- 250g Chickpeas
- 1 small Apple (½ gala)
- 1 cup grated Carrot
- 2-3 tbsp Vegan Mayo
- 1 tbsp Brown Mustard
- Pinch of Chilli Pepper Flakes
- Pinch Salt

Preparing it:
- Great your apple (I left the skin on). Add mayo, mustard and salt. Mix together and then fold in carrots.
- Chop chickpeas - or smash them with a fork - and add to the apple mixture.
- Sprinkle some red chilli pepper and enjoy :)

Falafel Pie

I love this recipe, it is delicious, pretty pretty easy to make and left overs are great :)

Family Approval: Mom and Daddy 

- 500g Chickpeas/Grabanzo Beans
- Water
- Salt and Pepper
- 2 Onion (medium or big, it only depends on how much you like onions)
- 3 cloves garlic 
- ½ cup Parsley
- 2 cups grape tomatoes

1. Soak chickpeas over night. Drain, pour in a pressure cooker pan, add water enough fully cover it and then 2-3 cups more. Cook for 20 minutes from when it starts making that nice/weird/annoying noise. Mean while chopp or process onions, garlic and parsley with some salt and pepper to taste. 
2. Drain chickpeas, and mash them with onion mixture until is all incorporated. 
3. Transfer to a big glass baking sheet, add some olive oil on top and bake for 30 minutes in pre heated oven (180ºC/375ºF). Meanwhile cut grape tomatoes by half, and season with salt, black pepper, oregano and olive oil. Remove pie from oven, press it with a fork to make space for tomatoes. Pour tomatoes on top of it and bake for 30-35 minutes more until it gets really really gold. 
Serve with mixed greens salad and yogurt cucumber sauce. 

Lemon Muffins

(makes 6)

1 cup flour

⅓ cup sugar

½ tsp. baking soda

1 tsp. baking powder

¼ tsp. salt

¼ cup Low Fat Coconut Milk

¼ cup Fresh Lemon Juice

2 tbsp. vegetable oil

½ tbsp. lemon zest

1 tsp. vanilla extract


Preheat oven to 180ºC.

In a large bowl stir together flour, sugar, baking powder, baking soda and salt.

Make a well in the center and add oil, lemon zest and juice, coconut milk and vanilla extract.

Fill in six muffins tins and bake for 23-27 minutes.

Vegan Nutella

Truth be told, everybody must like Nutella, even if it’s just a little bit. Some pepole like it with everything, like my crazy boyfriends who likes it with cheese - yes, he is not a vegan :( - and some people prefer to have it only with fresh fruits, like me. 
But what matters is that everybody should be able to taste it - because it so delicious - and no one shoul be deprived of it just because he or she is vegan. 
So here is my Vegan and Oil-Free Nutella Recipe!
Addapted from Vegan Nutella recipe in


  • 100g Hazelnuts
  • ¾ tbsp Vanilla Extract
  • 1 and ½ tbsp Cocoa Powder
  • ¼ cup Maple Syrup
  • Pinch Salt
  • 1 and ½ tbsp Low Fat Coconut Milk


  • Peel hazelnuts, for me the best method is Alice Medrich’s, wich you can learn how to do here. 
  • Roast hazelnuts in a baking sheet at 180ºC for 10 minutes. 
  • Remove from oven and let them cool completely, preferably over night, so they get better to blend. 
  • The next day, blend hazelnuts until buttery in food processor. Add all remaining ingredients and blend until creamy.
  • Enjoy!

Corn Bread (Gluten Free)


- 2/3 Non-dairy Milk
- 1 tbsp Apple Cider Vinegar
- ½ cup Corn Flour
- ½ cup Rice Flour
- ½ tbsp Baking Powder
- 2 tbsp Muscovado Sugar
- ½ tsp Sea Salt
- 2 tbsp Vegan Butter Spread

- Pour apple vinegar into milk, don’t mix and reserve. 
- In a bowl, mix together flours, sugar, baking powder and salt. 
- Add vegan butter spread and mix until the mixture is full of small butter crumbs. 
- Add milk, not to much, just until everything is incorporated.
- Pour dough in a small baking sheet and bake for 15 minutes in oven at 220ºC.

Cinnamon Rolls


  • 1 cup all purpose Four
  • 2 tbsp Brown Sugar
  • ½ tbsp Baking Powder
  • ¼ tsp Salt
  • 2 ½ tbsp Coconut Oil (creamy or cold, not melted)
  • ¼ cup Orange Juice or Non-dairy Milk


  • 1 ½ tbsp Condensed Soy Milk
  • generous amount of Cinnamon


  • ½ tbsp Condensed Soy Milk
  • 1 tbsp Brown Sugar
  • ½ tsp Cinnamon

- Pre heat oven to 180ºC. 
- Whisk together flour, sugar, baking powder, and salt. Work coconut oil into ingredients. When dough is full of coconut oil crumbs, add orange juice or milk, and mix until loose and sticky. 
- Flour your hands and work surface, and form dough into a ball. 
- Roll dough into a almost square rectangle (you get what I mean right here, right?)
- Spread condensed soy milk, and sprinkle your generous amount of cinnamon. (I used 1 tbsp and it ended up being not to much)
- Roll the dough and cut the roll into 5-6 equal sections. 
- Position them in a baking sheet about 2 inches apart and bake for 18 minutes. 

Vegan Greek Pasta Salad

I used Whole Wheat mini shells pasta, and I boiled the onions for 5 minutes cause raw onions give headache (I’m weird, Iknow), but it turned out really delicious. So fresh, and healthy and yummy :) 
It even reached daddy’s approval!

**And I used half the amount of pasta, and the same amount of veggies and sauce, cause I love veggies more than I love pasta haha


Twining’s Breakfast tea and Overnight Chocolate Oatmeal covered with Banana Slices!

This was actually one of the best oatmeal I have ever done.
I mixed 3 tbsp Oat Flakes, 1 cup soy milk and ½ tbsp Cocoa Powder in a pan, and cooked just until it started to boil.
Than I poured it in a bowl, covered with banana slices and left it in the fridge until this morning!
It was sooo good, something in between a very fluffy chocolate cake and a chocolate mousse :)

Vegetables and Potatoes Pie

I created this recipe today, while I was trying to do something for dinner using only the vegetables that were left in my fridge. It turned out pretty good, and my parents enjoyed it a lot too, wich means this also pleases non vegan people :)


  • 4 medium potatoes, peeled and thinly sliced.
  • 1 big carrot, peeled and thinly sliced.
  • 2 tomatoes, thinly sliced.
  • 150g fresh spinage. 
  • 3 medium onions, peeled and thinly sliced.
  • 300g tofu, thinly sliced.
  • Olive Oil
  • Salt 
  • 1 can peeled tomatoes
  • 1 tbsp brown sugar
  • Oregano
  • 200g macadamia cheese


  1. In a blender, mix together canned tomatoes, brown sugar and 1 tbsp oregano, to make a tomato sauce. 
  2. Pre-heat oven in 180ºC (375ºF)
  3. Pour half the tomato sauce in a medium size glass baking sheet. Lay vegetables one on top of each other, on the following order:
    potatoes (half of what you have), tofu, onions, tomatoes, spinage, carrots, potatoes (the other half). In between each ingredient drizzle with some olive oil and add a little salt. 
  4. Bake it for 40 minutes. Mean while, smash the macadamia cheese with a fork.
  5. After 40 minutes, take the pie of the oven, pour the smashed macadamia cheese on top of it. Drizzle some olive oil, and sprinkle about 1 tbsp oregano.
  6. Bake for more 25-30 minutes.  

Recipe: Gâteau au Yaourt - Yogurt Cake

Found this recipe on the book I’m currently reading, French Children Don’t Throw Food from Pamela Druckerman (yes, I love all kind of books about the french way of living). 
The measuring for this recipe is the yogurt cup it self. 

- 2 Yogurts 
- 2 eggs replacer (I like to use mashed bananas and a little more baking powder)
- 1 cup sugar
- ½ cup Sunflower Oil
- 4 cups Flour
- 1 ½ tbsp Baking Powder

Preheat oven to 180ºC
Mix wet ingredient together and reserve. 
Mix all dry ingredients together, make a whole in the center, add wet ingredients and mix until is fully incorporated. 
Bake for approximately 40 minutes or until it’s passed through the knife test. 

Serve with some cream and enjoy. 


Yestarday’s INTAKE!

- B: 1 Pita Bread with Apple Slices, PB and Almon Butter

- L: Vegan Stuffed Shell Pasta with Sautéed Zucchini and Brocoli Almonds, Hazelnuts and Macadamia covered in chocolate for dessert :) - S: Fresh Blueberries - D: Went out for tapas with my parents and my boyfriend! Shared 1 jar Sangria with my mom and had lots of sautéed mushrooms, paprika fries and bread with olive oil :)