Chickpea stuffed Black Cabbage 

Chickpea sallad has been a favorite of mine for a long time; it’s healthy, quick, easy and – of course – delicious. And the best thing about it is that you can use what ever veggies you have at home. 

For this recipe I used:

  • 1 can of chickpeas (rinsed) 
  • 1 apple 
  • 10 cherry tomatoes 
  • About 1 cup of chopped cucumber 
  • 4 tbsp vegan mayo 
  • 1 tbsp sriracha mayo
  • 10 sun dried tomatoes 
  • 200 grams of fresh parsley, chopped finely
  • 1 stock of celery
  • Black cabbage 
  • Salt and pepper

Instructions:

  • Rinse the chickpeas and mash them slightly with a fork.
  • Chop the veggies finely.
  • Mix it together with the mayo
  • Taste to make sure it’s as salty as you prefer.
  • Take some black cabbage and fill it with the chickpea sallad.
  • Enjoy!

And that’s it! It’s so easy and so good! 

I hope you’ll like it! // Bella 

Chocolate Nice Cream

I have a love hate relationship with nice cream, because I always feel guilty when eating it. That voice in my head saying Oh my gosh, you can’t have ice cream for breakfast you unhealthy bastard! But it’s not unhealthy, and I CAN have it for breakfast or lunch or dinner or whenever I want- and so can you. In fact, I will go as far as to say that you SHOULD have it for breakfast, because it is so healthy, filling, full of protein and delicious. This recipe lasts in the freezer for about 4 weeks, so don’t worry about making “too much”.

What you need:

  • 1 block of silken tofu 
  • 2 frozen bananas 
  • 4-8 pitted dates (+more for optional garnish)
  • 2 – 3 dl plant milk. I use alpro soy vanilla.
  • 3 tbsp Cacao powder – make sure it is enough chocolate for your personal taste, everyone is different. 
  • A pinch of salt 
  • Organic peanut butter (optional)

How to do it:

  • In a blender, combine all the ingredients, besides the nut butter. I added 4 dates, but you can add more if you want it sweeter.

  • If you want you can eat it as it is, but I like to layer it with dates and peanut butter and let it sit in the freezer for an hour. You can just as easily have it in the freezer for longer and just let it warm up a little. Like I said before, I keep mine in the freezer for up to 4 weeks – great to have whenever I get a chocolate craving.

This recipe is so great! It’s cruelty free, guilt free, filled with protein, vitamins, healthy fats and good carbs to keep you full and energised for a long period of time.

I hope you like it! 

Much love// Bella 

Seitan Forest Pâté

Now this recipe is made from an idea that turned into another idea. I had planned on making Swedish meatballs but realised that I did not have enough minced soy meat at home. The already started meal then became this pâté-like seitan meat which had my mother express her surprise in how good it was, more than once. 

The measurements might be a little off because I never measure things when I cook so feel free to add on more or use less of any ingredient that is listed below. 

You will need:

  • 1 big red onion
  • 1 smaller yellow onion 
  • About 200 get minced soy meat 
  • 2-3 dl wheat gluten
  • 1/2 – 1 dl oat cooking cream 
  • 1/2 dl breadcrumbs 
  • 2 tbsp corn or potato starch
  • Soy sauce 
  • Paprika powder
  • Garlic powder 
  • Thyme 
  • Oregano 
  • Parsley 
  • Crushed juniper berries
  • Liquid smoke  
  • Black pepper 
  • Agave syrup
  • Lemon juice

How to do it:

  • Cut the onion finely and fry it with some salt and pepper.
  • Add the soy mince as well as some soy sauce and garlic powder. Taste to make sure it is salty and garlicky enough for your taste.
  • Add it in a bowl with the rest of the spices. Don’t fear the spices! They are you friends, and will help you give the “meat” a fuller, rounder taste. 
  • In a smaller bowl mix the cream, breadcrumbs and starch together and wait a minute for it to set. Then add it to the onion-soy-mix.
  • Add the wheat gluten and make sure that the dough is firm but not dry. If so, add more oat cream. If too wet, add more gluten.
  • Don’t forget to taste it before you cook it. If you don’t like the taste before you’re not going to like it after. Make sure it’s enough salt, but not too much. 
  • Form the dough into a thick sausage like shape and roll it up – tightly – with some aluminium foil.
  • Steam the pâté for about 1 h 30 min and then remove it to cool down. 
  • And voila, you’re done! This is great on your breakfast sandwich or as an small snack on some crackers

I hope you’ll like it! Feel free for experiment and add whatever spices you like, there is no right and wrong when it comes to cooking. 

Much love! // Bella

What I eat in a day #2

Hi guys! I hope you’re all having a great day, filled with delicious vegan food. Oh, speaking of vegan food during the day (smooth), here is what I ate today. I usually don’t count calories because it’s annoying but for the purpose of this post, I made sure to document exactly what I ate and how much. Enjoy!

Breakfast – 446 kcal

For breakfast I had a delicious smoothie, made from 1 banana, 150 g frozen raspberries, 300 g frozen strawberries and 3 dl vanilla soy milk (Alpro). I mixed it all together, poured it into a jar and voila! received_10208926688549407.jpeg

Lunch – 456 kcal

For lunch I was craving a pesto pasta salad, which is what I made.

  • 120 g iceberg lettuce
  • 1 tomato
  • 1/4 of a green bell pepper
  • 100 g white button mushrooms
  • 1/2 medium sized (100 g) yellow onion
  • 50 g fresh green kale
  • 50 g/ 2 tsp mayo with less oil than usual mayo
  • 0.5 cup/1 dl/ 40 g macaroni
  • 10 g/ 1 tsp Vegan basil pesto
  • A couple of tbsp lemon juice

 

  • Start by cutting up your veggies
  • Fry the onion, mushrooms and bell pepper with some paprika powder, salt and pepper. If it starts to stick to the pan, jut use a little water. No need to add oil.
  • Pour your chopped kale, lettuce and tomatoes into a bowl. Squeeze some lemon juice over it and massage the salad a little.wp-image-665558612jpg.jpg
  • Boil your macaroni
  • Add the pasta and the fired vegetables into the bowlwp-image-26253728jpg.jpgwp-image-33537593jpg.jpg
  • Add mayo and pesto and more spices if you need them. I added some more pepper, salt and smoked paprika powder.2017-03-23-12.51.08.jpg.jpg2017-03-23-12.50.32.jpg.jpg
  • Stir, and serve!

Dinner – 595 + 125 kcal

For dinner I had a creamy yellow curry soup. To go with it, as some extra snacks I had some left over popcorn from yesterday,

  • 230 g Mixed beans
  • 300 g mixed frozen vegetables
  • 2 dl/150 g oat cooking cream
  • 2 cloves of garlic
  • Literally just our it all into a pot and use curry, salt and pepper after taste. I added some paprika powder as well.wp-image-1238218598jpg.jpgwp-image-1275867057jpg.jpg2017-03-23-18.46.40.jpg.jpg2017-03-23-18.47.14.jpg.jpg

And that was my day! Total of 1621 kcal. I hope you liked this and got some inspiration for your own meals. If you would like to see more of these kind of posts, please like the post and write a comment if you want to make my day!

Much love// Bella

Some kind of Lasagna?

Yesterday was this blog’s 1 year anniversary. Yey, happy birthday little blog! I decided I wanted to create something fun for you guys, so here is a healthy (mostly raw) lasagna/ cake made out of veggies.

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What you need:

  • 1 cucumber
  • 4-5 mushrooms
  • 1 leaf of green kale
  • Some sun dried tomatoes
  • Water
  • Almond flour
  • Lemon
  • Spices of your choice (I chose ground cumin, curry, oregano, salt, black pepper, nutritional yeast and garlic)
  • Crema di balsamico
  • A plate

How to do it:

  • Slice the cucumber using a sharp knife or a mandolin. I used a cheap mandolin and it sucked (pardon my french) so don’t be a cheapskate like me; buy a really good one if you want a mandolin.
  • Mix together almond flour, water, spices and some lemon juice into a thick, almost cheese like, sauce. I love using almond flour instead of having to remember to soak cashews in water for several hours. Besides, cashews are really expensive.
  • Rinse and slice your mushrooms
  • Start assembling your “lasagna” by adding some cucumber, then the sauce, then mushrooms, some sun dried tomatoes and another layer of cucumbers.
  • When you’re done with the layers, add the balsamico on top. It looks nice and it taste good.

These pictures will show you how I did it, step by step:

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Aaaaaand done! I hope you enjoyed this, I know my best friend and I did – both our tastebuds and our bodies. Try it out if you’re interested, you can of course use what ever vegetables you like or have at your disposal.

Much love! //Bella

Restaurant Review – Avocado Vegan Bistro

Located in Gdansk, Poland are several vegan restaurants, bistro’s and café’s. I haven’t tried all of them (but I love them already) and I probably won’t have time to BUT one bistro I visited yesterday (see title) is the Avocado Vegan Bistro. There are, if I understand correctly, 3 different Avocado bistro’s. We visited one that was about 20 minutes away from the old town with cab. And let me just tell you – it was worth it. 

Oh my vegan God. 

The food there was amazing! And so cheap!

  • Level of cosiness – 4/5
  • Location – 3/5
  • Selection of different food – 4/5 only because they were out of the vegan burgers.
  • Price – 5/5
  • Taste – 5/5
  • The staff – 5/5. They were friendly and helpful and completely fine with us bringing our dog. They even gave him a bowl of water when asked. Awesome.

Final score : 26/30 

I would totally go there again and recommend it to anyone and everyone! Awesome place, awesome food and in general just great. 

Have you been there? Let me know what you think! 

Love// Bella

Chickpeas patties with sundried tomatoes and sweet corn

This got 5/5 stars from the entire family and grandma, and it’s actually really good.

What you need:

  • 2 cans of chickpeas
  • 1 can of sweet corn
  •  1 can of sundried tomatoes (not the oil)
  • 8-10 small cornichons
  • 2 large cloves of garlic
  • 1 tbsp vegan herb paté (optional)
  • 2 tbsp paprika powder
  • 1 tbsp dried basil
  • Salt and pepper to taste

How to do it:

  • Put the oven on 225 ° C
  • Mix the ingredients listed above in a food processor. Be careful so you don’t over mix it. You want the patties to have a chewy consistency and not be runny.
  • Form the batter into 9 medium sized patties and place it on non stick paper.
  • Bake in the oven until golden brown, or for about 30 minutes.
  • Serve with curry rice and a home mare tzatziki.
  • Enjoy!

These are so tasty, filling, healthy and easy to make! Give them a try and tell me what you think.

Much love! // Bella

The Beauty in Simplicity 

Everyone loves smoothies, right? 

You will need:

  • About 1 -2 cups of vanilla soyghurt
  • Aproximately 1 cup of frozen, mixed berries 
  • 6-8 pitted dates 
  • Some shredded coconut 

How to do it:

  • Just blend man, you know how

And tadaaaa! A simple, cheap and nutritious breakfast that also tastes divine.

Sushi explosion 

Here are some tips for anyone who wants to make their own vegan sushi for the first time. Or the second. 

  1. Don’t limit yourself to avokado, cucumber and carrots. Try to make rolls with different veggies and don’t be afraid to experiment.
  2. Fry Shimeji mushroom in some soy sauce, paprika powder and some sesame seeds – it works great in rolls together with mayo, avocado and a crunchy vegetable of your choosing.
  3. Speaking of mayonnaise – make your own. It’s so easy and it tastes better. It is cheaper, also.
  4. And speaking of cheap – purple cabbage is a great vegetable to add into your sushi rolls. They’re crunchy, full of flavor and full of color, as well. 
  5. I prefer to make rolls, over any other kind of sushi. Personally, I think it’s the best way to get as many flavors in each bite as possible.
  6. Add some paprika powder over the layer of mayo/creme cheese/plain rice. It makes the sushi look pretty and taste divine!



So those are my tips and tricks for making delicious sushi every time – it even made my sushi hating father asK if I could save some for him.
Hope this was helpful! Love // Bella

I fasted for 36 hours, here are my thoughts.

So, I’ve recently started with intermittent fasting (more information about that here), where I fast for 16 hours a day and eat for 8. I don’t eat all the time during these 8 hours of course, I eat lunch and dinner and sometimes a small snack in between. Basically, it is just a fancier word for “skipping breakfast”. It is very easy and is, supposedly, very healthy and good for the body. I am still supposed to eat as many calories as before, this is NOT about starvation. Great, in my opinion.

This Thursday I decided to do a longer fast of 36 hours instead of 16. It might sound like a lot, but it really isn’t. I ate my dinner around 8 pm on Thursday (a normal sized meal, nothing special) and then I didn’t eat anything the entire Friday. It is now Saturday morning, 9.26 am, and I have just finished my fast with a breakfast. During this fast I had nothing but water and a tiny cup of vegetable stock in the morning.

So what did I experience during this fast? Well…

Nr. 1. It is really not the end of the world to be a little hungry. During the day, in which I was very active, I felt hungry maybe 40 minutes in total. The feeling of hunger was easy to ignore and would disappear after about 10 minutes. I would just sip some water and go on about my day, not obsessing with the thought that I need to eat. Because I don’t.

Nr. 2. I thought I would be tired, but I wasn’t. My first thought before, when my dad suggested I try the 5:2 method (read about that here) was I could never do that, I would be so hungry and tired all day. I still agree with myself to some degree, because I think that if I ate only 500 kcal yesterday, it would be harder to manage the hunger than if I ate nothing. My reasoning there is because I feel like 500 kcal wouldn’t fill me up and instead just leave me unsatisfied and craving more. When removing food completely, I didn’t have to fight the feeling of wanting to eat more. Anyways, during this day I felt completely fine. No headaches, no nausea or tiredness. I didn’t feel like my blood sugar levels were low and I didn’t feel weak. I felt just like normal.

Nr. 3. It gave me an insight into how much I think about food. Now, don’t get me wrong. I didn’t constantly think about food because I was oh, so hungry. Rather, I would think Oh, this would make a nice recipe. I should try that tonight. Oh, wait, no. I am not eating today. Right. Food plays a major part of my life – the preparation, writing about it here, taking pictures of it, coming up with new dishes and more. I’ve always loved food and it’s always been a source of joy for me. I am not saying this is a negative thing, at all, it is a hobby like anything else. It is, however, interesting to realize that I think about food a lot more than I knew I did.

Nr. 4. I was afraid of having the urge to binge eat when I broke my fast, but I didn’t. One thing that did concern me was how I would feel in the morning, when breaking my fast. I have been binging before in my life (always on a diet, always hungry), before I managed to get a healthy relationship with food. I didn’t want to go back to that place. However, that was not a problem at all. It was more of the opposite, actually. When I sat down with my bowl of oatmeal (I made it reaaaal good, with cacao, stevia, dates, peanut butter and unsweetened almond milk), I didn’t feel hungry. At all. I actually struggled to eat more than a couple of spoons. I felt stuffed, like you would feel after a hefty christmas dinner. I decided that I didn’t need to eat it all, instead I will wait until the hunger comes back and eat something then.

So to sum it all up: I didn’t feel an uncontrollable hunger, I didn’t feel tired or weak, I didn’t binge and it made more aware of where my thoughts go during the day.

I will definitely try this again, maybe once a month or once every three weeks, and stick with the 16 -8 hour fasting on a daily basis.

If you are interested, or have more questions, please don’t be afraid to write a comment down below and I promise to answer as good as I possibly can!

Much love ❤
// Bella