Author Archives for carmenmoor

About carmenmoor

From Barcelona. Living in London. Mum to Ona. Food lover. Discovering the world one trip at the time.

Banana Crumble Pudding Cake


  • 3-4 very ripe bananas
  • 1 cups of oats (120g)
  • 1 cup of almonds (160g)
  • 1 cup of hazelnuts (120g)
  • 2 tablespoons of coconut oil
  • 1/4 of a cup of maple syrup (60ml – add more if you like it a little sweeter)
  • 1-2 tablespoons of cinnamon


  • Place the almonds and pecans into a food processor and blend for about a minute until a flour forms. Add the oats, melted coconut oil, maple syrup and cinnamon and mix until it forms a sticky paste.


  • Slice the bananas into segments and layer them across a baking dish. Then add the crumble top, spreading it evenly across the dish with your hands.
  • Bake for 20 min at 180 degrees.



Best Hummus Recipe – A vegan all time favourite

We love hummus and our baby has loved it since she started her weaning journey. Now that my husband and I are both back to work full time, it’s such a quick recipe and we always tend to have some in our fridge. Ona gets back from nursery very hungry and it’s good to have something ready to go.

Here is the recipe I use:


  • 600g of cooked chickpeas (or 2 x 400g cans of chickpeas)
  • 4 tablespoons of tahini
  • 3 garlic gloves
  • half tablespoon of sea salt
  • 8 tablespoons of extra virgin olive oil plus extra to top it up
  • The juice of 1 large lemon
  • 2 tablespoons of dried or fresh parsley (optional)
  • Parsley, toasted sesame seeds, paprika and a few chickpeas to top it up (optional)


  • Blend the lemon juice, chickpeas, olive oil, garlic, tahini and salt in a food processor until smooth (if it’s too thick add olive oil)
  • Pour into a bowl and drizzle with olive oil. Add paprika, fresh parsley, a few cooked chickpeas and toasted sesame seeds on top (optional)

For more chickpea recipes check out my dill chickpea salad or this vegan chickpea curry.

Quick Vegan Chickpea Salad

This salad is packed with nutrients and it takes 5 minutes to make. Perfect for packed lunches and quick dinners.


  • 200g of cherry tomatoes
  • 1 x can of chickpeas
  • A handful of pitted olives
  • Half cucumber
  • 5 spring onions
  • 1 avocado (optional)
  • A handful of fresh or dried dill
  • The juice of one lemon
  • Balsamic vinegar
  • Olive oil
  • Salt to taste


  1. Cut the tomatoes in half, dice the cucumber, cut the avocado into cubes and dice the spring onions
  2. Rinse and drain the chickpeas
  3. Combine the tomatoes, olives, chickpeas, avocado, cucumber and diced spring onions in a bowl
  4. Add the dill, lemon juice, olive oil, balsamic vinegar and salt to taste
  5. Refrigerate and enjoy

Well Balanced Vegan Lunch for the Whole Family – Tuscan Bean & Pasta Soup

This is becoming a staple in our home since my lovely friends got me the cookbook 15 minute vegan comfort food which I hugely recommend. It’s inspired in one of the recipes there but I have changed a few bits. I love that is well balanced containing beans, carbs (pasta), veggies and green leafy vegetables. The spices make it so tasty that salt is not really needed. It’s simple and warming and it has become one of our favorite recipes.



  1. 1 tablespoon of olive oil
  2. 1 onion finely chopped
  3. 1 stick of celery, chopped
  4. 1 carrot chopped
  5. 1 tablespoon of dried oregano
  6. 1 tablespoon of Thyme or basil
  7. 400g can of chopped tomatoes
  8. 1 liter of hot vegetable stock (I used homemade stock but using a stock cube will also do)
  9. 100g of orzo pasta (ensure egg free)
  10. 400g can of canellini beans, drained and rinsed
  11. A handful of Kale, stalks removed / or fresh spinach
  12. A handful of black olives chopped (optional)
  13. Sea salt and black pepper


  1. Heat the olive oil in a large soucepan pover a medium heat and cook the onion, celery and carrot for a few minutes until the onion is soft and golden. Add the garlic oregano and thyme / basil and cook for a minute
  2. Add the chopped tomatoes, hot vegetable stock, pasta and canellini beans and cook for 8 minutes. Stir occasionally.
  3. Add the kale / spinach and cook for further 2 minutes. If using black olives add them in now. Season to taste with salt and black pepper. I do this after separating my daughter’s portion so that she doesn’t have any not naturally occurring salt.




Semolina coconut vegan cake with fruits or nuts (2 variations)

Semolina is a great alternative to flour. It’s rich in protein, B vitamins and selenium which prevents heart diseases. This cake is really easy to make and it’s delicious. It’s free from refined sugar but it’s still quite high in sugar from maple syrup. For a low sugar version you can switch from syrup to dates and blend them in the batter. We always have it as a treat.


  • 2 cups of semolina flour
  • 1 cup desiccated coconut
  • 1/2 cup of maple syrup / golden syrup or similar
  • 1/2 cup vegan  butter
  • 1 1/2 cups plant-based milk (oat milk/coconut milk/almond milk/soy milk)
  • 2 teaspoons baking powder
  • 1 teaspoon of vanilla extract
  • 10-12 pecan walnuts (or your fav nut) or fresh strawberries


  1. Combine all the ingredients except for the nuts and mix with a hand blender or mixer. Variation: you can add small pieces of strawberry for. Strawberry flavour variation.
  2. Preheat the oven to 160 degrees (fan)
  3. Pour the mixture into a tin and top it with nuts of small pieces of strawberry
  4. On a separate bowl mix 1/2 cup of maple syrup and two spoons of lemon juice
  5. Once the cake is brown and you can pierce it with a fork and the fork comes out dry take it out of the oven and pour the maple syrup and lemon juice over
  6. Let it cool for 1-2h before serving
  7. You can serve it with vegan whipped cream or ice cream while still warm

Quick Chickpea and Spinach Curry


  • 2 onions diced
  • 1 tablespoon each of ground coriander, paprika, cumin, turmeric and cayenne pepper
  • 2 Garlic cloves diced
  • 400g Chopped tomatoes
  • 400g Tinned chickpeas or 250g of chickpeas soaked overnight
  • 100g Spinach
  • A pinch of sea salt and black pepper
  • 500 ml of water of veggie stock


  1. Heat 1 tablespoon of olive or coconut oil in a pan. Add the spices, garlic and onions.
  2. Once the onion is golden add the chickpeas, tomato and the 500ml of water or vegetable stock.
  3. Cook for 10 minutes if using tin chickpeas or from 1h to 1h and a half if using soaked chickpeas.
  4. 5 minutes before finishing cooking add the fresh spinach.



Chocolate Hummus with pretzels

This dip is such a sweet and healthy treat. It’s so filling and full of iron. It takes 5 minutes to make. It keeps well in the fridge for 4 days but I doubt that it’ll last that long. I had it with mini pretzels and it was delicious.

Here is the recipe:


  • 1 tin of chickpeas rinsed and drained
  • 1/2 cup of raw cacao powder
  • 1/2 cup of maple syrup
  • 7 medjool dates (pitted) or more maple syrup
  • 1 cup of cashews soaked overnight (or 1/2 cup of almond butter)
  • 1 tablespoon of tahini (optional)
  • Chocolate chips (optional)

To serve

  • Chocolate chips
  • Pretzels


Combine all the ingredients in a food processor except for chocolate chips (if using). Once it forms a smooth paste add the chocolate chips and combine by pulsing the food processor a few times.

Serve with pretzels and more chocolate chips on top.