Who likes chocolate chip (or chunk) cookies? I know I love them! Paired with some yummy plantbased milk it reminds me of the childhood. Granted, I don't eat them too often due to the amount of sugar and refined fat that they usually have, but they are delicious! And easily made vegan too! And a lot healthier if you want...
The difference between my cookies and some classic ones? These cookies are quite healthy, high in protein, oil free and made with wholesome ingredients. The only refined sugar is the one in the chocolate :)
If you need more bonus points... they are easy to make and bake. Almost as easy as eating them...
Ok, let's go to the recipe now.
Ingredients:
** 400 g (2 cups) dates
** 400 ml (1.6 cup) water
Method:
Soak the dates in hot water for about 10-15 minutes.
Blend the dates with the water until you have a smooth paste.
Use as sweetener.
Ingrediente:
** 400 g curmale
** 400 ml apa
Metoda:
Inmuiati curmalele in apa fierbinte timp de 10-15 minute.
Blenduiti curmalele cu apa pastrata pana cand aveti o pasta fina.
Folositi ca indulcitor.
You know by now that I love tahini. A lot. And I like eggplant dips too. So it was logical for me to combine these two. And the result is really delicious! This recipe is also inspired by the Middle Eastern dish, baba ganoush (because of the tahini).
I actually grew up eating a version of this dip and it's nice that I can improve it and make it my own. Because it's always nice to customize your food.
This version of this dip is oil free, delicious and very easy to make. And
As I already said in a previous post, here it's already fall. And now I can feel and see it too, because it's getting quite cold in the morning and evenings and all the leaves start to turn yellow or red and some of them have already fallen on the ground :(
It's a weather to stay inside and cuddle with a cup of tea and also a weather for more hearty and comforting foods, like thick and chunky soups, stews, curries, or for something like this delicious bean and potato skillet.
I know, it's not a combo that you see daily, but don't dismiss it because of that. I actually made this recipe once as a fridge cleaner/ lazy cooking day. And I loved it so much that I made it again 2 days after. And I thought I should share it with you too, because I'm gonna keep this recipe as a easy go to meal for when I want something that's not even delicious, but satisfying, filing and ready in about 30 minutes.
This kind of sounds like the new perfect fall food, isn't it?
Are you a breakfast fan? Because I didn't used to be... before I discovered meal prep. Why?
Because I was lazy most of the time and I preferred to sleep half an hour than make something to eat. And because I didn't have something already prepped, I used to make not so healthy choices when I would finally eat something. And now that I'm vegan, nothing changed. I mean I still prep my meals and I absolutely love doing this. It helps me a lot and saves a lot of time in the morning. Plus, I know that I have something delicious and healthy ready to go if I'm in a hurry (which is most of the mornings, let's be real!)
That's why I wanted to share some of my easy make ahead go to recipes with you!
They're ready in minutes the night before, and you can grab them from the fridge and enjoy! I love knowing that I have something so easy to make, customizable and ready to go when I need to.
Did I mention that they're also healthy and delicious?
Let's see what I made!
It's already fall here. Ok, it's officially the last day of summer, but it already feels like fall. And we barely had any summer here :(
But a tart made with fall fruits surely brings a bit of sun in our hearts. And this delicious vanilla pear tart with a coconut pastry crust it's inspired by fall but brings back a piece of summer in our hearts.
And it's not only delicious, but oil free and gluten free, if you have any problems with gluten.
And what's another thing that I love about this? Besides the obvious - it's delicious? It's something to make your back to school season/ start of the cold season better :)
Do you need more reasons to try this? Really?
Let's see how I made it. And I perfected my coconut crust recipe too!
It's almost fall, so this means that it's almost back to school season. And I remember that that was quite a nice time for me (don't judge me, I kinda was a nerd in school, though I'm happy that for now I'm done with the school), but I always had to think at what should I pack for my meals. Especially when I had longer days. And who am I kidding? When you're at work you need food too!
And if the food is something delicious, easy to make and filling, then I believe that it's perfect!
My lunch wraps definitely check all the boxes for a good school or work meal, as you need just a few minutes to make them, they are very delicious and they keep you full too!
So you'll have 2 more options for your on the go meals after you read this! Also, you can just wrap them in tissue paper or parchment paper and just throw them in a cooler bag and you don't need the ice pack for it, it keeps well like that for at least 6 hours.
As a child, my mom used to make creme caramel as a treat from time to time. I couldn't eat a lot as it was very rich, but I used to love it. And now I wanted some and I won't eat the traditional one, as it's not vegan. So I wanted a vegan version.
I saw some vegan versions online, but I wanted to make my own, simpler, with just a few ingredients that I usually have in my pantry. And this is how I made this version, because my husband and I love coconut. And creamy desserts.
And I have to say, I love it! It's everything a creme caramel should be: creamy, rich, sweet, with that caramel sauce on top... I love to add some berries to complement the richness and sweetness a bit. And the berries mixed with the creamy custard make such a dreamy combination! Or maybe you like to eat it just like this, without the berries, and that way is very delicious too!
I recommend you to try both versions of this treat and let me know which one is your favorite!
But it's enough talk... Let's go to the recipe!
Ingredients (4-6 servings,
depending on how big your moulds are):
Who likes pizza? I sure do! And these little (or bigger, depends on how big you want them to be) pizza pockets are so much easier to pack when you're on the go than a pizza. And very delicious still!
Also, these pizza pockets are so easy to make and you only need 5 ingredients to create a delicious and quite healthy food that it's also very convenient. We love to eat them with a yogurt and garlic sauce or with just a simple tomato sauce, because what's pizza without a good sauce?
And why am I trying to find reasons for you to enjoy delicious vegan foods? Delicious food is always good and should be enjoyed because it's yummy and because you can!
Even if the summer here looks more like fall, it's still the grill and barbecue season and sometimes some foods that are usually made on a grill are perfect to boost one's mood when it's rainy and grey outside.
And sausages are something that is traditionally grilled and enjoyed at barbecues. Also when the sausages are vegan everything is looking so much better, am I right?
Of course, you can buy your sausages, but why should you? These ones are so easy to make, delicious and a lot healthier that the ones you can buy. So let's make some amazingly delicious vegan sausages!
Ingredients (yields about 10 sausages):
** 250 g (2 cups) wheat gluten
** 100 g (1/2 cup) chickpeas (cooked)
** 60 g (1/2 cup) walnuts
** 130 g (1/2 cup) tahini
** 1.5 tbsp garlic powder
** 1 tbsp smoky paprika
** 3 tbsp soy sauce
** 1 tsp coriander
** 1 tsp sage
** 1 tsp black pepper
** 1 tsp thyme
** 250 ml (1 cup) water
Method:
In a food processor blend together the
walnuts, cooked chickpeas, tahini and spices with a splash of water
until you have a paste with some walnut crumbs in it. Add the soy
sauce and the gluten in the food processor and start blending, adding
the rest of the water, until you have a wet dough.
You can knead the dough for 1-2 minutes
more, but not too much, because you don't
want your sausages to be too chewy.
Divide the dough in 10 equal pieces
that you're gonna roll in some aluminum foil (or clingfilm). Make
sure that the ends are tight then steam or boil your sausages for
about 30 minutes.
Let them cool then you can grill or fry
them or you can enjoy just like that on a bun with your favorite
toppings.
Also, I have a video for this recipe too:
If you like what you see, don't forget to follow this blog, subscribe to my YouTube channel and also comment and share the things that you like!
Ingrediente (ies aproximativ
10 cârnăciori):
** 250 g gluten de grâu
** 100 g năut (fiert)
** 60 g nuci
** 130 g tahini
** 1,5 linguri usturoi
pudra
** 1 lingura ardei gras
** 3 linguri sos de soia
** 1 lingurita coriandru
** 1 linguriță salvie
** 1 lingurita negru
** 1 lingurita cimbru
** 250 ml apă
Metodă:
Într-un robot de
bucătărie amestecați împreună nucile, năutul fiert, tahini și
condimentele, cu un pic de apă până când aveți o pastă cu niște
firmituri de nuci. Adăugați sosul de soia și glutenul în robotul
de bucătărie procesați, adăugând restul de apă, până când
aveți un aluat umed.
Puteți să frământați
aluatul timp de încă1-2 minute, dar nu prea mult, pentru că nu
doriți să aveți niște cârnăciori gumoși.
Împărțiți aluatul în
10 bucăți egale pe care le rulați în folie de aluminiu (sau folie
alimentară). Asigurați-vă că sunt bine strânși la capetele,
apoi gătiți la aburi sau fierbeți cârnăciorii timp de
aproximativ 30 de minute.
Lăsați-i să se
răcească, apoi puteți să îi prajiti sau să îi facți la grill
sau puteți să îi consumati ca atare insoțiți de toppingurile
preferate.
