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Mannn, if you all could smell this... I don’t want to toot my own horn but this korma is so delicious. I used jackfruit and coconut products from @coconutmerchant what is so nice about this recipe is that it is cheap and done in 30 minutes🔥 Okay so let’s get into the recipe👉🏼 Vegan jackfruit korma (serves 3-4): - Coconut oil for frying - 1 onion - 3 garlic cloves - 3 cm ginger - 3 cups frozen vegetables (I had carrot/peas/beans/corn) - 1 can jackfruit - 1 can chopped tomatoes - 1 can coconut milk - 80 grams korma paste - 1 tbsp coconut sugar - 1 tbsp cornstarch mixed with water First, fry the onion in the oil for 2-3 minutes. Add the garlic and ginger and fry for another 3-5 minutes. In the meanwhile, rinse the jackfruit and tear the parts into smaller pieces. Add them into the pan. Next, pour the chopped tomatoes in. Mix in the korma paste and coconut sugar. Cook for 3-4 minutes, after that lower the heat. Add the coconut milk, and continue to mix in the cornstarch slurry (this makes the korma thicker), cover the pan and let it simmer. After 15-20 minutes the korma is done. I served it with brown rice and cilantro (as always). Enjoy! Gluten free PB&J muffins🥜🍓. Peanut butter and Jelly muffins made with gluten free flour, peanut butter, raspberries and coconut sugar (so naturally sweetened!) The perfect breakfast or snack, enjoyed with some coconut yogurt and more peanut butter Here’s the recipe (makes 12): 1.5 cup gluten free all purpose flour 1/2 cup coconut sugar 1 tsp baking soda 1.5 cup dairy free milk 1 banana 4 tbsp peanut butter 3 tbsp dairy free yogurt 1 tsp vanilla extract 1 tsp cinnamon 1/4 tsp salt 1/2 cup frozen/fresh raspberries or chopped strawberries Preheat the oven on 175 degrees celsius (350 degrees Fahrenheit) and line 12 muffins tins. In a bowl, mix the GF flour, coconut sugar, baking soda, cinnamon and salt. In another bowl mash the banana and mix it with coconut yogurt, peanut butter, vanilla extract and milk. Add this mixture to the dry mixture and mix until there are no lumps. Fold in the berries and pour the mixture into the muffin tins. Bake for 20-25 minutes. Check with a toothpick if it comes out clean. Let them cool down (if you can) and enjoy🍓. I want to create recipes that are easy to make for students or people that don’t have acces to fancy kitchen appliances. I personally do not have a blender, a food processor, and not even a lot of pans and pots to be honest. I used to use a lot of those things so not having them means I have to be creative again. Anyways.. here’s the recipe.
All you need is: - 2-4 vegan sausages, depending on size - 1 can lentils - 1/2 bell pepper - 1/2 red chilli - 2 garlic cloves - 1/2 onion - 350 grams tomato sauce - Salt & pepper to taste - Cilantro/ parsley to taste First, fry the onion in some oil or water. Then add the garlic and chili for some minutes. In the meanwhile cut the sausages and when that is done, add them to the pan and fry them for a few minutes until they are a little browned. Dice the bell pepper and add to the pan. Drain the lentils and add them to the pan and cook for a few minutes. Add the tomato sauce, salt and pepper and lower the heat and cover with a lid for about 15 min. Thats literally it✨👌🏼 I served it with baked potatoes, broccolli, hummus and avocado 🥑 Caramel and chocolate together can never go wrong. Ever. Easy no-bake caramel slice 🍫⚡👉🏼 Crust: 1 cup dates 1/2 cup almonds 1/2 cup oats Pinch of salt 1 tbsp chia seeds Caramel filling: 1.5 cup soaked dates 2 tbsp peanut butter 5 tbsp date water (from the soaked dates) 5 tbsp plant milk 1/2 tsp vanilla powder Pinch of salt Chocolate layer: 1 bar vegan sugar free dark chocolate 2 tbsp maple syrup 1 tbsp coconut cream First, blend the ingredients for the crust. Press the dough into a baking pan that is either oiled or is lined with baking paper. Put it in the freezer while you make the caramel next. For the caramel, simply blend the ingredients and pour into the pan. Put the pan back into the freezer. At last, melt the chocolate au bain-marie. When the chocolate is melted, add the maple syrup and coconut cream and gently stir it. Pour the chocolate mixture in the pan and freeze the caramel slice until it is solid. Voila, enjoy🥰 It’s fall and y’all know what that means: Warm apple crumbles are making a comeback 🙏🏼 This is one of my favourite classic desserts and now I made it vegan and healthier than the regular apple crumble. Here’s the recipe👉🏼 Healthy Apple Crumble🍎 Filling: 8 small apples 1 tbsp cinnanom 3 tbsp coconut sugar 2 tbsp cornstarch Juice of 1/2 lemon Crumble: 1 cup gluten free flour 1/2 cup almond meal 1 cup rolled oats 2 tap cinnamon 4 tbsp date syrup 1 tbsp coconut sugar 1/4 cup chopped almonds 1/4 tsp salt Preheat the oven to 180 degrees celsius. First, finely chop de apples. Then mix in the cinnamon, coconut sugar, cornstarch and lemon juice. Pour the apples into a baking pan and spread them evenly. Then, make the crumble by combining all the crumble ingredients and mixing them well until little clumbs form. Pour this mixture on top of the apples and spread evenly. Bake the crumble for about 1 hour or until the top starts browning. Let cool for a bit but still serve it warm with some vanilla ice cream🍨🤤 Zuchinni corn fritters with cashew cheese, chanterelles fried in olive oil and crispy smashed potatoes with homemade pesto are the dream. The recipe for the fritters 👉🏼 3 medium zuchinnis, grated 1 tin corn 3 cloves grated garlic 6 sliced spring onions 1/3 cup breadcrumbs 1.5 cup chickpea flour 1 chia or flax egg Lots of cumin Salt & pepper to taste Cilantro/basil/etc. Whatever herb you like 🌱 Mix everything together and fry in oil for 3-5 minutes each side. This makes about 10 patties 👌🏼 Coconut curry noodle soup🍜 Lately I have been eating a lot of different Asian soups in restaurants and I decided to try and make one at home. This recipe serves two people👉🏼 For the broth: 2 tsp oil 1/2 chopped onion 3 garlic cloves 1 knob ginger 1/2 chili 1 can full fat coconut milk 400 ml bouillion 2 tbsp soy sauce 2 tbsp curry paste 2 tsp turmeric Juice of half a lime Heat up the oil in a pan and fry the onions until they are transluscent. Add garlic, chili and ginger and fry for 2-3 minutes. Mix in the curry paste and turmeric. Add the broth, coconut milk and soy sauce and lower the heat. Let it simmer for at least 30 minutes, however the longer you cook it the more flavour it gets 💥 The filling: This can be basically everything you want. I chose to add: rice noodles, tofu, shiitake mushrooms, broccolli, spring onion, chili, sesame and cilantro. When the broth is done, simply pour into a bowl with cooked rice noodles and add the chosen toppings! I love salads. This is coming from someone who in the past nearly gagged from eating them. Most of the times I just throw stuff together in a bowl, and lets be honest, those make the best kind of salads. On this particular day I didn't have a lot of ingredients on hand. I decided to roast cooked cauliflower and chickpeas in curry spices and also make a curry dressing. I already had some quinoa on hand (Tip: always cook a big batch of quinoa so you can eat it directly) and also added some tomatoes and sprouts. What would make this salad even more delicious is some tofu/tempeh, avocado, spring onion, roasted sesame seeds, nuts and more veggies: it's up to you! This is just the base of the salad. What you will need for 1 person: 3/4-1 cup cooked quinoa 3/4 cup cooked/steamed cauliflower 1/2 cup of canned chickpeas, drained and rinsed 5-6 cherry tomatoes handful of sprouts Your favourite type of green, no quantity is ever too much! 1 tablespoon curry powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika powder salt and pepper to taste Coriander For the curry soy dressing: 1 tablespoon organic soy yogurt 1-2 tablespoons water, depending on how you like the consistency 1 teaspoon tahini 1/2 tablespoon lemon juice 1/4 teaspoon garlic powder A small splash of maple syrup Salt and pepper to taste First, preheat the oven to 365 degrees fahrenheit (185 degrees celsius). Add the cauliflower and chickpeas to a bowl and add the curry powder, garlic powder, paprika powder and pepper and salt. Mix together until everything is well coated. Spread a bakingsheet on a baking tray and spread the cauliflower and chickpeas evenly on the tray. Bake for about 15-20 minutes, or until the chickpeas are a bit crispy and the cauliflower is getting golden on top. Make sure to stir everything every 5 minutes. In the meanwhile you make the dressing. Simply mix everything together until completely smooth. When the cauliflower and chickpeas are done, let them cool down for a bit. Then, in a bowl or on a plate, add the greens, cooked quinoa, cherry tomatoes, sprouts, cauliflower, chickpeas , coriander and finally drizzle everything with the curry dressing. Guess who made a recipe involving chocolate again... yep me. I came up with this recipe because I needed to use up a lot of orange sweet potatoes, and I don't really like on their own, so I decided to whip up some chocolate ganache. It's literally the easiest thing ever and you only need a blender or food processor. Delicious to spread on some toast, eat with some berries, put on top of your oatmeal, or even just by itself. You will need: 375 gram cooked sweet potato 100 grams silken tofu 6 medjool dates 1 tablespoon peanut butter or almond butter (I got mine from Body & Fit, here) 1 tablespoon maple syrup 4 tablespoons (raw) cacao powder (I got mine from Body & Fit, here) 1-2 tablespoons of dairy free milk 1 teaspoon vanilla extract First, blend together the sweet potato, dates, silken tofu, peanut butter, dairy free milk, vanilla extract and maple syrup. Then, add the raw cacao powder and blend again until everything is smooth. You might need to scrape down the edges a few times. Let is set in the fridge for at least one or two hours, until it resembles a ganache. |
Hello!I'm Fleur and welcome on my blog! Here you can find my vegan recipes. To read more about me, click here. Archives
November 2019
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