Healthy Orange Nice Cream With Chia Gel

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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!

 

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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!

 

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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.

 

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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

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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!

 

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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.

 

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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!

 

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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

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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!

 

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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.

 

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Snickers Glazed Donuts

 

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

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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.

 

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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?

 

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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

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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!

 

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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.

 

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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!

 

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

 

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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.

 

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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!

 

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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

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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.

 

mint-chocolate-cheesecake

 

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.

 

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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.

 

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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.

 

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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

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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!

 

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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.

Quick And Easy Vegan Creamy Tomato Pasta

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This week has included quite a lot of school work and running around for me. The obvious response to that are quick and easy meals. Therefore, I am sharing my recipe for this super simple, delicious, and creamy tomato pasta that honestly will not take up too much of your time!

 

This recipe only requires 10 ingredients and 20 minutes of your time. Hope you enjoy!

 

creamy-tomato-pasta-1

 

I am quite big on consuming any kind of pasta. I find basic pasta recipes really helpful when I have no idea of what should I eat for the next few days. And this recipe here is definitely a savior of those days.

 

This appetizing tomato pasta here is a prime example of a dish that can be easily made, but also easily altered. In the past I have made this pasta by itself, with chickpeas and with beans. This pasta dish is just so simple – but so good – that kind of anything and everything go nicely with it. So, chuck in whatever floats your boat to make this recipe suit your taste!

 

I almost feel silly shearing such a simple recipe, but hey aren’t those the best kind?

 

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Creamy Tomato Pasta

 

  • 500 g pasta
  • 1 big onion, 2 if small
  • 3 medium/large tomatoes
  • 2 dl (a bit short of a cup) plant-based cream
  • 70 g tomato puree
  • 1 vegetable stock cube induced to 2,5 dl or 1 cup of water, or 2,5dl /1 cup vegetable stock
  • 1/4 lemons juice
  • 1 tps salt
  • 2 tps onion flakes

 

  1. Boil water in a saucepan for the pasta. When the water starts to reach its boiling point, add the pasta. You can add a tiny bit of  salt to the water if want to. Cook the pasta by it’s instructions.
  2. Chop the onion into small pieces.
  3. Chop the tomatoes into large pieces.
  4. Put the onion into a pan and cook on a medium to high heat until soft and has a nice golden color. If you do not have a nonstick pan, pour a few drops of vegetable oil to the pan to prevent the onion from sticking to the it.
  5. Add the chopped tomatoes to the pan and let cook for a tiny while so that the tomatoes soften and take some color the them.
  6. Add the plant-based cream, the vegetable stock and the puree and mix until smooth. Let the mixture heat up and add the lemon juice alongside with salt and onion flakes. Be careful not to use too much lemon. It can make the sauce quite sour, quite fast. Taste and add more seasoning to your own taste if necessary.
  7. Rinse the pasta
  8. Add the pasta to the pan with the tomato sauce, or move everything into a speared bowl, and mix together.
  9. If you will, add some sort of garnish on top of the pasta.
  10. Serve an Enjoy!

 

Be sure to let me know your thoughts if you make this by leaving a comment!

 

Cardamom Spiced Carrot Cake With A Chocolate Icing

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Personally, I am a huge fan of carrot cakes. I have tested some different carrot cake recipes from different sources, and my absolute favorite recipe is Carrot Cake Ice Cream Cake from a blog called Feasting On Fruit. The actual carrot cake in this recipe has a lovely moisture to it alongside with a really nice texture and the flavors are so well balanced.

 

Today I am giving you my spin on this recipe. Firstly, I changed the spices slightly. Secondly, I added a dark chocolate icing (will work amazingly with a white chocolate icing as well if you want try that), because I am a sucker for chocolate – any chocolate. And last but not least, there were a couple of other ingredient changes to fit what I had in the cupboards.

 

This carrot cake has such a wonderful taste and texture to it, and honestly is not that bad for you either!

 

carrot-cake-tin

 

I baked this cake in a 19 cm (that converts to about 7,5 inches) cake tin. I made one batch of this cake batter, but the cake tin could have definitely fitted two batches. So, if you are making this cake, decide between one or two batches of this recipe depending on how big do you want your cake to be. Also, remember to lower the baking heat slightly and let the cake have a few more minutes in the oven, if you end up doubling this recipe.

 

If you are wondering about the flour on the edges of the cake tin, it is breadcrumbs. My cake tin is quite old so I buttered the edges and put some breadcrumbs in there just to be sure that the carrot cake won’t stick to the tin.

 

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carrot-cake-close-up

 

I have wanted to try a cardamom spiced carrot cake for a while now. Cardamom is without a doubt one of my favorite spices when it comes to baking. Can’t explain it, it just tastes wonderful in my mouth.

 

This carrot cake is actually really easy to make. All that has to be done is to put all the ingredients into a blender or a food processor, blend, transfer to a cake tin and bake in the oven for 35 minutes. After that comes the chocolate icing part which is not difficult either. Just melt the chocolate, add coconut cream, whisk, let the mixture cool down, pour on the cake, and be done!

 

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Cardamom Spiced Carrot Cake With A Chocolate Icing

 

Carrot Cake
  • 1 cup shredded carrots
  • 8 dates
  • 1/3 cup of sugar
  • 3/4 cup non-dairy milk (I used soy milk)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 1/4 cup oat flour
  • 1/4 potato flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cardamom

 

  1. Preheat the oven to 350°F (or 175°C).
  2. Shred the carrots and blend shredded carrots, dates, milk, sugar, lemon juice, and vanilla extract in a blender/food processor.
  3.  Add the rest of the ingredients and blend everything till combined.
  4. Bake for 35 minutes (or slightly more in a slightly lower temperature if you have a cake tin like mine and are making a double batch). Check if ready and bake for a few minutes more if not.
  5. Remove from the oven, let the cake cool down, and decorate if you want to.

 

Chocolate Icing
  • 100 grams of chocolate (white and dark both will do)
  • 1/4 cup (or 0,6 dl) coconut cream

 

  1. Melt the chocolate.
  2. Heat the coconut cream up to a warmer than a hand temperature in a saucepan. The cream should not be boiling, but should be quite warm.
  3. Take the pan of the stove and pour the chocolate in.
  4. Mix until smooth. Put back to the stove to heat up a little bit to mix the coconut cream and chocolate better together if necessary.
  5. Let the mixture cool down whilst still mixing.
  6. Pour on top of the carrot cake.

 

I used some nuts (almonds, pecan nuts and hazel nuts) on top of the chocolate icing to make my carrot cake look beautiful. This part is completely optional and up to your imagination, as decorating always is.

 

Hope you enjoy this recipe. Go check out the original recipe as well if your interested!

Vegan Salted Caramel And Chocolate No-Bake Cheesecake

decorated-caramel-chocolate-cheesecake

 

I am excited to be sharing my first recipe here! We are three weeks in to the new year already and it is definitely time for something sweet and tasty. I have been making this cheesecake for quite few times already and not ones has it let me down. This salted caramel and chocolate cheesecake melts in your mouth, has a delicious nutty base, is completely vegan (also gluten-free) and does not require time in the oven – this is a chill-overnight-in-the-freezer kind of cake. This salted caramel and chocolate cheesecake is certainly the cheesecake for anyone with a massive sweet tooth!

 

cheesecake-nutty-crust

 

Let’s talk a little bit about this nut packed crumb base. I used a mixture of almonds, hazelnuts, cashew nuts, walnuts, and pecan nuts alongside with some dark chocolate to keep everything together. This base is truly tasty, nutty (obviously) and definitely one of my favorites when it comes to cheesecake bottoms. The main reason I adore this crumbly base is that it is so simple to modify the flavor by picking different nuts to combine.

 

cheescake-salted-caramel-chocolate-filling

 

The filling is a mousse-like mixture of a plant-based whipped cream, vegan cream cheese, dark chocolate, and caramel sauce. The unflavored cream cheese gives a nice firm feel to the filling, but at the same time the sweet salted caramel sauce makes sure that the filling stays nice and gooey even after a night in the freezer. I mentioned in the beginning of this post that this cheesecake melts in your mouth and I absolutely meant it! The filling is so so soft and will literary just melt in your mouth!

 

caramel-chocolate-cheescake

 

Since this cheesecake requires freezing in the making part, it also requires freezing after a few slices have been eaten. So if you are eating this by yourself or in a small group, just take the cake out of the freezer to slice and serve, and put it back when your done to wait for the next serving.

 

cheesecake

 

decorated-cheesecake

 

Salted Caramel And Chocolate Cheesecake

 

Salted Caramel Sauce
  • 1/4 cup (or 0,6 dl) of vegan butter
  • 1 1/4 cup sugar
  • 1 tbsp vanilla extract
  • 1/2 – 1 tsp sea salt
  • 1/2 cup coconut cream

 

  1. Melt the butter in a pan on medium heat.
  2.  Once the butter has melted, add sugar, coconut cream, and vanilla extract. Whisk the ingredients together. Whisk till bubbly (about 6-8 minutes), then add salt and whisk for about a minute. Be careful not to burn your caramel.
  3. Take the pan of the stove and let the sauce cool down.

 

Nutty Crumb Base
  • 200 grams of nuts (I used a mix of almonds, hazelnuts, cashew nuts, walnuts, and pecan nuts)
  • 50 grams of dark chocolate

 

  1. Crush the nuts. I crushed them quickly in a blender, but you can also use a knife to cut the nuts into tiny pieces.
  2. Melt 50 grams of dark chocolate. If you want your cake to be vegan, be careful with choosing the chocolate.
  3. Mix the crushed nuts with the chocolate and move the mixture to a springform pan. The pan i used was a 20 cm springform pan, but this cheesecake can also be done on a bigger springform pan with this same recipe.
  4. Put your pan to the side to wait for the filling.

 

Salted Caramel and Chocolate Cheesecake Filling
  • 1 cup (or 2 – 2 1/2 dl) vegan whipped cream ( I used soy whipped cream)
  • 1 tbsp sugar
  • 200 grams of unflavored vegan cream cheese
  • 150 grams of dark chocolate
  • the Salted Caramel Sauce

 

  1. Melt 150 grams of dark chocolate.
  2. Whilst you are melting the chocolate or have already melted the chocolate, whisk the whipped cream with 1 tablespoon of sugar.
  3. Mix 200 grams of cream cheese with the melted chocolate. I used a beater in this step because the vegan cream cheese i used had a rather tough consistency.
  4.  Mix together in a bowl the three components – whipped cream, melted chocolate and cream cheese mixture, and the caramel sauce.
  5. Pour the filling into the springfrom pan on top of the nutty base.
  6. Put a foil on top of the pan and put the pan into a freezer. Let the cheesecake freeze overnight.

 

Decorations

 

This part here is completely up to you! I used a bit of melted chocolate, some nuts, a couple of homemade nutty chocolate slices and some chocolate and nut crumble (the base ingredients mixed with some oats) to decorate mine.

 

If you make this cake be sure to tag me on Instagram and/or Twitter @emilylainpelto so I can see your beautiful creations!