Working Sunday.

Weekends are my nightmare!
Working in a restaurant makes me hate Sunday 😔 but today sun is shining and I’m having a delicious breakfast, so I have a consolation at least.
A big glass of overnight chia pudding with other million healthy stuff is waiting for me.

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For chia pudding I’ve used soy yogurt+dairyfree rice milk and 3 spoon of chiaseeds (left it in the fridge for the entire night) then I added flaxseeds, cacao, 1 spoon of strawberries natural jam, 4 dried plums, 1 banana, some frozen berries and a tablespoon of maple syrup.
Amazing taste! And protein breakfast.
Ready for work.

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Amazing Carrot Cake.

Ok, my life actually is a mess!
New University and same challenging work make my day busy!
So also if I try to test new recipe everyday, I cannot post the results on the blog.
But today I’ll share with you mine lasts discoveries, starting from the amazing Carrotcake that I had for breakfast this morning
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For the cake:
– 265 gr of whole flour
– 1 spoon of baking powder and 1 of baking soda
– 1 pinch of salt
– 2 spoons of cinnamon
– 40 gr of dried coconut
-100 ml of sunflower oil
-170 gr of maple syrup
– the juice and the bark of an orange
-1/2 tablespoon of apple vinegar
-1 spoon of brandy
-330 gr of grated carrots
-40 gr of almonds and 40 gr of hazelnuts

For the frosting:
-220 ml of vanilla soy milk
-3 spoon of maple syrup
-3 spoon of rice amylum
-the bark of 1 orange

Mix the flour, the baking powder, the baking soda,the coconut and the salt.
Then add maple syrup, carrots, the juice and the bark of the orange (organic!), cinnamon, grinded hazelnuts and almonds, brandy, vinegar and oil.
Mix all the ingredients and bake for 30 minutes to 180•.

When the cake is cold you can prepare the frosting: mix all the ingredients with a whisk, put on medium fire and cooks it until it’s dense enough for being spread.
Fill the cake and let it cool down.

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Finally I found the stencils for mini plumcakes! And I obviously tried them immediately!

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So cutes! So fluffy! And very light with coconut milk.
Let’s make them (for 7 treats)

250 gr of whole flour
250 gr of coconut-rice milk
Bark and juice of 1 orange
50 gr of orange flavoured dark chocolate
100 gr of brown sugar
A pinch of cinnamon
100 ml of sunflower oil
1 and 1/2 spoon of baking powder
Oat for make them even more beautiful.

Mix all the dried and wet ingredients, and put the dough in the stencils (I didn’t need to oil them), then complete with a pinch of oat.
Bake for 15-18 minutes to 180•

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Mini orange-chocolate plumcakes.

Pancakes for two.

Sometimes all that you need is waking up with someone you love and a big tower of banana oatmeal fluffy pancakes! 🙂

This pancakes still remains my favourites, with banana, coconut and vanilla.
Everythings that you need are:
100 gr of organic whole flour
30 gr of oat
1 smashed banana
1 spoon of sunflowers oil + 1 for oiled the pan
2 teaspoon of brown sugar
2 spoon of dried coconut
bark of one lemon
vanilla
150 ml of rice milk
1 teaspoon of baking powder
strawberries, bananas and maple syrup for decorated them.

Mix all the dried ingredients and then add the wet ones, be carefully of not shuffle the dough too much.
Heat and oil the pan and put 2 spoon of compound for each pancake and let it cook 1-2 minutes for part.
Preheat the oven to 150° so you can maintain the pancakes warm.

And then, eat all!

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Strawberries coquette cupcakes.

Oh, finally I’m here again.
Lately I being very busy with work, so I couldn’t update the blog, but this evening I try to share with you all mine new recipes.
This one is the recipe of little treats that I usually bake when I doesn’t have a lot of time (so messed up life!) the only differences is that this time I cook them in coquettes.

The dough is very versatile, so you can change the addictional ingredients as you like (I use strawberries, apples, almonds, chocolate, mixedberries..).
For this cupcakes you need:

50 gr of whole flour
a pinch of salt
a pinch of ginger
1 spoon of cinnamon
250 ml of soy milk (I use natural one)
130 gr of rice syrup
100 ml of sunflower oil
the bark and the juice of an organic lemon
1/2 cup of blueberries and strawberries
50 gr of dark raspberries chocolate in pieces
2 and 1/2 of baking powder

Mix all the dried ingredients (flour, spices, baking powder,salt) in one bowl and the liquid ones in another, then mix all the dough and at the end add berries.
Put the dough in every coquette (oiled) and lay a strawberry on the top of every cupcake.
180° for 15-20 minutes.

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Vegan croissants.

I know that being vegan is the right choice, and the better choice, but sometimes I miss the tastes of the foods that I usually eat when I was omnivorous. Obviously it’s a normal things, but in that days I’m feel a little guilty.
Yesterday was the time of croissants-lack 😩, how much I wanted to devourn one!
I usually took the lemon cream brioche and it was amazing, exquisite, delicious!

I had to 2 choices (maybe 3 of you count the alternative of the suicide) take the car and drive to the closest bake shop, or take flour and bake a vegan croissant with my hands.
I choose the second and I won!

For croissants you need:
250 gr of whole flour
10 gr of olive oil
40 gr of mais oil
70 gr of whole sugar
1 spoon of rice syrup
1/2 pack of dried yeast
Bark and juice of an organic lemon
Cinnamon

Kneed the ingredients with water and obtain a dough soft and smooth.
Then, put the circoular dough in a large pan, wrap with plastic so it doesn’t dry and leave it rise for 2 hours.
Roll out the dough in a circle of 3-4 millimeters of hightness and cut it in 6 triangles.
Take one triangle of dough and
pull on the corners of the shortest edge to even up the base of the triangle, then stretch the dough a little.
Cut a small slit in the base of the triangle, stretch it and rool the dough up.
Repeate with the rest of triangles and put them in the oven for 15-20 minutes to 180•.

For the homemade natural jam:
3 plums
2 spoons of brown sugar
Juice and bark of 1 lemon
2 spoon of water

Cut the plums into pieces and cook it mashing up untill they became a cream. (15 minutes needed) IMG_9506.JPG

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Doublechocolate tofucake.

When I was omnivorous, I was litteraly in love with everytipe of cheesecake and I adored cooking it: blackberries one, vanilla one, chocolate one, coffee one, strawberries one, NY one.
Everyday was a cheesecake’s day!
Then I became vegan and the things getting harder; how I could baked a vegan cheesecake with a similar taste?
And the solution was: tofu!

Tofu saved my life. 😂

Well, today is a doublechocolate cheesecake’s day:

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For the cream: (mine is a little cheesecake, of u want a bigger one you have to double the doses)
400 gr of natural organic tofu
125 gr of soy yogurt
150 gr of dark chocolate (melted)
50 gr of dark chocolate on pieces
2 spoon of coffee
Cinnamon
Vanilla
1 spoon of flour 00
100 gr of brown sugar

For the base:
150 gr of whole vegan crumbled cookies
90 ml of Rice milk

For the topping:
Blackberries, blueberries and redcurrants
berries organic jam

Mash all the ingredients for the cream (u need to whisk tofu with a little bit of rice milk) and composed the base.
Put the cheesecake in the oven on 180• for 40 minutes.
Let it cool down and complete it with the filled.

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Maple Syrup is the answer.

Goodmorning everyone!
My alarm-clock sounded at 5.30 a.m beacause I need a lot of time for starting well my day.
Yesterday was a great but also strenuous day, I went to University in Bologna and had the admission test for Philosophy college and I made it! 😍
So yesterday mine breakfast was fast and not so good as today breakfast!

This morning I litteraly took care of my self with a energetic breakfast: banana-coconut pancakes.

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The recipe for pancakes is really simple, you need:

60 gr of whole flour
1 and 1/2 spoon of dried coconut
1 spoon of sunflower oil
1 spoon of whole sugar
Lime and orange juice (100-150 ml)
Bark of a lime
1 banana and some forzen blackberries for the topping.

Mix all the ingredients and cook for 1 minutes for part.
I’ve topped it with maple syrup and raspberries jam.

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Sunday Morning.

This day finally comes! Tomorrow I’ll go to University! After 3 years of economic studies I left the course and decided to restart from zero, tomorrow I’ll have the admission exam for Philosophy. Touch wood!

Mine alarm clock wakes me up at 6 am today, because I have to go to work, but despite that I had an amazing breakfast: overnight chiapudding Owl with soy yogurt and blueberries:

-200 gr of soy yogurt

-blueberries

-sultanas, almonds, 1 fig, 1 strawberries

-2 spoon of chia seeds

(all you have to know that Owls are symbols of wisdom and deep knowledge 😉 )

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Porridge’s season starts now.

In the first time of my vegan diet I was very skeptic about porridge, it seemed to be an unflavour mash of oat, soggy and floury.
Then one day curio won, and I tried it: a big, enourmous mistake!
I became porridge addicted! 😁

Well, after a short summer’s pause, September started and oatmeal’s season did the same; so today I could have my big bowl of oat, full of a lot of amazing things.

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I usually cook my porridge bowl with:
50 gr of oat flakes
20 gr of oat bran
Rice milk
Cinnamon
Bark of a lemon

I mix all the ingredients and cooks it for a few minutes, when it is curded I put it into a large bowl (I’m always starving in the early morning) and add the other stuff.
This time i’ve add: grated apples, cinnamon, dark chocolate, lemon, chia seeds, banana, strawberries jam, dried coconuts and blueberries.

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