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!
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.
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!
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!
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 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!
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 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!
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.
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.
