Tag: 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
Lunch & Dinner

Mushroom Sliders

Need a new idea for your lunch/dinner menu?? Follow along with our new recipe and make these delicious mini mushroom sliders.

Hi Everyone,

In this post, I am going to show you a great recipe for mushroom sliders. It serves 3 people and takes about 35 minutes to prepare.

INGREDIENTS:
The ingredients that are needed are as follow:
– 400g of mushrooms (we used champignons)
– 2,5 tsp of salt
– 1/2 can of jackfruit
– 2-3 cloves of garlic (finely cut)
– a bunch of chives (finely cut)
– 3 tbsp of nutritional yeast
– 1 tsp of chili flakes
– 1/2 tbsp of paprika powder
– 1,5 tsp of pepper
– 4 tbsp of pea protein
– 1 tbsp of corn starch + 3 tbsp of water
– 1/2 cup of oats

PREPARATION:
Start off by chopping all the mushrooms fine and placing them into a bowl with 2,5 tsp of salt. Let it rest for 15-20 minutes and then go ahead and squeeze as much water as possible out of it.

Now get half of the content of a can of jackfruit – clean all pits and hard bits out of it – also squeeze the excess water out of it. Add the jackfruit to the bowl of mushrooms.

Add all the rest of the ingredients from the list to the bowl (besides corn starch & oats) and mix well together – then add the corn starch with water & oats to the batch and mix once more.

You can now form a little mushroom slider out of the mix!

Cook on sunflower oil for about 3 minutes.

Ready to serve it, 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
Lunch & Dinner

Meatless Loaf

Looking for a nice meatless loaf recipe that the whole family will LOVE?? Check out our new recipe, follow along, and enjoy!!!

Hi Everyone,

Welcome back to the blog!

In this post, we are going to show you how to make a Meat-Less-Loaf.
It’s packed with protein, serves 4 people and is ready in an hour and a half – and it’s more than worth it!

Also, it’s Gluten-Free!!

For the loaf, we will need a Texas BBQ glaze and you can find the video recipe on the following LINK.

INGREDIENTS:
– 50g of black beluga lentils
– 50g of lentil verts (but you can use any type of grains = 100g)
– 1 can of mixed beans
– 40g of sundried tomatoes
– 1 medium-sized carrot
– 1 medium-sized onion
– 1/2 red bell pepper
– 1 celery stick
– 2 garlic cloves
– 3 mushrooms
– 1 tbsp of salt
– 1,5 tsp of pepper
– 1 tsp of ground cumin
– 1,5 tsp of dried paprika
– 3 tbsp of nutritional yeast
– 3-4 tbsp of tomato paste
– 5 tbsp of milled chia seeds
– 1,5 cup of oats
– 1 cup of Texas BBQ sauce

PREPARATION:
To start off, go ahead and cook the lentils (once boiling, cook for 12-15 minutes on low heat).
Your next step is to cut all the vegetables – you don’t need to cut them super fine, as you will blend them afterwards.

Preheat a pan with some cooking oil and add: onion, carrot, bell pepper & celery – saute for 5 minutes. Add mushrooms and saute for an extra 2 minutes – add garlic and then all the spices (from the recipe list leave: mixed beans, sundried tomatoes, chia seeds & oats).
Once all warmed up, take off the stove and add the mixture to a food processor, together with the drained mixed beans and sundried tomatoes – blend well!
Place the mixture into a bowl and add the oats and chia seeds – mix well and place the mixture then into a Bread/Cake Mould (line it up with parchment paper) – press the mixture firmly and then brush some BBQ sauce on top – place in a preheated oven on 180°C (360°F) FAN for 25 minutes. Take it out from the mould and place it on a baking tray (this is really up to you how to do it – just be careful) – brush on with some BBQ sauce and put back into the oven for another 12-15 minutes.

All done! We recommend serving this meatless loaf with some homemade mash potatoes (you can find the recipe on the LINK) and some grilled spring onions!

Happy Thanksgiving and let us know your thoughts on this recipe!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Texas BBQ Sauce

Looking for a recipe to make a spicy dip at home?? Follow this recipe to make the best Texas BBQ Sauce that is also 100% VEGAN!!

Hi Everyone,

Welcome back to the blog!

In this post, we will show you how to make a Texas BBQ sauce that we will also use as a glaze for our upcoming recipe: Meatless loaf!

INGREDIENTS:
– 1 small onion (or 1/2 medium-sized)
– 2 cloves of garlic
– 2 tbsp of vegan butter
– 1 cup of ketchup
– 1/2 cup of light brown sugar
– 1 tbsp of mustard
– 1 tbsp (spicy)/1 tsp (mild) of chili powder
– 1,5 tsp of salt
– 1,5 tsp of pepper
– 1/2 tsp of ground ginger
– 1/4 cup of Apple cider vinegar
– 2 tbsp of lemon juice
– 1 tsp of liquid smoke
– 1 tbsp of soy sauce

PREPARATION:
To start off, go ahead and dice the onion & garlic.
Now, take a saucepan and put it on high heat and then add the butter, let it shortly melt (don’t let it burn) – add onion and saute for 1-2 minutes.
The next step is to add garlic and then the rest of the ingredients – lower down the heat and simmer for at least 15 minutes while stirring occasionally (the longer you cook it, the thicker your sauce will be).
Once you are happy with the thickness of the sauce, you will only have to blend it to smoothen the sauce up.

Enjoy it with the meat-less-loaf recipe that is coming out next, or use it for various dips for your chips, burgers, etc.

 

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: