#vegans

Vegan funfetti cupcakes

Recipe is from noracooks.com

Nora Cooks - Simple, Tasty, Affordable Vegan Recipes

Raspberry banana smoothie bowl with chia seeds

Ingredients:

- 2 bananas

- handful of raspberries

- 1 tbsp chia seeds

- 50ml orange juice

- 100ml oat milk

Veggie burger

Made with the beyond meat pattie (which tastes almost exactly like meat)

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.

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.

Healthy chocolate cake

You can find the recipe on my instagram page

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

No bake Speculoos cake with vegan cream cheese ☃️

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.

Homemade toasted spelt bread with cashew butter, strawberries and banana

Tofu bowl!

I am in the northwestern Polish city Międzyzdroje and I am enjoying food so much… Comparing to Warsaw the serving sizes are huge! The food is incredibly tasty.

I tried falafel with fruit salad, vegan cutlets with crispy potatoes and the salad, zucchini spaghetti with mushrooms and avocado. I can’t choose what was the best

is my favorite pastry. I am always excited to try them at different places. I go to Starbucks ~2-3 timer per year so I cannot say when they started to sell vegan croissants. To me it’s a new thing it’s with orange jam although true croissants are empty. The Starbucks croissant was pretty good. It doesn’t outperform my favorite one from Warsaw local Gorąco Polecam but a decent one

Who am I without night snacks?

Saturday morning has started well. I spent ~1h to clean the kitchen. It feels so good and satisfying after this I treated myself with a delicious smoothie bowl: 2/3 banana, spinach, maca powder, a splash of water and soy milk + the mix of musli and dried strawberries

I was not very active recently…not even somehow active. I didn’t feel to post anything and I didn’t have anything to post. I was not into cooking at all. 

This simple meal with beans is the only meal I cooked last week. I am sharing this recipe because it is not necessary to cook complicated meals with various ingredients. Sometimes you need to make something very basic to come back to normal life. For me, it’s cooking because when I do not cook at all it’s the indicator for me that I have the lowest level of energy and I want to regain it.

1. What is required:

• 1 can of beans
• 2 tomatoes
• a big heap of spinach
• favourite spices the more the better. I used garlic powder, cumin, herbal pepper, chilli powder, the mix of Indian spices I needed to use up)

2. Rinse your beans. Cut tomatoes into cubes. Sauté tomatoes in a big pot. This time I added all spices in one go because I could not care less. I was just satisfied that I made myself cook. 

I used up the Indian mixture, I don’t even remember what it was. Probably, coriander, cumin, clove… It can be omitted or replaced with what you have. I added 2 tsp garlic, 2 tsp chilli, 1 tsp cumin, and 2 tsp herbal pepper. Always adjust spices to your taste. If you don’t like fragrant food, don’t use cumin. Add less or omit chilli, if you are not a fan of hot spice food.

3. Cook tomatoes over medium heat with some water for 5-7 minutes. Add beans. Mix well to coat beans with spices. Cook for 15 minutes more.

4. Add spinach and mix well. Cook until spinach wilted. 

I served it with rice, tofu, and micro greens. Simple meal is what I needed. I feel I am coming back

Please take care…Life is not meaningless I guarantee

Asian style noodles under 20 minutes - my type of meals

* click on photos for a better quality

1. What is required:

• 300 g. noodles
• shiitake mushrooms (I bought the package of 30 g. dried mushrooms. I soaked them in hot water for several hours until soft)
• 250 g. frozen edamame or green beans
• ~ 100 ml. rice vinegar
• 2 tbsp soybean paste (I am using the Korean one. You can use miso paste. In this case take 3 tbsp because it’s less saltier)
• 2-3 garlic cloves
• 2 tsp maple syrup
• 2 tbsp soy sauce
• 80 ml. tahini
• raw radishes and sesame seeds to garnish (optional)

* I am also using lemon grass powder and the mix of Asian spice.

2. Cook the noodles according to the package instructions. Rinse under cold water.

3. Chop mushrooms into quarters.

4. Heat a large pan. Cook mushrooms and green beans/edamame in water or oil over medium heat. 

5. While vegetables are cooked, mince the garlic cloves.

6. Mix tahini, soybean paste, soy sauce, rice vinegar, and maple syrup in a bowl. Add the minced garlic.

7. When vegetables are soft, add noodles and the tahini sauce. Mix well and cook for 5-7 minutes.

8. Garnish with sesame seeds and sliced radishes.