My name is Gani Shani (AKA: Ganish). I love eating, cooking, and experimenting with fresh, non-processed plant-based food.

Happy to have you here!

Hello!

Hello!

My name is Gani (nickname: Ganish) and I love eating, cooking and experimenting with fresh, non-processed plant-based food, while adopting a forgiving mindset and listening to my body’s needs. Hence the name of my blog, Vganish.

I live in the center of Tel Aviv with Guy, baby Tom and our dog Bella.

Guy is also a huge part of this blog - he programmed the whole thing by himself (!) and is still my tech guy to this day.

<Image cloudinaryId="v1612632618/about/DSCF29989_1.jpg" alt="vganish family picture in the kitchen" aspect="Vertical" />

I wasn't always vegan. I chose this lifestyle after gradually cutting down on dairy and meat products over the last few years. That’s why I understand the need for simple and delicious vegan(ish) recipes that are easy enough to fit into your daily routine. I also know that you don’t turn vegan overnight - It’s a journey that is not for everyone, but if you made it here it probably means that you’re up for the challenge!

**Being veganish is not about deprivation; it’s about enjoying fresh, responsibly-sourced plant-based food and celebrating what you can do with it.**

Since I started this blog, a good wind of change came into my life. I made a huge career shift, from a full-time lawyer to a food blogger and yoga teacher, but most importantly a mom! 

<Image cloudinaryId="v1612632372/about/DSCF2951.jpg" alt="Gani (Vganish) cooking in the kitchen" aspect="Vertical" />

People often wonder how do I manage to cook fresh plant-based food while keeping a busy schedule. It's actually quite simple and like many other aspects of life - it's all about balance. Join me on my journey and fall in love with the vegan kitchen. Learn how to stock your pantry and fridge, prep your meals, adopt beneficial habits for you and your family, and take care of your body and mind.

If you want to get a glimpse of our lives in Tel Aviv and see us practice yoga, travel and cook, you’re welcome to check out my [Instagram](https://www.instagram.com/vganish/) feed and follow me on [Facebook](https://www.facebook.com/Vganish-363255567453361/) and [Pinterest](https://www.pinterest.com/GaniShani/overview/). You can also [subscribe for email updates](notion://www.notion.so/subscribe) to make sure you never miss a recipe.

I’m happy to have you here!

Gani

The holiday season is getting closer as we speak. It’s amazing to see how all around the world people are getting ready to celebrate in different ways. Some places already have snow and winter glow, others are just starting the summer. Some streets are decorated with Christmas trees and lights while others are filled with the smell of fresh doughnuts for Hanukkah.

<Image cloudinaryId="v1575886807/classic_potato_latkes_vegan_and_gluten_free/DSC03969" alt="grated potatoes"/>
<Image cloudinaryId="v1575886802/classic_potato_latkes_vegan_and_gluten_free/DSC04000" alt="Squeezing the potato mixture" caption="Squeezing the potato mixture."/>
<Image cloudinaryId="v1575887020/classic_potato_latkes_vegan_and_gluten_free/DSC04043" alt="Scraping the potato starch from the bottom of the bowl" caption="Scraping the potato starch from the bottom of the bowl."/>

Here in Tel Aviv, we have a rainy week ahead of us and you can already find the special holiday doughnuts (sufganiyot) everywhere.

<Image cloudinaryId="v1575886810/classic_potato_latkes_vegan_and_gluten_free/DSC04034" alt="vegan cream cheese, mustard and green onion dip"/>
<Image cloudinaryId="v1575888070/classic_potato_latkes_vegan_and_gluten_free/DSC04097" alt="vegan cream cheese, mustard and green onion dip ready to serve"/>

During Hanukkah there is a custom of eating foods fried or baked in oil, to commemorate the miracle of a small flask of oil keeping the Second Temple’s Menorah alight for eight days.

<Image cloudinaryId="v1575886805/classic_potato_latkes_vegan_and_gluten_free/DSC04053" alt="forming potato latkes" caption="Forming the latkes."/>
<Image cloudinaryId="v1575886965/classic_potato_latkes_vegan_and_gluten_free/DSC04063" alt="potato latkes in a pan with heated oil"/>
<Image cloudinaryId="v1575886885/classic_potato_latkes_vegan_and_gluten_free/DSC04074" alt="crisp and golden potato latkes in a pan with heated oil"/>
<Image cloudinaryId="v1575886980/classic_potato_latkes_vegan_and_gluten_free/DSC04079" alt="potato latkes on a paper towl"/>


If you ask me, the best thing about this holiday is that it’s my Jewish birthday. The second-best thing about it is that we get to eat Potato Latkes! After a short Instagram survey, I learned that you all want to get this recipe ASAP. So here it is.

<Image cloudinaryId="v1575886887/classic_potato_latkes_vegan_and_gluten_free/DSC04090" alt="serving potato latkes with a vegan cheese mustard dip"/>
<Image cloudinaryId="v1575886945/classic_potato_latkes_vegan_and_gluten_free/DSC04105" alt="holding one potato latke cover with a dip"/>

This is the simple vegan and gluten free version of the traditional Hanukkah dish. If you never had the opportunity to try potato latkes before, this is your chance.

Classic Potato Latkes (Vegan and Gluten Free)

December has finally arrived and all around the world, everyone is getting ready for the holiday season and the celebrations of 2020. For me, this month is extra special and festive because my birthday is on December 27.

<Image cloudinaryId="v1575456275/crispy_oatmeal_cookies/DSC03678" alt="crispy oatmeal cookies ingredients"/>
<Image cloudinaryId="v1575455467/crispy_oatmeal_cookies/DSC03725" alt="miking oats and coconut oil"/>

There is something about this month that just makes you want to spend it with close friends and family, sip a warm drink and bake tons of cookies. We all just want to cozy up!

<Image cloudinaryId="v1575455453/crispy_oatmeal_cookies/DSC03716" alt="whipped aquafba"/>
<Image cloudinaryId="v1575455448/crispy_oatmeal_cookies/DSC03755" alt="folding the whipped aquafaba into the oats mixture"/>

This recipe is one of our favorites this time a year, and if I'll be honest I already made 3 batches in the last few weeks. I must warn you though – it is super addictive! Once you eat one cookie you cannot stop. The cookies are so crisp and light that you won't even notice that the tray is empty.

<Image cloudinaryId="v1575455505/crispy_oatmeal_cookies/DSC03781" alt="scooping cookies onto the tray"/>
<Image cloudinaryId="v1575455499/crispy_oatmeal_cookies/DSC03803" alt="crispy oatmeal cookies before baking"/>
<Image cloudinaryId="v1575455532/crispy_oatmeal_cookies/DSC03811" alt="crispy oatmeal cookies after baking"/>

Thin, crispy, light, addictive cookies! The hardest thing about this recipe is trying to eat just one cookie.

Crispy Oatmeal Cookies

With winter around the corner, it’s getting harder to incorporate salads into our daily routine. There is something about raw vegetables, that suddenly seems very unappealing. The body is telling us to keep it warm and cozy.

<Image cloudinaryId="v1574693042/stuffed_cabbage_rolls/DSC03485" alt="whole cabbage head" caption="Whole cabbage head after the core was removed."/>
<Image cloudinaryId="v1574693004/stuffed_cabbage_rolls/DSC03508" alt="whole cabbage in a pot of boiling water"/>
<Image cloudinaryId="v1574693048/stuffed_cabbage_rolls/DSC03537" alt="Separating the soft cabbage leaves." caption="Separating the soft cabbage leaves."/>
<Image cloudinaryId="v1574693041/stuffed_cabbage_rolls/DSC03546" alt="Setting aside the inner layers of the cabbage." caption="Setting aside the inner layers of the cabbage."/>
<Image cloudinaryId="v1574693039/stuffed_cabbage_rolls/DSC03558" alt="Lightly ‘shaving’ the thick stem." caption="Lightly ‘shaving’ the thick stem."/>


Stuffed vegetables are a great way to get more veggies on your plate while keeping that warmth. Stuffing a Cabbage definitely takes a lot of effort, but it’s worth it! 

<Image cloudinaryId="v1574692978/stuffed_cabbage_rolls/DSC03499" alt="the vegetables for the stuffing"/>
<Image cloudinaryId="v1574693001/stuffed_cabbage_rolls/DSC03530" alt="chopped vegetables in a pan"/>
<Image cloudinaryId="v1574693054/stuffed_cabbage_rolls/DSC03567" alt="staffing a cabbage leaf"/>
<Image cloudinaryId="v1574693127/stuffed_cabbage_rolls/DSC03575" alt="rolling the stuffed cabbage"/>
<Image cloudinaryId="v1574692972/stuffed_cabbage_rolls/DSC03580" alt="stuffed cabbage roll"/>


The best thing about this dish is that it’s even more delicious after a day or two in the fridge, so feel free to make a large batch for the week.

<Image cloudinaryId="v1574693073/stuffed_cabbage_rolls/DSC03599" alt="stuffed cabbage rolls in a pot"/>
<Image cloudinaryId="v1574693109/stuffed_cabbage_rolls/DSC03629" alt="stuffed cabbage roll cut into half showing the stuffing"/>

The colder weather and crazy dry air got me craving a homemade warm cooked meal. Nothing fancy, no exotic flavors, just some comforting nourishing food.

Stuffed Cabbage Rolls

As you may know, we just got back from the US after traveling to experience the magical fall foliage. This trip was a super spontaneous “mini-moon” that we decided to go on after realizing that the last two months, of wedding planning and getting married, have been pretty hectic.
<Image cloudinaryId="v1572535055/fall_foliage_maple_syrup_and_pumpkin_pancakes/DSC03148" alt="white truck on fall foliage background"/>
<Image cloudinaryId="v1572535179/fall_foliage_maple_syrup_and_pumpkin_pancakes/DSC03131" alt="me at Table Rock trail, Dixville Notch New Hampshire"/>


This trip was everything we hoped for! Connecting with nature, eating good food, sharing romantic moments and getting tons of inspiration for the year ahead (if you haven’t been following, we just celebrated the Jewish new year a month ago).
I came back to Israel packed with energy and with a huge craving for pancakes, and pumpkin, well and also real maple syrup. What can I say? This is my body’s way of combining some of my favorite things about the US - Halloween and Thanksgiving vibes, tall stacks of pancakes, pumpkin and the colors of fall.
<Image cloudinaryId="v1572538541/fall_foliage_maple_syrup_and_pumpkin_pancakes/00100lPORTRAIT_00100_BURST20191011135650798_COVER" alt="real Vermont maple syrup"/>
<Image cloudinaryId="v1572447703/fall_foliage_maple_syrup_and_pumpkin_pancakes/DSC03225" alt="real Vermont maple syrup"/>
<Image cloudinaryId="v1572447900/fall_foliage_maple_syrup_and_pumpkin_pancakes/DSC03326" alt="pancake stack bite on a wooden fork"/>


Our trip started (and ended) in the greatest city of them all - NYC! Since we only spent a few days in the city, I will not be including a full NYC guide here, but here are some of my favorites at the moment:

- [Matchaful](https://www.matchaful.com/pages/locations-1)- unusual delicious matcha combinations and healthy snacks. 
- [Butcher’s Daughter](https://www.thebutchersdaughter.com/location/the-butchers-daughter-nolita/)- for a light vegan (and veganish) breakfast with great vibes. If it is a nice day and you’re at the Nolita branch, you could also just grab something from their to-go shop next door and enjoy it at the green and gorgeous Elizabeth Street garden.
- [Nix](http://www.nixny.com/)- a Michelin star vegetarian/vegan restaurant. Great for a date night! Don’t skip the squash dumplings.
- [Union Square Market](https://www.grownyc.org/greenmarket/manhattan-union-square-m)- always great for fresh produce and other goodies. 
- [Bondst](https://bondstrestaurant.com/)- an amazing Japanese restaurant with great veganish dishes. Their agedashi tofu is one of the best I ever had.

<Image cloudinaryId="v1572538484/fall_foliage_maple_syrup_and_pumpkin_pancakes/00100lPORTRAIT_00100_BURST20191009083006185_COVER" alt="matcha latte drink on a wooden table" caption="Matcha latte at the Butcher’s Daughter."/>
<Image cloudinaryId="v1572538455/fall_foliage_maple_syrup_and_pumpkin_pancakes/00000IMG_00000_BURST20191008171418648_COVER" alt="Elizabeth Street garden" caption="Elizabeth Street garden."/>
<Image 
cloudinaryId="v1572538443/fall_foliage_maple_syrup_and_pumpkin_pancakes/00100lPORTRAIT_00100_BURST20191015211120340_COVER" alt="pumpkin dumplings" caption="Pumpkin dumplings at Nix restaurant."/>
<Image cloudinaryId="v1572538483/fall_foliage_maple_syrup_and_pumpkin_pancakes/00000IMG_00000_BURST20191009140511120_COVER" alt="colorful corn" caption="Colorful corn at Union Sqaure Market."/>
<Image cloudinaryId="v1572538579/fall_foliage_maple_syrup_and_pumpkin_pancakes/00100lPORTRAIT_00100_BURST20191009140607888_COVER" alt="colorful carrots" caption="Carrots at Union Sqaure Market."/>



After getting our jetlag in order, we were ready to start our road trip to see the fall foliage. Our plan was very loose, but we wanted to get up to Burlington, Vermont, through the White Mountains of New Hampshire and back to New York. Here are the highlights of the trip:

- [Gaskins, Germantown NY](https://gaskinsny.com/)- a great local restaurant that offers some vegan dishes. This was an early dinner stop for us after driving through the beautiful Hudson Valley.
- [East Wind, Windham NY](https://www.eastwindny.com)- a charming little hotel, where we spent our first night.
- [The pinnacle trail, Bolton Landing NY](https://www.alltrails.com/trail/us/new-york/the-pinnacle--3)- easy and short hike with exceptional views at the top.
- [Burlington, Vermont](https://goo.gl/maps/M9FB1prUmJMjEegG8)- a cool university city. Walk by the lake during sunset to catch amazing photos. Farmer's market on Saturday is the perfect place to get some real Vermont maple syrup. Walkthrough Church street and the surrounding area to get the city’s vibe.
- [Pingala Café, Burlington VT](https://www.pingalacafe.com/)- an all-vegan café in Burlington. I had a delicious (not) avocado toast and a berry bliss smoothie.
- [Table Rock trail, Dixville Notch New Hampshire](https://www.alltrails.com/trail/us/new-hampshire/table-rock-dixville-notch)- moderate climb to a beautiful viewpoint.
- [Echo Lake, NH](https://www.nhstateparks.org/visit/state-parks/echo-lakes-state-park)- this magnificent lake is the perfect picnic spot. 4$ to enter.
- [Bear Notch Road between Bartlett and Lincoln, NH](https://goo.gl/maps/SBm6LjPiq7QMwkfh9)- this is a beautiful drive with great sunset view spots. Bring something warm to drink and enjoy the pink sky. 
- [Gipsy Café, Lincoln NH](http://www.gypsycaferestaurant.com/)- a colorful restaurant with yummy vegan options. Ask for the vegan menu.
- [The Maker Café, Hudson NY](https://www.themaker.com/)- a chic breakfast spot. I had an avocado toast (without the egg) and a chai latte with their homemade milk. 
- [Swoon Kitchenbar, Hudson NY](https://www.swoonkitchenbar.com/)- a highly recommended restaurant! They have a special meatless Monday menu on Mondays and other great dishes that can easily be served as vegan on their regular menu.  

<Image cloudinaryId="v1572535866/fall_foliage_maple_syrup_and_pumpkin_pancakes/DSC03164" alt="pink sunset" caption="Amazing sunset at Bear Notch Road, NH."/>


Hopefully, if you got this far, you’re ready to eat some pumpkin pancakes. This recipe was developed after I returned to Tel Aviv and wanted to make sure everyone can make it, even if they don’t have access to pumpkin puree or pumpkin spice. I use real pumpkin and a simple blend of vanilla and cinnamon.
<Image cloudinaryId="v1572447855/fall_foliage_maple_syrup_and_pumpkin_pancakes/DSC03211" alt="pumpkin pancake on the frying pan" caption="Flip the pancakes once bubbles form."/>
<Image cloudinaryId="v1572447508/fall_foliage_maple_syrup_and_pumpkin_pancakes/DSC03320" alt="tall pancakes stack with pecans coconut goji berries and maple syrup on top"/>

Read about the highlights from our little fall adventure in east coast USA, learn how to make simple vegan pumpkin pancakes and cover them with real maple syrup. Fall in love before winter comes.

Fall Foliage, Maple Syrup and Pumpkin Pancakes

With Rosh Hashanah (Jewish New Year) right around the corner it is time to start baking; and more specifically, baking with apples!

<Image cloudinaryId="v1569560098/apple_rose_muffins/DSC02906" alt="sliced apples in a bowl" caption="Thinly sliced apples."/>

Traditionally, every Rosh Hashanah feast begins with eating sliced apples dipped in honey, which symbolize a sweet start for the new year. Even though my family is as secular as it gets, we still love this tradition and enjoy it every year.

<Image cloudinaryId="v1569560068/apple_rose_muffins/DSC02916" alt="rolling the sliced apples into a rose" caption="Rolling the halved slices and shaping a rose."/>
<Image cloudinaryId="v1569560176/apple_rose_muffins/DSC02921" alt="apple rose" caption="Shaped apple rose."/>


In the last few years, we established another tradition of our own - a family vacation for Rosh Hashanah! Every year we all travel together and celebrate the new year. The vacation is dedicated to family quality time, a time for us to be grateful for having each other, a time to create more shared memories and set some goals for the upcoming year.

<Image cloudinaryId="v1569559918/apple_rose_muffins/DSC02927" alt="Placing the apple rose in the muffin cup"/>

<Image cloudinaryId="v1569559929/apple_rose_muffins/DSC02960" alt="creating cinnamon crumble"/>

Being on the road does make it more difficult to sit down for a proper New Year feast, so I decided it would be great if I could come up with a special apple treat we can take with us on the road.

<Image cloudinaryId="v1569559954/apple_rose_muffins/DSC02967" alt="apple rose muffins before baking"/>

These apple rose muffins are what I came up with! They are easy to pack, great for snacking, definitely much better than airplane food and most importantly, they are really beautiful.

This year we are traveling to Santorini, Greece, and I will definitely be packing these to go!

<Image cloudinaryId="v1569560909/apple_rose_muffins/DSC02987" alt="apple rose muffin after baking"/>

<Image cloudinaryId="v1569560826/apple_rose_muffins/DSC03039" alt="one eaten apple rose muffin"/>

These apple rose muffins with crumbly cinnamon topping will fill your kitchen with divine smell and homeyness.

Apple Rose Muffins

As we established in [this post](https://www.vganish.com/simple_raw_brownies/), I was never a big chocolate fan. But the one thing I really hated as a child is eating Coco Pops, cause it just turned my milk into a chocolate drink.

<Image cloudinaryId="v1567406644/coco_pops_granola/DSC02271" alt="coco pops granola ingredients"/>

Well, I'm not a child anymore and as you can imagine we don't keep store-bought sugary cereal in our pantry, but we do love granola!

<Image cloudinaryId="v1567406647/coco_pops_granola/DSC02333" alt="coco pops granola in a ceramic bowl"/>

Our go-to granola recipe is [this classic version](https://www.vganish.com/homemade_simple_granola/), but every once in a while we like to change things up!

We like to refer to this granola recipe as the healthy version of Coco Pops. The flavor is very similar (if we recall correctly.. haha it's been quite a while) and the texture is very similar but it's made from oats and not rice puffs, it's refined-sugar free and contains only natural ingredients! Oh, and you're probably wondering what about the milk? Well, [homemade almond milk](https://www.vganish.com/homemade_almond_milk/) is HEAVEN even when turned into cocoa-milk!

<Image cloudinaryId="v1567406632/coco_pops_granola/DSC02358" alt="holding a spoon in a bowl of coco pops granola"/>

<Image cloudinaryId="v1567408412/coco_pops_granola/DSC02368" alt="spreading coco pops granola"/>

This post is devoted to all the children out there (and playful adults) who eat chocolate covered cereals just so their milk will turn into cold cocoa!

Coco Pops Granola

For a while now, I've been planning to write my guide to Tel-Aviv city and share it on the blog. But somehow, I never get to it, and with new amazing places opening up all the time I keep postponing this post. Finally, I decided that maybe instead of a fully comprehensive guide, I will start with devoting separate posts to my favorite spots around the city, starting with my favorite neighborhood coffee shop - Anastasia.

<Image cloudinaryId="v1566720063/blue_goddess_smoothie_bowl/DSC02512" alt="smoothie fruit ingredients - banana, dates and pineapple"/>

[Café Anastasia](https://www.facebook.com/cafeanastasia/) is down the corner from our apartment, it's the first 100% plant-based restaurant in Tel Aviv (and maybe in Israel), they're open 7 days a week, and most importantly - they serve **amazing coffee with fresh homemade almond milk they make from scratch every morning**!!

You can find me sitting there at least once a week, usually with Bella (our dog) who's even more obsessed with the place than I am (they do have excellent vegan dog food). 

<Image cloudinaryId="v1566720074/blue_goddess_smoothie_bowl/DSC02515" alt="granola and raw cacao nibs in a bowl"/>
<Image cloudinaryId="v1566720063/blue_goddess_smoothie_bowl/DSC02516" alt="goji berries and mulberries in a bowl"/>
<Image cloudinaryId="v1566720726/blue_goddess_smoothie_bowl/DSC02514" alt="raw coconut chips in a bowl"/>


Apart from excellent coffee, they serve great food for breakfast, lunch, or dinner and they have the most amazing drinks and smoothie bowls. It's hard to say what's my favorite dish because everything is just so delicious, but the following are high on my list:

- Shakshuka (a vegan take on a classic Israeli dish of tomato sauce and eggs);

- Scrambled "egg" sandwich or just the scrambled "egg" in general;

- Oatmeal Porridge (with the creamiest hazelnut butter);

- Soba Salad;

- Vegetables Salad;

- Any of their smoothie bowls (though I do usually opt the banana for mango);

- Cookie dessert (divine ice-cream sandwich bites).

As I was working on this post (while sitting at my favorite spot in Anastasia) a great thought came to my mind - why not ask for a recipe to share with you all? Well, they agreed immediately so here we are. The 'Blue Ella' smoothie (Ella in Hebrew means goddess) is one of Anastasia's most popular smoothies! I like to refer to it as the new and improved version of açai, a superfood known to be the king of smoothie bowls. 

First, the color of this blue smoothie is even more beautiful and appealing, but most importantly, it is made with [Blue Majik](https://tulsispirit.com/collections/superfoods/products/blue-majik) powder which is a nutrient-dense superfood that is extracted from spirulina and is actually what gives it its radiant green color.

<Image cloudinaryId="v1566720075/blue_goddess_smoothie_bowl/DSC02528" alt="blue majik spirulina powder"/>
<Image cloudinaryId="v1566720076/blue_goddess_smoothie_bowl/DSC02537" alt="blue majik spirulina powder mixed into the smoothie"/>


I am no health or nutrition expert, but I do find superfoods to be very beneficial and I like to incorporate them into my meals and smoothies. So when I heard about this blue superfood I just had to try it out, and Anastasia's smoothie gave me the perfect opportunity.

I will tell you right away- this stuff is not cheap! But you can easily make this smoothie with normal spirulina which will give it a greener shade.

<Image cloudinaryId="v1566720117/blue_goddess_smoothie_bowl/DSC02562" alt="blue goddess smoothie bowl with toppings"/>
<Image cloudinaryId="v1566720082/blue_goddess_smoothie_bowl/DSC02595" alt="two bowls of blue goddess smoothie bowls with blue majik powder and toppings"/>

**Café Anastasia** - Frishman St 54, Tel Aviv-Yafo; +972-3-5290095; [Facebook](https://www.facebook.com/cafeanastasia/); [Instagram](https://www.instagram.com/anastasiatlv/)

*Just wanted to clarify - this post is not funded by Anastasia. My comments and recommendations are 100% genuine and based on personal experience.*

Read all about my favorite neighborhood coffee shop and learn how to make their famous blue smoothie bowl using Blue Majik powder.

Blue Ella (Goddess) Smoothie Bowl By Anastasia

At this stage of our life, dinner is usually the only meal we get to eat together every day, so I try to keep it interesting and as always, use the fresh produce available to us.

<Image cloudinaryId="v1566494452/vegan_lentil_frittata/DSC02157" alt="vegan lentil frittata ingredients"/>

<Image cloudinaryId="v1566494477/vegan_lentil_frittata/DSC02172" alt="vegan lentil frittata ingredients sliced thinly"/>

A typical Israeli dinner is very light and contains a certain variation of eggs, bread, and salad. But when trying to maintain a vegan lifestyle you can often find yourself compromising for just the bread and salad. I say - no more!

<Image cloudinaryId="v1566494444/vegan_lentil_frittata/DSC02201" alt="vegan lentil frittata in the skillet"/>

This vegan frittata is rich and hearty, so there is no need for bread! Pair it with a bowl of fresh salad and you got yourself the ideal summer days dinner - light, simple, gluten-free and packed with plant-based protein. 

<Image cloudinaryId="v1566494376/vegan_lentil_frittata/DSC02241" alt="vegan lentil frittata on a serving plate flat lay point of view"/>
<Image cloudinaryId="v1566494478/vegan_lentil_frittata/DSC02255" alt="vegan lentil frittata and arugula salad"/>

If you're looking for a light dinner or brunch idea, that is also super easy and quick to make - this is it.

Vegan Lentil Frittata

Sometimes I go into the kitchen and hope for the best. Other times I feel like the universe is on my side and magic is created.

<Image cloudinaryId="v1565968301/soft_chocolate_chip_cookies/DSC02085" alt="scooping cookie dough with a cookie scoop" caption="Photo by Mor Dagan"/>


For a while now I've been trying to create the perfect chocolate chip cookie for you all. I tested different kinds of flour, egg replacements, and flavor combinations and wanted to make sure I got it just right before sharing it with the world.

This is it! The ultimate vegan chocolate chip cookie! Bake it and fill your home with the intoxicating smell of fresh cookies.

<Image cloudinaryId="v1565968269/soft_chocolate_chip_cookies/DSC02094" alt="soft chocolate chip cookies before baking" caption="Photo by Mor Dagan"/>
<Image cloudinaryId="v1565968293/soft_chocolate_chip_cookies/DSC02136" alt="topping the chocolate chip cookies with hazelnuts and salt" caption="Photo by Mor Dagan"/>


This recipe calls for Aquafaba (chickpeas cooking water). If you are following me on Instagram you probably saw that I've been playing around with this vegan marvel in the past few weeks. I know it sounds odd and scary to use the chickpeas cooking water for baking cookies, but trust me - once you try it you'll see that it's actually pretty simple.

You can read all about Aquafaba and my tips for working with it, [here](https://vganish.com/how_to_make_aquafaba/).

<Image cloudinaryId="v1565968324/soft_chocolate_chip_cookies/DSC02144" alt="a tray of baked chocolate chip cookies" caption="Photo by Mor Dagan"/>
<Image cloudinaryId="v1565968340/soft_chocolate_chip_cookies/DSC02152" alt="dipping a chocolate chip cookie in a cup of coffee" caption="Photo by Mor Dagan"/>

This is the ultimate vegan chocolate-chip cookie. Bake it and fill your home with an intoxicating smell.

Soft Chocolate Chip Cookies

If you're reading these lines while asking yourself what the f*** is Aquafaba, you reached the right post!

Aquafaba is just another name for chickpeas cooking water which can be used as an amazing egg replacement. If you're following me on Instagram, you probably saw that in the past few weeks I've been playing around with this vegan marvel and whipping it to create soft "egg-white" peaks. 

For someone who makes [hummus](https://vganish.com/red_bean_hummus_his_hers/) at least once a month, I felt ridiculous for not maximizing the use of the leftover cooking water.

It might sound like a hassle to go through the entire process of cooking beans just for the water, but really it's just a matter of perspective. Sometimes you cook the beans for the water, and on other occasions, you cook the beans for the beans and the water are just your by-product. 

In any case, see it as an opportunity to make great food while avoiding food waste! 

When you make hummus you can use the cooking water for baking purposes (like these [Soft Chocolate Chip Cookies](https://vganish.com/soft_chocolate_chip_cookies/)), and if you need whipped aquafaba you will already have cooked chickpeas ready for your next batch of hummus! (BTW- you can always pop your cooked chickpeas in the freezer, so there's no pressure to use them right away).

Whipping Aquafaba could be tricky, especially because you have to get the consistency of the water just right. The easy solution is using canned chickpeas, but as you probably know already, as part of my nutrition preferences I don't use any canned foods in my kitchen. I'm simply not interested in taking the health risk of a leaking can and having aluminum or BPA in my food. Plus, I find the sprouting or even the pre-sprouting of beans to be a crucial step when trying to avoid the digestion issues that are often caused by legumes! Obviously, the canned beans did not go through such a process.

**So, these are my main Aquafaba tips for you:**

- Follow [these steps](https://vganish.com/baked_falafel_with_color_coded_tahini/) and sprout the chickpeas before cooking;

- When cooking the beans, just cover them with water and don't be tempted to add more. This will help you get the right consistency for whipping.

- Chill the cooking water in the fridge for 4 hours or until completely chilled!

- The whipping takes about 4 minutes and requires practice and patience. Don't give up if you don't get it right the first time.

Vegan Recipes