Travel Vegan in Morocco

Vegan Morocco Travel

To start with is better to keep in mind that not everybody understands what vegan means so make sure they get it. I did struggle a bit when I was there in the beginning, mostly because my French is very poor and let’s not talk about my Arabic that is non-existent 🙂 

Keep in mind that sometimes for some strange reason hummus can have milk, they sometimes add chicken stock to veggie tagine, and beef broth will be used to flavour the couscous. Well, it can be hard and unfortunately, sometimes we can’t really be sure if what you are eating is 100% vegan.


When ordering you need to be clear that it is a vegetarian dish you are ordering, because from my experience no one was really familiarized with the word vegan.

I had some screenshots from google translate in Arabic and French of what I wanted to say and ask. I also used my vegan passport.

Vegan Moroccan Food – Some options for vegan meals
How to eat Vegan in Morocco

The vegetarian tagine is probably the easiest and safest choice while in Marroco.

Tagine is a traditional Moroccan meal cooked inside a clay pot, with potatoes, carrots, turnips and zucchini topped tomato, preserved lemon and olives.

Couscous with veggies is also quite common and easy to find. If you want a break from couscous you can ask for vegetables and rice, that is literally the same dish but with rice instead of couscous.

For breakfast is common to have bread with jam or “msemmen” that is a thin, fried bread. These crepes ingredients are all vegan (sugar, salt, yeast oil, flour), but occasionally is cooked with butter. So just check how they are cooked.

The bread is known as “khobz” is served at every meal, and is absolutely divine with olive oil and olives.

It’s easy to find “Zalook” a dish made of roasted mashed eggplant with spices, or even dishes made of lentils (3eids) and beans (loubia)

Dishes with lentils and beans are easy to find in the majority of Moroccan restaurants all over the country.

You can also ask restaurants to grill some vegetables for you and have it with rice or potatoes.

The harira soup is also delicious, but some people add meat or cook harira in the broth. You should ask prior to ordering how it was prepared.

Salads are delicious in Morocco, they have a great variety of them. They make the salads mostly with zucchini, eggplant, carrots, tomatoes, potatoes, onions, peppers and beans.

Are you a fruit lover?

Morocco’s fruit markets are unbeatable for both price and quality. You have a massive range of fresh fruit to chose from but also wonderful dried fruit options, from dates to figs, and apricots.

Olives are another highlight of travelling to Morocco. I LOVE olives so I couldn’t be in a better place. They have a great variety of olives with different seasoning, they are just delicious and high quality. Just be careful they are addictive 🙂

If you want something on the go

It’s easy to find small stalls selling food on the street, and many of the food that is served is vegan.

You can buy things like corn, roasted chickpeas, bread with chickpeas, fried potato cakes on bread and also dried and fresh fruit and nuts.

Vegan Desserts

If you are on a diet just stay home, because you will love all the cookies they have.

Mostly made from nuts, seeds and of course sugar… they are really tasty and also quite beautifully designed. (just double check if they have used honey if you don’t eat it).

Other kinds of desserts are unfortunately not vegan (they add butter and dairy). But you always have fresh fruit as a safe dessert option.

Moroccan doughnuts are called Sfenjs and are basically fried dough rolled in sugar.

Drinks: mint tea, fresh squeezed juices and coffee

I highly recommend trying the Moroccan mint tea or like the locals like to call it “Moroccan whisky”. However, sometimes it will be extremely sweet. Order it sugar-free to be safe and add your own sugar if you want it!

If tea is not your thing the coffee is also delicious.

You can also get freshly squeezed juices – I would recommend taking your own cup to avoid disposable plastic. Freshly squeezed fruit juices are common and are not to be missed. The orange juice and pomegranate are my favourites.

You can’t miss

You can’t miss wandering around the markets where they sell fresh produce and spices.

I recommend using the app HappyCow and make some research about vegan/vegetarian-friendly restaurants that are on the rise now in Morocco.

As you can see there are options and they are easy to find, but if you are spending a long time travelling through the country it can get repetitive.

Animal welfare

So foodwise you will be fine but get ready to have your heart broken because there is a lot of animal exploitation, and can get quite hard to see some things.

Moroccans treat animals differently for western standards. Snake charmers and monkeys on leads are common in touristic areas.

While there isn’t a large variety of local Moroccan foods that are vegan, it is definitely possible to travel in Morocco as a vegan. You might find it more difficult in rural areas compared to the larger Moroccan cities.

I hope this is helpful if you’re planning to travel to Morocco💚

photography – all rights reserved – Ana Rocha

Chickpea Seitan (seitan de gão de bico)

Chicken-style seitan with chickpeas

I love seitan because it’s easy to make, delicious and versatile. This vegan seitan recipe resembles the chicken meat texture, but with a far better taste 🙂  You can cut it into chunks, cutlets, thin slices or even shredded. This Chickpea Seitan it’s not rubbery or spongy is perfect and delicious.

As for all recipes feel free to adapt the seasoning to your taste.

  • 2 cups cooked chickpeas (2cans)
  • 1 cup aquafaba (chickpeas water)
  • 2 tbsp olive oil
  • 2 tbsp mushroom powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp soy sauce
  • 1 tbsp smoked paprika
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso
  • 1/2 tsp agar agar
  • salt to taste
  • 2 cups of wheat gluten

Place all the ingredients (except the wheat gluten) in a food processor and process until creamy.

Then add the wheat gluten and blend everything together until it’s an elastic dough.

Place the seitan in a large saucepan, and add enough water to cover it.

Cover with a lid, and bring to a boil over medium heat, simmer for one hour, add more water if needed ( you can season the water to taste with spices and /or herb). Finally, remove from heat, take the lid off, let sit for 15 minutes.

chickpea seitan vegan recipe2

PT: seitan de gão de bico
Frango vegano de grão de bico

Eu adoro seitan porque é fácil de fazer, delicioso e muito versátil. Esta receita vegana de seitan assemelha-se à textura da carne de frango, mas com um sabor muito melhor 🙂 Você pode cortá-la em pedaços, fatias finas ou até mesmo desfiar. Este Seitan de grão de bico não é emborrachado ou esponjoso é perfeito e delicioso.

Como para todas as receitas podes adaptar os tempero ao teu gosto.

  • 2 canecas de grão de bico cozido (2 latas)
  • 1 caneca de aquafaba (água de cozedura do grão)
  • 2 colheres de sopa de azeite
  • 2 colheres de sopa de cogumelos em pó
  • 1 colher de sopa de alho em pó
  • 1 colher de sopa de cebola em pó
  • 2 colheres de sopa de molho de soja
  • 1 colher de sopa de paprica defumada
  • 2 colheres de sopa de levedura nutricional
  • 1 colher de sopa de miso branco
  • 1/2 colher de ágar ágar
  • sal a gosto
  • 2 cancas de glúten de trigo

Colocar todos os ingredientes (exceto o glúten de trigo) num processador de alimentos e processar até ficar cremoso.

De seguida, adicionar o glúten de trigo e misturar bem até obter uma bola de massa elástica e unida.

Colocar o seitan a cozer numa panela grande com água por aproximadamente 1 hora. Temperar a água a gosto com especiarias e/ou ervas aromáticas. Retirar do lume e deixar repousar por 15 minutos.

Cuba travel tips: everything you need to know to travel on a budget (part 1)

For what I had read before going to Cuba I was expecting that a month there would be quite expensive, and definitely can be, but you can also travel on a tight budget.

I spent an average of 23€ a day, but I travelled with another person, so for solo travellers, this amount would be higher for sure, and of course, everyone travels differently,  so no one ever has the same travel budget. I just put mine here as a reference, so you know that’s possible.

The first tip, never take a no for an answer, it’s important to negotiate, and it’s normal to ‘argue’ and ‘get upset’, always always speak out, if the situation is not fair or reasonable. Otherwise you will be paying more than in Switzerland or Norway.

Be prepared to sometimes be ignored in a Cuban shop and to be always the last one to be served (but not in a touristic place) 😉

👉🏽 Money

Cuba has 2 different currencies – Cuban Peso (CUP) also known as moneda nacional MN and Cuban Convertible Peso (CUC)  (25CUP = $1 USD =1CUC). Foreigners CAN (and should) use CUP it is not illegal, so don’t believe if someone tells you the opposite.

Probably the best tip I can give is NEVER ask the prices in Cuba, expect Cubans to give you always the prices in CUCs and to see other tourists using only this currency. When you ask they know you are not sure… Assume always that the prices are in Pesos Cubanos (CUP), and pay for it straight away, the only exceptions are the touristic restaurants and bars, long-distance taxis, hotels/casas and tour operators, but you’ll realise that they always write CUC in front of the price. So if you see a menu (carta) with coffee – 1, it means that the price is 1CUP (about 4 cents) and not 1CUC ($1 dollar).

You only need CUCs to pay for: long distance transports, accommodation, museums, touristic spots and water. (0.5L – 45CUC;   1.5L – 0.70CUC;  5L – 1.90CUC) for everything else use CUPs. We came across some upsetting situations in Trinidad and Havana when buying water, the staff from the supermarket didn’t have the prices in the water and despite the fact that we knew the price and gave the correct amount they asked for much more. Step your foot down and argue loudly so everybody know what they are doing,  they don’t just ask for a few more cents, they ask for a 1,5L 3 o 4 CUC.. what they are doing is illegal and you can ask to speak with the manager or even call the number that is on the wall for the customer service. Demand that they scan your product and give you a receipt like they do when serving a Cuban.

Always choose places that have the prices displayed, it’s current practice, so when they don’t have it, they will probably create a new price just for you. (check out the pictures below they all have prices displayed in CUPs and keep in mind that $1=25CUP)

The prices don’t change much around the island, so having the average food prices in mind should help (all prices in CUPs):

  • sandwich  2-12 CUP
  • pizza  5-10 CUP
  • natural juice/milkshake 3-5 CUP
  • coffee 1-2 CUP
  • chocolate bar 5-10 CUP (depended on size)
  • small sweets 1-2 CUP
  • peanut bars / seed bars 5-7 CUP
  • ice cream 1-5 CUP
  • popcorn 5CUP
  • one paper cone with peanuts 1 CUP
  • 1 big avocado 5-10CUP
  • 3 big mangos 5-10CUP
  • 1 hot dish (rice with beans and salad)  – 10-25CUP
  • fried banana 5CUP
  • All snack varies from 3-10CUP
  • Piña colada 5-10CUP
  • Mojito 10-12 CUP
  • pasta 10 CUP
  • beer (Cerveja dispensed is the cheapest one) 5-25 CUP
  • soda in a cup 1-2 CUP
  • hot chocolate 5 CUP
  • churros 3-5 CUP
  • malt beverage 10-25 CUP

The average price for local transports in CUPs:

  • bus – 1CUP (they call it guagua)
  • bici taxi – 5CUP – 10CUP

I brought cash to fund my whole trip so don’t really know how reliable are the ATM, but saw a couple in each capital district.

Exchanging money it’s easy but like everything in Cuba takes time and queuing outside. Ask for the CADECA the official place to exchange money and of course, don’t do it in the street. It is possible to exchange U.S. Dollars, Euros, British Pounds, and a few others. But U.S. Dollar is by far the worst one because it gets charged a 10% fee in addition to the exchange rate.

Exchange your money to Convertible Cuban Pesos (CUC) first and then some Convertibles(CUC) to Cuban Pesos (CUP). (Don’t forget to take your passport).

Paying in convertibles (CUC) and getting change in CUPs is the most popular trick so familiarize yourself with the money and always check your change.

👉🏽Where to stay 

The cheapest options are the casas particulares, a kind of Airbnb or guest house. Finding a casa is extremely easy, there are plenty available everywhere, we didn’t book any house in advance and was always easy and quick to find one. Simply walk around the area you want, knock on the door of a house with the blue sign and ask to see a room, then decide if you want to stay there or see the next one.

We always negotiate our price to fit our budget that was €20 per night and we found always a house that was willing to do that price for us, even in the more touristic areas like Havana, or Trinidad, so don’t get afraid when they start saying that is the high season, all the cases are full, etc.. Cuba truly has a huge offer.

Breakfast is normally not included and the price is between 5-6CUC, but to be fair you will eat exactly the same out for a fraction of that price, so we never ate at the casas.

👉🏽Eating and drinking 

Someone that I met there told me “we are not here to eat” when I was complaining about the food, and lack of options…. and that really needs to be the attitude because Cuban food is by far the worst I ever came across.  In the other hand it’s ridiculously cheap and why to worry about eating when you can drink 🙂 natural fruit juice of course 😉

The lowest-cost options are at street-side stores they normally have sandwiches, pizza, rice with beans, pasta, natural fruit juice and coffee, but not all the options at the same time.

They have two types of places, the state-run restaurants and the particulares, the last one is a bit more expensive than the other one but not really a big difference, it’s like instead of paying 1 dollar for your meal you will pay 2, only if that private restaurants (particular) serves locals.

Cooking your own food it’s not an option at all, but what we did to complement our meals was to buy fruits like avocado and mango and ask at the restaurants to cut it for us.

Fresh juices are amazing and very cheap, if you have an empty water bottle with you, ask them to refill it with juice (1,2,3.. cups) it’s a normal practice between locals.

We never got sick from the food or drinks (only feed up😂)

👉🏽Being Vegan (or) Vegetarian 

Well, where to start… to say the truth, being vegan in Cuba can be very hard when you are travelling on a budget, and off the beaten path.

While you always have the option of eating at the casas particulares, that with your guide will be able to cook something for you,  it’s not the cheapest option or any different from the things you can eat outside. Cooking is also not an option, because they will not allow you to use their kitchens.

Carrying a knife is truly a life saver, you can just eat some salad or fruit when you want. Cubans sell seasonal fruit and vegetables using street carts, it is more likely to find them during the morning. Fresh fruit is by far one of the top foods you can eat, the most common are guavas, papayas, pineapples, bananas, mangoes, avocados, mamoncillo and coconuts.

Here are some names of the most common food, if you don’t speak Spanish it would be important to get familiarised with them:

  • arroz (rice)
  • ensalada (salad)
  • frijoles (beans)
  • arroz morro or moros y cristianos  (black beans + rice)
  • fruta (fruit)
  • maduros (fried sweet plantains)
  • tostones (fried green plantains)
  • Yuca frita or cassava (a root vegetable)
  • pan (bread)
  • papas (potatoes)
  • Batido (milkshake)  *not vegan
  • jugo natural (natural fruit juice)
  • Cucurucho (desert with coconut and pineapple)
  • pudin or flan (pudding flan) *not vegan
  • Pasteles dulces (bakery)
  • mani (peanuts)

More touristic places, like Havana, Trinidad or Viñales will have a better option than the rest of the country, but not much..

So far, for me, Cuba was the hardest country to eat well as a vegan (sorry to say that if you are planning a trip to Cuba 😆) You will definitely not to starve but you will get sick of the same food every day, specially if you are travelling like me for a long time, by the end I couldn’t think about eating more of the same again 😫 the smile in my face holding the food was just for the photos  haha 😂

photography – all rights reserved – Ana Rocha

🚌 Read Part 2 🚌




Beetroot Hummus (hummus de beterraba)

The colour and the taste of this Beetroot Hummus is amazing !! Great to eat with chips, bread,  sliced cucumber, carrots or celery…

  • 1 cup chickpeas
  • 3 small beetroots (cooked)
  • salt and pepper to taste
  • 1 Tbsp olive oil
  • 3 Tbsp tahini
  • 1/2 lemon juice
  • 2 garlic cloves
  • 1/2 tsp ground cumin

if using dried chickpeas: In a large glass bowl, cover chickpeas with cold water and soak overnight. Drain chickpeas and place in a large saucepan; cover with water and bring to a boil over medium heat. Cook for about 1 hour (until they are soft). Drain and allow to cool.

if using fresh beetroots: In a large saucepan cover the beetroots with water and bring to a boil over medium heat. Cook until tender; drain and allow them to cool.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients to taste. If it is too thick, add a little water into the mixture until the texture is just right.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

PT: hummus de beterraba

A cor e o sabor deste hummus é incrível !! É óptimo com tortilhas de milho, pão, tiras de pepino, cenoura ou aipo…

  • 1 caneca de grão de bico
  • 3 beterrabas pequenas (cozidas)
  • Sal e pimenta a gosto
  • 1 c. de sopa de azeite
  • 3 c. de sopa de tahine
  • sumo de 1/2 limão
  • 2 dentes de alho
  • 1/2 c. chá cominhos em pó 

Se usares grão de bico secos: Numa tigela de vidro grande, cobrir o grão de bico com água fria e deixar de molho durante a noite. Escorrer o grão de bico e levar a cozer em lume médio por 1 hora (ou até que estejam macios). Escorrer e deixar arrefecer.

Se usares beterrabas frescas: Colocar as beterrabas a cozer numa panela grande, em lume médio até que fiquem tenras. Escorrer e deixe arrefecer.

Colocar todos os ingredientes num processador de alimentos (ou liquidificadora) e triturar até que fique uma pasta homogênea. Ajustar os ingredientes a gosto se necessário. Se o hummus ficar muito espesso, colocar um pouco de água até que fique no ponto.

Guardar no frigorifico por 3 dias ou congelar. 

Vegan Strawberry Sorbet with 2 ingredients (Sorvete de morango vegano)

This Vegan Strawberry Sorbet is made with only 2 ingredients and it only takes 5 minutes to prepare 😮 😮 .

It’s fresh, delicious and healthy!

  • 4 cups frozen strawberries
  • 3 Tbsp date syrup
  • fresh mint leaves (optional)

Add the frozen strawberries and the date syrup (or another sweetener), to the bowl of a food processor. Process until creamy.
TIPS:  Add the sliced mint leaves and mix.

Fresh strawberries can be used in place of frozen however, the fresh strawberries must be frozen solid.

Vegan Strawberry Sorbet 2 ingredients

PT: Sorvete de morango vegan com 2 ingredientes

Sorvete the morango com 2 ingredientes 😮 e pronto em 5 minutos. É fresco, delicioso e saudável!

  • 4 canecas de morangos congelados
  • 3 colheres de sopa de xarope de tâmaras 
  • folhas de menta fresca (opcional)

Adicionar os morangos congelados e o xarope de tâmaras (ou outro adoçante), no processador de alimentos e processar até ficar cremoso.

DICAS: Adicionar folhas frescas de menta picadas e misturar.

Pode-se usar morangos frescos em vez de congelados, no entanto os morangos frescos devem ser congelados antecipadamente até ficarem sólidos.

Vegan Strawberry Sorbet

Banana, Cacao and Dates Raw Vegan Mousse (mousse de banana, chocolate e tâmaras)

Raw Vegan Mousse with Banana, Cacao and Dates

This mousse is very healthy, has 3 ingredients and takes 3 minutes to prepare. Is egg free, gluten free, nut free, lactose-free and vegan.

  • 1 banana
  • 1tbsp cocoa powder
  • 5 dates (pitted)

Mash up your banana until it is a puree, add the cocoa and stir to combine well. Add the dates and crush in a pestle with the other ingredients.

TIPS:  If you prefer a creamy mousse blend all ingredients.

garnish with something like sliced almonds, dried coconut,  peanuts, etc. It’s also great to spread on toast too.

Raw Vegan Mousse

PT: mousse de banana, chocolate e tâmaras

Esta sobremesa é muito saudável, tem apenas 3 ingredientes e leva 3 minutos para a preparar. 

  • 1 banana
  • 1 sopa de cacau em pó
  • 5 tâmaras (sem caroço)

Esmagar a banana até que fique em purê, adicionar o cacau e misturar bem. Adicionar as tâmaras e esmagar num pilão com os outros ingredientes.

DICAS: para um consistência mais cremosa misturar todos os ingredientes num liquidificador. 

Decore a gosto com amêndoas, côco ralado, amendoins, etc… É também ótimo para barrar no pão.

Raw Vegan chocolate Mousse with Banana and Dates

Mushroom Powder Recipe (cogumelos em pó)

How to make and use mushroom powder

Mushroom powder it’s simple to make and can be used in a variety of ways.

The Mushroom Powder adds an earthy and meaty-like flavour to all sorts of dishes and is perfect for someone that likes the mushroom flavour but don’t like the texture.

  • dried mushroom (many mushroom varieties can be used – I normally use shiitakes) (you can dehydrate them yourself your buy them dried from the shop)

Once your dehydrated the mushrooms put them in a food processor and process into a fine powder.   Then allow the powder to settle before you take the top off, this powder is a fine powder.

Store in an airtight container in a cool cabinet without a lot of light. It should keep for several months without problems.

Mushroom Powder – How to Use It

Well, you can use it on anything to be fair, the possibilities are endless, but in case you need a few ideas:

  • Add to soup and stew
  • Seitan
  • Add it to marinades
  • Mix with salt and other spices for a tasty blend
  • Sprinkle across a salad
  • Mix into veggie burgers and patties
  • Sprinkle in pasta sauces
  • Add to sautéed veggies, mashed or roasted potatoes
  • Sprinkle some in near the end of cooking a risotto
  • Use it as a seasoning for popcorn.
  • Add during the final minutes of roasting root vegetables and squashes.
PT:  Cogumelos em pó
Como fazer e como usar pó de cogumelos

Fazer cogumelo em pó é muito simples e pode ser usado de várias maneiras.

Os cogumelos em pó adicionam um sabor extraordinário a todo o tipo de pratos e é perfeito para alguém que gosta do sabor de cogumelo, mas não gosta da textura.

  • cogumelos secos (muitas variedades de cogumelos podem ser usadas – eu normalmente uso shiitakes) (Podes desidratar os cogumelos em casa ou comprar na loja)

Uma vez que os cogumelos estejam desidratados colocá-los num processador de alimentos e processar até que fiquem num pó fino. Deixar o pó assentar antes de tirar a tampa.

Guardar num recipiente hermético num local sem muita luz. Aguenta por vários meses sem problemas.

Cogumelo em pó – como usá-lo

Bem, podes usá-lo em qualquer coisa para dizer a verdade, as possibilidades são infinitas, mas no caso de precisares de algumas ideias:

  • Adicionar a sopas e guisados
  • Seitan
  • Adicionar a marinadas
  • Misturar com sal e outras especiarias
  • Polvilhar em saladas
  • Misturar em  hambúrgueres veganos
  • Polvilhar em molhos para massa
  • Adicionar a legumes salteados, purê ou batatas assadas
  • Adicionar ao risoto
  • Temperar pipocas
  • Polvilhar durante os minutos finais de assar legumes e abóboras.


Peas and Beans with Mint (ervilhas e feijões com menta)

Delicious vegan recipe Peas and Beans with Mint.

  • 1/2 cup Peas (cooked)
  • 1/3 cup Borlotti Beans (cooked)
  • 1/3cup Kidney Beans (cooked) 
  • 1/3 cup Soya Beans (cooked)
  • 1/3 cup Broad Beans (cooked)
  • Fresh Mint leaves, cut finely
  • 2 Tbsp olive oil
  • juice of a half lemon
  • Salt and pepper to taste

Place the wok or frying pan over low heat, add all the ingredients and stir occasionally. Cook covered for 6-10 minutes. When done, remove from heat. Set aside.

PT: Ervilhas e feijões com menta
  • 1/2 caneca ervilhas
  • 1/3 caneca feijão carioca
  • 1/3caneca feijão vermelho
  • 1/3 caneca grãos de soja verde (Edamame)
  • 1/3 caneca favas
  • folhas frescas de hortelã, cortadas finamente
  • 2 c. de sopa de azeite
  • sumo de meio limão
  • Sal e pimenta a gosto

Colocar no wok ou frigideira em lume brando todos os ingredientes e mexer ocasionalmente. Cozinhar com tampa por 6-10 minutos. Retirar do lume e servir.

Vegan strawberry and coconut Cupcakes (Cupcakes veganos de morango e coco)

2016-06-26 19.59.31

A delicious recipe for Vegan strawberry and coconut Cupcakes.

This vegan strawberry and coconut cupcakes that are perfectly tender and moist for a fresh, healthy and seasonal treat.

  • 350g flour
  • 45g coconut oil
  • 30g grated coconut
  • 200g strawberries
  • 3 tbsp coconut milk (or other)
  • 40g brown sugar
  • 1 tbsp baking soda
  • 50g strawberries to cut into large or medium pieces depending on if you want big juicy pieces or not.

Beat the flour, sugar, coconut oil and desiccated coconut. Add the strawberries milk and beat until the mixture is smooth. Add the baking soda and mix, fold in the strawberries.

Spoon batter into silicone cupcake liners. Bake at 180° for 15 minutes or until a wooden pick inserted in centre comes out clean.

I hope you enjoy them!

PT: Cupcakes veganos de morango e côco
  • 350g farinha
  • 45g óleo de coco
  • 30g coco ralado
  • 200g morangos
  • 3 c. sopa leite de coco (ou outro)
  • 40g açúcar mascavado
  • 1 c. sopa fermento
  • 50g morangos cortados em pedaços médios para envolver na massa.

Misturar bem a farinha, o açúcar, o óleo de coco e o coco ralado. Adicionar os morangos e o leite e bater até que a mistura fique homogênea. Acrescentar o fermento bater e envolver cuidadosamente os pedacinhos de morango.
Despejar a mistura em formas pequenas de silicone e levar ao forno por cerca de 15 minutos a 180ºC.

Espero que gostem!

Roasted Orange Vegetables (vegetais laranja assados)

2016-06-25 14.26.37.jpg

Roasted Orange Vegetables

This is a mixture of squash, carrots and sweet potatoes roasted in the oven, tossed in a maple syrup glaze.

  • 1  small butternut squash, seeded peeled and cut into 1-inch pieces
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 sweet potatoes, peeled and cut into 1-inch pieces
  • 2tbsp olive oil
  • 2 tbsp maple syrup
  • salt and pepper to taste
  • 3 tbsp fresh coriander
  • 1/2 tbsp cumin seeds
  • 1/2tsp ground cinnamon (optional)

Preheat your oven to 200ºC. Mix together the olive oil, syrup and cumin seeds in a small bowl. (Add the cinnamon at this point if you want a more exotic flavour)

Spread the vegetables out on the oven tray in a single layer. Drizzle the olive oil mixture over the top, use your hands to toss the vegetables around to evenly coat. Season to taste with salt and pepper.

Roast for 40 minutes or until vegetables are tender and starting to caramelize. Sprinkle with coriander finely chopped.

PT:  vegetais laranja assados 

Esta é uma mistura de abóbora, cenouras e batatas-doces assadas no forno com xarope de acér.

  • 1 abóbora pequena, sem sementes, descascadas e cortadas em cubos de 1cm
  • 2cenouras, descascadas e cortadas em cubos de 1cm
  • 2  batatas-doces, descascadas e cortadas em cubos de 1cm
  • 2c. sopa de azeite
  • 2 c. sopa de xarope de acér
  • Sal e pimenta a gosto
  • 3 c. sopa de coentros fresco
  • 1/2colher de sopa de sementes de cominho
  • 1/2 colher de chá de canela em pó (opcional)

Pré-aquecer o forno a 200C. Misturar o azeite, o xarope de acér e as sementes de cominho numa tigela pequena. (Adicione a canela neste momento, para um toque mais exótico).

Espalhar os legumes no tabuleiro numa única camada. Regar com a mistura de azeite por cimas envolver com as mãos. Temperar a gosto com sal e pimenta.

Assar por 40 minutos ou até que os vegetais estejam macios e comecem a caramelizar. Polvilhe com coentros finamente cortados.