• Avocado-apple spread

    Avocado-apple spread

    Avocado, avocado, avocado... If you follow my recipes and blogs, you already know just how complicated my relationship with avocado used to be and how IN LOVE with it I am today. This recipe is another variation on my favourite guacamole... maybe one day I will gather the courage and share with you the recipe of my guacamole, which as you might guess, is not the classical version :P Meanwhile, please enjoy my avocado-apple spread, savoury and sweet and just perfect for a Sunday breakfast or a brunch! Preparation time: 10 min Cooking time: 2 min Per servings: 2 Ingredients: 2 small/medium avocados 1/2 medium apple (I use Honeycrisp variety;…

  • Acocado hummus

    Avocado hummus

    My relationship with hummus was never that straight forward, same as with avocado actually… Hummus comes in a standard set of dips in the famous Cyprus meze, but I just never had been a fan of it… it tasted way too astringent for me. Same with avocado, I tried it the first time on its own, just scooping a full spoon of it, and it felt blend, fat and tasteless to be totally honest… Only when I tried hummus for the first time in the Middle East, I realized that there is a huge difference between the fresh hummus and the supermarket packaged hummus. Fresh hummus, Middle Eastern style is…

  • Choco Mousse Cake

    Choco Mousse Cake

    I am a huge fan of chocolate and tried tones of deserts with chocolate incorporated in them, but this Choco Mousse Cake is by far the best variation! Yes, it does take time to cook and yes, the difficulty level is high for this recipe. However, if you follow the measurements provided below and my instructions EXACTLY, there is nothing for you to worry about. Don’t panic, but always remember that baking is a science and even a small alteration from the course laid out will lead to a completely different result. *The only modification from this recipe, that I can assure you is safe to make is the size…

  • Baked aubergine

    Baked aubergine

    Preparation time: 40 min Cooking time: 30 min Per: 2 servings Ingredients: 2 large aubergines 1 tbsp Olive oil 1 spring of fresh oregano - minced 1 string of fresh thyme - minced 1 clove of garlic - minced Juice of 1/2 lemon 1/2 cup pomegranate seeds (preferable seedless) 1/4 cup of crushed walnuts 1/2 cup of vegan feta cheese (I used "Sheese" by Bute Island Foods) Salt to your taste Equipment & tools: Chef’s knife Cutting board Oven, set to 350F (fan mode) Tongs Tbsp Brush Food processor Instructions: Preheat the oven. Cut the aubergines in half and make small insertions inside (cross cut). Spread the olive oil on the cross cut…

  • Ranchero mexican hot sauce recipe


    Ranchero sauce is one of the most versatile and easiest to cook Mexican sauces. By cooking it yourself, not only you are 100% sure of the quality of ingredients used, but you can also regulate the “spiciness level” to your taste! Enjoy my quick video guide on how to prepare the Ranchero sauce and the text recipe version below. Let me know what do you think and which version is your favourite ;) Preparation time: 15 min Cooking time: 15 min Per: 4 servings Nutrition per serving: - 108 kCal - Fats - 7.5g - Carbohydrate - 10.5g - Proteins - 2.1 g Ingredients: 3 cups of chopped in small…

  • falafel


    Falafel is definitely one of my favourite vegan dishes. It is filling and delicious, and is enjoyed by omnivores as well. If your non-vegan friends are joining you for a meal, and you are not sure what to cook for them, so they do not feel under pressure to eat plant-based food - opt for Falafel! It is an ultimate go-to meal! Preparation time: 4h 10 min Cooking time: 20 min Per: 3 servings Nutrition per serving: - 785 kCal - Fats - 36g - Carbohydrate - 91g - Proteins - 28 g Ingredients: 2 cups of chickpeas 3/4 cup of diced white onion 1 clove of garlic Juice of half a…

  • Tornado potatoes


    Preparation time: 20 min Cooking time: 60 min Per: 4 servings Nutrition per serving: - 580 kCal - Fats - 25g - Carbohydrate - 76g - Proteins - 15 g Ingredients: 4 tbsp raw walnuts 2 tbsp nutritional yeast 1 glove of garlic 1 tbsp kosher salt 1 tbsp paprika 1 tbsp dried oregano 4 tbsp olive oil 8 medium size potatoes Equipment & tools: Food processor Small kitchen knife 8 wooden skewers Basting/pastry brush Oven Baking paper Instructions: Preheat the oven to 350˚F (175˚C). Prepare the seasoning. Add walnuts nuts (raw; don’t soak), nutritional yeast, garlic, salt, paprika and oregano to a food processor and mix/pulse until a fine meal is achieved. Wash potatoes…

  • plantain guacamole twists


    Preparation time: 15 min Cooking time: 30 min Per: 2 servings Nutrition per serving: - 583 kCal - Fats - 35g - Carbohydrate - 143g - Proteins - 7 g Ingredients: 2 green plantains (sliced horizontally app. 1-2 mm each) 2 tbsp of maple syrup Vegetable oil 2 ripe avocados 1/2 lemon Olive oil 1 tsp turmeric 1 tsp paprika 1 small tomato (cut in small cubes, app. 0.5*0.5 cm) 1 zucchini Salt and pepper Instructions: Firstly, prepare guacamole. Cut avocados in half, take out the bone and spoon out the flesh. Smash the flesh with a fork, add some olive oil, juice of half a lemon, season with salt,…

  • Vegan Vegetable Dauphinoise


    Preparation time: 15 min Cooking time: 50 min Per: 4 servings Nutrition per serving: - 308 kCal - Fats - 12.5g - Carbohydrate - 40g - Proteins - 11 g Ingredients: 3/4 cup (90 g) raw cashews 3 Tbsp (9 g) nutritional yeast 1 glove of garlic 4 medium size potatoes 400 g Coconut Cream 15 g of Vegan Butter/Margarine 2 medium size tomatoes 1 zucchini Salt and pepper Equipment: Food processor Instructions: Preheat the oven to 375˚F (190˚C). Prepare vegan parmesan cheese. Add cashew nuts (raw; don’t soak), nutritional yeast, and 1/2 a clove of mashed with salt garlic to a food processor and mix/pulse until a fine meal is achieved. Season as appropriate for…

  • Vegan kefir crepes


    Ingredients for VEGAN KEFIR CREPES: 500 gr of vegan kefir 2 cups of plain flower 3 tbsp of sugar 1 tbsp of vanilla powder 1 pinch of salt 2 tbsp of soda 2 tbsp of vinegar 6 tbsp of sunflower oil 1-2 cups of warm boiled water   Directions: Sift flower into a big bowl. Add sugar and salt and form a funnel form the mixture. Pour vegan kefir down the tunnel and start mixing. If the mixture is too think, add some water. Take a table spoon of soda and add vinegar to it. Wait till it dissolves completely and add it to the mixture, mix well. Add sunflower oil…