Category: Food

Happy Sunday everyone! I have a great recipe to share with you today so I hope you have everything handy and you can give this super-fast and yummy cake a try. J

I used fresh pineapples but you can also use canned. I am not a fan of cherries so I leave them out but of course you can add them when you place the pineapples in the pan.

I usually DOUBLE the ingredients to have two small cakes.

Let’s start!

INGREDIENTS

1 ¼ cup of flour

2 tablespoons of powdered sugar

1 teaspoon of baking powder

½ teaspoon of baking soda

1 cup of any plant based milk (a little less than a cup)

½ cup of Vegan spread (soft but not melted)

½ cup water

1 teaspoon of vanilla

1 ½ teaspoon of lemon juice

5 tablespoons of granulated or brown sugar

Cherries (optional)

PREPARATION

Grease pan well with Vegan spread. Add your pineapples slices and cherries. Set aside.

In a medium pan, add 5 tablespoons of regular granulated or brown sugar and let it melt until light brown (caramel stage). Pour mixture all around the top of the pineapples and cherries. Set aside.

In a big bowl, add flour, powdered sugar, baking powder and baking soda. Add milk and margarine. Add slowly the water, vanilla and lemon juice. Mix carefully. Pour content on top of the pineapples. Bake in medium heat for approximately 30 minutes until done.

When it is time to unmold, let it cool for 10 minutes, pass a knife around the corners of the cake very carefully. Take a plate and gently flip the cake.

Hopefully, you will end up with an amazing golden and gorgeous upside down pineapple cake.

Hope you like it. 😉

Hi guys! I promised that I was going to add a recipe for Vegan pastelles so here I am!

I usually don’t do exact measurements when I cook, but I will provide you with the right measurements for the pastelle dough. For the filling, you need to add as much seasonings as you like. I made a huge batch of pastelles (some with raisins and some without).

I added around 2 cups of dry lentils so make sure to add way less if you are making just a few.

INGREDIENTS

For the filling:

2 cups of dry lentils

Chadon beni

6-7 pimentos (deseeded)

1 shredded carrot

2 or 3 cloves of garlic

Green seasoning

Salt

For the dough:

2 cups of corn flour

2 ½ cups of warm water

1 teaspoon of salt

2 tablespoons of vegan spread (optional)

You will also need banana leaves or foil.

METHOD:

(Filling)

Boil the dry lentils until they are soft but not super soft. Set aside until they cool down. Put them in a food processor and pulse a few times until they mash a little bit but not completely. I personally like mine a little chunky, if you like yours smooth you can process them longer but you will have to be careful they don’t turn into a paste.

Take the chadon beni, pimentos and garlic and chop them finely by hand or using a food processor.

Place the lentils in a large bowl. Add salt and the chadon beni, pimentos and garlic mix. Mix thoroughly. Add the shredded carrot and the green seasoning. Combine everything carefully. Taste to see if the seasonings are right for your palate. Feel free to add more salt, green seasonings or more pimentos if necessary. Add the chopped olives and mix everything well.

Transport the mixture into a large pan and let it cook for a few minutes. Do not add anything to do the pan, meaning do not put any oil. Set aside.

METHOD:

(Dough)

In a large bowl add the corn flour, salt and warm water. Don’t be afraid thinking it is too much water, the corn flour will absorb everything.

Take a medium size ball of the corn flour mixture and place it into your ungreased banana leaf. No oil necessary!

Carefully spread it to form a nice circle, not too thin. Place the filling in the middle and using the banana leaf carefully fold all sides, secure the pastelle with twine.

Cook the pastelle in boil water for 15 minutes. Remove pastelle carefully and let it drain in a colander. After it cools down, it is ready to be eaten!

Of course, you can freeze them so you can have pastelles for months to come.

Delicious! Wow, this post made me hungry hahaha…I am going to eat two! 😉

Hi all! Today I have a very simple recipe for you to try. Now, before you laugh and think I lost my mind completely, you have to try this recipe. 🙂 If would like me to show you how to make them, then let me know in the comment section below and I will upload the recipe to my YouTube channel.

These Vegan hot dogs are perfect for any occasion. Today, I went to the beach and I carried a few with me and they were absolutely DELICIOUS! It is crazy to think that you can turn carrots to look and taste like smoky hot dogs (without having to worry about eating the eyes, ears, lips from the cadaver of a poor tortured animal)!

The preparation prior to cooking the ‘hot dogs’ is KEY for the success of this recipe so you need to prepare the hot dogs a day in advance.

Are you ready? Let’s go!

INGREDIENTS

4 medium long carrots

1 cup of water

2 tablespoons of soy sauce

2 teaspoons of paprika

½ teaspoon of salt

2 cloves of garlic (minced)

2 teaspoons of garlic powder

1 teaspoon of onion powder

½ teaspoon of black pepper

¼ cup of smoky BBQ sauce

4 buns

Ketchup

Mustard

Sweet relish

PREPARATION

Peel and boil the carrots until fork tender. When peeling them, try to shape them like a hot dog. You want the carrots to be quite tender so when you eat them they are supposed to have the consistency of a regular hot dog and not like you are biting into a carrot. So make sure they are shaped nicely and they are soft but not so soft that they will fall apart. When ready, remove them carefully using thongs. Drain and set them aside.

Mix all the marinade ingredients in a medium size container (water, soy sauce, paprika, salt, garlic, garlic powder, onion powder, black pepper, and BBQ sauce ) and stir until all is well combined. Add the carrots to the marinade and let them soak in all those wonderful flavours making sure the carrots are fully submerged.

Cover tightly and put them in the fridge and let them marinade for at least 18 hours.

The following day, remove the carrots from the marinade very carefully (they will be very soft) and cook them. I like to use a small grill to cook them because I love the flavour it gives and also because I love to see the grill prints that it leaves on the hot dogs!

I use no oil and instead I put a bit of the marinade in the grill or pan and let it cook until I see the prints. If you are using a regular pan, you can move them around until they have a little crust. I cook mine for around 7-8 minutes over medium-high heat.

After they are done, place the carrots in the hot dog buns and add your favourite toppings. I usually use a little ketchup, mustard and sweet relish.

The key is in the marinade but also in the way you boil the carrots. Make sure they are really tender so when you bite into it, you have no “hard” parts so make sure your carrots are not too thick.

I ate mine today with a super tasty Vegan potato salad.

Enjoy! 🙂