Veganalysed
HandbookRecipesbreakfast_etcburgers_and_sandwichescakesdessertsdressings_and_dipshackedmacro_bowlsmain_dishesotherpastasalads_and_spreadsside_dishessoupsspicesLinksViva!The Vegan SocietyWWFUnion of Concerned Scientists

(2018-04-07 16:28:40)

We have had a Birthday party invitation and I always make our own food. This time I have been chosen this cookies especially because I hear that if you combine sunflower seeds and baking soda, the cookies change the color. And it is true - they are beautiful green inside. I absolutely love them!



You will need

140 g sunflower seeds
80 g coconut sugar
60 g mashed banana
30 g coconut flour
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tbsp ground chia seeds + 3 tbsp hot water
70 g dairy free chocolate chips

Method

Preheat oven to 180 degrees. First mix the ground chia seeds with hot water and leave about 10 minutes. Place the sunflower seeds in a food processor and pulse until you have a flour like texture. Add coconut sugar, ground sunflower seeds, coconut flour, baking soda and sea salt to a mixing bowl and stir. Add mashed banana and chia seed "egg" and everything together. You will have dough that easily sticks together. Cut chocolate for small pieces and sprinkle over the dough. Mix again. Scoop out 1 tablespoon of dough and form a little balls. Gently flatten the dough with your wet hand. Place them to the silicone sheet and bake about 10-12 minutes. Leave the cookies to cool on the sheet and when they are cool, remove them carefully and serve.







(2017-04-21 09:29:17)

I really really love Dreena Burton's recipe. She is my guru and my inspiration. Her recipes are very simple and always wonderful. If you still haven't any of her cookbooks, go for it!



You will need

1 1/2 cups oat flour
3/4 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
zest from 1 organic lemon
1/2 cup Alpro vanilla yogurt
1/2 cup agave or date syrup
1/2 cup fresh fruit (cut in pieces) - great are strawberries, plums

Method

Preheat fan oven to 170 degrees. In a large bowl combine oat flour, rolled oats, baking powder, baking soda and lemon zest. In a small bowl whisk yogurt and syrup. Add wet mixture to the dry and folding through until just combined. Add pieces of fruit and gently fold in. Using a scoop or two tablespoons and place 1 tablespoon of mixture on a baking sheet. Bake for 15-18 minutes until set (gently touch one in the centre). Remove and let cook on a cooling rack.


(2017-01-23 18:16:02)

I found this recipe on Pinterest and it was so easy and beautiful that I decided to try them. The result? Very nice and tasty cups..definitely must make again :D



You will need

1 1/2 cups oats
1/4 cup flaxseeds
1 ripe banana, peeled
3 tbsp apple puree
3 tbsp date syrup
1/2 cup pecans
1/2 cup almonds
1/2 tsp ground cinnamon

1 cup cashews pieces
1/4 cup water
2 ripe bananas, peeled
2 tbsp chia seeds
1 tbsp date syrup
1/2 tsp ground cinnamon

Method

First place the pecans and almonds into a small baking dish and bake them about 5 minutes (200 degrees). Meanwhile put banana, apple puree and date syrup in a blender and mix until smooth. Remove the nuts, put them to the blender, add flaxseeds and blend until almost flour. Mix with the banana mixture, oats and cinnamon. Prepare the silicone muffin tin and put about 1 tablespoon of granola mixture into each compartment. Wet your finger and press down to form the cups, making them as thin as possible but ensuring to cover all sides. Place them in the preheated oven (170 degrees) for about 18 minutes. Remove from the oven and place the tin on a wire rack. Allow to cool.
Place the cashew pieces, banana, chia seeds, date syrup, cinnamon and water to a high speed blender and blend until smooth.
Once the cups are cool, remove them from the tin, fill with banana cream and decorate with fresh fruit.


(2017-01-20 11:39:45)



You will need

1 can chickpea, rinsed
10 dried dates
2 tbsp cocoa powder
1/2 cup plant milk (I used Oatly milk)

Method

Give chickpea, dates and milk to the high speed blender and blend until it is smooth. Add cocoa powder and blend again. Serve with fruit like snack or on a toast/pancakes.


(2017-01-20 11:21:41)



You will need

1 1/3 cup fresh blueberries
3/4 cup cashews
1/2 cup brown rice syrup
1/4 cup fresh lemon juice
3 tbsp chia seeds

Method

Give all the ingredients to the high speed blender and blend until it is smooth. Leave for about 10 minutes in the fridge.

(2016-12-20 13:46:36)



You will need

230g wholemeal spelt flour
150g finely grated carrot
100g brown rice syrup
100ml non dairy milk
70g apple puree
60g raisins
1 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp ground ginger
zest of 1 orange
juice of 1/2 orange

Method

Preheat the oven to 180 degrees. Mix grated carrot with flour, baking powder, soda and spices in a bowl. Place the apple puree, orange juice, plant milk, brown rice syrup and vanilla extract in a medium bowl. Whisk thoroughly until the mixture is thick. Transfer the mixture in a 12 silicone muffin pans and bake for about 25 minutes. Leave to cool and serve.



(2016-12-18 22:00:18)

Don't worry. I know it can sounds weird. Bean cream? With beetroot cupcakes? But try it and you will be very surprised!



You will need

220g wholemeal spelt flour
50g coconut sugar
1 tsp baking powder
1/2 tsp baking soda
250ml non dairy milk
170g beetroot puree
50g date syrup
1 tsp vanilla paste

Bean cream

1 can Butter beans, rinsed and drained
1/2 cup date syrup (or agave/carob/maple/brown rice syrup)
1/3 cup ground almond
2 tsp vanilla paste

Method

Preheat the fan oven to 180 degrees. In a medium bowl combine flour, sugar, baking powder and baking soda. Then add beetroot puree,milk, date syrup and vanilla paste and mix to combine. Pour the mixture into the prepared silicone muffin pan and bake for 20 minutes.

Bean cream
Transfer beans and date syrup to a blender and blend until smooth and spreadable. Add ground almond and vanilla paste and blend again. Transfer to a bowl and refrigerate for at least 30 minutes before using.


(2016-11-21 20:59:41)

I've made these wonderful bites for my daughter's Birthday party. I was so surprise how simply and tasty it is. I must say, this is my new love :D



You will need

1 can chickpea, rinsed and drained
1½ cups crunchy peanut butter
½ cup agave syrup (you can use other syrup)
1 teaspoon vanilla
½ teaspoon salt
74% vegan chocolate (I use Tesco)

Method

In a food processor, process the chickpea until smooth. Add a peanut butter, agave syrup, vanilla and salt and process with several pulses. Everything must be well combined. Then leave the mixture about 30 minutes in a fridge. Scoop the mixture with the spoon and roll into a ball. Place the ball on a baking paper and continue until use all of the mixture. Place balls in the fridge for about 15 minutes. Meanwhile broke the chocolate into a pieces and place them in a small pan. Pour a water into the medium pan (about 10cm),put the small pan with chocolate inside and heat. Chocolate will be melted in a few minutes. When the balls are firm enough, using a toothpick as a handle, dip each ball into the chocolate and return them to the tray. Refrigate until chocolate is firm.


(2016-11-14 14:58:55)

Love autumn - the colours, the weather, spider webs, Halloween :D For me is autumn the best part of the year. And because autumn is a session of pumpkin, why don't try use it in this muffins? They are moist, spicy and very very tasty :D



You will need

1 3/4 cup wholemeal spelt flour
3/4 cup coconut sugar (or dark unrefined sugar)
1 tbsp baking powder
2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1 cup pumpkin pure
1/2 cup apple pure
1/2 cup non-dairy milk

Method

Preheat the oven to 180 degrees. In a medium bowl combine spelt flour, coconut sugar, baking powder, cinnamon, ginger and salt. In a small bowl combine the pumpkin and apple pure with non-dairy milk and whisk. Pour the wet ingredients into the dry mixture and mix to combine. Pour the mixture into the prepared silicone muffin cups and bake for 20 minutes.

Note: You can sprinkle the muffins with sugar or chopped nuts before baking.

(2016-11-14 14:43:57)


You will need

1 cup pumpkin pure (not pumpkin pie filling)
1/2 cup date syrup (or maple, agave, rice syrup)
1/2 cup non-dairy milk
3 cups oats
2 tbsp flaxmeal (ground flax seeds)
2 tbsp pumpkin seeds
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 large apple, diced
dried cranberries

Method

Preheat the fan oven to 180 C. In a small mixing bowl combine the pumpkin pure, syrup and non-dairy milk. In a medium mixing bowl combine the oats, flaxmeal, pumpkin pie spice, baking powder, cinnamon and salt. Pour the wet ingredients into the dry while mixing to combine well. Add the diced apples, dried cranberries and pumpkin seeds and mix to incorporate. Fill each the silicon muffin cup all the way and press down lightly to pack it. Bake for 20-25 minutes until the tops are lightly browned. Let cool and serve.

(2016-11-14 14:42:50)


You will need

175 g oats (you can use gluten free)
1 medium ripe banana, mashed
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp salt
240 ml chocolate Oat milk (or other chocolate non-dairy milk)
4 tbsp date or maple syrup
2 tbsp coconut cream (the white part from canned coconut milk)
2 tbsp hemp seeds
zest of 1 big orange

Method

Preheat the oven to 170 degrees. In a medium bowl combine the oats, baking powder, cinnamon, cardamom, hemp seeds, orange zest and salt. Then add milk, syrup and coconut cream and mix to combine. Pour the mixture into the prepared silicone muffin pan and bake for 20-25 minutes.

(2016-11-14 14:42:04)

Love my new cookbook Whole Food Energy. Is full of wonderful recipes and ideas and I tried several of them. This Apple and cinnamon cups are wonderful, moist and very very tasty. And because we are not using oil/margarine in our family, I used the white part from canned coconut milk and it worked well. But it is necessary have a silicone muffin moulds.



You will need

175g oats (you can use gluten free)
2 tbsp flaxseed (ground)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
240ml unsweetened almond (or other non-dairy) milk
100g apple sauce
50g date (or maple/agave) syrup
2 tbsp coconut cream (the white part from canned coconut milk)
1 apple, peeled and chopped

Method

Preheat the oven to 170 degrees. In a medium bowl combine the oats, flaxseed, baking powder, cinnamon and salt. Then add milk, apple sauce, syrup and coconut cream and mix to combine. Add a half of chopped apple and stir well. Pour the mixture into the prepared silicone muffin pan, sprinkle with second half of chopped apple and bake for 25 minutes.



(2016-11-14 14:41:18)

Love my new cookbook Whole Food Energy. I tried these lemon and blueberries cups and they are so yummy ;) And because we are not using oil/margarine in our family, I used the white part from canned coconut milk and it worked well. But it is necessary have a silicone muffin moulds



You will need

175g oats (you can use gluten free)
2 tsp lemon peel, grated
1 tsp baking powder
1/2 tsp salt
240ml unsweetened almond (or other non-dairy) milk
100g apple sauce
50g date (or maple) syrup
2 tbsp coconut cream (the white part from canned coconut milk)
150g blueberries (fresh or frozen)

Method

Combine the oats, baking powder, salt and lemon peel in a medium bowl. Then add coconut cream, almond milk, apple sauce, date syrup and mix to combine. Add the blueberries and stir well. Pour the mixture into the prepared silicone muffin pan and bake for 25 minutes in a preheated oven to 170 degrees.



(2016-11-14 14:40:09)


You will need

200g dates, pitted
60g sunflower butter
75g dried fruit (I choose dried blueberries and cranberries)
50g oats
1 tbsp beetroot powder
1 tsp vanilla extract
1/2 tsp salt

Method

Place the oats in a food processor and pulse until is almost looks like flour. Transfer the oat flour to the bowl. Then place pitted dates in a food processor and pulse until finally chopped (it could be almost like paste). Add the mixed dates to the bowl and mix with oat flour, sunflower butter, beetroot powder, salt and vanilla extract. When the mixture is stick together, add the dried fruit and mix again. Transfer the mixture to the prepared baking tin with baking paper. Use a sheet of baking (or parchment) paper on top to press and flatten evenly using the palm of your hand or any cup/glass. Cover with baking paper and leave in the fridge for 1 hour. Then you can slice how you want.




(2016-11-14 14:39:14)


You will need

1 cup frozen banana slices
1 fresh ripe banana
1/3 cup cashew butter (I used homemade)
1/2 cup nondairy milk (I used Almond Vanilla)
1/4 cup dates
3 tbsp cocoa powder

Method

In a blender puree the cashew butter, dates, cocoa powder and milk until smooth. Add both type of bananas (frozen & fresh) and puree again. When the mixture is smooth pour into ice pop molds and freeze until set. Enjoy ;)


(2016-11-14 14:38:14)

My daughter loves ice cream and is a little hard to tell her "NO" always if we met the Ice cream car. This was the reason why I bought ice cream maker and made a decision make our own ice creams...I usually making the fruits sorbets. This was my first attempt for a "cream" ice cream....it is simple and very yummy



You will need

1 Alpro vanilla soya custard (525ml)
1 Alpro soya single cream (250ml)
maple syrup

Method

Mix soya custard with single cream, add maple syrup if you like ice cream more sweeter and pour the mixture into the ice cream maker. Leave to make until smooth. Serve immediately or transfer to a container to freeze. Serve with more maple syrup and everything what you like...I love this ice cream with chopped toasted nuts.