Chocolate Hazelnut Energy Bars

I always try to keep a delicious and healthy treat in the freezer to ward off dessert cravings, so I am quite fond of super easy, no-bake recipes like this. These delicious little ones have a lot going for them. I love the taste and crunch of the hazelnuts, the chocolatey goodness and the fact that it comes loaded with protein. Treat it as a protein bar, or an energy bar, or simply as a special treat for me time. The recipe is below.

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Vegan Smoked Salmon

Red bell peppers, peeled and marinated, with a flavor and texture reminiscent of smoked salmon. Of course it is not a 1 to 1 imitation of salmon that would pass as one in blind taste tests, that’s not the intention. But rather it functions as one as a wonderful toast topping, sushi or sashimi component, or a stand alone appetizer.

Nowadays, I am totally into experimenting with marination, fermentation, and playing with textures to manipulate the ingredients into developing deeper flavors and invoking different senses. Removal of the bell pepper skin makes it more flesh like and reduces the pepper crunch. And it also allows the pepper to be infused better with marination. The sweet and spicy taste of the red pepper is well complemented by the deeply umami miso and the smoke. With the light cooking in the end, the result is an intense and colorful flavor profile that lights up the taste buds.

The recipe, along with a video description is below:

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Easy Corn Bread

Super easy vegan cornbread from scratch with a few ingredients, 15 minutes of prep, 25 minutes of baking an instant foodgasm! I love the fluffy texture inside with a beautiful crust on the outside, and the mildly sweet and earthy taste. This simple homemade cornbread has been accompanying my meals for the last two days and I still haven’t had nearly enough of it 🙂 The second batch is to baked as soon as the munch down the last crumbles of the first one. The recipe is below:

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Potato Apple Savory Pancakes

A wonderfully creative and delicious take on savory pancakes, inspired by the book  “My Last Supper: 50 Great Chefs and Their Final Meals” by Melanie Dunea. While not a plant-based book, I found it fascinating to look into what some great chefs would like to have as their last meal. What struck me was how simple the dishes were for many of the chefs. Of course I was going to try a few of them so I started by veganizing this potato apple savory pancake. The original recipe belongs to Michelle Bernstein. I replaced the egg with flax egg, added lemon juice rub to prevent discoloration and added nutritional yeast to enhance the taste. It all came together beautifully, with a great form and texture, and a mild but flavorful savory taste. My plant-based version of the recipe is here:

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Artichoke Hummus

Artichoke hummus is absolutely one of my favorite variations on this super versatile and nutritious spread. I am a big fan of artichokes themselves and I was curious to see if any of that flavor would carry into a hummus. It took me by surprise just how amazing it turned out to be! The artichoke flavor is definitely there but not overwhelming, perfectly complementing the rich, earthy, slightly sour and wholly satisfying taste profile. The recipe is below.
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Five Seed and Tahini Granola Bars

Five Seed and Tahini Granola Bars

This incredibly easy home made vegan protein bar is powered by five different superfood seeds, packing a serious amount protein as well as fiber, good fats and carbs. In a plant protein world largely dominated by soy, other beans, peas, gluten and nuts, the nutritional powerhouse seeds are often overlooked. But they are potent, and they are a nice alternative for those who wish to avoid or lessen soy, gluten or nut consumption.

This recipe is quite minimal, the only cooking involved is the toasting of the oats and the seeds but the bars themselves are not baked afterwards. The sweetening comes largely from dates and there is no added refined oil! And the result is a delightfully fresh and chewy consistency with an almost addictive texture due to all the variety of seeds.

I almost always have some of these available in the fridge or freezer and they are a life saver and an absolute treat. The recipe is below:
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Chocolate Tahini Rolls

Chocolate Tahini Rolls

Sometimes I get to cheat and use a pre-made dough to go from zero to insanely delicious pastry in about 30 minutes 🙂 I have always been fond of the idea of baking tahini into desserts. I made these for my dear friend Angela (www.rawmamanature.com). Not only she waited for the photo shoot, but she modeled for it too <3 Checkout her amazing artwork here: www.angelazanolari.com

Oh and the recipe for the pastry roll is below:

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