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

Apple Vanilla Smoothie

Yesterday, my girl Justine prepared a delicious smoothie that she called “Gentle awakening” made with apples, pears, tangerines and vanilla extract. She inspired me, hence today’s recipe. 🙂



2 apples
1 orange, freshly juiced
1/2 cups frozen pineapple chunks
2 teaspoons vanilla extract



1) Wash, peel and remove seeds from the apples. Cut them in small chunks.
2) Mix the fruits with the orange juice and the vanilla extract for about 2-3 minutes.
4) It’s all ready now 🙂

Gentle Awakening Tangerine Vegan Smoothie

High five to Justine. I love her so much <3. One more time she sent me great pictures of a delicious smoothie. She made up the recipe AND and its name – was initially Réveil Douceur in French – and I found it pretty cool. The recipe, as you will see, is really easy and the result quite good.

Did you know that like Justine, you can be featured on this blog, the only thing you have to do is sending me cruelty free recipes (raw, vegan, vegetarian).



2 tangerines or clementines
1 apple
1 pear
2-3 teaspoons vanilla extract

vegan smoothie fruis healthy food vegetarian recipe blender juice drink jus zumo (1).jpg



1) Wash, peel and remove seeds from the fruits
2) Cut everything into pieces and mix the fruits for about 2 minutes.
4) Add the vanilla extract and mix again. Voilà, it is ready now 😀

vegan smoothie fruis healthy food vegetarian recipe blender juice drink jus zumo (2)



  • Instead of tangerines (or clementines) ou can also use limes, lemons or oranges
  • You can also squeeze the juice from the citrus if you prefer


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.


Banana and Pineapple Vegan Smoothie

After I went for a 6km run this morning I went straight to my kitchen to prepare a delicious refreshing vegan smoothie. I usually use coconut water to prepare them, but this time I used almond milk. It tasted so good. Try it, you won’t regret it!



1 banana
1 cup pineapple chunks (I used frozen pineapple)
1 cup almond milk
1 teaspoon cinnamon powder



1) Put the milk in the blender with the pineapple chunks. Mix them for about 1 minute
2) Add the banana and the cinnamon and mix again for about 1 minute.
4) Voilà, it’s ready!

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.

Creamy Vegan Butternut Squash & Kale soup

I want to share with you an amazing blog: My Light Hearted Kitchen (and of course an amazing vegan recipe). Do you remember that the other day I told you that I did not know what to do with a butternut squash ? Fortunatly, my first follower a.k.a Justine gave me a great idea: Butternut and Sweet Potatoe Galettes. So when I found out about this blog and this recipe, I decided to reblog it on Vegtrips straight away. High five to My Light Hearted Kitchen, keep making this world a cruelty free one ❤

Below the recipe as posted on My Light Hearted Kitchen/


– 2 yellow onions
– 2 cloves of garlic
– 1 bunch of kale
– 1 butternut squash
– 1 piece of ginger (1 inch long)
– Boiling water
– 1 tbsp soy sauce
– 1 tbsp olive oil



1) Cut the onions, garlic, kale and squash into cubes.
2) Saute de onions and garlic in the olive oil in a large sauce pan until slightly brown.
3) Add the squash and the kale ans stir.
4) Let sit covered on medium heat untill the squash is tender. It took us around an hour.
5) Put the vegetables into your blender. Add 1 1/2 cup of boiling water.
6) Cut the ginger into little pieces and add it to the blender.
7) Add the soy sauce and blend away.
8) Adjust the amount of water and ginger to fit your taste.

This soup is very warming because of the ginger. The Squash gives it a nice sweet taste. It is very easy to make, and I have to admit, way better than my stir fry idea. It is great cold too, so you can easily bring it for lunch.

Give it a try and tell us what you think!n

Vitamin C packed orange smoothie

This week I decided to wake up earlier in order to get more things done. Therefore, today, I woke up at 5.45 and surprisingly it was not hard at all! I started my day with prayers, being grateful for living another day on this planet, then I meditated, did some fitness and finished with a yoga routine. Then, breakfast time was coming and I did not know what to eat. I opened my fridge and the only fruits and vegetables I found was apples, oranges, pears, carrots, bananas plus some ginger. I did not know how to call my smoothie, hence the weird name “Vitamin C packed orange smoothie”. You should definitely try it 🙂 :



1 banana
1 carrot
1 orange
1 apple
2 pears
Fresh ginger, to taste

orange lime lemon carrot apple smoothie juice drink vitamin C (2)



1) Juice the orange and put the juice in the blender with the banana (sliced). Mix them for about 1 minute
2) Peel the carrot and the ginger, the apple and the pears and cut them into pieces
3) Add the apple and the pears and mix again
4) Add the ginger and mix for about 1 minute

Carrot, Ginger and lime smoothie

I was looking at pictures in my camera and stumbled upon pictures of this orange smoothie. I don’t even remember why I didn’t post it on my blog, propably because I didn’t want to become a spammer for those following this blog. I basically take photos of my food (and drinks) every single day. Anyway, the carrot, ginger and lime combo is simply perfect. I just wanted to add another flavour with the banana and it tasted really good. Enough said, here’s the recipe:


1 banana, sliced
1 carrot
2 limes
Fresh ginger, to taste



1) Juice the limes and put their juice in the blender with the slices of banana. Mix them for about 1 minute
2) Peel the carrot and the ginger, cut them into pieces and add them in the blender
3) Mix for about 1 minute



You can also grate the carrot and ginger, that way, it will be easier to mix.