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Vegan cheese spread

A cheese to spread on bread or use as a dip. This recipe is very simple to prepare and does not require many ingredients.

The vegan cheese is made with a plant-based yoghurt and is a very good alternative to the traditional fresh cheese. The second key ingredient of this recipe is the nutritional yeast, which brings the taste of the cheese. In addition to its delicious flavor, this gluten-free yeast has many health benefits. It is rich in vitamin B and especially B12 (recommended for vegetarians and vegans). It also provides high quality proteins and improves the immune system.

Preparation time: 10 minutes.
Dairy-free, gluten-free recipe, suitable for vegan.

Ingredients 

  • 400 gr soy yogurt
  • 4 tablespoons nutritional yeast
  • 1 tablespoon garlic powder or 1 small clove of garlic, finely chopped
  • finely chopped herbs: thyme, rosemary, parsley, chives,…
  • 1 tbsp onion powder or ½ finely chopped shallot
  • 1 pinch of salt and pepper
  • 1 tsp lemon juice
  • ½ tsp cider vinegar
  • 1 tbsp olive oil

Steps:

  • Pour the yoghurt in a sieve or a cheesecloth placed in a bowl overnight to drain the liquid part of the yoghurt.
  • Empty the bowl of its liquid and put the part that remained in the sieve.
  • Mince the garlic, shallot and herbs and add them to the yoghurt. Add the nutritional yeast, oil, lemon juice, vinegar and mix.
  • Let stand in the fridge for 4 hours before eating.
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Sweet potato and chestnut spread gourmet pudding

In this season we love chestnuts and sweet potatoes, that’s why we offer you a dessert as usual without added sugar, dairy products and gluten free. This sweet potato pudding is very pleasant to eat as a dessert or as a snack. Again, we use arrow-root, an ingredient with many qualities that we explain in our tangerine jam recipe. This root has many health benefits and can be used for both sweet and salty dishes. Its benefits are useful in case of acid stomach and bowel problems.

Ingredients

-750 gr sweet potato
-150 ml of vegetable milk (preferably with hazelnut)
-4 tbs arrow-roots
-3 tbp chesnut spread
-cinnamon
-nutmeg
-1 tbs of rice, agave or maple syrup (optional because the potato is already very sweet)
-1 tsp hazelnut oil or coconut oil
-roasted hazelnuts for the topping

Steps:

  1. Cut the sweet potato into cubes and cook it slowly in a pan with a bit of oil. If after a few minutes the sweet potato starts to stick, add some plant-based milk and cook over a low heat for 30 minutes.
  2. Mix the sweet potato with the spices and 100 ml of the plant-based milk.
    Dissolve the arrow-roots in a bit of plant-based milk left, add it to the preparation and reheat it for a few minutes until the texture gets thicker.
  3. In a small bowl, add 1 teaspoon of chestnut cream, then pour the sweet potato cream and finish with 1 teaspoon of chestnut cream and some crushed hazelnuts on top.
  4. Cool down and place in the fridge for 3 hours.

Tip: by cooking the sweet potatoes very slowly with low heat, its taste will be sweeter.

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Sugar-free tangerine jam with ginger and turmeric

We are used to eat tangerine in one single way, raw. Why not trying to prepare a tangerine jam? Raw tangerine has a sweet and acidic flavour. Once cooked, it reveals a soft and enjoyable bitterness.

At dietetery level, this jam is perfect to enjoy tangerines since it doesn’t contain any sugar, gelatin or chemicals. Moreover, it’s good for the people with a sensitive digestion since the fruit is cooked and so easier to digest than if it was raw.

Easy and quick jam recipe made with arrow-root, the key ingredient in this recipe gelatin-free and sugar-free. The arrow-root is a starch used as a thickener. Nutritionally, its benefits are useful in case of acid stomach and bowel problems.
Suitable to vegan people.

Let’s have a closer look at the arrow roots: it is obtained from the rhizomes of the tropical herb Maranta. Regarding the origin of its name, it makes reference to the Arawaks indigenious (Native American from the West Indies coming from the Amazon rainforest) who used to use it to treat their injuries caused by arrows.

Ingredients

  • 6 tangerines
  • 2 tbs sirup (rice, agave or maple)
  • 1 tbs de arrowroots
  • 2 tbs apple juice (optional)
  • 1 pinch of salt
  • grated ginger or in powder  
  • grated turmeric or in powder

Steps

  1. Peel the tangerines and place them in a pot. Mash them with a fork or with a blender.
  2. Cook them for 30 to 40 minutes with a low heat. Mix the arrowroots with the juice or some water.
  3. Once, the tangerines are reduced, add the juice with the arrowroots and keep stirring with a low heat.
  4. Finally, add the sirup, again stir and turn off the heat. Pour the jam in a jar (glass jar is better) and close. Let cool down and store in the fridge. 

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Energetic millet porridge breakfast

This delicious porridge is perfect to start the day. That’s a healthy energetic breakfast full of nutrients which are going to bring you the energy you need for the entire morning. In winter, it is going to bring you warmth and comfort. 

The millet is a gluten free whole grain very rich in fiber and protein. Rich in iron, it also helps to balance the level of sugar in blood. It is highly recommended for people with diabetes and iron-deficiency. The millet is beneficial for several organs like the spleen, stomach and pancreas.

It’s a very easy and quick recipe to prepare for a healthy breakfast. Gluten-free, dairy-free and sugar-free, suitable for vegan.

INGREDIENTS

  • 1 cup millet
  • 2 1/2 water
  • 150 ml plant-based milk
  • Topping of your choice: rice syrup (maple or agave syrup), pumpkins and sunflower seeds, raisins, dates, coconut powder, nuts, fresh fruits,…

STEPS

  1. Rince  the millet in water until the water becomes transparent
  2. Once it is clean and strained, put it in a pot with the water and bring up to the boil and then cook for 15 or 20 minutes on low heat (no worry if it is overcooked since we are going to make a porridge out of it)
  3. Once cooked, add the plant-based milk and blend in a blender or food processor until you get a creamy texture
  4. Serve it warm with your favourite topping

Tip: I recommend you to cook the millet for a few days to save some time in the morning. The whole grain can be kept in the fridge for a few days in a closed container.


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Vegan Salted Caramel

A sweet treat never does any harm, especially when it is homemade with quality products. For these reasons, this recipe is totally plant based and made of coco sugar. Compared to white sugar which contains empty calories, coco sugar contains vitamins and minerals. In addition, its glycemic index is lower than brown or white sugar.

Easy and quick vegan recipe made of coconut sugar. Gluten-free, dairy-free and refined sugar-free.

Ingredients

  • 200 gr coconut sugar
  • 300 ml cocomilk
  • 2 càs plant based butter
  • ½ tsp vanilla essence (optional)
  • 1 tsp Himalaya salt

Steps

Warming up the coco sugar and coconut milk until bowling. Let it simmer on low heat for 30 to 40 minutes. Add the butter, the vanilla essence and the salt and mix. Pour the caramel into a jar and cool down. Store in the fridge.

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Azukis and Carob sugar-free Truffles

The azuki (also called azudi or adzuki) is a little red bean from Japan. That bean is very nutritive and brings vitality to the body thanks to its vitamins and minerals as well as its protein and fibre. Moreover, it is full of benefits for two main organs of the human body, the kidneys and bladder. 
This recipe is easy and quick to prepare. Perfect to enjoy as an healthy snack o dessert. It is a sugar-free, dairy-free and gluten-free recipe and is also suitable for vegan.

Ingredients

200 gr azuki beans
40 gr carob powder
Rice syrup (agave or maple syrup) quantity as per your taste
½ tsp vanilla essence (optional)

Steps

1/ Mix all the ingredients together until getting a soft dough.
2/ Store in the fridge for at least 4 hours until the dough turns harder.
3/ Once the dough is ready, make some little balls and put them back to the fridge before the tasting.

Optional: roll the truffles in coconut powder, carob powder, sesame, hemp seeds…

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