October 30, 2011
I'm not much of a tea drinker, but I've had a few favourites along the way. Back in Romania I used to love a hot cup of chamomile or lime flower tea with sugar and lemon. When I moved to Dubai I fell in love with chai karak (black tea with milk, sugar and cardamom) and when I came to London my preference shifted towards green tea with mint and lemon.
October 27, 2011
Last year the Facebook vegan group I'm in held a weekly cooking challenge that was so much fun. The aim was to veganize popular international dishes and share the recipes. That's how I came to know about jalapeño poppers, these fabulous appetizers that are hot, crunchy and filled with melted cheese.
October 24, 2011
Here's another quick-n-easy recipe, this time for the cinnamon lovers. This cake is so delicious, moist and full of flavour, it's perfect for a Christmas gift. I love to sit in the kitchen while it bakes and breath in that amazing aroma. Did you know that smelling cinnamon helps improve your brain function and memory? I didn't. And do you know what "true cinnamon" is? You can read my notes on Carrot Cake to find out more about it and its many health benefits.
October 20, 2011
Everybody loves cheesecakes. Given their reputation, I tried a slice years ago and, sadly, it made no good impression on me. It was stale and too sweet, as I remember. I had no interest in giving it another try afterwards...until I became vegan and started baking heavily. Not having much to compare with, it wasn't easy finding a good vegan recipe, especially since there weren't many available last year. Jolinda Hackett's tofu cheesecake recipe on About.com seemed perfect and I went with it.
October 15, 2011
Every time I watch Elaina Love (Pure Joy Planet), Chaya Ryvka (Living Vision) or Ka Sundance (Raw Food Family Life) I am intrigued and tempted to go raw myself. Raw food comes with all nutrients and flavours unaltered by cooking or processing, while retaining its natural moisture and enzymes required for digestion. Due to its nutritious, healing and preventive qualities, it is as beneficial for the mind and spirit as it is for the body, keeping you healthy, energetic and focused. At the same time, raw food has a minimal impact on the environment. It provides vitamins, minerals, antioxidants and phytochemicals that the body uses to detoxify and fight off the free radicals. Cooked/processed food is more acid-forming and provides the proper environment for diseases to develop. On the other hand, raw food helps restore the acid/alkaline balance the body needs for optimal health.
October 08, 2011
I'm not a big fan of soups, but I can't say "no" to a creamy vegetable one. A couple of years ago I was hooked on Food Network, browsing their impressive database all day long in search of sensational recipes and spending hours watching some of my favourite chefs in action. After watching Angie Ketterman's Hearty Corn Chowder video, I knew the vegan version would be amazing. Since I didn't have any white potato left, I used sweet potato instead. I loved the addition of chili, lemon juice and cilantro to this recipe to balance the sweetness of the vegetables and give it a little kick. To make it more like a stew, I included leek in this recipe.
October 06, 2011
Who doesn't like the idea of mouth-watering desserts that are quick-n-easy to make and packed with nutrients? This tart takes no more than 15 minutes to prepare, is light and delicious, and has many health benefits (see notes below). What I also like about it is that it's so versatile. You can replace walnuts with pecans or almonds, blackberries with your favourite fruit, add other ingredients to suit your taste and decorate to your liking.
October 04, 2011
I must have been 14 or 15 when I had my first attempt at making crêpes. In fact, that was the first time I ever tried to make a dessert without guidance. I didn't have a proper recipe then, so you can imagine the disaster. Making vegan crêpes can be daunting for many. I find it even easier to make them vegan and, after many years of practice, I don't even need to measure the ingredients anymore.