Savory cake

Don’t know about you, but where I live, savory cakes are something very common. If you’re invited to someone house for an “apero”, you can almost be sure someone would make one.
To be honest, I’ve never been a fan of them as they’re usually super greasy and full of cheese (and I’ve never liked cheese!). However, I decided to try making a vegan one which I would like 😉
The result is this delicious cake which has a texture between a bread and a cake and an amazing flavour! 🙂
You can either follow my recipe and putting olives, seasoned artichokes and fresh tomato in it or using any tasty savoury ingredients you have! (But make sure to use at least olives, dried tomatoes, vegan pesto or even capers to make sure you have an ingredient with a strong flavour!)



For a 20cm. cake pan :

Dry ingredients :

  • 2.25 cup white flour
  • 2 tbsps cornstarch
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 cup of a mix of chopped black olives, fresh tomatoes, artichokes etc… (feel free to put any things you feel like it like dried tomatoes, fresh herbs or even a bit of vegan pesto!)

Liquid ingredients :

  • 3/4 cup plantbased milk
  • 1/2 cup soy yogurt
  • 2 tbsps vegetable oil
  • 1/2 tsp lemon juice


Preheat your oven at 180c.

Start by putting all the dry ingredients in a mixing bowl (except for the 1.5 cup of ingredients you’ll add at the end ;-))

Slowly add the liquid ones and stir until you have a batter consistency. Add the last ingredients and stir until heavenly incorporated!

Pour in a 20cm. long cake mold greased and covered with flour and bake for 55min-1h at 180c.




Pizza rolls

Since becoming vegan, I’ve sometimes struggled when having to make appetizers!

I always think about veggies, tortillas and hummus, guacamole or other dips, but never about other stuff. I saw those kind of rolls several times on Instagram and found this idea absolutely amazing!
I mean, it’s having pizza as an appetizer! What could you ask for more?! 😉

I decided to experiment with two different kind of rolls which both had a huge success! (My boyfriend and his mother loved them 😊) Of course, you can stuff them with anything you want. Just let your imagination works 😉



Chickpea-walnut-basil spread pizza rolls

  • 1 pizza dough (storebought or homemade depending on the time you have 😉)
  • ¼ cup walnuts
  • 1 can chickpeas
  • Fresh basil
  • Cherry tomatoes
  • Artichokes (in olive oil or canned)
  • Lemon juice
  • Salt, pepper
  • Nutritional yeast or vegan parmesan (optional)

Make the spread by blending the chickpeas, the walnuts, the lemon juice, the vegan parmesan and the basil.

Preheat the oven at 200c

Roll out the dough on a floured surface in a rectangle and spread the mixture on it. Add cherry tomatoes and artichokes. Be careful letting some spaces on the borders and not putting too many ingredients or the rolling will be super messy!

Roll the dough carefully as if you were making makis and cut several rolls.

Put them on a baking tray covered with parchment paper and bake them for approx. 25 min (they should be golden)


Provencal tofu and tomatoes pizza rolls

  • 1 pizza dough (storebought or homemade depending on the time you have 😉)
  • 1 block of provencal or basil tofu
  • Tomato sauce
  • Fresh tomatoes
  • Fresh basil

Preheat your oven at 200c.

Shred your tofu as if you were making a tofu scramble. Roll out the dough on a floured surface in a rectangle and spread the tomato sauce on it (not too much or it will get too soggy). Add the tofu, the tomatoes and the fresh basil. Be careful letting some spaces on the borders and not putting too many ingredients or the rolling will be super messy!

Roll the dough carefully as if you were making makis and cut several rolls.

Put them on a baking tray covered with parchment paper and bake them for approx. 25 min (they should be golden)


Matcha-cranberries and cocoa swirl bread

I love thinking about new recipes and finally see them coming out of the oven as perfect as I was thinking. It’s such an amazing feeling!

First, I wanted to make several little breads with a matcha and a chocolate dough, but then, I thought “why not making a swirl bread?!”. I had never made one before, so I checked some “tutorials” and decided to give it a try 😉

I wanted a kind of brioche dough, but if the dough was too “runny”, it would have been impossible to make the swirl. That’s why I decided to make kind of a bread dough, but with plantbased milk to give it a fluffier texture and not make the crust too hard.

And IT WORKED! I was sooo happy when I cut it and saw that amazin swirl! 🙂

If you make it, don’t think it tastes like a cake, because it doesn’t at all, it’s really a BREAD! But if you want a sweeter one, simply add less salt, a bit more sugar, cranberries and some chocolate chips to the chocolate batter if you feel like it 😉

Oh and sorry if the recipe isn’t well writted. I sometimes struggle finding the good words and explaining myself in English… But if you have any questions, feel free to comment or to DM me on Instagram! 🙂



Starter :

  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 1 3/4 tsp yeast
  • 1.5 tbsp coconut sugar (4 tbsps for the sweet version)

Matcha dough :

  • 1.5 cup flour (I mixed whole wheat and spelt flour)
  • 1 tbsp matcha
  • 1/4 cup warm water + 3 tbsps
  • 1/2 cup cranberries

Chocolate dough :

  • 1.5 cup flour (I mixed whole wheat and spelt flour)
  • 2 tbsps cocoa powder
  • 1/4 cup warm water + 3 tbsps
  • (Optional for the sweet version : Some chocolate chips


Make the “starter”, by mixing all the required ingredients together. Let sit for 10-15 min. until some bubbles appear (it means that the yeast is activated!)

For each dough, mix all the dry ingredients (except the cranberries and the chocolate chips) together and add 1/2 of the starter in each + the water. Be careful to not put the starter in both dough at the same time, because you can’t knead both of them at the same time 😉

Mix well, add the cranderries (and the chocolate chip for the chocolate one) and then, knead the dough for 5-10 min. until it doesn’t stick to your hands anymore and that when you press on it with your finger, the dough gets her original form again.

Let the doughs sit in big mixing bowls in a warm area covered with a humid towel for 1.5-2 hours. It should have take lots of volume!

Preheat your oven at 185c. Then, grease a loaf tin with some coconut oil. Take your chocolate dough and roll it out on a floured surface in a rectangle form (it should be thick enough to manipulate it, but not too thick and the lenght should be the size of your loaf tin). Do the same with the matcha dough, put some water on top of the chocolate one and top it with the matcha dough.

Now, be careful and roll on the longest side. Put your roll in the greased tin and let rise for 1-1.5 hour with the same instructions as before.

After the rise, you can cover your bread with a glaze made out of a mix of maple syrup and plantbased milk (50/50) and bake it for 45min. (make sure that your knife comes out clean)

Now, the hardest part is waiting approx. 45 min. before cutting it 😉




Coconut-curry cabbage stew

If you’re following me on Instagram, you’ve probably already seen this stew several times 😉

I really love it, because it’s a really easy one and it’s super tasty!

Perfect Winter dish to have with potatoes, rice or whatever you feel like. (I sometimes use it to fill some summer rolls and it’s amazing too! )

I really hope you’ll like it and sorry for not being precise with the spices, but I’m really not used to measure them. It’s an habit!



  • 1 medium head of cabbage
  • 1 onion
  • 1 garlic clove
  • 2-3 tbsps of shredded coocnut
  • Spices : Curry powder, turmeric, ginger and paprika (If you don’t have all of them, use curry powder at least. And I never measure how many I put, I usually start with a bit and add some more during the cooking if necessary)
  • Salt
  • Water


Mince your onion and your garlic.

Chop your cabbage in medium pieces.

Heat a pan and when it’s hot, add the onion, the garlic, all the spices and 1 tbsp coconut. Add a splash of water and stir until the onion gets translucid.

Add the cabbage and stir again until it’s well “coated” by the spices.

Add more water and let simmer until the cabbage gets really soft and add the rest of the shredded coconut. (If it sticks too much to the pan while cooking, simply add more water).



Beetroot hummus

I think every vegan has its own favourite hummus recipe and its own way to make it.

Don’t know why, but when I first went vegan, hummus was one of the things I was always bringing when I had a party where everyone had to bring something to eat or at family dinner as an entry. Probably because hummus is so simple to make, but delicious and super healthy!

And most you can be sooo creative with your hummus! (I know the purist will say that it isn’t hummus anymore, but I don’t care, I will still call it hummus ahah)

Make it with red pepper, lots of different fresh herbs, curry powder, red beans, white beans, avocado, carrot etc…

Just let your imagination run free!

I personally love this beetroot hummus and its pretty color which always impresses people who eat it 🙂



  • 1 steamed beetroot
  • 1 can drained chickpeas
  • Lemon juice
  • Salt and pepper
  • Water

Put all the ingredients in your blender and mix until the desired consistency. Add lemon juice, salt and pepper to your taste and water to thin!

Spread on your fave bread or crackers or add it to your buddha bowls 😉


Tofu ricotta and spinach lasagna

When you make the decision to become vegan, you will probably think that you’re going to miss lots of comfort food you love. BUT NO!

“All you eat, I can eat vegan”

And today, I will prove you this quote with those yummy vegan lasagna that are super easy to make and are omnivore approved! (Thanks to my boyfriend for testing my recipes and inspiring me to make other food than bowls ahah)


Ricotta filling :

  • One block firm tofu
  • ¾ cup fresh basil
  • Juice of one lemon
  • 1 tbsp nutritional yeast
  • Salt
  • Pepper

Lasagna :

  • The ricotta filling
  • 800 ml. tomato sauce (homemade or storebought)
  • 1 pack of lasagna sheets
  • 2 chopped zucchinis
  • fresh spinachs
  • Vegan parmesan (optional)
  1. Make the ricotta filling by blending the tofu, the basil, the lemon juice and the salt until it has a smooth (but not too much) consistency.
  2. Preheat your oven at 200c and you can already make your lasagnas : Tomato sauce – Lasagna sheets – Ricotta filling – Spinachs – Zucchinis – Vegan parmesan… until your dish is full. The last layer should be tomato sauce that you top with some of the vegan parmesan or simply with nutritional yeast.
  3. Cover with foil and put it in your oven for 40mins. Then, remove the foil and bake for 10 mins more at 215c.

Let cool a bit and enjoy!