Recipes

Spice up

YOUR LIFE

Try these simple and delicious life-friendly recipes and spice up your food and life as you want.

Soups

Smoking Hot

  • potatoes
  • smoked tofu
  • oat cooking cream
  • pickled cucumbers
  • carrots
  • water
  • turmeric
  • hot chili
  • salt

I peel the potatoes, cut them into pieces and sauté until brownish. I add water, salt, a pinch of turmeric and ground hot chili and cook. I blend it, add some grated smoked tofu and a tablespoon of oat cooking cream. I serve the soup in a deep plate and add a spoon of thinly sliced pickled cucumbers and carrots in the middle. I add couscous balls at the side.

I live like me, deep from my belly.

Green Peas Soup

  • green peas
  • carrots
  • potatoes
  • bay leaf
  • parsley
  • non-diary butter
  • soy yoghurt
  • water
  • fresh ginger
  • black pepper
  • salt
I clean peas and peel potatoes, carrots and ginger. I cut potatoes into pieces and sauté it shortly on non-diary butter together with whole carrots and ginger. I add peas and sauté a few minutes more. I top with water and add one or two bay leaves. While cooking 15-20 minutes I am skimming foam off. I take ginger and carrots out and slice them thinly. I mash peas and potatoes, add some soy yoghurt, a teaspoon of non-diary butter, salt and black pepper and mix again. I add sliced carrots and ginger in. I sprinkle with chopped parsley and serve with golden bread cubes.

Golden cubes

  • bread
  • crumbled tofu
  • olive oil
  • salt
I cut bread into small cubes. I put them in a baking tin and spray with olive oil. I bake them in the oven at 200 ºC, only until they get crispy on the outside and stay soft on the inside. I pour the soup into plates, sprinkle with golden cubes and top with salted crumbled tofu. I feel peace in my heart and mind.

Comfort Carrots on a Spoon

  • carrots
  • non-diary butter
  • curry
  • salt
  • water / rice milk / coconut milk
I clean the carrots and grate them. I sauté them on butter, season with curry and cover with the desired liquid to make a soup. I add salt and cook.

Cucumber raita

  • cucumber
  • soy or coconut yoghurt
  • parsley
  • vegan mayonnaise
  • black pepper
  • salt
I peel the cucumbers, grate and strain them. I put them in a bowl, add yoghurt and mayonnaise and season with chopped parsley, salt and black pepper. I mix well. I pour the soup in a soup bowl and add a tablespoon of yoghurt in the middle. I decorate with parsley and serve with warm bread. I eat food, full of life and love.

Sunny Soup

  • corn kernels (frozen or fresh)
  • rice milk
  • wheat semolina
  • non-diary butter
  • vegan cheese by choice
  • parsley
  • basil
  • turmeric powder
  • black pepper
  • salt

I put frozen corn kernels in hot water, strain and blend. I do not add any liquid as I want the mixture to be thick. I sauté shortly on a little non-diary butter, add rice milk and cook for 10-15 minutes. I thicken the soup with 1-2 tablespoons of wheat semolina and add a pinch of turmeric powder. Towards the end of cooking I add chopped herbs and a handful of vegan cheese. I season with salt and black pepper.

Whenever I get the opportunity I use fresh corn. I bake it on the cob and then cut the kernels off and use them for soup or corn puree. Something sour goes well will it.

I am wealthy, I am free – my life is all I want it to be.’

Queen’s Cauliflower

  • cauliflower
  • potatoes
  • raisins
  • cranberries
  • lemon juice
  • olive oil
  • sliced almonds
  • salt
I clean the cauliflower and cut it into small flowers. I blanch them in salted water (3-5 min), strain and put into a bowl. I add some olive oil and lemon juice. I peel the potatoes, slice them, fry and add salt. I put the cauliflower salad and potato chips on a plate, sprinkle with cranberries, raisins and almonds. We can also make a delicious soup from previously baked cauliflowers.

Cauliflower soup

  • cauliflower
  • non-dairy milk
  • water
  • oil
  • turmeric
  • nutmeg
  • fresh dill
  • fresh parsley
  • salt
  • black pepper
I clean the cauliflower, cut it into pieces and put it into a baking tin. I spray it with oil and add some salt and black pepper. I put it in the oven and bake at 220 degrees C (390 F) until it gets brownish. I take it out of the oven and put it into a pot, add water and non-diary milk (50/50). Especially coconut or rice milk work well here with their slightly sweet flavor. I boil it, cook for a few minutes and remove from heat. I blend it and add spices and chopped herbs. I offer the soup while it is still hot.

'I choose what I like; my life is my land.'

Mains

Full and Fine

  • rice
  • soya mince
  • carrots
  • tomatoes
  • red pepper powder
  • grape leaves
  • fresh rosemary
  • herbs by choice
  • black pepper
  • salt
Prepare the rice according to ‘Rice and all Things Nice’ recipe. I put soya mince and rosemary in boiling hot salted water for 20 minutes and drain. I blanch the tomatoes, peel them and chop finely. I peel the carrots, grate them and sauté for a minute or two. I add the tomatoes and cook until they dissolve. I add salt, pepper and some sugar. I sauté soya mince, take it off the stove and sprinkle red pepper powder on top. I add the cooked rice and stir gently. I pour in the sauce and stir it all together. I blanch fresh grape leaves, fold and fill them with risotto or use them as an edible decoration base. I serve with our without wine. I'm full and fine with our without wine.

Rice and All Things Nice

  • basmati rice
  • broccoli
  • bell peppers
  • canned corn
  • butter
  • herbs
  • black pepper
  • salt

I wash and strain rice. In a pot I bring water (1 1/3 cups water for 1 cup rice) to a boil. I add salt and a piece of butter. I put rice in the boiling water, stir and cover. I cook on a low heat for approx. 10-12 minutes. I do not open the lid or stir, for the rice to cook evenly. When it is done, I take it off heat and leave covered for a few more minutes.

I clean the broccoli, cut to smaller flowers and blanch in salted water. I clean the bell peppers and chop them. I strain corn and sauté it together with chopped pepper in a little fat. I season with salt, pepper and chopped herbs. I sauté for a few additional minutes, add broccoli and rice, stir gently and serve.

When cooking basmati rice, it is best to stick to the right measurements and cooking time. When it is cooked correctly, the rice grains do not stick together, they are easily separated.

I watch out what I put in my mind and my mouth.

Plate of Green and Red

  • barley
  • spinach
  • red bell pepper
  • tofu
  • dried tomatoes
  • olive oil
  • soy yoghurt
  • capers
  • herbs
  • black pepper
  • salt

I wash barley and cook it in salted water for 30-40 minutes. I strain it and sprinkle with olive oil.

I rinse spinach and sauté shortly. I add salt and chop loosely.

I remove the stem and seeds from red bell pepper carefully. I cut peppers to larger hollow pieces (approx. 3-4 parts from one bell pepper).

I mix tofu with dried tomatoes and a little yoghurt. I add capers, black pepper and chopped fresh herbs.

I first put barley on a plate and top with spinach. I put hollow pepper pieces on and fill with cottage cheese mixture.

I do great at what I have on my plate.

Crispy Sandwiches

  • puffed corn cakes
  • crumbled tofu
  • carrots
  • pickled cucumbers
  • fresh cucumbers
  • smoked tofu
  • olive oil
  • basil
  • black pepper
  • salt
I peel the carrots, grate them and strain the excess liquid. I add salt and sauté shortly in olive oil. I add crumbled tofu and chopped basil. I carefully season with black pepper and some more salt. I stir well and remove from heat. I slice the cheese as well as fresh and pickled cucumbers thinly. I layer the puffed corn cakes with the tofu and carrots spread, smoked tofu and vegetables. My dreams are real and crispy clear.

Home-made Seibab

  • seitan (wheat gluten) steaks
  • pickles
  • canned green peas
  • mushrooms
  • red hot pepper
  • soy sauce
  • vegan mayonnaise
  • mustard
  • oil
  • salt
  • pepper
I mix the soy sauce, mustard and pepper and put the seitan steaks into the marinade. I leave them marinade for some time and then cook them in a hot pan for a few minutes on each side so that a nice crust is formed. I slice the seitan steaks to strips and mix them with sliced pickles, peas, chopped red pepper and mayonnaise. I chop the mushrooms, sauté shortly and add them to the prepared mixture. I serve with home-made bread rolls.

Bread rolls

  • 300 g (2 ½ cups) flour
  • 200 ml (1 cup) warm water
  • 100 ml (½ cup) oil
  • 1 teaspoon baking soda
  • salt
  • sugar
I sift together flour, baking soda, a pinch of salt and a pinch of sugar. I pour in warm water and oil slowly and knead the mixture into smooth dough. I leave it to rest for 15 minutes. Then I form small balls and put them into a baking tin, previously covered with baking paper. I oil them and leave for another 10 minutes before I bake them for 15-20 minutes at 200 ºC / 400 ºF. If you don't have your own taste, others will tell you what to eat.

Hokkaido Delight

  • Hokkaido squash
  • red peppers
  • corn
  • rosemary
  • olive oil
  • salt
I cut the Hokkaido squash to thicker slices and put into a baking tin. I sprinkle it with olive oil and season with rosemary and salt. I bake it in the oven at 220 ºC / 425 ºF for the inner parts to soften and the sides to get crispy. In the meantime I clean red peppers and chop it. I add corn, sprinkle with olive oil and season with salt and black pepper. When the squash is done, I put the prepared corn and red pepper on top and serve. Hokkaido squash is also great in a soup. I peel the Hokkaido and cut to cubes. I sauté them in a pot on a little fat. I pour water to cover the cubes and cook. I add salt, some soy cream and a few drops of pumpkin seed oil. I blend it and decorate with some baked and crushed pumpkin seeds. It's not about what you have; it's what you do with it.

Minty Zucchini and More

  • green zucchini
  • lime
  • sesame
  • fresh mint leaves
  • silken tofu
  • cooking oil
  • black pepper
  • salt

I cut zucchini into slices, 5-6 cm long and max. 3 mm thick. I add salt, black pepper and fry in hot oil on both sides. Once on a plate, I sprinkle them with roasted sesame and chopped fresh mint. I crumble silken tofu on top. I finish with a few drops of lemon juice.

Potato cubes

  • potatoes
  • non-diary butter
  • salt
I peel the potatoes and cut them into cubes. I put them in cold water, add salt and cook. When cooked I drain the potatoes, add cut butter and stir it carefully.

Mushroom patties

  • fresh mushrooms
  • parsley, thyme, marjoram
  • bread crumbs
  • turmeric
  • cooking oil
  • black pepper
  • salt

I slice the mushrooms and sauté them. I add salt, chopped fresh herbs and spices and sauté for another minute. I put it all in a blender, add bread crumbs and blend into a smooth paste. I make patties and roll them in bread crumbs. I fry them in hot oil for 2-3 minutes on each side.

I take in only fresh food and fresh thoughts.

Spicy Couscous Balls

  • couscous
  • vegan parmesean
  • cooking oil
  • flour
  • salt
I cook the couscous as instructed on the package and make sure it is not too dry. I add salt and grated vegan parmesean cheese. I knead into a solid mixture and form small balls. I roll them in flour and deep fry carefully (so that they do not stick to the bottom). Different ingredients can be added to the mixture, e.g. chopped or grated vegetables like zucchini, carrots or pepper, and chopped fresh herbs.

Ginger sauce

  • fresh ginger
  • herbs by choice
  • rice cream
  • lemon juice
  • salt
I peel ginger and grate it finely. I add chopped herbs and a tablespoon of rice cream. I season with salt, add lemon juice and mix well. I am bold and fierce, no more fears!

Corny Chapatti Lasagna

  • 100 g (¾ cup) corn flour
  • 100 g (¾ cup) wheat flour
  • 100 ml (½ cup) warm water
  • 2 tablespoons olive oil
  • non-diary butter
  • salt
The procedure for corn(y) chapattis is the same as described in the Light Chapatti Bread recipe. The only difference is that when working with corn flour the water should be a bit warmer. I make a usual lasagna filling or change it with grated tofu filling and fresh or fried vegetables filling. I make the lasagna, alternating layers of corn chapattis and the following: - grated tofu, seasoned with soy sauce and chopped olives - sautéed zucchini and fresh tomatoes - vegan parmesean cheese I bake it for 5 minutes at 200 ºC (390 ºF), only for the cheese to melt, or eat it like a sandwich. I sometimes serve corn chapattis only with a good spread, e.g. chick-pea spread: I use cooked chick-pea and add fresh parsley, ground cumin, salt, black pepper, pumpkin seeds oil or olive oil and blend it well. 'My core is strong, I know what I want.'
New

Champignons in Yellow

  • champignons
  • eggplant
  • tomatoes
  • red bell pepper
  • soy sauce
  • olive oil
  • herbs

I cut eggplants into cubes. I clean the champignons and slice them. I sauté them on olive oil until brown, add a tablespoon or two of soy sauce and cook a bit longer.

I sauté the eggplant cubes separately, add fresh herbs to them and blend it all together.

I cut tomatoes into thicker slices and bell peppers into small cubes, add salt and drizzle with olive oil.

I arrange champignons, eggplant, tomatoes and peppers on a plate and pour the sauce over.

Yellow sauce

  • oat cream
  • vegan butter
  • parsley
  • turmeric
  • black pepper
  • salt

I cook oat cream with a tablespoon of vegan butter for a while. I add salt, pepper and turmeric or curry. I mix well and cook for another few minutes. At the end I add chopped parsley and, as an option, grated coconut cheese or vegan parmesean.

Everybody can spice up their life as they want.’

Side dishes

Naturally Healthy

  • lettuce
  • radicchio
  • cherry tomatoes
  • bell peppers
  • avocado
  • sprouts
  • olive or pumpkin seed oil
  • salt
I wash all the ingredients. I peel avocado and cut it to pieces. I tear the lettuce and radicchio into smaller bits. I mix it all together well and add one of the dressings.

Cashew dressing

I grind cashews and basil leaves in a mortar. I add olive oil, balsamic vinegar, lemon juice, salt and pepper and mix well. Sometimes I also add grated ginger.

Dried tomato dressing

I blend dried tomatoes. I add a handful of pine nuts, olive oil, fresh basil, oregano, marjoram, and salt and mix well.

Sesame dressing

I dry roast sesame seeds and grind them in a mortar. I add pumpkin seeds oil, salt and pepper and mix well.

Curry dressing

I mix pumpkin seed oil with a bit of mustard and add a pinch of curry, chopped parsley, salt and pepper.

I let nature enrich my taste.

Polenta Mania

  • Cornmeal (polenta)
  • Non-diary butter
  • water
  • soy milk
  • parmesan or vegan melting cheese
  • salt

This is a basic recipe for polenta. It’s quick, tasty and so comforting. Perfect for any time. I adore it! We can add chopped olives, capers, sesame seeds, steamed or fried vegetables, fresh herbs etc. in.

The thickness of the polenta can be determined by the proportions of cornmeal and liquid used. For thick polenta that can be cut later, I use cornmeal and liquid in proportions of 1 to 2. For thinner polenta I increase the amount of liquid (up to 1:5 for cornmeal soup).

I mix water and soy milk, add salt and bring to a boil. I slowly add cornmeal while stirring constantly. I add a piece of non-diary butter and stir with a whisk for a few minutes, until the polenta thickens. I put vegan parmesan cheese in and serve as a side dish.

Mini polenta pizza

I cook thick polenta and while it is still warm, I spread it on a baking tray and leave it to cool. I cut it to squares or circles, put tomato sauce on and top with vegan mozzarella or ricotta cheese. I season with salt, black pepper and a bit of olive oil. I bake in the oven on 200 ºC (400 ºF) until the mozzarella melts. I decorate with fresh basil leaves and serve hot.

I am a joyful creator of my own life.

Puree Joy and Fennel

  • fennel
  • zucchini
  • carrots
  • rice cooking cream
  • non-diary butter
  • olive oil
  • herbs
  • salt
I cut the fennel lengthwise into 4 parts. I blanch them and sauté in olive oil on all sides. I slice the zucchini thinly and sauté them in melted non-diary butter by choice, until golden brown. I add chopped herbs and stew for a minute or two. I season with salt and puree it. I peel the carrots, grate finely and sauté in butter. I add rice cooking cream, season with salt and cook for a few minutes. Just before serving I sprinkle chopped herbs to the sauce. My life is a pure joy.

Light Chapatti Bread

  • 200 g whole meal flour
  • 100 ml tepid water
  • 2 tablespoons olive oil
  • non-diary butter
  • ½ teaspoon salt

I put flour into a bowl and add salt. I slowly add water and knead a firm and smooth dough. I form a ball, sprinkle it with water, cover it and let it rest at least for half an hour. Then I make small balls, 2-3 cm in diameter. I flour them and carefully roll them into even, thin circles.

I heat a large, heavy pan. I remove the excess flour from the chapatti and put in on a pan. I use a clean cotton cloth to press the chapatti gently against the pan until small bubbles appear on the dough. When the lower side of the chapatti gets brown stains, I turn it to bake on the other side. I then take it from the pan, using tongs, and hold it over fire for a few seconds, that it blows and gets brownish at sides. I put it on a plate, cover with butter and wrap in a foil.

If we only have an electric stove, we can cook chapatti on a pan a bit longer and press it more times. In this way it will blow and cook nicely. If the dough is very good, however, it will blow on its own.

I serve chapattis with various spreads or soups, instead of bread. In this case I filled them with vegan cottage cheese, red pepper and herbs.

Tofu cottage cheese and red pepper filling

I chop red bell pepper and sauté on olive oil. I add tofu cottage cheese and sauté some more. I add chopped fresh herbs and season with salt.I don’t have to be perfect to begin; I have to begin to become perfect.’

Smooth as Butter

Butter spreads can be prepared in a thousand ways. I use vegan, usually coconut butter. They are great on warm, just baked or toasted bread.

Basic ingredients: vegan butter (room temperature), salt


With olives and herbs

I chop pitted olives and add them to butter and chopped herbs. I season with a pinch of salt and mix well.

With curry

I mix curry and salt with butter.

With mushrooms

I clean and slice mushrooms at my choice and sauté them on a little fat. I put them in a blender, add butter, salt and fresh herbs and blend well.

With sesame seeds

I dry roast sesame seeds and grind them in a mortar. I mix them into butter and add salt. We can also use pumpkin or sunflower seeds.


'My fridge is full, my life is smooth.'

Spread Avocado Allover

  • avocado
  • orange
  • red peppers
  • olive oil
  • pepper
  • salt
I peel the avocado and mash it with a fork. I add a teaspoon of olive oil, salt and pepper. I peel the orange and slice it thinly. I chop red peppers and add a bit of olive oil.

I spread the avocado on a slice of bread, top it with a slice of orange and sprinkle with some red pepper.

Sometimes I make the spread only with mashed avocado, some pumpkin oil, salt and lemon juice. We can also add olives, capers, herbs or grated ginger.


‘I let my imagination run wild.’
New

123… Aivar

  • red peppers
  • salt
  • black pepper
  • oil
I clean red pepper and cut it to small pieces. I put it in a saucepan on hot oil and sauté on medium heat for approx. 15 minutes (depends on the quantity of pepper) so that the peel does not burn. I add salt and black pepper and blend it.

The aivar goes well with fresh or toasted bread, white sirene or feta cheese and good olives. I use it as a delicios spread for different sandwiches, for example Seibab.

This is the quickest way to get the taste of the real deal aivar just as our Balkan mothers do it. If we don't have enough red peppers, eggplant and tomatoes can be added. We sauté all the vegetables well and blend them. Some chopped fresh parsley would go along nicely too.


‘I make a decision. I make it happen. I make an offering.’

Desserts

New

Proud Pineapple

  • pineapple
  • non-diary butter
  • sugar
  • soy milk
  • vanilla pudding powder
  • vanilla sugar
  • saffron
I peal pineapple and chop it to pieces. I put a little non-diary butter in a hot saucepan and add the pineapple. I sauté it for a few minutes and sprinkle with sugar. I mix it nicely and leave to cook a few minutes more until sugar caramelizes. I boil soy milk and add a few saffron threads for color. I use it to prepare vanilla pudding as instructed on the package. I add vanilla sugar in and use the pudding as a delicious foundation or pour it over the pineapple. Pineapple is also great grilled. Put it on vegetable skewers together with tofu and potato cubes, red and green peppers and ginger. Just add a little salt and oil and grill them. I'm sweet, stand tall and wear a crown like a pineapple.

Party Bombs

  • 400 g (2 cups) soya mince
  • 100 ml (½ cup) sparkling mineral water
  • 150 ml (¾ cup) vegan sour cream
  • 2 tablespoons bread crumbs
  • olives (pitted)
  • parsley
  • red pepper powder
  • oil
  • pepper
  • salt
I put soy mince in hot salted water and strain after 20 minutes. I mix bread crumbs, sparkling water and vegan sour cream in a bowl. I add soy mince, pepper, red pepper and chopped parsley. I mix well and leave in a cool place at least for an hour or over night. From the mixture I form medium-size balls and put an olive in each one. I roll the 'bombs' in bread crumbs and fry until golden-brown. There has to be enough fat in the frying pan for balls not to touch the bottom. I serve party bombs hot or cold, with soy yoghurt, tomato or mustard sauce. They also go well with cucumber raita. My work and party play well together.

Pancakes in Orange and Apples in Pants

  • 400 ml (1¾ cup) milk
  • 300 ml (1¼ cup) water
  • 250 g (2 cups) flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 3 tablespoons cooking oil
  • 5 tablespoons whipped cream
  • pinch of salt
  • pinch of turmeric for color

I sift flour to a bowl, add baking powder, salt, sugar and turmeric. I mix water, milk and cooking oil in another bowl. I slowly pour the liquids into the prepared dry ingredients and beat into smooth batter. I carefully spoon whipped cream in and use immediately for best results - light, fluffy pancakes.

I squeeze 2 or 3 oranges. I pour the juice to a wide and shallow pan, add sugar and bring to a boil. I cook for a few minutes and remove from heat. I fold pancakes into triangles and put them in the syrup. I serve them when they are soaked.

Apples in Pants

I remove the cores from whole apples and cut the apples into rings. I dip them in the pancake batter and fry. I sprinkle with caster sugar and cinnamon. My life is vibrant, aromatic and romantic.

Hearty Cookies

  • cornflakes
  • chocolate chips
  • dried fruits
  • nuts

I melt chocolate chips in a double boiler (the water should not boil in order for chocolate to melt slowly and keep the right substance).

I put cornflakes in a bowl and add mixed nuts and dried fruits. I carefully stir this mixture into melted chocolate. When adding it slowly I can stop at the wanted thickness. When I want to taste more chocolate, I use fewer cornflakes and when I want the cookies to be crunchy I add more.

With a little imagination we can form interesting cookies. By choice of chocolate and additional ingredients we can enrich color and taste.

I listen to my heart and dance to its music.

I scream: Cake

  • ice cream
  • cookies
  • chocolate
  • cranberries

I use any kind of cookies for this dessert. I crush them and finely chop the chocolate and cranberries. I mix it all with ice cream of my choice. I save some chocolate and cookies for decoration. I serve scoops or spoon it into a round cake tin, freeze for a while and serve as an ice cake.

Homemade ice cream

  • 500 g (2½ cups) firm soy or coconut cream
  • 200 ml (¾ cup) coconut or chickpea whipping cream
  • 150 g (¾ cup) powdered sugar
  • 200 g (1½ cup) fresh fruits
I cream the sugar with firm cream. I add chopped fresh fruits and mix well. I whip the cream and fold it in. I put the mixture in a freezer and stir well a few times before it freezes. I say what I want, loud and proud.

Funky Cake

  • 200 g (1½ cup) flour
  • 70 ml (1/3 cup) vegetable oil
  • 70 g (½ cup) muscovado sugar
  • 2 tablespoons ground hazelnuts
  • 200 ml (½ cup) soy milk
  • 2 tablespoons instant coffee
  • 1 teaspoon backing powder
  • pinch of salt
I warm up soy milk and dissolve sugar and instant coffee in it (alternatively I change 1/8 cup of milk with 1/8 black or grain coffee). I let it cool. In the meantime I mix flour, baking powder, salt and ground hazelnuts in a bowl. I mix the milk and oil well and pour the liquid slowly to the prepared dry ingredients. I whisk carefully into a smooth batter. I pour it into prepared baking tin and bake 20-25 minutes on 180 ºC / 355 ºF. In the meantime I make the filling.
  • 200 g (1 1/2 cup) silken tofu or coconut cream
  • shredded coconut
  • sugar
I mix all the ingredients well and put the mixture to cool in the fridge. When the cake is baked and cooled, I cut it into different pieces and spread them with the prepared filling. I believe in myself and create masterpieces.

Choco Palace

  • 200 g (1 ½ cup) wheat flour
  • 100 g (½ cup) non-diary butter
  • 200 ml (¾ cup) soy milk
  • 100 g (2/3 cup) brown sugar
  • 1 teaspoon baking powder
  • 100 g (1 cup) dark chocolate chips
  • 2 spoons cocoa powder
  • 1 teaspoon lemon juice or vinegar
I warm soy milk, take it off the heat and dissolve chocolate chips, sugar and butter in it. I sift flour and cocoa in a bowl. I carefully pour cooled chocolate milk in and mix into smooth dough. I put baking powder in a cup and add lemon juice or vinegar. When it foams, I stir it into the dough. I slowly and carefully mix and spoon the mixture into the prepared cake tin. I bake 20 - 25 minutes at 180 ºC / 355 ºF. This cake is delicious with blueberry or strawberry cream filling. It also goes well with some nice home-made jam. For best results, cake mixture with baking powder must be mixed slowly and shortly. When prepared, immediately spoon into a cake tin and put in the oven. 'When you have, you don't think. When you don't have, you create.'

Fulfill Your Cake

Banana tofu filling

I blend banana and tofu to a smooth mixture and sweeten with muscovado sugar, maple syrup or honey.

Chocolate filling

  • non-diary whipping cream
  • dark chocolate chips

I dissolve chocolate chips in a double boiler. I whip cream and spoon it to the dissolved chocolate. I change the proportions of chocolate and cream according to taste and desire.

Silken tofu with fruit

I blend fresh fruit by choice and add sugar. I mix it with soft silken tofu. I sometimes use fruits in pieces or whole berries of different kinds, e.g. forest fruits.

White chocolate filling
  • white chocolate chips
  • silken tofu
  • sugar

I put white chocolate chips in a baking tin, previously covered with baking paper, and put into the oven. I bake it at 240 degrees C (465 F) for a few minutes, until the chocolate melts and partly caramelizes. In the meantime I blend together silken tofu and sugar. I take melted chocolate from the oven and mix with the prepared tofu.


‘I can make my cake and eat it too.’

Be Happy Cake

I bake 1 quantity of Chocolate palace cake and use one of the fillings described in the Fulfill Your Cake recipe.

I decorate the cake by inspiration. This time I used coconut cream, hazelnuts and pieces of chocolate bark.

Chocolate bark

I melt chocolate chips in a double boiler and pour the substance on a sheet of waxed paper. (I spread the chocolate on the paper in the estimated size of the cake’s height.) I sprinkle crushed hazelnuts on top and put in a fridge to cool and harden. When chocolate is hard I cut it with a knife or simply break it with hands. I don’t care about getting perfect shapes – different pieces offer a more interesting look.


'The more I try out something new, the more I make something good.'

Drinks

Sharp Shots

  • ginger
  • apples and cinnamon OR
  • cucumbers and honey
Non-alcohol ginger shots are a very simple type of drink, good for digestion. We can eat fresh ginger instead of chili, as it is less aggressive but still nicely hot. We can make ginger shots using fruit or vegetable juice and sweeten with sugar, honey, maple syrup or agave nectar. When I make apple pie, I use the juice from grated apples. I grate ginger and squeeze juice from it using hands or pushing it against a strainer. I add it to the apple juice, sweeten, add cinnamon, stir well and serve in small glasses. When making cucumber raita, I save the cucumber juice. I add ginger juice and honey and serve. Carrot ginger shot is also great. I use carrot and apple juice, add lemon or lime juice, ginger juice and sweetener, stir well and serve. My mind is sharp, my heart is soft.

Fav Choco Milk

  • non-diary milk
  • cinnamon stick
  • chocolate chips
  • brown sugar
I heat up a choice of non-diary milk (e.g. coconut, rice, almond, cashew, soy or other) and dissolve my favorite chocolate chips in it. I add one cinnamon stick and bring it to a boil while constantly mixing. I make sure the chocolate does not stick to the bottom. I take it off the heat, add some brown sugar and enjoy hot or cooled. We can enrich our chocolate drink by adding caramel, vanilla or chili pepper. It is also interesting if we use mint chocolate chips or orange flavored chocolate. 'I'm not looking for shortcuts, but for my own sweet and bright path.'