Jul 11, 2018

Crunchy Multi-Seed Crackers


1 tablespoon sliced almonds,
2 tablespoon pepitas,
1 tablespoon sesame,
1/2 tablespoon white poppy seeds,
3 tablespoon quinoa pops,
3 tbsp chia seeds + 120ml water,
1 tsp thyme,
1 tsp himalayan salt,
1 tsp turmeric,
1 tablespoon olive oil,
1 tbsp sunflower seeds,


1. Preheat oven to 175 degrees.

2.  In a small bow mix chia seeds with water. Keep it into the refrigerator for 10 minutes.

3. In a large bowl, mix all remaining ingredients well. Add chia mixture and combine together again.

4. Spread the mixture out over the parchment paper and put in the oven.

5. Bake the crackers back into the oven for 20 minutes on broil, or until the tops are browned and well crisped.

6. Remove from the oven and set a rack to cool. As they cool, they get crisp. Cut and serve with your favorite dip sauce, nut cream or bread spread!


Jul 9, 2018

Spaghetti with Mushrooms & Peppers


250 gr. spaghetti,
1 tablespoon olive oil,
1 teaspoon garlic powder,
40- gr. cremini mushrooms, stems removed and thinly sliced,
1/2 teaspoon sea salt,
10 gr. white miso cube ( optional)
1 tablespoon tamari,
1 large red and green pepper thinly sliced,
1 teaspoon thyme and red pepper,
Fresh basil leaves.


1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.

2. Reserve cooking water and strain spaghetti, set aside.

3. In a large pan, add olive oil, 4-6 tablespoon cooking water,  mushrooms, tamari, peppers, miso cube, salt and garlic. Mix well, cook on high heat stirring constantly until golden browned and mushrooms are tender.

4. Add spaghetti into the pan, mix well until combined.

5. Decorate with fresh basil leaves and serve warm!


Jul 6, 2018

Crunchy Eggplants with Arrabbiata


2 medium size eggplant,
1/2 cup all dried bread powder,
1 teaspoon sea salt,
1 teaspoon black and red pepper,
2 tablespoon ground flaxseed,
5 tablespoon water,
1 tablespoon olive oil

For the Arrabbiata Sauce:

1 small onion chopped,
1 large tomato,
1 tablespoon organic tomato paste,
1 teaspoon oregano,
1 teaspoon red pepper,
1 teaspoon sea salt,
1/2 medium carrot,
6-7 black olive,
7-8 large fresh basil leaves,
1 teaspoon garlic powder ,
2 tablespoon olive oil.


1. Preheat oven to 200 degrees.

2.Cut eggplants 3/8" thick.

3. Place them in a bowl, cover with water and let them rest for about 1 hours in order to remove their bitterness.

4. Strain and dry your eggplant slices. Place them onto the parchment paper.

5. In a small bowl, mix flax seed and water. Let it rest in the fridge for 10 minutes.

6. In a medium bowl place dried bread powder. Mix until combined well.

7. Take a slice of eggplant. Dip it in the flax seed liquid. Then dip it in the dried bread powder flour so it is coated, shake off excess.

8. Then place it on the baking sheet again. Drizzle with olive oil. Sprinkle salt and peppers.

9. Repeat process for all.

10. Bake your eggplants in the oven for 50 minutes turning the half way through until golden browned.

11. Place all sauce ingredients into the food processor mix on high speed until completely smooth.

12. Pour mixture into the sauce pan, cook on medium heat for 3-4 minutes. Place it into a small sauce bowl.

13. Serve with arrabiata sauce, enjoy!


Jul 5, 2018

Mozarella Style Cashew Cheese


100 gr. cashews pre-soaked,
300 ml. water,
15 gr. psyllium powder,
2 tablespoon lemon juice,
1.5 teaspoon salt,
1 tablespoon nutritional yeast,

If you would like to make a mozarellla with basilico, then add:

6-7 large fresh basil leaves ( optional )
4 crushed walnut (optional)


1. Place psyllium powder in a deep pot, cover with 300ml. water. Stir until get gelatinous consistency. Set aside.

2. Drain and place pre-soaked cashews, lemon juice and salt into the food processor. Blend until get smooth and very creamy texture.

3. Then add walnuts and basil leaves, blend again until chopped well.

4. Add psyllium powder into the food processor, blend on high speed until get smooth dough.

5. Remove dough from the food processor. Transfer onto the parchment paper. Put in a bowl.

6.  Cover and refrigerate at least 3 hours.

7. Try to make toast, enjoy!


Jul 3, 2018

Turmeric Piña Colada

Serves 2


1 inch piece fresh turmeric peeled ( or 1 teaspoon dried turmeric powder),
1 fresh pineapple peeled,
1 large banana,
125 ml. coconut milk ( or almond milk),
1 teaspoon vanilla extract ( optional)
1 lemon juice,
1 tablespoon quinasure powder (optional),
1 tablespoon baileys almande (optional)


1 teaspoon turmeric powder


1. Place all ingredients into the food processor, mix on high speed until completely smooth.

2. Take a glass and fill with ice cubes.

3. Pour mixture into the glass.

4. Sprinkle with turmeric powder. Serve cold!

Note: If you use coconut milk, you'll get something that tastes even more like a pina coloda.


Jul 2, 2018

Vegan Sausage with Pesto


100 gr. chickpeas,
1 tablespoon nutritional yeast,
1 teaspoon thyme,
1 tablespoon olive oil,
1 tablespoon chopped onion (or dried),
2 teaspoon garlic puree (or powder),
1 tablespoon soy sauce,
1 teaspoon smoked paprika,
100 ml. water,
1 teaspoon salt,
1 cup chopped fresh basil (15 large leaves)
50 gr. + 2 tbsp vital wheat gluten.

( You can add agar flakes to give gelly texture, we didn't prefer in this recipe)


1. Place chickpeas into a deep pot, cover with water. Bring to boil on medium heat until soften.

2.  When they are soften, strain and place them into the food processor.

3. Add nutritional yeast, thyme, olive oil, chopped onions, garlic, soy sauce, smoked paprika, salt and fresh basil into the food processor. Mix on high speed until get a  smooth mixture.

4. Add wheat gluten and water, blend all well. If you need, add a bit wheat gluten until get dough consistency.

5. Transfer dough into a large bowl. Knead with your hands for 1-2 minutes.

6. Divide dough into 5 pieces.

7. Place one piece on the baking paper, give a sausage shape to it.

8. Roll sausage and twist the ends well, use wrapper clips. Make sure the ends are tightly closed .

9. Make the same process remanining dough pieces.

10. Place rolls in a large and deep skillet. Cover with water. Place a medium plate on top ( remember how we cook stuffed grape leaves). So. they don't move and fall apart.

11.  Cook them on low heat for about 35-40 minutes.

12. When they are cooked, remove from the pan. Open wraps and place in a large skillet pan.

13. Drizzle with olive oil and a bit soy sauce ( if desired), fry on medium heat. Sear the sausages on all sides. When they are colored, remove from the pan. ( This process will help to remove excess water.)

15. Serve sausages with potatoes, salad, crispy fried onions or whatever you want. Enjoy!


Jun 4, 2018

Raw Cashew Cheese w/ Truffle and Herbs


1/2 teaspoon garlic powder,
1 large cup raw cashew,
1/2 teaspoon sea salt,
1/3 cup apple cider vinegar,
2 tbsp fresh dill, parsly and wild onion chopped,
1/2 tablespoon white truffle oil,
1 tablespoon lemun juice,
1/3 cup nutritional yeast.


1. Soak cashews for 6 hours or soak in warm water for 30 minutes. Strain and place into the food processor.

2. Add all remaining ingredients into the blender ( it is necessary to use a good blender for this process) mix on high speed until compeletely smooth. You should get a creamy consistency.

3. Regrigerate for 2 hours or until get firmy.

4.  Sprinkle with dried rosemary and red pepper if desired.

5. Serve with bread or crackers.  You can keep it in the fridge up to 6 days.


Mushroom Bulgogi Bowl


100 gr. mushroom,
2 chili pepper,
5 asparagus,
1/ tablespoon onion granule,
1/2 fresh dill,
1/3 cup white quinoa,
1/2 cup green lentil,
2 tbsp teriyaki sauce,
2 tbsp olive oil,
1/2 tsp ground garlic powder,
1/2 tsp ginger powder,
1/2 sliced avocado,
1/2 lime juice,
A pinch of salt,
1 tbsp chopped wild onion,
4-5 cherry tomatoes,
1 tsp sesame seeds,
1 tbsp pepitas


1. Place quinoa and green lentils in a pot, cover with water. Bring to boil on medium heat for 20 minutes or until fluffy.

2. In a large pan, add olive oil, teriyaki sauce and onion granules. Sauté sliced mushrooms, asparagus, chili peppers on high heat stirring constantly.

3. When veggies are sautéed then add garlic powder, ginger, salt powder, mix well.

4. When quinoa lentil mixture are cooked, strain, drain and add to the pan. Mix with veggies and cook for 3 minutes.

5. Add pepitas , cherry tomatoes and avocado slices onto the pilaf.

6. Sprinkle sesame seeds over avocado slices. Pour lime juice over the avocado.

7. Decorate with chopped wild onions and fresh dill.


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