Peanut Butter Chocolate Fudge Bites

This is definitely up there in my favorite desserts because of how easy and universally appealing it is, a proven party pleaser! ūüéČ

Keep these bite-sized, power-packed, delightful chocolate treats at the ready for when the dessert craving hits. This is extremely easy to make, with a short ingredient list and no cooking involved.

This little gem is from my cookbook “Power Vegan Meals“, read on for the recipe:

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Garbanzo Bean Crackers

Homemade gluten-free, high-protein crackers that are as delicious as they are easy to make. This is snacking at it’s best. Keep some of these in your pantry and enjoy stand alone, with soups, dips or plant cheeses. Here is the recipe:

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Fennel and Grain Salad

A wholesome grain and quinoa mix, combined with fragrant and flavorful fennel, along with roasted pine nuts and a simple vinaigrette. This one delivers a nice nutritional balance with a load of superfood content; lots of protein, supported by complex carbs and a bit of healthy oils.

This salad has been the theme of this week for me and I have been keeping a steady supply of it in the fridge. I really love the texture and the complex, playful flavor. Oh and it is just as good cold, served right out of the fridge. Definitely a winner for me. The recipe is here:

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Purple Carrot Kvass

This beautiful red home fermented drink is called the purple carrot kvass, and besides being a delicious probiotic, it is also an interesting savory drink option.

I am a big fan of fermented drinks; their sour, earthy, mouthwatering taste, and their awesome probiotic benefits. I had published a continuous brew kombucha recipe before, and I still regularly make it. But I am now adding this kvass¬†option to my home fermenting as my savory option. There aren’t many non-sweet and non-alcoholic drinks available, at least in the western cuisine, and I think that is unfortunate. I believe we get enough sugar as is, and I appreciate when there is a drink option that does away with sugar altogether.¬†It may taste strange at first, sort of like a milder pickle juice, but it is a taste I came to crave on the regular. The recipe is below:

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Cashew Yoghurt

I don’t know why it took me this¬†long to start experimenting with homemade vegan yoghurt but here I am after a few first batches¬†and I am super excited. Made with raw cashews, and raw (unpasteurized), unfiltered apple cider vinegar, this creamy yoghurt turned out extraordinarily well for dipping fruits in or as even as a spread over toast.¬†And it couldn’t be easier to make, the recipe is below.

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Vegan Caramel Granola


I have been having a lot of fun with vegan caramel variations lately and it only made sense to apply that to granola. The result was predictably amazing! I love this straight up as a snack, or in parfaits, or as cereal with almond milk. The easy recipe is below:
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Peanut Butter Chocolate Rice Crisp

Peanut Butter Chocolate Rice Crisp

The heat of the summer is already upon us, at least over here, and I am all for¬†a 10 min prep, no-cook, vegan, gluten-free, chocolaty, peanut buttery, playfully crunchy dessert treat snack ūüôā Seriously for a dessert, these are pretty healthy besides being incredibly delicious. Peanut butter and pistachios add a nice bit of protein and healthy fats. No other oil is added, and only a bit of maple syrup is used for sweetening. So go ahead and indulge. I love keeping these, and other variations, in the freezer for a quick fix when I need my sweet. They can be enjoyed right off the freezer or thawed a little. It’s great either way. The recipe is below:

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Double Chocolate Granola

Double Chocolate Granola

One of my favorite breakfast options is a healthy, deliciously crisp granola served with either your favorite plant milk or yogurt. Oats are awesome sources of fiber and protein and make an excellent base for a nutritious start to the day. This granola makes it so much better and turns the breakfast into a chocolatey treat that you can feel great about. 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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The Ultimate Savory Cashew Sauce

The Ultimate Savory Cashew Sauce

Sauces serve the purpose of turning bland into edible. But some sauces go further and turn everything they touch into magical. This is one of them!

The sauce uses raw cashews and plant milk as the base components. And it features a fantastic flavor profile with ginger, apple cider vinegar, mustard and nutritional yeast. It has a lot of savory depth and warmth with a wonderfully creamy, satisfying texture. It was an instant hit in our house. Eating healthy and feeling satisfied at the same time is priceless.

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