Chocolate peanut butter pudding


This is one super simple and mind blowing chocolate  peanut butter pudding recipe!  if you want to treat yourself, then this is the way to do it and it is sure to put a smile on your face. This decadent chocolate peanut butter pudding comes together in about 5 minutes! Truth is I am not much of a chocolate girl but when peanut butter comes into the game I am totally sold. Dark, sweet, and luscious with a hint of contrasting saltiness, super tasty and kinda healthy! This has been my all time favorite dessert ❤



1 package firm siken tofu
1/2 cup melted semi sweet vegan chocolate chips
2 TS agave nectar
1/3 cup light peanut butter
1 ts vanilla extract

shredded chocolate for garnishing (optional)


Place all the ingredients in a food processor and blend to combine. Chill for a couple of hours before serving. Enjoy!

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vegan cooking class: mushrooms giouvetsi, artichoke & white bean dip and chocolate peanut butter cups

At this week’s vegan cooking class at Nea Guinea we continued making holiday recipes. We made mushrooms giouvetsi served in single pots, artichoke and white bean dip (recipe below) and chocolate peanut butter cups.

artichoke & white beans dip

Artichoke and white bean dip


2 Tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 1/2 cup white beans, cooked, rinsed and drained
1/2 block silken tofu (like mori nu)
1 1/2 cups artichoke hearts (canned)
1 cup of spinach (optional)
1 tsp mixed dry herbs
1/2 tsp smoked paprika
salt and pepper to taste
1/4 cup shredded vegan cheese

Heat the olive oil in a pan over medium heat and saute the onion and garlic. In a food processor blend all the other ingredients except the vegan cheese. Add the sauteed onion and garlic and blend for an additional minute. Pour the mixture in a small baking pan, top with the shredded vegan cheese and bake in preheated oven at 180C/350F for 20 minutes. Serve with warm pitas or veggies. Enjoy!

cooking the orzo and the mushrooms for the giouvetsi
filling the chocolate peanut butter cups
filling the giouvetsi baking pots
giouvetsakia ready to go in the oven
artichocke and white beans dip
table is set
chocolate peanut butter cups

Happy Thanksgiving!

Happy Thanksgiving to all! I don’t understand why people in Greece do not celebrate Thanksgiving. I find Thanksgiving to be an amazing opportunity to celebrate and be thankful of what you have. I am thankful to have a wonderful family, two adorable kitties, the best husband in the world and really great friends. As Thanksgiving is not a holiday in Greece and had to spend much time working, I didn’t manage to create a really great Thanksgiving dinner. It was also just me and Sean so I preferred to spend more time with him instead of cooking for many hours.  Of course we did have dinner. And watched football. For dinner we had black bean cutlets, creamy mashed potatoes, cranberry sauce, veggie pot pie,  a pretty green salad and easy chocolate peanut butter pie. I didn’t even think to take any pictures when I served the dinner, so all I have to share today is an after hours photo from our pie. Actually of what it was left…

chocolate peanut butter pie

This was made with graham crackers crust and chocolate peanut butter pudding filling. And it tasted great!

Vegan MoFo Day 9: Banana, PB & chocolate milkshake

I thought to combine my most favorite things to make a smoothie. Or better I should say a milkshake. Cause my non vegan friend said that this is better than the regular chocolate milkshake she usually gets at our favorite cafe. Well, of course it is…

Let me tell you that I have a thing for frozen bananas. I eat tones of bananas. I use them in smoothies, desserts, oatmeal, cakes, fruit salads and more. I also have a thing for peanut butter. I remember the first time I tasted peanut butter. I didn’t care about it at all. But it grew on me and now I can’t live without it. Peanut butter is ridiculous  expensive here in Greece. It actually costs me less to order in from ebay (including the shipping cost). Makes no sense… right? But oh well…   And of course cocoa! Who doesn’t love cocoa? All these combined with your favorite non dairy milk.  Slurp! Just a few more days of summer…

banana, pb & chocolate milkshake


2 sliced frozen bananas
2 Tbsp light peanut butter
2 Tbsp cocoa
1 Tbsp light agave nectar
2 cups of your favorite non dairy milk

Blend all ingredients in a high speed blender until smooth. Serve, take a sip, enjoy!

simple waffles and instant soft banana peanut butter ice cream

This was quite a week. My mom is moving, my brother is moving and also a friend of us is moving. And everyone is using our place as a storage area. Sean keeps carrying things and our apartment is pretty much a mess.  I can’t really use my kitchen these days, and I actually live on hummus, but as it’s freaking hot I thought we could enjoy some warm waffles topped with ice cream.


1 cup soy milk
1 ts apple cider vinegar
2 TS olive oil
1-2 TS agave nectar
1 cup whole wheat all purpose flour
¼ cup cornmeal
1 ts baking powder
Pinch of salt

waffles with soft instant banana peanut butter ice cream

In a bowl mix the soy milk with the apple cider vinegar and let it curdle for few minutes. Add the oil and agave nectar and mix well all the wet ingredients. Add the dry ingredients and mix until the batter is smooth. Spray your waffle iron with olive oil or cooking spray and cook according to the manufacturer’s directions.

Banana peanut butter ice cream

2 frozen bananas
2 TS peanut butter
¼ cup soy milk

banana peanut butter ice cream

Blend all ingredients in a food processor until smooth. Serve and Enjoy!

chocolate peanut butter cups

Peanut butter is not  really popular in Greece but as I am married to an American that loves peanut butter and reese’s peanut butter cups (it’s the first thing he buys every time we visit the States) I had to come up with a way to recreate them. I’ve seen a few recipes online and in several cook books but they all call for powder sugar and margarine mixed with the peanut butter filling and I couldn’t understand why. Anyway my chocolate peanut butter cups are super simple and easy to make. The only thing you need is vegan chocolate chips  and peanut butter (I used light peanut butter).

I tried before to make peanut butter cups using paper cupcake liners but they were a bit messy so this time I used my silicone baking cups and they turned out great!


150 gr vegan chocolate chips
6 teaspoons light peanut butter

chocolate peanut butter cups

Use a double broiler to melt the chocolate chips.  Once the chocolate is melted fill each liner with 1 TB of chocolate and with the bottom of the spoon spread the chocolate on the sides of the liner. Ad 1 teaspoon of light peanut butter in the middle and cover with 1 more TB of melted chocolate. Refrigerate until firm – about one hour. This recipe makes 6 chocolate peanut butter cups.

meatless balls Sunday (and aromatic jasmine rice)

Today is Sean’s birthday! We hadn’t planned anything but it was a very nice day. I made a coconut dark dark chocolate birthday cake and aromatic jasmine rice with meatless balls. Sean was a little bit sad because his coach didn’t start him from the beginning at his baseball game today, so I tried to make up for this. We got to spend some time together (more than the usual as we both work almost 24×7), we had dinner, watched a movie – killers– which was fun to watch,  ate cake, watched criminal minds, ate potato chips, watched big brother live, ate ice cream and finally decided to go to sleep.

Anyway, the meatless balls were delicious and the rice even more. I sauted 1 and 1/2 cups of jamsine rice in 1 TS of vegan butter, then quenched with  1/3 cup of wine and let it cooked in 3 cups of water over medium heat.You should definitely try to cook your rice this way! I absolutely love it! The wine gives this already aromatic rice and even better aroma and flavor. Now into my meatless balls recipe.

meatless balls before diving into the sauce


1 package firm silken tofu (light if available)
1 TS light peanut butter
1 medium onion chopped
1 TS soy sauce
1 cup quick cooking oats
1/2 ts ground cumin
salt and pepper to taste
1 cup chickpeas flour (plus one more for rolling)

meatless balls into the sauce

Blend all ingredients in a food processor (except the second cup of chickpeas flour).  Spread the 1 cup chickpeas flour on a plate. Form the tofu-oats mixture into meatballs, roll them on the chickpeas flour and fry them just for 1 minute in oil over high heat (until they set and turn gold as on the top photo). Prepare the sauce of your choice and add the meatless balls. Let them cook for 15 minutes over medium-low heat and server over past or rice.

meatless balls served with aromatic jasmine rice

Happy Birthday babe!!! Love you much! xoxo!

Sean's birthday cake!
slice of fudgey birthdaycake