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.

Ingredients:

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

Directions:

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

Inspired by this recipe: http://uprootkitchen.com/2016/06/01/avocado-fudge-pops/

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: http://www.fragrantvanilla.com/vegan-chocolate-chip-banana-cake-with-peanut-butter-fudge-frosting/

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


Ingredients:

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

Directions:

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
Recipe: http://detoxinista.com/2015/10/paleo-vegan-pumpkin-chocolate-cheesecake/

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
Recipe: http://potatostrong.com/marinara-sauce-pasta-pizza/

Monday, April 24, 2017

Dairy-free Chocolate Caramel no Churn Ice Cream

This looks and tastes like heaven, specially paired with the Chipottle Caramel Sauce and some cacau nibs... And I don't even like chocolate ice cream!

PLUS: You don't need an Ice Cream Maker.

From The Almond Eater
Recipe: http://thealmondeater.com/2016/06/dairy-free-chocolate-caramel-no-churn-ice-cream/

Monday, April 17, 2017

Chipotle Caramel Sauce

Having a jar of caramel sauce in your fridge will make your life sweeter in a few seconds.



Drizzle it over ice creams, desserts and even in your coffee if you're in the mood...

NOTE: As a sub for the chipotle seasoning I used smoked paprika.

From The Almond Eater
Recipe: http://thealmondeater.com/2016/06/chipotle-caramel-sauce/

Monday, April 3, 2017

Quinoa Spice Croquettes

Irresistible. I can see them perfectly used as a sadwich filling, too.


My changes:

2 garlic cloves > 2 tsp Asafoetida

Didn't fry them -- coated the croquetes with a little biut of oilive oil and baked them at 180C for 30 minutes, flipping them halfway

From Cook Republic
Recipe: http://www.cookrepublic.com/quinoa-and-pea-spice-croquettes/

Friday, March 31, 2017

Apricot Balls

This is an easy recipe with only a few ingredients and packed with goodness.

For a real raw version, instead of dark chocolate, you can try using homemade raw chocolate.






From The Great Uncooking
Recipe: http://thegreatuncooking.com/apricot-chocolate-balls-easy-raw-desserts/

Monday, March 27, 2017

Friday, March 24, 2017

Raw Vegan Chocolate Covered Salted Caramels

This is SOOOOO good!!! I almost ate all the filling before finishing the recipe. It's a wonderful healthy option to kill you cravings.



Didn't add anything at all in terms of sweetener because it was already sweet enough for me -- taste the filling before you add it. I also don't like stevia very much, so I believe you just have to add what you like.

IMPORTANT: Since it's coating is based on coconut oil, remember they are NOT to-go treaties. They must be kept in the fridge.

From Damy Health
Recipe: http://www.damyhealth.com/2014/03/raw-vegan-chocolate-covered-salted-caramels/

Monday, March 20, 2017

Three Bean Chili

O-ha. The power of Chili... I could eat this everyday.


Personal notes:

1. Go easy on the hot sauce, use half of the amount suggested. I used Sriracha and it was quite hot. I was lucky to have omitted the chili powder, it would have been too much at the end.

2. I don't own an immersion blender, so I roughly mashed the chili with a potato masher a couple of times, leaving some whole beans. Be aware that the more you mash, the thicker it will get (I like it thick, not "soup" style).

3. I sprinkled some nutritional yiest and parsley on top.

From Cadry's Kitchen
Recipe: http://cadryskitchen.com/2016/04/27/3-bean-chili/

Friday, March 17, 2017

Vegan Pepita Brownies

Decadent and delicious brownies with crunchy pepitas, perfect for any occasion. Huge thumbs up!

Disclaimer: This recipe was taken from From Like Coffee & Doughnuts, which seems to have been removed (http://www.likecoffeeanddoughnuts.com/recipe/vegan-pepita-brownies/). For this reason, I disclosed a copy of the recipe directly here.

Ingredients:

1 ¼ cup flour
¾ cup cocoa powder unsweetened
1 tsp baking powder
¼  tsp salt
1 cup chocolate chips dark or semi-sweet
½ cup pepitas (edible pumpkin seeds)
1 cup brown sugar
1 cup warm water
¼ cup coconut oil
¼ cup unsweetened apple sauce
2 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees F, and grease an 8x8 inch pan (we use coconut oil).

2. Mix together dry ingredients; flur, cocoa powder, baking powder, salt, chocolate chips, and pepitas in a large bowl.

3. Combine all wet ingredients plus the sugar; water, coconut oil, apple sauce, vanilla, and brown sugar in a smaller bowl.

4. Pour wet ingredients over dry and mix until just combined.

5. From here, pour batter into the prepared pan and pop it into the already preheated oven.

6. Bake for about 40-45 minutes, until a toothpick inserted in the middle of brownies comes out (mostly) clean.

7. Cool, slice, and enjoy!!

Monday, March 13, 2017

Easy Brown Loaf

I've been totally addicted to baking my own bread. There's no 100% whole wheat bread sold at stores around here, so that was a very successful attempt.


Ingredients:

500g whole wheat flour mix
½ tsp salt
½ tsp coconut sugar
1 ½ tsp dry baker’s yeast
2 TBS olive oil
300ml warm water
Sesame seeds to sprinkle

Directions:

1. In a big bowl, mix all dry ingredients. Make a well in the middle. Set aside.

2. In a small bowl, mix oil and water. Slowly pour oil mixture into the well you made in dry ingredients and mix until it’s not gluey anymore.

3. Pour dough on a powdered surface and knead it for circa 10 minutes until it’s elastic and smooth.

4. Roll dough in an oval shape and let it rise/rest on a slightly greased baking tin covered with plastic wrap. Leave it for an hour somewhere warm until it doubles its size.

5. Pre-heat oven to 230°C. Optional: Spray some water on the top of the bread and the sesame seeds.

6. Bake for ca. 30 minutes. Let bread cool on rack before slicing.

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

Monday, March 6, 2017

Smoky Asparagus Tofu Scramble

Who needs eggs when you can make this scramble? It seems to be the perfect recipe for newbies to tofu, because there’s no way you’re not gonna like it. And please, get yourself some kala namak, this black salt is the secret ingredient for the “eggy” taste.



Ingredients:

1 tsp oil
¼ tsp red pepper flakes
¼ tsp garlic powder
¼ tsp onion powder
½ tsp smoked paprika
½ tsp fenugreek powder
½ tsp turmeric powder
½ tsp sweet paprika powder
½ tsp kala namak/black salt for the eggy taste
2 tsp nutritional yeast
150g firm Tofu, crumbled (I used smoked tofu)
Aspargus, roasted or steamed (to taste)
Bread of choice (gluten-free if needed)

Directions:

1. First, have your asparagus done and set aside.

2. In a pan, add oil and heat at medium. Add all seasonings and cook to slightly burn/smoke the spices (2-3 minutes).

3. Add crumbled tofu and let it cook for 5 minutes. Add a few tablespoons of HOT water if needed to prevent sticking.

4. Add steamed asparagus and serve with bread.

Inspired by this recipe: http://www.veganricha.com/2014/04/smoky-asparagus-tofu-scramble-spring.html

Friday, March 3, 2017

Peanut Butter Chocolate Marble Cake

An indulging cake baked with homemade peanut butter!


I used oatmilk for the soy milk and the peanut butter was not the crunchy one -- who cares, it's delicious. Baked in a 20X10 cm loaf tin.

From One Green Planet
Recipe: http://www.onegreenplanet.org/vegan-recipe/peanut-butter-chocolate-marble-cake/

Monday, February 27, 2017

Banana Peel Burgers

With the peel of the banana you can make yummy burger patties! Nutritious and delicious. A great substitute for meat and super sustainable – I’ll never ever throw away peels in the garbage can again!



Ingredients:

Peels ready and banana chopped
to be freezed for ice cream
4 banana peels, thoroughly rinsed/washed and then chopped
Approx. 1 ½ cup all-purpose flour (gluten-free, if you want)
1 small carrot, grated
1 medium onion, chopped
1 small green pepper, chopped
1 TBS Cajun seasoning
1 tsp garlic powder
1 cup olive oil
1 cup gluten-free oat flour
½ cup teff flour


Directions:

1. Preheat oven to 180°C. Line your baking sheet with a silicon mat or parchment paper. Set aside.

2. Blend all ingredients (except oat and teff flours) until it becomes a wet dough. You don’t have to over process them.

3. Pour mix into a big bowl and then add the flours.

4. Make patties and put them on the lined sheet. Bake for 35-40 minutes.

Inspired by this recipe in Portuguese: http://cozinhamaisvida.blogspot.de/2013/10/hamburguer-de-casca-de-banana.html

Friday, February 24, 2017

Persian Fresh Herb Platter - Sabzi Khordan

I met a lovely Iranian lady at a friend's house and when she talked about this typical Persian platter I just couldn't think about anything else anymore.

According to her, it's served with no sauce or oils, just the greens, feta (use vegan cheese if vegan or omit it), some crunchiness and dried fuits (nuts and dates), accompanied by a flat bread (use gluten-free if needed).

If you  don't like one of the herbs there, you can just omit or substitute. It's meant to help digestion and to be served as a side dish.

From Bottom of the Pot
Recipe: http://www.bottomofthepot.com/2013/08/a-platter-of-fresh-herbs-balancing-act.html

Monday, February 20, 2017

Peanut Butter Mousse

This delicious dessert will please all peanut butter lovers there. You can cut the sugar using any sweetner of your choice.


From Peta
Recipe: http://www.peta2.com/recipes/peanut-butter-mousse/

Friday, February 17, 2017

Black Bean Cakes with Mango Salsa

Delighful bean patties that you can easily serve in sandwiches or just as is. The salsa also adds so many fresh, contrasting flavors! Fresh lime and cilantro, bitter onions and sweet mango is an amazing combination...

Ajust the salsa ingredients per taste. I only needed 1 mango, for example. If you prefer (I do) instead of frying the patties, bake them.

From Physician's Committee
Recipe: http://www.pcrm.org/health/diets/recipes/black-bean-cakes-with-mango-salsa

Friday, February 10, 2017

Ooey-Gooey Dark Chocolate Espresso Date Oat Bars

These wholesome bars are so incredibly beautiful and delicious! I love that mix of gooeyness with crunchiness.

Personal note: I would put in the fridge before cutting them, otherwise they might fall apart, I found them a little too crumbly. After staying in the fridge they get firmier and much better.

From Ambitious Kitchen
Recipe: http://www.ambitiouskitchen.com/2015/12/ooey-gooey-dark-chocolate-espresso-date-oat-bars/

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
Recipe: http://thevegan8.com/2012/11/20/dark-chocolate-molasses-cookies-gluten-free/

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
Recipe: https://marlameridith.com/spicy-sriracha-chicken-quinoa-bowl-recipe/

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.


Ingredients: 

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

Instructions:

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.

Ingredients:

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


Directions:

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: http://anunrefinedvegan.com/2015/05/13/puffed-quinoa-cacao-nib-chocolate-bars/