Archive of ‘vegan’ category

Tropical oat yogurt with mango and lemon

Tropical mango-lemon oat porridgeTropical mango-lemon oat porridge

Oh, once again I started the day with my current favourite breakfast. I just love oat “yogurt”, that can be easily made from oat flakes in a blender. I’ve tried this dairy free, vegan “oatgurt” in many flavors, and this tropical mango lemon variant is one of the best ones, in my opinion. The flavor is slightly sour, but sweet at the same time, thanks to mango. Oats blended with coconut milk brings softness along, and the combination of these gives the day a lovely start!

We’re again talking about a breakfast that is not only delicious, but also easy and effortless to make. Just add and blend the ingredients together in a blender night before, pop in fridge and when you get up, your brekkie is already waiting for you. Handy, isn’t it?

Tropical mango-lemon oat porridge

Enjoy your oat yogurt with berries on top, or with seeds and bee pollen, like I did. It’s actually quite nice to have something crunchy with the yogurt, to give you something to chew on too. Like this the digestion gets to work the way it’s supposed to do, plus the toppings give the yogurt a nice texture as well.

In terms of flavor the oat yogurt is good to go without toppings, so don’t worry if you have nothing to sprinkle on top – thanks to mango and lemon, it’s just lovely anyways!

/tuulia
xx

✨ Please notice that this recipe is missing the beneficial flora that yogurt usually have, ’cause I’ve cut some corners and the oat yogurt is not fermented. So remember to enjoy your probiotics in some other form! ✨

Tropical mango-lemon oat porridge

Tropical “oatgurt” with mango and lemon 

serves two

2 dl gluten free oat flakes
2 dl creamy coconut milk
2 dl plant based milk of choise
2 tbsp chia seeds
1 fresh mango
juice of one smallish lemon

1. Put the oat flakes in to a blender.

2. Add coconut- and the other plant based milk, plus the chia seeds. Blend until smooth.

3. Peel the mango and add it into blender, along with the lemon juice. Blend on high speed for a moment, until the texture is smooth and nice.

4. Pour the “oatgurt” into a bowl and put into freezer. Let be there over night.

5. In the morning, the “oatgurt” is ready. Serve with chosen toppings and enjoy! ✨

Tropical mango-lemon oat porridge Tropical mango-lemon oat porridge

 

Gentle Cinnamon Coconut Pear Porridge

Sweet oat porridge with pears and cinnamon <3 (gluten and dairy free)

I’ve delightfully noticed that it’s the Finnish season for pears again, but I haven’t had yet any opportunity to go and buy some. Usually I put pears into my smoothie or eat them as such, but this time I decided use them to sweeten my porridge. Apple and cinnamon are a very traditional combination to spice up a porridge, but I feel that the soft sweetness of the pear suits into a warm porridge even better!

The idea was to make an easy basic porridge into which I’d cook the pear. In the end, I took the idea a bit further – and out came a lovely pear and coconut porridge with caramellized pear slices. The porridge was delicious, and it’s wonderful for those moments when you’re craving something extra (and delicious!) in your day. I must admit, though, that already the pear and coconut porridge was super good, even without the caramellized pears. So, the pear and coconut porridge is perfect both for those moments when you’re in a hurry and your normal routine, the pear providing its natural sweetness to the portion.

Sweet oat porridge with pears and cinnamon <3 (gluten and dairy free)Sweet oat porridge with pears and cinnamon <3 (gluten and dairy free)

Coconut Pear Porridge with Caramellized Pears

2 dl rolled oats (gluten-free)
2,5 dl coconut milk
2,5 dl water
a dash of salt
2 pears
1 Tsp Ceylon cinnamon
0,5 Tbsp butter (for dairy-free: virgin coconut oil)

Prepare the porridge first: mix the rolled oats into the liquids and add a dash of salt. Cube the pear into small cubicles and add them into the mix. Stir well and cook until done.

Cut the other pear into thin slices. Sauté the slices on a frying pan with some butter, then add some cinnamon and a sprinkle of coconut sugar. Let the pear slices simmer for a while. Serve the porridge with the caramellized pear slices.

Sweet oat porridge with pears and cinnamon <3 (gluten and dairy free)

Wishing you dreamy soft porridge moments,
tuulia
xx

My Matcha Moment

My matcha moment (with mini raw cakes)

Matcha, that Japanese tea powder screaming its lush greenness, after a short break has once again found its way into my kitchen. I use matcha every now and then, and I’m convinced of its health benefits. Many health enthusiast swear by its name and have found various ways of including it in their diet, and you might have heard of matcha lattes, bulletproof matcha, or matcha cakes – this beautiful green antioxidant treasure is versatile in the kitchen. What matcha is is finely ground whole tea leaves (note: genuine matcha always comes from Japan) which in this manner contains all the benefits of green tea. When the tea isn’t brewed and the leaves thrown away after use, you can be sure that all of the nutrients make it into your cup (or cupcake!) and stay there to benefit your health.

Before, not so long ago, I didn’t prepare my matcha the traditional way with the match whisk. Now that I have a whisk too, preparing a cup of matcha has a special feel to it. It’s does not quite match the traditional Japanese tea ceremony feeling, but it does add a special touch of grace to my tea moments. It’s easy to create a beautiful foam with the tea whisk, and well, a drink with a beautiful is just so much more enjoyable, isn’t it?

My matcha moment (with mini raw cakes)

Much has been written about the health benefits of matcha (and green tea). Matcha includes a lot of antioxidants (that protect your body’s cells from oxidative stress), a little less known ECGC compound (that protects our DNA) and chlorophyl (that gives the tea it’s dark green colour). I could name a long list of the health benefits credited to chlorophyl, but instead I’ll save my breath and conclude that matcha is a real health drink. Talking about health benefits, though, I can’t resist mentioning that in addition to caffeine (yes, matcha contains caffeine) matcha contains also an amino acid called L-theanine which contributes to our body’s calming and balancing functions. This interesting combination provides us with stimulation, but in a reasonable amount. Indeed, matcha has been said to be perfect support for meditation, for example, stimulating our minds without causing any caffeine buzzes. I’ve heard that Zen monks use matcha to support their high concentration meditation practice.

That’s quite a drink! But the uses of matcha aren’t limited to only drinks… I wanted something sweet for my tea moments, and I had a vision of a beautiful green matcha icing. Thanks to the intense dark green colour of the powder matcha colours the coconut cream with a beautiful shade of green with a very small amount of powder. The beautiful icing hides underneath delicious minty raw cup cakes with a filling simply really, really wonderful.

My matcha moment (with mini raw cakes) My matcha moment (with mini raw cakes)

My Matcha Moment Raw Cup Cakes

ca. 10 cup cakes

Bottom crust:
3 dl rolled oats (gluten-free)
3 dl chopped dried dates
1 Tbsp raw cacao powder
pinch of salt
pinch of cardamom

Filling:
2 dl sunflower seeds
5–6 Tbsp virgin coconut oil
4 Tbsp raw cacao powder
2 Tbsp lucuma powder
5 Tbsp maple syrup
0,5 Tsp salt
ca. ¼ Tsp peppermint extract

Icing:
½ can of coconut cream/milk kept in the cold (the solidified part)
¼ – ½ Tsp organic matcha powder
sweetener to your taste (honey or maple syrup)

Start by preparing the bottom crust of the cup cakes: blend first the rolled oats into a fine meal, then add in the rest of the ingredients. Blend until a dough starts to form – depending on your blender type, you might have to scrape it off the sides of the blender jug, but its worth it, ha ha. The dough is ready when it’s reasonably smooth and mouldable. Roll small balls out of the dough and press the balls into cup cake moulds. Press a small hole into each ball and form the sides. Move the bottom crusts into the cold.

Prepare the filling: grind the seeds into a meal in the blender, then add in the other ingredients, add more coconut oil if you need to. The filling is ready when it tastes good and the consistency is reasonably smooth. Spoon the filling now into the crusts, and move the crusts back into the fridge.

Prepare the icing: spoon the solidified coconut cream/milk into a bowl and mix in the rest of the ingredients. If you need to solidify the icing more, move it into the cold for a moment more before piping. When the icing is ready to be piped on top of the cakes, take out the cup cakes and decorate them with the delicious-coloured icing. Move the cup cakes back into the cold and let them rest there until serving. You can serve the cup cakes in their moulds or cups, or without, like in the pictures.

My matcha moment (with mini raw cakes)

These raw cup cakes and that traditional bamboo whisk made my day, and made my matcha moment perfect. I think they made the day for my test tasters, as well, judging by the delighted sighs that the cup cakes seemed to inspire.

Wishing you wonderful matcha moments, as well!
tuulia
xx

My matcha moment (with mini raw cakes)

Pick Me Up – Lovely Raw Tiramisu

18Lifting raw tiramisu

In cooperation with Asennemedia and Urtekram

Did you know that the name of the this dessert classic, tiramisu, literally translates to ’pick me up’? The idea was that the dessert wouldn’t tire you, but one up and refresh the diner after the main course. I’ve never studied Italian, but I heard this story years ago from my half-Italian ex-boyfriend, and for some reason both the phrase and the dessert have lingered in my mind. Maybe the idea of having a dessert both light and refreshing was already back then tempting, but to tell you the truth, I don’t believe that the amount of mascarpone and sugar typically used in this dessert would leave anyone feeling light and refreshed even if the dessert does contain some coffee.

But now everything is different, this raw tiramisu won’t cause you to bloat or leave you tired afterwards. Even the sweeteners are safer options – dates, a few tablespoons of coconut sugar, and maple syrup. The nuts and seeds in this recipe are, of course, heavy so even a small piece of this delight will suffice to satisfy your sweet tooth cravings and lift you up!

Lifting raw tiramisu

This recipe was written in cooperation with Urtekram, and it contains the their high-quality, mild tasting organic virgin coconut oil [linkki]. I love virgin coconut oil in general, and due to its pure taste Urtekram’s virgin coconut oil is one of my favourites. In addition to taste, its important for me that the coconut oil I use is organice, so Urtekram is a natural choice in that as well, as the company has a history with organic products since 1972. In Urtekram’s case it is indeed in place to speak of their pioneering efforts in providing consumers with organic options, and I support the company with a good mood and clear conscience.

As I mentioned, virgin coconut oil is indeed a staple product in our household. I use it in oil pulling, as well as in my deodorant (some more about this in another blog post), in both my own skincare and that of our little daughter Amalia’s, and of course I use it in a very versatile manner in our kitchen. Coconut oil provides a solidifying element in raw pastries, tastes good in a blender-zapped power coffee, provides energy and warms one up on a cold day even in a cup of tea. Coconut oil is a wonderful choice also in all kind of frying and oven-baking, and a natural choice as a dairy-free cooking fat.

But let’s get back to the topic of this blog post: our wonderful mouthwatering raw tiramisu! After a while of thinking over this assignment, I remembered receiving requests and comments from my readers regarding a recipe for a raw tiramisu. This is how I ended up preparing this wonderful dessert, and I was so lucky in doing so, as this tiramisu really came out v e r y good. So, thank you to everyone who requested this recipe!

Wishing you light and uplifting dessert moments,
tuulia xx

Lifting raw tiramisu

Raw Tiramisu

approx. 6 portions

Bottom layer:
2 dl sunflower seeds
2 Tbsp virgin coconut oil
sprinkle of salt
0,5 Tsp vanilla powder
1,2 dl dried dates (approx. 12 dates)
1 Tsp instant coffee (in the bottom layer mix)
2 Tbsp strong coffee (to moisten the layer)

Filling:
2,5 dl cashew nuts (soaked, preferrably overnight, min. 4 hours)
0,75 dl virgin coconut oil (melted)
3 Tbsp coconut sugar
0,75 dl coconut milk
1 Tsp vanilla powder
sprinkle of salt

Chocolate layering:
3 Tbsp virgin coconut oil
1–2 Tbsp maple syrup
2–3 Tbsp raw cacao powder
sprinkle of salt
sprinkle of vanilla powder

Icing (optional – you can also decorate the dessert with cacao powder):
0,5 dl cashew nuts (soaked, preferrably overnight, min. 4 hours)
approx. 1 dl coconut cream (the solidified part in a coconut milk tin)
vanilla powder
raw cacao powder

I prepared the tiramisu into a 12 cm x 18 cm dish, and cut it into serving-sized portions after the tiramisu had solidified.

1. Start by preparing the bottom layer: start with blending the sunflower seeds into a course meal in the blender, add then the other ingredients except for the strong coffee. Mix until the the dough is mouldable. Pat the dough into the bottom of the preparing dish (I would suggest lining the dish with baking sheets to ease taking the cake out of the mould later), and moisten it with strong coffee. Leave the bottom layer to rest in a cold place.

2. Prepare the filling: blend the nuts into a fine mixture in the blender and add in the other ingredients. Mix until the mixture is silky soft and tastes divine. Spoon the mixture evenly on top of the bottom layer, and move the dish back into the cold.

3. Prepare the chocolate layering in a warm water bath: mix all the ingredients together, pour the mixture evenly atop the the filling, and move the cake back into the cold. Let the tiramisu congeal in the refridgerator for a good while, overnight if possible. Cut the tiramisu into pieces only after you’re sure that the cake has congealed thoroughly.

4. Before serving, prepare the icing. Blend the nuts into a fine paste and add in rest of the ingredients. Pipe or spoon the icing on top of the tiramisu, and finalize with a sprinkle of raw cacao powder. There will be some left-over icing, and you may use it in a smoothie or eat it as such with porridge or pancakes. A smaller portion would be difficult to prepare in a blender, so this is why the ingredients are written for a larger amount of icing than needed.

Store the tiramisu in the fridge and take it out just before serving. This way the filling will have time to soften just the slightest.

Lifting raw tiramisu Lifting raw tiramisu

 

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