The title really sounds like a such an oxymoron: cheesecakes are normally not vegan and if they happen to be, they either include lots of oil or cashews or sugar- all three of which are vegan, but they are not necessarily health-promoting ingredients. On my quest for a cheesecake so healthy that you can eat it for breakfast, I think I finally made a breakthrough. Even my extremely picky boyfriend who loathes my higher-in-fat vegan cheesecakes (I’m really not exaggerating) loves this one. It’s so healthy that you can eat if for breakfast- and I do.
About 1.5 cups rolled oats (quick work splendidly, too)
1/2 cup applesauce
Make the crust by combining the oats and applesauce in a small bowl. Leave it on the counter to soak for about 10 minutes, then transfer the oats to a square silicon baking pan (ca. 5°). Use your hands to evenly distribute the oats in the pan. Bake for 5-10 minutes at 350°F (180°C).
Blend all the other ingredients until smooth. Pour over prepared crust and bake for 30 minutes at 350°F.
Let the cake cool completely and devour.
* Any other non-dairy yoghurt should work just fine, as well. Try flavored ones, as well!
When it comes to desserts, people tend to over complicate everything. You do not have to eat an extravagant cake everyday (or every week)! In fact, I’m a huge fan of eating plants in their whole state, with just a few exceptions. That means that 99% of the time, my only dessert is fruit. Sometimes I’ll have an apple, sometimes a simple fruit salad with more exotic fruits, often it’s just whatever is in season right now and not too expensive. On some days, however, when I’m in a particularly bad mood, I just crave something more extravagant that’s still healthy and not too difficult to make. This recipe is my go-to recipe, which is known as “Rote Grütze” in Germany and Rødgrød in Denmark. It is made with just frozen mixed berries, tap water (hey, that’s free!) and some cornstarch.
2 cups frozen mixed berries
1/3+1/2 cup water (use apple juice for extra sweetness, especially if your berries are very sour)
1 tbsp cornstarch (use more to make a really thick dessert)
In a medium saucepan, combine berries and 1/3 cup water. Bring to a boil.
Meanwhile, whisk water and cornstarch together.
As soon as the berries start to boil, add cornstarch mixture and simmer for about two minutes, stirring frequently.
Place in beautiful bowls and let it cool for a couple of hours. Alternatively, place in the freezer for half an hour or eat warm.
You guys probably know by now that I’m in love with Chef AJ and her easy, delicious and healthy recipes. My favourite recipe of hers is her Ratatouille, with is really just different Ratatouille-style vegetables cut up and roasted on a SilPat non-stick baking mat until caramelised. It’s so easy and delicious that I make it at least 3 times a week. My grocery bills have skyrocketed, as I usually only eat frugal meals of frozen broccoli and potatoes, but boy, is it worth it!
Now, my BF does not like her recipes (he dislikes almost every WFPB recipe, so it’s not your fault, AJ!), but I managed to sneak in those vegetables into a dish that he likes, regardless. I essentially did this by combining Chef AJ’s delicious Ratatouille with a dish of the best, most flavourful Tomato Sauce I ever tried and whole wheat pasta. And you know: you can’t go wrong with pasta and Tomato Sauce. [Disclaimer: Chef AJ does not eat any flour products, you can easily enjoy this meal over spiralised zucchini or a good old potato or even rice].
So here’s how it goes.
You prepare Chef AJ’s delicious Ratatouille as AJ herself presents in this video. I used zucchini, eggplant, tomatoes, onions and mushrooms.
While that is baking, you fix a portion of this Tomato Sauce (hold the salt) and boil some whole wheat pasta (alternatively, you can use any other whole grain pasta).
In the end, mix it all together in a huge stainless steel bowl. Please do NOT use a plastic bowl, mine is still red and will probably stay red for all eternity!
So there you have it: a delicious plant-based lunch or dinner that is packed with vegetables and even satisfies people who do not eat this way.
This recipe is one of those famous accidental discoveries that turn out to taste amazing. I wanted to make burgers, but I also had an apple sitting on the counter which I wasn’t planning to eat today, but it definitely had to go. So I just decided to add it to the burgers! I know that sounds totally weird, but they make a great companion: not only do they add a touch of sweetness, but they also provide just enough moisture to prevent the burgers from drying out and falling apart too much.
As for the buns, I used my Salt-Free Bagel recipe and just shaped the dough like burgers and not like bagels.
6 cups cooked black beans (I do it this way from scratch)
2 carrots, diced
1 red onion, diced
1 clove garlic, pressed (or more if you like it garlicy and don’t have to leave the house)
1 large apple, finely diced or grated
juice and zest of one lime
1/3 cup ground flax seeds
2/3 cup finely chopped parsley
2/3 cup rolled oats
1 tsp rosemary
1 tsp thyme
1 tbsp marjoram
1 cap full of liquid smoke
1. In a large bowl, combine all ingredients except for the beans, ground flax seeds and rolled oats and let marinate for 30 minutes. If you’re in a real hurry, you can skip the marinating. 2. Add beans, ground flax seeds and rolled oats and mash with a potato masher until everything is fully combined. 3. Form burger patties using a 1/2 cup measure. Place them on a baking sheet lined with a silicone baking mat or parchment paper. 4. Bake for 20 minutes @ 350°F and another 10 minutes @ 425°F. 5. Let them cool down for about ten minutes before serving.
Most breads, especially the ones made from white flour, have an insane amount of salt added to them to basically cover up the fact that white flour doesn’t taste like anything and to make one eat more and more and more.
This recipe proves that you don’t need salt (or highly processed flours) to have a healthy something to smother your no-oil hummus on. They admittedly do take some work, but it’s worth the trouble: what you’ll be awarded with is a bagel that is so fluffy and just plain delicious that you wish you had made a double batch! Christian’s Salt-Free Bagels
3 cups whole wheat flour (you can use white whole wheat if you like)
2 tsp dry active yeast
1/8 cup date paste or unsweetened applesauce
1 cup warm water
1/4 cup ground flax seeds
1. In a small bowl, whisk together water, date paste (or applesauce) and yeast. Let it sit for a couple of minutes until it becomes foamy.
2. In a large bowl, whisk together flour and ground flax seeds. Make a small “well” in the middle and pour the yeast-water-mixture into it (doesn’t matter if it overflows).
3. Use a spatula to roughly combine the ingredients, then knead for 3 minutes by hand. The result should be an even dough.
4. Transfer dough to a baking sheet lined with a silicone baking mat and cut into eight uniform parts. Roll each part to a snake and connect the ends. The hole in the middle should be big enough to stick your thumb through.
5. Let the bagels rise for 10 minutes. Meanwhile, bring a large(!) pot of water to a boil.
6. Add bagels – four at a time – to the water and take them out after they have swum at the top for at least 10 to 15 seconds. Place onto silicone baking mat. If you like to add sesame seeds or spices, sprinkle them generously over the tops.
7. Bake for 20 minutes at 350°F.
Serve with no-oil hummus, sugar-free jam, vegetables or (my absolute favorite!) no-oil peanut butter and alfalfa sprouts!
Get all the pros of fish sticks without all the cons like mercury, PCBs and animal cruelty! These Veggie Sticks not only come together in a breeze, they are also super delicious and great for the office, a hike or a trip across the country.
2 pounds cooked potatoes (I steam mine using the InstantPot electric pressure cooker)
1/2 pound frozen green peas, thawed
1 red bell pepper, finely diced
1 bunch parsley, chopped
1/2 red onion, finely diced
1 clove garlic, pressed
1 large carrot, finely diced
black pepper and nutmeg to taste
1. Mash potatoes using a potato masher. Add some black pepper and nutmeg.
2. Add all the other ingredients and combine by hand (trust me, it really works best that way!).
3. Take 1/4 cup of the batter, form a ball and roll it in breadcrumbs. Use your hands to shape them like fish sticks and place them on a silicone baking mat. Repeat until the batter is used up.
4. Bake for 15-20 minutes @ 350°F /180°C and another 10 minutes at 425°F / 225°C.
I’m really into sauces lately, be it a low-fat Alfredo Sauce, my Instant Pot Marinara Sauce or just a gravy-ish kind of sauce. Today I made a plan to use up my two bell peppers that have been sitting on the counter and the result is perfection! This sauce is very sweet (without the addition of sugar or dates!), super creamy and extremely satisfying. Eat it with some home-made oven fries or over a warm bowl of brown rice.
2 red bell peppers
1 red onion
1 cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 clove garlic
1. Remove the stems of the bell peppers, if you’re not planning to use a high-powered blender remove the seeds as well. Roast them together with the onion and the tomato until the bell peppers are slightly charred. You can do this in your toaster oven or in a regular oven (225°C, 430°F) with a broiler setting.
2. Carefully place the roasted vegetables in your blender (be very, very careful, the red bell peppers will leak a lot of fluid!), add the remaining ingredients and blend until smooth.
1. Place all ingredients (the ingredients should reach the 10 cup line) in your electric pressure cooker als pressure-cook for 25 minutes. [Instant Pot: Press MANUAL and use the minus button to get the time down to 25 minutes]
Marinara sauce is probably a staple in any plant-based household: it is easy to make, cheap and goes with almost anything. My recipe is made in an electric pressure cooker, which makes it super fast: on the stove, you would need about an hour, in a slow cooker as much as eight hours, but in a pressure cooker you just need 15 minutes!
Pressure-Cooker Marinara Sauce
This Marinara Sauce tastes like it was slow-cooked for hours and hours, but it can be in your mouth in just twenty minutes!
Tomorrow, my winter vacation will be over and I’ll have to go to university again- and from the 19th on, I’ll have to take five exams in total: the horror!
So during the next few weeks I’ll have basically no time at all to prepare an elaborate meal. Today was thus the last opportunity which I could seize- and I did. Enjoy your Mexican Bowl with some baked tortilla chips.
2 red bell peppers
1.5 red onions
1 jalapeno pepper
2 cloves garlic
fresh cilantro and parsley
3/4 cup nutritional yeast
2 cups plant milk
2 cups cooked beans
2 cups corn
about 10 black olives (optional)
1. Prepare salsa
2 15oz cans salt-free diced tomatoes 1/2 red onion 2 cloves garlic 1 red bell pepper 1 jalapeno pepper one handful of cilantro and parsley