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Quick vegan chocolate milk (aka the magic of transforming sweet potato into a drink)
Any fans of chocolate milk here? I’m surely addicted to it – especially the Oatly one! Despite its deliciousness, store-bought chocolate milk is not even remotely healthy enough to make drinking it a sustainable habit. And there is also the issue of packaging: to my knowledge, all chocolate milk brands sell their products in tetra paks, which are hard to recycle. So here I present you a relatively guilt-free and easy way of making your own chocolate milk: creamy, sweet (but low in sugar) and containing fiber. You may be sceptical about the sweet potatoes, but trust me: you will forget they are there. For me, this particular vegetable is…
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Vegan boeuf bourguignon (practically indistinguishable from meat version)
I know that the statement in title of this post may seem too optimistic at best. However, this is true: this dish will fool majority of meat-eaters, even if they ate the original boeuf bourguignon, a French beef stew with red wine. The remarkable similarity to meat was noticed both by my boyfriend and my coworkers at a Christmas party. I decided to put the recipe here before Christmas, in case you want to troll your family or show them a nice, festive vegan dish perfect for people who miss conservative food and don’t crave falafel and hummus everyday. The recipe is really easy and involves maybe 10 minutes of…
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Almond & walnut granola (zillion percent less sugar than in store bought one, yet still tasty)
My boyfriend is a big fan of all dry things made from grains: dry oats, dry pasta, beschuitjes or sucharki, dry cereal. And of course, granola. I’m rarely afraid of sugar (you should see me casually eating a whole chocolate in the afternoon), but actually the amount of sugar in store-bought granola is crazy. Our favourite (Jumbo own brand nut crunchy muesli) is 10% sugar. The “Eat natural” (sic!) one – 12%. I just cannot justify eating this for breakfast (would make a nice dessert though). So I made my own version – does 4.4% sugar sound better? Don’t know why, but I always thought making granola is a big…
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Baked kidney beans salad (an answer to “where do you get your protein” questions)
I bet you know the feeling when somebody sees you eating a non-meaty dish and start with the topic of protein and long satiety, which of course are impossible to get from plant-based meal. Well, beans are your answer. This salad is crazy filing, especially if you add a hummus-based sauce to it (I just mix hummus with warm water to get a more liquid consistency). Warm up a pita bread and you won’t be hungry till the end of the day. I don’t like eating it for lunch, because then my appetite for dinner is completely gone. Should have eaten smaller portions. Oh well. The beans itself are delicious…
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Chili sin carne (that will make you stop missing the “con”)
I’ve tried many vegan chili recipes and all of them lacked something. Sometimes it was the right mix of spices, sometimes the consistency was off, sometimes I just thought that the meatless version cannot be compared to the original. So I made my own, and the chances you are never going to cook another one are pretty high. The key to success lies in replacing ground meat with green lentils (and that works even for lentil haters). This chili is filling, easy, freezes well and the total cost of eight portions comes to about 5 euro. A nice added bonus: at the end, you will only have one pot, wooden spoon,…
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Vegan tiramisu (that tastes close enough to the original)
I’m a big fan of vegan cooking – it’s sustainable, cheap, and often easier than preparing animal products. Actually, most of the food we eat at home is vegan. Despite the awesomeness of veganism, one of my biggest pet peeves is vegan recipes claiming that the taste is going to be “exactly like the original”, and then failing to deliver on this promise. This vegan tiramisu tastes like tiramisu. And it’s good. It’s that simple. Does it miss the exact taste of egg-based ladyfingers? Yes. Is the slight taste of coconut detectable in the cream? Yes. But it still has the most important features of the classic Italian dessert: coffee,…
