๐ŸŒ๐ŸžBanana Bread ๐ŸŒ๐Ÿž

๐ŸŒIndividual Banana Bread๐Ÿž


 โ€ข1 tablespoon almond meal

โ€ข1 tablespoon coconut flour

โ€ข1 tablespoon wholemeal Self raising flour

โ€ข1 tablespoon melted vegan butter (I use nuttelex) or coconut oil (I do quarter coconut oil/3/4 butter)

โ€ข1 1/2 tablespoons of Banana 

โ€ข1 tablespoon vegan milk 

โ€ขSprinkle of sea salt 

โ€ขPinch of baking soda 

โ€ข3 teaspoons stevia (I use natvia) 

Mix all dry together and add wet ingredients and mix. bake on 170 for 30-40 minutes (I’ve been using a small convection oven so may cook differently in a proper one) 

Love and loner eating xx ๐ŸŒ๐Ÿž๐Ÿ’•

Chocolate Spread/Nutellaย 

  • 1/2-1 Cup of Cashews, pre soaked (can use hazelnuts for Nutella-esque flavour)
  • 2 tablespoons Cocoa or Cacao powder
  • 2 tablespoons Rapadura sugar (I used 1 1/2 Rapadura and 1/2 tbspn white sugar in mine) 
  • Splash of vanilla extract 


Method:

  • Mix sugar and cocoa together and add hot water to make a smooth paste 
  • Mix cashews through 
  • Blend until smooth consistency -may need to add water and/or dairy free milk to help it go a smoother, or to your desired consistency

Love and chocolate fondues๐Ÿซ๐ŸŒ๐Ÿ“,

Michaela xx

Cruelty Free Christmas Cake

Vegan Christmas Cake



My Christmas cake is a lighter, cinnamonny, fruitier version of the traditional fruit cake.

Most people use sultanas as their fruit base with a few cherries, I focus more on cherries.

I use more cinnamon and nutmeg, rather than mixed spice and added some coconut and almond meal to lighten the flavour.

For Pre Soaking:

2-3 bags of glace cherries

ยผ – ยฝ cup sultanas and/or mixed dry fruit

Freshly squeezed Orange juice

Sweet Sherry

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For the Cake:

1 cup plain Flour

ยผ cup coconut flour

ยผ cup almond meal (I used a flax, Coq10, almond meal mix w/ walnut pieces)

ยฝ teaspoon sea salt

ยผ teaspoon nutmeg

1 teaspoon cinnamon or to taste

dash of mixed spice

3/4 cup coconut and/or rapadura sugar

ยฝ cup dark brown soft sugar

4 egg replacers or flax eggs  (I use Orgran egg replacer)

1 dessert spoon black treacle

1 teaspoon golden syrup

Splash of vanilla essence

270 grams dairy free butter (i use nuttelex)

1 tablespoon coconut oil

ยผ-1 cup slivered almonds

zest of an orange

sprinkle of cinnamon sugar

Sweet Sherry to โ€˜feedโ€™ the cake

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ready to bake
Method:

Put cherries and fruit in orange juice to soak

Add Sweet Sherry and leave to soak ( the longer you soak the better, minimum 2 hours)

Preheat the oven at 140

Mix all dry ingredients together

Add wet ingredients with the vegan egg going in last- mix all wet ingredients, without the โ€˜eggโ€™ first and then add โ€˜eggโ€™

Now gradually fold in pre soaked fruits, nuts, zests (drain pre soaking before folding into cake)

Put cake mix into tin and bake the cake on the lowest shelf for 4 hours

Let the cake stand and when cool, โ€˜feedโ€™ the cake with letting it absorb some sherry

You can now โ€˜feedโ€™ it at odd times until it needs icing or ready to eat it

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For the Icing:

Marmalade, heated to brush on the cake for marzipan to stick

Marzipan, rolled out to cover cake

1 ยฝ cups Icing Sugar

Squeeze of lemon

Egg replacer equivalent to 1 egg white

May need a little bit of water or dairy free milk to smooth it out

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marzipan
Fastasia, Disney
 

Microwave Cookies are the new Mug Cakes ๐Ÿชโ˜•๏ธ

So, you know when it’s Saturday morning and you’re binge watching Gilmore Girls because the reboot last week made you need to binge watch all the previous seasons ..and, so you need coffee… 

but you also wish you had cookies for that coffee, but there is nothing in the house? Of course you do!
So instead of having self control

or begrudgingly sipping your coffee cookie-less …

I whipped up this easy vegan microwave cookie for you to try…

Cinnamon Almond Microwave Cookie


1 tablespoon Nuttelex or any dairy free butter (melted)

2 tablespoons of Sugar (I used coconut and rapadura)

2 -3tablespoons of Dairy free milk

3 tablespoons of Flour ( I used Coconut Flour, Almond Meal & Wholemeal Spelt Flour)

pinch of cinnamon

splash of almond essence


mix together until smooth consistency

Place on microwave safe surface and shape into a cookie (or 2)

sprinkle cinnamon sugar and slivered almonds on top

Microwave for 30 seconds. let it stand. another 30 seconds. 20 seconds and then another 10. Let it stand before you eat.

317-357 calories (depending on choice of flours etc.)

๐ŸชLove and impatience,

Michaela ๐Ÿ’ƒ

( if you prefer choc chip, replace the almond essence & cinnamon  with vanilla essence and the slivered almonds for dairy free chocolate chips and add extra to mix through aswel ๐Ÿช๐Ÿ˜)

Casa Veganย 

Once upon a time there were 3 young actresses who moved to Los Angeles to pursue the seemingly impossible dream, although they trailed from 3 very different places Brighton, (UK) Bourne End, (UK) and Perth (Australia) they soon found each other as “valley girls” residing in the community of Sherman Oaks.

They quickly learned that late night acting classes led to late night snacks at the many Mexican restaurants in L.A, for the class of out of work actors a place where there was free chips and dip and cheap margaritas suited just fine!

Having 2 vegetarians in our party the menu was to suit, but as one transitioned to vegan the menu got a lot smaller; and chips and dip were the only option and not just by cheap default.

I love Mexican food, but it can be unhealthy if always eaten out. I find it’s become quite a staple for me in my vegan diet as rice and beans is an instant complete protein, so I’ve tried to make healthier options while retaining the flavour and Mexican feel.

So here is one of my ideas I have used when I feel like I want to add a bit of spice to my life and feel the nostalgia of late night L.A talks about acting, annoying people in class and how we shouldn’t be eating the chips because we’d been at bootcamp all week and wanted to keep our “bootcamp bods” intact. -but that conversation is for another post…

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Burrito Bowls!

So this is one of the healthier and simple options for Mexican….

Beans, Rice, salsa, veggies and guac!

 
Burrito Bowl …
– As a base I use kale or spinach (slightly steamed)

– cooked Rice and/or Quinoa -add paprika, garlic powder

– Steamed Black or Kidney beans

– Steamed Corn

– Homemade Guacamole – mash an Avocado with a fork, add fresh finely diced clove of garlic, finely diced 1/4 of a red onion & (diced tomato, jalapeรฑos, salt & pepper -optional)

– Homemade Salsa – tinned diced tomatoes, add paprika, Mexican chilli powder, garlic powder (to taste)…can add real chilli if you like it hot ๐Ÿ”ฅ (I use this because store bought salsas etc have a lot of added sugar …I save my sugar for chocolate ๐Ÿ˜œ๐Ÿซ) (can add tomato paste if you want it thicker)

– Cashew Cream Aioli (recipe click on link) https://luxuryveganstyle.wordpress.com/2016/07/12/cashew-cream-4-flavours/

– Melted Vegan Cheese (optional – bio cheese is best)

 
This recipe is low sugar, is a complete protein, has magnesium and iron, aswel as other benefits; and you can have some cheeky chips to scoop it up aswel if wanted!

 
Shout out ๐Ÿ™Œ๐Ÿป to Casa Vega ๐Ÿ’ƒ and El Torito๐ŸŒฏ in Sherman Oaks – the restaurants we frequented whilst living in L.A.๐ŸŒฎ

 
More Mexican to come…
**watch this space**image

Love and Chihauhas,

Michaela ๐Ÿ’ƒ๐Ÿผ

 

 

Cashew Cream (3 flavours)ย 

Cashew Cream, aioli, dressing:

Method:

Soak the cashews in pre boiled hot water for 30-60 minutes, minimum.

Drain cashews

Add 1/4 – 3/4 cup dairy free milk/water – if no mylk, water alone works just fine. (if you want it to be a cream cheese consistency try this, or if you want it as a dressing slowly add more water until you reach desired consistency)

Add ingredients and Blend until smooth


Garlic Aioli: (can use as dressing, dipping sauce and pasta sauce)

1/2 cup Raw Cashews

1/2 – 3/4 cup dairy free mylk/water

1/2 -1 Garlic clove (to taste)

Salt

Squeeze of Lemon

Pepper (optional)

Onion (optional)

Chipotle/Spicy tomato style cashew sauce:

ยฝ cup cashews

Dairy free milk/water

Paprika, ground chilli or jalapeรฑo pepper and (optional) oregano

Garlic clove (to taste)

2 Tspn tomato paste

pinch salt and/or pepper and lemon juice

Splash of apple cider vinegar/lemon

Cashew Vanilla Cream: (sugar free, sweet cream)

1/2 cup cashews

water/mylk

1/2 -1 teaspoon Vanilla Extract and/or

Vanilla beans -blend

Tspn Stevia or sugar (optional)
**More recipes to come ***
Love and Ranch,
Michaela 

Sugar/Shortbread Cookies

image Recipe:

190-250 grams Dairy Free Butter – I use Nuttelex (I add more as I go, as needed)
2 Cups Flour
1/2 cup Caster Sugar

Almond meal (optional) -replace 1/2-1 cup flour with almond meal
Vanilla Extract (optional)

Pre heat oven to 170 degrees FF
Mix with hands to shape dough, when it’s at the right consistency – roll out and cut to desired shape – place on cooking tray.
Cook for 12-25 minutes or until golden, I like to avoid them going too hard or crunchy.

Icing sugar for dusting or add water for decorating!

(can also melt some dairy free chocolate for writing and decorating, using a homemade piping bag out of baking paper)

 

 

 

Read the story that inspired the recipe …

https://luxuryveganstyle.wordpress.com/2016/07/10/the-snowman-cookie/