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
IMG_6474 photo 1
IMG_6517 IMG_6551 IMG_6554

Friday, 15 November 2013

Tofu omelette

  • 400g soft tofu 
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon fine black salt, plus extra for sprinkling
  • 1/2 cup chickpea flour
  • 1 tablespoon arrowroot

How t0 make omelette:
  1. Mix all ingredients together 
  2. Put in a microwave mold (I used a muffin one) and pour the mix in each hole 
  3. Cook for 2 minutes
  4. Now it's stiffer
  5. Put some olive oil in a pan and when it's hot, pour the mixture and spread
  6. Cook side to side 
  7. You can fill it with cheese, tomato, spinach, mushrooms, etc
  8. I used kumato tomatoes, basil and vegan mozzarella

Saturday, 9 November 2013

Pomegrate chia cashew yoghurt

How to make this healthy dessert;
  1. First mix the cashew yoghurt with the sweetener
  2. Cut the pomegranate and take the fruit/seeds out and pour on top together with the nuts and chia seeds

Friday, 8 November 2013

Vegan Spanish Omelette


  • 4 small potatoes
  • 1 onion
  • 1 cup of chickpea flour
  • 1/2 cup of water
  • 1 tsp of salt
  • 1 Tsp of fresh parsley 
  • 1 tsp of paprika
  • 1 tsp of vinegar
  • 1 Tsp of nutritional yeast 
  • 1 tsp of garlic powder (or chop an actual garlic clove) 
  • Sunflower oil to fry (potatoes and onion)
  • Olive oil to fry (omelette)
How to make omelette: 
  1. Peel and cut small potatoes (reaaally thin) and onion
  2. Mix in a bowl the rest of ingredients together
  3. Bring a large quantity of oil to 'fry' the potatoes in sunflower... you don't want them brown, but soft
  4. Add onions 
  5. Get rid of the oil and mix potatoes and onion to bowl mix 
  6. In a clean pan with olive oil and over low heat. 
  7. Leave for 25 minutes and turn around with a plate on top 
  8. Cook for another 20 minutes and serve
Although it doesn't taste like an actual omelette it's pretty good!! 

And this is what an actual spanish omelette looks like ... pretty similar right?? 

Sunday, 3 November 2013

Vegan mozarella

Another of Miyoko Schinners cheese recipes ... meltable mozzarella!!

  • 1 cup of homemade cashew yogurt or unsweetened non dairy yogurt
  • ½ cup of water
  • 1/3 cup of vegetable oil
  • 6 tsp of tapioca flour
  • 1 tsp of carrageenan powder
  • ½ tsp of xanthan gum
  • 2 tsp of salt
  • 8 cups of ice water

How to make Mozzarella
  1. Put yogurt, water, oil and 1 tsp of salt in bowl and blend until smooth and creamy
  2. Cover and culture at room temperature over 8-24h
  3. Add the tapioca, carrageenan and xanthan gum
  4. Transfer the mix in a pan and cook over medium heat whilst whisking over 5 minutes until thick and gooey
  5. Make brine by adding remaining salt to the cups of ice water (make sure the salt dissolves)
  6. Form cheese balls and drop them into the ice water – these would harden almost instantly
  7. Keep cheese stored in the brine 

Saturday, 2 November 2013

Carrot soup

buuu I'm getting ill as winter is approaching ... made this little soup to help with throat and to have at night as a light dinner ... as I am not really moving that much ...


  • 5 large carrots
  • 1 potato
  • 1 onion
  • Ginger shredded
  • 1 leek
  • 1 fresh orange juice
  • Salt
  • Optional : Mango ginger powder mix (My mom brought it from Belgium)

How to make this delicious soup

  1. Bring some water to boil in pot
  2. Meanwhile peel potato and carrots
  3. Chop onion and clean leek 
  4. Cut veggies in chunks and pour them in the water when it's boiling
  5. First add the potato, then the carrots and then the rest. 
  6. After 10 minutes approx add the orange juice and some ginger
  7. Wait until aaaaall the veg are soft and add the powder and salt 
  8. Switch off and blend
  9. Serve with some pumpkin seeds, other seeds, ... whatever you like