Wash the sweet potatoes, and cut into thin wedges. place them in a large bowl. In a separate small bowl mix the spices with salt and a pinch of baking powder, and toss with the potatoes and olive oil, spread in one layer on a baking sheet and bake for 25-30 minutes in a preheated…
Author: Vladka
Matcha Chia Pudding
First make the matcha latte, whisk the matcha powder with the maple syrup until smooth, add 1/4 cup hot water and stir until it is well blended, then add the oat milk and small pinch of salt. Place the matcha latte in a jar with well fitted lid, add the chia seeds and shake the…
Taco Salad
Quinoa Taco ‘Meat’ Salad Place the quinoa in a small pan, with the water and Tamari, bring it to boil and simmer, covered with lid for 20 minutes. Place the cooked quinoa in a cast iron pan and add the rest of the ingredients, over medium heat fry until well combined and fragrant. Layer the…
Fried Eggplant Sandwich
First prepare the eggplant. Slice it lengthwise, about 1/2 cm thick slices, place them on a baking sheet lined with parchment paper, sprinkle generously with sea salt, and let it sit for about 15 minutes. The eggplant will sweat, wipe the water off with a kitchen towel. Then dip the slices in the chickpea flour…
Purple Potato Gnocchi
Purple sweet potatoes have a lot going for them nutritionally. In addition to antioxidants, they are packed with fiber, vitamin C and potassium. This is one of my favorite ways to eat purple potatoes. I like them simply with garlic/olive oil sauce. Bake the potatoes at 350F, depending on their size, medium potatoes bake for…
Tricolore Salad
This salad is inspired by my son, who is a chef at an Italian restaurant. The pomegranate vinaigrette recipe is by the “plant-based food whisperer” Tal Ronnen. My version is a mix of romaine lettuce, radicchio, and fennel (after thinly shaved on a mandolin, place in an ice bath and let it sit for couple…
Vegan Gyro
This recipe is much easier than what it appears to be. I start with the pita bread, which is the best fresh but you can make it one day ahead and warm it up. The tahini dressing can be prepared one day ahead. And the jackfruit is super easy and quick to make. I love…
Red Lentil Soup with Tuscan Kale
This hearty soup is perfect for lunch, it will give you energy for the rest of your day. It is rich in flavor, and filling, yet it won’t make you feel heavy. In a larger pan cook the onions in olive oil over medium heat for about 10 minutes, until soft, add the curry powder,…
Vegan and Gluten-free Crepes
Whisk all ingredients together in a bowl and let it sit at room temperature for about 10 minutes. I use nonstick pan, a bit of canola oil, and ladle to pour the batter into the pan. Cook for about 2 minutes on each side, depending on the temperature and how well done you like them….
Czech Vegan Chef 