How to survive Christmas when you are the only one vegan 🎄😅🌱⭐️
Actually it’s quite easy!! Just cook everything in a vegan version! This Christmas I kept it really simple with cooking and was surprised that the result was so good!!
After cooking a bit vegetable broth I just mixed all the ingredients in a pot and cooked all for a while. I’m really sure there is a more professional and order to add the ingredients but with only 20 minutes preparing it just came out perfect 🙂
Roast soy meat
I prepared this exactly like the ragout fin but with red instead of white wine, without capers and with half tofu and half vegan kebab, because there wasn’t much more in the supermarket 😅
Like before I just mixed everything together and everything was ready in less than half hour!
Pears with cranberries
Fry pears in vegan butter and fill it with cranberries… ready!!
just make sure that red cabbage and croquettes are vegan and ready is the Christmas dinner!!
Dessert
This years dessert was ice cream with whipped cream and vegan decoration super easy, besides the cream not so unhealthy and yummy 🎄🍦❄️⛄️😍
Now looking forward to what will be created for nye dinner 😍
As we love vegan cheese we are more than happy to see more and more vegan cheese alternatives !!
One very good one is the cheese of SimplyV ! This company is fully vegan and produces all its cheese on base of almonds, without soy, artificial flavor enhancers or palm oil!
The mix of almonds, water, coconut oil and salt makes a perfect creamy texture! By now we tried the plain cream cheese, cream cheese paprika, sliced cheese with pepper and chocolate cream! We tried a lot of recipes with these different cheeses! All recipes are from SimplyV and here is the outcome! Let’s start with breakfast!!
Breakfast
Cheese breakfast
We are getting started with maybe one of the most classical versions of German breakfast… Buns with cheese and chocolate cream!! My favorite of this one: sliced cheese with cucumber and of course with the creamy but still light chocolate cream 😋
Us girls from Berlinveganlove finally got together again in my current home in Stoke Newington, London. We had lots of fun and laughter and also a lot of food. We explored vegan restaurants in London that we haven’t blogged about yet (all to come in the next few weeks 🙂 ) And we created new raw-vegan recipes in my kitchen. As we are both into yoga and sports and Aino dances a lot we enjoy a little protein boost from time to time.
If you are vegan you have probably experienced people bombarding you with the question “where do you get your protein from?” Infact this is a running joke amongst vegans and there are quite a few funny youtube videos on that topic like this song for example:
Infact It is easy for a vegan diet to meet recommendations for protein, as long as the calorie intake is adequate. It is more important to eat a varied diet throughout the day than the strict protein combining which is not necessary.
If you are working out a lot though, your protein needs can be higher. For us that means taking care to nourish ourselves after workout with either a natural occurring protein like chia seeds, asparagus, pumpkin seeds, broccoli, almonds, quinoa, spinach, peanuts, oatmeal, kale, tofu, beans, lentils, spirulina….(and the list goes on and on 🙂 ) or a protein supplement after our training to help our muscles to recover and to get stronger.
We got two samples of protein powder given by lovely Michelle from Arbonne who are a cruelty free company so that we could test them in our post-workout recipes. Airbonne is a company that has decided to be as “green” as possible, providing pure and natural products. Apart from nutritonal products they also stock skin care, bath&body and cosmetics. All are natural products, botanically based and vegan certified.
Here is a link to the protein powder: http://www.arbonne.com/Pws/homeoffice/store/AMUS/catalog/Post-Workout,1026.aspx
The recipes that we created are very simple and easy to make with solely natural preferably organic ingredients and you can of course also make them without the protein powder as a normal dessert!
Here we created a Chocolate Protein Avocado Pudding with raw cacao powder, avocados, bananas, maple syrup and the chocolate protein powder by Arbonne which is vegan, GMO-free, gluten free and absolutely delicious.
Ingredients:
2 soft&ripe avocados
2 ripe bananas
2 tbsp raw cacao powder
2 tbsp Arbonne chocolate protein powder
2 tbsp maple syrup
Directions: 1. spoon out the avocados into your food processor or blender
2. Add bananas, cacao powder, protein powder and maple syrup and blend until smooth
3. decorate with raspberries and raw cacao nibs
We also made this baby! A raw-vegan Vanilla-Raspberry Protein Smoothie. For that we used bananas, flax seeds, raspberries, Provamel almond yoghurt which is sugar free and the Arbonne vanilla Protein powder.
Ingredients:
2.5 ripe Bananas
2 Tbsp soaked Flaxseeds
1.5 cup Provamel Almond Yoghurt
2 Tbsp Arbonne Vanilla Protein powder
1 Cup Raspberries
Directions:
1.soak flaxseeds for about 10 to 15 minutes
2. Peel bananas and place in blender
3. add Yoghurt plus the soaked flaxseeds as well as the protein powder
4. blend and pour half amount of the mixture into your smoothie glasses
5. blend remaining smoothie with the raspberries
6. pour on top of the vanilla smoothie
If you like you can decorate the smoothie with mashed up raspberries like we did in the last picture.
So our conclusion: if you are doing a lot of sport and work out it can be very helpful to add extra protein to your nutrition! With the Arbonne protein mix you can easily make tasty smoothies, shakes, puddings or just add it in your porridge for example!
This is a really easy recipe for homemade delicious ice cream without sugar. It is great for a supernice special desert for when you invite friends for dinner because you can prepare it earlier and keep it in the freezer. My guests were really surprised how well the flavours harmonised. The basil freshens the creamy coconut and pistachio flavour and gives it a nice twist. Moreover it makes the color go nice and green. I really love this ice cream because it’s so easy to make but is sooo special. Everyone will love you if you treat them with this 😉
For three portions:
3-4 ripe bananas (they have to have brown spots!)
handful of pistachio nuts
3-5 tablespoons coconut milk (take care to not make it to liquid!)
small handful fresh basil
Maple syrup
First you need to freeze the bananas for approximately 6 hours. I peel and cut them and freeze them inside a tupper box. Then you just put all the ingredients, except half the amount of pistachio, into your food processor and blend. You’ll have to stop and scrape down the sides for a few times. When everything is really creamy you take it out and fill in a tupper box and freeze it for about 1 hour. Add the other half of the pistachios after half an hour. You’ll have to stir the ice cream for a few times so that everything freezes equally and stays creamy.
ENJOY!!!!!!
This is an desperate I need cake NOW recipe, made from scratch and all my attempts in making the ice-cream balls look nice, failed as you can see. Nevertheless it was a really nice creation that lifted my mood in no time and pleased my taste buds efficiently. The special flavor of rosewater makes the strawberry ice cream really delicious and gives it an oriental touch. For the crust I took my raw flat bread which I had on hand and spread a lot of maple syrup on top of it. If you can’t be bothered to make the bread you could also simply make a crust of almonds and dates.
If you are using the flat bread then stance a round piece out of the bread to build your crust. I used my steel salad bowl for that matter. Spread the maple sirup very generously. If you are making the crust of almonds and dates then blend them in your food processor and form a round base somehow.
Then make the cream of the cashew and the cocoa powder in the food processor, add maple syrup and a little water if you think it’s too thick . Then top your cake base with it. Let it sit in the fridge for the time you need to make the Ice cream.
Throw the ingredients for the ice cream in the food processor and let it blend for a few minutes. As it is too soft after blending you’ll have to freeze it now again for some time. I think I waited for 30-40 min. Now take your base with the cashew cream and decorate with the ice cream. Take a few dried roses if your presenting it to someone special (I’m not mentioning valentines, no no no) and go wild on the decoration. I used dried coconut too. Or just go for it and munch it up for your egoistic self. Bon appétit
I created this recipe when I got home from the Maybachufer market one day and had a whole big box of super-ripe persimmons (also called sharon fruit or khaki)which I got for a ridiculously cheap price. I decided to freeze half the fruits to use for smoothies, the other half is responsible for this delightful supersweet n’ creamy chocolate cake which is absolutely sugar-free and wheat-free! If you replace the almonds with pumpkin seeds the recipe is nut-free too, and calories are reduced to a minimum. You can make this cake in a Christmas version too if you add cinnamon and fresh ground cardamon seeds. I used dark chocolate powder as I can’t always afford the raw chocolate powder. It’s usually found in the baking section of any supermarket and is 100% dark chocolate but processed with a heating method which makes it the only non-raw ingredient for this cake. Still it`s a superhealthy treat that nourishes your body and your soul…
Ingredients for the dough:
1/2 cup almonds (soaked over night)
1/2 cup sprouted sunflower seeds
6 medium sized dates
dark chocolate powder / raw chocolate powder
Ingredients for the filling:
3-4 ripe persimmons
1/2 cup dark chocolate powder
3-4 Tbs chia seeds
Ingredients for the icing:
1/2 cup tahini
2 Tbs Maple syrup
First you start by making the dough. You simply combine all ingredients in your food processor and mix for 3-4 min. until you are left with a sticky, soft dough. You may have to add a little more of the dry ingredients if it is too sticky (or the other way around) so you can work it well with your hands. Get a small tray (or use a steel bowl like I did) and use some coconut or olive oil to spread a thin layer all over the tray to prevent the dough from sticking. Then spread the dough 1-2 cm thick inside the tray and leave some dough to cover once the filling is inside.
For the filling you mix the persimmons and the chocolate powder in the processor for approx. 2 min. then pour into the tray and add the chia seeds. Let the seeds soak in the pulp for 1/2h and occasionally stir it up. You will notice your pulp getting thicker and thicker. If it is not thick enough (should be like a wobbly but firm jelly) then add some more seeds and wait patiently.
Fill the pulp into your prepared baking tray / bowl and use the rest of the dough to cover it up.
Let it sit in the fridge for about an hour…or as long as you can wait! Then the drama of getting the cake out of the baking tray in one piece starts 🙂 Stay cool, even if it falls apart you can still squash it together somehow and it will still look good with the icing 😉 Then give it a very, very generous icing of the tahini/maple syrup mix (the best icing I ever tried!)
This is for tiramisu lovers who can’t get enough of fat sweet cream 🙂
And oh yes this is a really creamy heaven despite all the healthy attributes. There is no industrial sugar added (the lady fingers and the chocolate have some tho), you can use maple sirup, agave sirup or a very unvegan honey if you please. Even tho the cashew cream tastes unbelievable similar to real mascarpone cream and is rich and creamy it turns out to be the perfect dessert for a dinner with friends or family because it is nice and light and even when you overeat you don’t feel too bad 🙂 Also goes well with latenightmunching on movienight.
I used a tray 30×20 cm and made two layers of biscuit fingers.
You start with making the coffee. I used about 2,5 large cups. you can mix in some cognac or amaretto into the coffee if you like and if you are not straight edge. I am very far from straight edge but I prefer the tiramisu without alcohol much more then with. I refer it to be some childhood aversion against some awful chocolate-pralines 🙂
Pour some of the coffee onto a large plate and soak the biscuits on the sugary side until they are half soaked thru and place them, with the soaked side up, in the tray.
Next is the chocolate cream layer.
You need:
400 g silk tofu
200 g vegan dark chocolate
2 Tbsp Maple or Agavesirup (if you are not vegan or superbroke like me you could use your flatmates honey. but only if nobody’s looking)
Give the Chocolate a melt in a hot water bath (if you are a professional chocolate melter you should know how to). let it cool. Meanwhile mix the Tofu in your food processor with the sweetener. Add the melted chocolate and process for 5 minutes until the cream gets thick and creamy. Let the cream rest in the fridge until needed.
For the “Mascarpone” cream you need:
250 g Cashew Nuts soaked in water overnight
1, 5 tsp of nutritional yeast flakes
2,5 tsp of vanilla bean powder
3 Tbsp Maple or Agavesirup
1/2 cup cold water
also you will need to make this cream thicker with a thickener like for example agar-agar powder. Mix two tsp agar-agar with half a cup hot water. stir and set aside.
Mix all the ingredients in food processor until totally smooth. It takes a few minutes of patience and you’ll need to scrape down the sides every now and then. After you are sure all is smooth and perfectly perfect add the thickener and process for another 2 minutes.
Now you can start layering. First with the chocolate cream from the fridge. Spread it out evenly with the back of a spoon on top of the biscuits. Then again make a coffee soaked layer of biscuits on top of the chocolate cream. Then the Cashew cream. Sprinkle too much dark chocolate powder over everything and now do the hardest part with an unshaken zen attitude (without cheating!) : wait patiently for 8 h until the tiramisu is cold, soaked and prepared to die fast.
….leave an acceptable piece for your flatmate
One of my most favorite ways to start the day!
This chocolate pudding is as healthy and tasty as its also really easy and fast made!!
You just need (for 1 person)
Give all in a blender and its ready to eat!!
If you want to make an ice cream out of it, cut banana and apple in pieces and freeze it before you blend all together!!
And the best… There is absolutely no need of sugar!! If you want it extra sweet add 1 or 2 dates!!!
These two recipes have been rocking my mornings for the past days. Cake and Ice-cream for breakfast what more could anyone wish for ? 😀
Completely sugar free and a natural, fresh, fruity energy boost for a good start into the hot summer days.
It’s really simple and fast to prepare.
All you need to have is a food processor, soaked nuts and frozen fruit for the Ice-cream. It takes me 15 min. to prepare both deliciousies in the morning.
(everything for one portion) Start with the cake crust:
– half a cup soaked almonds
– half a cup figs
blend in the food processor until you have a sticky dough (2 min. ).
then form the dough into a square (or round) cake-base.
Cut a nectarine in slices and place on the cake-base. Add a few raspberries and voilà here goes your piece of cake.
You can replace the almonds that I used with any other nuts that you like ( paranuts, walnuts cashews etc. ) I also switch figs with dates from time to time which makes the whole thing much sweeter. Also the fruit are free to be replaced of course. just be creative 🙂
For the Ice-cream:
– 2-3 frozen bananas
– 3/4 cup frozen mixed berries
– 2- 3 Tbsp. Nut, Oat or Soymilk
I usually cut bananas in slices fill them in a (big!) tupper or freezer bag and look out to always keep it filled up. The berries you can either freeze yourself or you buy them frozen. easy.
Blend & Enjoy your RAWilicious goddess morning treats
So happy that more and more friends are testing vegan cooking!! here is one recipe written by our good friend in our berlin base 🙂
Simple recepie for Vegan Banana/Chocolate Muffins
Ingredients for 12 muffins:
250 g organic whole grain flour
2 teaspoon baking powder
50 g dark chocolate
100 ml agave syrup
2 bananas
1 teaspoon salt
250 ml coconut milk
peal the bananas, cut them into small cubes and put them aside.
mix the whole grain flour, baking powder, coconut milk and agave syrup until it becomes a smooth dough. add the banana cubes to the dough and mix it carefully.
put a tablespoon dough in each muffin form.
bake it in the oven on 180 degrees for 25 minutes.
after 25 minutes, put them out of the oven and place the muffins where they can cool down.
melt the chocolate and strike it over the muffins.
Funny, exciting and sometimes action-packed vegan-friendly children's comics, stories, picture books and nursery rhymes, FREE TO READ HERE and available in paperback from our bookshop.
This is for tiramisu lovers who can’t get enough of fat sweet cream 🙂
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