School buns

Here in Norway we have a wonderful bun called "skoleboller" (school buns). It's a sweet bun with vanilla custard in the middle, glazed with powdered sugar and water, and sprinkled with shredded coconut. Loooove!

It's sold in every store and every bakery, but there's eggs in the custard, and eggs and milk in the bun. So then we make this delicious treat ourselves, don't we? :)

RECIPE

200 grams vegan butter
7 dl vegan milk, I usually use soy milk
2 packets dry yeast (the same as 100 grams fresh yeast)
2 dl sugar 

2 tsp cardamom

1 tsp vanilla sugar
1 tsp baking powder

About 1 kg flour + extra for kneading the dough

Shredded coconut

Vanilla custard

Powdered sugar + water

Melt the butter, add milk and let the mixture be about 37- 40 degrees. Add the yeast and stir well. Add sugar, baking powder and cardamom, and work in the flour until its a smooth dough. I use a Kenwood, the dough comes out perfect every time.

Cover the bowl with plastic and let it rise for about one hour. 

Knead the dough again. Take a handful of dough and form a bun. Place the bun on a baking sheet covered with wax paper and repeat until you have no more dough left. Cover the buns with plastic or a cloth and let them rise again for 30 minutes. 

Press a little down in the middle of each bun so you can place a  tbsp or two of vanilla custard in there.

Bake the buns on 425 F for 12-15 minutes. Let them cool completely, then glaze them with powdered sugar mixed with a little water (don't use too much water, it should not be too runny) and sprinkle them with shredded coconut. 

Vanilla custard

Who doesn't love vanilla custard? Creamy and delicious! I like it as a filling in buns, or you can eat it as a pudding, or even better - poured over a big bowl of fresh berries. Yummy!

RECIPE
4 tbsp corn starch
3 tbsp sugar
3 cups soy milk or other vegan milk
1 tbsp vanilla sugar, or 1 tsp vanilla extract/pure vanilla powder

Combine the sugar and corn starch in a medium saucepan. Gradually add the milk while stirring well, until well mixed.
Heat the mixture over medium heat, while stirring all the time to ensure lumps do not form.
Bring it to a boil while stirring.
Remove from heat, and stir in the vanilla. The custard will thicken as it cools. Let it cool until room temperature and use it in buns, or you can put it in the fridge and let it cool completely to make it even thicker.

Creamy mushroom casserole

In Norway we call this traditional dish "Skogsgryte" or "viltgryte", and it contains elk or deer. Well, my dish is 100 % cruelty free, but taste just as good! It's actually so good, we have it for Christmas every year. Enjoy!

RECIPE
A huge amount of fresh mushrooms. I honestly don't know how much, but a whole lot!
1 large onion
Soy milk, maybe about 5 dl or more (use the one with no sugar)
Instant corn starch - powder
3-4 large tbsp of Tofutti original cream cheese
1 cube or 1-2 tbsp of vegan broth (I use vegan beef broth from iHerb)
Spices (paprika, salt, pepper, onion powder)
Some black food coloring if you want the dish a little darker, I use a drop or two

Fixings:
Mashed potatoes (cut potatoes in little pieces, boil them until moist, drain the water and mash them with some vegan butter, salt and pepper, and maybe a little parsley)
Brussel sprouts
Pickled beets
Cranberry jam

Cut the mushrooms in slices and fry them in oil until they are a little crispy in the edges. Add the onion and fry a little longer. Add spices, soy milk (start with 3 dl) and the broth. Let it simmer for 5 minutes, then add the corn starch and let it thicken. Add more soy milk if it gets too thick or if you want more sauce. I love this sauce SO much, so I use a lot of soy milk and use more corn starch to thicken it. Let it simmer for 5-10 minutes and taste if it needs more spices.

Serve with the fixings of your desire. We usually have regular cooked potatoes on Christmas eve, but I like it better with mashed potatoes.

Raw chocolate cake in 10 minutes

Nice chocolate in ten minutes - healthy even! Not bad. :)

RECIPE
3 cups walnuts
20 large sticky dates, remove the stones
2/3 cup raw cocoa powder
1 tsp vanilla extract
Dash of salt

Put the walnuts in the food processor and blend it for 10-15 seconds. Add the remaining ingredients and blend for about 1 minute, full speed.
Pour the "batter" on a cake platter and use your hands to shape it like a cake. Really press it together. Sprinkle some coconut flakes over the cake if you want. You can eat it right away, but I think it's better if it's in the fridge for about 30 minutes first. 

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.