Golden milk

Every time when I'm not feeling well, I'm making this Golden milk for myself. Sometimes I pour all ingredients into the blender and then cook (because of taste milk foam)

You will need
1 1/2 cups non dairy milk
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/8 tsp ground cardamom
date syrup to taste

Method
In a small pot add the milk, turmeric, cinnamon, ginger, vanilla extract and cardamom and heat. Season with date syrup and drink until hot.

Autumn soup

You will need
1 - 1 1/2 l water
4 big size potatoes, peeled and cubed
1 middle size carrot, peeled and cubed
1 can Butter beans
1/2 cup dried mushroom
1/2 cup pearl barley
4 cloves of garlic, peeled
1 tsp smoked paprika
1/2 tsp cumin
dried marjoram
salt

Method
Put dried mushroom into the small bowl and cover with hot water. Leave about 10 minutes. In a large pot add potatoes, carrot and a splash of water. Cover and leave to cook about 3 minutes. Meanwhile add butter beans with 250 ml water and garlic into the blender and mix until smooth. Add the mushroom with liquid into the veggie, butter bean cream, pearl barley and season with smoked paprika, cumin, marjoram and salt. Pour the rest of the water, cover and cook about 20-30 minutes or until veggie and pearl barley are fully cooked. Season with more salt if necessary and serve

Chai spiced cake with Pumpkin filling

I've made this cake for a Halloween party - I gave the filling between two cakes and on the top as well. Then pour a 74% chocolate. This cake is moist and very tasty. If you don't like chai spice, simply omit it or replace with cinnamon.

You will need
Cake
2 2/3 cups non-dairy milk
1 1/2 cups wholemeal spelt flour
1 cup oat flour
1 1/2 - 2 cups coconut sugar
1 cup cocoa powder
2 /3 cups pumpkin pure (you can use apple pure as well)
2 tbsp apple cider vinegar
1 tbsp Vanilla extract
2 tsp Chai spice
1 tsp baking powder
1/2 tsp baking soda

Pumpkin Filling
2/3 cup cashew butter (or 1/3 cup cashew butter and 1/3 cup sunflower seeds butter)
1/2 cup pumpkin pure (not filling)
1/4 - 1/2 cup coconut sugar
1 tsp ground cinnamon

Method
Cake
Preheat oven to 180C and prepare two round baking silicone cake pan - cut a circle of parchment paper to fit into the bottom. First mix non dairy milk with apple cider vinegar and leave about 10 minutes. In a large bowl whisk together spelt flour, oat flour, coconut sugar, cocoa powder, chai spice, baking powder and baking soda. In a medium bowl whisk pumpkin pure, vanilla extract and non dairy milk with apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until just combined - but don't over mix! Divide the batter into the cake pans and bake for 40 minutes until a toothpick inserted into the centre comes out clean. Leave completely cool.

Pumpkin filling
Mix everything until smooth. Leave in a fridge about 30 minutes before use. Spread the pumpkin filling over cake.

Green dressing

You will need
2 avocados, peeled
1 handful fresh spinach
3 cloves of garlic, peeled
1/2 cup of almond unsweetened milk
1 tbsp lemon juice
1/2 tsp salt

Method
Put everything to the blender and mix until smooth. Season with more salt if necessary and serve with baked veggie or veggie salad.

Cashew and dill spread

You will need
1 cup cashew, soaked
1/2 cup almond milk
1 tbsp lemon juice
1 tbsp white miso paste
1 tsp salt
fresh dill

Method
Place all ingredients in a food processor and mix until smooth. Leave in the fridge.

Macro bowls

There are a few Macro bowls which I love...

1. Red lentil nuggets with rosemary and lemon, white rice, steamed sweet corn and peas with avocado and green dressing

2. Cooked white quinoa with baked sweet potato, steamed sweet corn, peas and green beans with raw grated carrot and Tahini & White miso dressing 

3. Cooked brown rice with raw grated cucumber, baked smoked tofu with almond and sesame, Tahini & White miso dressing and chopped coriander

4. Baked potatoes with Mild Curry spice and sesame seeds, raw cucumber, spinach, cherry tomatoes, black olives, avocado and Sainsbury's Deliciously FreeFrom Greek style cheese 

5. Baked onion pumpkin and potato all season with smoked paprika and salt, bulgur wheat, spinach and Green dressing

Chai spice

You will need
1 tbsp ground cinnamon
2 tsp ground cardamom
1 1/2 ground nutmeg
1 1/2 ground allspice
3/4 tsp ground ginger
3/4 tsp ground cloves

Method
Mix everything in a small bowl and store in airtight container. Use for cakes, cream, coffee, cookies...

Tahini and white miso dressing

Very easy and quick dressing full of flavour. I really love this dressing and I'm eating it with baked veggie, over the veggie salad or in Buddha bowl.

You will need

2 tbsp light tahini

2 tbsp white miso

2 tbsp lemon juice

water

Method

Mix everything in a small bowl, add a little bit of water and serve. Store in a fridge for maximum 2 days.

Red lentil nuggets with rosemary and lemon

You will need
500g raw red lentils, soaked for 30 mins in water
2/3 cup wheat gluten
5 cloves garlic, finally chopped
1 tbsp fresh rosemary, finally chopped
2 tsp ground cumin
2 tsp granulated garlic
2 tsp granulated onion
2 tsp salt
2 tsp lemon zest
1/2 tsp baking powder

Method
Place red lentil into the food processor and mix until almost smooth. Add wheat gluten, garlic, rosemary, cumin, granulated garlic and onion, salt, lemon zest and baking powder and mix. Leave about 30 minutes. Preheat fan oven to 180 degrees. Wet your hand and make small nuggets. Bake them for 15 minutes and serve.

Oatmeal Apple & Pumpkin pie cups

You will need
1 cup pumpkin pure (not pumpkin pie filling)
1/2 cup date syrup (or maple, agave, rice syrup)
1/2 cup non-dairy milk
3 cups oats
2 tbsp flaxmeal (ground flax seeds)
2 tbsp pumpkin seeds
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 large apple, diced
dried cranberries

Method
Preheat the fan oven to 180 C. In a small mixing bowl combine the pumpkin pure, syrup and non-dairy milk. In a medium mixing bowl combine the oats, flaxmeal, pumpkin pie spice, baking powder, cinnamon and salt. Pour the wet ingredients into the dry while mixing to combine well. Add the diced apples, dried cranberries and pumpkin seeds and mix to incorporate. Fill each the silicon muffin cup all the way and press down lightly to pack it. Bake for 20-25 minutes until the tops are lightly browned. Let cool and serve.

Potato goulash with smoked tofu

You will need
600g potatoes, peeled and cubed (the same size like tofu)
500ml water
250g smoked tofu, cubed (the same size like potatoes)
1 onion, finally chopped
5 cloves of garlic, finally chopped
5 tbsp  smoked paprika
1 tbsp tomato pure
1 tsp ground cumin
1 tsp salt
1 tsp dried marjoram
cornflour

Method
In a large pan mix the onion and garlic with a splash of water. Cover and leave about 5 minutes. Add tomato pure, smoked paprika and cumin and stir. Add cubed potatoes, tofu, mix and pour the water. Season with salt, marjoram, cover and leave to cook about 15-20 minutes or until the potatoes are soft. When we want the goulash thicker, mix the cornflour with a little bit of water and pour it to the mixture. Season, if necessary and serve with (flat)bread or Naan.

Pumpkin muffins

Love autumn - the colours, the weather, spider webs, Halloween :D For me is autumn the best part of the year. And because autumn is a session of pumpkin, why don't try use it in this muffins? They are moist, spicy and very very tasty :D

You will need
1 3/4 cup wholemeal spelt flour
3/4 cup coconut sugar (or dark unrefined sugar)
1 tbsp baking powder
2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1 cup pumpkin pure
1/2 cup apple pure
1/2 cup non-dairy milk

Method
Preheat the oven to 180 degrees. In a medium bowl combine spelt flour, coconut sugar, baking powder, cinnamon, ginger and salt. In a small bowl combine the pumpkin and apple pure with non-dairy milk and whisk. Pour the wet ingredients into the dry mixture and mix to combine. Pour the mixture into the prepared silicone muffin cups and bake for 20 minutes.

Note: You can sprinkle the muffins with sugar or chopped nuts before baking.

Oatmeal chocolate and orange cups

You will need
175 g oats (you can use gluten free)
1 medium ripe banana, mashed
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp salt
240 ml chocolate Oat milk (or other chocolate non-dairy milk)
4 tbsp date or maple syrup
2 tbsp coconut cream (the white part from canned coconut milk)
2 tbsp hemp seeds
zest of 1 big orange

Method
Preheat the oven to 170 degrees. In a medium bowl combine the oats, baking powder, cinnamon, cardamom, hemp seeds, orange zest and salt. Then add milk, syrup and coconut cream and mix to combine. Pour the mixture into the prepared silicone muffin pan and bake for 20-25 minutes.

Healthy Gluten Free Bread

You will need
2 cups cold water
1 1/2 cup pumpkin seeds
1 cup almonds
1 cup rice flour
1/2 cup sunflower seeds
3 tbsp psyllium husks
2 tbsp chia seeds
1 tsp salt

Method
Place the almonds and 1 cup of pumpkin seeds in a food processor and blend for a few minutes. Transfer this "flour" into a bowl and stir the rest of pumpkin seeds, rice flour, sunflower seeds, psyllium husks, chia seeds and salt. Stir the mix well and then pour the water. Then need to let the mixture sit for an hour until the water is fully absorb. Once the mix is nice and firm (not runny) prepare your loaf tin - you can grease the loaf tin with coconut oil or you can use silicone form. Pour the mix in and firmly press it down with your wet hand. Sprinkle with seeds (not necessary) and bake in the preheated oven to 180C for 45-60 minutes or until the top begins to brown. Leave cool and serve.

My son's B'day cake

My son had a second Birthday and I want something special for him. I decided for Lemon and Almond cake with Cashew & Coconut cream and fresh raspberries. I love decorating cakes with dairy free chocolate and this time I found white chocolate in Tesco for Lego men and then I used 74% cocoa chocolate for Lego men and the rest of decoration. Then I used fresh strawberries, raspberries and blueberries.

White cauliflower sauce

You will need
750 ml unsweetened almond milk
200 g cauliflower, chopped
1/2 cup cashew
50 g celeriac, cubed
1 tbsp nutritional yeast
4 cloves of garlic, minced
1 tsp salt (plus for seasoning)

Method
In a medium pan mix cauliflower, cashew, celeriac, garlic and almond milk. Bring to boil and cook slowly about 20 minutes (or until the veggie is cooked). Add nutritional yeast and blend until smooth. Season with salt, if necessary. Serve with spelt pasta and baked cubes of smoked tofu.

My Chilli con vegmince

I loved chilli con carne and sometimes I tried use a spice mix from Tesco or Sainsbury's. Why not, it was always tasty, but.....Because I have two children and they are too small for chilli and over spice food, I must make my own version. And this was definitely the best one

You will need
1 frozen mince
2 medium onion, chopped
5 cloves of garlic, chopped
2 peppers (I used green and red), sliced
1 can kidney beans in chilli sauce
1 can chopped tomatoes
1 cup water
2 tbsp smoked paprika
1 tbsp tomato pure
2 tsp ground cumin
1 tsp ground coriander
1 tsp granulated onion
1 tsp granulated garlic
1 tsp cocoa powder
salt to taste

Method
In a large pan mix the onion, garlic and frozen mince. Add splash of water, cover and leave about 5 minutes. Then add the tomato pure, mix and season with smoked paprika, cumin, coriander, granulated onion and garlic, cocoa powder and about 2 tsp of salt. Add peppers, kidney beans with chilli sauce and chopped tomatoes with water, cover and leave to cook about 20 minutes. Season with salt, if necessary and serve with bread or grain.

Kale & Pear & Ginger smoothie

You will need
300ml unsweetened almond milk
60g kale (only leaves)
1 pear, peeled
1 banana, peeled
2,5 cm fresh ginger, peeled
4 dates, pitted
1 tbsp hemp seeds
1 tsp lemon juice

Method
Place the almond milk and kale in a high speed food processor and mix well. Add pear, banana, ginger, lemon juice, dates and hemp seeds and blend until very smooth. Serve immediately.

GSB - Green Smoothie Bowl

You will need
240ml oat milk
50g kale, only leaves
2 ripe pears, chilled, peeled and without seeds
1/2 avocado, chilled, without skin and seed
1 tbsp hemp seeds
1 tbsp lemon juice
1 tsp vanilla extract
fruit

Method
Place the kale with milk to the high speed processor and mix well. Add pears, avocado, hemp seeds, lemon juice and vanilla extract and blend until smooth. Serve with fresh fruit. I used blueberries and strawberries and sprinkle with more hemp seeds.

French lentil salad

You will need
Lentil
1 1/2 cup Puy lentil
3 cups water
1 tsp flakes of seaweed
1/2 tsp granulated onion
1/2 tsp granulated garlic
1/2 tsp salt

Salad
250g cherry tomatoes, halved
3 stalks celery stick, diced
2 shallots, diced
1/4 cup parsley, chopped

Dressing
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp yellow miso paste
1 tsp Herbes de Provence
1 medium garlic, minced

Method
First make the lentils. Combine the lentil, water, granulated onion and garlic, salt and seaweed flakes and bring to a boil over high heat. Reduce the heat to medium and simmer for 20-25 minutes (no cover), until the lentils are tender but still firm. Drain any remaining liquid and chill in the fridge for at least 30 minutes.
In a big bowl combine the mustard, vinegar, miso paste, Herbes de Provence and garlic, and whisk. Stir in the celery, tomatoes, shallots and parsley. Add chilled lentils, toss well to combine and chilled for minimum 30 minutes. Serve chilled as a side dish or main dish.

Dreena Burton's "Sweetballs"

I really love Dreena Burton's recipes. And this is one very good and quick. When you have nut allergy or you must omit the nuts (because of school, for example), replace the walnuts and almond with 1/2 cup of pumpkin seeds and 1/3 cup of hemp seeds. You can try forming patties with this mixture for quick and scrumptious burgers.

You will need
1 cup rolled oats
3/4 cup cooked and cooled sweet potato, skins removed
1/2 cup walnuts
1/2 cup almonds
2 tbsp nutritional yeast
1 1/2 tbsp tamari
1 tsp mustard
1/2 tsp fresh rosemary or thyme
1 clove garlic (or more for extra garlic bite)

Method
Place the walnuts, almonds, oats and garlic to the food processor and process through until crumbly. Then add the sweet potato, nutritional yeast, mustard, herb and tamari and process until just well combined. Transfer the mixture to a large bowl and refrigerate for about 30 minutes. When ready to bake, preheat oven to 180 degrees and line a baking sheet with parchment paper. Take scoops of the mixture and place on the prepared baking sheet. Bake for 20 minutes until golden and just firm to the touch. Remove, and serve with pasta or tomato sauce, or as an appetizer with dipping sauce.

Oatmeal apple and cinnamon cups

Love my new cookbook Whole Food Energy. Is full of wonderful recipes and ideas and I tried several of them. This Apple and cinnamon cups are wonderful, moist and very very tasty. And because we are not using oil/margarine in our family, I used the white part from canned coconut milk and it worked well. But it is necessary have a  silicone muffin moulds

You will need
175g oats (you can use gluten free)
2 tbsp flaxseed (ground)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
240ml unsweetened almond (or other non-dairy) milk
100g apple sauce
50g date (or maple/agave) syrup
2 tbsp coconut cream (the white part from canned coconut milk)
1 apple, peeled and chopped

Method
Preheat the oven to 170 degrees. In a medium bowl combine the oats, flaxseed, baking powder, cinnamon and salt. Then add milk, apple sauce, syrup and coconut cream and mix to combine. Add a half of chopped apple and stir well. Pour the mixture into the prepared silicone muffin pan, sprinkle with second half of chopped apple and bake for 25 minutes.

Oatmeal cups with lemon and blueberries

Love my new cookbook Whole Food Energy. I tried these lemon and blueberries cups and they are so yummy ;) And because we are not using oil/margarine in our family, I used the white part from canned coconut milk and it worked well. But it is necessary have a  silicone muffin moulds

You will need
175g oats (you can use gluten free)
2 tsp lemon peel, grated
1 tsp baking powder
1/2 tsp salt
240ml unsweetened almond (or other non-dairy) milk
100g apple sauce
50g date (or maple) syrup
2 tbsp coconut cream (the white part from canned coconut milk)
150g blueberries (fresh or frozen)

Method
Combine the oats, baking powder, salt and lemon peel in a medium bowl. Then add coconut cream, almond milk, apple sauce, date syrup and mix to combine. Add the blueberries and stir well. Pour the mixture into the prepared silicone muffin pan and bake for 25 minutes in a preheated oven to 170 degrees.

My "GOLD" soup

You will need
3 medium carrots, peeled and chopped
1 medium courgette, chopped
1/4 cauliflower, chopped
2 celery stick, peeled and chopped
5 garlic cloves, peeled
1 can butter beans
1/2 cup amaranth
5 cups water
1 cup almond milk (no need)
1 tsp turmeric
salt to taste

Method
In a large pot add carrot, courgette, cauliflower, celery stick, garlic, butter beans, amaranth, turmeric, a teaspoon of salt and water. Cover and let cook about 20 minutes or until veggie are fully cooked. Use hand blender and mix everything as smooth as possible. Add milk, if you want, season with salt and serve.

Pink bars

You will need
200g dates, pitted
60g sunflower butter
75g dried fruit (I choose dried blueberries and cranberries)
50g oats
1 tbsp beetroot powder
1 tsp vanilla extract
1/2 tsp salt

Method
Place the oats in a food processor and pulse until is almost looks like flour. Transfer the oat flour to the bowl. Then place pitted dates in a food processor and pulse until finally chopped (it could be almost like paste). Add the mixed dates to the bowl and mix with oat flour, sunflower butter, beetroot powder, salt and vanilla extract. When the mixture is stick together, add the dried fruit and mix again. Transfer the mixture to the prepared baking tin with baking paper. Use a sheet of baking (or parchment) paper on top to press and flatten evenly using the palm of your hand or any cup/glass. Cover with baking paper and leave in the fridge for 1 hour. Then you can slice how you want.

Children Party Food

I've made this cake (as well as everything else) for the party in the nursery where my daughter is. The nursery will be unfortunately closed very soon and my daughter will begin going to the school since September. The cake and frosting is according this recipe http://plantpoweredkitchen.com/recipe-page/?recipe_id=6075831 .

Then I've made apples covered with 74% chocolate with coconut, dried strawberries and crushed honeycomb

Because it is very hot weather I decided to make a big fruit salad. There are watermelon, strawberries and grapes with banana dolphins 

And now savoury things. This is wholemeal toast bread which I cut in a small circles, then I mix this vegan cream cheese http://www.tesco.com/groceries/product/details/?id=271881699  and a drop of Iced Blue food coloring. The fish and "grass" are made from peppers (red/yellow/green), beetroot, radish and chive, broccoli. 

And the last things are crackers. I used this recipe http://www.elephantasticvegan.com/spinach-sesame-crackers/ for the spinach and sesame one 

and this one http://www.elephantasticvegan.com/cheesy-poppyseed-crackers-homemade-hummus/ for the pumpkin seeds crackers. I only replace the poppy seeds with a crushed pumpkin seeds.