Bananananana

Out of all the baking, I think I make banana bread most often. It’s a great thing to make when you have ripe bananas (which I always have), it’s easy and everyone loves it. This is why it is so so weird that there isn’t a single banana bread recipe on my blog yet! How is this even possible?? That needed to change. So I made my favourite ever banana bread, to share it with you. I think it’s a great autumn recipe too, with lots of delicious cinnamon. I do not always feel like it, but you can also add 1/2 a tsp of ginger powder or all spice, to get the taste of autumn a little bit more. It’s up to you! This banana bread recipe is free from refined sugar and made with coconut oil. I don’t think I will ever call it healthy, but let’s say that it is not that bad for you. Unless you eat it with (plant based.. duhh!) vanilla ice cream, like I often do (sooo good!). Just an extra tip.. after it is all cooled down, slice it up and freeze them separately. This way you can have a fresh slice of banana bread for snack whenever you want to.

BANANANANANA

Serves: 8-10

Dry Ingredients:
1,5 cup flour
2 tbs custard powder
1 tsp baking powder
1/2 tsp baking soda
1,5 tsp cinnamon
pinch of salt

Wet ingredients:
1 cup medjool dates
3 ripe bananas
1/2 cup yogurt
1/2 cup oat milk
1/4 cup coconut oil
2 tbs maple syrup
1 tsp vanilla extract
1 tbs ground flaxseed

Extra:
1/3 cup rolled oats
2 tbs pumpkin seeds
2 tbs sunflower seeds
1/2 cup pecans
1/3 cup raisins
1 small banana (finely chopped)
1/3 cup chocolate (chopped, optional)
1 banana (cut in length, optional)

-Preheat the oven at 180C.
-Mix all the dry ingredients.
-Mix all the wet ingredients and slowly mix this into the dry ingredients.
-Mix in all the extra things, except the banana you’ve cut in length.
-Grease a baking tin and divide the banana bread mixture in the tin.
-Put the cut banana on top and press it lightly into the mixture.
-Put it in the oven for 55-65 min.
-Let it cool down before slicing it up. 

Do you love banana bread? It’s a great thing to make and to share! Please show me your creation. You can do this by tagging e or by using #planetmanel. Thank you! X

Magic Tea

An extra recipe this week! Tomorrow my ultimate banana bread recipe will come online, but I wanted to add this one as well, as I already made my first few cups of this and I noticed that people around me are in need of this recipe (I’m not ill or anything, but I started to drink this to prevent this from happening). I thought this recipe was on my blog already, but I was very wrong. I gave this recipe to so many people in the past and I often use it myself. Especially in the colder seasons, which is now. You have probably noticed the (weather) change as soon as autumn started. Rain and moisture in the air.. people are putting their heatings back on (including me! A few times now I was super happy that I’ve got a little heater in my van), spreading germs everywhere.. the perfect recipe for getting a cold and the flu! This needs a counter-recipe and that is exactly what this is. I swear this recipe works. It’s simple, but it saved me so many times and the many people I shared it with benefitted as well. This isn’t only good for when you feel under the weather by the way, but it’s also a great way to prevent getting ill. I hope it will work for you as well!

MAGIC TEA 

Serves: 1

1,5 cup water
1 tbs (loose) green tea leaves
1/2 lemon (juice)
1 tbs fresh ginger (grated)
1 tsp fresh turmeric (grated, optional) 
1-2 tsp agave nectar (optional)
Lots of Love

-Add love to all the following steps:
-Boil the water and let is sit until it’s about 80C (takes about 3-5 min).
-Put the green tea leaves in the water and let it steep for 3-4 minutes.
-Add the lemon juice, ginger, turmeric and the agave nectar and let it steep for 2 minutes.
-Drink 3-4 cups a day or 1 cup daily when used as a prevention.
-Aim to eat the ginger/turmeric as well.
-Within 20 minutes you will already feel a difference.

Obviously I am not a doctor, but I created this recipe by experience and it has worked many times for me. I hope it will work for you as well! I’d love to hear if it made a difference for you! You can do this down below, tag me on Instagram or by using #planetmanel. Thank you! X

Macashew

Macaroni and cheeeeeeese guys! The ultimate comfort food, am I right?! Confession: I think I actually never had macaroni and cheese before I went vegan. I only know that I love the vegan version. So even though it’s hard for me to compare the dairy and this non dairy version, I can tell you that I love this version a lot. It’s so creamy, easy to make (just remember to soak your cashews!) and full of flavour.. Everything you want when you think of good comfort food. So I dare you to try it and tell me if you love it as much as I do. I would love to hear if it hit the spot and if it satisfied your cravings. I served it with a little bit of fresh parsley and extra black pepper. Yum!

MACASHEW

Serves: 2

1,5 cups macaroni
1 cup cashews (soaked overnight) 
1 cup almond milk (unsweetened)
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/4 tsp turmeric
Pinch of salt/pepper
1/3 cup Mozzarella style grated S
heese (optional)

-Cook the macaroni as described on the pack.
-Rinse the cashews and put them in the blender together with the almond milk, the nutritional yeast, garlic powder, the onion powder, the turmeric and if you choose to, the sheese.
-Blend until nice and smooth.
-Add salt and pepper to taste and heat the sauce on a low heat until warm. Do not let it boil.
-Use about 1/3-1/2 cup for 3 cups of cooked macaroni*.

*Leftover sauce can be used for other pasta dishes (add some pesto!), salad dressings, topping for pizza etc.

Is macaroni and cheese something you love as well? Is it something you can really crave and are you going to try this? Please let me know if you liked it and I would also love to see your creation! You can do this by tagging me on Instagram or by using #planetmanel. Thank you! X

BERRYLICIOUS

I love berries! Doesn’t matter what kind of berries, I love them all. As it’s blackberry season at the moment and there are huge huge bushes all around my van, I decided to make a cake with them. It’s to celebrate that my van is all finished now (I will dedicate a special post about my van soon)! Yay! Finally! I already live in it for over a year, but there were still a lot of things that needed to be done. All done now! Woohoooo! The first time I only used blackberries, but I thought it would be even nicer to use different types of berries. So I added some blueberries and one of my all time favourite, raspberries. I played a little bit with the ingredients and the result was mind blowing. I think this might be the best cake recipe I’ve ever created. It is a must try! Especially with the yogurt-cinnamon topping. It’s such a good combination.. the moist, soft cake, the sweet and sour berries and the fresh creamy yogurt on top. Gosh!

BERRYLICIOUS

Serves: 8-10 

Dry Ingredients:
2 cups flour
1 cup brown sugar
2 tbs custard powder
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt 

Wet Ingredients:
1 tsp vanilla extract
1/2 cup oat milk
1/4 cup vegetable oil
1/2 cup yogurt
1/2 tbs lemon (juice) 

Berries:
1 cup blueberries
1/2 cup blackberries
1/2 cup raspberries 

Topping:
1/2 cup soy yogurt (unsweetened)
1/4 cinnamon
1 tsp lemon (juice)
extra berries (optional)
mint leaves (optional)

-Preheat the oven at 180C.
-Mix all the dry ingredients together.
-Mix all the wet ingredients together.
-Gradually mix the wet ingredients with the dry ingredients. Mix until smooth (preferably with an electric mixer).
-Use a spoon to carefully mix in the berries.
-Grease a cake tin with some extra oil and pour in the mix. Make sure the cake mix is nice and even.
-Put the cake tin in the oven for 45-55 min.
-In the meantime mix the yogurt, cinnamon and lemon juice.
-Before serving (and when the cake is all cooled down) you can add the yogurt topping, the extra berries + mint leaves. 

Are you going to make this Berrylicious cake recipe? Please let me know if you liked it. I would also love to see a picture of your creation! You can do this by tagging me on Instagram or by using #planetmanel. Thank you! X

Quinoa Start

Did you have quinoa for breakfast before? It’s not something you will think of as a breakfast, but it’s actually a perfect start of your day. Quinoa is super healthy! It’s high in protein and also contain sufficient amounts of all nine essential amino acids. That is not all, it also contains magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and it’s high in fiber. Oh and it’s gluten free! I often cook some quinoa in the beginning of the week and keep it in the fridge. This way I can use it in salads etc. during the week, but also for this recipe. Quinoa is actually a seed and it has quite a neutral taste, this is why it’s perfect to enjoy in savoury and sweet dishes. I’m sure that if you’ve had quinoa before, you probably had it for lunch or dinner in a savoury dish, but why not try it like this?

QUINOA START 

Serves: 1 

1 cup quinoa (cooked)
1/2 cup oat milk
2 tbs porridge oats
1 tbs maple syrup
1/4 tsp cinnamon
fresh berries

-Put everything in a pan, mix it up and let it come to boil on a medium heat.
-Lower the heat and let it simmer for another 1-2 minutes. Keep stirring!
-Put it in a bowl and add some delicious fresh berries.

Are you going to try this for breakfast? Please let me know if you liked it and what toppings you chose. You can do this in the comments below, by tagging me or by using #planetmanel on Instagram. Thank you! X

Pasta Pesto

This is the second pasta pesto recipe over here, but everyone likes a good pasta pesto right? ..and this one is so quick and easy. Quick recipes are always welcome I think, especially after a long and hectic day or when you have a whole family to feed. I highly recommend you to make your own pesto though. It really changes the dish. Of course it will be even quicker if you use a ready made pesto (and that is fine too), but if you have the time (or you took the time early in the week), please use a home made one. This transforms a simple pasta dish to something really special. I love using Vivera’s new bacon pieces in here. They are scary good and make such a good combination with the pesto. Btw.. I recommend some extra veggies on the side. It’s yummy with broccoli, green beans or a nice salad perhaps?!

PASTA PESTO 

Serves: 2

200 gr spaghetti (uncooked) 
1/2 tbs olive oil
1 small onion (sliced)
1/2 pack Vivera bacon
1/4 cup pesto (GREENERY**)
Pinch of chilli flakes 

** RECIPE!

-Cook the pasta as described on the pack (I always add a little salt and olive oil in the water though).
-Fry the onion for about 1-2 min in a frying pan with the olive oil.
-Add the bacon and fry all together for another 3 min.
-Mix the pesto with the pasta and add a bit of chilli flakes if you like.
-Add the bacon and onion. 

Do you like a good pasta dish? Would you make your pesto yourself? Please show me your creation on Instagram, by tagging me or by using #planetmanel. Thank you! X

Date Me

The best snack to stop that hungry feeling.. this! Filled dates are one of my favourite snacks. They are so tasty, super filling and a great snack for when you work out. They provide you with energy (I always eat 2-3 dates before I hit the gym and I notice a huge difference), protein and healthy fats. They also just look super nice and make a nice party food. I can hardly call this a recipe as it’s so easy, but promise me that you will make these? And let me know if you liked them. Will you make them with peanut butter or almond butter? I find it hard to choose which one I like best. You can also use both of course.

DATE ME 

Makes: 3

3 medjool dates
3 tsp peanut/almond butter
1/2 walnut
1/4 tsp cacao nibs
1/4 tsp desiccated coconut
1/4 tsp cacao powder

-Cut the dates open on 1 side (in length) and take the stone out.
-Fill each day with nut butter.
-Put the walnut on the first date.
-Sprinkle the cacao nibs on the second.
-Sprinkle the coconut on the third.
-Dust the cacao powder on top of all 3.

Snack time! How can you not love these? When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X

Quick Start

The easiest breakfast ever! You probably heard about overnight porridge already. It’s the best, easiest and fastest breakfast you can make and it’s also nutritious and it releases its energy slowly. What more do you want?! The recipe I’m giving you is quite a basic recipe, but it’s how I make it. You can make lots of varieties. This one is a bit like a chia pudding too. Chia seed is full of fiber, protein, omega-3 and it has various micronutrients. This makes it a perfect way to start your day. The best is that it’s very easy to make. You make it before you go to sleep (will only take 1 minute, don’t worry!) and it’ll be ready for you the next morning. What means that even when you’re in a rush, you can still enjoy a nutritious breakfast that will keep you going all morning.

QUICK START 

Serves: 1

base
1/2 cup oats
1 tbs chia seed
1 cup plant based milk

toppings
fresh fruit
dried fruit
cinnamon
nuts/seeds
maple syrup 

-Mix the oats, chia seed and milk in a container (with lid) and put it in the fridge overnight.
-In the morning: give it a good mix and add any toppings you like.

Are you going to try this recipe? Please let me know in the comments below and show me your beautiful and yummy creations. You can do this via Instagram by tagging me or by using #PlanetManel. Thank you! X

Vegan Activism – with Ricardo Viana

As The Official Animal Rights March is this Saturday, I wanted to show you why activism is so important and why coming to the march is one of the least things you can do. Please read my interview with Ricardo Viana and get inspired to make history! Do I see you there?! 

When I was visiting the Vegan Festival in Southampton, I met Ricardo Viana. Or actually, we didn’t really meet, I looked him up when I was back home. I did this, because I saw him speaking about veganism. Even though I missed almost all of the speech, I wanted to know more about him and his reason to become a vegan activist. He happily agreed on doing a little interview and so I found myself driving back to Southampton the following Friday. It was so easy to interview him, because he instantly knew his answer to every question. I wanted to share this with you, to make you understand the importance of speaking up.

Ricardo was born in Santo Tirso, Portugal, in 1994, but he came to the UK in 2017. He now is a vegan activist, mostly in Southampton. He does a lot for the Anonymous for the Voiceless. Here is why and how he became vegan and decided to fight for animal rights:

How did you come into contact with veganism?
After 6 months of being a vegetarian, I came across a video on Facebook. The video was called ‘Why Vegetarians Should Go Vegan‘, by ‘The Vegan Activist’. Within minutes I realised that vegan values were the same as my personal values. Being vegan made so much sense, because it meant that I’d be true to myself. So I instantly became vegan.

What is your main reason to be vegan?
I went vegan, first of all, for the animals. Later I learned that it is also better for the environment, for my health, that you save water and that it’s better for wildlife etc. There are so many pros and no cons at all. I said to myself that being vegan is the best thing I could do.

What means veganism to you?
To be the best version of ourselves, in the best way possible! For ourselves, the animals and the planet. To not inflict any harm, because if we can choose not to harm, why would we? Veganism is showing compassion and kindness to every living thing that exist.

What is the hardest part about being vegan?
The negative comments I receive. Especially from family and friends. It’s hard to hear it from them, because it always makes me question ‘Why is this even a question?’ and ‘Why is being vegan weird in their eyes?’. You want the people you love most to be vegan too or to at least understand veganism.

Do you miss anything that isn’t vegan?
Back in Portugal, there is a sandwich called Francesinha (Little French). It originally comes from Porto and it’s the best sandwich in the world. It’s made with different layers of bread and fillings; bread, different kinds of meat, bread, eggs, bread again and then melted cheese. It’s surrounded by fries and there is also a special Francesinha sauce. As you can see, it’s not vegan at all, but luckily, a lot of restaurants offer a vegan version now. It’s made with mock meat mostly or with mushrooms or anything really. There are different versions nowadays. It really tastes so similar to the original one and I always eat it whenever I’m back in Portugal.

When did you decide to become an activist?
The idea came in November 2017, after watching videos from Earthling Ed. Then one day I was walking on the street and there was an ‘Anonymous of the Voiceless’ demonstration going on. A girl came to talk to me, trying to talk to me about veganism. I told her I was vegan already, but that I would like to become a part of activism as well. She directed me and in January I got the chance to do my first thing.

What was your first thing as an activist?
I did a ‘Cube of Truth’ with Earthling Ed, in Portsmouth. It was amazing! I talked to Ed and I told him he inspired me to become a vegan activist. It was a really nice experience. At first I started in the cube, but later on I swapped with somebody, so I could talk to the people too. Before actually talking to people by myself, I shadowed with Ed. Then the very first time I talked to someone by myself it was quite hard, because the man I talked to was very defensive. Of course I didn’t give up and luckily the conversations I had later on, went really well.

How important is activism?
In my opinion activism is very important! Not only vegan activism, but every kind of activism. When you believe in something, you should fight for it. So it doesn’t matter if it’s for animal rights, woman rights.. anything really. If you think something needs more attention, then you should make an effort.
If we share the vegan word, if we plant more seeds and change people’s mind, we have supply and demand. Supermarkets and restaurants will have to change, because there is a demand. If we can change the supply and demand, we can change everything and that is how the world becomes a vegan world. It’s the least that we can do for the animals, the planet and ourselves!

How do you deal with negative people?
What we have to remember in activism (and not only in activism), is that if we transmit a negative energy back to the people who are rude or negative, we are not only giving them something that they will use against you, but we are also not showing the whole point of veganism. Veganism stands for compassion and kindness to everyone. I always suggest that you cut evil when you receive some. I take the negative comment and then answer it in the most positive way that I can, so the public can see that I’m not against them. I don’t see them as the enemy, I just want to help. A lot of the people have a very good response to that.

Do you have specific goals?
The ultimate goal is obviously to make the world vegan. Something I would like to see short-term, is more vegan restaurants in Southampton. At the moment there is only one in the centre.

What is an easy, but effective way to spread the message, that everybody can do?
Every little thing you share about veganism, is already doing activism. Like simply sharing vegan videos, pictures and mentioning veganism in conversations. Talk about veganism with other people. This all is more like passive activism, but it is always helpful. Always do whatever you can!

Who and or what is your biggest inspiration?
My biggest inspiration for sure, is Earthling Ed! I look at him with so much similarity. If I have to recommend videos to someone, I recommend his videos. He is really on the right track. I look at him as a mentor. He does what I want to do.

Is there anything you want to add to this?
To those who are not vegan (yet), I would like to say: please look into veganism. If you have doubts about veganism for health, then watch ‘What The Health’. If you have doubts regarding the environment, watch ‘Cowspiracy’. If you never thought about veganism at all, then do some research for yourself and make your own conclusion.
To those who are vegan already I would like to say: If you want to see a vegan world, see more vegan options and if you want a less pain inflicted world (it doesn’t matter for what reason you’re vegan), then fight for your lifestyle. Think about vegan activism, do it, because it’s the least we can do!


I hope that this inspired you to look into veganism more and/or to speak up about veganism! If you can and want to do more into the world of activism, please look into it as well. Maybe there is already something being organised close to where you live or maybe you can set up something yourself. Make your voice heard for the ones that can’t speak for themselves!

I want to thank Ricardo for doing this interview with me and for being so inspiring and brave. You are somebody I admire a lot. You are making a change. Also, you are one of the nicest persons I ever met. Thank you so much for answering the questions with so much love, compassion and enthusiasm. Your heart is definitely in the right place! You are changing the world and I hope you’ll witness the day that the world is a vegan world.

Did this interview inspire you and would you like more information on how to get involved? Do you have questions about going vegan or anything else.. please contact me! I would also love to see your activism pictures and read your stories about how you are making this world a better place. You can show me by tagging me on Instargam or by using #planetmanel. Thank you for reading, X.

 

Wrap It Up

A super quick lunch dish.. wraps! Wraps are easy, super tasty, nutritious, handy to take with you, easy to prep and filling. Perfect for lunch, but they can be enjoyed any time of the day really. I like wraps for lunch though. Especially bean wraps. They are high in protein and what I like about it, is that I can make everything the day before. The next day (and the day after that) I only need to warm up a tortilla wrap and scoop everything on top. You fold it up and it’s ready to go. If you want to take it with you, I advice you to cut it in half just before you will eat it, to prevent everything falling out. I hope you will enjoy these delicious wraps just as much as I do.

WRAP IT UP

Serves: 4

4 wholemeal tortilla wraps

filling
1 tbs olive oil
3 cloves of garlic (finely chopped)
1 onion (chopped)
1/2 can chopped tomatoes
½ -1 tsp chilli flakes
1 can black beans (rinsed, drained)
1 can kidney beans (rinsed, drained)
1 tbs harissa(optional)

salad
2 tomatoes (chopped)
½ cucumber (chopped)
½ cup sweet corn
handful of fresh coriander (chopped)
juice of ½ a lemon

sauce
1 avocado (smahed)
1 clove of garlic (minced)
1 tsp lemon juice
salt/pepper to taste

-Fry the garlic and the onion in the olive oil until they go a little soft (about 2-3 min).
-Add the chopped tomatoes, the chili flakes and the harissa and mix it well. Let it simmer for about 2-3 min.
-In the meantime: mix the avocado, the garlic, the lemon juice and add salt/pepper.
-Also mix the tomato, the cucumber, the sweet corn, the coriander and the lemon juice.
-Add the beans to the tomato sauce and mix for another minute. Add salt/pepper to taste.
-Spread about 2 tbs of guacamole in the middle of a tortilla, add the bean filling and the salad and close the tortilla by folding it (fold the left and the right side towards the filling and then roll it up).
-Cut the wrap in half and enjoy.

Do you love wraps? Such a great lunch dish! When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X