Delicious kale salad with roasted chickpeas 

What’s up! It’s been a while since I posted a new recipe, so I figured that now is a perfect time to do so.

This green kale salad is so good, filling and healthy and will leave you full for a long time.

Ingredients:

  • 2-3 kale leaves 
  • 1 can (200 g) of cooked chickpeas 
  • 2-3 tsp tahina 
  • Spices of your choosing 
  • The juice of 1/2 a lemon

Method:

  • Start by rinsing and cutting the kale. I removed the stem of my kale leaves but you do you boo.
  • In a small bowl or glass, mix tahina with salt and water. You want the tahina to become more of a runny dressing.
  • Massage the kale with the tahina dressing and most of the lemon juice. 
  • While the kale is resting; drain and rinse the chickpeas.
  • Put them on an oven proof plate and add what ever spices you like. I added smoked paprika, garlic, the rest of the lemon juice as well as some salt.
  • Roast the chickpeas for about 10 minutes on 200 °C and then top your salad with them.
  • Done!

This is seriously so good, cheap and easy and I hope you’ll like it.

Much love // Bella 

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