Archives For Easy Vegan Recipes- 30 Day Vegan Blogging Challenge

Hello, my beautiful friends

I know I haven’t been in touch with you in the last few days. There was so much going on and my blog  got left behind. Today I felt I got my Mojo back and I am hoping to continue sharing my vegan recipes to complete the challenge  and everything, that goes with it.

I am one of these people that truly goes with the flow which might not always be productive , but its always enjoyable and full of lessons and blessings. The most important part of life for each and every one of us is to remain true to ourselves and I ‘d rather be slow and miss a few days blogging , than do it without inspiration or clear willingness to explore.

With that in mind I want to invite you to explore some tasty vegan Mediterranean food.This combination works really well and its full with flavour and goodness.

Vegan Mediterranean Feast

Vegan Mediterranean Feast

This is vegan tzatziki made with cashew yogurt , chickpeas and roasted vegetables served with rice. I would like to start with the tzatziki , which used to be an irreplaceable dip before I went vegan. Growing up in Bulgaria had its effect on me when it came to yogurt as its thought to be one of the essential foods . Since I am vegan today is the first time I made a cashew yogurt and I will be making it over and over again as its simply perfect.
Here is what you need:
To make the cashew yogurt -makes approx. 500g
1 cup of raw cashew (soaked overnight )
2 cups of water
3 capsules of Vegan Probiotics -I use Solgar Advanced Acidophilus Plus (Non-Dairy) Vegetable Capsules

juice from 1 lemon

Put all of the ingredients in the Vitamix and blend for about a minute and place on a side.

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Vegan tzatziki dip

Next grate a cucumber and season with salt and pepper . Pour the yogurt into a large bowl and add the well seasoned cucumber to it.Crush 4-5 cloves of garlic and add to the mix.  Then add oregano and olive oil. Mix and place in the fridge.

This dip works really well with rice , but its also nice with toasted pita.Making the roasted vegetables is a real pleasure as they make my kitchen smell simply divine. Here is what you need.

2 red peppers

1 green pepper

1-2 white onions

1-2 courgettes

10-12 mushrooms

juice from 1 lemon

olive oil

basil or oregano or both

salt and pepper to taste

white wine (optional)

All you do is cut all the vegetables and place them into a roasting tray. Add the seasoning and sprinkle generously with olive oil . Cook on medium heat for about 30 minutes ,mixing if needed. Them pour some wine or water and let it cook for another 10-15 minutes.

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Oozing with flavor and goodness

There is no comparison to the freshly roasted vegetables. They add so much to most dishes and are also wonderful hot and cold.

I was so in the mood for making something nice today and I also perfected my recipe for chick peas Mediterranean style. Here is what you need :

2 cups of cooked chickpeas (preferably cooked from scratch)

3 small carrots (chopped )

2 stalks of celery (chopped)

2 small white onions (chopped)

3 cloves of garlic

7 spoonfuls of tomato pasata

paprika

basil

mint

salt and pepper to taste

some olive oil

The recipe is very simple. Start by gently heating up some oil . Then add the seasoned onions and  garlic and let it simmer for few minutes. Once its starts sticking to the pan pour some water and let it cook till the water disappears. Make sure that  the onion is soft and nearly cooked. Then add the carrots and the celery and all the spices.Mix well and cover with water just about covering all the ingredients .Let it simmer until some of the water vaporates and then add the tomato pasata.

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Loving chick peas 🙂

This Mediterranean feast goes really well with tomato and red pepper salad or any other salad of your choice.

I love all the ingredients and the flavours work brilliantly together.

I hope this recipes will inspire you to try some Mediterranean food and enjoy it. If you have any questions please leave me a comment below, I would love to hear from you.

Thank you very much for your love and support,

Lots of Love ,

Ivelina

Hello, my friends

the weather in this part of the world has has got really nice and warm in the last few days  and according to the forecast is here to stay for good while. I am loving it .  That sometimes means a lot less time spent cooking and lots of fresh vegetables.

The new potato season is also on so today I want to share with you two very easy recipes for potato salads and they both can be enjoyed warm or cold and also as a part of a picnic.

The base for both salads are boiled potatoes .

Here is what you need for the first one :

  • boiled potatoes (preferably new potatoes, so you can enjoy the skins)
  • white onion
  • spring onion
  • celery
  • red pepper
  • juice from 1/2 lemon
  • some olive oil
  • oregano
  • salt and pepper to taste
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Juicy , crunchy and full of flavour

Once you have cut the potatoes simply season them with salt and pepper to taste , then add the lemon juice and the rest of the ingredients. Mix and enjoy !

The other recipe is also very easy , but just as tasty.
Here is what you need .

  • boiled potatoes
  • fresh garlic
  • basil
  • baby leaf salad (lamb lettuce, spinach , ext)
  • salt and pepper to taste
  • juice from 1/2 lime
  • olive oil

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Following the same process you first cut and season the potatoes and then add the rest of the ingredients.It is good to prepare the potatoes simply to keep their texture and it will prevent them of turning mushy. Adding fresh garlic will boost the flavour, but the salad taste just as good even without it .
Mix, serve and enjoy!

Thank you very much for all your love and support.

Lots of love,

Ivelina

Hello, my friends
as I am sipping from  my cup of tea I am also enjoying the last piece of a yummy vegan cake, that I made and it is a perfect time to share the recipe for it.easy vegan recipes

The truth is , that the cake started with an intention to make a simple banana bread , but as I got into it I realized, that I want to make it really special and nice.

Bananas are amazing fruits -full with goodness and taste so sweet. I love having them for lunch and they are pure energy . When I was on a 21 raw vegan cleanse bananas , dates and almonds would be my lunch when I didn’t have the time to chop up some salad and ever since then I have at least one every day.

So here is hat you need to make this sweet treat ;

  • 2 ripe bananas
  • 2 cups of spelt flour
  • 1 tea spoon of baking soda
  • 1 cup of hazelnut milk
  • juice from 1/2 lemon
  • 12 almonds (chopped into small chunks)
  • 1/2 cup of raw unrefined sugar

For the icing

  • 5 spoonfuls of  vegan spread ( I use “Pure”)
  • 4 spoonfuls of raw unrefined sugar
  • amaretto liquor

You will also need 3 mixing  bowls and a food blender if possible.

So here is what you do.First in a medium bowl mash the bananas in a bowl with a fork and add the sugar to them and the chopped almonds as well. In another bowl put the flour and the baking soda and mix well. In another bowl mix the plant milk and the lemon juice by whisking it briskly to create a foam.Then combine the 3 bowl in the largest one and mix well .Please note , that the mix will be quite wet and sticky. Place on a baking tray and bake in the oven in 180C for about 45 minutes . To make sure its ready simply stick a wooden stick in it and once its dry the cake is ready .

While the cake is in the oven you can make the icing. Simply put all the ingredients in the food processor and blend for about a minute or so until you get a fluffy mix.

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Banana and almond cake with amaretto and coconut icing

 
Once the cake is out of the oven and it has cooled down all you do is simply cut in half and make into squares. Then spread some of the icing in the middle and then around each piece and then gently sprinkle with coconut. Enjoy!

This is a very rich and enjoyable treat served with tea or coffee.
Thank you very much for your love and support .
Talk to you tomorrow,
Lots of love,
Ivelina