Crustless Vegan Spinach Quiche



Quiche has always been one of my favorite dishes as a child. I remember when I was younger, I would scream of joy every time I saw my mother making it. Of course that was back when I was only vegetarian, and when I still ate cheese. Luckily my fondness of quiche have changed slightly, in the way that I used to prefer it completely without any vegetables, but now I cannot imagine eating it plain. However if your preferences are like my previous ones, I think this recipe would work just fine without the vegetables as well. 

Basic Gluten-free Yeast Bread Dough Recipe



You can use this recipe for anything from a basic bread, making it more flavorful by adding some chopped nuts and seeds on top, to focaccia or even to make your own burger buns. If you try to avoid eating refined starches (potato starch flour) make sure to check out my gluten-free whole grain bread recipeLook below for a section on suggestions on what to use this dough for and the different flour substitutes!


Healthy Carrot Cake With Lemon-Vanilla Frosting


The idea behind this amazing, incredible, awesome cake of deliciousness originally came from my sister. I had promised her to make her favorite dessert, healthy banana bread, but when I looked around in the kitchen I remembered I had just that morning frozen down all our bananas because they were getting overripe. I went over and asked her what other dessert she wanted and she simply said carrot cake with lemon frosting.

Healthy Vegan Thousand Island Burger Dressing


A quick and simple recipe for vegan thousand island dressing, which tastes amazing on top of a salad, sandwich or on homemade kidney bean burgers. I love making my own gluten-free whole grain bread and use this as a sandwich spread underneath lots of fresh vegetables! This is a lot healthier than the traditional version, and is completely without any animal products. The base for this dressing uses organic firm & silken tofu as opposed to mayonnaise, and even with this change this tastes a lot better than the store-bought dressing.

The Perfect Gluten-free Vegan Kidney Bean Burgers



Bean burgers are a must when being vegan, and the homemade versions are always the healthiest. The really important part of this recipe is adding a lot of spices. You do not have to use exactly what I used, just remember to taste a lot whilst adding and make sure the seasoning is strong. I usually double the recipe and freeze down the left-overs so my little sister has a quick and healthy option when I can not make dinner. I also make gluten-free burger buns from scratch using this basic yeast bread dough recipe and serve it with homemade vegan thousand island dressing, which you can easily make before-hand and just freeze the buns and refrigerate the dressing. 

Healthy Gluten-free Vegan Sweet Potato Samosa


I have been really hooked on indian food lately, and one of the first vegetarian indian dishes I ever tasted was samosas. I have yet to make a really good dipping sauce specifically for this recipe, but so far eating these with tomato puree/natural ketchup or tofu cashew "mayonnaise" is satisfying enough. Traditionally samosas are deep fried, but I opted towards the healthier version of baking them. How the samosas look when wrapping them is really not all that important as long as they hold together (just writing that to justify my horrible samosa-wrapping skills). I think one of my issues whilst doing this was continually over-stuffing the samosas, making them hard to close without tearing up the dough. Still this is hands-down the easiest gluten-free dough I have worked with, and I was rather surprised at how well it stayed together.

Vegan Apple Cinnamon Green Smoothie


I do not know about you, but personally I love green smoothies. It is a perfect way to get your greens in, or tricking your vegetable-hating kid to have some, and it does not hurt that it has an amazing taste, vibrant color and creamy consistency. You can turn pretty much any smoothie a lot healthier by throwing in a couple handfuls of spinach leaves or kale. For this recipe I used stemmed kale, mainly because it had to be used today or else it would go bad. If you are new to making green smoothies you should always make sure you add enough sweet fruit, and always use either a banana or half an avocado to get the thick and creamy texture of a smoothie.

Vegan Chala Masala With A Twist


I was looking around for some indian chickpea recipes and one that kept coming up was chala masala, and I immediately remembered that I have made this before a very long time ago. In case you do not know, chala masala is actually just curried chickpeas, so you obviously do not need a lot of fancy ingredients. The most challenging thing with this dish is getting your hands on all the different spices, but you can omit one or two without too much difficulty. If you cut out more you will end up with a really bland dish. The key to this, and any other indian dish for that matter, is to taste whilst adding the spices and seasonings, and add more until you are satisfied. I was actually planning on using a box canned tomatoes instead of soy milk, tomato puree and cornstarch, but since we were out of it I had to do a little bit of improvisation. I have made this dish with canned tomatoes before though, so if you want you can substitute it with the soy milk, tomato puree and cornstarch. 

Vegan Brown Rice Sushi Rolls With Soy Sauce


I have never really been a big sushi fan, and I have never before made (or even tasted) vegan sushi rolls, but when I looked around the cupboards for some "sign" on what to make I only found some nori sheets. I remember buying all needed to make sushi rolls, but forgot avocado so I decided to wait, and ended up forgetting all about it. Whenever we are having any asian dish that is traditionally eaten with chopsticks we have to eat with chopsticks as well, anything else counts as cheating. Since my family was having an asian fish sidedish (me no-likey) I made sushi rolls enough for all of us, and sure enough they ended up eating up all the vegan sushi and only a handful of the fish. Needless to say I was pleased that when given the choice they often chose to eat vegan.

Vegan Blueberry Banana Smoothie


If you are anything like me, you love smoothies during summer time. Even though it does not really get that hot here in Norway, I always find cold beverages refreshing. I am completely obsessed with this particular smoothie at the moment, so obsessed that I have had it for breakfast every single day this week, because it really is that good! The smoothie has a vibrant bright purple color because of the blueberries, and with the added protein powder this makes a perfect post-workout meal.

Vegan Apple Vanilla Cinnamon "Yogurt"


Delicious vegan alternative for yogurt, and my go-to snack when I want something light and sweet. When looking at the ingredients this might look weird, but trust me, it is really really good. The texture is just as creamy as regular yogurt, and with the protein powder its also a great post workout meal. Throw in some chopped nuts and raisins, and this is amazingly good. I think it will be possible to make this without the protein powder by using half the water, and perhaps more oats.

Vegan Gluten-free Almond Apple Pancakes


Finally, I have made the perfect gluten-free vegan pancakes! If you have ever tried making pancakes completely without gluten you know it can be quite a challenge to get them to the right consistency. I have tried and failed with a lot of different gluten-free flours. Brown rice flour and quinoa flour makes rather bland pancakes, and gives it a grainy taste. Using buckwheat is alright, but almond flour definitely makes the best pancakes. And don't get me started on the starch. Cornstarch or arrowroot starch makes the pancakes all sticky and grimy, so you should use potato flour or potato starch. This particular recipe is for almond apple pancakes, and it tastes amazing when topped with my recipe for unsweetened applesauce. For this I prefer using defatted almond flour, but you can use regular or just put almonds in a food processor and grind it until it becomes like flour. If you want you can probably make these in a waffle iron instead, and if so you have to use a bit less milk so the batter is thick enough.

Homemade Unsweetened Applesauce


You can use this recipe for whenever a recipe calls for apple sauce, or when you want to add a little extra sweetness. This is made without any added sugar or artificial sweeteners, yet it is sweet enough so you will not miss the sugar. Personally I love making this as a marmalade and eating this on top of my almond apple pancakes or on some whole grain gluten-free bread, with just a dash of cinnamon on top. When making this as a sauce I frequently use it when baking, specifically I sometimes substitute some the dates in my apple cake recipe.

Vegan Brown Rice Pesto Stuffed Mushrooms and Tomatoes


Super tasty, healthy mushrooms stuffed with roasted zucchini pesto that can be served as an appetizer, side dish or as finger food. You can use any mushrooms you have at hand, but for this particular dish a small mushroom is preferable. I saw that I had a lot of tomatoes too, so I went ahead and stuffed them, after I had taken out the seeds.

Vegan Chocolate Fudge Protein Brownies


This recipe is for delicious, creamy chocolate protein bars that gives you approximately 15g protein pr bar and only 100 calories, if slicing into 6 pieces. Make sure that you use chocolate flavored vegan protein powder for this recipe, and if you wish you can add in some chopped walnuts as well. This is a great post-workout snack, but keep in mind that since it is based on protein powder it will not taste exactly like regular brownies. If you were looking for something sweeter I recommend you check out my recipe for healthy vegan chocolate truffles or my gluten-free vegan chocolate cake with chocolate frosting recipe!

Healthy Vegan Gluten-free Apple Cake


This cake is beyond what words can describe. Tastes spot-on like traditional apple cake, yet is perfectly healthy without flour, sugar or artificial sweeteners. The dates blended in with the soy milk gives the exact amount sweetness necessary without making it taste like a massive sugar-bomb. If you do not have dates I think raisins might work too, but you have to make sure they are properly chopped up.

Vegan Mac N' Cheese With Sliced Tomatoes


One of my little sisters favorite comfort foods has always been mac n' cheese, and she was rather heartbroken at the thought of having to give it up when she decided to go vegan as well. Therefore I got creative and made my own vegan version, which she even though was better than original mac n' cheese! Coming from her, she used to proclaim her self as a cheese-tarian when she was vegetarian, that means a whole lot.

Vegan Berry Oat Banana Cake


When I woke up yesterday morning I saw that we had waaaay too many bananas that would go bad if they were not eaten, so I decided to make a banana bread. Banana breads are super tasty but usually filled with sugar and flour, which (luckily) this recipe has none of. Completely without sugar, flour and artificial sweeteners, and this still tastes incredible. When it comes out of the oven it is kinda gooey so you should let it rest for 5-15 minutes before cutting it into cake bars or slices. 

Vegan White "Cheese" Sauce

Moussaka
I decided to give this sauce a post for itself, because it is used so frequently in my recipes. This can be used whenever a recipe calls for white sauce and/or cheese, simply by regulating the amount of soy milk you use. I use it for anything from moussaka to mac n' cheese, and using this sauce you can easily turn any of your own recipes vegan.

Quinoa, Sweet Potato and Chickpea Stew


A stew is perfect for when you want a hearty dinner, but do not really feel like dishing up something very complicated. In this particular recipe you get your vegetables, grains and protein all in one dish, all while tasting amazingly good. If you want more information on how I store and soak my beans, you can scroll down to the beans & legumes section on my post about what I have in my vegan pantry.

Low-fat Vegan Chili Nuts


Well it is not really chili nuts but actually chili beans, but the crunchy consistency and the flavors tastes just like the delicious store-bought chili nuts, perhaps even better. If you want you can use chickpeas instead of soy beans, or you can try using raw unsalted peanuts/cashews. If using dried beans you have to soak them over-night and boil them for 1-2 hours. This time I skipped boiling them, and soaked them for 16 hours instead and therefore it took about 40 minutes in the oven before they were ready.  If you use canned/boiled beans it will take a lot less time, but remember to rinse them well with water before using them.

Raw Vegan Zucchini Pasta With Green Sprinkle and Pesto


This recipe works perfectly for those who are raw vegan, since you can substitute regular pasta and make zucchini pasta instead if you wish. Even if you do not eat raw you should try this out, because it really tastes good without being too heavy. Next time I think I will use my roasted zucchini pesto recipe instead, which can be found here.

Healthy Gluten-free Vegan Spice Cake



Spice cake has always been one of my favorite cakes, and I never ever thought of recreating it. I actually made this completely by accident, because I started out planning to make raw vegan protein bars, therefore I placed the batter in the fridge for about an hour. It did not really harden at all so I put in the oven for 15 minutes, and it turned out like a cake instead, which I absolutely do not mind. Completely without any added sugar or artificial sweeteners, and still perfectly sweet, just like a cake should be.

Vegan Gluten-free Sweet Potato Tortilla Wraps


I love taco, and I have searched high and low after a good gluten-free wrap recipe and after a bit of experimenting I got a pretty nice result. The sweet potato adds a richness in the flavor and makes the tortillas look a lot cooler, and provided you do not over-stuff these they are easy enough to wrap. I used a combination of the gluten-free flours I found in my kitchen, so you can probably use whatever flour you have. If you do not have gluten allergies/sensitivity you can use whole wheat flour instead, which will make the dough ALOT easier to work with, and you can make a lot thinner tortillas making them easier to wrap as well. I freeze these in individual bags, so I can just grab one and throw it in the oven for a few minutes when I do not feel like making it from scratch.

Healthy Vegan Moussaka


If you do not already know, Moussaka is originally a Greek dish made with three layers, the bottom layer being roasted aubergines, second layer is a meat sauce and the third is a white cheese sauce. According to my father you can make this using potatoes instead of aubergines or a combination of the two, but I think I prefer it simply with aubergine. I've never actually eaten moussaka before, but since my parents requested it I used whatever skill I have gained in the kitchen and ended up with one of my new favorite recipes.

Roasted Vegan Zucchini Pesto Dip


You can use this pesto for basically anything you would use regular pesto for. It tastes great as a bread spread, in a pasta salad or with some chopped up vegetables and used as a dip. This is a staple for me when making (gluten-free) pasta salad, and if I am in a time-crunch and need to make a fast yet tasty dinner I just cook up brown rice pasta, dry-roast whatever vegetables I have in the fridge (personal favorites are: mushrooms, asparagus, zucchini, sun dried tomatoes and broccoli) and serve along with leaf spinach and of course the pesto.