Category: Favourites

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Desserts Favourites

Vegan Mousse

Curious how to make an irresistible dessert? Well, you are in the right place to learn how to make a plant-based chocolate mousse!

 

Hi Everyone,

Today it’s time to cover up a famous recipe in a vegan way and it is Chocolate Mousse – a dessert for any occasion!

To start off, get some Aquafaba chilled in the fridge (liquid from a can of chickpeas)!

INGREDIENTS:
– 1 can of chickpeas (aquafaba) – chilled (this is a must)
– 100g of dark chocolate (should be at least 70%)
– 200ml of canned coconut milk (try to scoop out the thicker parts)
– 1 tsp of vanilla extract
– 1 tsp of strawberry extract
– 1 tbsp of agave syrup
– 3 tbsp of sugar
– 1/2 orange (zest)

PREPARATION:

To start off drain the liquid from the chickpeas (it has to be chilled!) and place it into a bowl, add the sugar, and whisk it until you get a thick ‘eggwhite’ – don’t worry, you can’t over whisk it!
Now you can melt the chocolate in a bowl on a saucepan filled with some water – medium heat on the stove.
It’s time for mixing – a lot!
Once the chocolate is melted use another bowl where you will put about 1/3 of the aquafaba and add all the chocolate to it – whisk until the chocolate nicely incorporates.
Now you can add coconut milk and keep up the good work – once you get a proper mixture add the rest of the ingredients: vanilla & strawberry extract, agave syrup, and orange zest – you know what to do now.. 🙂
Now you can start adding the rest of the aquafaba and keep mixing it.
You are probably a bit tired, but don’t give up as the only thing that is left now is to fill up the glasses with the mixture, cover it up with some cling film and let it stay in the fridge overnight (it will take at least 8 hours to get a proper texture).
Once ready you can add some fresh strawberries to it and some homemade caramel!

Enjoy!!

 

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Vegan Sausages

Did you know that sausages can be made vegan, and extremely delicious at the same time? Well, they can! Check out my recipe today!

Today I am going to make yummy vegan sausages!

INGREDIENTS:
– 200g of sweet potatoes (peeled)
– 1 can of red kidney beans
– 40g of green lentils
– 40g of mixed quinoa (cook both for 10 min once up to boiling)
– 2 tsp of salt
– 2 tsp of pepper
– 1,5 tsp of dried paprika
– 1,5 tsp of garlic powder
– 1,5 tsp of onion powder
– 2,5 tbsp of nutritional yeast
– 2 tbsp of tomato paste
– 150g of vital gluten flour

PREPARATION:

To start off, cook the sweet potatoes (they will need about 8-10 min once the water is boiling), and also cook the lentils and quinoa (for 10 minutes once the water is boiling).
Place the beans into your blender with about half of the liquid out of the can together with the sweet potato and blend it well!
Once done, place the mixture into a bowl and add all the rest of the ingredients besides vital gluten flour and mix it well
Now you can add the flour and kneed it until it nicely incorporates.

The next step is to wrap them tightly into some cling film – you will see this step best in the video itself!

Leave them in the fridge for at least 1 hour, then you can unwrap them and put them into a preheated oven on 140 – 160C for about 20-25 minutes (turn them over after 10 minutes)

To get and extra crispy skin, you can dissolve some sodium alginate in water with a bit of sugar and dip the sausages in it before cooking.

Enjoy!

For a video tutorial, check the link below:

Categories
Desserts Favourites

Ice Cream

Fan of ice cream, but not dairy? Go try this delicious vegan ice cream with peanut butter and chocolate, that is high in protein!

Hi Everyone,

For these warmer days, I’ve been experimenting with different flavors of ice cream, and in my humble opinion I came up with 2 flavors that are phenomenal, but also high in protein, so are very good for muscle growth also 🙂
One of the flavors is banana & peanut butter and the other is infused with dark chocolate!

INGREDIENTS:
– 500g of peeled bananas – the riper the better, as the ice cream is gonna be sweeter 🙂
– 300g of peanut butter (I use 100% peanuts for ultimate flavor)
– can of coconut milk (high fat)
– 7 tbsp sugar
– 100g dark chocolate
– 1,5 tbsp coconut oil
– 1 tsp vanilla extract

PREPARATION:

It’s best to prepare the peeled bananas the night before by cutting them into smaller pieces and rolling them into some baking paper (so they don’t stick together) and leaving them in the freezer overnight – also leave the can of coconut milk in the fridge.

The next day you can start off by placing the bananas into a blender, together with the can of coconut milk and blend it well together – now add the peanut butter, sugar and vanilla extract, and blend/stir it all well together – you got your first flavor so take HALF of the batch and place it into a container and place it in the freezer.

Now you can make your second flavor!

Place a saucepan on the stove on medium heat with some water and place a bowl with the chocolate and the coconut oil in it and let it start melting, stir occasionally. Once the chocolate is properly melted you can add it to the mixture and blend it once more, and you have the second flavor also!

You will get the perfect texture by leaving it in the freezer for 6 – 7 hours and then you are ready to serve it as a perfect dessert after dinner!

If you are leaving it for another day you can put it in the fridge for a few hours before serving.

It’s great to serve it with slightly blended up salted peanuts!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Mushroom Risotto

Do you like risotto? Try this easy mushroom and leek recipe!!! It is so creamy and delicious you will want to cook it for days!

In this post, I’ll show you how to make a perfect creamy vegan risotto. It will take about 30 minutes for this and this is more than appropriate for those romantic candlelit dinners. Besides the ingredients, every risotto requires a lot of love and attention!

INGREDIENTS:
– 1 cup of Arborio rice
– 100g of the cut leak
– 1 medium-sized onion
– 2 garlic cloves
– 250g of champignons
– a bunch of parsley
– 100ml of vegan white wine
– 1,5 tbsp of olive oil
– 1 tbsp of vegan butter
– 2 tsp of salt
– 2 tsp of pepper
– 2 vegetable stock cubes

 

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).
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 3 – 4 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!!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link below:

Categories
Desserts Favourites

Vegan Pancakes

The best way how to make fluffy eggless/vegan pancakes with a homemade fruit compote. A great healthy breakfast idea with aquafaba.

Today we have fluffy vegan pancakes on the menu and instead of eggs, we will use a can of chickpeas (it’s the liquid called AQUAFABA that works as a great binding agent).
It will take around 25 minutes for this recipe and you should be able to make around 15 pancakes (3-4 servings)
Among the pancakes recipe, I will also show you how to make a nice mix berry compote that will accompany them 🙂

P.S. – don’t forget the maple sirup :O

INGREDIENTS:
– 1 can of chickpeas (approx. 200ml of Aquafaba)
– 200 ml soya milk
– 3 tbsp brown sugar (you can use regular as well, I just like a toffee taste to it)
– 1 lemon (for some lemon zest) and the rest for compote
– 1.5 cup of regular flour
– 1 tsp salt
– 1 tsp baking soda
– 5 tbsp sunflower oil
– vanilla extract (4 – 5 drops)

The ingredients for the compote:
– strawberries
– blueberries
– raspberries
– 3 tbsp brown sugar
– 1,5 tsp lemon juice

PREPARATION:

Our first step is to separate the liquid that we need from the chickpeas and put it in a bowl where you will mix everything together.
–> Also for those days when you just use chickpeas for something, it is safe to put the liquid in a plastic container and to freeze it for another time.
We will now add the following: soya milk, brown sugar, salt, baking soda, sunflower oil, vanilla extract, and a bit of lemon zest to the bowl.
And the next thing is to slowly start adding the flour to the bowl while mixing it.
Once you are done with this, you have 2 options: start baking the pancakes (it would be handy if you have a helping hand) or put the mix in the fridge while you are making the compote.

For the compote it will take you 10 minutes to prepare it – you will have to cut the strawberries and blueberries and add them to a saucepan together with the raspberries (leave some aside just to add them at the end for crispiness).
Put the saucepan on the stove on medium heat and give it some time to heat up.
Once heated up add the sugar and give it another few minutes so it all becomes nice and thick.
You can then take it from the stove and add the remaining fruits to it.
Squeeze out some lemon juice and add it to the compote – in case you have some leftovers this is a great preservative.

Now, it’s time to serve them and eat!

Enjoy!!

 

For the video tutorial, check the link below:

Categories
Favourites Snacks & Sides

3 Hummus Ideas

Having friends or family over? Or just craving for an easy snack? Here are some great hummus recipes, made not only with chickpeas.

In this post I’m going to show you some simple recipes for different hummus – these are great for friends and family gatherings, but also just for a quick snack!
It will be very simple – just put all the ingredients in the blender and blend for a minute and it’s ready! 🙂

Chickpea & Paprika Hummus ingredients:
– 1 can of chickpeas
– 1/2 lemon
– 1 tbsp of olive oil
– 1,5 tsp of salt
– 1 tsp of pepper
– 1,5 tsp of dried paprika
– 1 tsp of garlic powder
– 25g of roasted pine nuts
– 50ml water

Cannellini & Basil Hummus ingredients:
– 1 can of cannellini beans
– 1 tsp of salt
– 1 tsp of pepper
– 2 tbsp of nutritional yeast
– 1,5 tbsp of milled chia seeds
– 2 tbsp of olive oil
– 1 tbsp of lemon juice
– 15-20 fresh basil leaves

Spicy MarrowFat Peas Hummus ingredients:
– 1 can of marrowfat peas
– 50 grams of sun-dried tomatoes (cut)
– 1 tsp of salt
– 1/2 tsp of pepper
– 1 tbsp of chili flakes
– 1 tsp of onion powder
– 1 tbsp of sesame oil
– a bit of fresh thyme
– 80ml of water

Blend it and enjoy it!

 

For the video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Vegan Burger

Are you vegan and craving a delicious burger? Well, you are at the right place!!! This amazing vegan burger is also gluten-free!!!

Today I am showing you a Classic, a delicious Vegan Burger that is also gluten-free! The preparation will take about 30 minutes and then it’s good to leave it in the fridge at least an hour so it gets a firmer shape. The mixture should be for 5 large or 10 smaller burgers.

INGREDIENTS:
– 2 tsp of dry paprika
– 1 tsp of turmeric
– 3 tsp of salt
– 1,5 tsp of chili flakes
– 1 tsp of pepper
– 1 tsp of garlic powder
– 2 tsp of dry thyme
– 1 tbsp of brown sugar
– 1 tbsp of coconut oil
– 6 tbsp of pea protein
– 5 tbsp of milled chia seeds
– 4 tbsp of tomato paste
– 2 tbsp of oil from sundried tomatoes (for umami flavor)
– 1 can of chickpeas
– 100g of soy mince
– 1 large cooked beetroot

PREPARATION:

Start off by cutting the beet into smaller pieces and put them in the blender. Get your chickpeas, as well as 1/2 cup of aquafaba (liquid out of the can), and add it to the blender – now blend it well!
Now you can soak the soy mince in water for about 5 – 10 minutes and then drain all the water out of it – give it all your power!!
Place the blended mixture a bowl and first add all the ingredients except soy mince, pea protein, and chia seeds – give it a good stir.
Now you can add the soy mince – give it a good stir – and add the protein and chia seeds at last and repeat the mixing.
Leave it to stay for 10 minutes just that the chia seeds and pea protein start working.
As it’s good to leave the burgers in the fridge for an hour you want to wrap up a chopping board in cling film – trust me 😉
Now for the burger mold, I have been creative and used a piece of an old plastic container – press them well.
Leave in the fridge and get them out whenever you are ready (you can freeze some of them, just put them on some baking paper).
Preheat your oven on 180°C (360°F) – place the burgers on some baking paper lightly sprayed with oil.
Cook for 20 – 30 minutes – you decide when you are happy.
The burgers won’t harden during the cooking BUT as you leave it outside the oven for a few moments they will get a nice crust!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link below: