Vegan Pumpkin Muffins


I have been exploring pumpkin based desserts for a few months and I have to say, I’m not getting over it.


Pies, puddings, cakes, biscuits… options are endless. Pumpkin is most often combined with cinnamon, nutmeg, ginger, allspice and clove for the most comforting indulgences. This particular recipe claims to make the “Best Pumpkin Muffins” and I’ve got to hand it to the chef, they are pretty amazing.


Here are some important tips for making your cakes and muffins perfectly moist (especially vegan cakes and muffins):

  • Do not over mix the ingredients.
  • Quickly put the mix into the oven as soon as it is stirred. Don’t wait!

You must always have your oven at the right temperature and your pan ready before mixing. When the moment comes to mix in the wet ingredients with the dry ones, keep the stirring to a minimum (just enough for all the ingredients to be moist) and then put it straight in the oven.


All in all, these littles muffins are really simple to make and are very delicious. You might have notice I added some pumpkin seeds to the recipe. Just sprinkle them on top of the uncooked mixture before putting it in the oven. They give just the right crunchiness and add to the overall look.

Here is the recipe:

Bon appétit





Ruby Chard Barley Pilaf


When autumn arrived, ruby chard was one of the last crops still growing in my garden.  I managed to get one last harvest of this nutritious vegetable before everything got covered by snow. When cooked, the ruby chard gives away some of its burgundy colour to the barley and with the deep green leaves, we get an ensemble of green and red colours that fits perfectly with the holiday season.


As I tend not to write anything down as I’m inventing recipes (which I immediately forget), this time I asked my dearest husband to help. And being true to himself, he could’t help but to include a horrible dad-joke. So here is the recipe, proudly offered to you by Shane:

barley pilaf recipecrop

Zesty Vegan Shepherd’s Pie


 I’ve recently discovered that the celebrity chef Jamie Oliver offers many vegan recipes on his website. This one caught my attention straight away and I wasn’t disappointed.


It is a hearty vegetable, lentil and chickpea stew topped with a thick layer of mashed sweet potatoes. The whole thing is then covered with breadcrumbs and… lemon zest! I definitely was sceptical about adding lemon zest to a shepherd’s pie recipe, but it turned to be brilliantly. The lemon zest adds just the right je ne sais quoi that make this shepherd’s pie really unique.

Link to the recipe:

As always… bon appétit


Stuffed (or not) Vegan Naan Bread


This might come to you as a surprise, but making your own naan bread is actually quite easy. It is traditionally made with yogurt but it can be easily replaced by vegan yogurt or even better, mashed avocado (I know!).


You can’t really taste the avocado and it is just as moist and delicious as a yogurt based naan bread.


You can also bring it to the next level by making your own stuffed naan bread.  Spiced potato is commonly used as a stuffing (which is amazing, don’t get me wrong), but this recipe uses cauliflower and greens which make the dish much more interesting nutritionally speaking.


To learn everything there is to know about vegan naan bread, click on the link below:

This blog is amazing, definitely in my top 5 and my go-to-source for indian vegan cuisine.

Bon appétit




Ethiopian Feast: Atakilt Wat and Kik Alicha on Injera

First of all, let’s translate the title shall we…

Atakilt Wat is a cabbage, carrot and potato stew and this one is out of this world! I am literally in love with this dish. It is sooooo flavourful. The veggies are perfectly seasoned and melt in your mouth. And on top of it all it is such a simple and easy meal to make. Full marks on this one VeganRicha, wonderfull! I strongly recommend vegan butter (earth balance) over olive oil for this recipe. It enhances the comforting and heartiness of the dish.


Kik Alicha is a split pea stew. Very simple, very reliable and very tasty. Shane loves split peas so this meal hit the spot with him too. It takes a  bit longer to cook than the vegetables so start it first if you are planning on making these recipes together.


Finally the Injera. Injera is a flat bread made from fermented teff flour. Injera is a must when it comes to ethiopian cuisine, but teff flour can be hard to find and quite pricy, so you can always replace the injera with a nice flat bread or some rice. I have to admit baking the injera wasn’t easy. I was trying to use as little oil as possible and it would just keep on sticking to the pan (I’m definitely in need of a new nonstick pan). It is the same technique as cooking french crêpes, so if you can handle crêpes, injera is within your reach.

So three recipes in one this week! here are the links:

I hope you will enjoy this meal as much as I did.

Bon appétit





Vegan Thanksgiving and 1 year blogging anniversary

It has already been one year since I posted my first recipe on the first website, it was my classic leek, dill and potato soup. I would have never believed that this project would go so far. I initially just wanted to give a friend access to my favourite recipes. I would never have dared write my own cooking blog, even less so suggest recipes of my own. But today the blog has been visited by people from all around the world and I’m feeling more and more confident to publish my own creations.


Thanks to all of you who are following me. It is your appreciation that gives me motivation to keep going. Please feel free to comment on the recipes and tell me what you would like to see more of. To make it to the blog, each recipe has to be approved by both me of course, and husband dearest, but to be completely honest with you, I can’t remember a time when my husband did not approve of a recipe. He either loves it or is madly in love with it and wants to eat it every single day. Either way the food is always gone in a flash. To a point where I sometimes question his capacity as a food critique, so please, leave comments.

I have been flirting with this stuffed seitan recipe for a while now, and thanksgiving is of course the perfect time to make it happen. For those of you who are wondering what seitan is, well it is dough made from wheat gluten (Satan may be evil but gluten is not, but let’s not get into this here) that is seasoned and boiled into a broth.


As a general rule, I don’t cook fake meat. I’m by no mean against it, I just don’t see the appeal of it. I don’t see a meal in terms of meat as the centerpiece with vegetables and legumes on the side anymore. I like a recipe that can feature whole beautiful plant based product. Transforming it beyond recognition to resemble something I simply don’t crave anymore just doesn’t make sense to me. But I definitely see how they can be lifesaving for starting vegans who can’t think of anything else to cook than salad or tomato sauce pasta. So please keep using them.

This recipe is probably as far as I’m willing to go in terms of meat imitation, but lets face it, seitan has a taste of it’s own and it’s far from resembling meat.


Beyond my initial apprehension, I found this recipe quite delicious and of course, husband dearest loved it to the “wanting to eat it everyday” level. The stuffing is particularly flavourful and I’ll take any excuse to add cranberry sauce . My only advice about this recipe is to baste the “roast” thoroughly. If you run out of broth, add some more and keep basting or it will dry.


Link to the recipes:


That’s it, a year already!

Once again, bon appétit.