Related Posts

• Vegan Sea Salt Caramel Ice Cream

  

  I scream, you scream, we all scream…for vegan ice cream! Ice cream is synonymous with summer (if you're in a part of the world where it's currently summer), but all that dairy can leave your belly and sinuses feeling less than happy. That’s where this recipe comes in! Dairy-free and vegan, this ice cream it gets all its creaminess from cashews. Yum! Caramel is one of those flavors that can be hard to make without the dairy, but we feel we’ve come up with a pretty good replacement using dates that really makes this recipe fantastic. You can also use the ice cream base and customize it with some of your favorite flavors (think cacao nibs or dark chocolate chips, berries, mint, you name it!).

• 2-Ingredient Vegan Ice Cream

  

  Have you ever made ice cream at home? I have. All kinds. Since I don’t have an ice cream machine and there is definitely no more space left in my kitchen for another gadget, I have tried all kinds of different machine-free versions. I have a recipe that calls for sweetened condensed milk and heavy cream – the consistency is nice, but it is way too sweet for my liking. I have another method, which uses traditional crème anglaise and taking the mix out of the freezer every half an hour to whisk it through, but this one requires way too much effort, and I always forget to mix it at the right time and by the time I remember it has frozen solid. For at least five years now I have not experimented with any of those complicated, overly sweet and fatty ice creams, because it only takes 5 minutes to whip up this genius recipe that:

• Vegan Banana Bread with Chocolate Chips

  

  There must be thousands of banana bread recipes out there in the world, but I still feel the need to share another one. I have been looking for a good plant-based recipe for a long time, but all the recipes I found always contained a load of added sugar or preparing a flax egg or something third I didn’t like, so I figured out that I don’t follow any recipes and figure out my own recipe instead. This is not the first time I just decide to wing it, and I must admit that I am not very good at following other peoples’ recipes anyway. Even if I choose to follow a recipe, I still somehow manage to switch up half the ingredients and change all the amounts. This is also, why I decided to get blogging years ago, to keep track of the recipes that work for me – with all the changes I always made I wasn’t able to remember anymore which changes I had made and which ones actually worked. Because not all the changes work, especially when baking. Back to winging it – this doesn’t necessarily always work either.

• 3 Amazing Vegan Recipes with a Matcha Touch

  

  Matcha tea lends itself to some very healthy and tasty vegan recipes. A single cup of matcha reportedly has antioxidants equivalent to what you’ll find in 10 cups of green tea. The antioxidant EGCG brings about a sense of calm alertness, and there have been studies that show that show its ability to inhibit the growth of cancer cells. Greens like matcha are also recommended as a natural ingredient in hair fall remedies. Here are some very vegan but delicious recipes you can prepare with matcha: Recipe 1 – Matcha Vegan Yogurt Breakfast Bowl ​ Probiotic vegan yogurt is a really healthy and tasty proposition. Probiotics in yogurt strengthen the immune system and are great for maintaining healthy intestines. Probiotic vegan yogurt is high in protein content too. Add matcha, some blood orange slices, maple syrup and walnuts and the health and taste quotients shoot up.

• Banana Peel Cupcakes

  

  If you have been following my posts for a while, you probably know that I really do not like food waste. And yet people do waste a lot of food. I can’t say I’m completely free from this sin. Still, whenever possible, I always try to use up everything I have and plan my weekly menu around the things I already have in the fridge before ordering anything new. One thing that people usually don’t consider food waste is everything we remove from produce before eating - vegetable peels, the outer leaves of cauliflower, carrot tops, banana peels etc. It all makes up a lot of food that we feel is completely normal just throw away. However, this is food waste too! For all kinds of veggie scraps (as long as they are not dirty), a good recommendation is to keep a separate box of them in the freezer and if the container is full, make vegetable broth. It saves you the money you would otherwise spend on buying the broth, and you will get all the goodness out of the veggies. Out of carrot tops, you can make pesto (I will share the recipe with you soon), and you can even use banana peels in some recipes! Don’t get me wrong – I usually also throw away the banana peels. As I typically eat at least one banana every day, it would not be possible to use up all of the banana peels, but even using a few of them now and then helps to reduce waste. And, nobody would guess that you also used up the peels in addition to the bananas. Besides reducing food waste, the banana peels are also rich in many nutrients as potassium and fiber. If you decide to give using banana peels in a recipe a try, choose organic bananas.

• Sugar Free Banana Nut Cupcakes With Banana Cream Frosting

  

  Having a little one myself, I want to feed her the very best. She has allergies like I do, but can’t do most nuts or seeds, which makes things much harder. The recipe below is one that I truly believe can work for most kids with allergies–no nuts, seeds, grains, eggs, sugar and very little fruit.