Archives For Easy Vegan Recipes- 30 Day Vegan Blogging Challenge

Hello , my beautiful friends this evening I would like to share a recipe for a raw beetroot hummus-its an amazing combination and it looks so bright on a nice summer day.

Hummus makes an ideal dip and its plain form tastes amazing with nearly everything including toast. Its healthy and delicious.

Here is what you need.

  • 1/2 pound dried chickpeas

  • 1/2 cup bean cooking liquid or water
  • 3-4 cloves of garlic



  • 1/4 cup extra-virgin olive oil

  • 1/4 teaspoon+ ground cumin

  • 1/4 cup tahini, stir it well before measuring it out!

  • 1/3 cup lemon juice (normally 1 1/2 lemons – use fresh!)

  • 1/2-1 teaspoon salt


This hummus is also excellent with different spices – chili powder, coriander, a bit of cayenne, some mint – all delicious! Try out different things to see what you like.


Also keep in mind that the tahini really adds to the texture and flavor. If you don’t like tahini or don’t have any on hand, add more olive oil and cooking liquid, and a bit more salt.

Once you have made the hummus its very simple to add beetroot to it. Simply peel one small raw beetroot season to taste and blend in the Vitamix if you have one, if not an ordinary blender will do the job. After you have done that add 50 grams of cooked chickpeas and some of the hummus , that you made. Create your preferred texture and enjoy.

Here is an idea to serve it with rye and hemp bread. Its great with green salad and a few olives.

To make an avocado and spring green version of this hummus you would need 1 ripe avocado and the juice from a few leaves of spring greens , you can also use spinach , but the darker the green the better.You can also blend the spring green leaves in the Vitamix or in an ordinary blender and then sieve the liquid for a smooth finish.

Similar to the beetroot hummus. Add the avocado , juice from a ½ lemon and and the spring green in the blender with about 100 gr of cooked chickpeas , season to taste and blend. Then add the remaining of the plain hummus . Serve and enjoy!

 Thank you very much for all your love and support,

Lots of love




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Hello , my friends

today’s recipe is a real sweet vegan treat. I made almond and oat buns with no sugar and they taste amazing.easy vegan recipes

I used dates and I am so pleased with the final result. The main thing is that my boys liked them and that is always a real compliment to anything, that I make.

Here is what you need :

  • 1 cup of oats
  • 1 cup of soaked almonds
  • 10 dates
  • 1 tea spoon of baking soda
  • 1 spoon of cinnamon
  • 1/2 cup coconut butter (or vegan spread)
  • 1 tea spoon of baking soda
  • a dash of amaretto(optional)

For the icing :

  • 1 small cup of  raspberries
  • juice from 1/2 lemon
  • 2 dates
  • 1/2 small cup of vegan spread (I use “Pure”)


  1. Blend the soaked almonds in a blender and place into a large bowl.
  2. Next blend the oats with the dates and add the coconut butter , the baking soda and the cinnamon and blend for another 30 seconds.
  3. Mix everything into the bowl. Then add the amaretto and mix well.
easy vegan recipes

Ready to go into the oven


Shape them into small balls and put inside cupcake paper holders and place into the oven for about 35-40 minutes in 180″C.
While they are baking you can make the icing. You need the Vitamix to turn the raspberries into a smooth texture Simply add the lemon juice to the raspberries and blend in the Vitamix for about a minute , until you get a smooth texture, then add the dated and blend for another 30- 60 seconds.To finish it off I added the vegan spread to the ordinary blender and pour the mixture from the Vitamox.

easy vegan recipes

Oat ans almond buns with raspberry icing.Enjoy!

So there you have them ready to eat.Hope you like them if you decide to make them.
Thank you once again for all your love and support.
Please leave me a comment below, I would love to hear from you.

Lots of Love,





Hello , my friends

in the last few months I have been feeling amazing from avoiding wheat. One of the main reasons for that was the fact, that every time I had bread I felt bloated and also had a runny nose. As this happened over and over again I realized , that its time to start avoiding wheat and mainly bread.I feel so much better now I have been avoiding it for nearly a month. Also this change has allowed me to experience some new wonderful grains. So far I made spelt bread, rye bread and last week got a big bag with chickpea flour from one of my favourate places to shop-Asia Supermarket , so it will be good.

rye bread flour

This is the flour I used

In today’s blog I want to share my recipe for rye bread. Its very simple and easy to make. Rye is and amazing grain and here are some reasons why its a better choice , than wheat.

Rye is very nutrient dense grain .It contains  high levels of iron, calcium, potassium and zinc as well as vitamin E and a variety of B vitamins. It is also a good source of protein and soluble fiber. Soluble fiber helps one to feel satisfied longer as it slows down the breakdown of carbohydrates and sugars. Rye contains ‘fructans’ (a type of fructose) as its main sugar source.

Rye is also magnesium rich which helps control high blood pressure. Another advantage of rye is that it ferments in the gut, producing arabinoxylan, a short chain fatty acid. This in turn supports the immune system by triggering lymphocyte production while balancing blood sugar levels and lowering cholesterol.

rye bread recipe

Serve with hummus , spring onion and red pepper

For centuries, rye has been used to cleanse the stomach and intestines of impurities and parasites.After all that being said I strongly recommend you to start including wholegrain rye bread in your diet.

My recipe is very simple and easy to make.Here is what you need :

  • 2 cups of rye flour
  • 1 cup of plant based milk (I used almond )
  • 2 tea spoons of baking soda
  • a pinch of salt
  • juice from 1/2 lemon or 2 spoonfuls of apple cider vinegar
  • some olive oil

Here is what you do.

Mix together the flour, soda and the salt.

  1. Whisk the milk with the lemon juice(vinegar) so you get some froth.
  2. Add milk and mix to a soft sticky ball of dough.
  3. Sprinkle the oil over the dough and turn it over to form a smooth ball of dough.
  4. Place the dough on a large oiled baking tray .
  5. Place a large Pyrex dish or casserole dish over the dough.
  6. Bake in a pre-heated oven for 60/65 minutes.

    easy vegan recipes

    Rye bread with Moroccan style green beans and lettuce

This is another serving idea and overall the rye bread has a unique nutty taste and a lovely texture.I highly recommend you trying it and I hope you would like.

Thank you very much for your love and support .

Would love to hear from you , please leave me a comment in the box below.