These two dips are an absolute staple of mine – for adding flavor to a nutritious bowl during the week and especially for serving to guests with chips and veggies. In terms of party nibbles, you’re half-way there with a good dip (or two) in my opinion. And while there are so many great dips you can buy, these combos bring something extra to the table and are incredibly quick to whip up – faster than going to the store. They require little to no prep and consist of pantry ingredients that you can always have at the ready for when you’re in the mood or friends stop by unexpectedly. Alternatively you can make the dip(s) the day before an event.Continue reading “Butter Bean Dips (two ways): Artichoke & Red Pepper”
Easy Vegan Pancakes: Banana and Classic
I’ve made a number of plant-based pancakes in the past few years and have enjoyed experimenting with different ingredients, ratios and combinations. At the end of the day, these delightfully simple recipes (with banana and “classic”) have established themselves as my ultimate my go-tos that I love to come back to. They don’t have a lot of ingredients and are incredibly quick to make – perfect for both a lazy weekend and a regular weekday breakfast, if you’re working from home.Continue reading “Easy Vegan Pancakes: Banana and Classic”
Vegan Waffles (oven-baked)
If you’ve been following my insta stories, you may have already seen my latest craze: forget pancakes – right now I’m all about the waffles. There’s something about the honeycomb-like structure that adds a special touch to this delicious breakfast treat. Maybe it’s the glorious little pools of maple syrup and perfect pockets of blueberries and other goodies that it creates? Whatever it is, I am fully here for it and happy to spread more waffle love with this quick recipe.Continue reading “Vegan Waffles (oven-baked)”
Vegan Peanut Protein Bites
I’m a total sucker for a vegan protein bar. I don’t buy into the myth that a vegan diet leaves you lacking protein (my protein sources are definitely more varied than before) and I know there’s nothing magical about this particular macronutrient, especially not in a highly-processed form and shiny wrapper (ok, maybe there’s something about the shiny wrapper). Yet I still find myself reaching for any new product that comes my way – probably subliminally programmed by years of pro-protein messaging and the allure of the tasty flavors touted on the packaging.
However, when I tried some peanut protein bites the other day, I was struck by how easily I could make my own version – just as delicious (more, as I can confirm now 🙂 ) and without any stabilizers or other dodgy ingredients. The end result are these super easy Peanut Protein bites – the only “fussy” ingredient being peanut powder (for more information on it and a possible substitution see the notes below). This is a recipe that’s already becoming a staple – after all, it’s never not a good time for a tasty little protein bite!Continue reading “Vegan Peanut Protein Bites”
Since no longer working from home I tend to start my mornings with my usual matcha mylk and have my actual breakfast in the office. This means it’s something easy to transport like energy balls (these Cinnamon Raisin Energy Balls are a firm favorite). While I could happily eat dates in any shape or form all day every day, I do enjoy a proper “weekend breakfast”. Besides the satisfaction of actually eating something more special, the process of whipping up the batter and cooking in my pjs has its own sense of comfort to it.
The inspiration behind these crepes was, unsurprisingly, carob powder, which is a delicious alternative to cacao powder. It’s made from large bean-shaped pods that grow on trees (in Croatia I was able to pick and munch on them directly from the tree – doesn’t get much better!) and the powder itself has an almost caramel-like aroma.Continue reading “Carob Crepes”
Best No-Bake Brownies
If you liked last week’s blondies you’ll love their chocolatey counterparts! While I honestly can’t decide which version I’m in in love with more (you can’t pick favorites among your babies…), they definitely got the bigger reaction from my boyfriend.
They’re rich, fudgy, chocolatey and just as nutritious as their chickpea-based cousins thanks in part to the black beans. Before the word black beans sends you running, hear me out: I’ve made my fair share of “healthy” brownies, including ones with black beans and applesauce, and the fully raw brownies so packed with dates that they appear more like a cacao energy ball masquerading as a brownie. Neither had me fully convinced. These no bake brownies are not like those. They don’t taste healthy or “too raw”. They’re soft, moorish, taste nothing of beans, and I’m convinced the luxurious cacao butter, which gives it that melt in the mouth feel, takes them to another level. Give them a go and let me know what you think!Continue reading “Best No-Bake Brownies”
These beauties are pure blondie bliss. Not only do they taste delightfully sweet with notes of white chocolate, toffee and vanilla, but they’re full of plant-based goodness – from dates, oats and nut butter to the clandestine chickpeas. Maple syrup provides some extra sweetness while the melted cacao butter adds to the richness of the texture. Roasted peanuts round these off with a salty crunch.
Even better? No need to turn on the oven and if you’ve got a blender there’s also no need to clean multiple bowls. They’re as simple as they are sweet.Continue reading “No-Bake Blondies”
Dark Chocolate Sandwich Cake
This recipe is the love child of elements of the Spongy Chocolate Cake and the cream filling of the Double Chocolate Cream Tarts. The pairing is glorious enough to deserve its own post and provide inspiration for a fabulously fudgy, chocolatey and creamy celebration cake.
A chocolate sandwich cake to me is one of the best indulgences. Perfect for a birthday, any other special occasion or just because you feel like it 😉 The dark chocolate and the natural sweeteners (date paste and some maple syrup) result in a “mature” semisweet richness, while providing more fiber and nutrition than a standard chocolate cake. The fact that it got the stamp of approval from my Dad (a sceptic of vegan desserts, after experiencing some epic fails from my early plant-based days) was a reason for celebration on its own!Continue reading “Dark Chocolate Sandwich Cake”
Cinnamon Raisin Instant Oats
Some decisions are so automatic that they don’t require any thought – like, for me, that breakfast means a berry smoothie bowl with peanut butter. Last weekend, though, I was uncharacteristicaly in the mood for something different. I started running through the options in my head. Pancakes? Crepes? Peanut butter and jam on toast? Dates dipped in almond butter? Nothing felt quite right. Until, that is, I had a vision of a bowl of smooth, cold oats, topped with banana and nut butter.Continue reading “Cinnamon Raisin Instant Oats”
Jammy Fudge Bars
Indulgent fudge without cream and lots of refined sugar? Definitely possible and highly advisable.
Cacao butter is one of the key ingredients of this recipe, providing a creamy and subtly fragrant base, which is enriched by the peanut butter and naturally sweetened with dates and some maple syrup. The salt and vanilla enhance the flavor, while a bit of maca or lucuma (both naturally sweet with a slightly fruity-yet-caramel-like aroma) rounds it all off. You can feel free to add in extra elements like raisins nor chopped nuts.
The fudge can be enjoyed on its own or combined with an oaty base and some jam sandwiched in between for a more substantial treat. I love the different textures and tastes in the various layers and find it an all-round satisfying sweet treat 🙂Continue reading “Jammy Fudge Bars”