Blog my mind — veganfood RSS



Breakfast Cups Filled With Dark Berry Compote

The recipe is vegan and refined sugar free. Recipe: Short Pastry Cups  175g flour  5g baking powder  90g coconut blossom sugar  40 ml water  40 ml sunflower seeds oil  10 ml olive oil  1/4 tsp vanilla bean paste  Preparation Dissolve the sugar in water. In another bowl, combine flour with baking powder. Add oils, vanilla and sugar mixture and work the dough by hand. Wrap the dough into food film and place in the fridge for 30min. You can use it to make cookies, tarts, crumbles etc.Bake your preparation in the preheated oven at 165 Celsius Degrees (time depends on the chosen preparation 10-15 min for cookies/ 30 min for tarts). The amount of pastry you'll get with these ingredients correspond to 2x 16cm...

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Cauliflower Gnocchi & Crispy Kale is the perfect combination of flavours & textures

Recipe: Ingredients 1 head of cauliflower⠀ 1 to 1 1/2 cups of flour⠀ 1 vegan egg⠀ Salt⠀ Garlic powder⠀ Red pepper flakes⠀ 1 tsp olive oil⠀ 1 tsp vegan butter⠀⠀ Method⠀ Preheat oven to 400F. Wash and chop cauliflower into big chunks. Bake in the oven for 20 minutes to roast. In a high speed blender add the cauliflower and blend until smooth. It will be a little bit fibrous but the consistency should look smooth and almost resemble mashed potatoes. Then take about 1/2 cup of flour and put some in a small circle on a clean surface. Add about half of the blended cauliflower and begin to mix. It will be sticky at first. Then flatten out and...

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