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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Oatmeal Chocolate Cookies

vegan oatmeal chocolate cookies

A plant based take on this classic cookie. While I was developing my granola products, I experimented with with this flavor profile a lot, and took on this challenge to come up with the ultimate oatmeal chocolate chip cookies which is a huge personal favorite. Luckily, as I keep finding out recipe after recipe, vegan version didn’t leave anything behind (except the cholesterol lol). There is also a little bit of magic involved with raisins here. I break down the raising by grinding them in the food processor first. This serves to uniformly distribute that flavor but more importantly, it just adds this wonderful chewiness to the cookie. Enjoy the video below, followed by the full recipe.

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Vegan Coconut Macaroons

vegan-coconut-macaroons

Coconut macaroons are one of my favorite cookies. Who knew you could just skip the eggs and make a deliciously healthy version with only 5 ingredients and next to no effort! A no compromise vegan, gluten-free cookie, I am hooked. Here is the recipe:

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Sesame Tahini Cookies

sesame-tahini-cookies

Another big step in vegan cookie-making. At least for me. Admittedly, I don’t bake cookies often so it takes a few tries for me to experiment and get the right taste/texture/form. These cookies came out really delicious, soft on the inside and with a nice crunch on the bottom and a really robust structure. It doesn’t crumble away, until it is in your mouth, melting away into a tastegasm.

I find sesame seeds to be incredibly delicious, to the point of being addictive, in a good way. I’ve been having a lot of fun playing around with them in sweets, starting with a brand new granola flavor I developed last week (it will be available in dreamy.market very soon!)

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Miso Cauliflower Dip

Miso Cauliflower Dip

Miso has a way of completely surrounding you with a deep, pungent umami flavor and I can’t have enough of it. And it turns out, miso pairs so well with the mild, creamy, nutty flavor of the cauliflower. I keep making this recipe as a crowd-pleaser warm-serve dip, or as a nutritious pasta sauce, or as a topping for open-faced sandwiches. Give it a go and I am sure you will find many more ways to enjoy this easy and versatile dish. The recipe is below.

#vegan #miso #cauliflower

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No-bake Energy Bites

Date Peanut Butter Energy Bites
Dates and peanut butter, made into sticky taste bombs that are later rolled in cocoa powder. Super simple to make, no baking. And the best part; it’s all vegan and healthy for a quick energy burst before/during/after your workouts. It is also a really good companion to a good cup of coffee (or tea, if you will). Here is the recipe:
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Garam Masala Roasted Chickpeas

Garam Masala Roasted Chickpea Sandwich

We love having friends over for dinner and last Saturday we had another one of those awesome get togethers. I don’t, however, always want to spend a whole day in the kitchen for prep so I took care of a few of the things on Friday. I made few of these spreads and a cheese. I also grilled eggplants and peppers to make a  grilled vegetable salad. In the morning of the Saturday, I made the popular mocha chocolate cheesecake, and the vegetable paella. All was taken care of before mid-day so we had a chance to spend a lazy, outdoors time. A hot day with a cool breeze and sitting on grass under the canopy of redwood trees, we had ample time to rest and be lost in nature a little. The last thing I made before our guests arrived was simple: Homemade garam masala roasted chickpeas, made in an iron cast skillet.

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