Vegan Guide to Dubrovnik

It’s been almost two years since my last travel post – my trip to London in October 2019 was the last time I was abroad before COVID hit. And while Switzerland is definitely a great place for living and holidaying, you just don’t get any seaside vibes in this landlocked country – most definitely not during this summer of epic rain. Craving sunshine and the sea, my boyfriend and I ended up visiting and instantly falling in love with Croatia.

We were there for 8 nights and decided to focus on the Dalmatian coast in the area close to Dubrovnik. We spent 3 nights in Dubrovnik, very close to the Old Town, before heading a 30 min. drive up north to peaceful Brsečine for rest and relaxation. We spent the final night in charming Cavtat, walking through the old town and making the most of the sea before an early flight home. Short but very sweet, we had a good mix of activity and exploring (highlights: the old city walls of Dubrovnik – best in the early evening; kayaking around the island of Lokrum) coupled with downtime, basking in the Croatian sun. While Dubrovnik is not (yet? hopefully 🙂 ) a vegan hot spot, there were some foodie highlights I can share with you:

Continue reading “Vegan Guide to Dubrovnik”

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”

Miso Chili Tempeh

Are you team tofu or team tempeh? There’s no need to choose if you ask me. Both soy-based staples of many plant-based diets have a time and a place in my life and on my plate. While tofu, originating from China, is basically bean curd, tempeh is a slightly less processed product made from binding fermented soybeans into a cake. It has a rougher, heartier texture than tofu, an impressive nutritional profile and provides probiotics, which feed the good bacteria in our gut.

Continue reading “Miso Chili Tempeh”

Double Chocolate Cream Tarts

It’s time for another seriously chocolatey recipe. I present to you a ridiculously easy and wonderfully satisfying vegan chocolate cream (it’s almost mousse-like), perfectly paired with a raw, oat-based cacao crust. Both elements require minimal ingredients and are so easy to whip up. This may well be one of my favourite recipes I’ve made (of course it had to be a chocolate one).

Continue reading “Double Chocolate Cream Tarts”

Cauliflower Butterbean Kimchi Pizza

Ok, this one sounds a bit random, I will admit…But bear with me and picture a home-made pizza dough, fresh out of the oven, topped with a garlicky cauliflower butterbean spread, creamy melted cheeze – more mellow than the acidity of tomato sauce – combined with a spicy, tangy kick of kimchi and some cooling fresh greens. Have I sold you on this yet?

Continue reading “Cauliflower Butterbean Kimchi Pizza”

Classic Chocolate Chip Cookies

Chocolate chip cookies are one of my all-time favorite childhood bakes. I have fond memories of my childhood best friend and me baking tray-loads of them and gleefully devouring some while watching romcoms. Years later I wondered what that magic recipe had been that we’d always used. I scavenged old scribbled notes, crumpled, grease-stained recipe printouts in mounting desperation, as if my future happiness depended on it. Lovers of the show Friends may be amused to know that my quest ended similarly as that of Monica in the episode “The One with Phoebe’s Cookies” (season 7, episode 3): It was the recipe on the back of the packet of Nestlé Toll House chocolate chips, which my friend used to bring back from Canada.

Continue reading “Classic Chocolate Chip Cookies”

Super Simple Vegan French Toast

French toast is one of those dishes that may seem as if it must be inherently illusive for plant-based eaters. A truly saddening thought for any lover of this sweet breakfast treat that potentially dates back to Roman times. Thankfully, vegan French toast is not only feasible but just as tasty, as I realized on the rare occasions I stumbled upon the dish at vegan eateries (the best French toast I ever had was at Veggie Galaxy in Cambridge Massachusetts, near Boston – not to be missed if you’re in the area!). I’ve seen various versions of vegan recipes out there, some including chickpea flour, banana or tofu. When the irresistible French toast craving struck I finally ended up mixing together quite a basic concoction, which I later simplified even further.

Continue reading “Super Simple Vegan French Toast”