I’ve never made vegan mousse au chocolat. I never wanted to try the full-fat version with avocado, so I just contented myself with dark chocolate for the occasional chocolate fix.
To prepare for the current Christmas craziness of overeating on candy, I did a sugarfree November, where I cut out all industrial sugar (meaning white sugar in chocolate, drinks, pastries and so on). This was tough for about 2 weeks as I was strongly craving my afternoon treat, but after those first weeks my body got used to it.
Another salad before the summer is gone completely! This is also an easy vegan recipe, which you can bring to a barbeque or make as a side for dinner. And you can bring the leftovers to work for lunch the next day 😉 Ingredients: 200g uncooked lentils 1 apple 0.5 small red onion For the dressing: 1 tbsp olive oil 1.5 tbsp apple cider vinegar 1 tbsp maple syrup salt & pepper to taste Instructions: Wash & drain lentils. In twice the amount of water, bring the lentils to a boil and let simmer for 5-10 minutes. Drain the remaining water and let the lentils cool off. Peel & chop onion. Cut apple into little cubes. Then mix both with the lentils. Mix all ingredients for the dressing and mix with salad. Zutaten: 200g ungekochte Linsen 1 Apfel 0.5 kleine rote Zwiebel Für das Dressing: 1 EL Olivenöl 1.5 EL Apfelessig 1 EL Ahornsirup Salz & Pfeffer Zubereitung: Die Linsen waschen & abgießen und in der doppelten Menge Wasser für etwa 5-10 Minuten köcheln …
One of my favorite summer salads and a perfect contribution for barbeques, this salad gives you the extra serving of protein! The creamy avocado and red onion go so well with the white beans, cucumber and tomato and the salad is super quick to throw together.
If you have been following me for a while, you know that this vegan baking thing is still quite the struggle for me. And adding the gluten-free criteria to it in the past few weeks certainly has not made it any easier! 🙂 Apart from these perfect vegan & gluten-free brownies, I haven’t found a lot of recipes that reliably turn out well.
Mini calzone pizzas?? Actually sounds like the best idea to me! I never eat calzone and never even thought about making mini versions of it, but they just looked too darn cute on Pinterest, so I had to give them a try.
Quesadillas are definitely one of my favorite “fast foods”. They are easily made, pretty delicious and require only a few ingredients. Sometimes, however, things get a little fancier and I stuff the quesadillas with something more unusual. Like pumpkin. Or sweet potato (recipe here).
I admit I’ve been having my troubles with vegan baking endeavors… One of my grandmothers used to have her own bakery, so she was a baker by trade. Whenever we visit her, we are served delicious homemade cakes. Since going vegan, I have been trying to bring baked vegan goods, but was always a little ashamed because they couldn’t keep up with her cakes in the slightest. I have tried a few vegan cakes, muffins and brownies and apart from this raw-vegan cheesecake (which technically doesn’t count as baking), I was never happy with the result. Never!
Although I find myself eating much healthier than before I was vegan, I do crave the occasional “junk food” now and then. For those exact situations, these tempeh nuggets come in pretty handy.
Yes, I did it! I finally made my first vegan cheesecake. After craving the Cheesecake Factory for the past few weeks, I decided to try making a vegan cheesecake. And I must say, I was extremely amazed!! This raw vegan cheesecake is made almost entirely from nuts and has a consistency that comes pretty close to the real deal. I topped it with passion fruit, which was a perfect combination! You can also top it with caramel sauce or any other kind of fruit. Ingredients: 130 g almonds 200 g cashews (unsalted) 75 g dates (pitted) 60 g agave syrup 75 g coconut oil 75 ml lemon juice 0.5 tsp vanilla powder 1 tsp cinnamon water Instructions: Soak almonds & cashews in water separately for 2 – 12 hours. Blend dates & almonds in a food processor to create a sticky mass. Add water & cinnamon and blend briefly until the mixture is sticky. Line a 18 cm springform pan with baking paper and fill pan with the mixture. Press mixture onto bottom & sides …