Tag: cheap vegan

Categories
Desserts

Vegan Scones

Are you a fan of fruit scones? Try out this vegan scone recipe with lovely homemade coconut cream!

Hi Everyone,

In this post I will show you how to make Vegan Fruit Scones and as cream is a MUST – I will aslo show you how to make lovely coconut cream.

INGREDIENTS:
– 500g of strong flour (no raising agents)
– 100g of vegan casted sugar
– 2 tbsp of baking powder
– 1/2 tsp of baking soda
– a pinch of salt
– 100g of butter (leave it on room temperature 30 minutes before using it)
– 150ml of plant-based milk (we used soy milk)
– 1 tsp of vanilla extract
– 30g of raisins
– 30g of cranberries

PREPARATION:
To start off, grab a bowl and sift 500g of flour into it, followed by the casted sugar – also add baking powder, baking soda & a pinch of salt to the dry mix and than give it a whisk.
Cut the butter into smaller pieces and add them to the dry mix – now go ahead and mix it in with your hands, you should get a crumbly texture.
Now you can mix in the raisins & cranberries and after that add the liquid ingredients and make a dough – cover the bowl and place it in the fridge for 30 minutes.
Once taken out of the fridge, place the dough onto a flat surface with some flour sprinkled on the surface.
Before rolling the dough out, sprinkle some flour also on top – roll out so you get a 1-1,5 inch thick dough.
Take your molds to cut out the scones, or just cut it up with a knife, it’s really up to you 🙂

Before placing the scones into a preheated oven on a 180°C (360°F) for 20-25 minutes, brush the top of the scones with some plant based milk!

For the coconut cream you will need the following ingredients:
– 1 can of full fat coconut cream
– 2 tbsp of fruit syrup (you can use casted sugar also)
– 1 tsp of vanilla extract

In the meantime, get your can of coconut milk and scoop out the fatty part (try to avoid the water) – place it into a bowl or your food processor and whisk it for 30 seconds while adding the fruit syrup and vanilla extract to it – place it in the fridge for at least 30 minutes.

You are ready to serve it! Hope you didn’t forget the Jam & Marmelade!

Enjoy,

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Puff Pastry Pizza Fornetti

Puff Pastry Snacks (Fornetti) are the go-to for any occasion!! Check out our new pizza-flavored recipe and follow along with us!!!

Hello,

In this post, we are showing you how to fill puff pastry with a pizza filling!
It’s super quick and easy, and is great when a few friends come over, or just as a snack for yourself!

INGREDIENTS:

– 1 puff pastry (we found a vegan one in an Aldi store)
– 120g of tomato paste
– 1 tbsp of sugar (we used light brown)
– 1 tsp of salt
– 1/2 tsp of pepper
– 1/2 tbsp of mixed herbs
– 1 tbsp of freshly cut chives (optional)
– 1/4 tsp of Aceto Balsamico
– 50g of grated vegan cheese

PREPARATION:

Go ahead and start by placing all the ingredients into a bowl and mix them together (except for the puff pastry :).

Roll out the puff pastry and cut it into 12 even squares – take a hipped teaspoon of mix and place it in the middle of the square and it’s really up to you how you shape them – the mixture shouldn’t really ‘leak out’ during baking.

Preheat your oven on a 180°C (360°F) FAN option,

Bake for 15-20 minutes and you are ready to serve!

Enjoy,

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Blueberry Muffins

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.

Fill the cases up and bake for 25-30 minutes!

Enjoy,

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Homemade Sauerkraut

Wanting to make sauerkraut but don’t know how? You are at the right place – roll up your sleeves, get your cabbage and let’s start

Hi Everyone,

For today we have such a tasty & easy recipe and it’s Sauerkraut! Next to cabbage and some salt, get those muscles ready! The process from cabbage to sauerkraut will take a minimum of 2 weeks (to make it sour enough) but can be stored for much longer – as long as it’s in a cold and dark place.

INGREDIENTS:
In this recipe you will need the following ingredients:
– 1 cabbage (but use as many as you want)
– salt (2% of the cabbage weight)
– 1 small carrot
– 1/4 of a red bell pepper
– 2-3 garlic cloves
– 1/2 tbsp of mustard seeds

The traditional Sauerkraut is just made from cabbage and salt – so go ahead if you like it just that way!

PREPARATION:
To start off let’s cut the cabbage in half, take the hearths out and then nicely shred it – by knife, mandolin, shredder, or food processor.
Once done, transfer it into a bowl and weigh the cut cabbage – now you will know how much salt you need.
We got 950g of cabbage, so 2% would be 19g of salt!

950 x 0,02 = 19

Put the salt into the bowl and leave it for 10 minutes.

Now it’s time for the thought part start squeezing the cabbage to the point that it’s not crispy anymore and that a lot of water came out – it will take at least 10 minutes.

Go ahead and cut the carrot, pepper, and garlic and then add them to the cabbage together with the mustard – mix it well together!

Fill your glass container with the cabbage and top it up with the brine that is left and now firmly pack the cabbage mixture into the container – press it together so you have at least 1 inch of water covering the cabbage.
It’s very important that the cabbage mix stays submerged under the brine (so it doesn’t go off) so use a weight to keep it down – in this case, I just used a food bag filled with some water.
Store the sauerkraut in a dark and cold place and release the air from the container 3 times a week (scum will occur on top of the liquid – just remove it).
The fermentation is complete when the bubbling stops – you can then store it in containers in the fridge and use it for up to 3 months.

You can also use a fermenting crock (vessel) that is much easier to use (a very good buy if you are planning to make sauerkraut more often) – the water seal on top allows gasses to escape but prevents anything from coming in!

As mentioned at the beginning of the post, the sauerkraut will be ready for use already in two weeks!

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Tofish and Chips

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!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Potato Skins

Looking for some real-deal comfort food? Or are you looking for a nice vegan starter? Check out and enjoy – super easy to follow!!

Hi Everyone,

Welcome back to the blog!

In this post, we are going to make stuffed potato skins and I am very excited to share this recipe with you as it’s sooo yummy!!

To start off find 4 ‘good’ lookin’ potatoes and then go ahead and cut them into half. The next step to do is to take most of the inner part of the potatoes, so the skin becomes nice and crispy – I used an ice cream scooper, but you can use whatever is at hand and does the job!
Wash them well.

If you are not going to use the inner part of the potato today, just place the potatoes into a bowl and cover them with water.

Place the potato skins on a baking tray and spray some oil and sprinkle some salt on both sides – preheat the oven to 200°C (390°F) and first bake them for 15-20 minutes with the skin side facing up.
Take out the potato skins and turn them over – add some vegan butter and once it melts a bit, brush the whole inside with the butter.
Place back into the oven for 6-8 minutes.
Take out again and flip the skins, and brush them with some butter from the tray.
Leave in the oven for another 2-3 min.

Now the rest of the ingredients for the stuffing:
– 3/4 can of coconut milk (just the pure milk itself)
– 1/2 can of mixed beans
– 3-4 tbsp of 100% peanut butter
– 2 tbsp of tomato paste
– 1,5 tsp of salt
– 1,5 tsp of chili flakes
– 1 tbsp of cajun seasoning
– 2 tbsp of nutritional yeast
– 2 tsp of light brown sugar
– 1 tbsp of dried paprika
– 1/2 can mixed beans
– 70g of sweetcorn
+ (just for the topping)
– 80g of mixed salad
– 4-5 spring onions
– 25g of salted peanuts

Go ahead and add the coconut milk to a saucepan and bring to medium heat. Add peanut butter & tomato paste and whisk until it incorporates a bit. Add all the ingredients: salt, chili, cajun seasoning, nutritional yeast, sugar, dried paprika – cook on low heat and wish occasionally for 6-7 minutes. Add beans and sweetcorn, mix it and take it off the hob after 2 minutes.

We are almost done!
Cut the salad and spring onion and mix them together and blend the peanuts just a bit (pulse).

Take the potato skins, fill them nicely up with the sauce and top up with salad, spring onions, and crushed peanuts on top!

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Banana Bread

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).

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Desserts

Semolina Pudding

Are you ready for a dessert that will bring back childhood memories and is super easy to prepare? Try out this delicious recipe!!!

Hi Everyone,

Welcome back to my blog!

In this post, I will show you a very easy dessert to make and I bet that to some of you it will bring back childhood memories – and it takes only 15 minutes to prepare 🙂
We will make semolina pudding that can be eaten hot (if you really can’t wait) or cold.

INGREDIENTS:
– 110g of wheat semolina (10 tbsp)
– 6 tbsp of sugar
– 500ml of soy milk (but use any plant-based milk you like!)
– 60g of dark chocolate
– 50g of Brazil nuts
– 1,5 tbsp of agave syrup
– 1 tsp of vanilla extract

PREPARATION:
To start off, pour the soy milk into a saucepan and heat it up on low heat – in the meanwhile, you can also start melting your chocolate (in a bowl above some boiling water).

Mix semolina and sugar into a bowl with 200ml of water – once the milk starts boiling you can add the semolina mix to it – whisk continuously!

Once it starts thickening, you can blend up the brazil nuts (or any other) and add them to the semolina, along with the agave syrup and vanilla extract.

Take the mixture off the hob and pour it into a baking tray or a mold of your preference – pour the dark chocolate on top and just mix it gently on top.

Now, the decision is up to you if you want to cool it down or consume it right away!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Seitan – Sweet & Spicy Glaze

Always wanted to make Roasted Seitan??? You are in the right place, as this is a great easy to follow the recipe and you will love it!

Hi Everyone,

In this post I am showing you how to make Roasted Seitan with Sweet and Spicy glazing – It can be eaten hot as part of the main course or cold as part of a sandwich – and both options are phenomenal!

To start off you will need to make a dry mixture so place the following ingredients into a bowl:
– 300g of vital gluten
– 250g of Gram (chickpea) flour
– 1,5 tbsp of garlic & 1,5 tbsp of onion powder
– 3 tbsp of nutritional yeast
– 1,5 tbsp of dried paprika
– 1 tbsp of cajun seasoning
– 1 tsp of cayenne pepper
– 2,5 tsp of salt

Mix all the ingredients together and start preparing the liquid component – place the following ingredients into a jug:
– 1,5 vegetable stock cube
– 2 tsp of soy sauce
– 3 tbsp of maple syrup

Top it up with a pint of hot water and mix it together and then add it to the dry mixture.
Knead the dough until it all combines nicely.

Now you will need another liquid component where the Seitan will be roasting in, which will eventually become a glaze once it thickens up.
The ingredients are as follow:
– 1,5 vegetable stock cube
– 1 tbsp of dried paprika & 1 tbsp of chili flakes
– 2 tsp of pepper
– 2 tbsp of brown sugar
– 3 tbsp of maple syrup
– a bunch of fresh thyme

Top it up again with a pint of hot water and mix together (that should be enough liquid to cover about half of the seitan).
Pour it into a baking tray and then shape the seitan into a few pieces and put them into the liquid.

Bake it in the oven for 45-55 minutes at 200°C (390°F) while turning the seitan over every 15 minutes – once the liquid reduces, brush the seitan over with the remaining liquid.

Cut it and serve it – Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Jackfruit ”Tuna” Salad

Are you craving a tuna salad while being vegan? It can still be done, and you will need jackfruit! Check out and make it yourself!

Hi Everyone,

In this post, I will show you how to make a great jackfruit ‘tuna’ salad that is done in only 15 minutes! I’ve been using homemade vegan mayonnaise. You can check the recipe on my Webpage or on my YouTube channel.

INGREDIENTS:
– a can of young jackfruit
– 1 tsp of salt & 2 tsp of seaweed
– 1 tsp of pepper
– 1,5 tsp of mustard
– 1 tbsp of vegan butter
– 2 tbsp of vegan cream cheese (I used Violife)
– 4 tbsp of vegan mayonnaise
– 1 celery stick
– 2-3 pickled gherkins
– 80g of sweetcorn (half of a small can)

PREPARATION:

To start off, get the jackfruit ready for your salad – take out the pits and separate it (the same way as when making pulled jackfruit).

Now mix up the following: Mayo, cream cheese, butter, mustard, salt, pepper, and seaweed – mix it all well together and add it to the jackfruit.

Now fine chop the celery & gherkins, and add them together with the sweetcorn to the jackfruit – mix it all well together!

Chill the salad in the fridge and you are ready to serve!

Enjoy!

Vito

For a video tutorial, check the link below: