Even though I’m not a vegan, I love to eat plant based proteins and I try to have a varied diet as much as possible 😊 Beefless ground is one of my favorite substitutes, so full of flavor, filling, and it mixes well with pretty much everything! I made this dish the other day and been having it for the last few days. The recipe serves 3-5 people.
– 3 medium carrots
– 2 1/4 cup soy protein
– 1 medium white onion
– 1 1/2 cup garden leas
– 1 tbsp of vegetable oil
– 6 tbsp + 1/4 cup of water
– 1 tbsp tomato paste
– Salt, Pepper, Garlic, and dried basilic to taste
1. Turn the heat to low. In a large pot add 1 tbsp of oil and 2 tbsp of water.
2. Dice the onion and add it to the pot until caramelized.
3. Dice the carotts and add them to the pan
4. Add the garden peas, then the soy protein to the pot and add 4 tbsp of water. Add the tomato paste and mix it in. Let simmer for 7 min while mixing. Add water 1 tbsp at a time if needed, so that food does not stick to the pot.
5. Add the spices and 1/4 cup of water. Let simmer for 5 more minutes.
One of my favorite desserts is large crepes filled with lots of Nutella. Unfortunately this is not something you can eat everyday for breakfast, however, this super healthy buckwheat crepes recipe will finally make having crepes for breakfast acceptable. Toppings include jam (apricot jam is my favorite!), a little bit of Nutella or peanut butter. Oh and, the best part is that you only need 4 ingredients!
– 1/2 cup buckwheat flour
– 1 tsp cocounut sugar
– 2 beaten eggs
– 3/4 cup milk of choice (I used unsweetened almond-coconut milk)
– In a large bowl, mix the the eggs with the coconut sugar
– Add 1/4 cup of buckwheat flour then 1/4 cup of milk
– Add the rest of the buckwheat flour
– Gradually add the milk while continuously stirring
– Lightly grease a pan and turn the heat on to low (3 to 3.5)
– Pour 1/4 of the mixture at the time and when the sides are becoming dry flip it over using a spatula
– Enjoy with ricotta cheese, peanut butter, jam, or fresh fruit abd maple syrup
A few days ago a friend tagged me on a vegan pancakes video on Facebook. They were so fluffy and like regular ones, so I saved the recipe up for later. Vegan pancakes do not have eggs or dairy, and I love challenges, so I got inspired and decided to make my own vegan pancakes recipe. I’m quite happy how they ended up. Soft, fluffy and filling. As all pancakes should be.
– 3/4 cup regular flour
– 1/4 cup wholewheat flour
– 2 tsp baking powder
– 2 tbsp coconut sugar
– 2 tbsp softened vegan butter
– 2 tsp apple cider vinegar
– 1 cup almond-coconut milk or plant-based milk of choice
1. Add the flour, baking powder and sugar to a bowl.
2. Add the butter and the apple cider vinegar.
3. Gradually add the milk.
4. Lightly grease a pan and bake on each sude until ready.
I am obsessed with tomato soup. Yes, I’m also one of these weird people who (sometimes) drink tomato juice as if it was a completely sane thing to do (hey, don’t judge). Back home in Morocco eating tomatoes is a staple. If your house does not have bread or tomatoes, is it even a house ? I drink tomato soup as often as I can, but let me tell you. This recipe I made the other day is the best, creamiest tomato soup I have ever tasted. I am done with industrial soups. Seriously. Hope you try it for yourself, and why not ass a grilled cheese on the side ? Cause grilled cheese makes everything better.
5 medium tomatoes
1/2 small onion
1/2 red bell pepper
1 tbsp butter
1 tbsp oil (I used vegetable but olive oil works as well)
Salt, pepper, dried basil to taste
2 bay leaves
1/2 cup of water + 1 chicken or vegetable stock cube OR 1/2 cup vegetable bouillon
1 tbsp orzo pasta
1 tbsp corn starch
In a large pot, lightly heat the oil and the butter then remove from the heat.
Finelly dice the onions and throw them into the pot. Put back on the heat.
Finelly dice the tomatoes and add them to the pan.
Finelly dice the red bell pepper and add to the rest of the ingredients.
Cover and let simmer on low heat for about 10 min
Mix the stock cube with the water and add it to the pot.
Let simmer for another 5 min and add the bay leaves and the basil
Let simmer for another 10 min on low heat. 5 min before the end add the salt and pepper to taste.
One of my goals for 2018 is to cook more plant-based meals, and eat less meat. I have recently been back home in Morocco, and realized how healthier it is to eat whole, unprocessed food. Food is the best medecine after all. This soup is filling, full of flavor, and perfect with a grilled cheese on the side 🙂
Ingredients (2-3 servings):
2 cups vegetable bouillon
1/2 cup finelly diced carotts
1/2 cup quinoa
1/2 cup black beans
1/2 tsp salt
1/2 tsp pepper
(optional: lemon juice)
Lightly heat the vegetable bouillon in a pan
Add the diced carotts, cover and let it simmer for 10 min on low heat
Add the quinoa
If using canned beans, wash and drain them first, then add them to the pan
Add the salt and pepper and mix well
Let the soup simmer for about 10-15min while regularly mixing. Add more water or vegetabe bouillon if needed
Serve with a grilled cheese and add some lemon juice to the soup if wanted
I always like me some fluffy pancakes x These pancakes are one of the fluffiest you’ll see. Made this recipe the other day and they ended up just like I expected them. The key to making fluffy pancakes is to beat the egg whites separately, and then incorporate them gradually to the batter. These pancakes are not too sweet, so they’re perfect with some maple syrup or honey on top.
200ml 2% milk
1 tbsp baking powder
3 tbsp sugar
1 tbsp vanilla sugar
25ml sunflower or vegetable oil
Pinch of salt
In a bowl, mix the dry ingredients together
Melt the butter and add the oil
Separate the egg yolk from the whites. Add the yolk to the wet ingredients
Mix the dry and the wet ingredients
Heat the milk in the microwave to lightly bring it to boil
Beat the egg whites
Gradually add the milk to the dry ingredients
Gradually incorporate the egg whites to the batter
Lightly grease a pan and bake each pancake on both sides until they’re ready, on low heat.
When it comes to tea or coffee, I cannot chose a side. I equally love both. I’m inclusive. A few weeks ago I made a coffee cake and it ended up so so good. So I decided to continue involving coffee in my dishes and wenr for a pancake recipe. Cause one dose of coffee in the morning ain’t enough, you see.
• 1 cup flour
• 1/4 cup coconut sugar
• 3/4 tsp baking powder
• 1 small or medium egg
• 2 tbsp softened butter
• 1 small riped banana, mashed
• 1/2 cup coffee
• Optional: 1 tbsp maple syrup
1 – In a bowl, mash the banana and add the beaten egg and the sugar
2 – Melt the butter and add it to tje mix
3 – Mix the flour with the baking powder, then gradually add it to the rest of the ingredients
4 – Gradually add the coffee
5 – Bake the pancakes on low heat on each side until they’re done
6 – Best serves with maple syrup (canadian obsession here 😉🇨🇦)
Fact about me: strawberry tart is the way to my heart. My school used to have a bakery in front of it, and every friday I would get to have a strawberry tart.
For the crust:
1 + 1/4 cup flour
2 tbsp sugar
1/2 cup softened butter
Pinch of salt
For the crème pâtissière:
1/3 cup flour
1 tbsp corn starch
2/3 cup milk
3 tbsp sugar
1 tsp vanilla extract
2 cups strawberries
1 tsp sugar
Start by making the crust. Mix half of the flour with the sugar, salt, and butter. Use a fork to mix everything and obtain a “crumbly” texture.
Add the beaten egg and then gradually add the flour to make a firm dough. The dough will be a bit buttery, that’s normall.
Grease a tart pan and press the dough into it. Use a fork to prick the pastry and put an aluminium paper on top. Add any kind of dried peas all over. This will help prevent the crust from rising during baking.
Bake for about 20-30 min at 380F, or until the edges are golden. Regularly check the crust to make sure you don’t overcook it.
Make the crème pâtissière in the meantine. Put the heat on low to medium. In a pan, add the milk, egg, vanilla extract, and corn starch, and gradually add the flour while stirring.
Bring to boil while continuously mixing then when it thickens up quickly remove from the fire and continue mixing. Save in the fridge.
Make the strawberries. Slice the strawberries and add 1 tbsp of sugar. Place in the fridge.
When the crust is ready let it cool down then spread the crème pâtissière on top of it.
I had planned to write down this recipe aaages ago but uni work and an extreme fatigue left me kinda like a zombie for a few days. But, better late than never, eh ? Speculoos are hands down my favorite cookies – Digestives come next. And they’re super easy to make! Hope you try this recipe, let me know what you think x
– 1 cup + 2 tbsp flour
– 1/2 cup brown sugar
– 1/2 tsp baking powder
– 1/2 cup softened butter
– 1/2 tbsp cinnamon
– 1 egg
– 1/4 tsp salt
1- In a bowl, add 3/4 cup of the flour with the dry ingredients
2 – Add the beaten egg and stir together
3- Melt the butter and add it to the rest of the ingredients while continuing mixing
4- Gradually add the rest of the flour to get a soft, consistant and non-sticky dough. Add some milk or flour- a tablespoon at a time – if needed
5- Ideally leave the dough in the fridge overnight
6- Spread the dough so that it is about 3mm thick
7- Use a cookie cutter to take pieces
8- Bake in a preheated oven at 360F for 20min