Vanilla ice cream

Homemade ice cream is the best! This one has an intens vanilla-taste,  but if you want another taste, feel free to add chocolate chips, cocoa powder, berries, fruit, peanut butter etc.
The ice cream come out soft serve, if you want it more firm, put it in the freezer for about 20-30 minutes before serving. 

Vanilla ice cream with chocolate sauce

RECIPE
1 packet silken tofu
2 dl soy milk
About 1 dl powdered sugar, or more if it's needed (taste the ice cream before putting it in the machine)
125 ml oil
Dash salt
1 tbsp vanilla sugar or 1 tsp pure vanilla

Squeeze out the water from the tofu and put it in a food processor together with all the other ingredients. Blend it smooth and put it in the fridge for 30 minutes. Then, take out the ice cream maker and make the ice cream. With my machine it takes about 20 minutes.

Easy and delicious apple pie

This pie is almost too easy to make, and really tasty! I served it with homemade vanilla ice cream.

OPPSKRIFT
4-5 apples
1 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp vanilla sugar
1 tsp cinnamon
100 grams margarine

Cut the apples in cubes and put them in a small baking pan.
In a bowl, put flour, sugar, baking powder, vanilla sugar and cinnamon and whisk it all together. Sprinkle it all over the apples. Cut the margarin in slices and place it all over the cake.

Bake it on 400 F for 30 minutes. Serve with ice cream or whipped cream.

Basic veganese

This is a basic recipe, but the most delicious one I have tried so far, and I have tried many! And the best part is that this is the most easy one, and it's cheap! It taste really good as it is, but you can also add what flavor you want. Garlic, chili, etc.

RECIPE
175 ml soy milk (use the unsweetened one!)
1 1/2 tbsp of vinegar
1/2 tsp salt (add more to the finished mayo if you want)
Dash of pepper
175 ml oil (I use sunflower)

In a blender, blend together (on high) all the inredients besides the oil for 1 minute. Add the oil gradually while the blender is running, until the mayo becomes thick (this happens really fast).

Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7-10 days.

Vegan lasagna

This lasagna may look boring, but the taste is amazing. I love it, and so does my 3-year old son.

RECIPE
A huge amount of fresh mushrooms (I really don't know how much, I use a lot, 'cause I love them)
1 onion
3-4 cloves of garlic
1/2 can of peeled, chopped tomatoes
3-4 tbsp of tomato paste
Eggless lasagna plates, 6-9 pieces, depending on the number of layers and your pan
Spices you like, I use oregano, salt, pepper, paprika and onion powder
Fresh basil (optional)
Nut cheese

Cut the onion in pieces and shred the garlic. Fry them in oil for a bit, then put them in a bowl. Have some more oil in the pan and fry the slices mushroom until it's a little crispy. Add a lot of spices and the onion and garlic, and the tomatoes and tomato paste. Maybe also a little water if you think it's needed. Let it simmer for 5 minutes.

In a small oven pan, place some of the tomatosauce in the bottom. Then put spoonfuls of nut cheese here and there over the sauce (the nut cheese have to be a little runny, not too firm, stir some water in it if necessary) and then cover it with lasagna plates. Repeat until you have used all the sauce and nut cheese, the nut cheese goes on the top. Then put some fresh basil on top of the nut cheese and put the pan in the oven on 400 F for about 20 minutes, or until the lasagna plates are soft.

Serve it with a delicious salad (I like apples, cucumber, sweetcorn, green salad and paprika), and maybe a little garlic dressing (the worlds best vegan garlic dressing = vegan sour cream mixed with 3 cloves of shredded garlic, 1 tbsp of lemon juice and salt/pepper).

Orange marzipan chocolates

Not really a recipe, and not really homemade, but hey. It's nice to be able to have something sweet on your table in minutes. These are delicious little treats, sweet and a little fruity. They are probably really nice with lemon instead of orange, I'll try that next time!

RECIPE
Use a vegan marzipan, I use this one (500 grams), but any storebought (or homemade) good marzipan will do.
1/2 large orange
200 grams vegan, dark chocolate

Use both peel and juice from the orange. Put it in a large bowl and brake the marzipan in pieces, and place the pieces in the bowl. Knead it all together until it's a sticky and smooth dough. Make little balls with moist hands and place them on a tray covered with wax paper. Put the tray in the freezer for 20 minutes.
Meanwhile, melt the chocolate (I use the microwave, takes about 2 minutes) and let it cool some.Take out the marzipan balls, dip them in the melted chocolate and place them back on the tray and put them in the freezer again, for 10 minutes. 

Enjoy! Remember, they have to be kept refrigerated.

Raw banana whip - several flavors

Bananas are good for you, but did you know they also make great ice cream? They are sweet and delicious, and you can actually make fantastic soft-serve ice cream in minutes if you have some frozen bananas in your freezer! And it's completely raw. Add some pure vanilla and/or some raw cocoa powder, and it's still natural and raw! :)

Remember, it's all up to you which flavors you want to add in this banana ice cream. You can add frozen raspberries, strawberries, peaches, mangos, blueberries, raw chocolate chips, you name it! But the banana flavor itself is really good.

RECIPE
2 large frozen bananas per person (peel them, cut them in 3-4 pieces and freeze them)
Maybe a little cold water
Actually, this is all you need! This will make sweet soft-serve ice cream! Add frozen berries, cocoa powder, vanilla or another flavor if you want.

Put the bananas in the blender and pulse until they are all chopped up. Add some cold water while blending, until it's smooth. Be careful not to add too much water.

That's all! Enjoy!

Just bananas!

Raw cocoa powder

Raspberries

Strawberries

Bounty chocolates (almost raw)

These are just a mouthful of heaven! I wanted to make them completely raw, but I couldn't get cocoa butter, so I had to use regular dark (milk free, of course) chocolate. They are really easy to make, and you are gonna love these, I promise!

RECIPE
2 dl large dates, soaked in water for 20 minutes
1 dl water (I use soaking water from the dates)
4-6 dl shredded coconut (just add more and more until you can shape them)
Dash of pure vanilla
2 tbsp ground flaxseeds
1/2 dl coconut oil
Next time I will add a couple tbsp of yacon- or agavesyrup
300 grams dark chocolate

Drain the water from the dates (exept 1/2 dl) and put them in the food processor. Add the water and blend until smooth. Add the vanilla, coconut oil, the flaxseed-flour and 4 dl coconut, and blend a little more (pulse), and add more and more coconut until the batter looks about right. It should neither be too mushy or too hard. You should be able to shape the batter into balls or "breads" or whatever you want them to look like. Put them on wax paper on a tray, and put them in the freezer (or fridge) for about half an hour.
Melt the chocolate, I use the microwave. Let it cool a bit, and then use a fork to dip the Bountys and cover them completely with the chocolate. Put them back on the tray and sprinkle a little shredded coconut over them before they harden, and put them back in the freezer for 10-15 minutes.

Place them in a box and keep them in the refrigerator.

Blueberry muffins

After a long walk in the woods where we picked a lot of wild, delicious blueberries, we had to make blueberry muffins, of course! And they were absolutely amazing! I could eat these all day long.

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
3 dl blueberries (I didn't measure, but I think it was about that much, it's really not important)
Dash of salt
2 tsp vanilla sugar

Mix together soy milk and vinegar and let it curdle for 5 minutes. In a bowl, mix the blueberries with 2 tbsp of flour. The flour helps the blueberries mix well in the batter, and they don't sink to the bottom of the muffin liners when baking.

Add sugar and oil in the soymilk-blend and stir well. Add the remaining ingredients, be careful when adding the blueberries so they don't make your batter purple.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool and enjoy!

Imitation bacon bits

I love these! I have usually made "bacon" of tofu, but these are much better, even if they are in much smaller pieces. Maybe that's actually the reason, they are more crispy and taste much more.

RECIPE

3 tbsp liquid smoke

225 ml water

96 grams TVP-granules

1/2 tsp salt

3-4 tbsp nutritional yeast

2 tbsp soy sauce

A few drops red food color

Oil for frying

Put liquid smoke in a measuring cup and add water until you have a total of 235 ml. Put the smoked water in a casserole and bring it to a boil. Remove it from the stove and add salt, nutritional yeast, soy sauce and color, and add the TVP. Stir a little and place a lid on it. Let it stand for 10 minutes.  

Heat 4-5 tbsp oil in a frying pan and add the TVP-mix. Fry it while stirring, until it's crispy but not burnt. It's best if you don't fry it all at once, but 1/3 at the time. Remember to use enough oil, the oil makes it more crispy and better.

Let it cool and put it in a container with a tight lid, it will last in the fridge for at least a week, but probably a while longer. Use it on pizzas, sandwiches, in sauces and wherever you want to use it.

Tofu "fish phillets"

These are just fantastic! My life has changed a bit since I discovered these babies. If you leave out the nori and use different spices, you can transform these into whatever you want. Use your imagination.

RECIPE
 1 packet of extra firm tofu, drained

Dry ingredients:
3/4 cup Panko
1/4 cup regular breadcrumbs (I used only regular, because we can't find Panko in this country!!!)
2 tbsp flour
3 tsp nori powder (makes the fishy taste, I used nori sheets and just ground them up in the food processor)
1 tbsp Old Bay seasoning
1 tsp onion powder
1 tsp garlic powder
Salt, pepper

Wet ingredients:
4 tbsp apple cider vinegar
2 tsp brown sugar
2 tsp nori powder
1/2 tsp Old Bay seasoning
Salt, pepper

Check the pictures for instructions:

Cut the tofu in slices, not too thin

Dry ingredients in one bowl

And liquids in another bowl

Put the tofu in the liquids, than the flourmix and spray them with cooking spray

Pop them in the oven for 25 minutes on 425 F

They look like this when they come out. A little crispy and delicious!

Serve them on a nice bun or with anything you like!

Cookies & Cream cupcakes

Oh Lord. Need I say more?

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
1 packet of crushed vegan Oreos or similar bisquits (save 1/3 for the icing)
Dash of salt
1 tsp vanilla sugar

Icing:
130 grams vegan margarine, softened
3-4 dl powdered sugar
1 tsp vanilla sugar
The 1/3 of the crushed Oreos
Half Oreo-bisquits for decorating, if you have some left

Cupcakes:
Mix together soy milk and vinegar and let it curdle for 5 minutes.
Add sugar and oil and stir well. Add the remaining ingredients.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool completly before you decorate them with icing.

Icing:
Put everything besides the bisquits in the food processor and blen until smooth. Add the bisquits by hand and stir lightly. Use a spoon and place heavy loads for icing on each cupcake. Put half an Oreo in the cream.

American pancakes

These are just great, they are so fluffy and good, even an expert could not notice that there are no eggs in these babies!

 

RECIPE

5 dl soy milk

2 tbsp vinegar

3-4 tbsp sugar, if you have a sweet tooth like me
1 tsp vanilla sugar

5 dl flour

1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
40 grams melted vegan butter

Mix together soy milk and vinegar and let it curdle for 10 minutes or so.

Mix together the dry ingredients and add the soymilk-vinegar. Add the margarine and stir it all together, but not too much stirring!

Fry the pancakes in medium heat for 2-3 minutes in each side. Try not to use any (or very little) oil in the pan. They get crispy on the outside if you fry them in oil. They should be soft on the outside, that's better. 

Brownies

Vegan brownis aren't especially easy to make. I have tried several times, but the end result have always been the same - flat and hard. Not to be eaten!
Luckily, I made it eventually! Everyone who tasted these loved them. Real brownies, only totally cruelty free!

RECIPE
2,5 oil
100-150 grams dark vegan chocolate
1 tsp vanilla sugar
2 tså instant coffee powder
1,2 dl boiling water
5 dl sugar
5 dl flour
6 tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tnsp ground flax seeds
6 tsp boiling water

Set the oven to 350 F. Put some wax paper in the bottom of a cake pan (I use a rectangular one, 20 x 30 cm). Stir the coffee powder into the boiling water and melt the chocolate in it. Mix in oil, vanilla and sugar.

In another bowl, mix together flour, cocoa, salt, baking powder and baking soda. 

In a third bowl, put the flax seed and pour the boiling water over it. Let it sit for 2-3 minutes and stir a little. Mix together the dry and the wet ingredients and add the flax-mixture last. Pour the batter into the cake pan and bake for 30-40 minutes.

Take the cake out of the oven and let it cool completely in the pan, the best thing is if you can let it stay in the fridge overnight. Cut the cake in nice pieces and enjoy!

Bounty brownie cupcakes

Coconut heaven!

RECIPE
100 grams vegan chocolate
0,5 dl coconut oil
2 dl coconut milk (I use only the water in the can, the creamy stuff I use for ice cream or whipped cream)
2 dl sugar
2,5 dl flour
2 tsp baking powder
1 tsp vanilla sugar

Icing:
100 grams vegan margarine
4 dl powdered sugar
1 dl shredded coconut
2 tbsp coconut milk

Set the oven to 350 F. Put cupcake liners into a cupcake pan.

Melt the chocolate and the coconut oil in the microwave. Takes about a minute or two.
Stir it smooth.
Mix together coconut milk, sugar and the melted chocolate/coconut oil in a bowl. Mix together the dry ingredients in another bowl and stir the two mixes together.
Pour the batter into the cupcake liners and bake for 20-25 minutes. If you bake them for too long, they will get dry, so it's better to take them out to early than to late.

Icing:
Put the ingredients in the food processor and blend until smooth. Decorate the COLD cupcakes. For the little extra, put a couple of tbsp of shredded coconut on a hot dry frying pan and let them become a little light brown (but not burnt). Sprinkle it over the cupcakes.

Pics of my latest batch, they became even more juicy and deliciously gooey:

Cupcakes with chocolate and mint

I love mint - I love chocolate. Combine the two together and I'm in heaven!

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
Dash of salt
1-2 drops of peppermint oil or some peppermint extract
1 tsp vanilla sugar

Mix together soy milk and vinegar and let it curdle for 5 minutes.
Add sugar and oil and stir well. Add the remaining ingredients.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool completly before you decorate them with icing.

Icing:
100 grams softened vegan margarine
1-2 drops of peppermint oil 
3-4 dl powdered sugar
Green food coloring, I use Wiltons


Put everything in the food processor and blend until smooth. Decorate the cupcakes with the icing.

Ice cream with chocolate and coconut

This ice cream is really creamy and wonderful because of the coconut cream in it. And with the ice cream maker, you can make it in half an hour!

RECIPE
1 large can (400 ml) of coconut milk that has been in the fridge for at least 1 hour
1 packet of vegan whipping cream (250 ml or so)
50 grams melted vegan chocolate
Powdered sugar until it's sweet enough for your taste (about 1-2 dl?)

When you let the coconut milk-can stand in the fridge for an hour or two, the rich, creamy white stuff will separate from the watery milk. You will use only the coconut cream in this ice cream. The water can be used in Bounty cupcakes.

Put the coconut cream in the food processor together with the remaining ingredients and blend it smooth. Taste it and add more powdered sugar if you want it more sweet.

Put the cream in the fridge for half an hour or more, so it's really ice cold when you put it in the ice cream maker. Take the machine out of the freezer and add the cream while the machine is on. When finished, it should take 30-40 minutes or maybe a little less, take out the ice cream and serve it, or put it in the freezer for 20 minutes if you want it a little harder. 
Serve it with some delicious vegan chocolate sauce.

Sweet potato french fries

Delicious and sweeeet!

RECIPE

Not really a recipe, just cut 1-2 sweet potatoes (1 per person) into french fries, place them in a baking sheet, put salt, pepper and cayennepepper all over them and bake them in the oven for 425 F in 15 minutes. Then stir a little in them with a couple of forks or spoons, and put them in the oven again for 5 minutes, with the grill on.

Kind of a cupcake - only not?

I got these from a vegan friend of mine, she has the most awesome Norwegian blog. I was allowed to have this recipe on my blog as well. She calls these "muffins så ikkje e muffins". Translated into English it's something like "cupcakes that are not cupcakes". :)

RECIPE
2 dl mixed raw nuts of your own choice
2 tbsp agave suryp
Dash of salt
Dash of pure vanilla

Blend nuts, salt and vanilla until it's become a flour. Add the syrup and blend it until it forms a ball in the food processor. You may have to add a tbsp or two of syrup.

Fill cupcake liners with the nut-dough, this will be the "crust" of the cupcake.

 

Put them in the fridge while you make the raspberry-filling:

Put 200 grams of fresh or thawed raspberries in the food processor together with 6 frsh dates (no stones) and blend it until it's a puré. Place a spoonful or so with the puré in each cupcake, on top of the crust. Refridgerate again and make the chocolate cover.

My daughter, who helped me with these, wanted to take my picture, hehe

2 dl coconut oil (I like the neutral one best, while others like the coconut tasting type. Your choice)
1,5 dl raw cocoa powder
0,5 dl agavesyrup

Blend everything smooth. Pour it into the cupcake liners and refridgerate until the chocolate is hard.

Homemade hot dog!

I kind of miss a real hot dog. I can't find any REALLY good replacements. I don't need hot dogs, but I want one once in a while, and now I can make them myself! These are really good!

RECIPE
2 dl canned hvite butterbeans
2-3 cloves of garlic, shredded
1/2 red chilipepper, cut away all the seeds
2 dl vegetable broth (or beef, vegan of course)
2 tbsp soy sauce
1 tbsp oil
3 dl vital wheat gluten
4 tbsp nutritional yeast
1 tsp paprika powder
1 tsp dried oregano
1 tsp fennel seeds
Salt, pepper

Drain the beans and put them in the food processor together with chilipepper and garlic. Blend. Add the vegetable broth and blend until it's liquid. Add the remaining ingredients. Blend until it's a sticky dough. Make sure it's not too sticky to form with your hands.
 

Take out a chunk of the dough and form a sausage. The size of it is totally up to you. 

Place the sausage on a piece of silver foil and pack it in toghtly, make sure it's completely closed. Repeat until all the dough is used. 

 

 

Steam the hot dogs, don't let the water touch them. I use a big casserole and a steam-thingy like this (don't know what it's called in English). Let the hot dogs steam for about 40 minutes. Don't let it boil dry, fill up a little water now and then.

Before you eat the hot dogs, grill or fry them. Or else they are a little "soggy", they are much better when they are a little crispy on the outside.