Friday, September 22, 2017

Vegan Plantain Buns

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.


Ingredients:

Dry ingredients:

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)

Wet ingredients:

1 ripe plantain
1 TBS tahine
1 cup water

Directions:

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.

From Na Casa da Ma
Recipe (in Portuguese): http://nacasadama.blogspot.de/2015/02/paozinho-vegano-de-banana-da-terra.html

Friday, September 15, 2017

Avocado Caesar Salad Dressing

One of my favorites here, this creamy dressing works on any salad and is perfect for those who miss Caesar Salad Dressing and are looking for a healthier option.






From Detoxinista
Recipe: http://detoxinista.com/2014/03/avocado-caesar-salad-vegan-paleo/

Saturday, September 9, 2017

Vegan Dried Fruit and Nut Banana Bread Biscuits

Have you ever had a banana bread biscuit (not cookies, not cakes)? Me neither. It was about time. Funny and delicious combo.



I wanted to keep it without choclate since I ran out of my cacao nibs, therefote I made a mix of dried fruits (raisins and figs). I also added some Brazil nut and almond leftovers to the walnuts.

Note: A GF flour mix was used for a gluten-free option.

From Veganosity
Recipe: http://www.veganosity.com/vegan-chocolate-walnut-banana-bread-biscuits/

Friday, August 25, 2017

Healthy Creole Style Cauliflower Jambalaya

This vegan and paleo version of the famous Jambalaya from Louisiana is absolutely amazing! 


It looked complicated but I actually cooked it in no time. I also added a dollop of Chipotle for some extra juiciness before serving.


From Detoxinista
Recipe: http://detoxinista.com/2017/02/healthy-creole-style-cauliflower-jambalaya/

Friday, July 28, 2017

Butternut Tots with Spicy Maple Mustard

These satisfied my cravings for a recipe with butternut with a velvety sweetness.

I didn't fry them and therefore the outcome was a little bit different, but definitely healthier and should taste the same. (Baked at 200°C for 40 min, flipping them halfway)









Use more panko breadcrumbs if needed. My dough was a little too moist and I added more of it to ne able to roll the tots.


From Connoisseurs Veg
Recipe: http://www.connoisseurusveg.com/butternut-tots-with-spicy-maple-mustard/

Friday, July 21, 2017

Vegan Proats

"Proats" = protein oats. This will keep you satisfied the whole day, I promise.


Drizzle some agave or maple if you want more sweetness. I thought I would need some but it was already incredibly good without anything else, so I didn't use it.








Friday, July 14, 2017

Breaded Sriracha Cauliflower Bites


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.





From DAMY Health
Recipe: http://www.damyhealth.com/2014/10/breaded-sriracha-cauliflower-bites/

Thursday, July 6, 2017

Vegan Yellow Cake

I love simple cakes. Make it gluten-free with your GF flour mix. Use a small baking pan, the ingredients will not fill a big normal cake pan (then double it if you prefer!).



From Vegan Richa
Recipe: http://www.veganricha.com/2015/05/vegan-yellow-cake-recipe.html

Friday, June 23, 2017

Better Than Chipotle Vegan Burrito

Terrific, ate 3 of them for dinner :P 

I loved the idea of grilling a burrito, and this one is healthy and made with my favorite ingredients. 



From Raw Til Whenever
Recipe: http://www.rawtillwhenever.com/better-than-chipotle-vegan-burrito/

Monday, June 19, 2017

Yellow Smoothie

Because hot days are coming...

Ingredients:

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)

Blend and serve.

Friday, June 16, 2017

All-American Quinoa Chili Fries

This tastes ridiculously delicious.

This dish totally looks like a snack, but it is actually a super nutritious meal.


Personal notes:

- 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).

From Eat Healthy Eat Happy
Recipe: http://eathealthyeathappy.com/all-american-chili-fries-vegan-clean-glutenfree/

Friday, June 9, 2017

Slow Cooker Lentil Chili

A hearty and healthy meal that will please any crowd. Good thing is that you can also freeze leftovers.

 I used a combination of split lentils and the outcome was delicious.

Be aware that the recipe is meant for a big crockpot/slow cooker. Mine is 3,5 Liters, so I cut recipe by half.




From Two Peas and Their Pod
Recipe: http://www.twopeasandtheirpod.com/slow-cooker-lentil-chili/

Friday, June 2, 2017

Monday, May 29, 2017

Dark Chocolate Nut Butter Cups

This is absolutely awesome! The filling reminds me the one inside a Brazilian bonbon I used to love called Serenata de Amor.

I used my homem,ade coconut oil chocolate recipe and therefore these cups must be kept in the fridge.

From Tasty Yummies
Recipe: http://tasty-yummies.com/dark-chocolate-nut-butter-cups/

Friday, May 26, 2017

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