Friday, 27 September 2013

Melon soup

Summer is over ... still weather is great and cold meals are still welcome. This is a really simple recipe perfect for a starter or to serve with dessert ... 

  • 1 melon
  • Lemon juice (half lemon)
  • Fresh mint
  • Olive oil
  • 1 tsp of salt

How to make melon soup
  1. Cut melon in squares and get rid of the peel and seeds
  2. Mix the rest of the ingredients with the melon and blend until you get the soup
  3. Place in fridge for a few hours and serve cold with some mint leaves and almond

Thursday, 26 September 2013

Cous cous salad

  • 1 cup of cous cous
  • 1 lemón
  • 1 red pepper roasted
  • Parsley
  • ½ cucumber
  • ½ zucchini
  • ½ jar of already cooked chickpeas
  • Salt

How to make salad
  1. Heat up some water in a kettle
  2. Pour dry cous cous in a Tupperware or bowl
  3. Pour hot water on cous cous and with a fork mix well until the cous cous grows completely
  4. Chop red pepper roasted (I used a can one)
  5. Wash precooked chickpeas
  6. Wash, dry and chop zucchini and cucumber
  7. When cous cous cools add the rest of the ingredients
  8. Eat cold and add some salt and oil

Wednesday, 25 September 2013


  •  ½ can of chickpeas
  •  Fresh parsley
  •  1 lemon
  •  Salt
  • 1 Tsp of tahini
  • 1 Tsp of olive oil
  • ½ tsp of cumin
  • ½ tsp of paprika
  •  1 tsp of vegan mayo

How to make hummus
  1. Wash and drain chickpeas
  2.   If possible take the peel away
  3.  Blend all ingredients and place it in fridge
  4. Taste it and you may add more paprika, salt or lemon depending on how you like it … I like it very lemony :D  

Variations … Spinach … Cucumber …

Tuesday, 24 September 2013


  •        1 aubergine
  •        1 red pepper
  •        1 green pepper
  •        1 onion
  •         1 zucchini
  •        1 can of tomatoes
  •        Salt
  •        Oil
  •        Oregano
  •        Thyme

How to make pisto
  1. Wash and chop veg
  2. Heat pan with oil
  3. Place peppers first, then onion, then zucchini and aubergine.
  4. When all the veg are cook (you may need to lower heat) add can of tomatoes
  5.  Mash and add spices to taste

Boletus croquette

Heya! This is one of my mom's recipe ... she made this for me a couple weeks ago because I kept complaining that they never did croquettes that I could eat. Although I prefer to eat and try vegan food, I am a vegetarian. 


  • Fresh mushrooms (about 2 cups) 
  • 2 onions
  • 1 leek
  • 1 garlic clove
  • 2/3 cup of white flour
  • 1 egg (Can substitute by egg replacer)
  • 1 cup of milk (Can substitute for rice milk)
  • Bread crumbs 
  • Salt
  • Oregano
  • Thyme
  • Nutmeg
  • Olive oil
How to make these croquettes
  1. Wash mushrooms and peel onion, garlic and leek
  2. Chop mushrooms, onion and leek in reaaaally small pieces
  3. Fry onion and leek until golden and soft. Add garlic and mushrooms
  4. Add some spices (oregano, thyme, etc) and whilst the mushrooms loose some liquid make the béchamel
  5. For this, you need to add milk and flour to the mix and make sure it becomes thick and sticky ... not hard... just creamier
  6. Let cool and prepare the rest
  7. In a bowl beat egg and in a plate pour some breadcrumbs 
  8. Make round shapes with the mixture and roll it first in the egg and then the breadcrumbs and fry 
  9. You can use a spoon to make the shape 
  10. Use kitchen roll to absorb some of the oil after frying 

Monday, 23 September 2013

Cashew yogurt and cashew soft cheese

As I already mentioned I'm having a vegan cheese period ... where I am giving a try to different recipes I find online, on pinterest, wordpress, blogger or reading. I found this recipe on Miyoko Schinner Artisan book. She gives vegan options for all kinds of cheeses ... which can later on be used to make other recipes or other cheeses.

  • 4 cups of non dairy milk
  • 3 tsp of non dairy yogurt and unsweetened
  • 2/3 cup of cashews soaked for 3 hours

How to make yogurt
  1. Put 1 cup of milk and cashews into a bowl and blend
  2. Transfer it to a saucepan and stir the 3 remaining cups of milk on medium heat
  3. Test the milk on wrist and if it’s hot, but not boiling add the yogurt.
  4. Combine well and pour it into glass jars
  5. Culture the yogurt in a warm dark place over 4-8h
  6. Put into the fridge to thicken even more

and now ... Yogurt cheese!
  1. Hang 2 pots of homemade yogurt over 24h
  2. Add salt and herbs or lemon or pepper if you want

I also used it to fill up aubergines. Simply fried two slices of aubergine and filled them with a bit of rice with cashew soft cheese. Warmed it at lower heat and poured it on top on some spinach with tomato sauce. YUMMYYY!! 

Sunday, 22 September 2013

Blackberry jam

This is the time of year where you can fin blackberries in my mom's village ... a tiny village in the middle of nowhere hehe I went to pick up some with my auntie and mom one morning and we managed to fill up 4 bags. I only brought back a bit more than a bag and manage to make a nice jam. 

  • 4g of agar agar
  • 2 Tbs of stevia
  • 2 Tsp of agave syrop
  • 3 or 4 cups of blackberries

How to make jam:
  1. Wash blackberries
  2. Place stevia and agave in a boiling pan
  3. Heat boiling pan until the ingredients have melted
  4. Add blackberries
  5. Lower heat and let it cook for 30 min. Every now and then mash the fruit
  6. Add agar agar and stir
  7. Get it out after 5 minutes and place in glass jars


Saturday, 21 September 2013


Seitan, one of meats substitutes is a very easy thing to do. It's great for its protein intake and because it can be used as meatballs, chicken or whatever you usually add to pasta, etc


  • 1 red pepper
  • Kombu algae
  • 1 Onion
  • 3 carrots
  • 1 zucchini
  • 1 cup of wheat gluten 
  • 1/2 bottle of soya 
  • 2 veg cubes 
  • 1 cup of water
  • Salt 
  • All kinds of spices; I used Oregano, cumin, thyme, pepper, ... 

How to make seitan:
  1. Wash, peel and cut in big chunks veg
  2. In a small pot pour the soya, water and veg cubes. Warm it at medium high temperature
  3. In a big pot boil the veg and algae with some salt
  4. Whilst you wait for the pots to start boiling and cooking the veg, in a big bowl mix the gluten, a bit of salt and loads of spices
  5. When the small pot has warmed up pour the liquid into the bowl and mix well until you make a big meatloaf. You can shape if as you wish... round, in small pieces to make meatballs, long, ... 
  6. Let the seitan wait until the veg are cooked
  7. When they are pour the seitan into the big pot and let it cook for 40 minutes. Careful because you may have to turn it around. 
  8. DONE! 
Your can eat it in all kinds of waits... this is basilly as a soup ... as fake meat ... fake meatballs... 

Thursday, 19 September 2013

Banana peanut butter ice cream!


  • 3 bananas
  • 3 tsp of peanut butter

How to make
  1. Peel and cut banana
  2. Place banana pieces on freezer
  3.  After a few hours or simply whenever you want it, blend the banana pieces with peanut butter
  4.  ENJOY!

Wednesday, 18 September 2013

Almond ricotta

I've started making lots of vegan cheeses out of coconut, nuts and soya and bought a book from Miyoko Schinner called Artisan Cheese, although this recipe I found it online.  

  •  ½ cup of almond
  • 3 tsp of lemon juice
  • 3 tsp of olive oil
  • 1 tsp of salt
  • 1/3 cup of water

How to make almond cheese
  1.           Soak almonds for 24h … and peel if necessary
  2.      Put almonds with the other ingredients and blend
  3.      Pour soft ‘cheese’ into a cheesecloth or cotton cloth and hang
  4.      After 1 day put the mixture into a clean cloth and inside a mold to give it the desired shape
  5.       Turn around every 12h and after 2 days get out
  6.       I covered it with mixed Provençal herbs

On my breakfast toastsss ... 

Tuesday, 17 September 2013

Coconut cheddar

I found this recipe on Pinterest ... on this blog. It's a really nice cheese but obviously doesn't taste like cheddar... although it can be used to as meltable cheese on several recipes.  



  • 1 coconut can
  • 3 Tsp of agar agar powder
  • 4 Tsp of tapioca flour
  •  1/2 tsp of liquid smoke
  •  1 tsp of vinegar (recipe said white balsamic … I used apple)
  • 2 tsp of salt
  •  ¼ cup of nutritional yeast flakes
How to make cheese

  1. Boil and mix coconut milk until it’s all well combined
  2. Add vinegar, agar and salt
  3. Let it boil for 5 minutes whilst whisking and add the remaining ingredients
  4. Remove from pan and pour it into mold or glass bowl previously greased
  5. Let it cool at atmospheric temperature over 2h
  6. Cover it and put it in the fridge
  7. Use it as meltable cheddar! E.g. in burritos!!! Mmmm


Sunday, 15 September 2013

Veggie paella!

I decided to start up this new blog with a typical Spanish dish … Sunday family dish. My mom made it for me last week as my friends were having a chicken one and thus couldn’t have any. Next time I’ll do it myself lol but it’s nice to have a mommy making dishes for you – even more when you get older.

Also ... It's not pronounced PAELA it's like PAEYA 

Ok here it goes ... 

  • 1 Cup of rice
  • 1 green pepper
  • 1 red pepper
  • 1 onion
  • Few morels 
  • 1 Broccoli
  • 2 carrots
  • Green beans
  • Saffron (or colouring) 
How to make the veggie paella:
  1. Peel carrots and onion
  2. Put some water to boil for the broccoli, green beans and the carrots
  3. When it boils pour carrots, green beans and broccoli whilst cutting down the 'trees' 
  4. Let it cook for 10 minutes, meanwhile clean up the peppers and mushroom.
  5. Chop onion and peppers
  6. Bring some oil to heat on a special pan for 'paellas'
  7. Pour the peppers and after 1/2 minutes the onion 
  8. After the boiled veggies are cooked get them out and cut the green beans about 2 cm long. 
  9. Add the rest of the veg and the morels to the 'paellera' and fry them for about 5 minutes under medium heat. 
  10. When all the veggies are done, add some water and about 20 minutes before eating the white rice and coloring. 
  11. Make sure the water covers the rice when you pour it.