Recipes

This vegan spring sushi will look (and taste :)) great on your table at Easter. I added some black salt (Kala Namak) to the rice to give an egg-like taste, but you can omit this ingredient if you don't use black salt in your cooking. Serve the sushi with horseradish sauce, which perfectly completes the flavour composition in this recipe. Instead of cress, you can use parsley, chives or your favourite sprouts. I think radish or alfalfa sprouts will go well with the other sushi ingredients.

This vegan spring sushi will look (and taste :)) great on your table at Easter. I added some black salt (Kala Namak) to the rice to give an egg-like taste, but you can omit this ingredient if you don't use black salt in your cooking. Serve the sushi with horseradish sauce, which perfectly completes the flavour composition in this recipe. Instead of cress, you can use parsley, chives or your favourite sprouts. I think radish or alfalfa sprouts will go well with the other sushi ingredients.

This vegan vanilla cheesecake is very light and gluten-free. I added plant based vanilla yoghurt to the tofu filling, but coconut yoghurt is also okay - then add a little more ground vanilla or two vanilla pods. Thanks to tapioca (or potato) flour and apple mousse the dough will not crumble too much.

I decorated the cake with a ready (purchased) lemon zest (top), coconut flakes (sides) and mint leaves, so that their juicy green colour will put you in the springtime mood :)

I added low fat cocoa powder (11%) to the glaze, but other cocoa is also okay.

The tart with asparagus is the last dish with asparagus this year. More asparagus dishes will not appear until the next asparagus season ;) To prepare this delicious tart I used wholegrain spelt flour, but you can also make the dough "half and half" and also add white flour – thanks to the white flour the dough will crumble less.

Instead of eggs I have added lupin flour, which works great as a "glue", while the black Kala Namak salt gives an egg flavour to the tart. On the other hand, to achieve the cheese flavour of the silken tofu mass I used yeast flakes, which are worth including in your diet, as they are a source of protein and B vitamins. The whole tart has 2284 kcal, and one serving has 571 kcal, if you divide the tart into four servings.

I prepared the tofu cheesecake with sour cherries for Mother's Day this year. It is delicious, light but calorific ;) You can prepare the cake with ordinary tofu, but it's worth using the silken tofu, which will make the mass more creamy. The cake is not very sweet because it is sweetened with a small amount of xylitol, but if you want it to be sweeter, simply add a different sweetener, such as sugar or agave syrup. It is not necessary to add black salt and vanilla, but it is worth adding them to improve the taste. For those who count calories - one piece (I divided the cake into eight pieces) has 458 kcals. However, if you divide it into more pieces, there will be less calories in one piece, of course. The whole cake has 3664 kcals.

I prepared this silken tofu mayo for the stuffed avocado, which contains a lot of fat (healthy fat), so it should be served with a light mayo. The silken tofu mayo is light and dietary, and at the same time very tasty. I used sarepska mustard to prepare the mayo, but you can add any other mustard that you like best. This mayo you can also add to all kinds of sandwiches, burgers and salads.

This potato casserole is very delicious and I'm very pleased with it, because it was prepared spontaneously from refrigerated leftover vegetables.

Have you already included yeast flakes into your menu? If not, I encourage you to do it, because yeast flakes are very nutritional and a great source of protein, B-group vitamins and trace minerals. They have a cheesy flavour, that is often desired by the beginners, who've just started the vegan diet.

One more power bowl on the blog – this time with baked tofu and mango sauce. You can fry tofu with oil to increase its taste, but it tastes also good without frying and it's certainly more healthy. I also recommend the power bowl with roasted chickpeas and the bowl with tempeh skewers.

In the wintertime, when it's often gray, gloomy and depressing outside and you miss vivid colours and sunlight I recommend preparing the red cabbage salad with orange and tempeh. With this salad you can improve your mood and energise yourself in a quite simple and uncomplicated way. I also added tempeh to the salad to make it more filling. Instead of tempeh you can add tofu, but please try to find a tofu of good quality. I often hear the opinion that tofu tastes terrible, but I can't agree with that. A high quality tofu is delicious, although its flavour is quite subtle. Today I prepared a rather plain marinade for tempeh / tofu, but it will add character to the salad and you don't have to wait a very long time for the tempeh to be ready, because the marinade works very fast. You can of course marinate tempeh / tofu much longer, but it's not necessary.

Kale has become a permanent feature of the Vega menu because of its health benefits. It has a very high nutrient density and is loaded with vitamins: A, C and K, micro and macro elements: iron, magnesium, calcium, potassium, and folic acid. Moreover, what is extremely important, the kale has anticancer properties.

The salad also includes oil free oven baked sweet potatoes. To give character to the sweet potatoes you can roast them accompanied by dried thyme. Of course, it is important to add some fat to the salad (e.g. in a dressing), because it assists with the absorption of the above-mentioned vitamins A and K as well as vitamin E, which can be found in pumpkin and sunflower seeds and apricots.

The kale goes beautifully with the pomegranate in terms of colour, also in terms of taste of course. Instead of pomegranate seeds, you can add dried cranberries. I think that thanks to such a healthy and colourful salad, many people will come to like the kale and will reach for it more often.

This vegan pasta with spinach is a main dish for everybody who prefers to cook quick and easy, with pleasure and wants something tasty. It was created spontaneously, using ingredients currently at hand and in a hurry. The frozen spinach played first fiddle in the original version, but I decided to use the fresh one on the blog. The dish tastes very good with fresh spinach as well as with the frozen one, and by the way it is always worth keeping stocks of spinach in the freezer.

The second fiddle is played by smoked tofu and chickpeas - you can of course add only one of these ingredients, but I suggest to include in the dish, both protein components, because they are really well matched in terms of both taste and texture.

For the first time I came across a vegan bowl aka Buddha bowl in a very nice restaurant Wegeguru in Warsaw and I was immediately enraptured with the variety of flavours, colours and textures as well as with the excellent kombucha (in my opinion the plum kombucha is the best). Inspired by the delicious cuisine of this restaurant, I developed my own vegan bowl. Starring tempeh as a protein component, rice as a carbohydrate component, plenty of vegetables, including obviously a lot of greens and the most wonderful plant in our galaxy, the most delicious of the delicious fruits, the marvel of nature – avocado.

Voilà.