Nele Liivlaid

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.

Lentil Nut Loaf With Sweet Potato

The loaf goes extremely well with my cheesy sauce (see recipe below), a salad of romaine lettuce, steamed kale, oven roasted Brussels sprouts and raw red cabbage.

Vegan Baked Cheesecake

If you want a sweeter cake I’d suggest making a sweeter sauce to go with the cake – fruit purée or chocolate sauce made of dates, water and raw cacao. It’s a good way to go if you are making the cake for a crowd with different preferences – the ones who prefer it sweeter can add the sauce and the ones who prefer milder tastes can enjoy the flavour and texture of the awesome tofu as well.

Butternut Squash Pie

This butternut squash pie is oil-free and sugar-free using only wholesome ingredients. Butternut squash is a great alternative to bananas when baking as it’s so incredibly sweet and creamy.

Butternut Squash Muffins for Halloween

I initially tried to use pumpkin purée in the recipe, but couldn’t use as much as I wanted without making them too moist, so I thought of going for grated squash instead. The fact that the butternut squash is grated instead of puréed allows you to taste its deliciousness much more intensely.

Sugar-Free Rhubarb and Fig Jam

It’s the time of the year when many of you start to make jams for winter. I decided to go for figs as sweetener as they have lower glycemic load than dates, but you can experiment with all sorts of dried berries, just pick your favourite.

Butternut Squash Soup With Lentils

Here is a quick and easy butternut squash soup. I used onion flakes, granulated garlic and ginger powder instead of fresh ingredients, but the outcome is delicious nevertheless.

Pancake Cake

Beautiful and delicious pancake tart using cashew-buckwheat ricotta and date-chocolate cream as layers along with fresh mango, strawberries and blueberries.

Squash & Chickpea Stew

I’ve made pumpkin stew with chickpeas, cauliflower, tomato sauce and spinach before, but never tried with just two main ingredients. I actually got inspired by the best vegan buffet I’ve ever encountered – Mio Bio in Valencia. We had several great lunches there and on one occasion a deliciously sweet and hearty pumpkin-chickpea stew was served. I decided to recreate the dish at home, also making it oil-free.