Homemade Vegan Chocolate And Nut Ice Cream



Ice cream is my absolute soft spot. There is not a lot that can ruin a day with a good ice cream, am I right?


I have tried nice cream, which is basically frozen bananas made into ice cream – loved it. But in coming up with this recipe my starting point was definitely not healthy. I was in a hunt for a really nice, ice-cream-like consistency and boy did I hit it right with this one!


This homemade chocolate and nuts ice cream is delicious, has a perfect, and soft ice-cream like consistency ready to just melt in your mouth, is chocolaty, nutty, and just absolutely everything one could ask from a sweet ice cream! I can just imagine myself having this once the summer arrives, so excited for that!




In all it’s simplicity, this recipe takes vegan cream cheese, and whipped cream, dark chocolate, nuts of your choice, some agave, or maple syrup for extra sweetness, and vanilla extract for lovely taste. Oh yes, did I mention this is a super easy, and quick recipe already? Because it certainly is.


This delicious, homemade chocolate and nuts ice cream will only require 15 minutes of your time in prepping, and an overnight freeze. So it seems to be a 6-ingredient, quick, and easy – pretty much easy to the point of  you just can not find a physical way to make this into a disaster even if your cooking skills a disastrous- recipe. What’t not to love!




The prepping process starts with melting the dark chocolate. I always melt my chocolate in a water-bath because I just find that to be the quickest, and most successful way of doing it. the method is really simple, you just put a sauce pan filled with water on a stove, and melt the chocolate in a heat-resistant bowl or a pan on top of the water filled sauce pan. After this the next step is whisking the whipped cream, and adding the vanilla extract, and the syrup to go with it. Then you need to mix the cream cheese with the melted dark chocolate, and follow this step with mixing everything together nice, and smooth in a bowl, and yes, now you have chocolate ice cream ready to be froze, and enjoyed!


This recipe is not just a simple chocolate ice cream thought. Adding the nuts to the chocolate ice cream mix gives this recipe a tasty, and very welcome twist. So just chop any nuts of your choice, and mix them into the chocolate ice cream mix, and you are good to go! I went with a variation of multiple nuts for this ice cream. I used a mix of walnuts, pecan nuts, cashew nuts, peanuts, and pistachio nuts.




Remember to take to ice cream out of the freezer to room temperature for about 15-20 minutes before you want to have some. This makes taking the ice cream a lot easier, specially if you want to try to make some sort of ice cream balls.



Chocolate And Nut Ice Cream

6 servings, no ice cream machine / general-purpose machine needed


  • 1 cup (2 1/2 dl) vegan whipped cream
  • 200 grams of vegan cream cheese
  • 1 tsp vanilla extract
  • 1 to 2 tbsp agave or maple syrup
  • 200 grams of dark chocolate
  • 100 grams of nuts of your choice ( I used a mix of walnuts, pecan nuts, cashew nuts, peanuts, and pistachio nuts)


  1. Melt the dark chocolate.
  2. Put the whipped cream, vanilla extract, and the agave or maple syrup into a bowl and whisk the whipped cream.
  3. When the chocolate has fully melted, mix in the cream cheese. Mix together until the consistency is smooth, and everything is nicely mixed together.
  4.  Mix the melted chocolate, and cream cheese mixture with the whipped cream mixture.
  5. Chop the nuts into smaller pieces.
  6. Mix the nuts into the ice cream mixture.
  7. Freeze overnight with a foil on top.
  8. When you take the ice cream out of the freezer, let it sit in room temperature for 15-20 minutes to make taking a piece easier.


Looking for a healthier twist on ice cream, give my Healthy Orange Nice Cream With Chia Gel a look!

If you liked this recipe, my Vegan Salted Caramel And Chocolate No-Bake Cheesecake, and Vegan Mint And Chocolate No-Bake Cheesecake are the ones for you!


Hope you enjoy this quick, and simple homemade vegan chocolate and nut ice cream! Be sure to leave a comment or tag me on social media if you try this out! 


You can find me @ emilylainpelto on Instagram, Twitter, and Pinterest. I am also on bloglovin’, so give me a follow there to never miss a new post!

Garlic And Spinach Pasta Bake



Sometimes you just need a really good pasta to brighten up your day. In this post, I am bringing you a recipe for just that. This is a garlic and spinach pasta bake which is super creamy, garlicky -obviously-, delicious, and comforting. Sometimes you just need a little bit of comfort food as well. Nothing wrong with that!


I have just lately grown to like spinach. Honestly, I do not know why I have not always liked it. Might seem like a poor defense for spinach but to me, it does not taste much like anything by itself. It just has a nice, shooting flavor which is not too much of anything, or too strongly anything. And don’t get me wrong, I do think spinach has an amazing flavor once you partner it up with other ingredients. All that, and the nutrition contents of spinach, wow, it is just the absolute perfect food to add anywhere you can possibly think of.






This recipe is a 13-ingredient recipe, but do not get scared just yet. All of the ingredients are easy to find, and I am sure you are familiar with most of them. The reason I say ‘most’ is that this recipe contains nutritional yeast. To me it is still quite of a new acquaintance, and I am sure it might be to some of you as well. Nutritional yeast gives this dish a lovely cheesy flavor. If you can not find nutritional yeast, you can always replace it with any sort of vegan cheese product. Or just skip it. Skipping it will change the flavor, but you should still be just fine.


The ingredient list for this recipe contains spinach, penne pasta (or any kind of pasta of your choosing), onion, garlic gloves, tomatoes, plant-based cooking cream, vegetable oil, water, plain flour, nutritional yeast (or nutritional yeast flakes, however you would like to call them), a vegetable stock cube, and some salt and pepper. Sound quite simple, right!




The cooking process of this dish is by no means difficult. It will take about an hour of your time all together, but half of that is the oven time of this garlic and spinach pasta bake. The cooking starts with cooking the penne pasta almost ready. Mean while you can start chopping the onion, and the garlic, and fry them. The second big part in this recipe besides the pasta is the garlic sauce. The sauce is just oil, and plain flour, followed with water, plant-based cooking cream, a vegetable stock cube, seasonings, and the fried onion, and garlic gloves. After both, the pasta and the garlic sauce, are ready all that is left is to combine everything with out third major part in this recipe, spinach. After that, move everything into a casserole, chop some tomatoes to the surface, and pop in the oven for 30 minutes at 400°F, which is roughly 200°C.




Creamy Garlic And Spinach Pasta Bake


  • 150 grams of fresh spinach
  • 500g penne pasta
  • 1 big onion
  • 3-4 garlic gloves
  • 3 tomatoes
  • 4/5 cup (2dl) plant-based cooking cream
  • 3 cups (7,5 dl) water
  • 2 tbsp vegetable oil
  • 4 tbsp plain flour
  • 2 tbsp Nutritional yeast
  • vegetable stock cube
  • salt, and black pepper to taste


  1. Preheat the oven to 400°F (~200°C).
  2. Boil water in a sauce pan. When bubbly, add the penne pasta, and some salt if you want, to the water, and cook until almost done (5 to 7 minutes, but check your pasta’s cooking time from the package). Remove the pasta from the stove, and from the water once it is almost cooked.
  3. Chop the onion, and the garlic gloves. Cook the onion in a pan with medium heat till nice golden brown, about 4-5 minutes. Add the garlic, and cook for another minute. You can add a tiny bit of oil to your pan, or a tiny bit of water will also do just fine. Remove from the stove when ready.
  4. Whilst the onion is cooking, start the garlic sauce by cooking the vegetable oil and the plain flour in a sauce pan until slightly browned.
  5. Add the water, and the plant-based cooking cream to the vegetable oil and plain flour mixture. Mix everything together nice, and smoothly.
  6. Add the vegetable stock cube to the sauce, and keep mixing until the vegetable stock cube has dissolved, and the mixture starts bubbling. Now keep mixing slightly and cook for 2-3 minutes.
  7. Remove the sauce from the stove. Add the onion, and the garlic as well as the nutritional yeast. Season with salt, and pepper to taste.
  8. Remove all of the ingredient – meaning the penne pasta, and the garlic sauce- into a big casserole. Add the spinach to the casserole as well. Mix everything together.
  9. Chop your tomatoes into thin slices, and top the dish with them.
  10. Cook in 400°F for 30 minutes.
  11. Remove from the oven, and serve.


If you are looking for the perfect pasta recipe but this one doesn’t do the trick for, give my Quick and Easy Vegan Creamy Tomato Pasta a look!


Hope you enjoyed this little recipe! You can find me at @emilylainpelto on Instagram, Twitter, and Pinterest. I am also on bloglovin’, you can give me a follow there so you never miss a post!


Be sure to leave a comment telling me if you liked this recipe, if you try this out!

Peanut Butter And Chocolate Granola



If you are looking for a delicious weekend breakfast, or a yummy daytime snack, you have come to the right place. This peanut butter and chocolate granola is definitely the winner when it comes to homemade, sweet granola. On even more exciting news, this recipe only takes 6 easy-to-find ingredients, 5 to 10 minutes of active prepping – more accurately, 5 to 10 minutes of combining everything together – time, and an hour of cooking time in the oven!


I came up with this recipe, because I have been craving some tasty, and slightly different breakfast dishes in the weekends. This recipe is perfect for those morning – any time of the day really – when you just need to treat yourself to something sweet, and tasty. Personally, I have been enjoying this granola with vanilla soy milk lately. Vanilla soy milk, and this granola are the absolute perfect combination!


What I love about this recipe is that it is naturally sweetened, perfectly nutty, and chocolaty, as well as deliciously sweet, and just overall beautiful. To add to those pluses, this recipe is also really simple. I guarantee you, you cannot mess this one up even if the kitchen isn’t your area.


I mean, look at these photographs, do these not make your mouth water already? They sure make mine! So, you want to know the recipe, and make this delicious beauty yourself, just keep scrolling down!




I have grown to like peanut butter more and more slowly over the past six months. I used to never eat it as child. Probably because it just is not that big of a thing in where I an from. But now that I have started using it in cooking, and baking I definitely get the fuss surrounding it.


You will need oats, peanuts, peanut butter, agave, or maple syrup (honey will also do perfectly), raisins, and dark chocolate for this peanut butter and chocolate granola.


And I promise you the prepping process could not be any easier than it is. All you need to do is mix the oats, the peanuts, the peanut butter, and the syrup nicely together in a bowl. Remove the mixture from the bowl into a pan, or a casserole, how ever you would like to call it. Cook in a 250 °F, or ~125 °C oven for an hour. Mix the granola every 15 minutes to get a beautiful, and even bake. Chop the dark chocolate into tiny pieces, and add the chocolate to the granola with the raisins. Slightly mix until everything is evenly together, and you have a ready, delicious peanut butter and chocolate granola in your hands!


I like to preserve my granola in jar so I can easily take some whenever I feel like having my daily dose of something sweet, beautiful, and chocolaty!



Peanut Butter And Chocolate Granola


  • 2 cup (5 dl) oats (be careful to choose gluten-free oats, if you want your granola to be gluten-free)
  • 1 1/2 cup (~3 3/4 dl) peanuts
  • 3 big tbsp peanut butter
  • 1/4 cup agave syrup (or maple syrup, honey)
  • 1 cup (2 1/2 dl) raisins
  • 100 grams of dark chocolate


  1. Preheat the over to 250 °F, or ~125 °C.
  2. Chop the peanuts slightly. You can decide whether you want the to be bigger, or smaller in the granola. Just chop the to the size of your choosing.
  3. Mix the oats, chopped peanuts, peanut butter, and the syrup (or honey) together well in a bowl.
  4. When the mixture of oats, peanuts, peanut butter, and syrup in evenly mixed, transfer the mixture into a pan/casserole, and put to the oven.
  5. Cook for 60 minutes. Stir the mixture a bit every 15 minutes, so that the granola has an even cook.
  6. Remove for the oven after 15 minutes.
  7. Chop the dark chocolate into tiny pieces,
  8. Add the raisins, and the dark chocolate to the granola mixture. I like to add the raisins, and the chocolate when the granola is still warm, since that makes the chocolate melt to the mixture slightly.
  9. Transfer to a jar, or a bowl where you let the granola cool down, and retain it.


If you are looking for some more easy, and delicious breakfast, of snack ideas you are going to love my recipe for Healthy Nice Cream With Chia Gel! And if you are a fan of all thing peanut buttery these Snickers Glazed Donuts are the thing just for you!


You can find me on Instagram, Twitter, and Pinterest @emilylainpelto. I am also on bloglovin’, so you can give me a follow there! Let me know your thoughts on this granola if you decide to make it!

Healthy Orange Nice Cream With Chia Gel



You probably know by now what nice cream is. Frozen bananas blended to resemble the consistency of ice cream. I mean what more could one want than some delicious, healthy ice cream!


This recipe is a nice cream flavored with orange. I also added a cute, and super nutritious chia gel to go with the orange nice cream. Of course the chia gel is in now means necessary to the nice cream recipe, but is gives a nice twist to it! So if chia seeds aren’t your thing, feel free to make the orange nice cream by itself.


I must also mention that this recipe is really simple, and quick! This orange nice cream with chia gel will only take 25 minutes of your time and requires 7 ingredients – or 8 if you count needing water as well. All of the ingredients are delicious, and easy to find! This nice cream is simple, and quick, delicious, and healthy!




Ingredient-wise we are looking at an extremely simple, and easily-find list. One will need bananas, oranges, plant milk, and vanilla extract to make the nice cream. In turn, the chia gel will only require chia seeds, water, and maple, or agave syrup. Honey will also be excellent in the gel, if you would like to use that. This recipe will require a blender to make the nice cream in as well. Truly simple, right!




The recipe starts with freezing the bananas in a freezer overnight. I like to chop the bananas to 5-10 pieces before putting the into the freezer, because blending them will be a lot easier if they are in smaller pieces – at least with my blender I have noticed this to be the case.


Once one actually starts making the nice cream the first step is blend the bananas in a blender. Once the bananas have reached the consistency of a smooth cream it is time to start turning the banana nice cream into orange nice cream by flavoring. Fresh oranges a definitely the way to go with the flavoring. In step juice of two oranges is squeezed into the blended banana mixture along side with grated zest of one orange, some plant milk (if needed for a smoother, and softer consistency), and a little bit of vanilla extract. Once all of the ingredients are in the blender everything is blended together nice, and smooth.


I recommend starting by making the chia gel. The gel takes about 20 minutes to form, so just by mixing all the ingredients together in a bowl, and setting the bowl aside to let the seeds form a gel texture, gives you time to do everything else whilst the gel is forming.




Orange Nice Cream

2 big, or 4 smaller servings


  • 4 frozen bananas
  • Juice of 2 oranges
  • Zest of 1 orange
  • 1/5 cup (1/2 dl) any plant milk (optional)
  • 1 tsp vanilla extract


  1. Start by making the chia gel (This will save you time)
  2. Chop each of the bananas in to 5-10 pieces, and put all of the pieces in to the freezer the night before.
  3. Start the making of the nice cream by putting all the banana pieces in to a blender.
  4. Add juice of two oranges, grated zest of one orange, the vanilla extract, and the plant milk (if you want to).
  5. Blend all the ingredient together until smooth.


Chia Seed Gel


  • 2 tbsp chia seeds
  • 8 tbsp water
  • 1 tbsp maple, or agave syrup


  1. Add all of the ingredients into a bowl. Get the syrup nicely mixed in.
  2. Let the chia seed form into a gel for 20 minutes.


  1. Once you are done with both the orange nice cream, and the chia gel, plate your nice cream in a bowl, and decorate if you want to.
  2. Enjoy!


Hope you like this quick, and easy orange nice cream recipe. You can find me on Instagram, Twitter, and Pinterest @emilylainpelto.



Quick And Easy Sweet Chili Tofu Sauce



Do you like tofu? With vegetables, and a nice sauce perhaps? I know I do!


I have been making this sweet chili sauce with rice pretty much once a week for the past couple of months now. Actually my mom had been making this sauce base, and I thought is was so so good, so twisted it a little bit the make a plant-based sweet chili tofu sauce recipe.


This sweet chili sauce is sweet, and spicy (obviously), super delicious, and extremely easy to make! So without further a do, let’s get in to the recipe!




Ingredient wise, this recipe takes tofu, pepper, cabbage, soy sauce, sweet-chili sauce, tapioca (or potato, or corn) starch, water, a vegetable stock cube, and a little bit of vegetable oil.


I have grown quite fond of cabbage, and pepper lately. Cabbage tastes good, and it is really cheap in where I live, so I’d say it is a win-win kind of a situation – both wins for me of course. Pepper on the other hand just goes amazingly with everything.




The making process is definitely not more complicated than the ingredients. First boil some rice. I find that rice suites this sweet chili sauce the best. Then chop the tofu, and the onion. Cook the tofu, and the onion in a pan with vegetable oil, and a tiny bit of soy sauce. Chop your pepper, and your cabbage, and add those to cook in the pan. And whilst those are cooking mix all the ingredients to the sauce together, being soy sauce, sweet chili sauce, starch of your choosing, water, and a vegetable stock cube. Once that is done, pour the mixture to the pan, and cook for a little bit. And you are done! Simple as that!




Sweet Chili Tofu Sauce


  • 125 grams of tofu
  • 300 grams of pepper
  • 200 grams of cabbage
  • 4 tbsp of soy sauce
  • 4 tbsp of sweet-chili sauce
  • 1 tbsp of tapioca starch ( potato, or corn starch will do as well)
  • 1 cup water
  • 1 vegetable stock cube
  • Vegetable oil for the pan


  • Rise to go with the sauce


  1. Make your rise according to the instruction on it’s packet. This sauce makes 4 servings. (I like to add a vegetable stick cube to the boiling water whenever I make rise).
  2. Chop your firm tofu into tiny cubes. Chop one large onion.
  3. Add a little bit of oil (~1 tbsp), and 1 tablespoon of soy sauce to a pan. Add the chopped tofu, and onion. Cook in medium to high temperature till they start taking a bit of color.
  4. Chop your pepper, and cabbage.
  5. Add the chopped pepper, and cabbage into the pan. Stir everything together and cook until nice, and golden brown.
  6. Whilst the tofu, and the vegetables are cooking, induce a vegetable stock cube into 1 cup of water in a bowl.
  7. Add sweet-chili sauce, soy sauce, and tapioca starch into the mixture, and mix everything together. Add a tiny bit a cayenne pepper if you want an extra kick – be careful not to add too much thought.
  8. Pour the mixture into the pan. Cook till the sauce starts to thicken a bit.
  9. The the pan of the stove, and serve with rise!


Hope you enjoy this recipe! You can find me on Instagram, Twitter, and Pinterest @emilylainpelto.

Vegan Snickers Glazed Donuts



Buckle up, you are in for a treat today! I am sharing a recipe for these gorgeous, fluffy, and super delicious Snickers Glazed Donuts! They are definitely drool-worthy, and all vegan of course!


I have never really been an expert when it comes to baking donuts. But we have to admit, donuts make some pretty heart-warming Instagram photos! They just look so delicious. I do not know what it is, but they taste amazing as well whenever I have eaten one anywhere – I mean every single time. Therefore, I have had to give baking donuts in my own kitchen a go more often.


If you love snickers, like I do, you are going to want to keep reading!




These Snickers donuts start with a quite simple donuts recipe that consist of 9 ingredients – dry yeast, plant milk, white flour, vanilla extract, tapioca starch, crunchy peanut butter, vegan butter, sugar, and salt. Crunchy peanut butter is the special ingredient in the dough here. By adding peanut butter to the dough you can get nice tiny peanut pieces all thought the donuts!


On the top we have two different kinds of glazes forming the Snickers glaze for these donuts. A chocolate one, and a peanut butter caramel one. The chocolate one consist of dark chocolate, plant milk, and vanilla extract. And the peanut butter caramel glaze consist of crunchy peanut butter, agave syrup, malted coconut oil, icing sugar, vanilla extract, and salt. Delicious! Using crunchy peanut butter in this recipe – in the glaze, and in the dough – is a two-in-one solution. You get the peanut pieces, as well as the base for the caramel resembling a Snicker bar.




Snickers Glazed Donuts



  • 11 grams (~1 tbsp and 1 tsp) dry yeast
  • 1 cup plant-milk
  • 2 1/4 cup white flour
  • 1 tsp vanilla extract
  • 3 tbsp tapioca starch (potato starch will do as well)
  • 2 tbsp crunchy peanut butter
  • 4 tbsp vegan butter
  • 2 tbsp sugar
  • 1/2 tsp salt


The Snickers Glaze


Chocolate Glaze
  • 75 grams dark chocolate
  • 1 1/2 tbsp plant-milk
  • 1/2 tsp vanilla extract


Peanut Caramel Glaze
  • 3 tbsp crunchy peanut butter
  • 2 tbsp agave syrup
  • 2 tbsp melted coconut oil
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt


  1. Dissolve the dry yeast into 1 cup of plant-milk of your choice. Add 1 cup of flour and mix everything together until smooth.
  2. Let the mixture rest in a warm place with a plastic wrap on top of it for 30 minutes.
  3. Mix 1 tsp of vanilla extract, 2 tbsp of crunchy peanut butter, and 3 tbsp of tapioca starch to the rested mixture.
  4. Now mix sugar, and salt to the mixture. Then add 1 cup of flour to the mixture, and mix.
  5. Melt the vegan butter, and add that to the mixture. Add the rest of the flour (~1/4 cup)
  6.  Rest in a warm place, covered, for 30 minutes.
  7. After the rest, move the mixture into the refrigerator for an hour at least ( you can leave it there for few hours as well if you want to).
  8. Preheat the oven to 350°F (175°C).
  9. When you start making your donuts, you can either use a donuts pan, or roll the dough into an about 1/2 inch thickness and use circle cookie cutter to make your donuts – bigger one to cut the outer circle, and a smaller one for the hole in the middle, and bake on a pan covered with baking paper. I used a donuts pan which makes quite small donuts so this recipe made 17 donuts.
  10. Proof in a warm place for 30 minutes.
  11. Bake the donuts for 15 minutes minutes depending on the size of the donuts. Check and bake for extra 5 minutes if not ready.
  12. Remove the donuts from the oven.
  13. Whist the donuts are cooling down, start making the two glazes.
  14. Melt 75 grams of chocolate with the 2 tbsp of plant milk in a water bath on the stove – meaning you need a pan with water on it, and another pan, or a bowl with the chocolate, and the milk on it, to but on top of the pan with waterMix everything together until smooth. Add the vanilla extract and mix.
  15. Set the chocolate glaze aside.
  16. Mix all of the ingredients for the peanut butter glaze together in a bowl. Add more icing sugar if needed.
  17. When the donuts have cool down, glaze the donuts. I personally made two different versions of the glaze on the donuts. First being that I just swirled one side of the donuts in the peanut butter glaze and made some stripes from the chocolate one. The other type was that I swirled one side of the donuts in the peanut butter glaze, and then swirled it n the chocolate glaze.
  18. Refrigerate for ~15 minutes for that the glaze sets.
  19. Enjoy!


Be sure to let me know if you make these! You can find on Instagram, Twitter, and Pinterest @emilylainpelto.

Vegan Tomato And Cheese Pizza Bread



Today I am sharing with you a tasty, and super soft Tomato and Cheese Pizza Bread that uses a delicious vegan cheese from Simple Vegan Blog. This bread has a gorgeous fluffy texture, is completely vegan, and just everything you could ever want from a piece of loaf.


This recipe requires nine ingredients and a bit over an hour and a half of your time.




The base of this bread is a basic oat bread, which consists of water, wild yeast, sugar, salt, oats, white flour and a little bit of vegetable oil. This is pretty much the bread dough  I make whenever I feel like having white bread. What keeps me coming back to this bread is the simplicity in the baking process as well as in the taste. This bread has that perfectly simple, but at the same time so satisfying flavor – you just can’t help but to take another slice, and another slice, and another… You know where I am going with this one.


What this bread here has above the basic bread dough, is tomato, cheese and pizza seasoning – which is oregano and basil. I mean what more could you even ask for?






Tomato And Cheese Pizza Bread


This recipe makes two 26cm x 12cm x 7cm sized loafs


  • 2 cup water
  • 50 grams of wild yeast
  • 2 cup oats
  • 1 tbsp sugar
  • 3+ cup white flour
  • 1/5 cup
  • 1-1,5 tsp salt
  • 1 tbsp pizza seasoning (or 1/2 tbsp oregano and 1/2 basil seasoning)
  • 1/2 cup vegan cheese (you can also buy any firm vegan cheese and use that)
  • 1 medium/large tomato


  1. Measure 2 cups of hand temperature water into a bowl. Dissolve the yeast to the water. Add the sugar and the oats. Leave the mixture to a warm place for 20 minutes with a kitchen cloth on top of the bowl.
  2. When the mixture is slightly bubbling, add the salt and the pizza seasoning, then add 3 cups of white flour in sections and ail the dough. Add the oil towards the end of the ailing of the dough.
  3. Chop the tomatoes and put them on top of a paper towel for few seconds, just to quickly soak some of the moisture out. Ail the tomatoes into the dough. Add more flour with the texture of the dough seems to need that.
  4. Pour some white flower on a table and roll the dough out a little bit. When you have a panel of dough spread the vegan cheese on top.
  5. Roll the dough as a roll and cut into two pieces. Place the pieces into two separate pans lined with baking paper. Using the bread pans is not necessary. (And this step is not necessary if you are just making a one big loaf of bread. Be aware that this effects the baking time slightly.)
  6. Preheat the oven to 440F° or 225C°.
  7. Leave the dough to rise in a warm place for 30 minutes.
  8. Bake for 35-40 minutes.
  9. Let cool down a little bit, and you are ready to enjoy a slice!


Hope you enjoy this recipe! Be sure to leave a comment if you make this beautiful bread! You can find me on Instagram, Twitter, and Pinterest @emilylainpelto!

Mint And Chocolate No-Bake Cheesecake Step-By-Step Decoration



I posted a devilishly delicious Vegan Mint Chocolate No-Bake Cheesecake recipe few days a ago. I thought that I would share a quick post on how I decorated this cake here with you now. So without further due, here’s a quick step-by-step walk trough of the decoration process coming your way!




First I melted some dark chocolate mixed with vanilla soy milk to make a icing for the edges. I did not measure how much I put each of the ingredients, but I think it was somewhere around 40 grams of chocolate and 2 tablespoons on plant milk.




Then I added some truffle balls to both sides of the cake. These truffles are actually orange truffles from the Deliciously Ella With Friends cookbook. I made a review of the cookbook, and these truffle balls called Deliciously Ella With Friends Cookbook Review if you would like to take a look at that post.


Now, I know that taste wise orange and mint don’t go that well together. But as you will see later on in the decoration process, this really is a bit a of mix of absolutely everything. And it does actually work sort of nicely!




Next off, two of the oatmeal cookies I used for the base of this cheesecake as well. One can never have too many cookies!




Here I added two homemade twix bars. The recipe for these I actually came across on Pinterest. You can find this twix bar recipe here. I pretty much followed the original recipe with these bars, except from the chocolate coating- My coating here is just melted dark chocolate.




And now my favorite decoration so far. I made two cheesecake cupcakes from the same mint and chocolate cheesecake base, and filling. So adorable, right!




And last but certainly not the least, I saved some of the mint-chocolate I used in the filling to work as decorations, and sprinkled some of those on the cake and made two triangles – one for each side.


And that is it! Go give this recipe a look if this looks like heaven to you as it does to me! The cheesecake here itself is actually amazing. The decorations make it more of a special occasion cake, otherwise the recipe is super simple, and quick to make.


I am on Instagram, Twitter, and Pinterest @emilylainpelto, be sure to follow me there!

Vegan Mint And Chocolate No-Bake Cheesecake



If you loved the Vegan Salter Caramel And Chocolate No-Bake Cheesecake, you are not going to be disappointed with this beauty that will guaranteed tickle your taste-buds the right way. Oh boy, you are going to want to see this one!


Today I am coming at you with a delicious Mint And Chocolate Cheesecake. It doesn’t get much better than a smooth, minty chocolate cake with a cookie crumb base, am I right.


I have made making a heavenly cheesecake super easy for you this time. This will only take 7 ingredients, and is rather quick to make as well – that is of course not counting the overnight freeze.




This cheesecake begins with a a crust of oatmeal cookies bashed to a crumbly consistency mixed with a little bit of vegan butter, simple and quick. Moving on to the cheesecake filling we are going to be needing vegan cream cheese, and whip cream, sugar, as well as dark mint-chocolate, and peppermint extract.


The making process is not any more complex than the ingredients – super simple. First make the base with the cookies and the butter, and refrigerate. Melt the mint-chocolate, whisk the whip cream, add sugar and mint extract to the cream, mix the cream cheese with the melted chocolate, mix everything together. Simple as that.


I used a whip cream product, as well as a cream cheese product that was made out of oat. Don’t know how they do it but it certainty works.




A while back I stumbled onto a Nina Lincoln chocolate cheesecake. That cake inspired me to come up with this vegan, minty version. The idea of the cheesecake is to be frozen, so that the end result is a super soft and mouth watering.


And wow, is this cake drool-worthy when it is ready and served to you. Personally I like to not mix all the ingredients together completely. That leaves this cake looking absolutely beautiful.




This cheesecake is delicious, mouth watering, has such a nice, creamy filling, and is filled with minty, chocolaty goodness to warm your soul. An absolute treat for weekends, holidays, and parties, or if you are like me then any for any day of the week really.




Mint And Chocolate No-Bake Cheesecake


Oatmeal Cookie Crumb Base


  • 200 grams of oatmeal cookies
  • 50 grams of vegan butter


  1. Bash the oatmeal cookies to a crumb.
  2. Melt the butter, and mix it with the oatmeal cookie crumb. Pat onto the bottom of a 20cm (~8 inches) springform pan. Refrigerate.


Mint And Chocolate Cheesecake Filling


  • 2 – 2 1/2 dl (~one cup) plant-based whip cream
  • 200 grams of plant-based cream cheese
  • 200 grams of mint-chocolate
  • 2 tbsp sugar
  • 1 tsp peppermint extract


  1. Melt the chocolate.
  2. Whisk the whip cream with sugar and peppermint extract.
  3. Mix the cream cheese and the mint-chocolate mixture with the whip cream and pour into the springform pan.
  4. Freeze with a foil on top overnight. You can probably get away with about 5 to 7 hours as well. Make sure to pop the cake back in the freezer after you’d have some to wait for the next serving!


Be sure to tag me on Twitter and/or Instagram @emilylainpelto if make this beauty of a cheesecake. You can also find me on Pinterest @emiylainpelto. I am writing a short blog post on how I decorated this cake and with what exactly soon, so keep an eye out for that!

Quick And Easy Ramen Noodle Tofu Stir Fry With Veggies

I think I have developed a bit of a thing for noodles. Which is a no-brainer since I am a twenty-year-old university student. Anyhow, I have managed to grow out of that ‘just making noodles with the tiny flavoring package that comes with and eating them as they are’ -stage. Now I am pretty sure I have hopped on to the ‘making noodles with a little extra goodness’ -stage.


This Tofu Ramen Noodle Stir Fry With Veggies is super quick, simple, made out of ingredients that can be found easily, and a staple dish in my household. Honesty, I make this at least once every fourth night. The taste is absolutely delicious, and has a tiny kick to it thanks to cayenne pepper.


This kick-ass stir fry recipe requires 15 ingredients, from which most are spices, and tops 20 minutes. The making process is really simple. Just boil the ramen noodles, chop all the veggies and the tofu, fry them on a pan, and you are good to go!




Ramen Noodle Tofu Stir Fry With Veggies


  • 375 grams of unseasoned ramen noodle
  • 125 grams of tofu
  • 1 medium-sized bell pepper
  • 2-3 tomatoes
  • 300 grams of cabbage
  • 1 big onion
  • 4 tbsp soy sauce
  • 1 vegetable stock cube
  • 3 tsp onion powder
  • 3 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp ginger
  • 1 tsp tumeric
  • 1/4 to 1/2 tsp cayenne pepper
  • little bit of vegetable oil for the pan


  1. Boil water in a sauce pan. Add 2 tbsp of soy sauce, the vegetable stock cube, 2 tsp of onion powder, 2 tsp of garlic powder, 1 tsp black pepper, and 1 tsp ginger into the water. Add ramen noodles. Cook the ramen according to the instructions on the package.
  2. Heat up a pan. Chop the tofu and place on the pan with some vegetable oil. Add the rest of the soy sauce to the pan. Whilst the tofu is browning up, chop the onion and cabbage and add them to the pan. Add rest of the seasonings, meaning 1 tsp onion powder, 1 tsp garlic powder, 1 tsp tumeric and between 1/4 to 1/2 tsp of cayenne pepper depending on how hot do you want your stir fry to be.
  3. Chop the bell pepper and the tomatoes, and add them to the pan as well.
  4. Leave to cook on the pan for 5 to 10 minutes, whilst string every few minutes.
  5. Add noodles and mix.
  6.  Plate, serve, and enjoy! If you want to toss something fresh on the plate, I find that cucumber on top of the cooked stir fry works quite nicely!


Hope you enjoy this recipe and are having a nice week! You can find on Instagram, Twitter and Pinterest @emilylainpelto.