Friday, August 14, 2015

Raw Russian Almond Cole Slaw

This looked so fresh and tempting… And perfect to get rid of those little nuts here and
there that are not enough for other recipes.

From Nouveau Raw

Thursday, August 13, 2015

Three Minute Chocolate Avocado Smoothie

This is one of my top favorite breakfast recipes for crazy days. Whenever I have to leave early I mix the ingredients and it's ready with no fuss.

I would recommend using frozen chopped bananas instead of just cold ones.

From Texanerin

Wednesday, August 12, 2015

Coffee Coconut Ice Cream

This is what I like the most about summer: making ice cream! I sweetened this one with coconut sugar.

It doesn't get as creamy as normal ice-cream, it's kind of a mix of ice cream and sorbet. But I believe it depends on the quality of coconut milk, on your ice maker... Who cares? Ate it all!

Thaw it slightly before serving, otherwise it's gonna be too hard. I needed to set it out at room temperature for about half an hour before digging in.

From Minimalist Baker

Saturday, August 8, 2015

Raw Not-Tuna Spread

This combination works beautifully together and, thanks to the nori sheet, tastes like there’s tuna/seafood in it.


½ cup raw almonds, soaked for 24 hours
½ cup raw sunflower seeds, soaked for 6 hours
3 TBS fresh lemon juice
½ tsp Himalayan pink salt
¼ cup celery, finely minced
¼ cup red onion, finely minced
¼ cup fresh parsley, finely minced
1 nori sheet, finely minced
1 tsp vegan mayonnaise
1 TBS fresh dill


Pulse lime juice, salt, almonds and sunflower seeds in a food processor until you get a texture that looks like tuna spread.

Add the mix to all the other ingredients and whisk well. Store in the fridge and use it in up to 3 days.

I made a scrumptious wrap with it to-go!

Adapted from this recipe:

Friday, August 7, 2015

Vegan Panzanella

I  have no patience for boring salads. This one is great: crunchy and hearty; for hot summer nights. A quick and easy recipe filled with fresh and organic ingredients.

You can adapt to your preferences. I cut vinegar and garlic by half, for example. And I also chose a 2-day old gluten-free bread; perfect.

TIP: An Ananda Marga monk once taught me never to chop greens with a knife. Always do it with your hands.

From One Green Planet

Wednesday, August 5, 2015

Homemade Chunky Monkey Ice Cream

That classic Ben & Jerry's in 2 minutes and much healthier…

If you don’t own a Vitamix (I don’t), peel & chop bananas into coins. Freeze overnight.
Such big pieces never work in my food processor.

Think ahead: buy a bunch of bananas and freezer-friendly bags, then prepare already
portions (2 chopped bananas each) for quick ice-creams like this! ☺

Use vegan chocolate if you like, or even raw one for a fully raw dessert.

From: Let’s be Vegan

Tuesday, August 4, 2015

Vegan Mozzarella Cheese

It's just mixing, blending and simmering. You can't go wrong! I used round ramekins as a mold to be able to slice tradicional round mozzarella slices.

My changes to the agar step:

I used more agar (3 TBS in total). Also let it simmer for 3 minutes before pouring into the blender; I find 1 minute too short for thickening.

From Jennifer's Kitchen

Sunday, August 2, 2015

Easy Creamy Ranch

(Photo credit:
From Kathy Patalsky’s book “Healthy Happy Vegan Kitchen”.

This recipe is super simple. I had all 6 ingredients at hand and managed to fix something quick for my salad – made it in less than 1 minute! Spicy and delicious.

Since I respect copyright laws, I will not release the recipe here. At the time of this post this recipe was still publicly unreleased. I totally recommend buying this book, even if you’re not vegan – I’m not either – yet :P There is a 14 salad dressing section that it’s an absolute MUST to top boring leafy greens.