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:

Continue Reading

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 very soon!)

Continue Reading

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

Continue Reading

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:
Continue Reading

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.

Continue Reading

Chocolate Tofu Popsicle

Chocolate Tofu Popsicle

A delicious, delicious popsicle that is mostly tofu! Perfect way to cool down and get a good kick of protein with a little carb after a workout.

My son eats a couple of these everyday and that makes me happy. For one thing, he loves the taste and that is always a good indicator. And he gets his protein this way after his intense gymnastics sessions, all the while helping him cool down.

Exercise or not, give it a try. It is very easy to prepare and I know you will like it. Here is the recipe:
Continue Reading

Warm Spinach Artichoke Dip

Spinach Artichoke Dip

Another beautiful weekend is upon us and I am already thinking about the dips that has become the tradition in our family. I am tackling a classic this time, with a few twists.

The spinach artichoke dip is interesting. Even the people who don’t like spinach and/or artichoke are strangely into this one. My version is enjoyed warm and made vegan. The cream is made with soft tofu, incorporating a good kick of protein into it. I always keep some frozen spinach in the freezer and I also usually have a can or jar of marinated artichokes. So it is really easy to put together on a whim. Here is the recipe:
5.0 from 1 reviews
Warm Spinach Artichoke Dip
Prep time
Cook time
Total time
Recipe type: Dip
Cuisine: Vegan
Serves: 2 cups
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • 16 oz (1 lb) frozen spinach
  • 1 cup soft tofu, drained
  • ¼ cup nutritional yeast
  • 1 tablespoon lemon juice
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon crushed red pepper
  • 1 can (or marinated) artichoke, drained and chopped
  • 1 tablespoon chopped fresh dill (optional)
  • 1 tablespoon olive oil
  • Salt, as needed
  1. Put the tofu, nutritional yeast, lemon juice and peppers and salt in a high speed blender and blend until pureed.
  2. Put the olive oil in a skillet over medium heat.
  3. Add the onion add garlic and cook for 2 minutes.
  4. Add the spinach and artichokes. Cook for about five minutes.
  5. Add the tofu mix, cook for few more minutes.
  6. Decorate with dill before serving.
  7. Serve with bread or pita chips.