veganism

Fluffy Vegan Protein Crepes

June 4, 2014 By Lara 1 Comment

Ingredients:

– 1/3 Cup (50gr) Whole meal flour or buckwheat flour
– T tsp baking flour
– 1 tbsp Agave syrup or maple or whatever sweetener you like
– 300 ml non-diary milk, I used almond and also tried coconut
– 1/2 tsp sea salt

Add everything in a bowl and mix. Put some coconutoil in a pan and then let the magic happen <3

For the chocolate sauce

I melted some chocolate in hot soymilk. make sure the chocolate is covered by the soymilk before you stir. you can chose by yourself how many you like.

Pink Fluff

Vegan Raspberry Yogurt mixed with one scoop of Proteinpowder.

Mini Vegan Applepies for Mothersday

May 12, 2014 By Lara 6 Comments

Every mothersday I kind of face the same dilemma. I want to make something special for my mom. Due to my students budget it usually comes down, that I bake something special. After hours scrolling through Pinterest without finding any suitable recipes, I thought about giving up. I might just write a really nice card with a voucher? On Saturday, I took my bike and drove to my grandma in order to get some fresh apples. When my grandma handled me this apples, it immediately reminded me about these days when she made this amazing apple pie. Her original recipe includes a lot of butter, white flour and also sugar. So, why not making a healthy version of a traditional apple pie? And instead of making one big pie, I wanted to make little pies, so everyone on the brunch can have a little warm apple pie. On sunday then the smell of warm apples and cinnamon was filling the whole house and everyone was crazy and wanted to know what it is. I don’t want to but myself into the spotlight, but these little cuties were the stars of the happening. My grandma could not believe that they are actually made without eggs, sugar, cream or white flour.

Mothersday perfect <3

For the Crust:

1 cup vegan margarine
1 cups whole wheat flour
1 Cup Coconut flour
1 teaspoon fine sea salt
1 cup vegan margarine
1/2 cup water

Add all the ingredients in a bowl and start to wrap it. (Do not melt the margarine!) It might be hard at the beginning so this one really needs some muscle effort 😀

Form a ball and then let cool down in the freezer for about an hour.

For the Filling:
3 apples, peeled and cutter into small pieces
10 medjool dates, pitted in the food processor
1/2 Cup crashed hazelnuts (you can also buy a paket with fine hazelnuts that are already crushed)
1/2 Cup Almond Milk + water if mixture too dry
1/2 tsp cinnamon
1/4 tsp fine sea salt
1 tbsp Agavesyrup

Mix everything together in a bowl. When finished place pieces of the rolled out pie dough in a prepared muffin pan. Fill in the apple filling. To finish take your pizzacutter and do a lattice top. Crop as many small stripes as you like and then decorate your mini pies and sprinkle them with more cinnamon.
Bake the mini pies at 410°F for 8 minutes. Reduce the heat to 350°F and continue to bake the pie 20-25 minutes more, until the top is golden and the apples are soft.

Best served warm <3

3-ingredients Chocolate Balls and an Acai power Oatmeal

April 27, 2014 By Lara 5 Comments

I love this recipe since it is so easy and quickly made. A rich healthy snack also perfect for kids!

1/2 Cup Cacao Powder
1/2 Cup Coconut Oil or Mousse ( I used the mousse from http://www.naturkostbar.ch/en/ , if you use oil you maybe need to adapt the amount)
a a handful of dates or more if you like.

(Water to make it stick you could also use any kind of non-dairy milk, just experiment with the recipe :))

Decorate them with Cacao Nibs, CHia seeds, goji Beans or whatever you love. <3

I am currently in love with my new Acai Power Oatmeal creation.
If you are looking for some organic Powerfoods to boost your daily meal you should head over to http://www.authenticnutrients.ch

I tried the Trailmix and the Acai powder and I am in love! The pure taste of nature without anything added!

Ingredients

60g oats
1tsp Acai powder from authentic nutrients
10g cocoa powder
150ml almond milk
10g agave syrup
Stevia

Toppings:
Fruits of your choice

Ich liebe meine neue Acai Power Oatmeal Kreation!
Seit Ihr interessiert an den besten biologischen Powerfoods?
Schaut euch die Seite von http://www.authenticnutrients.ch an und Ihr findet alles was euer Herz begehrt.

Ich habe den Trailmix und das Acai pulver ausprobiert und kann nicht mehr ohne! Pure Natur ohne irgendwelche Zusätze!

Hier meine Rezeptidee:

60g Haferflocken
1 Teelöffel Acai Pulver von Authentic nutrients
10g Cacao Pulver
150ml Mandelmilch
10g Agavensirup
Stevia
Toppings:
Früchte eurer Wahl
Trailmix von Authentic nutrients

The worlds easiest Chocolate Coconut Truffles with a secret ingredient

April 14, 2014 By Lara 6 Comments

You have never seen a faster recipe! And yap it is also vegan!
All moist in the inside and topped with roasted Coconut

3/4 cup coconut milk (not “light” or low-fat variety)
11 oz bittersweet chocolate, finely chopped
1/4-1/2 tsp coconut extract, optional
1/4 cup cocoa powder
1 lb chocolate candy coating
A handful of GOJI Berries (place 3-4 in each truffle)

Toasted or flaked coconut to decorate

Preparation:

1. Place the finely chopped chocolate in medium heat-safe bowl and set aside. Place the coconut milk in a small saucepan over medium-high heat.

2. Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn’t be bubbling vigorously.

3. Pour the hot coconut milk over the chopped chocolate and allow it to sit for one minute to soften the chocolate, then gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.

4. If you leave the ganache plain, it has a subtle fruity flavor from the coconut milk, but it is not extremely noticeable and you could add other extracts or additives to make other flavors of vegan truffles. If you want to increase the coconut flavor, add 1/4 tsp of coconut extract to the ganache. Taste it and add up to 1/4 tsp more if you prefer a stronger coconut flavor.

5. Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.

6. Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small balls from the ganache, and roll them between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder, or rolling them in shredded coconut, toasted or untoasted. If you would prefer to dip them in chocolate, continue on to the next step.

7.Melt your chocolate candy coating in the microwave until it is smooth and fluid. Using forks or dipping tools, dip a truffle until it is completely submerged in the melted coating, then bring it up out of the coating and tap the fork against the lip of the bowl to remove excess. Place the truffle on a foil-covered baking sheet, and while it is still wet, sprinkle the top with toasted or untoasted coconut.

8. Repeat until all the truffles have been dipped. Place tray in the refrigerator to set the coating for about 15 minutes. Vegan Chocolate Coconut Truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.

Also cute as a gift!

adapted from:

http://candy.about.com/od/coconutcandyrecipes/r/Vegan-Chocolate-Coconut-Truffles.htm

Super moist Coconut-Strawberry Cake

April 12, 2014 By Lara 5 Comments

Ingredients:

1/2 cup coconut flour
1/4 Cup shredded Coconut
1 tsp baking powder
1/4 cup agave syrup and 40 ml unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2/3 cup coconut milk (also works with almond or soy milk)

1/4 tsp sea salt and as much stevia or vanilla extract as you like to add flavor.

Method:

Preheat oven to 350F (175 degrees)

Mix first the dry ingredients and then slowly add the liquid ones. Whisk to get a smoothe glaze.

Carefully fold in Raspberries, Strawberries or whatever you feel like.

Bake for 35-40 minutes.

Tip:

Place 3 slices of Lemon on top of the Cake to bring in that extra moisture!

Extra:

I always go the extra mile, so I decided to even fill the cake with a protein berry filling. It is quite easy since I just mixed some proteinpowder with soyjogurt and added in berries. (You can totally do it with quark!)

Vegan Agave Cinnamon Roasted Chickpeas

April 10, 2014 By Lara 2 Comments

Enjoy this healthy and delicious high protein Snack!

Ingredients:

2 Cups Chickpeas (Put them in Water overnight)

1 tbsp Cinnamon

2 tbsp oil (I used coconut)

3 tbsp agavesyrup (honey also works fine)

Mix all the ingredients in a bowl and spread them apart on baking paper.

Put in the oven for 20 minutes at 175 degrees.

Drizzle them with COCONUT to add more flavor!

Antioxidant Spring Matcha Greentea Pancakes with Acai Creme filling

April 3, 2014 By Lara 10 Comments

Ingredients Pancakes

1 Cup coconut flour

2 tsp baking powder

2 tsp Matcha Powder

1 ripe banana

1 Cup Non-Dairy milk (almond, soy, rice)

1 tbsp coconutoil

1tbsp Peanut butter

1 tsp salt

stevia (as much as you like depends on how sweet you want them to be)

10 gr Dark Chocolate drops (optional)

Direction:

In a bowl mix all the ingredients except for the chocolate drops. The outcome should be very sticky. If it is too liquid add more flour if it is to dry add more milk.

Put some coconut oil in the pan and then let the magic begin.

Acai-Filling

Blend 1 small Beetroot with a handful of raspberries. Put aside

Mix 1 to 2 teaspoons açaí powder with 1 Cup Soywhip.

Add fresh beetroot -raspberry mix carefully

You can still mix in whole raspberries if you like.

Vegan Chocolate Mint Fudges

March 22, 2014 By Lara Leave a Comment

Ingredients

1 cup coconut oil
3/4 cup cacao powder
1tsp vanilla
1/4 cup sweetener (rice malt/maple syrup/coconut sugar)
*You can skip this step and use melted dark chocolate if you prefer.

Mint Filling:
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil 1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)

Method:
Make raw chocolate by whisking ingredients together in a bowl. Spread a thin-medium layer at the base of your chocolate moulds. Refrigerate for 10mins or until firmly set. Make mint filling by processing cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the chocolate. Freeze until firm. Pour remaining chocolate over filling and refrigerate overnight.

Recipe from @talinegabriel

Raw Vegan Bountys

March 17, 2014 By Lara 6 Comments

Hello Readers. If you are from the icaniwillsummerbody challenge and you like to reduce your sugar intake: Try these heavenly vegan Raw Coconut Bountys!

Make the healthy SWITCH. Raw Coconut Bountys for Storebought Bountys

For the bars:
1 cup desiccated coconut
1/4 cup coconut oil
1 tbsp agave nectar/maple syrup/coconut sugar

For the raw chocolate coating:
3 tbsp cacao butter or coconut oil
2 1/2 tbsps cacao powder
1 tbsp maple syrup/agave nectar

Put half of the desiccated coconut in a food processor and process for 15 or so minutes, until it forms a runny coconut butter, then combine with all the rest of the ingredients for the bars in the food processor and process for a few minutes until it forms a thick mixture. Either spread out flat in the bottom of a small baking tray, or roll into the desired shapes, then place into the freezer to set.

Whilst the coconut is freezing, get to work on the raw chocolate coating. Place the cacao butter or coconut oil into a small glass bowl that is sitting in a pot of hot water to form a water bath so that it can melt. If necessary, turn the heat up under the pot to a low heat, but be careful not to get any water into the cacao butter. Once the cacao butter is liquid, add the cacao powder and sweetener, mixing vigorously to prevent any lumps.

Now comes the fun part 😀 dip your coconut bars into the raw chocolate mixture, and then place onto a piece of greaseproof paper to set. The coldness of the coconut should make the chocolate set almost immediately so that they are ready to eat, so enjoy, or freeze to keep them in their best condition.

Vegan Dark Chocolate covered-Coconut-Peanut Balls! Quick, easy and only 5 ingredients!

December 4, 2013 By Lara 1 Comment

“I like peanut butter, creamy peanut butter,
chunky peanut butter too.
Peanut, Peanut butter,
Peanut, Peanut butter,
Peanut, Peanut butter”
Haha it just happended that I actually listend to this song while making these peanut butter treats. It is a strange story but somehow I like peanut butter more in winter than in summer…Watermelons I can only stand them in summer. Nana Icecream: ALL YOUR LONG.

But hey this is NOT a post about Nanaicecream. NOPE. It is about peanut butter, coconut and chocolate. Also not that bad right?!

This no bake snack is healthy and addicitive! Days are getting colder and Christmas is just around the corner.
If you are looking for a vegan holiday treat, these Vegan Chocolate-Coconut-Peanut Balls are just right for you!
They are not only vegan, but also gluten, grain and lactose free!
They taste like a mix of a Bounty and a Reese’s but guilt free!

You can make them in different forms and shape. I also tried Macaroons. The ingredients are practically the same I just baked them for 10 Minutes (375 degrees) and added more Peanut Butter once I took them out of the oven.

(Picture below)

Healther no-bake peanut butter coconut balls with a vegan topping

Ingredients:
1 cup of gluten-free oats
1/2 cup of unsweetened shredded coconut
1/2 cup of chunky natural peanut butter
3 Tablespoons of agave syrup
1/2 cups desiccated coconut

Cover:
140g vegan dark chocolate, melted
1 3/4 cup dessicated coconut (to roll in)

Directions:

Add all ingredients to a bowl and mix until combined.
Put the bowl into the freezer for 15 to 30 minutes until slightly firmed
Roll the dough into a tight ball.
Dip it into the melted dark chocolate and roll it around until evenly coated.

If you like you can decorate them with coconut
Put the plate of coconut balls in the refrigerator for 1 to 2 hours until the chocolate on all of your coconut balls have hardened.

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