Category Archives: Vegetarian & Vegan

Crispy Nori Summer rolls with Lime Soy Peanut sauce

Crispy Nori Summer rolls with an amazing lime soy peanut dipping sauce. We love Summer rolls, but this time I added a little extra Nori (seaweed sheet) and shallow fried them until crispy! And I can tell you that Summer rolls just got even better. They’re so easy to make too.
All you do is prep your veggies and shrimp, soak your rice sheets, place a nice piece of nori in the middle of the rice paper and layer your filling on top, roll ’em up and set aside. Then fry them for a few minutes and voilá.
So even when you are craving sushi, this is the way to go. If you find rolling sushi hard then adding a rice paper sheet is an easy trick to keep it all together. The frying is optional, but so delicious and crispy.

Serves 4


  • 16 rice paper sheets
  • 2 Nori sheets, each cut into 4 pieces
  • 32 small cooked shrimp
  • 50g. / 1.5 oz dried thin (rice) noodles
  • 2 cup finely shredded cabbage
  • 1 cup carrot sticks, or (bag) of shredded
  • 1/2 cucumber cut into stick, seeds removed
  • Fresh basil and chopped cilantro
  • 2 tbsp. neutral oil for frying


  • 3 tbsp. peanut butter,
  • 2 tbsp. soy Sauce
  • 1 tbsp. Sesame seed oil
  • 2 tsp. fish sauce (nam pla)
  • Fresh ground pepper
  • 1 1/2 tbsp  lime juice
  • 1/3 cup water or more
  • 1 tsp. garlic powder*
  • 1/2 tsp crispy chili (in oil) or sambal oelek


Cook or soak your noodles according to package directions and set aside.
Cut your veggies unless you are using store bought pre-shredded which is a great idea if you are in a hurry.
Make the dipping sauce by mixing all the ingredients and set aside.
Place a large pan over medium heat and add the cabbage with half a cup of water,  place a lid on the pan and bring to a boil.  Cook for one minute, drain a place cabbage on a plate. Do the same with the carrots.
The quickly fry the shrimp for a minute or two until just cooked.
The basil leaves and koriander are also in the line up.
Get a deep plate and fill with water, have a working board ready to place the soaked rice sheets on.

Now soak a rice sheet for 10 seconds in water, place on board. Place nori sheet in the middle and slightly at the bottom of the circle. Layer your ingredients in your favorite order, finish with koriander and basil leafs.
To roll, flip one side towards the middle, then the other, start rolling from the part nearest to you, all the way up until you have a tight roll.
Lightly grease a plate a place roll on it. Continue with the remaining rolls.
To fry, add one tablespoon of vegetable oil to a large frying pan**, and fry rolls on all sides for about 7 minutes or until light golden and crispy. Repeat with the remaining rolls.

**you can also use two frying pans to cook all the rolls in one go.



Vegan meatballs, amazing texture.

These vegan meatballs are the perfect base for all your favorite dishes. This recipe is without sauce or gravy  because they are meant to be as a base for other recipes, like Spaghetti and meatballs,  Swedish meatballs,  meatball Curry with rice or a great meatball sandwich for instance.

A vegan meatball that has the texture of actual meat. Holds together, not mushy like most, but firm and with bite. I made these one night with mashed potatoes in Swedish meatballs style and the next night I poured a sticky honey chili maple glaze over them and served them over rice.  They freeze well too, you could easily make a double batch and always have a supply for a quick dinner fix.
So whether you’ re a vegetarian, a vegan or simply trying to eat more veggies,  these are a  great option and you really need to try them.

Makes around 24 meatballs.
Serves 4-6. Double if needed.


1/2 cup red lentils
1/2 cup tvp* see not (I use pea tvp)
1/4 cup  chopped dehydrated vegetables (mix for soup)**see note
1/2 onion chopped
2-3 garlic cloves, peeled and grated
3 tbsp olive oil
1/2 vegetable stock cube, crumbled fine
1/2 cup chickpea flour
1/4 cup quick oats
2 tbsp pine nuts (optional but delicious)
A dash of liquid smoke
A dash of franks hot sauce
1/2 tsp vegan Worchestershire sauce
2 tbsps ground flaxseed plus 3 tablespoons water, or 2 eggs


Cook lentils and tvp in a bit of salted water for around 5 minutes, or until almost soft, but still semi firm. Drain in a colander and return to the pan, add the dehydrated veggies, they will absorb the excess water.  Set aside and let cool.
Cook onion and garlic in oil for 5 minutes until soft. Set aside to cool.
In a large bowl mix, lentil-tvp-veg mixture with onion and garlic.
Add all the remaining ingredients and let sit for 5 minutes,  now grab a ball of the mixture with your hand and gently squeeze to see if it holds.  Add a splash of water if it seems too dry or add a bit more flour if it seems too wet.
Shape into balls, the size of a ping pong ball approximately.
Place in refrigerator for two hours before baking to firm up.
Pre heat oven to 220C/450F.
Place balls on a silicone baking sheet and spray with oil (or drizzle over).
Bake 15 minutes turning halfway.
Use straight away with your favorite sauce or let cool and store in ziplock bag in the refrigerator or freezer for later use.


  • tvp stands for texturized vegetable protein
    ** Amazon sells a Deluxe Vegetables Soup Blend.

5 minute Romesco Sauce, cheats version

Romesco Sauce is a Spanish pepper and tomato based sauce from the region of Cataluña, that dates back to the 15 th century, thanks to Christopher Columbus who brought back the Romesco peppers from his travels in the America’s which are the base for this sauce.
You can find Romesco sauce everywhere in Spain, it’s very popular and can be eaten with everything from just bread to grilled fish, grilled meat or vegetables.

The original version is with dried peppers, almonds, some times hazelnuts as well, bread, garlic etc…
I have come up with a cheats version that can be done in 5 minutes and it is addictively delicious.


6 tbsp. Olive oil
1 small onion, peeled and chopped fine
2 garlic cloves, peeled and chopped
1 jar roasted red bell peppers (15 oz. jar / 500 ml), drained
1/4 cup almond butter (the roasted kind)
1/3 cup sun dried tomatoes in olive oil
1/3 cup parsley, roughly a handful
1-2 tsp. red wine vinegar
3/4 tsp. salt
fresh black pepper
1 tsp. smoked paprika (preferably the Spanish kind)


Place the sun dried tomatoes in a bowl and cover with very hot water. Let sit for five minutes then drain.
On medium heat, fry onion and garlic in two tablespoons of oil, until light golden and just soft. Let cool a bit.

In a food processor, add the pepper, the onions and garlic, almond butter, drained sun dried tomatoes, parsley, vinegar, salt, pepper, paprika and the remaining 4 tablespoons of olive oil.
Turn on the food processor and blend until smooth. That’s it!

I use only one teaspoon of vinegar but you can add more depending on how acidic you like it.

The sauce will keep in the refrigerator for about five days in a glass container or jar, but I can assure you, you will be putting it on everything.


Vegan Chocolate Zucchini Banana Bread, gluten free

This vegan chocolate zucchini bread is a game-changer. It’s perfectly sweet, and dare I say itmoist (ughh, I just can’t with this word) and has a rich chocolate flavor. It’s soft and bouncy, tender and just everything you want from a banana bread.

Morning, noon or as a dessert, it’s always good and just perfectly delicious.

I wanted to create a Vegan Chocolate Zucchini Banana bread that would have all the characteristics of a regular Banana bread, but without is either falling apart or being too dense, which can be a challenge since it is gluten-free too. Guess what?…nailed itLOL.

The trick is the combo of flax flour and Psyllium husk powder, it’s like magic. I use in my gluten-free breads too and honestly, it works every time. A great plus about this recipe is that you can skip squeezing out the zucchini altogether, there’s no point in removing liquid first and then adding it back in later. Also, a waste of perfectly healthy zucchini “juice”.

For this recipe I created my own gluten-free flour blend and I haven’t tested it with any other ready-made GF blend, but I imagine it would work too. You may need to add a little more or less liquid, depending on the flour you use. As for the chocolate chips, (I feel like I’m confessing to a crimebut) I didn’t use any, I opted for cocoa nibs instead but feel free to throw in a handful of real chocolate chips if that’s your game.


  • 1/2 cup Corn flour (not starch)
  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/2 cup tapioca four
  • 1/2 cup corn starch


  • 1 1/2 cup grated zucchini (280 gr. / 10 oz. ) about 1 medium/large
  • 1 cup bananas mashed, about 2 large or 3 medium
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup olive oil
  • 2 tsp. vanilla
  • 1/3 cup rice syrup
  • 1 tsp. plain vinegar
  • 2 cups gluten free flour blend
  • 1/3 cup cocoa
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. psyllium husk powder
  • 2 tsp. flax flour
  • 1/3 cup cocoa nibs or 1/2 cup vegan chocolate chips.


Pre-heat the oven to 180C/350F. Line a buttered loaf tin 22 cm/9″ with parchment paper.

Start by grating the zucchini with a medium grater into a large bowl. Set aside for a minute.

In a blender add bananas, apple sauce, olive oil, vanilla, syrup and vinegar, blend until smooth.

Pour over the zucchini and mix thoroughly so that you don’t get zucchini clumps.

In another bowl mix the flour with the (sifted) cocoa, baking powder, baking soda, flax flour and psyllium husk powder. Mix by stirring with a whisk.

Now add the wet ingredients to the dry ingredients. Use a spatula to combine without over mixing.

Sprinkle in the cocoa nibs or chocolate chips and mix gently into the batter.

Pour batter into prepared loaf tin, smooth out the top of the batter with a small spatula and place in the middle of the oven.

Bake for about 60 minutes, insert wooden skewer to check, if it comes out dry it’s done.

Remove from oven and let cool on a rack for about 10 minutes. Remove from loaf tin, leaving on the parchment paper and let cool completely before cutting.

This loaf will keep for 3 to 4 days, or you can slice and freeze individual portions.



*you will have a little flour left over. Alternatively make a double batch and use for gluten free pancakes or any other baked goods.

** You don’t need extra liquid in this recipe, the zucchini, apple sauce and oil are enough.