Spiced Vegan Tagine with chickpeas

Hey guys,

I haven’t posted anything for a while. It doesn’t mean that I stopped cooking healthy meals but let’s say that I wasn’t focused on blogging anymore.

For a matter of fact, I’m quite nostalgic because I enjoyed sharing recipes with you.

So I came back for two reasons. First of all because I missed sharing VG recipes &  healthy tips. Secondly, because too often, people tease me about being a weekday veg and others for being weekday veg AND a black woman. Apparently, it’s still weird in 2017 to be Afro-Caribbean and vegetarian (or vegan) friendly.

Afro-Caribbean Vegan dishes are not only feasible but they also taste really great. Remember I’ve cooked a vegan colombo before.

Let’s have a look at this a delicious revisited vegan tagine! You’ll love it, I promise!


  • Prep. time: 30 min
  • Cook time: 1 hour
  • Servings: 6


  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • ½ juice lime
  • 2 tablespoons honey
  • 2 zucchinis
  • 3 sweet potatoes
  • 400g chickpeas in water
  • Dried prunes, to taste
  • Fresh coriander, chopped, to taste
  • 2 teaspoons ras el hanout
  • 1 teaspoon harissa
  • Salt & pepper, to taste
  • Olive oil
  • Water
  • Foil



  1. Sauté the onions and garlic with some olive oil for 10 minutes, make sure you don’t burn them.
  2. Peel the zucchinis and sweet potatoes and cut them into small cubes.
  3. Add to the onions.
  4. Add the chickpeas with the water.
  5. Cut the prunes into pieces and add them to the preparation.
  6. Put salt, pepper, harissa and ras el hanout.
  7.  Add the coriander
  8. Add the lime juice & the honey
  9. Add water to cover the vegetables. Be careful here, don’t add too much water, just enough to cover the veggies.
  10. Place a sheet of foil on the top of the pan and make small holes with a fork.
  11. Cook over low heat for 1 hour. Check from time to time that it does not burn and add more water if necessary.

Vegan Gluten free coconut cake

As you all know, I have been baking gluten free cakes for a long time. Very often, some people criticize vegan gluten free cakes before even tasting them. Between you and me, it gets on my nerves. Anyway, this time I decided to prepare a gluten free coconut cake without telling anyone it was gluten free.

It was a complete S U C C E S S!! People loved it. Yay!

To be honnest, I added one secret ingeredient that I will reveal to you today. I added some coconut oil. I never thought it could be possible. The cake had better taste and better consistency. Try it, it will change your life (…or almost) 🙂

  • Prep. time: 20 min
  • Cook time: 30 min
  • Servings: 8


  • 1 cup buckwheat flour
  • ½ cup maize flour
  • 1 cup coconut milk
  • ½ – 1 cup sugar
  • ¾ cup neutral oil (I used sunflower oil)
  • ¼ cup coconut oil
  • 1 tbs baking powder
  • 1 tbs vanilla extract
  • 1 tps cinnamon powder


  1. Mix all the dry ingredients (make sure to do that to avoid lumps)
  2. Mix the dry ingredients with sunflower oil and coconut oil
  3. Add the cup coconut milk and mix again
  4. It is all you have to do!!


Easy Vegan AND Gluten free pancakes

I haven’t written on this blog for such a long time. I have moved from Paris to Bordeaux since the end of July and I am really happy to be here. My new life is very exciting, because there are so many things to discover here in Bordeaux. Plus, the weather is amazing, the sea beautiful and the wine exquisite. I haven’t opened all the boxes yet, but I found my camera and I stumbled upon few pictures of vegan or vegetarian recipes that I didn’t post on vegtrips. Today I am posting a recipe that I cooked in May. I will do my best to post recipes more often because I am not that busy these days. I’m so proud of myself, I have never baked vegan and gluten free pancakes before. They were delicious, I had a real blast.
This is a vegan, gluten free and nut free recipe. Hot or cold, they are very tasty. Try this recipe, I am sure you will like it !

Prep. time: 10 min
Cook time: 15 min
Servings: 8-10 pancakes

1 cup buckwheat flour
½ cup rice flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup almond milk
2 tablespoons brown sugar
2 teaspoons vanilla extract (liquid or powdered – I used powdered)
2 tablespoons neutral oil

  1. Mix dry ingredients in a bowl (rice flour, buckwheat flour, baking powder, salt, brown sugar , vanilla extract and cinnamon)
  2. Mix wet ingredients in another bowl (almond milk and oil)
  3. Combine dry and wet ingredients a wood spoon
  4. Place 2 tablespoons neutral oil in pan. Heat a pan over low heat
  5. When the pan is hot, using a ladle or a pitcher, pour about 3 tablespoons or 60 ml of batter into the pan and cook for about two minutes for each side.
  6. Serve with vegan salted butter caramel sauce


  • You can use a blender if you prefer (STEP 3)
  • You can use vegan butter instead of neutral oil (STEP 4)
  • Spray your pan with a few drops of water. If the water sizzles and hops, it means that the pan is ready to receive your pancakes dough! (STEP 4)
  • You can eat your pancakes with slices of banana, maple syrup, or jam for example (STEP 6)

Easy Vegan AND Gluten free chocolate chip cookies recipe

Today is Friday, and I am so happy that the weekend starts this evening, what a great occasion to post a chocolate chips cookies recipe that you can bake with kids this weekend. I am really happy to post this amazing recipe that my dear friend from London, Ami, sent a few days ago. Even if she isn’t vegan (yet?), she is more and more concerned with her health, and I am really pleased to see that.  The combination of coconut oil, almond milk and vanilla extract sounds delicious, can’t wait to try out this amazing vegan recipe. It is a vegan recipe. It is a gluten free recipe. It is a very easy vegan recipe. Enough said. Here it is: the Vegan AND Gluten free chocolate chip cookies recipe, try it, I am sure you’ll love it!

  • Prep. time: 10 min
  • Cook time: 20 min
  • Servings: 12-15 cookies



  • ½ cup coconut oil
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips



  1. Pre-heat oven to 350° F or 280° C
  2. Mix together all the dry ingredients (the flour, baking powder, and salt)
  3. In a separate bowl, mix the coconut oil & brown sugar, then add the almond milk & vanilla. Don’t worry if the mixture looks a bit “liquidy”.
  4. In a separate bowl mix the flour, baking soda, baking powder and salt.
  5. Combine the wet & dry ingredients, then add the chocolate morsels & any other mix-ins if you want to
  6. Roll into Tbsp sized balls & place them on baking sheet
  7. Flatten them out a little bit with yout palm.
  8. Bake for 8 to 10 minutes
  9. Bon appétit



  1. You can mix dark, milk and white chocolate chips (you can also use vegan chocolate)
  2. You can use also use dried fruits instead of chocolate
  3. If you don’t have vegan milk you can use water instead


Spinach and Chickpeas vegan soup

I was supposed to go shopping yesterday but I didn’t because I was way too tired. Anyway, I did not know what to cook for dinner this evening, so I opened my fridge and the cupboards in my kitchen…and what a disaster! I literally did not find anything but spinach and chickpeas. That is why I decided prepare this easy vegan ‘soup’. Well, I am not sure I should have called it a soup, I actually wanted to call it Spinach and Chickpeas vegan bowl. But enough said, the only thing I can tell you about this recipe is that it is a very easy AND delicious vegan recipe! If you like chickpeas and spinach, you should try it!

  • Prep time: 10min
  • Cooking time: 10min
  • Servings: 2-3




  • 4 cups frozen spinach
  • 2 cups chickpeas (I used chickpeas in glass jar)
  • 2 tbsp mint leaves, chopped
  • 1 tbsp parsley, chopped
  • 1 onion, chopped
  • 2 garlic gloves, chopped
  • 4-6 tbsp olive oil
  • 1 tbsp cumin
  • 2 tbsp red pesto



  1. Cook the onion and garlic gloves in 4-6 tablespoons olive oil, medium heat. Make sure you don’t burn them of course
  2. Once they slightly turn brown, add the mint and parsley and stir for 1-2 minutes
  3. Add the spinach and chickpeas. Let the mixture stimmer until the spinach defrost
  4. Add 2 tablespoons cumin and 2 tablespoons red pesto and voilà your easy vegan soup is ready! Bon appétit

Easy Power Booster Oatmeal Vegan Recipe

Yesterday I had a pretty rough evening, I had a very long conversation, with someone I deeply love but it did not end up very well. This morning, it was very difficult to get out of bed. When I eventually got out of bed I decided to prepare a huge, yet delicious and easy vegan breakfast to cheer me up. Thanks God, the good thing is that today I did not have to wake up early to go to work and this was LENGEN wait for it… and I hope you’re not lactose intolerant because the second half of this word is DAIRY!! Ok, you got me, I have been watching some episodes of “How I met your mother” today 😉

Where was I?  Oh yeah, huge yet delicious and easy vegan breakfast. Here is what I had for breakfast this “morning” (it was 12pm don’t know if we can still call that “morning” though):

  1. Easy vegan gluten-free pancakes with salted butter caramel
  2.  Power booster oatmeal vegan recipe
  3. Glowing skin avocado and pineapple smoothie


I think it is the first time I have oatmeal for breakfast. I know my mother has been eating oatmeal bowls every morning for ages. She always tells me that it is a great breakfast, especially when you are sleep deprived (and I know I am). Anyway, this is a great deal because it is very easy to make and full of nutrients.




  • 1 ripe banana (the riper the tastier)
  • 1 tablespoon grounded almond
  • 1/2 cup oats 
  • 1/2 teaspoon cinnamon
  • 1 cup almond milk
  • 2 teaspoons vanilla extract 
  • For garnish: soaked almonds, cranberries, pumpkin seeds, and soya beans





  1. Take a medium bowl and mash the banana until smooth.
  2. Stir in the grounded almonds, cinnamon, and almond milk, until perfectly mixed.
  3. Heat in the microwave for 2 to 3 minutes
  4. Garnish with your desired toppings.
  5. Voilà. Get back to bed and watch episodes of “How I met your mother” (optional step. But it is what I did :))


  • Once you mixed the oat mixture, you can cover and refrigerate it overnight and cook it in a pot (medium heat) for 10 to 15 minutes
  • You can use any topping such as dried cherries, apricots and figs or ginger, cacao and grated coconut for instance

Delicious Chickpea Salad with Cumin & Apples

I adore chickpeas and I usually use them to prepare hummus or falafels. Today, I woke up at 5.30am to go to work, back home at 2pm I wanted to eat chickpeas, do not ask me why, because I have no idea. The only thing I knew is that I wanted to eat in less than one hour. Hence this delicious vegan chickpea salad. It took 45 min to prepare. Yay!


  • Prep + Cook time: 45 min
  • Servings: 2-3



4 tablespoons olive oil
1 tablespoon ground cumin
1 onion, minced
1 tablespoon ginger, finely minced
2 garlic cloves, finely minced
500gr (15-ounce) chickpeas, rinsed and drained
1 apple, chopped
⅓ cup Italian coriander, minced
⅓ cup fresh mint, minced
½ cucumber, peeled and cut in small strips (or dices)


  1. Heat the olive oil in a big pot over medium heat. When the oil is hot, add the cumin, onion and ginger and cook. Keep stirring, for about one minute.
  2. Turn the heat to low and add the garlic. Stir frequently, until the garlic is turning golden. Make sure it does not burn
  3. Turn the heat to medium then add the chickpeas and the apple. Cook during 8-10 minutes, stirring frequently, until the chickpeas are warmed through. Turn off the heat.
  4. Add the coriander and mint. Mix well.
  5. Finally add the cucumber
  6. Taste for salt if you feel the need.
  7. Voilà



  1. You can replace the apple by dried tomatoes and pinapple chunks
  2. This vegetarian (vegan for that matter) recipe is easy to prepare, I personally didn’t add any salt in the recipe
  3. This recipe is not only very easy and delicious, you can eat eat cold, warm or even hot.
  4. If you eat it cold as a salad, you can add the juice (and the zest) of a lime

Easy Gluten Free Vegan Raspberry and Pineapple cake

I miss my blog so badly and I apologize because I haven’t posted recipes for such a long time. Anyway, I don’t know why I haven’t posted this recipe before. I make this cake at least 4 to 5 times a month. It is the easiest gluten free vegan cake recipe I have ever made and it is so delicious too. What’s super cool about this vegan recipe is that you can replace raspberries and pineapple chunks with any other fruits and even with veggies, in this case, of course, you won’t use sugar, cinnamon or vanilla extract. 🙂 As you will see, the recipe is super easy. Try it and tell me what you think. If you make it with other fruits than raspberries and pineapple, please, send me the recipe so that I can post it here on my blog. Wish you guys a beautiful week. ❤


  • Prep. time: 20 min
  • Cook time: 30 min
  • Servings: 8



  • 1 cup buckwheat flour
  • ½ cup maize flour
  • 1 cup almond milk
  • ½ – 1 cup sugar
  • ¾ cup neutral oil (I used sunflower oil)
  • 1 ½ cup pineapple chunks
  • 1 ½ cup raspberries
  • 1 tbs baking powder
  • 1 tbs vanilla extract
  • 1 tps cinnamon powder
  • 1 pinch of salt



  1.  Mix all the dry ingredients (make sure to do that to avoid lumps)
  2. Mix the dry ingredients with sunflower oil
  3. Add the cup almond milk, the fruits and mix again



  1. You can replace buckwheat flour by any other flours
  2. Maize flour makes the cakes lighter and tastier
  3. If you don’t have vegan milk you can use water instead

How to make vegan kimbap (Korean sushi roll)

I love my job so much. Last week, I went to see one of my clients and after the training session she wanted to show me how to make kimbaps which can be considered as Korean sushis that are often confused with makis. She made them with eggs and meat but prepared one vegan roll for me, how sweet. ❤

Anyway, the recipe is very easy but as my mother would say, it takes time to prepare but not much to eat.

Here is the recipe for 10 rolls:


5 sheets of gim (seaweed paper)
4 cups cooked rice
2 large carrots, cut into matchsticks
10 strips of yellow pickled radish
1 large cucumber, cut into matchsticks
6 garlic cloves
4 teaspoons soy sauce
4 tablespoon brown sugar
3 teaspoon salt
5 tablespoons sesame oil
vegetable oil


1) Wash rice until it runs clear, then drain in a colander. Add to a medium-sized saucepan with 2 cups cold water, place over medium-high heat until just boiling. Reduce heat to low and simmer until it becomes tender.

2) When the rice is ready, mix it with 1 teaspoon salt and 4 teaspoons sesame oil. Transfer the rice to a bowl and set aside.

3) In a frying pan, add 2 tsp vegetable oil, add carrots, season with salt and quickly fry for about 30 seconds, until just starting to soften.

4) Arrange cucumber and cooked carrot on a platter with yellow pickled radish

5) Place sushi mat on a board. Place gim on the mat, shiny side down. Place ½ cup cooked rice on gim, covering about two-thirds of the sheet. Place a small portion of all the ingredients on top of the rice, lining them up together. Roll the gim, using your mat. Squeeze the roll inside the mat gently so that the kimbap is not loose.

6) Repeat with all the other ingredients to make the rest of the rolls. Cut kimbap into bite sized pieces with a sharp knife.



  • If the seaweed paper is too dry, use some water to help roll the kimpab
  • Other popular fillings for kimbap are fish? crab sticks or ham
  • If you don’t have a sushi mat you can use a use a clean tea towel instead.
  • Instead of using cucumber, people also use spinach
  • You can place some grains of rice on the edges of teh seasweed to ensure it seals
  • If you don’t know how to roll kimbaps, you can watch this video. Excuse me for the poor quality, I used my mobile phone (HTC Desire 310) that make low quality pictures (and vudeos) :/

If you love kimpab as much as I do, feel free to share the recipe. Hope to see you very soon on my blog.


Vegan Pad Thaï

Yesterday evening, I was way too lazy to cook as I came home quite late and was not in the mood to stay in the kitchen for hours (even for one hour to be honest). However, today, I woke up quite early to cook because I was really starving. Last week, when I went to a vegan restaurant in Paris (Brasserie Lola), I discovered a Thaï dish, the Pad Thaï and it was E.X.Q.U.I.S.I.T.E. I was so looking forward to cooking it. That is why I went shopping yesterday but I forgot the beansprouts and the smoked tofu to add them to my recipe. Fortunatly, I found those two beauties (mint and basil) and I am so exciting to plant them soon. The green girl is back. 🙂

fresh cilantro coriander fresh basil vegan plant plantbased.JPG

Enough about me. Hope you will enjoy this recipe anyway! ❤



250 g rice pasta
1 cup basil
3 tablespoons olive oil
½ teaspoon paprika
3 chopped garlic cloves
2 tablespoons nuoc mam
2 tablespoons brown sugar
1 cup chickpeas
3 tablespoons flaked almonds
175 g beansprouts
2 tablespoons mint leaves
2 chopped tender green onions
1 cup pineapple chunks
Red pepper paste or harissa, to taste
salt, to taste



1) Heat a wok or large skillet.
2) Add 1 tablespoon of olive oil, add the basil and the cilantro and let fry for a minute or two.
3) While you are frying the basil and cilantro, cook the pasta.
4) Remove the basil and cilantro
5) Add another tablespoon of olive oil to the pan, fry the chickpeas, with the salt, paprika and pinapple chunks, cook for four or five minutes.
6) Add the tofu and mix well (it should look like scrambled eggs).
7) Remove everything and put it in a dish.
8) Add the last tablespoon of oil in the pan. Place garlic, nuoc nam and sugar, cook for 2 minutes.
9) Add the pasta in this sauce.
10) Put the pepper paste, almonds, fried basil and cilantro then add the chickpeas, the mint leaves, the green onions, the beansprouts and mix well.
11) Put everything in a dish, garnish with fresh cilantro, flaked almonds and lemon slices.