For me the combination of the sweet chocolate brownie and salted caramel sauce creates a perfect balance between salty and sweet. The sauce itself is still sweet, but salty enough to somehow satisfy my savory needs, it’s a magical combination!…
Cheese, for many one of the most difficult things to give when going completely plant-based. Personally I didn’t have much problem removing meat and eggs from my diet, but cheese was one of the things I missed for quite some time. Rest assured that this craving diet after about a couple of months, which isn’t very surprising because that stuff is addictive. Oh you thought I was joking? Well regardless of this being true or not, I’m staying away from it!
Although my cheese cravings have disappeared there’s always place for a cheesy spread, I even enjoy the occasional vegan cheese! I try to keep processed foods at a minimum so those are a rare treat, but this cheese spread is make using whole, (raw) food. I even tried fermenting it like a proper vegan cheese, but this is totally optional, and to be honest I still need to do some experimenting when it comes to making a proper fermented nut cheese, but know that it’s coming your way sooner or later.
I’ll be making a fully raw fermented cheese when I’ve mastered the fermentation process, but for now you can modify it to make your own fully raw version! you could make this raw by using raw garlic (or not). I’m not sure if pickled jalapeños are considered a raw food, if they’re not you could swap that for lemon juice, it does add a distinct flavour, but it’s totally optional! You could also leave out the smoked paprika to keep it fully raw.
You can eat it just as is, I left it out of the fridge overnight in a dark and warm (but not warm enough) place and it didn’t do too much with the flavour, but then again I still have to experiment further with fermenting nut cheeses. Regardless of what you’ll do the spread will be a flavour explosion.
These go great on some flax crackers or as a dip with some veggies, think cucumber and carrots (which I’m allergic to btw). Well enough blabber, you’ll just have to try them!
Move aside cinnamon rolls, there is another roll in town, one that can definitely hold it’s own against you, a much loved dessert! But for real though, I am a huge lover of cinnamon rolls, but it’s about time to switch things up. So let me introduce to you, the bounty roll! The name is quite self explanatory, these perfectly golden buns are filled with a coconut, cacao mixture and instead of using vegan butter as a filling, we of course used extra virgin coconut oil. I was planning on sharing this recipe about 10 months ago when I served them at my birthday, but you know what they say, better late than never, right!?
These rolls are perfect to bring to a holiday dinner or to serve on any other occasion to be honest, I often make these for family and friends, trust me, it’s a crowd pleaser.
You can eat these bun’s straight out of the oven as they are or top them with whatever frosting you like. For this batch I made a simple vanilla “butter” cream frosting, by whisking about two heaping table spoons of vegan butter with powdered sugar, vanilla with a pinch of turmeric and spirulina for colour.
I also decided to top them with some crushed pistachios, goji berries and desiccated coconut for that extra festive look.
You know what’s funny, I’m just now noticing that lately the recipes have been sweet treats, don’t worry I’ve got something savoury coming your way!
Do you like brownies, but hate backing? Don’t worry, I got you! These 3 ingredient brownies take about 10 minutes, no baking required, all you need to do is simply throw some stuff in a food processor, pulse, and eat as much as your heart desires.
There are all types of dietary restrictions, wether it is gluten, refined sugars, gmo’s, processed foods or oils, it always comes as a nice surprise when you find dishes that fit your dietary needs at a party, restaurant or any other occasion where there is food. Since I’m celebrating my one year anniversary I wanted everyone to celebrate it with me, I’ve already uploaded a recipe for blackberry bars but for those who are gluten and/or refined sugar free I’ve made another recipe for blueberry/raspberry coconut bars, oh and did I mention they are raw as well! Whenever it comes to food I want everyone to enjoy, and yes even if you’re not vegan I’ll make you enjoy these vegan treats with me, because they are just as tasty!
These bars are quite simple to make, the only time consuming thing is soaking the cashew nuts (this will make them nice and soft) and letting it all solidify in the freezer, but all of this won’t cost you any effort, the making of the recipe though takes about 10 to 20 minutes depending on how fast you work. Minimum effort, maximum reward, these are the types of recipes are the most convenient, of course I like spending hours in the kitchen and don’t mind getting my hands dirty, but not everyone has the time, or patience, so this one is for you!
You can have these bars with a cup of tea, on a smoothie bowl like I did or just eat them as they are.
You could also try adding toppings before they are solid like fresh fruits, such as berries, figs or mango, or maybe you want some hemp seeds on top!? They are your bars so make them however you like.
These bars will stay good for a while if stored in the freezer, which is what I would recommend. If you want to have one just take it out of the freezer and let them come to room temperature a little. Or take some out and keep them in the fridge, this way you’ll never have to wait for them to get soft.
If you make this dish leave a comment below to let me know how you liked them, or tag me in your creations on my social media accounts.
One this I love about bananas is that even when they are overripe they will never be wasted, I often even wait for them to overripe so I can make delicious baked goods with them. One thing I love to make from over ripe (aka perfectly ripe) bananas is banana bread, I already posted a recipe for a raspberry/spirulina banana bread which you can find here.
This banana bread will be a little different from the other one, its a cacao and chai spiced bread with a peanut butter swirl on top and for good measure I threw some…
Lately I’ve been back to clean eating and avoiding processed junk, but every now and then you I need to indulge and have something not so “clean”. Even when I decided to indulge I try to avoid processed junks and have something that’s at least a little bit “healthy”. I’m not the biggest cookie monster, but chocolate chip cookies always put a smile on my face. I have another chocolate chip recipe which you can find here, this is a recipe for a peanut butter/cardamom chocolate chip cookie, but today we are making coconut chocolate chip cookies! You might be asking, but why coconut? Well, I think coconut is delicious, so why not, right!
Apart from being absolutely scrumptious, this is also a very lazy cookie recipe! All you need is one bowl and just a few minutes of your time. If you want you can chill the dough (this will solidify the coconut oil and makes them spread less once you bake them), but ain’t nobody got time for that! We want to reduce our cookies to face time! So don’t even bother doing this (although you absolutely can if you’d like). I didn’t even mix the dry ingredients first, these cookies were lazy cookies I tell you!
If you can’t find vegan chocolate chips, you can get a bar of dark vegan chocolate and cut it up in big chunks, this is what I did because my grocery store didn’t have any vegan chocolate chips. You can also decide not to use the desiccated coconut, but then you’ll have to add a bit more flour, about 1/4 cup more. If you don’t have any coconut oil you can substitute this by using vegan margarine, but I do recommend using coconut oil as it’s a bit healthier then vegan butter or margarine. And when you do decide to go for coconut oil you also have the option to go for unrefined (which adds more coconut flavour) or refined if you don’t like the taste of coconut. These are your cookies so customize it to your own taste and preference!
I hope you’ll like these chocolate chip cookies, let me know if you’ll give them a try.
Now lets indulge!
Spring has finally sprung and easter is around the corner, what better way to celebrate then with a moist (that word gives me shivers) and fluffy banana bread!? Spring is one of my favourite seasons, all the colours, flowers and sun light fill my life with nothing but joy. It would honestly be my favourite season if it would’t be for my hay fever, let me tell you every spring I have to stock up on tissues and resist the urge to pull my eyes out! But all the flowers, sun rays and this banana/raspberry bread make everything well. One thing i can guarantee is…
Its October, which means its the start of the holiday season! The end of the month halloween is celebrated, so i decided to make some halloween themed recipes for your halloween party. The first dish i wanted to turn spooky was pumpkin pie and after tons of tweaking i’m finally able to share this recipe with you! This pie is gluten free, refined sugar free and cruelty free, a great dish to serve at your party (or eat by your own, like i did)…