I tried this recipe a while ago, and I’m eager to try it again. Summer will bring along the fresh raspberries. Until then, I’m using the raspberries from the freezer, which I've stored especially for these winter days!

• What do you need to have for 2 portions?

For the dessert base

250g gluten-free oat flakes

3 teaspoons of Caju Fresh from NoMoMoo

250ml plant-based milk

60g raspberries

60g almond flakes

30g agave syrup

70g honey

For the raspberry sauce

160g raspberries

20g coconut sugar

20ml water

• How to make it?

In a bowl, mix the oat flakes, Caju Fresh, vegetable milk, raspberries, almond flakes, agave syrup, and honey.

Let it rest in the fridge overnight.

The next day (for us, it was perfect at breakfast), I took the dessert out of the fridge and divided it into two smaller bowls. I then made the raspberry sauce.

Let the raspberry and coconut sugar sit for 10 minutes; then, add the water. Boil on low heat until it thickens. Pour it over the dessert. Savour it.

It is a filling and healthy dessert! Plus, it’s so easy to make!

Something fast and sweet, Marcel’s idea, as summer should taste—

You’ll need—

1.5 kg watermelon flesh

6 teaspoons of sugar

1 lemon

How to make it?

Add the watermelon flesh pieces into the blender with the sugar and lemon juice.

Blend.

Savour.

I wanted to try a vegan pască for a long time! It was the idea of my dear Ana Maria, the soul of NoMoMoo. You can try it, too, this year, multiply the amounts, and test its round version [in our family, pasca has always been square and flat 😊].

I hope you like it!

Serve it directly from the fridge!

[a 20x20 cm baking pan, but I recommend a 15x15 cm one]

You will need:

140g Cajoont

40g cashew sour cream

3 tbsp of [spring] water

1 tbsp of psyllium seeds

40g agave syrup

25g raisins

4 tbsp of flour

4 tbsp of semolina

+Cajoont, semolina -> baking pan

Bake away:

Let the delicious NoMoMoo products reach room temperature.

The psyllium seeds should sit in the water for at least 5 minutes.

Mix the ingredients listed above with the agave syrup, the raisins, the flour, and the semolina. Save a small amount of Cajoont and a little bit of semolina to ’butter and flour’ the baking pan; do it.

Then, pour the batter into the baking pan and bake for 25 minutes in the preheated oven at 170°C.

Let it cool well.

Another suggestion: let it sit in the fridge for 3-4 hours before savouring it.

Happy and tranquil Easter to you! ♥

● Ingredients

4 medium pink potatoes

a pinch of sea salt

a dash of pepper

140g TzaTziki from NoMoMoo

● How to bake them?

Grate the potatoes using a regular grater.

Mix in as much sea salt and pepper as you like.

Add the TzaTziki from NoMoMoo and mix using your hand.

Shape the tocinei into semispheres and place them in a baking pan lined with baking parchment. 

Bake for 20 minutes in the preheated oven at 230°C.

I got 7 large tocinei. We ate them with spring onions, which would probably work for you, too!

● Notes

I got this recipe from a lady cook from Stejărişu in 2020. The original recipe included telemea [a type of Romanian cheese] and Romanian potatoes. Its time had come to be prepared and slightly adapted. Marcel was of real help!

At times, you’re craving something sweet even if you’re undergoing a detox, you’re fasting, or your diet is vegan. I’ve discovered something tasty, easy to make, and filling!

What did I use?

225g pitted dates

75g Romanian almonds

½ tbsp of cinnamon powder

3 tbsp of cocoa powder

100g coconut flakes

Soak the dates and almonds overnight.

Rinse them and transfer them to a blender with the cinnamon and cocoa powder, pulsing for 1-2 minutes until you get a paste.

Shape 32 bonbons (it helps if your hands are wet). Roll them through the coconut flakes (chop them in the blender if they’re too large).

If I were to link bananas and berries for a cake, I’d choose raspberries. Here’s why, for a vegan banana pound cake, we’ll need—

2 bananas

3 tbsp plant-based butter (e.g. peanut butter)

60ml coconut milk

35g coconut oil

120g flour

4g baking powder

60g dates

15g walnuts

90g raspberries

How to bake it?

Mash the bananas using a fork. Add the plant-based butter, the coconut milk, and the coconut oil.

Slowly mix in the flour and the baking powder. Clean the dates and walnuts and cut (break) them into pieces.

Add the raspberries last because they're so fragile – either fresh or defrosted. Moreover, they tend to fall to the bottom of the bakes. The pound cake will also deflate when you remove it from the oven.

First of all, though, you should bake it: 35 minutes in the preheated oven, at 180⁰C, in a pound cake baking pan.

It’s delicious and perfect for breakfast!

My inspiration came from a Tuscan speciality. But then, I let my imagination and senses carry me away. It was labelled as ’delicious’ and I hope you like it, too.  

4g dry yeast

2 tbsp Marsala wine

1 tbsp agave syrup

90ml (warm) water

100g almond meal

50g tapioca flour

30ml olive oil

a pinch of salt

a bunch of grapes

40g coconut sugar

+tapioca flour, olive oil, agave syrup

Mix the yeast, the wine (not necessarily Marsala wine), and the agave syrup. Then, pour the warm water, starting to mix in the almond meal and the tapioca flour (you may add some extra tapioca flour if the dough is too sticky). After adding the olive oil and the salt, knead the dough and let it rest for 45 minutes.

Meanwhile, wash the grapes and grease and flour (using olive oil and tapioca flour) a baking pan of 15x22 cm.

Spread half of the dough on the bottom of the baking pan, placing half of the grapes on top. Sprinkle the coconut sugar and cover with the remaining dough (be careful, it is crumbly); place the remaining grapes on top and pour agave syrup over the cake.

Bake in the preheated oven, at 170°C, for 20 minutes, and then for 25 minutes more, at 150°C.

This cake fills you up and is... surprising, too!

We call it ’homemade chocolate’; it resembles fudge.

With all the events and the pressure around, I need to detox. So, with a few ingredients, as usual, I made something for the first time: a Romanian vegan fudge.

I needed:

125g coconut milk powder

10g cocoa

60 ml water

100g coconut sugar

30g coconut oil

+ a 12*18 cm dish

In a bowl, mix the coconut milk powder and cocoa.

Then, pour the water and the coconut sugar into a pan and leave it on low heat. After you notice bubbles forming, let the mixture simmer for 3 minutes. Then, add the coconut oil. Simmer for three minutes more (enough to caramelise the ingredients) and add the coconut milk powder and cocoa mix by stirring continuously.

Work fast because the fudge may harden – and pour it into the dish.

Let it sit in the fridge if you wish to have it ready faster.

Marcel was very pleasantly surprised and, more importantly, he savoured it.

What about me? I had my cravings met, as my Romanian vegan fudge turned out delicious.

I’m a vegetarian. An ovo-lacto-vegetarian. I’ve been one since I was three. I simply stopped eating meat. This does not mean that I don’t respect those who eat meat or those who are vegan. Because I am somewhere in between. J I have my moments when I love eating vegan food.

As proof, here are these cookies. I first tried them 2 weeks ago. Marcel loved them, too, so I thought I’d share their recipe.

Here are the ingredients for 16 cookies—

1 banana

230g flour

50g brown sugar

1/2 sachet baking powder

a pinch of salt

60g coconut oil (room temperature)

60ml coconut milk

vanilla extract

40g vegan chocolate chips

Mash the banana. Add the flour, the brown sugar, the baking powder, and the salt. Mix them and continue adding the wet ingredients – the coconut oil (usually solid; now – at room temperature), the coconut milk, the vanilla extract. Knead a bit to combine the ingredients, and then add the chocolate chips.

Cut the dough in half and roll one of the halves on a kneading board. Then, cut it into 8 ’slices’. Make a small ball out of each slice and flatten it out on the baking pan lined with baking parchment. Continue with the second dough half in the same manner.

Bake the cookies for 15 minutes in the preheated oven, at 180°C.

Warning! They finish fast. :D