Recent Posts

Vegan basil pesto – pesto genovese

Vegan basil pesto – pesto genovese

Ingredients: (for about 480g) 115 g basil (stems removed) 100 g almonds 70 g pine seeds 6 garlic cloves 2 pinches of salt 40 g nutritional yeast 1/2 small lemon (juice only) 5 tbsp olive oil 0,8 dl cold water Method: Put all ingredients in 

Raw energy bars

Raw energy bars

Ingredients: (for 21 energy bars) 70 g walnuts 30 g brazilian nuts 50 g almonds 80 g oats 50 g coconut 50 g pumpkin seeds 2 žlici chia seeds 100 g raisin and cranberry mix 50 g dates 1 dl cold water Method: Mix all 

Vegan Ričet – Barley stew

Vegan Ričet – Barley stew

Ingredients: (for 4 persons – for 2 days 😉 )

  • 300g barley (soak overnight)
  • 5 medium potatoes (400 g)
  • 3-4 medium onions (300 g)
  • 4-5 cloves garlic
  • 4 medium carrots (180 g)
  • 2 cans of baked beans
  • 1 can of brown beans (with water)
  • 2,5 l water
  • 2 bay leaves
  • olive oil, 4 tsp salt, 1 tsp pepper, 2 pinches of turmeric, 1-2 tsp of smoked paprika, 2-4 tbsp parsley, 1 tsp dill

*If you would like more protein in your meal add diced smoked tofu at the end (it tastes better if you fry it in a small pan seperately and then add to the stew).

I added one can of baked beans later on.. 🙂

Method:

  1. Soak barley overnight and rinse them with water before cooking.
  2. Cut and slice all the vegetables and prepare all the ingredients.
  3. In a large pot saute chopped onion and add minced garlic (be careful not to burn the garlic).
  4. Add sliced carrots, potatoes, barley and beans.
  5. Add 2,5l of water and let it boil.
  6. Add spices to your taste with bay leaves and let it simmer for 30-40 minutes.
  7. Serve and enjoy!

You can cook it one day ahead, because it tastes better the second day 🙂

I always prepare a large 6 l pot for the whole family so we eat it for 2 days or you can freeze it.

while cooking..
This is what it looks like the next day, because it soakes with water.
Just add about 2dl of water and mix. Add salt and other spices to taste if you need to…
Vegan Meatless Lasagna

Vegan Meatless Lasagna

Recipe for 3-4 persons Ingredients: (for 20x30cm glass baking tray) 15 lasagna leaves 1 large onion (chopped) 2-3 cloves minced garlic 3 tbsp celery (chopped) 2 grated carrots 100g soy granulat 7 dl tomato sauce (+ 2dl water) spices (1 tsp oregano, 1tsp basil, 2 

KNJIGA: VEGANSKO PREPROSTO OKUSNO – veganske sladice

KNJIGA: VEGANSKO PREPROSTO OKUSNO – veganske sladice

50 enostavnih veganskih receptov, ki vam ne bodo vzeli veliko časa. Vsi recepti vsebujejo znane in dostopne sestavine, ki jih lahko dobite v bližnji trgovini. Trda vezava, A5 format, 128 strani, barvne fotografije Z nakupom podpirate moje sanje in nadaljnje ustvarjanje, prav tako pa tudi 

Corn semolina with vegetables

Corn semolina with vegetables

Ingredients: (for 3-4 persons)

  • 250 g corn semolina
  • 1 medium onion (chopped)
  • 2-3 cloves garlic (chopped)
  • 1 medium leek
  • 1 large zuchinni
  • 200 g mushrooms sliced thinly (champignons in this recipe)
  • 1 can diced tomatoes
  • fresh parsley, oregano, basil
  • salt and pepper, turmeric

Method:

  1. Cook corn semolina as instructed on the package (Boil water, add the corn semolina, stirring with your right hand and adding the polenta with your left gradually).
  2. Clean and slice the mushrooms, leek and zuchinni.
  3. Chopp onions and saute them in 3 tablespoons vegetable oil.
  4. Add chopped leek, zuchinni and mushrooms and continue cooking for a few minutes until they soften.
  5. Add 2-3 cloves chopped garlic and 1 can of chopped tomatoes and stir.
  6. Add chopped parsley, a pinch or two of oregano and basil and add salt and pepper to taste.
  7. If you like you can also add some smoked paprika powder or/and cayenne pepper if you like it spicier.
  8. Add cooked corn semolina and mix.
  9. Serve and enjoy! 
Pizza

Pizza

Ingredients: (for 2 large pizza’s) The dough: 20g fresh yeast (or 1 package dry yeast) 250 ml warm water 1 tbsp brown sugar 250g all purpose flour 200g whole wheat spelt flour 1 tbsp of salt 2 tbsp olive oil The sauce: 1 can of 

Zuchinni and mushroom moussaka

Zuchinni and mushroom moussaka

Ingredients: (for 4 persons) 4 large potatoes sliced thinly 1 large zuchinni sliced thinly 200 g mushrooms sliced thinly (champignons in this recipe) 100 g grated vegan cheese (GreenVie Gouda) Bechamel sauce: 6 dl water 2 dl oat milk (or any other plant milk) 2 

Simple Vegan Sugar Cookies

Simple Vegan Sugar Cookies

This recipe is sufficient for about 2 baking trays (60 – 80 cookies depending on the thickness and size)

Ingredients:

  • 270g all purpose flour
  • 6g baking powder
  • 60g powder sugar
  • pinch of vanilla (or 1 vanilla sugar)
  • 125g vegan butter (room temperature)
  • 4 tbsp oat milk

Method:

  1. Take your vegan butter from refrigerator and let it warm up at room temperature for about 1hour.
  2. Sift all purpose flour and baking powder in a large bowl, then add all other ingredients and knead with your hands.
  3. Divide dough in two pieces because sections of dough are easier to roll out.
  4. Roll out cookie dough to 0,6 cm (1/4 inch) thick and cut into shapes.
  5. Chill cookie dough for about 10 minutes. Without chilling, these cookie cutter sugar cookies won’t hold their shape.
  6. Bake for 10-13 minutes in oven preheated to 175 degrees Celsius / 347 degrees Fahrenheit.
  7. After 10 – 13 minutes take them out of the oven and leave them to cool in a cold space and then decorate!  

Decorating suggestions:

  1. cover them in powder sugar,
  2. cover them with chocolate and sprinkles,
  3. bake half of cookies with a hole in the middle and put apricot jam in between cookies (linzer cookies) ,
  4. cover them with icing (this one is too sweet for me, but they look beautiful in colour)
Vegan Spring Rolls

Vegan Spring Rolls

Ingredients: (for about 24 small spring rolls) 20 – 25 rice paper wrappers water 1 small leek (60g) 2 medium carrots (80g) 1/4 cabbage (500g) 2 cloves garlic (finely chopped) 180g mungo beans (1 jar) 50g soy granulat (before cooking soak in water) black pepper, 4-6