Vegan Blueberry Muffins 

Since going vegan I have had to make and adjust recipes to fit our new lifestyle. Something have turned out while others were better left to the imagination. These muffins are definitely one for the books!

I make them for snacks, when people are coming to visit or when we visit others, for my husband to eat on the go and anytime I feel like it. They are amazing and everyone who has eaten them is always surprised that they are vegan.


Here’s what you’ll need for approx. 9 muffins:

  • 1. 5 cups of flour
  • 1/3 cup of sugar
  • 2 teaspoons of baking powder
  • 1 cup of coconut milk
  • 1/4 cup of oil
  • 1.5 cups of blueberries (I like them to be frozen but you can also use fresh)

Preheat your oven to 180 degrees. Either grease or line cupcake tray.

Combine flour, sugar, and baking powder in a large bowl.

In a seperate bowl combine coconut milk and oil.

Add liquid mixture to the dry mixture and once combined fold in bueberries.

Fill the cupcake tray 2/3 full and bake for 20 minutes, or until very slightly golden.

Did I mention they are absolutely delicious and super simple.

I mentionned earlier in the year that there were soeme big things coming for the blog, if recipes is your thing, you will want to follow along to see what’s in store for early 2017!

Happy baking!! xx

 

Langos Recipe

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First off, I want to add that I am, in no way, trying to earn an award for healthiest recipe with this one. In fact, it is probably the least healthy recipe I have made, however, it is delicious as a treat once a year.

This is a Hungarian dish that is served in Germany at the Christmas markets, usually I love the Christmas markets (I’m sure you do too if you’ve been lucky enough to celebrate Christmas in Germany). However, this season, I wasn’t feeling it. The long lineups, masses of people and worst of all for a pregnant woman, the lineup for the washroom was not screaming my name! So we decided to opt out of the Christmas markets this year, resulting in me craving a Langos and having to resort to making one myself.

So if you’re up for some deep fried bread covered in cream and cheese, this is your recipe!

Here’s what you will need for the dough (makes 8 small langos):

2 cups of flour

1 package of instant yeast

200 ml of warm water

a dash of salt

A lot of vegetable oil for frying (I usually use about 2 cups in a large pan)

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Here’s what you will need for toppings:

If you’re going sweet you can add Nutella, Sugar and Cinnamon

If you’re going savory, which we do, you will need

250 grams of cheese shaved

Sliced ham

500 grams of sour cream

any herbs or spices (we like paprika, basil, garlic salt, all spice)

many people also put garlic paste on theirs, I have yet to find one I like.

Really, as far as toppings go, your options are endless.

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So first, add the yeast to the flour (mix well) and the salt to the warm water (stir until dissolved).

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Add the salt water to the flour and, using either your hands or a spoon, mix well until the dough forms a ball. It should still be fairly sticky, but not stick to the edges of the bowl.

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Cover the bowl and let sit for 30 minutes.

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Flour your working space and roll the dough around so it doesn’t stick too much. roll the dough into a log and cut into 8 pieces (more or less depending on how big you want them, but remember they have to fit into your pan to fry them).

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This process is the same for each ball of dough: form it into a ball and pulling from the middle outwards form a circle. Once the shape is starting to form, lay it flat on the floured surface and pull on the sides making the middle thinner than the outer layer. Ideally they should be thin enough to see through them in the middle with thick edges.

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Once all the balls are shaped, let them rise again for 30 minutes.

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While waiting on them to rise, heat up your oil. Depending on the size of your pan, you will need about an inch deep of oil to cook the dough. Set stove to medium heat and allow it to heat up, around 15-20 minutes. I usually grab a small piece of dough and put it in to see when it starts sizzling, then I know it is warm enough to cook the dough.

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Place the dough in the pan and allow it to cook for 10 minutes (or until desired colour). flip it over and cook for another 5-10 minutes, depending on the oil and heat you are using.

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I usually heat up my oven and place the fried ones in there (after allowing the fat to drip off of them for a few minutes) to keep them warm.

Once all are done, finish them off with your toppings (we also have salad with them to ease the grease and fat) and enjoy!

These are best served freshly cooked, however, they aren’t too bad the next day if you heat them in the oven.

 

Fresh Chickpea Salad

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I thought I would start off the first recipe of the year with something healthy (for those of you trying to eat healthier in the New Year!) For those of you who aren’t this is still a winner salad that is super easy and is loved by all who have had it.

Right now I am still eating healthy (and give in to pregnancy cravings when needed) but I plan on eating extremely clean once the baby is born. Out of all of my ‘clean’ recipes, this one is for sure a winner, I have it all the time!

This is my favorite lunch, especially during the summer. It is so simple, yet refreshing and really fills you up (thanks to the chickpeas). If you have an event where you have to bring something, trust me, this is always a winner!

Here’s what you will need (for one BIG serving):

One can of chickpeas -drained

1 red pepper-finely chopped

1/2 cucumber -finely chopped

black olives

Feta -if desired (I normally eat it with feta but since I am pregnant, I have it without)

Olive oil

Salt and pepper if desired

I also use fresh dill and lemon zest from time to time to kick it up a notch!

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Add it all together in a bowl, drizzle the olive oil on top, season with salt and pepper if desired. I told you it was easy!

I usually make this with naan bread (recipe coming soon), they go wonderfully together.

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Let me know what you think! xo

 

Grinch cookies

These are one of my favorite cookies to make at this time of year. The good thing is that using different colours, you can also make this for any holiday! I have yet to have a guest not ask me for the recipe.
Here’s what you’ll need (batch makes 3 dozen)
2 1/3 cups flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup powdered sugar
1/4 cup granulated sugar
2 1/2 cups butter
1 tsp vanilla (preferably white if you’re making white dough)
1/2 tsp of food colouring of your choice
1 1/2 cup holiday sprinkles
Preheat oven to 180 degrees Celsius.
First, combine 2 cups of the flour, sugar, powdered sugar, salt, and baking soda in a bowl and whisk together.
Whip butter with a mixture and add vanilla once whipped.
In thirds add the dry mix to the butter and mix until well blended.
Once all the dry mix and butter are fully blended, divide the dough into two halves (can also divide it into 3 or 4 pieces depending on how many colours you want to use.
Put the dough you want coloured into the mixer (in my case it was half). Add desired amount of food colouring to the butter. If you are using gel or liquid, add some of the remaining 1/3 cup of flour to get desired consistency. I find with the gel food colouring I use, it gets very sticky and I need to use the whole 1/3 cup.
Depending on how soft the dough is (how warm the butter has gotten) you may need to chill the dough slightly (10 minutes or so). It is a stickier dough but it is much easier to work with when it is warm as opposed to cold. Generally I don’t chill it at all.
Once you have a good working warmth put the dough between two pieces of parchment paper and roll out dough about 1/2 inch (if you are doing more than 2 colours, roll it out thinner).
After rolling out all coloured dough, flip the coloured dough on top of the white dough, still using the parchment paper -repeat with all colours if making more than 2 (it is really important to leave one of the parchment papers on the bottom dough for the next step). Cut off any odd ends to make the two (or more) colours the same size.
Using the parchment paper, roll the dough tightly like a sushi roll. Be sure to pull the parchment paper along as you roll it, don’t let it get rolled up in the dough.
Once it’s done, roll it around a few more times to get out any air.
Put sprinkles on the parchment paper and roll the dough around covering the dough completely.

 

If you are planning on freezing the dough you can roll it in seran wrap tightly and freeze it for up to 6 months.
Cut the dough in 1/2 inch slices and separate them on the baking sheet about 2 inches apart.
If you feel like your dough is too soft, chill it for 15 minutes in the refrigerator before putting them in the oven.
Bake for 15-20 minutes and enjoy!
Let me know what you guys think if you make it!