Vegan Chocolate Chips

Vegan Chocolate Chips

This is the one I want to make a long time ago, just wondering when it started on my to-do-list?

Nevermind, I am going to wipe off from the list today!

Chocolate chip is the essential item for baking a chocolate cake or making cookies. And I always think to buy the vegan chocolate chips are too far expensive to me. That’s the reason I always want to make it myself.

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Vegan Butter

Vegan Butter

I have quite a few experiments to make Vegan butter and with my key lime bars before. Those two recipes adapted two different ingredients.

Today’s recipe is not the same as before. They contain almond flour and nut milk with coconut oil and vinegar. Warmly suggest you get the refined coconut oil to avoid the strong coconut taste. I did a little bit of research to find which coconut oil is refined. The most common brand is the Pure KTC coconut oil, that’s is the refined one. But you need to be careful, except the Pure one, the others are virgin, extra virgin, organic virgin all are not refined coconut oil, it means that these few oils have the aroma of coconut smell. KTC coconut oil you can get it from the Sainsbury supermarket in the UK easily.

Also, highly recommend you to get a silicon butter mould, it will be much easier to get the butter out of the mould after the butter solidify.

Wish you have happy baking, enjoy!

Recipe adapted from Petra. A great to find her blog, a Holistic Nutritionist.

Vegan Butter

Ingredient: 

• 8 tbsp Almond Flour
• 10 tbsp unsweetened cashew milk, (I use almond milk)
• 1 1/2 tsp Nutritional yeast (optional)
• 1/2 – 1 tsp Pink salt
• 1 tsp coconut vinegar (I use Apple cider vinegar), or (you can use lemon juice instead)
• 4 Tbsp. olive oil or rapeseed oil
• 1 cup Refined coconut oil, melted

Method:

1. Place almond flour, nut milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
2. Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
3. Pour the vegan butter into a butter mould or silicone mold. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.

Note: 

1. You can use this vegan butter just like you would regular butter. However, not recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.

2. Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts). For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.

Another Half-day Adventure in Amsterdam(Albert Cuyp Market)~Day 4

Another Half-day Adventure in Amsterdam (Albert Cuyp Market)~Day 4

Being on a holiday, we loved to browse around the local market, remember our first day? We had visited the ‘floating’ market, Bloemenmarkt after we landed on Schiphol Airport.

Beautiful day to Visit Keukenhof Garden, Amsterdam~Day 3

Beautiful day to Visit Keukenhof Garden, Amsterdam~Day 3

Trip to Amsterdam~Day 2 (Windmill Village)

Trip to Amsterdam~Day 2 (Windmill Village)

The weather on the second day was not too bright, and the temperature was chilly. Then we decided to take a day to visit the beautiful Dutch windmill village, Zaanse Schans is on the banks of the Zaan river. We got the train tickets from Schiphol airport to Sloterdijk first then change to Zaandijk Zaanse Schans, it took about half an hour.

Fantastic Trip to Amsterdam~Day 1

Fantastic Trip to Amsterdam~Day 1

Probably it is the trip that I won’t forget in my life. It’s also a promise of fulfillment for me as well.

Thanks to my dear! Although I have been to Amsterdam a few times before, even so, it still another fresh story!

This time we plan to visit the world’s largest flower show, the tulips garden mainly.

Dreaming to see this largest flower garden park in the world, Keukenhof tulips garden near Lisse, The Netherland. Apparently, my dream is in front of me! I’m coming to see you!

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

This is the one I made especially for the mother’s day, 31st, March, Sunday. Happy Mother’s day to all moms.

Nowadays, afternoon tea or cream tea is so popular. You can tell when you walk along the cafe or restaurant, lots of people (mostly ladies) sipping their cuppa during the time after school.

One of the essential items must be the scone on the shelf with a little pot of creamy clotted cream, and another pot is the sweet jam.

Kale Pesto Fried Rice

Kale Pesto Fried Rice

For my memory, I think I haven’t posted any rice dish before, except risotto.

This is an easy fusion dish, mix up with pesto sauce with fried rice. Why do I use kale? Mainly because basil is too expensive for me for a few leaves. So I get the kale instead and it is on sale! I can keep a few more pennies in my pocket. :p

In addition, this pesto sauce has so many health benefits to share. Such as full of folic acid, add walnuts with it can give us the omega 3, which protects our brain cells. Also, it is so delicious on spaghetti as well, I’m planning to make it for my tomorrow dinner.

 

Kale Pesto Fried Rice

Ingredient: 

• 2 cups Kale leaves only, stems removed
• A large handful Toasted walnuts
• 1/4 cup Nutritional yeast flakes
• 1 tsp Sea salt
• 2 cloves garlic, chopped (I haven’t used it)
• 1/4 cup Extra virgin olive oil, more or less

Method: 

1. In a food processor or high-speed blender, combine the kale leaves first for the first 2 minutes. Then add the other ingredients except for the olive oil. When the motor running, drizzle the olive oil in slowly through the hole. Blend it all until a smooth sauce. Store in a clean jar and top up with more olive oil and store in the fridge.
2. Then fry the rice in a hot work with a bit more oil and add the pesto sauce. Mix evenly and add some sweetcorn or garden peas if you like.
3. Work is done and serves straight away.

Vegan Pancakes With Aquafaba for A Lazy Day

Vegan Pancakes With Aquafaba for A Lazy Day

I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.

When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!

So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!

Vegan Pancakes With Aquafaba for A Lazy Day

Ingredient: 

• 1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tbsp Unrefined Brown sugar
• 1 1/4 cup Nut milk of your choice
• 1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
• 1 1/4 tsp Apple cider vinegar
• 1 tbsp Oil

Topping:

• Maple syrup
• Any fruits or berries of your choice
• Peanut butter sauce or other nut butter
• Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional

Method:

1. In a large mixing bowl, mix the dry ingredients and set aside.
2. To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
3. Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
4. Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
5. Use a spatula to fold the whipped aquafaba into the batter, remember gently.
6. Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
7. Cover the cooked pancakes with a clean tea towel when you cook the others.
8. Serve with nut cream and fresh berries when it is still warm.

Chocolate Cake for Valentine’s Day (Vegan)

Chocolate Cake for Valentine’s Day

Hello everyone! Happy Valentine’s Day!

Missed all of you for nearly 3 months, I have been away and it has lots of fantastic things happened recently.

Today is Valentine’s day, it seems we haven’t celebrated this special day since a long time ago.

Despite that, I like to bake this little chocolate cake for my hubby. 🙂

This is a simple, no fuss and easy to achieve success even a new baker.

You can get a lave cake from this simple recipe, but I have baked a little bit over-time accidentally. Sadly, I can’t have a lovely lava cake that I want to. This is what I get at last: a fluffy, soft chocolate cake.

Vegan Chocolate Cake (Lava Cake)

Ingredient:   (Make 2 ramekins)

• 1/2cup Plain flour
• 3 tbsp cacao powder
• Pinch of sea salt
• 1/4tsp Baking soda
• 5tbsp Unrefined brown sugar
• 1/2cup Coldwater
• 2tbsp Vegetable oil
• 1/2tbsp Lemon juice or vinegar
• 1/2tsp vanilla extract

Added later:

• 2 Dark chocolate cubes, 75% cocoa, (dairy-free)

Method: 

1. Preheat the oven to 200C.
2. Sieve the plain flour in a bowl, with the salt, cacao powder, and baking soda, set aside.
3. Put sugar and cold water in another small bowl, stir until the sugar dissolved.
4. Add the vanilla extract and lemon juice, mix well.
5. Add the wet ingredients into the dry ingredients. Mix until well combined but not over mix.
6. Pour the batter in the greased ramekins.
7. Then, place one chocolate cube in the batter, press down to immerse into the batter.
8. Place in the hot oven and bake for 27 minutes. Don’t overcook if you want a lava cake.
9. Remove out from the oven and leave to cool 2 to 3 minutes. Then gently invert the ramekins on a serving plate.
10. Tap the base of the mould and let the cake slid on the plate.
11. Dust some cocoa powder or icing sugar on top. Then serve immediately.