Thursday, 26 December 2013

Chia pudding

  • 1/2 cup of soy milk
  • 1/2 cup of coconut milk
  • 1 tsp of agave syrup 
  • 2 tsp of chia seeds
  • 2 tsp of flax seeds 

How to make pudding
  1. Make it at least 1h before enjoying ... the longer you let it sit, the better
  2. Mix all the ingredients and leave it in the fridge 
  3. Enjoy with some frozen or fresh fruit ... I used a mix of frozen berries :) 

Salad with sundried tomato & rosemary pastries

  • Mix of salad leaves
  • Green olives
  • To make 6 pastries ... 6 sun dried tomatoes ... about 2 x 30cm x 5cm of already made puff pastry ... and some rosemary fresh leaves 
  • Some salt, olive oil and balsamic vinegar

How to make pastries
  1. A few hours before place tomatoes with some boiling water in a bowl and let them rehydrate for a few hours before cooking
  2. Drain them and let them aside
  3. Switch on the oven at 180ºC
  4. Put the pastries on top of some foil paper greased and cut about 10x5 squares ... roll a bit really carefully and place the sundried tomato with some rosemary (finely chopped) in the middle
  5. Cover by joining 2 sides and repeat the whole thing for each of the 6 pastries
  6. Place them in the oven and cook for 10-15 minutes until puffed out, crisp and brown 
  7. Make the salad by simply putting the olives and leaves together and set aside. Season it
  8. Let the pastries cool down and enjoy them with the salad

Tofu & veggies tomato sauce

Awesome meal to have with pasta, rice or simply by itself

  • 250g of tofu 
  • 3 carrots
  • 1 onion
  • 3 chinese cauliflower leaves
  • 1 can of tomato 
  • 1/2 zucchini
  • 2 garlic cloves 
  • Spices: Thyme, oregano and basil 
  • Salt and olive oil 

How to make it: 
  1. Start by bringing some water to boil
  2. Peal garlic, onion, zucchini and carrots 
  3. Wash cauliflower leaves
  4. Drain tofu and cut in small squares
  5. Chop zucchini, garlic and onion in small pieces
  6. When water starts boiling add the carrots and let them cook for about 10 minutes (or until soft) 
  7. Start by frying the onion. Add the tofu when it starts to brown and a bit later the garlic and zucchini. 
  8. Cut the cauliflower leaves and add them to the frying pan. 
  9. Pour the tomato and add salt and spices
  10. Get the carrots out, wait until they cool down for a minute and then cut down as you wish
  11. Add them to the mix and lower the heat. 
  12. Add black olives if you like ... it will improve the taste trust me! 


Adding some black olives and cheeeeeseee

Wednesday, 25 December 2013

Peanut butter tofu

  • 100g of tofu 
  • 1 Tsp of soy sauce (mine is too dark)
  • 1 Tsp of rice vinegar
  • 1 tsp of agave syrup
  • 1 tsp (good tsp) of peanut butter
  • 1/2 veg stock cube
  • 1 garlic clove

How to make tofu
  1. Drain the tofu well and press down with some weight and a towel to absorb the liquid
  2. Cut tofu 
  3. Peal and chop garlic
  4. Mix the rest of the ingredients well until soft and creamy 
  5. Fry garlic and tofu
  6. Serve with peanut butter sauce

Yummy Bak choy

Super simple dinner recipe and YUMMY 

  • 1 whole bak choy
  • 1/2 onion
  • 1 garlic clove
  • 1 tsp of shredded ginger
  • 1 Tsp of soy sauce
  • 1 tsp of rice vinegar 
  • 1/2 tsp of salt 
  • 1 tsp of sesame oil

How to make recipe: 
  1. Bring some water to boil
  2. Wash and cut the bak choy
  3. Peal and chop onion and garlic - really small
  4. Shred the ginger
  5. Fry the onion, add the garlic and ginger and a biiiit later on the rest of the ingredients. 
  6. Boil the bak choi about 1 or 2 minutes and serve with the sauce on top

Sunday, 22 December 2013

Cauliflower alfredo sauce

Damn this is good, I found the recipe on 'Pinch of Yum's blog.

  • 5 cups of cauliflower
  • 1/2 cup of unsweetened non dairy milk (E.g. soy vegan option) or normal milk (vegetarian option) 
  • 1L of water 
  • 1 block of veg stock
  • 1 tsp of salt
  • 1/2 tsp of white pepper
  • 1 Tsp of butter
  • 2 garlic cloves

How to make sauce: 
  1. Start by boiling some water. 
  2. Peel and chop onion (get rid of the upper green part!!) 
  3. Fry onion, but get it out before golden, as it will be too bitter. Pour it into bowl where the sauce will be done
  4. When water starts boiling, add the cauliflower and veg stock. Cook for 10 minutes
  5. Add butter, salt, pepper to the garlic. 
  6. When the cauliflower is soft, get it out and add it to the bowl. 
  7. Blend and enjoy!! 
  8. I had it with pasta and 'fake zucchini and carrot pasta' ... OMG it was amazing

Sunday, 15 December 2013

Curry noodles

  • Rice noodles
  • 100g tofu
  • 1/2 cup of broccoli
  • 1/2 cup of coconut milk 
  • 1/2 onion
  • 1 garlic clove
  • Optional: Curry powder (very little), Chives and Chilli 

How to make noodles
  1. Peel and chop onion and garlic 
  2. Bring some water to boil in a small pot
  3. Cut tofu and drain it. If you can put some weight on it to get rid of the water
  4. Cut in squares the tofu and add the broccoli and noodles to the pot
  5. In a wok, fry the onion and then the garlic 
  6. Add the tofu to fry and when golden, add the broccoli, noodles, coconut milk and spices
  7. Lower heat and cook until coconut milk evaporates a bit 
  8. Enjoy with some chives! 

Saturday, 14 December 2013

Spinach vegan scrambled 'eggs'

  • 200g of tofu
  • 1/2 bag of fresh spinach 
  • 1/2 onion
  • 1 garlic clove
  • 1 tsp of turmeric
  • 1 Tsp of nutritional yeast
  • 1 Tsp of water
  • 1 tsp of kala namak salt
  • Pepper and chives optional 

How to make vegan scramble

  1. Drain tofu and put some weight on top of it to get the most water out
  2. Peal and chop onion and garlic
  3. Fry onion and add garlic 
  4. Crumble tofu and add to pan
  5. When gold, add the spinach and blend the rest of the ingredients except the chive together
  6. Carry on frying and add the blended mix (turmeric, kala namak, water and nutritional yeast)
  7. Serve and decorate with chives

Avocado hummus

  • 1 avocado
  • 1/2 can of chickpeas
  • 1 lemon juice
  • 1 tsp of salt
  • 1 tsp of cumin
  • 2 Tsp of tahini
  • 1/2 tsp of paprika
  • 1 tsp of olive oil

Peal avocado, drain and wash chickpeas and simply mix it all with a blender

Sunday, 8 December 2013

tofu pudding

  • 1/2 block of tofu 
  • 1 Tsp of cacao powder
  • 1 Tsp of agave syrup
  • 1 tsp of peanut butter 
  • 1 tsp of coconut milk
  • Mix of frozen berries
  • Almonds
... Simply blend all but the almonds and frozen berries and ENJOY with these

Sunday, 1 December 2013

Zucchini pasta with tofu alfredo sauce

  • 1/2 zucchini
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • 1 tsp of nutmeg
  • 1 Tsp of nutritional yeast
  • 1 tsp of margarine
  • A bit of vegetable broth
  • 1 Tsp of soy cream 
  • 1/2 tsp of white pepper powder
  • 100g of soft tofu 
  • Bunch of roquette leaves
  • Pine nuts and some walnuts... think something sweet would've been good too ... like raisins
  • Olive oil

How to make this fake pasta:
  1. Start by boiling some water
  2. Meanwhile in a bowl mix all ingredients but the zucchini. Blend
  3. Peal zucchini and after you've taken all the green peal, carry on pealing it but this time to save the slices to use as pasta
  4. Boil 'pasta' for 1 minute. 
  5. Drain and bring back to the pot with some olive oil. 
  6. Add the pasta and cook for a couple minutes 
  7. Serve with some roquette leaves and nuts

Maybe too much sauce ... although I saved some! 

Delicious with some crackers! 

Tofu spinach lasagne

  • 1/2 bag of spinach
  • 150g of soft tofu 
  • 1 onion
  • A few slices of vegan mozzarella ... I bought mine in the Bioculture fair in Madrid 2 weeks ago
  • 3 tomatoes
  • 1 can of red pepper 
  • 3 garlic cloves
  • 1 Tsp of nutritional yeast 
  • Fresh or mixed herbs ... I used fresh basil and thyme ... and some dry 
  • As many lasagna sheets you need (I think I used just 3). I used spinach ones
  • Pine nuts

How to make lasagne:
  1. Start by pealing and chopping onion, garlic and pepper
  2. Heat the oven at 180ºC
  3. Bring to boil water in a pot to be able to peal the tomatoes and to boil the fresh spinach
  4. Meanwhile in a bowl mix the tofu, nutritional yeast and some salt and nutmeg
  5. Boil tomatoes for 3 minutes and leave the spinach until they are proper soft
  6. In a pan, fry onion and garlic. 
  7. Take half aside when golden and pour them into the tofu mix. Blend. 
  8. Get the tomatoes out, wait a bit until you can peal them, do so and chop them
  9. Add the red pepper and tomatoes to the remaining onion and garlic and cook for 3 minutes. Add the herbs and blend
  10. Drain the spinach and add them to the tofu mix. 
  11. Grease a glass mold and place lasagne sheets (in my case 1.5 hehe) in the bottom. 
  12. Pour the tofu spinach mix and another layer of pasta. 
  13. Add a layer of pepper and tomato sauce. Pour the rice cheese or other vegan mozzarella cheese on top.
  14. Place the lasagne inside the oven and cook for ... 30 minutes (more or less)


Mmmm I took a little piece of it.. although I wanted to save it for this week to take it to work

Vegan quinoa and beans chili

  • 1/2 can of red beans (pre cooked cans ... Well in my case, glass ... about 200g of beans I used)
  • 1/2 cup of textured soy 
  • 1/2 cup of quinoa
  • 1 can of sweet corn
  • 1 onion
  • 1 garlic clove
  • 1 can of pealed tomatoes
  • 1/2 green pepper
  • 1 tsp of chili powder
  • 1 tsp of salt
  • 1/2 tsp of paprika
  • 1 tsp of soy sauce
  • 1/3 cup of hot water

How to make chili crockpot:
  1. Peal onion and garlic
  2. Chop onion, garlic and pepper
  3. Wash and drain beans and sweet corn
  4. Mix soy sauce, hot water and textured soy and set aside. 
  5. Fry onion, pepper and garlic
  6. When gold, add the tomato, sweet corn, textured soy, quinoa and about 1/2 cup of water. Lower a bit heat.
  7. After 15 minutes, add the already cooked beans, salt, paprika and chili powder. 
  8. Cook for 5 more minutes and enjoy your chili! 

Saturday, 30 November 2013

Sweet potatoe and tofu curry with white rice

  • 1 sweet potato
  • 100g of tofu
  • 1/2 cup of sweet corn
  • 1/2 cup of peas
  • 1 onion
  • 1 cup of rice
  • 1/2 cup of coconut milk
  • Paprika
  • Chilli
  • Curry powder
  • Salt
  • Olive oil

How to make curry
  1. Start by boiling some water in a small pot for the sweet potato and a big one for the rice
  2. Peal and chop sweet potato and onion. 
  3. When water boils add the potato and cook for 10 minutes or until soft. And the rice in the other pot and cook for 20 minutes
  4. Dry tofu and cut in squares
  5. Fry onion and when golden add the tofu. 
  6. When the tofu gets golden, add sweet corn and peas. If the potato is cooked, add it too
  7. Pour the coconut milk and the spices. 
  8. Pour some water and let boil for about 10 minutes. 
  9. Place rice in a plate with the curry on a side and decorate :) 

Thursday, 28 November 2013

Vegan tofu spinach quiche

I found a similar recipe on Vegangela, although I modified it a little bit using kala namak, soy cream and mixed herbs


  • 1 cup of cashews 
  • 1 tsp of olive oil
  • 1 cup of frozen spinach
  • 400g of firm tofu 
  • Puff pastry (made sure it was vegan too) 
  • 1 onion
  • 1 garlic clove
  • 2 Tsp of soy milk
  • 2 Tsp of nutritional yeast
  • 1 Tsp of soy cream
  • 1 tsp of mixed herbs
  • 1 tsp of paprika
  • 1/2 tsp turmeric
  • 1 tsp of kala namak (for an eggy taste)
  • Salt
  • Pepper
  • 1 tomato 

How to make quiche
  1. 1 hour before soak cashews and get the spinach out to defrost
  2. Switch on the oven at 200º 
  3. Peal and chop onion and garlic
  4. Put some olive oil on a pan and heat. 
  5. Fry until golden onion and garlic
  6. Add spinach, until soft
  7. Meanwhile blend the cashews. Add tofu, nutritional yeast, soy milk and soy cream. 
  8. When the spinach is done add it to the mix and season with all the spices
  9. Place the pastry on a mold, pour the mixture inside and top with some tomato slices
  10. Place in the oven for 40 minutes 
  11. Let cool for 5 and enjoy!!! 

Using my little oven for the second time <3 so happy I finally bought one :D :D 


Friday, 22 November 2013

Vegan burrito!

  • 1 cup of textured soy protein 
  • 2 Tsp of soy sauce
  • 2 carrots
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 yellow pepper
  • 1 onion
  • 2 Tsp of concentrated tomato
  • Olive oil
  • Salt 

 How to make burrito filling
  1. Bring together soy sauce and soy protein ... mix well
  2. Leave on a side
  3. Peel, clean and chop veg
  4. Heat small pot to make the carrots
  5. When the water is boiling add the carrots to the pot and let them cook until soft
  6. Fry the peppers and onion
  7. Add the cooked carrots and the textured soy protein
  8. Lower heat and add the concentrated tomato, salt and some water 
  9. Let it cook until it's no longer watery (you shouldn't add tooo much water) 
  10. And done! 
  11. You can also add oregano, thyme, parsley, etc to increase the flavour ... but it's good this way. Plus you can use it to make lasañas ... burritos ... pasta ... pastries ... mmmm 

To make burrito simply fill it and close it down! I prefer to rewarm it by closing it and warming it in a pan. Flip it a couple times over medium high heat and done!!! SUPER GOOD!!!

Sunday, 17 November 2013

Home made seitan II

  • 1 cup of wheat gluten
  • 1/3 cup of soy sauce
  • 2 veg stock
  • 3 peppers (different colours) 
  • A few tomatoes
  • A few carrots
  • 1 onion
  • 1 garlic clove 
  • Salt
  • Mix of herbs: oregano, thyme, parsley, ... 
How to make it seitan? 
  1. Prepare veggie soup ingredients ... clean, peal and chop veg
  2. In small pot pour soy sauce with a splash of water and one of the veg stocks 
  3. Mix gluten with herbs and some salt ... you can also add 2 tsp of nutritional yeast or breadcrumbs 
  4. Heat the small pot and pour some water to boil in a big one. 
  5. When the soy starts to heat and the stock has diluted pour into bowl with gluten
  6. Mix well and shape it. Leave it on a side covered for 30 minutes
  7. Meanwhile make the soup. 
  8. When water of big pot starts boiling put vegs in the pot and add the 2nd veg stock
  9. After those 30 minutes of resting, add the seitan ball to the soup and cook for 30 - 40 minutes
  10. Ready to serve and eat!! 

Saturday, 16 November 2013

Tofu cheesecake

  • 12 digestive biscuits ... check for vegan options ... 
  • 75g of margarine melted
  • 1 lemon zest and juice
  • 3 Tsp of agar agar 
  • 400g of tofu
  • 1 tsp of cream cheese ... tofutti or philadelphia depending on whether you are vegan or not
  • 250g of coconut cream (whole tube) 
  • Vanilla essence
  • 3 Tsp of stevia
  • Berries ... can or frozen 
  • 2 Tsp of agave syrop 
  • 1 Tsp of agar agar

How to make mmmmm cheeeseeecakeeee: 
  1. In a plastic bag put the biscuits ... close and make them powdery using a hammer
  2. Melt margarine and mix with biscuits ... place it on the bottom of the mold and let it cool in the fridge
  3. In a pan set over a very low heat, add the lemon juice, a splash of water and the agar-agar. Stir until the agar-agar has dissolved
  4. Combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. Blend until smooth
  5. Pour the tofu mixture over the biscuit base and smooth the surface. Chill in the fridge for an hour until set
  6. In a small pot pour the berries can mix, agave and 2 tsp of agar agar. Place on top of the tofu mixture and let it cool
  7. I added some more frozen and fresh berries ... as well as more sauce most of the times  as I had loads left
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