Sunday, 30 March 2014

Sharp vegan cashew cheese

This is actually a recipe from Vedgedout which I found this recipe on Pinterest. Simple vegan cheese which you can eat with toasts, 'crudités' or sandwiches. Perfect for dinner ... although don't eat the whole ball at once!!

  • 1 cup of raw cashews (not the salty ones)
  • About 6 pieces of dry tomatoes
  • 2 Tsp of nutritional yeast
  • 1 Tsp of miso soup
  • 1 tsp of onion powder
  • 1 tsp of apple sider
  • 1 tsp of sea salt
  • 1 tsp of mustard
  • 1/4 tsp of turmeric
  • 1/2 of paprika ... cayenne pepper
  • 1/3 cup of coconut oil

How to make this cheese:
  1. Start by soaking the cashews and tomatoes overnight
  2. Next day drain and blend
  3. Place coconut oil in the microwave for 30 secs ... or until its liquid
  4. Blend the rest of the ingredients with the cashews and tomatoes. 
  5. Place in a bowl and let it cool
  6. After at least 4h you can take it out and spoon it out getting a roundy shape. You can cover it with almond flakes or if you prefer seeds, other nuts or by itself. 
  7. Enjoy and thank you Vedgedout! 

Chocolate cardamom tapioca pudding

  • 1/2 cup of tapioca pearls
  • 2  tsp of brown sugar
  • 2 Tsp of cocoa powder (not sweeten) 
  • 1 cup of almond milk
  • 1 cardamom 
  • Optional: nuts, agave syrup, further cocoa on top or cinnamon 

How to make this pudding
  1. Pour the pearls in a cup and add water covering the rest of the cup.
  2. Leave it for an hour and drain. 
  3. Place milk on a pot and when it gets hot add the cardamon, sugar and cocoa. 
  4. Mix and add the tapioca pearls. Cook until they lose the white colour they used to have
  5. Get them out and refrigerate ... or eat them hot as you wish! 

Friday, 21 March 2014

Tofu mushroom leek frittata


  • 1/2 block of soft tofu
  • 1/2 block of hard tofu
  • 1 leek 
  • 1 garlic clove
  • 1 green onion
  • 5 shiitakes 
  • 5 normal mushrooms
  • Olive oil
  • Salt
  • Thyme 
  • Bay leave
  • 1 tsp of white wine 

How to make: 
  1. Peal and wash veg 
  2. Chop all veg
  3. Drain tofu with towels and mash 
  4. Fry green onion, garlic and leek 
  5. Add tofu and cook for 2 minutes and mix with salt and thyme
  6. Set aside and cook mushrooms 
  7. Add white wine and bay leaf and cook for a couple
  8. Add mushrooms to tofu mixture. Remember to take bay leaf! 
  9. Clean pan and add some olive oil to make the frittata 
  10. Cook on one side for 5 minutes over medium high heat
  11. Turn and again cook for 5 minutes
  12. If needed turned again and carry on frying the frittata. 
  13. Get it out and let it cool for a bit before cutting ... or you'll destroy it like I did

Vegan hard cheese

Recipe from Dimension Vegana, cheers guys! I love it! 

  • 3 Tsp of rice flour
  • 3 Tsp of tapioca
  • 4 Tsp of potato starch
  • 1 soy yogurt (home made)
  • 2 Tsp of water
  • 3 Tsp of cashews (soaked on water overnight) 
  • 4 Tsp of carrageenan 
  • 1 Tsp of miso (brown) 
  • 1/4 tsp of white pepper
  • 1/4 tsp of turmeric powder
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • Pinch of salt
  • 1/2 cup of Melted coconut oil 
  • 1 tsp of smoke 
  • 1 tsp of white vinegar 
  • AND I forgot nutritional yeast ... but you should add it to boost the cheese flavour

How to make hard cheese
  1. Soak cashews
  2. Drain them and blend with everything
  3. Switch oven on and place the mixture into greased molds 
  4. Cook in over over 180ºC for 30 minutes 
  5. Get it out, let it cool and cover with kitchen paper to absorb liquid ... make it harder
  6. Leave it in fridge for a couple days and enjoy! 
  7. You can also air dry with a metal 

My four small cheeses after 1 day ... 
IMG_8968 IMG_8971
Grated after 2 days ... 
IMG_8979   IMG_9036
After couple days ... I used it in all kinds of dishes ... the longer it rests the better

Sunday, 9 March 2014

Quinoa bean burger

  • 1 can of black beans
  • 1 cup of cooked quinoa
  • 1/3 cup of bread crumbs
  • 1/2 red and green peppers
  • 1/2 onion
  • 1 garlic clove
  • Mexican spices mix
  • Salt 
  • Olive oil

How to make burger
  1. Start by pealing the onion and garlic. Then chop them
  2. Drain black beans and place in the blender together with the quinoa, bread crumbs and spices
  3. Clean peppers and chop
  4. Fry peppers, onion and garlic
  5. Place these in blender and mix everything together
  6. You should have enough to make 4 burgers ... now fry them over medium high heat each and enjoy


 Lately I've been taking superfood smoothies every day ... to be honest it's quite early to tell but I feel less tired during the day ... maybe it's a mental thing lol but I actually do and I am loving this smoothies.

This one I made it with 1 bunch of spinach, a tsp of spirulina, 1 tsp of maca, 2 tsp of chia, 1 cup of mango juice, 1 banana, 2 tsp of goji berries and 4 strawberries. Topped with almonds.

In case you are wondering how I was about the 'correct' mixtures to make to have a super nutritious smoothie ... 

Colourful dinner

My 2 hummuses (plain and beetroot) with some alfalfa pineapple salad, tomatoes and raw carrot and pepper sticks. 

I got a yogurt maker!

So after loads of failed attempts to make yogurt throughout this cold winter ... I finally decided to get a yogurt maker. This will allow me to make my own yogurts whenever I want with no weird additives.  

 It's super simple to make your own yogurt with a yogurt maker ... you just need a yogurt (I make vegan yogurt) and 1L of milk. Start by heating 3 cups of soy milk in a pot and when it's hot, but not boiling (test it in your wrist). Switch on the yogurt maker. In a bowl blend yogurt with the rest of the milk and pour it into the hot pan. Switch off the heat and stir. Place the liquid yogurt into the pots and leave them in the yogurt maker for 8h approx. Get them out and place them in the fridge.

Make sure to use yogurt with a far away expiry date.

Easy peasy!

Sunday, 2 March 2014

Baked spinach artichoke dip

  • About 10 artichokes
  • 2 cups of spinach 
  • 1/2 block of soft tofu 
  • 2 Tsp of brewers yeast or better nutritional yeast
  • 1 tsp of lemon juice
  • 1 Tsp of olive oil
  • Pinch of salt
  • 2 garlic cloves pealed and with no inner part
  • 1 tsp Apple cider vinegar
  • Cayenne pepper
  • 1/2 white onion
  • Black pepper
  • Parsley (fresh ... not much) 

How to make this warm dip
  1. Heat oven and blend all ingredients. 
  2. Fry onion, garlic and then.. about 1 minute later add spinach
  3. Drain tofu and blend it with the rest of the ingredients
  4. Place in oven container and cook for 15 minutes
  5. Let it cool and enjoy :) 

Saturday, 1 March 2014

Spirulina spinach pancakes - ugly but healthy

I know they won't look too appealing ... also because I am pretty crap at taking pictures and my flat is quite dark.

I found the recipe for spinach pancakes (way prettier than mine) over pinterest on Spabittie's blog and so I decided to give them a try with some spirulina.

  • 3 Tsp of flaxseeds 
  • 1/2 cup of water 
  • 3 handfulls of spinach 
  • 1 tsp of baking soda
  • 2/3 cups of rice flour
  • 1 tsp of spirulina 
  • Pinch of salt 

Mix the water and flaxseeds and let them sit overnight. Blend the ingredients together and pour in pan. Flip every 3 minutes or so using a place and serve. 

Add some hummus, alfalfa and tomato to provide further nutrients and improve the taste. Although I must admite that by themselved the pancakes were pretty good. 

Special Caffé Mocha

  • 1 cup of soy milk (or any other non dairy) 
  • 1 tsp of cacao powder
  • 1 tsp of chia seeds
  • 1 tsp of maca powder
  • 1/2 banana
  • 1 espresso (I use my lovely nespresso machine) 
  • 1 tsp of stevia

Blend them all to get a super yummy and nutritious smoothie in the morning that will boost you up for the whole day! 


I've been thinking for a while to get some superfoods ... Been reading about chia, maca, cacao, spirulina, nutritional yeast, etc So after going through a few websites, I remembered a brand that sold them in a fair I went to last year ... Biocultura Madrid. The name of the brand is Arcoiris, which means Rainbow in english. So I went to their website and saw that there were 3 shops in Madrid, where I currently live ... where they sold these superfoods.

Superfoods are said to be those foods with health benefits and that can even help some medical conditions.

I follow a pretty healthy diet ... and eat plenty of superfoods, but I want to give a go to some of these weird powders. I already consume chia, cacao and coconut (milk, water and oil ... I even have vinegar which I've never used) as well as berries, mango, etc so I decided to buy some maca, nutritional yeast and spirulina (I got some chia too as its price was 12 euros for 1/2 kg  when 250g usually costs around 8-9 euros ...)

This is where I bought my ingredients ... El druida de Lavapies. A super cute little shop where you can find any herbalist shop. Actually these weren't very common in England... but on the other hand we had wholefoods and other shops which were easy to find and where you could get any of these superfoods ... or vegan foods (even supermarkets ...). 

Maca is a peruvian superfood full of vitamins (C, B3, B6), nutrients (Iron, Manganese and Zinc), essential minerals (Calcium and potassium), healthy fats and amino acids. It can be found in different colours (the powder I bough was a combination) and comes from a brown root which looks a bit like radish, although it's related to the potato family. It can easily be combined with Cacao, which is another superfood and one of the richest sources of antioxidants to make puddings, smoothies, desserts, hot drinks, etc.

Spirulina is a blue green seaweed which can provide you with large amounts of proteins and nutrients, such as B12, which can't be naturally found in a vegan/vegetarian diet (I know you find them in some foods such as cereals or eggs but they have been added). The use of spirulina as a food source dates from the 9th century Chad and it is believed to be used by Aztecs in the 16th century Mexico. It's meant to be the most complete, balanced and nutritious food on Earth. It contains about 60% protein, 12% vital minerals (Magnesium, Calcium, Iron, Potassium, Zinc and Phosphorous) as well as vitamins B of all kinds. It's said to help you boost your energy, reduce cholesterol and increase you libido levels. It can be used in smoothies, taken in tablets or added to some of your dishes ... Like I did with my spinach pancakes!!

Chia is quite common now a days and can be easily introduced in any meal or diet. It's well known as  a great source of healthy omega 3 & 6 fats and fibre. It comes from a flowering plant from Mexico and Guatemala and if it can be found in any medium - big supermarket in Spain, you can definitely find in anywhere! Try adding it in your puddings, pancakes, actually any dessert or meal, as it will help you get stronger teeth and bones due to its nutrients (Calcium, Manganese and Phosphorous levels) and reduce your belly fat (I've read that Chia's stabilising effect on blood sugar fights insulin resistance which can be tied to an increase in belly fat).

Nutritional yeast is made from single celled organism which is grown on molasses, sugar beets or wood pulp and then, harvested, washed and dried with heat to deactivate it. I thought it was the same as brewer's yeast at first, but no. Brewer's yeast (levadura de cerveza), quite common here, is a sub product of the beer making process and is very bitter. Nutritional yeast has a nutty cheesy flavour which can be used as a cheese replacement or to make cheeses and is usually sold as a granule or flakes.

 Today's superfood breakfast! Maaaaybe a bit too filling