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Chia pudding with cherries, almond butter, dark chocolate and golden oreos


Recipe:

- 30g chia seeds

- 150g soy yogurt

- 100g oat milk

- 4 tbsp Erythrit

➛ Put all ingredients into a bowl, stirr well and refrigerate overnight

Vegan lunch at Nude Food

We had the holy moly and farmers delight bowl and a snickers slice which was absolutely delicious

If you happen to be in Augsburg you can get 10% off your order (in store or to-go) with code “Vanessa10”

(not for online payments, only in store)

Fluffy pancakes with raspberries, chocolate spread and maple syrup


Recipe (5-6 pancakes):

- 80g wheat flour

- 2 tbsp Erythrit

- 2 tsp baking powder

- pinch of salt

- 120g plantbased milk

➡️ In a bowl, combine all ingredients with a whisk, but don’t overmix. Set aside for 5 minutes.

In the meantime heat a pan over medium heat and grease with a bit of coconut oil.

When hot, pour in about 2 tbsp of batter for each pancake. Flip over once the surface gets bubbly and let cook for 1 more minute.

Chocolate porridge with plantbased skyr, raspberries and Oreo cookies ❤️


Ingredients:

- 50g rolled oats

- 200ml oat milk

- 1 tbsp Erythrit

- 1 tbsp cocoa powder

- maple syrup as much as you like

No bake vegan biscoff cheesecake

Recipe:

- 2 apples

- 100ml water

- ½ tsp agar-agar

- 1tbsp agave syrup

- 300g biscoff cookies (+ 8 for decorating)

- 120g margarine

- 200ml whipped cream (Schlagfix)

- 300g cream cheese (Simply V)

- 200g Skyr (Alpro)

- 200g biscoff spread

- 50g sugar

➡️ Peel and cut the apples into small pieces. Place them in a pot, add agave syrup and water and let cook over medium heat for 5 minutes. Add agar-agar and let cook for another 5 minutes. Place the mixture in a bowl and let cool completely.

To make the biscuit base, crush the biscoff cookies in a blender. Add melted margarine and combine. Press them in a spring form (26cm) lined with parchment paper. Put in the fridge.

After the apples have thickened up, pour them over the base, spread even and put back in the fridge.

For the cream filling, prepare the whipped cream with a hand mixer. Then add cream cheese, biscoff spread and sugar and combine. Pour over the base and refrigerate for a few hours.

For decoration I melted some biscoff spread and sprinkled it over the cake using a spoon.

Sweet potato brownies


Recipe:

- 330g sweet potato puree

- 2 ripe bananas (mashed)

- 100g oat flour

- 50g almond flour

- 4 tbsp cacao powder

- 100g apple sauce

- 1 tbsp coconut oil

- 50g date syrup (or maple syrup)

- 1,5 tsp baking powder

- pinch of salt


➡️ To make the sweet potato puree, peel and cut 1 sweet potato into chunks. Cook them in water for 20 minutes. Rinse and let cool. Place them in a blender or food processor and blend until smooth.

Preheat oven to 180°C upper/lower heat.

Combine all ingredients in a bowl. Grease a baking dish (21 x 21cm) with oil (I used coconut oil), pour in the batter, and spread into an even layer using a spatula.

Bake for 40 minutes.

Apple fritter pancakes

With chocolate spread, maple syrup and more apple


Recipe:

- 100g oat flour (finely blended rolled oats)

- 175g oat milk (or other plantbased milk)

- 75g apple sauce

- 1 tsp cinnamon

- 1 tsp baking powder

- 4-5 vanilla flave drops

- 1 big apple


➡️ Combine all ingredients (except the apple) in a bowl with a whisk.

Peel the apple, cut it into thin slices and remove the core.

Place a non-stick pan over medium-high heat and add a little bit of coconut oil. Once hot, pour 1-2 tbsp of the dough into the pan, press in an apple slice and coat with a little more dough. Cook for 1-2 minutes per side.

Chocolate protein pancakes

With chocolate spread, banana, currants and peanut butter


Ingredients (12 pancakes / 2 portions):

- 50g spelt flour

- 25g almond flour

- 25g chocolate protein powder

- ½ smashed banana (save the other half for decorating)

- 1tsp baking powder

- 1 tsp baking soda

- 200g oat milk

- 50g sparkling mineral water

Gingerbread porridge with coconut whipped cream, speculoos spread and pear


Ingredients:

- 200ml oat milk

- 50g rolled oats

- 1 tbsp cocoa powder

- 1 tsp gingerbread spice

- 1 mashed banana

Pumpkin apple pancakes with maple syrup and cinnamon


Recipe (8 pancakes) :

- 100g hokkaido pumpkin

- 75g spelt flour

- 1 tsp baking powder

- 1 tbsp maple syrup

- 1 tsp vanilla paste (optional)

- 75ml oat milk

- 50ml sparkling mineral water

- 1 big apple


Cut pumpkin into pieces and cook for 10 minutes. Drain and let cool a bit.

Meanwhile combine flour and baking powder in a bowl.

Purée the pumpkin together with maple syrup and vanilla paste and add it to the flour. Add oat milk and water and whisk until smooth.

Cut apple into slices and remove the core.

Heat some coconut oil in a pan over medium-high heat. Add 2 tablespoon portions of the batter to the pan and put 1 apple slice onto each pancake, press down a little. Cook for 1 minute on each side.

little teaser for #worldveganday - GO VEGAN SAVE LIVES. 

www.tantamountapparel.com

spent the past 3 weeks in Austin, TX. Literally a vegan heaven but spent today relaxing on the water

spent the past 3 weeks in Austin, TX. Literally a vegan heaven but spent today relaxing on the water with my main squeeze. 


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early mornings with the crew 

early mornings with the crew 


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