Friday, 28 February 2014

Beet and chickpea hummus

EASY PEASY hummus mix and lovely mixture of colors ... 

Ingredients for beet hummus: 
  • 1 beet 
  • 2 Tsp of olive oil
  • 2/3 Tsp of tahini
  • 1 garlic clove
  • 2 tsp of lemon juice
Blend them all! 

And in case you don't know how to make normal hummus ... mix 1 cup of chickpeas ... PEALED! ... 1 garlic clove, 2 Tsp of tahini, 2 Tsp of olive oil, 1 Tsp of water, fresh parsley, 2 tsp of lemon juice, 1 tsp of cumin and salt :D 

Koka purple noodles with peanut butter sauce veggies

  • 1/2 red pepper
  • 1/2 purple onion
  • 1 green onion
  • 1 carrot
  • 2 Tsp of edamame
  • Tofu (I used very little ... about 2 Tsp worth) 
  • 1 garlic clove
  • 1 tsp of ginger (grated) 
  • 1 Tsp of peanut
  • 2 Tsp of water
  • 2 Tsp of soy sauce
  • 1 Tsp of rice vinegar
  • Chilli flakes
  • Cayenne pepper powder
  • Black pepper powder
  • 1 Tsp of sesame oil
  • Olive oil 
  • 1/2 lime 
  • 1 packet of koka purple wheat noodles


How to make this noodle dish
  1. Put some water to boil
  2. Peal carrot, onion, garlic and ginger
  3. Wash red pepper and green onion
  4. Chop onions and red pepper
  5. Cut carrot by pealing it ... makes pasta like shape
  6. Drain tofu with paper towel 
  7. Fry tofu and get it out. 
  8. Fry red pepper and onions
  9. Blend sesame oil, vinegar, water, soy sauce, peanut butter, garlic, ginger and peppers. 
  10. Place the noodles in the water and cook for as long as it says on the packet (bought mine at an asian store) 
  11. Add to the wok the edamame, carrot and tofu 
  12. Add the sauce and cook for another 3 minutes at medium heat. 
  13. Drain noodles and place in plate with the veg, some lime slices, sesame seeds and some parsley

Monday, 24 February 2014

Roasted eggplant tomato soup

  • 4 tomatoes 
  • 1 or 2 eggplants (depends on how big they are) 
  • 1 onion
  • 4 garlic cloves
  • Fresh Thyme 
  • Fresh cilantro
  • 1 Tsp of maicena (to make it thicker) 
  • Olive oil
  • Salt 
  • Vegetable broth 

How to make soup 
  1. Turn oven on @ 180ºC
  2. Wash eggplant and peal onion and garlic cloves
  3. Place them in a tray with a tin foil greased with oil
  4. Pour some olive oil on top 
  5. Cook for 20 minutes
  6. Meanwhile bring some water to boil in 2 pans ... one to pour tomatoes to peal them ... and another one to make the soup
  7. Place tomatoes in small pot for 1 minute, get them out and allow them to cool before taking the peel off
  8. In the large pot, add 1 vegetable broth (you should have about 2 cups of water) 
  9. Get the tray out of the oven and allow it to cool
  10. Get out the 'meat' from the eggplant and place in large pot together with onion, garlic and tomatoes
  11. Add thyme and cilantro leaves. 
  12. Cook for 20 minutes on low heat and blend. 
  13. Add maicena and stir until your soup thickens
  14. I like it with some seaweed caviar from IKEA :D 

Sunday, 23 February 2014

Vegan banana bread

Found this recipe on Vegweb and it's GREAT super yummy and easy ... thanks 'I like food'


  • 1 cup of sugar
  • 1/2 cup of oat bran
  • 2 bananas (very ripped) 
  • 1 tsp of banana extract
  • 1 tsp of vanilla extract
  • 3/2 cups of flour
  • Pinch of salt
  • 2 Tsp of vegan butter
  • Egg substitute: 2 Tsp of flaxseeds and 6 of water
  • 1 tsp of baking soda

How to make banana bread
  1. Turn on oven at 180ºC
  2. Mix all ingredients together 
  3. Grease a loaf pan and place the mixture inside
  4. Place in the oven and cook for 45minutes - 1h (pinch with a fork to test if its done or not) 
  5. Get it out and let it cool for 15 minutes 
  6. ENJOY! 

Saturday, 22 February 2014

Vegan Sheperd's pie

  • 1 carrot
  • 1 onion
  • 1 cup of cooked lentils
  • 1/3 cup of Peas
  • 1/3 cup of sweet corn
  • 1 garlic clove
  • 1/2 zucchini
  • 2 celery sticks
  • 1 can of red pepper
  • 1/2 cup of tomatoes
  • 1 Tsp of vegan butter
  • 1 tsp of cumin
  • 1 tsp of paprika
  • Salt
  • Pepper
  • 4 potatoes 
  • Unsweeten milk (soy, rice, oat)

How to make pie:
  1. Start by washing the zucchini, pealing the carrot, onion, garlic and zucchini. Chop them all 
  2. Take out frozen peas and sweet corn and place in a colander over the sink
  3. Wash and drain the cooked lentils and set aside
  4. Bring some water to boil (2 cups) and peal potatoes. When it starts boiling add them to the water until VERY soft. Add the carrot to soften and get it out to chop it.
  5. Fry the onion and garlic. Add zucchini. Add frozen veg. Later, canned tomatoes and red pepper and the spices. Add some salt. Mix
  6. Put oven on at 180ºC
  7. Lower heat and cover until potatoes are soft. Get rid of the water, mash them and add milk, butter and pepper. Mix
  8. Place the lentils mix in a mold (you'll have left overs hehe) and then a layer of the mash 
  9. Place in the oven and cook for 30 minutes. 
  10. Wait 5 minutes before serving 

Friday, 21 February 2014

Zucchini lasagna


  • 1/2 zucchini
  • 1 tomato
  • Rocket leaves
  • 1/2 cup of cashews
  • 1/2 cup of tofu
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 2 Tsp of nutritional yeast
  • 1 Tsp of lemon juice
  • Salt 
  • Pepper
  • Pesto 
How to make pastaless zucchini lasagna
  1. Soak cashews with water overnight
  2. Drain cashews and blend with tofu, powders, nutriotional yeast, lemon juice, salt and pepper
  3. Bring some water to boil 
  4. Wash and cut tomato and zucchini
  5. Place rocket leaves in plate 
  6. Boil zucchini slices for a few minutes
  7. Either you warm up of not the cashew soft cheese ... but I recommend you to in a pan over medium heat. 
  8. Layer ingredients as you want ... zucchini... cashew cheese... pesto... tomato 

Pesto II

Testing my new blender! 

Easy peasy pine nut walnut basil pesto


Blend a cup with a mix of pine nuts & walnuts. Add 2 garlic cloves pealed and a cup full of basil. Add a pinch of salt and another of black pepper. Add olive oil (about 1/2 cup). Use it with pasta, for vegan lasagnas, veggie pasta, salads, sandwiches, etc. If you want it to last either place it in the freezer in an ice cub tray or add olive oil. Olive oil is a natural preservative that will prevent your sauce from spoiling.

Wednesday, 19 February 2014


  • 3 Tsp of almond butter
  • 1 Tsp of maple syrup 
  • 1 Tsp of agave syrup
  • 1 cup of carob flour 
  • 2 Tsp of hazelnut milk
  • 1,5 Tsp of vegan butter 
  • 1/2 cup of hazelnuts

How to make carobtella: 
  1. Soak the night before the hazelnuts with some water
  2. Drain hazelnuts
  3. Blend first the hazelnuts with agave syrup and maple syrup. Add the carob and the rest of the ingredients ... careful it's flour!! 
  4. Enjoy the carobtella with toasts every morning mmm 

Sunday, 16 February 2014

Peanut Butter Granola

This is a recipe I found online ... one of Vegan Mother Hubbard's recipes ... A-M-A-Z-I-N-G!!!!! 
I made it without cranberries ... because I couldn't find them hahaha 


Anyways ... let me explain to you how to do this awesome peanut butter granola :) 

  • 3 cups of rolled oats
  • 1/4 cup of peanut butter
  • 2 Tbs of margarine 
  • 1 Tsp of brown sugar
  • 1 Tsp of agave nectar
  • Cup of seeds and nuts (I took cashews, almonds, pumpkin seeds and flaxseeds)
  • Pinch of salt

How to make this aaaamaaaazing granola: 

  1. Preheat oven
  2. Melt margarine and mix with wet ingredients
  3. Mix in a bowl all ingredients well 
  4. Grease baking sheet and pour mixture
  5. Place sheet in the oven for 45 minutes, stirring every 15 minutes 

 Great with some yogurt mmmm 

Saturday, 15 February 2014

Fruity dinner salad

  • 1 carrot
  • 1 cup of pineapple chunks
  • 2 Tsp of edamame
  • 1 Tsp of pine nuts
  • 1 Tsp of raisins
  • Pinch of salt
  • Olive oil 

How to make my dinnerrr 
  1. Start by cutting the pineapple and save the rest for another time. I prefer to cut the whole thing at once so I force myself to eat more fruit
  2. Peal and grate carrot 
  3. Mix in a bowl all ingredients and place in the fridge for 30 minutes until it's cold and all flavors are mixed :) 
  4. Oh! I added on top some seaweed caviar I bought at IKEA 

Ethiopian lunch

Made some sort of Injera (ethiopian bread) with a fresh salad, red lentils and some wheat mmm

Usually injera is done a day or two before ... but I found this recipe, where you could do it instantly ... well almost as you have to let the mixture rest for an hour. 

For injera instant bread
  • 1/2 cup of teff (I used flakes ... but you are meant to use flour)
  • 3/4 cup of water
  • 3/4 tsp of yeast
  • 1/4 baking powder
  • Pinch of kala namak
  • Bit of maple syrup 
Mix everything well and let it rest for 1h then grease a pan... lower the heat and cook the injera for 3 minutes each side (covering it up) ...

For lentils stew: 
  • 1 cup of already cooked lentils
  • 1/2 cup of frozen edamame
  • 1/2 cup of chopped tomato can
  • 1 red onion
  • 1 garlic clove
  • Fresh parsley and bay leave 
  • Spices: Cumin, nutmeg, salt, white pepper, paprika, curry and a mix of herbs
  • Olive oil
  • Optional: lemon and mint
Start by pealing and chopping onion and garlic. Fry them in a pot and then when they are done, add the lentils with a bit of water. Cook for 5 minutes and add the tomato and fresh/non fresh spices. Add edamame and cook for 30 minutes. 

For the farro
  • 1 cup of farro
  • 1 carrot 
  • 1 cup of celery 
Bring some water to boil. Add the carrot in 4 squares and the farro. Cook for 20 minutes and add the celery. Leave for another 10 minutes. 

For the salad
  • Fresh lettuce leaves
  • Feta (for it to be vegan use cashew cheese) 
  • Cucumber 
Wash lettuce and peal cucumber part that you'll use. Mix the lettuce and cucumber with some cheese.

Tuesday, 11 February 2014

Fried tofu wok

  • 4 big chunks of fried tofu (bought it from the chinese store) 
  • 1 red chilli 
  • Seaweed
  • 1/2 onion
  • Spinach 
  • Sesame seeds
  • Soy sauce
  • Rice vinegar
  • Ginger
  • Olive and sesame oil

How to do this recipe: 
  1. Start by pealing and cutting the onion and ginger
  2. Wash and chop the chilli
  3. Start by frying the onion and then add the chilli and some grated ginger
  4. Add the tofu and then the spinach
  5. Add soy sauce, rice vinegar and sesame oil and seaweed 
  6. Lower heat and serve with some sesame seeds

Thursday, 6 February 2014

Tempeh chickpea stew

  • 1 cup of already cooked chickpeas
  • 1/2 cup of yellow peas
  • 2 Tsp of coconut milk
  • 1 can of red pepper 
  • 1/2 onion
  • 1 onion clove 
  • Tempeh (about 100g) 
  • Fresh Parsley
  • Curry powder
  • Chilli powder
  • Cumin 
  • Salt 
  • Olive oil

How to make stew: 
  1. Soak yellow peas overnight
  2. Bring some water to boil to cook the peas (NOT DHAL SADLY :( ... took the wrong ingredient ... I was looking for dhaaal). Cook them for 1h or until soft
  3. Drain peas and carry on with the steeewwww
  4. Peal and chop onion and garlic. 
  5. Drain and cut red pepper in small squares
  6. Fry in a pot onion and garlic. 
  7. Add the chickpeas, red pepper and peas
  8. Add coconut milk with some water (about 2 Tsps) and spices
  9. Let cook over medium heat for 30 minutes. 
  10. Serve and enjoy ... over this coooold weather

Sunday, 2 February 2014

Chocolate granola

  • 3 cups of rolled oats
  • 2 Tsp of honey 
  • 1/4 cup of cacao powder 
  • 3 Tsp of shredded coconut
  • 1 Tsp of vanilla extract 
  • Nut mix (almonds, pecans, peanut, ...) crushed
  • 2 Tsp of pumpkin seeds
  • 2 Tsp of coconut oil
  • Pinch of salt

How to make chocolate granola
  1. Preheat oven at 160ºC
  2. Place tin foil on top of a baking sheet and grease 
  3. Bring some water to boil in a pot and place the coconut oil bottle inside. I do this because coconut oil condenses really easily
  4. Microwave honey for 30 secs 
  5. Mix in a big bowl mix all ingredients together ... it's easier if you put first the dry ingredients and then the 'wet' ones. 
  6. Pour into the baking sheet the granola and cook for 45 minutes, stirring every 15 minutes. 
  7. When it's done, take it out and let it cool. 

Enjoy it with your favorite yogurt, milk, fruit or simply by itself! 

Massive vegan chia poppy seeds lemon pancake

I found this recipe in the Simple Veganista which is an awesome blog to get loads of brilliant veggy ideas to cook.


  • 1 cup of flour
  • 2 lemons 
  • 2 Tsp of chia seeds
  • 1 Tsp of poppy seeds
  • 1 tsp of vanilla essence
  • Pinch of salt
  • 2 Tsp of brown sugar
  • 1 cup of oat milk
  • 1 tsp of baking soda
  • 1/2 tsp of baking powder 
It makes about 3 big pancakes ... or if you know how to make small pancakes which I am awful at ... 8 (roughly) 

How to make these lazy sunday pancakes:
  1. Start by washing the lemons. Grind them to obtain zest. 
  2. Cut the lemons in half and squeeze out lemon juice
  3. Mix lemon juice with oat milk and set aside. 
  4. In a big bowl mix flour, seeds, sugar, salt, baking soda and baking powder and the lemon zest all together. 
  5. Add vanilla essence and the mixture of milk-lemon. 
  6. Fry in a pan with oil (sunflower) or margarine (any vegan butter). I poured the mixture until I filled the whole pan... that's why they were massive.
  7. Flip after 2-3 minutes ... when bubbles form on top and the edges. 
  8. I made mines with some home made berry jam, banana and cream.

Mushroom soup

  • 1 bag of frozen mushroom mix (I got mine from Lidl) 
  • 1 onion
  • 2 garlic cloves
  • 1 Tsp of white wine
  • 2 Tsp of soy cream (rice, almond, ... or normal) 
  • 1 Tsp of thyme 
  • 1 tsp of salt
  • 1 Tsp of maicena (corn starch) 

How to make this delicious soup
  1. Start by pealing and chopping onion and garlic. 
  2. Fry onion and then, add garlic.
  3. Pour frozen mushrooms and let them cook over medium-high heat for 5-10 minutes. 
  4. Pour white wine and cook until starts bubbling.
  5. Add cream, salt and thyme.
  6. Cook for 15 minutes under medium heat. 
  7. Add maicena and stir. 
  8. Blend everything.
  9. Serve and enjoy with some toasts over lunch or dinner!