Ta da…. Blogmas#4 today it’s about a vegan easy and quick recipe.
One of the easiest and healthiest quick meals or light bites is a jacket potato. This is great for all ages, affordable and if you take care with your toppings, it’s seriously healthy too!!!
First of all you need to pre-heat the oven to 200°C. Wash your potato and prick 2 or 3 times with a fork. Place in the oven and back for 50-60 minutes depending on the size. You can tell when the baked potato is cooked as the skin will be lovely and crisp but the inside soft when you squeeze it. If you are in a hurry like me (always!!!), you could start the cooking off in the microwave for 10 minutes.
I am a big fan of coleslaw salad, it’s one of my favourite salads but I made a lighter, fresher version that tastes better than the original recipe because is dairy free and egg free and vegan, so can be enjoyed by almost everyone!
Ingredients (for the vegan coleslaw)
2 cups finely sliced green cabbage
2 cups finely sliced red cabbage
2 cups shredded carrots
2 cups of red beans
¼ cup chopped fresh parsley
Up to ¾ cup mixed seeds like pumpkin seeds, sunflower seeds, sesame seeds and poppy seeds.
For the Lemon dressing
¼ cup olive oil
2 to 3 tablespoons lemon juice, to taste
1 cup of avocado
½ teaspoon ground black pepper
½ teaspoon salt
In a medium serving bowl, combine the prepared green cabbage, carrots and parsley. Set aside. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the seeds are starting to make little popping noises. Add the veggie and cook for just few minutes.
To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the avocado, pepper and salt and whisk until thoroughly blended.
Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of avocado and if you like some tomato sauce aside (like the image).
You can serve immediately the salad or cover and refrigerate to marinate for up to several hours.
The result was a tasty, simple, fresh and light coleslaw that actually tasted so much nicer than standard version also cheap and frugal recipe too!
I’d like to start the Blogmas#1 with this smoothie because it’s perfect for Christmas time: it is creamy, rich, smooth, with loads of cinnamon and nutmeg. It is naturally sweetened with bananas, dates and agave syrup and it’s healthy too, feeding your body and soul.
Drain the walnuts and rinse well. In a blender, layer the ingredients starting with the walnuts, then add the hemp seeds, water, bananas, date, agave syrup, cinnamon, nutmeg. Add ice according to taste. Blend until all the ingredients are pulverized and smooth, about one minute. Taste and re blend as desired.
Stir, garnish with cinnamon and nutmeg and serve.
This recipe can be easily adjusted to your taste. Increase or decrease the spice blend as desired.
Recently I made a egg- free omelett trying this product from 
This imported mix made in Germany is the original and world’s first vegan omelett mix, made with a blend of organic chickpea, amaranth and cassava with no other ingredients needed except water and whatever else you’d like to blend in!
For example I added some fresh copped parsley.
Following the instruction I simply mixed equal parts water, Egg-Free Omelett Mix, and I was ready to get cooking. Excellent for more than omeletts, you can now make the perfect vegan quiche, frittata, Spanish tortillas and more!
looking for a hammock 