Simple and delicious whole food plant-based recipes with no oil or refined sugar. Practical tips on transitioning to plant-based lifestyle. Balanced meal plans.
This creamy vegan spinach dip combines the simple, but divine flavours of onions and garlic with the subtle sweetness of coconut and saltiness of spinach.
Asparagus-mushroom curry with chickpeas makes a quick, easy, delicous and comforting meal that is also vegan, plant-based, oil-free and gluten free.
Carob-buckwheat pancakes make a quick, easy, delicious and comforting meal that is also vegan, plant-based, oil-free and gluten free.
Every year when the pumpkin season begins I start cooking it in any way I can – I make pumpkin puree to add to muffins, cakes and cookies, cook stews and curries, make soup and risottos, add to pancake batter or just oven-bake and add to salads or use.
I’ve made pumpkin stew with chickpeas, cauliflower, tomato sauce and spinach before, but never tried with just two main ingredients.
It’s Valentine’s Day on Sunday – I think you’ve noticed all the heart-shaped food, decorations and much more in shops, supermarkets, cafés etc.
I prefer quick and filling lunches that I could also eat in smaller portions.
Delicious vegan buckwheat sourdough pancakes that will remind you of the fluffy buttermilk pancakes from your childhood.
Tempeh-cabbage curry is a comforting and hearty oil-free, plant-based dish.
Should you crave for a decadent dessert to impress your guests or just enjoy it yourself at the end of a long day, look no further.
This green lentil stew with tomatoes is a perfect flavorful and hearty go-to meal.
I like to make lentil stews for lunch, but suddenly my 5-year-old got tired of lentils and asked for a meal made of beans.
I need to fix a quick lunch very often and find a red lentil stew or a soup to be the quickest and simplest things to prepare.
I named these healthy goodies muffin breads rather than muffins because they are only subtly sweet.
It’s been a long time since I posted a muffin recipe – I’ve been enjoying my quick barley bread Karask too much! Maybe it’s because I hadn’t had muffins for a while or the recipe just turned out so perfect, but those muffins were a real delight.
I had been on plant-based diet for three years already, when I first bought tempeh.
I first made Italian-style casserole with mozzarella and Parmesan cheese years ago when I still consumed dairy products.
Here’s a deliciously spicy homemade tomato sauce recipe that is made from scratch using fresh tomatoes.