CBYJ: #veganfood

21:56

Hello Everyone!

After I have skipped one week of my what I eat as a vegan, I am finally back. I had the post prepared already but as mentioned in the previous post wasn't motivated to write it and needed a break from thinking and generally functioning like a robot.

I still hope you enjoy and keep in mind this is the What I ate from the middle of march.

Breakfast

I do not have smoothies as often but I do have them. I always feel liquids don't fill me as up as fruit. However this day I felt like using my mango I still had frozen and decided to just make a simple Banana- mango- date- smoothie which was very lovely, fresh and energizing.

Snack 1

I was hungry pretty quickly and wanted a snack so I went for a lovely little roobar. This is my favorite kind and I love seeing that almost every grocery store is adjusting themselves to the raw vegan lifestyle by having raw vegan bars in store now.

Lunch

This is my meal and recipe post from last week. I simply cooked up some rice and the rest vegetables I had, threw them together and added kidney beans. It was lovely and even if the brussel sprouts season is almost over I can have my fair share of greens with mushrooms!

Snack 2

Around 4 pm I felt a bit low in energy and as I recently have discovered a new vegan channel on youtube I was brave enough to introduce more dates into my snacks. So I went for my usual bowl of nuts and raisons and even added dates. I cannot believe not having eaten them for a long time before.. It was worth it.

Dinner

This is one of the last bowls of brussel sprouts and mushrooms you have to see for a while now as the seasons is officially over from this week on. I have to say I am a little sad and now have to move on. I know I'll miss it as I still was looking forwards to my green brown bowls of awesomeness every lunch or dinner. The more I enjoyed this one!

I hope you liked the post and I can promise you I am back on blogging regular again from now on. I just needed a little break from all the stress.

Until next time!

20:00

Lentil Soup Recipe

20:00

#StudentHack - 2€ Vegan Dinner

20:00

Vegan Oreo Muffins

Hello Everyone!

We are having a lot of baking sales in school and as a true blooded vegan I am only baking vegan things. It always has the same effect, people seem suspicious and ask if they will grow greens if they spend their money on something vegan. In the end they always come back either buying seconds or telling me it was awesome.

The last time I baked, I prepared Oreo Muffins and of course I am going to share the recipe with you in hope you will give it a try as well as they are worth it.

Ingredients for the Sponge:

245ml soya milk
1 tsp apple cider vinegar
150g granulated sugar
75g rapeseed oil
1 tsp vanilla extract
1/2 tsp chocolate extract
140g plain flour
35g cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
10 oreo cookies – chopped coarsely

Method:

Preheat the oven to 180C and line a muffin pan with cases
Whisk together the soya milk and vinegar in a large bowl, and set aside for a few minutes to curdle
Add the sugar, oil, vanilla extract and chocolate extract to the soya milk mixture and beat until foamy
In a seperate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt
Add in two batches to wet ingredients and beat until smooth
Stir in the crushed oreo biscuits
Pour into the liners filling three-quarters of the way
Bake for 18-20 minutes until a toothpick inserted comes out clean
Transfer to a cooling rack to cool completely

My crushed oreos and lined muffin sheet before I turned the oven on.

Measuring everything like a professional.

Left: This is about how you mixture should look like after you mix all your wet ingredients together.

Right: This is the outcome after mixing the flour well together and adding the cookies.

Left: just before they head in the oven

Right: The "clean" toothpick after 20 minutes. They are ready now.

I let them cool down a couple of minutes before I took them out and....

.... took this photo. To make everyone looking at them hungry. :)

This is what I ended up with again and I think it looks just beautiful. Very tasteful indeed and I couldn't resist and had one!

I also looked up a frosting recipe for you if you want to make cupcakes so there you go:

FROSTING:

1/2 cup (1 stick) vegan butter, softened
2 1/2 - 3 cups powdered sugar
1/4 tsp vanilla extract
Splash non-dairy milk

Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.
Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

I hope you liked it and that you will try it out. If you do so please send me photos as I am curious!

Until next time!