Tag Archives: vegan

Festive Tofu Pilaf


Hello friends,

Slowly things get back to normal at least for next few days.

I started my Friday with Rise and Shine class and still I have to go back for my evening class but for now I just wanted to share with you one of the dishes that I ‘ve made for the Christmas Eve.


One time I saw Mairlyn Smith preparing this meal in TV and I thought that this would be a great addition to our traditional dishes on the Christmas Eve dinner, especially because it’s vegetarian.

You will need:

1 cup of red quinoa rinsed and drained ( then cooked in 2 cups of water)

block of organic extra firm tofu, cut into cubes

1 leek+1/2 onion chopped

3-4 white mushrooms

1 clove garlic, crashed

1 cup of vegetable broth

2 Tbsp olive oil

*1/4 c roasted pecan halves and pomegranate seeds to sprinkle of top – Add when you are ready to serve

spices: 1 tsp ground sage, 2 tsp thyme leaves, black pepper, salt. 1/4 c fresh parsley chopped

Start by cooking quinoa according to the package instruction and let it cool. Heat the olive in a separate pan over medium heat; cook leek, mushrooms, onion, garlic, tofu, broth and spices for a while to get the flavour out. When you are ready to sever, add quinoa, pecans, parsley and sprinkle with pomegranate seeds for some extra crunch.

It came out really good. And you know that it’s good-when all the meat eaters around the table are digging in.

Maybe you can try in on the weekend;)

Happy Friday, I am going back to work,



Peanut Butter Crunch Goodies



Something delicious for the weekend

Process until fine

1 c of nuts (pecans, cashews, almonds, hazelnuts anything you want)

I added 1 tbsp of chia seeds and dry cranberries, 1/4 c of coconut


1/2 c Peanut butter

1tbsp coconut oil

1-2 tbsp Maple syrup or honey

1 tbsp chocolate chips

Pour together in a bowl. Spoon onto the baking paper or a pan. Cool in a fridge or a freezer.




Stay well and have a great weekend,


Warm fall breakfast – Steel-cut oats with apples and cinnamon


Hello Friends,

One of the thing that I really enjoy in this fall weather is a warm breakfast. And since apples are in season now (another staple food next to pumpkin) we eat lots of them here. Usually I prepare some variation of oats the night before without cooking them but on a rainy day steel-cut oats seems to be a better choice.

Steel-cut oats with apple and cinnamon

1c. steel cut oats +1,5 c water

1 apple chopped

1tsp of cinnamon

roasted peanuts to sprinkle on top

1tsp of sweetener of your choice (I used Maple syrup)

Chop an apple and add it to your oats with a 1,5 cup of water and start to cook until the mixture starts to boil. Then lower the heat and simmer until oats become soft. Transfer to a bowl and serve with your favorite toppings. Enjoy your day;)

Till next time


Healthy vegan Tahini dessert for Euro 2012


Hello bloggies,

I thought I will check in. How is your week going?
It’s raining here for a last couple of days but isn’t it a perfect excuse to spoil yourself with a guilt free dessert? What else you could do..;)
Especially with the start of Euro 2012 tomorrow. I have a feeling that we will spend a lot of time on the couch in front of the TV this weekend. So it’s healthier than chips and better to be prepared;)

Tahini dessert

(for 1 person)

2-3 tbsp tahini (Organic Fair Trade sesame Tahini)
150g silk tofu (Sunrise)
a few drops of lemon juice
1-2 tbsp Maple syrup
2 tbsp of almond milk
handful of chopped hazelnuts
raw cacao powder/dark chocolate for decoration

Using a food processor mix the first 5 ingredients. Place chopped hazelnuts on the bottom of your cup, add the mixture on top and cacao powder or grated chocolate. If you really want to go crazy- add a vegan whipped cream on top;))

Now tell me:
Are you going to watch Euro 2012? What is your favorite team?

Poland-Greece tomorrow at noon EST-don’t miss it. They are playing in my hometown (Wroclaw)!!!

Cross your fingers,



My new fav. sweet tooth cure – Chia seed pudding


I was hesitating to eat Chia seeds for quite a while. I kept it on my shelf but I couldn’t find a way to add it to my food and avoid GI problems. My newest discovery is making a chia pudding. Not only it doesn’t bother my tummy but it cures my sweet cravings; perfect for an after workout snack.

What are the health benefits of adding Chia seeds to your diet?

Chia seeds are an ancient food that belong to the mint plant family and are grown in Mexico and Central America. The ancient Aztecs called it “running food” because messengers could run all day around on just a handful. Some of the benefits of Chia are:

– Balance Blood Sugar (Because it’s a combination of soluble and insoluble fiber, adding Chia seeds to your meals helps with turning your food into a constant, steady energy without spiking your blood sugar and making you tired after meals)

– Helping with loosing weight (Chia seed absorb water and forms into a gel increasing its size and weight. You can make it to taste of whatever you like and feel full for hours)

   – Has Omega-3 oil (more than salmon)

– Helps with joint pain and provides tissue repair protein

– Deliver an energy boost (Chia is one of nature’s highest plant based sourced of complete protein, vitamins, minerals and blood sugar balancing gel keeps you full longer without jittery energy.)

– You can bake with it (Chia gel can substitute for half of the
butter and an egg in your fav. recipes)

– High in anti-oxidants

So recently I started to eat (and enjoy) the Chia seed pudding as my breakfast, before workouts and as an after workout snack. The pudding keeps me full without the heavy feeling.

Raspberry Chocolate Chia Seed Pudding

2-3 tbsp Chia Seeds
1/2-1 cup of water or almond milk
1 tbsp of Cacao Powder
1/3 cup raspberry pure+some for a decoration
1 scoop of chocolate protein powder or vanilla protein powder
5 drops of Stevia ( or 1tsp of Honey, Maple Syrup)
pinch of salt

½ cup of Greek yogurt
vanilla extract
1tsp Cardamon
1/3 cup of banana, strawberry pure etc

Mix all together and whisk 5-6 times over 30 minutes

Play with this recipe, there’s tons of variations you can make. Enjoy and have a Happy Long Weekend!!!



Homemade Almond Milk


Due to the large consumption of almond milk in this household (I know some of you have the same problem;) I thought about making my own. I held on to this idea for a long time. It scared me a little bit but actually it was easier than I thought it would be, and maybe I spent just half an hour doing it.

I guess I am on a mission to make as many homemade food/beverages as possible…

You will need:1 cup of raw almonds soaked overnight and 4 glasses of water. You will get around 1100 ml of milk and 1 cup of almond pulp.
In the morning rinse the almonds in cold water and (here is the fun part) peel the skin of. Apparently you can pour boiling water on them and leave them for 10 minutes to get rid of the skin faster but I just used my hands here. Then place almonds + 4 cups of cold water in a blender and mix it for a few minutes.
The final step is to pour the milk slowly into your 1 liter bowl -throw a thin cloth  and very carefully squeeze the entire contents out of the cloth.

The almond pulp is great for other uses. You can add a few tablespoons of milk, some sweetener and you will get cream cheese for pancakes in the morning;) Keep the milk in the fridge for no more then 2-3 days, it gets sour after day 3. But is didn’t last that long.

I am already thinking about adding some vanilla and cardamon next time to make a vanilla almond milk.
Let me know if you try it.




Homemade Oat yogurt with chia seeds and frozen raspberries


I hope you guys have a fabulous weekend. I spent my Saturday as usually working for half a day and then catching up with shopping etc.
Hopefully tomorrow I will have a chance to relax at my friends’ house.

I feel drained physically and mentally; in some kind of crises right now. Maybe that’s why I have a hard time to be calm, organized, motivated and even to share some things with you; hopefully it will pass.
But today I can finally share this recipe with you. I was waiting 2 days to actually make sure that the method works.

Trying to live a healthy diet or eating mostly vegan can be challenging when you were raised on dairy. I am having such a hard time to avoid/limit my dairy intake not only because I simply like it but also it just helps with my GI problems. I found this recipe and I thought I will give it a try. I love my overnight oats in all versions but I have never thought about fermenting them and creating cultural bacterial on my own. It came out great so if you are fun of yogurts try this!

Homemade Oat Yogurt
Oat yogurt can be done with raw or cooked oats. You can use any groats you like (rolled oats, steel cut ) but for the best nutrition start with raw unprocessed oat groats (gluten free if you have). Place the oats in a ceramic bowl and cover with water overnight. The next day put it in a food processor and blend it until smooth. I can eat it already, delicious and smooth. Next step is to let them ferment.

Use a ceramic bowl to avoid reaction between acids (produced during the fermentation) and metal container. Cover with the plate or cloth to keep dust away and not allow to dry. Choose a warm, sunny place and stir it from time to time. Try it once in a while and if it’s sufficiently acidic you can use is right away or place it in a fridge to stop the fermentation process.

If you let it ferment a long time, it gets more sour. That means there are more of the beneficial bacteria, and the beneficial acids..It’s
creamy because of the high fat content, so the result resembles milk yogurt or sour cream. If you make it thicker, and let it get more sour, it will be more like sour cream.

These friendly micro-organisms called Lactobacilli are everywhere. Are linked with friendly bacteria that naturally live in your large intestine. They like starch and fiber and will reproduce well if we give them the medium of water, starch and fiber. Type of bacteria that grow will depend on what we feed them. Micro-organisms produce substances that suppress their rivals, so good Lactobacilli produce acids that fight fungi, yeast and bad bacteria.
Eating fermented foods like in dairy yogurt, sauerkraut, kim chi, kefir, sourdough bread, etc helps promote the growth of the good bacteria that live in your colon, and reduces the growth of Candida and other problematic organisms.
Now you can play with it and eat however you wish. I added chia seeds and frozen raspberries first. But I imagine you can add any sweeteners, nuts, chocolate chips even protein powders or add it to your shakes and Enjoy!

Let me now how you like it.

Till next time



Recap on some eats from the week and Lentil Spinach Quiche


It’s Spring time. Today I went for a walk in the morning and I couldn’t get enough fresh air penetrating my skin …and warm breeze was awesome. Maybe I am a weirdo but it feels so good to be outside right now.

Mornings are all about smoothies/ green juices and overnight oats this week

Spinach, mango, ginger and half of lime + stevia to taste

Inspired by Lori and Michelle and their very simple version of quiche I made a delicious lunch for us yesterday. I love it. The recipe is so simple and you can adjust it to whatever you have in your fridge so here you go:

Easy Lentil Spinach Quiche

3 eggs
2 cups of green veggies (I had spinach and kale handy)
¼ block of tofu (sliced)
5-6 cherry tomatoes
½ cup of cooked green lentils
sprinkle with nutritional yeast and roasted pumpkin&sunflower seeds
spices I used: fresh coriander, Cayenne pepper, black pepper, oregano and basil.

Just blend everything together in a food processor, pour the mixture into 8 inch pie dish or a pan and bake for 40 min at 350F
Great comforting food and lots of greens to strengthen your immune system in a Spring time.

So for lunch I had a basic salad with peppers, tomatoes and hummus with quiche and carrot flax crackers-YUM

I don’t know what’s up with my diet but chocolate and sweets are just in demand on daily basis so even if I don’t have any at home and didn’t have time to make it at least Apple Pie Ice cream with almond butter will work

¼ cup of applesauce + ¼ greek yogurt, dash of cinnamon and stevia to taste. Put it into a freezer for 10 minutes – Vuole.

And what are you eating this week?


Time for homemade Chocolate “Cliff” bars!!!


Hi Bloggies,

Hope you enjoyed your weekend.
There was not too much going on here, very lazy and relaxing time that Tom & I actually needed. Besides I wasn’t feeling very well in a last couple of days and we needed to take care of our favorite taxes…so finally this is done.

As usually on Saturday we ran errands and spent way too much!!! money in the Organic Garage; There is always something that I don’t need that catches my eye.
While our meals were not very well organized this weekend I did actually put some thought in to the upcoming week and prepared a few things.
My pantry is full of “cliff” bars “larabars” . Tom can’t live without them. And I love them both but my body doesn’t respond well to store bought “cliff” bars. I was trying to figure out which ingredient might be an issue for me but no luck. So I made my own;)

Homemade Chocolate “Cliff” bars that will not last long in your cupboard.

Inspired by this recipe

1) In one bowl mix:
½ cup oat flour
½ cup almond flour
1 tbsp baking soda
pinch of salt
scoop of chocolate protein powder
1tsp of flax
1tbsp cocoa powder
¼ cup roasted almonds

2) In a separate bowl combine:
½ cup  of unsweetened applesauce
½ cup of almond milk
¼ cup of date paste (dates chopped in a food processor)
¼ cup melted carob chips with 1 tsp coconut oil
1 tsp vanilla extract

Combine wet ingredients and poor into the first mix. Stir together until smooth and bake around 20 min at 350F. Refrigerate or devour them at once.

Have a great week, I have started my day with a dentist appointment – brrrr

Stay warm,




No, I didn’t forget about you guys. I simply didn’t have a connection to the world (my charger for my laptop died).  I had to stop my weekly or I should say daily routines of catching up with my favorite blogs, researching new recipes and even replying to emails. All other things that I do got disorganized and failed as well. I didn’t practice this week – so I feel very disconnected from my body. Tonight after my class I am planning to stay in the studio and practice on my own.

Some good news is that I didn’t stop cooking and trying new recipes. I found some amazing desserts but they were gone before I could take a picture so now I need to do it again-poor me;).

I also started juicing and I have noticed small positive changes with my belly so soon I will share with you some of my fav. recipes.

Finally this week’s HIT for dinner was: Fall TVP Burrito. Turned out delicious, you have to try it.

1/2 small butternut squash (backed a night ahead)
½ cup TVP
1/2 cup of brown rice
2 whole wheat tortillas
1 ripe avocado
1 tsp nutritional yeast

1/2 red pepper
3-5 cherry tomatoes
1-2 small mushrooms
½ sweet onion
3 tbsp EVOO

a little bit of shredded rice vegan cheese on top

Cook the rice. Prepare TVP with boiled water as usual. Saute all the veggies ( without avocado) with olive oil at the end add smashed squash and TVP. Mix together. Mash the avocado with nutritional yeast and spread it on the warm tortillas. Add rice, and TVP &veggie on top, wrap it up.

So good so Enjoy it!

Have a great weekend,