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Pistachios!!I love pistachios so much, I have always some on hand.This recipe was created by combining ingredients I had in my cabinet till it tasted the way I wanted. It is extremely easy to put together and the ingredients are common to find .If you don't like pistachios you can use almonds,hazelnuts, pecans, walnuts...The list goes on and on.Allergic to nuts?Roasted sunflower seeds will do the job! If you want to make it lower in fat you could substitute nuts with more oats.Whatever you decide to put in it, the result will surprize your taste buds pleasantly!




Besides pistachios it contains coconut cream, a splash of lemon, coconut sugar, oats and dates.Super simple and utterly delicious!

This cheesecake is:
SWEET
CREAMY
RAW
GLUTEN-FREE
WHOLESOME
OIL-FREE
I really hoope you give this a go and let me know in the comments below!


Coconut-Pistachio Vegan Cheesecake

  Serves: 8 slices
  Prep. Time: 25'
  Freezing time: 4 hours

Total Time: 4 hours and 25'


Ingredients:


For the base:

  • 1 cup dates pitted
  • 1 cup oats (use gluten-free if desired)
  • 1 cup pistachios
  • 1/2 cup dessicated coconut
  • 3 tbs agave syrup (or maple syrup)
For the filling:

  • 1 can coconut cream (chilled in the fridge overnight) 
  • 3 frozen bananas
  • 3 tbs lemon juice
  • 1 tsp vanilla extract (optional)
  • 1/2 cup coconut sugar (or any sugar you prefer)
Toppings:

  • Cacao nibs
  • Pistachios
  • Coconut
  • Vegan white chocolate (I love "Ichoc" brand )

Method:


1.The night before, place the bananas in the freezer as well as the coconut cream in the fridge.
2.Blend the ingredients for the base and place in an 8" baking pan.Press with your hands and place in the fridge to let it set.
3.Scoup out the coconut cream from the can(not the liquid at the bottom).Place the cream in a blender along with the remaining 'filling' ingredients.Blend and pour it onto the base.Place the baking pan in the freezer (not fridge!) .After 4 hours you can take it out, slice it and enjoy!

*TIP:This cheesecake is stored in the freezer. Before you eat it, I recommend you let it in room temperature for 20 minutes (I know it's a long time to not be temped to dig in ) .This will allow the cream to soften.
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Summer has officially kicked in and I am truly lucky to have a grandma with the most amazing garden of all! Ripe, juicy tomatoes, fragrant, crispy peppers and crunchy cucumbers have made their appearance once more to accompany the greener and sweeter than ever zucchini and plethoric, "meaty" eggplants.The herbs are a whole new story.When you walk by a pot with basil, thyme or fresh rosemary the aroma hugs you and travels you to the crystal clear beaches of a Greek island or the mysterious streets of Italy!


That's what I wanted you to feel like when you create this dish.I wanted to travel your taste buds to the most amazing places in the Mediterranean and create a whole experience not just for your mouth but also for your soul (some deep stuff right here, I'm telling you).Crushed tomatoes, garlic and onion sauteed in high-quality extra virgin olive oil are here to accompany the basil, oregano, thyme and bay leaves.Finishing touches are fragrant whole allspice berries and freshly crushed black pepper for that extra bit of spice.This dish is a definite pleaser and it will seize to satisfy even the pickiest eater.





One final thing, you can definitely make this with spaghetti, rigatoni, fusilli or any other pasta you prefer.The end result will be as tasty as the original recipe.Good luck and remember if you recreate the recipe comment below and tag me on instagram.I'm looking forward to seeing your kitchen skills at work!


Mediterranean Baked Orzo

 Serves: 3 people
 Prep. Time: 10'
 Cooking Time: 35'
Total Time: 45'


Ingredients:

  • 400 g orzo pasta
  • 1 medium onion
  • 3 cloves of garlic
  • 5 tbs olive oil
  • 1 cup chopped tomatoes or passata
  • 1 tbs chopped fresh basil leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 whole allspice berries (1/8 tsp ground allspice)
  • salt and pepper to taste

Method:

  1. Preheat your oven to 180 C (350 F).Dice the onion.Heat 1 tbs of oil on medium heat and saute the onion till translucent (~4 minutes).Mince the garlic and saute for 1 more minute.Add the tomatoes, spices, salt and pepper and bring to a boil.
  2. In a deep oven dish, add the sauce, the orzo and the remaining 4 tbs of olive oil.Add boiling water.The water should cover the orzo and be 3 fingers above the surface of it.Bake it for 25'.Enjoy!






Summer is here and I'm off to the beach next week! I've been dreaming of swimming in the crystal clear, deep blue waters of Greece! I call myself lucky to be living in such a beautiful country with such landscape diversity. Mountains, valleys, beaches and cities so close to each other, yet so different aesthetically from one another, you will be left in awe.If Greece is not in your travel bucketlist you should definitely add it and keep in mind not only our islands are beautiful but our countryside and cities are worth visiting too!Anyway, let's get to the recipe.


Creamy, refreshing vanilla ice cream with hidden crunchy bits of caramelised walnuts and a sweet salted caramel swirl that melts in your mouth.Every lick will take you to caramel heaven and the crunchy walnuts will hit you like sugary meteorites!Doesn't that sound mouth-watering? *stops to wipe the drools * For me, a huge caramel fan, I was on a mission to recreate a vegan version of my favorite ice cream from when I was a kid, caramelised pecan (I know I used walnuts in this recipe because they are so much easier to find where I live). Well, I certainly did and I am super excited for you to try it out and comment below what you think or tag me on instagram when you make it! I need to know, alright?
I used coconut sugar to make the caramel, hence the dark brown color but you can definitely use whatever kind of sugar you desire, the result will be the same.The "ice cream" base is just blended bananas but feel free to use a coconut milk base or a store-bought vegan ice cream.This recipe is super simple to make and it will take you 30 minutes maximum!Amazing, right?The quantities I'm giving you make a huge portion so feel free to divide the measurements, however there is no way any ice cream will go to waste.At least not in my house!

Caramel Walnut Vegan Ice Cream

 Serves: ~2 litres (~70 ounces)
 Prep. Time: 30'
 Freezing Time: 2 hours
Total Time: 2 hours and 30'


Ingredients:

For the "butter" caramel:

  • 1/3 cup sugar (I used coconut sugar, hence the dark color)
  • 1 1/2 tbs vegan butter or margarine
  • 1 tbs coconut cream
  • pinch of salt

For the caramelised walnuts:

  • 3 tbs sugar
  • 1 cup crushed walnuts or pecans

For the ice cream:

  • 8 medium frozen bananas
  • 2 tsp vanilla extract
OR
  • 2 servings of coconut milk ice cream (you can use whatever recipe you desire)
OR
  • 2 litres (70 fl oz)  store-bought ice cream

Method:

  1. Cut a piece of parchment paper and place it on a flat surface.First, caramelise the walnuts by melting the sugar in a saucepan over medium heat.When the sugar is melted, add the crushed walnuts and stir with a rubber or wooden spatula.When the walnuts are covered in caramel, place them on the parchment paper and let them cool completely.
  2. Measure out the caramel ingredients.Place a saucepan over medium heat.Place the sugar into the pan and melt it without stirring it constantly, When all the sugar crystals have disappeared and the sugar has turned more brown, add the butter while mixing with a rubber spatula or a whisk.BE CAREFUL, the mixture will be very bubbly and will splatter!Add the coconut cream and let the caramel boil for 1 minute.Set aside, stir in the salt and let it cool down.
  3. Put the frozen bananas and vanilla extract into a high-speed blender and blend to ice cream consistency.
  4. Pour 1/3 of the ice cream into a freeze-safe container.Add 1/3 of the caramel sauce and 1/3 of the caramelised walnuts.Repeat 2 more times.Place the ice cream in the freezer and let it set for at least 2 hours.Devour!







Hello hello!Now that summer is JUST around the corner, the farmer's market in our area is filled with the wonderful smell and bright color of apricots.I've always loved the taste of dried apricots but  not so much of the fresh fruit really.To be honest, the fluffy and "furry" skin of apricots and peaches gives me the chills.I cannot stand it so I always peel the skin off before I eat them.Weird of me huh?Comment below if this happens to any of you.I am looking forward to realising I am not the only one in this world that gets freaked out by the fluffy skin of a fruit.
The recipe I have for you today is super easy, requires only 4 INGREDIENTS, 10 MINUTES and a food processor to make.It consists of dried apricots, dates, almonds and coconut which all tie together into scrumptious chewy little bites of sweet and fruity goodness!Unbelievably good on top of ice cream or dipped in melted chocolate.Refined sugar-free, gluten-free, vegan and incredibly tasty!Warning: once you make them you won't be able to stop yourself from eating 10 of them at once.They are that good!





 It kinda looks like an apricot delight and to be honest, that was my intention when I was thinking about that recipe. We have a traditional sweet treat here in Greece called lukumia (nothing like lucuma), which is basically a soft, jelly candy covered in icing sugar and most commonly rose-scented.I highly recommend you try them when you are visiting Greece!



Apricot Bites

 Serves: ~15 bites
 Prep. Time: 10'
Total Time : 10'


Ingredients:

  • 250 g (1 1/2 cups) dried apricots
  • 40 g (1/4 cup) pitted dates
  • 30 g (1/3 cup) shredded coconut
  • 40 g (1/3 cup) almonds
  • pinch of salt

Method:

  1. Process your almonds, salt and coconut together in a food processor into a fine powder.
  2. Add the dried apricots and dates and process again till the mixture sticks together and forms a "ball" in your food processor.
  3. Shape the dough into a long roll with your hands and roll into shredded coconut. Cut to desired size pieces and enjoy!






I have a recipe for the best vegan, oil-free bagels for you today.It requires only 5 ingredients and is very easy to follow.I used two types of flours, half whole wheat and half multigrain.The results were amazing and I knew I had to share the recipe with the world.So tasty you will want to eat them all at once.Crispy on the outside and extremely fluffy on the inside with crunchy bits of nuts from the multigrain flour.Perfect with vegan cream cheese, peanut butter or vegan nutella, they make an excellent breakfast, lunch or snack.



Fun Fact: I've never had an authentic bagel in my life.It isn't a typical food here in Greece and I decided to try it out (the vegan way of course).I am so impressed, I'm going to be making them on a regular basis.However, I have to admit that the process requires some extra time and intermediate planning skills, BUT I can guarantee the results are going to please your belly and soul, so don't hesitate and get in the kitchen.You can totally do this!

There are three main phases.The resting, boiling and baking phase all of which are pretty simple.If you have a mixer with a dough attachment you will save yourself 7 minutes, otherwise, watch a youtube video or a tv show while kneading.Makes the process go by a lot faster.

All in all, I believe you make them and enjoy them as much as I did.If you do, leave me a comment or tag me on Instagram. Good luck and have a great day!


Bagels

 Serves: 10 bagels
 Prep. Time: ~ 1 hour and 20'
 Baking Time: 30'


Total Time: ~1 hour and 50'


Ingredients:

  • 500 g flour (I used half whole wheat and half multigrain)
  • 300 ml warm water
  • 2 tbs sugar
  • 1 tsp salt
  • 9 g dry yeast
  • 1 tbs baking soda
  • toppings of choice (I used sesame seeds, poppy seeds, cayenne pepper and dried herbs)

Method:

  1. Dissolve the sugar into the warm water and add in the dry yeast.Let it sit for 5 minutes till the yeast gets activated.
  2. Place your flour and salt into a bowl and make a well in the middle.Pour the yeast mixture into the well and start kneading.If you do the kneading by hand it should take around 8 minutes.If you use a mixer with a dough attachment it should take around 5 minutes.
  3. After you are done kneading, cover the bowl with a towel and let it rest for 1 hour.
  4. When the time has elapsed, separate the dough into 10 balls.Place the balls onto a baking paper lined tray. Make a hole in the middle of each ball with your fingers.Cover with a towel and let them rest again for 30 minutes.
  5. Place some paper towels on a big plate.Onto separate plates, place your toppings (sesame seeds, poppy seeds, cayenne pepper, dried herbs etc.).
  6. After 30 minutes have passed, fill a big pot with water and bring to a boil.Add the baking soda into the water and place the bagels in batches into the water. Let them cook for 30 seconds on each side.Place them on the paper towels and let them drain for a bit.Cover with the toppings and put them back onto the baking paper lined tray.Change the paper towels on the plates with some new ones and repeat the process as many times as needed.
  7. Bake the bagels for 20 minutes until golden brown.Let them cool for 10 minutes and enjoy!







Moist, fluffy and extra syrupy.The most suitable words to describe this out-of-this-world dessert!With hints of lemon and orange, bits of coconut and a generous amount of fragrant syrup, it truly resembles heaven on a plate.We (Greeks) call it Ravani and it is a staple in every house that likes to keep it traditional.I used to "help" (rather cause chaos) my mother make it when I could barely put a sentence together.I have so many childhood memories of me and my mother baking cakes, syrup desserts and pies I believe that's the reason I grew to LOVE baking!I especially love the smell of a baked good and I admit that I can stand in front of an oven and watch a cake rise and get "golden brown" whether it'll be 20 or 30 minutes (I know I'm crazy).What more can I say than scream out loud: I LOVE DESSERT!

The ingredients you are going to need are very few and can be found pretty easily.That's what I love about cooking, you can make absolutely anything from scratch with just some imagination and whatever is left in your fridge.

This recipe calls for semolina, which can be found at any grocery store here in Greece.To be honest, I have no idea if you can get your hands on this specific ingredient where you live but I'm pretty sure you can order it online.I'm telling you it is really worth your time and money cause this cake is one the best ones you've ever had.

That's it from me till now, I hope you give this recipe a shot (it is sooo worth it) and if you do please comment down below and tag me on Instagram to see your amazing creations.And remember to enjoy every little bit of it, because you deserve it!

Moist Syrup Cake (Vegan)

 Serves: 16 generous pieces
 Prep. Time: 40'
 Baking Time: ~40'
Total Time: ~1 hour and 20'


Ingredients:

Syrup:

  • 2 cups sugar (any kind will work)
  • 1 1/2 cups water
  • peel of 1/3 lemon
  • peel of 1/5 orange
  • 1 cinnamon stick
  • 3 whole cloves (optional)

Cake:

  • 250 g vegan butter
  • 250 g sugar (any kind will work)
  • 250 g soy yogurt
  • 500 g fine semolina
  • 1/2 cup shredded coconut (optional)
  • zest of 1/2 a lemon
  • zest of 1/2 an orange
  • juice of 1 lemon
  • juice of 1 orange
  • 1 tsp baking soda

Method:

  1. Place all the syrup ingredients into a small pot, stir and bring to a boil.Bring down the heat to medium and let the syrup simmer for 5 minutes.Set aside to cool.
  2. Preheat your oven to 180C (350 F).Preferably use the fan setting.If your oven does not have a fan setting you might bake your cake for an additional 5-7 minutes.
  3. Place your butter and sugar into a bowl and beat with a hand mixer until fluffy (~4 minutes).Into the same bowl add your semolina, shredded coconut and soy yogurt and beat again.Lastly, add the lemon and orange zest and the lemon and orange juice with the baking soda poured into one of them (when you add the baking soda into the lemon or orange juice act quickly because the liquid gets foamy rapidly).Beat again until just incorporated.
  4. Pour the mixture into a greased baking tray, flatten with a spatula and bake for ~45 minutes.After the time has elapsed test with a toothpick or a knife to see if your cake is ready.If the knife or toothpick comes out clean that means it is ready to get out of the oven.
  5. When you get it out it of the oven and it is still hot, pour the cold syrup slowly and let it sit for at least 2 hours at room temperature so it soaks all the syrup.Cut in pieces and enjoy!











Hello there, I have a carnivore/family-approved recipe for you today.A black-eyed bean stew infused with flavours and aromas from Mexico.It has always been a dream of mine to travel to Mexico.Its history, customs and people have always fascinated me.Well, for now, I can only eat my way to Mexico City and this dish does the job so well for me!

The ingredients are easy to find and the process does not require any skills at all!You can substitute black-eyed beans for whatever kind of you prefer (black beans would be great too) and I believe you can find peppers, onion, garlic and carrot pretty easily at your local grocery store.I also used celery leaves, which we have plenty in my country, but I know many of you may not be able to get your hands on.Don't worry, use celery stalk instead, just be sure to chop it really finely.
I made vegan sausages the other day using SoBeautifullyReal's recipe from her cookbook, which happens to accompany this dish extremely well.I totally recommend you give them a try or find other vegan sausages to pair your stew with, such a magical combination!
Nevertheless, you will enjoy this dish alone, paired with rice or warm sourdough bread (which will soak the liquid and be so soft and delicious, totally recommend).Feel free to add any spices you like and omit the ones you can't find or dislike.Buon appetite!

Mexican Bean Stew

 Serves: 4 people
 Prep. Time: 15'
 Cooking Time: ~1 hour
Total Time; 1 hour and 15'


Ingredients:

  • 4 cups pre-cooked black-eyed beans (or black or kidney beans)
  • 3 tbs olive oil
  • 2 medium peppers
  • 1 jalapeno or chili pepper (optional)
  • 1 medium onion
  • 1 medium carrot
  • 1 cup corn kernels
  • 2 big garlic cloves
  • 1/2 packed cup chopped celery leaves or finely chopped celery stalk
  • 4 tbs tomato paste
  • 1 tsp ground coriander
  • 2 tsp ground cumin 
  • 2 tsp oregano
  • 2 tsp paprika (hot, sweet or smoked)
  • 2 tsp vegetable stock powder (optional)
  • salt and pepper to taste

Method:

  1. Rinse your beans and set aside.Collect all your spices and vegetable stock powder into a small bowl. Dice your onion, carrot, pepper, chili (or jalapeno).
  2. Heat the olive oil in a pot over medium heat and saute your onion till it turns golden brown (~4 minutes).Saute your carrot, pepper, corn and chili (~2 minutes).Mince your garlic cloves and saute for 1 minute. Add your spices and saute for an additional 30 seconds.
  3. Put your tomato paste and 4 cups of water.Bring to a boil and let it simmer on medium heat for 30 minutes.
  4. Finely chop your celery leaves* and set aside.Put the beans into the pot along with the celery and 1 cup of water. Cover and let it simmer for 15-30 minutes depending on how well-cooked your beans are or how soft you like your vegetables.
  5. Serve with rice or sourdough bread and vegan sausages.Enjoy!
Notes: * If you use celery stalk cook it along with the carrots, onion and peppers.










Who's ready to taste the most amazing vegan tarts ever?I know I am.Crunchy bottom and creamy, sweet vanilla filling topped off with strawberries and flaked almonds.The best combination ever!I was a huge fan of fruit tarts when I was a kid and I knew I had to recreate them.Let me tell you, these are really amazing.They are sweet enough to satisfy your sweet tooth cravings with just one little tart.I am the kind of person who loves their dessert to be really sweet.None of that semi-sweet cakes that after one slice you feel you need at least five more to get that "dessert in my tummy" feeling.Cause people let's be honest and acknowledge that there is such a feeling!



Anyway, these little guys are perfect as a treat for your guests or along your afternoon tea or coffee.However, in my opinion, they're best enjoyed immediately because the crust will soften, especially if you put them in the fridge.

Shift the flour and icing sugar.Then add the cold margarine chunks.
Mix the dough very lightly until it resembles breadcrumbs.
Add the water and knead.Don't add too much though because you will ruin your dough.Just keep kneading until it comes together.
Roll the cold dough out.Cut around the tart tins.Keep in mind to cut large circles so that the sides of the tin are covered.


The ingredients are very simple (except for the agar agar powder) and can be found in every grocery store.Also, the process is way too easy, a beginner can absolutely make it through without a scratch (yes, I'm being over-dramatic)!Without any further rambling of mine, I am glad to hand you the recipe for the best vegan vanilla tarts.

Place baking paper inside the tart tins and cover with any kind of legumes or grains you have in hand.
Let the crusts cool down.

The cream should be pourable when it is still hot.


I hope the pictures I have included help you.But the recipe is so easy I believe you won't even need to look at the pictures.If you make the please comment below and tag me on instagram.I am really looking forward to what you will be making.Thank you for reading!

Vegan Vanilla Tarts

 Serves: 8 small tarts
 Prep. Time: 1 hour and 30'
 Baking Time: 20'
Total Time: 1 hour and 50'


Ingredients:

For the crust:

  • 1 cup cubed vegan margarine
  • 2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 1-2 tbs water 

For the filling:

  • 2 cups unsweetened soy milk (*see noted for sweetened one)
  • 8 tbs agave syrup
  • 4 tbs tapioca or corn starch
  • 1 tsp agar agar powder
  • 1 tsp vanilla extract

Method:

  1. Shift the flour and sugar into a bowl.Add the cubed cold margarine and mix lightly with your hands until the dough resembles breadcrumbs.Don't mix too much.Add 1 tbs water and mix with your hands until the dough comes together.It should take a while so don't be afraid and add more water.The dough shouldn't be sticky at all.If your dough doesn't seem to form a ball add 1 tbs more water.
  2. Cover the dough with plastic wrap and set it aside in the fridge to set for at least 1 hour.
  3. Place a baking paper on a working surface and dust it with flour.Use a rolling pin to roll it out until 5mm thickness is achieved.Cut the dough into circles and place into the tart tins.Cut the excess.Form the excess dough into a ball and roll it out again.Repeat the process until almost all of the dough is used up.I had some left over that I made cookies with.
  4. Cut baking paper into circles that are large enough to cover the interior of the tart tins (the sides too).
  5. Place the baking paper circles into the tart tins and cover with some kind of weight.I use split peas, but feel free to use any legume or grain you have in hand.
  6. Bake in a preheated oven at 180C for 9'.Take them out and remove the weights as well as the baking paper.Bake again for 11'.Let the tarts cool down and then deform.
  7. For the filling mix all of your ingredients into a pot.Place the pot on medium heat and whisk until the mixture thickens.Don't let it thicken too much because as it cools down, it will get even thicker.You want the cream to be pourable.
  8. Pour the cream into the crust and set aside to allow it to set.Decorate with whatever fruit or nuts you desire.I find that strawberries, kiwi and pineapple are ideal.Enjoy!
*Notes:
  • If you have sweetened soy milk, start with using half the amount of agave syrup and use your taste to adjust it to your liking by adding more.
  • I made a healthier alternative to these, using spelt flour and coconut sugar for the crust.It worked out really well, so don't be afraid to experiment
  • Be very careful with the water in your dough.You don't want to add too much because the dough will end up soft.






Winter might have passed, at least here in Greece, but that doesn't mean the cravings for something heartier and warmer follow along.Or there are just some days when you don't feel your best or even the weather is cloudy and you feel the need to eat comfort food.That is okay!"Change with the seasons of life.Don't try to stretch a season into a lifetime.".
Now let's talk food!This stew is so fragrant, mushy and comforting you will lose your mind!And it is ridiculously easy to throw together, too.Just potatoes, cauliflower, onion, garlic and some spices.The only "demanding" part is the chopping of the vegetables (come on, it's not that difficult).The spices used are cinnamon sticks, bay leaves and whole all-spice.I hope you can find all-spice at your grocery store because I know it is not commonly used in cooking and can be a little tricky to get your hands on. However, here in Greece we use it quite often so it is a cupboard staple.
Please give this recipe a try and I guarantee you'll love it.So simple, easy and whole-food based (because health matters, not only taste).If you do, leave a comment below and let me know if you liked it as much as I do.

Cauliflower-Potato Stew

 Serves: 4 people
 Prep. Time: 10'

 Cooking Time: 30'-40'
Total Time: ~45'


Ingredients:

  • 1 medium head cauliflower
  • 2 large potatoes
  • 2 cups tomato passata
  • 4 tbs olive oil
  • 1 medium onion
  • juice of 1/2 lemon (optional)
  • 2 cloves garlic
  • 2 cinnamon sticks (1/2 tsp grated)
  • 5 whole all-spice (1/4 tsp grated)
  • pinch of turmeric (optional) 
  • 3 bay leaves
  • 4 tbs red wine vinegar
  • salt and pepper 

Method:

1.Wash and dice your potatoes into medium cubes.I left the skin on, but feel free to peel it off.Wash your cauliflower and cut it into medium florets.Slice your onion thinly.
2.In a pot heat the olive oil and sautee your onion on medium heat for about 4 minutes.Mince the garlic and sautee for 1 minute.
3.Add the passata, lemon juice, spices, cauliflower, potatoes, salt and pepper.Cover just enough with water and bring to a boil.Cover with a lid and let it simmer on medium-high heat for 20'-25' till the potatoes are fork-tender.
4.Bring the heat to high and cook for 10 more minutes untill the water evaporates.Add the vinegar and stir.Serve and enjoy!

Tip:Do not stir too much, as the potatoes will become too mushy and will lose their shape.






I LOVE truffles!They make such a nutritious and delicious snack.Perfect on nice cream and porridge.Not to mention they are super easy to put together.I literally spent just 10 minutes to make them.No joking here!Only 10 minutes and 5 ingredients, I swear.

These are chewy, decadent and moist, syrupy whilst in reality, no sugar was used in this recipe.Such a great bonus there, as I don't like to consume sugar very often.I am telling you these right here are the ultimate truffle winners.Family-approved and taste like an actual dessert.I find that sometimes raw desserts taste more healthy-ish than what I need to satisfy my sweet tooth cravings.Well, that is not the case with these ones.Super satisfying and sweet!

I hoped I've convinced you to make that recipe as soon as possible.Get in the kitchen and get your food processor running cause these beauties are so tasty you don't want to waste a single second!If you are not a fan of lemon you can substitute with whatever flavour you desire.I would suggest orange zest and juice, vanilla extract, caramel or rose extract.

Coconut-Lemon Truffles

 Serves: 8 truffles
 Prep. Time: 10'
 Cooking Time: 0'
Total Time: 10'


Ingredients:

  • 1/2 cup shredded coconut (unsweetened) + more for rolling
  • 1/4 cup oats
  • 1/4 cup almonds
  • 3 tbs agave syrup 
  • zest of 1/2 small lemon
  • 1 tbs lemon juice

Method:

1.Place the coconut, oats and almonds into a food processor and process into a powder.
2.Add the agave, lemon zest, lemon juice and process again till the mixture sticks together.
3.Roll into ~8 balls and cover with more shredded coconut.Enjoy!











Well, here I am again with a lovely recipe for you.Rich Decadent Chocolate Cake with only 7 INGREDIENTS, 1 bowl and a whisk required!I haven't had cake in what seems like months, but I have to say this one totally made up for that cake-absence time in my life.Moist, sweet and generously glazed, perfect with a cup of warm coffee or served with fruit and peanut-butter as an indulging breakfast.
NO dairy or eggs required to make this delicious dssert.Who said a plantbased diet includes only lettuce and bananas?I'm here to prove wrong to those who did say such thing and inspire everyone to get in the kitchen and work with whatever ingredients they have.That's the way that recipe came to life.More specifically speaking, this recipe has the same base as my  (if you haven't tried them make them now ,they are amazing).I just switched up the peanut butter for tahini and added a bit more sugar and almond milk.
You can also use coffee instead of almond milk, as it brings out the chocolate flavour even more.If you are an orange-chocolate combination lover you can definitely substitute with orange juice and add a bit of orange zest to spice things up.Next time, I'll add walnuts or dried apricots because I'm a sucker for different textures in food.If a cake is too dry, I won't like it and if a soup is straight up liquid I won't eat it.That's the reason I glaze my cakes generously and I eat soups (that happens very rarely) with a piece of toasted bread or croutons in it.

Enough rambling!I hope you give this one a go.If you do,let me know how it went and if you liked it.Wish you all a wonderful day, full of cake!


Rich Chocolate Cake

 Serves: 13 pieces
 Prep. Time: 15'
 Baking Time: 40'
Total Time: 55'


Ingredients:

For the cake:

  • 2 cups spelt flour (or all-purpose or whole-wheat)
  • 1 cup cacao powder
  • 1/2 cup tahini
  • 2 cups almond milk (or orange juice or coffee)
  • 1 cup + 4-6 tbs sugar (depends on your preferred sweetness level)
  • 1 tbs baking powder
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract (optional)
  • pinch of salt

For the glaze:

  • 4 tbs cacao powder
  • 4 tbs agave syrup 
  • 2-4 tbs almond milk

Method:

1.Preheat your oven to 160 degrees celsius (320F).
2.Whisk the tahini, almond milk, sugar, vinegar and vanilla extract into a bowl.Let it sit for 5 minutes.
3.Into the same bowl shift the flour and cacao powder.Add in the baking powder, salt and mix until the flour is just incorporated.
4.Grease a cake pan with oil and pour in the mixture.Bake for 40 minutes (I used the fan setting and the third rack of my oven).Let it cool for 10-15 minutes before you take it out of the pan.
5.Mix the glaze ingredients and pour onto the cake.Enjoy!








How many of you have had savory pancakes?Pancakes are so versatille and I'm quite bored of seeing only sweet ones (most of them including bananas which is not my cup of tea).That's why I decided to create some cheesy, delicious, moist, savory pancakes.I know many of you prefer to follow an oil-free diet. Don't worry, I got you covered, the oil in this recipe is totally optional and won't undermine the amazing flavor of these beauties.
The ingredients are so easy to find and if you don't like dill you can easily substitute with parsley, thyme or any other herb of your choice.Same goes to the spices.I kept it simple and added only black pepper and garlic powder.I am sure all spice or cumin would be a great addition to the intial recipe.

Not in the mood for something savory (like me, always) then try my . They are AMAZING!!
Did I tell you that you will have these on your plate in under 30 minutes?Well, I'm telling you now.That means you won't be drained and you will have the energy to go to the gym!Begginers get your props out and be ready to ace the cooking game.They're that easy to make!

"CHEESY" VEGAN SAVORY PANCAKES


 Serves: 7 pancakes
 Prep. Time: 10'
 Cooking Time: 20'
Total Time: 30'


Ingredients:

    • 1 1/2 cups flour (I used 1 cup oat and 1/2 cup spelt)
    • 1 cup unsweetened almond milk or water (use 1 1/2 cups if you use oat flour )
    • 1 chia egg (1 tbsp chia seeds + 3 tbs water)
    • 4 tbsp nutritional yeast
    • 3 tsp baking powder
    • 4 tbs dill chopped
    • 1 tsp garlic powder
    • 1/2 tsp salt
    • black pepper to taste
    • olive oil for frying

Method:

1.Mix the chia seeds and the water in a bowl and place in the  fridge to firm while you work on the recipe.
2.If you use oat flour process the oats into flour in a food processor.Place the flour, baking powder, nutritional yeast, garlic powder, salt, pepper and chopped dill.Mix together.
3.Put the almond milk into the bowl and whisk.Add the chia seeds and give the mixture a final stir.
4.Heat some oil on a skillet over medium-high heat and place 1/3 cup of the batter at a time.Wait until on the top of the pancake all the bubbles have popped and then flip it (about 3-4 minutes).Repeat the process for the remaining batter.Enjoy!











Chocolate cookies that taste like brownies?Yes, please.These beauties are so delicious you are not gonna be able to hold yourself from eating the whole batch at once!Soft in the middle and crispy around the edges, full of chocolate and really sweet (to satisfy my major sweet tooth).Did I tell you they are oil-free and sugar-free?I know, I couldn't believe that myself when I tasted them.


The recipe is very simple and requires only 10 minutes to prepare and 14 minutes to bake.That means the recipe comes together in under 25 minutes and with verry little effort required.Now, get up and make them cookies!I worked really hard to develop the recipe and I hope you love it.Fun fact: I experimented on that recipe 4 times before I was really satisfied with the result, so be prepared to taste amazing cookies.


They are delicious when dipped in hot milk (vegan of course) or served along with your morning tea or coffee.I also dipped mine in chocolate, but feel free to use tahini or peanut butter.



*Warning Chocoholics!Make the cookies extra chocolatey using the tip on the bottom of the page.

Chocolate-Tahini Cookies

 Serves: 18 cookies
 Prep. Time: 10'

 Baking Time: 11'-14'

Total Time: 21'-24'


Ingredients:

  • 3 cups of spelt flour (sub with whatever kind you want) *
  • 1/4 cup cacao powder
  • 1/2 and 1/4 cups agave syrup
  • 1/4 cup tahini
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/2 tsp baking powder 
  • 1 tsp vanilla extract

Method:

1.Preheat your oven to 180 degrees celsius (I used the fan setting and the middle rack).
2.Put the tahini, agave syrup, milk and vanilla extract into a bowl and whisk until combined.
3.Shift the flour, cacao powder, baking powder and salt into the same bowl.Mix together with your hands.
4.Take about two tablespoons of the batter at a time and mold with your hands into cookie shapes.
5.Bake in the oven for 11 minutes (softer cookies) or 14 minutes (crispier cookies).
6.Let them cool completely.Enjoy!

*TIP: Use 2 1/2 cups of flour instead of 3 and an additional 1/4 cup cacao powder for brownie-like cookies.
*Tip: Substitute milk for orange juice and vanilla extract for orange extract to achieve a chocolate-orange combination!











Pies are a HUGE tradition here in Greece.Spinach, potato, pumpkin, feta cheese, meat...Everything can be made into a pie.If you visit Greece you will definitely have the pleasure to taste a marvellous pie that will leave you questioning why you missed so many years of your life without eating it.The old women of Greece are pie experts and keepers of the secrets to make the crispier, tastier and finest phyllo.The process of making the phyllo is quite exhausting, because it requires effort (we are talking hours and hours of struggling with the rolling pin) and delicacy, but the results are definitely worth the hard work.My wonderful grandma tought me how to make phyllo since I was very little and now whenever I have time I love making my own handmade pie.

However, nowadays not everyone has the time and energy to make their own phyllo from scratch, myself included.That's why there are kind companies which come out with pre-made doughs of all kinds. Although, I must admit that there is nothing copmared to authentic handmade phyllo.Now that I rambled enough I am presenting you the best spanakopita ever!


The phyllo is crispy and the filling savory and mouth-watering.It is best enjoyed warm!

The ingredients are all kinds of greens we use in pies here in Greece.If you can't find some of them don't worry I have included common substitutions.That pie is full of green goodness so it is highly nutritious and a great way to get your vegetables in without munching on massive salads.Don't get me wrong, I love my salads, but sometimes my stomach can't handle that much volume of food!

The traditional reipe calls for feta cheese but I follow a vegan lifestyle so I don't do cheese.If you happen to have some authentic Greek feta or a vegan substitution for that, go ahead and add that in.Only beware and add less salt than what the recipe calls for.
The method is pretty simple.You just collect the greens and chop them finely.No particular skills needed.I addeed many tips to the method below so you can make the best pie you've ever had and not worry about anything!


Spanakopita (Spinach Pie)


 Serves: 20 medium pieces
 Prep. Time: 40'
 Cooking Time: 60'
Total Time: 1 hour and 40'


Ingredients:

  • 1 packet of phyllo (I used the one with 6 medium-thickness sheets)
  • 10 cups finely chopped spinach
  • 5 cups finely chopped chard (substitute more spinach)
  • 3 1/2 cups finely chopped cervil (substitute more chard or spinach)
  • 2 medium leeks (not the green leaves)
  • 3 fresh spring onions 
  • 1 bunch of parsley (1 1/2 cups finely chopped)
  • 1 bunch of dill 
  • 1 cup finely chopped spearmint 
  • 4-6 tbs olive oil + more for the phyllo
  • 2 tsp of salt
  • pepper to taste
  • sesame seeds (optional)

Method:

1.Thaw the phyllo according to package instructions.
2.Wash all of your greens and herbs.Finely chop the leeks, spring onions, spinach, chard and put into a bowl with 2 tsp of salt.Let it sit for 15'.
3.Meanwhile finely chop the dill, parsley, spearmint and place into a second bowl.When the 15' are up, place the herbs into the first bowl (the one with the spinach) and let them sit again for at least 10 more minutes.Preheat your oven to 180 degrees celsius (350 F).
4.When the time is up, squeeze the greens with your hands and discard the liquid.You have to do this proccess four or five times until most of the water from the greens has been drained.Add the pepper and 4-6 tbs of olive oil, stir and set aside.
5.Place half of the phyllo sheets (I placed 3) onto an olive oil greased pan, greasing each phyllo evenly with a generous amount of olive oil.Add in the filling.Fold any excess phyllo onto the filling (like the picture above).Place the other half of the phyllo sheets, greasing again each phyllo evenly with a generous amount of olive oil.Cut the excess and use it in another recipe.Sprinkle some sesame seeds on top.
6.Cut only the upper half of the phyllo into 20 pieces, whichever way you prefer.Put your pie into the oven for 1 hour (I placed mine on the third rack).Enjoy!






    What a better way to celebrate Valentine's day, other than cooking with your significant other?If you don't have a valentine don't worry, you can make those delicious donuts and eat them all by yourself, cuddling with a blanket and watching a romantic comedy.Whatever the case, I believe we should all show a little love to ourselves wether that means indulging in a not-so-healthy treat, pampering or buying that pair of shoes we had our eye on for months.

    There only 5 INGREDIENTS and 10 MINUTES!What?Can you believe that?Just shredded coconut,oats, raspberries, coconut sugar and dates.Judging from the ingredients, you could eat all of them in one sitting and not faint due to the sugar rush!


    These donuts are:
    RAW VEGAN
    CRUNCHY
    CHEWY
    SUGAR-FREE
    5-INGREDIENTS REQUIRED



     What else could you ask for?Now, go in the kitchen and make them!You have NO EXCUSES.


     Raspberry-Coconut Raw Vegan Donuts

    Serves: 9 mini donuts
    Prep. Time: 10'
    Freezing Time: 3'
    Total Time: 13'


    Ingredients:

    For the "dough":
    • 1 cup shredded coconut
    • 1/2 cup oats
    • 1/2 cup raspberries
    • 1/2 cup dates
    • 2 tbs sugar (I used coconut)
    For the glaze:
    • 50 grams melted vegan chocolate

    Method:

    1.Soak your dates (I soaked mine in boiling water for 10 minutes).
    2.Put the shredded coconut, oats and sugar in a food processor and process. Add the raspberries and process again.Squeeze the dates with your hands so the excess water is drained, then add into the mixture and procces once more.
    3.Mold the dough into "donut" shapes and set aside.
    4.Melt the chocolate and dip the donuts into it.Use whatever toppings you desire quickly, before the chocolate sets.
    5.Place them in the fridge for 3 minutes to let the chocolate harden completely.Enjoy!!






    I happen to love dhal and currys.I mean they're so easy to put together and fuss-free.You just gather your ingredients, put them in a pot, cover, let it shimmer and you have the most delicious dinner or lunch in under 30' !Also, you get a very decent amount of protein, so it's perfect for those of you who put the effort lifting them weights at the gym!


    This dhal is:
    CREAMY
    SPICY
    EASY TO PUT TOGETHER
    SATISFYING


    The ingredients you are going to need are very simple.Even if you don't have all the spices or you don't like one, you can leave it out.However, for maximum taste I'd advise you to go to your nearby grocery store and pick them up.Besides spices, you will need red lentils, black beans, tomato passata, onion and garlic.Pretty simple, right?

     If you decide to make it, please leave a comment below letting me know how you liked it.Enjoy!!!


    Red Lentil Dhal (Vegan, Easy):

     Serves: 4 people
     Prep Time: 5'
     Cooking Time: 25'-30'
    Total Time: 30'-35'


    Ingredients:

    • 1 cup dry red lentils
    • 1 cup boiled black beans
    • 1/2 cup tomato paste
    • 1 cup coconut milk
    • 1 onion
    • 2-3 cloves of garlic
    • 2-3 tbs oil (I used olive oil)
    • 1/2 tbs grated ginger
    • 1 bay leaf
    • 1 tsp turmeric
    • 1/4 tsp ground cloves
    • 1/2 tsp turmeric
    • 1/8 tsp cinammon
    • 2 cardamom seeds (crushed)
    • 1/8 tsp ground nutmeg
    • salt and pepper to taste

    Method:

    1.Collect all of your spices to make your life easier!Dice the onion and mince the garlic.
    2.Add the oil to a pot (medium heat) and saute the onion untill it turns transluscent (about 4 minutes).Add the miced garlic and saute for an additional 30 seconds.Add all the spices and saute for another 30 seconds.
    2.Rinse the lentils under cold water and add to the pot with 2 and 1/2 cups of water.
    3.Add the tomato sauce, cover with a lid and let it shimmer for 15 minutes.
    4.After the time has passed, check if the water has been absorbed,if NOT, let it shimmer for 5 more minutes.Then, add the black beans, coconut milk and let it shimmer for 10-15 minutes.
    5.Serve with rice or pita bread.Enjoy!






    Chocolate and Peanut Butter?Yes, please!It is inevitable that every chocoholic will fall in love with these ones.They taste like brownies.Soft,moist and surprisingly sweet.Topped with this maple-peanut butter sauce ,they turn into a bomb dessert or an indulgent breakfast.Their greatest advantage?The recipe requires only 6 INGREDIENTS, 1 BOWL and 25 MINUTES to make!Now get in the kitchen because you have absolutely no excuses not to make them!

    You just mix the liquids into a bowl and then add the dry ingredients.I used a non-stick pan to make them oil-free and it worked perfectly.If you happen to have some chocolate chips on hand, throw them into the batter and get ready for a chocolate heart-attack!The peanut butter sauce takes all the flavors to the next level.Just a little tip: let the sauce soak into the pancakes for extra gooines.


    Did you know that I hate banana pancakes?They seem to be a vegan thing ,but as many times as I've tried to incorporate bananas into my baking ,I found the results disgusting.As you can supose, I don't like banana bread,banana pancakes, banana cake,banana pie...That means you won't see any of those recipes on my blog!
    However, these pancakes are:
    SWEET
    MOIST
    NO-BANANA INCLUDED
    FULL OF CHOCOLATE
    OIL-FREE
    PEANUT-BUTTERY

    Chocolate-Peanut Butter Vegan Pancakes:

     Serves: 12 small pancakes
     Prep. Time: 5'
     Cooking time: 20'
    Total Time: 25'

    Ingredients:

    For the batter:

    • 1 cup flour  (I used 1/2 cup oat and 1/2 cup spelt)
    • 1- 1 1/2 cup non-dairy milk
    • 1/2 cup cocoa powder 
    • 3 tsp baking powder
    • 2 tbs peanut butter
    • 5 tbs sugar
    • pinch of salt

    For the sauce:

    • 1 tbs peanut butter
    • 2 tbs maple syrup

    Method:

    1.Whisk 1 cup of the plant milk, the peanut butter and sugar into a bowl.
    2.Shift the flour,cocoa powder,baking powder and salt into the bowl with the liquids.Stir until just combined.If your mixture is too dry, add the extra 1/2 cup of the milk.
    3.Add in anything you desire ,like chocolate chips ,dried fruit or nuts.
    4.Heat a skillet over medium-low heat.If you do not have a non-stick pan ,lightly oil the surface of the pan.
    5.Pour a little bit of the batter (as much as you want) and let it cook until all the bubbles on top of the pancake have popped.Flip over.
    6.Meanwhile, make the sauce by whisking the peanut butter with the maple syrup.
    7.Assemble and add whatever toppings you want.I added peanuts and chocolate!Enjoy!

    *Notes:If you decide to use whole-wheat flour the batter will absorb more liquids so feel free to add more milk.You want to achieve a runny cake-like batter.









    Did you make a thousand gingerbread cookies and you have no clue about how you're going to eat all of them without gaining 20 pounds?Well, I have the solution to your problem.Make a gingerbread cheesecake!That is the way this recipe came to life.A crunchy gingerbread base, creamy filling, a hint of rum and chocolate!A very simple yet decadent dessert that is certan to impress your guests with its amazing flavor and cute appearance.



    This cheesecake is:
    TASTEFULL
    SATISFYING
    DECADENT
    CREAMY AND CRUCNHY
    The end result will surprise you.I promise it tastes nothing like a regular cheesecake but your taste buds will enjoy it fully.
    If you make it please leave a comment and let me know if you liked it.

    Vegan Gingerbread Cheesecake:

     Serves: 7 slices
     Prep. Time: 10'
     Freezing Time: 2 hours
    Total Time: 2 hours and 10'


    Ingredients:

    For the base:
    • 20 gingerbread cookies
    • 1/2 cup coconut oil
    For the filling:
    • 1 cup cashews (pre-soaked)
    • 1/2 cup walnuts (pre-soaked,substitute more cashews)
    • 1 avocado
    • 1/4 cup agave syrup
    • 1 tbs molasses (substitute more agave syrup)
    • pinch of cinnamon
    Top Layer (Optional):
    • 1/2 cup vegan chocolate
    • 4 drops of rum essential oil (substitute vanilla)

    Toppings:
    • Gingerbread cookies
    • Popped amaranth
    • Almond flakes
    • Walnuts

    Method:

    1.The night before soak your cashews and walnuts (or soak them for 30 minutes in boiling water).
    2.Put the base ingredients into a food processor and process.Place in an 8" round baking pan.Place the pan in the fridge to set while you're making the filling.
    3.Process the filling ingredients and place them into the pan.
    4.Melt the chocolate (be careful not to burn it) and add the essential oil drops of choice.Pour on top of the filling and smooth qiuckly with a spoon.
    5.Decorate as you wish and enjoy!







    Are you a raw vegan with a major sweet tooth?No problem!Those Raw Vegan Mini Donuts are exceptionally satisfying.With pistachios and some drops of orange essential oil, it is definite you won't be able to hold yourself from eating them all at once!Extremelly easy and very quick to make, they will impress anyone that is willingto try them!
    They are:
    RAW VEGAN
    SOFT
    CHEWY
    CITRUSY
    NUTTY
    SUPER-HEALTHY
    So find 15 minutes out of your day and make them!You have nothing to lose...

    Pistachio-Orange Raw Vegan Mini Donuts

     Serves: 7 mini donuts
     Prep. Time : 10'
     Cooking and Freezing Time: 11'
    Total time: 21'


    Ingredients:

    For the "dough":
    • 1 cup rolled oats
    • 1 tbs buckwheat (optional)
    • 1/2 cup pistachios
    • 1 tbs agave syrup
    • 1 tbs water
    • 3 drops orange essential oil
    • pinch of ground cloves
    • 1/4 cup date paste (blender dates soaked in water)
    For the chocolate glaze:
    • 2 tbs coconut oil
    • 2 tbs cacao powder
    • 1 tbs agave syrup
    Toppings:
    • crushed pistachios
    • orange zest (optional)

    Method:

    1.Process the oats,buckwheat and pistachios in a food processor.
    2.Add the date paste, agave syrup and water.Process again.
    3.Mold with your hands into donut shapes and place them in the fridge.
    4Melt the coconut oil and add in the cacao powder, agave syrup and mix well.
    5.Take the donuts out of the fridge and dip them in the chocolate glaze.
    6.Sprinkle with crushed pistachios and orange zest.
    7.Pop them back in the fridge to set for 10 minutes.Enjoy!






    Melomakarona are traditional greek christmas cookies with spices and syrup.If you happen to visit Greece during Christmas time, you'll definitely come across a bakery employee who is kind enough to offer you one.The original version is not vegan because it contains honey.However, I am proud enough to say I was able to veganize them so everyone can have the honor to taste them. 

     Those cookies are perfect on your Christmas table and I'm sure everyone will enjoy them.You can indulge on them more often than you think due to their healthier (than regular cookies) ingredients.They are:
    SYRUPY
    CRUMBLY
    SWEET
    CHRISTMASY
    HEALTHIER

    Christmas Syrup Cookies

     Serves: ~35-40 cookies
     Prep. Time: 45'
     Baking Time: ~25'
    Total Time: ~ 1 hour and 10'


    Ingredients:

    For the cookies:
    • 1/2 cup orange juice
    • 250 grams corn oil (substitute with olive oil)
    • zest of 1/2 orange
    • 1/4 cup sugar (I used coconut sugar)
    • 500 grams all-purpose flour
    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp ground cloves
    • 1/2 tsp cinnamon
    • 1/8 cup cognac (substitute with orange juice)
    For the syrup:
    • 250 grams agave syrup (or maple syrup)
    • 1/2 cup sugar (I used coconut sugar)
    • 1/2 cup water
    • peel of a lemon
    Toppings:
    • ground cloves
    • cinnamon
    • crushed walnuts

    Method:

    1.Place the ingredients for the syrup into a sauce pan except for the agave syrup.
    2.Simmer until the sugar has dissolved.Stir constantly!
    3. Add the agave syrup, stir and set aside to cool.
    4.Preheat your oven to 175C (350F).
    5.Shift the flour, baking powder, baking soda into a large bowl.
    6.Beat the oil with a mixer (or a whisk) till it turns lighter in color (~5 minutes).In the same bowl add the sugar,cinnamon, cloves, orange juice and zest mixing constantly.
    7.Pour the liquid mixture into the flour and knead with your hands until all the flour has been incorporated (don't knead too much).If the dough is too wet, add some more flour.
    8.Take a nutshell amount of dough and mold it into an oval shape.Repeat for the remaining dough.
    9.Place the cookies on a baking tray lined with parchment paper.
    10.Bake for about 25'-30' until they are golden on top.
    11.Place the hot cookies in the cold syrup and let them soak for 5 seconds on each side.
    12.Place them on a big plate and sprinkle the crushed walnuts,cinnamon and cloves mixture.Enjoy!




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    ul { list-style-type: none; margin: 0; padding: 0; overflow: hidden; background-color: #333; } li { float: left; } li a { display: block; color: white; text-align: center; padding: 14px 16px; text-decoration: none; } li a:hover:not(.active) { background-color: #111; } .active { background-color: #4CAF50; } DMCA report abuse Home Todas Pastas Auto Post sitemap Blog "Sem Imagens" oLink xxx var ad_idzone = "1877044", ad_width = "728", ad_height = "90"; Coconut-Pistachio Cheesecake (Vegan, Oil-free, GF, Raw) Tags:#pistachios, #coconut, #cream, Search:pistachios, coconut, cream, Pistachios!!I love pistachios so much, I have always some on hand.This recipe was created by combining ingredients I had in my cabinet till it tasted the way I wanted. It is extremely easy to put together and the ingredients are common to find .If you don't like pistachios you can use almonds,hazelnuts, pecans, walnuts...The list goes on and on.Allergic to nuts?Roasted sunflower seeds will do the job! If you want to make it lower in fat you could substitute nuts with more oats.Whatever you decide to put in it, the result will surprize your taste buds pleasantly!Besides pistachios it contains coconut cream, a splash of lemon, coconut sugar, oats and dates.Super simple and utterly delicious!This cheesecake is:SWEETCREAMYRAWGLUTEN-FREEWHOLESOMEOIL-FREEI really hoope you give this a go and let me know in the comments below!Coconut-Pistachio Vegan Cheesecake  Serves: 8 slices  Prep. Time: 25'  Freezing time: 4 hoursTotal Time: 4 hours and 25'Ingredients: For the base:1 cup dates pitted1 cup oats (use gluten-free if desired)1 cup pistachios1/2 cup dessicated coconut3 tbs agave syrup (or maple syrup)For the filling:1 can coconut cream (chilled in the fridge overnight) 3 frozen bananas3 tbs lemon juice1 tsp vanilla extract (optional)1/2 cup coconut sugar (or any sugar you prefer)Toppings:Cacao nibsPistachiosCoconutVegan white chocolate (I love "Ichoc" brand )Method:1.The night before, place the bananas in the freezer as well as the coconut cream in the fridge.2.Blend the ingredients for the base and place in an 8" baking pan.Press with your hands and place in the fridge to let it set.3.Scoup out the coconut cream from the can(not the liquid at the bottom).Place the cream in a blender along with the remaining 'filling' ingredients.Blend and pour it onto the base.Place the baking pan in the freezer (not fridge!) .After 4 hours you can take it out, slice it and enjoy!*TIP:This cheesecake is stored in the freezer. Before you eat it, I recommend you let it in room temperature for 20 minutes (I know it's a long time to not be temped to dig in ) .This will allow the cream to soften. (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','https://www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-88810024-1', 'auto'); ga('send', 'pageview'); .date-header {display:none;} Mediterranean Baked Orzo Summer has officially kicked in and I am truly lucky to have a grandma with the most amazing garden of all! Ripe, juicy tomatoes, fragrant, crispy peppers and crunchy cucumbers have made their appearance once more to accompany the greener and sweeter than ever zucchini and plethoric, "meaty" eggplants.The herbs are a whole new story.When you walk by a pot with basil, thyme or fresh rosemary the aroma hugs you and travels you to the crystal clear beaches of a Greek island or the mysterious streets of Italy!That's what I wanted you to feel like when you create this dish.I wanted to travel your taste buds to the most amazing places in the Mediterranean and create a whole experience not just for your mouth but also for your soul (some deep stuff right here, I'm telling you).Crushed tomatoes, garlic and onion sauteed in high-quality extra virgin olive oil are here to accompany the basil, oregano, thyme and bay leaves.Finishing touches are fragrant whole allspice berries and freshly crushed black pepper for that extra bit of spice.This dish is a definite pleaser and it will seize to satisfy even the pickiest eater.One final thing, you can definitely make this with spaghetti, rigatoni, fusilli or any other pasta you prefer.The end result will be as tasty as the original recipe.Good luck and remember if you recreate the recipe comment below and tag me on instagram.I'm looking forward to seeing your kitchen skills at work!Mediterranean Baked Orzo Serves: 3 people Prep. Time: 10' Cooking Time: 35'Total Time: 45'Ingredients:400 g orzo pasta1 medium onion3 cloves of garlic5 tbs olive oil1 cup chopped tomatoes or passata1 tbs chopped fresh basil leaves1 tsp dried oregano1 tsp dried thyme2 bay leaves4 whole allspice berries (1/8 tsp ground allspice)salt and pepper to tasteMethod:Preheat your oven to 180 C (350 F).Dice the onion.Heat 1 tbs of oil on medium heat and saute the onion till translucent (~4 minutes).Mince the garlic and saute for 1 more minute.Add the tomatoes, spices, salt and pepper and bring to a boil.In a deep oven dish, add the sauce, the orzo and the remaining 4 tbs of olive oil.Add boiling water.The water should cover the orzo and be 3 fingers above the surface of it.Bake it for 25'.Enjoy!Caramel Swirl Walnut Ice cream (Vegan) Summer is here and I'm off to the beach next week! I've been dreaming of swimming in the crystal clear, deep blue waters of Greece! I call myself lucky to be living in such a beautiful country with such landscape diversity. Mountains, valleys, beaches and cities so close to each other, yet so different aesthetically from one another, you will be left in awe.If Greece is not in your travel bucketlist you should definitely add it and keep in mind not only our islands are beautiful but our countryside and cities are worth visiting too!Anyway, let's get to the recipe.Creamy, refreshing vanilla ice cream with hidden crunchy bits of caramelised walnuts and a sweet salted caramel swirl that melts in your mouth.Every lick will take you to caramel heaven and the crunchy walnuts will hit you like sugary meteorites!Doesn't that sound mouth-watering? *stops to wipe the drools * For me, a huge caramel fan, I was on a mission to recreate a vegan version of my favorite ice cream from when I was a kid, caramelised pecan (I know I used walnuts in this recipe because they are so much easier to find where I live). Well, I certainly did and I am super excited for you to try it out and comment below what you think or tag me on instagram when you make it! I need to know, alright?I used coconut sugar to make the caramel, hence the dark brown color but you can definitely use whatever kind of sugar you desire, the result will be the same.The "ice cream" base is just blended bananas but feel free to use a coconut milk base or a store-bought vegan ice cream.This recipe is super simple to make and it will take you 30 minutes maximum!Amazing, right?The quantities I'm giving you make a huge portion so feel free to divide the measurements, however there is no way any ice cream will go to waste.At least not in my house!Caramel Walnut Vegan Ice Cream Serves: ~2 litres (~70 ounces) Prep. Time: 30' Freezing Time: 2 hoursTotal Time: 2 hours and 30'Ingredients:For the "butter" caramel:1/3 cup sugar (I used coconut sugar, hence the dark color)1 1/2 tbs vegan butter or margarine1 tbs coconut creampinch of saltFor the caramelised walnuts:3 tbs sugar1 cup crushed walnuts or pecansFor the ice cream:8 medium frozen bananas2 tsp vanilla extractOR2 servings of coconut milk ice cream (you can use whatever recipe you desire)OR2 litres (70 fl oz)  store-bought ice creamMethod:Cut a piece of parchment paper and place it on a flat surface.First, caramelise the walnuts by melting the sugar in a saucepan over medium heat.When the sugar is melted, add the crushed walnuts and stir with a rubber or wooden spatula.When the walnuts are covered in caramel, place them on the parchment paper and let them cool completely.Measure out the caramel ingredients.Place a saucepan over medium heat.Place the sugar into the pan and melt it without stirring it constantly, When all the sugar crystals have disappeared and the sugar has turned more brown, add the butter while mixing with a rubber spatula or a whisk.BE CAREFUL, the mixture will be very bubbly and will splatter!Add the coconut cream and let the caramel boil for 1 minute.Set aside, stir in the salt and let it cool down.Put the frozen bananas and vanilla extract into a high-speed blender and blend to ice cream consistency.Pour 1/3 of the ice cream into a freeze-safe container.Add 1/3 of the caramel sauce and 1/3 of the caramelised walnuts.Repeat 2 more times.Place the ice cream in the freezer and let it set for at least 2 hours.Devour!Apricot Bites Hello hello!Now that summer is JUST around the corner, the farmer's market in our area is filled with the wonderful smell and bright color of apricots.I've always loved the taste of dried apricots but  not so much of the fresh fruit really.To be honest, the fluffy and "furry" skin of apricots and peaches gives me the chills.I cannot stand it so I always peel the skin off before I eat them.Weird of me huh?Comment below if this happens to any of you.I am looking forward to realising I am not the only one in this world that gets freaked out by the fluffy skin of a fruit.The recipe I have for you today is super easy, requires only 4 INGREDIENTS, 10 MINUTES and a food processor to make.It consists of dried apricots, dates, almonds and coconut which all tie together into scrumptious chewy little bites of sweet and fruity goodness!Unbelievably good on top of ice cream or dipped in melted chocolate.Refined sugar-free, gluten-free, vegan and incredibly tasty!Warning: once you make them you won't be able to stop yourself from eating 10 of them at once.They are that good! It kinda looks like an apricot delight and to be honest, that was my intention when I was thinking about that recipe. We have a traditional sweet treat here in Greece called lukumia (nothing like lucuma), which is basically a soft, jelly candy covered in icing sugar and most commonly rose-scented.I highly recommend you try them when you are visiting Greece!Apricot Bites Serves: ~15 bites Prep. Time: 10'Total Time : 10'Ingredients:250 g (1 1/2 cups) dried apricots40 g (1/4 cup) pitted dates30 g (1/3 cup) shredded coconut40 g (1/3 cup) almondspinch of saltMethod:Process your almonds, salt and coconut together in a food processor into a fine powder.Add the dried apricots and dates and process again till the mixture sticks together and forms a "ball" in your food processor.Shape the dough into a long roll with your hands and roll into shredded coconut. Cut to desired size pieces and enjoy!Fluffy Bagels I have a recipe for the best vegan, oil-free bagels for you today.It requires only 5 ingredients and is very easy to follow.I used two types of flours, half whole wheat and half multigrain.The results were amazing and I knew I had to share the recipe with the world.So tasty you will want to eat them all at once.Crispy on the outside and extremely fluffy on the inside with crunchy bits of nuts from the multigrain flour.Perfect with vegan cream cheese, peanut butter or vegan nutella, they make an excellent breakfast, lunch or snack.Fun Fact: I've never had an authentic bagel in my life.It isn't a typical food here in Greece and I decided to try it out (the vegan way of course).I am so impressed, I'm going to be making them on a regular basis.However, I have to admit that the process requires some extra time and intermediate planning skills, BUT I can guarantee the results are going to please your belly and soul, so don't hesitate and get in the kitchen.You can totally do this!There are three main phases.The resting, boiling and baking phase all of which are pretty simple.If you have a mixer with a dough attachment you will save yourself 7 minutes, otherwise, watch a youtube video or a tv show while kneading.Makes the process go by a lot faster.All in all, I believe you make them and enjoy them as much as I did.If you do, leave me a comment or tag me on Instagram. Good luck and have a great day!Bagels Serves: 10 bagels Prep. Time: ~ 1 hour and 20' Baking Time: 30'Total Time: ~1 hour and 50'Ingredients:500 g flour (I used half whole wheat and half multigrain)300 ml warm water2 tbs sugar1 tsp salt9 g dry yeast1 tbs baking sodatoppings of choice (I used sesame seeds, poppy seeds, cayenne pepper and dried herbs)Method:Dissolve the sugar into the warm water and add in the dry yeast.Let it sit for 5 minutes till the yeast gets activated.Place your flour and salt into a bowl and make a well in the middle.Pour the yeast mixture into the well and start kneading.If you do the kneading by hand it should take around 8 minutes.If you use a mixer with a dough attachment it should take around 5 minutes.After you are done kneading, cover the bowl with a towel and let it rest for 1 hour.When the time has elapsed, separate the dough into 10 balls.Place the balls onto a baking paper lined tray. Make a hole in the middle of each ball with your fingers.Cover with a towel and let them rest again for 30 minutes.Place some paper towels on a big plate.Onto separate plates, place your toppings (sesame seeds, poppy seeds, cayenne pepper, dried herbs etc.).After 30 minutes have passed, fill a big pot with water and bring to a boil.Add the baking soda into the water and place the bagels in batches into the water. Let them cook for 30 seconds on each side.Place them on the paper towels and let them drain for a bit.Cover with the toppings and put them back onto the baking paper lined tray.Change the paper towels on the plates with some new ones and repeat the process as many times as needed.Bake the bagels for 20 minutes until golden brown.Let them cool for 10 minutes and enjoy!Moist Syrup Cake (Ravani) Moist, fluffy and extra syrupy.The most suitable words to describe this out-of-this-world dessert!With hints of lemon and orange, bits of coconut and a generous amount of fragrant syrup, it truly resembles heaven on a plate.We (Greeks) call it Ravani and it is a staple in every house that likes to keep it traditional.I used to "help" (rather cause chaos) my mother make it when I could barely put a sentence together.I have so many childhood memories of me and my mother baking cakes, syrup desserts and pies I believe that's the reason I grew to LOVE baking!I especially love the smell of a baked good and I admit that I can stand in front of an oven and watch a cake rise and get "golden brown" whether it'll be 20 or 30 minutes (I know I'm crazy).What more can I say than scream out loud: I LOVE DESSERT!The ingredients you are going to need are very few and can be found pretty easily.That's what I love about cooking, you can make absolutely anything from scratch with just some imagination and whatever is left in your fridge.This recipe calls for semolina, which can be found at any grocery store here in Greece.To be honest, I have no idea if you can get your hands on this specific ingredient where you live but I'm pretty sure you can order it online.I'm telling you it is really worth your time and money cause this cake is one the best ones you've ever had.That's it from me till now, I hope you give this recipe a shot (it is sooo worth it) and if you do please comment down below and tag me on Instagram to see your amazing creations.And remember to enjoy every little bit of it, because you deserve it!Moist Syrup Cake (Vegan) Serves: 16 generous pieces Prep. Time: 40' Baking Time: ~40'Total Time: ~1 hour and 20'Ingredients:Syrup:2 cups sugar (any kind will work)1 1/2 cups waterpeel of 1/3 lemonpeel of 1/5 orange1 cinnamon stick3 whole cloves (optional)Cake:250 g vegan butter250 g sugar (any kind will work)250 g soy yogurt500 g fine semolina1/2 cup shredded coconut (optional)zest of 1/2 a lemonzest of 1/2 an orangejuice of 1 lemonjuice of 1 orange1 tsp baking sodaMethod:Place all the syrup ingredients into a small pot, stir and bring to a boil.Bring down the heat to medium and let the syrup simmer for 5 minutes.Set aside to cool.Preheat your oven to 180C (350 F).Preferably use the fan setting.If your oven does not have a fan setting you might bake your cake for an additional 5-7 minutes.Place your butter and sugar into a bowl and beat with a hand mixer until fluffy (~4 minutes).Into the same bowl add your semolina, shredded coconut and soy yogurt and beat again.Lastly, add the lemon and orange zest and the lemon and orange juice with the baking soda poured into one of them (when you add the baking soda into the lemon or orange juice act quickly because the liquid gets foamy rapidly).Beat again until just incorporated.Pour the mixture into a greased baking tray, flatten with a spatula and bake for ~45 minutes.After the time has elapsed test with a toothpick or a knife to see if your cake is ready.If the knife or toothpick comes out clean that means it is ready to get out of the oven.When you get it out it of the oven and it is still hot, pour the cold syrup slowly and let it sit for at least 2 hours at room temperature so it soaks all the syrup.Cut in pieces and enjoy!Fragrant Mexican Bean Stew Hello there, I have a carnivore/family-approved recipe for you today.A black-eyed bean stew infused with flavours and aromas from Mexico.It has always been a dream of mine to travel to Mexico.Its history, customs and people have always fascinated me.Well, for now, I can only eat my way to Mexico City and this dish does the job so well for me!The ingredients are easy to find and the process does not require any skills at all!You can substitute black-eyed beans for whatever kind of you prefer (black beans would be great too) and I believe you can find peppers, onion, garlic and carrot pretty easily at your local grocery store.I also used celery leaves, which we have plenty in my country, but I know many of you may not be able to get your hands on.Don't worry, use celery stalk instead, just be sure to chop it really finely.I made vegan sausages the other day using SoBeautifullyReal's recipe from her cookbook, which happens to accompany this dish extremely well.I totally recommend you give them a try or find other vegan sausages to pair your stew with, such a magical combination!Nevertheless, you will enjoy this dish alone, paired with rice or warm sourdough bread (which will soak the liquid and be so soft and delicious, totally recommend).Feel free to add any spices you like and omit the ones you can't find or dislike.Buon appetite!Mexican Bean Stew Serves: 4 people Prep. Time: 15' Cooking Time: ~1 hourTotal Time; 1 hour and 15'Ingredients:4 cups pre-cooked black-eyed beans (or black or kidney beans)3 tbs olive oil2 medium peppers1 jalapeno or chili pepper (optional)1 medium onion1 medium carrot1 cup corn kernels2 big garlic cloves1/2 packed cup chopped celery leaves or finely chopped celery stalk4 tbs tomato paste1 tsp ground coriander2 tsp ground cumin 2 tsp oregano2 tsp paprika (hot, sweet or smoked)2 tsp vegetable stock powder (optional)salt and pepper to tasteMethod:Rinse your beans and set aside.Collect all your spices and vegetable stock powder into a small bowl. Dice your onion, carrot, pepper, chili (or jalapeno).Heat the olive oil in a pot over medium heat and saute your onion till it turns golden brown (~4 minutes).Saute your carrot, pepper, corn and chili (~2 minutes).Mince your garlic cloves and saute for 1 minute. Add your spices and saute for an additional 30 seconds.Put your tomato paste and 4 cups of water.Bring to a boil and let it simmer on medium heat for 30 minutes.Finely chop your celery leaves* and set aside.Put the beans into the pot along with the celery and 1 cup of water. Cover and let it simmer for 15-30 minutes depending on how well-cooked your beans are or how soft you like your vegetables.Serve with rice or sourdough bread and vegan sausages.Enjoy!Notes: * If you use celery stalk cook it along with the carrots, onion and peppers.Easy Vegan Vanilla Tarts Who's ready to taste the most amazing vegan tarts ever?I know I am.Crunchy bottom and creamy, sweet vanilla filling topped off with strawberries and flaked almonds.The best combination ever!I was a huge fan of fruit tarts when I was a kid and I knew I had to recreate them.Let me tell you, these are really amazing.They are sweet enough to satisfy your sweet tooth cravings with just one little tart.I am the kind of person who loves their dessert to be really sweet.None of that semi-sweet cakes that after one slice you feel you need at least five more to get that "dessert in my tummy" feeling.Cause people let's be honest and acknowledge that there is such a feeling!Anyway, these little guys are perfect as a treat for your guests or along your afternoon tea or coffee.However, in my opinion, they're best enjoyed immediately because the crust will soften, especially if you put them in the fridge.Shift the flour and icing sugar.Then add the cold margarine chunks.Mix the dough very lightly until it resembles breadcrumbs.Add the water and knead.Don't add too much though because you will ruin your dough.Just keep kneading until it comes together.Roll the cold dough out.Cut around the tart tins.Keep in mind to cut large circles so that the sides of the tin are covered.The ingredients are very simple (except for the agar agar powder) and can be found in every grocery store.Also, the process is way too easy, a beginner can absolutely make it through without a scratch (yes, I'm being over-dramatic)!Without any further rambling of mine, I am glad to hand you the recipe for the best vegan vanilla tarts.Place baking paper inside the tart tins and cover with any kind of legumes or grains you have in hand.Let the crusts cool down.The cream should be pourable when it is still hot.I hope the pictures I have included help you.But the recipe is so easy I believe you won't even need to look at the pictures.If you make the please comment below and tag me on instagram.I am really looking forward to what you will be making.Thank you for reading!Vegan Vanilla Tarts Serves: 8 small tarts Prep. Time: 1 hour and 30' Baking Time: 20'Total Time: 1 hour and 50'Ingredients:For the crust:1 cup cubed vegan margarine2 cups all-purpose flour1/2 cup icing sugar1-2 tbs water For the filling:2 cups unsweetened soy milk (*see noted for sweetened one)8 tbs agave syrup4 tbs tapioca or corn starch1 tsp agar agar powder1 tsp vanilla extractMethod:Shift the flour and sugar into a bowl.Add the cubed cold margarine and mix lightly with your hands until the dough resembles breadcrumbs.Don't mix too much.Add 1 tbs water and mix with your hands until the dough comes together.It should take a while so don't be afraid and add more water.The dough shouldn't be sticky at all.If your dough doesn't seem to form a ball add 1 tbs more water.Cover the dough with plastic wrap and set it aside in the fridge to set for at least 1 hour.Place a baking paper on a working surface and dust it with flour.Use a rolling pin to roll it out until 5mm thickness is achieved.Cut the dough into circles and place into the tart tins.Cut the excess.Form the excess dough into a ball and roll it out again.Repeat the process until almost all of the dough is used up.I had some left over that I made cookies with.Cut baking paper into circles that are large enough to cover the interior of the tart tins (the sides too).Place the baking paper circles into the tart tins and cover with some kind of weight.I use split peas, but feel free to use any legume or grain you have in hand.Bake in a preheated oven at 180C for 9'.Take them out and remove the weights as well as the baking paper.Bake again for 11'.Let the tarts cool down and then deform.For the filling mix all of your ingredients into a pot.Place the pot on medium heat and whisk until the mixture thickens.Don't let it thicken too much because as it cools down, it will get even thicker.You want the cream to be pourable.Pour the cream into the crust and set aside to allow it to set.Decorate with whatever fruit or nuts you desire.I find that strawberries, kiwi and pineapple are ideal.Enjoy!*Notes:If you have sweetened soy milk, start with using half the amount of agave syrup and use your taste to adjust it to your liking by adding more.I made a healthier alternative to these, using spelt flour and coconut sugar for the crust.It worked out really well, so don't be afraid to experimentBe very careful with the water in your dough.You don't want to add too much because the dough will end up soft.Hearty Cauliflower-Potato Stew Winter might have passed, at least here in Greece, but that doesn't mean the cravings for something heartier and warmer follow along.Or there are just some days when you don't feel your best or even the weather is cloudy and you feel the need to eat comfort food.That is okay!"Change with the seasons of life.Don't try to stretch a season into a lifetime.".Now let's talk food!This stew is so fragrant, mushy and comforting you will lose your mind!And it is ridiculously easy to throw together, too.Just potatoes, cauliflower, onion, garlic and some spices.The only "demanding" part is the chopping of the vegetables (come on, it's not that difficult).The spices used are cinnamon sticks, bay leaves and whole all-spice.I hope you can find all-spice at your grocery store because I know it is not commonly used in cooking and can be a little tricky to get your hands on. However, here in Greece we use it quite often so it is a cupboard staple.Please give this recipe a try and I guarantee you'll love it.So simple, easy and whole-food based (because health matters, not only taste).If you do, leave a comment below and let me know if you liked it as much as I do.Cauliflower-Potato Stew Serves: 4 people Prep. Time: 10' Cooking Time: 30'-40'Total Time: ~45'Ingredients:1 medium head cauliflower2 large potatoes2 cups tomato passata4 tbs olive oil1 medium onionjuice of 1/2 lemon (optional)2 cloves garlic2 cinnamon sticks (1/2 tsp grated)5 whole all-spice (1/4 tsp grated)pinch of turmeric (optional) 3 bay leaves4 tbs red wine vinegarsalt and pepper Method:1.Wash and dice your potatoes into medium cubes.I left the skin on, but feel free to peel it off.Wash your cauliflower and cut it into medium florets.Slice your onion thinly.2.In a pot heat the olive oil and sautee your onion on medium heat for about 4 minutes.Mince the garlic and sautee for 1 minute.3.Add the passata, lemon juice, spices, cauliflower, potatoes, salt and pepper.Cover just enough with water and bring to a boil.Cover with a lid and let it simmer on medium-high heat for 20'-25' till the potatoes are fork-tender.4.Bring the heat to high and cook for 10 more minutes untill the water evaporates.Add the vinegar and stir.Serve and enjoy!Tip:Do not stir too much, as the potatoes will become too mushy and will lose their shape.The Best Coconut-Lemon Truffles I LOVE truffles!They make such a nutritious and delicious snack.Perfect on nice cream and porridge.Not to mention they are super easy to put together.I literally spent just 10 minutes to make them.No joking here!Only 10 minutes and 5 ingredients, I swear.These are chewy, decadent and moist, syrupy whilst in reality, no sugar was used in this recipe.Such a great bonus there, as I don't like to consume sugar very often.I am telling you these right here are the ultimate truffle winners.Family-approved and taste like an actual dessert.I find that sometimes raw desserts taste more healthy-ish than what I need to satisfy my sweet tooth cravings.Well, that is not the case with these ones.Super satisfying and sweet!I hoped I've convinced you to make that recipe as soon as possible.Get in the kitchen and get your food processor running cause these beauties are so tasty you don't want to waste a single second!If you are not a fan of lemon you can substitute with whatever flavour you desire.I would suggest orange zest and juice, vanilla extract, caramel or rose extract.Coconut-Lemon Truffles Serves: 8 truffles Prep. Time: 10' Cooking Time: 0'Total Time: 10'Ingredients:1/2 cup shredded coconut (unsweetened) + more for rolling1/4 cup oats1/4 cup almonds3 tbs agave syrup zest of 1/2 small lemon1 tbs lemon juiceMethod:1.Place the coconut, oats and almonds into a food processor and process into a powder.2.Add the agave, lemon zest, lemon juice and process again till the mixture sticks together.3.Roll into ~8 balls and cover with more shredded coconut.Enjoy!Rich Chocolate Cake (Vegan) Well, here I am again with a lovely recipe for you.Rich Decadent Chocolate Cake with only 7 INGREDIENTS, 1 bowl and a whisk required!I haven't had cake in what seems like months, but I have to say this one totally made up for that cake-absence time in my life.Moist, sweet and generously glazed, perfect with a cup of warm coffee or served with fruit and peanut-butter as an indulging breakfast.NO dairy or eggs required to make this delicious dssert.Who said a plantbased diet includes only lettuce and bananas?I'm here to prove wrong to those who did say such thing and inspire everyone to get in the kitchen and work with whatever ingredients they have.That's the way that recipe came to life.More specifically speaking, this recipe has the same base as my Chocolate-Peanut Butter Pancakes (if you haven't tried them make them now ,they are amazing).I just switched up the peanut butter for tahini and added a bit more sugar and almond milk.You can also use coffee instead of almond milk, as it brings out the chocolate flavour even more.If you are an orange-chocolate combination lover you can definitely substitute with orange juice and add a bit of orange zest to spice things up.Next time, I'll add walnuts or dried apricots because I'm a sucker for different textures in food.If a cake is too dry, I won't like it and if a soup is straight up liquid I won't eat it.That's the reason I glaze my cakes generously and I eat soups (that happens very rarely) with a piece of toasted bread or croutons in it.Enough rambling!I hope you give this one a go.If you do,let me know how it went and if you liked it.Wish you all a wonderful day, full of cake!Rich Chocolate Cake Serves: 13 pieces Prep. Time: 15' Baking Time: 40'Total Time: 55'Ingredients:For the cake:2 cups spelt flour (or all-purpose or whole-wheat)1 cup cacao powder1/2 cup tahini2 cups almond milk (or orange juice or coffee)1 cup + 4-6 tbs sugar (depends on your preferred sweetness level)1 tbs baking powder2 tsp apple cider vinegar1 tsp vanilla extract (optional)pinch of saltFor the glaze:4 tbs cacao powder4 tbs agave syrup 2-4 tbs almond milkMethod:1.Preheat your oven to 160 degrees celsius (320F).2.Whisk the tahini, almond milk, sugar, vinegar and vanilla extract into a bowl.Let it sit for 5 minutes.3.Into the same bowl shift the flour and cacao powder.Add in the baking powder, salt and mix until the flour is just incorporated.4.Grease a cake pan with oil and pour in the mixture.Bake for 40 minutes (I used the fan setting and the third rack of my oven).Let it cool for 10-15 minutes before you take it out of the pan.5.Mix the glaze ingredients and pour onto the cake.Enjoy!Cheesy Vegan Savory Pancakes How many of you have had savory pancakes?Pancakes are so versatille and I'm quite bored of seeing only sweet ones (most of them including bananas which is not my cup of tea).That's why I decided to create some cheesy, delicious, moist, savory pancakes.I know many of you prefer to follow an oil-free diet. Don't worry, I got you covered, the oil in this recipe is totally optional and won't undermine the amazing flavor of these beauties.The ingredients are so easy to find and if you don't like dill you can easily substitute with parsley, thyme or any other herb of your choice.Same goes to the spices.I kept it simple and added only black pepper and garlic powder.I am sure all spice or cumin would be a great addition to the intial recipe.Not in the mood for something savory (like me, always) then try my Chocolate-Peanut Butter Pancakes. They are AMAZING!!Did I tell you that you will have these on your plate in under 30 minutes?Well, I'm telling you now.That means you won't be drained and you will have the energy to go to the gym!Begginers get your props out and be ready to ace the cooking game.They're that easy to make!"CHEESY" VEGAN SAVORY PANCAKES Serves: 7 pancakes Prep. Time: 10' Cooking Time: 20'Total Time: 30'Ingredients:1 1/2 cups flour (I used 1 cup oat and 1/2 cup spelt)1 cup unsweetened almond milk or water (use 1 1/2 cups if you use oat flour )1 chia egg (1 tbsp chia seeds + 3 tbs water)4 tbsp nutritional yeast3 tsp baking powder4 tbs dill chopped1 tsp garlic powder1/2 tsp saltblack pepper to tasteolive oil for fryingMethod:1.Mix the chia seeds and the water in a bowl and place in the  fridge to firm while you work on the recipe.2.If you use oat flour process the oats into flour in a food processor.Place the flour, baking powder, nutritional yeast, garlic powder, salt, pepper and chopped dill.Mix together.3.Put the almond milk into the bowl and whisk.Add the chia seeds and give the mixture a final stir.4.Heat some oil on a skillet over medium-high heat and place 1/3 cup of the batter at a time.Wait until on the top of the pancake all the bubbles have popped and then flip it (about 3-4 minutes).Repeat the process for the remaining batter.Enjoy!Chocolate-Tahini Vegan Cookies Chocolate cookies that taste like brownies?Yes, please.These beauties are so delicious you are not gonna be able to hold yourself from eating the whole batch at once!Soft in the middle and crispy around the edges, full of chocolate and really sweet (to satisfy my major sweet tooth).Did I tell you they are oil-free and sugar-free?I know, I couldn't believe that myself when I tasted them.The recipe is very simple and requires only 10 minutes to prepare and 14 minutes to bake.That means the recipe comes together in under 25 minutes and with verry little effort required.Now, get up and make them cookies!I worked really hard to develop the recipe and I hope you love it.Fun fact: I experimented on that recipe 4 times before I was really satisfied with the result, so be prepared to taste amazing cookies.They are delicious when dipped in hot milk (vegan of course) or served along with your morning tea or coffee.I also dipped mine in chocolate, but feel free to use tahini or peanut butter.*Warning Chocoholics!Make the cookies extra chocolatey using the tip on the bottom of the page.Chocolate-Tahini Cookies Serves: 18 cookies Prep. Time: 10' Baking Time: 11'-14'Total Time: 21'-24'Ingredients:3 cups of spelt flour (sub with whatever kind you want) *1/4 cup cacao powder1/2 and 1/4 cups agave syrup1/4 cup tahini1/4 cup milk1/4 tsp salt1/2 tsp baking powder 1 tsp vanilla extractMethod:1.Preheat your oven to 180 degrees celsius (I used the fan setting and the middle rack).2.Put the tahini, agave syrup, milk and vanilla extract into a bowl and whisk until combined.3.Shift the flour, cacao powder, baking powder and salt into the same bowl.Mix together with your hands.4.Take about two tablespoons of the batter at a time and mold with your hands into cookie shapes.5.Bake in the oven for 11 minutes (softer cookies) or 14 minutes (crispier cookies).6.Let them cool completely.Enjoy!*TIP: Use 2 1/2 cups of flour instead of 3 and an additional 1/4 cup cacao powder for brownie-like cookies.*Tip: Substitute milk for orange juice and vanilla extract for orange extract to achieve a chocolate-orange combination!Greek Spanakopita (Spinach Pie) Pies are a HUGE tradition here in Greece.Spinach, potato, pumpkin, feta cheese, meat...Everything can be made into a pie.If you visit Greece you will definitely have the pleasure to taste a marvellous pie that will leave you questioning why you missed so many years of your life without eating it.The old women of Greece are pie experts and keepers of the secrets to make the crispier, tastier and finest phyllo.The process of making the phyllo is quite exhausting, because it requires effort (we are talking hours and hours of struggling with the rolling pin) and delicacy, but the results are definitely worth the hard work.My wonderful grandma tought me how to make phyllo since I was very little and now whenever I have time I love making my own handmade pie.However, nowadays not everyone has the time and energy to make their own phyllo from scratch, myself included.That's why there are kind companies which come out with pre-made doughs of all kinds. Although, I must admit that there is nothing copmared to authentic handmade phyllo.Now that I rambled enough I am presenting you the best spanakopita ever!The phyllo is crispy and the filling savory and mouth-watering.It is best enjoyed warm!The ingredients are all kinds of greens we use in pies here in Greece.If you can't find some of them don't worry I have included common substitutions.That pie is full of green goodness so it is highly nutritious and a great way to get your vegetables in without munching on massive salads.Don't get me wrong, I love my salads, but sometimes my stomach can't handle that much volume of food!The traditional reipe calls for feta cheese but I follow a vegan lifestyle so I don't do cheese.If you happen to have some authentic Greek feta or a vegan substitution for that, go ahead and add that in.Only beware and add less salt than what the recipe calls for.The method is pretty simple.You just collect the greens and chop them finely.No particular skills needed.I addeed many tips to the method below so you can make the best pie you've ever had and not worry about anything!Spanakopita (Spinach Pie) Serves: 20 medium pieces Prep. Time: 40' Cooking Time: 60'Total Time: 1 hour and 40'Ingredients:1 packet of phyllo (I used the one with 6 medium-thickness sheets)10 cups finely chopped spinach5 cups finely chopped chard (substitute more spinach)3 1/2 cups finely chopped cervil (substitute more chard or spinach)2 medium leeks (not the green leaves)3 fresh spring onions 1 bunch of parsley (1 1/2 cups finely chopped)1 bunch of dill 1 cup finely chopped spearmint 4-6 tbs olive oil + more for the phyllo2 tsp of saltpepper to tastesesame seeds (optional)Method:1.Thaw the phyllo according to package instructions.2.Wash all of your greens and herbs.Finely chop the leeks, spring onions, spinach, chard and put into a bowl with 2 tsp of salt.Let it sit for 15'.3.Meanwhile finely chop the dill, parsley, spearmint and place into a second bowl.When the 15' are up, place the herbs into the first bowl (the one with the spinach) and let them sit again for at least 10 more minutes.Preheat your oven to 180 degrees celsius (350 F).4.When the time is up, squeeze the greens with your hands and discard the liquid.You have to do this proccess four or five times until most of the water from the greens has been drained.Add the pepper and 4-6 tbs of olive oil, stir and set aside.5.Place half of the phyllo sheets (I placed 3) onto an olive oil greased pan, greasing each phyllo evenly with a generous amount of olive oil.Add in the filling.Fold any excess phyllo onto the filling (like the picture above).Place the other half of the phyllo sheets, greasing again each phyllo evenly with a generous amount of olive oil.Cut the excess and use it in another recipe.Sprinkle some sesame seeds on top.6.Cut only the upper half of the phyllo into 20 pieces, whichever way you prefer.Put your pie into the oven for 1 hour (I placed mine on the third rack).Enjoy!Raspberry-Coconut Raw Vegan Donuts What a better way to celebrate Valentine's day, other than cooking with your significant other?If you don't have a valentine don't worry, you can make those delicious donuts and eat them all by yourself, cuddling with a blanket and watching a romantic comedy.Whatever the case, I believe we should all show a little love to ourselves wether that means indulging in a not-so-healthy treat, pampering or buying that pair of shoes we had our eye on for months.There only 5 INGREDIENTS and 10 MINUTES!What?Can you believe that?Just shredded coconut,oats, raspberries, coconut sugar and dates.Judging from the ingredients, you could eat all of them in one sitting and not faint due to the sugar rush!These donuts are:RAW VEGANCRUNCHYCHEWYSUGAR-FREE5-INGREDIENTS REQUIRED What else could you ask for?Now, go in the kitchen and make them!You have NO EXCUSES. Raspberry-Coconut Raw Vegan DonutsServes: 9 mini donutsPrep. Time: 10'Freezing Time: 3'Total Time: 13'Ingredients:For the "dough":1 cup shredded coconut1/2 cup oats1/2 cup raspberries1/2 cup dates2 tbs sugar (I used coconut)For the glaze:50 grams melted vegan chocolateMethod:1.Soak your dates (I soaked mine in boiling water for 10 minutes).2.Put the shredded coconut, oats and sugar in a food processor and process. Add the raspberries and process again.Squeeze the dates with your hands so the excess water is drained, then add into the mixture and procces once more.3.Mold the dough into "donut" shapes and set aside.4.Melt the chocolate and dip the donuts into it.Use whatever toppings you desire quickly, before the chocolate sets.5.Place them in the fridge for 3 minutes to let the chocolate harden completely.Enjoy!!Red Lentil Dhal I happen to love dhal and currys.I mean they're so easy to put together and fuss-free.You just gather your ingredients, put them in a pot, cover, let it shimmer and you have the most delicious dinner or lunch in under 30' !Also, you get a very decent amount of protein, so it's perfect for those of you who put the effort lifting them weights at the gym!This dhal is:CREAMYSPICYEASY TO PUT TOGETHERSATISFYINGThe ingredients you are going to need are very simple.Even if you don't have all the spices or you don't like one, you can leave it out.However, for maximum taste I'd advise you to go to your nearby grocery store and pick them up.Besides spices, you will need red lentils, black beans, tomato passata, onion and garlic.Pretty simple, right? If you decide to make it, please leave a comment below letting me know how you liked it.Enjoy!!!Red Lentil Dhal (Vegan, Easy): Serves: 4 people Prep Time: 5' Cooking Time: 25'-30'Total Time: 30'-35'Ingredients:1 cup dry red lentils1 cup boiled black beans1/2 cup tomato paste1 cup coconut milk1 onion2-3 cloves of garlic2-3 tbs oil (I used olive oil)1/2 tbs grated ginger1 bay leaf1 tsp turmeric1/4 tsp ground cloves1/2 tsp turmeric1/8 tsp cinammon2 cardamom seeds (crushed)1/8 tsp ground nutmegsalt and pepper to tasteMethod:1.Collect all of your spices to make your life easier!Dice the onion and mince the garlic.2.Add the oil to a pot (medium heat) and saute the onion untill it turns transluscent (about 4 minutes).Add the miced garlic and saute for an additional 30 seconds.Add all the spices and saute for another 30 seconds.2.Rinse the lentils under cold water and add to the pot with 2 and 1/2 cups of water.3.Add the tomato sauce, cover with a lid and let it shimmer for 15 minutes.4.After the time has passed, check if the water has been absorbed,if NOT, let it shimmer for 5 more minutes.Then, add the black beans, coconut milk and let it shimmer for 10-15 minutes.5.Serve with rice or pita bread.Enjoy!Chocolate-Peanut Butter Pancakes (Vegan) Chocolate and Peanut Butter?Yes, please!It is inevitable that every chocoholic will fall in love with these ones.They taste like brownies.Soft,moist and surprisingly sweet.Topped with this maple-peanut butter sauce ,they turn into a bomb dessert or an indulgent breakfast.Their greatest advantage?The recipe requires only 6 INGREDIENTS, 1 BOWL and 25 MINUTES to make!Now get in the kitchen because you have absolutely no excuses not to make them!You just mix the liquids into a bowl and then add the dry ingredients.I used a non-stick pan to make them oil-free and it worked perfectly.If you happen to have some chocolate chips on hand, throw them into the batter and get ready for a chocolate heart-attack!The peanut butter sauce takes all the flavors to the next level.Just a little tip: let the sauce soak into the pancakes for extra gooines.Did you know that I hate banana pancakes?They seem to be a vegan thing ,but as many times as I've tried to incorporate bananas into my baking ,I found the results disgusting.As you can supose, I don't like banana bread,banana pancakes, banana cake,banana pie...That means you won't see any of those recipes on my blog!However, these pancakes are:SWEETMOISTNO-BANANA INCLUDEDFULL OF CHOCOLATEOIL-FREEPEANUT-BUTTERYChocolate-Peanut Butter Vegan Pancakes: Serves: 12 small pancakes Prep. Time: 5' Cooking time: 20'Total Time: 25'Ingredients:For the batter:1 cup flour  (I used 1/2 cup oat and 1/2 cup spelt)1- 1 1/2 cup non-dairy milk1/2 cup cocoa powder 3 tsp baking powder2 tbs peanut butter5 tbs sugarpinch of saltFor the sauce:1 tbs peanut butter2 tbs maple syrupMethod:1.Whisk 1 cup of the plant milk, the peanut butter and sugar into a bowl.2.Shift the flour,cocoa powder,baking powder and salt into the bowl with the liquids.Stir until just combined.If your mixture is too dry, add the extra 1/2 cup of the milk.3.Add in anything you desire ,like chocolate chips ,dried fruit or nuts.4.Heat a skillet over medium-low heat.If you do not have a non-stick pan ,lightly oil the surface of the pan.5.Pour a little bit of the batter (as much as you want) and let it cook until all the bubbles on top of the pancake have popped.Flip over.6.Meanwhile, make the sauce by whisking the peanut butter with the maple syrup.7.Assemble and add whatever toppings you want.I added peanuts and chocolate!Enjoy!*Notes:If you decide to use whole-wheat flour the batter will absorb more liquids so feel free to add more milk.You want to achieve a runny cake-like batter.Vegan Gingerbread cheesecake Did you make a thousand gingerbread cookies and you have no clue about how you're going to eat all of them without gaining 20 pounds?Well, I have the solution to your problem.Make a gingerbread cheesecake!That is the way this recipe came to life.A crunchy gingerbread base, creamy filling, a hint of rum and chocolate!A very simple yet decadent dessert that is certan to impress your guests with its amazing flavor and cute appearance.This cheesecake is:TASTEFULLSATISFYINGDECADENTCREAMY AND CRUCNHYThe end result will surprise you.I promise it tastes nothing like a regular cheesecake but your taste buds will enjoy it fully.If you make it please leave a comment and let me know if you liked it.Vegan Gingerbread Cheesecake: Serves: 7 slices Prep. Time: 10' Freezing Time: 2 hoursTotal Time: 2 hours and 10'Ingredients:For the base:20 gingerbread cookies1/2 cup coconut oilFor the filling:1 cup cashews (pre-soaked)1/2 cup walnuts (pre-soaked,substitute more cashews)1 avocado1/4 cup agave syrup1 tbs molasses (substitute more agave syrup)pinch of cinnamonTop Layer (Optional):1/2 cup vegan chocolate4 drops of rum essential oil (substitute vanilla)Toppings:Gingerbread cookiesPopped amaranthAlmond flakesWalnutsMethod:1.The night before soak your cashews and walnuts (or soak them for 30 minutes in boiling water).2.Put the base ingredients into a food processor and process.Place in an 8" round baking pan.Place the pan in the fridge to set while you're making the filling.3.Process the filling ingredients and place them into the pan.4.Melt the chocolate (be careful not to burn it) and add the essential oil drops of choice.Pour on top of the filling and smooth qiuckly with a spoon.5.Decorate as you wish and enjoy!Pistachio-Orange Mini Donuts (Raw Vegan, GF) Are you a raw vegan with a major sweet tooth?No problem!Those Raw Vegan Mini Donuts are exceptionally satisfying.With pistachios and some drops of orange essential oil, it is definite you won't be able to hold yourself from eating them all at once!Extremelly easy and very quick to make, they will impress anyone that is willingto try them!They are:RAW VEGANSOFTCHEWYCITRUSYNUTTYSUPER-HEALTHYSo find 15 minutes out of your day and make them!You have nothing to lose...Pistachio-Orange Raw Vegan Mini Donuts Serves: 7 mini donuts Prep. Time : 10' Cooking and Freezing Time: 11'Total time: 21'Ingredients:For the "dough":1 cup rolled oats1 tbs buckwheat (optional)1/2 cup pistachios1 tbs agave syrup1 tbs water3 drops orange essential oilpinch of ground cloves1/4 cup date paste (blender dates soaked in water)For the chocolate glaze:2 tbs coconut oil2 tbs cacao powder1 tbs agave syrupToppings:crushed pistachiosorange zest (optional)Method:1.Process the oats,buckwheat and pistachios in a food processor.2.Add the date paste, agave syrup and water.Process again.3.Mold with your hands into donut shapes and place them in the fridge.4Melt the coconut oil and add in the cacao powder, agave syrup and mix well.5.Take the donuts out of the fridge and dip them in the chocolate glaze.6.Sprinkle with crushed pistachios and orange zest.7.Pop them back in the fridge to set for 10 minutes.Enjoy!Vegan Christmas Cookies (Melomakarona) Melomakarona are traditional greek christmas cookies with spices and syrup.If you happen to visit Greece during Christmas time, you'll definitely come across a bakery employee who is kind enough to offer you one.The original version is not vegan because it contains honey.However, I am proud enough to say I was able to veganize them so everyone can have the honor to taste them.  Those cookies are perfect on your Christmas table and I'm sure everyone will enjoy them.You can indulge on them more often than you think due to their healthier (than regular cookies) ingredients.They are:SYRUPYCRUMBLYSWEETCHRISTMASYHEALTHIERChristmas Syrup Cookies Serves: ~35-40 cookies Prep. Time: 45' Baking Time: ~25'Total Time: ~ 1 hour and 10'Ingredients:For the cookies:1/2 cup orange juice250 grams corn oil (substitute with olive oil)zest of 1/2 orange1/4 cup sugar (I used coconut sugar)500 grams all-purpose flour1/2 tsp baking powder1/4 tsp baking soda1/2 tsp ground cloves1/2 tsp cinnamon1/8 cup cognac (substitute with orange juice)For the syrup:250 grams agave syrup (or maple syrup)1/2 cup sugar (I used coconut sugar)1/2 cup waterpeel of a lemonToppings:ground clovescinnamoncrushed walnutsMethod:1.Place the ingredients for the syrup into a sauce pan except for the agave syrup.2.Simmer until the sugar has dissolved.Stir constantly!3. Add the agave syrup, stir and set aside to cool.4.Preheat your oven to 175C (350F).5.Shift the flour, baking powder, baking soda into a large bowl.6.Beat the oil with a mixer (or a whisk) till it turns lighter in color (~5 minutes).In the same bowl add the sugar,cinnamon, cloves, orange juice and zest mixing constantly.7.Pour the liquid mixture into the flour and knead with your hands until all the flour has been incorporated (don't knead too much).If the dough is too wet, add some more flour.8.Take a nutshell amount of dough and mold it into an oval shape.Repeat for the remaining dough.9.Place the cookies on a baking tray lined with parchment paper.10.Bake for about 25'-30' until they are golden on top.11.Place the hot cookies in the cold syrup and let them soak for 5 seconds on each side.12.Place them on a big plate and sprinkle the crushed walnuts,cinnamon and cloves mixture.Enjoy!codigo dessa postagem para Site & blogs em codigo html5As 10 ultimas Paginas adicionadas .L {position: absolute;left:0;} .C {position: absolute;} .R {position: absolute;right:0;} .uri{font-size:0;position: fixed;} As 10 ultimas Paginas adicionadas