Veganlicious Pizza!

Hello guys! How is everyone doing? I hope you are well.

My vegan challenge has finished – an absolute success! I lost 5 kilograms in only two weeks!!! And that’s all because I completely avoided eating animal products. I haven’t missed any of them. The diversity in the veggie world is much bigger than this one in the animal products world. All the food was so tasty, during this period that I decided to stay vegan for longer. That’s it – it’s not a challenge anymore, now it’s real – I am vegan and I like it. I will keep posting recipes that are absolutely vegan.

Having different types of food everyday is amazing. You will never get bored if you change it all the time.

I am very surprised of how many people have actually followed my idea and they became vegan as well. My colleagues at work really enjoy the change of their food diet. They all believe that this is a better choice. I will keep inspiring people around me and hopefully it will work in most of the cases – it’s worth it. We all say that health come first in the list of priorities – so let’s finally do something about it! Stop thinking about what food you will miss – start thinking about all the new things that you can try. It really inspires me to create more.

Last night I had a pizza – my first vegan pizza.


It’s gorgeous! And it takes less than 25 minutes!

Veganlicious Pizza!
Prep time: 
Cook time: 
Total time: 
  • 1 large plain pizza base
  • 150 ml tomato and basil sauce
  • 50 gr broccoli
  • 50 gr mushrooms
  • 20 gr sweetcorn
  • 6-7 semi-dried tomatoes
  1. You need a hot oven, set to 200 degrees
  2. Assemble the pizza, by spreading all of the ingredients around, and bake it for 20 minutes

Usually after having dinner, I always wanted to eat something sweet and my choice was chocolate… lots of chocolate… Now my dessert is a fruit. It leaves me full and happy, knowing that this will not harm my body in any way. So far, this makes me feel better. Hopefully it’s the best food diet and I will be happy to follow it for much longer.

I will be leaving you now, it’s time for a rest.

Bye bye food lovers!

Vegan Challenge [Part 6] – Peanut butter energy balls

Hello guys!

I have finally decided to do a vegan dessert, because I just keep looking for something sweet to eat, but I never did it. I decided to do peanut butter energy balls. Reason number one – I love peanut butter. Reason number two – very easy to prepare. Reason number three – no baking required! Reason number four – it takes 10 minutes! And the most important in the case of that post – it’s completely vegan.

It’s day number 13 as a vegan and still no sign of meat or dairy cravings. I expected something different – and I am very happy that I don’t miss them. That’s exactly the way it happened with fizzy drinks and juices from the supermarket. I just decided to stop them all at once, almost two years ago, and I still drink only water.

I already had two dreams eating meat, but nothing more than that. When I wake up, I am happy to have some avocado on toast and some walnuts. And then my lunch is always a salad – some mixed leafs, roasted peppers, mushrooms, beetroot, carrots and some nuts. I really don’t need more than that and I feel more energetic than before. Looks like that the body is almost adjusted to that type of food and my mindset changed as well. I love trying all of these different kinds of seeds, beans and vegetables. As a chef I am discovering a new world of taste – makes me so happy and inspired to create.

Let me now guide you through the making of the peanut butter balls.

Vegan Challenge [Part 6] - Peanut butter energy balls
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 150 gr of smooth peanut butter
  • 50 ml of maple syrup
  • 50 gr pure oats
  • 30 gr raisins
  • 20 gr of flax seeds
  • coconut flakes
  1. Mix all the ingredients together, except the coconut flakes and transfer the mixture into the fridge
  2. After 10 minutes, you can take it out and start shaping the balls
  3. Roll them in coconut flakes and enjoy
  4. You can keep them in your fridge for up to 1 week

The nice thing about this vegan peanut butter balls is that they contain a lot of proteins and omega 3. They provide a good amount of nutritional value for your body.




























You can roll them in crushed nuts and you will have a great result as well.

I am a real lover of peanut butter. I love PB&J toast. And these energy bites are so tasty… mmmm…. The whole process of making them is so satisfying. You actually make your own bonbons and there’s another reason to enjoy them. It’s always better when you prepare what you eat from scratch.

And of course you need to be careful with the amounts of peanut butter that you have, because it’s very high in calories. Don’t get addicted! Control yourselves please 🙂

I will now leave you, because it’s time for dinner.

Bye bye foodies, see you soon with another vegan recipe.




Vegan Challenge [Part 5] – Roasted sweet peppers

Hello there! How is everyone?

I am having a very nice day off, watching some tennis at home and enjoying the silence around me. It’s day number 11 as a vegan and that’s great!

It’s a cold and rainy day and I am spending it exactly the way I like – covered with a warm blanket in a very comfortable horizontal position on the couch.

The recipe that I am going to show you today is something that brings back very good memories – roasted peppers marinated in olive oil, balsamic vinegar, fresh parsley and chopped garlic. I remember the way we used to roast them in our back garden and then spend a lot of time peeling them and placing them in jars for preservation. I love eating them straight away while they are still hot. That smokey flavor is incomparable! I like having them with some bread. It’s a good side dish for pretty much anything.

DSC_0924-01I picked different colors for that case, usually the red ones are the sweetest and the most delicious of them all.

Preparing them is easy, let me show you.

Vegan Challenge [Part 5] - Roasted sweet peppers
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 500 gr of sweet peppers
  • a handful of finely chopped parsley
  • 1 clove of finely chopped garlic
  • 50 ml of olive oil
  • 50 ml balsamic vinegar
  • a pinch of salt
  1. Roast the peppers in a very hot pan without using any oil
  2. They need around 4-5 minutes, each side
  3. When they turn black almost all over, you can place them in a bowl and cover
  4. Let them stay for 10 minutes, so they can soften up and they are much easier to be peeled
  5. When you peel them you can mix them with all the other ingredients

And you will end up with that beauty in front of you.

DSC_0952-01Having vegetables all the time is a good thing. I enjoy exploring all the different tastes and their colors.

So I will keep being vegan for now. I haven’t missed any of the dairy or meat products so far. I hope it stays that way, so I can see more benefits of this food diet. You never know, until you do it and you see it for yourself.

If you still haven’t seen any of our vegan recipes, check our latest posts.






That’s all for today, guys! See you soon!


Vegan Challenge [Part 4] – Bulgur with tomatoes, asparagus and smashed peas

Hello my foodie friends! I hope all goes well with you.

I’ve been very busy recently… the weather here in London is too nice in the last couple of months. This means that my kitchen is constantly busy and time just flies away.

Today is my 10th dayof being completely vegan! It’s a great experience. I don’t feel sleepy anymore – I used to feel tired everyday, even when I was off. Now I don’t feel the same way – I am full of energy. My skin feels better as well – it’s smoother. I also lost 4 kilograms of my weight! But I am quite big, so I am losing fast. I was 100, now I am 96.

What makes me really happy, is that already four of my friends joined me on my journey, and they are really enjoying vegan food! They send me photos of their food everyday.

The world of veggies is so vast, and the diversity of food is great. I don’t miss meat so much, to be honest – and about the milk, I don’t think that I will ever drink it again!

Let’s now get to the point, and let me show you my new recipe – bulgur with tomatoes, asparagus and smashed peas!

Vegan Challenge [Part 4] - Bulgur with tomatoes, asparagus and smashed peas
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 200 gr bulgur wheat
  • 150 gr of cherry tomatoes
  • 30 gr onions
  • 1 clove of garlic
  • 800 ml of water
  • 150 gr of asparagus
  • 200 gr garden peas
  1. Start by frying the onions and garlic, for about 3 minutes
  2. Now you can add the asparagus, chopped into small pea sized pieces, and the chopped cherry tomatoes
  3. Season well with salt and pepper
  4. Cook for another 3 minutes and now you can add the bulgur
  5. Let it cook for 2 minutes, and add the water, then cover with a lid and let it simmer on low heat, for 10-15 minutes until all the water gets absorbed by the bulgur
  6. In a separate pot, you can boil your peas for 10 minutes and then drain and smash them
  7. Season them with salt and pepper
  8. Serve and enjoy!


This meal fills you up and leaves you with a big smile.

DSC_0901-01Being vegan teaches me a lot about the different qualities of the vegetables. There are so many ways of cooking them and so many combinations, that you can have something different everyday. Because if you keep having the same thing, you will just get bored and they you’ll say that being vegan is not good. Just keep trying all the different grains, beans etc. and see for yourself!

I will now go back to the kitchen, because I am planning to eat some hummus and tomatoes… mmmmm…. can’t wait!

I’ll see you tomorrow, with another recipe.

Bye my friends, have a good day!

Vegan Challenge [Part 3] – Oven roasted cabbage with mushrooms

Hello friends of food! It’s nice to see you again on my page – thank you for coming!

As many of you know already, I went vegan on the first of July after watching the movie “What the Health”. I challenged myself to eat only plant-based food for a minimum of 2 weeks. It’s halfway done now, and I seriously don’t miss the meat and the cheese. The world of veggies is so vast! The choice of beans, lentils, bulgur, rice, pasta…. endless. The combinations are infinite. And another thing when you eat vegetables is that you really appreciate their taste. I am not sure now, if this is going to be only a two-week challenge or it will go on for much longer.

I already lost 3 kilograms of my weight, and my skin got a bit smoother and much cleaner.

I did another one of my favorite Bulgarian recipes – oven roasted cabbage with mushrooms. Usually we eat this with pork instead of the mushrooms – but vegans can’t eat pork obviously. To be honest, I always enjoyed more the taste of the cabbage rather than that of the pork. Cabbage is an amazing product, that after being roasted with some nice spices and some other veggies, it ends up being super tasty.

Vegan Challenge [Part 3] - Oven roasted cabbage with mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 medium sized cabbages (cut them into very thin slices)
  • 1 onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 2 carrots (shredded)
  • 300 gr mushrooms
  • 100 gr of plum tomatoes
  • bay leaves, paprika powder, black pepper, salt
  1. Start by frying the onions and garlic for 2-3 minutes
  2. Add the carrots and tomatoes and cook for another 3 minutes
  3. The next thing that goes inside is the mushrooms
  4. Now you can season with salt, black pepper and paprika
  5. Before adding the cabbage into the pot, make sure you season it nicely with salt and crush it a bit with your hands
  6. Now you can add it to the pot, together with some bay leaves
  7. Add some water, so it covers all
  8. Let it simmer for 30-40 minutes and then transfer it into the oven, set to 180 degrees
  9. Let it cook for 25 minutes

DSC_0892-01It’s nice to have this meal with some fresh soft bread so you can enjoy the sauce, by soaking it into the bread. I really like eating this with some roasted chilli peppers and fresh parsley.

This a nice meal to share with your guests – really impressive taste. Using simple products and turning them into something special – that’s what cooking is about!

I hope that I inspired you to hop into the kitchen and start trying new things.

I find my challenge to be very educative, I learn a lot of the new things about vegetables and as a chef I really need to know all of this things. I need to understand every single aspect of food.

I will stop here for now.

Thanks for being with us today – see you soon for more vegan inspirations!

Bye foodies!

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