Category: Recipes

Hi guys, the weekend is here! I hope you have a little extra time and you can try my recipe for granola bars, I hope you enjoy it!

INGREDIENTS

1 large pack of old-fashioned oats

3 or 4 ripe mashed bananas

2 tablespoons of natural peanut butter

2 teaspoons of vanilla extract

Sultanas or raisins

Chopped peanuts or almonds

METHOD

In a large bowl, add the mashed bananas, peanut butter, vanilla extract and mix everything well. Add the sultanas and chopped peanuts or almonds and combine everything well. Add half of the oats and mix everything. Then add the other half and continue mixing. Don’t be afraid to use your clean hands to combine everything, you want all the banana mixture to mix well with the oats.

In a greased baking sheet add half of the mixture and spread it all evenly. Use the bottom of a measuring cup or glass and flatten it all very carefully. You want it to be nice and smooth. Do the same with another baking sheet and the other half of the oat mixture.

Bake at 375F for approximately 25-30 minutes or until it is nice and brown. Turn off oven and let it cool inside. Once it is completely cool, remove from oven and cut them in squares or rectangles.

Enjoy!

Hi friends! This is a super easy recipe that you can make ahead of time or when you don’t have much time. If you are into Mexican food, you will love this. Let’s start!

INGREDIENTS

Pasta of your choice (elbows or shells are my favourite)

1 onion

1 medium red or green pepper

Corn

Black beans

Butter beans

Red beans

Taco seasoning

Taco sauce

Corn chips (for topping)

Vegan cheese (optional, I didn’t put in mine this time)

Black olives (optional)

Pimentos (optional)

Peas and carrots (optional)

Salt (to taste)

Black pepper (to taste)

Paprika (to taste)

METHOD

Cook the pasta and when it is done do not drain the pasta water completely, just a little bit. You want it to remain with a good amount of liquid, this is extremely important since this pasta water is what is going to bring the creaminess of your dish. Pour everything (including the liquid) into a large bowl. Set aside.

Chop the onion and bell pepper. In a large skillet, add a little water or cooking spray and add the onion and bell pepper (you can add pimentos here too). Cook on medium-high until cooked through, about five minutes.

Lower the heat to medium, add all your beans and stir all. Let it cook for a few minutes. If you want, you can also add a can of peas and carrots. Add some salt, pepper, paprika, taco seasoning,  taco sauce and mix everything. You can add some pepper if you like it hot. Taste it to see if it is well seasoned. I like mine with plenty taco seasoning. You can always add more if you want. Please make sure to get at least 2 packs of taco seasonings just in case. Set aside.

Go back to your pasta and stir gently, the water will still be there. Add some salt, pepper, paprika, taco seasoning and mix everything. Add taco sauce to your liking and gently continue mixing. The consistency should be creamy. Don’t worry if it looks like it has too much liquid, it will be absorbed by the pasta. Make sure to season everything well so don’t be afraid to add as much as you like. This is YOUR dish!

After you tasted the pasta and you are happy with it, pour it into a large baking dish. Add on the top, your bean and corn mixture. At this point, you can add black olives if you want and the Vegan cheese.

Take your corn chips, put it inside a bag and using a rolling pin crumble them really fine until they are the size of yellow peas. Now at this point, you can just add the corn chip crumbles on top and bake it until is nice and hot OR you can save some pasta, add it on top of the bean mixture and then add the corn tortillas and bake. The choice is yours!

Everything is already cooked in this dish, so you can just bake it for a little while on medium heat for around 15 minutes.

Serve when is hot and top it with some delicious Siracha sauce!

Buena suerte amigos! ♥

This tofu cheesecake is really delicious and the texture is more like a flan so if you add a caramel on top it will be even more scrumptious! You will have to double or triple the recipe if your cake pan is big. I promised the full recipe and it is here. 🙂

INGREDIENTS

1 block of silken tofu (350g)

1 cup of powdered/icing sugar

1/2 tablespoon of vanilla essence

2 teaspoons of agar-agar powder

2 tablespoons of lemon juice

1 cup of soy milk

FOR THE CRUST

Melted Vegan spread

Pack of coconut cookies, oreos or digestive

PREPARATION

First, we will start with the crust. Take some cookies and using a rolling pin or food processor mix everything until it becomes crumby. Melt some Vegan spread and add it to the crumbs. Mix everything, you want it to be a little wet so you can add it to your pan and press down. Using the back of a cup, press down the crumb mixture into your pan (you can also use the back of a spoon or your clean hands). Set aside in the fridge.

Take a paper towel and carefully dry the tofu so all the liquid is removed. Add the tofu to your blender or food processor and incorporate the sugar, vanilla essence and lemon juice. Please make sure to add the lemon juice otherwise your cake will be too sweet. Mix everything well until very smooth. Pour contents into a large bowl.

Warm the soy milk on the stove and add the agar-agar powder. Agar activates with heat, so keep whisking non-stop for 4 minutes. You might see the liquid starting to thicken a little bit, if it doesn’t don’t worry it doesn’t mean it is not working. Agar-agar is the Vegan version of gelatin, so you usually use it to thicken certain ingredients. It is pricey BUT you don’t need to use much of it when making cakes or cheese.

Turn off the stove and add the liquid mixture to your tofu mix. Vert carefully combine everything with a large spoon.

Take out the crust from the fridge and add the tofu mixture on top.

This is a non-bake recipe so all you have to do is put it back in the fridge and wait for at least 5 hours or overnight.

Say Cheeseeeeecake! 🙂