I am often asked about what I eat.. So here is the top 12 of my favorite foods at the moment!
3 starters, 3 main dishes, 3 desserts, 2 breakfasts and 1 snack (and a smoothie)!
and links to awesome vegan cooking/recipes websites in english and french, scroll down and bon appétit!
my favorite hummus of all, it’s healthy and is a real treat 🙂
- 400 grams cooked chickpeas
- 4 beetroots (peeled, boiled until soft)
- 1 clove garlic (crushed or chopped)
- 1 /half lemon juice (freshly squeezed)
- 90 ml olive oil
- 60 ml tahini
- salt/pepper to taste
- herbs (parsley or basilicum) to sparkle on top
mix all ingredients above, serve on toasts or crackers, with raw carrots and cucumber sticks, or even corn chips!
My mom’s Artichoke dip!
so easy and tasty you won’t even believe it. Can be used as a spread, dip or even dressing!
- Glass canned Artichokes (healthier than the ones in metal cans)
- olive oil
mix all of the above. sprinkle parsley and add chopped dried tomatoes if you like! Done!
you can replace the artichokes by palm hearts, great too!
love you mom 🙂
Coco carrot Soup
my flatmate’s favorite back in the school days
- 2 tablespoon olive oil
- 1 onion, diced
- 700 gr carrots
- 200ml unsweetened coconut milk
- sea salt to taste
- vegetable broth (enough to cover the carrots)
- 1cm ginger if you like
- coriander if you like
Heat the oil in a big pot, add the onion and the carrots, after couple of minutes add broth (boiling) to cover carrots. after 10-12 min add salt, and coconut milk, and ginger if you like. Mix and serve with the coriander.
This works with pumpkin instead of carrots or replace half the carrots with pumpkin.
as a twist you can squeeze half an orange into the soup at the very end. Delicious!
Recipe from Marie Laforest. You can use seitan instead of tofu 🙂 It’s easy to make healthy and delicious! you can also wrap all the ingredients in rice paper, to make spring rolls out of eat and dip in a peanut dressing!
This is a recipe from Jamie Oliver, my mom made it for my last birthday and it was delicious! The whole family loved it!
- 600 g Maris Piper potatoes
- 600 g sweet potatoes
- sea salt
- freshly ground black pepper
- 40 g dairy-free margarine
- 1 onion
- 2 carrots
- 3 cloves of garlic
- 2 sticks of celery
- 1 tablespoon coriander seeds
- olive oil
- ½ a small bunch of thyme
- 350 g chestnut mushrooms
- 12 sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- vegan red wine
- 100 ml organic vegetable stock
- 400 g tin of lentils
- 400 g tin of chickpeas
- 5 sprigs of fresh flat-leaf parsley
- 2 sprigs of fresh rosemary
- 1 lemon , zest of
- 30 g fresh breadcrumbs
Preheat the oven to 200°C/400°F/gas 6.
Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of salt and pepper. Mash until smooth, then set aside.
Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery. Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of olive oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
Meanwhile, roughly chop the mushrooms and sun-dried tomatoes. Add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar. Cook for a further 10 minutes then add a splash of wine, turn up the heat, and allow it to boil and bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced. Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a large baking dish (roughly 25cm x 30cm).
Spread the mash over the top, scuffing it up with the back of a spoon. Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of olive oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through. Place under the grill for a further 2 to 3 minutes, or until golden, then serve with your favourite greens.
We had it with a salad!
here is a very flexible recipe, love it for lunch or dinner at home by myself or even to share with friends, or pack for my lunch!
- 200 gr corail/green lentils or chickpeas or brown/red/black/white rice or bulgur or couscous or millet or quinoa or sweet potatoe, or butternut, or…
- 1 mango or 1 avocado or 1 pomegranate or 1 grapefruit
- 1 green veggie: zucchini, brocoli, spinach, aspargus, green beans,…
- 1 colored veggie: yellow/red bell pepper, tomato, eggplant, corn,…
- if you feel very hungry: add seitan or roasted tofu
- fresh herbs
- and whatever you like if you like; dried tomatoes, artichokes, sprouts, roasted nuts,…
- a basic: lemon, olive oil, mustard salt and pepper
- another basic: wine vinegar, olive oil salt and pepper
- asian inspired: tamari, sesame oil, lemon, pepper
- eastern inspired: tahini, maple syrup, lemon juice or apple cider vinegar, vegetable oil, salt and spices to taste
- Veganaise: 4 oz soft silken tofu, 2 tsp fresh lemon juice, 2 tsp Dijon mustard, 1 cup vegetable oil, salt
- Combine tofu, lemon juice and mustard in a blender for about 30 seconds or until the tofu is smooth.
- While blending, slowly add in the oil until emulsified and the mixture thickens. Add the salt and blend.
- Taste and adjust seasoning as needed.
Baked it for my sister’s birthday, (picture of the happy result) it was as good as it looks and I can’t thank Jamie Oliver enough for this one! it’s a calorie bomb, you’re warned 😉
- 300 g gluten-free plain flour , plus extra for dusting
- 300 g dairy-free margarine , (suitable for baking), plus extra for greasing
- 300 g golden caster sugar
- 2 vanilla pods
- 200 g organic soya yogurt
- zest of 2 lemons (did 1)
- 2 teaspoons gluten-free baking powder
- ½ teaspoon xanthan gum (used Agar Agar)
- For the filling:
- 200 g icing sugar , plus extra for dusting
- 100 g dairy-free margarine
- 100 g fresh raspberries
- 4 tablespoons raspberry jam
Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Halve the vanilla pods lengthways then, using the tip of a sharp knife, scrape out the seeds. Add the seeds to the margarine mixture, along with the yoghurt and lemon zest, then mix until combined. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. If it’s a little thick, add a splash of rice milk and stir briefly until you have a nice, smooth batter.
Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar into a large bowl, then add the margarine and beat until smooth. If it’s a little thick, add a splash of milk to loosen.
Once cooled, place one of the sponges on a plate or cake stand. Carefully spread the butter icing on top and scatter over most of the raspberries. Spread the jam onto the second sponge and place, jam side down, on top of the iced sponge, pressing down slightly. Dust the top with a little icing sugar and decorate with a few raspberries, if you like, then serve.
Butter Maple Pecan Ice Cream
probably won’t have any left overs with this one 😉 from the simple veganista cooking blog!
- 3 large or 4 small ripe bananas, frozen or unfrozen
- 1/2 cup raw almond butter
- 1/4 – 1/2 cup pure maple syrup, to taste
- 1/4 cup tahini
- 1 teaspoon cinnamon, optional
- 2 teaspoons or so vanilla extract
- 1 cup pecans
Place ingredients, except for the pecans, in food processor/high speed blender and process, scraping down the sides as needed, until creamy and combined. Taste for sweetness, adding more maple syrup if needed. Stir in pecans. Place in air tight container and keep in the freezer for at least 6 hours to harden. Let sit for about 10 minutes or so to soften before scooping into serving bowls.Makes about 4 cups.
- 1/2 cup vegan butter (earth balance, vegan margarine, vegetable shortening, nut butter)
- 1 cup vegan sugar (dark brown muscovado sugar or whatever sugar you prefer)
- 1 tsp cornstarch or arrowroot powder
- 1/2 tsp baking powder
- 3 TBSP water
- 1 cup + 2 TBSP all-purpose flour
- 1 cup vegan chocolate chips or chunks
- Preheat oven to 375ºF.
- Cream together the vegan butter and sugar together until light and fluffy (about 3 minutes).
- Whisk together the cornstarch, baking powder, and water until smooth. Mix into the creamed batter.
- Stir in the flour then the chocolate chips until combined.
- Bake at 375ºF until just lightly browned on the edges and middle still looks undercooked. About 8-10 minutes.
Over night oats
really easy, especially if you are usually in a hurry in the morning.
Plus it’s really healthy to let nuts, grains or seed soak over night because:
- it removes anti-nutrients like phytates, tannins and goitrogens
- it helps to neutralise enzyme inhibitors
- it increases the potency of nutrients such as Vitamin B
- it makes proteins more readily available
- it eradicate toxins contained in the colon and encourages the growth of beneficial bacteria like lactobacilli which we know is vital for intestinal and colon health
- it promotes the growth of healthy enzymes vital for healthy digestion
here is a basic recipe, but go with your inspiration!
- 1/3 rolled oats or rolled barley or muesli mix
- 1/3 milk: almond, hazelnut, rice, quinoa…
- 1/3 plain soy yogurt
- 1 fruit: banana, apple, berries (even frozen)
- 1/2 tbsp seeds: chia, flax, poppy, hemp..
- Pinch salt
- a hint of sweetness: maple sirup, agave sirup,…
- Pinch cinnamon if you like
- add some peanut or almond butter for more energy or indulging 😉
yes. pancakes. lemon pancakes.
- 1 cup vanilla soy or almond milk
- 1 cup flour (add more at the end if needed)
- 1 Tbsp lemon juice + fresh zest
- 1/4 tsp vanilla extract
- 3-4 tsp baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 2 tsp sunflower oil
- dash of cinnamon
- optional 1 mashed banana OR 1/4 cup apple sauce OR 1 tsp freshly ground flax seeds
Stir dry ingredients together. Add the wet ingredients – non-dairy milk, oil and extracts. Fold well. Lastly, add the optional ingredients and the lemon juice and zest. Whip the batter as it becomes fluffy from the acid combining with the baking powder.
heat the pan and go!
serve with fruits, nuts and maple sugar 🙂
Snack and Smoothie
A slice of it, with Chai tea, is just the best during winter! from BBC Good Food website!
- 225g Plain flour (or use Self-raising flour and reduce the Baking powder to 2 heaped tsp)
- 3 heaped tsp Baking powder
- 100g Brown sugar
- 3 tsp Cinnamon or Mixed spice
- 3 large Black bananas, mashed
- 75g Vegetable or Sunflower oil (weight)
- 50g Dried fruit or nuts or seeds you like
- Pre-heat oven to 200 degrees Celcius.
- Mash the peeled bananas with a fork. Mix well with oil and sugar.
- Add the flour, baking powder and cinnamon, and combine well.
- Add any additional ingredients.
- Baked in a greased and lined 2lb loaf tin for 20 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 30 minutes (approximately).
- Allow to cool a little before slicing. It’s delicious freshly baked but even yummier when it goes gooey the next day!
Beet – cleanses the liver, purifies the blood, anti-inflammatory, source of iron
Avocado – helps lower blood pressure, lubricates joints, anti-inflammatory, loads of healthy fats, high in fibre
Strawberries – high in antioxidants, rich source of vitamin C, benefits digestion
Celery – acts as mild diuretic, promotes feeling of fullness, rich in B vitamins and fibre
Lemon – antibacterial properties, aids digestion, high in Vitamin C, detoxifies and alkalizes, mild diuretic
Virgin Coconut oil – fights viruses, fungi, and bacteria, metabolism booster, healthy MCT fats, increases good HDL cholesterol
Apple (optional) – helps balance blood sugar levels, helps lower cholesterol, aids digestion
Throw in blender, add some ice cubes and a straw!
Et voila! here you have a nice overview of my favorite things to eat and cook!
I hope it inspires you!
My vegan food Pinterest board here for more inspiration and recipes!
links to many super-cool-delicious vegan cooking blogs below!
all about ice cream: http://www.buzzfeed.com/rachelysanders/amazing-vegan-ice-cream-recipes