here you can find some of my own recipes. all are 100% plant based and vegan friendly.
if you try one out i would love to hear how it went!
i believe in a, compassionate, cruelty free way of living. so naturally this belief should be reflected in all aspects of life, including how i operate in the kitchen.
"Veganism is a philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals."
recipes to be added
cinnamon rolls
Wacky cake
butter tofu
hummus
tofu burgers
stuffed courgette
seitan
onion toast
tomato soup
easy tofu
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@Fristi
chocolate chip cookies
ingredients
1 heaped tablespoon of blended flax seed
6 tablespoons water
115g sugar
60 grams brown sugar
120 grams cane sugar
1 teaspoon vanilla extract
230 grams flour
120 grams cane sugar
1/2 teaspoon baking
1/2 teaspoon salt
chocolate chips to taste ( i add 100g )
preparation
in a small bowl add the flax seed and water and stir together. set it aside to well
in a large bowl add the sugars and butter. beat with a mixer for 5 minutes until light and creamy.
add vanilla and flax mixture to the bowl and beat for 1 minute.
to the same bowl add the flour, baking powder and salt and beat until combined (do not overmix)
fold in chocolate chips
with an ice cream scoop or your hands make cookie balls and put them on a baking sheet. put them far enough apart because these will spread a lot. put a few more chocolate chips on top so the top looks nice and pretty.
30 ml avocado or extra virgin olive oil (avo preferred but olive is ok!)
530 ml soy milk
2 - 4 tablespoons of coconut sugar
1 tablespoon of vanilla extract
preparation
make sure all your ingredients are at room temperature
in a bowl sift your flower and coconut sugar with a fine siv i sift my coconut sugar since it is a fairly course sugar, i do not add the courser granules but keep them in a separate jar after sifting to use them in other recipes
add all the other ingredients and mix together with a whisk until you have a smooth batter with no lumps
heat up your pan and add some vegan butter adding butter once for your whole batch is enough but if you want your pancakes extra crispy you can add a little bit of butter inbetween every few pancakes.
when your pan is hot ladle in a spoon of your pancake batter and tip your pan to spread it out evenly, crepes should be thin and crispy.
when golden brown, flip with a spatula and bake the other side for 1 to 2 minutes.
Preheat the oven to 350˚F (176˚C). Line an 8×8 inch baking pan with parchment paper. Set aside.
Drain and rinse chickpeas, then pat them dry with a paper towel or kitchen towel.
Fit the food processor with a metal blade. Add chickpeas and sugar. Process the mixture until it reaches a very creamy consistency. It’s important to blend until there are no chunks or visible pieces of chickpea skins in the mixture. Scrape down the sides as needed.
dAdd almond butter, cinnamon powder, vanilla extract, salt, and baking powder to the food processor and blend until completely smooth. Then add oat flour and blend again until all the ingredients are fully combined. The batter will be thick, sticky, and dense. Be careful not to overwork your food processor.
Remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips.
Transfer the batter into the prepared pan and distribute it evenly, making sure to spread it out into the corners to ensure a level surface. Sprinkle the top with extra chocolate chips if desired.
Bake the blondie for about 20 to 25 minutes or until a toothpick inserted into the middle comes out with just a few crumbs.
Let it cool for a few minutes before removing it from the pan, then allow it to cool completely on a wire rack before cutting into slices and serving.
half a cup of vegan chocolate chips + extra to sprinkle on top
half a cup of walnuts (or add to taste, if you like em nutty and more nuts)
optional: sugar stars to sprinkle on top
preparation
pre heat your oven to 350° farenheit or 175° celsius and line an 8' by 8' baking tin with parchment paper.
start by mixing together the flax seed and 5 tablespoons of water together in a small bowl to make a flax egg, set aside to well
to make simple syrup add the cane sugar and half cup of water together in a small cooking pan and place on low heat until the sugar has completely dissolved. do not let it come to a boil or your syrup ill evaporate.
in a large bowl sift your flour, cocoa powder, powdered sugar through a fine siv. add the espresso powder and salt and whisk all the dry ingredients together.
when your simple syrup is done cooking, add it into the bowl with dry ingredients together with the vegetable oil and the flax egg from earlier. mix combine the wet and dry ingredients together with a spatula but do not overmix. (if you keep mixing too long your brownie batter will not be as moist and lose its intended texture.
add the chocolote chips and walnuts and fold them in. i just crush the walnuts in my hands over the bowl, they dont need to be super fine.
pour the batter in your baking tin and sprinkle some chocolate chips on top. i also like to add little gold stars because i think it looks cute, feel free to decorate them however you fancy
place your baking tin in the oven and let the brownies bake for about 35 to 40 minutes. the longer you bake them the drier they will become.
when your brownies are done baking, leave them to cool off before cutting them.
for seasoning i use pepper, dried basil, dragon , garlic powder, paprika powder and turmeric
Preparation
start by adding your tofu, chickpeas and soy sauce to a large bowl and mashing them together with a potato masher until you have a fairly consistent mixture.
(its okay to have a few lumps from chickpeas)
add your spices and breadcrumbs and mix until you have a mixture that will hold its shape when you try to form a small patty
from your falafel mix, make small 4-5cm balls/patties
heat up vegan butter in a pan and fry your falafels until golden brown on each side ( you will probably have to make 3-5 different batches since this recipe has a pretty big yield
serve your falafels in a wrap or with sides of your choosing
store leftovers in an airtight container in the fridge
wooden spoon (youll want to keep this one for making jam...you'll see why)
mixer
5-7 jam jars
preparation
clean your berries in water and dry them off on a tray with a paper towel.
add the berries and lemon juice to your cooking pot and put them on medium high heat. mash them with a potato masher until most of the berries have fully broken down and let simmer for a few minutes.
use a mixer to further break down the berries into a smooth mixture.
slowly add the sugar and stir to combine. simmer on low heat for a few minutes to fully dissolve the sugar.
turn up the heat to max and keep stirring continuously until the mixture comes to a full boil. mix for 1 more minute and then remove jam from the fire.
allow to cool for a bit and then pour the jam in jars.
if you're reusing old jam jars you can fill the jar to the top, seal it and turn the jar upside down for a few minutes. doing this should make the jar seal itself and make your jam shelf-stable. (afaik this only really works with the jar-lids that make a clicking sounds when you press on them, which allows them to suck vaccuum after sealing them. )
if the jars are properly sealed they can be stored for several years
set the oven to 175 C or 325 F and line a loaf pan with baking paper.
in a large bowl whisk together the flour, baking power, baking soda, cinnamon and salt.
whisk in the coconut and cane sugar.
make a centre in the middle of the bowl and add the remaining ingredients except for the banana and use a spatula to stir together all the ingredients.
in a separate bowl mash your bananas with a fork, then fold them in to the rest of the ingredients.
add in chocolate chips if you like and fold those in.
pour the mixture into your loaf tin
bake for 1 hour. you can check if the banana bread is done with a toothpick.
remove from the oven and let cool before taking it out of the pan and slicing
you can store banana bread in an airtight container for up to a week
1/3 cup soy milk (any other plant milk will also do but i reccomend soy)
200g dark vegan chocolate
1/4 cup maple syrup
preparation
start by melting your chocolate au bain marie
while your chocolate is melting, add the Tofu, soy milk and maple syrup in a bowl and mix with a hand mixer until smooth
when your tofu mixture is completely smooth and your chocolate is fully melted, add the chocolate to the bowl with the tofu mixture and combine with a spatula until the color is consistent
divide your chocolate mousse into 6 to 8 cups and place in the fridge for at least 1 hour to cool down (i reccomend leaving it overnight for it to fully stiffen up.)
start by grinding your coffee beans, i grind about 1/3 cup of beans per liter of water
add your coffee grounds to a large glass container together with your water, i use a 5l mason jar but you can also use a glass bottle for smaller quantities
leave your coffee mix in the fridge for max two days. leaving your coffee to steep any longer than this will make it way too strong. for your personal health i do not reccomend drinking coffee that has steeped longer than three days, even if you consider yourself brave or a ''strong coffee enjoyer''.
when your coffee is done steeping, place a coffee filter over an empty bottle and pour your coffee mixture through the filter
when all your coffee is filtered, compost the used grounds or use them to fertilise your plants!
enjoy your home made cold brew coffee black or with plant milk of your choice
one block of firm tofu (freeze and thaw before using for better texture)
corn starch
a pinch of salt
1/4 cup of soy sauce
1 teaspoon of paprika powder
1 teaspoon of garlic powder
1 table spoon of peking duck sauce (i use lee kum lee brand)
1 table spoons of maple syrup
2 table spoons of lemon juice
preparation
start by pressing the water out of your tofu, i personally just use my hands to squeeze the water out of my tofu but you can use a tofu press if you prefer.
cut your block of tofu into small cubes, about 1 inch each.
toss your tofu cubes into a container with just enough corn starch to cover and add the pinch of salt as well. close the container and shake well so all the tofu cubes are covered with corn starch.
pan fry your tofu cubes in some vegan butter until dehydrated.
in a small bowl add the soy sauce, spices, peking duck sauce, maple syrup and lemon juice and mix together
put your fire on low and add the peking glaze mix in the pan with your tofu. bake until the paking glaze has turned sticky
Nut of choice, i recommend using pecans, walnuts or almonds for this.
dark vegan chocolate
optional: a pinch of salt
vegan chocolate chips to taste
preparation
start by slicing your dates in half and removing the pits, try to leave them hinged on one side, like you would be slicing open a sandwich. this will make it easier to cover them in chocolate without falling apart later.
fill the dates about halfway with peanut butter.
add a nut in the middle and close the date like a little sandwich. dont worry if they dont fully close.
put the dates on a tray and put them in the freezer until the peanut butter has fully hardened.
melt your chocolate in the microwave or au bain marie.
take the dates from the freezer. coat them in the melted chocolate and place them on a tray lined with baking paper. you can sprinkle on a tiny bit of course salt to make the flavours pop.
put the dates back in the freezer until the chocolate has hardened.
store the dates in a container in the fridge. (if you leave them out of the fridge the texture of the chocolate will become a bit dull, which i tend to find unpleasant.)
mix together your dry ingredients then add the oil and water and knead for a few minutes until a ball of dough forms
place the dough in a bowl, cover with a towel and let your dough rest for a half hour
when your dough has finished resting, take it out the bowl and cut it into 8 to 16 portions with a scraper or knife
heat up a pan on medium heat and start rolling out your dough balls until 1-2mm thick
bake your tortillas half a minute on each side or until golden brown spots start to form (dont bake too long or your tortillas will become hard and crack very easily)
enjoy with various fillings or dips
store in an airtight container at room temperature
#sides#tortillas
@Fristi
first post! i don't know what to blog about, though... what do people usually post on here?