Beans in tomato sauce with tofu
Citric Cake with almonds and vanilla
Chocolate Cake topped with chantilly
Chocolate cookies
Chocolate and Orange Chips Cookies
Chocolate pudding
Coconut Bars
Creamy Baked Potato with garlic
Eggplant Lasagna
Oat Milk
Pasta with mushrooms, tomatoes and vegi ham
Peanut Butter Ice Cream
Spicy Tofu filet with onion
Vegan Doughnuts
Vegetable Soup
Vegetables Pizza
Vegetarian Pizza
Vegi burger


Vegetables Pizza




Pasta ingredients:

- 250g wheat flour
- 175ml water
- 5g dry yeast
- 1 dessert spoon salt
- a pinch of sugar
- 1 dessert spoon olive oil

Filling Ingredients:
- tomato sauce to taste
- diced or grated vegan sausage
- olives slices
- onion thin slices
- dried tomato slices
- 1 black garlic clove, thinly sliced ​​(optional)
- dehydrated oregano
- olive oil

Pasta Preparation:

1. Dissolve yeast in cold water.
2. In a large bowl, mix the flour, salt and sugar. Mix well with a spoon.
3. Add the mixture of water and yeast in the bowl and knead well.
4. If necessary, add more flour.
5. Finally, add the olive oil. Sprinkle the surface with flour and work the dough until it pulls away from the table and hands.
6. Let it stand for 1 hour or until doubled in size.


1. After the dough ferment, remove all the air from it. Knead in a greased surface with little oil.
2. put flour on the surface, it will open the dough. Roll the dough.
3. Preheat oven (200 ° C) and bake the dough until it is firm.
4. Remove the dough from the oven and fill with tomato sauce, vegan sausages, dried tomatoes, olives, onion, black garlic and oregano.
5. Bake again until the dough is golden brown.
6. Drizzle with little olive oil and serve immediately.

Yield: 8 pieces.

Citric Cake with almonds and vanilla

 A very light cake, goes well with a nice cup of tea 


- 1 1/2 cup (tea) of wheat flour
- 1 tablespoon (soup) of chemical baking powder
- 1 cup (tea) golden caster sugar
- 1 tbsp (tea) vanilla extract
- 1 tbsp (tea) almond extract or 1/4 cup (tea) almond flour
- 2 tablespoons (soup) of oil
- 1 tablespoon (dessert), white wine vinegar
- 1/2 cup (tea) of water
- 1/2 cup (tea) orange juice
- grated zest of an orange and a lemon
- icing sugar and almonds to finish


1. Preheat the oven to 180ºC. Grease a small baking tray
2. Sift the flour and sugar.
3. Add the remaining ingredients and blend in a mixer at medium speed until liquid and smooth. Finally add the baking powder.
4. Place the dough in the baking tray and bake for 30-40 minutes or until golden and when pricked with a toothpick comes out clean.
5. Let cool and unmold.
6. Finish by sprinkling icing sugar and almonds.

Yield: 10 small slices.

Chocolate and Orange Chips Cookies


- 2 cups (tea) of wheat flour
- 1 tbsp (tablespoons) of baking powder
- 1/2 teaspoon (tsp) of salt
- 1/4 cup (tea) of nondairy milk
- 3/4 cup (tea) of butter fat palm
- 1 1/2 cup (tea) brown sugar
- 1 tbsp (tablespoons) orange zest
- 1/2 cup (tea) chocolate chips


1) Mix the whole wheat flour, salt and baking powder. Reserve.
2) Beat butter fat palm with sugar until you get a thick paste. Add the orange zest and the milk plant. Mix well, until smooth.
3) Add the dry mixture of sugar and the butter. Knead the dough well, better if with hands.
4) Finally, add the chocolate chips, mix well.
5) Leave the dough in the refrigerator for 30-60 minutes (the colder the dough is, the better).
6) Preheat the oven to 180C and line two baking sheets with baking paper.
7) With 2 teaspoons, model balls with the dough and place in the form. With the aid of a fork, slightly flatten cookies.
8) Bake for 10-15 minutes or until edges of cookies remain slightly darker.
9) Wait 5-10 minutes to remove cookies form. Will be soft and may break.
10) Let cool on a grid and store in capped pot, room temperature.

Portion: 30 cookies



- 400g seitan

- 500g of potatoes

- 250g carrots

- 3 tablespoons chili paste

- ½ cup olive oil

- 1 head of garlic

- 2 bay leaves

- 1 teaspoon of pepper


1) Heat oven to 180 º C. Put the entire seitan at an ovenproof platter. 

2) Around put the potatoes diced and sliced ​​carrots. Make a few strokes on top of the seitan and spread with chili paste. 

3) Mix olive oil with chopped garlic, pepper, bay leaf and the rest of the chili paste. Pour this sauce over the seitan, potatoes and carrots. 

4) Board a cup of water and bake for about an hour. Go controlling the oven to see if it is not getting too dry. If so, one may add a little water.

8 of November of 2013

Vegetarian Feijoada


- 1 onion into small cubes
- 3 cloves of crushed garlic
- 3 spoons (soup ) of oil
- 100g diced smoked tofu
- 200g portobello mushroom
- 200g seitan ( vegetable meat , gluten) in small cubes
- 100g pts ( soy meat ) into small pieces hydrated Graúda
- 200g vegetable sausage into thin slices
- Finely chopped coriander to taste
- Pepper lady finger into small cubes ( the amount will vary on your taste , more or less spicy )
- Salt to taste
- Black pepper ground now time to taste
- 1kg of black beans already cooked


1)Thoroughly clean the mushrooms . The fresh version comes very dirty. If you have a brush , wipe them with her very carefully not to damage them . Cut them into thin slices , set aside.
2) Fry the sausage and vegetable  in a non stick pan , until nicely crisp. Reserve.
3) In a large pot , place oil , onion and garlic . Saute over low heat until everything is nicely browned . Increase the flame and add the portobello mushroom , let cook until it wilts . Stir carefully since the portobello break easily .
4) Add the seitan , vegetable sausage , and pts . Season with salt , pepper , coriander and pepper finger girl.
5) Lower the heat and add the black beans . Let cook in pan for 15 minutes semi capped . Stir from time to time and check the seasoning .
6) Serve with rice , "farofa" and steamed cabbage.

25 of September of 2013

Focaccia di Pomodoro


- 2 teaspoons (tsp) sugar
- 1 1/2 teaspoons (tsp) active dry yeast
- 1/4 cup (tea) of water (60ml)   3/4 cup (tea) of water (200ml)
- 4 1/3 cup (tea) of organic wheat flour (500g)
- 1/2 cup (tea) of olive oil (100ml)
- 1/2 teaspoon (tsp) salt
- 3 tomatoes sliced
- Dried rosemary to taste
- Flower of salt or salt to taste
- Black pepper freshly ground to taste


1)  In a bowl mix the sugar, yeast and water (60ml). Leave aside until bubbling.
2) Add flour, olive oil, salt and remaining water (200ml). With the whisk-shaped hook, knead the mixture until the dough is homogeneous and elastic (4-5 minutes) or transfer to a lightly floured surface and knead until a homogeneous mass and not sticky, about 10 minutes (do not add more flour to the dough, it is very soft).
3) Transfer to a large bowl greased with olive oil, cover with plastic wrap and let double in size (1 hour).
4) Line a large baking sheet with foil.
5) Transfer the dough to the prepared pan and, using your hands, format it into a rectangle about 2 fingers thick. Cover with a clean dish towel dry and let rise again until doubled in size (20-30 minutes).
6) Preheat oven to 200 ° C.
7) Press the tomatoes in the bulk. Sprinkle with the rosemary, drizzle with olive oil and season with sea salt and black pepper kingdom.
8) Return to oven and bake until golden brown on the inside, 15-18 minutes.
9) Transfer to a grill and let cool.

Yield: 1 large focaccia

2 of July of 2013

Vegan Doughnuts

Baked Vegan Doughnuts, recipe provided by Peta

Dry Ingredients:

- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. (scant) nutmeg
- 1 dash cinnamon

Wet Ingredients:

- 1/2 cup soy milk
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. vanilla extract
- Egg replacer equivalent to 1 egg (or 2 Tbsp. cinnamon apple sauce)
- 1/4 cup vegan margarine


1) Preheat the oven to 350ºF.
2) In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small saucepan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.
3) Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
4) Using a tablespoon, scoop the dough into an ungreased nonstick doughnut pan. Smooth out the top with your fingers―this will make for more even, prettier doughnuts but isn't crucial.
5) Bake for 12 minutes. 
The doughnuts should not be browned on top, but a toothpick should come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. 
6) Allow to cool completely before decorating.

Top with a glaze, melted chocolate, and/or sprinkles if desired.

Makes 20 mini doughnuts or 10 regular-sized doughnuts.

23 of May of 2013

Chocolate Cake topped with Chantilly

Cake Ingredients:

- 1 ½  (tea) milk plant
- ¼ (tea) vegetable oil
- ¾ (tea) sugar (if you want sweeter, add 1 xíc)
- 2 (tablespoons) flour or flax seeds
- 4 (tbsp) of soluble chocolate powder
- ½ (tea) of cinnamon powder (optional)
- 2  (tea) of wheat flour
- 1(tbsp) baking powder

Preparation of the cake:

1) Preheat oven to 180 degrees and grease the cake shape with oil.
2) Mix all the liquid ingredients. Add the sugar, cinnamon (if using) and flour, beat well.
3) Sift soluble chocolate with wheat flour. Incorporate the other mixture, beating constantly until smooth. Finally, place the baking powder and stir until merge.
4) Put the cake batter in the shape and bake. Do not open the oven before the first 25 minutes.
5) When you stick a toothpick in the center and it comes out clean the cake will be ready. Expect to cool to misinform.

Ingredients for the filling:

- 1 can condensed soy
- 4 (tbsp) of chocolate soluble
- 1 tablespoon (dessert) cocoa powder (if you are using cocoa, use only 2 tablespoons of chocolate powder)
- essence of chocolate or vanilla to taste


1) Place all ingredients in a saucepan and stir well until the soluble chocolate get dissolved in the condensed milk soy.
2) Take over high heat until it begins to boil, lower the heat and cook until thick.

Topping ingredients:

- 1 box of vegan whipped cream
- Grainy vegan chocolate (optional)

Follow the instructions in the package to make the whipped cream.

Assembling cake:

1) After the cake cool place it where it will be served. Cut it in half (lengthwise). Carefully place the top of cut cake into a plate. Fill with the vegan filling and top it with the cake that was on the plate.
2) Cover with whipped cream with the aid of a spatula or spoon.

Refrigerate until ready to serve…. :) enjoy!!!

1 of May of 2013

Beans in tomato sauce with tofu

I love this recipe, it is one of my favorites. I love beans and because it is very easy and fast to do i do it all the time. Besides, beans are a very high protein source for vegans.


- 1 can of beans in tomato sauce
- a tofu/soy fillet chopped in little pieces
- olive oil
- 1 onion
- garlic to taste
- salt to taste
- black pepper to taste


1 - In a medium pan put a little olive oil, onion and garlic and allow the onion to lightly brown.
2 - Place the fillet soy / tofu cut into small pieces.
3 - Add the beans in tomato sauce. Stir.
4 - Add salt and pepper to taste.
5 - Leave a few minutes and remove from heat.
6 - It's ready to eat!

Tip: accompany it with bread :) 


5 of April of 2013

Coconut Bars



- 1/4 cup (tea) of potatoes cooked and mashed
- 1 1/2 cup (tea) icing sugar
- Essence coconut (optional)
- 1 to 1 1/2 cup (tea) of shredded coconut
- Raw Almonds (optional)
- 300g of dark chocolate to bathe


1 - In a bowl, place the already cold mashed potatoes and 1/2 cup (tea) of sugar.
2 - With the aid of a spatula mix until you get a liquid consistency. If using, add the coconut essence and mix well.
3 - Add the remaining icing sugar and mix well until you get a thick paste.
4 - Finally, add the grated coconut and mix with your hands because it is a very heavy weight.
5 - You can make small balls, bars .... I put the coconut filling in a form and then cut the bars with the help of a knife.
6 - Bathe the bars / candies in tempered chocolate or fractionated (read more about here) and put an almond on top. Let crystallize on a sheet of waxed paper.

Very simple and easy right? You can do the bars in any format you like.

25 of February of 2013

Eggplant Lasagna

It takes some time but it is worthy, enjoy your meal! :)

Ingredients - Tomato sauce:

- 1 tin of chopped tomatoes pelatti
- 4 tomatoes peeled and seeded
- ½ chopped onion
- ½ medium peeled carrot
- 2 cloves of crushed garlic
- Salt to taste
- 2 tbsp (tablespoons) of olive oil
- Chopped fresh basil


1 - In a saucepan put the olive oil. Saute the onion and half the garlic, add the chopped tomatoes and saute until it begins to unravel.
2 - Meanwhile, beat the tomatoes with little water in a blender to make a tomato juice. Add the tomato juice and the carrot (it serves to absorb the acidity of tomatoes) to the pot.
3 - Season with salt.
4- Let ascertain for 10-15 minutes on low heat. Turn off the heat, remove the carrot and add the chopped basil. Reserve in a warm place.

Ingredients - Lasagna

- 600g of eggplant (3 medium size)
- Black pepper to taste
- Salt to taste
- Olive oil
- 1 package of dry lasagna pasta without eggs 


1 - Sanitize and cut the eggplant into thick slices (each slice about 1cm). Place the slices on baking sheets and season with salt, pepper and olive oil. Bake until they dry (about 10-15min)
2 - In a baking dish, place the sauce, a layer of pasta, another of sauce, a layer of eggplant .. The lasagna is finished with a layer of sauce and beinjela.
3 - Cover with aluminum foil and bake for 30 minutes until it is cooked through and the sauce is bubbly.

Ingredients - Vegarella

- 200g of tofu
- 1/4 cup (tea) of oil
- 1/4 cup (tea) of olive oil
- Juice of 1/2 lemon
- 2 tbsp (tablespoons) of sour
- 1/2 cup (tea) of water
- Salt to taste
- 1 tablespoon (dessert) yellow mustard 


1 - Place all ingredients in a blender and hit.
2 - Check the seasoning.
3 - Spread under the lasagna and bake for another 15 minutes to brown.

13 of February of 2013

Special Valentine's 

Chocolate Mousse topped with chocolate and vanilla whipped creams


- ¼ cup raw turbinado sugar
- ¾ tsp. cornstarch
- 2-13.5 oz. cans full-fat coconut milk
- 1 Tbs. vanilla extract
- 4 Tbs. tapioca flour (or starch; it’s the same thing)

For chocolate whipped cream:
2 Tbs. unsweetened cocoa powder

For chocolate mousse:
1-1 ½ cups vegan chocolate chips (depending on how you want it)


Chill the coconut milk overnight. Put it in the coldest part of the fridge and don’t move it around. The coconut milk will solidify overnight. The next day, take it out of the fridge and don’t shake the can or turn it upside down. The liquid goes to the bottom of the can and we need to get rid of it. With the pointy part of a bottle opener, puncture the bottom of the cans (without turning it upside down) and let the liquid pour out. When it finishes draining, open the tops of the cans and you should see solid coconut cream. Using a spatula, transfer the coconut cream into a chilled metal bowl;

Make your own vegan confectioner’s sugar. In a spice grinder, grind the raw sugar and the cornstarch until it is a fine powder. You should have about 1/3 cup confectioner’s sugar now. Set it aside;

- Beat the coconut cream with a hand mixer, going from low to high speed, until it becomes thick and fluffy. 

- Add the vanilla and beat to mix it in;

- Add the confectioner’s sugar and beat that in. Use a spatula to scrape any sugar that clings to the sides of the bowl into the cream; 

- Beat in the tapioca flour, one Tbs. at a time, until you have your desired consistency. Again, scrape any flour on the sides of the bowl into the cream. Chill for an hour or two before serving;

- If you want chocolate whipped cream, add in the unsweetened cocoa powder and beat the whipped cream until it is well incorporated.Chill for an hour or two before serving. 
You can make other flavored whipped creams by adding in different ingredients!

- To make the chocolate mousse, simply melt the chocolate chips in a double boiler (a metal pot or bowl sitting atop a pot of water over medium heat). Stir the chips until they are just melted and silky. Let the melted chocolate cool a bit and then add it to the whipped cream. Fold it in gently so the whipped cream stays light. Spoon the mixture into serving glasses and refrigerate for at least an hour or until it sets up. 

Top with whipped cream, chocolate chips or your other favorite toppings. Enjoy!

22 of January of 2013

Spicy Tofu filet with onion

Is a very simple and delicious recipe.
There are only two cares that should be taken in this recipe: cut 1cm thick slices and let tofu marinate for at least 12h.
The flavor of basil vinegar make ​​all the difference and you can experiment with other types too.


- 500g of tofu cut into 1cm slices
- 1/4 cup (tea) of basil vinegar
- 1/3 cup (tea) of shoyu
- 2 teaspoons (tsp) chilli flakes
- 1 teaspoon (tsp) of dehydrated garlic (or 2 fresh cloves well crushed)
- 1 tablespoon (tsp) dried oregano
- mix peppers to taste
- Wire olive oil
- Onion cut into pieces to taste 


1 - Make marinade by mixing all ingredients except the tofu and onion.
2 - Place the tofu in a bowl and add the marinade. Let it stand for at least 12 hours in the refrigerator. Turn in the half the time so the tofu absorbs well the marinade.
3 - Heat well a non-stick pan, add a trickle of olive oil and place the tofu steaks, fry well both sides. If you want the flavor of the marinade stronger after the two sides nicely browned add a little of the marinade until the tofu absorb everything.
4 - Repeat until you run out of tofu.
5 - In the same skillet, place over a thread of olive oil and fry the onion until it reaches the desired point. To me well crisp.
6th. Serve immediately.

Yield: 5,6 parts

13 of December of 2012


Everybody loves the Portuguese sweet recipes. Every year on Christmas's Eve Portuguese traditional families cook Rabanadas and other sweets. 
Today i leave you the recipe of Rabanadas which i love and it is nothing more than fried  bread with very good seasoning!


- liquid egg substitute
- 12 slices of bread from the day before with about 1.5 cm thick.
- 400 ml vegetable milk
- zest of 1 lemon
- sunflower oil for frying


- 400 ml water
- 600 g sugar
- zest of 1 lemon
- 1 cinnamon stick

Put the liquid egg substitute in a bowl.
Bring the vegetable vegetable milk and lemon zest in a saucepan on the stove to boil. Remove vegetable milk from heat.
Dip the bread slices in the vegetable milk, so that they are well soaked and place in a dish.
Skip the bread slices in the liquid egg substitute and fry until golden on both sides.
Place the Rabanada in a bowl.

In a pan, mix the sugar with the water and flavorings and boil until the sugar dissolves completely.
Remove from heat and pour the syrup over the Rabanada.

30 of November of 2012

Vegetable Soup

Today i would like to share with you a recipe essential in everyone's diet. 
Since i was little i was obligated to daily eat vegetable soup. It is very nutritive and i believe it should be part of every family feeding.
Today i am a grown up and i still eat vegetable soup everyday and i really appreciate it! Sometimes i just eat soup at lunch or dinner with bread and fruit.
As a vegetarian i find it even more important for my health. The beans are very important in vegetarians feeding so i usually add it to my soup.
It is very simple to do and it takes about 20 minutes!


- 3 large potatoes
- 1/2 small pumpkin
- 1 garlic french
- 1 small can of beans
- 1 eggplant
- 2 carrots
- 1 kale
- olive oil
- salt
- garlic (optional)

In a large pot place all vegetables except the kale, previously peeled and cut into pieces.

Add water and let it cook for about 40 minutes.
Spend it all with the magic wand.
Add the kale cut into small pieces, olive oil and salt to taste.
Leave to boil for another 15 minutes.
Remove from heat, serve the soup, cut a clove of garlic into very small pieces and place it on top.
Once cooled the soup place it in the refrigerator in a large container.
You will have soup available for the remaining days of the week.

Enjoy healthy feeding! ;)

24 of October of 2012

Creamy Baked Potato with garlic

This recipe is super easy to make and delicious.

The garlic is cooked when it is creamy and it goes well with the potatoes. Garlic peel comes out easily and practically melts in your mouth, it's wonderful!


- 1kg potato

- 1 head of garlic (amount depends on whether you like very or little garlic)

- ¼ cup (tea) of olive oil

- Coarse salt to taste

- Freshly ground pepper to taste

- Dehydrated rosemary

- Fresh thyme


- Preheat the oven to 220 º C.

- Wash and peel potatoes, cut into half moon.

- Arrange potatoes and garlic (unpeeled) on a baking sheet. Season with olive oil, salt, pepper, rosemary and thyme.

- Cover with foil and bake for 1 hour to mild or until the potatoes are soft.

- Remove foil and return to oven to brown the potatoes.

- Serve hot.

Yield: 4 servings.

10 of October of 2012

Oat Milk Waffles

This recipe is simple and can be done with any plant milk.

Waffles are delicious and goes well with fruits, cane syrup, maple syrup, ice cream ... It is your choice!

If you do not have a waffle maker, you can make pancakes with this same dough!


- 2 cups (tea) of wheat flour
- 3 tablespoons (soup) of sugar
- 3 tbsp (tablespoons) baking powder
- 1 teaspoon (tsp) salt
- 2 cups (tea) of oat milk
- 1 teaspoon (tsp) vanilla extract
- 3 tablespoons (soup) of oil


Mix all dry ingredients except the baking powder.
Add the oat milk and oil and mix well.
Place the baking powder and mix again for 3 minutes, until it is full-bodied.
Heat the waffle machine.
Put a little dough and follow the manufacturer's instructions.

Yield: 8-10 waffles (will depend on the size of your machine)

Tip: Be careful not to put too much batter into waffle because it grows well. With this you will avoid making dirt!

16 of September of 2012

Vegi Burger


- 2 vegi burgers
- 4 slices of bread
- 4 slices of cheese
- 1 tomato
- olive oil
- 1 garlic
- 1 onion
- 1 small cucumber
- some pickles
- mustard
- salt
- spicy


In a frying pan mix a little olive oil with the garlic, onion, cucumber and a dozen bits of pickles cut into very thin slices.
Put the two burgers over and let simmering.
Go mixing and turning the burgers. Season with salt and a little spicy.
On each slice of bread put a slice of cheese and tomato cut into very thin slices.
Let them in the oven for about 10 minutes.
Remove the bread from the oven, place a burger on top, the mix and a little mustard and cover with another slice.
Repeat for the second burger.

13 of September of 2012

Vegetarian Pizza

For the dough:

- 4 cups whole wheat flour
- 1 teaspoon of yeast
- 1/4 cup oil
- 1 tablespoon (dessert) sea salt
- 1 and 1/2 cup warm water


Beat in a blender or mix well the warm water, yeast, sea salt and oil. Mix the two flours and put the liquid over them kneading well. Let rise for 20 minutes. Knead again. Roll the dough in desired thickness and bake in a hot oven. When almost at the point, cover with tomato sauce and the filling of your choice, season to taste and bake in oven to finish baking.

For the topping:

- tomato sauce
- vegetables, exs: broccoli, mushrooms, corn, peas, cabbage, zucchini, tomato, onion, olives, ham vegi, vegi sausage, etc..

Tomato sauce:

- olive oil, 3 garlic and 1 onion;
- add up different varieties of fresh tomatoes and tomato paste;
- pass the wand;
- add salt, ginger and spice to your taste.

1 of September of 2012

Chocolate Cookies

I have really enjoyed eating these cookies :)


- plain flour: 1/4 cup
- yeast: 1 Teaspoon
- fine salt 1 Pinch
- chocolate cutted into pieces: 225 g
- unsalted butter: 2 tablespoons
- egg replacer: equivalent to two eggs
- sugar: 1/2 cup
- vanilla extract: 1 Teaspoon
- chocolate breaked into bits (extra): 175 g


Heat oven to 180 º C. Put 2 baking papers in 2 baking trays.
In a small bowl, combine flour, yeast and salt. Reserve.
Put 225g of the chocolate with the butter in a bowl in a pan. Stir until melted. Remove from heat and set aside.
Keep the water hot. In a large bowl combine the eggs, sugar and vanilla by using an electric mixer. Let it warm in the same pan. Mix eggs with warm chocolate. Then add the flour and the bits of chocolate.
Place pastry tablespoons on the prepared tray with enough space to grow. Bake for 12 to 14 minutes until the outside still look dry and bright but the inside is still moist.
Remove from oven and let cool for a few minutes in the pan before transferring to a plate and cool completely.

16 of August of 2012

Chocolate Pudding

I have tried this pudding and i recommend it!
You will love it specially in the Summer.
It is very easy to do, being the only inconvenient have to wait for it in the refrigerator..
This receipt is for 2.


- 2 cups (tea) plant milk
- 1 cup (tea) of sugar
- 4 tablespoons (soup) filled with cornstarch
- 200g chocolate bar into pieces
- 1 teaspoon (tsp) vanilla extract (optional)


Dissolve the sugar and corn starch in plant milk.
Take the heat and add the chocolate into pieces. Cook over low heat, stirring with the aid of a fue.
When it starts to bubble, stir vigorously so it won't burn. Cook for 3 minutes. Remove from heat and add vanilla essence (if using) and mix well.
Distribute the chocolate pudding in individual bowls and allow to cool before taking to the refrigerator. Unmold after freezing.
If desired, serve with chocolate syrup and granulated.

10 of August of 2012

Peanut Butter Ice Cream

You will be amazed how good this ice cream is..

You can add sugar but it is already too sweet. That is why a pinch of salt is suggested to cut the sweetness.


- 1 1/2 cup (tea) skinless peanuts and salt
- 1 can of condensed soybean (330g, can be homemade)
- 100g of soy cream (cream milk)
- Pinch of salt
- A broad measure of vegetable milk (330ml)


1. Process the peanuts in a blender until a smooth paste appears. Add the condensed soy, salt and soy cream and beat well.
2. Finally, add the vegetable milk gradually until mixture is smooth and velvety.
3. Leave it in the freezer for 24 hours before consuming.

For better results: Hit it again when the ice cream is semi frozen. This process adds more texture and creaminess to the ice cream. Recommend to do it 1 or 2 times.

If you desire add chunks of peanut butter or chocolate ice cream.

I don't have to say enjoy :)

9 of August of 2012

Oat Milk

You can buy it at the supermarket or do it yourself!


- 100g rolled oats, if grain, better because it is integral

- 1 liter of water, preferably filtered and boiled


- Place the oats in a blender with some water in order to better grind them;
- Strain through a cloth filter or use a strainer with a thin cloth over;
- Start again in the blender with the remaining water;

The milk can be kept in a refrigerator for about 4-5 days.
Should not overheat, because this milk tends to get thicker.

You can use what is left in cakes, cookies, sauces or even as a facial mask!


8 of August of 2012

Pasta with mushrooms, tomatoes and vegi ham 

See how to simply bring these ingredients together into a pasta dish. 

This super easy, delicious, and healthy dish was wonderfully made tonight dinner *yummy* :) 


- boil the pasta with a spoonful of olive oil;
- in a fridge mix some olive oil with 2/3 onions and a big garlic;
- add tomato pulp, tomatoes cubs, vegi ham, mushrooms, pepper, oregano and salt;
- let it cook for a while and finally mix the pasta with this sauce;



- pasta
- olive oil
- 2/3 onions
- 1 big garlic
- tomato pulp
- tomatoes cubs
- vegi ham
- mushrooms
- pepper
- oregano
- salt


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