Posts Tagged ‘vegan’

23
Jan
2018

Lovely Cashew Hot Chocolate with Cashew Cream

categories: Breakfast, Smoothies and drinks

This sweet and soft cashew hot chocolate is simply dreamy! It’s warming, lovely, easy to make and dairy-free of course – suitable for vegans, as well! You’ll make the cashew milk itself at the same time as you blend all the other ingredients together, so you actually only need dry ingredients to prepare this lovely drink. And water, of course!

We’re finally getting some winter weather here as well, and being surrounded by snow has been great, after long and dark time that felt like endless fall! They say the snow will melt in couple of days again (sigh) but luckily we still have some days to enjoy it, while sipping this warm and lovely drink!

I came up with this recipe a while ago, when we ex tempore decided to go on a small trek into a National park just near to Helsinki. We packed quickly since it was quite late already and we wanted to get to the park before it was totally dark (with no success – it was really dark when we got there, haha), and we wanted to take some hot chocolate with us. We didn’t have any plant based milk at hand, so I decided to make some from cashews. When I put the nuts into the blender, I realised I could actually put all the ingredients into the blender at the same time, and voilà – we had creamy, lovely drink that we heated up quickly – perfect!

If you have more time you can of course soak the cashews up first, but it works without soaking them as well.

But now, let’s see the recipe itself – it’s so easy and nice!

Tuulia xx

Lovely Cashew Hot Chocolate with Cashew Cream

for two

6 Tbsp cashew nuts
1 dl + about 2 dl water
3-4 fresh dates (pitted)
2-2,5 Tbsp raw cocoa powder
hint of ceylon cinnamon
hint of cardamom

on top:
cashew cream
raw chocolate (if desired)

1. Put the nuts into the blender first, with 1 dl of water. Blend until you have soft cashew cream. Take couple of spoonfuls of the cream for decoration, and add rest (about 2 dl) water into the cream. Blend silky “milk”.

2. Add all the other ingredients into the blender as well and mix smooth. Taste – add some dates if you want the chocolate to be sweeter. Pour into a kettle and heat up. Decorate with cashew cream and raw chocolate, and enjoy!

3. You can of course skip the cashew cream – then just add all the ingredients into the blender at the same time, and mix well.

13
Dec
2017

Lovely Christmas Pizza (GF, Vegan)

categories: Breakfast, dessert, snacks, vegan

In co-operation with Asennemedia and Urtekram

Christmas pizza! I simply couldn’t resist the idea of a Christmas pizza, that would be flavoured with all the Christmas spices. The traditional Christmas pice pudding would be on top of the bottom, and all this would be decorated with persimon, pomegranate seeds and dark chocolate.. Already the idea sounded so dreamy and delicious, that I couldn’t wait to try it.. And it was worth all the wait and mouth watering moments while planning the recipe!

The recipe was made to Urtekram Finland, so the pizza is filled with lovely, and always orcanic, products of theirs. If you aren’t here for the first time, you might know that always when it’s possible, I choose a product of organic production. That is one thing why co-operation with Urtekram is so nice – their products are always organic, and the company itself has been a pioneer in organic production: it was founded already 1972. Ever since they’ve been working to spread the message of organic lifestyle, and I’m so happy to work with them.

But yep, let’s get back to pizza!

Lovely, sweet and soft Christmas pizza. The base is made of gluten free organic oats and coconut flour, and seetened with a banana. The spices will take you directly into Christmas feeling, and the Christmas pudding ensures the strong Christmas vibes. You can use small gingerbread molds and make cute stars out of persimon, and decorate all with pomegranate seeds and dark chocolate. Divine! And something new for traditional Christmas!
Tuulia ♥

Christmas pizza (gluten free, vegan)

pizza crust:
1,5 dl oats
n. 0,5 dl coconut flour
1 ribe banana
about 2 dl plant based milk
1 Tbsp psyllium
hint of salt
0,5 tsp ceylon cinnamon
1 tsp baking powder
1 Tbsp virgin coconut oil (melted)

Coconut-rice pudding
0,5 dl porridge rice
… dl coconut milk
….dl water
salt, coconut sugar

Persimon stars, pomegranate seeds, coconut flakes, dark chocolate

1. Prepare the rice porridge: mix all the ingredients together, boil and and let boil on a low heat until the porridge is ready, thick and creamy.
2. Heat the ovet to 200 degrees.
3. Mix the ripe banana, and mix all the crust’s ingredients together.
4. Spread the dough onto big baking tray (use parchment paper), or two smaller ones. Make rounds. Bake for about 20 minutes, or until the pizza crust is ready.
5. Spread the thick rice porridge pudding onto crust, and prepare the toppings. Make small stars out of sliced persimon, etc.
6.Ta daa – you’re ready to make new traditions with this lovely Christmas Pizza!
Levitä paksu

11
Dec
2017

Whipped lingonberry chia porridge (with cauliflower)

categories: porridge, raw, vegan

One of my favorite easy, raw porridges is made of chia gel, bananas and lingonberries, all whipped together in a blender. It’s quite similar to one of Finland’s traditional porridges: whipped lingonberry porridge, that is made of semolina, lingonberries and sugar, and it’s delicious, but not very nutritious nor healthy obviously. That is why I originally wanted to create a better option for it, and the recipe became popular instantly.

This was already four years ago, and ever since I’ve been enjoying my whipped lingonberry porridge like that. Until now! Please, may I introduce whipped lingonberry porridge upgraded.

The recipe happened basically by accident: I was making smoothie or something similar and used the ingredients I had on hand. And just before adding more water into the blender, I tasted the lovely pink and pretty result, and was totally surprised by the taste. Just like the traditional lingonberry porridge, only this time made on raw cauliflower! Of course, I ditched the idea of a smoothie and served my little family raw porridge instead. And they loved it, too!

I’ve loved cauliflower many years already – one of the biggest fans, hah! It’s one of the most versatile veggie there is, and you can make almost anything out of it (well, almost, hah!). I love mashed cauliflower instead of potato, cauliflower rice is my all time favorite, it’s great in smoothies and in nice creams, in cauliflower wings – you name it! And healthy is is, too, so a great choice in that sense as well!

Tuulia xx

WHIPPED LINGONBERRY PORRIDGE WITH CAULIFLOWER

for two

n. 2 dl frozen lingonberries (cranberries are very much alike)
n. 3 dl cauliflower, chopped
n. 3 dl plain oat yogurt
2 Tbsp chiaseeds
1/2 of a persimon
1-2 fresh dates, pitted

on top: mulberries, cashes / almond milk, nuts, seeds..

1. Put all the ingredients into a blender. Mix until smooth and let be for about 10 minutes.

2, Spoon / pour the raw porridge into bowls with toppings, and enjoy!

21
Nov
2017

Gluten Free, Vegan Breakfast Burritos

categories: Breakfast, main dish

I had these breakfast burritos a couple of days ago, and actually for lunch! Either way, for breakkie or for something else, they’re delicious, nutritious and filling! The recipe is from my friend’s Hanna’s lovely cookbook called Kasvis. The name means actually vegetable, and tells a lot about the book: it’s a great combination of veggie recipes for almost everyone! The recipes are quite simple (which is great!) but at the same time inspirational for someone who’s more experience with veggie recipes already.

The first recipes that tempted me were the Breakfast Burritos, and that is why I decided to give them a try. I also had got some BFree’s tortillas to try, so the timing was perfect. BFree’s tortillas are free from wheat, gluten, egg and dairy, and instead they have quinoa, sweet potato and other good ingredients.

The whole book is pretty, and filled with different flavors and ways to use veggies. Hanna herself is a chef, so she knows what she’s doing – clearly! We usually eat smoothies or porridges for breakfast, but who knows, maybe some day I’ll make these tortillas for brekkie as well – would be a great was to start a day, too! Beans combined to “scrambled tofu”, lime and coriander and other lovely flavors play well together and are served with creamy oat “creme fraiche” and avocaodos – yumm.

So, the recipe below is straight from the book “Kasvis”, by talented Hanna Hurtta! ✨

Have a great new week,
Tuulia

Gluten Free Breakfast Burritos

serves four

4 gluten free (for example BFree) tortillas
2 avokados
vegan creme fraice

Scrambled tofu:
300 g tofu
1-2 Tbsp oil
1/2 tl turmeric
1/2 tl ground cumin
1/2 tl ground paprika
1/2 tl ground dried ginger
1/2 tl grounf coriander
salt, black pepper
2 Tbspl fresh parsley

Black bean salsa:
1/2 red onion
1/2 red bell pepper
2 cloves of garlic
1/2 bunch of fresh coriander
2 dl boiled black beans
2 Tpsp olive oil
1/2 lime’s juice
1/2 tsp chili powder
1/2 tsp ground cumin
salt, black pepper

1. First prepare the black bean salsa. Peel and dice the onion, together with bell pepper. Fine the garlic and coriander. Mix them and all the rest ingredients, and spice up. Put into fridge for a moment.
2. Dry the tofu with kitchen cloth. Crumble it with hands. Heat some oil on a pan, and fry the tofu with the spices until the tofu has got some color. Add parsley.
3. Heat up the tortillas and fill them up them with scrambled tofu, avokado and oat creme fraiche. Enjoy right away.

1 2 3 … 14 Next