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Tahini Biscuits

Tahini Biscuits

Ever since I got black sesame seeds Ive been wondering what to do with them except sprinkle them on some food.

Then I got my new food processor and what did I do?I made black tahini of course. It did take a while and it didnt turn out as smooth as shop bought tahini but it was delicious.

So then I though Ive never had Tahini biscuits, so I made some.

You can find the resipe below. Enjoy.

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Tahini Biscuits
Course Snack
Servings
biscuits
Ingredients
Course Snack
Servings
biscuits
Ingredients
Instructions
  1. Preheat the oven to 180 degrees celcius.
  2. Sieve the flower into a bowl and add ingredients in the order above except the last almond butter and coconut oil. Mix to combine into a pastry.
  3. Refrigerate for about 30 minutes.
  4. Roll out the pastry and cut out about twenty cookies with a cookie cutter.
  5. Bake the cookies for about 20 mintes .
  6. In the meantime mix the melted coconut oil into the almond butter and let it set.
  7. When the cookies are cooled down spread the almond butter on half of the biscuites and cover each biscuit with the other half to make sandwiched cookies
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Vegan Blueberry Blackberry Lime Cheesecake

Vegan Blueberry Blackberry Lime Cheesecake

Another Cheesecake finally. I haven’t made a lime cheesecake before and paired with fresh blackberries and blueberry powder by Arctic Powders and a base made with tahini and Chocolate Lovers powder by Yoursuperfoods it is absolutely fabulous.

 Ill make it short this time I just know if you love the tanginess of limes and the fresh taste of blackberries you will love this cake!

As always please tag me on Instagram if you do try it. Id be honoured.

 

 

 

Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Want a cheesecake with a superfood in it? well youre in luck as I have created two very yummy cheesecakes and both feature a superfood. Whats not to like right.

 So are you an orange or a lemon fan? Or do you like both. Me for one I think I prefer lemon, although the orange one is pretty good too. So you can try both like I did and please let me know if you do. Id love to hear your opinion.

Scroll down for both recipes

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Chocolate Orange Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and cacao in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with chocolate orange sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
  5. Enjoy
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Lemon Turmeric Cheesecake
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and vanilla essence in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with lemon sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
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Mango Chocolate Cheesecake

Mango Chocolate Cheesecake

Do you like mango?

I absolutely love mango and I think even though it is not the most common combination, I think it goes very well with chocolate. But what doesnt go with chocolate right? So to give my new cheesecake a summery feel and taste I combined the juiciness and sweetness of mango with a dark rich chocolate and created the summer mango chocolate cheesecake.

This treat like any most of my other cakes is refined sugar free and uses only natural ingredients. But like any other cake it is a treat and shouldnt be eaten too often. It does contain coconut oil and cashews so its high in fat and calories. one small piece goes a long way and is rich and filling.

Please dont be put off though, it is delicious and I really hope you like it.

For this recipe I used Oatly Chocolate milk as well as Oatly Organic Milk and I absolutely loved it.

As always if you don try it, please comment below or tag me on in you photo on Instagram and let me know how you like it. 

Until then enjoy!

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Mango Chocolate Cheesecake
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. For the base place the first 4 ingredients in a food processor and pulse until well combined and sticky but formable. Press into the bottom of a bread loaf tin lined with parchment paper. Refrigerate.
  2. Now place the next six ingredients into a powerblender and blend until very creamy. Dicide in three parts, leaving one part in the blender.
  3. Add the Oatly chocolate milk and cacao powder and blend again until well combined. Pour this on top of the base and freeze until set.
  4. Take the next third (plain vanilla) and pour over the chocolate layer. freeze until set.
  5. Pour the last third into the blender, add the mango and coconut oil and blend again.
  6. Now pour this on top of the vanilla layer. Freeze until set.
  7. enjoy
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Pecan Tahini Fudge Bars

Pecan Tahini Fudge Bars

So its nearly Christmas and while I am writing this my mulled wine is slowly heating up on the stove.Youd think Id be sharing a lovely Christmassy treat with you now but I am not. I have been so busy with all sorts of things including getting my kitchen fixed up that I havent created anything Christmassy! How terrible is that?

I know I know really terrible. And you know what Ill try my best but I cannot guarantee anything will come out of my kitchen before next weekend, because tomorrow I am off for my Christmas party and then off to Paris for two days. My kitchen is still under construction….but as I said Ill try my best.

SO for now youll have to make do with these absolutely delicious Pecan Tahini caramel bars.

I really hope you like them and if you remake them, please tag me on IG. I would looove that.

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Pecan Tahini Fudge Slices
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. For the nut layer process the first 3 ingredients in a food processor until crumbly and sticky
  2. Layer the 100g pecans on top and refigerate
  3. Now make the fudge by placing the last three ingredients in a pot and heat gently stirring all te time until the mixture gets well combined and sticky and slowly starts to crumble and separate.
  4. Take of the heat and drain off the excess oil (btw I use that oil which is now sweet to fry pancakes). Make sure you to cool down the mixture and give it a good squeeze to drain all the oil out of it.
  5. Spread on the nut mixture and refrigerate until set.
  6. Enjoy
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Dark and White Chocolate Cheesecake

Dark and White Chocolate Cheesecake

Ok so Im going to make this short.

I love chocolate, who doesnt? and I really really love white chocolate. I rarely come across lovely vegan white chocolate, so it is really surprising why I havent created a white chocolate cheesecake. Now this is not a pure white chocolate cheesecake but a dark and white chocolate cake.

This is one everyone should try, its very easy to make, despite the long list of ingredients, and it it absolutely delicious.

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Dark and White Chocolate Cheesecake
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and blend until sticky and well combined. Now press this mass into the bas of a 12 inch tart tine. Refirdgerate while you are amking the cream filling
  2. Now place the next six ingredients into a food processor and blend until very smooth. About 5 minutes.
  3. Divide into two.
  4. Place one half back into the food processor and add the cocoa powder and blend. Spread this mixture on top of the base and refrigerate again.
  5. Now place the other half of the filling into the food processor and add the oat milk powder and melted white chocolate. Blend until smooth.
  6. Spread on top of the dark filling and refridgerate.
  7. After the cake has set (about 4 hours) decoarte with different vegan chocolates.
  8. Enjoy
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So have a go and please let me know how you liked it and if you are on Instagram please tag me in yourcreation. I would LOOOVE that!

 

Vegan Twix Bars

Vegan Twix Bars

Before I went vegan a little over a year ago I was a vegetarian. I didn’t really cook a lot and most days I was starving after work so Id stuff myself with cheese sandwiches because it was quick and because it was filling. As you might have noticed I have a very sweet tooth and when I was a vegetarian I was also consuming a huuuge amount of chocolate bars. Lets say I wasn’t a healthy vegetarian. My cholesterol level was through the roof and I wasn’t feeling great at all. So then I went vegan and all that changed except my love for chocolate bars. Only shortly after I went vegan I went to do the food shop and for some reason I remember being really stressed and angry and all of a sudden I was at the checkout eyeing up some twix bars. I was very very close to buying one and eating it right there in the shop. But I resisted I remember why I went vegan and I knew Id feel so bad after so I walked out.

You might think I went home and made my own vegan twix bars but I didn’t. My craving has passed and I was ok again. Only months and monthS later I thought I’m sure a vegan twix isn’t too hard to make and off I went to the kitchen. I made my first vegan twix and it wasn’t too bad except the shortcrust biscuit wasn’t great.

So I tried again and this time I think its delicious.

Heres my vegan twix bar. Let me know what you think and if you try it let me know on Instagram by tagging me or leaving a comment here.

Vegan Twix Bars
Serves 4
For the short crust biscuit
  1. 1/6 cup almond flour
  2. 1/6 cup coconut flour
  3. 1/3 cup brown soft sugar
  4. 1 tbsp. vegan margarine
  5. 1/2 vanilla pod scraped out
For the Caramel
  1. 1/4 cup Tahini
  2. 1/4 cup maple syrup
  3. 1/4 cup coconut oil
For the chocolate
  1. 1/8 cup coconut oil
  2. 1/8 cup cacao butter
  3. 1/4 cup cocoa powder
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the shortcrust
  1. Preheat the oven to 180C degrees.
  2. Combine the dry ingredients and mix in the margarine with your fingers until you have a dough ball, not sticky and not crumbly.
  3. Line a 6X4' tin with parchment paper and press the dough into it. It will be a thin layer
  4. bake in the over for about 10-12 minutes
For the Caramel
  1. Pour all ingredients into a saucepan and bring to the boil.
  2. Simmer for about 5 minutes on a low heat whisking constanty.
  3. Take off the heat and it should start to thicken up, let it cool
  4. Cut into 4 bars.
For the chocolate
  1. Melt all ingredients in a saucepan without bringing to a boil. Coat the bars in chocolate and let them cool in the fridge until chocolate is set.
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http://the-vegantwins-plantry.com/
Chunky or Smooth Spicy Chocolate Cereal Bars

Chunky or Smooth Spicy Chocolate Cereal Bars

Have I ever mentioned how much I love cereal bars? Proper cereal bars I mean. Not the stuff you get at the shop, now there are a few new bars that are great, but real homemade cereal bars.

I love having them in the house and if there are some they are usually gone pretty quickly.
There are so many recipes for them and I could share so many with you but today I have a recipe that for scrumptious spicy chocolate cereal bars.

Not only are they refined sugar free but the spices increase your intake of antioxidants. But you knew that already. I for myself love spicy food but when cooking for my two little ones I have to be cautious as if they detect any trace of a kick to their food they wont eat it. So these are moderately spicy.

Chunky Cereal Bar

The recipe is for chunky and smooth bars depending on your preference and if you’re making them please let me know in the comment section what you thought.
Enjoy

[seo_recipe id=”139″]

Black Bean Brownies with Marshmallow Fluff

Black Bean Brownies with Marshmallow Fluff

I have made these delicious black bean brownies a really really long time ago and I think it’s time I make them again.

I was always sceptical about brownies made from sweet potatoes, beetroot and especially black beans. Until I tried them. The first two make delicious juicy and moist brownies and the latter have a bit of a bite to them. I’m guessing it’s the black beans (how did I figure that out??).

There is no refined sugar in the brownie at least (the marshmallow foam is a different story) and loads of fibre and protein due to the beans. As egg replacement I used aquafaba, my favourite egg replacement  and very versatile ingredient.

I found out about aquafaba when I saw delicious macaroons on Instagram last year and having looked up the recipe and ingredients list, I saw this strange ingredient I had never heard of before.

So what did I do? Of course I googled it (what else dummy!!!) 

Off I went first a bit sceptical then after the first deliciously firm foam that looked just like beaten egg white, totally convinced and made my first vegan macaroons. They had no feet, I knew nothing about macaroons and feet . Long story short aquafaba became my go to egg replacement and I used it in everything. As I did in this recipe.

It is used as egg replacement in the brownies themselves and also obviously for the Marshmallow Foam. My monkeys loved it and so did I.

 

 

 

Black Bean Brownies with Marshmallow Fluff
For the Brownies
Dry ingredients
  1. 1 1/2 cups almondmeal
  2. 3/4 cup Cacao Powder
  3. 1 cup Agave syrup
  4. 2 tsp baking powder
  5. 1/2 tsp Salt
Wet ingredients
  1. 125ml almond milk
  2. 2/3 cup (160ml) coconut oil, melted
  3. 2 vanilla beans
  4. 1 x 400g tin of black beans, drained and washed
  5. 2 tbsp Aquafaba
For the Marshmallow Fluff
  1. Aquafaba from one can of chickpeas, chilled
  2. 1 cup caster sugar I used brown
  3. 1 tablespoon arrowroot powder
  4. pinch fine grain sea salt
  5. 1 teaspoon apple cider vinegar
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
To make the brownies
  1. Preheat the oven to 180 degrees Celcius
  2. Combine all the dry ingredients in a large bowl. Beat the aquafaba in a separate bowl until
  3. foamy
  4. Now mix all the wet ingredients (except the aquafaba) in a standmixer until thick and
  5. creamy
  6. Combine the wet (except the aquafaba) and dry ingredients.
  7. Now fold everything carefully into the aquafaba
  8. Pour the batter into a deep baking tin lined with parchment paper and bake for about 30-40.
  9. Please check every now and then because every oven is different. When you take out the
  10. brownies they will be very wet and you will need to let them cool down completely before you can spread the marshmallow foam on top. It’s best to let them cool down in the fridge
  11. for about ca. 20 minutes
For the Marshmallow Fluff
  1. Mix the AF in a standmixer until stiff and you can turn bowl upside down.
  2. Add the vinegar and arrowroot powder and continue mixing.
  3. Gradually add the sugar.
  4. Mix until the mixture is very stiff and shiny.
  5. You saw the picture its very stiff.
  6. Now to assemble spread the fluff on the brownie.
  7. Turn on your grill and brown the fluff under the grill. Watch it though I nearly burned it. Its very quick
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http://the-vegantwins-plantry.com/
 

Sweet Potato Burger with Cranberry Sauce and Minty Peas

Sweet Potato Burger with Cranberry Sauce and Minty Peas

 

 

I can’t believe how lazy I’ve been making dinners lately. Maybe it’s to do with the fact that I always have to make a non-vegan dinner for my other half and a vegan dinner for myself. But anyway apart from making all sorts of treats I’ve been surviving on nuts and dates in the evenings lately.
Not that there’s anything wrong with nuts and dates but I really want a nice dinner tonight and I might as well have a burger.

A burger you say? Not very healthy is it. Oh well this one is…

I have actually made this burger when I was trying to come up with fancy starter ideas for our Christmas Dinner this year. I was experimenting with sweet potato fritters and came up with this beautiful patty that I then just used as a burger patty and actually as my starter served with spinach and roasted pine nuts. 

But back to the burger. I always loved sweet potatoes and while I often have them as chips I thought the idea of having them in a burger instead of as a side was great.
Adding spinach and bell pepper gave them that bit of bite and additional nutrients and serving them with minty peas also added protein.

There is no nasties in this burger except the bun if you consider wheat a nasty but that’s a different topic for a different day.
Overall I just love the way this burger came together with the sweet potato patties the peas and of course that Christmassy cranberry sauce. Obviously you can have cranberry sauce any day but it always reminds me of Christmas. The burger was juicy and tangy and also sweet and made the perfect comfort food dinner or lunch that day.

Thinking back to that and my nut and date dinners I think Ill just make that for myself tonight and start reading that book that I bought over a month ago and haven’t had a chance to read because I am still fighting with that cold which I think is actually a sinus infection as it gives me awful facial pain. Maybe I should just roll up on the couch under my blankie and have a good rest and read that book.

Anyway enough moaning. Here’s the recipe

Sweet Potato Burger with Cranberry Sauce and Minty Peas
Ingredients
  1. 2 smallish sweet potatoes
  2. 1 tbsp plain flour
  3. 1 tbsp corn flour
  4. 1/2 bell pepper
  5. one handful coriander leaves
  6. salt and pepper
  7. oil for frying
  8. 1 cup frozen peas
  9. 1 tbsp mint leaves
  10. 2 tsp vegan butter
  11. 2 burger buns
  12. one handful spinach leaves
  13. 1 red onion
  14. Cranberry sauce
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Grate the sweet potatoes on a coarse grater and chop the bell pepper as finely as you can.
  2. Squeeze out most of the juices from the sweet potatoes but leave a bit of moisture in.
  3. Chop the coriander leaves.
  4. Combine the pepper sweet potatoes and coriander in a bowl.
  5. Now add the flour and corn flour, salt and pepper and mix everything until evenly combined and a bit sticky.
  6. Divide the mixture into four and form four flat patties.
  7. Fry in a shallow pan until cooked through in the middle and crispy on the outside.
  8. In the meantime chop the mint leaves and combine them with the peas and butter and heat in a small saucepan until the butter has melted and the peas are hot throughout. Do not cook
  9. Assemble all by starting with the bottom of the bun then the spinach then one burger patty and red onion on top followed by some cranberry sauce and another patty.
  10. Finish off with dripping pea sauce and the top of the bun
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http://the-vegantwins-plantry.com/