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🥦Red Lentil Puree with Roasted Broccoli and Parsley Pistachio Pesto

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Elevate your dining experience with an exquisite Red Lentil Puree featuring Oven-Roasted Broccoli, crowned with a delectable Parsley Pistachio Pesto. This dish offers a delightful fusion of textures and flavors, from the creamy lentil base to the crispy, caramelized broccoli, all topped with a burst of herbaceous pesto goodness. Whether served as a hearty main course or a gourmet side dish, it’s a feast for both the palate and the soul, embodying the essence of wholesome, flavorful cooking.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 3-4

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Ingredients:

🌱For the lentil cream:

  • 1 onion
  • 2 tbsp olive oil
  • 150 g raw pink lentils
  • 2 cloves of garlic
  • 450 ml water
  • 1 tbsp tahini
  • Salt and pepper to taste

🌱For the broccoli:

  • 800 g broccoli
  • 1/2 tsp each of: coriander powder, garlic powder, granulated onion, cumin, smoked paprika, salt
  • 3 tbsp olive oil

🌱For the pesto:

  • 1 bunch of parsley
  • 1 handful of pistachios
  • 2 tbsp olive oil
  • 4 tbsp water
  • 2 tbsp nutritional yeast

How to prepare:

  1. Begin by sautéing the onion in a drizzle of olive oil until softened.
  2. Once the onion is translucent, add the minced garlic and cook for an additional 30 seconds, allowing the flavors to meld.
  3. Introduce the raw red lentils to the pan, stirring well to incorporate all the aromatic flavors.
  4. Pour in water, season with salt and pepper to taste, then cover the pot with a lid and let the lentils simmer until tender.
  5. Meanwhile, prepare the marinade for the broccoli: combine coriander powder, garlic powder, cumin, granulated onion, smoked paprika, and salt with olive oil.
  6. Slice the broccoli into rounds and generously brush each slice with the flavorful spice marinade.
  7. Roast the broccoli in the oven at 180 degrees Celsius for 20-25 minutes until beautifully caramelized.
  8. Once the lentils are cooked, remove the pot from heat and stir in tahini for extra creaminess, then blend the mixture into a smooth puree.
  9. While the broccoli finishes baking, whip up a tantalizing pesto by blending fresh parsley, pistachios, nutritional yeast, salt, pepper, olive oil, and a splash of water in a food processor.
  10. To serve, spread a layer of the creamy lentil puree on a serving plate, arrange the roasted broccoli on top, and drizzle the luscious pesto over the dish. Enjoy this flavorful and nutritious delight!

🥗Summer Salad with Crushed Cucumbers, Dill, Pistachios, and vegan feta cheese

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Indulge in the vibrant flavors of summer with our refreshing salad featuring crushed cucumbers, fragrant dill, crunchy pistachios, and creamy Velemea cheese. This delightful combination bursts with freshness and offers a satisfying crunch in every bite. Perfect for a light lunch or as a side dish to complement any meal, it’s a simple yet elegant addition to your summer dining repertoire.

Video recipe:

Prep time: 5 minutes

Cook time: –

Servings: 3-4

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🌱Ingredients:

  • 2 large cucumbers
  • 1 handful of pistachios
  • 1 bunch of dill
  • 150g vegan telemea cheese (velemea)
  • Zest of one organic lemon
  • Juice of half a lemon
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste

🌱How to prepare:

  1. Begin by slicing the cucumbers lengthwise, then cut them into 3 cm pieces each.
  2. Crush each cucumber piece to release their aromatic essence, ensuring they capture the flavors of the salad.
  3. Finely chop the dill and add it to the salad.
  4. In a separate bowl, crumble the velemea (which is a vegan feta cheese).
  5. Combine the crumbled velemea with organic lemon zest, lemon juice, and extra virgin olive oil, mixing thoroughly.
  6. Add the mixture to the salad, along with chopped pistachios.
  7. Season the salad with salt and pepper according to your taste preferences.
  8. Mix all ingredients together until well combined, creating the perfect summer salad. Enjoy!

🍝 Mediterranean pasta

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This vibrant dish brings together the robust flavors of sautéed eggplant, tangy sun-dried tomatoes, and aromatic garlic, all tossed in a luscious tomato sauce infused with fresh basil. Served atop gluten-free pasta and garnished with pitted Kalamata olives, each bite is a tantalizing symphony of Mediterranean flavors that will transport you to a seaside trattoria in an instant. Simple yet sophisticated, it’s a celebration of fresh ingredients and timeless flavors, perfect for any occasion from a cozy dinner at home to a gathering with loved ones.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 2-3

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 🌱Ingredients:

  • 200 g gluten-free tagliatelle
  • 1 small eggplant
  • 2 cloves of garlic
  • 8 sun-dried tomatoes
  • 150 g tomato sauce
  • 50 g Kalamata olives
  • 1/2 tsp dried basil
  • Salt and pepper to taste
  • 4 tbsp olive oil (for sautéing)
  • 2-3 tablespoons of water for the pasta

🌱How to prepare:

  1. Begin by sautéing cubed eggplant in a drizzle of olive oil until golden.
  2. Season with salt and pepper, then add minced garlic once the eggplant starts to brown.
  3. Introduce sliced sun-dried tomatoes to the pan, stirring to combine with the eggplant.
  4. While the vegetables cook, boil gluten-free pasta until al dente.
  5. Pour tomato sauce over the veggies in the pan, followed by fresh basil leaves, ensuring all flavors meld together.
  6. To enhance the sauce, incorporate pasta water into the pan, stirring until a rich sauce forms.
  7. Add the cooked pasta to the pan, then gently fold in pitted Kalamata olives for a burst of Mediterranean flavor.
  8. Thoroughly combine all ingredients, creating a harmonious blend of Mediterranean goodness.

Vegan ”DROB”🌱

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Step into the rich tapestry of Romanian culinary heritage as we celebrate the upcoming Easter season with a vegan twist on a beloved tradition: DROB. This classic Romanian dish holds a special place in Easter festivities, and now, we’re reimagining it for the modern palate, free from animal products but brimming with flavor and nostalgia. Join us as we honor tradition while embracing innovation in this delightful Easter feast!

Video recipe:

Prep time: 15 minutes

Cook time: 1 h 45 minutes

Total time: 2 hours

Servings: 8

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 🌱Ingredients:

  • 1 kg brown mushrooms
  • 2 bunches of green onions
  • 3 strands of green garlic (or 5 cloves of garlic)
  • 500 g brown lentils (cooked or canned)
  • 2 bunches of parsley
  • 1 bunch of dill
  • 3 tbsp flaxseed flour + 6 tbsp hot water (to bind the mixture)
  • 4 tbsp gluten-free flour (regular flour can also be used)
  • 250 g salted tofu
  • 3 tsp nutritional yeast
  • 1/2 tsp turmeric
  • 1/2 tsp sweet paprika
  • 1 tbsp plant-based yogurt
  • Salt and pepper to taste
  • Olive oil for cooking
  • Panko for coating the baking dish

🌱How to prepare:

  1. Begin by dicing the mushrooms; you can either do this manually or with a food processor for efficiency.
  2. Finely chop the green onion and green garlic, then sauté them in a bit of olive oil until softened.
  3. Once the vegetables are tender, add the diced mushrooms, season with salt and pepper, and cook until they release their moisture.
  4. Once the mushrooms are cooked and any excess liquid has evaporated, add the brown lentils and simmer over low heat until flavors meld.
  5. To bind the mixture, combine flaxseed flour with hot water until it reaches a gelatinous consistency, similar to egg yolk.
  6. Remove the pan from heat and stir in the flaxseed mixture.
  7. Finely chop fresh dill and parsley, adding them to the pan along with gluten-free flour; mix well.
  8. For an extra layer of flavor, prepare a tofu filling: crumble salted tofu and fry it with olive oil, sweet paprika, turmeric, nutritional yeast, and plant-based yogurt until resembling an omelette.
  9. Assemble the drob: grease a baking dish and coat it with gluten-free panko. Layer with the mushroom mixture, adding the tofu filling in the center, then cover with the remaining mushroom mixture. Sprinkle with olive oil and panko.
  10. Bake at 180 degrees Celsius for 55 minutes. Once done, let it cool at room temperature before refrigerating overnight for optimal flavor. Enjoy this savory and hearty dish!

Wild garlic & chickpeas crackers

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Experience the delightful crunch of Wild Garlic & Chickpea Crackers! Bursting with flavor from earthy chickpeas, aromatic wild garlic, and a hint of cumin, these homemade treats are baked to perfection. Serve alongside vegan tzatziki for a deliciously satisfying snack.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

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🌱Ingredients:

  • 480g chickpeas (cooked or canned)
  • 2 green onions
  • 2 bunches of wild garlic
  • 1 tbsp cumin
  • 80g tapioca starch
  • 1 tsp baking soda
  • Salt and pepper to taste

🌱How to prepare:

  1. Combine chickpeas, wild garlic, green onion, cumin, salt, pepper, olive oil, baking soda, and tapioca starch in a food processor.
  2. Blend until a thick, creamy paste forms.
  3. Spread the mixture evenly onto a parchment-lined oven tray.
  4. Drizzle with olive oil and bake at 200 degrees Celsius.
  5. Once baked, slice into cracker-sized bites and pair with your favorite sauce. For a delectable twist, we served it with  vegan tzatziki. Enjoy this crunchy, flavorful snack!

🥔🌿Spring soup with new potatoes and wild garlic

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Savor the taste of springtime in every bowl with this hearty Spring Soup! From the earthy crunch of new potatoes to the aromatic notes of wild garlic, topped with a creamy cashew swirl, it’s a symphony of seasonal goodness you won’t want to miss. 🌿🥣

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 6-8

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🌱Ingredients:

  • 1 onion
  • 1 bell pepper
  • 2 celery stalks
  • 3 carrots
  • 800 g new potatoes
  • 3 bunches of wild garlic
  • 2 L of water
  • 4 tbsp cashew cream
  • Salt and pepper to taste
  • Optional: lemon juice

🌱How to prepare:

  1. Begin by sautéing onion, celery, bell pepper, and carrot in a drizzle of olive oil until they begin to soften.
  2. Pour in hot water and season generously with salt and pepper.
  3. Cover the pot and let it come to a gentle boil for 20 minutes.
  4. Introduce cubed new potatoes, keeping their skins on for added texture and flavor.
  5. Cover once more and allow the soup to simmer for an additional 20-25 minutes.
  6. Once the potatoes are tender, delicately fold in the wild garlic, allowing it to infuse its aromatic essence for 2-3 minutes.
  7. Off the heat, enrich the soup with a velvety cashew cream, and if desired, a splash of zesty lemon juice for a tangy twist. Enjoy this vibrant taste of spring!

🥕🫘Carrots and beans spread, served with wild garlic oil

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If it’s one of those days when you don’t feel like cooking complicated meals, this recipe is for you! Introducing our vibrant and nutritious Creamy Carrot and White Bean Spread with Wild Garlic Oil! With tender roasted carrots, creamy white beans, and a touch of tahini, it’s a delightful spread that’s as healthy as it is delicious. Drizzled with vibrant wild garlic oil and sprinkled with crunchy pecan nuts, it’s a feast for the senses that’s sure to brighten up any table.

Video recipe:

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Servings: 2-3

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🌱 Ingredients:

  • 3 medium carrots
  • 250 g boiled or canned beans
  • 1 onion (caramelized in 2 Tbsp of olive oil)
  • 1 Tbsp tahini
  • 1 bunch of wild garlic
  • 4 Tbsp of olive oil
  • 1 Tbsp nutritional yeast
  • Salt and pepper to taste

🌱How to prepare:

  1. Start by arranging the carrots in a baking dish, giving them a light spray of olive oil, and seasoning them with salt and pepper to your liking.
  2. Roast the carrots in the oven at 180 degrees Celsius for about 30 minutes until they’re tender and golden.
  3. While the carrots are cooking, let’s whip up our flavorful wild garlic oil:
  4. Combine wild garlic, olive oil, nutritional yeast, and a pinch of salt and pepper in a blender.
  5. Blend the mixture, adding a splash of water halfway through to achieve a smooth, liquid consistency for the wild garlic oil.
  6. Once the carrots are done, transfer them to a food processor along with white beans (previously boiled or canned), caramelized onions, and tahini for an extra creamy texture.
  7. Season the mixture with salt and pepper to taste, then blend until it forms a smooth and creamy spread.
  8. To serve, spoon the spread into a wide bowl, drizzle the wild garlic oil on top, and consider adding some pecan nuts for an added crunch and burst of flavor. Enjoy this delightful and nutritious dish!

Quinoa & wild garlic flat breads

Bursting with freshness and packed with wholesome goodness, these flatbreads are a celebration of the season’s bounty. Crafted with nutrient-rich quinoa and aromatic wild garlic, each bite is a symphony of flavors that will tantalize your taste buds. Not only are they delicious, but they also offer a healthy alternative to traditional bread, making them a guilt-free indulgence.

Video recipe:

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Servings: 2-3

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🌱Ingredients:

  • 100 g quinoa
  • 1 bunch of wild garlic
  • 1 tbsp inactive yeast
  • 250 ml water
  • 2 tbsp olive oil
  • Salt to taste

🌱How to prepare:

  1. Start by combining quinoa (previously rinsed), water, wild garlic, nutritional yeast (if desired), olive oil, and salt to taste in a mixing bowl.
  2. Mix until the mixture achieves a smooth consistency.
  3. Heat a pan and lightly spray it with olive oil before pouring in half of the mixture.
  4. Allow the flatbread to cook for a few seconds until it begins to firm up, then flip it over to cook the other side until perfectly cooked.
  5. Once your flatbreads are cooked to perfection, you have the option to enjoy them on their own or pair them with your favorite accompaniments. Today, I’ve opted for a delightful combination of tofu and fresh veggies to complement these delicious flatbreads.

Creamy vegan protein brownie

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This guilt-free delight is a testament to the perfect balance of wholesome ingredients and irresistible taste. With a velvety texture and a heavenly aroma, each bite promises to captivate your senses and leave you craving for more. Paired with a luscious coconut cream topping, it’s a delectable treat that satisfies your taste buds.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 10

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Ingredients:

🌱For the creamy brownie:

  • 240 g chickpeas (boiled or canned)
  • 55 g cocoa powder
  • 200 g melted dark chocolate
  • 100 g pitted dates
  • 200 g plain tofu (unflavored)
  • 330 ml plant-based milk
  • 1 tsp vanilla powder
  • 80 g peanut butter (optional)

🌱For the cream: 2 cans of coconut milk (using only the thick creamy part on top), agave syrup (to taste), and 1 tsp vanilla powder.

How to prepare:

  1. Begin by combining chickpeas (either boiled or from a can), unflavored tofu, pitted dates, cocoa powder, melted dark chocolate, plant-based milk, vanilla powder, and optionally peanut butter in a mixer.
  2. Blend until a smooth and creamy consistency is achieved.
  3. Grease a baking dish with coconut oil.
  4. Transfer the mixture into the prepared dish and smooth the surface with a damp spoon.
  5. Bake for 40 minutes at 160 degrees Celsius.
  6. While the brownie bakes, prepare the coconut cream.
  7. In a mixing bowl, combine the coconut cream (extracted from the top layer of coconut milk), vanilla powder, and agave syrup.
  8. Whip until a creamy and fluffy consistency is attained.
  9. Once the brownie is baked, allow it to cool at room temperature for 15-20 minutes before serving.
  10. Serve the brownie with a dollop of the delightful coconut cream on top for a delightful finishing touch.

Nettles Saute with Creamy Polenta

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Nettles Saute served atop creamy polenta – this delightful dish is a celebration of seasonal ingredients and a must-try for any culinary enthusiast. Tender nettles are sautéed with aromatic green onions and garlic, then combined with a luscious cashew cream sauce for extra creaminess. Pair it with velvety polenta, enriched with nutritional yeast for added depth of flavor. Just perfect!

Video recipe:

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Servings: 2

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 🌱Ingredients:

  • 400 g nettles
  • 4 stalks of green onion
  • 4 stalks of green garlic
  • 3-4 tbsp cashew cream
  • 100 ml water
  • Salt and pepper to taste
  • Optional: 1 tbsp nutritional yeast (for polenta)

🌱How to prepare:

  1. Begin by thoroughly washing and cleaning the nettles to remove any dirt or impurities.
  2. Boil the nettles in water for 3-4 minutes until they are tender.
  3. Drain the water (save 1 cup of water for later) and finely chop the cooked nettles.
  4. Heat 2 tablespoons of olive oil in a pan over medium heat.
  5. Sauté chopped green onions and green garlic in the heated oil until softened and fragrant.
  6. Add the chopped nettles to the pan and mix well with the onions and garlic. Cook together for a few additional minutes.
  7. Season the mixture with salt and pepper to taste.
  8. For added creaminess, incorporate the cashew cream into the mixture, stirring thoroughly to combine.
  9. To create a sauce-like consistency, gradually add water (you can also use some of the water from boiling the nettles) until the desired creaminess and thickness are achieved.
  10. Serve alongside your preferred side dish. In this recipe, we paired it with creamy polenta, prepared traditionally and enhanced with nutritional yeast for an extra burst of flavor. Enjoy this delightful and nutritious meal!

Wild garlic sauce/dip (raw vegan)

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Wild Garlic Sauce – a raw vegan delight that captures the essence of spring in every spoonful. Crafted from a vibrant blend of wild garlic, fresh parsley, and creamy cashews, this sauce is a true celebration of seasonal flavors. Enhanced with nutritional yeast and plant-based yogurt for a rich and velvety texture, it’s a versatile sauce that elevates any dish it graces. Whether drizzled over roasted veggies, used as a zesty salad dressing, or enjoyed as a dip with your favorite snacks, this sauce is a must-have for springtime and sauce enthusiasts alike.

Video recipe:

Prep time: 5 minutes

Cook time: 0

Total time: 5 minutes

Servings: 4

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🌱Ingredients:

  • 1 bunch of wild garlic
  • 1 handful of fresh parsley
  • 1 tablespoon of nutritional yeast
  • 1 handful of raw cashews
  • 150 grams of plant-based yogurt
  • A splash of water
  • Salt to taste

🌱How to prepare:

  1. In a blender, combine the raw cashews, wild garlic, fresh parsley, nutritional yeast, plant-based yogurt, salt and a splash of water.
  2. Blend the mixture until it is smooth and creamy.
  3. Serve the sauce with your preferred dish. For instance, it pairs wonderfully with roasted vegetables, but its versatility allows it to complement salads, serve as a dip, act as a base for bruschetta, or even accompany a juicy steak for meat lovers. Enjoy the flavorful experience!

Wild garlic risotto with roasted chickpeas

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Experience the essence of springtime with our Wild Garlic Risotto, a comforting yet vibrant dish that combines the creamy richness of Arborio rice with the subtle tang of sautéed green onions. Elevating the flavor profile is a luscious cashew and wild garlic sauce, adding depth and complexity to every spoonful. Finished with a crispy twist, roasted chickpeas lend a satisfying crunch, while fresh chives offer a pop of color and freshness.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2-3

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🌱Ingredients:

  • 1 bunch of green onions
  • 170 g Arborio rice
  • 800 ml vegetable stock
  • 70 g raw cashews
  • 70 ml water
  • 3 bunches of wild garlic
  • 220 g roasted chickpeas
  • 3 tablespoons of olive oil (for sautéing)
  • Pepper to taste
  • Chives for garnish

🌱How to prepare:

  1. Begin by sautéing finely chopped green onions in olive oil until they are soft and fragrant.
  2. Add the Arborio rice to the sautéed green onions, mixing well, and continue to sauté for an additional 2-3 minutes, ensuring the rice is well coated in oil.
  3. Gradually add vegetable stock to the rice, allowing it to absorb the liquid before adding more. Continue this process until the rice is cooked al dente, maintaining a creamy consistency.
  4. Meanwhile, in a blender, combine raw cashews, wild garlic, and water, blending until a smooth sauce forms.
  5. Once the rice is cooked to perfection, pour the cashew and wild garlic sauce over the risotto in the pan, stirring thoroughly to incorporate.
  6. Season the risotto with freshly ground black pepper to taste, ensuring flavors are well balanced.
  7. For an added crunchy texture, consider topping the risotto with roasted chickpeas. Toss canned or boiled chickpeas in olive oil and roast in a preheated oven at 200 degrees Celsius for approximately 20 minutes until crisp.
  8. To enhance the presentation, garnish the risotto with freshly chopped chives for a burst of color and flavor.

Mushroom pâté

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Mushroom Pâté—a savory sensation packed with the earthy flavors of brown mushrooms, aromatic onions, and garlic. Perfectly seasoned and blended to creamy perfection, it’s an irresistible spread for any occasion. Enjoy it on crusty bread, crackers, or as a dip for a delightful culinary experience.

Video recipe:

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 4

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🌱Ingredients:

  • 500 g brown mushrooms
  • 1 small onion
  • 2 cloves of garlic
  • 5 sprigs of fresh thyme
  • 1 Tbsp tamari (or soy sauce)
  • Cayenne pepper, salt, and pepper to taste
  • 2 Tbsp olive oil for sautéing
  • 100 g chickpeas (cooked or canned)
  • 1 Tbsp cashew cream
  • 1 Tbsp nutritional yeast (optional)

How to prepare:

  1. Heat 2 tablespoons of olive oil in a pan and sauté the onion until translucent.
  2. Next, add in the brown mushrooms once the onion is translucent.
  3. Season with fresh thyme, cayenne pepper, tamari (or soy sauce), and salt according to taste.
  4. Stir in minced garlic, ensuring the mushrooms cook thoroughly.
  5. Next, combine chickpeas, cashew cream, optional nutritional yeast, and the cooked mushrooms in a food processor. Blend until a creamy paste forms.
  6. For a natural color boost, add a boiled beetroot cube. Store the pâté in the refrigerator for up to 3-4 days. Enjoy this flavorful spread!

Gluten-free almond cookies

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Made with almond flour, peanut butter, and a hint of sweetness, these cookies are incredibly easy to whip up. Simply mix, shape, and bake for a delightful treat that’s both simple and delicious. Optional: top with melted dark chocolate for an extra indulgence!

Video recipe:

Prep time: 10 minutes

Cook time: 11-14 minutes

Servings: 4-6

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🌱Ingredients:

240 g peanut butter

120 g almond flour

110 g agave (or maple) syrup

Optional: melted dark chocolate

How to prepare:

  1. Combine peanut butter, almond flour, and agave (or maple) syrup in a large bowl until a soft dough forms.
  2. Shape the dough into cute little balls and arrange them on a baking tray lined with parchment paper.
  3. Flatten the balls using a glass to transform them into cookies.
  4. Bake in the oven for 11-14 minutes (I suggest checking them around the 10-11 minute mark to ensure they don’t overcook).
  5. For an extra indulgence, consider melting some dark chocolate and coating your cookies with this delectable treat.

Sweet potatoes served on a bed of tofu cream, with cranberries and nuts

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This vibrant dish combines the natural sweetness of roasted sweet potatoes with a creamy tofu blend, perfectly complemented by bursts of tangy cranberries and crunchy walnuts. Simple to prepare yet bursting with wholesome goodness, it’s a satisfying addition to any mealtime repertoire. Let’s embark on a culinary journey that tantalizes the taste buds and nourishes the soul.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

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🌱Ingredients:

  • 3 sweet potatoes
  • 120 g salted tofu
  • 70 g raw cashew
  • Zest of a lemon
  • Juice from 1/2 lemon
  • 50 ml water
  • 1 handful of cranberries
  • 1 handful of walnuts
  • Salt & pepper to taste
  • Fresh parsley to serve

🌱How to prepare:

  1. Begin by peeling the sweet potatoes and slicing them into rounds about 2 cm thick.
  2. Next, line an oven tray with parchment paper, lightly spray it with olive oil, and arrange the sweet potato rounds on the tray.
  3. Season the potatoes with salt and pepper according to your taste preferences, then give them another light spray of olive oil.
  4. Bake the sweet potatoes in a preheated oven at 200 degrees Celsius for approximately 30 minutes.
  5. While the potatoes are baking, prepare the accompanying cream:
  6. In a food processor, combine cashews, tofu, lemon juice, lemon zest, and water.
  7. Blend until a creamy consistency is achieved, then add the cranberries and walnuts.
  8. Pulse briefly to incorporate the cranberries and walnuts, leaving them in larger, distinct pieces rather than finely mixed.
  9. To serve, spread a generous layer of the tofu cream on a plate, arrange the sweet potatoes on top, and sprinkle with additional chopped cranberries and parsley for added flavor and color.

Mălai în lapte (Corn cake: vegan, gluten-free)

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Introducing “Mălai în lapte” ( or Corn Cake: Vegan, Gluten-Free) – a heartwarming homage to a cherished Romanian dessert from times gone by. This modern rendition, crafted with vegan and gluten-free ingredients, captures the essence of nostalgia while embracing contemporary dietary preferences. Transport yourself back to simpler days as you savor the creamy texture of polenta enveloped in dairy-free goodness. This recipe revives cherished memories of home-cooked comfort, inviting you to indulge in a taste of Romanian tradition.

Video recipe:

Prep time: 10 minutes

Cook time: 50 minuted

Total time: 1 hour

Servings: 12

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🌱Ingredients:

  • 400 g plant-based yogurt
  • 300 g cashew cream
  • 15 g psyllium husk
  • 450 g plant-based milk
  • 200 g maple syrup
  • 250 g cornmeal
  • 150 g rice flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp salt

🌱How to prepare:

  • Hydrate psyllium husks in plant-based milk:
    • Mix psyllium husks and plant-based milk in a bowl.
    • Let them soak for about 5 minutes until they have a gelatinous consistency.
  • Prepare the wet ingredients mixture:
    • Combine plant-based yogurt and homemade cashew cream in a bowl.
    • Add maple syrup (or sweetener of choice) to the mixture.
    • Incorporate the hydrated psyllium husks into the mixture.
  • Add in the dry ingredients:
    • In the same bowl, combine cornmeal and rice flour (or gluten-free flour of choice).
    • Add salt, baking soda, and baking powder to the dry ingredients.
    • Activate the leavening agents by adding a little apple cider vinegar.
    • Mix thoroughly until a soft dough-like consistency is achieved.
  • Adjust consistency:
    • Dilute the batter with additional plant-based milk if necessary to achieve the desired consistency.
  • Prepare the baking pan:
    • Grease a baking pan with oil and coat it with cornmeal to prevent sticking.
  • Bake the mixture:
    • Preheat the oven to 180 degrees Celsius.
    • Pour the batter into the prepared baking pan.
    • Place the pan in the oven and bake for 40-50 minutes until golden brown and set.
  • Enjoy:
    • Allow the polenta cake to cool slightly before serving.
    • Slice and serve warm, savoring the nostalgic taste of this traditional Romanian dessert, now in a vegan and gluten-free version.

Vegan summer rolls with tahini sauce

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Vegan Summer Rolls – a harmonious blend of crisp sautéed vegetables, savory roasted tofu, and the delicate crunch of pak choi embraced within translucent rice paper. Enhanced with a velvety tahini sauce, crafted with the zesty notes of garlic, the warmth of ginger, and the tang of lemon juice, each bite promises an exquisite blend of flavors and textures.

Video recipe:

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 2-3

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🌱Ingredients:

  • 8 rice paper sheets
  • 1 onion, 1 bell pepper, 1 carrot, 3 shitake mushrooms and 150g tofu (cooked separately)
  • Optional: pak choi
  • For the sauce:
    • 8 Tbsp tahini
    • 2.5 Tbsp maple syrup
    • 2 Tbsp soy sauce
    • 1 clove of garlic
    • 1/2 tsp ginger (ground or fresh)
    • the juice from half a lemon
    • 3 Tbsp water

🌱How to prepare:

  1. Begin by sautéing the vegetables (onion, bell pepper, carrot, mushrooms) individually in a small amount of olive oil. Ensure they don’t fully soften, but develop a pleasing crust on the outside while retaining their rawness inside.
  2. Meanwhile, roast the tofu and thinly slice the pak choi leaves.
  3. Submerge each rice paper sheet individually in warm water.
  4. Fill each softened sheet with the sautéed veggies and roll tightly, referring to the video for technique guidance.
  5. For the sauce, blend tahini, soy sauce, freshly minced garlic, ginger, and lemon juice in a bowl. Gradually incorporate a total of 3 tablespoons of water to achieve the desired liquid consistency.
  6. Sprinkle sesame seeds over your delectable rolls and serve with the sauce for a complete culinary experience.

Salted caramel syrup (vegan)

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Salted Caramel Syrup – an irresistible blend of coconut sugar, cashew cream, and vanilla, with a touch of Celtic salt for a delightful balance of sweet and salty flavors. Perfect for drizzling over desserts, adding to cakes, or indulging straight from the spoon, this Salted Caramel Syrup promises to elevate your culinary creations with its rich essence.

Video recipe:

Cook time: 20 mnutes

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🌱Ingredients:

  • 200 g coconut sugar
  • 300 g cashew cream
  • 1 tsp vanilla powder
  • 1 tsp celtic salt (optional)

🌱How to prepare:

  1. Begin by gently melting the coconut sugar over low heat, ensuring continuous stirring until it transforms into a paste-like consistency. This process may require some time, so exercise patience and maintain a steady mix.
  2. Once the sugar has fully melted, gradually introduce the cashew cream into the mixture while stirring over low heat. Should any sugar lumps form, don’t fret—they’ll dissolve with continued gentle heating and mixing.
  3. After incorporating all the cashew cream, add the vanilla powder to the mixture.
  4. For those who enjoy a hint of saltiness in their caramel, consider adding 1 teaspoon of Celtic salt.

Store the caramel in the refrigerator for several weeks and utilize it in desserts, cakes, or simply relish it on its own!

High-protein parsnip soup

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High-Protein Parsnip Soup – a comforting and nutritious treat for chilly days. Crafted from sautéed parsnip, onion, and celery, infused with garlic, thyme, and cayenne, this hearty soup is a healthy delight. Topped with a medley of sautéed veggies and fresh parsley, it packs a protein punch from tender beans. Smooth and velvety, it’s garnished with nutritional yeast, sautéed vegetables, and roasted smoked tofu. A perfect blend of comfort and health for your winter cravings!

Video recipe:

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4

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🌱Ingredients:

  • 1 large onion
  • 1 stalk of celery
  • 3 parsnips
  • 3 tablespoons olive oil (for sautéing)
  • 3 cloves of garlic
  • 250 g cooked beans (or canned)
  • 1 liter water
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp cayenne pepper
  • Black pepper to taste
  • For garnish: 1 bell pepper and 1 onion (sautéed in a Tbsp of oil) + a bunch of parsley
  • For serving: 1 Tbsp nutritional yeast and 200 g roasted tofu

🌱How to prepare:

  1. Begin by sautéing diced onion, celery, and parsnip in a pot.
  2. Introduce 3 crushed garlic cloves to the sauté mix, and then pour in enough water to cover the vegetables.
  3. Season the mixture with dried thyme, cayenne pepper, salt, and pepper to your liking.
  4. Cover the pot and allow the vegetables to simmer.
  5. While the soup is simmering, sauté finely chopped onion and bell pepper in a small amount of olive oil.
  6. Once the sautéed vegetables are ready, pour them over a bunch of freshly chopped parsley, mixing thoroughly to create a decorative topping for the soup.
  7. Once the soup has finished simmering, incorporate canned or boiled beans for an added protein boost.
  8. Use a vertical blender to puree the soup until it reaches a smooth consistency.
  9. Garnish the soup with nutritional yeast, the sautéed vegetable mix, and some roasted smoked tofu for additional protein.
  10. Now, savor the delicious flavors!

Tofu pancakes (gluten-free, sugar-free, dairy-free)

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Tofu Pancakes – a guilt-free indulgence that’s not only delicious but also caters to various dietary preferences. These pancakes are gluten-free, sugar-free, and dairy-free, making them a wholesome choice for a satisfying breakfast or brunch. Packed with the goodness of tofu, oats, and plant-based ingredients, these pancakes offer a perfect blend of flavor and nutrition. 

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 2

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Ingredients:

🌱100 g tofu

🌱110 g gluten-free oats

🌱240 ml plant-based milk

🌱1 Tbsp vanilla extract

🌱2 Tbsp maple syrup

🌱Coconut oil for cooking

🌱For serving: plant-based yogurt, blueberries, maple syrup

How to prepare:

  1. Combine tofu, oats, plant-based milk, vanilla extract, and maple syrup in a blender.
  2. Blend until a smooth and somewhat thick paste is achieved.
  3. Grease the pan with coconut oil.
  4. Spoon small rounds of the mixture onto the pan to form pancakes.
  5. Cook on both sides until they turn golden brown.
  6. Serve the pancakes with plant-based yogurt, blueberries (or your preferred fruit), and a drizzle of maple syrup on top.

Bean and Artichoke Spread

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Introducing our Bean and Artichoke Spread—an effortlessly delightful entree that’s both quick and easy, making it the perfect solution for those bustling days. A creamy blend of white beans, savory artichokes, and caramelized onions, all harmoniously infused with tahini and oregano for an exquisite flavor profile. Serve this delectable spread on a plate, adorned with homemade bell pepper paste, sunflower seeds for a satisfying crunch, and fresh chives for a flawless finish. A swift and scrumptious solution for your busiest days! 💡🍽️

Video recipe:

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Servings: 4

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Ingredients:

🌱250 g white beans (canned or boiled)

🌱100 g artichokes

🌱1 caramelized onion (in 2 Tbsp olive oil)

🌱1 Tbsp tahini

🌱1 tsp oregano

🌱Salt and pepper to taste

🌱For serving: bell pepper paste, sunflower seeds, and chives

How to prepare:

  • Begin by caramelizing a small onion in 2 Tbsp of olive oil.
  • In a food processor, combine white beans (canned or boiled), artichokes, the caramelized onion, tahini, oregano (which pairs exceptionally well with artichokes), and salt & pepper to taste.
  • Blend the mixture thoroughly. 💡Tip : for a fluffier spread, add a cube of ice to the composition and blend well in the food processor.
  • To serve, spread the creamy mixture on a plate, layer it with homemade bell pepper paste, sprinkle sunflower seeds for added crunch, and garnish with fresh chives for a flawless finish!

Rice with eggplants (Middle-Eastern style)

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Rice with Eggplants – a culinary journey that harmoniously blends savory and aromatic elements. Succulent eggplant strips, marinated in a plant-based yogurt and curry powder mixture, are pan-fried to perfection. Nestled atop fragrant basmati rice infused with saffron, anise, and plump raisins, this dish is a celebration of textures and tastes. Garnished with caramelized onions and roasted cashews, the final touch of lemon zest elevates the experience, creating a Middle-Eastern masterpiece that tantalizes the senses. Immerse yourself in this delectable fusion, where each bite is a symphony of authentic flavors.

Video recipe:

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 3

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Ingredients:

🌱2 small eggplants

🌱150 g plant-based yogurt

🌱1/2 tsp curry powder

🌱1/2 tsp salt

🌱2-3 tbsp olive oil (used for frying the eggplants)

🌱1 large onion caramelized in 2 tbsp oil

🌱A handful of roasted cashews

🌱2 star anise

🌱2 cloves of garlic

🌱1 cup basmati rice

🌱1 + 2/3 cups water

🌱1/4 tsp saffron

🌱Salt to taste

🌱A handful of raisins

How to prepare:

  1. In a bowl, combine plant-based yogurt, curry powder, and salt.
  2. Cut the eggplants into long, thick strips (refer to the video for the technique).
  3. Marinate the eggplants in the mixture for at least 15 minutes, then fry them in a pan with olive oil on all sides. Set them aside and proceed to prepare the rice.
  4. In another pan, heat olive oil, add anise, and chopped garlic. Sauté together for 20-30 seconds.
  5. Add basmati rice to the pan, mix, and cook for an additional 20-30 seconds.
  6. Incorporate saffron, water, salt to taste, and a handful of raisins. Cover the pan with a lid and let the rice boil until all the water is absorbed.
  7. While the rice is cooking, roast a handful of cashews and caramelize an onion. Set them aside for serving.
  8. Once the rice is ready, place the roasted cashews, caramelized onion, and eggplant slices over it.
  9. Turn off the heat, cover the pot with a lid, and let the dish simmer for an additional 5-10 minutes.
  10. For the finishing touch, sprinkle some lemon zest over the dish. Your flavorful meal is now ready to be enjoyed.

Bean patties with mango and avocado salad

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These savory bean patties, crafted with a medley of red beans, smoked tofu, and vibrant beets, are a testament to flavor innovation. Paired with an exotic salad featuring sweet mango, creamy avocado, and a zesty blend of spices, this dish is a celebration of texture and taste. Elevate your dining experience with this delightful fusion that promises a symphony of satisfying flavors in every bite.

Video recipe:

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4

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INGREDIENTS:

For the patties:

🌱240 g red beans (boiled or canned)

🌱110 g smoked tofu

🌱1 caramelized onion (1 Tbsp oil)

🌱5 Tbsp panko

🌱1 clove of garlic

🌱1 Tbsp nutritional yeast

🌱4-5 slices of canned or boiled beets

🌱2 Tbsp olive oil

🌱Salt and pepper to taste

For the salad: 

🌱1 mango

🌱1 avocado

🌱100g corn

🌱1 chilli pepper

🌱1/6 red onion

🌱juice from a lime

🌱salt to taste

🌱1 tsp olive oil

🌱fresh coriander

How to prepare:

  1. Start by caramelizing an onion in a small amount of olive oil.
  2. Then, in a food processor, combine red beans (canned and drained), smoked tofu, caramelized onion, beet slices, panko, garlic clove, salt and pepper to taste, nutritional yeast, and olive oil.
  3. Mix the ingredients thoroughly and shape the patties by hand.
  4. Cook the patties in a pan with olive oil, flipping them after about 3 minutes on each side or until they turn golden-brown.
  5. For the salad, combine corn, avocado, sweet mango, chili pepper, red onion, salt, fresh coriander, lime juice, and a drizzle of olive oil for a glossy finish.
  6. Mix the salad ingredients well, and now it’s time to assemble the dish.
  7. Place a generous layer of the exotic salad on a plate, arrange the patties on top, and finish with a sprinkle of fresh parsley for both aesthetics and flavor. Alternatively, let your creativity shine by creating a fabulous plating to suit your preferences. Enjoy!

Peas & King Oyster Mushrooms Stew

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Peas and King Oyster Mushrooms Stew: this light and satisfying dish offers a perfect balance of fresh vegetables, mushrooms, and creamy cashew goodness, topped with a fragrant hint of dill. Elevate your post-holiday dining with this easy-to-follow recipe.

Video recipe:

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

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🌱Ingredients:

  • 150 g leeks
  • 2 cloves of garlic
  • 2 stalks of celery
  • 400 g frozen peas
  • 300 g king oyster mushrooms
  • 4 tbsp cashew cream
  • 400 ml water
  • Salt and pepper to taste
  • Fresh dill for garnish

How to prepare:

  1. Finely chop the leek, celery, and garlic.
  2. Slice the king oyster mushroom caps into strips and fringe the stems with a fork.
  3. Sauté the leek and celery in a small amount of olive oil 
  4. Introduce the sliced mushrooms after vegetables have softened. Cook for 3-4 minutes together
  5. Season with salt and pepper to taste
  6. Add the minced garlic and mix well
  7. Add the frozen peas and the water, mix well and cover the pan with a lid. Let the peas cook for about 10 minutes 
  8. Finally, mix in homemade cashew cream for a creamy texture.
  9. Add fresh dill for an intensified taste.

🥕 Caramelized Carrots on a Bed of Tofu Cream

This delicious vegan dish combines the sweetness of roasted carrots with a luscious smoked tofu cream, creating a harmonious blend of flavors and textures. Quick and easy to prepare, this plant-based masterpiece is seasoned with a medley of spices and served with a garnish of fresh parsley, sesame seeds, and a drizzle of olive oil. Perfect for a wholesome meal or a stunning side dish.

Video Recipe:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2-3

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Ingredients:

🌱7 carrots

🌱1/2 tsp cayenne pepper

🌱1/2 tsp garlic powder

🌱1/2 tsp coriander

🌱1/2 tsp ginger powder

🌱1 Tbsp tamari (or soy sauce)

🌱1 Tbsp maple syrup

🌱1 Tbsp olive oil

For the Tofu Cream:

🌱300 g smoked tofu

🌱2 Tbsp tahini

🌱Juice from 1/2 lemon

🌱1 clove of garlic

🌱2 Tbsp plant-based yogurt

For Serving:

🌱Fresh parsley

🌱Sesame seeds

🌱Drizzle of olive oil

How to Prepare:

  1. Begin by peeling, washing, and cutting the carrots in half lengthwise.
  2. Place them on a baking tray lined with parchment paper.
  3. Drizzle with olive oil and season with cayenne pepper, garlic powder, coriander, ginger powder, tamari, and maple syrup.
  4. Mix well and bake for 20 minutes at 200 degrees Celsius. Ensure to turn them over after 15 minutes in the oven for even roasting.
  5. Meanwhile, prepare the tofu cream: In a food processor, combine smoked tofu, tahini, garlic, lemon juice, and plant-based yogurt. Blend until a creamy texture is achieved.
  6. For serving, spread a thick layer of tofu cream on a plate, place the caramelized carrots on top, and garnish with fresh parsley, sesame seeds, and a drizzle of olive oil.

Gluten-free cozonac 

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The festive season is around the corner, and if you’re a cozonac enthusiast dealing with gluten intolerance, this recipe is tailor-made for you! Experience the joy of a gluten-free, vegan cozonac generously infused with delectable homemade chocolate. Surprisingly easy to prepare, the result is so delicious that you won’t even notice the difference!

Video recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Rest time: 90 minutes

Total time: 2 hours and 30 minutes

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INGREDIENTS:

🌱290 g buckwheat flour

🌱120 g tapioca starch (you can also use corn or potato starch in the same amount)

🌱1 pack of dry yeast

🌱1 tsp vanilla powder

🌱1/2 tsp salt

🌱100 ml agave syrup

🌱1 Tbsp psyllium husk hydrated in 40 ml of water

🌱Zest of a lemon

🌱200 ml warmed cashew cream (or melted vegan butter from Rawckers)

🌱1 tsp turmeric

🌱270 ml plant-based milk

🌱 200 g homemade nutella (find the recipe here)

How to prepare:

  • Begin by hydrating the psyllium husk in 40 ml of water, creating a thick, gel-like texture. This serves as a gluten replacement and enhances the dough’s binding properties.
  • In a mixing bowl, combine buckwheat flour, tapioca starch, dry yeast, vanilla powder, salt, turmeric (for a pleasing yellow hue in the absence of eggs), agave syrup, warmed cashew cream, hydrated psyllium, lemon zest, and plant-based milk to form the dough.
  • Knead the dough thoroughly, cover it with a towel, and allow it to rise for one hour.
  • After this time, the dough should be delightfully fluffy with a slightly softer consistency, ideal for achieving a fluffy end result.
  • Transfer the dough to a baking dish and incorporate dollops of homemade chocolate (recipe available here).
  • Use the tail of a wooden spoon to evenly mix the chocolate into the dough.
  • Cover it once again and let it rest for an additional 30 minutes.
  • Proceed to bake in the oven at 200 degrees Celsius for 45 minutes.

All done! Easy, right? 🙂

Homemade Vegan Nutella

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Indulge guilt-free in our homemade Vegan Nutella! Roasted hazelnuts blend seamlessly with karob, maple syrup, and a touch of salt for a decadent, creamy delight. Optionally infused with vanilla, this wholesome spread lasts in the fridge for up to a month. Enjoy a delightful chocolate spread whenever you crave it.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 6

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INGREDIENTS:

🌱150 g hazelnuts

🌱30 g karob

🌱110 ml maple syrup

🌱3 g vanilla powder

🌱2 g salt

🌱65 ml water

How to prepare:

  • Begin by roasting the hazelnuts in the oven for 10 minutes.
  • While still warm, transfer the hazelnuts to a food processor and blend until a smooth, buttery texture is achieved.
  • Add the remaining ingredients—karob, maple syrup, salt, and optionally vanilla powder—to the processor. Blend once more, resulting in a thick and substantial consistency.
  • The last step involves incorporating water to achieve a smooth and creamy composition.

This vegan Nutella variant can be refrigerated for up to a month.

Gluten-free stuffed gnocchi dough

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Savor the deliciousness of our Gluten-Free Stuffed Gnocchi Dough! Mashed potatoes meet gluten-free oat flour to form a gnocchi-style dough, filled with a savory blend of salted tofu and cashew cheese, reminiscent of feta. Spinach adds vibrancy, while pan-frying yields golden perfection. Top it off with a zesty parsley-garlic sauce for a delightful culinary experience. Enjoy a symphony of flavors in every bite!

Video recipe:

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 3

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INGREDIENTS:

🌱800 g potatoes

🌱150 g salted tofu

🌱125 g vegan cashew cheese

🌱250 g gluten-free oat flour

🌱120 g spinach

🌱Salt, pepper to taste

🌱Olive oil for cooking

For the sauce:

🌱1 handful fresh parsley

🌱3 cloves of garlic

🌱3 Tbsp olive oil

🌱Salt to taste

How to prepare:

  • Begin by boiling the potatoes and mashing them thoroughly.
  • Once mashed, season with salt and gradually incorporate the gluten-free oat flour, creating a mixture similar to gnocchi.
  • As the dough thickens, consider kneading it by hand for easier handling.
  • For the filling, blend salted tofu and plant-based cashew cheese in a food processor to achieve a flavor reminiscent of feta cheese.
  • In a pan with a small amount of olive oil, sauté spinach, seasoning with salt and pepper to taste, until it reduces in size and loses excess moisture.
  • Lightly oil the worktop and shape the dough into round sheets, about 1/2 cm thick.
  • Fill each sheet with the tofu cream, adding a layer of sautéed spinach on top.
  • Carefully fold the edges to seal the filling inside.
  • Place the pies in a non-stick pan, lightly sprayed with oil, and cook until both sides turn golden-brown (approximately 2-3 minutes per side).
  • While the pies are cooking, prepare a flavorful sauce by combining chopped parsley, minced garlic, salt, and olive oil.
  • Once the pies are ready, brush them with the fresh sauce for an extra burst of flavor. Enjoy your delicious creation!

Vegan French onion soup with a twist

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Vegan French Onion Soup – a comforting twist inspired by the classic French onion soup and the time-honored tradition of onion tea. This hearty soup pays homage to the age-old remedy for colds passed down by our elders. Brimming with creamy goodness and aromatic herbs, this soup is more than a culinary delight; it’s a comforting bowl of wellness. The slow caramelization of onions, coupled with the warmth of herbs and the addition of lentils as protein, creates a soothing concoction perfect for bidding farewell to colds and embracing a cozy, flavorful remedy. Say goodbye to sniffles and savor the wholesome comfort of our Vegan French Onion Soup – a truly wonderful bowl of goodness.

Video recipe:

Prep time: 10 minutes

Cook time: 60 minutes

Total time: 70 minutes

Servings: 4

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INGREDIENTS:

🌱120 g raw red lentils

🌱1.2L vegetable stock

🌱5 onions

🌱4 cloves of garlic

🌱Olive oil for cooking

🌱1/2 Tbsp herbs de provence

🌱1 Tbsp tamari

🌱1 Tbsp maple syrup

🌱1 tsp apple-cider vinegar

🌱Salt and pepper to taste

🌱Fresh thyme and toast to serve

How to prepare:

  1. Begin by julienning the onions.
  2. Heat 2 tablespoons of olive oil in a non-stick pan and start caramelizing the onions over medium heat for the first 4-5 minutes.
  3. Once the exterior of the onions is beautifully caramelized, gradually add vegetable stock and simmer over low heat for approximately 40 minutes until the onions become wonderfully soft and paste-like. Keep replenishing the stock as it evaporates; this might take some time, but it’s the secret to achieving a creamy and flavorful onion soup.
  4. Once the onions are soft, introduce chopped garlic and mix thoroughly.
  5. Season the mixture with herbs de Provence, tamari for an extra burst of flavor, apple cider vinegar, and maple syrup.
  6. Ensure a thorough mix of flavors, then add the raw lentils.
  7. Pour in the remaining vegetable stock, totaling up to 1.2 liters, including what you used for cooking the onions.
  8. Cover the pan with a lid and let the soup boil for 20-25 minutes over medium heat until the lentils are perfectly cooked.
  9. Once done, serve this culinary delight with a sprinkle of fresh thyme and some crunchy toast for the ultimate gastronomic experience.
  10. Say goodbye to colds!

Green soup with fennel

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Indulge in the goodness of our Green Soup with Fennel, a vibrant blend of veggies that’s not just tasty but also packed with nutrients. Sliced onions, chopped celery, and the distinct flavor of fennel come together in a hot pot, joined by frozen peas for that extra kick. Seasoned with a dash of nutmeg, pepper, and zesty lemon, this soup is a vitamin-packed delight. Boiled to perfection and blended into a creamy texture, it’s not just a treat for your taste buds but also a health boost, courtesy of the fennel’s numerous benefits. A simple, wholesome bowl that brings flavor and nutrition to your table.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4

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INGREDIENTS:

🌱400 g frozen peas

🌱1 onion

🌱2 fennels

🌱3 celery sticks

🌱3 Tbsp cashew cream

🌱1/4 tsp nutmeg

🌱500 ml water

🌱Zest of a lemon

🌱Salt & pepper to taste

🌱Fresh dill and pumpkin seeds to serve

How to prepare:

  1. Start by slicing the onion into thin strips.
  2. Chop up the celery, leaves and all.
  3. Give the fennel a good julienne too.
  4. Toss these veggies into a pot with a bit of olive oil and sauté for about 3-4 minutes.
  5. Throw in the frozen peas and mix it all up.
  6. Pour in hot water, then season the mix with salt, nutmeg, pepper, and the zest of an organic lemon.
  7. Cover it up and let the whole thing boil for a chill 10 minutes.
  8. Once your soup’s done boiling, blend it into a creamy goodness.
  9. Serve it hot, topped with a dollop of cashew cream and a sprinkle of pumpkin seeds for that extra crunch.
  10. Easy peasy, right?

Vegan mushroom stroganoff

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Vegan Mushroom Stroganoff – a plant-based twist on the classic comfort dish. This recipe features a medley of earthy brown mushrooms and robust portobellos, complemented by the subtle sweetness of leeks and the aromatic essence of garlic. The rich, creamy texture is achieved through the addition of tahini, tamari, and a velvety cashew cream, creating a luscious, dairy-free alternative. Seasoned with paprika and thyme, this vegan stroganoff is brought to life with a harmonious blend of flavors.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 2

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INGREDIENTS:

🌱500 g brown mushrooms & portobello mushrooms

🌱200 g leek

🌱3 cloves of garlic

🌱1 Tbsp tahini

🌱1 Tbsp tamari (or soy sauce)

🌱500 ml vegetable stock

🌱1 Tbsp gluten-free oat flour

🌱50 ml white wine

🌱2 Tbsp cashew cream

🌱1/2 tsp paprika

🌱1/2 tsp thyme

🌱Salt & pepper to taste

🌱Fresh parsley to serve

How to prepare:

  1. Begin by slicing the leek into rounds.
  2. Finely chop the garlic.
  3. Dice the mushrooms; we’ve used a combination of portobello and brown mushrooms, but feel free to choose your favorite variety.
  4. Sauté the leek in a small amount of olive oil for 2-3 minutes.
  5. Add the mushrooms and mix thoroughly. Cook together for an additional 2-3 minutes.
  6. Incorporate the finely chopped garlic
  7. Introduce gluten-free flour to achieve a denser consistency.
  8. Pour in the vegetable stock and white wine for enhanced flavor.
  9. Elevate the taste profile with tamari (or soy sauce) and tahini.
  10. Season the mixture with paprika, thyme, salt, and pepper to your liking.
  11. Cover the pan and let the mixture simmer for 10-15 minutes.
  12. Remove the pan from heat and stir in cashew cream for an added creamy texture.
  13. Thoroughly combine the ingredients and finish by garnishing with fresh parsley for a burst of freshness.

Moroccan potatoes with tofu paste

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Picture perfectly roasted potatoes, crisp on the outside and tender within, generously coated in a velvety sauce made from smoked tofu, raw cashews, and a medley of enticing spices. In this recipe, the creamy, flavorful tofu paste takes the dish to new heights. With each bite, experience the delightful interplay of textures and the fusion of earthy, smoky, and subtly spicy notes. 

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 2

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INGREDIENTS:

🌱4 potatoes

For the tofu paste:

🌱200 g smoked tofu

🌱50 g raw cashew

🌱Juice from half a lemon

🌱1/2 tsp oregano

🌱1 Tbsp nutritional yeast

🌱Salt & pepper to taste

🌱50 ml water

For the sauce:

🌱2 Tbsp tahini

🌱Juice from half a lemon

🌱1/2 Tbsp harissa

🌱50 ml water

To serve:

🌱Fresh parsley

How to prepare:

  • Begin by washing and peeling the potatoes, then cutting them into bite-sized cubes.
  • Arrange the potato cubes on an oven tray lined with parchment paper.
  • Give the potatoes a light spray of olive oil and season with salt and pepper.
  • Bake in a preheated oven at 220 degrees Celsius for 20-25 minutes or until the potatoes are golden and cooked through.
  • While the potatoes are baking, let’s prepare the base and sauce.
  • For the base: In a food processor, combine smoked tofu, raw cashews, lemon juice, oregano, nutritional yeast, salt, pepper, and water. Blend until a creamy paste forms.
  • For the sauce, mix harissa, tahini, and lemon juice in a medium-sized bowl to create a thick paste. Gradually add water until the sauce reaches a creamy consistency. Season with salt and pepper to taste.
  • Once the potatoes are done, transfer them to a large bowl and generously coat them with the prepared sauce.
  • To serve, create a thick layer of the creamy tofu paste, top it with the saucy potatoes, and garnish with fresh parsley for a perfect finish. Enjoy your masterpiece!

Green tomatoes Asian soup

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Explore a burst of vibrant Asian flavors with this Green Tomatoes Cream Soup recipe! This easy-to-follow guide takes you through the steps to create a delectable and creamy soup packed with the exotic taste of curry, coriander, and cumin. Perfectly balanced with the freshness of green tomatoes, this dish is a culinary delight that will tantalize your taste buds. Discover the fusion of unique ingredients in this delightful recipe, and elevate your soup game with a hint of sesame oil and crispy croutons. It’s a mouthwatering journey you won’t want to miss!

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4

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INGREDIENTS:

🌱2 onions

🌱4 green tomatoes

🌱1/2 tsp curry powder

🌱1/2 tsp ginger powder

🌱1/2 cumin powder

🌱Chilli powder to taste (optional)

🌱400 ml vegetable stock

🌱2 Tbsp coconut cream

🌱Salt and pepper to taste

🌱Sesame oil & croutons for serving

🌱Olive oil for cooking

How to prepare:

  • Begin by julienning the onions.
  • Heat a small amount of olive oil in a pot, then sauté the onions for 2-3 minutes.
  • While the onions are cooking, cut the green tomatoes into large pieces.
  • Once the onions turn translucent, add the green tomatoes to the pot and mix thoroughly.
  • Season the mixture with curry, ginger, cumin, and chili powder. Stir well and cook for a few more minutes to allow the flavors to meld.
  • Pour in the vegetable stock and cover the pot with a lid. Let it simmer for 10 minutes.
  • After boiling, take the pot off the heat and add coconut cream for an extra touch of creaminess.
  • Use a blender to puree the mixture until it reaches a creamy soup consistency.
  • Finish by seasoning with salt and pepper to your taste.
  • Serve the soup with crunchy croutons and a few drops of sesame oil for added texture and flavor. Enjoy!

Gluten-free, Vegan Galette with Cashew Cheese

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Delight in gluten-free bliss with this Cashew Cheese Galette. Creamy cashew cheese, vibrant cherry tomatoes, and a golden crust combine for a plant-based masterpiece. It’s a taste of pure indulgence with no gluten in sight!

Video recipe:

Prep time: 10 minutes

Rest time: 60 minutes

Cook time: 50 minutes

Total time: 2 hours

Servings: 6

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INGREDIENTS:

For the dough:

🌱1 Tbsp psyllium hush + 80 ml water 

🌱200 g gluten-free oat flakes flour

🌱100 g plant-based butter

🌱1 tsp apple-cider vinegar

🌱1/2 tsp salt

🌱70 ml water

For the filling:

🌱1 cashew fresh (see product here)

🌱1 cashew cheese matured with cumin (see product here)

🌱12 cherry tomatoes

🌱1 small onion

🌱herbs de Provence, salt, pepper to taste

🌱1 Tbsp olive oil

How to prepare:

  1. To create this gluten-free tart, start by mixing 1 tablespoon of psyllium husk with 80 ml of room-temperature water. Stir until you achieve a gel-like consistency, which will act as a gluten replacement.
  2. In a mixing bowl, combine gluten-free oats flour, cashew butter, the soaked psyllium husk, apple cider vinegar, salt, and water.
  3. Knead the dough thoroughly until well combined.
  4. Wrap the dough in plastic foil and let it rest in the fridge for 1 hour.
  5. After the resting period, roll out the dough into a sheet.
  6. Spread plant-based cheese specialties on top, such as cashew fresh (similar to ricotta) and plant-based cheese matured with cumin (similar to sheep’s milk cheese).
  7. Add slices of cherry tomatoes and a few onion slices on top.
  8. Season with herbs de Provence, salt, and pepper to your taste.
  9. Gently fold the edges of your galette to encase the filling neatly.
  10. Drizzle a bit of olive oil over the tart.
  11. Bake for 50 minutes at 180 degrees Celsius.
  12. Your gluten-free tart is now ready to be enjoyed!

Karob Truffles

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Introducing the simplest and healthiest truffle recipe you’ll ever come across – Karob Truffles. With just three key ingredients, this treat requires no added sugar, no baking, and no cocoa.

Video recipe:

Prep time: 5 minutes

Cook time: 0

Servings: 8

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INGREDIENTS:

🌱200 g dates

🌱20 g karob

🌱50 g coconut flour

How to prepare:

  1. Begin by removing the pits from the dates, which will serve as our natural sweetener.
  2. Place the pitted dates into a food processor, along with the karob powder (a healthier cocoa alternative) and coconut flour (used in place of milk).
  3. Process the ingredients until a thick, uniform paste is achieved.
  4. Now, it’s time to shape the mixture into small truffle balls. For an added touch of aesthetics, consider coating the truffles with karob powder and optionally almond powder.
  5. Enjoy! 

White beans spread with celeriac and beetroot

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This delightful spread combines basic ingredients that are always at your fingertips, resulting in an earthy, comforting taste that perfectly captures the essence of the Fall. With the wholesome earthiness of celeriac, the vibrant hues of beetroot, and the creaminess of beans, this spread offers a simple yet satisfying way to celebrate the flavors of autumn.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

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INGREDIENTS:

🌱1 celeriac

🌱1 beetroot

🌱Salt & pepper to taste

🌱1 tsp ground caraway

🌱1 tsp coriander powder

🌱1 tsp smoked paprika

🌱1/2 tsp thyme

🌱Olive oil for cooking

🌱1 caramelized onion

🌱350 g white beans (canned or boiled)

🌱Fresh dill for serving

How to prepare:

  1. Start by peeling and washing the celeriac and beetroot, then cut them into large, chunky pieces.
  2. Arrange them on an oven tray lined with parchment paper, making sure to space them apart to prevent the celeriac from taking on the beetroot’s color.
  3. Drizzle olive oil over the veggies and season them with salt and pepper.
  4. Season the celeriac with a blend of coriander and smoked paprika.
  5. Sprinkle ground cumin over the beetroot for seasoning.
  6. Roast the veggies in the oven at 210 degrees Celsius for approximately 30 minutes.
  7. While the veggies are roasting, prepare the bean paste: add the white beans to a food processor.
  8. Include the caramelized onion in the processor as well.
  9. Season the mixture with thyme and salt according to your taste.
  10. Blend until a smooth, creamy spread is achieved.
  11. To serve, spread the creamy bean mixture as the base layer on a plate, arrange the aromatic roasted veggies on top, and finish with a sprinkle of fresh dill and a drizzle of olive oil for the perfect finishing touch. Enjoy!

Homemade vegan cheddar

Discover the art of crafting your very own Vegan Cheddar Cheese from scratch: a dairy-free alternative that’s not just delicious but also a perfect melty companion for your favourite dishes. Say goodbye to store-bought cheddar substitutes and hello to a wholesome, homemade version that’s sure to elevate your plant-based recipes.

Video recipe:

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Servings: 4

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INGREDIENTS:

🌱15 g nutritional yeast

🌱1/2 tsp granulated onion

🌱1/2 tsp garlic powder

🌱1/2 tsp mustard

🌱1/2 tsp salt

🌱2 tsp apple cider vinegar

🌱90 g raw cashew

🌱1/4 tsp turmeric (for colour)

🌱70 ml water

🌱1 Tbsp olive oil

🌱For the vegan gelatin: 1/2 Tbsp agar agar and 120 ml water

How to prepare:

  1. Begin by using a high-power blender. Add raw cashews, nutritional yeast, olive oil, garlic powder, granulated onion, turmeric (for color), mustard, apple cider vinegar, salt, and water into the blender.
  2. Blend the ingredients for about 30 seconds until you achieve a smooth consistency. Keep the mixture in the blender and move on to the next step.
  3. Now, prepare the vegan gelatin: mix agar agar with water and boil for 1 minute, continuously stirring.
  4. In the final step, pour the prepared vegan gelatin over the cashew mixture in the blender and blend for an additional 10 seconds.
  5. Grease a mold with olive oil and pour the combined mixture into it. Refrigerate until it solidifies.
  6. Your homemade vegan cashew cheese should now be ready to enjoy.

Gluten-free vegan fig tart

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The figs season is short and it would be a shame not to enjoy them to the fullest! So, let’s prepare a delicious gluten-free fig dessert! Baked to perfection and served upside down, this tart is a visual and culinary treat. Topped with ground walnuts and paired with plant-based vanilla ice cream, it’s a guilt-free pleasure that will leave your taste buds dancing with delight.

Video recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Servings: 6

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INGREDIENTS:

🌱1 cup plant-based milk

🌱1/2 cup coconut oil

🌱1/2 cup maple syrup

🌱1 cup oats

🌱1 1/3 gluten-free oat flakes flour

🌱1/3 cup ground walnuts

🌱1/4 tsp vanilla extract

🌱1 tsp baking powder

🌱1 tsp baking soda

🌱1/2 tsp salt

🌱Juice from 1/2 lemon

🌱1 flax egg

🌱3 Tbsp coconut sugar

🌱12 figs

How to prepare:

  1. As this is a vegan tart, we’ll start by replacing the egg. Mix 2 tablespoons of flax seed flour with 7 tablespoons of hot water until you achieve a gluey consistency resembling egg white. Set this mixture aside for later use.
  2. In a large mixing bowl, combine plant-based milk, coconut oil, maple syrup, the flax egg you prepared earlier, rolled oats, oat flakes flour, ground walnuts, vanilla extract, salt, baking powder, baking soda, and lemon juice (to activate the baking soda).
  3. Cut the figs in half.
  4. Drizzle olive oil over a baking tray, sprinkle it with coconut sugar, and place the figs on the tray with the cut side facing down.
  5. Pour the prepared dough over the figs.
  6. Bake in a preheated oven at 180 degrees Celsius for 45 minutes.
  7. Once done, carefully flip the tart upside down so that the figs are on top.
  8. For an appealing finish, sprinkle some ground walnuts on top.
  9. Serve your vegan fig tart with a side of plant-based vanilla ice cream for a truly delightful taste experience. Enjoy!

Stuffed Eggplant rolls, Greek style

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In this vegan masterpiece, tender eggplant slices are filled with a creamy blend of tofu and cashew cheese, evoking the flavours of the Mediterranean. Baked to perfection in a flavourful tomato sauce and topped with nutritional yeast, it’s a dish that tantalizes your taste buds with every bite. Creamy, Greek-inspired, and absolutely delicious – a must-try for all food enthusiasts.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 3

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INGREDIENTS:

🌱1 large eggplant

🌱120 g salted tofu

🌱80 g cashew cheese

🌱300 ml tomato sauce

🌱50 g corn flour

🌱Nutritional yeast for topping

🌱1 tsp lemon juice

🌱15 g walnuts

🌱Salt and pepper to taste. Olive oil for spraying

How to prepare:

  1. Begin by slicing the eggplant into thin, long slices.
  2. Combine corn flour and salt, then use this mixture to coat the eggplant slices evenly.
  3. In a pan with a light coating of olive oil, fry the coated eggplant slices on both sides until they are golden and set them aside.
  4. For the filling, create a creamy paste by blending tofu, cashew cheese, and lemon juice.
  5. Place approximately 1 teaspoon of this mixture onto each eggplant slice and roll it up.
  6. In a baking dish, create a base layer of tomato sauce.
  7. Arrange the eggplant rolls tightly side by side in the dish.
  8. Add another layer of tomato sauce on top and sprinkle with nutritional yeast for extra flavor.
  9. Bake in a preheated oven at 200 degrees Celsius for about 20 minutes.
  10. To serve, garnish with fresh parsley, roasted walnuts, plant-based unsweetened yogurt, and a drizzle of olive oil for a perfect blend of tastes and textures. Enjoy!

Homemade peanut butter

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There’s something incredibly satisfying about making your own peanut butter, and it’s surprisingly easy to do. With just a few steps, a handful of ingredients, and a trusty food processor, you can create a creamy or chunky peanut butter that’s tailor-made to your taste.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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INGREDIENTS:

🌱300 g raw peanuts

🌱1/2 tsp salt

🌱1 Tbsp maple syrup

How to prepare:

  • Begin by roasting the peanuts in the oven at 200 degrees Celsius for approximately 10 minutes, or until they turn a golden brown colour.
  • While the roasted peanuts are still warm, place them in a food processor.
  • Add a pinch of salt and a drizzle of maple syrup to the peanuts in the food processor.
  • Blend the ingredients. It might take a bit longer, approximately 2 minutes, for the mixture to transform into peanut butter, so exercise patience. The end result will be absolutely delightful!

Tip: If you prefer your peanut butter to have a crunchy texture, toss in a handful of additional roasted peanuts after the butter is ready and blend for an extra 10 seconds. Enjoy!

Gluten-free buckwheat bread

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Get ready to savor the delightful aroma and flavor of freshly baked seed-coated bread. Our easy-to-follow recipe guides you through the steps to create a wholesome and gluten-free loaf. From activating the yeast to letting the dough rise, and finally, to that golden bake, you’ll be rewarded with a delectable homemade bread that’s perfect for any occasion.

Video recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Rest time: 1 hour and 40 minutes

Total time: 2 hours and 40 minutes

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INGREDIENTS:

🌱150 g rice flour

🌱350 g whole buckwheat flour

🌱2 Tbsp psyllium husk

🌱1 tsp apple cider vinegar

🌱620 ml water

🌱10 g dry yeast

🌱7 g salt

🌱2 Tbsp olive oil

🌱To top: mixed seeds

How to prepare:

  • Begin by activating the dry yeast. Mix it with a small amount of water and set it aside.
  • In a mixing bowl, start preparing the dough by adding the buckwheat flour.
  • Incorporate the rice flour, which complements the coarser texture of the buckwheat flour perfectly for the desired consistency.
  • To bind the dough, add the psyllium husk.
  • Introduce the salt, apple cider vinegar, and olive oil to the mixture.
  • Pour the activated yeast into the bowl and add the remaining water until you reach a total of 620 ml.
  • Knead the dough, then cover it with a towel and let it rise for one hour.
  • Shape the risen dough into a bread form, moisten it with a small amount of water, and coat it with the mixed seeds (the water will help the seeds adhere to the bread).
  • Place the prepared dough in a baking dish and let it rest for an additional 40 minutes.
  • Bake at 200 degrees Celsius for 40-45 minutes.
  • Your homemade bread is now ready. Enjoy this delightful creation!

Gluten-free chocolate brownie

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This is the healthiest gluten-free chocolate brownie you can eat! From the velvety cocoa and the luscious dark chocolate to the nutty almond flour and sweet coconut sugar, every ingredient harmoniously unites to create a sumptuous, guilt-free delight.

Video recipe:

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 6

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INGREDIENTS:

🌱1 1/2 cup sweet potato baked pulp

🌱1/4 cup almond flour

🌱1/2 cup peanut butter

🌱1/4 cup cocoa

🌱1/2 cup coconut sugar

🌱1 Tbsp coconut oil

🌱1 tsp vanilla powder

🌱1/2 tsp baking soda

🌱1 tsp apple cider vinegar

🌱1/2 tsp baking powder

🌱50 g dark chocolate

🌱Pinch of salt

How to prepare:

  • Begin by adding the baked sweet potato pulp to a mixing bowl.
  • Top the sweet potato pulp with peanut butter, almond flour, cocoa powder, coconut sugar, coconut oil, baking powder, baking soda (activated with apple cider vinegar), vanilla powder, a pinch of salt, and dark chocolate flakes.
  • Thoroughly mix the ingredients until you achieve a uniform and thick consistency.
  • Transfer the mixture into a baking dish and bake it at 180 degrees Celsius for 25 minutes.
  • Once it’s done baking, sprinkle some coconut flakes on top for decoration.
  • Allow the brownie to cool before serving

Gluten-free Beetroot pasta

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Embrace the vibrant and wholesome flavors of our Creamy Beetroot Penne. This dish showcases the earthy charm of grated beetroot, combined with a luscious cashew cream sauce and the delightful crunch of mixed seeds and beet leaves. It’s a symphony of colors and textures that offers a truly satisfying gluten-free pasta experience.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 8

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INGREDIENTS:

🌱2 small beetroots

🌱1 small onion

🌱1/2 tsp caraway

🌱2 Tbsp cashew cream

🌱2 Tbsp nutritional yeast

🌱3 Tbsp olive oil

🌱250 g gluten-free penne pasta

🌱10 beetroot leaves

🌱20 g mixed seeds

How to prepare:

  • Start by peeling the beetroot.
  • Keep the beetroot stems and leaves, as we’ll be using them later.
  • Grate the peeled beetroot.
  • Finely chop an onion.
  • In a pan, sauté the chopped onion in a small amount of olive oil until it becomes translucent.
  • Add the grated beetroot to the pan and mix thoroughly.
  • Season with salt, caraway, and pepper according to your taste.
  • While preparing the beetroot mixture, cook your favorite gluten-free pasta according to the package instructions.
  • Transfer the cooked beetroot mixture to a food processor.
  • Add nutritional yeast and cashew cream, and blend until you achieve a smooth sauce.
  • Return the smooth sauce to the pan and gradually add some pasta water to reach the desired consistency.
  • Combine the boiled pasta with the sauce, mixing well.
  • Slice the beet leaves into thin strips. These will be used as a colorful and crunchy garnish.
  • In another pan, heat a small amount of olive oil.
  • Add the mixed seeds and roast them for a few minutes.
  • Then add the sliced beet leaves and warm them in the pan. Avoid overcooking; they should retain their vibrant color and crunchiness.
  • To serve, place the creamy penne in a pasta plate, top it with the roasted seeds and sliced beet leaves, and finish with some lemon zest for added flavor.

Gluten-free Moroccan Bites

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Discover the delightful fusion of flavors in these Moroccan Eggplant Bites with Tahini Sauce. This recipe brings together the earthy essence of eggplant and the wholesome goodness of lentils, all harmonized by a creamy tahini sauce with a zesty twist. Whether you’re a seasoned foodie or simply looking for a delicious and nutritious dish, this one’s a winner.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

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INGREDIENTS:

🌱250 g lentils (canned)

🌱1 onion

🌱1 eggplant

🌱4 Tbsp chickpea flour

🌱1/2 tsp cumin

🌱1/2 tsp sumac

🌱1/2 tsp paprika

🌱Salt to taste

🌱Olive oil for frying

For the tahini sauce:

🌱2 Tbsp Tahini sauce

🌱2 Tbsp plant-based yogurt

🌱1 clove of garlic

🌱Juice from half a lemon

🌱Zest of a lemon

🌱40 ml water

🌱Salt to taste

How to prepare:

  • Start by dicing the eggplant into small cubes.
  • Finely chop the onion and garlic.
  • Heat a small amount of olive oil in a pan and sauté the eggplant cubes.
  • Once the eggplant has cooked slightly, add the chopped onion and sauté until translucent.
  • Stir in the garlic and add a little water to help the eggplant soften. Cook together for 3-4 minutes.
  • In a food processor, blend the lentils until you achieve a paste-like consistency.
  • Transfer the blended lentils to a large bowl.
  • Add the cooked eggplant mixture on top.
  • Season the mixture with sumac, cumin, paprika, salt, and pepper to taste.
  • Incorporate the chickpea flour, which will help bind the mixture.
  • Allow the mixture to sit at room temperature for 10-20 minutes to cool.
    • While waiting, prepare the tahini sauce:
    • Mix the tahini with lemon juice until it forms a thick paste.
    • Gradually add water and continue mixing until the sauce reaches a thinner consistency.
    • Add the minced garlic, lemon zest, and plant-based yogurt.
    • Season the sauce with salt to taste and mix well.
  • Once the mixture has reached the desired temperature, shape it into bite-sized portions, similar to falafel.
  • Fry the bites in a pan with olive oil until they are golden brown on all sides.
  • To assemble, spread a layer of tahini sauce on a plate, place the Moroccan Eggplant bites on top, and garnish with fresh parsley and pomegranate seeds for added flavor.

Arugula pesto with quinoa and chickpeas

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Experience a harmonious blend of textures and flavors in this delightful Arugula Pesto Quinoa Bowl! A luscious arugula pesto serves as the backdrop for nutty quinoa, complemented by the rich, roasted chickpeas and the sweet intensity of sun-dried tomatoes. This recipe offers a satisfying and nutritious meal for those seeking a perfect balance of taste and texture.

Video recipe:

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2

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INGREDIENTS:

🌱1/2 cup raw quinoa

🌱1 cup water

🌱200 g chickpeas

🌱1/2 tsp garlic powder

🌱1/2 tsp granulated onion

🌱1/2 tsp paprika

🌱Salt and pepper to taste

🌱1 Tbsp olive oil

🌱50 g sun-dried tomatoes

For the pesto:

🌱2 handfuls roasted cashew

🌱120 g arugula

🌱2 Tbsp nutritional yeast

🌱1 clove of garlic

🌱2-3 Tbsp olive oil

🌱Salt to taste

How to prepare:

  • Begin by roasting the raw cashews in a non-stick pan.
  • Transfer the roasted cashews into a food processor.
  • Add the arugula to the food processor.
  • Include the garlic, nutritional yeast, olive oil, and season with salt to your taste.
  • Blend the ingredients until you achieve a smooth paste, creating your arugula pesto.
  • In a separate pot, boil quinoa using a ratio of 1 part quinoa to 2 parts water. Cook until all the water is absorbed.
  • For added protein, incorporate chickpeas into this recipe.
  • Place the chickpeas in a bowl and season them with garlic powder, granulated onion, paprika, salt, pepper, and a drizzle of olive oil. Mix thoroughly.
  • Roast the seasoned chickpeas until they turn golden brown.
  • To assemble the dish, start with a base layer of arugula pesto. Add a portion of cooked quinoa, then top it with the roasted chickpeas and a few slices of sun-dried tomatoes to enhance the flavor.

Red cabbage cream soup

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Get ready to enjoy a comforting and hearty bowl of Red Cabbage Soup that captures the essence of autumn. We’ve brought together a simple yet delicious combination of ingredients: tender red cabbage, sweet apples, and a touch of thyme and caraway for that cozy warmth. To make it extra special, we’ve added creamy cashew cream, along with roasted chickpeas and crunchy walnuts for that personal touch. This recipe is all about warmth and comfort for your soul on a crisp fall day.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4

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INGREDIENTS:

🌱1 large onion

🌱2 apples

🌱1 kg red cabbage

🌱1/2 tsp thyme

🌱1/2 tsp caraway

🌱Salt & pepper to taste

🌱3 Tbsp olive oil (for cooking)

🌱1.5 L veggies stock

🌱2 Tbsp cashew cream

🌱200 g chickpeas

🌱50 g walnuts

How to prepare:

  • Julienne-cut the onion, apples, and red cabbage.
  • Sauté the onion in a small amount of olive oil.
  • Once the onion has softened, add the apples and cook together for an additional 2-3 minutes.
  • Incorporate the red cabbage into the mixture and stir well.
  • Pour the vegetable stock (or water) over the ingredients.
  • Season with thyme, caraway, salt, and pepper to your taste.
  • Thoroughly mix the ingredients, cover the pot with a lid, and allow the soup to simmer until the cabbage becomes tender.
  • Once it’s done, use a hand blender to blend the soup until it reaches a smooth consistency.
  • Just before serving, incorporate the cashew cream for added creaminess.
  • Serve with roasted chickpeas and walnuts to enhance the autumnal flavor.

Butternut squash muffins

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Experience the delightful blend of flavors in these Butternut Squash Muffins with a scrumptious crumble topping. These desserts harmonize the earthy sweetness of roasted butternut squash with the warm spices of vanilla, cinnamon and nutmeg, all crowned with a delectable crumbly finish. Whether enjoyed as a comforting breakfast or a cozy snack, these muffins are a flavorful treat worth savoring.

Video recipe:

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Servings: 16 muffins

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INGREDIENTS:

🌱450 g butternut squash

🌱200 g coconut sugar

🌱125 ml olive oil

🌱200 ml plant-based milk

🌱1 tsp vanilla

🌱1 tsp cinnamon

🌱1/2 tsp nutmeg

🌱1/4 tsp salt

🌱380 g flour

🌱3 tsp baking powder

🌱1/2 tsp baking soda

🌱lemon juice to activate the baking soda

For the crumble:

🌱60 g flour

🌱30 g pumpkin seeds

🌱3 Tbsp coconut oil

🌱2 Tbsp coconut sugar

How to prepare:

  • Preheat your oven to 210 degrees Celsius (410 degrees Fahrenheit).
  • Cut the butternut squash in half and roast it in the preheated oven for about 25 minutes or until tender.
  • Once roasted, transfer the butternut squash to a large bowl and add the coconut sugar. Mix well until the sugar has completely melted into the squash.
  • Stir in the plant-based milk and olive oil.
  • Now, let’s incorporate the dry ingredients. Gradually add the flour to the squash mixture, stirring continuously to prevent lumps.
  • Add the spices: ground vanilla, nutmeg, and cinnamon. Mix until well combined.
  • Incorporate the baking powder and baking soda, and add a small amount of lemon juice to activate the baking soda.
  • Add a pinch of salt and mix thoroughly. The result should be a smooth muffin batter.
  • Fill muffin molds with the batter, filling each one up to about two-thirds full.
  • Next, let’s prepare the crumble topping. In a separate bowl, combine the flour, coconut oil, coconut sugar, and pumpkin seeds until you achieve a crumbly texture.
  • Sprinkle about 1 teaspoon of the crumble mixture on top of each muffin.
  • Bake the muffins in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 25 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean.

Enjoy your freshly baked Butternut Squash Muffins with a delightful crumble topping!

Butternut squash risotto

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This delightful Butternut Squash risotto combines the velvety goodness of roasted butternut squash with the creamy richness of Arborio rice, creating a symphony of flavors and textures that will captivate your taste buds. Topped with perfectly sautéed oyster mushrooms for a satisfying crunch, this recipe is a culinary masterpiece that’s both comforting and elegant. 

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 3

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INGREDIENTS:

🌱600 g butternut squash, cubed

🌱200 g arborio rice

🌱800 ml veggie stock (or water)

🌱2 Tbsp cashew cream

🌱6 Tbsp olive oil

🌱1 onion

🌱3 cloves garlic

🌱Salt and pepper to taste

🌱Fresh thyme sprigs

How to prepare:

  1. Begin by preheating your oven to 210 degrees Celsius (410 degrees Fahrenheit).
  2. Place the cubed butternut squash on a baking tray lined with parchment paper.
  3. Drizzle the squash with 2 tablespoons of olive oil, and season with salt and pepper.
  4. Roast the squash in the preheated oven for about 25 minutes until it becomes tender and slightly caramelized.
  5. Once the squash is done, transfer it to a food processor.
  6. Add the cashew cream to the roasted squash and blend until you achieve a creamy paste. Set this aside.
  7. Now, let’s start preparing the risotto. In a large saucepan, heat the olive oil over medium heat.
  8. Add the finely chopped onion and sauté until it becomes translucent.
  9. Stir in the minced garlic and cook for an additional minute until fragrant.
  10. Add the arborio rice to the pan and stir well to coat it with the olive oil and onion mixture. Continue to cook for 2-3 minutes until the rice becomes lightly toasted.
  11. Gradually add the vegetable stock (or water) to the rice, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente
  12. Add a few sprigs of fresh thyme to infuse flavor into the risotto.
  13. Once the rice is perfectly cooked, stir in the butternut squash puree and mix until well combined.
  14. Now, let’s prepare the oyster mushrooms. Cut them in half lengthwise and create fine crosshatch patterns on the surface with a knife.
  15. Heat a small amount of olive oil in a separate pan over medium-high heat. Add the prepared oyster mushrooms and sauté them until they become golden brown and crispy. Season with salt and pepper.
  16. To serve, spoon the creamy butternut squash risotto onto your favorite plate. Top it with the golden-brown oyster mushrooms and garnish with freshly ground pepper and extra fresh thyme for an added burst of flavor.
  17. Enjoy your delicious homemade butternut squash risotto with crispy oyster mushrooms!

Butternut squash salad

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This delightful dish showcases the best of the autumn season with its creamy butternut squash, earthy chickpeas, and sun-dried tomatoes that add a burst of Mediterranean sunshine. Complementing these ingredients are the crisp and slightly bitter endives, which not only provide a satisfying crunch but also deliver a range of health benefits, including essential vitamins and fiber. So, let’s get right into it!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

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INGREDIENTS:

🌱300 g butternut squash

🌱1 tsp Herbs de Provence

🌱150 g chickpeas (canned)

🌱5-6 sun-dried tomatoes

🌱2 endives

🌱Salt & pepper to taste

For the dressing:

🌱1 Tbsp whole-grained mustard

🌱2 Tbsp olive oil

🌱1 Tbsp agave syrup

🌱1 tsp apple cider vinegar

🌱2 Tbsp water

How to prepare:

  1. Begin by peeling the butternut squash and cutting it into cubes.
  2. Transfer the squash cubes to an oven tray lined with parchment paper. Season them with Herbs de Provence, salt, pepper, and a drizzle of olive oil.
  3. Mix well to evenly coat the squash, then bake in the oven at 220 degrees Celsius for 10 minutes.
  4. After the initial 10 minutes, add the canned chickpeas on top of the squash and continue baking for an additional 10-15 minutes until everything is tender and slightly golden.
  5. While the veggies are roasting, prepare the dressing: In a bowl, mix the whole-grain mustard with olive oil for about 30 seconds until you achieve a thick paste. Add agave syrup, apple cider vinegar, and water. Mix well until the sauce reaches your desired consistency.
  6. Cut the endives into thin strips.
  7. Place the sliced endives into a large bowl.
  8. Top them with the sliced sun-dried tomatoes and the roasted veggies.
  9. Drizzle the wonderful dressing over the salad.
  10. Mix everything well, ensuring the dressing coats all the ingredients evenly.
  11. Your perfect salad is now ready to enjoy! Bon appétit!

Butternut squash spread

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As autumn graces us with its colorful bounty, it’s the perfect time to embrace seasonal vegetables in our diet. To kick off this autumn culinary adventure, we present a delectable Butternut Squash Spread – a creamy, heavenly creation infused with the earthy essence of roasted garlic and onion, the subtle richness of tahini, and a delightful crunch from pumpkin seeds.

Video recipe:

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Servings: 4

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INGREDIENTS:

🌱700 g butternut squash

🌱1 head of garlic

🌱230 g white beans (canned)

🌱1 onion

🌱1 tsp thyme

🌱1 Tbsp tahini

🌱Salt and pepper to taste

🌱Olive oil for cooking & serving

🌱Pumpkin seeds for decoration

How to prepare:

  • Begin by peeling the butternut squash and cutting it into cubes.
  • Quarter the onion and halve the head of garlic.
  • Place these ingredients on a baking tray lined with parchment paper, season with salt, and lightly coat with olive oil.
  • Roast for 40 minutes at 210 degrees Celsius until tender.
  • Once roasted, transfer the vegetables to a food processor (be sure to squeeze out the roasted garlic from its skin).
  • To add protein to your spread, include the canned white beans atop the roasted veggies.
  • Incorporate tahini, thyme, and season with salt to your liking.
  • Blend the mixture until smooth and well combined.
  • Now, prepare to serve by garnishing with freshly ground pepper, a drizzle of olive oil, and a generous sprinkle of pumpkin seeds for a complete and delightful tasting experience.

Kohlrabi & apple salad

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This vibrant Kohlrabi Apple salad combines the crispness of kohlrabi and the sweetness of apples, all tossed in a zesty dressing that elevates each bite. Beyond its delightful taste, kohlrabi brings a wealth of health benefits to the table, as it’s rich in essential nutrients like fiber, vitamins C and K, and various antioxidants. Get ready to nourish your body while treating your palate to this invigorating salad.

Video recipe:

Prep time: 10 minutes

Servings: 2

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INGREDIENTS:

🌱1 kohlrabi

🌱1 apple

🌱30 g hazelnuts

🌱1 handful of fresh parsley

🌱1/4 red onion

For the dressing:

🌱1 tsp mustard

🌱2 tbsp olive oil

🌱1 tbsp agave syrup (or maple syrup)

🌱1/2 tsp apple cider vinegar

How to prepare:

  • Start by peeling the kohlrabi and cut it into thin strips.
  • Similarly, cut the apple into thin strips.
  • Julienne the red onion.
  • Chop the parsley and the hazelnuts.
  • To make the dressing, whisk together the mustard and olive oil for about 30 seconds. Then, add the apple cider vinegar and agave syrup (or maple syrup), and mix until well combined.
  • In a large bowl, combine the kohlrabi and apple strips, the julienne red onion, chopped hazelnuts, and parsley.
  • Pour the dressing over the salad and toss everything together until well coated.
  • Enjoy your delicious kohlrabi and apple salad!

Pina Colada ice cream

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Pina Colada Ice Cream – a tropical paradise in a bowl! This quick and easy recipe brings the flavours of a classic cocktail into a creamy and refreshing frozen treat. With just a handful of simple ingredients, including frozen pineapple, banana, and luscious coconut cream, you can whip up a taste of the tropics in just minutes. Whether you savour it straight from the blender for a soft-serve indulgence or let it firm up in the freezer for a more traditional ice cream texture, this Pina Colada Ice Cream is a delightful way to transport your taste buds to an island getaway. So, grab your blender and get ready to enjoy a taste of paradise in every spoonful!

Video recipe:

Prep time:5 minutes

Servings: 4

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INGREDIENTS:

🌱400g frozen pineapple

🌱1 frozen banana

🌱4 Tbsp coconut cream (or full-fat coconut milk)

🌱1/2 tsp vanilla powder (optional)

🌱For serving: sweetener (such as agave or maple syrup) & fresh mint

How to prepare:

  • In a high-powered blender, combine all the ingredients listed.
  • Blend until the mixture is smooth and creamy.
  • This ice cream can be served immediately after blending for a soft-serve consistency. However, if you prefer a firmer texture, transfer it to the freezer for a short while.
  • Serve with your choice of sweetener, like agave or maple syrup, and garnish with fresh mint.

Now your Pina Colada Ice Cream recipe is ready to enjoy. It’s a refreshing and tropical treat perfect for any occasion!

Homemade plant-based butter

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If you’re looking for a delicious and dairy-free alternative to traditional butter, this easy-to-follow recipe is just what you need. In just a matter of minutes, you can whip up a creamy, savory spread that’s perfect for adding flavor to your favorite dishes.

Video recipe:

Prep time: 5 minutes

Cook time: 2 minutes

Total time: 7 minutes

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INGREDIENTS:

🌱1 cup cold-pressed coconut oil

🌱2 Tbsp avocado oil

🌱1 Tbsp nutritional yeast

🌱1/2 tsp salt

🌱1/3 cup plant-based unsweetened milk

🌱1 tsp apple-cider vinegar

🌱1 pinch of turmeric (for colour)

How to prepare:

  • First, gently melt the coconut oil over low heat for about 2 minutes. You can use the unflavored version if you don’t want a strong coconut flavor.
  • Combine all the above ingredients in a high-powered blender.
  • Pour the mixture into a bowl and allow it to cool until it solidifies

Cauliflower spread

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Cauliflower Spread recipe – a versatile and flavor-packed spread that’s perfect for adding a delightful twist to your meals! In just 25 minutes, you can transform simple ingredients into a creamy, savory delight that’s both nutritious and incredibly tasty. Roasted cauliflower meets the nuttiness of nuts and the umami richness of nutritional yeast, all blended to perfection. This plant-based spread is not only a crowd-pleaser but also a fantastic way to sneak in some extra veggies. Whether you’re using it as a dip, a sandwich spread, or a topping, this Cauliflower Spread is sure to elevate your culinary creations. 

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 4

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INGREDIENTS:

🌱1 cauliflower

🌱2 handfuls nuts

🌱2 cloves of garlic

🌱2 Tbsp nutritional yeast

🌱Salt and pepper to taste

🌱Olive oil 

🌱100 ml plant-based milk

🌱Smoked paprika for flavour

🌱Fresh parsley to serve

How to prepare:

  • Separate the cauliflower into florets, season them with salt and pepper to taste, and drizzle with olive oil. Bake for 20 minutes at 220 degrees Celsius (428 degrees Fahrenheit).
  • Place the baked cauliflower in a food processor.
  • Add the nuts, garlic, nutritional yeast, plant-based milk, and more salt to taste.
  • Blend until a smooth spread is obtained.
  • Serve your dish with a drizzle of olive oil on top, a sprinkle of smoked paprika, and fresh parsley for extra flavour.

Cabbage salad

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Crisp, julienne-cut cabbage takes center stage, adorned with a delightful dressing plus a protein-packed duo of smoked tofu and seasoned chickpeas. This colorful creation offers a delightful crunch and a hint of smokiness that harmonizes perfectly with the earthy spices and aromatic herbs.

Video recipe:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total time: 30 minutes

Servings: 4

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Ingredients:

🌱1 small cabbage

🌱200 g smoked tofu, cubed

🌱220 g canned chickpeas, drained and rinsed

🌱1/2 tsp garlic powder

🌱1/2 tsp coriander powder

🌱1/2 tsp chili powder

🌱1 tsp dried oregano

🌱2 Tbsp olive oil

For the Creamy Dressing:

🌱2 Tbsp tahini

🌱3 Tbsp plant-based yogurt

🌱100 ml water

🌱1 handful parsley

🌱1 Tbsp nutritional yeast

🌱Juice of 1/2 lemon

Instructions:

  • Preheat the oven to 200°C (392°F).
  • On a parchment-lined baking tray, place the chickpeas and cubed smoked tofu. Season with garlic powder, coriander powder, chili powder, dried oregano, and drizzle with olive oil. Mix well and bake for 20 minutes.
  • While they bake, prepare the cabbage by cutting it into julienne strips. Place the cabbage in a bowl, sprinkle with salt, and firmly massage to soften.
  • In a food processor, combine tahini, plant-based yogurt, water, fresh parsley, nutritional yeast, and lemon juice. Blend until smooth to create the creamy tahini dressing.
  • Assemble the salad by mixing the cabbage with the creamy dressing. Arrange the baked chickpeas and tofu on top.

Lentil protein bread

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For those seeking a gluten-reduced or protein-enriched option, this Lentil Protein Bread is a game-changer. Packed with plant-based goodness and easy to whip up, this high-protein lentil bread recipe is a must-try.

Video recipe:

Prep Time: 10 minutes (+ overnight lentil soaking)

Cook Time: 25 minutes

Servings: 8

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Ingredients:

🌱300 g red lentils

🌱100 ml water

🌱40 g psyllium husk

🌱25 ml olive oil

🌱7 g salt

🌱7 g baking soda

🌱1/2 lemon (juice)

Instructions:

  • Begin by allowing the red lentils to soak overnight.
  • Drain the lentils and transfer them to a food processor.
  • To the food processor, add water, psyllium husk (acting as a binder), olive oil, salt, baking soda, and the juice of half a lemon (for activating the baking soda).
  • Thoroughly blend until a thick and elastic dough forms.
  • Shape the dough into buns or create a single loaf for the bread.
  • To make a nice crust, lightly spray the top with olive oil.
  • Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.

This nourishing Lentil Protein Bread, born from a fusion of convenience and wholesome ingredients, is your gateway to guilt-free indulgence.

Potato summer salad (Sicilian flavours)

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Roasted new potatoes mingle with tangy marinated onions, savory Kalamata olives, zesty capers, and tender artichoke hearts. Tossed with fresh tomato and fragrant basil, this dish is a tribute to Sicily’s culinary tradition. A drizzle of extra virgin olive oil brings it all together, creating a simple yet delicious symphony of tastes.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 2

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Ingredients:

🌱0.5 kg new potatoes

🌱1 red onion

🌱For the marinade: 2 Tbsp apple cider vinegar, 50 ml water, and 1 Tbsp agave syrup

🌱1 garden-fresh tomato

🌱100 g Kalamata olives

🌱50 g capers

🌱1/2 tsp dried basil (or use fresh)

🌱50 g artichoke hearts

🌱Salt and pepper to taste

🌱Olive oil for drizzling

How to Prepare:

  • Begin by cutting the new potatoes into bite-sized cubes; you can leave the skin on for added flavor and texture.
  • Spread the potato cubes on an oven tray lined with parchment paper.
  • Lightly spray the potatoes with olive oil and season with a sprinkle of salt.
  • Toss the potatoes to coat them evenly, then bake until they turn a golden-brown hue.
  • Meanwhile, finely slice the red onion.
  • Create a marinade by mixing water, apple cider vinegar, and agave syrup.
  • Pour the marinade over the sliced onion, allowing it to mellow and soften.
  • Let the onion marinate while the potatoes finish baking.
  • Once the potatoes are beautifully roasted, transfer them to a spacious bowl.
  • Introduce the Kalamata olives, capers, artichoke hearts, freshly cubed tomato, drained marinated onion, basil (dried or fresh), a pinch of salt, a dash of pepper, and a drizzle of extra virgin olive oil.
  • Enhance the dish by pairing it with a protein or serve it on its own. Delight in the symphony of flavors and textures. Enjoy!

Gluten-Free, Raw Vegan coconut & chocolate Cake

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Gluten-Free, Raw Vegan Coconut & Chocolate Cake. Immerse yourself in layers of luscious coconut and velvety cashew cream, harmoniously entwined with the decadence of dark chocolate. A delicate dance of textures and flavors awaits, as creamy indulgence meets rich cocoa notes. This delectable creation promises a guilt-free delight, inviting you to savor every bite of this heavenly masterpiece.

Video recipe

Prep time: 15 minutes

Cook time: 0

Refrigerate: 2-3 hours

Servings: 8

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Ingredients:

🌱For the cake:

  • 1.5 cups gluten-free oats
  • 1 cup coconut flakes
  • 80 ml vegetable oil (olive or coconut)
  • 50 ml maple syrup
  • *if the base is not sticking, you can adjust by adding 1-2 Tbsp of liquid (water or coconut milk)

🌱For the frosting:

  • 1 cup raw cashews
  • 165 ml coconut cream
  • 1 tsp vanilla powder
  • 75 ml agave syrup

🌱For the topping:

  • 100 g dark chocolate
  • 2-3 Tbsp coconut milk

How to Prepare:

  • In a food processor, combine all the cake ingredients and mix until well combined.
  • In a blender, blend the frosting ingredients (raw cashews, coconut cream, vanilla powder, and agave syrup) until you achieve a thick and smooth cream.
  • In a small saucepan over low heat, melt the dark chocolate with the coconut milk, stirring until it’s perfectly melted and combined.
  • Line a baking tray with parchment paper and evenly spread the cake base mixture on the bottom.
  • Spread the prepared frosting over the cake base.
  • Gently mix the melted chocolate with the cream and create a marbled effect on top of the frosting (you can refer to the video for method reference).
  • Place the assembled cake in the refrigerator and let it cool for 2-3 hours.

Zucchini & dill paste

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Crisp zucchini strands are gently simmered with aromatic onions, creating a tender and savory base. Mixed with a luscious blend of cashew cream and plant-based yogurt, the dish blooms with creamy indulgence. Fresh dill and minced garlic add a burst of herbal elegance, while a sprinkle of salt and pepper harmonizes the flavors. Savor the essence of the season as each bite transports you to a garden-fresh oasis. 

Video recipe:

Prep time: 5 minutes

Cook time: 5 minutes

Cooling time: 20 minutes

Total time: 30 minutes

Servings: 2

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INGREDIENTS:

🌱1 zucchini (medium-large)

🌱1 onion

🌱2 Tbsp olive oil

🌱2 Tbsp cashew cream

🌱2 Tbsp plant-based yogurt

🌱Fresh dill (1-2 Tbsp)

🌱1 clove of garlic

🌱Salt and pepper to taste

INSTRUCTIONS:

  • Cut the zucchini in half lengthwise and scoop out the seeds.
  • Grate the zucchini using the large side of the grater.
  • Transfer the grated zucchini into a pan.
  • Finely chop an onion and add it to the zucchini in the pan.
  • Add the olive oil and cook over low heat until the zucchini and onion soften. The goal is to allow it to simmer slowly rather than frying.
  • Season with salt and continue cooking for an additional 2-3 minutes.
  • Once the zucchini is cooked, place it in a strainer to drain any excess water.
  • Allow the cooked zucchini to cool for about 20 minutes.
  • In a mixing bowl, combine the cooled zucchini with cashew cream, plant-based yogurt, fresh dill, minced garlic, and salt and pepper to taste.
  • Mix the ingredients thoroughly until well combined.
  • Your delicious dish is now ready to enjoy!

Vegan summer corn soup

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Indulge in the vibrant flavors of the season with our delightful Vegan Summer Corn Soup. This velvety blend of tender corn, enriched with the creamy essence of raw cashews, delivers a symphony of taste and texture. Perfumed with a hint of ground coriander and a touch of chili powder, each spoonful offers a harmonious balance of warmth and zest. A caramelized onion lends a hint of sweetness, while a gentle sprinkle of nutritional yeast imparts an umami depth. Crowned with the verdant freshness of cilantro, this soup captures the essence of summer in every sip, making it a nourishing and flavorful choice for sunny days.

Video recipe:

Prep time: 5 minutes 

Cook time: 5 minutes (to caramelize the onion)

Total time: 10 minutes

Servings: 2

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🌱Ingredients:

  • 250 g boiled, canned, or defrosted corn
  • 30 g raw cashews
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 1 caramelized onion
  • 250 ml water
  • Salt and pepper to taste
  • Nutritional yeast and fresh coriander for serving

🌱Instructions:

  • If you are using canned corn, start by draining the water.
  • Transfer the corn into a powerful blender and add the raw cashews, ground coriander, chili powder, one caramelized onion, salt to taste, and water.
  • Blend the mixture until smooth.
  • For some extra flavor, garnish with nutritional yeast, freshly ground pepper, and fresh coriander before serving.

The fluffiest Hummus you have ever had – served with oyster mushrooms

Boiled to perfection, the chickpeas blend effortlessly into the creamiest hummus you’ve ever tasted. Enhanced with a secret ingredient, this hummus is truly unmatched in fluffiness. Topped with seasoned oyster mushrooms, these savory bites boast a meaty resemblance, making it an exceptional plant-based alternative to beef or lamb. Savor the freshness of parsley and zesty lemon, elevating the experience to new heights. A culinary masterpiece that leaves you craving for more!

Video recipe:

Prep time: 10 minutes

Cook time: 2 hours

Total time: 2h 10’

Servings: 4

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INGREDIENTS:

For the hummus:

🌱200 g chickpeas

🌱1 Tbsp tahini

🌱2 Tbsp olive oil

🌱2 cloves garlic

🌱20 ml chickpea water

🌱juice of a lemon

🌱salt and pepper to taste

For the mushrooms:

🌱350 g oyster mushrooms

🌱1/2 tsp cumin

🌱1/2 tsp smoked paprika

🌱1/2 tsp granulated onion

🌱1/2 tsp coriander powder

🌱Salt and pepper to taste

🌱3 Tbsp olive oil for cooking

To serve: fresh parsley and lemon zest

How to prepare:

  • Begin by boiling the chickpeas for approximately 2 hours. To expedite the process, it’s recommended to soak the chickpeas overnight before boiling. Remember to reserve 20 ml of water before draining them once they are cooked.
  • Meanwhile, prepare the oyster mushrooms. In a non-stick pan, add the sliced mushrooms and cook them until they turn golden-brown. Season the mushrooms with the ingredients mentioned above.
  • Now, let’s move on to the fluffy hummus. In a food processor, combine the boiled and drained chickpeas, tahini, olive oil, garlic, lemon juice, and salt and pepper to your taste.
  • Blend the mixture until it becomes smooth, then add the reserved chickpea water from the first step. This will enhance the creaminess of your hummus.
  • For an extra touch to make your hummus exceptionally fluffy, add 2 ice cubes into the food processor while blending.
  • Continue blending until the hummus reaches the desired consistency, and you’ll have a heavenly creamy hummus ready.
  • To serve, place the cooked mushrooms on top of the hummus. For a burst of freshness, garnish with chopped fresh parsley and a sprinkle of lemon zest.

Enjoy your delicious and fluffy hummus with the savoury mushrooms!

Roasted bell peppers stuffed with homemade vegan feta

Savour the flavours of Roasted Bell Peppers Stuffed with Homemade Vegan Feta – a delectable vegan reinterpretation of the renowned Greek dish. Crafted from only three ingredients: cashew cheese, tofu, and zesty lemon, our vegan feta offers a creamy, tangy taste that perfectly complements the roasted peppers. Effortless to make and bursting with deliciousness, this dish showcases the art of plant-based creativity and Mediterranean flair.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings:3

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INGREDIENTS:

🌱3 bell peppers

🌱150 g salted tofu

🌱150 g cashew cheese

🌱1 spring onion stalk

🌱1 Tbsp lemon juice

🌱Zest from half a lemon

🌱Olive oil

🌱Pepper to taste

🌱For serving: balsamic cream, spicy oil and fresh parsley

How to prepare:

  • Combine tofu and cashew cheese in a food processor, blending until a creamy consistency is achieved.
  • Transfer the mixture to a bowl, and add chopped spring onion stalk, lemon zest, lemon juice, and pepper to taste. No need for salt since the cashew cheese and tofu are already salted.
  • Prepare the bell peppers by cutting off the caps, scooping out the seeds, and filling them with the prepared mixture.
  • Place the filled bell peppers in a baking dish and reattach the caps to prevent the filling from spilling.
  • Give them a light coating of olive oil spray and bake at 220 degrees Celsius for 30 minutes.
  • Once done, serve the roasted bell peppers with a drizzle of spicy oil, balsamic cream, and a sprinkle of fresh parsley on top for an added burst of flavour.

30 seconds homemade cashew cream

Indulge in the velvety goodness of homemade cashew cream – a luscious dairy-free alternative that’s incredibly simple and quick to whip up! In just 30 seconds, you can transform raw cashews into a delight concoction that rivals traditional dairy cream. 

You can pour it over fresh fruits and desserts for a guilt-free indulgence. Enhance savoury dishes by incorporating cashew cream into pasta sauces, soups, and creamy curries – imparting a silky texture and nutty flavour that’ll leave your taste buds craving more.

The benefits of cashew cream go beyond its great taste. As a plant-based alternative to dairy cream, it caters to lactose-intolerant individuals and vegans alike, offering a great source of healthy fats, protein, and essential minerals. Cashews are packed with vitamins like E, K, and B6, promoting healthy skin, immunity, and nerve function.

Plus, unlike commercial alternatives, homemade cashew cream allows you to control the ingredients, avoiding unnecessary additives and preservatives. 

In just half a minute, you’ll have a delectable, plant-based companion that adds that special touch to all your culinary creations, leaving you with a smile and a satisfied palate. So, let us show you how it’s made!

Video recipe:

INGREDIENTS:

🌱100 g raw cashews

🌱100 ml water

Add these ingredients into a strong blender and mix for minimum 30 seconds until you obtain a creamy consistency.

*If you do not have a strong blender, you can soak the cashews: place the raw cashews in a bowl and cover them with water. Let them soak for at least 2 to 4 hours. For a quicker method, pour boiling water over the cashews and let them sit for 10 to 15 minutes.

Once the cashew cream is prepared, it can be conveniently stored in the refrigerator for a duration of up to three days. Feel free to explore our website and simply type “cashew cream” in the search bar to discover a wide array of delightful recipes where we have incorporated this creamy and versatile delight!

Zucchini & garlic soup

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Looking for a refreshing and nutritious dish to beat the summer heat? Look no further than our zucchini and garlic soup with fresh dill. This versatile soup is not only packed with wholesome goodness, but it can also be enjoyed piping hot or chilled, making it the perfect summer companion.

Harnessing the natural flavours of zucchini and garlic, this soup is a celebration of fresh, seasonal ingredients. Its vibrant green hue and aromatic dill garnish are a feast for the senses, while its health benefits nourish your body from within.

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Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 6

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INGREDIENTS:

🌱3 zucchinis

🌱6-7 spring onion stalks

🌱5 cloves garlic

🌱1 lemon

🌱5 Tbsp cashew cream

🌱1.2 L water

🌱A handful of fresh dill

🌱Salt and pepper to taste

🌱Olive oil for cooking

How to prepare:

  • Begin by finely chopping the spring onion stalks, then sauté them in a small amount of olive oil.
  • Next, add the chopped garlic, ensuring it mixes well with the onions. Let the vegetables cook together for 2-3 minutes.
  • Grate the zucchinis and incorporate them into the pot, stirring thoroughly.
  • Once combined, pour in the water, ensuring all the ingredients are well immersed.
  • Season the soup with salt and pepper according to your taste, then cover the pot with a lid and allow the mixture to boil for 15 minutes.
  • Remove the pot from the heat source.
  • Add the fresh dill, along with the zest of a lemon and the juice from half a lemon, for an extra burst of flavor.
  • Finally, introduce the cashew cream to the soup, mixing it well to create a creamy consistency.
  • For added flavor and aesthetics, consider garnishing your soup with an additional sprinkle of fresh dill.

Gluten-Free, Raw Vegan Carrot Cake

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Indulge in the ultimate guilt-free dessert: gluten-free, raw vegan carrot cake! This recipe combines the natural sweetness of carrots with wholesome plant-based ingredients, delivering a moist and flavoursome treat that satisfies your cravings while nourishing your body. Get ready to enjoy a slice of heaven. 

Video recipe:

Prep time: 15 minutes

Cook time: 0

Refrigerate: 2-3 hours

Servings: 8

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INGREDIENTS:

For the cake:

🌱2 medium carrots (grated)

🌱80 ml agave syrup

🌱1 cup rolled oats

🌱1 cup coconut flakes

🌱1/2 cup pecan nuts

🌱1/2 tsp cinnamon

🌱1 tsp ginger powder

🌱20 ml plant-based milk

🌱A pinch of salt

For the frosting:

🌱1 cup raw cashew

🌱1 Tbsp tahini

🌱70 ml agave syrup

🌱1 tsp vanilla extract

🌱1/2 cup oat milk

How to prepare:

  1. Place all the cake ingredients in a food processor and mix well
  2. Place all frosting ingredients into a blender and mix until you obtain a thick and smooth creme
  3. Place a parchment paper over a baking tray and spread the cake base evenly on the bottom
  4. Spread the frosting over the base
  5. Let it cool in the fridge for 2-3 hours
  6. Before serving, garnish with some chopped nuts

Cauliflower spread with roasted tomatoes

This delightful cauliflower spread with roasted tomatoes is a versatile and mouthwatering dish that will elevate your culinary experience. Whether you’re looking for a flavourful appetiser, a delicious sandwich spread, or a vibrant addition to your charcuterie board, this recipe is sure to impress with its irresistible combination of creamy cauliflower and juicy roasted tomatoes.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 4

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INGREDIENTS:

🌱1 cauliflower

🌱2 tomatoes

🌱Salt, pepper, chilli flakes to taste

🌱Olive oil for sprinkling

🌱2 Tbsp cashew cream

🌱1 Tbsp plant-based yogurt

🌱1 spring onion stalk

🌱2 cloves of garlic

How to prepare:

  • Begin by cutting the cauliflower into florets and boiling them in salted water until they are well cooked.
  • Meanwhile, slice the juicy tomatoes into rounds and place them on a parchment paper-lined baking tray.
  • Drizzle olive oil over the tomatoes, and season with salt, pepper, and chili flakes according to your taste.
  • Roast the tomatoes in the oven until they are tender and slightly caramelized.
  • Once the cauliflower is cooked, drain the water and transfer it to a mixing bowl.
  • Add plant-based yogurt and cashew cream to the boiled cauliflower, and blend until you achieve a creamy consistency using a vertical blender.
  • Next, mix in minced garlic and freshly chopped spring onion stalk to enhance the flavors of the cauliflower paste.
  • To assemble, spread the cauliflower paste onto a serving dish, and top it with the roasted tomatoes. Garnish with fresh parsley for an extra touch of freshness.

Zucchini and mint risotto

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Savour the essence of summer with a tempting plan-based zucchini and mint creamy risotto. This delectable dish combines the creamy goodness of zucchini with the invigorating touch of mint, offering a burst of summer flavors in each delightful spoonful. Simple to prepare and irresistibly delicious, this risotto is the perfect way to relish the season’s abundance and elevate your summer dining experience.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

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INGREDIENTS:

🌱2 zucchinis

🌱4 sprin onion stalks

🌱150 g arborio rice

🌱800 ml water

🌱2 cloves of garlic

🌱2 Tbsp cashew cream

🌱2 Tbsp nutritional yeast

🌱Fresh mint

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  • Begin by scooping out the pulp from the zucchinis.
  • Next, cut the zucchini shells into small cubes.
  • Finely chop three spring onion stalks.
  • In a pan, heat a small amount of olive oil and cook the zucchini cubes and spring onion.
  • Season with salt and pepper, allowing the vegetables to cook for 4-5 minutes.
  • Add 20 ml of water and three to four mint leaves to the pan.
  • Transfer the cooked vegetables from the pan to a blender.
  • Blend the mixture until it forms a creamy paste.
  • In the same pan, add some olive oil, one spring onion stalk, and two cloves of garlic.
  • Add the Arborio rice to the pan, mixing it with the vegetables and allowing the flavours to blend for 2-3 minutes.
  • Season the mixture with salt and pepper to your taste.
  • Gradually add water to the pan, cooking the rice until it becomes creamy and perfectly cooked.
  • Finally, pour the zucchini paste over the rice.
  • Stir in cashew cream and nutritional yeast as substitute for Parmesan cheese.
  • For an extra burst of flavour, garnish with freshly chopped mint.

Creamy and Protein-Packed Tomato Soup

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Are you in the mood for a comforting and nutritious soup that will tantalize your taste buds? Look no further than our irresistible High Protein Tomato Cream Soup recipe! Bursting with the goodness of fresh tomatoes, fragrant garlic, and wholesome white beans, this creamy delight is not only incredibly delicious but also packed with protein to keep you energized throughout the day. With the velvety smoothness of cashew cream and the vibrant flavors of basil and nutritional yeast, this soup is a must-try for all soup enthusiasts. Get ready to experience a symphony of flavors in every spoonful!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

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INGREDIENTS:

🌱1 kg tomatoes

🌱2 onions

🌱1/2 garlic bulb

🌱200 g white beans

🌱1 Tbsp tomato paste

🌱2 Tbsp nutritional yeast

🌱2 Tbsp cashew cream

🌱1 handful fresh basil

🌱Salt & pepper to taste

🌱Olive oil for cooking

How to prepare:

  • Arrange the tomatoes, garlic, and onion in an oven-safe dish, then lightly coat them with olive oil, salt, and pepper. Bake the mixture for 30 minutes.
  • Meanwhile, create a cashew cream by blending raw cashews with enough water to cover them in a food processor until a smooth and creamy consistency is achieved.
  • Once the vegetables are cooked, transfer them to a pot.
  • To the pot, add tomato paste, white beans (which provide the protein for this recipe), nutritional yeast, cashew cream, fresh basil, and water.
  • Allow the mixture to boil for approximately 5 minutes, then remove the pot from the heat and use an immersion blender to blend it until smooth.
  • For a visually pleasing presentation, garnish with an additional drizzle of cashew cream.

Nectarine cobbler

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Indulge in the mouthwatering flavours of our Nectarine Cobbler recipe. This delightful dessert combines juicy nectarines, a warm cinnamon aroma, and a golden crust for a true summer delight. Paired with a scoop of vegan vanilla ice cream, it is sure to hit the spot!

Video recipe:

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Servings: 6

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INGREDIENTS:

🌱4-5 nectarines

🌱1 Tbsp starch

🌱8 Tbsp agave syrup

🌱1/2 tsp cinnamon

🌱Flax egg: 1 Tbsp flaxseeds + 5 Tbsp hot water

For the dough:

🌱200 g flour

🌱50 g oat flakes

🌱Flax egg

🌱100 ml agave syrup

🌱80 ml olive oil

🌱2 Tbsp plant-based yogurt

🌱1/2 tsp vanilla powder

🌱1 tsp baking powder

🌱1/2 tsp baking soda

🌱Lemon juice

🌱Vegan vanilla ice cream to serve

How to prepare:

  1. Slice the nectarines.
  2. Transfer the sliced nectarines into a bowl.
  3. In the bowl, add the starch, agave syrup, and cinnamon. Mix well.
  4. Prepare the flax egg by combining flaxseeds and hot water in a food processor. Mix until you achieve a consistency similar to that of an egg yolk.
  5. Step 3: Prepare the dough:
    • Combine flour, oat flakes, flax egg, agave syrup, olive oil, plant-based yogurt, vanilla powder, baking powder, baking soda, and lemon juice (to activate the baking soda).
    • Mix the ingredients until you obtain a soft dough consistency.
  6. Final step: Assembling the dish:
    • Spray a 20/30 cm baking tray with olive oil.
    • Add the sliced nectarines, along with the juice from the bowl (the juice, mixed with starch, will create a delicious sauce).
    • Place the dough on top of the nectarines. It doesn’t need to be spread evenly.
  7. Bake at 180 degrees Celsius for 35 minutes.
  8. Once baked, serve the dish with a scoop of vanilla ice cream for added deliciousness.

Roasted potatoes with vegan cheddar sauce

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Indulge in the harmonious dance of flavours and velvety creaminess in every bite! 🧀🥔 Roasted potatoes meet the rich, cheesy embrace of vegan cheddar sauce for a culinary symphony that will leave you craving more. 

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 3

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INGREDIENTS:

🌱600 g new potatoes

🌱150 g smoked tofu and a handful of fresh parsley (for serving)

🌱Olive oil for sprinkling

🌱Salt and pepper to taste

For the vegan cheddar sauce:

🌱50g raw cashew

🌱1 tsp starch

🌱2 Tbsp nutritional yeast

🌱1 tsp garlic powder

🌱1 tsp granulated onion

🌱1/2 tsp turmeric

🌱300 ml water

🌱Salt to taste

How to prepare:

  1. Start by placing the freshly washed new potatoes, with the skin on, onto a baking dish.
  2. Generously season the potatoes with salt and pepper. Give them a light spray of olive oil and bake them in the oven for approximately 30 minutes or until they achieve a glorious golden-brown colour.
  3. While the potatoes are roasting, let’s prepare the delectable creamy vegan cheddar sauce:
    • In a food processor, combine raw cashews, nutritional yeast, olive oil, garlic powder, granulated onion, starch, turmeric, salt, and water.
    • Blend the ingredients until you achieve a smooth, creamy consistency.
    • Transfer the mixture to a non-stick pan and gently heat it over low heat until it thickens into a luscious sauce.
  4. Once the roasted potatoes are ready, mix them with the creamy cheddar sauce, ensuring they are evenly coated in this indulgent goodness.
  5. For an extra touch of culinary perfection, garnish your creation with some roasted smoked tofu and fresh parsley.
  6. Take a moment to appreciate the divine combination of flavors and textures, and get ready to savor each and every bite. Enjoy!

French Lentils Soup

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Discover a European twist on the classic Lebanese lentil soup! Experience the rich flavours of French cuisine as tender lentils come together with aromatic herbs and spices, creating a comforting and satisfying bowl of goodness. Step outside your culinary comfort zone and embrace the European flair with this delightful lentil soup recipe.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 6

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INGREDIENTS:

🌱300g green lentils

🌱1.6 L water

🌱2 onions

🌱2 carrots

🌱2 celery sticks

🌱4 Tbsp olive oil

🌱2 bay leaves

🌱7-8 sun-dried tomatoes

🌱1 tomato

🌱1 Tbsp herbs de provence

🌱Salt & pepper to taste

🌱Smoked tofu and fresh parsley for serving

How to prepare:

  • Once the vegetables have softened, add the green lentils and mix thoroughly.
  • Pour in hot water and add the diced fresh tomato for a burst of flavor.
  • Enhance the taste with the addition of sun-dried tomatoes for a savory umami kick.
  • Introduce 2 bay leaves, herbs de Provence, and season with salt and pepper to your liking.
  • Allow the soup to simmer for 30-40 minutes or until the lentils are perfectly cooked.
  • Serve the soup with smoked tofu and a sprinkle of fresh parsley on top.

Enjoy the delightful flavors of this European-inspired lentil soup, complemented by the smoky tofu and vibrant parsley garnish. It’s a satisfying and nourishing dish to savor.

Zucchini & beans stew

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Indulge in the creamy and nourishing delight of zucchini and beans stew. This irresistible combination brings together tender zucchini, hearty beans, and a luscious sauce that will leave you craving for more. Get ready to treat your taste buds to a bowl of comfort and satisfaction. Let’s dive into the recipe and unlock the secrets of this delectable dish.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 4

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INGREDIENTS:

🌱2 zucchinis

🌱2 cans of beans (400 g, including aquafaba)

🌱4 spring onion sticks

🌱1 handful fresh dill

🌱1 Tbsp tahini

🌱4 Tbsp olive oil

🌱1 chilli pepper

🌱Salt & pepper to taste

🌱Vegan yogurt to serve

How to prepare:

  • Heat 2 tablespoons of olive oil in a pan and sauté the zucchini rounds until tender.
  • Add the finely chopped spring onion (excluding the stalks) and sauté for another minute.
  • Add the chopped chilli pepper according to your desired level of spiciness.
  • In a food processor, combine 1 can of beans (including aquafaba), the spring onion stalks, tahini, salt, and pepper. Blend until you achieve a creamy paste.
  • Pour the creamy sauce over the zucchinis in the pan and mix well.
  • Add the second can of beans to the pan.
  • Season with salt and pepper to taste.
  • Finish off with a generous handful of freshly chopped dill.
  • Mix everything together until well combined.
  • Serve the zucchini and beans stew with a dollop of vegan yogurt for an extra creamy and tangy touch.
  • Feel free to adjust the seasoning to your liking, and correct the flavours as needed.

Enjoy this nourishing and flavourful zucchini and beans stew, packed with plant-based goodness!

Apricot pastry

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Treat your taste buds to a culinary masterpiece – our apricot pastry featuring the unexpected yet delightful combination of onions, thyme, and maple syrup. Embark on a flavor adventure where sweet meets savory in the most delectable way possible.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 12 pieces

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INGREDIENTS:

🌱400 g puff pastry

🌱6 apricots

🌱12 onion round slices

🌱50 ml maple syrup

🌱Fresh thyme

🌱Salt & pepper to taste

🌱Olive oil for sprinkling

🌱Vegan white cheese for serving

How to prepare:

  • Place parchment paper on an oven tray.
  • Spray olive oil over the parchment paper.
  • Arrange small concentrated bunches of thyme (refer to the video for visual guidance).
  • Drizzle maple syrup over each bunch of fresh thyme.
  • Layer onion rounds on top of the syrup, then season with salt and pepper
  • Add halved apricots over the onion rounds.
  • Cover the apricots with puff pastry, sealing the edges with a fork.
  • Spray olive oil over the pastry.
  • Bake in the oven at 180 degrees Celsius for approximately 20 minutes or until the pastries turn puffy and golden-brown.
  • Once done, flip the pastries and serve them alongside your preferred delicious vegan white cheese.

High-protein summer salad with chickpea pasta and raw broccoli pesto

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Indulge in the perfect blend of flavors and freshness with our delightful proteic summer salad. Packed with nutrients and bursting with vibrant colors, this salad will tantalize your taste buds and leave you feeling nourished.

Our star ingredient? Chickpea pasta, a gluten-free alternative that adds a protein-packed punch to your meal. Combined with the incredible health benefits of raw broccoli, this salad becomes a powerhouse of goodness.

But what truly sets this dish apart is the zesty raw broccoli pesto. Made with fresh ingredients, this vibrant green sauce adds a burst of flavor that perfectly complements the hearty chickpea pasta. It’s a match made in culinary heaven!

Not only is this proteic summer salad a delight for your taste buds, but it also offers a plethora of health benefits. Loaded with essential nutrients, it’s a fantastic option for those seeking a wholesome meal that energizes and nourishes.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 4

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INGREDIENTS:

🌱250 g chickpea pasta

🌱1 broccoli

🌱50 g almonds

🌱2 cloves of garlic

🌱2 Tbsp nutritional yeast

🌱2 Tbsp olive oil

🌱50 ml water

🌱50 g corn

🌱A handful of fresh parsley

🌱Lemon zest & lemon juice

🌱Salt & pepper to taste

How to prepare:

  • Begin by boiling the chickpea pasta as directed on the package.
  • While the pasta cooks, prepare the pesto. In a food processor, combine parsley, almonds, garlic, nutritional yeast, raw broccoli florets, salt, pepper, olive oil, and water.
  • Blend the ingredients until a creamy paste forms.
  • Once the pasta is cooked, mix it thoroughly with the raw broccoli pesto.
  • Enhance the salad with some vibrant corn for added color and flavor.
  • To provide a tangy kick, zest a lemon from organic source and squeeze the juice from half of it.
  • Adjust the seasoning to your taste by adding more pepper if desired, and mix everything well.
  • Voila! Your delectable salad is ready to be savored. Enjoy!

Zucchini pie with mushrooms & spinach

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Discover a delightful plant-based recipe that combines the freshness of zucchini, the earthiness of mushrooms, and the vibrant green goodness of spinach. This Zucchini Pie with Mushrooms and Spinach is a true symphony of flavors that will leave you craving more.

In this recipe, sautéed mushrooms and spinach create a savory filling, complemented by a luscious creamy sauce. Layers of thinly sliced zucchini add a delightful texture, while a golden breadcrumb crust adds a satisfying crunch. With every bite, you’ll experience a harmonious blend of wholesome ingredients and satisfying flavors.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4

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INGREDIENTS:

For the sauce:

🌱80 g raw cashew

🌱1 tsp cornstarch

🌱1/2 tsp granulated onion

🌱1/2 tsp garlic powder

🌱2 Tbsp nutritional yeast

🌱2 Tbsp olive oil

🌱200 ml water

🌱Salt & pepper to taste

For the pie:

🌱400 g mushrooms

🌱300 g spinach

🌱2-3 zucchini

🌱Breadcrumbs

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  • Start by cooking the mushrooms in olive oil for approximately 5 minutes.
  • Add the spinach to the pan and cook it together with the mushrooms until it reduces in volume and becomes tender.
  • Season the mixture with salt and pepper, ensuring everything is well mixed. Set the composition aside.
  • Now, let’s prepare the sauce. In a food processor, combine raw cashews, cornstarch, granulated onion, garlic powder, nutritional yeast, olive oil, water, salt, and pepper. Blend until a smooth and creamy consistency is achieved.
  • Heat the sauce in a saucepan until it becomes nice and creamy.
  • For the next step, spray a 15×20 cm baking dish with olive oil and coat it with breadcrumbs. Arrange a layer of thinly sliced breadcrumb-coated zucchinis in the dish.
  • Add a layer of the prepared sauce, followed by a layer of the cooked mushrooms and spinach mixture.
  • Repeat the process by adding another layer of zucchini slices, then sauce, and the remaining mushroom and spinach mix.
  • To finish, pour the remaining sauce over the mushrooms and spinach, and top with a final layer of breadcrumb-coated zucchinis.
  • Spray the top layer with olive oil to achieve a crispy texture.
  • Bake the dish in the oven at 210 degrees Celsius for approximately 30 minutes.
  • Once done, garnish with fresh parsley and serve.

Buckwheat salad with beetroot dressing

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Discover a lovely plant-based recipe that combines the nourishing goodness of buckwheat with the vibrant hues of a beetroot dressing. This delightful salad is not only visually appealing but also packed with health benefits. Buckwheat, a gluten-free seed, offers a rich source of protein, fiber, and essential nutrients, making it a wholesome addition to any diet. 

Video recipe:

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2

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INGREDIENTS:

For the sauce:

🌱150 g boiled or canned beetroot

🌱50 g plant-based yogurt

🌱1/2 tsp cumin

🌱Salt & pepper to taste

For the buckwheat:

🌱100 g buckwheat

🌱1 spring onion stick

🌱1 bunch of fresh parsley

🌱Walnuts and a drizzle of olive oil for serving

How to prepare:

  1. For the sauce you will need a food processor in which you will add: the beetroot, plant-based yogurt, cumin, salt and pepper. Mix well until your sauce is nice, smooth and creamy
  2. For this recipe we used roasted buckwheat but in case you have the raw one, the first thing you should do is roast it in a non-stick pan until it turns brown
  3. At 1 cup of buckwheat add 2 cups of water, salt, pepper and 1 Tbsp of olive oil
  4. Cover the pan and let the buckwheat cook until all water is absorbed (10-15 minutes)
  5. When the buckwheat is done, let it cool for a few minutes at room temperature or in the fridge, then mix it with fresh chopped parsley, chopped spring onions and a drizzle of olive oil

To serve, place the buckwheat mixture on a bed of the vibrant beetroot sauce and garnish with roasted pine nuts or, for an even more delightful touch, roasted walnuts. Enjoy this colorful, healthy, and delicious buckwheat salad creation!

Libanese rice with mushrooms and pine nuts

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Embrace the beauty of plant-based cooking as we pay homage to the rich traditions of Lebanese cuisine. Our Lebanese Rice with Mushrooms and Pine Nuts recipe combines the earthiness of mushrooms, the crunch of pine nuts, and aromatic spices, resulting in a culinary symphony that will leave you craving more. Ready? Let’s dig in!

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings:2

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INGREDIENTS:

🌱1 cup basmati rice

🌱2 cups water

🌱800 g mushrooms

🌱2 spring onion sticks

🌱3 cloves of garlic

🌱1 cinnamon stick

🌱1/2 tsp coriander

🌱1/2 tsp cumin

🌱Salt & pepper to taste

🌱4 Tbsp olive oil

🌱30 g pine nuts 

How to prepare:

  • In a medium pot, add 1 cup of rice and 1 cup of water. Season the mixture with salt, pepper, coriander, and cumin. But wait, here’s the surprise element: add a fragrant cinnamon stick to infuse a delightful flavour.
  • Cover the pot with a lid and allow the rice to boil until all the water is absorbed. The exact boiling time may vary, so it’s best to follow the instructions on the rice package for optimal results.
  • While the rice is cooking, take a non-stick pan and gently roast a handful of pine nuts until they turn golden brown. These crunchy little gems will add a delightful texture to your dish. Set them aside.
  • Then, in the same pan, heat some olive oil and cook your choice of mushrooms to perfection. Add chopped spring onions and season with a sprinkle of salt and pepper for added depth of flavor.
  • To serve, create a beautiful base layer of the flavours-infused rice on a plate or in a bowl. Top it with the savoury mushrooms and generously sprinkle the roasted pine nuts for a delightful crunch.
  • Sit back, take a moment to appreciate the aromatic blend of spices, and savour each mouthful of this plant-based Lebanese rice with mushrooms and pine nuts. Enjoy the symphony of flavours and textures that will transport you to the vibrant culinary world of Lebanon.

Stuffed sweet potatoes with quinoa and avocado sauce

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Discover a mouthwatering vegan recipe that will satisfy your taste buds and nourish your body. Our Stuffed Sweet Potatoes with Quinoa and Avocado Sauce are a delightful combination of wholesome ingredients and vibrant flavours. With the perfect blend of sweet potatoes, protein-rich quinoa, and a creamy avocado sauce, this dish is a true winner.

Not only does this recipe offer a tantalising taste experience, but it also provides numerous health benefits, thanks to the star ingredient: quinoa. Quinoa is a nutrient-packed grain-like seed that has been cherished for centuries. 

Here are a few reasons why quinoa is an excellent addition to your diet:

  1. High in Protein: Quinoa is a complete protein, meaning it contains all nine essential amino acids. This makes it an ideal choice for vegans and vegetarians looking to meet their protein needs.
  2. Rich in Fiber: Quinoa is an excellent source of dietary fiber, which promotes healthy digestion, aids in maintaining a healthy weight, and helps keep you feeling full and satisfied.
  3. Nutrient-Dense: Quinoa is packed with essential nutrients such as magnesium, iron, zinc, and B-vitamins. These nutrients play vital roles in supporting energy production, brain function, immune system health, and more.
  4. Gluten-Free: Quinoa is naturally gluten-free, making it a safe and nutritious option for individuals with gluten sensitivities or those following a gluten-free diet.

By incorporating quinoa into our Stuffed Sweet Potatoes, we elevate the nutritional value of this already delicious dish. So, get ready to indulge in a wholesome and satisfying culinary adventure that will leave you craving for more.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

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INGREDIENTS:

🌱4 sweet potatoes

🌱150 g quinoa

🌱300 ml water

🌱200 g canned black beans

🌱100 g corn

🌱1 scallion stick

🌱1 bell pepper

🌱3 Tbsp olive oil

🌱1/2 tsp cayenne pepper

🌱2 avocados

🌱150 ml unsweetened plant-based yogurt

🌱Salt & pepper to taste

How to prepare:

  1. Begin by thoroughly washing the sweet potatoes and using a fork to poke a few holes in them. Then, bake them in the oven for approximately 30 minutes.
  2. While the sweet potatoes are baking, cook the quinoa by boiling it according to the package instructions.
  3. Once the quinoa is cooked, transfer it to a large mixing bowl and add canned black beans, corn, chopped scallions, and bell peppers.
  4. Season the quinoa mixture with cayenne pepper, salt, and pepper. Drizzle some olive oil on top.
  5. Mix all the ingredients in the bowl thoroughly to ensure they are well combined.
  6. By this time, the sweet potatoes should be ready. Remove them from the oven and carefully slice them in half. Scoop out some of the potato pulp, leaving a thick layer attached to the skin.
  7. Stuff the sweet potato halves with the quinoa mixture, filling them generously.
  8. Now, let’s prepare the sauce that will bring all the flavours together. Mash two avocados and combine them with plant-based yogurt. Season with salt and pepper to taste.
  9. Finally, serve the stuffed sweet potatoes with a dollop of the avocado-yogurt sauce on top.

Enjoy your delicious meal!

Potatoes, leek and lovage cream soup

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Welcome to a world of creamy comfort and tantalising flavours! Our Potatoes, Leek, and Lovage Soup is here to delight your senses and warm your heart. With its velvety texture and a harmonious blend of ingredients, this soup is the epitome of comfort in a bowl.

Imagine the earthy goodness of potatoes, the subtle sweetness of leek, and the aromatic touch of lovage coming together in a symphony of flavours. Excited? Let’s get to it!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 6

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INGREDIENTS:

🌱1 kg potatoes

🌱1 leek (medium-sized)

🌱2 celery sticks

🌱1 parsnip

🌱3 cloves of garlic

🌱1 handful lovage

🌱3 Tbsp cashew cream

🌱For decor: pumpkin seeds and pumpkin oil

🌱Salt & pepper to taste

🌱2L water

🌱Olive oil for cooking

How to prepare:

  1. Heat a small amount of olive oil in a pot and sauté the leek until softened.
  2. Add minced garlic, celery, parsnip, and cubed potatoes to the pot.
  3. Pour enough water into the pot to cover the potatoes.
  4. Season with salt and pepper according to your taste preferences.
  5. Cover the pot with a lid and simmer until the potatoes are boiled.
  6. Remove the pot from heat and add cashew cream and fresh lovage to the soup.
  7. Use a vertical blender to blend the soup, being careful not to over-blend, as a slightly chunky, rustic texture is desired.
  8. Garnish the soup with additional fresh lovage.
  9. Sprinkle pumpkin seeds on top and drizzle with pumpkin oil for a perfect finishing touch, enhancing the soup’s earthy flavours.

Sun-Dried Tomato & Olive Spread: A Mediterranean Delight

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Welcome to a taste of the Mediterranean! Indulge in the vibrant flavours of our Sun-Dried Tomato & Olive Spread, complemented by aromatic oregano and garlic. Served on a crunchy ciabatta and topped with some vegan feta cheese, this exquisite delight promises to transport your palate to sun-drenched shores. 

Video recipe:

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Servings: 4

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INGREDIENTS:

🌱1 ciabatta

🌱150 g Kalamata olives

🌱150 g sun-dried tomatoes (in olive oil)

🌱2 cloves of garlic

🌱1 Tbsp oregano

🌱100 g vegan feta cheese

🌱Salt to taste

How to prepare:

  1. Place pitted Kalamata olives, sun-dried tomatoes in olive oil, oregano, salt, and a garlic clove in a food processor. Blend until a thick spread consistency is achieved.
  2. Cut a ciabatta loaf in half lengthwise and lightly coat it with olive oil. Toast it in the oven until it becomes delightfully crunchy.
  3. Spread the olive and tomato paste generously onto the toasted bread. Layer it with vegan feta cheese and sprinkle dried oregano on top. Finish with a drizzle of olive oil for the perfect burst of flavours.

Sliced Potato Pie: A Crispy Delight of Layered Goodness

This mouthwatering creation boasts layers upon layers of thinly sliced potatoes, baked to perfection until they become golden brown and incredibly crispy. Each bite offers a harmonious blend of textures and flavours, enhanced by a touch of panko breadcrumbs and nutritional yeast for that extra crunch and cheesy undertone. Get ready to indulge in this simple yet satisfying dish that will leave you craving more.

Video recipe:

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4

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INGREDIENTS:

🌱4 potatoes

🌱2 Tbsp dried yeast

🌱2 Tbsp panko

🌱Salt & pepper to taste

🌱Fresh thyme

🌱4 Tbsp olive oil

🌱Chopped scallions for decor

How to prepare:

  • Begin by peeling the potatoes and slicing them into thin pieces.
  • Line an oven tray with parchment paper and lightly coat it with olive oil spray.
  • Arrange a layer of potato slices on the prepared tray.
  • Season the potatoes with salt and pepper.
  • Sprinkle a layer of panko breadcrumbs to help the potato layers stick together.
  • Enhance the flavors with a sprinkle of nutritional yeast for a delightful cheesy taste.
  • Repeat the process by adding another layer of potato slices, followed by seasoning with salt, pepper, panko breadcrumbs, and nutritional yeast.
  • Add a final layer of potatoes on top and season with salt and pepper (omit the panko and nutritional yeast on the top layer to prevent burning in the oven).
  • Place fresh thyme branches on the top layer for added aroma and flavor.
  • Bake in the oven for approximately 30 minutes or until the potatoes turn golden brown and become crispy.
  • Once cooked, remove the tray from the oven and garnish with chopped scallions for an extra burst of flavor.
  • That’s it! Your delicious and crispy potato dish is ready to be enjoyed. Bon appétit!

Nourishing White Beans with Artichokes: A Plant-Based Delight for Heart Health, Immunity, and Thyroid Support

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Discover the perfect plant-based recipe that combines creamy white beans with tender artichokes, creating a dish that is not only delicious but also packed with health benefits. Artichokes, known for their heart-healthy properties, immune-boosting nutrients, and thyroid support, add a nutritious touch to this flavourful creation. Embrace the goodness of plant-based ingredients in this healthy and satisfying recipe, making it a must-try for those seeking a nourishing and delectable meal option.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4

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INGREDIENTS:

🌱1 onion

🌱2 celery sticks

🌱3 cloves of garlic

🌱Olive oil for cooking

🌱400 g canned white beans (including aquafaba)

🌱150 g artichoke

🌱1/2 tsp dried thyme

🌱Salt & pepper to taste

🌱Fresh parsley to serve

How to prepare:

  • Heat a small amount of olive oil in a pan and sauté the diced onion, minced garlic, and chopped celery.
  • Incorporate the canned white beans, including the liquid from the can known as aquafaba.
  • Add the artichokes to the mixture (we used jarred artichokes in this recipe).
  • Season the dish with fresh thyme, salt, and pepper, adjusting the amounts to suit your taste.
  • Cover the pan with a lid and allow the ingredients to simmer for approximately 10 minutes until a flavourful sauce forms.
  • Sprinkle a generous amount of fresh parsley over the dish to enhance its flavours.
  • Your delightful and nutritious white beans with artichokes are now ready to be savoured. Enjoy this plant-based, healthy, and delicious creation!

Chocolate-Coated Peanut Butter Rice Balls

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Experience the perfect combination of creamy peanut butter, crunchy peanuts and rice cakes, all enrobed in a heavenly chocolate coating. This recipe offers a delightful fusion of flavours that will leave you craving for more. Get ready to embark on a journey of pure culinary bliss with this simple, yet absolutely delicious treat!

Video recipe:

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Servings: 20 pieces

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INGREDIENTS:

🌱200 g chunky peanut butter 

🌱100 ml agave syrup

🌱60 g rice cakes

🌱200 g dark chocolate

🌱30 ml plant-based milk

How to prepare:

  • Begin by combining the chunky peanut butter, agave syrup, and finely crumbled rice cakes in a large bowl.
  • Thoroughly mix the ingredients until they blend together harmoniously.
  • Take small portions of the mixture and shape them into bite-sized balls. Proceed to the next step: chocolate coating.
  • Melt the dark chocolate along with a splash of plant-based milk until you achieve a smooth and creamy consistency.
  • Dip each rice and peanut butter ball into the melted chocolate, ensuring they are evenly coated.
  • Place the coated balls on a tray and allow them to cool in the refrigerator for approximately 30 minutes.
  • Voilà! Your delectable treats are now ready to be enjoyed. Indulge and savor every delightful bite.

Pasta with peas and lemon

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Indulging in a plant-based lifestyle doesn’t mean sacrificing flavour or missing out on comfort food favourites. In fact, it opens up a whole world of creative possibilities. Today, we’re diving into a delightful recipe that combines the creaminess of pasta, the vibrant sweetness of peas, and the zesty freshness of lemon. Ready? Let’s start!

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 3-4

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INGREDIENTS:

🌱250 g short pasta

🌱250 g thawed peas

🌱4 Tbsp cashew cream

🌱100 ml pasta water

🌱1/2 onion

🌱3 cloves of garlic

🌱Zest & juice of a lemon

🌱Salt & pepper to taste

🌱 Fresh parsley to serve

How to prepare:

  • Start by sautéing the onion in olive oil until it becomes translucent.
  • Next, add the minced garlic and mix well, cooking for another minute or until fragrant.
  • Add the thawed peas to the pan, season with salt and pepper, and cook everything under a lid on low heat for approximately 10 minutes.
  • While the peas are cooking, boil the short pasta according to the package instructions.
  • Once the peas are tender, pour in the cashew cream and stir everything together.
  • To create a creamy sauce, add a bit of pasta water to the pan and mix until well combined.
  • Add the zest and juice of a lemon to the sauce, stirring to incorporate the fresh flavours.
  • Finally, add the cooked pasta to the pan with the peas and sauce, tossing to coat the pasta evenly. Sprinkle with fresh parsley and a dash of black pepper for added freshness and presentation.

Vegan apple pancakes

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Vegan Apple Pancakes, infused with aromatic cinnamon and drizzled with luscious maple syrup. These mouthwatering pancakes are the epitome of flavour and comfort, making them an irresistible choice for a delightful breakfast. Whether you follow a vegan lifestyle or simply appreciate delicious food, this recipe is a must-try. 

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 6 pieces

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INGREDIENTS:

🌱1/2 avocado (large) 

🌱150 g flour

🌱180 ml plant-based milk

🌱40 ml maple syrup

🌱1/4 tsp baking powder

🌱1/4 tsp baking soda

🌱1/2 tsp cinnamon

🌱1/4 tsp cardamom

🌱1 squeeze of lemon juice

🌱1 green apple

How to prepare:

  • Start by adding the flour of your choice (gluten-free or regular) to a blender.
  • Pour in the plant-based milk of your preference.
  • To replace the egg and bind the batter, add half an avocado or alternatively, you can use a banana.
  • Next, incorporate the maple syrup (add less syrup if you use banana), vanilla extract, cinnamon, and optionally, a touch of cardamom for a slightly spicy flavor.
  • Add baking powder and baking soda, and give a squeeze of lemon.
  • Blend the mixture in the blender until it reaches a smooth and consistent pancake batter-like texture.
  • Prepare a green apple by cutting it into small cubes and gently mix them into the pancake batter.
  • Heat a pan and lightly spray it with coconut oil. Cook the pancakes on both sides until golden brown.
  • Serve your delicious vegan apple pancakes and drizzle some maple syrup over the top. For an extra touch of flavour, sprinkle a little more cinnamon.

Enjoy your scrumptious pancakes!

Green beans stir fry

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Embark on a flavoursome experience with this mouthwatering Green Bean Stir Fry recipe! Bursting with crisp green beans, roasted peanuts, aromatic garlic, and ginger, this vegan dish offers a delightful combination of tastes and textures. A quick and easy recipe that will satisfy both your hunger and your love for plant-based cuisine.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 2

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INGREDIENTS:

🌱300 g green beans

🌱150 g basmati rice

🌱3 Tbsp chopped roasted peanuts

🌱3 Tbsp soy sauce

🌱1 Tbsp maple syrup

🌱1 Tbsp minced garlic

🌱1 tsp grated ginger

🌱3 Tbsp vegetable oil for cooking

🌱Pepper to taste

How to prepare:

  • Begin by thawing the frozen green beans and then cook them in a pan with vegetable oil over high heat for approximately 2 minutes.
  • Once cooked, add the roasted chopped peanuts to the pan.
  • Introduce the grated ginger and minced garlic, stirring well to blend the flavors.
  • Pour in the soy sauce and maple syrup, continuing to mix for an additional 2 minutes.
  • For a perfect finish, serve the delicious green beans on a bed of fragrant basmati rice and sprinkle some freshly ground pepper on top. Enjoy the delightful flavors!

Asian cauliflower cream soup

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Craving a bowl of creamy goodness with an Asian twist? Crafted with the simplicity of cauliflower, garlic, ginger, onion, and the creaminess of coconut milk, this cauliflower cream soup offers a delightful fusion of flavours, inspired by the diverse culinary heritage of Asian cuisine.

Video recipe:

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 mnutes

Servings: 6

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INGREDIENTS:

🌱1 cauliflower

🌱2 onions

🌱4 cloves of garlic

🌱10 g ginger

🌱125 ml fat coconut milk

🌱2-3 Tbsp olive oil

🌱1 Tbsp turmeric

🌱Salt & pepper to taste

How to prepare:

  • Heat olive oil in a medium pot and sauté the onion until it turns translucent.
  • Add the ginger and garlic, stirring well to blend the flavours.
  • Sprinkle in turmeric for a delightful burst of colour.
  • Introduce the cauliflower florets to the pot and add enough water to cover the contents.
  • Season with salt and pepper according to your taste. Cover the pot with a lid and allow the soup to boil for approximately 20 minutes.
  • Once the time has elapsed, remove the pot from heat and pour in the rich coconut milk.
  • Use a vertical blender to blend the soup until it reaches a smooth and creamy consistency.
  • Serve your Asian Cauliflower Soup with a drizzle of sesame oil, a sprinkle of sesame seeds, and a garnish of fresh coriander on top for an added boost of flavor.

Creamy polenta with cherry tomatoes and spinach

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If you’re searching for a delicious and comforting plant-based meal that draws inspiration from Italian cuisine, then this creamy polenta with cherry tomatoes and spinach recipe is for you. With its rich and tangy flavors, this dish is a perfect blend of creamy and savory. Whether you’re an Italian food enthusiast or simply looking for a warm and comforting meal, this recipe is sure to delight your taste buds. 

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 2

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INGREDIENTS:

🌱500 ml plant-based milk

🌱100 g corn flour

🌱2 Tbsp nutritional yeast

🌱200 g cherry tomatoes

🌱200 g spinach

🌱4 cloves of garlic

🌱fresh rosemary

🌱2 Tbsp olive oil

🌱2 Tbsp water

🌱Salt & pepper to taste

🌱Pine nuts for serving

How to prepare:

  • Begin by warming plant-based milk, such as unsweetened cashew milk, in a medium-sized pot. Once heated, gradually pour in corn flour while stirring constantly to achieve a creamy texture. Add salt to taste and stir well.
  • To give the polenta a cheesy flavour, mix in some nutritional yeast. Take the pot off the heat once the polenta reaches the desired consistency. If the polenta becomes too thick while it cools, add some more cashew milk to dilute it.
  • Sauté fresh spinach leaves in olive oil, seasoning with salt to taste. In the same pan, cook cherry tomatoes in olive oil with minced garlic and fresh rosemary. Add a little bit of water to create a sauce, then season with salt and pepper to taste.
  • To assemble the dish, start with a base layer of creamy polenta, then add the cooked spinach and cherry tomatoes. Top with some pine nuts for added flavour and texture.

Enjoy this delightful dish inspired by Italian cuisine, which is both comforting and packed with nutrients!

Leek & olive pasta

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If you’re searching for a delicious and straightforward pasta recipe to add to your meal rotation, you should try this fantastic leek and olive pasta. The flavors of the sweet leeks and salty olives blend to create an irresistible taste that will satisfy your cravings. Not only is this dish simple and quick to prepare, but it’s also perfect for a casual weeknight dinner or a more formal weekend feast.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 3

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INGREDIENTS:

🌱250 g spaghetti

🌱1 leek

🌱200 g olives (pitted)

🌱50 ml white wine

🌱6 Tbsp olive oil

🌱Salt & pepper to taste

🌱Fresh parsley to serve (or basil)

🌱Nutritional yeast for topping

How to prepare:

  1. Begin by boiling spaghetti according to the package instructions. 
  2. In the meantime, sauté sliced leek in a small amount of olive oil until it becomes caramelized. 
  3. Then, add pitted olives to the pan and season with pepper and a little bit of salt (be careful not to add too much, as olives are already salty). 
  4. Pour in wine and mix until the alcohol has evaporated. 
  5. Add two ladles of pasta water to help form the sauce, and then add the cooked spaghetti to the pan and mix well with the leek and olive mixture. 
  6. Finish the dish by adding freshly chopped parsley and a drizzle of olive oil for a glossy look. 
  7. For an extra boost of flavour, sprinkle some nutritional yeast on top before serving. Enjoy!

How to preserve the wild garlic pesto

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Preserving the fresh and delicious flavour of wild garlic pesto can be a great way to enjoy it all year round. By following a simple technique, you can store your homemade pesto for up to 6 months without losing its taste and nutritional value. In this blog post, we will guide you through the step-by-step process of preserving wild garlic pesto using jars, olive oil, and a water bath. Whether you want to make a big batch of pesto for the winter months or have an abundant harvest of wild garlic that you want to store, this technique will surely come in handy. Let’s get started!

Watch the video:

Prep time: 10 minutes

Preserving process: 6 hours

Servings: 3 jars of wild garlic pesto (500 g each)

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INGREDIENTS:

🌱400 g roasted cashew

🌱8 bunches of wild garlic

🌱300 ml olive oil

🌱2 Tbsp salt

How to prepare:

Add the roasted cashew, wild garlic, olive oil and salt in a food processor and mix until you get a creamy, flavourful paste. 

How to preserve: 

  1. Wash the jars and sterilize them by placing them in the oven at 100 degrees Celsius for about 10 minutes.
  2. Fill the jars with the wild garlic pesto, leaving a little space at the top.
  3. Pour a layer of olive oil over the pesto to seal it and prevent air from entering the jar.
  4. Close the jars tightly and place them in a pot filled with cold water. The water should reach the lids level.
  5. Cover the pot with a wet cloth or a lid and heat it on the stove until the water reaches boiling point.
  6. Once boiling, turn off the heat and leave the jars in the hot water (still covered) for about 6 hours or until the water has cooled down.
  7. After the jars have cooled, store them in a cool place, away from direct sunlight. They can be refrigerated and consumed within 6 months.

Mushroom & tofu rolls

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Whether you’re a vegan, vegetarian or just looking to switch up your regular snack or breakfast routine, these mushroom & tofu rolls are sure to be a hit. Packed with flavourful mushrooms and protein-rich tofu, these rolls are not only delicious but also super easy to make. Plus, the use of rice sheets makes them gluten-free and adds an extra layer of texture. So, let’s get started and roll up some deliciousness!

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 3 rolls

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INGREDIENTS:

🌱200 g oyster mushrooms

🌱200 g salted tofu

🌱2 Tbsp soy sauce

🌱2 Tbsp plant-based milk

🌱2 sticks spring onion

🌱6 rice sheets

🌱1 Tbsp nutritional yeast

🌱For decor: black sesame seeds

How to prepare:

  1. In a non stick pan, heat some olive oil and saute the mushrooms until golden-brown
  2. Add the crumbled salted tofu, mix well and cook for 2-3 more minutes
  3. Add the nutritional yeast (for a cheesy flavour), the soy sauce and plant-based milk
  4. Soak the rice sheets, one by one, in lukewarm water for about 30 seconds each
  5. Lay the soaked rice sheet on a plain surface, add a base layer of spring onion, some of the filling and roll it up (see technique in the video above)
  6. Repeat with the rest of the rice sheets until you use all the composition
  7. Sprinkle some black sesame seeds on top for extra texture and aesthetic

Kohlrabi layers with tofu and lentils

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It is enough to look at this dish to instantly love it! Juicy kohlrabi layers with smoked tofu, lentils and veggies filling. Baked to perfection for a tasty, healthy, plant-based meal.

Video recipe:

Prep time: 10 minutes

Bake time: 75 minutes

Total time: 85 minutes

Servings: 6

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INGREDIENTS:

🌱4 kohlrabies

🌱300 g smoked tofu

🌱400 g lentils (boiled or canned)

🌱2 celery sticks

🌱4 spring onion sticks

🌱1 bell pepper

🌱1 Tbsp fresh dill

🌱1 tsp dried thyme

🌱400 g tomato sauce

🌱Salt & pepper to taste

🌱Olive oil for cooking

🌱Optional: cashew cream or vegan yogurt & fresh parsley

How to prepare:

  1. Peel the kohlrabies and cut them into 1 cm thick rounds
  2. Sauté the spring onion, bell pepper and celery in a little bit of olive oil
  3. Add the crumbled smoked tofu over the veggies and mix well
  4. Add the lentils (boiled or canned)
  5. Add the fresh dill, thyme, salt and pepper to taste
  6. Mix everything well and let the composition cook for a few more minutes
  7. Take a baking dish (23x30cm) and sprinkle it with olive oil
  8. Add a kohlrabi base layer
  9. Top with a layer of filling
  10. Continue to layer the ingredients until the dish is full, but make sure to finish with the filling on top
  11. If by the end you still have a few kohlrabi pieces left, like we did, you can cut them into strips and place them on top
  12. Cover the baking dish with an aluminium foil and bake for 60 minutes at 200 degrees Celsius
  13. Then, take the foil off and let the dish form a crust for 15 more minutes in the oven
  14. Serve with some fresh parsley on top and some rich plant-based yogurt or cashew cream for a perfect finish!

Red beans & beetroot paste

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Introducing a quick and easy vegan recipe that is sure to become a new favorite: Red Beans & Beetroot Paste. With just a few simple ingredients and no cooking required, this dish is perfect for those who want a delicious and healthy meal without spending hours in the kitchen. The combination of creamy red beans and sweet, earthy beetroot is elevated by fragrant caraway and zesty spring onions, making this dish a real treat for the senses. Ready in just five minutes, this recipe is a must-try for anyone looking for a plant-based snack or appetizer that is both tasty and nutritious.

Video recipe:

Prep time: 5 minutes

No cooking

Servings:2

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INGREDIENTS:

🌱300 g red beans (boiled or canned)

🌱80 g beetroot (canned)

🌱1 tsp caraway

🌱1 tsp salt

🌱1/2 tsp pepper

🌱4Tbsp olive oil

🌱2 sticks of spring onion

🌱pine nuts for decor

How to prepare:

  1. Simply add all the ingredients above in a food processor and blend until you get a smooth paste.
  2. There is no step nr. 2. It is that easy and memorably tasty!

Make sure to return to the comments section of this recipe and share with us how your dish turned out if you decide to give it a try! Enjoy and stay tuned for more plant-based culinary ideas. 

Crunchy smashed root veggies

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Get ready for a delicious and satisfying dish with this recipe for Crunchy Smashed Root Veggies! Roasted to perfection, topped with a flavourful combination of herbs and spices, and served with a fresh plant-based yogurt&cucumber sauce, this dish is sure to be a hit at your next meal.

Video recipe:

Prep time: 10 minutes

Cook time: 60 minutes

Total time: 70 minutes

Servings: 4

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Ingredients:

🌱500 g carrots

🌱500 g parsnip

🌱olive oil for cooking

🌱Salt & pepper to taste

🌱1 tsp smoked paprika

🌱1/2 tsp coriander powder

🌱1/2 tsp garlic powder

For the sauce:

🌱100 ml plant-based yogurt

🌱200 g cucumber

🌱1 tsp herbs de provence

🌱2 cloves of garlic

How to prepare:

  1. Start by boiling carrots and parsnips with their skin on in salted water until they are tender. This will help them stick together when smashed.
  2. Once the veggies are boiled, place them on an oven tray lined with parchment paper and use a bowl to gently flatten them. You can watch a demonstration of this technique in the video above.
  3. In a small bowl, mix together smoked paprika, coriander powder, garlic powder, salt, pepper, and olive oil to create a spice mixture.
  4. Brush the spice mixture over the flattened veggies and bake them in the oven at 220°C for approximately 40 minutes, or until they are crispy and golden brown.
  5. While the veggies are baking, prepare the fresh sauce. In a food processor, combine cucumber, garlic, herbs de Provence, plant-based yogurt, and salt. Blend until the sauce is smooth and creamy.
  6. Once the veggies are finished baking, serve them with the fresh sauce on top or as a dip on the side for a delicious and healthy meal. Enjoy!

Moro de Habichuelas 

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Fuel your body and soul with this delicious and nutritious Moro de Habichuelas – a Dominican classic made with long grain rice, beans, coconut milk and flavourful spices! 🌱🍚 

Video recipe:

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Servings: 4

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INGREDIENTS:

🌱1/2 bell pepper

🌱1 onion

🌱1 small carrot

🌱3 cloves of garlic

🌱250 g long grain rice

🌱400 ml fat coconut milk

🌱220 g red kidney beans (boiled or canned)

🌱4 Tbsp tomato sauce

🌱1 tsp coriander powder

🌱1/2 tsp cayenne pepper (or chilli powder)

🌱1/2 tsp cumin

🌱1 bay leaf

🌱Salt & pepper to taste

🌱200 ml veggie stock or water

🌱4 Tbsp olive oil for cooking

🌱Fresh parsley or coriander for serving

How to prepare:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper and cubbed carrot, and sauté for 2-3 minutes until they start to soften.
  2. Add the minced garlic to the pot and continue to sauté for another 2-3 minutes.
  3. Add the long grain rice to the pot and stir everything together.
  4. Add the tomato sauce, fat coconut milk, veggie stock (or water), cumin, coriander, bay leaf, cayenne pepper (or chilli powder) and a pinch of salt and pepper to the pot. Stir everything together and bring the mixture to a boil.

5. Add the beans, reduce the heat and cover the pot with a lid.

6. Let the mixture simmer for about 20 minutes, or until the rice is cooked and has absorbed all of the liquid.

7. Remove the pot from the heat and let it sit for a few minutes before fluffing the rice with a fork.

8. Serve hot, with some fresh parsley or coriander on top and enjoy your delicious Moro de Habichuelas!


Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Chickpea pasta with red bell pepper sauce

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In this recipe, we’ll be using chickpea pasta, which is a wonderful gluten-free and low-carb alternative to traditional wheat-based pasta. Combined with the sweet and smoky flavours of roasted red bell peppers, garlic, and aromatic herbs, this dish is sure to satisfy your taste buds and leave you feeling energized and nourished. So, whether you’re a vegan, vegetarian, or simply looking to add more plant-based meals to your diet, this recipe is a must-try.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4

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INGREDIENTS:

🌱250 g chickpea pasta (find it HERE)

🌱2 red bell peppers

🌱30 g raw cashew

🌱4 garlic cloves

🌱1 tsp dried basil

🌱150 g smoked tofu

🌱50 ml water

🌱3 Tbsp olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  1. Cook the chickpea pasta as directed on the package label.
  2. While the pasta is cooking, heat some olive oil in a non-stick pan. Add the bell peppers, season them with salt and pepper, and cook for approximately 5 minutes.
  3. Moving on to the sauce: place the roasted bell peppers, raw cashews, minced garlic, 50 ml of water, salt, pepper, and dried oregano in a food processor.
  4. Blend the ingredients until you obtain a creamy sauce.
  5. Transfer the sauce back to the pan and mix it with the cooked chickpea pasta.
  6. For an extra burst of flavour, you can serve your pasta dish with some roasted smoked tofu cubes on top.

Make sure to return to the comments section of this recipe and share with us how your dish turned out if you decide to give it a try! Enjoy and stay tuned for more plant-based culinary ideas. 

 Eggplant with chickpeas and vegan yogurt – Moroccan style

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Whether you’re a vegan or simply looking to incorporate more plant-based meals into your diet, this eggplant and chickpea recipe is sure to become a new favourite. So grab your apron and get ready to dive into the vibrant flavours of Morocco with this tasty and nutritious dish!

Video recipe:

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Servings: 2

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INGREDIENTS:

🌱2 small eggplants

🌱250 g chickpeas (canned or boiled)

🌱1 chilli pepper

🌱1 onion

🌱3 cloves of garlic

🌱1 tsp smoked paprika

🌱1 tsp cumin

🌱3 Tbsp olive oil

🌱1 Tbsp agave syrup

🌱Salt & pepper to taste

🌱Plant-based yogurt & fresh parsley for serving

How to prepare:

  1. To start, cut the eggplants vertically into four pieces, beginning from the stem and keeping the stem intact to hold the four pieces together (refer to the technique shown in the video above).
  2. Sprinkle the eggplants with olive oil and season with salt and pepper to taste. Then, bake them for 25 minutes at 220 degrees Celsius.
  3. While the eggplants are baking, prepare the chickpeas:
  • Heat a small amount of olive oil in a non-stick pan.
  • Add the chickpeas, season them with smoked paprika, cumin, salt, and pepper, and mix well.
  • Next, add the chopped onion, chili pepper, and minced garlic and mix everything together.
  • Add a splash of water to create a sauce and finally, add the agave syrup to bring all the flavors together.

4. To assemble the dish, place the baked eggplants on a large plate and gently press them to release the juices. Add a layer of plant-based yogurt on top, followed by the cooked chickpeas, and finish it off with a sprinkle of fresh parsley. Now enjoy this simply divine dish!

Make sure to return to the comments section of this recipe and share with us how your dish turned out if you decide to give it a try! Enjoy and stay tuned for more plant-based culinary ideas. 

Creamy veggie soup with sorrel

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Looking for a comforting and healthy soup recipe that’s both delicious and easy to make? Look no further than this creamy veggie soup with a delightful tangy twist of sorrel! Packed with wholesome vegetables and bursting with flavor, this soup is perfect for a cozy night in or a quick lunchtime meal.

Video recipe:

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 6

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INGREDIENTS:

🌱1 large leek

🌱1 parsnip

🌱3 potatoes (medium-size)

🌱3 bunches of sorrel

🌱1 L water

🌱2 Tbsp cashew cream

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  1. First, sauté the leek in a little bit of olive oil.
  2. Next, add the cubed parsnips and potatoes.
  3. Season with salt and pepper, and mix well.
  4. Add water, cover the pot with a lid, and let the soup boil until the veggies are almost fully cooked.
  5. Once the veggies are almost done, add the sorrel.
  6. Meanwhile, prepare the cashew cream. 💡In a blender, add the raw cashews and enough water to cover them. Blend until smooth. If you don’t have a professional blender, soak the cashews for four hours or boil them for 10 minutes, then drain the water and add fresh water for blending.
  7. When the veggies are perfectly cooked, add the cashew cream and blend the soup until you get a creamy texture, using a vertical blender.
  8. You can decorate your creamy soup with a dollop of cashew cream for an aesthetically pleasing finish.

Make sure to return to the comments section of this recipe and share with us how your dish turned out if you decide to give it a try! Enjoy and stay tuned for more plant-based culinary ideas. 🤗

Smashed chickpea toast

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Looking for a healthy and delicious vegan breakfast or snack option? You found it! This tasty and filling smashed chickpea toast features protein-packed chickpeas mashed with flavourful ingredients and spread on top of a nice and crunchy toast. It’s a versatile dish that can be customized to your liking with different spices, herbs, and toppings, and it’s perfect for anyone looking for a quick and easy plant-based meal.

Video recipe:

Prep time: 5 minutes

Servings: 2-3

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INGREDIENTS:

🌱250 g chickpeas

🌱2 Tbsp tahini

🌱3 Tbsp plant-based yogurt

🌱1 spring onion stick

🌱1 spring garlic stick

🌱2 Tbsp capers

🌱Toast bread (2-3 slices)

🌱Salt & pepper to taste

🌱Lemon juice for sprinkling

🌱Chili pepper for decor (optional)

How to prepare:

  1. Start by placing chickpeas on a wide plate and use a fork to smash them 
  2. Next, transfer the smashed chickpeas to a bowl and mix in tahini, plant-based yogurt, spring onion, garlic, capers, salt, and pepper until you have a smooth and even paste
  3. Spread the paste on your toast, sprinkle some chili pepper on top, and finish with a drizzle of lemon juice for added flavor. 
  4. Enjoy your tasty and healthy plant-based meal!

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Creamy Radish Salad

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Are you tired of boring salads that lack flavour and excitement? Look no further than this creamy radish salad with cashew ricotta, plant-based yogurt, and scallions! In this blog post, we’ll show you how to make this delicious and healthy salad that’s sure to impress your taste buds. The combination of crisp radishes, creamy cashew ricotta, tangy plant-based yogurt, and fresh scallions creates a perfect balance of flavours and textures. Not only is this salad delicious, but it’s also packed with nutrients and is vegan-friendly. So why settle for a bland salad when you can enjoy a creamy radish salad that’s both healthy and flavourful?

Video recipe:

Prep time: 10 minutes

Servings: 4

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INGREDIENTS:

🌱 12 radishes

🌱 150 g plant-based ricotta

🌱 70 g plant-based yogurt

🌱 2 scallion sticks

🌱 salt to taste

How to prepare:

  • Wash the radishes thoroughly and grate them finely, leaving the skin on.
  • Strain the grated radishes well to remove any excess juice.
  • In a large bowl, mix the grated radishes with the plant-based ricotta, plant-based yogurt, and chopped scallions. Season with salt to taste.
  • Serve the creamy radish salad with some crunchy toast for a complete sensory experience.

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Baked cabbage – Asian style

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Say hello to our latest culinary creation: baked Asian-style cabbage with creamy tahini sauce and smoked tofu – a delicious and nutritious addition to any plant-based meal. Give it a try and let us know how you like it!

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 4

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INGREDIENTS:

🌱1 cabbage

For the marinate:

🌱1 tsp granulated onion

🌱1 tsp paprika

🌱1 tsp cumin

🌱1 tsp garlic powder

🌱1 tsp ginger powder

🌱5 Tbsp soy sauce

🌱2 Tbsp olive oil

For the tahini sauce:

🌱5 Tbsp Tahini sauce

🌱2 garlic cloves

🌱Juice from a lemon

🌱50 ml water

🌱6 Tbsp plant-based yogurt

🌱Salt to taste

To serve:

🌱150 g smoked tofu

How to prepare:

  1. Cut the cabbage into 2 cm thick rounds
  2. Prepare the marinate: in a bowl, mix the granulated onion, paprika, cumin, garlic powder, ginger powder, soy sauce, and olive oil
  3. Coat the cabbage rounds with a generous amount of sauce
  4. Bake them for 20 minutes at 220 degrees Celsius
  5. In the meantime, prepare the tahini:

Mix the tahini sauce with the lemon juice. You will obtain a thick paste

Dilute the paste with some water. Add it gradually and keep mixing until you obtain a thinner paste

Add the minced garlic, the plant-based yogurt, season with salt and mix well. 

  1. Cut the smoked tofu into cubes and cook it in a little bit of olive oil until golden-brown
  2. The final part: the assembly! Place a base layer of tahini sauce on a plate, add a baked cabbage over the sauce and top with some smoked tofu to complete the flavours spectrum.

Wild garlic pesto

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Take your pesto game to the next level with this flavourful and aromatic wild garlic pesto! Perfect for pasta, sandwiches, or as a dip, this versatile sauce is sure to impress. Plus, it’s packed with nutrients and easy to make at home.

Video recipe:

Prep time: 5 minutes

Servings: 2

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INGREDIENTS:

🌱 50 g raw cashew

🌱 80 g wild garlic

🌱 3 Tbsp olive oil

🌱 Lemon zest

🌱 Salt to taste

🌱 Fresh tomatoes for serving

Add the raw cashew, wild garlic, olive oil, lemon zest and salt in a food processor and mix until you get a creamy, flavourful paste. Serve it on a toast with some fresh tomatoes on top and enjoy a spring delight!

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Beans paste with wild garlic

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If you’re looking for a healthy and tasty snack option, this beans paste with wild garlic is sure to hit the spot! Made with creamy white beans and aromatic wild garlic, this paste is not only delicious but also packed with nutrients. Wild garlic is a versatile herb that adds a unique and bold flavour to any dish. It’s also rich in vitamins A and C, as well as minerals like calcium, iron, and magnesium, making it a great addition to a balanced diet.

Video recipe:

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Servings: 4

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INGREDIENTS:

🌱 250 g white beans

🌱50 g wild garlic

🌱1/2 onion (sauteed)

🌱2 Tbsp olive oil

🌱Salt & pepper to taste

How to prepare:

  1. Start by sauteeing half an onion and set it aside
  2. In a food processor, add the white beans (boiled or canned), the wild garlic, the previously sauteed onion, olive oil, salt and pepper to taste
  3. Blend until you obtain a nice and creamy paste and serve it on some crunchy toast or as a dip for your favourite veggies. Enjoy! 

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Potato and nettle soup

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Made with creamy potatoes and nutrient-rich nettles, this soup is not only delicious but also packed with vitamins and minerals. Nettles are known for their high levels of iron, calcium, and magnesium, and have been used for centuries in traditional medicine for their anti-inflammatory and detoxifying properties. Give it a try today!

Video recipe:

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Servings: 6-8

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INGREDIENTS:

🌱3 handfuls of nettles

🌱3 scallion sticks

🌱3 spring garlic sticks

🌱1 parsnip

🌱3 potatoes

🌱1.5L veggie stock

🌱3 Tbsp cashew cream

🌱2 Tbsp apple-cider vinegar

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  1. Start by sauteing the scallion, spring garlic and parsnip in a little bit of olive oil
  2. Add the veggie stock
  3. Continue with the cubbed potatoes
  4. Wait until the soup starts to boil then add the nettles (carefully washed beforehand)
  5. Season with salt and pepper to taste, then cover the pot with a lid and let the soup boil until the potatoes are cooked
  6. When the potatoes are done, turn off the heat and let the soup cool for about 10 minutes
  7. Add the cashew cream and the apple cider vinegar and mix well. That was all 🙂 Enjoy!

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Pasta with sun-dried tomatoes and arugula cashew spread sauce

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Indulge in the perfect blend of flavours with this unique pasta dish – sun-dried tomatoes, peppery arugula, and creamy cashew spread sauce. A true culinary delight!

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 2

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INGREDIENTS:

🌱200 g cashew spread with sun-dried tomatoes and arugula

🌱 250 g tagliatelle pasta

🌱 3 cloves of garlic

🌱 Pepper to taste

🌱 Olive oil for cooking

🌱 Sun-dried tomatoes for serving (optional)

How to prepare:

  1. Boil the pasta according to the package label
  2. In the meantime, mince 3 cloves of garlic and cook them in a little bit of olive oil (2-3 minutes)
  3. Add the cashew spread on top of the garlic, season with pepper to taste, and mix well 
  4. Add gradually up to 100 ml pasta water to help the sauce get a soft and creamy texture
  5. Serve with some sun-dried tomatoes on top for a boost of flavours

Crispy baked cauliflower with homemade sweet chilli

Looks like chicken but it’s not? These baked cauliflower bites are simply mind-blowing! Soft on the inside, crispy on the outside and perfect served with a delicious homemade sweet chilli sauce. Wait no longer and give them a try today!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 6

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INGREDIENTS:

🌱1 cauliflower

🌱200 g flour

🌱1 Tbsp granulated onion

🌱1 tsp garlic powder

🌱1 tsp paprika

🌱1 tsp coriander

🌱 Salt & pepper to taste

🌱450 ml plant-based milk

🌱300 g panko

🌱Olive oil to sprinkle

For the sweet chilli:

🌱100 ml tomato sauce

🌱1 tsp chilli powder

🌱1 tsp coriander

🌱1 tsp garlic powder

🌱3 Tbsp agave syrup

🌱1 Tbsp soy sauce

How to prepare:

  1. Start by preparing the cauliflower: wash it well and separate the florets (they should be the size of a chicken wing)
  2. In a bowl, mix the flour, granulated onion, garlic powder, paprika, coriander, salt and pepper
  3. Gradually add the plant-based milk and keep mixing until you get a thick paste
  4. Dip the cauliflower florets in the flour mix, then coat them with panko
  5. Lay the bites on an oven tray over a parchment paper
  6. Spray them with olive oil
  7. Bake them for 30 minutes at 220 degrees Celsius
  8. In the meantime, prepare the sweet chilli: in a food processor or blender mix the tomato sauce with chilli powder, coriander, garlic powder, agave syrup and soy sauce.
  9. Dip the florets in the sauce or pour the sauce over them and enjoy a culinary delight!

Lasagna roll ups with mushrooms and tofu

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Looking for a delicious and healthy twist on traditional lasagna? Try these mouthwatering Lasagna Roll Ups filled with flavourful mushrooms and protein-packed tofu. Perfect for a cozy night in or to impress guests at your next dinner party!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 8 roll ups

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INGREDIENTS:

🌱 3 scallion sticks

🌱3 cloves of garlic

🌱250 g brown mushrooms

🌱150 g smoked crumbled tofu

🌱3 Tbsp olive oil

🌱300 ml tomato sauce

🌱8 lasagna sheets

🌱Salt, pepper and dried oregano to taste

🌱Fresh basil (or parsley) to serve

How to prepare:

  1. Start with the filling: cook the chopped scallions in a little bit of olive oil for 2-3 minutes, then add the minced garlic, mix and cook for 2 more minute
  2. Add the finely chopped mushrooms and the crumbled tofu
  3. Season with salt, pepper and dried oregano to taste
  4. Mix well and let the composition cook for 10 more minutes
  5. In the meantime, boil the lasagna sheets. Add them one by one in salted water to prevent them from sticking together
  6. When they are done, add the filling on one end of each lasagna sheet and roll them up nicely and tight
  7. Place a layer of tomato sauce on your baking dish and add the rolls over the sauce (make sure your dish is the perfect size for the number of rolls you are making. They need to be placed close together so that they do not spread open)
  8. Cover them with another layer of tomato sauce
  9. Bake for 10 minutes at 200 degrees Celsius
  10. When they are done, serve with some fresh basil or parsley on top for a perfect finish.

Mushroom leek stuffed bread

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Who says bread can’t be the star of the show? This mushroom and leek stuffed bread is a showstopper and a crowd-pleaser. Warm, crunchy on the outside and soft on the inside – this homemade masterpiece is the perfect satisfying treat for the entire family!

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Rest time: 80 minutes

Servings: 1 bread

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INGREDIENTS:

🌱For the dough:

  • 500 g flour
  • 380 ml lukewarm water
  • 7 g dried yeast
  • 3 Tbsp olive oil
  • 1 + 1/2 tsp salt

🌱For the filling:

  • 300 g oyster mushrooms
  • 200 g leek
  • Salt & pepper to taste
  • Olive oil for cooking

How to prepare:

  • To make the dough, dissolve the dried yeast in lukewarm water.
  • Mix in the flour and salt, and knead the dough until it’s smooth.
  • Add olive oil to the dough and knead it again until the oil is fully incorporated.
  • Cover the dough with a towel and let it rise until it doubles in volume.
  • While the dough is rising, prepare the filling by sautéing finely chopped oyster mushrooms and leeks seasoned with salt and pepper in olive oil. Set aside to cool.
  • Roll out the dough on a floured surface to create a large sheet.
  • Spread the filling evenly on the center of the dough sheet.
  • Fold the dough over the filling using the technique shown in the video.
  • Roll the dough out again to ensure that the filling is evenly spread.
  • Grease a baking dish with olive oil and place the dough in it.
  • Brush the top of the dough with olive oil.
  • Cover the dough with a towel and let it rest for another 20-30 minutes before baking.
  • Bake the bread in a preheated oven at 200 degrees Celsius for 40 minutes, and your delicious mushroom and leek stuffed bread is ready to be enjoyed!

Sushi with algae pearls

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Are you looking for a unique twist on traditional sushi? Look no further than this plant-based sushi recipe featuring delicious algae pearls! 

Video recipe:

Prep time: 15 minutes

Cook time: 15 minutes (for the rice to boil)

Total time: 30 minutes

Servings: 2

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INGREDIENTS:

🌱120 g. sushi rice

🌱1 small carrot (cut in very thin stripes)

🌱1/2 avocado (cubbed)

🌱3 radishes (finely sliced)

🌱80 g. cashew cheese

🌱2 Tbsp algae pearls

🌱1 Nori sheet

🌱Sesame seeds to top

How to prepare:

  1. Start by spraying a small round shape with olive oil.
  2. Add a layer of sushi rice to the bottom of the shape.
  3. Next, add carrot strips on top of the rice and press them down.
  4. Place a Nori sheet on top of the carrots, making sure to cut it to fit the shape.
  5. Add a few thin slices of radish on top of the Nori.
  6. Spread a layer of cashew cheese (a plant-based protein source) on top of the radish.
  7. Place another Nori sheet on top of the cashew cheese layer.
  8. Add cubed avocado on top of the Nori sheet.
  9. Sprinkle sesame seeds over the avocado.
  10. Finally, top with the algae pearls for a burst of salty, umami flavor that will take your sushi game to the next level. Give it a try and impress your friends and family with your culinary creativity!

Zucchini chickpea soup 

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As soon as the sun started to shine announcing the Spring, we thought about this amazingly tasty recipe inspired from the Mediterranean cuisine: zucchini chickpea soup with a fresh lemon twist!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

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INGREDIENTS:

🌱2 zucchini

🌱 200 g chickpeas (canned or boiled)

🌱1 onion

🌱3 cloves of garlic

🌱1 carrot

🌱3 celery sticks

🌱150 ml. sour plant-based cream

🌱1 lemon (zest and juice)

🌱1.5L veggie stock

🌱Salt, pepper and dried oregano to taste

🌱Fresh parsley or dill to serve

🌱Olive oil for cooking

How to prepare:

  1. First, cook the veggies in a little bit of olive oil for 4-5 minutes: chopped onion, grated carrot and celery
  2. Then add the minced garlic, mix well and cook for 2-3 more minutes
  3. Next, add the grated zucchini and mix
  4. Add the veggie stock, the chickpeas and season with salt, pepper, oregano 
  5. Add the zest of a lemon and cook under the lid for 20-30 minutes
  6. When the soup is done boiling, take it off the heat and let it rest for 5 minutes
  7. Then add the sour cashew cream, the parsley (or dill), and the juice of a lemon.

Vegan chocolate panna cotta

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Vegan chocolate panna cotta: a heavenly dessert made with fat coconut milk, plant-based milk, agar agar, and a delicious chocolate powder with organic ingredients. 

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Refrigerate: 2 hours

Servings: 4

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INGREDIENTS:

🌱250 ml fat coconut milk

🌱120 ml plant-based milk

🌱10 Tbsp chocolate powder

🌱1 tsp agar agar

🌱coconut flakes for decor

How to prepare:

  1. First, you will need a pot. Set it at medium heat
  2. Add the fat coconut milk, the plant-based milk, the agar agar, and chocolate powder 
  3. Mix continuously
  4. When it starts to boil, stop the heat and add the mix into small bowls (or shapes)
  5. Refrigerate for minimum 2 hours
  6. When they are done, top them with some coconut flakes for a flawless aesthetics.

Baked potatoes stuffed with cashew spread with onions and dill

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A nourishing, delicious and healthy dish made with only 2 main ingredients? Yes, can do! Baked potatoes stuffed with cashew spread with onions and dill – the perfect weekend delight for the entire family.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4-6

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INGREDIENTS:

🌱10 potatoes (medium size)

🌱200 g cashew spread with onions and dill 

🌱Salt & pepper to taste

🌱Chives for decor

How to prepare:

  1. Poke the skinned potatoes with a fork then bake them for 30 minutes at 200 degrees Celsius
  2. When they are done, cut them in half and scoop their pulp (but not too much so that some of the pulp to remain on the edge of the skin)
  3. Mix the scooped pulp with salt, pepper and the cashew spread
  4. Fill the potatoes with the composition and bake them for another 10 minutes (on the grill function)
  5. At the end, sprinkle some chives on top for aesthetics.

🛒 Useful links: https://filgud.ro (find here the cashew spread with onions and dill we used for this recipe).

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Chinese eggplant

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Baked eggplant slices with a delicious Chinese dipping sauce made with scallions, chilli pepper, garlic, hot oil, soy sauce, agave syrup and sesame seeds. Simply dreamy!

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4

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INGREDIENTS:

🌱2 eggplants

🌱2 scallions

🌱1 chilli pepper

🌱3 cloves of garlic

🌱30 ml vegetable oil + 10 ml sesame oil (hot)

🌱50 ml soy sauce

🌱30 ml agave syrup

🌱2 Tbsp sesame seeds

How to prepare:

  1. Cut the eggplants into stripes (see video above)
  2. Spray them with some olive oil and bake them for 30 minutes at 200 degrees Celsius (until they get golden-brown)
  3. In the meantime, prepare the dipping sauce:
  • add the finely chopped scallions, chilli pepper and garlic
  • top with sesame seeds
  • combine the vegetable oil with sesame oil, heat them up and add them on top of the ingredients to combine the flavours nicely
  • finish with the soy sauce and agave syrup
  1. When the eggplants are done, mix them with the delicious sauce and there you have it! A perfect bowl of Chinese eggplants!

Vegan creamed corn

A delicious plant-based creamed corn recipe: rich, comforting, sweet & sour, healthy and ready in no time! If you’ve never had it, you’re missing out! 

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 4

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INGREDIENTS:

🌱1 onion

🌱3 cloves of garlic

🌱500 g. frozen corn

🌱4 Tbsp cashew cream

🌱3 Tbsp plant-based unsweetened yogurt

🌱2 sprigs of thyme

🌱30 ml water

🌱Salt & pepper to taste

🌱To serve: chives

How to prepare:

  1. Start by cooking the onion in a little bit of olive oil
  2. When the onion becomes translucid, add the minced garlic and mix well
  3. Add the frozen corn
  4. Add the thyme sprigs and season with salt and pepper to taste, then let the corn cook under the lid for about 10 minutes
  5. Finally, add the cashew cream and the plant-based yogurt
  6. If your composition is too thick, dilute it with a little bit of water until you get the desired consistency
  7. To serve, sprinkle some finely chopped chives on top

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Warm tomato & basil Italian salad

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Easy-peasy warm salad with sweet and juicy baked tomatoes, crunchy croutons, flavoursome olives, and a perfect final touch of basil & garlic. Divine is an understatement.

Video recipe:

Prep time: 5 minutes

Bake time: 30 minutes

Total time: 35 minutes

Servings: 2

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INGREDIENTS:

🌱200 g croutons

🌱500 g tomatoes

🌱3 cloves of garlic (preferably cherry tomatoes)

🌱1 handful fresh basil

🌱5 Tbsp olive oil

🌱50 g kalamata olives

🌱Salt & pepper to taste

How to prepare:

  1. Cut the tomatoes (cherry tomatoes or medium-small ones) in half and lay them on a baking tray over a parchment paper
  2. Sprinkle some olive oil and salt on top
  3. Bake at 200 degrees Celsius for 30 minutes
  4. Cut the bread into cubes, mix them with some olive oil and bake them for 10 minutes at 200 degrees Celsius (until they get crunchy and golden)
  5. Cut some pitted kalamata olives in half
  6. For the sauce, finely chop the fresh basil and the garlic, mix them with some olive oil and season with salt and pepper to taste
  7. To assemble, mix all the ingredients together: the sweet baked tomatoes, the croutons, kalamata olives and basil & garlic sauce
  8. All done! 

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Black beans patty sandwich

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Get ready to have your senses thrilled by these vegan patties with a heavenly texture, unforgettable taste, highly nutritious and undeniably delicious! Oh, did we mention it takes less than half an hour to prepare? So easy you’ll want to make them on a regular basis!

Video recipe:

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 6 (patties)

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INGREDIENTS:

🌱200 g black beans (canned)

🌱100 g crumbled smoked tofu

🌱1 small onion (cooked)

🌱5 Tbsp panko

🌱1 Tbsp nutritional yeast (optional)

🌱4-5 beetroot slices (canned or boiled)

🌱1 Tbsp whole-seed mustard

🌱1 Tbsp garlic powder

🌱3 Tbsp olive oil

🌱Salt & pepper to taste

•To assemble: 

🌱bread roll or baguette

🌱vegan mayo

🌱lettuce

🌱melted vegan cheese

🌱roasted mushrooms.

How to prepare:

  1. In a food processor mix the black beans, crumbled tofu, panko, nutritional yeast, cooked onion, mustard, beetroot, olive oil, garlic powder, salt and pepper until you get a homogeneous, thick composition.
  2. Form the vegan patties from the composition and cook them in a little bit of olive oil, on both sides (for about 5 minutes on each side).
  3. You can serve them however you prefer, but in case you want to follow our exact recipe, here’s what we used for the assembly and serving part:
  • first, we added a vegan mayo base layer on our baguette;
  • topped it with fresh lettuce;
  • added the vegan patty we have just prepared in the previous steps;
  • added some vegan melted cheese;
  • finished with a few roasted mushrooms.

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Raw chia strawberry chocolate

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If you love raspberries, this recipe is for you! All you need for this fantastic dessert is 5 simple ingredients: raspberries (of course), chia seeds, agave syrup, dark chocolate and some plant-based milk. Not to mention they look amazing and taste even better!

Video recipe:

Prep time: 10 minutes

Cook time: 5 minutes (to melt the chocolate)

Rest time: 30 minutes

Freeze time: 2 hours

Servings: 8 pieces

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INGREDIENTS:

🌱250 g raspberries

🌱3 Tbsp chia seeds

🌱3 Tbsp agave syrup

🌱1/4 tsp vanilla powder

🌱200 g dark chocolate

🌱50 ml plant-based milk

How to prepare:

  1. Mash the raspberries on a wide plate
  2. Add 2 Tbsp agave syrup, the vanilla powder and the chia seeds
  3. Mix well
  4. Lay a parchment paper on a tray and add the composition forming cute little cookie-shaped pieces
  5. Leave the raspberries and chia mix sit at room temperature for about 30 minutes before adding them in the fridge, for the seeds to plump and form a gelatinous coating
  6. Add them in the freezer for 2 hours
  7. When your raspberry bites are ready, start preparing the chocolate top:
  • Melt the dark chocolate with 1 Tbsp of agave syrup and 50 ml of vegan milk until you get a nice, thick and creamy composition
  • Coat each raspberry bite with the chocolate and let them cool in the fridge for one more hour for the chocolate coating to harden

Before serving, you can add a pinch of marine salt on your raspberry chocolate bites to enhance all the flavours.

Enjoy!

Vegan carrot coconut tart

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Got plenty of carrots and don’t know what to do with them? How about a delicious, sweet, vegan tart that will brighten your day? Did we convince you? Then let us show you how it’s made!

Video recipe:

Prep time: 15 minutes

Bake time: 45 minutes

Total time: 1 hour

Servings: 8-10

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INGREDIENTS:

🌱3 grated carrots

🌱1/2 cup coconut flakes

🌱1/2 cup vegetable oil

🌱1/2 cup maple syrup

🌱1 tsp vanilla

🌱1 tsp baking powder

🌱1 tsp baking soda

🌱1 Tbsp ginger powder

🌱1/2 lemon (juice)

🌱150 g plant-based yogurt

🌱150 g vegan ricotta

🌱1 cup flour

How to prepare it:

  1. In a mixing bowl, add all the ingredients: grated carrots, coconut flakes, maple syrup, vegetable oil, flour, vegan ricotta, vegan yogurt, vanilla, ginger powder, baking powder, baking soda, and lemon juice
  2. Mix well and you should get a consistency similar to a soft dough
  3. Add the mix into a baking dish (24 cm diameter)
  4. Bake for 40-45 minutes at 180 degrees Celsius
  5. When it’s done, decorate it with some coconut flakes 
  6. Enjoy!

Risotto with peas pesto

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Green, creamy and easily prepared, this risotto with basil & peas pesto, topped with vegan feta cheese is the perfect choice for a healthy, nourishing and delicious meal. 

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

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INGREDIENTS:

🌱200 g boiled peas

🌱50 g cashew

🌱1 handful of fresh basil

🌱5 Tbsp olive oil

🌱1/2 onion

🌱3 cloves of garlic

🌱1 celery stick

🌱200 g arborio rice

🌱1 L veggie stock

🌱Vegan feta to top

🌱Salt & pepper to taste

How to prepare:

  1. Start by cooking the veggies in a little bit of olive oil (chopped onion, apio celery and garlic)
  2. When the veggies are soft and cooked, add the arborio rice (this is the best type of rice for risotto due to the amount of starch it contains, making your dish creamy)
  3. Mix the rice with the veggies and let them all cook together for about 2-3 minutes
  4. Now, gradually add the veggie stock until the rice is perfectly cooked. Add one ladle of stock at a time. Whenever you see the rice has absorbed all the liquid, keep adding the stock until it is done. The rice must be al dente at the end for a perfect result.
  5. For the pesto, mix the boiled peas, fresh basil, cashew and olive oil in a food processor until you get a creamy paste.
  6. Mix the pesto with the rice, season with salt and pepper to taste and your perfect dish is done!
  7. To serve, you can top it with some vegan feta cubes.

Oyster mushroom sour soup

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Did you know you can prepare an absolutely delicious soup in less than 20 minutes and with only a few ingredients? This oyster mushroom sour soup is healthy, creamy, with a perfect balance of textures and a fantastic combination of flavours. It’s made with oyster mushrooms, carrots, garlic, cashew cream, veggie stock, vinegar and lots of love!

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4

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INGREDIENTS:

🌱500 g oyster mushrooms

🌱1 medium-small carrot

🌱5 cloves of garlic

🌱5 Tbsp cashew cream

🌱1.2 L veggie stock

🌱3 Tbsp apple-cider vinegar

🌱Salt & pepper to taste

🌱Fresh parsley to serve

How to prepare:

  1. Cut the oyster mushrooms into long, thin strips
  2. In the pot, heat up some olive oil and cook the mushrooms for about 2-3 minutes (until they start to get golden-brown)
  3. Season with salt and pepper to taste and mix well
  4. Add the grated carrot and cook it with the mushrooms for about 2-3 minutes
  5. Grate 2 cloves of garlic and add them into the pot. Usually garlic is added at the end, but we also added a little bit mid cooking to help the flavours blend nicely
  6. Add the veggie stock and let the soup cook under the lid for about 10 minutes
  7. Turn off the heat and let the soup sit for a little bit before adding the cashew cream
  8. Add the rest of the garlic (minced) and mix well
  9. Last but not least, add the apple-cider vinegar and serve with some fresh parsley on top for a refreshing finish.

Beetroot with Chickpeas and Tahini

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Juicy, perfectly roasted beetroot combined with  delightful chickpeas – all laid on a tahini base with a few drops of flavoursome harissa. Sounds good? Then let’s get right to it!

Video recipe:

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2

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INGREDIENTS:

🌱2 beetroots (or 20 small beetroot slices)

🌱250 g canned chickpeas

🌱1/2 tsp smoked paprika

🌱1/2 tsp coriander

🌱1/2 tsp cumin

🌱1/2 tsp garlic powder

🌱1/2 tsp granulated onion

🌱Salt & pepper to taste

🌱Fresh parsley

🌱Tahini (ingredients below)

🌱Harissa (see prep method down the page)

How to prepare:

  1. Let’s start with the Tahini! You’ll need:

🌱5 Tbsp Tahini sauce

🌱2 garlic clove

🌱Juice from a lemon

🌱50 ml water

🌱6 Tbsp plant-based yogurt

🌱Salt to taste

How to prepare it: 

  • Mix the tahini sauce with the lemon juice. You will obtain a thick paste
  • Dilute the paste with some water. Add it gradually and keep mixing until you obtain a thinner paste
  • Add the minced garlic, the plant-based yogurt, season with salt and mix well. 
  1. Next, the chickpeas: heat up some olive oil in a pan, add the chickpeas, season with smoked paprika, coriander, cumin, garlic powder, granulated onion, salt and pepper, mix well and cook for about 4-5 minutes until golden brown
  2. When the chickpeas are ready, mix them with some chopped fresh parsley
  3. Last but not least: the beetroot! For this recipe we used pickled sliced beetroot and we simply roasted a few slices on both sides in a little bit of olive oil. 

Harissa is a must for this recipe! It will bing together nicely all the tastes and it will give your dish a flavoursome boost. Here’s 2 ways to prepare it:

  1. If you are using harissa paste, simply mix 2 Tbsp of paste with 2 Tbsp of water to dilute the sauce nicely.
  2. If you are using harissa spice, mix 2 Tbsp harissa spice with 2 Tbsp olive oil and add some salt to taste.

🌱To serve: On a large plate, add the Tahini as a base layer, add the cooked chickpeas over the tahini, then top everything with a few delicious beetroot slices and pour a few harissa drops over everything.

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Vegan Spinach Cornbread

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Healthy, crunchy and incredibly tasty! We all know everything that is homemade is better, because it has a unique ingredient: love! This is also the main ingredient of our vegan spinach cornbread, plus a few more common ones: spinach, corn flour, tofu, some plant-based milk and cheese and a few spices that will boost the flavours in your dish. What do you say? Ready to spread some love?

Video recipe:

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Servings: 8

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INGREDIENTS:

🌱200 g spinach

🌱150 g plant-based cheese

🌱150 g. salted tofu

🌱2 cups plant-based milk

🌱1 cup corn flour

🌱1 cup all-purpose flour

🌱1 tsp baking powder

🌱1 tsp apple cider vinegar

🌱1/4 cup olive oil

🌱Salt & pepper to taste

How to prepare:

  1. Start with the spinach: heat up some olive oil in a pan, add the spinach, season with salt and cook for about 5 minutes. Now set it aside and grab a big mixing bowl.
  2. Mix the corn flour, all-purpose flour, plant-based milk, plant-based cheese, salted tofu (crumbled), the baking powder and apple cider vinegar, the olive oil and finally salt & pepper to taste. (Check out our video below to see the consistency your mix should have after it’s done).
  3. Now get your baking dish (we used a round one, but feel free to use whatever shape you have in your kitchen), spray it with some oil and coat it with corn flower to make sure your cornbread won’t stick
  4. Pour the composition into the baking dish and bake for 50 minutes at 200 degrees Celsius.
  5. This was it! After taking it out of the oven, let it rest for 5-10 minutes and it’s ready to be savoured.

Lentils paste with pumpkin seeds

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This lentils paste is a quick, nourishing and perfect choice for a satisfying breakfast, snack or even appetiser. With a creamy texture and a nice pumpkin seeds flavour, this 15 minute recipe will be the star of the table!

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 2-4

Course: Snack, appetiser, breakfast

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INGREDIENTS:

🌱250 g canned (or boiled) lentils

🌱1 onion

🌱2 cloves of garlic

🌱1/2 tsp rosemary

🌱1/2 tsp thyme

🌱3 Tbsp olive oil

🌱1 tsp apple cider vinegar

🌱50 g pumpkin seeds

🌱Salt and pepper to taste

How to prepare:

  1. Roast the pumpkin seeds in a pan for 3-4 minutes, then set them aside on a plate or bowl
  2. Heat up some olive oil in the pan, then add the onion and garlic, season with rosemary and thyme (fresh or dried) and cook everything for 4-5 minutes 
  3. In a food processor, add the lentils (boiled or canned), the previously roasted pumpkin seeds, the cooked onion, some olive oil, apple cider vinegar and salt & pepper to taste
  4. Mix until you get a nice and creamy paste
  5. To serve, sprinkle some olive oil on top of your paste and decorate it with some more pumpkin seeds. We guarantee you will fall in love with its amazing taste.

Pasta & Beans (Pasta e Fagioli)

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Pasta & Beans: now this is an Italian classic! It might seem like an unusual combination, but you will be surprised how delicious and nourishing this dish really is. Made with simple ingredients that everyone most certainly already has in their pantry.

Video recipe:

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Cusine: Vegan, Italian

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INGREDIENTS:

🌱1 carrot

🌱1 small onion

🌱3 cloves of garlic

🌱150 g small-cut pasta

🌱1 can of beans 

🌱4 Tbsp tomato sauce

🌱350 ml hot water

🌱2 sprigs of thyme

🌱A few fresh oregano leaves (or 1/2 tsp dried oregano)

🌱Salt & pepper to taste

🌱Topping: homemade vegan parmesan (recipe down the page)

How to prepare:

  1. In a pan, heat up some olive oil and cook the chopped onion, grated carrot and minced garlic for 3-4 minutes
  2. Then, add the beans, including the aquafaba from the can
  3. Add the tomato sauce, season with salt and pepper to taste and mix well
  4. Next, add the pasta and the hot water. The starch from the pasta will help thicken the sauce nicely.
  5. Add the fresh or dried thyme and oregano, mix well and let them boil under the lid for 10-15 minutes.
  6. When it’s all done, sprinkle some vegan parmesan on top. Here’s how you can prepare your own homemade vegan parmesan in less than 5 minutes:
  • 🌱2 Tbsp olive oil (heat it up in a pan)
  • 🌱4 Tbsp panko (mix the panko with the oil and cook for 2-3 minutes)
  • 🌱2 Tbsp nutritional yeast (add on top of panko)
  • 🌱2 tsp parsley and 1/2 tsp salt (mix with all the ingredients)

Easy, right? 

Buon appetito! 🤗

Noodle & fried onion soup (great-grandma recipe)

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This amazingly tasty noodle and fried onion soup recipe is made using the good old cooking secrets of my great-grandmother. She used to make it for the whole family during the fasting days and I still remember its unique, homey and delicious taste to this day. It is really easy to prepare and will definitely take you on a trip down memory lane!

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 6

Cusine: Vegan

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INGREDIENTS

🌱2 carrots

🌱2 parsnips

🌱1 bell pepper

🌱2 onions

🌱200 g porcini mushrooms (dried, fresh or frozen)

🌱150 g noodles

🌱10 Tbsp olive oil

🌱1 Tbsp paprika

🌱2L water

🌱Salt, pepper to taste

🌱Fresh parsley to serve

How to prepare:

  1. In a medium-large pot, put the water to boil
  2. Add the cubbed veggies: carrots, parsnip and bell pepper, season with salt and let them all boil under the lid for about 10-15 minutes
  3. In the meantime, prepare the onion: in a pan, add the olive oil and cook the finely chopped onion until golden-brown. Add the paprika, mix well and take it off the heat, because you will need it in just a bit.
  4. Back to the soup: continue by adding the porcini mushrooms and let them cook under the lid for about 5 more minutes
  5. After this time, add the noodles (boiling time is according to the package label)
  6. When everything is done, add the fried onion into your soup (try to separate the oil before adding the onion), some fresh parsley and a final touch of pepper.
  7. That was it! Easy, healthy, delicious and, of course, vegan!

Spaghetti with porcini and asparagus

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Pasta lovers, this one is for you! Spaghetti with porcini, asparagus, garlic and lemon, served with a delicious, crunchy homemade topping made out of panko, nutritional yeast and parsley – a great vegan version of parmesan that you can easily prepare at home to boost your pasta game.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 2-4

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INGREDIENTS:

For the pasta:

🌱250 g spaghetti

🌱15 asparagus sticks

🌱200 g porcini mushrooms

🌱5 cloves of garlic

🌱5 Tbsp olive oil

🌱Zest of a lemon

🌱Salt & pepper to taste

For the topping:

🌱4 Tbsp panko

🌱2 Tbsp nutritional yeast

🌱2 tsp parsley

🌱1/2 tsp salt

🌱2 Tbsp olive oil

How to prepare:

  1. Start by boiling the pasta according to the package label
  2. In the meantime, heat up some olive oil in a non-stick pan
  3. Add the cubbed porcini mushrooms and cook them well, until golden-brown
  4. Add the asparagus and cook for about 5 minutes with the mushrooms
  5. Add the garlic and the lemon zest, season with salt and pepper to taste, then mix well
  6. Finally, add about half a cup of pasta water in the pan and mix well to obtain a delicious sauce
  7. After the spaghetti are done, add them on the pan and mix them with the veggies
  8. To prepare the topping you will need to heat up the olive oil in a pan, add the panko and cook it for 2-3 minutes in the olive oil, then add the nutritional yeast, parsley and salt. Mix well and that’s all! 
  9. Enjoy! 

The Nutcracker Cake

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Looking for the perfect cake that will impress your guests at the Christmas dinner? Well, then you should definitely try our Nutcracker cake that looks exactly as it tastes: ✨spectacular! ✨. It can’t get more Christmassy than this! 🎄

Watch the video

Prep time: 10 minutes

Cook time:  2 hours

Total time: 2:10 h

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Course: dessert

Cuisine: Vegan

Servings: 10-12

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INGREDIENTS:

🎄250 g all purpose flour

🎄500 g coconut sugar

🎄1 tsp baking soda

🎄1 tsp baking powder

🎄1/2 tsp salt

🎄2 tsp ground cinnamon

🎄1/2 tsp ground nutmeg

🎄1/2 tsp ground ginger

🎄1/2 ground cloves

🎄350 g butternut squash puree

🎄1 seeded vanilla bean

🎄60 ml grapes oil

🎄1 Tbsp apple cider vinegar

🎄1 flax egg (1 Tbsp ground flax seeds, 3 Tbsp hot water)

🎄1 kg mascarpone

🎄150 ml plant-based milk

🎄200 g walnuts

INSTRUCTIONS:

  1. Cut a butternut squash in half, extract the seeds and spray it with olive oil
  2. Put it in the oven, face down, for 1 hour at 220 degrees Celsius
  3. When it’s done, let it rest and, in the meantime, start preparing the cake

To prepare the cake:

  1. Set the oven at 180 degrees Celsius
  2. In a round baking tray (24 cm diameter) place a parchment paper and spray it with oil
  3. Into a mixing bowl, add the flour, 300 g coconut sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves 
  4. Prepare your flax egg by adding 1 Tbsp ground flax seed and 3 Tbsp of hot water, the let it rest for 2-3 minutes until it has an eggy texture
  5. Mix the flax egg, the butternut squash puree, oil, vinegar and vanilla seeds (extracted from the bean) with the rest of the ingredients in a mixer, until you get a creamy texture
  6. Place the batter in the baking tray and cook it in the oven for 40 minutes. To check if your cake is ready, insert a toothpick in the centre and if it comes out clean, it means that it’s done
  7. Transfer it from the tray and let it rest until it’s cool

💡Now, you need to cut the cake in half. In order to do it perfectly, you can place toothpicks all the way round to mark the center. Use a dental floss (or a normal thread), place it under the toothpick guide and carefully pull towards you.  Then, separate the parts. 

To prepare the walnuts:

  1. Place a parchment paper on an oven tray and bake the walnuts for 10 minutes at 180 degrees Celsius
  2. When they’re done, chop them in large chunks with a knife

To prepare the filling:

  1. In a mixing bowl, add the mascarpone, 200 g coconut sugar, 1 tsp cinnamon and as you mix, add gradually the plant-based milk
  2. Then, add the roasted walnuts into the filling.

To assemble:

One layer of cake, one layer of filling and then top with walnuts. 

💡In order to get a more aesthetic look, use the top of the cake as the base layer, but make sure to place it face down.

Christmas Dinner

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Who said that cooking a full Christmas dinner has to be hard and time consuming? These quick, easy and tasty recipes will help you get the job done in no time. Plus, your guests will be truly impressed with your cooking skills. 

Watch the video

Prep time: 10 minutes

Cook time:  1:20 h

Total time: 1:30 h

_________

Course: main course

Cuisine: Vegan, International

Servings: 6-8

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INGREDIENTS:

🎄For the Christmassy Cabbage, you will need:

1 red cabbage

1 large orange

3 red apples

1 onion

40 ml cognac

1/2 cinnamon stick

2 star anise

1/2 tsp ginger powder

1/2 shinduf powder

3 Tbsp grapes oil

salt & pepper

How to prepare the Christmassy Cabbage:

  1. Chop the cabbage grossier
  2. Slice the apples
  3. Chop the onion
  4. Squeeze the orange
  5. In a pot, add the onion and cook it until tender
  6. Then, add the apples, cabbage, the orange (the whole one) & the orange juice, cognac, star anise, cinnamon and season with salt & pepper
  7. Cook it under the lid for 15-20 minutes but don’t forget to stir it from time to time
  8. When it’s tender, add the ginger and shinduf powder, mix it and let it cook for another 10 minutes

🎄For the Mushroom Wellington you will need:

200 g leek

400 g king oyster mushrooms

100 g roasted walnuts

100 g vegan cheddar

2 pastry sheets

A handful of parsley

Salt & pepper to taste

How to prepare the Mushroom Wellington:

  1. Preheat the pan, add grapes oil, then the leek & the shredded mushrooms. Season with salt and pepper, then cook them until golden brown.
  2. When done, transfer them in a bowl, add the grated cheddar, the roasted walnuts and the parsley, then mix them well.
  3. Preheat the oven at 220 degrees Celsius
  4. Place a parchment paper on the oven tray and spray it with olive oil
  5. Place one pastry sheet and add the mushroom composition in the middle
  6. Covert it with the second sheet, cut the extra edges and seal it, by pressing the edges with a fork
  7. Spray it with olive oil and score the surface with a knife
  8. Bake it for 25-30 minutes

🎄For the Sweet & Sour Rice you will need:

500 g basmati & wild rice

1 large onion

70 g raw cashew

3 large dates

The zest from a lemon

3 garlic cloves

4 Tbsp grapes oil

1 L hot water

1 pinch of saffron

salt & pepper to taste

parsley to serve

How to prepare the Sweet & Sour Rice:

  1. In a bowl, add the hot water and the saffron and let it sit. you will need it at the end.
  2. In a non-stick pan, cook the raw cashew (until it gets golden-brown and you start to feel its special smell) and take it on the side
  3. In the same pan, add the grapes oil, the chopped onion and cook it well (until brown)
  4. Then add the garlic and let it cook for 10-20 seconds. Be careful to not burn the garlic, because your entire food will get a bitter taste
  5. Add the rice and fry it for about 30 seconds
  6. Add the chopped dates and the lemon zest, then season with salt & pepper
  7. Finally, add the saffron water and let it cook under the lid for maximum 12-15 minutes
  8. Serve with fresh parsley and the roasted cashew on top

High protein lentils tortillas

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High protein, low carbs, tasty and nourishing – these lentils tortillas have got them all! Ready in less than 20 minutes, these vegan wonders are the perfect choice for a healthy breakfast or a quick lunch break, boosting your energy levels for the day.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

_________________

Course: snack, main dish

Cuisine: Vegan

Servings: 4

__________________

INGREDIENTS:

For the tortillas:

🌱200 g pink lentils

🌱300 ml water

🌱1/2 tsp salt

🌱1 Tbsp nutritional yeast

For the filling:

🌱4 salad leaves

🌱1 tomato

🌱1 bell pepper

🌱150 ml vegan yogurt

🌱16 falafel pieces

🌱150 g cashew cheese

How to prepare:

  1. In a blender, add the lentils, water, salt and nutritional yeast
  2. After blending, you should get a consistency similar to the one of crêpes batter. If you feel your batter is too thick, you can adjust it with a little more water.
  3. In a non-stick pan, heat up some cooking oil and cook the tortillas on both sides until golden brown
  4. Then, you can fill them with whatever you prefer. For this particular recipe, we used salad, tomatoes, bell pepper, falafel and cashew cheese for the filling. Also, we used vegan yogurt as the perfect sauce for our wrap. 

Spaghetti with Creamy Eggplant

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Whenever you crave something delicious but with minimal effort, pasta is the way to go! For this particular pasta dish, all you need is: one eggplant, spring onion, garlic, vegan milk, spaghetti, some fresh parsley and 20 minutes of your time. Totally worth it!

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

__________________

Course: pasta

Cuisine: Vegan, Italian

Servings: 4

__________________

INGREDIENTS:

🌱1 eggplant

🌱3 spring onion sticks

🌱4 cloves of garlic

🌱250 g spaghetti

🌱50 ml vegan milk

🌱Fresh parsley

🌱Salt & pepper to taste

How to prepare:

  1. Boil the spaghetti in salty water ((boil time according to the pasta label, minus 1 minute)
  2. In the meantime, take a non stick pan, heat up some olive oil, add the cubed peeled eggplant, season with salt and pepper, then cook for about 5 minutes or until the eggplant starts to soften nicely
  3. Add the chopped spring onion and garlic and mix well
  4. Add a ladle full of pasta water in the pan to obtain the dreamy eggplant sauce
  5. Then, add the vegan milk and mix well
  6. Finally, add the spaghetti, a handful of fresh parsley and mix really good until the pasta blends well with the sauce
  7. Serve with some more parsley on top for extra freshness.

Buon appetito!💚

Peas and kale stew

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Here’s an idea of how you can use all those veggies you might be having left in your fridge: a quick, healthy and delicious peas and kale stew! All you need is: onion, bell pepper, celery, garlic, peas, kale, lemon and some spices. All done in less than half an hour. Sounds good?

Video recipe:

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

_________________

Course: main dish

Cuisine: Vegan

Servings: 2

_________________

INGREDIENTS:

🌱1 onion

🌱1 bell pepper

🌱3 celery sticks

🌱3 cloves of garlic

🌱250 g frozen peas

🌱6 kale leaves

🌱100 ml vegan milk

🌱Zest of a lemon

🌱1 tsp oregano

🌱Salt & pepper to taste

🌱Fresh basil to sprinkle on top

How to prepare:

  1. Finely chop all the veggies (onion, celery, bell pepper, garlic) 
  2. In a non-stick pan, heat up some olive oil and cook the veggies for 2-3 minutes
  3. Then, add the frozen peas and mix well
  4. Season with salt, pepper and dried oregano 
  5. Then, add the vegan milk and the zest of a lemon
  6. Mix well and let everything cook under the lid for 5 mintes
  7. Then add the kale and mix really good so all the flavours and textures blend together nicely
  8. Let the kale cook for 3-5 minutes and your stew is ready!
  9. For a perfect finish, you can sprinkle some fresh basil on top and a little bit of olive oil for shine.

Curry soup with black noodles

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To say this curry soup with black rice noodles is delicious is an understatement. Asian cuisine is truly special and this curry soup proves the point. It’s a symphony of tastes, colours and textures: creamy soup combined with crunchy veggies, smoked flavours from tofu, a perfect sweet touch from the pineapple and finally some delicious black rice noodles. 

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

__________________

Course: soup

Cuisine: Vegan, Asian

Servings: 4

___________________

INGREDIENTS:

🌱250 g black rice noodles

🌱1 onion

🌱1 L Veggie stock

🌱200 ml coconut milk

🌱1 Tbsp curry

🌱1 Tbsp turmeric

🌱3 kaffir lime leaves

🌱1 bell pepper

🌱250 g smoked tofu

🌱300 g pineapple

🌱1 bunch of asparagus

🌱To serve: 1 scallion stick & fresh coriander

🌱Salt and pepper to taste

🌱Olive oil for cooking

How to prepare:

  1. Start with the soup base: in a medium pot, cook the chopped onion in olive oil for 2-3 minutes
  2. Then, add the turmeric and curcuma powder and mix well
  3. Add the veggie stock and let the soup boil for a few minutes
  4. Blend the soup, add the kaffir lime leaves, salt to taste and let it boil under the lid for 15-20 more minutes.
  5. In the meantime, boil the noodles in salty water (boil time according to the package label) and cook the veggies separately:
  • cut the asparagus into long, thin strips and cook it with a little bit of olive oil, salt and pepper. When it is done, set it aside on a platter
  • do the same with the bell pepper
  • then, cook the cubbed smoked tofu in a splash of olive oil until golden brown
  • lastly cook the pineapple bits until golden-brown
  1. When the noodles have finished boiling, drain them and add some cold water over them. They are usually really sticky and the cold water will allow you to handle them more easily.
  2. Now for the best part: the assembly! If you want to do it the classic way, place the noodle first on the soup plate. Then, add the cooked veggies, the smoked tofu and pineapple. Now pour some of the soup on top of them all, sprinkle some green onion bits and some fresh coriander. There it is: your fantastic meal is ready!

Raw Tangerine Cheesecake

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Fresh, creamy, healthy, and Christmassy: this raw tangerine cheesecake is really easy to prepare and you will only need a few ingredients that you probably already have in your pantry. 

Video recipe:

Prep time: 15 minutes

Freeze time: 2 hours

  • no bake

____________________

Course: dessert

Cuisine: Vegan

Servings: 12

____________________

INGREDIENTS:

For the base:

🌱250 g barley flakes

🌱1/2 cup dates powder

🌱1/3 cup vegetable oil

🌱2 Tbsp water

🌱1 tsp vanilla powder

For the filling:

🌱500 g raw cashew

🌱1,5 cup freshly squeezed tangerine juice

🌱1 tsp ginger

🌱1 tsp vanilla powder

🌱1/2 cup dates powder

🌱Tangerine zest (from 2 tangerines)

For the topping:

🌱thin tangerine slices

How to prepare:

  1. Start with the base: mix the barley flakes, dates powder, vegetable oil, vanilla powder, and a splash of water in a food processor until the flakes are minced really well.
  2. Pour the composition on a round baking tray and press it well on the bottom so you form a thick and uniform base layer.
  3. Put it in the freezer and, in the meantime, prepare the filling:
  4. Mix the raw cashew, tangerine juice, grated ginger, tangerine zest, dates powder and vanilla powder in a food processor until you get a creamy paste
  5. Take out the base out of the freezer and pour the cream nicely on top. You can use a spoon to spread the cream equally on the surface
  6. Freeze the cheesecake for 2 more hours
  7. After this time, decorate the cheesecake with thin tangerine slices and your Christmassy treat is ready to be enjoyed!

Bruschetta with Pesto and Mushroom Paste

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The perfect appetizer does exist and it’s vegan! Try this amazing combination for your bruschetta, with a delicious pesto sauce, creamy mushroom paste and crunchy chickpeas. Your guests will love it!

Video recipe:

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

_____________

Course: appetizer

Cusine: Vegan

Servings: 4-6

_____________

INGREDIENTS:

For the mushroom paste:

🌱250 g. brown mushrooms

🌱50 g cashew cream

🌱1 Tbsp vegan yogurt

🌱Salt & pepper to taste

🌱1 tsp garlic powder

For the pesto:

🌱3 scallion sticks

🌱1 clove of garlic

🌱1 bunch of fresh parsley

🌱25 g raw cashew

🌱2 Tbsp olive oil

🌱Salt to taste

🌱1 Tbsp water

For the crispy chickpeas:

🌱200 g canned chickpeas

🌱salt & pepper to taste

🌱1 tsp sweet paprika

🌱2 tsp thyme

How to prepare your platter:

  1. Start with the mushrooms: in a pan, add some olive oil, add the mushrooms, and season them with salt and pepper to taste. Let them cook for about 15 minutes, then add them in a food processor, add the cashew cream, vegan yogurt, and garlic powder, then mix well until you get a smooth paste.
  2. Next, the pesto: in a blender, add the cashew, scallions, parsley, garlic, olive oil, salt and water and blend well.
  3. Last but not least, the chickpeas: in a pan, add some olive oil, add the chickpeas and season them with salt, pepper, sweet paprika, and thyme. Cook them until crispy.
  4. To assemble, take a nice platter and place a base layer of mushroom paste in the middle, sprinkle the crispy chickpeas on top and add a little bit of olive oil over them all. Next, cut some bread slices and add the pesto on top and voila! Your perfect appetizer is ready!

Vegan Chocolate Rice

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Welcome to chocolate heaven! If you want to brighten your day during breakfast or simply wish to enjoy a healthy dessert on your lunch break, this recipe is perfect for you! Vegan chocolate rice with amazing vanilla and coconut flavours, plus a heavenly creamy texture.

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

_____________

Course: dessert/ breakfast

Cuisine: Vegan

Servings: 2

_____________

INGREDIENTS:

🌱70 g rice

🌱200 ml canned coconut milk

🌱150 ml vegan milk

🌱2 Tbsp cocoa powder

🌱4 Tbsp dates powder

🌱1 tsp vanilla powder

🌱1/2 tsp salt

🌱Vegan chocolate flakes to sprinkle on top 

How to prepare:

  1. In a medium pot, add the rice, the vegan milk, the coconut milk (the fat part on top and some of the water)
  2. When the rice starts to boil, add the dates powder, the vanilla powder and a pinch of salt
  3. When the rice has boiled, add the cocoa powder and mix well
  4. Finish with some vegan chocolate flakes sprinkled over the chocolate rice and enjoy your sweet treat!

Vegan Ricotta Bread

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Crusty on the outside, nice and fluffy on the inside: this is the delicious dessert we have put together with the exquisite vegan ricotta from Rawckers, beautifully complemented by subtle notes of lemon and vanilla, fruity flavours from the raisins, and all sorts of other savoury ingredients. 

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

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Course: dessert

Cusine: Vegan, Italian

Servings: 8

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INGREDIENTS:

🌱2 cups flour

🌱300 g vegan ricotta (you can find it here)

🌱1/3 cup vegetable oil

🌱1 cup vegan milk

🌱2/3 cup agave syrup

🌱1/2 tsp baking soda

🌱1/2 tsp baking powder

🌱1/2 tsp salt

🌱1 tsp lemon juice

🌱1/3 cup raisins

🌱1/3 cup almonds

🌱Zest of a lemon

How to prepare:

  1. In a bowl, mix the vegan ricotta, flour, vegetable oil, vegan milk, agave syrup, raisins, almonds, lemon zest, baking powder, baking soda, salt and lemon juice until you get a homogeneous composition.
  2. Place the dough on a bread baking pan and put it in the oven for 40 minutes at 185 degrees Celsius
  3. In the meantime, mix agave syrup, water and vanilla powder in a pan and cook the syrup on medium heat for about 5 minutes
  4. When the vegan ricotta bread is ready, take it out of the oven and pour the syrup on top. This is it. Easy, right?

Vegan Babgulyás

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If you have never tried this famous Hungarian dish, you’re missing out on a veritable delicacy! Made with plenty of veggies, beans and some puffy dumplings, this vegan babgulyas is going to make your day 10x better.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 40 minutes

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Course: main dish

Cuisine: Vegan, Hungarian

Servings: 4

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INGREDIENTS:

🌱1 onion

🌱1 green pepper

🌱1 chilli pepper

🌱1 celery stick

🌱1 carrot

🌱1 Tbsp caraway

🌱1 Tbsp smoked paprika

🌱2 bay leaves

🌱200 g tomato sauce

🌱2 cans of beans

🌱Salt & pepper to taste

🌱Fresh parsley to serve

For the dumplings:

🌱1 cup flour

🌱120 ml vegan milk

🌱2 Tbsp olive oil

🌱2 Tbsp nutritional yeast

🌱1 tsp garlic powder

🌱1 tsp granulated onion

🌱1 tsp dried scallions

🌱1/2 tsp baking powder

🌱1 bunch of fresh parsley

🌱Salt & pepper to taste

How to prepare:

  1. Cut the veggies (onion, pepper, chilli pepper, celery and carrot) into small cubes
  2. Heat up some olive oil in a pan and cook the veggies together for about 5 minutes
  3. Season them with smoked paprika and carraway, then mix well
  4. Add the canned beans (the whole can, water included)
  5. Add the tomato sauce
  6. Season with salt, pepper, add the bay leaves and let the beans sauce cook under the lid
  7. In the meantime, prepare the dumplings:
  • in a small bowl, mix the flour, nutritional yeast, olive oil, vegan milk, baking soda, chopped fresh parsley, garlic powder, granulated onion, dried scallions, salt and pepper
  • Adjust with vegan milk if you feel like your composition needs to bind better
  • Form little balls from the dough and place them into the beans sauce
  • Cover the pan with the lid and let them cook for about 10  more minutes, until the dumplings are visibly cooked
  • Sprinkle some fresh parsley on top and enjoy your delicious work of art!

Homemade Gnocchi with Caramelized Onion

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Store-bought gnocchi is nothing compared to the homemade one, everyone knows that. But did you know how easy it is to make? You only need 3 ingredients: potatoes, flour and salt. Paired with some sweet caramelized onion and tasty smoked tofu, it is the heaven on earth!

Video recipe:

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

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Course: main dish

Cuisine: Vegan, Italian

Servings: 4

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INGREDIENTS:

For the homemade gnocchi:

🌱500 g potatoes (for this recipe we used purple ones)

🌱2 cups flour

🌱1 handful of fresh parsley

🌱1 tsp salt

For the caramelized onion:

🌱2 onions

🌱2 Tbsp agave syrup

🌱Salt & pepper to taste

🌱Olive oil for cooking

To serve:

🌱Fresh parsley and 200 g smoked tofu

How to prepare:

  1. Boil the potatoes in salty water (without the skin)
  2. Start with the gnocchi: in a mixing bowl, add the boiled potatoes, the flour and a pinch of salt
  3. Knead the dough well
  4. Add the chopped fresh parsley into the dough and incorporate it nicely
  5. Cut the dough into 4 equal pieces and roll each piece with your hands (see the technique in the video above)
  6. Cut the rolled dough piece into small bits 
  7. Boil the gnocchi in salty water until they rise to the surface
  8. In the meantime, heat up some olive oil in a pan and cook the onion until it starts to get a nice golden colour
  9. Season with salt and pepper, then add the agave syrup
  10. Mix well, then add the gnocchi in the pan, add some more fresh parsley and mix them good with the caramelized onion
  11. For a perfect finish, cook 2 slices of smoked tofu in a pan until golden-brown
  12. To serve, add the tofu on top of the homemade gnocchi with caramelized onions and sprinkle some fresh parsley for a perfect finish!

Vegan Olive Pesto Pasta

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Olive pesto pasta is such a great treat for those moments when you need a quick, healthy and fabulously tasty power meal! So, if you like olives, this pesto will blow you away. Happy cooking!

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: pasta

Cuisine: Vegan, Italian

Servings: 2-3

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INGREDIENTS:

🌱250 g. penne

🌱Save 1 cup of pasta water

🌱Fresh parsley to serve

For the pesto:

🌱40 g raw almonds

🌱12 seedless kalamata olives

🌱4 sun-dried tomatoes

🌱1 clove of garlic

🌱2 Tbsp. capers

🌱1 bunch of fresh parsley

🌱1 Tbsp nutritional yeast

🌱4 Tbsp olive oil

🌱5 Tbsp hot water

How to prepare:

  1. Cook the pasta for 1 minute less than is indicated on the package (the pasta needs to be al dente, because it will continue to cook for a little bit while you add it to the sauce at the end)
  2. While the pasta is cooking, prepare the pesto: 
  • in a food processor add the parsley, sun-dried tomatoes, kalamata olives, garlic, capers, almonds, nutritional yeast, olive oil and hot water
  • blend until creamy
  1. Transfer the pesto into a pan and dilute it with 1 cup of the pasta water
  2. Mix the penne into the sauce
  3. Sprinkle some fresh parsley on top

Vegan Mushroom Wild Rice Soup

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This is the definition of a cozy autumn soup! Rich, nourishing, healthy, and absolutely delicious – this creamy vegan mushroom wild rice soup is the perfect comfort for rainy autumn days. Or for any other day, moment or occasion. 

Video recipe:

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

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Course: soup

Cuisine: Vegan

Servings: 6

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INGREDIENTS:

🌱1 onion

🌱1 green pepper

🌱3 cloves of garlic

🌱1 celery stick

🌱1 carrot

🌱1 parsnip

🌱400 g portobello mushrooms

🌱70 g basmati & wild rice

🌱1 tsp thyme

🌱Salt & pepper to taste

🌱1 L veggie stock

🌱100 g vegan cashew yogurt

🌱Fresh parsley to serve

How to prepare:

  1. Start with the veggies: finely chop the onion, cut the pepper, celery, carrot and parsnip into cubes, dice the garlic, then peel off the mushrooms, wash them and dice them. Now the fun begins!
  2. In a pot, heat up some olive oil and cook the onion, pepper, celery, carrot and parsnip for 3-4 minutes
  3. Then add the garlic and mix well
  4. Add the mushrooms
  5. Season with salt, pepper and thyme
  6. Mix well, then add the veggie stock
  7. Let the soup boil under the lid for 20 minutes
  8. After this time, add the basmati & wild rice and let the soup cook for 15 more minutes
  9. When it is done, turn off the heat and add the vegan yogurt
  10. You can save a few mushrooms to cook until crispy and use them as a delicious and aesthetic topping for your soup.

Homemade Vegan Chocolate Toffee

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Creamy, buttery vegan chocolate and coconut toffee, with a crunchy twist from the almonds and topped with lyophilized cranberries. So tasty you won’t be able to take your mind off these delicacies.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Rest time: 60 minutes

Total time: 75 minutes

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Course: dessert

Cuisine: Vegan, International

Servings: 12

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INGREDIENTS:

🌱1 cup coconut sugar

🌱50 ml water

🌱1/4 cup coconut oil

🌱2 cups coconut milk powder 

🌱1/2 cup high-quality cocoa powder 

🌱1 tsp vanilla powder

🌱50 g almonds

🌱1 pinch of salt

🌱To top: lyophilized cranberries

How to prepare:

  1. You will need a medium pot to start melting the coconut sugar with the water (on medium heat). 
  2. Once the sugar is melted, add the coconut oil and mix well
  3. Add the coconut milk powder while keeping on stirring. You should obtain a creamy consistency
  4. Add the cocoa powder (make sure it is high-quality) 
  5. Add the vanilla powder, the almonds and a pinch of salt. Mix well
  6. Place a parchment paper on a rectangular tray (we used a baking dish) and pour the mixture into it. Spread it evenly.
  7. Sprinkle some lyophilized cranberries on top for a fantastic aesthetic
  8. Let it rest in the fridge for about 1 hour.
  9. Enjoy!

Mediterranean Hasselback Potatoes with Mint Sauce

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Now this is a dreamy vegan snack for all the potato lovers out there! Crispy, with a Mediterranean twist and a fresh hint of mint, with these hasselback potatoes you simply can’t miss!

Video recipe:

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

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Course: snack

Cuisine: Vegaan, Mediterranean

Servings: 4

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INGREDIENTS:

🌱700 g potatoes

For the marinate:

  • 🌱5 Tbsp olive oil
  • 🌱1 tsp rosemary
  • 🌱1 tsp oregano
  • 🌱1 tsp basil
  • 🌱1 tsp garlic powder
  • 🌱1 tsp granulated onion
  • 🌱1/2 tsp sweet paprika
  • 🌱salt & pepper to taste

For the sauce:

  • 🌱3 cloves of garlic
  • 🌱10 mint leaves
  • 🌱150 g vegan yogurt
  • 🌱Salt to taste
  • 🌱Chilli pepper to taste

How to prepare:

  1. Wash the potatoes then cut them into 5 cm thick round pieces
  2. Cut a diamond pattern on the surface of each piece, but leave the bottom intact
  3. Prepare the marinate: in a bowl, mix the olive oil, rosemary, oregano, basil, garlic powder, granulated onion, sweet paprika, salt, and pepper.
  4. Place the potatoes in an oven tray, over a parchment paper, then brush them with the marinate
  5. Bake them for 45 minutes at 200 degrees Celsius
  6. For the sauce, mix the garlic, mint, vegan yogurt, chilli pepper, and salt in a food processor.
  7. To serve, dip your crunchy potatoes in the refreshing mint sauce and enjoy an exceptional culinary experience!

Leek Potato Chowder

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Vegan Potato Chowder served in bread. Yes, you heard that right. Bet you didn’t see that coming! Take a look at how we’ve made this creamy wonder that, by the way, it’s a perfect cure for hangover.

Watch the video

Prep time: 15 minutes

Cook time:  60 minutes

Total time: 75 minutes

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Course: main course, soup

Cuisine: Vegan, International

Servings: 8

INGREDIENTS:

🌱2 kg potatoes

🌱1 L vegetable stock

🌱300 g smoked tofu

🌱100 ml cashew cream

🌱1,5 L water

🌱3 leek sticks

🌱3 medium carrots

🌱1 large parsnip

🌱1 celery stick

🌱100 g celery root

🌱2 green bell peppers

🌱2 Tbsp all purpose flour

🌱2 bay leaves

🌱300 g vegan cheddar

🌱5 Tbsp grapes oil

🌱2 Tbsp olive oil

🌱salt & pepper to taste

🌱smoked paprika & thyme

🌱To serve: 8 tall breads

INSTRUCTIONS:

  1. In a large pot, add the grapes oil and the leek. Cook it until soft
  2. Add the flour & mix it for 1 minute
  3. Add the vegetable stock, mix well, then add the water
  4. Add the parsnip, celery roots, carrots, bell pepper and the bay leaves
  5. Season with salt & pepper to taste
  6. Cook it under the lid for 20 minutes
  7. After this time, add the potatoes and cook them for 30 more minutes
  8. When the potatoes are boiled, add the cashew cream
  9. Add the fresh chopped parsley and mix well
  10. Then, fry some smoked firm tofu in 1 Tbsp of grapes oiL. You will need it for serving.

To prepare the bread bowl:

  1. Cut off the top from the tall brad
  2. Scoop the core really good
  3. Cover the bowl edges with slices of vegan cheddar
  4. Sprinkle some smoked paprika and thyme on the lid
  5. Spray both the lid and the bread bowl with olive oil
  6. Put them in the oven until the cheese has melted

To assemble:

Serve the soup in the bread bowl and sprinkle some fried tofu & some extra parsley. For the full experience, add some fresh red onion and creamy vegan yogurt on the side. 

Butternut squash curry with homemade NAAN

2

Indian cuisine is known for its great exploration and balance of tastes and flavors that led the people all around the world to absolutely love it. One of their most renowned dishes – the curry – is a versatile recipe that allows you to combine any fresh, frozen and canned vegetables into a healthy and satisfying meal. Actually, we bet you already have everything you need to fix an amazing curry in your fridge or pantry right now. Here’s what you need and how to do it

Watch the video

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes (+ 1 hour to let the NAAN dough rise)

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Course: main course

Cuisine: Indian, Oriental, Vegan

Keywords: Indian curry, butternut squash recipe, NAAN recipe, chickpeas

Servings: 6

INGREDIENTS

  • 7 Tbsp grapes oil or any other cooking oil
  • 2 medium onions
  • 700 g butternut squash
  • 1 bell pepper
  • 100 ml tomato sauce
  • 200 g canned chickpeas
  • 200 g frozen green beans
  • 800 ml water
  • 100 ml fat coconut milk
  • 300 ml vegan yogurt
  • 500 g all-purpose flour
  • 1 ½ tsp of active yeast
  • 2 tsp curry powder
  • 2 tsp curcuma powder
  • 2 kaffir lime leaves
  • Salt & pepper
  • 1 tsp coconut sugar

For serving: fresh coriander & scallions

INSTRUCTIONS

To prepare the NAAN:

  1. Measure 300 ml of warm water, add the active yeast and the coconut sugar. Stir and set aside for 10 minutes, till the yeast is activated.
  2. In the meantime, add the flour & 1 tsp of salt in a large bowl and whisk to combine.
  3. Add the yeast water starter and 150 ml of vegan yogurt over the dry ingredients and mix them all together.
  4. Once the dough is well mixed, add 2 Tbsp of cooking oil and knead the dough with your fingers.
  5. Cover the dough for one hour until it doubles its volume.
  6. When done, knead the dough for 30 seconds (adding additional flour if sticky) and divide it in 6 pieces.
  7. On a neat surface, spread just enough flour to prevent the dough to stick.
  8. Take a piece of dough and lay it on the floured surface and use a rolling pin to roll it out.
  9. Heat-up a non-stick pan & grease it with olive oil
  10. Cook the NAAN on both sides until brown.

To prepare the Curry:

  1. Cube the butternut squash
  2. Chop the onions and slice the bell pepper
  3. Rinse the water from the canned chickpeas
  4. In a large pan, heat-up 4 Tbsp of cooking oil
  5. Add the chopped onions and cook them till golden-brown
  6. Add the curry powder, the curcuma powder and mix them together
  7. Add the tomato sauce and mix again
  8. Add the 500 ml of boiling water, add the cubed butternut squash, the kaffir lime leaves
  9. Whisk them all together and let them cook under the lid for 15-20 minutes
  10. Then add the chickpeas, the frozen beans and the bell pepper
  11. Mix them all together and let them cook for another 10 minutes
  12. Finish with the coconut milk

Time for a perfect serve:

In a small bowl, add the curry. Top it with vegan yogurt and sprinkle the fresh coriander and scallions.

Cut the NAAN into 4 pieces and place them on the side.

The third and most important step: enjoy your amazing meal! 😊

Asian Carrot Soup

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Indulge in a creamy delight, perfect for cold evenings, foggy mornings or rainy afternoons. This Asian carrot soup will be your sweet comfort at any time of the day! 

Video recipe:

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

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Course: soup

Cuisine: Vegan, Asian

Servings: 4

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INGREDIENTS:

🌱2 onions

🌱5 cloves of garlic

🌱Ginger (a 4 cm piece)

🌱1 tsp lemongrass (or 1 lemongrass stick)

🌱1 tsp curcuma powder

🌱700 g carrots

🌱700 ml veggie stock

🌱100 ml coconut milk

🌱Salt & pepper to taste

🌱Olive oil for cooking

🌱To serve: black sesame seeds, coconut milk and fresh parsley

How to prepare:

  1. In a pot, heat up some olive oil and cook the chopped onion for 2-3 minutes
  2. Add the garlic and the ginger, mix well and let everything cook for a few more minutes
  3. Add the lemongrass and the carrots. Mix well to combine all the flavours nicely
  4. Add the veggie stock, then season with salt and pepper
  5. Add the curcuma powder, mix well and let the soup boil under the lid for about 30 minutes
  6. Stop the heat, then add the coconut milk
  7. Blend the soup with a vertical blender until you get a creamy paste
  8. For serving, sprinkle some sesame seeds, a few drops of coconut milk and some fresh parsley on top to make the culinary experience even better!

Pasta shells with creamy tofu spinach filling

1

These filled pasta shells are a dream came true! Bathed in a delicious tomato sauce, with a creamy filling made with vegan ricotta, vegan cheddar, salted tofu, and healthy spinach, the al dente pasta shells will surprise you with a symphony of flavours, textures and Italian culinary richness.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

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Course: pasta

Cuisine: Vegan, Italian

Servings: 4

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INGREDIENTS:

🌱30 pasta shells (equivalent of 200 g pasta)

🌱100 g salted tofu

🌱100 g vegan ricotta

🌱50 g vegan cheddar

🌱100 g spinach

🌱Salt & pepper to taste

🌱Olive oil for cooking

🌱200 ml tomato sauce

🌱250 ml water 

🌱Vegan parmesan to top

How to prepare:

  1. Start by cooking the spinach: in a pan, heat up some olive oil, add the spinach, season with salt & pepper and cook for 3-4 minutes
  2. Continue with the filling: in a food processor, add the salted tofu, vegan ricotta, vegan cheddar and the cooked spinach. Mix well until you get a paste
  3. On a baking tray, pour the tomato sauce and mix it with the water to set the base for your pasta
  4. Fill the pasta shells with the spinach, tofu, cheddar and ricotta mixture and lay them on the sauce
  5. Cover the baking tray with aluminium foil and bake for 30 minutes at 200 degrees Celsius
  6. When it’s done, sprinkle some vegan parmesan on top for some extra flavour.

Vegan Walnut Caramel Bars

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Do you love salted caramel? Who doesn’t, right? If this appeared on your feed or searches, it’s your sign to make your day better with these vegan walnut caramel bars: crunchy, healthy, nutritious and unforgettably delicious. 

Video recipe:

Prep time: 10 minutes

Cook time: 50 minutes

Rest time: 2 hours

Total time: 3 hours

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Course: dessert

Cuisine: Vegan

Servings: 10

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INGREDIENTS:

🌱The base: 

  • 1 cup flour
  • 1 cup oat flakes
  • 1/4 cup coconut sugar
  • 1/3 coconut oil (melted)
  • 1 tsp salt
  • 4 Tbsp vegan milk
  • 1 tsp vanilla

🌱The filling:

  • 2 cups walnuts
  • 320 g whole coconut milk
  • 3/4 cups coconut sugar
  • 1 tsp salt

🌱The topping: 

  • 50 g. vegan white chocolate
  • 3 Tbsp vegan milk

🌱How to prepare:

  1. Start with the base: mix all the ingredients (flour, oats, coconut sugar, melted coconut oil, vegan milk, vanilla & salt) 
  2. Continue with the filling: Pour the coconut milk in a pot (at medium heat), add the coconut sugar and mix until melted. Add the salt and walnuts, then mix well
  3. Place a parchment paper on the baking tray. Spray it with vegetable oil to prevent the base from sticking
  4. Lay the base evenly on the baking tray, pressing it with your gingers to make a neat layer
  5. Pour the filling on top  
  6. Bake for 45 minutes at 200 degrees Celsius. After about 20 minutes, cover the tray with a foil for your dessert to uniformly cook
  7. When it is done, refrigerate it for 2 hours
  8. For the final touch, prepare the chocolate topping: melt the white chocolate with vegan milk. Should be creamy & dreamy!
  9. After the 2 hours rest, take out the dessert from the fridge and top it with with the melted chocolate. Sprinkle some coconut flakes on top for some extra taste & aesthetic.
  10. Enjoy!

Vegan tofu “fish fillets”

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Did you know that by combining the right ingredients, textures, and spices you can basically make every vegan dish taste and feel like meat? Well, if you just started your vegan journey or simply want to take some time off from meat, but really miss its taste, you can try some delicious vegan alternatives, such as this high-protein plant-based recipe for fish fillets. Crunchy on the outside, soft & juicy on the inside and memorably tasty.

Video recipe:

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

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Course: main dish

Cuisine: Vegan

Servings: 2

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INGREDIENTS:

🌱300 g salted tofu

🌱2 Nori algae

🌱200 g. panko

🌱For the marinate:

  • the zest of a lemon
  • the juice from half a lemon
  • 30 ml. capers water
  • 1/2 tsp garlic powder
  • 1/2 tsp granulated onion
  • 1 tsp agave syrup
  • 1 tsp dijon mustard
  • Pepper to taste

🌱For the flour mixture: 

  • 4 Tbsp flour
  • 70 ml. vegan milk
  • Salt & pepper to taste
  • 1 tsp rosemary
  • 1 tsp dried oregano 

🌱For the sauce: 

  • 3 Tbsp capers
  • 1 scallion stick
  • 3 Tbsp cashew cream
  • 2 Tbsp vegan yogurt
  • 1 Tbsp lemon juice 
  • Salt & pepper to taste
  • Fresh oregano to top

How to prepare:

  1. Drain the salted tofu, dry it well with paper towels and press it really good to get all the water out (if you do not have a tofu press, you can place a heavy object on top, such as a wood cutting board to squeeze all the excess water out)
  2. Prepare the marinate: in a bowl, mix the lemon zest, lemon juice, capers water, garlic powder, granulated onion, dijon mustard, pepper and agave syrup
  3. Cut the tofu into 1 cm wide slices and dip each slice into the marinate
  4. Cut the Nori algae into sections (as wide as the tofu slice)
  5. Wrap each marinated tofu slice in the algae, using a rolling motion
  6. Prepare the flour mixture: in a bowl, mix the flour, vegan milk, salt, pepper, rosemary and oregano until you get a creamy paste
  7. In a separate bowl, prepare the Panko
  8. Dip each tofu slice in the flour mixture, then coat them with panko
  9. Deep fry them until they turn golden-brown
  10. For the final touch: the sauce! Mix some finely chopped capers with chopped scallions, cashew cream, vegan yogurt, lemon juice, then season with salt and pepper to taste. Mix everything really well and sprinkle some fresh oregano on top.
  11. Dip the vegan ”fish fillets” aka marinated tofu wrapped in algae in the dreamy sauce and enjoy a memorable lunch/dinner!

Creamy cheddar broccoli soup (Vegan)

0

Comfort food at its finest: healthy, nutritious and fabulously creamy vegan cheddar broccoli soup! 

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

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Course: soup

Cusine: Vegan, American

Servings: 6

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INGREDIENTS:

🌱2 carrots

🌱2 onions

🌱1 bell pepper

🌱1 parsnip 

🌱1L veggie stock

🌱1 big broccoli 

🌱200 g vegan cheddar

🌱1 Tbsp flour

🌱100 ml vegan milk

🌱30 g walnuts

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  1. Prepare the veggies:
  • cut the parsnip, carrots and bell pepper into long, thin strips 
  • finely chop the onion
  • broccoli: cut the stems into cubes and divide the florets into small pieces. Separate the stems into one bowl and the florets in another, because we will need them both, but in different stages of the recipe
  1. In a pot, heat up some olive oil and cook the onion for 2-3 minutes
  2. Add the flour and mix well
  3. Add the veggie stock
  4. Then the veggies: parsnip, carrots, bell pepper and broccoli stems
  5. Cover the pot and let the soup boil under the lid for 15-20 minutes
  6. After this time, add the vegan milk and the grated vegan cheddar. Mix well until the cheese has melted and your soup gets nice and creamy
  7. Add the broccoli florets and cook the soup for approx 10 more minutes
  8. At the end, add salt and pepper to taste and the zest from a lemon
  9. For a crunchy finish, you can serve the soup with some yummy walnuts. Enjoy!

Bulgur with figs and nutty arugula pesto

0

If you’re in a rush but wish to enjoy a tasty and nutritious dish, this bulgur with figs and nutty arugula pesto might be just perfect for you! We bet you’ve never tried it, because we just came up with this one.😂

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: main dish

Cuisine: Vegan, Middle-Eastern

Servings: 4

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INGREDIENTS:

🌱1 handful of arugula

🌱10-15 walnuts

🌱1 clove of garlic

🌱2 Tbsp nutritional yeast

🌱200 g bulgur

🌱6 figs

🌱2 Tbsp agave syrup

🌱3 Tbsp water

🌱2 Tbsp olive oil

🌱Salt to taste

How to prepare:

  1. Roast the walnuts
  2. For the pesto, mix the roasted walnuts, arugula, garlic, nutritional yeast, salt, olive oil and 2 Tbsp of water in a food processor until you get a creamy paste
  3. Then, prepare the figs:
  • cut each one in half
  • spray a pan with olive oil and place them face down in the pan
  • roast them on both sides, them pour the agave syrup on top
  • let them cook for 2-3 more minutes and they are ready
  1. The bulgur: Boil 1 cup of bulgur with 2 cups of water. Add some salt

🌱To serve: 

Add a layer of nutty arugula pesto, cover it with the bulgur, top everything with some roasted figs and sprinkle some crushed walnuts on top for a crunchy finish.

Chickpea Celery Root Salad with Mustard Dressing

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Explore a variety of flavours and textures with this healthy, nourishing and tasty Chickpea Celery Root Salad, served with a creamy and dreamy mustard dressing! Spinach, celery root, bell peppers, chickpeas, salted cashew, mustard, agave syrup – all combined in this fantastic delight for the entire family!

Video recipe:

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

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Course: salad

Cuisine: Vegan, Gluten-free

Servings: 4

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INGREDIENTS:

🌱1 celery root (cubbed)

🌱1 can chickpeas

🌱2 red peppers

🌱1 avocado

🌱1/2 tsp garlic powder

🌱1/2 tsp granulated onion

🌱1/2 tsp smoked paprika 

🌱1 Tbs dijon mustard

🌱1 Tbs regular mustard

🌱1 Tbs whole-seed mustard

🌱4 Tbs olive oil

🌱1 Tbsp agave syrup

🌱1-2 Tbs water

🌱Salted cashew (to serve)

🌱Salt, pepper to taste and olive oil for sprinkling

How to prepare:

  1. Cut the celery root into cubes and season with salt, pepper and olive oil
  2. Season the canned chickpeas with garlic powder, granulated onion, smoked paprika and olive oil, then mix well
  3. Place a parchment paper on an oven tray and place the celery root, chickpeas and 2 bell peppers on it
  4. Bake them for 30 minutes at 200 degrees Censius

In the meantime, let’s prepare the mustard sauce:

You’ll need to mix: 

1 Tbsp of regular mustard

1 Tbsp of Dijon mustard  

1 Tbsp of whole-grain mustard 

Gradually add some olive oil and mix constantly. 

Add some agave syrup (the quantity is up to you – however sweet you want your mustard sauce to be) and finish with a splash of water, to obtain a more liquid consistency.

🌱To assemble:

  • 1 layer of fresh spinach
  • top with the previously cooked celery root & chickpeas
  • add the bell pepper (peel off the skin beforehand and cut it into thin slices)
  • add the avocado (cubbed)
  • sprinkle some salted cashew
  • finish with the delicious mustard sauce

Vegan Lentil Koftas in Coconut Curry Sauce

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An outstanding combination of textures beautifully complemented by fragrant Indian spices – these crispy baked vegan lentil koftas served with a creamy coconut curry sauce are everything you have ever dreamed of and more!

Video recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

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Course: main dish

Cuisine: Vegan, Indian

Servings: 4

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INGREDIENTS:

For the koftas:

🌱250 g. canned lentils

🌱1 onion

🌱1 scallion stick

🌱1 tsp. ginger powder

🌱1 tsp. sweet paprika

🌱1 tsp. coriander powder

🌱30 g. raw cashew

🌱200 g. smoked tofu

How to prepare:

  1. Add the onion, scallions, canned (or home boiled) lentils, sweet paprika, ginger powder and coriander powder in a food processor and blend well.
  2. Transfer the mix into a big bowl and top it with the crumbled smoked tofu
  3. Season with pepper and garlic powder, mix well, then form little balls from the composition
  4. Place a parchment paper on an over tray, spray it with some oil and place the koftas on the tray
  5. Bake them for 30 minutes at 200 degrees Celsius

For the curry sauce:

🌱1 onion

🌱1 Tbsp. curry powder

🌱1 Tbsp. curcuma powder

🌱1 Tbsp. shinduf

🌱200 ml. water

🌱3 Tbsp. tomato sauce

🌱150 ml. coconut milk

🌱1 Tsp. agave syrup

🌱Salt to taste

How to prepare:

  1. In a non-stick pan, cook the chopped onion for 2-3 minutes
  2. Add the spices (curry, curcuma, shinduf, salt) and mix well
  3. Add the tomato sauce, mix, then dilute the sauce with the water. Add the water gradually as you will observe the sauce thickens
  4. Add the coconut milk and agave syrup, mix well and your sauce is ready

🌱To assemble:

Place the vegan lentil koftas in the coconut curry sauce, sprinkle some fresh coriander on top and delight your family and friends with these homemade culinary delights!

Stuffed gnocchi dough

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Creamy, dreamy, cheesy, crunchy – this stuffed gnocchi dough has got them all! All you need in order to make this culinary dream come true is: potatoes, vegan cheddar, salted tofu, flour and a perfectly delicious parsley & garlic mix. 

Video recipe:

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

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Course: main dish

Cuisine: Vegan

Servings: 4

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INGREDIENTS:

🌱0.5 kg potatoes

🌱1+1/4 cup flour

🌱200 g. vegan cheddar

🌱150 g. salted tofu

🌱3 cloves of garlic

🌱1 bunch of fresh parsley

🌱3 Tbsp olive oil

🌱Salt & pepper to taste

How to prepare it:

  1. Boil the potatoes in salted water
  2. In the meantime, grate the vegan cheddar and the salted tofu 
  3. Grate the garlic, finely chop the parsley then add them in a bowl, add the olive oil and mix well. Set aside, because this sauce will be one of the key ingredients to your fantastic dish
  4. When the potatoes are perfectly boiled, mash them and add the flour
  5. Knead the dough well until it gets nice and puffy. You will notice this gnocchi dough is more elastic than the regular one
  6. Divide the dough in 2 and spread each part with your fingers to create a wide dough sheet
  7. Place the vegan cheddar & tofu mix in their center and fold each piece (you can see the folding technique in the video above)
  8. Spray a pan with olive oil and cook the stuffed dough on both sides until it gets crunchy and has a golden-brown colour
  9. Add the parsley & garlic sauce on top and you are all set!

If you try this recipe, don’t forget to let us know how it turned out! Or leave us a photo in the comment section below and get featured on our Facebook & Instagram.

Creamy linguine with figs and vegan blue cheese

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The time has come to get your pasta game to the next level with some creative flavour combinations! It will take just 15 minutes of your time and you will only need 4 ingredients to make this creamy & dreamy pasta recipe: linguine, figs, vegan blue cheese and a splash of cashew milk. Easy, right?

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: Pasta

Cuisine: Vegan, Italian

Servings: 2

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INGREDIENTS:

🌱200 g. linguine

🌱4 figs

🌱100 g. vegan blue cheese

🌱4 Tbsp. cashew milk

🌱Salt & pepper to taste

How to prepare:

  1. First, peel the figs and cut them into slices
  2. Boil the linguine on salted water (according to the package instructions)
  3. In a pan, heat up some olive oil and cook the figs until they get really soft and creamy
  4. Add the vegan blue cheese (cubbed) and keep stirring until the cheese starts melting
  5. Add a ladle full of the pasta water into the pan. It will help the vegan cheese melt faster and your sauce will start getting thicker
  6. Then, add the cashew milk and mix well
  7. Dilute the thick sauce with one more ladle of pasta water and mix well. Your sauce should be creamy to perfection at this point
  8. Season with salt and pepper to taste
  9. Add the linguine, mix them well with the sauce and, believe it or not, this is all! Your finger-licking good pasta is ready to be savoured!

Pita Bread with Hummus and Jackfruit

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Nothing beats a juicy and flavoursome sandwich, with Middle-Eastern flavours, in a rainy Autumn day, right? The way we cooked the Jackfruit resembles perfectly both the taste and texture of pulled pork and combined with some creamy hummus, puffy pita bread, and crunchy fresh veggies it is simply mouthwatering. 

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: main course

Cuisine: Vegan, Middle Eastern

Servings: 1 large sandwich (or 2 medium ones)

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INGREDIENTS:

🌱1 pita bread

🌱3 Tbsp hummus paste

🌱2 cans of Jackfruit

🌱1/2 tsp Chilli powder

🌱1/2 tsp smoked paprika

🌱1/2 tsp granulated onion

🌱1/2 tsp cumin

🌱1/2 tsp caraway

🌱1/2 tsp garlic powder

🌱2 Tbsp organic tomato ketchup

🌱To serve: a few cherry tomatoes, red bell pepper & fresh parsley 

How to prepare it:

  1. Shred the canned jackfruit using your hands
  2. In a pan, heat up some olive oil then add the shredded jackfruit
  3. Season with all the spices (chilli powder, smoked paprika, granulated onion, cumin, caraway and garlic powder – 1/2 tsp of each)
  4. Mix well and cook for approx. 5 minutes
  5. Then add the organic tomato ketchup and mix well
  6. Cut the pita bread in half 
  7. Add a thick layer of hummus, then add the flavoursome Jackfruit on top of the hummus
  8. Add the crunch with some bell pepper slices and some juicy cherry tomatoes
  9. Finish with some fresh parsley for a boost of taste and colour, and your delicious meal-of-the-day is ready! 

Vegan Kohlrabi Soup

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No idea what to cook today? How about a delicious & healthy vegan kohlrabi soup? Autumn has blessed us with so many incredible veggies, so all we need from time to time is just a little bit of inspiration on how to use them. And when culinary inspiration is required, you can count on us to bring it to your table!

Video recipe:

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 60 minutes

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Course: soup

Cuisine: Vegan

Servings: 6

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INGREDIENTS:

🌱4 medium kohlrabi

🌱2 onions

🌱3 cloves of garlic

🌱1.5L veggie stock

🌱4-5 Tbsp cashew cream

🌱Pepper to taste

🌱Fresh thyme

🌱2 Tbsp apple cider vinegar

🌱To serve: a pinch of smoked paprika

How to prepare:

  1. Prepare the kohlrabi: save the bulb and the leaves
  2. Cut the bulbs into cubes and the leaves into long, thin strips
  3. In a medium pot, heat up some olive oil then cook the chopped onion for 2-3 minutes
  4. Add the minced garlic
  5. Add the cubbed kohlrabi and mix well
  6. After 2-3 more minutes, add the veggie stock, the fresh thyme and pepper to taste
  7. Add the kohlrabi leaves
  8. Let the soup boil, under the lid, until the kohlrabi is perfectly cooked
  9. When it is done, turn off the heat and add the cashew cream
  10. Finish by adding the apple cider vinegar and enjoy the amazing autumn flavours!

Chocolate & peanut butter mini cookies (vegan recipe)

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Any day is a good day for a healthy, sweet and tasty dessert. For today, we have prepared some delicious vegan cookies dipped in a delicious and silky chocolate sauce. It’s Impossible not to absolutely love these small pieces of heaven!

Video recipe:

Prep time: 10 minutes (+60 minutes in the fridge)
Cook time: 80 minutes
Total time: 2.5 hours

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Course: dessert
Cuisine: Vegan
Servings: 20

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INGREDIENTS:
🌱200 g vegan butter
🌱500 gr flour
🌱1 tsp baking soda
🌱2 tsp baking powder
🌱1 tsp apple cider vinegar
🌱1 tsp salt
🌱160 ml agave syrup
🌱80 g peanut butter
🌱200 g dark chocolate
🌱1 tsp vanilla essence
🌱4 -5 Tbsp vegan milk

How to prepare:

  1. 🌱For the dough:
  • Melt the vegan butter
  • In a big bowl, add the flour, baking powder, baking soda, salt, apple cider vinegar, 100 ml agave syrup, the melted butter and the peanut butter
  • Mix in a blender until the composition is homogenized
    💡If the dough feels a little too dry, you can add 1-2 Tbsp of water to make it more stretchy.
  • Knead the dough well, then cover it with plastic wrap (to prevent your dough from drying out and getting cracked)
  • Refrigerate the dough for 60 minutes
  • After the hour has passed, take the dough out, divide it into pieces and roll out 1 cm thick sheets out of each piece
  • Form cute round cookies using a narrow glass to cut the dough into these shapes
  • Bake these cookies for 15-20 minutes at 180 degrees Celsius
  • When they are done, let them cool a little bit and, in the meantime, prepare the chocolate topping
  • 🌱For the topping:
  1. In a pot, melt the dark chocolate
  2. Add the vanilla extract, the milk and 60 ml of agave syrup
  3. Mix until you obtain a creamy chocolate topping

🌱 To serve: Top each cookie with the delicious chocolate mix and enjoy your fantastic treat!

If you try this recipe, don’t forget to let us know how it turned out! Or leave us a photo in the comment section below and get featured on our Facebook & Instagram.

Vegan mushroom paste

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Mushrooms are so versatile that it’s a shame not to explore all the ways in which you can enjoy them! Today we prepared a really easy but amazingly tasty mushroom paste – the perfect appetizer to get the party started!

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

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Course: appetizer

Cuisine: Vegan, International

Servings: 6

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INGREDIENTS:

🌱1 kg. king oyster mushrooms

🌱100 g cashew cream

🌱100 ml vegan yogurt

🌱3 cloves of garlic

🌱Salt & pepper to taste

🌱3 Tbsp Olive oil to cook

🌱Fresh parsley to serve

How to prepare:

  1. Mince the mushrooms (if you are using a food processor, choose the Pulse option)
  2. In a pan, heat the olive oil and add the minced mushrooms
  3. Cook them for about 20 minutes until all the water they left has evaporated
  4. Transfer the cooked mushrooms in a bowl, add the cashew cream, the vegan yogurt, the minced garlic and finally season with salt and pepper
  5. Serve them with some fresh parsley on top and that’s it! Easy, right?

If you try this recipe, don’t forget to let us know how it turned out! Or leave us a photo in the comment section below and get featured on our Facebook & Instagram. 

Butter Beans Paste

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Creamy, nourishing, and delicious with a little bit of spice! This butter beans paste is ready in less than 10 minutes and requires no cooking. It is also a perfect choice for breakfast or a dreamy snack for when your guests are hungry.

Video recipe:

Prep time: 10 minutes

Course: breakfast/snack

Cuisine: Vegan, International

Servings: 4

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INGREDIENTS:

🌱200 g. canned butter beans

🌱1/2 avocado

🌱1/2 tsp granulated onion

🌱1/2 tsp garlic powder

🌱1/2 tsp oregano

🌱1/2 tsp mustard powder

🌱1/2 tsp salt

🌱1 Tbsp olive oil

🌱Juice from half a lemon

🌱1 Jalapeno pepper

🌱1 bunch of fresh parsley

🌱6-7 sun-dried tomatoes

🌱2 Tbsp sun-dried tomatoes oil (from the jar)

How to prepare:

  1. For the butter beans paste, add the following ingredients in a food processor:
  • canned butter beans (drained)
  • avocado
  • the spices (granulated onion, garlic powder, oregano, mustard powder, salt)
  • olive oil
  • juice from half a lemon
  1. Blend well until you obtain a creamy paste
  2. Finely chop the Jalapeño and parsley and add them in a small bowl
  3. Season them with salt&pepper to taste, then add some of the oil from the sun-dried tomatoes
  4. Mix well and your green sauce is ready
  5. For the final touch, slice some sun-dried tomatoes and add them on top of the butter beans paste. Pour some green sauce on top and enjoy your delicious meal!

💡*You can serve this paste with some crispy toast to make the culinary experience even better!

Maple and tangerine-glazed carrots

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Can you believe you can prepare an outstanding appetizer in just 10 minutes? Sweet, crunchy, juicy, healthy – this maple and tangerine-glazed carrots dish has got them all. Here’s how to prepare this culinary masterpiece 👇

Video recipe:

Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

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Course: appetizer

Cuisine: Vegan, Asian

Servings: 2

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INGREDIENTS:

🌱4 carrots

🌱1 clove of garlic

🌱Ginger (the size of a garlic clove)

🌱1 tangerine

🌱3 Tbsp soy sauce

🌱1 Tbsp maple syrup

🌱1 tsp sesame oil

🌱Sesame seeds and green onion for serving

How to prepare:

  • 1. Cut the carrots into really thin slices 
  • 2. Prepare the sauce: 
  • – grate the garlic clove and the ginger.
  • – add the zest of a tangerine
  • – add the juice of a tangerine
  • – finish with some maple syrup, soy sauce and sesame oil
  • – mix them all together and your sauce is ready
  • 3. In a pan, heat up some vegetable oil and cook the carrot slices at high heat for 2-3 minutes
  • 4. Then, add the sauce and mix for another 1-2 minutes. Now your appetizer is ready to be served!
  • 5. Sprinkle some sesame seeds and green onion for a boost of flavour.

Chocolate oatmeal cookies (vegan, no bake)

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Welcome to the chocolate heaven! If you love a quick, healthy and sweet treat, this recipe is for you. It takes only 15 minutes to prepare a fantastic dessert, with plenty of dark chocolate, creamy pistachio paste, sweet maple syrup, cashew cream, dreamy vanilla notes and crunchy rolled oats.

Video recipe:

 

Prep time: 10 minutes

Cook time: 5 minutes (just enough to melt the chocolate)

Total time: 15 minutes

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Course: dessert

Cuisine: Vegan, gluten-free

Servings: 8 cookies

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INGREDIENTS:

🌱200 g. dark chocolate

🌱1 Tbsp cashew cream

🌱3 Tbsp maple syrup

🌱1 tsp salt

🌱2 Tbsp pistachio paste (can be replaced with peanut butter)

🌱1 tsp vanilla powder

🌱 300g. rolled oats and musli (combined)

How to prepare:

  1. Start by melting the chocolate in a medium cooking pot
  2. Add the pistachio paste, cashew cream, vanilla powder, salt and maple syrup
  3. Mix until you get a nice and creamy paste
  4. Add the oats mix into the chocolate and incorporate them well
  5. Form cute cookies from this mix and refrigerate them for 1-2 hours before serving

Minted pea puree with king oyster mushrooms

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A minted pea puree is not only a splash of vibrant colour in your plate, but also a fresh and tasty choice, especially to be served with the versatile king oyster mushrooms. A symphony of flavours, textures and colours – all in one easy dish. 

Video recipe:

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

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Course: main dish

Cuisine: Vegan

Servings: 4

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INGREDIENTS:

🌱500g. frozen peas

🌱3 Tbsp cashew cream

🌱3-4 mint leaves

🌱4 king oyster mushrooms

🌱1/2 tsp mustard powder

🌱1/2 tsp smoked pprika

🌱1/2 tsp coriander

🌱1/2 tsp garlic powder

🌱1/2 tsp granulated onion

🌱3 Tbsp maple syrup

🌱3 Tbsp olive oil

🌱3 Tbsp soy sauce

🌱Salt & pepper to taste

How to prepare:

  1. Cut the king oyster mushrooms in half and lightly score a 5mm diagonal crisscross pattern into the cut side of the mushrooms
  2. Prepare the marinate by mixing together the mustard powder, smoked paprika, coriander, garlic powder, granulated onion, salt, pepper, olive oil and maple syrup
  3. Brush each mushroom with the delicious sauce 
  4. Spray a pan with olive oil and cook the mushrooms on both sides until golden-brown
  5. At the end, add the soy sauce and cook for 2-3 more minutes
  6. For the pea puree, you will need to boil the frozen peas in salty water for about 20 minutes
  7. When they are perfectly boiled, add them in a food processor
  8. Add the fresh mint leaves and cashew cream, then blend until you obtain a creamy paste
  9. Serve the delicious mushrooms on a bed of minted pea puree and pour a few drops of the remaining sauce (where you cooked the mushrooms) for some extra flavour.

Linguine with butternut squash and sage

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Let us take you on a fabulous journey with this Italian masterpiece – absolutely delicious linguine with a creamy sauce made with baked butternut squash, onion and vegan milk plus some savoury hints of garlic and sage. 

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

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Course: pasta

Cuisine: Vegan, Italian

Servings: 4

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INGREDIENTS:

🌱500 g butternut squash

🌱1 onion

🌱3 cloves of garlic

🌱2 sage leaves

🌱70 ml. vegan milk

🌱250 g. linguine

🌱Salt & pepper to taste

🌱Olive oil for cooking

How to prepare:

  1. Cut the butternut squash into cubes
  2. Place a parchment paper on an oven tray and lay the squash cubes in there
  3. Season with salt, pepper and olive oil, then mix them well
  4. Bake for 30 minutes at 200 degrees Celsius
  5. Cut the onion finely and cook it for 3-4 minutes
  6. In a blender, add the cooked butternut squash cubes, the cooked onion, the vegan milk and mix until you obtain a nice and creamy paste
  7. In a pan, add some olive oil and cook the minced garlic and the sage leaves for 1-2 minutes
  8. Pour the creamy butternut squash puree over the garlic and sage and mix well
  9. Add some pasta water in your sauce to make it even better and get its perfect consistency
  10. Season with salt and pepper to taste
  11. Add the linguine and mix well
  12. Serve with some vegan parmesan on top to get the real Italian experience.

Vegan Risotto with King Oyster Mushrooms

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This exquisite dish is all about flavours, textures and technique. Imagine a Coquilles Saint Jacques dish, but vegan. That is exactly how the king oyster mushrooms taste in this fantastic combination. 

Video recipe:

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

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Course: main dish

Cuisine: Vegan, Italian

Servings: 4

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INGREDIENTS:

🌱1.5 L veggie stock

🌱250 g arborio rice

🌱150 g. brown mushrooms

🌱4-5 sprigs of thyme

🌱1 onion

🌱2 cloves of garlic

🌱1 Tbsp cashew cream

🌱400 g. king oyster mushrooms

🌱Salt & pepper to taste

🌱Olive oil for cooking

How to prepare it:

  1. Cut the brown mushrooms into thin slices and add them in the boiling veggie stock
  2. Add the fresh thyme, cover the pot with a lid and let the stock boil for about 15-20 minutes
  3. In the meantime, prepare the king oyster mushrooms:
  • cut the ends of each mushroom 
  • cut the ends into thin slices
  • cut the stems in 3-4 pieces and make a pattern, using a knife, on their ends
  1. In a pan, heat up some olive oil and cook the chopped onion
  2. Add the garlic and cook them together for 1-2 more minutes
  3. Add the sliced mushrooms and mix well
  4. When the mushrooms appear to be semi-cooked, add the rice and mix well for a few minutes
  5. Gradually add the veggie stock over the rice until it is cooked al dente
  6. At the end, add the cashew cream and some pepper, mix well and your risotto is ready!
  7. Spray a grill pan with some olive oil and cook the mushroom stems on both sides until golden-brown.
  8. Serve the risotto with some delicious grilled mushrooms and decorate the plate with a spring of thyme for extra flavour and colour.

Vegan Melanzane with Pistachio

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Here’s a Sicilian masterpiece reinterpreted the Beanstalk style! Vegan Melanzane with pistachio – a tasty appetizer made with delicious eggplants coated with a pistachio and panko mix, layered with vegan cheddar and baked to perfection in a sweet tomato sauce. Simply divine!

Video recipe:

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

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Course: Appetizer

Cuisine: Vegan, Italian

Servings: 3-4

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INGREDIENTS:

🌱1 eggplant (large)

🌱100 g. pistachio

🌱500 g. panko

🌱Salt & pepper to taste

🌱2 garlic cloves

🌱100 g. vegan cheddar

🌱250 g. tomato sauce

🌱Fresh Basil

🌱Olive oil for cooking

How to prepare it:

  1. Add the pistachio in a blender and mix until you obtain a fine powder
  2. Add the pistachio powder on a plate and combine it with panko, salt & pepper
  3. Cut the eggplant into round slices and coat each slice with this mix
  4. Cook each slice in a pan with a little bit of olive oil until they turn golden-brown
  5. On a baking dish, mince the garlic, top it with the tomato sauce and mix well
  6. Then, add a layer of eggplant slices, 1 layer of vegan cheddar and repeat this layering until your baking dish is full
  7. Add some fresh basil in the tomato sauce
  8. Bake everything in the oven for about 30 minutes and your amazing melanzane with pistachio is ready to be savoured!

Spaghetti with creamy zucchini sauce and mint

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It’s spaghetti o’clock, so get ready for a new vegan Italian masterpiece! All you need for this recipe is spaghetti, zucchini, garlic, cashew cream, lemon and some fresh mint. Easy peasy lemon squeezy.

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

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Course: Pasta

Cuisine: Vegan, Italian

Servings: 3-4

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INGREDIENTS:

🌱300 g. spaghetti

🌱2 zucchini

🌱1 garlic clove

🌱Zest of a lemon

🌱Juice from half a lemon

🌱Fresh mint

🌱2 Tbsp cashew cream

🌱Salt to taste

🌱To serve: vegan parmesan

How to prepare:

  1. Boil the spaghetti in salty water
  2. In the meantime, grate the zucchini and drain them really good
  3. Heat up some olive oil in a pan, then add the grated and drained zucchini
  4. Mix well, let it cook for 2-3 minutes, then add the minced garlic
  5. Mix again, then continue with lemon zest and season with salt & pepper to taste
  6. Add the cashew cream and mix well
  7. Gradually add 3 ladlefuls of the pasta-cooking water and keep mixing until your sauce thickens nicely
  8. Add the fresh mint (chopped) and a splash of lemon juice
  9. Finally, add the spaghetti 
  10. Mix them well with the creamy sauce and serve them with some delicious vegan parmesan.

Vegan Mushroom Pancakes

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No idea what to cook for breakfast tomorrow? We got you! 🌱Take your morning pancakes to a whole new level with these vegan pieces of heaven! 🥞 Mushroom pancakes served with vegan sour cream and fresh parsley – the perfect boost for any day of the week. ☀️

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: breakfast

Cuisine: Vegan

Servings: 3 (9 pancakes)

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INGREDIENTS:

🌱250 g. king oyster mushrooms

🌱180 g all-purpose flour

🌱500 ml. vegan milk

🌱1 tsp thyme

🌱Salt & pepper to taste

🌱1 clove of garlic

🌱To serve: vegan sour cream and fresh parsley

How to prepare them:

  1. Blend the king oyster mushrooms (on a food processor, using the ”pulse” function). You need to just shred them a little bit, don’t blend them too smooth
  2. In a pan, heat up some olive oil, add the mushrooms, then season with salt and pepper to taste
  3. Add the minced garlic and thyme. Mix well and cook them until all the water has evaporated and your mushrooms turned golden-brown
  4. In a mixer, add the flour and vegan milk. Blend well until you get a nice paste
  5. Add the cooked mushrooms into this paste and mix well with a spoon
  6. Heat up a pan, spray it with some olive oil and pour the mushrooms mix into cute little pancakes.
  7. Cook them nicely on both sides.
  8. Serve them with some vegan sour cream and fresh parsley on top.

Jackfruit & Eggplant Pie

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This delicious jackfruit & eggplant vegan pie will definitely win your heart from the first bite! Healthy, savoury, and the perfect combination between crunchy and creamy. Give it a try and let us know what you think!

Video recipe:

Prep time: 15 minutes

Cook time: 60 minutes

Total time: 75 minutes

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Course: main dish

Cuisine: Vegan, International

Servings: 4

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INGREDIENTS:

For the filling:

🌱225 g. canned jackfruit

🌱150 g. canned chickpeas

🌱1 onion

🌱1 eggplant

🌱Olive oil for cooking

🌱Salt to taste

🌱Tomato sauce

🌱300 ml. vegan milk

🌱1 Tbsp Cornstarch mixed with 2 Tbsp water

🌱To season you will need 1 tsp of the following:

  • – smoked paprika
  • – coriander powder
  • – mustard powder
  • – granulated onion
  • – garlic powder
  • – pepper

How to prepare it:

  1. Lay a parchment paper on an oven tray
  2. Place the canned jackfruit and canned chickpeas (drained) on the tray
  3. Season them with all the spices above
  4. Mix well and bake them for 20 minutes at 200 degrees Celsius
  5. When they are done, shred the jackfruit nicely with a fork
  6. In a pan, heat up some olive oil, add the cubbed eggplant and the chopped onion
  7. Season with salt and cook them for about 5 minutes
  8. Add the jackfruit & chickpea composition and mix well
  9. Add the tomato sauce and mix again
  10. Add the vegan milk
  11. Add the cornstarch dissolved in water, mix well and let it cook until the composition thickens

For the dough:

🌱1 cup all-purpose flour

🌱1 tsp salt

🌱2 Tbsp olive oil

🌱120 ml. vegan milk

To prepare it, mix all the ingredients above in a bowl, then knead the dough well. 

🌱To assemble: 

  1. Take 4 round ramekins and add the filling in each one
  2. Divide the dough into 4 equal parts and roll each part, to form the ”lid” for the pie
  3. Place the dough on top of the ramekin and seal its margins. You can trim off the excess on the sides to make your pie look great.
  4. Poke each pie several times with a fork, to allow the steam to escape
  5. Add a splash of vegan milk on top of each pie, then bake them for 40 minutes at 200 degrees Celsius.

Vegan Corn Chowder

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If you have never tried a vegan corn chowder, today is the day! Creamy and delicious, this recipe is easy to make, yet nourishing and satisfying. Summer corn is the best, so enjoy its sweetness on a whole different level!

Video recipe:

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

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Course: soup

Cuisine: Vegan

Servings: 6

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INGREDIENTS:

🌱4 corns on the cob

🌱1,2 L. veggie stock

🌱2 onions

🌱1 kg. potatoes

🌱4 Tbsp cashew cream

🌱1 parsnip

🌱1 tsp oregano

🌱1 tsp mustard powder

🌱1 tsp thyme

🌱1 tsp coriander

🌱1 tsp smoked paprika

How to prepare it:

  1. Cut the corn kernels from the cob
  2. In a pot, heat up the olive oil, then cook the onion for about 3 minutes
  3. Add the cubbed parsnip and cook it with the onion for a few minutes
  4. Season with smoked paprika, coriander, oregano, thyme and mustard powder and mix well
  5. Add the veggie stock
  6. Add the corn kernels
  7. Add the cubbed potatoes and let the soup boil under the lid until the veggies are perfectly cooked.
  8. Blend the soup with a vertical blender (blend just a little bit, so that your chowder still has some chunky bits)
  9. Add the cashew cream, season with salt to taste and mix well
  10. Your corn chowder is ready to be served. You can top it with some scallions, to boost its flavours even more.

Grilled pineapple with coconut & lime dip

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Grilled pineapple with coconut and lime dip – the perfect treat for a beautiful summer day by the pool! Gather your friends and surprise them with a dessert like they have never tries before! Healthy, juicy and fantastically tasty.

Video recipe:

Prep time: 5 minutes

Grill time: 10 minutes

Total time: 15 minutes

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Course: dessert

Cuisine: Vegan, Caribbean, Gluten-free

Servings: 4

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INGREDIENTS:

For the grilled pineapple:

🌱1 pineapple

🌱3 Tbsp maple syrup

🌱Juice from half a lime

🌱1/2 tsp ginger powder

🌱1/4 tsp cardamon

How to prepare it: Cut the pineapple into long triangles (you should get 12 pieces) and make sure to remove the hard middle. Add the pieces in a big bowl and mix them with the maple syrup, lime juice, ginger powder and cardamon. Let them sit in the mix for about 5 minutes, then grill the pineapple pieces on all sides.

For the dip:

🌱2 Tbsp coconut cream

🌱5 Tbsp vegan yogurt

🌱Juice from half a lime

🌱Zest of a lime

🌱3 Tbsp maple syrup

How to prepare it: mix all the ingredients above until you get a creamy paste and decorate it with some lime zest for a fancy look.

Vegan Beetroot Orzotto

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Any day is the perfect day for an Orzotto. Quick, healthy and really tasty, this vegan dish with beetroot, orzo, cashew cream and vegan parmesan will fill your day with goodness. 

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

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Course: main dish

Cuisine: Vegan, Italian

Servings: 4

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INGREDIENTS:

🌱1 onion

🌱2 cloves of garlic

🌱2 small beetroots or a large one

🌱250 g. orzo

🌱1 L vegetable stock (water combined with veggie powder)

🌱3 Tbsp olive oil

🌱3 Tbsp cashew cream

🌱Salt & pepper to taste

🌱Vegan parmesan to serve

How to prepare it:

  1. In a pan, heat up some olive oil and cook the chopped onion for 2-3 minutes
  2. Add the chopped garlic, mix well and let it cook for about 2 more minutes
  3. Add the beetroot cut julienne and mix it well with the cooked veggies
  4. Add the orzo, mix well and let everything cook for 3-4 minutes
  5. Gradually add the veggie stock, while keeping on stirring
  6. At the end, add the cashew cream and incorporate it nicely in the composition
  7. Finish with a splash of olive oil (for the glow) and some pepper
  8. Serve it with vegan parmesan and watch how your day becomes better with every bite!

Vegan Burritos with Homemade Salsa Sauce

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A vegan burrito that is amazing in every way: taste, looks, texture. Literally everything is perfect about it. Stuffed with black beans, corn, roasted bell pepper, smoked tofu,  avocado, iceberg salad with vegan mayo and served with a delicious homemade salsa sauce, this will be the perfect treat for your lunch guests.

Video recipe:

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

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Course: main dish

Cuisine: Vegan, Mexican

Servings: 3

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INGREDIENTS:

For the burrito:

🌱3 tortillas

🌱250 g. canned black beans

🌱1 tsp dried oregano

🌱1 tsp coriander

🌱A splash of lime juice

🌱300 g smoked tofu

🌱1 avocado

🌱1/2 iceberg salad

🌱1.5 Tbsp vegan mayo

🌱100 g canned corn

🌱2 roasted bell peppers

🌱1 Tbsp olive oil

🌱Salt & pepper to taste

How to prepare them:

  1. Start with the canned black beans by adding them into a bowl, mixing them with dried oregano, coriander, olive oil and lime juice. Shred them gently with a fork, because this will make them stick better in your burrito
  2. Next step is to cook the smoked tofu. Cut the tofu into long, thin stripes and cook them on both sides until golden-brown
  3. In a big bowl, cut the iceberg salad, then mix it really good with vegan mayo, salt & pepper.
  4. Time to assemble your burritos: On the center of each tortilla, place a layer of black beans, continue with some canned corn, then a few pieces of smoked tofu, roasted bell pepper, avocado, and finally the Iceberg salad with vegan mayo
  5. Wrap your tortillas tight and grill them on all sides until golden-brown

To serve: salsa sauce

🌱2 Jalapeños

🌱1/2 onion

🌱1/2 tomato

🌱Fresh coriander

🌱2 Tbsp lime juice

🌱Salt

How to prepare it: add all the ingredients above in a blender, mix really well, then pour your salsa in a cooking pot and boil it for a few minutes.

💡Tip: you can also add a few tablespoons of maple syrup if you prefer your salsa a little bit sweeter.

Vegan Greek Zucchini Pie

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Crunchy on the outside, creamy on the inside. This Vegan Greek zucchini pie is as delicious as it is easy to make. So, if you are planning to invite some friends over for a delicious Sunday lunch, surprise them with a pie like they have never tried before. This will be the perfect appetizer for everyone.

Video recipe:

Prep time: 5 minutes

Cook time: 50 minutes

Total time: 55 minutes

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Course: Entree

Cuisine: Vegan, Greek

Servings: 6-8

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INGREDIENTS:

🌱2 zucchini

🌱1 onion

🌱Olive oil (for cooking & topping)

🌱1 cup of all-purpose flour

🌱1/2 cup of corn flour

🌱Zest of a lemon

🌱2 Tbsp. dried oregano

🌱Salt & pepper to taste

How to prepare it:

  1. In a cooking pot, heat up some olive oil
  2. Add the zucchini, the chopped onion, season with salt & pepper and mix well
  3. Let them cook for about 5 minutes 
  4. In the meantime, mix the all-purpose flour, corn flour and water in a bowl. Add the water gradually until you obtain a nice paste
  5. When the zucchini is done cooking, add it in the flour mix
  6. Season with salt, add the lemon zest and dried oregano and mix well
  7. Spray an oven tray with olive oil and spread the composition nicely on the tray 
  8. Top it with corn flour and an extra splash of olive oil
  9. Bake it in the oven for 45 minutes at 200 degrees Celsius
  10. Enjoy your perfect dish!

Grilled Cauliflower with Tahini

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Juicy grilled cauliflower, marinated in a flavoursome Harissa sauce and served with Tahini and delicious pomegranate. This fantastic recipe takes only 15 minutes to make, but its amazing taste will remain on your mind all day long. 

Video recipe:

Prep time: 5 minutes

Grill time: 10 minutes

Total time: 15 minutes

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Course: Main dish

Cuisine: Vegan, Middle-Eastern

Servings: 3

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INGREDIENTS:

For the marinated cauliflower:

🌱1 cauliflower

🌱4 Tbsp Harissa

🌱5 Tbsp maple syrup

How to prepare it: In a bowl, mix the Harissa and maple syrup until you obtain a nice paste. Cut the cauliflower into 5 cm wide pieces and brush the sauce on both sides of each cauliflower piece. Grill the cauliflower on both sides for about 10 minutes, until golden-brown.

For the Tahini:

🌱2 Tbsp Tahini sauce

🌱1 garlic clove

🌱Juice from half a lemon

🌱40 ml water

🌱Salt

How to prepare it: 

  1. Mix the tahini sauce with the lemon juice. You will obtain a thick paste
  2. Dilute the paste with some water. Add it gradually and keep mixing until you obtain a thinner paste
  3. Add the minced garlic, season with salt and mix well. That is all 🙂

🌱To serve: On a large plate, add the Tahini, place the grilled cauliflower over the sauce, then sprinkle some pomegranate and fresh parsley for a boost of flavour and colour.

Don’t forget to come back to this recipe’s comment section and let us know how your dish turned out, in case you try it! Enjoy and see you soon with more vegan culinary inspiration. 🤗

Vegan Coconut & Blueberries Ice Cream

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Beat the heat this summer with some healthy and tasty vegan homemade ice cream! 🍦 Coconut, blueberries, chia seeds, cashew, vanilla, agave syrup & some vegan milk is all you need to prepare this delicious treat. Let’s get to it!

Video recipe:

Prep time: 10 minutes

Freeze time: 3 hours

Total time: 3:10 h

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Course: dessert

Cuisine: Vegan

Servings: 6

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INGREDIENTS:

🌱1 Tbsp Chia seeds

🌱7 Tbsp hot water

🌱70 g. raw cashew

🌱200 ml. coconut cream

🌱50 ml. agave syrup

🌱1 Tbsp vanilla essence

🌱150 ml vegan milk

🌱200 g. blueberries

🌱3 Tbsp agave syrup

How to prepare it:

  1. In a glass, add the hot water over the chia seeds and let them sit for 5 minutes
  2. In the meantime, mix the raw cashew, coconut cream, vegan milk, vanilla essence and agave syrup in a blender
  3. Add the chia seeds and mix well
  4. In a separate blending bowl, add the blueberries and agave syrup
  5. Mix well until you get a nice and thick paste
  6. Fill the base of the ice cream moulds with the white ice cream
  7. Add a layer of blueberries filling
  8. Top it with the rest of the ice cream until the moulds are full
  9. Freeze for 1 hour and your delicious homemade vegan ice cream is ready!🍦

Vegan Parmesan Crusted Mushrooms, served with Garlic Sauce

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The weekend knocks on our doors and the sun is shining. Does that sound like a great opportunity for a barbecue with friends? We bet is does! And if some of those friends are vegan, it’s their lucky day because we just made a new recipe that will be perfect for them. The non-vegans will love it too, so make sure you make enough for everyone. Vegan Parmesan crusted mushrooms, served with garlic sauce – let’s do it!

Video recipe:

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

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Course: snack/ side dish

Cuisine: Vegan

Servings: 4

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INGREDIENTS:

For the crusted mushrooms:

🌱0.5 kg. oyster mushrooms

🌱50 g. vegan parmesan

🌱50 g. panko

🌱Salt & pepper to taste

🌱Olive oil

🌱Fresh parsley to serve

How to prepare them: 

  1. In a large bowl, mix the panko, vegan parmesan, salt and pepper
  2. Spray the mushrooms with olive oil
  3. Take each mushroom and coat it with the mix on both sides
  4. Time to cook them on the grill: spray the grill tray with olive oil and cook the mushrooms on both sides until golden-brown
  5. When they are done, sprinkle some fresh parsley on top

To serve: vegan garlic sauce

🌱4 cloves of garlic

🌱2 Tbsp olive oil

🌱100 g vegan yogurt

🌱Salt & pepper to taste

How to prepare it:

  1. Mince the garlic cloves and add them in a bowl
  2. Season with salt & pepper to taste
  3. Gradually add the olive oil and keep mixing until you get a paste
  4. At the end, add the vegan yogurt, mix well and you’re all set 🙂

Grilled Eggplants – Greek Style

Here’s a really delicious snack you can cook on the grill in less than 15 minutes! Juicy and yummy eggplants with a creamy filling made with vegan ricotta, vegan feta cheese, lemon, walnuts and oregano. We bet you are going to love it! 

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: snack/ side dish

Cuisine: Vegan, Greek, Gluten-free

Servings: 6

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INGREDIENTS:

For the filling:

🌱150 g vegan ricotta

🌱200 g vegan feta

🌱Zest of a lemon

🌱Juice from half a lemon

🌱30 g crushed walnuts

🌱Fresh oregano

How to prepare it: add all these ingredients in a bowl and mix them using a spoon. 

Next step: let’s head to the grill!

Here, you will need:

🌱2 eggplants

🌱Olive oil, salt & pepper for seasoning

🌱The filling

🌱A few lemon slices

🌱Spicy oil (optional)

🌱Fresh Oregano

How to cook & assemble everything:

  1. Cut the eggplants into 1 cm thick rings
  2. Sprinkle them with olive oil, salt and pepper on both sides
  3. Grill them on both sides until they turn golden-brown
  4. When they are done, lay them on a plate, add the filling in their center, put some lemon pieces randomly on top, sprinkle some spicy oil (only if you like spicy things, so this step is totally optional) and finish with some fresh coriander and crushed walnuts. 

There you have it! Your perfect grilled snack that will leave your friends asking for more!🤗

Vegan Burger with grilled potatoes in foil

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The weather is perfect for a barbecue, but if you are a vegan, you might be inclined to think you don’t have as many options as a non-vegan. WRONG! You can enjoy a tasty burger too! And we’re going to show you exactly how to make it vegan, from scratch.

Video recipe:

Prep time: 10 minutes

Cook time: 60 minutes

Total time: 70 minutes

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Curse: main dish

Cuisine: vegan

Servings: 8

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INGREDIENTS:

For the vegan burger:

🌱1 sweet potato

🌱6 green onion sticks

🌱300 g. smoked tofu

🌱500 g. canned lentils (or boiled)

🌱100 g. bread crumbs

🌱1 tsp oregano

🌱1 tsp coriander

🌱1 tsp garlic powder

🌱1 tsp sweet paprika

🌱1 Tbsp tomato sauce

🌱Olive oil for cooking

How to prepare it:

  1. In a pan, heat up some olive oil, then cook the grated sweet potato and chopped green onion for 3-5 minutes
  2. Season with garlic powder, sweet paprika and oregano and mix well
  3. Transfer your cooked veggies in a food processor, add the drained lentils, the smoked tofu, tomato sauce and bread crumbs and mix really well
  4. Now that the composition is ready, shape your burgers out of it and spray them with some olive oil on top. They are ready for the grill!

To assemble: 🌱avocado, 🌱fresh tomatoes, 🌱vegan Coleslaw salad* and 🌱8 vegan burger buns.

  • To prepare the vegan Coleslaw, you will need 1 cabbage, 1 Tbsp of vegan mayo, 1 Tbsp of vegan yogurt and salt & pepper to taste. Mix well.

To serve: grilled potatoes in foil

🌱5 red potatoes

🌱Vegan Butter

🌱Fresh thyme

How to make them:

  1. Wash the potatoes thoroughly (with their skin on)
  2. Wrap them in aluminium foil
  3. Place them on the hot coals for about 30 minutes, but keep turning them to cook on all sides.
  4. When they are done, unwrap them, cut them in half and put vegan butter and some fresh thyme on each piece.

Enjoy your awesome vegan BBQ!🤗

Baba Ganoush Salad

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Juicy roasted eggplants, earthy & nutty tahini sauce, sour lemon, sweet pomegranate seeds and fresh parsley – all combined in the famously tasty Baba Ganoush vegan dish. This is your sign to make yours today!

Video recipe:

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

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Course: entree/ snack

Cuisine: Vegan, Libanese, gluten-free

Servings: 4

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INGREDIENTS:

🌱2 eggplants

🌱5 Tbsp tahini sauce

🌱2 garlic cloves

🌱1/2 lemon (juice)

🌱For serving: pomegranate, fresh parsley & olive oil

How to prepare it:

  1. Roast the eggplants on a grill or a non stick pan on all sides
  2. When they are done, cut them in half and scoop the pulp with a spoon
  3. Transfer the pulp on a cutting board and finely chop them
  4. Add the eggplants into a bowl, add the tahini sauce, grated garlic, lemon juice and salt, then mix well
  5. Sprinkle some pomegranate seeds on top of your Baba Ganoush salad, also add some fresh parsley and a few drops of olive oil. 

Apricots Salad with Vegan Camembert

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This salad is truly something else. Better said, it’s a fresh summer treat with the perfect balance between sweet and sour, crunchy and creamy, tasty and healthy! Juicy roasted apricots, creamy vegan camembert, an exquisite lemon, maple syrup and olive oil dressing and… what could you want more?!

Video recipe:

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

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Course: salad

Cuisine: Vegan, French, Gluten-free

Servings: 4

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INGREDIENTS:

🌱8 apricots

🌱300 g. boiled quinoa

🌱Endives

🌱Lettuce

🌱Almonds

🌱Fresh basil

🌱100 g. vegan camembert

For the dressing: 🌱4 Tbsp olive oil, 🌱2 Tbsp maple syrup, 🌱the juice of a lemon and 🌱salt & pepper to taste. Mix all these ingredients together and your dressing is done!

To prepare and assemble the salad:

  1. Cook the quinoa (it should take about 15 minutes)
  2. Cut the apricots in half, add some olive oil in a pan and roast them nicely
  3. To assemble: lay some lettuce on your salad plate, continue with some endive leaves, then the cooked quinoa, the apricots, some vegan camembert slices, a few almonds, fresh basil and finally your special dressing.

Easy-peasy, right?

Artichoke veggie balls

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Healthy, nourishing and really tasty! Veggie balls made with chickpeas, artichokes, tofu, green onion, home-made vegan mayo, flavoursome spices and a delightful cocktail sauce – all ready in 40 minutes. 

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

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Course: main dish

Cuisine: Vegan

Servings: 12 pcs.

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INGREDIENTS:

For the veggie balls:

🌱1 canned chickpeas (drained)

🌱170g. canned artichokes (drained)

🌱150 g salted tofu

🌱4 green onion sticks

🌱1 tsp oregano

🌱1 tsp garlic powder

🌱1 tsp coriander

🌱2 Tbsp vegan mayo

🌱40 g. panko

How to prepare them:

  1. In a food processor, add the canned chickpeas, artichokes, salted tofu, garlic powder, coriander, oregano, chopped green onion and vegan mayo. 
  2. Blend well then transfer the composition in a bigger bowl
  3. Add the panko and mix well
  4. Form little globes out of the composition and place them on an oven tray with parchment paper on the bottom
  5. Spray them with some olive oil and bake them at 220 degrees Celsius for 30 minutes

For the cocktail sauce:

🌱1 Tbsp vegan mayo

🌱1 Tbsp ketchup

🌱Salt & pepper to taste

*Mix everything really well and you are all set!

Gazpacho with Roasted Bell Peppers

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Can you believe it takes only 5 minutes to prepare a healthy, nourishing and very tasty dish? Well, this quick & easy gazpacho is the proof! All you need is cashew, onion, cherry tomatoes, roasted bell peppers, some spices and a blender. Here, let us show you!

Video recipe:

Prep time: 5 minutes

Cook time: –

Total time: 5 minutes

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Course: soup

Cuisine: Vegan, Spanish

Servings: 2

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INGREDIENTS:

🌱30 g. raw cashew

🌱1/2 onion

🌱2 roasted bell peppers

🌱10 cherry tomatoes

🌱1 Tbsp oregano

🌱100 ml water

🌱Salt & pepper to taste

🌱Flax seeds to serve

How to prepare it: Mix all the ingredients above in a blender until you get a nice and creamy paste. When it’s done, pour the gazpacho in a bowl and top it with some flaxseeds, some slices of roasted bell pepper, a few pieces of green onion and pour some drops of olive oil.

This is it! Easy, right? And wait until you taste it. Yummy, nourishing and healthy.

Vegan Cherry & Coconut Tart

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Make the best out of the cherry season and indulge in a healthy treat that everyone in the family will absolutely love! This vegan cherry coconut tart takes no longer than an hour to make & bake, so why not try it today?! Served with some delicious vegan ice cream, this sweet tart is beyond perfect!

Video recipe:

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

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Course: dessert

Cuisine: Vegan

Servings: 8

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INGREDIENTS:

For the dough:

🌱300 g. all purpose flour

🌱120 g. oat flakes

🌱70 g. coconut flakes

🌱3 Tbsp apple puree

🌱Flax egg

🌱80 g. coconut oil

🌱1/4 tsp salt

🌱130 ml maple syrup

How to prepare it: Mix all the ingredients above, knead the dough well and get ready to go to the next step: the filling.

For the filling:

🌱500 g. cherries

🌱1 Tbsp cornstarch dissolved in water

🌱1 Tbsp lemon juice

🌱6 Tbsp coconut sugar

🌱Vanilla powder

How to prepare it:

  1. In a pot, add the pit-less cherries, lemon juice, coconut sugar and vanilla powder. Mix well (with the stove on medium-low heat) until the sugar is dissolved.
  2. In a can, mix 1 Tbsp of cornstarch with a little bit of water then pour the mix over the cherries. 

To assemble:

  1. Layer the dough nicely on the tray, spread it evenly using your fingers, but make sure you save just a little bit for the decor. 
  2. Add the filling on top and spread it over the dough
  3. Place some small pieces of dough randomly on top to decorate the tart nicely
  4. Bake the tart in the oven for 45 minutes at 190 degrees Celsius.

🌱To serve: Add a cup of your favourite ice cream! For this specific recipe, we used vegan vanilla ice cream and it was absolutely perfect!

Vegan Stuffed Bell Peppers

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These bell peppers stuffed with veggies, tofu and rice, cooked in a delicious tomato sauce with fresh basil and agave syrup is the perfect traditional meal, reinterpreted in a vegan manner, that will bring back sweet childhood memories.

Video recipe:

Prep time: 10 minutes

Cook time: 80 minutes

Total time: 1:30 h

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Course: main dish

Cuisine: Vegan, Gluten-free, International, European

Servings: 6

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INGREDIENTS:

For the filling:

🌱6 green onion sticks

🌱1 bell pepper

🌱1 carrot

🌱400 g smoked tofu

🌱200 g parboiled rice

🌱Pepper

🌱3 Tbsp vegan yogurt

🌱Vegetable oil to cook

How to prepare it:

  1. In a pan, heat up some vegetable oil, then cook the green onion, bell pepper and carrot for about 5 minutes
  2. Add the crumbled salted tofu and the parboiled rice, then mix well
  3. Add the vegan yogurt – it will bind the composition nicely

For the tomato sauce:

🌱350 g. tomato sauce

🌱200 ml boiling water

🌱Plenty of fresh basil

🌱3 Tbsp agave syrup

🌱Salt to taste

To prepare it, mix all the ingredients above in a pot and heat it on the stove for about 2 minutes.

To assemble:

  1. Scoop the seeds out of the bell peppers and add the filling inside
  2. Pour half of the sauce in a cooking pot
  3. Place the filled peppers in the pot nicely side by side
  4. Pour the rest of the tomato sauce over the peppers
  5. Cover the pot with an aluminium foil and bake the peppers for 1 hour at 220 degrees Celsius

🌱To serve:

When they are done, top them with some fresh parsley and vegan yogurt and your amazing dish is ready!

Cauliflower Rice with Sticky Mushrooms

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Low-carb, nourishing and totally tasty! This quick cauliflower rice with sticky mushrooms recipe is a healthy dish loaded with flavoursome spices, rich textures and the perfect balance between sweet and spicy.

Watch the video:

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

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Course: main dish

Cuisine: Vegan, Asian

Servings: 2

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INGREDIENTS:

🌱1 cauliflower

🌱500 g king oyster mushrooms

🌱1/4 tsp granulated onion

🌱1/4 tsp garlic powder

🌱1/4 tsp schinduf powder 

🌱1/4 tsp ginger powder

🌱1/4 tsp chilli powder

🌱1/4 tsp lemongrass

🌱1/4 tsp basil

🌱4 Tbsp soy sauce

🌱2 Tbsp coconut sugar

🌱1 tsp sesame oil

🌱To serve: sesame, green onion

How to prepare it:

  1. Grate the cauliflower, then cook it in a pan with a little bit of grapes oil for about 5 minutes. Season it with salt and pepper, then set it aside on a plate. Your cauliflower rice is ready!
  2. For the sticky mushrooms, add some grapes oil in a pan, then add the oyster king mushrooms and season them with all the spices (granulated onion, garlic powder, schinduf powder, ginger powder, chilli powder, lemongrass, basil) 
  3. Mix well, then add the soy sauce, the coconut sugar and the sesame oil, mix again and cook for 2-3 minutes until the sauce gets sticky.

🌱To serve: In a bowl, place a consistent layer of cauliflower rice, top it with the sticky mushrooms, sprinkle some sesame on top and finish with some green onion. Tasty and fabulous!

Vegan Shawarma

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If you are a fan of Middle Eastern cuisine, you will definitely like this vegan shawarma recipe that tastes exactly like the real deal. And we mean EXACTLY! Marinated oyster mushrooms, fresh veggies, and a heavenly garlic & parsley sauce all wrapped in a soft pita bread.

Video recipe:

Prep time: 30 minutes

Cook time: 10 minutes

Total time: 40 minutes

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Course: main dish

Cuisine: Vegan, Middle Eastern

Servings: 4

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INGREDIENTS:

For the marinated mushrooms:

🌱500 g oyster mushrooms

🌱300 g vegan yogurt

🌱1/2 tsp oregano

🌱1/2 tsp smoked paprika

🌱1/2 tsp granulated onion

🌱1/2 tsp garlic powder

🌱1/2 tsp salt

🌱1/2 tsp coriander powder

🌱1/2 tsp mustard powder

🌱1/2 tsp cumin

How to prepare them: 

  1. In a large bowl, mix the vegan yogurt and all the spices above
  2. Put the oyster mushrooms into the sauce, mix them well and let them marinate for 30 minutes
  3. Then, cook them in a pan with a little bit of olive oil until golden-brown

For the garlic sauce:

🌱3 cloves of garlic

🌱2 Tbsp cashew cream

🌱3 Tbsp vegan yogurt

🌱1 handful of fresh parsley

🌱Salt to taste

How to prepare it: Finely chop the fresh parsley and put it in a bowl. Then, grate de garlic ad add it on top. Continue with the vegan yogurt, cashew cream and salt, then mix well and your sauce is done!

To assemble:

🌱2 Tbsp Hummus

🌱Greens of your choice

🌱2 cucumbers

🌱2 roasted bell peppers

🌱4 pita bread

🌱The garlic sauce & marinated mushrooms

  1. Heat the pita bread in a pan for a few seconds (just so it gets nice and soft)
  2. Add a layer of hummus
  3. Top it with your favourite greens
  4. Cut the cucumber into thin stripes and lay them on top of the greens
  5. Do the same with the roasted bell pepper
  6. Add the previously cooked mushrooms
  7. Pour some of the delicious garlic sauce on top
  8. Wrap & enjoy!

Roasted Chickpea & Avocado Bruschetta

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These delicious Roasted Chickpea & Avocado Bruschettas can be both the perfect hors d’oeuvres for entertaining and a yummy breakfast that everyone in the family will enjoy! They are really quick and easy to make, yet so nutritious, tasty and remarkably healthy.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: breakfast/snack

Cuisine: Vegan, International

Servings: 2-4

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INGREDIENTS:

For the chickpeas:

🌱1 can of chickpeas

🌱2 Tbsp olive oil

🌱1/2 tsp smoked paprika

🌱1/2 tsp coriander

🌱1/2 tsp cumin

🌱1/2 tsp garlic powder

🌱1/2 tsp oregano

🌱Salt and pepper to taste

How to prepare them: Drain the chickpeas, then heat the olive oil in a pan and cook them with all the spices above. When they are golden-brown, set them aside and get to the next step.

Prepare the avocado paste:

🌱1 avocado

🌱1 green onion stick

🌱Lime juice from 1/2 lime

🌱1 Tbsp nutritional yeast

🌱Salt & pepper to taste

How to make it: Cut the avocado into cubes and finely slice the green onion. Add them into a bowl, top them with the lime juice, nutritional yeast, and season with salt and pepper, then mash them with a fork until you get a nice paste.

For the red cabbage salad:

🌱1/4 red cabbage

🌱1 Tbsp apple cider vinegar

🌱2 Tbsp agave syrup

🌱Salt & pepper to taste

How to prepare it: Shred the cabbage into fairly thin slices, then mix it with the apple cider vinegar, agave syrup and salt & pepper. Easy, right?

🌱To assemble:

You will need to prepare some toast (for this specific recipe we used ciabatta that we sprayed with some olive oil before cooking it on a grill pan until it got nice and crispy). Top the toast with a consistent layer of avocado paste, then add a layer of the cooked chickpeas, and finish with the red cabbage salad on top. Colourful, healthy, nutritious, and amazingly tasty. Enjoy!  

Piña Colada Breakfast

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Breakfast is an essential meal of the day, but how about making it extra cool? This Piña colada breakfast is definitely going to upgrade your mornings. Not only is it healthy, nourishing, and extremely tasty, but your kids will absolutely love it! 

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: breakfast

Cuisine: Vegan, Caribbean

Servings: 2

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INGREDIENTS:

🌱400 ml organic canned light coconut milk

🌱80 gr oat flakes

🌱1 tsp vanilla extract

🌱To top: pineapple, mango, almonds, 2 Tbsp coconut flakes, 2 Tbsp maple syrup

How to prepare it:

  1. In a pot, add the coconut milk
  2. Add the oats and vanilla extract and reduce the heat to medium-low. Cook, stirring occasionally, for about 15 minutes, or until thickened.
  3. Transfer them into the serving bowl and top them with your favourite fruits. For this specific recipe, we used cubbed pineapple and cubbed mango.
  4. We decided to add some crunch to this breakfast, so we also added some almonds on top
  5. Continued with some coconut flakes and a sweet finish: 1 Tbsp of maple syrup.

Yummy!

Vegan Panini with Pan Fried Tomatoes

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Crunchy snack with a creamy twist and sweet flavours from the pan fried cherry tomatoes. This Vegan panini with pan fried tomatoes is a quick and easy way to make your day better!

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

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Course: breakfast/ snack

Cuisine: Vegan, Italian

Servings: 4

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INGREDIENTS:

🌱1 ciabatta bread

🌱150 gr salted firm tofu

🌱100 gr vegan feta cheese

🌱100 gr vegan mozzarella

🌱2 Tbsp vegan unsweetened yogurt

🌱Lemon zest

🌱4 Tbs Olive oil

🌱3-4 garlic cloves

🌱15-20 cherry tomatoes

🌱Salt & pepper to taste

🌱Spring onion for serving

How to prepare it:

  1. Cut the ciabatta in half
  2. Spray a grill pan with some olive oil and lay the bread face down until it gets nice and crunchy
  3. Next step: prepare the sauce. In a food processor, mix the salted tofu, the feta cheese, vegan cheddar, unsweetened yogurt and lemon zest until you obtain a creamy paste
  4. Add some olive oil in a pan and cook the garlic and cherry tomatoes until they get nice and soft. Add salt & pepper to taste.
  5. Put a layer of cheese sauce on your ciabatta, top it with the pan fried tomatoes, pour some of the oil in which the tomatoes and garlic were cooked, and finish with some spring onion on top. 

Gnocchi with Peas and Vegan Parmesan

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No idea what to cook for dinner today? No problem! This is what we are here for. Try out this wonderful vegan springtime recipe of Gnocchi with Peas, ready in just 20 minutes, for a light and satisfying dinner with your loved ones!

Video recipe:

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

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Course: main dish

Cuisine: Vegan, Italian

Servings: 2-4

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INGREDIENTS:

🌱2 green onion sticks

🌱1/2 spring garlic stick

🌱400 g frozen green peas

🌱250 g gnocchi

🌱5 Tbsp cashew cream

🌱Fresh Prsley

🌱1 tsp Nutmeg 

🌱Salt & pepper to taste

🌱Vegan Parmesan to serve

How to prepare it:

  1. Place the frozen green peas in a colander or strainer, run cool water over them until thawed, and drain
  2. Finely chop the green onion and spring garlic and cook them for 2-3 minutes in a little bit of olive oil
  3. Add the drained green peas, season with salt and pepper to taste and mix well
  4. Cover the pan with a lid and let the peas cook for about 10 minutes
  5. In the meantime, boil the gnocchi until they rise to the surface of the water
  6. To help the peas cook faster, you can add some water from the gnocchi into the pan 
  7. When they are all done, put the gnocchi on top of the peas, add the cashew cream and the nutmeg
  8. Add 1 more cup of the gnocchi water and some fresh chopped parsley, then mix well
  9. Serve with some more fresh parsley and delicious vegan parmesan on top.