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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Tofu in sweet orange sauce

For the past month, and basically since we opened our restaurant, I have no time to cook at home. I cook and eat only at ImproV. And the two days that we are closed I eat leftovers, salads or I go out for dinner. So there aren’t really many new things to share. But it’s been a very nice experience. And I will blog about it in the next few days. But right now I want to share with you this fabulous recipe for crispy tofu in sweet orange sauce! You might find it funny but I was craving tofu. And as at the restaurant our only option for a tofu dish is scambled tofu, I was dreaming of crispy tender firm tofu in a sweet sauce over a bed of rice <3. And I made this one with the few ingredients I had on hand. Basically in my fridge, which looks kinda empty and lonely since we opened the restaurant :/

tofu in sweet orange sauce


1 package firm tofu, pressed and drained, cut in triangles
3/4 cup freshly squeezed orange juice
1 Tbsp brown sugar
1 Tbsp tamari
chopped fresh parsley
1/4 tsp garlic powder
1/4 tsp ground coriander
1/2 tsp salt
flour and salt for coating the tofu
2 Tbsp olive oil

In a small plate place a little bit of flour and pinch of salt and toss in the tofu, mixing it around until all sides are coated with the flour/salt mixture. Set aside. Add the olive oil in a cast iron pan and heat over medium high heat. Place tofu in the pan and let it cook until golden. Flip it over and cook the other side until golden as well. Add the sugar, tamari and spices in the orange juice and mix well until the sugar is dissolved. Lower the heat and pour the orange juice mixture over the tofu. Let it cook until the sauce becomes syrupy. Add the parsley, mix and serve with rice. Enjoy!

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

cobb salad gone vegan

During the winter I don’t enjoy eating salads. I eat my daily raw greens blended in my smoothie. And that’s enough. I prefer warm hearty food and soups over salad. I am sure it’s not just me. But this salad is an exception. Cobb salad was a big favorite and I still like enjoying it here and there. And all the sudden today, while I was grilling portobello mushrooms for dinner I craved cobb salad. As salad dressing I used the balsamic sauce I was marinating the portobello mushrooms with, and it was delicious, but of course you can “dress” your salad in whatever sauce you enjoy more.

There are no rules here. Use your favorite ingredients to make your own cobb salad. For example instead of chicken I used the grilled mushrooms. Other times I have used grilled white seitan which also works great in this salad. Instead of bacon I sauteed thin slices of smoked tofu. Other times I have used eggplant and tempeh bacon. Instead of egg I used silken tofu cooked with turmeric powder.

the vegan cobb salad


2-3 cups of spinach or lettuce (for the base of your salad)
1 tomato, cubed
1/2 avocado, cubed and tossed in lemon
1/2 green pepper, cubed
2-3 slices of your preferred vegan bacon
1/3 cup silken firm tofu (sauteed for 2 minutes in 1 tsp of olive oil and 1/2 tsp of turmeric)
2 grilled portobello mushrooms, thinly sliced (or grilled seitan)
1 small red onion, thinly sliced
1/4 cup of your preferred vegan cheese (I use almond cheese in my cobb salad but this time I didn’t use cheese at all)

vegan cobb salad

To assemble the salad place the spinach in a salad bowl and then add all ingredients in rows on top.

football snacks – tofu and metly cheesy bites

Unfortunately I didn’t manage to make it through the whole Vegan MoFo. Between work, general house cleaning for the winter, finishing my field study project for my Master’s degree, doing forum updates from the Guns N’ Roses US tour concerts, moving to a different office and more,  I only made it to day 21. Although I had things to blog about all the days, I didn’t have time to post every day 😦 Hopefully I will do better next year 🙂

On another note, we recently discovered that we can watch ESPN America on our TV here in Greece and now Sean and I enjoy long football games every Sunday. Last Sunday we actually watched 4 games. And we had tones of beers. And snacks. Vegan Snacks! Some were classic like pitas & hummus and chips & salsa, but we also enjoyed these fantastic baked tofu bites and cheesy bites. They were absolutely amazing snacks to enjoy with beer and football, especially with a bit of hot sauce on the side.

baked tofu bites

Back to blogging about food, for the tofu bites, I marinated the tofu for almost 48 hours, just because I couldn’t decide what I wanted to make with it. Again for this recipe I used fresh homemade tofu, but any kind of firm tofu will do the job.

For the cheesy bites, I used my favorite vegan cheese, viofast with herbs (oregano and thyme), but again, your favorite block of vegan cheese will do the job.

cheesy bites

For the tofu bites

1 block of firm tofu, cubed
1/4 cup of water
1/4 cup of soy sauce
2 Tbsp olive oil
1 Tbsp liquid smoke
1 Tbsp maple syrup
1/2 tsp salt
1/2 tsp oregano
several pinches of fresh black pepper

Press the tofu really good. Blend all the other ingredients for few seconds and then marinate the tofu over night.

To make the tofu bites place in zip log bag 1/2 cup breadcrumbs, 1 tsp salt, 1 tsp black pepper, 1/2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme and shake well. Add the marinated tofu and shake so all the tofu cubes will be evenly coated. Transfer to a baking dish and bake in preheated oven at 400F/200C for about 30 minutes, until golden brown.

For the cheesy bites

4 ounces/100 grams of your favorite vegan cheese (block not shredded)
1/3 cup all purpose flour
2 Tbs soy sauce
1/3 cup soy milk
1/3 cup breadcrumbs
1 tsp oregano
1 tsp thyme
1/2 tsp fresh black pepper

Cut the cheese in sticks or bites. Mix the flour with the soy milk and soy sauce. In a zip log bag place the breadcrumbs, oregano, thyme and pepper. Dip the cheesy bites in the flour mixture and then transfer to the zip log bag. Shake well until all cheesy bites are fully coated. Transfer to a baking sheet and bake in preheated oven at 400F/200C for about 15minutes, until golden brown. Let them cool down in room temperature for 5 minutes (so you won’t burn your tongue) and then serve while they are still melt-y

cheesy bites and hot sauce - yum

Vegan MoFo Day 21: vegan cooking class at Nea Guinea

At today’s vegan cooking class at Nea Guinea we made chickpea cutlets from Veganomicon, lemon dill caulipots from Appetite for Reduction, sweet onion and mushroom gravy (recipe below) and my chocolate peanut butter pudding.


for the sweet onion and mushroom gravy

2 Tbsp olive oil
3 yellow onions, diced
1 cup mushrooms, diced
1/3 cup white wine
2 Tbsp agave nectar
1 Tbsp mustard
1 Tbsp balsamic vinegar
1/4 to 1/3 cup vegetable broth
thyme, salt and pepper

Heat the olive oil in a saucepan over medium heat and cook the onions until caramelized, about 15 minutes. Add the mushroom and cook for additional 10 minutes. Add the wine and all the other ingredients and let the sauce simmer for 1o more minutes. Blend the sauce with an immersion blender until smooth and serve.

cutting the veggies
cooking the chickpea cutlets
blending the sauce
the table is all set
serving the food
delicious vegan food!