The fresh mint flavor of these After Eight Vegan cupcakes really reminds me of the the popular chocolate covered thin mints! And you don’t need eggs, milk or butter either in these rich tasting cupcakes. Continue reading
I came up with these Aquafaba Lemon Almond Bars after trying to lighten up my favorite lemon bar recipe, trying to make it egg-free and less sugary. I reduced the sugar by half using whole coconut sugar (which accounts for the light brown color) and replaced the eggs with aquafaba. I also added almond meal to give the bars more structure. I have to admit the result was even better than the original and a lot healthier too. Continue reading
This refreshing broccoli aspic is the fruit of an interesting vegan course at the “Joia Academy” kitchens in Milan. The “Joia” restaurant is one of the most well known vegetarian restaurants in the region run by chef Pietro Leemann. Here chef Nabil Bakouss demonstrates how this “Terrine di Broccoli con Salsa di Mandarino” is prepared. Carefully following the recipe, ours came out delicious too! The idea to add an edible pansy was ours. Continue reading
Tapioca Cream Pudding, the “caviar” of the pudding world, is made with tapioca pearls made from the starch of the cassava (or manioca) root – an Amazonian staple. Those clear, slightly chewy beads immersed in this creamy pudding really add an interesting texture. Also as I had mentioned in my previous post, they are packed with a lot of healthy and nutritional properties. I’ve also included the vegan version here which omits eggs and milk, substituted instead by cashew cream and almond milk. This pudding goes amazingly well with exotic fruit such as mango and papaya. This recipe is very simple and easy to make. Continue reading
There’s everything you need in this super vegan quinoa salad: vegetables, legumes and fruit – practically a meal in a bowl! I was inspired by a recipe from Dr. Marco Lanzetta’s book “I 100 Alimenti anti-Artrosi”. Continue reading
This Apricot Quick Bread requires only a few ingredients but the result surely doesn’t fall short of taste. You wouldn’t believe that this bread has no eggs, sugar or butter and still comes out with a tender crumb and rich apricot flavor. This has become my go to breakfast bread – great toasted too! Continue reading
These Mini Vegan Valentine Meringues are so easy and versatile – you can make them any shape, color or flavor you want. And no need to use egg whites either. I’ve discovered that “aquafaba” (the liquid drained from cooked chickpeas) works beautifully. Don’t throw away that precious liquid! You can use it as an egg substitute and it also freezes well. So many dishes from one jar of chickpeas – Hummus, pasta e ceci, and meringues as a dessert! Continue reading
My Quick Whole Wheat Health Bread was inspired and adapted from a Mayo Clinic Soda Bread recipe. I made some minor changes and I think I may have actually made the bread even “healthier” – if that’s possible! This loaf is really quick and easy to make – no kneading and rising since you don’t use yeast. I used yogurt instead of buttermilk and some Italian stone ground semi-whole wheat flours (for example Tuminia). And my final touch was a teaspoon of dry sour dough starter and protein powder. The result was a richly flavored and light loaf that slices perfectly. Continue reading
This Healthy Chocolate Vegan Bread is very quick and easy to make. It’s a great alternative to the usual banana bread and can be a special treat for breakfast or snack time. Continue reading
I made these wonderful little pistachio vegan cupcakes thanks to a vegan pastry course I took at the “Kilometro Bio” vegan restaurant in Monza. Here we learned all sorts of tips on how to substitute egg whites with aquafaba, how to make vegan butter for pastry crusts (crostata) and a wealth of other information on vegan baking. These cupcakes with their rich pistachio flavor also have an interesting souffle like texture which really makes them melt in your mouth. Using these white silicone teacups also made it much easier to bake and serve them. Continue reading