Vegan Spinach Spaghetti Sauce

I was looking for a simple recipe to use my spinach on. Since the woman who cooks only knows how to boil vegetables. Boiled spinach leaves a unconfortable feel on the teeth. Horrible, just horrible.


3 handfuls of spinach leaves

1 medium nicely chopped onion

1 cup of tomato sauce

2 cloves of garlic roughly chopped

1 natural soy yogurt

1 pinch of salt (to taste)

1 teaspoon of oregano (to taste)

¼ teaspoon of black pepper (to taste)

¼ teaspoon of dried basil (to taste)

  1. On low heat, heat the olive oil in a sauce pan, careful to not go over the smoking point, add in the chopped onions and garlic. Cook about 5 minutes until soft and translucid.
  2. Add the tomato sauce, add a pinch of salt, black pepper, oregano, basil to taste. Mix occasionaly for 3 minutes until the sauce has thickened, feel free to add more sauce!
  3. Meanwhile, roll the spinach leaves and thinly about half centimeter. And toss the spinach into the pan. Stir, and cook until the water from the spinach has evaporated.
  4. Add the soy yogurt, combine altogether

Serve with spaghetti or boiled vegetables! Eat it with bread. Feel free to reduce the tomato sauce and add more yogurt for a lighter version.


Vegan Walnut Cake

l wanted the cake, so I went ahead and searched a little. The first time I made it it was too sweet and the flavour of nutmeg was faint, it did not resemble
the Portuguese cake I was searching for, so I added walnuts and cut the sugar. At least the batter had more scent 🙂

3/4 cup smashed walnut (you can mix in a little of any nuts you might like)
1 1/2 cup of plain flour
2/4 cup yellow sugar
2 tbsp cocoa powder
3 tsp sodium bicarbonate
1/2 olive oil ( any vegetable oil preferred)
1 1/4 cup of soymilk ( any other nondairy milk) or water

1. Preheat oven 180°C ( 356 F).
2. In a bowl, sift and mix all dry ingredients. Add oil, only then add milk or water. Mix well until batter is smooth.
3. Let the batter sit for about 5 minutes, meanwhile grease a small form.
4. Bake for about 40 minutes or until the toothpick comes out clean when pierced at the center of the cake.

Hope you liked it!

Vegan Pineapple Muffins

Had a fresh pineapple what could I done better? Found a very good and simple recipe. I was to eager to taste it, so I charged in while ít was still hot. It tasted horrible but! but but but! I gave it a go later in the morning and it transformed into a good muffin! Found it at in a post by Mansi.

1  cup whole wheat flour
3/4 cup all-purpose flour
(or, instead 2 cups of all purpose flour)

1 tbsp baking powder/ sodium bicarbonate
1/4 tsp salt
1/2 cup vegan sugar
1 cup drained crushed pineapple
1/2 cup sweetened shredded coconut
1/2 cup vegan milk ( I used soymilk)
1 1/2 tbsp vinegar

1.Preheat the oven to 200°C (400 F) and spray the muffin pan with a non-stick spray.( or just grease it, and sprinkle some flour over it)
2.Sift together the flours, baking powder, and salt. In another bowl, mix the pineapples with the sugar, soymilk, and vinegar.
3.Pour the mixture into the flour mixture and stir just until combined. Add in the shredded coconut, and pour into prepared muffin cups.
4.Bake for 15-20 minutes, until a toothpick comes out clean. Allow it to cool the rack for 5-8 minutes, remove it carefully and eat when it cools down completely.

Thanks Mansi!

Vegan banana cake

I had some ripe bananas at home that l had to take one of so I searched tor a banana cake recipe, banana muffins let me feel rather suspicious… A banana cake sounded so perfect, so I set out for a quest and annh53182’s, from, vegan banana cake seemed just the right thing.


Serves 6
1 cup flour
1 tsp sodium bicarbonate
1/4 teaspoon salt
1/2 cup sugar
1/8 cup vegetable oil (I used olive oil)
2 mashed large ripe bananas
1/8 cup water
1/2 teaspoon vanilla

Hand on!
1.Pre-heat oven 170°C (350F). Lightly grease a baking pan.
2.In a small bowl, combine the flour, sodium bicarbonate and salt. In a separate large bowl, whisk together sugar and oil, then add the mashed bananas. Add water and vanilla, stir. Add the flour mixture, stirring just until well blended
3.Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.


Vegan lemon sugar cookies

Today, father and I went to a warehouse today, managed to buy a lot of retail priced cake forms, and cupcake forms and a new grater (I don’t have to improvise anymore! Yes!), a temporizer that looks like an egg, and pizza forms (?), a cool range of forms for cookies.

I got very excited about my new fighting tools and about my future pizza, bet there were no ingredients for the piua except flour and water. Ah…bummer.

l got a huge craving or urge to make lemon cookies. t searched around and made adaptations to lower the fats in the recipe. My doctor said my choresterol was too high perhaps due to abusive cake and soy intake… so please watch out for soy abuse, and tropical oils.

I modified a recipe l saw from Aine Carlin. When l saw the lemon cookie recipes all around
ripe I was perplexed because the onlything the recipe had of lemon was the zest (c’amon!). I got excited midway and started mixing in lemon juice, it just kept turning delicious! Just the flavour l had in mind, the one I was furiously craving for.

My father liked it a lot, praised the cookie, but he is diabetic so, l only gave him one petal of the cookie (l decided to try out the flower shaped cookie form *giggles*




About 20 small cookies
1 1/2 cup flour
1/2 cup brown sugar
4 tbsp (extra virgin) olive oil
1 tbsp no cholesterol soy butter (or other vegan butter)
1 tsp sodium bicarbonate
1 tsp Vanilla extract
Zest from 1 medium lemon
juice from 1 medium lemon

Hands on!
1. Pre-heat the oven 175°C (345 F).
2. Cream the olive oil, butter and sugar in a large bowl using a spatula or an electric whisk until fluffy. Stir in the vanilla extract. Then add the lemon juice.
3. In a separate bowl combine flour, baking powder and zest.
4. Add the flour  to the creamed butter and mix until a soft dough is formed.
5. On a clean surface spread the dough and press the cookie form over it; then put then on a baking sheet. Or tear off small amounts of dough, shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.
6. Bake for 15-20 minutes. They will be a bit soft but it will all settle when they cool down a little.

You can wait 5 minutes for it to cool down or swallow one no matter how hot is (like I did).
So yummy, why do l bake in the middle of the night? l will be guilty for the extra roundness Of my face!

Hope you love it!

Vegan pear chocolate pudding-cake

As i was thinking of a name for the recipe, or title, it sudenly came to me when i was reaching out for the 2 last pears i the fridge: peerless chocolate cake. It did not comeout as a cake since i forgot to add a rising agent, was stubborn and didn’t add sugar. I’d like to improve this recipe in the future,maybe some sugar, i think 1/3 of a cup will be enough. If you do not add the sugar, it will still be sweet if your chocokate has sugar in it, because the pears (peers) help. It is very moist, and surprisingly this got sweeter overnight.

20130512_232403-1    The other half? Well, i ate it before the picture, sorry…


60 grams of your favourite chocolate (vegan)

1 1/2 cup flour

2 tbsp ground nutmeg (once again i hammered it)

(1/3 brown sugar)

Vanilla soy yogurt

1/2 cup water (or non dairy milk (i’m trying to manage my cholesterol although i know cakes don’t help)

2 sweet pears

1 tsp sodium bicarbonate

Hands on!

1.Preheat oven 170C (350F)

2. “Food process” your chocolate, or simply hammer it until dust, add the flour (and sugar if using), water, nutmeg. Blend it, in the food processor or with your hands, with some tool.

3.Cut the pear in small pieces and add to the batter.

4.Towards the oven! For about 40-45 minutes bake, or until the gooeyness disappears.

Hope you like it! If you have suggestions to improved please mention 😀

My mother liked the pears but did not quite like the chocolate. My father simply said that if i had the chance i’d improve it. Tomorrow i’ll take some for my classmates for more feedback!
Update: my classmates thought it was very good! *very happy* I better add a moist alert to this recipe.

Fresh vegan pumpkin soup

I know summer is heading and, potencially, pumpkin soup is going to feel kind of heavy in the stomach, but i love it. I tried to make up a fresher/lighter version of the winter soups. It is a little tiny bit sour because of the lemin juice which is just on the point, the peppermint and the lemon juice and other vegetables make the soup to taste fine.

3 servings
500g pumpkin
2 big carrots
1 thin eggplant
2 onions
2 tbsp ground walnut (i just hammered it)
2 cups of water
1 tbsp Lemon juice
2 pinches of Salt or to taste
3 tsp sugar
5 tblsp Olive oil (or to taste)
A pinch of basilic (to taste)
A pinch of pepermint (to taste)
2 tsp Black pepper (to taste)

Hands on!


1.Preheat oven 170C (350F)

2.Chop the pumpkin, about 3 cm wide, no need to remove then skin, it will come off easily, after the roasting. Sprincle 2 pinches of salt over the pumpkin, olive oil, basilic, peppermint, black pepper. Roast for about 30 minutes, then add the carrots, eggplant, onions bake for another 15 minutes.

3. Prepare your food processor,  put the baked good in the cup , then add 2 cups of water, sugar, 1 tbsp salt (or to taste) lemon juice. Blend until desired consistency. You can add more water if you prefer.

Hope you enjoy!