Vanilla chai chocolate chip cookies

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INGREDIENTS (makes 6 big ones) :

• 7 tbsp rolled oats

• 2 tbsp wholewheat flour

• 2 tbsp flax meal

• 1 scoop vanilla chai protein powder (I use Garden of life - “JELKA25” for 25% off)

• 1 tsp baking powder

• 1 tsp vanilla essence

• 1 tbsp apple sauce

• 1 tbsp coconut oil

• 1 mashed banana

• 1 tbsp maple syrup

• 1 tsp cashew butter (or any other nut butter you have)

• 1/2 cup unsweetened plant milk

• pinch of salt

• handful vegan dark chocolate chips

INSTRUCTIONS:

• Pre heat oven on 200°C (fan oven)

• In one bowl, combine all the dry ingredients (rolled oats, wholewheat flour, flax meal, vanilla chai protein powder, baking powder, salt)

• In an other bowl, whisk all the wet ingredients together (vanilla essence, apple sauce, coconut oil, mashed banana, maple syrup, cashew butter, plant milk)

• Combine the 2 bowls together. Whisk it all gently together. Add in vegan dark chocolate chips.

• Line out a baking tray. With a spoon, measure the cookies and lay them out, evenly and with enough space in-between

• Bake for 10-15 minutes, or until golden brown

• Let them cool down out of the oven

• Enjoy!

Single serve protein chocolate chip cookie

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INGREDIENTS:

• 2 tbsp buckwheat flour

• 1 tbsp vegan vanilla protein powder

• 1/2 tsp baking powder

• 3/4 cup plant milk

• 1 tbsp peanut butter

• Vanilla essence, to taste

• Maple syrup, to taste

• Salt

• Vegan chocolate drops

INSTRUCTIONS:

• Pre heat oven the oven on 180°C

• In a bowl, mix together all the dry ingredients (buckwheat flour, protein powder, baking powder, salt)

• In a seperate bowl, mix together all the wet ingredients (maple syrup, vanilla essence, plant milk, peanut butter)

• Combine 2 bowls and knead it all together until it forms a sticky dough and roll it in a ball

• Line out a baking tray and press the ball out to it’s desired shape

• Top with vegan chocolate drops

• Bake for 10 minutes on 180°C in the oven

Peanut butter jelly porridge

INGREDIENTS:

• 40g oats

• 200ml plant-based milk

• 1/2 cup Frozen blueberries

• 1/2 cup frozen raspberries

• 1 tbsp chia seeds

• 1 tsp peanut butter

• Cinnamon

• maple syurp

INSTRUCTIONS:

• In a saucepan, add oats, cinnamon and plant-based milk and bring it to simmer. Cook over medium-low heat until desired consistency. Stirring often to get a creamy porridge.

• In a microwave safe bowl, add frozen blueberries and raspberries and microwave until it’s softened. Add in chia seeds and set it aside.

• Transfer porridge from saucepan to a bowl. Add chia-jam and top if off with a teaspoon of peanut butter and a drop of maple syrup.

Vegan "meatball" spaghetti

Spaghetti is and will always be one of my favourite dishes and I crave it weekly… seriously.
It’s just one of those dishes that makes my mouth water and I can’t get enough from. As a kid, I always loved eating meatballs with my pasta with a yummy, tasteful tomato sauce. My mom loves to make food from worldwide cuisines and this definitely was one of my favourite’s whenever she was making something from the Italian cuisine.

How lucky I was today to have my beautiful Italian friend, Chiara, with me when I was going to make this recipe.
Earlier this week I already planned on cooking and photographing this recipe today. When I woke up this morning, I had a text from Chiara asking to meet up and when I told her about my plan… Oh, she was in for some cooking and I was lucky enough to learn from her Italian cooking skills, and now you do too!

Every single bite I had from this dish took me right back to when I was a little kid and was slurping my spaghetti away. It also reminded me a second of the lady and the tramp movie!

Also, how great is it that we have so many Plant-Based options these days that we still get to enjoy the food and dishes we grew up with without harming other living creatures?

INGREDIENTS (4 portions):

• 400g Vegan Mince (I used mince from The Meatless farm Co)

• 1 red onion

• 3 garlic cloves

• 2 carrots

• 2 celery stalks

• 500g canned plum tomatoes

• Pasta (White or wholewheat, depending on your preference)

• 1 tsp Hot chili powder

• 1 tbsp Paprika powder

• 1 tbsp Garlic granules

• 4 tbsp Italian herbs mic (Oregano, Basil,

• Pink himalayan salt

• Peper

• Olive oil

INSTRUCTIONS:

“Meatballs”:

• Pré-heat the oven on 180°C/356F

• In a large mixing bowl, add the vegan mince and all the herbs (1 tsp hot chili powder, 1 tbsp paprika powder, 1 tbsp garlic granules, 2 tbsp italian herbs, pepper & salt) and knead it all together with your hands

• Once everything is kneaded well, start rolling the mixture into balls (I made 12 medium sized balls) and put them on an oven tray

• Cook for approx. 20 minutes (might slightly be different depending on what vegan mince you’re using) on 180°C/356F

Sauce:

• Add 2 tablespoons of olive oil to a saucepan and turn on medium-heat

• In the meantime, chop the onion and 3 garlic cloves

• Add the onion and garlic to your saucepan and let it cook until golden-brown

• Grate the carrots and chop the celery and add it to the saucepan and let it all cook together for 5minutes

• Add the canned plum tomatoes to the saucepan and cut open the plum tomatoes in the pan

• Add 125ml water

• Add herbs (2tbsp italian herbs, peper & salt)

• Turn on the heat to high-heat and let it boil for 15 to 20 minutes

Pasta:

• Cook pasta in boiling water (read label, depending on pasta you chose, for cooking time)

Vegan hotspots London #1

Being vegan in London is, in my opinion, pretty easy. London offers so many lovely vegan options either in the supermarkts or in the restaurants and they have plenty of fully plant based restaurants too! As I recently moved to this wonderful city, I’ll be trying out a lot of places and why not share it with you? So this is the first of many more to come posts on vegan hotspots in London.

1. Farmacy

Farmacy London
74-76 Westbourne Grove, London W2 5SH

Farmacy in London is one of my all time favorite fully plant-based restaurant in town! I have been here multiple times already and even took my parents here when they were in London for a visit. They loved it! (Knowing that they are still not on the vegan wagon and most of the times are very skeptical when I take them to a vegan restaurant)

“Food as medicine”

What I love about Farmacy is their story. They prepare their food in a way that respects everything between the soil and the stars, understanding that eating can heal both us and the world. They work with organic and biodynamic farming methods to reconnect with the rhythm of nature.

On the photo:

• House pancakes
  Made with buckwheat flour, served with seasonal fruits, coconut “yoghurt”, caramelized pecans & maple syrup

• Chocolate chip waffles
  Made with oats, sunwarrior protein & chia seeds, served with banana, housemade nutella & coconut “yoghurt”

• Farmacy breakfast
  Potato “rosti” with truffle cream, roasted cherry tomatoes, seasonal greens, marinated portobello mushroom & sprouted house baked beans served with sourdough toast

• Avocado Toast
  Avocado, tomatoes, dukkah & herbs served on sourdough

I suggest to definitely try out the Chocolate chip waffles, they’re bomb ass!
Not on the photos but what I have also tried out an other time and high suggest is the Mac ‘n “cheese” and garden green pesto from their Main menu (the Mac ‘n “cheese” is also on their brunch menu)
From their dessert menu, try the Nice cream brownie sundae if you’re a chocolate lover and one of their probiotic jars, it’s delish!

2. Purezza

Purezza

43 Parkway, Camden Town, London NW1 7PN

Hand down the best vegan pizza’s I have ever eaten in my entire life!
Purezza is the first vegan pizzeria in the UK. Their aim is very simple: Make their plant-based menu superior to the traditional alternatives.

Their cheese is less than half the calories and fat compared to traditional mozzarella cheese. Next to “mozzarella”, they also do raw cheeses, a ricotta style cheese and a creamy coconut cheese.

They spent over 2 years developing their mozzarella cheese, made out of organic italian brown rice milk, and trust me, it’s delish!!! (mouthwatering currently while writing this and looking at the photos haha)

They also have a few options when it comes to the base of the pizza. You can choose between the regular sourdough base, hemp flour base or a gluten free base.

On the photo:

• Here comes truffle
  Black truffle base with mozzarella, wood smoked tofu, mixed wild forest mushrooms and finished with micro herbs.

• Mac ‘n Cheese
  A comforting side of cheesy, gluten free, creamy macaroni

• Lasagna Classica
  Straight from the wood oven, a pasta made entirely from gluten free ingredients, with creamy béchamel style cheese and a tasty rag mince

Purezza definitely is my favorite italian restaurant in town!
Whenever you’re around Camden, make sure to check them out and try out their delicious Italian dishes.

3. Kiss my grass

Kiss my grass
123 Lillie Rd, Fulham, London SW6 7SX

Kiss my grass opened not too long ago yet but they are definitely a game-changing restaurant.

While a lot of vegan restaurants replicate traditional meaty dishes or go completely raw (nothing wrong with that), they try to create dishes where it’s all about making the veg the star of the show.

Their dishes taste so pure and take your tastebuds on a lovely trip.
Next to their moutwatering dishes, they’re always thinking of ways to improve what they do. They use recycled plastics in their sign, have eco-friendly take-away packages and are also banning single-use coffee cups from their shop, yay!

On the photos:

• Auber-genie in a bottle
  Oven-roasted aubergine with seasoned pear barley. Topped with a spiced cream cheeze

• Raise the root
  A spiced and seasoned bed of cauliflower puree, topped with oven-roasted and pan-fried rainbow carrots, with lightly charred butternut squash and beetroot.

• Gnocchi on heaven’s door
  Freshly made ‘Masa Harina’ gnocchi with mixed mushrooms and tomatoes. Served with your choice of a herbed green or spicy cinnamon squash sauce.

• Gyoz II men
  Gyoza filled with cabbage, spring onions, beansprouts, garlic, ginger & turmeric. Served with dipping sauce & a courgette, leaf & yuzu-dressed salad.

It’s really hard to suggest what to try as I loved every single dish I tried and believe all the other ones will be just the same.

Perfect crunchy granola

Who doesn’t love a bowl of homemade crunchy granola? And who doesn’t love the smell of it in the kitchen while baking it? I sure do!
It took me a while to find the recipe to the perfect crunch but I finally found it and I’m OBSESSED!

It’s fast, healthy and vegan!

Ingredients:

• Pink himalayan salt

• Pumpkin seeds

• Coconut flakes

• Hazelnuts

• Rolled oats

• Hemp seeds

• Almond Flakes

• Cinnamon

• Coconut or Olive oil

• Maple syrup

Let’s bake!

• Pre-heat the oven on 175 C or 350 F.

• While the oven is warming up, combine all the dry ingredients in a large bowl. (Rolled oats, pumpkin seeds, coconut flakes, hazelnuts, pink himalayan salt)

• Add in the wet ingredients (Coconut or olive oil, maple syrup) and a dash of cinnamon.

• Stir well and mix it all together

• Cover a baking tray with parchment paper and spread everything out evenly.

• Bake until lightly golden (Total of 30 minutes) - stir when halfway (about 15 minutes)

• Turn off the oven and let it cool down in the oven for an other 10 to 15 minutes

• Take it out of the oven and let it fully cool down

• Add in the hemp seeds and the almond flakes and blend it all nicely together

Voila!

Serve it over yoghurt or use it as a topping on a smoothie bowl or just enjoy a bowl of granola with some plant-based milk and fresh fruits.