Friday, September 23, 2016

Monday, September 19, 2016

Chocolate Salami Makeover

A quick no bake chocolate biscuit bar. Just roll it into a log, freeze and its a winner.

I will have to remember to make half recipe next time, this was a HUGE log! I also highly recommend freezing it into a ball first before rolling and feezing for some minutes because the dough at firt is a little bit too wet.

From Tales of a Kitchen

Friday, September 16, 2016

Full English Breakfast with Follow Your Heart VeganEgg

My friend Lori (from the blog Veganana) recently sent me a box full of gifts from the USA, and one of them was this vegan egg! I can't buy it here in Germany, so I decided I wanted to use it "high style" and made a super breakfast to try it. The big deal about it? It's 100% soy-free, gluten-free, and dairy-free!

It's super easy. Not only does it look EXACTLY like scrambled eggs (and omelet, a post that will come later), but also taste like the real thing! I believe it's far the best option for those who want to follow a vegan diet and can't give up on eggs.  

It's just mix and heat 

The Kala Namak adds even more
"eggy" taste
For the "look" I used beans, vegan sausages, cherry tomatoes and a slice of whole wheat bread. I marked it as gliuten-free because the egg itself is totally safe for celiacs. My tip; anytime you cook it, add some black salt (Kala Namak): it has a most peculiar smell due to it's sulfur content that reminds boiled-egg aroma.

Monday, September 12, 2016

Chocolate Nut Butter Banana Ice Cream

Summer breakfast!!! Delicious!

Variations: You can use any nut butter (I used cashew butter), sub cacao nibs if you want it raw (I did) for the vegan chocolate and add vanilla (I did).

From Nuts about Greens

Monday, September 5, 2016

Zattar-Spiced Flatbread

Super tasty. This definetly works as a pizza base, too.


1 cup chickpea flour
1 cup water
2 TBS olive oil
2 TBS Zattar
½ tsp salt


Preheat oven to 180ºC. Mix all ingredients in a large bowl. Line a pan with parchment paper and pour the mixture into it. Bake for 25 minutes. Let cool, then cut as you wish.

Inspired by this recipe:

Monday, August 22, 2016

Raw 5 Ingredient Twix Bars

Cravings gone!


6 tablespoons coconut flakes
4 tablespoons coconut oil, melted
1 tablespoon coconut sugar (or honey/maple syrup/agave)

Caramel: 10-12 soft dates, pitted

Coating:  Your favorite chocolate, I used my raw homemade one.


Base: In a small bowl mix together the shortbread cookie ingredients. Press the dough into a small pan, ca. 1 cm high. Put in the fridge to set.

Caramel: Add the dates to a food processor and process until a paste is formed, scraping down the sides as needed. Spread the date caramel evenly over the cooled base and put in the freezer for 30 minutes.

Mounting the Twix: Cut into bars and coat with your favorite chocolate. Allow to set on a lined baking sheet in the fridge for about 30 minutes. Store in an airtight container in the fridge for up to one week.

Inspired by this recipe:

Friday, August 19, 2016

Potato Spinach Balls

That's the best way to make someone eat spinach, no kidding! Super crispy and crunchy balls.

For a gluten-free version, use GF breadcrumbs.

From Brand New Vegan