I'm someone who thinks about food 24h/day!... And this blog is just for fun, I consider myself a recipe tester more than a cook. Here you'll find my favorite vegan and vegetarian recipes. I am sure there will be something for you.
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.
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.
protein powder -> brown rice powder
chocolate chips -> dark bitter chocolate, chopped
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.
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)
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.
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.
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)
This dish totally looks like a snack, but it is actually a super nutritious meal.
- 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).
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.
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.
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.
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!