Vegan persimmon cake

It's persimmon season again, and I love this fruit! In smoothies, as a snack or in a cake, this fruit is amazing. Because of the orange color this recipe is also great for Halloween!


Ingredients
  • 3 persimmons (puree)
  • 3 tbsp apple sauce (unsweetened)
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil
  • 1 tbsp agave syrup
  • 1,5 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts

Preheat the oven to 180°C/350°F. Mix the 3 persimmons until it's a puree. Place it in a large bowl. Add the apple sauce, lemon juice, coconut oil and agave syrup, stir well. Add the whole wheat flower, baking powder, nutmeg and cinnamon, stir again. Finally, add the raisins and chopped walnut. Stir again. Place the mixture in a caketin with baking paper. Bake for 45-50 minutes. Cool completely before serving. Enjoy!


Romanesco with soy beans

When I first saw a romanesco I was caught by its beauty.. So ofcourse, I had to make a recipe with a romanesco in it!


Ingredients
  • 1 large romanesco (cut into small florets)
  • 150g soy beans (organic)
  • 2 garlic cloves (crushed)
  • 1/2 onion (chopped)
  • 2 medium tomatoes (sliced)
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 lemon (juice)
  • 2 tbsp coconut oil (odorless)

Rinse, soak and cook the soybeans (how to..) Heat the coconut oil in a stir-fry pan and add the onion and garlic. Add after 1 minute the soybeans, tomatoes, cayenne pepper and black pepper. Stir-fry for 10-15 minutes. Rinse the romanesco under cool water, cut it into small florets. Cook for 10-15 minutes. Drain the romanesco in a colander. Serve the soybeans and veggies and add the romanesco florets on top. Sprinkle the lemon juice over the florets and add pepper and salt to taste. Enjoy!

Black bean and quinoa dish

Beans are great sources of protein, rich in fiber and they are awesome meat substitutes! This dish is so delicious and easy to make, let's go!

Ingredients

  • 300g black beans (soaked and cooked)
  • 100g uncooked quinoa
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 red bell pepper, finely chopped
  • 150g tomatoes, sliced
  • 2 tbsp mustard
  • 1 tbsp olive oil
  • 1 tsp cayenne pepper
  • pepper and salt to taste


Preheat the oven to 200ºC/400ºF. Cook the quinoa for 10 minutes. Mash the beans. Place all the ingredients in a large bowl and stir well.

Spread the mixture evenly in a baking dish. Place the baking dish in the oven for 20-25 minutes. Serve immediately.

My interview + recipe at shopmag.com !

Shopmag.com is an amazing website to find all your musthaves when it comes to fashion. They asked me to do an interview for their website, and of course I said yes! To check out my interview at shopmag.com (in Dutch) Click here !














I also made a delicious raw vegan cheesecake, I shared the recipe exclusively at shopmag.com! Curious? Click here!