Something really strange has been going on with my Instagram lately — it seems the algorithms have changed (again) and smaller pages such as mine are lagging behind (again) unless they pay to have their posts boosted — sucks for me and my numbers, but it doesn’t mean I’m going to stop posting my recipes and photos; even if it’s only little ol’ me looking at them.
Ladies and gents, I give to you this beautiful plant-based chocolate tart with fresh figs on top. With no added processed sugar, this decadent beauty is the perfect chocolate fix and the best thing is…you could even have it breakfast if you felt like it.
It takes about 30 minutes to put together and about 2 hours to set in the fridge/freezer.
Here’s how I made it:
- 1 cup of date paste (alternatively, you could soak about 20 dates in warm water, pit them and make into a paste in your food processor)
- 1 teaspoon of organic coconut oil
- 1 cup of rolled oats
- 1 cup of salted pecans (you use any kind of nut you like)
- 1 teaspoon of cinnamon powder
- 1 teaspoon of vanilla pods
- 1 teaspoon of ginger powder
- 1 tablespoon of honey
- 1 tablespoon of almond butter
- 2 ripe bananas
- 1 ripe avocado
- 1/3 cup of tahini paste
- 1/4 cup of date syrup
- 2 tablespoons of honey
- 1 teaspoon of vanilla paste
- 1/3 cup of organic cacao powder
- A pinch of sea salt
- 1 teaspoon of cinnamon
- Any fresh fruit you’d like.
- Cashew cream (optional)**
The method to my madness:
- First things, first. In your food processor, process the oats, cinnamon, ginger, and pecans into a fine flour.
- Then, add the dates, honey, almond butter and vanilla and process all together until it forms a dough-like ball.
- Take out the crust dough and with your hands knead it until it becomes nice and sticks together.
- In a serving plate lined with wax paper, form the ball into a circular crust (or whatever shape you’d like) using your fingers and pressing down firmly. I created a little pool-like dough so the chocolate doesn’t pour out.
- Place the dough in the freezer to firm up as you make the filling.
- In a food processor (sorry, you’re going to have to clean it:)), throw together all the filling ingredients and blitz until it’s nice and creamy — taste it and see if you need to add anything (more honey, more cinnamon…)
- Pour the filling mixture into the dough and put back in freezer to set (for two hours), or overnight in the fridge.
- To top, you could make a simple cashew cream by placing 1 cup of raw cashews into a bowl with boiling hot water on top and let sit for two hours. Then blitz all together with a hand blender. I like to add two tablespoons of honey, vanilla paste and a little squirt of lime.
That’s it. Super simple. Super healthy. Super beautiful. No nasty processed additives that’ll have you feeling terrible after, this plant-based chocolate tart is just what I needed this hectic Sunday!
Since you’re here, why not follow Straight-upBananas on Instagram, too!
After 15 hours of fasting, you’d think that the first thing I’d want to do is dig into a ginormous meal, right? Nah, soup and salad are what I crave all day. I know it sounds strange, but that’s just the way it is. After so many hours of not having anything in your system, your stomach kind of gets used to it — and come iftar time, you’ll find yourself physically incapable of stuffing your face no matter how much you try.
One of my sisters-in-law once made this delicious carrot and ginger soup, so I tried to make my own vegan version minus the cream and the butter.
It’s super simple to make, mega good for you and tastes great. My husband and I finished 4 bowls in one day.
What you need:
- 1 kilo of carrots
- 2 tablespoons of grated ginger
- 2 cloves of garlic
- 3 spring onions
- 1 handful of raw cashews
- 1 organic stock cube
- sea salt and pepper
- 1 liter of boiling water
- 1/2 can of coconut milk (optional, but makes it much creamier)
- Olive oil
How to make it:
- In a large pot, add some olive oil and add the chopped carrots, spring onions, ginger, and garlic and saute lightly.
- Then, add the stock cube, cashews, and boiling water and bring to the boil.
- Simmer on low for about 20 minutes or until you can pierce carrots with a fork.
- Turn off the heat, add the coconut cream (optional) and with a hand blender, blend the soup together till nice and silky.
- Add salt and pepper to taste.
- I like to serve pureed soups with a dollop of yogurt and you can top with some fresh coriander or dill.
As always, easy peasy.
Let this be a testament that you can get that creamy, hearty soup you’re craving, minus all the nasties from the cream. Give this soup a try, I promise you won’t be missing anything.
Oh, and since you’re here, why not show me some love on Instagram?
This here is a recipe that’s been featured on WKND Magazine and Khaleej Times. It’s a little something I came up with when I had absolutely no clue what to make for dinner.
I just started laying on the flavors and it all kind of worked out.
You can eat this rainbow couscous bowl fresh or as leftovers the next day and it’s absolutely perfect. This recipe is not set in stone, so do play with it.
Here’s what you’ll need:
For the couscous:
- 1 cup of fine couscous
- 2 teaspoons of turmeric
- 1 sliced spring onion
- A pinch of seasalt
- Extra virgin olive oil
- A pinch of cinnamon
- A pinch of red chili flakes
For the toppings:
- Toasted almonds
- Pomegranate seeds
- More coriander
- Mint leaves
- Roasted chickpeas
- Grilled chicken breasts (seasoned with sea salt, cinnamon, chili flakes, sumac and zaatar)
- Grilled halloumi cheese
For the sauce:
- Olive oil
- Sea salt
- 1/4 teaspoon of crushed garlic
- The juice of a lime
- 1 tablespoon of tahini
How to prepare:
- In a glass bowl, place the couscous along with all the couscous ingredients and fill with 2 cups of boiling hot water. Cover the bowl with a plate or plastic wrap and let set for 10-15 minutes.
- After the couscous has set, remove the plate or plastic wrap and with a fork lightly fluff the couscous.
- In a large flat plate, place the warm couscous and layer on the toppings. To ensure that each bite is tasty, mix half of the topping ingredients together with the couscous and leave the rest for the top.
- Pour yourself a few spoonfuls and layer on the yogurt sauce.
So I’m an avid fan of all things pumpkin spiced and ’tis the season, my friends. ‘Tis the season.
This recipe is perfect as a healthy breakfast or a healthy dessert option. It’s super simple and ridiculously quick to put together. Another of my favorite things about is that it requires frozen very ripe (almost black) bananas that would have otherwise been thrown away!
Ingredients (for one bowl:
- 2 frozen bananas (as ripe as you can get them)
- 1/2 cup of pumpkin puree (either canned or homemade, doesn’t matter)
- 1/2 cup of Greek style coconut yogurt (you can use regular yogurt, just make sure it’s got some probiotics/live cultures)
- 1 teaspoon of maple syrup
- 1 tablespoon of cinnamon
- 2 cloves
- 2 teaspoons of ginger powder
- 1 teaspoon of vanilla extract
- A splash of soy milk (to get the food processor moving)
- Throw everything into your food processor and blitz till nice and creamy
- Top with anything you’d like. I’ve added salted coconut chips, pumpkin seeds and chia seeds.
I kid you not, this stuff is as good as ice cream of frozen yogurt ANYDAY! Give it a try, it’s the perfect healthy breakfast or dessert option.
Since you’re here, check out my Instagram account–purrty paleez?
‘Tis the middle of the week and I neither have the desire, nor the stamina to drive all the way to the grocery store and buy provisions to keep me from dying of the hunger. A little rummage here, a chop there, a can opener in the middle and I’ve got this lovely soba noodle tuna salad. I’m slurping. I’m happy. I’m no longer withering away from hunger. Life is grand.
It’s so ridiculously easy to put together and you can add or remove any ingredient that you’d like basically. It’s one of my go-to recipes when I’m completely out of food inspo!
- 1 pack of soba noodles
- 1 chopped spring onion
- 1 grated carrot
- 2 cans of tuna (canned in water is best)
- A handful of broccoli florets (frozen works perfectly)
- Chopped coriander
- ¼ cup of sesame seeds
- A handful of crunchy mixed greens
- 3 tablespoons of sesame oil
- 3 tablespoons of soy sauce
- 1 grated clove of garlic
- The juice of 1 orange (or lemon)
- Ginger powder
- In the large bowl, put together all the dressing ingredients, mix well and leave in bowl.
- Bring a large pot of water to the boil and cook the soba noodles according to the instructions. Usually 7 minutes is enough. (Do not overcook the noodles)
- Add the broccoli florets to the boiling water and cook for 4 minutes.
- Once the noodles are cooked, rinse them in cold water to stop the cooking process and drain well.
- Throw the cooled noodles and broccoli into the bowl with the dressing.
- Grate in the carrot and add the rest of the salad ingredients.
- Mix noodles into dressing and enjoy!
Since you’re here, why not head off to my wee little Instagram page–I’d love to have ya!
So I’m frantically packing for my last-minute trip to Jordan courtesy of Movenpick Dead Sea and Petra, but I need to fuel my body..I need to have lunch or else I won’t remember all the important things I need to pack, right?
With an almost empty fridge, I was left to rummage the cupboard to see what I could make to nourish my body and here’s what I came up with, an easy, quick and healthy soba noodle salad that I could even save in the fridge for lunch the next day!
- 1 pack of soba noodles
- 1 spring onion, chopped
- Chopped coriander
- 1 cup of toasted cashews (in a pan with no oil)
- 1/2 cup of toasted sesame seeds
- 2 red chilis (depending on how hot you like it)
- Almost 2 cups of chopped mushrooms (whatever kind you have), cooked in a pan with no oil
- 3 cloves of garlic cooked in sesame oil till nice and golden and crispy
- 1 large tablespoon of creamy peanut butter
- 1 thumb of ginger, grated
- Soy sauce to taste
- The juice of 1 lime
- Rice vinegar to taste
- About 3 tablespoons of sesame oil
- About 1/2 cup of warm water from the soba noodles (adding a little bit at a time)
Here’s how it’s done:
- First, you need to toast the cashews, sesame seeds, garlic and garlic in pans individually (do not put them together in one pan because you’re lazy, they can and will burn)
- Then boil a pan of water and when the water comes to a boil, cook the soba noodles for 5 minutes (or read pack) and then drain and wash with cold water
- In a large bowl, mix all the dressing ingredients. Add some of the hot water from the noodles a little bit at a time and keep mixing till the dressing is nice and creamy
- Add all the ingredients into the bowl and toss till the noodles are mixed with the dressing
Please give this recipe a shot, it’s even easier than it sounds, I promise. Plus it’s perfect for lunch the next day!
It’s healthy, quick and easy! Go Straight-up Bananas with me and give this recipe a shot. Also, please follow me on Instagram by clicking this link 🙂
Primavera means spring in Latin. And a pasta primavera is quintessential for any Italian spread during the spring–filled with everything green and plenty of cream, it makes for the ultimate comfort food.
Fortunately for me, my newly-started vegan diet to atone for the food that I ate during the weekend, forced me to come up with my new plantbased spin on the famous Italian dish.
Ladies and gentlemen, I bring to you a foolproof, quick and easy vegan pasta primavera.
- 1 ripe avocado
- 1 chopped garlic
- 1 grated zucchini
- 2 tablespoons of olive oil
- 1/4 cup of warm water
- 2 sprigs of spring onions
- The juice of 1 lime
- Sea salt and pepper
- Buckwheat pasta
- 3 cloves of garlic, fried till golden in a pan
- 1 handful of spinach roughly chopped
- 1 handful of baby asparagus, grilled
- Zucchini ribbons (you can make these by peeling off the skin of the large zucchini with a peeler)
- Red chili flakes
- Sea salt and black pepper
How to make it:
- Make the sauce by mixing all it’s ingredients together and blending with a handmixer till smooth and creamy
- Cook the buckwheat pasta according to the instructions
- In a pan, sautee the asparagus first (because it needs more cooking time), then cook down the spinach for a minute.
- Turn off the heat, and add the zucchini ribbons
- Remove the veggies and cook the garlic until nice and golden brown
- Once the pasta is cooked, add it to the pan along with the fried garlic and veggies
- Turn off the heat, and add the pasta to a plate with the avocado sauce and mix well
- If you allow the avocado sauce to touch the heat, it’s vibrant green color will fade
Super simple and super good for you, this plant-based vegan avocado pasta primavera is packed with vitamins and is crazy easy to make. Also, it tastes AMAZEBALLS!
It’s really versatile as well . The beauty of this recipe is that you can use whatever green ingredients you have in your fridge on that day: peas, green string beans…
Go Straight-up Bananas with me and give this recipe a shot! And also, since you’re here, maybe check out my Instagram by clicking this link here? Thank you!