Napolitan Style Pizza with Double Cheese and Four Herbs

Vida Lotus Napolitan pizza with 4 herbs

This plant-based Napolitan-Style personal-sized pizza is made with two types of vegan cheese, delivering the taste and texture of Mozzarella and Parmesan cheese without the devastating health consequences of consuming animal products. This masterpiece is topped with four fresh herbs (basil, rosemary, oregano and chives) added after cooking to preserve their nutrients and aroma.

The crust is made with water, wheat, fresh oregano leaves, brown sugar, avocado oil, yeast, himalayan sea salt, baking powder. Note that this recipe contains gluten. Consider making a raw pizza instead.

Vida Lotus Napolitan pizza with 2 cheese and 4 herbs

Seasonal Fruit Salad for Two

Vida Lotus fruit salad with guayaba green apple blackberry papaya and green grapes

Every season provides a beautiful variety of tastes and colours. Here at Vida Lotus we cultivate hundreds of varieties and collect other fruits from nearby organic producers, so no two fruit salads will ever be the same. This one contains papaya, plantain, green apple, green grapes, blueberries, pomegranate and the petals are Taiwanese Guayaba from our organic garden.

Lotus Salad in a Pink Bowl

Vida Lotus beautiful lotus salad in pink flower bowl at vida lotus panama

Our Lotus Salad is never the same twice, as it always contains the freshest ingredients from our constantly-evolving garden and other nearby organic producers. This one contains a delicious combination of fruits, herbs and roots. The outer petals are salad avocado and green apple. Inside you will find two varieties of grape tomatoes, blackberries, pomegranate, parsley, chives and spiralized carrots.

Coconut Milk

leche de coco paso 7

Coconut milk is a delicious and nutritious plant-based milk. Compared to other plant-based milks, coconut milk is often the thickest, creamiest and healthiest option. Its healthy fats include MCT’s (medium chain triglycerides). Coconut milk also contains amino acids, healthy carbs and fiber, and is a good source of Manganese, Copper, Iron, Magnesium, Selenium, Potassium, Vitamin C, and Folate, also known as Vitamin B9. Its smooth texture and its light coco-nutty taste make it ideal for many desserts.

You can buy coconut milk in a bottle or a can, but I would recommend making your own from fresh coconuts. The following steps are for young coconuts. If you have old coconuts, there is another process that I will discuss later.

  1. Open one or more fresh young coconuts with a coconut opening tool or a machete or a meat cleaver. Pour the coconut water through a strainer into a good blender.
  2. Cut open the young coconut(s) using a machete or meat cleaver, exposing the white coconut meat, which can range from a thin layer of oil to a rather hard white crust, with the average being a white jelly-like substance as shown here.
  3. Scrape the coconut meat into a bowl or onto a cutting board where you can slice off any brown woody pieces.
  4. Transfer the pure coconut meat into the blender.
  5. Blend once or twice depending on the hardness of your coconut meat.
  6. Serve as is, or use it in your favorite recipes.

Spinach Fettuccine Broccoli Alfredo

Spinach fetuccine alfredo

A healthier variant of the classic Italian dish Fettuccine Alfredo, combining spinach fettuccine noodles with vegan broccoli Alfredo sauce made with broccoli and boiled potatoes, grapeseed oil, fresh garlic, nutritional yeast, varied peppers and Himalayan sea salt.

Spinach fettuccine noodles are made by blending spinach juice and wheat flour into a ball then rolling it out and slicing it into strips. Or you can buy spinach fettuccine noodles at the supermarket. Homemade noodles will be ready in just 2-3 minutes whereas store-bought noodles will take 6-10 minutes before reaching the optimal texture.

This rich and flavourful meal is even more delicious when it’s topped with fresh aromatic herbs and grated vegan Parmesan cheese, also made with potatoes.

Spinach fetuccini alfredo

Rice Fettuccine Funghi Parmesano

rice fetuccine funghi con parmesano

A variant of an Italian classic, Fettuccine al Oleo. This simple yet elegant dish combines fettuccine noodles with grapeseed oil and button mushrooms with fresh garlic and Himalayan sea salt. Using oil instead of sauce, you can better appreciate the texture of the pasta and the taste of the mushrooms.

Grapeseed oil and extra virgin olive oil both contain healthy fats and antioxidants. In this dish we used grapeseed oil instead of the traditional extra virgin olive oil, because the nutrients of extra virgin olive oil would be destroyed during the cooking process, whereas the grapeseed oil is much more resistant to heat, preserving its nutrients and delicious light fruity taste.

Fettuccine noodles deliver flavour to your taste buds like no other noodle. These rice fettuccine noodles are made from rice instead of wheat. They boil faster, are whiter, and contain less gluten than traditional wheat fettuccine noodles.

Humans are sensitive to all glutens but gliadin, the gluten in wheat is particularly sinister. Those wishing to avoid wheat and gliadin will often select rice products as an alternative. These products are sometimes erroneously labelled gluten-free but in reality rice contains its own gluten called orzenin.

rice fettuccine funghi


milanesa vegana de garbanzos

Delicious plant-based Milanesa

vegan chick pea milanesa vegana de garbanzos

This vegan Milanesa topped with chopped tomatoes is delicious and nutritious. You will need a food processor for this recipe.


  • Chick peas, either dry or pre-cooked in a jar
  • Avocado, grapeseed, or coconut oil*
  • Pure mineral water
  • Fresh garlic
  • Fresh oregano
  • Paprika
  • Himalayan salt
  • Black pepper, white pepper
  • Nutritional yeast
  • Wheat flour or chickpea flour **
  • Baking powder
  • Breadcrumbs or corn flour **

*extra virgin olive oil is easily ruined by heat, so avoid wasting it in this recipe. Cheaper oils may save a little at the cash register but may cost you your life in the long term.
**if you wish to avoid gluten, avoid consuming breadcrumbs, wheat flour and corn flour.

Ingredients for the sauce

Dried chickpeas should be soaked overnight then cooked. Or use pre-cooked chick peas from a jar. In both cases, wash and strain, then blend them in the food processor with garlic and the flour and spices.

Once the mixture is the right texture that you can make little balls, squish them into a fillet shape and press them onto a plate filled with breadcrumbs or chick pea flour. Now transfer them onto a baking sheet and bake until it reaches the desired texture. Alternatively you can lightly fry them with a frying pan lightly covered in avocado or grapeseed oil.

milanesa vegana de garbanzos

As for the topping, boil some roma tomatoes in mineral water. After a few minutes remove their skin and chop them into tiny pieces with fresh basil and sage.

Don’t forget to make enough for the entire family, and all your friends, including 4-legged friends.

Ceviche Recipe

Vegan Ceviche Trio!

Who doesn’t like a good trio? 1. Mango, aloe, basil, sage. 2. Mushrooms, tomato, yellow paprika, purple basil, dill, rosemary. 3. Cucumber, yellow bell pepper, coriander, chives, peppermint.