Tag Archives: #vegan

Protein Power Balls


What would be the perfect snack on the go for you? No need to ask for me cause protein power balls is all I need! So easy and fast to make. One batch for one month, just store them in a container in the freedge (up to 2 weeks) and even for a few months in the freezer.
All those super foods will fule your body with the energy you need to keep going the entire day. They are just perfect after an intense session of hot yoga to refule!

I prefer my power balls with a crunch to it so I don’t blend all the ingredients too fine. What I do is that I mix every dry ingredient separately in a mixer to play with the textures and then I blend all the ingredients together (if that makes any sence).

The advantage of power balls is that you can make them as you wish… just freestyle and combine different tastes. It’s so easy to take in a box on the go (in your car, bag, …).



  •  250 gr medjoul dates (mixed into a puree, all you need is dates and a little bit of water)
  • 50 ml coconut milk
  • 85 gr tahini
  • 85 gr pumpkin seeds
  • 85 gr flax seeds
  • 85 gr granola
  • 115 gr chia seeds
  • 115 gr sesame seeds (preferably roasted)
  • 115 ground coconut
  • 115 gr pea protein powder


Blend all the ingredients together until you get a mixture as shown below.


The mixture shouldn’t be too dry nor too sticky.

Now it’s time to have some fun and roll some balls. It’s so much fun to do this with kids. The more hands, the more fun.
To add some texture and taste, roll them in ground coconut (my fave), cocoa powder, wheatgrass powder, matcha powder, ground pistachios, ….

This could be such a great gift as well. You just fill a jar with the protein power balls, dress it up with a beautiful bow and voilà, you have a beautiful looking present for your food lovers 😉

Give it a try and share your experiences with us foodies!






Delicious vegan lasagna


One of the most known and loved Italian dish has to be lasagna according to us. Lasagna has been known since the Middle Ages and the recipe can vary depending the different Italian regions.

This recipe has been put together after a long time of testings and adaptations. We’re so pleased to share the following recipe which will garantee you success on all your dinners.

Ricotta uncheese

– 125 gr firm bio tofu (crumbled)
– 100 gr cashew nuts
– 50 gr spinach
– 50 ml of cashew milk
– Salt and pepper

Put all the ingredients in a blender and blend until you obtain a fine grainy texture (like ricotta cheese).
Important tip and trick, put the spinach at the bottom of the blender otherwise it won’t mix easily.
Keep in the fridge until you start assembling the lasagna.

Vegan bolognese sauce


– 170 gr diced zucchini
– 170 gr diced yellow bell pepper
– 170 gr diced eggplant
– 170 gr diced carrots
– 400 gr diced tomatoes
– 180 gr ready to use minced tofu
– 1 small diced onion
– 3 garlic cloves
– 4 tbsp. extra virgin olive oil
– 1/2 tsp oregano
– 1/2 tsp crushed fennel seeds
– 1 cube vegetable stock
– Cayenne pepper (if no kids eating), pepper and salt to taste

1. Cook the onions into 4 tablespoons of olive oil until they’re glazed and add the carrots (on medium heat). After 2 minutes add the garlic cloves to the pan (the best is to press them into a garlic press, if you don’t have one just chop it fine with a knife). Add oregano, fennel seeds and cayenne pepper to the onions/carrots mixture.
We add the spices at this stage because they release most of their flavors when directly baked in the oil.

2. Add the zucchini, bell pepper and eggplant to the mixture. Stir from time to time (this should take about 5 minutes).

3. Add the minced tofu, tomatoes and vegetable stock. Stir and let simmer for about 10 minutes (stirring from time to time).
The tomato is going to give you a juicy tomato sauce.

Béchamel sauce


– 3 tbsp. vegetable butter
– 50 grams all-purpose flower
– 300 ml coconut milk

Melt 3 tablespoons of vegetable butter in a saucepan on medium heat. Stir 50 grams of all-purpose flower to it and keep whisking until you see the flower starts to get a little golden color (takes about 1 to 2 minutes).
Stir in 300 ml of coconut milk (a little at a time). It is important you keep whisking all the time to avoid lumps. Keep stirring until you get a thick and glossy mixture. Add Himalayan pink sea salt (or any other kind of salt) and pepper to taste.



Pre-heat the oven at 200 °C (gas mode 4)

Now it’s time to assemble the lasagna.
For this you will need one pack of 250 gr of lasagna sheets and a lasagna pan (2 kg) or silver takeaway trays.
To make it easy and less messy, we always use lasagna sheets which don’t have to be cooked in advance.


First put the bolognese sauce than follow by layering some lasagna sheets (overlapped/overlay). Follow with the ricotta, than bolognese sauce, followed by the béchamel sauce and again a layer of lasagna sheets. Continue those steps until the lasagna pan is full, finishing with the béchamel sauce on top. If you would like to give it a little crunch you can finish with some bread crumb on top.

After assembling the lasagna it should be ready to go into the oven and should look like this… and make you get your mouth watering. Put in the oven at 200 °C (gas mode 4) for 30 minutes.

This lasagna has always been a huge success for both vegan and non-vegan people. What people love the most about this lasagna is how light and satisfying it is, it doesn’t leave you with  a heavy feeling after dinner.

For meal preps is this the perfect buddy as well! Make a big batch of every sauce whenever you have time and put them in different silver takeaway trays, cover and freeze. Whenever you have a lazy day you will have something healthy and delicious at hand.

After 30 minutes take the lasagna out of the oven and let cool for a few minutes. We’re sure you will score with this delicious vegan lasagna and people won’t even notice they’re missing the cheese and meat 😉
The best compliment we had is from a colleague who had a gastric bypass surgery a few years ago. Eating a lasagna for her would be limited to only  1 small portion of the regular lasagna and with this recipe she managed to eat 2 portions as it’s not heavy at all.

Please give it a try, you won’t regret it. And don’t forget to share your experiences with us.






Vegan carrot cream soup with cumin


To start with we would like to wish you all a happy new year. That this year may be filled with good health and good food for both body and soul.

We don’t know about the climate in your country but guys I swear it is so freezing out here in Belgium that to us it’s such a blessing to come home and straight have a good hot bowl of fresh homemade soup. There is nothing more comforting to welcome you home after such a hard and stressful working day.

Today we would love to share a delicious recipe which is a carrot cream soup infused with oranges and cumin. Trust us, this will catapult you straight back to the summertime heat 😉

Ingredients for 4:

– 600 gr carrots
– 400 ml orange juice
– 400 ml water
– 1 onion
– 3 tablespoons olive oil
– 1 tablespoon cumin
– 1 cube vegan vegetable stock


1. Slice the onion into cubes. Peel and slice the carrots into big chunks. Juice your fresh oranges.

2. Fry the onion on medium heat in the olive oil until glossy than add the carrots and the cumin. Stir-fry for about 5 minutes or until your pan starts to stick. Add the orange juice, water and vegetable stock in the pan. Cover and leave to cook for about 25 minutes on medium heat.

3. When the carrots are well cooked, use a hand mixer to mix the soup to a smooth and fluid texture. If the soup might be too thick, just add some hot water to it until you obtain the wanted texture and simmer for another 5 minutes. Taste and eventually add some salt and pepper if needed.

We love this soup for its simplicity and exotic flavors. You can make it in a big batch and freeze it in portions. Soup is so versatile that you can have the same soup every day and just by changing the topping you have a different kind of soup. Just think about adding some finally chopped fresh herbs, cucumber, carrots, bell peppers, …. the choices are infinite. We love to add mom’s homemade hot chili sauce to add that extra spicy touch to our soups, instant childhood memories guaranteed!

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Enjoy foodies


Black Puy lentils with sweet potato, ginger and coconut milk


This vegan journey is treating us very good thus far. We have loved every single bite of this vegan lifestyle… going from snacks (such as fruits, raw vegetables (carrots, radishes, cauliflower, cherry tomatoes, …) to nuts, dates, …) to lunch and dinner. But what we love the most has to be the green smoothie breakfast ritual, so fast, easy, fresh and delicious at the same time.

Next recipe we will share is from Top Chef host Padma Lakshmi. When we saw this recipe on her Facebook page a few weeks ago we knew we had to try this out! One thing is for sure… definitely worth it guys! The first bite we had in our mouth can’t be described, flavors of spiciness, sweetness and freshness in every single bite! Let us tell you a little secret, we even ended up licking our plates :p

This recipe isn’t slightly adapted to what I had in the fridge.

1 cup Black Puy lentils
2 large sweet potatoes
2-3 tbsp olive oil
4 garlic cloves
1/2 tsp fennel seeds
1 cup diced shallots
1 cup diced celery
1 cup diced carrots
1/4 cup minced fresh ginger
2 red chilies
1 cube vegetable stock
1 tsp sambar curry powder (or madras)
1 can unsweetened coconut milk
1/2 cup fresh chopped cilantro
1/4 cup fresh lime juice

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1. Boil 1 cup lentils for 25 minutes in 6 cups of salted water and bay leaves. Drain.

2. Boil 2 large sweet potatoes for 30 minutes, for medium sized ones. Peel and cut in chunks.

3. Heat oil on medium high. When hot sauté 1 cup diced shallots and fennel seeds.

4. After 1 minute, add the garlic, 1 cup diced celery, 1 cup diced carrots and 1/4 cup minced fresh ginger.

5. Then after 4 minutes, add 2 red chilies  and 1 teaspoon sambar curry powder.

6. When veggies are browned, slowly add a can of unsweetened coconut milk and 1 cube of vegetable stock. Reduce heat to medium low. Stir and leave to simmer.

7. After 10 minutes add the lentils and sweet potatoes. Adjust for salt. Let simmer another 5 minutes and then remove from heat.

8. Add 1/2 cup fresh chopped cilantro and 1/4 cup fresh lime juice.

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Enjoy your meal foodies! And please feel free to share your experiences!


Veggie stir fry with soy sauce and wild rice


Day 3 of our vegan challenge! We must say that we are loving this journey so far… who said veganism was boring? It’s the least to say that we feel like getting more inspiration in the kitchen.

Today we tried a veggie stir fry with soy sauce and lots of fresh herbs and we must say that we loved the result and can’t wait to serve this to friends and family.

Ingredients (serves 2):

– 125 gr oyster mushrooms
– 1/2 red bell pepper
– 1/2 yellow bell pepper
– 150 grams chikpeas
– 2 full hands spinach
– 1 red onion
– 2 garlic cloves
– spring onions
– ginger
– parsley
– cilantro
– basil
– 1 small chili pepper
– 2 tablespoons soy sauce
– 2 tablespoons soy cream
– 1 tablespoon curry powder
– salt

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1. Cook some wild rice while cooking the stir fry.

2. Wash all the vegetables and slice them as shown bellow.

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3. Fry the red onion, garlic, ginger and chili pepper for about 1 minute. Add the bell peppers and chickpeas, stir fry for another 3 minutes. Add 2 tablespoons soy cream, 2 tablespoons and approximately 15 tablespoons water. Cook for another 2 minutes and add the oyster mushrooms and spinach and cook for approximately 5 minutes. Add some salt if needed. Take from the stove and add spring onions, parsley and cilantro and stir thourougly.

4. Serve with some lime and sprinkel the plate with some lime zest. This will add this extra freshness to your dish.

The secret to this recipe is definitely lots of fresh herbs and the lime!

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Enjoy foodies!


Green Smoothie


Today is such a beautiful sunny day… I felt like having a power green smoothie for breakfast.

Ingredients for 1 liter of this deliciousness you will need:
– 1 savoy kale leave
– 1 full hand of rocket
– 1 kiwi
– 1/2 apple
– 1 big slice pineapple
– coconut milk
– ginger
– 1 tbs agave syrup
– cinnamon

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1. Slice all of the ingredients in big chunks, put in the blender and mix until you get the wanted consistency. I add the coconut milk a bit at the time.


Have a blessed day foodies!


Shepherds pie


The cold is already in the country and that calls for a wholesome and comforting meal. One of my favourite dishes on cold days is definitely the shepherds pie. I found this amazing recipe on the website of http://www.veganeasy.org, but for those who know me… you know I had to adapt as I love spicy food.

Ingredients (serves 2):

4 potatoes
1 sweet potato
2-3 tablespoons olive oil
1 large onion, finely chopped
1/2 zucchini, diced
1 large carrot, diced
125 grams mushrooms (we used oyster mushrooms), cut into big chunks
1 teaspoon tomato paste
1/2 can tomatoes
1 tablespoon mixed herbs ( we used rosemary, thyme, oregano)
1 tablespoon vegetable stock
1/2 cup water
1/2 cup frozen peas
1 red chili pepper (only if you like your food hot and spicy)
Salt and cayenne pepper

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Heat oven to 200°C – 390°F

Peel potatoes, halve or quarter them depending on their size, then cook in boiling water with 1 teaspoon vegetable stock until soft. Mash and set aside until the sauce is ready.

While potatoes are cooking you can prepare the sauce. Heat a little oil in a large saucepan. Add onions and red chili pepper. Cook for a minute or two until soft and just starting to brown.

Add zucchini and carrot, cook for a further minute or two until they are beginning to soften.

Add the canned tomatoes, tomato paste, herbs and 2 tablespoons of vegetable stock to the pan and stir well. Add the water after 5 minutes.

Cook on a medium heat, until all vegetables are soft, approximately 15 minutes. Stir through frozen peas and mushrooms, cook for another 5 minutes

Pour half of the sauce mixture into a large oven proof dish. Spread half of the potatoes evenly over the top of the sauce, pour the other half of the sauce mixture and finish with the potatoes and roughen the surface a little with a spoon.

Bake in the oven for approximately 20-30 minutes, until the top is browned slightly.

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Have a lovely meal Foodies!


Spinach, avocado and pine nuts salad


Todays lunch is as easy and fast as it can be. This time I got inspired by one of my favourite chef, Nigella Lawson.

Ingredients (serves 2):

– 200 grams baby spinach
– 50 grams pine nuts
– 1 tablespoon nut oil
– 1 teaspoon balsamic cream
– zest and juice of 1/2 lime
– Salt
– Pepper


1. Toast the pine nuts (it releases and intensifies their rich flavor).
2. Toss together the baby spinach and the pine nuts. Add the sliced avocado on top.
2. Make a dressing of 1 tablespoon nut oil, balsamic cream, the zest and juice of 1 lime, salt and pepper.
3. Serve with some vegan bread or a wrap if desired.

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Have a wonderful vegan day foodies!


Roasted veggies


First I would like to apologise for not providing you with the first recipe’s on time! These days have been quite busy helping my sister moving! Now we’re back at it and it’s time to catch up.

This recipe is really easy and asks for almost no work… just let your oven do it’s magic and let the smell of all those beautiful spices take you to India 😉

Ingredients (serves 2):

– 1/4 of a pumpkin
– 1/4 of a colliflauwer
– 4 potatoes
– 1/2 of a zucchini
– 1 carrot
– 1 tomato
– 1 red onion
– a few spring onions
– 2 garlic cloves
– some parsley
– 1 tablespoon of garam masala
– 2 tablespoons of curry paste
– 2 tea spoons of powder vegetable stock
– 1 tablespoon of fennel seeds (grounded)
– 2 tablespoons of olive oil

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1. Wash your potatoes thouroughly and slice them into parts. We sliced them into the lenght in 2 and each part once again in 2. Put to boil for 5 minutes in water with 1 teaspoon of vegetable stock.

2. Wash and slice all vegetables, onion and the garlic into big chunks and dispose on an oven plate. Keep the spring onions and the parsley aside for later on.
Ground the fennel seeds and add to the plate together with the garam masala, curry paste, 1 teaspoon of powder vegetable stock and olive oil. Mix all together until all the vegetables are covered in the curry paste. Put in a prehitted oven (200°C – 390°F) and bake for 50 minutes. Stir every 15 minutes approximately.


3. Slice the spring onions and shred the parsley. Sprinkle over the roasted vegetables and bake for another 10 minutes.

This delicious dinner is ready to get served with a slice of lemon and some cilantro to give it this extra freshness.

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Hope you enjoy your dinner foodies and please let us know what you think about this recipe.


Hummus with a twist

Dear Foodies,

Here we are again to share a super healthy and delicious recipe.
Hummus is definitely the simplest dip of chickpeas that there is. It is so full of nutrients, thus so super healthy… think about lowering cholesterol, weight loss, healthiest bread spread there is (according to us) and we can go on and on… on the virtues of this healthy dip.

Let’s make our very own hummus instead of buying the premade ones. It is so easy and quick to make.
We want to share this recipe because it has so much success to whomever gets to taste it, we have even convinced people who don’t like the usual recipe to like this version.
Hummus is so versatile and can be adapted to everyone’s taste. For example, we’re not such big fans of tahini, which most recipes tend to use, so we left it out of our hummus recipe with a twist.


– 250 gr cooked chickpeas
– 5 parts semi-dried tomatoes packed in olive oil
– 5 teaspoons of the olive oil from the semi-dried tomatoes
– 5 teaspoons of vegetable stock (dissolve 1/4 cube of stock into boiling water)
– 5 teaspoons of lemon juice
– 5 teaspoons of water
– 1/2 teaspoon of curcuma (turmeric)
– 1/2 teaspoon of cumin
– Fresh parsley
– Fresh coriander (cilantro)
– 3 garlic cloves
– Pepper and salt

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1. Add all the ingredients into a mixer or blender starting with the parsley, coriander and garlic on the bottom and ending with the chickpeas. That way the parsely and coriander will blend easier.

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2. Mix all those ingredients until you get an extra smooth hummus. From time to time you might need to shake your mixer or use a spoon to push the ingredients down. Add some water if you see that the hummus is still too thick.

3. ENJOY 😉

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