Monday, January 23, 2017

Dark Chocolate Molasses Cookies

Although the richness of molasses is not usually appropriate in baking (usually masks other flavors), in this recipe it plays a side role that helps these cookies taste amazing.

Instead of choclate chips I used cacao nibs, which made them crunchier inside.

From The Vegan 8

Friday, January 20, 2017

Spicy Sriracha Tofu Quinoa Bowl

This recipe will not take you more than 10 minutes to prepare and it's so rich! Additionally, I always keep a giant bottle of Sriracha at home, it goes with everything... I obvisously made a 1/4 ratio of the recipe, since I'm the only one eating tofu here ;) LOL

I made the vegan version with these subs:

chicken > smoked tofu (didn't add then any salt later)
honey > maple syrup

From Marla Meredith

Monday, January 16, 2017

Friday, January 13, 2017

Spelt Baguette

Spelt bread is delicious and easy to make -- although it contains gluten, it's much better for your gut in comparison to regular wheat breads.


1 tsp active dry yeast
1 tsp coconut sugar sugar (or any other sugar)
1 cup warm water
1 ½ whole wheat spelt flour
¼ cup potato starch
¼ cup flaxseed meal
1 tsp salt


1. Add water, yeast and sugar to a bowl, stirring to mix. Let sit for 10 minutes for the yeast to make a foam.

2. In another bowl, add all the other ingredients and mix them well.

3. Add the flour mixture slowly to the yeast mixture and mix until it forms a dough.

4. Knead the dough with floured hands for a few minutes.

5. Cover the bowl with a damp cloth and set the dough aside to rise for an hour or two.

6. Preheat oven to 220°C.

7. Roll the dough out with your hands on top of your table or countertop, you can line your work surface with parchment paper sprinkled with flour. Form a long thin baguette shape, and score it a sharp knife or bread scorer (I use a razor blade on a stick!)

8. Bake for 20-30 minutes. To help create a crust, after fully baked, turn off the oven and leave it in there to cool with the oven door open.

Friday, January 6, 2017

Sprouted Buckwheat & Cacao Nib Chocolate Bars

These are just gorgeous, with a high crunchiness level. Pretty much the best chocolate bar ever.


150g vegan chocolate (any)
¼ cup dehydrated sprouted buckwheat
¼ cup cacao nibs


1. Prepare a silicon mold for the chocolate.

2. Mix cacao nibs and buckwheat in a bowl. Set aside.

3. In a small saucepan, melt chocolate in a bain marie (water bath).

4. Once chocolate is melted, remove from the water bath and pour into the bowl with the nibs and buckwheat. Mix gently and pour into the molds.

5. Let cool and harden completely before removing from mold.

Inspired by this recipe: