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.