Chicken Pad Thai

Chicken Pad Thai

Isn’t it about time we stopped relying on take out to get Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!

I will be the first to admit this is an Americanized version of Pad Thai. There’s no tamarind paste in this recipe, instead you’ll find vinegar and lime juice. I replaced the traditional palm sugar with dark brown sugar (which is also part of the tamarind substitution. Light-brown sugar would be fine too). I added soy which isn’t so traditional, but for me it helps tone down the fish sauce, not to mention many would say I was very skimpy with the fish sauce. Then I added in some not so commonly found veggies, the red bell pepper and stick carrots. And of course I love chicken, I’ll almost always choose it over shrimp or tofu so that’s the other sign that this just isn’t your super authentic Pad Thai. But, this is how I like my Pad Thai.

Who knows maybe down the road my palate will be so much more adventurous and I will be into far more authentic Thai food, but for now this is perfect for me and I just don’t want to change it. It’s flavorful, it’s unique, it’s exciting and most of all it’s incredibly delicious! I have the feeling you are going to love this crave worthy dish too!

Chicken Pad Thai
Chicken Pad Thai


  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)


  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

You can find complete recipes of this Chicken Pad Thai in



For some reason, eggplant used to intimidate me. Its floppy texture, neutral taste, and seemingly over-involved cooking methods made me think it would be something I’d never master.

I was wrong.

Since getting my hands on my first eggplant last year, it’s become one of my absolute favorite fruits (yes, fruit, even though it’s a vegetable in my book).

Two of my absolute favorite recipes utilizing eggplant have been my Cashew-less Vegan Queso and my Eggplant and Caramelized Onion Dip. It’s neutral flavor help it absorb flavors extremely well, and depending on how you cook it, its texture is extremely versatile – from super creamy to super crisp.

And in this little gem of a recipe, it’s crispy to the max.

This recipe was inspired by one of my favorite food bloggers, Izy from Top with Cinnamon. It’s straight out of her beautiful new cookbook, Top With Cinnamon.

Although it’s not a vegan cookbook, it has a lot of recipes that can be easily adapted to a vegan diet. And when I laid my eyes on her crispy aubergine pesto pasta, I knew it was the one for me.



  • 1 medium eggplant (as narrow as possible – see notes for more tips)
  • 1/4 cup unbleached all purpose flour (or other flour of choice)
  • 1 cup panko breadcrumbs (GF for gluten free eaters)
  • 2 Tbsp vegan parmesan + more for serving (or sub 1 Tbsp nutritional yeast)
  • 1 tsp dried oregano (or 2 tsp fresh)
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened plain almond milk (or other neutral milk)
  • 1 tsp cornstarch


  • 8 ounces pasta (such as linguini, but any kind will do, including veggie noodles or gluten free)
  • 2 cups marinara sauce


  1. Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
  2. Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
  3. In the meantime, preheat oven to 400 degrees F and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
  4. Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.
  5. Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.

You can find complete recipes of this VEGAN EGGPLANT PARMESAN in



I’d be a liar and you’d never believe a thing I said if I told you that this vegan spinach dip tastes exactly like the full fat, full cheese, full mayo version. But I’d be an equally big fibber if I neglected to convey just how ridiculously good this spinach dip is.

To help you get the picture, let me start by sharing my mental dialog as I devour a normal batch of spinach dip at a party:

Bite 1: “OMG!!! This is A-M-A-Z-I-N-G!!!!”

Bites 2-5: “Ohhh… I reaalllly shouldn’t… but I can’t help myself”

Bites 6-10: “Now I’m thirsty, let me wash it down with a giant red Solo cup of soda.”

Bites 11-∞:”It’s gone and I ate most of it… What have I done… How could I have been so weeeak…”

Perhaps you can relate? Well, here’s the internal dialog I had with myself as I scarfed down this vegan spinach dip:

Bite 1: “hmm… not quite the same….”

Bite 2-5: ” But… this is pretty damn good!”

Bites 6-10: “Wow! I can’t {MUNCH}… stop…{DIP}…eating… {CHOMP}… it”

Bites 11-∞: ” It’s gone… but I just ate 189% of my daily Vitamin A, 94% of my Iron, 82% of my Calcium, 72% of my magnesium, 57% of my protein, 56% of my vitamin C, 50% of my fiber for the day…”

And while I can’t promise you won’t feel any guilt at all (especially if you hijack that part of the buffet and slap away hungry hands trying to get a taste), but I can tell you that you won’t have to go to confession at your cardiologist’s office.



  • 400 grams Soft tofu
  • 100 grams Raw cashew nuts (3/4 cup soaked in water overnight and drained)
  • 25 grams Nutritional yeast (~1/4 cup)
  • 2 teaspoons Apple cider vinegar
  • 3 grams Salt (~1/2 teaspoon)
  • 260 grams Spinach (175 grams cooked and squeezed)
  • 1 tablespoon Vegetable oil
  • 175 grams Onion (1 medium onion)
  • 2 cloves Garlic (minced)
  • 100 grams Water chestnuts (diced)
  • Extra virgin olive oil
  • Smoked paprika


  1. Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won’t spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
  2. Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.
  3. Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.

You can find complete recipes of this VEGAN SPINACH DIP in




Get ready to cry some happy tears, because you have found a Vegan French Onion Soup. This soup is rich, savory & downright scrumptious. It’s calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time.

French Onion Soup was definitely a childhood favorite. I loved that savory aromatic soup, with bubbly gooey cheese, over broth infused bread. I really enjoy turning my past food memories into reality and this Vegan French Onion Soup lets me reminisce of the past, while nourishing my body, mind & soul. Wow, that’s deep! (who needs chicken soup!)




  • 3 tablespoons coconut oil (or your preferred cooking oil)
  • 4 medium yellow onions, sliced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon salt, more to taste
  • Fresh ground pepper, to taste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3/4 cup red wine
  • 3 tablespoons all-purpose flour
  • 2 quarts of vegetable broth, low sodium
  • 2 teaspoons lemon juice
  • 1 baguette, sliced and toasted

Cashew Mozzarella Cheese

  • 1/4 cup raw cashews, soaked in water 2-4 hours
  • 1 1/4 cup unsweetened plant-based milk, hot (be careful not to burn the milk)
  • 2 tablespoons + 1 teaspoon tapioca flour/starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt


  1. In a large pot, heat the coconut oil over medium heat. Add the onions, garlic, thyme, bay leaves, sugar, salt and pepper. Sauté until the onions are very tender & caramelized, about 40-50 minutes. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of oil and turn heat a little lower. Keep pot uncovered
  2. Now, add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
  3. Remove the bay leaves and stir the flour into the onions. Turn the heat down to medium-low and cook for another 2-3 minutes. Stir often so the flour doesn’t burn.

You can find complete recipes of this VEGAN FRENCH ONION SOUP in

Vegan Pasta Alfredol

Vegan Pasta Alfredol

I love Pasta Alfredo, it’s one of my favorite pasta recipes and this version is even better than the original. You’re going to love this recipe because it’s simple, creamy, only 9 ingredients needed and it’s ready in 25 minutes!

I’m not vegan, but I don’t feel well after eating dairy products, so I’m looking for easy and delicious alternatives like this Vegan Pasta Alfredo recipe.

This Vegan Pasta Alfredo is healthier than the original recipe and it’s dairy and gluten free. We’ve used gluten-free spaghetti made with corn and rice flour. This pasta is so delicious and you’ll find no difference.

Vegan Pasta Alfredol
Vegan Pasta Alfredol


  • 1 clove of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 cup cauliflower (100 grams)
  • ¾ cup almond milk (175 milliliters)
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon nutritional yeast
  • ½ tablespoon lemon juice
  • 4,2 ounces gluten-free uncooked spaghetti (120 grams)


  1. Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
  2. Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft, about 7 minutes.

You can find complete recipes of this VEGAN PASTA ALFREDO in



Vegan Asian Lettuce Wraps with Sweet Sriracha Sauce are healthy, delicious and made with an incredible unique filling!! 

I’m very excited to share this recipe with you today, mainly because my mind was blown when I took a bite and I immediately fell in love with these lettuce wraps. You might be thinking, is that meat? No, and it’s not tofu either. Want to take a wild guess?

Walnuts. Yes! Some of you may have already known, but there is such a thing as walnut meat also known as this-tastes-like-amazing-mince-how-did-I-just-discover-this. I have been reading up about walnut “taco meat” for a while and finally decided to give it a go. Most recipes I read soaked the walnuts for 4-6 hours, but I didn’t have that kind of time so I soaked them in boiling hot water for about 10 minutes which worked perfectly. You’d be amazed that after a few pulses walnuts become the best meat substitute I have ever met. Also, because of it’s neutral flavour, pretty much any seasoning that you put into these will work. My mind is already on tacos on every shape and size, pita bread filings, wraps…I’m basically obsessed. Let me put it this way: Mr. Bakes came just as I was finishing up shooting, got a piece and said “Whoa, this tastes amazing! What is that meat substitute?? It’s so good!”

I generously shared one of my lettuce wraps with him. I know, how kind.

Now, on to the lettuce wraps overall. Sriracha is one of my favourite ingredients, and I “blame” Mr. Bakes for his insane spicy tooth because ever since we’ve been together I’ve been having way more pepper. Not that it’s ever a bad thing, but I make sure to tone down every recipe I post here because of it! All the asian flavours worked perfectly in these wraps, and the topping of the red peppers (I roasted them, they work just as fine with regular ones), carrots, sesame seeds and scallions complemented the walnut meat so well! I wasn’t a big fan of lettuce wraps prior to making these, and now they are definitely going on my weekly rotation.

Right alongside my daily oatmeal, hummus and impatience for the new season of Orange is the New Black.



Walnut Meat

  • 1 cup raw walnuts
  • 2 teaspoons liquid aminos
  • 1/2 teaspoon ginger
  • 1 tablespoon olive oil
  • 1 clove garlic

Sriracha Sauce

  • 1/2 tablespoon sriracha
  • 2 tablespoons maple syrup or 1 tablespoon date syrup
  • 1/4 teaspoon sesame seeds

Lettuce Wrap:

  • 3 curly lettuce leaves, washed and dried (take out of fridge right when you need it)
  • 2 carrots, shredded
  • 1/4 red bell pepper, sliced
  • Pinch of Sesame seeds
  • 1 stalk scallion, chopped


Walnut Meat

  1. Soak the walnuts in hot water for about 10 minutes, then drain.
  2. In a food processor, I use my u][Ninja Blender (Express Chop) [/u], add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).

You can find complete recipes of this VEGAN ASIAN LETTUCE WRAPS in



These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans!

Sticky Sesame Vegan Cauliflower Wings? YES please! Confession time: there would’ve been way more wings in the pictures, but I kind of devoured them seconds after they came out of the oven. Happily so, burning the roof of my mouth and smiling in deep satisfaction. You see, this isn’t the first time I’ve made vegan cauliflower wings, so I knew to expect delicious, flavourful bites of pure sticky goodness. I was SO right. Shall we?

With Super Bowl Sunday around the corner, no doubt you’re preparing snacks even if you’re not that into the actual game. Personally, I just go along with the team my husband chooses. It’s pretty ironic since I played basically every sport under the sun from karate to football (soccer) to my all time favourite synchronised swimming. I can watch and get ANY sport within 10 minutes, but for some reason when it comes to American Football I get so wrapped in all the delicious food that it’s been explain to me about four times but all I hear is “crunch crunch”. Oops.

I doubt this year will be any different, especially if I’m nibbling on these babies. Vegan cauliflower wings are what have been “missing” from the vegetarian world for years, but are definitely here to stay. They taste JUST like regular wings. Without sauce, they are crunchy on the outside and soft on the inside, and with sauce they are EVEN better.
I decided to go with a sweet and spicy sesame sauce for these wings, and they are sticky, soft on the outside, and unbelievably divine. The spice has just the right amount of kick, and the sweet sesame flavour takes it completely over the top. They are great for a meal or as a snack, and the best part? You can show down basically a million of these without any guilt. It’s also completely gluten free, so you can serve these to all your guests despite their dietary specifications. PRETTY sure that qualifies as a touchdown!



  • 1 small head cauliflower

Cauliflower Wings

  • 1/2 cup AP gluten free flour*
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (½ if you want it very spicy)
  • 1 cup gluten free bread crumbs (seasoned with salt and pepper)


  • 4 tablespoons maple syrup
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground ginger
  • chopped scallions & sesame seeds, for garnish


  1. Preheat oven to 450 degrees.
  2. Prepare a baking sheet by lining it with a silicone baking sheet or foil.
  3. Remove florets from the cauliflower (aka don’t use the stem).
  4. Chop the cauliflower into smaller pieces to resemble the size of wings.
  5. In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
  6. Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.

You can find complete recipes of this STICKY SPICY SESAME CAULIFLOWER WINGS in



Chunky white beans, artichoke hearts and creamy avocado slices are drizzled with garlicky pesto sauce, stuffed between bread slices and grilled until golden and delicious to create this comforting and flavorful vegan green goddess melt sandwich.

Let’s just look past the fact that I named this a “melt sandwich” but nothing is technically melting here. Yeah, I kind of named it that to draw you in, but now that you’re here, listen up: if you were to take a bite of this sucker with a blindfold on, you’d never ever know that you were eating something that wasn’t melted. I promise.

Mashed up beans, pesto sauce and avocado are all things that get soft and squishy when heated, even if they don’t technically melt. But isn’t soft and squishy the whole point of eating melty food? If you really, really want to, you can throw some vegan mozzarella shreds on here, but you don’t need to at all.

All of my squishy sandwich fillings for this one happened to be green, and I’ve been seeing so many beautiful recipes for green goddess everything gracing the internet lately, I figured it was about time I threw in my own contribution. This sandwich turned out to be perfectly springy, sloppy and delicious, and it takes all of twelve minutes to throw together.



  • 1/2 cup cooked or canned cannellini beans, drained and rinsed
  • 1 tbsp. vegan pesto sauce ( store-bought or homemade ), plus extra, to taste
  • 2 slices good sandwich bread
  • 2 artichoke hearts (canned or frozen and thawed), coarsely chopped
  • about 1/4 cup baby arugula or spinach leaves
  • 1/2 avocado, sliced thinly
  • salt and pepper to taste
  • olive oil, for grilling


  1. Place beans into a small bowl and mash with a fork until chunky. Stir in pesto. Spread on one of your bread slices. Top with artichoke hearts, followed by spinach or arugula, then avocado slices. Drizzle with as much additional pesto as you like between layers. Sprinkle with salt and pepper to taste and top with remaining bread slice.

You can find complete recipes of this GREEN GODDESS MELT SANDWICH in

Vegan Chickpea Lemon Rice

Vegan Chickpea Lemon Rice

Vegan chickpea (garbanzo bean) and lemon rice is a substantial simple one-pan side dish that is fresh and bright with a little lemon zest, packed with high protein chickpeas and hearty brown rice.

You are just going to love this easy peasy little vegan chickpea (garbanzo bean) lemon rice side dish because it only takes about 30 minutes to whip up. You can use one pot, so clean up is a snap. It only has 9 ingredients and 2 of these ingredients are readily on hand water and salt and pepper. It is easy on the wallet and it uses only a handful of readily accessible pantry shelf items. Vegan chickpea lemon rice is happily gluten-free, egg free and dairy free.

When we used to live in the States we used love to visit a Greek greasy spoon called “Leo’s Cafe”. One of our favourite dishes was their lemon rice soup. It is a little too hot outside to be eating soup, at the moment, but my deconstructed vegan chickpea lemon rice is absolutely fantastic along side grilled chicken, lamb or even as a vegan main dish with a nice tossed salad.
However, I have an ever better recipe idea using my vegan chickpea lemon rice that you are going to absolutely love but you are going to have to wait until later this week to find out the recipe. Recipe coming soon to a monitor near you!

Vegan Chickpea Lemon Rice
Vegan Chickpea Lemon Rice


  • rice – 2 cups brown rice
  • water – 2 and 1/4 cups
  • Vegetable powder (gluten free) – 2 teaspoons (1 cube)- or you can use chicken powder if you do not need to be vegan
  • olive oil – 1 tablespoon
  • garlic – 2 cloves minced (or 1 teaspoon dried ground garlic)
  • salt and pepper – to taste
  • lemon zest – zest of 1and 1/2 lemon (~1and 1/2 tablespoon)
  • garbanzo beans (chickpeas) – 15 ounces (~425 grams)
  • parsley – garnish (2 tablespoons finely chopped)- optional


  1. In a medium pot with a lid, add washed brown rice, water and vegetable powder. Put on lid and bring to a boil. When the brown rice starts to boil, turn down heat to a low simmer and cook for about 30-40 minutes or until the rice in tender and all the liquid is absorbed. (By all means you can use white rice for this recipe as well. However the ratio for white rice is 1 cup rice for 1 cup water and cook for about 12-15 minutes or until all the liquid is absorbed) Turn off the burner.

You can find complete recipes of this Vegan Chickpea Lemon Rice in



While summer in Greece probably stretches a bit further than in most of Europe, our weather has also turned recently. It is still fairly warm, but really, really windy, which is the taste of impending winter, Greek island-style. In some ways, winter here is quite tough. After the craze of summer, the place gets so empty and shut down that it would be depressing if not for the amazing nature around us. Winter (and the peak of Greek summer) also tends to sabotage my running plans. Every time I get into a steady running routine and quietly congratulate myself on sticking with it, a week of 24 m/h (40km/h) winds appear on the horizon and I’m back to square one. In other ways though, I’m looking forward to winter. For starters, cooking in relentless heat can be quite challenging so a bit of cooler weather makes it a much more pleasant pastime. Another thing I am looking forward to are cold winter evenings spent under a warm blanket with a cat sleeping next to me, catching up on favourite shows and enjoying some nice wine and food, including more decadent desserts like these vegan chocolate and salted caramel tarts.



  • 120 g white all purpose flour
  • a pinch of salt
  • 6 level tsp icing sugar
  • 6 level tsp raw cacao
  • 40 ml / 2½ tbsp olive oil
  • 20-30 ml / 1½-2 tbsp water (at room temperature)


  • ½ cup sugar (I used brown raw cane)
  • ½ cup full fat coconut milk + ¼ cup (see instructions)
  • ¾ level tsp fine salt


  • 75 g dark (70% cocoa) chocolate
  • 60 ml / ¼ cup full fat coconut milk
  • 30 ml / 2 tbsp water
  • 2 tsp maple syrup (optional)


  1. Sift flour, icing sugar and cacao into a mixing bowl. Add olive oil and rub it into the dry ingredients with your hands. Finally add water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is (mine needed 25 ml). Combine all the ingredients into a dough gently, but do not knead. Wrap it in a piece of cling film and chill in the fridge for 30 mins.
  2. Remove the dough from the fridge and divide into 4 portions. Place each portion of the dough between two sheets of baking paper and roll gently until you get a rough circle, about 2-3 mm in thickness. (Below a photo from another tart recipe illustrates how to line tart moulds with shortcrust pastry).
  3. Put each rolled-out pastry over each mould and and work the pastry into the mould making sure it reaches all nooks and crannies. Once you are happy with the coverage, trim off the excess pastry with a sharp knife. Prick the bottom of the pastry with a fork in a few places. Place the pastry in the fridge for about 60 mins.
  4. 45 min into pastry chilling time, preheat the oven to 175° C / 350° F. Line the pastry cases with a small piece of baking paper and fill with baking beads.
  5. Blind bake the pastry for 15 mins, then remove the beads and bake for another 5 mins. Cool pastry cases down completely before pouring any of the filling in.

You can find complete recipes of this VEGAN CHOCOLATE AND SALTED CARAMEL TARTS in