Author: Sarah

Hi there! I welcome you wholeheartedly to my food blog. Here you find super delicious, healthy-ish vegan recipes that give you the ultimate feel-good vibes. The recipes are inspired by the seasons and special occasions. So you'll find joy in every bite.

Tasty Avocado Toast

On By SarahIn RecipesLeave a comment

Since adopting a plant-based diet, I have become not only more creative in the kitchen, but also much more willing to try food that in the past did not appeal to me like, for instance,  avocados. For 20+ years, I had such a  strong dislike of the thick, creamy texture of avocados that I would only eat them when they were incognito, meaning mixed with other ingredients to the extent that I did not notice that I was eating avocados. Gosh, did I miss out! So many avocado-free years! Ahh!

Avocado_Toast_Close-UpHow could you not love these heart-healthy super fruits? Since joining the avocado fan club, my numero-uno avocado dish is avocado on whole-grain toast. This whenever-dish requires only a few simple ingredients; is prepared in minutes; and tastes incredible. The red chili flakes give not only each bite an extra oomph, but also boost your metabolism: win-win!

Instructions

Ingredients

  • 1/2 avocado
  • 1/2 lime
  • salt, to taste
  • grounded black pepper, to taste
  • red chili flakes, to taste

Instructions

  1. Toast two slices of whole-grain bread.
  2. Cut the avocado in half and scoop out the flesh of one half.
  3. Put flesh in a small bowl and drizzle it with the juice of half a lime.
  4. Add a dash of salt, pepper and chili flakes.
  5. Mash ingredients with a fork.
  6. Taste and if necessary, add more lime juice, salt etc.
  7. Spread the creamy deliciousness on both slices of toast. For an extra kick, add another sprinkle of red chili flakes.
  8. Enjoy!

Avocado_Toast

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Delicious Vegan Parsley Cashew Pesto

On By SarahIn RecipesLeave a comment

Vegan_Parsley_Cashew_Pesto_IngredientsI truly love using my new food processor. It is not one of those fancy shmancy, expensive types, but it works just as well. As a matter of fact, it is so easy-to-use and creates such vegan deliciousness that after just two weeks in my possession, I can truthfully say that I am addicted to it.

Yesterday, I used my food processor to make scrumptious parsley cashew pesto. Compared to my basil walnut pesto, this sauce has a much stronger parmesanesque taste because the recipe calls for nutritional yeast, which has a nutty, cheesy flavor and is an excellent source of B vitamins.

Fact is that this pesto tastes so unbelievably good that you too won’t be able to resist the urge to eat it.

Instructions

Ingredients

  • ½ cup raw cashews
  • ¼ cup water
  • ½ cup vegetable oil
  • 2 cups parsley
  • 2 cloves garlic
  • 2 tbsp. lemon juice
  • ¼ cup nutritional yeast
  • sea salt and black pepper to taste

Instructions

  1. Cover the cashews with some water and let them sit for 1+ hours.
  2. Drain the cashews using a colander and add them to a food processor together with the other ingredients.
  3. Process the mixture until your preferred consistency has been reached.
  4. Taste and add additional lemon juice or salt and pepper as desired.
  5. Enjoy!

Vegan_Parsley_Cashew_Pesto

BWI: This delicious pesto or any vegan pesto for that matter can be added to numerous dishes. I enjoy this special sauce with baked potato wedges or roasted vegetables.

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Extremely Yummy Vegan Banana Bread

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Vegan_Banana_BreadI truly love making and eating banana bread. I have stopped counting how many times I have been asked for this recipe. This bread is very easy to make and tastes incredible. It is super moist and loaded with flavor. The 1/4 teaspoon of allspice is the icing on the cake and takes this recipe to a whole ‘nother level of goodness. Get ready for multiple bites of pure bliss!

Instructions

Ingredients

  • 3 ripe bananas
  • 2 cups of flour – I prefer spelt flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 cup coconut oil or veggie margarine
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup rice milk, mixed with 1 teaspoon apple cider vinegar – soy milk works just as well.
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 180 °C.
  2. Mash bananas and then set them aside in a bowl.
  3. Sift together flour, baking soda, salt, cinnamon and allspice. If you don’t have a sifter at hand, use a whisk to blend the ingredients.
  4. Mix together oil and sugars.
  5. In a cup or small bowl, add 1 teaspoon of apple cider vinegar to the milk and give it a whirl.
  6. Add mashed bananas, milk, and vanilla (I prefer the liquid kind).
  7. Add the wet ingredients to the dry mixture and then mix well. Don’t overmix!
  8. Coat your bread pan with some veggie margarine or non-stick cooking spray.
  9. Pour batter into pan and then bake for about an hour.
  10. To check for doneness, use either a sharp knife or a toothpick. Insert the toothpick in the center of the bread. If it comes out clean or has only a few moist crumbs attached to it, it’s done!
  11. Let the bread cool off before serving it.

Tip: After the bread has cooled off, wrap it tightly in plastic wrap. Eat within 3 to 5 days!

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