Tag: Food

Warm Summer Salad

I am vegan, and I choose compassion. Which to me not only means not only choosing to substain from animal-based or animal-derived products, but also translates into a number of healthy and delicious meals – lots of fresh fruits, interesting vegetable combinations, legumes and thousands of interesting spice variations. Oh, and I’ve just recently started learning a bit about spices and their combination – my God, there’s so much unexplored!

…and yet despite the fact that we all might find an avocado, a slice of bread and a few tomatoes no one really knows how to “treat” me as a guest. So instead, I usually invite people to our apartment so that I could prepare something nice and (un)expected for them. Here we go: a simple, delicious 15 minute meal – salad!



- Salad mix

- Fresh, ripe mango

- Avocado

- Firm tofu

- Zucchini

- Bell pepper

- Almonds

- Sunflower seeds


- Coconut milk (200ml)

- Soy sauce (2-3 tbsp)

- 1 garlic clove

- 1 tbsp brown sugar

- A scoop of peanut butter



First, prep the sauce: in a tall dish blend together all sauce ingredients and set them aside. In a new, clean pan fry sunflower seeds along with almonds until you start smelling warm, nutty flavor. Once done, set aside.

On a big, pretty dish start plating the salad, sliced mango and avocado. Set aside.

In a big frying pan (best = wok), cook big slices of zucchini and sliced bell pepper. If you like a bit spicier meals like I do, once cooked, add a bit of sriracha sauce and cook for 1 more minute and add directly to the plate.

Cut tofu in small cubes, fry on a bit of oil until it’s golden brown. Once cooked, pour the sauce on top and let it summer for 1-2 minutes. Plate tofu cubes on top and add 2-3 spoons of the sauce. Garnish with sunflower seeds and almonds.


3 Healthy Hummus Recipes

Say hello to my favorite snack! Hummus is perfect for just anything: on top of bread, a cracker, a chip or simply as a dip for fresh veggies. When I lived in Denmark I used to buy a ready-made hummus but now I’ve gotten into the habit of making it myself since it’s so quick and easy. Plus you can variate some ingredients and you at the end you will be left with new amazing tastes. All you need to have is a can of chickpeas, virgin olive oil, a few garlic cloves, tahini and lemon. Even if you don’t have the latter two, your hummus will still end up being absolutely delish.

What’s not to love about hummus? It’s healthy, tasty, easy-to make comfort food. Also, it’s inexpensive and can be really fulfilling. Everybody loves hummus. If you don’t love hummus I can nearly bet you’ve never tried a good, flavorful one! So grab your blender and give it a go: I’m sure your taste buds (along with your tummy) will thank you :)

1. Classic Hummus


Hummus is a simple dish. All you’ve got to do is puree some chickpeas and tahini, add a few extra ingredients and voila, you’ve got you’ve got yourself a nice snack, spread and a dip. If you’re not feeling too adventurous this time – try a classic hummus and grab a slice of bread along.

- 1 can of chickpeas (approx. 400gr)

- 2 small garlic cloves

- Juice from 1/2 lemon

- 2 teaspoons of virgin olive oil

- Pinch of salt and pepper

- Cayenne pepper and smoked paprika (not obligatory)

All you’ve got to do is put all those wonderful ingredients in a tall bowl and give it a good blend. To give it a bit of a different taste and freshness I also add 1 to 2 teaspoons of dried parsley or dill. If it turns out to be a bit too thick, don’t hesitate to add a bit of water (that’s what I normally do) since it should be the creamy consistency of mashed potatoes. Now all you need to add is a pinch of salt and pepper (as a garnish), a bit of cayenne pepper and smoked paprika. I sometimes also add a few chickpeas that I mash with fork to give it a bit of a ‘chewy’ texture :) Yumm!

2. Sun-dried Tomato Hummus

This one is my favorite! Sun-dried tomatoes in this particular combination give hummus a rich, smoky, salty flavor that I enjoy very much. This particular hummus works very well as a dip with toasted pita chips and tortilla chips as well as a tasty spread in sandwiches (especially with fried tofu!). Sun-dried tomatoes give a beautiful coral-like color to hummus and tastes absolutely divine. Give it a try!

- 1 can of chickpeas (approx. 400gr)

- 1 small garlic clove (I don’t enjoy this one being too garlic-y)

- 2 teaspoons of tahini

- A teaspoon of virgin olive oil

- 1/2 jar of sun-dried tomatoes in oil

- A teaspoon of tomato oil (from canned tomatoes)

- 1/4 juice from one lemon

Blend all the ingredients together until you have a nice, creamy, smooth texture. If it’s too thick add some water; for this amount of hummus I normally add around 50-70 milliliters of water, otherwise it turns out way too thick for me. Enjoy!

3. Beet Hummus

This pink, delicious hummus gets gorgeous color and very fresh flavor from beets. I remember I tried my first beet hummus for the first time in Aarhus, Denmark, in a raw bar along with the seed cracker and despite my fear for its unusual color I was left amazed with its fresh, slightly sweet taste. Due to its unusual color it also makes a fun cracker dip. I’ve brought this hummus to a few parties and it’s always been a hit.

- 1 can of chickpeas (approx. 400gr)

- 2-3 small garlic cloves (I don’t enjoy this one being too garlic-y)

- 2 teaspoons of tahini

- Two teaspoons of virgin olive oil

- 1/2 juice from one lemon

- 50gr of pre-cooked beets (I normally buy them in vacuum)

- A pinch of salt & pepper

Put all ingredients into a tall bowl and blend well. You might need to add 20-30 milliliters of water so that it doesn’t end being too thick. If you want to lift your beet hummus and give it even a more luxurious taste, top them with cooked & chopped walnuts. Enjoy!

Thai-Inspired Salad With Peanut Butter Sauce

salad with peanut butterSince about 5 years ago I have decided that February is a perfect month to challenge myself: compared to the other months, February is much shorter so this fact alone gives me quite a boost of motivation :) Since this realization I’ve had a month of veganism (which turned into my lifestyle), a month of intensive sports, a month without added sugar and this year I decided to try a “raw month”. Constantly looking for “raw inspiration” online I created my own salad which is

- Sexy

- Super easy to make

- Fulfilling

- Very delicious

- Sweet, savory and rich

So why not give it a try? You’ll need just a few simple (and affordable) ingredients and will nourish your body with delicious, vitamin-rich items. Let’s get started!

You will need

- Fresh spinach

- Red bell pepper

- Ripe avocado

- Sweet, ripe mango

- 1 small carrot

- A spoonful of pistachios

For the sauce

- 1 spoon of peanut butter

- 1/2 can of semi-fat coconut milk

- 2 spoons of soy sauce

- 1 garlic clove


On a nice, big plate put the spinach “coat”. Grate the carrot, serve it on top of the spinach layer. Chop the bell pepper and mango in long stripes, add avocado cut in full-length and put it on the spinach “coating”. Mix all sauce ingredients using your blender and drizzle on top. Crush pistachio nuts and generously add on the very top. Garnish with lime.

* If you want to “tune up” your meal, I advice you to fry some firm tofu and pour the peanut sauce straight in the pan, it’ll become a bit thicker. For the richer version of the meal you can also use glass noodles underneath – instead of a raw salad it’ll rather make a full salad-meal. Super delicious with the hot tofu on top!

Chopped Salad

After having had a long and tiring working week, I usually enjoy light lunches and dinners throughout the weekend or, to be precise, I try to cleanse my tummy from all the sandwiches and fast-foods I bought during the week. The most needed ingredients are fresh, juicy vegetables (try visiting Bazar Vest!) – and in 5 minutes you can enjoy fulfilling chopped salad. Voila!  


- Smoked tofu OR smoked tempeh

- Cheddar cheese (I used vegan gourmet shreds)

- Fresh, ripe avocado

- Red, fresh paprika

- One small tomato

- Iceberg salad

- A handful of walnuts

- Fresh parsley

- Sugar

- Vinaigrette / Balsamico sauce

- Parsley (optional)


Cut tofu or tempeh in equal slices, fry for a minute or two until crispy. Chop Iceberg salad together with parsley in big pieces along with paprika and tomato and place it on a plate. Add fried tofu/tempeh on top. Then prepare walnuts: melt a bit of vegan butter on a pan, pour 1-2 teaspoons of sugar and let the butter caramelize. Pour walnuts in a pan and stir-fry in a caramel for about 1-2 minutes. Once they start getting a bit crispy, place them on a plate when cooked. Sprinkle the salad with grated Cheddar cheese and pour a little bit of vinaigrette on top. Lastly, add avocado and serve! I prefer to eat the salad with raw seed crackers. Enjoy! 

Vegan Honey Cake

Some people say that you have not lived until you have tasted Medovik – traditional Russian honey cake. The history of honey cakes goes back as far as the history of honey, when people came up with the idea of mixing flour and honey together to bake a sweet, fluffy pie. Even though a number of years have passed and all sorts of possible version of the cake have been thought of, it still is the most popular cake in Russia as well as Czech Republic, Ukraine and Croatia, though is virtually unknown in North America. Overall – honey cake is so soft and delicious; it’s neither creamy nor dry, it has the perfect amount of moist and dryness as the cake may have. Such cake is definitely perfect for a special occasion, such as Christmas or New Years eve and it will (without any doubt) will WOW your crowd – perhaps also because the vegan version of the cake is not any worse than the original one.


For layers:

  • 3  cups flour (around 400g)
  • 2 teaspoons grounded ginger
  • 2 teaspoons cinnamon
  • 1,5 teaspoons salt
  • 1 teaspoon baking powder
  • 220gr soft vegan butter or margerine
  • 1 cup sugar
  • 0.5 cup Agave or maple syrup
  • 2 teaspoons no-egg replacer
  • 1,5 cups plant-based milk (soy works best)
  • 0,5 cups strong coffee
  • 0,5 cup sugar

For watering the layers:

  • 750ml soy yoghurt
  • ½ of lemon
  • Home-made condensed milk (2 cups of soy milk, 1 cup of sugar and boil slowly for about an hour until it starts thickening).
  • 4 teaspoons of vanilla sugar


  1. Mix flour, ground ginger, ground cinnamon, baking powder and salt together.
  2. Blend no-egg replacer together with plant-based milk, butter (or margarine), sugar and Agave (or maple syrup)
  3. Slowly start pouring the wet part of the mixture into flour mixture, constantly mixing.
  4. Bake in an oven for about 15 minutes if you are baking each layer separately (which I usually do). Otherwise – around 45 minutes as a whole in 180°C. Let the layers cool.
  5. Make the filling: mix homemade condensed milk with vanilla sugar.
  6. Once layers have cooled, pour some mixture of coffee and sugar on top of each of them from both sides. Layer the cake in a cake form by adding a generous amount of filling (the cake will absorb it, believe me!).  Pour the leftover filling on top.
  7. Decorate the cake with one leftover layer. In case you don’t have it, cacao or grounded cookies will work too.
  8. Don’t forget – it’s a MUST to keep the cake sit in the cake form for at least 8 hours before serving.


Banana Cake (vegan)

Admit it: you sometimes crave for something tasty and easy but have no major interest in spending half a day in the kitchen, trying out fancy recipes. There’s a simple solution for you – tasty, fluffy and very easy cake that you can make in nearly no time with very simple ingredients that nearly all of us have every single day. Prepare your tummy!..

Dreamy banana cake


- 3-4 big, ripe bananas

- Sugar

- Sugar powder

- Flour

- Baking powder

- Oil

- Vanilla sugar

- Pinch of salt



Mash bananas in a bowl together with 50 ml of oil, 100gr sugar and a full cup of sugar powder. Feel free to use less sugar if you are limiting your sugar intake. Add a teaspoon of vanilla sugar and a pinch of salt, mix well. In a separate bowl mix about 350-400gr of flour together with a teaspoon of baking powder, then add the dry mixture while mixing the dough until it gets thicker.

Grease the baking tray and bake for 20-25 minutes until the top of the cake gets golden brown. Enjoy!

P.s. tastes best with vanilla soy milk :)