Want a super quick and easy Blueberry Muffin recipe? Check out our new recipe, gather all the ingredients, and make it for yourself!
Hi Everyone,
We have a super easy recipe for you today – Vegan Blueberry muffins!!
It will take you about 40 minutes to prepare 12 muffins.
INGREDIENTS:
– 300g plain flour (I use pure flour – no raising agents)
– 2 tbsp of baking powder
– 1,5 tsp of baking soda
– 3/4 cup of sugar (we used light brown)
– pinch of salt
– 1 cup of plant-based milk (we used oat)
– 1/3 cup of melted coconut oil
– 1 tsp of vanilla extract
– 1 tbsp of lemon juice
– 1-1,5 cup of blueberries (we used 1 cup of frozen )
PREPARATION:
Preheat your oven on a 170°C (350°F)
Go ahead and put all the dry ingredients into a bowl and give it a whisk. Once done, put the rest of the ingredients (besides the blueberries) – gently mix the mixture. For the last step throw the blueberries into the mix and get your muffin tray ready: brush with some butter or just do it the simple way with some muffin cases.
Looking for a super easy Tofish and Chips recipe?! You are at the right place, check out our recipe, follow along it’s super easy!!
Hi Everyone,
Welcome back to the blog.
In this post, I will show how to make that perfect Tofish & Chips and it will take us about 30-35 minutes.
The ingredients that you will need before battering the tofu:
– 400g firm tofu block
– salt
– 3 tbsp of olive oil
– 1 tbsp of lemon & dill seasoning (it’s fish seasoning)
– 5g of dried wakame seaweed
Go ahead and press the tofu for about 10-15 minutes, to get out the excessive water.
In the meantime, you can take some potatoes, wash them properly and cut them into thicker chips (fries) – once cut, wash them once again and place them in a pot with cold water and place on the stove on high heat – once boiling lower the heat and cook them for 5-6 minutes. Drain the potatoes and they are now ready for frying!
Cut the tofu into 6 equal pieces and then make small cuts on both sides. Once done, salt the tofu on both sides.
Blend the wakame seaweed and add it with 3 tbsp of olive oil and 1 tbsp of lemon and dill seasoning – mix it and brush it over the tofu.
It’s time to batter the tofu, and you will need the following ingredients:
– 180g of all-purpose flour
– 250ml of Pale Ale beer
– 1.5 tsp of salt
– 1 tsp of pepper
– 1/2 dried paprika
– 1 tsp of lemon & dill seasoning
– 1/4 cup of corn starch
– 1 tsp of baking powder
– 1/2 tsp of baking soda
Place all dry ingredients into a bowl and use a whisk to mix them. Once done, mix the pale ale to the batter and start battering the tofu – preheat about 2 inches of cooking (sunflower) oil – cook until it gets a nice and golden color!
Looking for a great banana bread recipe as those bananas on the counter have seen better days? Follow along with our recipe, Enjoy
Hi Everyone,
Welcome back to the blog!
In this post I will show you how to make THE BEST Banana Bread with a dark chocolate filling – can it get any better?!
The main ingredient is the bananas, so the riper they are, the sweeter they are – the better they are!
INGREDIENTS:
– 4 ripe bananas
– 2 tbsp of milled chia seeds
– 240g (2 cups) of all-purpose flour (Gluten-Free can be used as well!)
– 2 tsp of baking powder
– 1 tsp of baking soda
– 1/2 cup of light brown sugar
– 1/2 tsp of cinnamon (optional)
– pinch of salt
– 1,5 tbsp lemon juice
– 1 tsp of vanilla extract
– 1/3 cup of melted coconut oil
– 1/3 cup of soy milk (or any other plant-based milk)
PREPARATION:
Go ahead and mash the bananas well and then add the chia seed to it and mix well – leave aside and grab another bowl.
Fill the bowl with flour, baking soda & powder, sugar, cinnamon, and a pinch of salt – mix all well together.
Melt some coconut oil on very low heat and then add to the mixture, also add the rest of the liquid ingredients – mix all well together.
Pour the mixture into a cake/bread thin that you previously lined with some parchment paper.
Preheat your oven to 170°C (350°F).
Now, let’s get the chocolate filling ready:
– 75g of dark chocolate
– 4-5 tbsp of vegan butter
– 1/4 cup of sugar
Melt your chocolate, butter & sugar on low heat, once you get a nice liquid substance, take a piping bag, or make one out of parchment paper as I did 🙂
Fill the middle of the banana wanna be bread and then just cover the chocolate with the mixture from the sides (use a spoon).
Optional topping:
– 1 banana for the topping (optional)
– 1/3 cup of chocolate chips
– a handful of crushed walnuts
– sprinkle some light brown sugar on top
Cut the banana just in half or into smaller slices and then put them on top, then sprinkle some chocolate chips. Crush some walnuts in your hands and add them together with some sugar to the topping.
You are ready to bake it – bake for 50-60 minutes at 170°C (350°F).
Looking for THE BEST spring roll recipe, that is super easy to follow?? You are in the right place, check it out and follow along!
Hi Everyone,
Welcome back to the blog!
In this post, we are making vegan spring rolls, that I really love – I mean: Who wouldn’t?! 🙂
INGREDIENTS:
– spring roll sheets (check if vegan, lots of them contain milk)
– 1/2 cabbage (I used pointed cabbage/i f white cabbage use 1/4)
– 3 medium-sized carrots
– 1/2 red bell pepper
– 1,5 tbsp fresh ginger (fine chop)
– 1 tsp of salt
– 1,5 tsp of pepper
– 1 tsp of chili flakes
– 2 tsp of garlic powder
– 1,5 tbsp of soy sauce
– 1,5 tsp of sugar
– 1 tbsp of sesame oil
– 1 tbsp of corn starch
– 30g of rice noodles
PREPARATION:
To start off, if the spring roll sheets are frozen, take them out 1 hour prior to starting to cook.
Place the rice noodles into a bowl and soak them in boiling water for 1:30 min and then drain, wash in some cold water, and then cut into 2cm (1 inch) long pieces.
The next thing is to cut the veggies julienne cut and chop the ginger very fine.
Now, heat up a pan and add some cooking oil (sunflower) to it. Once the oil is warmed up add the bell pepper & carrots to it and saute for 1-2 minutes. Add cabbage and then the rest of the ingredients (except the corn starch) – cook for another few minutes. At the very end, add 2 tbsp of water to the corn starch, mix it and then add to the pan – stir and take off the hob.
You are now ready to start making the spring rolls!
Mix 2 tbsp of corn starch some water that will be used as ‘glue’ to bind the ends of the spring rolls.
Now take one sheet and lay it on a flat surface, while having a corner pointing towards you. Take a handful of filling and place it in 2-3 inches from the edge and then take the corner and fold it over the filling. Now, pull it a bit towards you and roll it to the middle. Fold both sides towards the center and then roll it once more – make another fold on the sides, so they won’t be ‘hanging’ out.
Once you have 1,5-2 inches left from the end, take some of the glue mix on your fingers and spread it on the remaining sheet – finish off.
Once you have made all of the spring rolls, take a saucepan and fill it with about 1-1,5 inch of cooking oil – don’t put too many rolls at once (more than 4), so the oil doesn’t cool off.
Want to learn how to make sushi? Don’t worry, you are in the right place, it’s easy! Get your sushi mat out and let’s get started!
Hi Everyone,
Welcome back to the blog!!
In this post, I will show you how to make vegan sushi and I hope you are as excited as me to try this out, if this will be your first – or if you want to find out for some new fillings.
To start off you will need:
– 2 cups of sushi rice (short grain rice)
– 5-6 Nori seaweed sheets (also called SushiNori)
– 130 ml of sushi dressing (or make a mixture of rice vinegar, salt, and sugar)
Put the rice into a bowl and wash it gently in cold water 2-3 times (you will see the water becoming much clearer), then drain the water and put the rice into a pot/pan and top it up with only 2 cups of water.
Start off with cooking it on high fire and once it starts boiling, lower down the heat (very low) and put a lid on top and cook for another 10 min.
Once done, spread the rice into a large shallow dish so it can cool down.
In the meantime, use half of the sushi dressing and gently mix it with a spatula (cut and fold technique).
Let it sit for about 5 min and then do the same with the rest of the dressing – once done, cover it with a kitchen towel again and now we are ready to get the fillings ready!
We will make 3 fillings:
1. Carrots, spring onion, and sweet paprika & wasabi
2. Spicy tofu, cabbage & sesame seeds (Californian roll)
3. Tempura mushrooms & avocado
DON’T forget your sushi mat – I usually wrap it in cling film so it doesn’t get too messy!
The easiest way to see how to roll the sushi is to check out the video below!
1. Carrots, spring onion, and sweet paprika & wasabi + how to roll the sushi
For the first one to get also warmed up, it’s really easy, just cut all the vegetable julienne cut.
Take your sushi mat and lay down a sushi nori sheet (shiny side down) and take about a cup worth of rice (maybe a bit more) and lay it on the sheet (wet your hands for every time you need to handle the rice, as it is very sticky). Spread it onto the sheet but leave about 1-1,5 inches of seaweed not covered with rice (the side that you are furthest away from). Now you are ready to put the filling (don’t put too much!). Take the mat side that is facing you and start rolling!
Once done, cut the sushi first in half and then 3 pieces out of every half.
1st one done, 2 more to go!
2. Spicy tofu, cabbage & sesame seeds (Californian roll)
First, you will need a small bit of firm tofu (press it to take out as much water as possible – cut into small cubes.
Use the following ingredients to marinate:
– 1 tbsp of sunflower oil
– 1 tbsp of sesame oil
– 1 tsp of salt
– 1 tsp of pepper
– 1 tsp of chili flakes
– a bit of lemon juice
– 1,5 tsp of maple syrup
– 1 tbsp of tomato paste
Once marinated, bake in the oven for about 20 minutes at 180°C(360F) on the FAN option – turn them over halfway.
You will only need some Jullien cut cabbage and some sesame seeds (Californian roll is made with the seaweed from the inside.
The only difference is to do the following while making the sushi roll is once the rice is evenly spread out on the mat, you can sprinkle some sesame seed on top of it, and then you will turn it over (don’t worry, the rice will stick) and just put the filling after that!
One more to go!
3. Tempura mushrooms & avocado
I have to say that I don’t make tempura very often, but I do LOVE it!
The ingredients for the mushroom tempura:
– 1 cup of very cold water (cool it down with ice and if there is some left, just take it out
– 3/4 cup of all-purpose flour
– 1/4 cup of corn starch
– a bit of salt
– a few mushrooms nicely sliced (thicker)
Mix up the cold water and the rest of the ingredients (leave out the mushrooms for now 🙂 and mix it well. Prepare a saucepan with sunflower oil (in this case with just a 1,5 inch of oil as the mushrooms aren’t that big). Once your tempura and oil are ready, put the mushroom into the tempura and fry it.
This sushi will be rolled with the seaweed outside – don’t forget the julienne cut cabbage!
Have some leftover risotto, or just want to find out how to make arancini?? You are at the right spot, an easy to follow recipe!!!
Hi Everyone,
Welcome back to the blog!!
In this post we are going to make leak & mushroom arancini filled with the pestos we made in our last post. For a more detailed video tutorial, click on the LINK for my YouTube channel.
INGREDIENTS:
– 1,5 cup of arborio rice (risotto rice)
– 100ml of vegan white wine
– 2 medium-sized onions
– 2 vegetable stock cubes
– 250g of mushrooms
– 1 leak
– 2-3 cloves of garlic
– bunch of parsley
– 1 tbsp of vegan butter
– 1,5-2 tbsp of olive oil
– 1,5 tsp of salt
– 2 tsp of pepper
For a more detailed video tutorial on how to make risotto, click on the LINK for my YouTube channel.
PREPARATION:
You can start off by choppin’ the onion (fine chop), leak (just rings), mushrooms, garlic, and parsley.
Once done, boil some water and pour 1 liter into a pot and add the 2 stock cubes to it (just keep it warm on the stove – simmering).
Preheat the pan (on high heat) and saute the onions, after that, you can add rice, stir it and heat it all up for 1-2 minutes and then you can add the white wine to it – stir and let it evaporate.
Now you can lower the heat to medium and slowly start adding stock to the risotto (stir often). It should take you about 10-13 minutes until you can add the mushrooms to the story (don’t add any more stock – you should be left with about 200ml of it still in the pot). Cook the mushrooms 2 – 3 minutes and turn off the stove – now add the rest of the ingredients (you want to keep a nice fresh kick to it): leak, garlic, parsley, olive oil, butter, salt, and pepper – one last stir and you are done!!
Enjoy a plate or two, while you let the rest cool off 😉
Once cooled down have another 3 bowls ready: 1. filled with cold water, 2. with 1/3 cup of corn starch (flour) and 1 cup of water (mix well together), 3. with bread crumbs.
1.Take a spoonful in your palm and spread it out.
2. Take the tomato pesto and put it in the middle and then fold the sides over the pesto, add some more risotto if needed and shape a ball out of it.
3. Dip the ball into the corn starch (whisk before use as it falls to the bottom)
4. Roll it into bread crumbs
5. Repeat dipping into corn starch
6. ROll into bread crumbs
Do the next one with basil pesto and vegan cheese or vegan cream cheese that works great as well.
Once done, fill a frying pan with 1,5-2 inch of sunflower oil and once up to heat fry them (try to keep it on a medium+ heat 🙂
The rest that you don’t want to use, freeze, and use for another day!
Looking for an easy way to make delicious pesto – tomato or basil? You are in the right place, follow along, and make it yourself!
Hi Everyone,
Welcome back to my blog!!
Today I am going to make a couple of delicious pestos: sun-dried tomato & basil pesto.
You can use these for various things as: pasta, spreads, dips, salads; and it keeps for about 5 days if properly stored (airtight container – refrigerated).
SUNDRIED TOMATO PESTO recipe
INGREDIENTS:
– 150g of sundried tomatoes (drained from oil)
– 50g of quinoa (cooked)
– 50ml of olive oil
– 50ml of water
– 1 tbsp of maple syrup
– 1 tbsp of lemon juice
– 1,5 tsp of salt
– 2 tsp of pepper
– a pinch of chili flakes
– a bunch of chives
– 5-6 garlic cloves (roasted)
– 25g of walnuts
PREPARATION:
Cook the quinoa in cold water, once up to boil, lower the heat, and cook for 15 minutes.
Roast the garlic cloves (skin on) in the oven for 18-22 minutes on 180°C (360°F) FAN option.
Drain the tomatoes from their oil – you can keep the oil for cooking or salads (great umami taste!).
Once the garlic is roasted, clean it and also drain, and then wash the quinoa in cold water.
Now, it’s time to blend it together, add all the ingredients except for the quinoa, and give it a good blend. Stop halfway to scrape the sides of the blender using a spatula.
At the very end, go ahead and add the cooked quinoa to the pesto, and give it just a quick blend!
One pesto down, one more to go 😉
BASIL PESTO recipe
INGREDIENTS:
– 4 cups of fresh basil
– 1-1,5 tsp of salt
– 1,5 tsp of pepper
– 3 tbsp of nutritional yeast
– 1/3 cup of olive oil
– 1 tbsp of lemon juice
– 50g of roasted pine nuts
– 2 cleaned garlic cloves
PREPARATION:
First, roast the pine nuts in a pan with NO oil!
Your next step is only to put all the ingredients into a blender and to nicely blend it all together!
Enjoy and don’t forget to check out the upcoming video this weekend, where we will be using these pestos to make a filling for homemade arancini.
Craving for a mild but jet a dessert that will knock you off your feet!? It’s easy, check out our new recipe and make it yourself!
Hi Everyone,
I am so excited to share this vegan orange cake recipe, that is sooo delicious!
We will start off with the wet mix and you will need the following ingredients for that:
– 3 oranges (2 orange zests & 3/4 cup of orange juice)
– 1/2 cup of desiccated coconut
– 1/2 cup of soy milk
– 1 tbsp of lemon juice
– 80ml of olive oil
– 2 tbsp of agave syrup
– 1 tsp of vanilla extract
Get all your ingredients into a food processor and blend for 30 seconds, so the desiccated coconut gets nicely blended in.
For your dry components you will need the following ingredients:
– 2 cups of regular flour (optional 2 extra tablespoons can be added)
– 1,5 tbsp of baking powder
– 1 tbsp of baking soda
– 10 tbsp of light brown sugar
Sift the flour and add the rest of the ingredients into a bowl and whisk it so it mixes all evenly. now you can add the dry component and mix it together, but be careful, don’t overmix it as your cake won’t bake properly.
Preheat the oven to 180°C (360°F) and put the cake on the middle rack and bake it for 25 minutes.
In the meantime, you can make the glazing, and you will only need:
– 1/2 cup of orange juice
– 8 tbsp of sugar
– 1,5 tbsp of corn starch
– 1/2 tsp of vanilla extract
Put the orange juice and sugar into a saucepan and cook it on medium heat. Boil it for 5 minutes and then add 2 tbsp of water to the corn starch, mix it and then add to the saucepan. Cook it for another 5 minutes and let it cool down a bit.
Once your cake is done let it cool down and then you are ready to pour the glazing over the cake!
You can optionally serve it with some caramelized mandarines, just cut 6 of them in half and place them in a baking tray – put some sugar on top – and bake it in the oven for 25 minutes at 180°C (360°F).
In this post I am showing you how to make vegan cheesecake, that is topped up with chocolate and there is gonna be a lot of nuts (so that means a great source of protein also).
To start off, soak 250g of cashews in water overnight and leave a can of coconut milk in the fridge!
The preparation will be in 3 stages: base, filling, and topping. This requires patience, but it’s sooo worth it 🙂
NOTE: you will need a springform cake tin!
Let’s start off with the base, the ingredients that you will need:
– 70g of walnuts
– 70g of brazil nuts
– 50g of desiccated coconut
– 80g of dried dates
– 2 tbsp of cocoa powder
As dried dates are not sticky, soak them in some hot water for a few minutes!
Add the nuts together with the desiccated coconut into your blender and press the button – once you are happy with the result it’s time to add the dried dates (without water) and cocoa powder – blend it once more!
Now, take the springform cake tin and cut out a piece of baking paper to lay it on the bottom of the tin. Take your base mixture and press it firmly on the bottom of the tin – base is done! Leave it in the freezer while you are making the filling.
The ingredients needed for the filling:
– 250g of cashews (soaked in water overnight – otherwise it’s gonna be tough for your blender to make a smooth mixture)
– 1 can of coconut milk chilled in the fridge (for this part you will use up 2/3 of the best/fatty part of the milk – the rest will be used for the topping)
– 5 tbsp of maple syrup
– 3 tbsp of agave syrup
– 3 tbsp of lime juice
– 1 tsp of vanilla extract
– 1/2 a cup of coconut oil (liquid)
To start off, make some liquid coconut oil – fill a pan and just melt it on really low heat.
Fill the blender with the cashews, 2/3 can of coconut milk, maple & agave syrup, vanilla extract, and lime juice – blend it very well together (to make it as smooth as possible). Now, go ahead and add the coconut oil and blend it once more – take the mixture and pour it into the springform cake tin and then leave it in the freezer for about 5 hours. For extra color you can add blueberries to it and mix them into the filling
The ingredients for the chocolate topping:
– the rest of the coconut milk
– 5 tbsp of brown sugar
– 60g of dark chocolate
– 3 tbsp of vegan butter
– 1 tsp of vanilla extract
Pour the rest of the coconut milk into a saucepan and heat it up. Now, add the brown sugar to it and simmer for about 20 minutes on low heat (whisk occasionally) to get a thicker consistency. Then add the chocolate, butter, and vanilla extract and let it all bind together – now pour it on top of the cake and leave it for another 30 minutes in the freezer.
Leave it for an hour in the fridge before serving – optionally decorate with strawberries.
Do you sometimes eat cookies but wish they were healthy? They exist! Follow this recipe and treat yourself with these vegan cookies.
Hi Everyone,
I have seen that a lot of people are seeking for high protein snacks, so I took a few days to make something special – I made High Protein Cookies that are also Gluten-Free and don’t contain any oil (except if you like to bake them with some vegan butter like me)!
You can eat these at any time of the day, starting from breakfast, as a quick snack through the day, or as a great high protein snack after a good workout!
INGREDIENTS:
– 80g of coconut flour
– 80g of oats
– 30g of pea protein
– 50g of peanut butter
– 30g of maca powder (optional – gives a toffee taste and is a great source of iron)
– 1 tsp of baking powder
– 1 tsp of xanthan gum
– 2 tbsp of milled chia seeds
– 50g of Brazil nuts + 50g of walnuts (or any 100g of nuts 🙂
– 3 medium-sized bananas
– 4 tbsp of maple syrup
– 1 cup of soy milk (or any other plant-based milk)
And if you want to flavor your cookies (50:50) you will need 80g of vegan chocolate chips and 60g of dried cranberries.
PREPARATION:
Let’s start this recipe with fine blending the nut and then placing them into a bowl.
You can now add the rest of the dry ingredients: coconut flour, pea protein, maca powder, baking powder, xanthan gum, milled chia seeds (except oats!) – mix it all well together!
Peel the bananas and place them in your blender together with the peanut butter, soy milk, and maple syrup – give it a good blend!
Now you can add the liquid to the dry mixture and mix it all together and then once done add the oats to it and do the same again 🙂
Divide the mixture into half and flavor them up – one with chocolate and the other one with cranberries!
To easier spread it out to take out cookie shapes, place it on some baking paper and place the paper ends to spread it out (you can see the video for a better explanation!).
In case you want to make the cookies oil-free, just place them on some baking paper and you are ready to ‘throw’ them into the oven! If you want to bake them with some butter – first spread some butter on the baking tray and then also brush the cookies with some 🙂
Preheat the oven on a 160°C (320°F) and bake them around 10 minutes.
