Browsed by
Tag: Recipe

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.

Print Recipe
Vegan Blackberry Lime Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and pulse until it all comes together.
  2. Press this mixture ino the base of a bread tin and refrigerate.
  3. Now place the remaining ingredients except the lime juice, matcha, blueberry powder and blackberries into the food processor and blend until very creamy.
  4. Divide the cream mixture into two and blend in the lime juice and matcha. Pour on top of the base of the bread tin and freeze until well set.
  5. Place the other half of the cream mix and add the blueberry powder and blackberries. Blend until combined.
  6. Pour on top of the lime mixture and freeze.
  7. When half set press some more blackberries into the cream and scatter some lime peel shavings on top.
  8. Enjoy
Share this Recipe

 

 

Fluffy Vegan pancakes

Fluffy Vegan pancakes

Who doesnt like pancakes right? I certainly do. And I was on the search for a delicious vegan pancake forever until I came across the fluffy recipe by thevegan8.com

I did try it out and thought it was a bit too starchy for me. So i adapted it a small bit and used Oatmilk instead of coconutmilk (just because I am not a big fan of coconut flavour in anything except on its own)

Anyway these turned out so so fluffy and delicious.

Please have a go and try them you will not regret it.

Print Recipe
Fluffy Vegan pancakes
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. In a large bowl sieve in the flour, corn flour baking powder and baking soda. Mix well
  2. In a separate bowl combine the apple cider vinegar and oat milk, whisk and let stand for 5 minutes.
  3. Now pour in the the milk mixture along with the maple syrup and vanilla essence into the dry ingredients. Whisk well and let stand for another ten minutes or so.
  4. Stir again and fry pancakes on a high-ish temperature in a non stick pan.
  5. Serve with berries and cashew cream.
Share this Recipe
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

Print Recipe
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
Share this Recipe
Print Recipe
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.
Share this Recipe
Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie

WARNING! This is not a healthy cake! Its full of sugar and white flour.

But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.

Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.

So enjoy!

Print Recipe
Vegan Lemon Meringue Pie
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
  2. To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
  3. Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
  4. To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
  5. Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
  6. Enjoy
Share this Recipe
Vegan Blueberry Tiramisu

Vegan Blueberry Tiramisu

This, my friends, could possible be one of the best desserts I ever made!

I am not joking the feedback I got was amazing. And guess what Its NOT my recipe.

The blueberry bit is, but the rest belongs to Amrita www.crazyvegankitchen.com or @crazyvegankitchen on Instagram.

Ever since I saw her original Vegan Riramisu recipe I really wanted to make it but was too lazy to make a sponge for it. Well then I saw her Match Tiramisu and I was totally in love with it. I had to make it. 

Unfortunately not everyone loves matcha I had to come up with something else, heres where the blueberries come in. My freezer was full of blueberries (Im the kind of person who buys them every time I do the shopping, which is quiet often) so I thought lets try blueberries.

Guess what it turned out beautiful. I made it for a birthday party and I came home with one (they are big portions those glasses I had).

I was very tempted to devour it myself (remember I am still on my sugardetox) but had a tiny teeny bit of the cream and gave the rest to my cake loving colleague.

So here we are thats the story of the Blueberry Tiramisu and below all this talk is the recipe.

Enjoy

Print Recipe
Vegan Blueberry Tiramisu
Course Dessert
Servings
glasses
Ingredients
Course Dessert
Servings
glasses
Ingredients
Instructions
  1. First you will need to make the sponge. Preheat the oven to 175 degrees celcius. Line a 13x10 inch baking tray with baking paper.
  2. Whisk Oat Milk and Apple Cider Vinegar in a bowl and let stand for about 10 minutes to curdle. Sieve the Flour, Baking Powder, Baking Soda into a bowl.
  3. In a separate bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Essence.
  4. Now mix everything together in a big bowl until combined and lastly stir in the blueberries.
  5. Bake in the oven for about 20 minutes. Let cool.
  6. To make the cashew cream blend all the ingredients except the blueberries and coconut oil until very smooth. It might take a while depending on your blender or food processor.
  7. Half the cream mixture and add blueberries and coconut cream to one half and blend again. set aside.
  8. When the sponge is cooled down cut it into the size of your glasses and place at the bottom of the glasses. Pour in some of the vanilla cream on top and freeze until set.
  9. Now pour some of the blueberry cream on top of the vanilla cream and top with another layer of sponge.
  10. Repeat the layering until all the cream is gone and or your glasses are full.
  11. Refrigerate to set.
Share this Recipe
Rocher Cakes

Rocher Cakes

Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.

So here is one that ive been thinking of making for a long time but never got to it.

The Rocher Cake (or tiny cakes in this case).

This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.

As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.

 

Print Recipe
Rocher Cakes
Course Dessert
Servings
cakes
Ingredients
Course Dessert
Servings
cakes
Ingredients
Instructions
  1. Combine the first 3 ingredients and press into the bottom of small cake tins.
  2. Place the next 5 ingredients into a food processor and blend until very smooth.
  3. Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
  4. Freeze for about 30 minutes and do teh washing up in between 🙂
  5. Now spoon the remaining mixture on top and freeze for another hour or so until set.
  6. Decorate with homemade rochers.
Share this Recipe

 

Oreo Mint Cheesecake Slices

Oreo Mint Cheesecake Slices

There is yet a person I have to meet (except my youngest monkey) who doesnt like the combination of chocolate and mint. Thats why I guess mint chocolate bars are such sellers, right?

Think after eight (I wish they were vegan) and me not liking chocolate by itself, minty chocolate is one chocolate Id always eat. Thats why I thought a minty chocolate cheesecake bar would be such a lovely idea. 

Although I am not the biggest fan of shop bought treats oreos have always been my favourite biscuit since I went vegan. When I then discovered that the new minty oreo is also vegan I had to try it and what is a better way to try something than out it into a cheesecake?!!??.

So here it is all you chocolate mint cheesecake lovers! The Oreo Mint Cheesecake Slice. As always when you make it please tag me on Instagram, id love to see your creations.

Print Recipe
Oreo Mint Cheesecake Slice
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. Crush the oreos in a plastic bag until you get fine crumbs. Add coconut oil and combine
  2. Press into a standard sized bread loaf tin lined with cling film and freeze while you make the cream cheese
  3. Now place all the ingredients except the mint essence and spirulina into a food processor or blender and blend until very creamy.
  4. Divide the cream mixture in two
  5. Spread one half on top of the base. Freeze for about 15 minutes
  6. Into the other half stir in the spirulina and mint essence. Stir until evenly green.
  7. Spread this mixture on top of the first layer. Freeze for about 2 hours.
  8. Take out of the freezer and let defrost for about 30 minutes. Slice into 6 slices.
  9. Melt the dark chocolate and sprinkle over the top of the bars
  10. Enjoy
Share this Recipe
Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

I LOVE blueberries! Absolutely love them. It is my favourite fruit and berry and no other fruit comes even close. Isnt it also the most beautiful fruit to photograph?

Just as well it is so so good for you, full of antioxidants and vitamins it should be classified as a superfood! maybe it is HAHA.

Do you actually know how to find out if a fruit has loads of antioxidants? I’m sure you do but here’s what I learned.

Cut it open and leave for a few minutes, maybe half hour or so. If it turns brown like an apple pear or banana, well tough luck hardly any antioxidants, because its oxidation that makes our fruit brown. So what antioxidants do is fight that oxidation. In fact when we get old we get age spots. Guess what that is? Yupp oxidation. So all those yummy berries that don’t change colour are full of those oxidation fighting antioxidants.

Learned something new? I did.

Anyway back to blueberries. As I said I love them and there was a time when I used to eat at least two punnets a day, which was very expensive. My kiddos have blueberries every day with their breakfast. And now I grow my own, but here in Ireland they take forever to ripen. Ours are still green.

So why did it take me so long then to make a blueberry cheesecake? I don’t know maybe because I do enjoy them so much that I thought it might be a waste. But fear not, it wasn’t. I actually think this is my best cheesecake yet. (Sorry not that many recipes here but you’ll see on my Instagram account that I tried out a few.

The review I got today when I brought this cake into work were great, everyone loved it.

But a little warning the biscuit base is made of bought vegan choc chip cookies so is not sugar free. Of course you can replace those biccies with a healthier alternative.

For now enjoy and as always let me know what you think.

Print Recipe
Raw Vegan Blueberry Cheesecake
Prep Time 10
Passive Time 3 hours
Servings
cake
Ingredients
Prep Time 10
Passive Time 3 hours
Servings
cake
Ingredients
Instructions
  1. Place the first 4 ingredients into a food processor and blend several times until very smooth.
  2. While the filling is blending, mix the crushed biscuits with the melted coconut oil and fill the bottom of a 3 inch cake ring with the base
  3. Now pour the filling on top and smooth out. You will have a bit of the filling mixture left but you can use it to top the cake later
  4. Freeze for about 3 hours
  5. when ready to eat defrost for about two hours but not any longer because it will start to lose its shape
  6. Top with leftover filling (maybe in swirls) and Enjoy
Share this Recipe
Deep Pink Plum and Berry Smoothie

Deep Pink Plum and Berry Smoothie

I’m still fighting this nasty cold that I got about 4 days ago and I am really not happy. I haven’t been sick for over a year and I have way too much to do to be sick.

My two monkey are getting bolder by the minute and wont listen to anyone especially the small guy. Well actually both of them are just as bad as each other.

Work is busy and I have so many ideas fro recipe that I just don’t want to be sick.

Anyway to boost my immune system and hopefully get back on track very soon, tomorrow would be good 🙂 or Id prefer later today actually, I made this really old favourite of mine. The Pink Plum and Berry smoothie.

I don’t know about you but I try to buy seasonal fruit and veg but sometimes I’m in the mood for some berries and guess what when I buy them out of season they’re just so disappointingly sour. But frozen berries are always in season right? So This smoothie is nearly seasonal except for the plums and strawberries, I guess which were quite sour though.

So if you need a boost of vitamins here comes my recipe for the Deep Pink Plum and Berry Smoothie.

Deep Pink Plum and Berry Smoothie
Makes one medium sized bowl
Ingredients
  1. 3 very ripe fresh bananas
  2. 1 ½ plums de-stoned
  3. 2-3 strawberries
  4. 75g frozen mixed berries and some for decoration
  5. Granulated pumpkin seeds for decoration
  6. Sweetener of choice, I used agave syrup
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Blend all ingredients except the decorations in a blender until smooth.
  2. Pour into a bowl and decorate as you wish
Print
http://the-vegantwins-plantry.com/
Avocado pumpkin seed cakelets

Avocado pumpkin seed cakelets

My little monkey Alex is turning 2 next week and I have promised him and his older brother a green monster cake for the party. So I really needed to create something green. You might say why not use food colouring? Nope not me…I refuse to use food colouring and I don’t want any refined sugar in it.

I’m not a health freak and when it come to myself, I often, I try not to, indulge in sugary treats..But for my monkeys I want to reduce their sugar intake as much as possible, because frankly they just go MAD on it.

So off I went trying to come up with nice recipes and I remembered I made a cake once using a recipe from the lovely Audrey www.unconventionalbaker.com, that consisted only of a couple of ingredients. Because I’m really bad at following recipes and because most of the time I don’t have the ingredients at hand and also want to try something once it pops into my head, I adapted it.

When I was finished I was left with these beautiful cakelets (is that even a word?). They were only a trial so I didn’t decorate them to be monsters but beautiful girly cakelets with dried roses.

Having decorated them I really wanted to see what the guys think. There is no point asking my lovely Alex because he eats everything but James is the fussbob, the one that represents all kids and their weird tastes.

So I got my little guy and said “Ive got a lovely treat for you babs, let me know what you think.” He ate some and said, “its lovely mama but I don’t like the bottom bit (which is the crust). Ill eat just the top bit if that’s ok and you can have the bottom”. Fine with me. Two seconds later…”actually mama I don’t like the top bit either its too cold and its avocado.

Whats wrong with avocado? He loves avocado and eats it all the time mixed with banana.

Anyway, so here we are if he doesn’t like it, none of the kids at the party will like it. I guess that means more recipe testing.

But if you want the recipe, here it comes:

[seo_recipe id=”52″]