Posts in Recipes
Sweet Potato Blueberry Chocolate Cake (New and Improved Recipe!)

I know I've probably said this before, but there are just some recipes in which I feel some strange muse got into my body while I was sleeping and decided to take me over to the kitchen and pre-heat the oven. I start writing and choosing ingredients, I measure, whisk and bake, and what comes out is something completely unexpected. This cake is a total example of that because you would never guess from the ingredients that it could be delicious. It's practically entirely made out of fruits and vegetables, it's gluten free, vegan and it uses gluten free oats or gluten free oat flour for the base.

It also happens to be one of our most viewed videos and recipes to date! It became so popular that I decided to go back to the drawing board and make the recipe even better and easier. I’m so glad I get to share it with you today.

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The Perfect Vegan Waffles

Just in time for Valentine’s Day, we thought we would teach you how to make one of those quintessential breakfast staples which can also moonlight as a snack or as dessert! To me nothing is more fun or romantic as a yummy breakfast shared together, and I also happen to love making a great delicious breakfast for myself when Carlos has to work early. It’s a great form of self love and self care to take the time to prepare and serve a breakfast you really feel like eating, so in this month of celebrating love, we’re making these scrumptious waffles. Perfect whether you’re celebrating the love of having friends around a big brunch, a romantic breakfast for two, or the perfect party for one.

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Pumpkin Chocolate Pecan Bars

Oh the fall. Is there ever a season as wonderful as this one? If you’re a pluviohpile like me, a Hygge addict like me, if you love the colors, the vegetables, the warming comforting meals, and that chill in the air, chance are, you’re in your very favorite season right about now.

I love the autumn and I partly blame The Gilmore Girls for my particular fall obsession. To me it felt like that show always took place in the fall, except of course for Lorelai’s classic smelling of that very first snowfall of the year, and who could forget the best spring break episode ever, in which The Shins make an appearance.

I love everything about the fall season. I mean, just think about it for a second: scarves, warm cute knitted hats, boots, Halloween, Thanksgiving, the rain, the beautiful golden warm colors in the leaves, cinnamon, ground clove, and yes… pumpkins!

The recipe I have for you today made Carlos raid the fridge so often that I think I only managed to eat a couple of these bars in total after we filmed them. They are so yummy to make, and a quick and easy vegan fall dessert.

This recipe is perfect to serve for Halloween, Thanksgiving, Christmas, or anytime you’re craving something absolutely yummy and that tastes like pumpkin pie and chocolate chips or Sausalito cookies had a baby.

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Banana Nut Bread

Whenever I want to make something really simple, that is sweet but not overly sweet, which means it would be perfect for both dessert and breakfast or brunch, I think of banana bread.

I grew up on this stuff because at my house, my mom always overestimated the number of bananas we could actually eat, which meant many were overly brown by the end of the week. This meant two things, over the weekend we would have our fair share of my mom's famous bananas foster, and the smell of homemade banana bread (which in my house was served with salted butter and jam on the side... go figure!) would fill every corner of the house. It's the perfect use for bananas that have gone over to the dark side.

What's not to love about banana bread? It's moist, dense, sweet, and with that perfect pairing of banana, walnuts and cinnamon that go together so well.

Today we're teaching you how to make this baby thanks to our partnership with our lovely friends at Vegan Outreach who we made this video for. Make sure to follow them through their blog and youtube channel, they produce so much great content for new vegans and seasoned vegans alike, and we just love the work they're doing to help animals!

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Vegan Cheese Fondue!

If there was one favorite recipe I thought I'd never be able to veganize when I decided to go vegan, it was cheese fondue. I'm not Swiss, and yet, growing up in Venezuela, one of our favorite treats as teens who couldn't cook, was to open a box of vegan cheese fondue, rip the little foil packet open with its wonderful aroma of white wine and all that cheesy goodness, melt it, and dip some bread in it. It was such a huge tradition at my house, and my mother in law who wasn't as lazy as I was when it came to fondue, had the perfect recipe for it, using wine, brandy and a whole bunch of cheeses, garlic and of course, a fondue pot and bread for dipping.

When I decided to go vegan I thought I was saying goodbye to this favorite dish of mine, but as it happened with every other dish I've ever had, there was a vegan version ready to be discovered and made... 

...and so I did, and today I'm teaching you how to do it too!

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Hummus, Kale, Shiitake and Turmeric Toast

There are many reasons why Carlos thinks I'm a little alien from outer space. One of the biggest reasons is that when he wakes up and is thinking about vegan croissants with jams and jellies, peanut butter, sweet porridges or cereal, he walks into the kitchen, and there I am, spatula in hand, sautéing mushrooms, tomatoes, peppers, kale, or getting sauerkraut out of a jar and the hummus out of the fridge. He calls me a breakfast alien. I just call myself a savoury breakfast eater, which is actually more common than you might think!

I love having jams and jellies and croissants as much as the next person, but I always need something savory, and I simply don't think that vegetables and breakfast clash!

"Says who?!" is what I always tell Carlos when he says vegetables and breakfast together define my alien status.

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Red Lentil and Mushroom Spaghetti Bolognese

Who doesn't love a good bowl of pasta? Carlos's favorite pasta is a simple spaghetti with no sauce, just olive oil, lots of garlic, sautéed kale and mushrooms and lots of vegan parm, mine is pesto and definitely anything with tomatoes as a base (assuming Mac and cheese doesn't count because that's its very own food group right?). Add to that lots of chunkiness in the case of spaghetti bolognese and I'm extra happy. 

Ok fine, I love any and all forms of pasta.

Of course, we can make a delicious bolognese without using any meat, either with vegan meat crumbles, crumbled tofu or tempeh, chopped seitan, TVP, or, in the case of today's recipe, with something anyone can find at their regular store: lentils and mushrooms.

So here's the deal, red lentils (which are actually a cute pink/orangy color, are actually quite strange, they don't keep their round shape like other lentils do, which means they're not the best choice for cooking and eating whole or using on salads or veggie bowls. They're best in soups, dahls or curries, and in today's recipe and here's why.

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3 Easy Weekday Vegan Side Dishes that Require no Measuring!

There's this restaurant I love in Madrid where you basically get to assemble your own meal. Their kitchen is in the center of the restaurant and you get to see all the different sides and components they have, and you get to pick and choose like a kid in a candy store. 

I love to recreate this feeling whenever I can at home, making several smaller components, setting them out and having everybody pick the options they love and make their own combinations of flavors.

When I do this at home, I opt for simple sides that I know so well, I can practically make them in my sleep! That way there's no stress added, and I can focus on making a special recipe, or a delicious dessert, and all my components are taken care of. 

For today's quick fix I thought I'd give you a 3 for 1!

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