Yesterday was a rainy day. So baking happened. We decided on scones, but wanted to try vegan-izing our favourite recipe from Delia Smith. Continue reading “Rainy Day Scones: vegan-izing a family favourite”
My first encounter with Bircher Muesli was at a hotel breakfast buffet: it was strangely more-ish. Since then, I cannot resist having a bowl when I see it in the buffet line.
As much as I enjoyed it, I never thought of making it myself, until I saw it in Deliciously Ella: Every Day. I couldn’t believe it was really that simple. Till I tried it. It is.
- 1 apple
- 45g rolled oats
- 40g raisins (I used cranberries because I ran out of raisins)
- 15g sunflower seeds
- 1 Tbsp chia seeds
- 125ml plant-based milk (I used almond milk)
- 1 tsp maple syrup, date syrup or honey (optional – I omitted)
- Grate the apple into a bowl (I chopped mine into small pieces).
- Add all the other ingredients & stir together.
- Place the mix in an airtight container and leave in the fridge for about 6 hours to allow the oats to soften & absorb the milk. You can continue to store in the fridge for up to 3 days.
- Restore to room temperature before serving.
- Top with fruit and nuts.
Note: if you want an extra creamy muesli, add 1 Tbsp of coconut yogurt or plain yogurt before serving.
This recipe is meant for 1 serving, but I ate it over 3 brekkies. Maybe it stretched further because I added more fruit & nut on top of it.
I love frosting on a cake as much (if not more) as the cake itself. In the quest to make great vegan goodies, frosting has been a challenge. As I flipped through one of my staple cookbooks, Benjamin Wong’s Cupcakes with Attitude, I found this recipe for tofu frosting. Continue reading “Tofu: a great vegan frosting”
One of my favourite bedside books is Deliciously Ella: Every Day. I flip through it often, drooling over the beautiful photos, and dreaming of which recipe I will make.
One of my favourite brekkies is steel-cut oats, cooked in water (not milk), then topped with all sorts of fruits & nuts. A close second for a breakfast bowl is rolled oat porridge, also topped with fruit & nut. I decided I would do something different and try quinoa as a base for my brekkie bowl. Continue reading “Quinoa & Ginger Porridge”
Continuing my quest for better than non-vegan vegan goodies, I rejigged the recipe for Peanut Butter Cookies from one of my mostly vegan sites, MyCaliforniaRoots to suit the 2 different tastes of Older & Younger Daughters. Although our last attempt was pronounced a success, Older Daughter loves her peanut butter cookies with cranberries. So, we decided to mix up a batch, make them half plain, half with cranberries. Continue reading “Vegan Peanut Butter Cookies, done 2 ways”
About a month ago, Younger Daughter & I whipped up a batch of sweet potato & cranberry cupcakes which were surprisingly more-ish.
Knowing that the things we love to eat are also good for us is such a bonus! For example, did you know that sweet potatoes are a good source of Vitamin C, which is great for all sorts of healthful benefits, including maintaining the skin’s youthful plasticity (I need all the help I can get in this department)? They are also a good source of Vitamin D (contributes to bone health), iron (supports immune system), magnesium (promotes relaxation as an anti-stress mineral) and carotenoids (strengthens eyesight & boosts immunity). Continue reading “Sweet Potato & Cranberry Cupcakes: vegan-izing a yummy morsel”
I love blueberries! so I am very fortunate that we can get these tiny powerhouses of healthy deliciousness all year round. On the off chance that I can’t get them from the supermarket, there is always the frozen option to use in our baking. Continue reading “Very Blue (Vegan) Blueberry Muffins”
I love stir-fried vegetables: it is a simple, colourful way to cook up a variety of vegetables in one pan. Continue reading “The Wonderful World of Stir-Fry”
Found this recipe while browsing through one of our all-time favourite cupcake books: Cupcakes with Attitude by Benjamin Wong.
Younger Daughter & I were so pleased with the bright pink batter, on account of the mashed red dragon fruit. Sadly, the brilliant colour was baked away, and it became just yellow cake, although with a nice subtle flavour with the crunch of dragon fruit seeds. Continue reading “Vegan Dragonfruit Cupcakes”
I love smoothies & milkshakes & bubble tea & just about any beverage you can drink through a straw. I have never had a smoothie bowl before though, that is, using a smoothie as a base and then piling lots of goodies on top. So, this is a conservative first attempt at The Smoothie Bowl. Continue reading “Dragonfruit Smoothie: Naturally & Beautifully Pink”