Bean and spinach curry

As a mom with a small baby, I love recipes that are easy to make, fast and I can use them for meal prep too. 

This curry is all that, meaning you need simple ingredients to make it, it's easy and quite fast to make and it's also perfect for meal prep. It freezes really well too! 

It's actually a staple in our home :)

If you don't believe me you just have to try it :)

Ingredients (8-10 servings):

Lactation oatmeal

Why do I consider this "lactation oatmeal"? Because it has ingredients that are galactogogues (aka promote lactation). And it's delicious and easy to make as a day to day breakfast. Also, it's really easy to customize.
Also, it's great for anybody, not only for women who breastfeed :)

Ingredients:
* 90 g (3/4 cup) oats
* 190 ml (3/4 cup) plant milk of choice
* 65 to 190 ml (1/4 to 3/4 cup) water
* 2 tbsp ground flax seeds
* 4 - 5 dates, chopped (or raisins)
* toppings: nut butter of choice, berries (fresh or frozen), chia seeds, coconut flakes etc...

Method:
Fast method (microwave):
In the microwave I use only 65 ml of water (1/4 cup)
Mix the oats with the flax seeds, dates, plant milk and water and microwave for 2 to 3 minutes. Mix again then add your toppings.
On the stove:
On the stove I use 190 ml of water (3/4 cup)
Mix the oats with the flax seeds, dates, plant milk and water and cook until the desired consistency. Place in a bowl and add your toppings.

Galactogogues: oatmeal, flax seeds, dates, nuts and nut butters

ingrediente:

* 90 g (3/4 cana) fulgi de ovaz
* 190 ml (3/4 cana) lapte vegetal de alegere
* 65 până la 190 ml (1/4 to 3/4 ml) apă
* 2 linguri de semințe de in macinate
* 4 - 5 curmale, tocate (sau stafide)
* toppinguri: unt de nuci de alegere, fructe de padure (proaspete sau congelate), seminte de chia, nuca de cocos etc...

Metodă:
Metoda rapidă (cuptor cu microunde):
În cuptorul cu microunde folosesc numai 65 ml de apă (1/4 cană)
Se amestecă ovăzul cu semințele de in, curmalele, laptele vegetal și apa și se pun in cuptorul cu microunde timp de 2 până la 3 minute. Se amestecă din nou apoi se adaugă toppingurile.

La foc:
La foc folosesc 190 ml de apă (3/4 cești)
Se amestecă ovăzul cu semințele de in, curmalele, laptele vegetal și apa și se gătește mixul până la consistența dorită. Se pune într-un bol și se adaugă toppingurile.

Galactogoggi: fulgii de ovăz, semințe de in, curmalele, nucile și untul de nuci

Pumpkin pie spice cake with a coconut pumpkin frosting (EN/ RO)

I made something with pumpkin again... What's new, am I right? You all know that I love pumpkin by now... And that I like to make things that are different. 

A few weeks ago I asked my YouTube family what they want to see this month. And most people said that they want recipes for holidays, hence the latest recipes. And I think that this one is also fit for your holiday table. 

This cake is light and fluffy, full of flavor and warming spices. And the creamy pumpkin and coconut frosting is so light and yummy and and fits perfectly with the spices that I use! 

I also love that if you know how to use a piping bag (aka, you're not terrible at it, like I am) you can make it look amazing, to fit the taste!

Ingredients (makes a 24 cm or 10 inch cake): 

Bean gravy (EN/ RO)

I've heard a lot about biscuits and gravy and gravy in general. So much, in fact, that I wanted to try some for myself. 

But I had to do it my way, of course! So I tried it, and i managed to make it oil free and full of flavor too! It goes well with a lot of savory foods, like a chickpea and lentil loaf, seitan steaks, a seitan wellington or some biscuits if you're into that :) 

Ingredients:

Tahini biscuits (EN/ RO)

Biscuits and gravy is not really a thing in my country, but I've heard so much about this combo and about biscuits and gravy in general! 

And the fact that they always look so fluffy and flaky made me want to try them. 

I've researched a bit about the difference between biscuits and scones (I found out that no, they're not the same thing) and I started to develop a recipe for myself. Using tahini, because I love it and whole wheat flour for added nutrition. 

And guys, they are so delicious! Fluffy and flaky and they have and amazing depth of flavor, with a bit of bitterness because of the tahini too! They are amazing with a bit of vegan butter and some jam, nut butter, fruits, gravy... Your choice. 

Just try them for yourself, because you don't have to take my word :) 

Ingredients: 

Chickpea lentil loaf (EN/ RO)

It's cold here and it feels like winter already, even if it's not quite December yet... The streets are decorated for the winter Holidays already and everything feels a bit rushed, a bit too soon. Maybe because this year's Holidays come with so much more than usual! And I can barely think of everything and it's way too much to put into words right now.

But with everything going on right now (last few weeks of pregnancy, last preparations and more), I still wanted to make some recipes for this year's Holiday season. Or maybe just because there are so many wonderful things going on I wanted to share some more of my recipes with you :)

And I believe that a chickpea lentil loaf that it's delicious and can also be baked in individual servings (as savory muffins or mini loaves) deserves a spot on your table as an entree. It goes well with steamed, baked or sauteed veggies, a side salad and don't forget about your favorite gravy too! 

As most of my recipes, this one has no added oil and as a bonus it's gluten free too (or, if you don't consider oats gluten free, I have alternatives for that too). 

Now let's stop with everything else and see how it's actually made, because it's also easy to make it!

Ingredients (makes 1 big loaf or 8-10 big muffins):

Pumpkin and beans vegan "meatballs" (EN/ RO)

Another pumpkin recipe on this blog? Yes! Why? Because I like pumpkin... and I can find it in all the stores right now, so it's the perfect excuse to make more pumpkin recipes. 

And not only sweet recipes, as you already saw :) 

Actually, this recipe came to be more like an accident or a joke in the beginning. But the more I thought about it, the more I liked the idea. I tried it one day and guess what? I liked it! 

The pumpkin keeps the meatballs moist while bringing a bit of sweetness, the tahini brings some healthy fats and a nice depth of flavor. And all the spices complement each other and make these "meatballs" delicious. And you can serve them for your holiday meal too! With some mashed potatoes and your favorite gravy... Yummy! 

You can also make a "meatball" sandwich with all the fixings too! 

I think that now it's time to go to the recipe, so you can make it at home too!

Ingredients:

Lentil pumpkin soup

Today I have for you a pumpkin and lentil soup recipe that's vegan, flavorful, velvety, delicious and oil and gluten free too! And it's also easy to make, perfect for meal prep and for this dreary weather!
Also, it's my newest soup obsession too!
It's the perfect end to a day! Just imagine this: after a long cold day you come home and have a nice steaming bowl of creamy delicious soup with some croutons, vegan yogurt and fresh parsley on top too... For me this kind of sounds like the perfect dinner in this cold weather!
And you can enjoy this while wrapped in a blanket if you want, to make everything even more cozy!
Ok... Let's see how I make this yummy soup!

Ingredients (makes about 6 servings):

3 ingredients homemade bounty bars

I love myself some chocolate from time to time, even now, when I can barely tolerate commercially sweet things... But sometimes (or a lot of times, to be honest) the commercial chocolates are not vegan friendly in addition to being full of sugar... So I decided to recreate some of my favorite sweets, but made a bit healthier and a lot simpler!

I started with these 3 ingredients homemade bounty bars that are not only vegan, but oil free, easy to make and quite a bit healthier than the commercial version. And they still have a fluffy coconut middle, yummy chocolate coating, they're rich and perfect for a treat when you want one... The danger with them? You're gonna want to eat them all in one sitting. Don't say that I didn't warn you...
Granted, because I used date paste the coconut filing is not very white and sparkly as the commercial ones are, but you can use a lighter colored sweetener if you want that white. I love my bars a bit dark because they are unique and different too, so I don't feel the need to change this:)
It's nice to know that you can make stuff like this with just a few ingredients at home. And they are very sweet for my taste right now, which means that they should be perfectly sweet for the rest of the normal people :))
Let's see the recipe now, I've rambled enough...

Ingredients (for about 12 bars):

Broccoli, carrot and onion pakoras (EN/ RO)

As you know, I love chickpea flour, because it's so versatile and goes well in so many combinations, sweet or savory! 

And these broccoli, carrot and onion pakoras are delicious, gluten and oil free (if you choose not to fry them), healthy and perfect for this weather too!

And paired with a cooling sauce made with (vegan) yogurt and dill they're divine! Even small children love them! And I know this because I had a collab with a local vegan and vegetarian restaurant and even children loved the food that I made! It was awesome to see so many people enjoy my food! 

So you have to try this too!

Ingredients: