July 2017

Avocado Pesto Pasta

Hi, everyone!
As you can see, the recipe we are presenting today is avocado pesto pasta.
I can totally say that avocado is one of the favorite fruits of my mom, sister and I and yet, this was the first time I personally tried the avocado pesto. I don’t even know why I didn’t try it before (probably because I was having a difficult time finding good ripe avocados 🤔) Anyways, this is for sure one of the easiest, simplest yet extremely delicious pasta dishes I’ve tried.
In terms of texture, this is probably the cremiest pasta that I have eaten (no cream, no butter, all vegan, just creaminess from the avocado). I instantly felt in love with this avocado pesto pasta, but because this was my first time, there are a few things I will do differently next time I am doing this:
Ex.: Next time I will double or triple the amounts because I cooked 1 pound of linguini and it was way too much pasta for the pesto, so the pasta didn’t get the super green color I like in pesto. The zoodles were different, though.
Also, next time I will make de pesto first with 3 or 4 bunches of basil for 1 pound fetuccini and then, add the avocado to the ready pesto. This is because I always add the whole bunch of basil to my pesto (yup, stalks included!) and for some reason they were not properly processed when added from the beginning with the avocados.
There were not any other issue. The process is very straight-foward. Just process all the ingredients until creamy.
That was enough introduction, let’s jump to the recipe:
Prep. Time: 5 minutes.

Cooking time: 10 minutes (if using pasta)


115 gr Avocado, ripe but firm (about 2 avocados)

About 150 gr fresh basil
¼ cup Extra Virgin Olive Oil
1 clove of Garlic
½ tsp of salt (or more to taste)
Pepper to taste
Juice of half lemon, about 2 Tbsp.

¼ cup of pine nuts or almond Meal*


First make your traditional pesto by processing all the ingredients except for the avocados. (I added almond meal to my pasta first because I didn’t have the pine nuts and second because is nutritious anyway and I love the flavor, but if you don’t have any, it can be totally optional).
Then add your avocados for extra creaminess. Mix with your pasta or veggie noodles and enjoy.
It couldn’t be easier! Keep this in your list of life saving recipes list so you can grab a jock lunch or dinner next time you are in a hurry! Oh! And, I almost forgot!… This is very kid friendly (if your children love colorful creamy pasta 😉😋)
Have you guys tried avocado pesto pasta? Do you prefer zoodles or noodles? 😆😋 Let us know in the comment section below!


The Ultimate Vegan Meatballs {Vegan, Gluten Free}

Hi, everyone! I am very excited today to finally share with you this recipe, after spending some time perfecting these beauties. These are The Ultimate Vegan Meatballs on Planet Earth .

A little background

The Ultimate Vegan Meatballs were born a couple of weeks ago while I was cooking a whole bunch of mushrooms for lunch but once they were cooked they were so little! The disappointment was real! Those mushroom filled the pan and when cooked were just a few grams! I needed to act quickly and finish lunch so I thought: Why not make some meatballs? Yes! Of course!

I processed the mushrooms with some oats, more spices, a bit of water and so on until I had the consistency I wanted. Then I finished cooking in tomato sauce. They were good in terms of flavor, but way too dense, so I had to make them again correcting the amounts but I was out of mushrooms, so the recipe had to wait.

Next day was friday. I was cooking chicken for Shabbath but, who says you cannot make chicken and vegan meatballs? I made up my mind to take advantage of the momentum, so I weighed my ingredients, took some notes and pictures, cooked and reserved the meatballs, that were going to be served for dinner.

We had guests for shabbath and I was mortified. I just was praying the meatballs were at least edible. But, well, if they were not that good, at least I could have some feedback to perfect this recipe and write it on the blog.

The time to eat came and I remember when one of the kids wanted to try the meatballs. They honestly looked like their meaty cousins so much but to avoid any confusion, I told him straight away the meatballs were vegan. He tried it and immediately his eyes opened up!

When he asked for more I realized they were happy open eyes, those that happen when you try something delicious! At this point, everyone started eating the meatballs and I was receiving positive feedback. I was very happy when a vegan guest told me she wanted the recipe for making them like everyday 🙂 That moment I knew they were not only edible, but certainly good. Even my picky husband liked them!

In the week that followed I probably made this recipe every other day, just to make sure the recipe was on point, and now it is just turn to try them. I really really hope you like them.

How to make The Ultimate Vegan Meatballs

To make The Ultimate Vegan Meatballs you’ll start by cleaning your mushrooms. Soak mushrooms in cold water for a few minutes. Then, finish cleaning with a paper towel or a brush if you see any dirt and  Chop them.

When your mushrooms are clean and ready, heat your pan on medium-high heat. You want the pan hot but not smoking.

UPDATE: You can totally make this recipe OIL-FREE by skipping the oil entirely and baking instead of frying 

Add the oil, mushrooms and all the seasonings (paprika, garlic, salt, pepper, turmeric, oregano, cinnamon and nutmeg) and start cooking.

At some point, a ton of water will start to come out of the mushrooms, just continue cooking until all the water is evaporated.

Put the mixture into the food processor*, add the dried oregano (you can also use fresh) and process until you have a rough paste (don’t process too much, you still want tiny pieces of mushrooms for texture)
Transfer the mixture into a bowl, add the rest of the ingredients (oats and water). Mix well and let the mixture rest in the fridge for 5-10 minutes (this allows the oats the absorb the liquid and bind everything together)

Shaping and cooking

To shape, wet your hands a bit before shaping each meatballs as the oats they contains get very sticky.
To cook I have used two methods so far: frying and baking.

IF FRYING: make sure the oil is well heated before you start, or the meatballs will disintegrate. Fry until hey are golden brown on both sides, and transfer to paper towel to drain the excess oil.

IF BAKING: If you prefer to bake just make sure you use a silicone mat or baking paper to line your baking tray. Using just oil or butter won’t work. Bake them for about 30 minutes or until you see they are firm to the touch, thoroughly cooked and with a nice brown color. Get them out of the oven and let them cool down a bit before you attempt to take them off the silicone mat or the parchment.

Fried Meatballs
Baked Meatballs

UPDATE: They should peel right off very easily of the baking mat or paper. If they are not peeling easily is because they are still a bit wet. Stick for a few more minutes in the oven and then, let cool down a bit before removing from the baking tray.

Finish The Ultimate Vegan Meatballs by cooking them in your preferred tomato sauce (Check out our Sweet Potato & Tomato Pasta Sauce) for 5 minutes or so, on low heat. This last process will give the meatballs a very nice melt-in-your-mouth texture. Delicious! 🙂

Have you tried The Ultimate Vegan Meatballs yet? Let us know in the comment section below! And, don’t forget to tag us #sisterblissdiary when you make your  Ultimate Vegan Meatballs. Don’t be shy and follow as well on instagram and pinterest. 🙂

Shabuah Tob!

Morrocan Carrot Salad & Carrot, Turmeric & Ginger Soup

Hello, everyone!

There are a few things I always cook for shabbath, including two carrot salads, morrocan carrot salad and carrot salad with mayo and almonds. I just love them! When I stepped into the kitched and selected the carrots for the morrocan salad I decided I didn’t want to make it as usual, with the same (boring) round or diagonal cut, so I went for the julienne. I thought it will be interesting and eye-catching, and it surely was!

Julienne cut is really easy to make. I would like to explain this process with a few pictures because it is way easier to understand. You will see how easy it is…


As you can see, you have to start by trimming and making flat 4 sides in the carrot piece. Then, you want to slice the carrot lengthwise a couple of time, and finally you want to cut each slice into little julienne.


2 Tbsp. Olive Oil
1 Garlic clove, Crushed or 1 tsp. Garlic powder
1 tsp. Paprika
400gr Carrots, julienne
½ tsp. Ground Cumin
¼ Cup Pasrley, finely chopped (or you can use Cilantro)
Juice of ¼ lemon juice (you can add more if you like)
Salt and Pepper to taste


Start by heating your pan on low heat. Add your oil and paprika and cook for a few seconds until the paprika is fragant. Add your carrots, salt and pepper (I will start with roughly 1 teaspoon of salt) and garlic (this time I used garlic powder) and let this cook with the lid on for about 5 to 7 minutes or until your carrots are al dente (meaning that they still have a little bite on the center). Turn off the heat.
Add cumin, parsley and lemon juice and adjust the salt and pepper if necessary. Mix well and let it cool completely before storing in the fridge.

To serve you can drizzle a little more extra virgin olive oil and more chopped parsley or cilantro. Yum!

For this carrot salad I was loving the julienne cut so I added parsley and spinach stalks instead of the leaves, but you can keep it classic 🙂

Doesn’t it look gorgeous?

Well, it was! And also delicious, but soon I realized I had too many carrots trims that I wasn’t going to throw away (or course! specially, after reading about how much food waste costs) so, I put them to good use and also made a simple yet delicious carrot-ginger soup with turmeric.



1 onion of aprox. 100grm, roughly chopped
1 ½ tsp salt
1 celery stalk, roughly chopped
500gr carrot
500-700 ml vegetable broth (I used homemade)
10gr Ginger root, peeled
2½ tsp turmeric powder (or more to taste)
2 tsp Garlic Powder (or you can use 2 cloves of Garlic)
Pinch of Nutmeg


Heat the oil in your pan or pot, add your onion with ¼ tsp of salt and sautee on medium high until they are turning light brown. Be careful not to burn them or they will give an aftertaste to the soup.
Add your celery and cook for about 1 minute. Then, add your carrot, ginger root, garlic powder, turmeric, salt and your liquid* (start by adding 500ml and after the soup is blended you can add more if you want it thinner)
Put the lid on and cook until the carrots are tender. About 20 minutes. Lower the heat to a minimum.
Now, blend everything with an inmersion blender and let it heat through until bubbly.

I keep mine vegan and just served with croutons and olive oil but you can add a little bit of cream, parmesan cheese or roasted nuts, to give it a little crunch.



*If you use store-bought vegetable broth, make sure you use low-sodium and don’t add your salt until the end of the cooking time

As you can see, it is really easy to make more of your meals by saving those little veggies cuts, you can easily make a blended soup or cook them with your favorite broth, you can make fritattas or roast the veggies to eat as a side dish or mixed with rice or curries. There are tons of preparations you can do to avoid your food go to water and so, make more from the food you buy.

What other dishes you prepare when you have veggies trims at home? Let us know on the comments section below or head to instagram & pinterest, follow and let us know there! 🙂

Until next time!

Sweet Potato & Tomato Pasta Sauce

Hi, everyone!

Today I am very excited to bring you this super easy Sweet Potato and Tomato Pasta Sauce. I know it sounds weird but this sauce rocks in every level of deliciousness.

A few days ago I was in the kitchen with no idea what to cook (again! lol). My husband loves pasta (and I do too, sometimes) but I get easily tired of the same old tomato sauce. Well, I opened the fridge, I saw one big and beautiful sweet potato, and it hit me! (Add me! Add me! – the sweet potato was screaming!) Haha… Yup! 🙂 and because I like to try new things in the kitchen, I didn’t doubt any second.

I ended up with a thicker sauce with a great texture, bit of creaminess and with a sweet hint at the end. I mashed the sweet potato instead of blending it, but if you like smooth sauces you can blend it for sure. It will be delicious.

I am sure you will love this recipe, because:

It is simple

Use just a few ingredients 

It is creamy and chunky (crazy, right?)

It is Vegan. Wohoo!


 Yields: 8 servings
Prep. Time: 5 minutes
Cooking Time: 45 minutes.


 3 Tbsp. Olive Oil
100 gr Onion, finely chopped 
300 gr Sweet potatoes, chopped
1 Lt. Homemade Pasta Sauce (you can also use store-bought)
1 Tbsp Sweet Paprika
2 tsp. Ground Bay Leaves or 3 dry bay leaves
Salt & Pepper to taste
A pinch of sugar.PREPARATION:
Start by cooking your sweet potatoes in the pan (this is a good way to use leftover roasted or boiled sweet potato). I added a little bit of olive oil to get them going and added a pinch of salt. Once they were cooked through and turning brown on the edges, I remove from the pan to mash them. At this point, I got my onions in the pan. Cook the onions until they are translucent and fragrant.

To the pan, add the mashed sweet potatoes, the pasta sauce and seasonings (paprika, bay leaves, salt and sugar) and simmer for about 10-15 minutes on medium low. Taste and adjust the salt to your liking.

Time to serve and enjoy!

I served mine with Penne Pasta & Raw Zuchinni Noodled 🙂 Both delicious!


Have you ever tried adding sweet potatoes or other root vegetables to your pasta sauce? How did you like it? Let us know in the comments section below or follow us on instagram & pinterest and let us know right there 😀