Ma
Recipe (in Portuguese):

Friday, September 15, 2017

Avocado Caesar Salad Dressing

One of my favorites here, this creamy dressing works on any salad and is perfect for those who miss Caesar Salad Dressing and are looking for a healthier option.

From Detoxinista

Saturday, September 9, 2017

Vegan Dried Fruit and Nut Banana Bread Biscuits

Have you ever had a banana bread biscuit (not cookies, not cakes)? Me neither. It was about time. Funny and delicious combo.

I wanted to keep it without choclate since I ran out of my cacao nibs, therefote I made a mix of dried fruits (raisins and figs). I also added some Brazil nut and almond leftovers to the walnuts.

Note: A GF flour mix was used for a gluten-free option.

From Veganosity

Friday, August 25, 2017

Healthy Creole Style Cauliflower Jambalaya

This vegan and paleo version of the famous Jambalaya from Louisiana is absolutely amazing! 

It looked complicated but I actually cooked it in no time. I also added a dollop of Chipotle for some extra juiciness before serving.

From Detoxinista

Friday, July 28, 2017

Butternut Tots with Spicy Maple Mustard

These satisfied my cravings for a recipe with butternut with a velvety sweetness.

I didn't fry them and therefore the outcome was a little bit different, but definitely healthier and should taste the same. (Baked at 200°C for 40 min, flipping them halfway)

Use more panko breadcrumbs if needed. My dough was a little too moist and I added more of it to ne able to roll the tots.

From Connoisseurs Veg

Friday, July 21, 2017

Vegan Proats

"Proats" = protein oats. This will keep you satisfied the whole day, I promise.

Drizzle some agave or maple if you want more sweetness. I thought I would need some but it was already incredibly good without anything else, so I didn't use it.

Friday, July 14, 2017

Breaded Sriracha Cauliflower Bites

These bites are spicy and definitely addicting. Grab your favorite dip and enjoy. For the garlic salt, use the ratio 3 tsp salt for every tsp garlic powder. I also used a mix of almond and corn meal for the flour, it worked wonderfully.

From DAMY Health

Thursday, July 6, 2017

Vegan Yellow Cake

I love simple cakes. Make it gluten-free with your GF flour mix. Use a small baking pan, the ingredients will not fill a big normal cake pan (then double it if you prefer!).

From Vegan Richa

Friday, June 23, 2017

Better Than Chipotle Vegan Burrito

Terrific, ate 3 of them for dinner :P 

I loved the idea of grilling a burrito, and this one is healthy and made with my favorite ingredients. 

From Raw Til Whenever

Monday, June 19, 2017

Yellow Smoothie

Because hot days are coming...


½ cup pineapple, chopped and frozen
½ of an orange, chopped and frozen
½ of a mango, chopped and frozen
½ cup coconut water (more if too thick)
½ cup vegan/non-vegan unsweetened yogurt
Maple syrup to taste (I didn’t use)

Blend and serve.

Friday, June 16, 2017

All-American Quinoa Chili Fries

This tastes ridiculously delicious.

This dish totally looks like a snack, but it is actually a super nutritious meal.

Personal notes:

- I only had one can of tomatoes and didn't add chili because I used a can of chilli beans instead of normal kidney beans.

- I sprinkled some liquid smoke while simmering for a twist.

- I added in the quinoa separetely since my husband wanted to try it (it's already a miracle that he wants at all anything "healthy" I cook!) but he still refusesd to eat quinoa (he ate the chili with rice).

From Eat Healthy Eat Happy

Friday, June 9, 2017

Slow Cooker Lentil Chili

A hearty and healthy meal that will please any crowd. Good thing is that you can also freeze leftovers.

 I used a combination of split lentils and the outcome was delicious.

Be aware that the recipe is meant for a big crockpot/slow cooker. Mine is 3,5 Liters, so I cut recipe by half.

From Two Peas and Their Pod

Friday, June 2, 2017

Monday, May 29, 2017

Dark Chocolate Nut Butter Cups

This is absolutely awesome! The filling reminds me the one inside a Brazilian bonbon I used to love called Serenata de Amor.

I used my homem,ade coconut oil chocolate recipe and therefore these cups must be kept in the fridge.

From Tasty Yummies

Friday, May 26, 2017

Monday, May 22, 2017

Caffeine-free Chocolate Avocado Fudge Pops

One of my “main” cravings these days is eating cold things due to the changing weather. These pops are also perfect for your children: this version is totally kid-friendly, keeping their caffeine consumption to a minimum.


2 ripe Hass avocados
1 and ½ cups vegan milk (I used oat milk)
½ cup maple syrup
⅓ cup carob powder (or cacao powder - that has caffeine)
1 tablespoon vanilla extract
Pinch of salt


Blend everything and pour into ice pop molds. Freeze for at least 8 hours.

Inspired by this recipe:

Friday, May 19, 2017

Beetroot Salad with Cottage Cheese

An iron-rich salad made of beetroot and cottage cheese. Packet with antioxidants. As a beetroot-hater (I've always admitted that), I was genuinely able to enjoy this.

This salad was inspired by a recommendation from very known mid-wife in Germany, where she advises to combine beets with Vitamin C (orange dressing) for better iron absorbtion.

What I used (play with the ratio as much as you want):

200 g Cottage cheese (check if it's pasteurized if you're pregnant)
1 large beetroot, peeled and grated
1 bag of greens
Orange Balsamic Dressing

Friday, May 12, 2017

Peanut Butter Chocolate Mousse

This was a total accident: leftovers from a frosting were left in the fridge for a day. When I checked it, it had gotten so airy and soft that I simply ate it with a spoon as a mousse! It deserved the status of a dessert by itself.

Recipe under "Frosting" here:

Monday, May 8, 2017

Irish Soda Bread

Baking on Sundays is now a tradition. Every Sunday I’ve been trying a new recipe. I could not recommend this recipe highly enough: it’s simple and the outcome is an incredibly tasty loaf.
I still have to work on better shaping, but I believe that comes with practice. :P


225g whole wheat flour
225g wheat flour, plus extra for dusting
1 tsp salt
1 tsp coconut sugar (or any other sugar of your choice)
2 tsp baking soda
2 tsp cream of tartar
40g organic ghee (or organic butter if you want)
350 ml organic kefir


1. Turn on oven to 190°C. Brush oven tray with some butter or cover it with a silicon mat. Sift all dry ingredients into a big bowl using a fine mesh sieve.

2. Add ghee to the sifted ingredients and mix until it turns into a crumbly dough.

3. Make a well in the middle and pour the kefir in. Using a knife with a wide blade, mix quickly until the mixture turns into a dough.

4. Pour dough over a flat surface powdered with flour and lightly knead it for 5 minutes or so. Work on dough into a roll and, using a sharp knife, score the bread making a cross. Slash it quickly and with a wet blade, because otherwise it will not look very good. I made myself a bread scorer using a stick and a double-edged razor blade and it seems to work much better than other knives.

5. Sprinkle some more flour over the bread and bake it for 40-45 minutes or until it’s golden brown and the bottom of the bread sounds hollow when you thump.

6. Remove from oven and let it cool completely over a rack.

Inspired by recipe Irisches Sodabrot from a booklet called “Das große Buch vom Brot”, The Big Baking Collection 3.

Monday, May 1, 2017

Paleo Vegan Pumpkin Chocolate Cheesecake

 A deliciously creamy "cheesecake" loaded with good fats. 

Note: Since I am at the moment 100% caffeine-free, I used carob powder for the cocoa topping. As you can see, the powder did not mix so well with the coconut oil and therefore the "deco" got kinda ugly... But the taste is awesome anyway!

From Detoxinista

Friday, April 28, 2017

Marinara Sauce for Pasta and Pizza

This is one of the things you should batch-cook and save in the freezer for when you need it.

It was cooked with zero oil. 

From Potato Strong