There’s something magical about pumpkin season — the colours, the coziness, and that sweet roasted flavour that instantly makes everything feel like autumn.Pumpkin soup is a true fall classic — creamy, warming, and full of comfort. But this version comes with a little plant-based twist : we’re adding tofu to make it extra creamy and rich in protein, without any dairy!A simple trick that turns your favourite autumn soup into a satisfying, high-protein meal. Ingredients (serves

You can transform traditional granola into a high-protein powerhouse by simply incorporating a few secret ingredients.

Ingredients (ca. 3 portions) 1 onion chopped 3 garlic cloves finely chopped 1 cup cooked chickpeas 3 medium carrots, diced 2 medium sweet potatoes, diced 1/3 cup tomato paste 1/2 to 1 cup water 1/2 tsp sea salt Pinch of black pepper 2,5 tbsp curry powder 1 tsp mustard seeds 1/2 tsp chili flakes (optional) 3/4 cup coconut yogurt (unsweetened) chopped cilantro Method 1. Cook the onion and garlic in a few tbsp water until soft. 2. Add all the spices, carrot, sweet potato, chickp

This year I wanted to prepare a really special dessert for Christmas. Anyone who knows me knows that I love anything related to "chocolate". Chocolate porridge, chocolate muffins, chocolate cake, etc. I've been wanting to create the perfect recipe for a chocolate cake that is creamy enough but not too soft, not too oily or watery, which you can slice beautifully and melts in your mouthwhile you eat it. And now I finally did it! :) I'm so excited, I can't wait for you to try i

Ingredients 1 cup pitted dates water Method 1. Place the dates in a bowl and pour as much water on top as it covers all of them. Soak for 3-4 hours. 2. When the dates are soft enough, strain them and blend in a food processor or blender until smooth. 3. Keep it refridgerated in an airtight container for up to 7 days.

Christmas is my absolute favorite holiday of the year. Many people have asked me what I will be cooking for the holidays this year, because it's often difficult to keep it healthy, especially if your family is not on a plant-based diet. So I created this recipe specially for this occasion to give you a very delicious meaty-like dish option that helps you stay on track. Once you taste it, you definitely won't crave for any unhealthy foods. :) Ingredients (4 servings) Swedish "

This dumpling (called Sufnudli in Hungarian) is one of my favourite childhood dishes. I have always loved pasta dishes and this was one of the first I learned how to make. After being diagnosed with diabetes, and then becoming vegan shortly after that, I didn't eat it for quite some time, until I finally created the white flour- and egg-free, whole-food plant-based version. Instead of white flour, I make it with oatmeal and instead of eggs, I use ground flaxseed. I've been ma

Wanna have a quick lunch or dinner recipe? This green pea “falafel” is very easy to make and super delicious Ingredients 1 small onion 3 cloves garlic 120g defrosted green peas 130g chickpea flour 3 tsp ground flax seeds 1/2 tsp salt 1 tbsp apple cider vinegar 1/4 tsp ground pepper Method 1. Mince the onion and garlic. 2. Place all the ingredients in a food processor and process until it’s well combined. 3. Form patties, and bake both sides in a preheated pan on medium-high

There’s nothing better in a cold autumn morning than having a warm cinnamon porridge for breakfast.🌱😋 Ingredients 60 g steel cut oats 250 ml oat milk 1 tbsp date powder 1 tsp cinnamon Method 1. Heat up the oat milk, then add the oats and stir until it thickens. 2. Stir in the date powder and cinnamon. 3. Serve it fresh fruits and cacao nibs.

There’s nothing quite like the aroma of vegan stuffed mushrooms  baking in the oven — rich, savory, and comforting all at once. These pâté-stuffed mushroom caps  are filled with a creamy lentil spread that’s hearty, flavorful, and completely plant-based. Paired with crispy roasted potatoes, it’s an easy vegan dinner  that feels cozy yet elegant. This recipe is simple enough for a weeknight meal but special enough to serve when you’re entertaining. The lentil pâté brings a sat

I've brought you an extremely delicious and satieting chocolate puding dessert, which is excellent for glas dessert or breakfast, and is very easy to make. Ingredients 150 g dry millet 400 ml water pinch of salt 12 pcs soft dates 4 tbsp cacao powder 1 tsp pure vanilla extract 300 ml plant-based milk Method Rins and drain the millet, then add tha water and salt, and cook under lid until done. Once it's cooked, place all the ingredients in a blender and blend until smooth. Pour

This is the best 2-minute blueberry nice cream recipe ever! It only requires three ingredients, without using any added sugar, dairy or refined ingredient. This bowl is a perfect breakfast to get you energized in the morning. It fuels your body with tons of vitamins, antioxidants and many other essential nutrients. Ingredients 2 frozen bananas 2/3 cup frozen blueberries 1/3 cup plant-based milk Method 1. Place all the ingredients in a food processor, and process until smooth

This vegetable frittata, baked in a muffin tin, makes a perfect bite-sized treat for any family or friend gathering, but it’s also great as a breakfast option or a handy snack on the go. By combining chickpea flour and quinoa, I managed to achieve a pleasantly light texture, and thanks to the black salt, the flavor is quite similar to that of eggs. Ingredients 100 g chickpea flour 50 g quinoa 2 tbsp nutritional yeast ½ red bell pepper 1 spring onion 4 spears of asparagus (~10

This cake is not only vegan, gluten-free, refined sugar-free, and oil-free, but unlike traditional plant-based cakes, I have drastically...

This hearty meal definitely satisfies your comfort food cravings during the cold winter months. What really makes this recipe special, is the smoked paprika. It gives a very nice, unique taste to it. Ingredients 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, chopped 2 carrots, cut into chunks 1 small sweet potato, cubed 1 can sweet corn 1 can cooked chickpeas 500 g tomato puree 1 tsp dried thyme 1/2 tsp cayenne pepper 1 1/2 tsp smoked paprika 1/4 tsp ground pepper

I’m a smoothie lover, no matter if it's summer or winter. This berry smoothie is very filling, nutritious and rich of fiber. It definitely keeps my stomach full till lunch. Ingredients Smoothie: 2 cups frozen mixed berries 1 fresh banana 2-3 tbsp plant-based milk Topping: 1 fresh peach (or any other seasonal fruit) 1 handful blueberries 1 tsp chia seeds 1 tsp sunflower seeds Method 1. Blend the frozen berries, banana and plant-based milk until smooth. You can add some plantb

Chana Masala is a traditional Indian and Pakistani dish, which has a huge popularity around the world. “Chana” means chickpea and “masala” refers to a blend of spices used in Indian cooking. This recipe is quick and easy to make. It's a great comfort food than can be eaten with cooked brown rice or naan bread. Ingredients (2 portions) 250 g cooked chickpeas 1 onion, diced 3 cloves garlic, minced 1 tsp fresh ginger, grated 1 large carrot 1 medium potato (150 g) 1 can diced tom

Both the flavour and the texture of this lentil paté remind me on the meat paté I used to eat when I was a child. It is a tasty spread over whole wheat bread either for breakfast or dinner. It is a real protein bomb. Ingredients 240 g cooked brown lentils (80 g dry) 1 onion 1 medium carrot 1 tsp marjoram 1 tsp salt 1/4 tsp ground pepper 6-8 sprigs of fresh parsley 2-3 tbsp water Method Dice the onion and grate the carrot. Place them in a skillet, add 2-3 tbsp water and cook t

This is one of my favorite glutenfree pizza crust recipes. It is very simple, easy to make, and you can freeze them easily, so you can always have some stored for "tight times". Ingredients (makes 3 pizza crusts) 2 cup chickpea flour 2 cups water 1/2 tk sodium bicarbonate 1 tsp apple cider vinegar 1/2 tsp salt 1/4 tsp garlic powder 1/2 tsp dried basil Method 1. Place all the dry ingredients into a bowl and mix them. 2. Add the water and apple cider vinegar, then stir well. 3

Gluten-, sugar- and oil-free homemade crunchy granola. This basic whole food plant-based granola recipe is very easy to make, which you can combine with any kind of nuts, seeds, or dried fruits you like. I like using buckwheat, because it makes the granola really crunchy, and I often add a little nuts, seeds, or even dried cranberries. Ingredients 1 cup glutenfree oats 1 cup natural buckwheat groats 1 tbsp sesame seeds 1/2 cup date paste * 1/2 tbsp ground cinnamon (or to tast

This morning, I felt like eating something with chocolate, but I also wanted to have my usual berry smoothie bowl, so I decided to combine both and it was the perfect combination! 🤩 It turned out to be super delicious! 🤤 Ingredients: 2 ripe bananas 200 g frozen mixed berries 2 tbsp of cacao powder 1/4 cup plant-based milk Method: Blend all ingredients until smooth. I topped it with blueberries, cacao nibs, coconut chips and sunflower seeds. Yummm!! 🤤😋

During summer, I eat a lot of raw food because I simply don't feel like eating cooked meals. This cabbage salad with the spicy orange-peanut dressing is one of my favorites. I love the taste of peanuts and I hardly ever eat them, because I simply can't stop eating them once I start. For this reason, this dressing is just perfect for me, because I can't overeat them, but I still get the flavor. Ingredients (2 portions): For the salad 2 cups sliced white cabbage (200 g) 2 cups

Simple, quick, healthy, and delicious. These four words perfectly describe this recipe. :) It is extremely creamy, has a nice minty flavor, and can be done anytime within few minutes, so it can be a great option when having no time to cook. You can eat it warm or cold. I usually use frozen peas, so I just take them out from the freezer, place them in a bowl, and pour some boiling water to cover them. If you want it cold, you can rinse them immediately, and if you prefer warm

I love cherries!! We have huge tree in our vinyard, and I also planted one four years ago in the garden of my B&B in Villány (Hungary), called Naturella Panzió. This year, I was able to pick 8-10 pieces of cherries from that tree already. I was soooo proud!! :) I like eating them simply the way they are, but I also like to add them to basically any meal I can. This overnight oat recipe is definitely worth to try. It is a simple, delicious and filling breakfast. Ingredients Fo

This roasted red pepper spread is fantastic! Even as the peppers are roasting and their scent goes through the entire apartment, I can’t wait for it to get done and have a little bit of it. It's texture is amazingly soft and creamy and it can be used in many ways. You can eat it spread on bread, mixed with cooked spaghetti pasta, or you can use it as a dip with crispy tortilla chips and veggie sticks. Ingredients 4 red bell peppers 1 onion 4 cloves garlic 50 g sundried tomato

Plum dumplings are the absolute favorite of my childhood! I’ve always loved it, but I haven’t eaten in over four years. After I was diagnosed with type 1 diabetes in 2016 and switched to a whole-food plant-based diet, I discovered so many new ingredients and flavors that I haven't really missed traditional foods. However, on my last family visit, my mother made plum dumplings, and I didn’t want to miss out on it either, so I developed a healthy, 100% whole-food plant-based ve

I made this oil-free raw vegan strawberry cake many times last year for family events and birthdays, and it has always been a huge success. I haven’t shared the recipe with you yet because I was thinking of publishing a dessert cookbook, but as this won't happen recently due to lack of time, I have decided to make it available to you on my blog. :) You can use frozen strawberries instead of fresh ones, so you can enjoy this deliciousness out of strawberry season, as well. Th

The strawberry season is finally here! It’s one of my favorite fruits, so I can usually hardly wait for it to come. Although the delicious, domestic ones need some more time to be available in the markets, sometimes I buy strawberries at the grocery stores. Last time, I saw some beautiful, fresh rhubarbs, as well, and I immediately began to crave a delicious strawberry rhubarb cake, so I bought some of it and made one as soon as I got back home. I topped a glutenfree sponge

As the weather warms up, I'm usually craving for more and more raw, refreshing food. This is the time for plenty of delicious smoothies, ice creams, raw soups, and salads. I usually start my day with fruity oatmeal, but since I had an avocado toast for breakfast today, I was really craving for some fruits for lunch. That’s how I came upwith eating ice cream for lunch today. But not just any ... This nicecream was born by experimenting with a gluten-free, strawberry-rhubarb c

I really love this red lentil dhal recipe inspired by @kristofsteiner . I like his recipes very much, he is proficient in the cuisine of many nations, and I like the way he combines herbs and different flavors. I was in an Indian mood the other day when I was browsing his recipes and I came across this this one. My stomach crumpled immediately, and since the red lentils - unlike the other legumes - are cooked in short time, I made them right away. Ingredients 1 cup red lentil

This is a type of sweet that we can enjoy without feeling guilty. It doesn't contain any refined sugar or oil, it is made of healthy, wholesome plant-based ingredients that replenish our bodies with energy and valuable nutrients. I managed to achieve perfect consistency from the following ingredients. Even the next day it’s just as soft and delicious as freshly made. It is a great choice for both dessert and breakfast. Plus, it’s quick and very easy to make. Ingredients 2 b