Tag Archive | plant-based

Mexican Hot chocolate Cookies

FullSizeRender-2Whatcha need:

For the cinnamon sugar:

1/2 cup sugar

1 teaspoon ground cinnamon


For the dough:

1 cup sugar

1/4 cup maple syrup

3 tablespoons almond milk

1 teaspoon vanilla extract

1/2 cup grapeseed oil (or any oil with minimum flavor)

1 1/2 cup flour

1/2 cup cocoa powder (preferably unsweetened)

*optional: 1 envelope of Mexican Hot Chocolate mix (not Vegan)

1 teaspoon baking soda

dash of salt

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper (can add more for an extra hint of heat)

Whatcha do:

Preheat oven at 350F. Line 2 baking sheets with foil.

Mix first 2 ingredients in a bowl and leave it aside.

In a mixing bowl, mix well the wet ingredients and the sugar. Add the dry ingredients to obtain a soft cookie dough.

Divide in balls of 1 inch and roll in the sugar/cinnamon mixture.

Place on the cookie sheet at about 2 inches intervals as the cookies will flatten when baking.

Bake for 10-12 minutes. They will feel soft at touch and crackled on top.

Remove from the oven and let cool completely on a cooling rack.

Eat and enjoy! Just not too many at once….lol


Ruby Chocolate Muffins

Ruby Chocolate Muffins

(adapted from HH recipe)Image

These delicious muffins are fat free, low sugar and gluten free. Great for a snack, party or breakfast.

Whatcha need:

1 ¾ gluten free flour(I used Bob’s Red Mill brand)

¼ cup carob powder (use cocoa powder instead)

1 tablespoon baking powder

½ cup brown sugar(use  more if you like it sweeter)

½ cup apple sauce

1 ¼ almond milk (you can use rice or soy milk as well)

1 cup fresh cranberries

¼ cup chocolate chips (optional)

Whatcha do:

Mix dry ingredients giving it a stir and add the wet ingredients. Gently mix until all ingredients are wet.

Divide them in non-stick muffin tins (fill ¾ ) and bake at 350F for 18 minutes.

Tip: The final result will be moist, soft muffins that are not very sweet. You can feel the tartness of the cranberries. If you want them sweeter, double the sugar.

Tunisian Garbanzo Stew

Whatcha need:Image3 medium size potatoes, peeled and cubed

4 medium size carrots, peeled and cubed

1 onion, chopped

2 cans garbanzo beans, drained

½ cup raisins

2 tablespoons cumin

1 teaspoon paprika

1 teaspoon pumpkin spice

4 tablespoons squeezed lemon juice

5 cups water

half pack (5 oz) frozen spinach chopped

salt to taste

Whatcha do:

In a pot, sauté onion in a tablespoon of water until translucent.

Add potatoes, half of the garbanzo beans, carrots and water. Simmer until the vegetables are lovely and tender, about 15 minutes or so.

In a bowl, mash the rest of the garbanzo beans and save for later.

Add spices to the pot and raisins. Add the lemon juice and stir well.

Add the spinach and let it cook for 1-2 minutes.

If desired, at this point, you can add more water if you want it thinner.

Add salt to taste and it is ready to be served.

Enjoy ! ! !


Deviled Potatoes

Deviled Potatoes

Inspired by Lindsay Nixon, Happy Herbivore (happy herbivore.com), I created these deviled potatoes  and it just hit the spot. Perfect appetizer. Image

Whatcha need:

8 small potatoes

½ teaspoon paprika

½ teaspoon Dijon Mustard

1 teaspoon turmeric

½ cup hummus

½ teaspoon garlic powder

½ teaspoon onion powder

salt to taste

Whatcha do:

Wash the potatoes well and place them in cold water in a pot. Cover them with water and bring it to boil. Let them simmer on medium hit until they are fork-soft (about 30 minutes or so).

Drain them and let them cool on a rack. When the potatoes are cool to touch, cut them in half, lengthwise. With a teaspoon, scoop the inside (about a spoonful) leaving the edges intact.

Place the potatoes in a bowl and mash them with a fork. Add the rest of the ingredients and mix well.If you feel the mix is too dry, add few drops of olive oil.

With a spoon or a decorating bag, fill the scooped potatoes to make a dome.

This step is optional. Sprinkle some paprika on top and add some parsley. Be creative!

These deviled potatoes are so good as a party appetizer. Easy and fun to make, delicious to eat.

Roasted Eggplant Dip


Whatcha need:

1 large eggplant

2 tablepoons of slivered almonds (or chop them a bit if you have them whole)

¼ teaspoon mustard seeds

¼ teaspoon sesame seeds

1 small onion diced

1 small jalapeno seeded and diced

1 teaspoon ginger root, minced

1-2 cloves of garlic

juice from half lemon

salt to taste

Whatcha do:

First, preheat the oven to 400 F. Wash the eggplant and dry it. Then prick it with a fork all over (it needs to release air when roasting). Place it on a non-stick cookie sheet and roast it for 45 minutes or until it is tender. If you have a grill, put it on the grill. The smoke adds to flavor. I also roast several eggplants at the time since I have the oven hot already. I use to for my eggplant-lentil burger, Romanian eggplant spread or just freeze it for future use.

When the eggplant is cool, pel it and let it drain of any extra liquid. Mash it with a wooden or ceramic chopper (I prefer wood or ceramic  tools for eggplant to prevent oxidation).


In a small pan, heat the almonds, sesame seeds and mustard seeds. Fry until the sesame releases oil and the mustard seeds pop. The almonds are releasing the sweet fragrance so you know they are done.

Add onion, jalapeno and ginger and cook on medium for a few minutes. Transfer to a blender and pulse a few times.

Add the almond puree to the eggplant and season to taste.

Serve it on raw vegetables or your favorite crackers. Great on pita bread, flat bread or naan.