Greengasm: noun \ green·gasm \ˈgreenˌga-zəm\
The reaction an environmentally friendly person has when they see/buy/hear about/do something good for planet Earth

I’m so excited to finally start sharing my greengasms with you! 

Although this website will consist mainly of delicious and nutrient plant based recipes, I will also talk to you about my own experiences of changing my way of eating and living.

I truly hope you will feel inspired!


Vegan, refined sugar free banana bread!

It’s been a while since I last posted a recipe here, so let’s get back on track asap! I’m going to keep it quick and simple today and start with a wonderful recipe for a kick*ss vegan banana bread. Perfect for a Saturday afternoon!


Prep time: 15 min
Cook time: 30 min
Total time: 45 min


  • 5 ripe bananas
  • 1 and 1/2 cups flour (I used a multigrain flour mix, but you can use any kind you like.)
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon apple cider vinegar
  • a pinch of nutmeg
  • a pinch of salt
  • 1/3 cup coconut sugar (or any other kind of sweetener you like baking with)
  • 1/4 cup refined coconut oil, melted
  • 1 tablespoon of hemp seeds (optional)
  • 2 tablespoon of oatmeal (any kind) (optional)


1) Preheat your oven to 350°F (or 180°C) and grease a bread/cake pan.

2) In a bowl, sift together your flour, baking powder, baking soda, nutmeg and salt. Set aside.

3) In another bowl, mash the bananas. Make sure there aren’t any big chunks left. Smaller ones are fine.

4) Add the sugar, the oil and the vinegar to the banana mixture and stir until evenly combined.

5) Gently fold in the dry ingredients and mix until everything comes together.

6) Now, gently fold in hemp seeds and oatmeal.

7) Pour the batter into your greased bread pan.

8) Bake at 350°F (or 180°C) for 30 minutes or until a tooth pick comes out clean.

9) Let cool (if you can resist) and enjoy!

The fluffiest pancakes

Who doesn’t love a big stack of pancakes on a Saturday morning?

This recipe is all about keeping it simple and still giving in to that craving for a sweet and satisfying breakfast!



What you need:

  • 1 banana
  • 1 cup flour (you can use any kind you like)
  • 2 cups oat milk
  • 1 tsp baking soda
  • 1 tsp coconut sugar
  • a pinch of cinnamon

How to proceed:

  1. In a large bowl, put all ingredients together. Mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
  3. Top with your favourite goodies! I used some vegan buttery spread, toasted coconut flakes, goji berries & maple syrup.

Nutty banana muffins

Hi all

Autumn is here and it’s announced itself quite dramatically; wind, rain, cold (still refusing to turn on the heat though…),… There’s only a few things I love about autumn and winter and one of them is definitely baking. Cozying up in a house that’s slowly filling itself with the smells of delicious baked goods, drinking tea and probably already eating at least half of what just came out of the oven.

Having the day off today and dreading the idea of leaving the house, I did exactly as described above. The result: nutty banana muffins!
Apart from being absolutely delicious they’re also incredibly easy to make.

Why don’t you give it a try?

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For 6 muffins
– 2 ripe bananas
– 3 tbsp agave syrup
– 4 tbsp coconut oil
– 1 tsp apple cider vinegar
– 1 & 1/2 cup flour (I used whole wheat, but you can use any kind)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tbsp hemp seeds
– 1 tbsp flax seeds
– handful of wallnuts  (to taste)

1. Mash the bananas in a mixing bowl and add the syrup, the coconut oil and the apple cider vinegar
2. In another bowl, mix flour, baking soda and salt
3. Put together both mixtures and stir gently until combined. Add walnuts and seeds to taste.
4. Prep a muffin baking tray with muffin liners and carefully divide the batter. Make sure not to put too much batter in one muffin tray, as your muffins will expand quite a bit while baking.repared with muffin liners. Pre-heat the oven to 180°C and bake for about 30 minutes.

Soothing curl-up-on-your-couch pumpkin soup!

Yesterday was one of those exhausting, slow, rainy days.  After two weeks of fresh air, sunshine and nature in France, I feel like breathing is twice as hard here in the city. For two weeks it seemed like my allergies had dissapeared completely, but a day are so after our arrival back home, I started sniffing and sneezing again. Damn you city, why do I like you so much?

I got home from work, made this pumpkin soup and curled up on the couch for the rest of the evening.



  • 1 small pumpkin, peeled and diced
  • ½ of a medium sized yellow zucchini, washed and diced
  • 1 small yellow onion, diced
  • 1 tbsp coconut oil
  • 1 clove of garlic, finely chopped
  • 1 tsp curcuma powder
  • 1 tsp curry powder
  • 500 ml vegetable stock
  • Dash of salt & pepper
  • Dairy free cream (optional)
  1. Heat up the coconut oil in a large pot and add the onion and the garlic. Stir for about a minute.
  2. Add the pumpkin and the zucchini and stir in all herbs and spices.
  3. Let simmer while stirring for a few minutes.
  4. Add vegetable stock and make sure all the ingredients are covered.
  5. Let simmer for about 20 minutes or until vegetables are cooked.
  6. Mix, add spices if desired and finish off with some cream and black pepper.

Tortilla pinwheel appetizers!

When on a quest for easy and quick appetizers, this recipe will be the answer to your prayers!

They’re easily made, but at the same time look cute and delicious.

For the inside you can use whatever ingredients you consider a good match, but I must say these Italian Herb pinwheels and Chikkin Curry pinwheels were both winners at my love’s 30th birthday party.


Italian Herb Tortilla Pinwheels


  • 1 large flour tortilla
  • 4 tbsp of vegan cream cheese
  • 5 fresh basil leafs
  • Handful of aragula
  • Sundried tomatoes (cut into small pieces)


  1. Spread the cream cheese on one side of the tortilla.
  2. Add all other ingredients.
  3. Roll op very tight and put your tortilla roll in the fridge for about 30 minutes. (This will help the tortilla roll to get a bit firmer, which will make it easier to cut it up in smaller pieces.)
  4. Take out of the fridge and cut into smaller “sushi-sized” pieces.

Chikkin curry spread!

I made this chikkin curry spread on my love’s 30th birthday to make tortilla pinwheels.
They didn’t even last for more than 5 minutes!


Ingredients (for 2 large tortilla roll-ups or 4 sandwiches)

  • 200 g meatfree chicken OR 1 can of slightly crushed chickpeas
  • 1 tbsp coconut oil
  • 1 cup vegetable stock OR water
  • ½ cup veganaise (recipe right here)
  • 1 tbsp yellow curry powder
  • 1 tsp kurkuma powder
  • 1 tsp soy sauce


  1. Shred the chicken into really small pieces. (Use scissors if you’re in a hurry!)
  2. Heat up the coconut oil in a non-stick pan and add the chicken. Stir until cooked.
  3. Add 1 cup of vegetable stock and let sizzle until all the fluid is gone.
  4. Put the chicken in a bowl and let cool off.
  5. In a bowl or jar, mix the veganaise with the curry, kurkuma and soy sauce and stir until all ingredients are combined. If desired, add a bit more curry powder.
  6. Add the chicken.

U can use this spread for sandwiches or for Tortilla pinwheels!

Fried tofu indigestion

Today I tried something I had been wanting to try for a while now; fried tofu.
If only I had known that it would be SO delicious and SO easy to make, I would have been hooked way earlier. If you’re still convinced that tofu could never be interesting or delicious, please, give this recipe a try. It’s a winner!



  • 1 block of (extra) firm tofu
  • soy sauce
  • 1 clove of garlic
  • 2 tsp paprika powder
  • 5 tbsp flour (I used spelt flour)
  • pepper
  • salt
  • 2 tbsp coconut oil
  • (fried onions – optional)


  1. Dice the tofu into small pieces en but in a whisking bowl.
  2. Cover with soy sauce
  3. Add paprika powder
  4. Finely chop garlic and add to the tofu mixture – give it a good stir
  5. Let sit in the fridge for at least 30 minutes
  6. In the meanwhile, prepare a bowl in which you mix the flour, a dash of salt & pepper and some fried onions (you can buy these prepackaged in pretty much every larger supermarket)
  7. Roll every piece of tofu in flour mixture until completely covered
  8. Heat coconut oil in non-stick pan or wok
  9. Gently place tofu in frying pan and bake until every side is golden brown

You can use the garlic-soy sauce marinade as a dip for these yummie treats!

Chocolate bounty beach nanaicecream!


Why crave dairy ice cream when you can have this awesome bowl of pure plant based goodness??? This recipe is just as simple as the basic nanaicecream recipe and will have you eat the whole batch at once.

Ingredients (serves 2)

  • 4 frozen bananas
  • 1 banana
  • 3 tbsp plant based milk (I used unsweetened soy milk)
  • 50 g chocolate (pieces) (make sure it’s vegan! I used Ombar Coco Mylk)
  • 3 tbsp cacao
  • 3 tbsp dried coconut chunks
  • dried banana flakes (optional)


  • Put bananas, milk, chocolate and cacao in a food processor and pulse until smooth
  • Pour into an airtight container and add coconut chunks
  • Put in the freezer for 1-2 hours
  • Scoop into a bowl and to taste add some toppings like dried banana or other fruits