Vegan chocolate banana cake with cherries

As your average human being I love chocolate, and I would eat it every day if it wouldn't make me fat. Plus eating chocolate all day every day isn't very healthy because of the amount of saturated fats and sugars in it (damn you sugar). But if you are searching for a ''healthier'' version of a delicious chocolate cake you're at the right place. This cake has a delicious sweet banana taste and contains less sugar than the average supermarket cake. Ready within an hour and also appropriate as a birthday cake. Ready? Let's go!


  • 250 g whole grain flour 
  • 50 g brown sugar
  • 60 g cocoa powder
  • 1,5 tsp. baking powder
  • 200 ml almond milk
  • 60 ml sunflower oil
  • 4 tbsp agave syrup
  • 2 mashed bananas (I used small bananas)
  • 30 g cherries (cut into small pieces)
Preheat the oven to 350F/180C. Grease the bundt pan with sunflower oil. Mix the dry ingredients (flour, sugar, cocoa powder and baking powder) together in a large bowl. Puree the bananas. Add the oil, almond milk, agave syrup and the pureed bananas to the flour mixture, blend thoroughly. Stir in the cherries. Pour the batter in the pan and bake for 50-55 minutes. Let it cool off for 15 minutes. Enjoy! 

Delicious vegan pancakes

A lazy Sunday isn't complete without delicious pancakes. This recipe is vegan, easy to make and so yummy!


  • 150 g oat flour
  • 300 ml almond milk
  • 2 medium ripe bananas
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tbsp agave syrup
  • 75 g blueberries
Mash the bananas and add the almond milk, stir well. Add the oat flour, baking powder, cinnamon and agave syrup and mix eveything together. Preheat the frying pan with olive oil, spoon a part of the pancake mix into the pan and top with a few blueberries. Turn the pancakes around after a few minutes and fry for another 2-3 minutes. Repeat until there's no pancake mix left. Enjoy! Tip: You can also add some Alpro Cremoso (tastes sooo good) and other fruits.

Vegan coconut macaroons

Easy to make and delicious: vegan coconut macaroons. They are ready in no time so if you get unexpected visitors and you want to make a delicious vegan treat; this is it!

Ingredients (for 15 macaroons)
  • 125 ml plant based milk
  • 50 g sugar
  • 2 tbsp. agave syrup
  • 100 g shredded coconut (unsweetened)
  • 100 g flour
Preheat the oven to 350F/175C. Mix the milk, sugar and agave syrup in a medium bowl, stir in the shredded coconut. Add the flour and mix with a spoon (you can also knead the mixture with your hands). Form the mixture into small balls and place on a baking sheet (with parchment paper). Bake for about 10 minutes.

Chickpea quinoa burgers

These awesome burgers are great meat replacers, and to be honest: they taste way better than the average burger. And they are low in saturated fats, high in protein and dietary fiber. Hello healthy BBQ!

  • 250g chickpeas
  • 40g quinoa (uncooked)
  • 3 tbsp. wheat flour
  • 30g oatmeal
  • 1 tbsp. mustard
  • 1 tbsp. olive oil
  • Salt and pepper to taste
Cook the quinoa. Mix the chickpeas with a handmixer (add some water to mix better). Add the quinoa, flour, oatmeal, mustard and olive oil to the chickpea mixture and stir well. Form four burger shapes from the mixture and bake (or grill) for 10 minutes. Serve with bread, vegetables and eggless mayonnaise, bon appetite! 

Vegan lentil soup

As you might know: I love lentils! They are a great source of protein and dietary fiber, and they also taste amazing. This is just an easy and healthy soup to make, enjoy!


  • 1 liter of vegetable broth
  • 150g dried lentils (make sure you let them soak for at least 6 hours)
  • 2 carrots
  • 2 tomatoes
  • 2 garlic cloves
  • 2 small onions (or 1 large one)
  • 1 tbsp olive oil
  • 2 tsp cumin powder
  • 1 tsp curry powder
  • 2 tbsp nutritional yeast (optional)
  • Salt and pepper to taste

Fry the onions, garlic and add carrots. Cook the vegetable broth, add the lentils and bring to boil. When the lentils are soft, add the onions, garlic, carrots and tomatoes. Stir in the cumin and curry powder. Let simmer for 2 minutes, puree if you like. Add the nutritional yeast at last, Enjoy!

Wonderful walnut pesto

This healthy pesto tastes great with whole grain pasta, as a snack or on your whole wheat bread.


  • 70g walnuts
  • 1 galic clove
  • 1 handful fresh basil
  • 1 tbsp olive oil
  • Salt to taste
Grind the walnuts, galic clove and basil in a food processor. Add the olive oil and mix again. 

Not-so-healthy-but-delicious vegan brownies

While typing this post I'm eating these delicious brownies.. Omnomnom. March 25th is my birthday and I'm trying out some recipes for it. And these bad guys are perfect for a birthday party (or as comfort food or as a little cheat meal ;))


  • 125 g whole wheat flour
  • 100 g cane sugar
  • 40 g cocao powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 125 ml almond milk
  • 1 tbsp ground flax seed with 3 tbsp warm water (click here for more information on how to make a flax seed egg)
  • 100 ml sunflower oil (or any other plant oil)
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Mix the flour, sugar, cocao powder, baking soda and salt in a large bowl. Mix in another bowl the rest of the ingredients and add to the dry ingredients. Stir well until you have a smooth mixture. Pour the batter into a baking pan and smooth it with a spoon. Bake for 30 minutes. Serve hot or cold (also amazing with banana icecream and fruit!)

Sweet potato soup

Sweet potatoes are delicious and healthy! These guys are rich in carbohydrates, dietary fiber and beta-carotene. Our body converts beta-carotene into vitamin A, we need vitamin A for a healthy skin and good eye health and vision. 

Curry powder is a perfect to combine with the sweet potatoes and rye bread croutons are an amazing addition to the soup. Yum!

  • 2 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 tsp curry power
  • 350 grams sweet potatoes (peeled and diced)
  • 1 apple (peeled and diced)
  • 1/2 liter vegetable stock

Rye bread croutons:
  • 2 tbsp olive oil
  • 1 slice rye bread
Heat 2 tablespoons olive oil in a pan and fry the onions. Add the garlic and curry powder, stir for a few minutes. Add the sweet potato and apple. Fry for 15 minutes until the potatoes are brown around the edges. Pour in the vegetable stock. Leave for 2 minutes simmer until the potatoes are tender. Puree with a blender until smooth.

Heat the olive oil in a frying pan and fry the sliced rye bread crisp. Drain on kitchen paper. Sprinkle the soup with croutons and serve immediately.
Inspired by: ''Vegan'' by Sue Quinn

Vegan Blueberry Muffins

It's time for something new: I started a YouTube channel! I'm really excited and I can't wait to show you all my ideas, information, recipes and more. To celebrate my first video I shared a vegan blueberry muffin recipe, check it out and don't forget to subscribe


  • 200g blueberries
  • 100g dates
  • 2 bananas
  • 150g whole wheat flour
  • 150g cashew nuts
  • 125 ml plant-based milk
  • 1 tsp baking soda
Preheat the oven to 200 degrees Celsius. Pulse the cashews in a food processor. Place the mixture in a bowl with the flour and baking powder. Place the dates, bananas and milk in the food processor and mix until smooth. Stir in the smooth mixture and add the blueberries. Pour the mixture in a muffin tin and place in the oven for 30 minutes. Let the muffins cool off for 10 minutes and enjoy!

Chickpea nuggets with delicious garlic dill sauce

Looking for a delicious vegan snack? You found it! I'm absolutely in love with this sauce (you can also use it as a dip for veggies, so yum!) and my love for chickpeas gained after this meal! Omnomnomnom.

Chickpea nuggets:
  • 250 g canned chickpeas
  • 1 onion (chopped)
  • 2 garlic cloves (chopped)
  • 4 tbsp wheat flour
  • 2 tbsp olive oil
  • Dill (optional)
  • Salt and pepper to taste

  • 300 ml soy ''yogurt'' (I used Provamel sugarfree) 
  • 2 garlic cloves (chopped)
  • A few sprigs of dill (chopped)
  • Pepper to taste
Put the chickpeas and wheat flour in a foodprocessor and mix until it's a thick paste. Add the other ingredients and stir well. Mould the mixture into small patties. Fry on medium heat for 3 minutes on each side until they are golden brown. Mix all the sauce ingredients in a blender and serve in a bowl. Bon appetite!

Peaceful Pea Soup

When it's cold outside I love me some hot soup, especially pea soup. It's easy to make, rich in fiber and protein and it's vegan!

  • 400g split peas
  • 2 liters water
  • 1 leek
  • 2 carrots
  • 1/4 celeriac
  • 3 sprigs of celery leaves
  • 1 bay leaf
  • 1 onion
Cook the peas for an hour in 2 liters of water with the bay leaf. Cut the leek, carrots, celeriac, celery leaves and onion into small pieces. Add them to the pot and cook for 20 minutes. Add salt and pepper to taste. Tip: you can also add some sliced vegan sausages to the soup for an extra bite!

Lovely lentil soup

Protein rich, delicious and a great winter soup!


  • 1 onion
  • 2 garlic cloves
  • 1 tbsp. olive oil
  • 350g soaked lentils (red or green)
  • 1 tsp curry powder
  • 1 liter vegetable stock

Sauté the onion and garlic cloves (with the olive oil) until browned. Add the vegetable stock and the lentils. Bring to boil. When the lentils are soft, puree with a handblender until it's a thick soup. Bring to taste with the curry powder (and salt and pepper). Serve hot.

Beautiful breakfast muffins

I love a breakfast with oats. And I love muffins... Hi delicious breakfast oat muffins! ♥

  • 200g rolled oats
  • 2 ripe bananas
  • 1 apple
  • 25g raisins
  • 1 tsp cinnamon
  • 150g apple puree
Preheat the oven to  175ºC/350ºF. Mash the bananas in a large bowl. Grind the oats in a foodprocessor. Add the oats, sliced apple, raisins, apple puree and cinnamon to the large bowl with the mashed bananas. Stir well. Spoon the mixture into the muffin tins and place in the oven for 25 minutes. Enjoy!