Category: Recipes

These pancakes are so easy to make and they are of course 100% Vegan. The batter contains no sugar because it is most likely that you will add pancake syrup at the end.

These are great for the holidays, birthdays, tea parties for princesses or for a special treat. Hope you enjoy them as much as my family and I did. 🙂

INGREDIENTS

2 cups of all purpose flour

2 cups (or more) of plant-based milk

1 teaspoon of salt

1 tablespoon of baking powder

2 teaspoons of vanilla extract (optional)

A few drops of green, yellow and red food colouring

METHOD

1. In a large bowl, add the flour, baking powder and salt. Stir carefully to combine.

2. Pour the milk and vanilla extract and whisk until very smooth or optionally put it all in the blender until it becomes super creamy.

3. Separate the batter into 3 different bowls and add the food colouring in each one of them.

4. Pour about 1/2 cup of the batter unto a non-stick pan over low- medium heat. When the pancake starts to bubble, flip the pancake carefully and cook for a few seconds. If you are not sure, just carefully lift up the pancake a little bit to take a look at how the colour is. You don’t want to overcook them because you want them to remain colourful.

5. Serve warm with your favourite pancake or chocolate syrup. Add sprinkles on top to make them even more beautiful. Enjoy!

Christmas time is in the air and when you think about Christmas you think about freshly made Christmas cookies of course! So, for today I have a great recipe for you if you love cookies as much as everybody else. 😉  This recipe can also be a fun activity to do with your kids if they love to decorate cookies.

I have been experimenting in the kitchen too in order to make a Vegan royal icing. The original one contains eggs and milk so I was able to create one without using aquafaba as well. They were delicious and everybody loved them. Okay here is the recipe:

FOR THE COOKIES

2 cups of all purpose flour

1/2 cup of vegan butter or margarine (room temperature)

1 tsp baking soda

3/4 cup of granulated sugar

1 tsp vanilla extract

1 tsp of almond extract (optional)

1/4 tsp of salt

METHOD

Start by preheating your oven at 375 degrees Fahrenheit (190 degrees C) .  Add sugar and vegan butter into a bowl and cream together until very smooth. Make sure the sugar is completely dissolved into the Vegan butter otherwise your cookies will turn out grainy.

Add the vanilla and almond extract and mix well. Sift the flour, baking soda and salt and add it to the mixture. Mix everything until a dough is formed. Place dough in a clear plastic wrap and let it rest in the fridge for at least 2 hours. Remove from the fridge.

In a floured surface, roll the dough (1/4-inch thick) and using your favourite Christmas cookie cutters start cutting the cookies. If the dough is very soft, add a little flour into your rolling pin and dough.

If you cannot work with it because it is too soft, place it back in the fridge and let it cool again. Bake at 375 degrees Fahrenheit. (190 degrees C) This recipe requires patience so don’t rush to remove the dough from the fridge! Let it cool nicely.

VEGAN ROYAL ICING

1 cup of icing sugar

1 tablespoon of tapioca starch or corn starch

2 teaspoon of lemon juice

1 or 2 tablespoon of plant based milk

METHOD

In a medium bowl add the icing sugar. Add the tapioca starch or corn starch and mix. Add the lemon juice and 1 tablespoon of plant based milk. Mix everything and voila! Vegan royal icing. Please don’t feel tempted to add more milk otherwise it will be too runny and you will not be able to decorate them nicely.

If after 1 tablespoon, you find it to be extremely thick and half tablespoon more. I think 1 1/2 tablespoon works just right. However, you might have to put less if you plan to use liquid food colouring.

Hope you enjoy this Christmas recipe. I surely loved it. 🙂

Hey guys! How did you enjoy the Vegan bread video? It tasted so good with the cherry preserves on top and it is strange because I am not a fan of cherries but I must admit having a hot and super soft bread coming out of the oven makes all the difference.

Okay, enough of me and cherries (lol) let’s go straight to the recipe.

INGREDIENTS

4 1/2 cups of all purpose flour

1 1/2 teaspoons of salt

4 teaspoons of sugar

2 tablespoons of olive oil

2 1/4 teaspoons of yeast

1 3/4 cups of hot water

METHOD

In a large bowl, add the flour, salt, sugar and yeast. Mix thoroughly. Very slowly add the hot water (no boiling!). Mix well with a spoon or spatula. At this point, you need to add the olive oil and continue mixing. Knead the dough inside the bowl until all the flour mixture is well combined. Once that happens, transfer dough into a light floured surface and knead until soft and elastic. Place dough into a greased bowl, cover and let it rise for 40 minutes.

After the resting period is over, transfer dough into a light floured surface again and start shaping the dough into a loaf form as shown in the video. Cover and let it rest for 15 minutes.

Bake at 375F for 35-40 minutes. Let it cool completely before slicing.