walnutty eggplant spread

(Wal)nutty eggplant dip

Peeps! You know that I am a (wal)nut for eggplants right? Gimme any time! Well, this  luscious dip/spread has been a go-to many times when in the past months I have wondered what dip I want to make to accompany my roasted or steamed veggies and, VERY IMPORTANT, for many of the parties I have [+]

Healthy nutella

Spreading the nuts – a healthy “nutella”

I don’t know how this happened, but,  on the previous platform of my blog,  I had a post of an excellent, yummy, healthy and easy-to-make healthy “nutella” and now it’s been lost! But, hey, that’s an opportunity to update it a bit and share it again with you, right? This recipe is exactly the same [+]

Almond ricotta

Cheesy-peasy vegan ricotta

OK, so I know that for most people who are flirting with plant-based food, a number one issue could be: How do I ever give up cheese? Cos most of you just looove cheese right? I admit, this has not really been my number one problem. I mean, I love my Macedonian sirenje, and some Italian cheeses [+]

Pink hummus

Beeting Hummus in pink

Did I tell you I was in my pink period? Ok, I am not speaking as a painter, cos I am not one. I’m in my pink period, because I am quite a lot into beetroots right now. Not only do they give that nice pink colour to whatever you mix them, but they are [+]

rosy-cheek-crackers-light-2

Rosy cheeks beet crackers

Well, sorry, but these beet crackers don’t actually have beets . They only have beet water, that gives them that nice rosy cheeks colour.  In general, if you want to add rosy-red colour to your preparations, beetroot and the water in which you buy it (if you buy it cooked) is your answer. I am in a [+]

Spreading the beans

Spreading the beans

I had no chickpeas at home, whereas I needed a spread for lunches at the office during the week ahead. I found I had black beans, so decided to make this yummy and nutritious spread (cos beans are full of proteins, fiber, magnesium and help regulate blood sugar levels – did you know that?). Since then, I vowed to always [+]

Pizza in a cracker

Pizza in a cracker

What shall I take to work to eat my hummus or avo spread with? That is the question that I often face when I prepare my week (I normally make sure I have at least some hummus in the fridge). Most of the time I take rice crackers bought from the store, but a colourful homemade option is better, right? These [+]

Berry chia jam

Bloody Berry chia jam

In the evenings my fav dessert is some non-dairy yogurt, which I top with nuts and a touch of sweetness (it is difficult to find in Paris a coconut-based one, which I looove, so one has to go with soy – the soy-almond and soy-coconut combinations from Provamel are my favourites, available in Bio c’ Bon). For a [+]

Klean green hummus

Kleen green hummus

I have been making hummus very often in the past few years. It’s such a tasty, healthy and filling spread, and so I have it often ready to take to the office for lunch, with some superfood bread, black rice & sesame crackers or, simply, some raw or cooked veggies. What I have been making is a [+]

Aubergine spread

ZE aubergine spread (baba ghanoush)

Gimme aubergine, any time, in any form and any shape. This is ZE aubergine spread, also because combined with tahini to give it that special seedy flavour. The baked taste of the aubergine also adds flavour, so don’t be afraid to burn the aubergine slightly when baking. So, for one large bowl, you will need: [+]

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