Tag Archives: vegan recipe

Vegan Overnight Oats

Overnight oats are a great way for us that are reeeeealy tried in the morning, like

“stir oatmeal for five minutes is too much”
tired, and
“I forgot to heat the water before I poured it over my tea”
tired, to get a good healthy, hearty breakfast.

owl
It’s a lot like uncooked, cold, slightly slimy, flavoured oatmeal, mainly because that is what it is.
I’m really selling it here, I can feel it.
Seriously its tasty! I like it and I’m a picky eater, and you can do like a million variations of it all to you liking, here are three of my favourites.

I found this first recipe for vegan chocolate banana overnight oats, but I lost the source! I have the recipe on a pice of paper but no idea where I got it from. Well not much I can do about that now. (I really looked for it)
Hint: The banana goes in the next morning!!

Chocolate Banana Overnight Oats

  • Servings: 1
  • Time: 5 mins
  • Difficulty: easy
  • Print

Perfect for us non morning people.


Ingredients

  • 1 1/2 dl rolled oats
  • 1 tbsp cocoa powder
  • 1 tsp sesame seeds
  • 1 tsp flax seeds
  • 1 tsp sunflower seeds
  • 1/2 dl dried cranberries
  • 1 to 1 1/2 tbsp of honey
  • 2 1/2 dl of your favourite plant milk
  • 1 ripe banana, mashed

Directions

  1. Start preparing the night before. In a fridge safe container mix the oats and cocoa powder, then add everything else, except the banana. Mix well, cover and leave in the fridge overnight.
  2. Next morning, take out your container, stir everything a bit, mash a banana and stir it in.
  3. Eat and enjoy.

Tips

You have to test around a bit with the amount of plant milk to get the consistency you like. And also maybe a bit of peanut butter wouldn’t go amiss in this one, you could mash it up with the banana. You can of course change the seeds to anything you like and add the sweetener of your choice.

But I am not really a “chocolate first thing in the morning” kind of gal, so I came up with this raisin cinnamon version.

Cinnamon Raisin Overnight Oats

  • Servings: 1
  • Time: 5 mins
  • Difficulty: easy
  • Print

Cinnamon always works in the morning


Ingredients

  • 1 1/2 dl rolled oats
  • 1/2 to 1 tsp cinnamon
  • 1 tsp sesame seeds
  • 1 tsp flax seeds
  • 1 tsp sunflower seeds
  • 1/2 dl raisins
  • 1 to 1 1/2 tbsp of coconut sugar
  • 2 1/2 dl of your favourite plant milk
  • 1 ripe banana, mashed

Directions

  1. Start preparing the night before. In a fridge safe container mix everything together, except the banana. Cover and leave in the fridge overnight.
  2. Next morning, take out your container, stir everything a bit, mash a banana and stir it in.
  3. Eat and enjoy.

Tips


You have to test around a bit with the amount of plant milk to get the consistency you like.
Start with the smaller amount of cinnamon you can always add more later.
You can of course change the seeds to anything you like and add the sweetener of your choice.

And this Blueberry Vanilla one.

Blueberry Vanilla Overnight Oats

  • Servings: 1
  • Time: 5 mins
  • Difficulty: easy
  • Print

This one turns purple!


Ingredients

  • 1 1/2 dl rolled oats
  • 1/4 tsp of pure ground vanilla, or splash of vanilla extract
  • 1 tsp sesame seeds
  • 1 tsp flax seeds
  • 1 tsp sunflower seeds
  • 1 dl of frozen blueberries, or fresh if you have them
  • 1 to 1 1/2 tbsp of coconut sugar
  • 2 1/2 dl of your favourite plant milk, maybe go a little light on the milk here since the blueberries ad moisture
  • 1 ripe banana, mashed

Directions

  1. Start preparing the night before. In a fridge safe container mix everything together, except the banana. Cover and leave in the fridge overnight.
  2. Next morning, take out your container, stir everything a bit, mash a banana and and stir it in.
  3. Eat and enjoy.

Tips


You have to test around a bit with the amount of plant milk to get the consistency you like.
You can of course change the seeds to anything you like and ad the sweetener of your choice.


Vegan Overnight OatsI got some more Ideas while writing..

  • how about a chocolate cherry one
  • or chocolate mint
  • maybe cinnamon orange
  • I mean almost any berry or fruit would probably be tasty

I spent the whole week trying and tasting. 🙂 I hope I gave you some breakfast inspiration and if you haven’t tried overnight oats you should definetly give it a go.


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Vegan Chocolate Birthday Cake

Vegan Chocolate CakeI love baking, a bit to much, because someone has to eat it all. But since I became vegan I had to redo or find new recipes to fill in the gaps of old favourites.
I have a good vanilla sponge cake covered, but for my birthday, today when this is published 🙂 , I wanted chocolate! Yum!

The best base for my chocolate cake that I found was a “depression” or “crazy” cake, which I tweaked a bit to fit my needs.

Vegan Chocolate Cake

Its called a depression cake because it was invented by crafty housewives during the depression in the United States when there was no eggs, butter or milk, instead it uses vinegar and baking soda to make the batter rise.

Vegan Chocolate Birthday Cake

I aded a shot of espresso and a generous amount of vanilla.

Vegan Chocolate Birthday Cake

The frosting was tricky. I tried ganache, turns out I’m not that fond of ganache. I didn’t want a buttercream, or a chocolate buttercream. So I turned to an old favourite again and made it vegan.
Its the frosting for a Swedish classic cake called “kärleksmums” roughly translated, with the help from my Swedish vegan friends, Loveyums!

Vegan Chocolate Birthday Cake
Kärleksmums – Loveyums

Its a chocolate cake you make a big batch of in a pan, drizzle this lovely chocolate/coffee icing on, and then sprinkle it with shaved coconut. The icing is the best part.
Its served in squares with traditional strong Swedish coffee, if you can see through it, its not coffee.

Its always a good idea to line your cake pan with parchment paper.

I made two separate cakes and layered them with frosting in the middle. And I artistically chose to just ad coconut to the edges.

Vegan Chocolate Cake, with Coffee Frosting

  • Servings: 6-8
  • Time: 40 min
  • Difficulty: easy
  • Print

Perfect for a birthday cake or when you just need that chocolate kick.


I made two of these cakes to get the double layer cake I made here, the frosting recipe was enough for the whole thing, but if you want a lot of frosting or be really sure you wont run out, make a double batch. Then it serves at least 15.

Chocolate Cake

  • 1 1/2 cups of flour
  • 1 cup of sugar
  • 3 tbsp cocoa powder
  • 1/2 tsp pure ground vanilla powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 shot of espresso plus water to make 1 cup
  • 5 tbsp vegetable oil
  • 1 tbsp white vinegar

Directions

  1. Set oven to 350F or 175C.
  2. Butter and line you baking pan with parchment paper.
  3. Whisk the cake ingredients together, sift the flower if you feel like it, and spread/pour the batter in an about 28 cm baking pan.
  4. Bake for 30 minutes until a toothpick inserted in the middle comes out clean.
  5. Let cool before frosting and decorating.

Coffee Frosting

  • 60 g vegan butter
  • 5 tbsp strong coffee, start with four, and ad the fifth if needed
  • 6 dl confectioners sugar, adjust to get the consistency you want
  • 3 tbsp cocoa powder
  • 1 tsp pure ground vanilla powder

Decoration

  • shredded coconut

Directions

  1. Melt vegan butter.
  2. Mix with the rest of the frosting ingredients.
  3. Spread between the layers, if you are doing layers, and on the cooled cake.
  4. Decorate with shaved coconut in any way you want, let your creativity loose!


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Asian inspired vegetable stew with coconut milk

Since you, my lovely readers, seemed to like it when I wrote about my soba noodle recipe, I herby present you with another. Its an asian inspired vegetable stew with coconut milk, vegan of course. Names for this “thing” would be appreciated. 🙂

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Recipe:

Ingredients:

  • Rice, four portions
  • 1/2 to 1 tsp Turmeric
  • Bag of frozen asian inspired vegetables, (carrot, red cabbage, bamboo shoots, edamame beans, snap peas, bean sprouts and water chestnut) or fresh ones if you like, enough for four. Change it around if you like.
  • 1 can of coconut milk, normal size
  •  3-4 tbs of Japanese soy sauce (preferably of as good quality as your supermarket provides)
  • 1/3 of an umami bullion cube, vegetable bullion works too.
  • 1 to 2 tbs Peanutbutter

Please choose organic if possible.

Rice:
Start the rice, do as the bag sugests for four portions, (I used jasmine rice) but ad about a teaspoon of turmeric to the water before it starts boiling, for the yellow flavour which is obviously more fun but also really good for you.

Asian StewStew:
I used one bag of organic frozen vegetables (enough for four portions) suitable for asian flavours. If you feel like it, you can prepare all the vegetables  fresh of course. Or change it around to your liking.
Put the vegetables in a pan, fry until they look nice (no longer frozen or starting to soften), pour in about 2/3 to 3/4 of the coconut milk, enough to make a sauce but not a soup.
Crumble in the bullion cube,
pour in the soy sauce (start with a little and taste your way up)
and plop in your peanut butter.
Stir and let everything come to a boil and merge, check that the vegetables are done, and hope that you have timed it all with the rice.

Serve:
Start with the rice and artistically drape the stew in the middle, being careful to show some yellow rice at the edges. garnish if you want. Eat!

Please let me know if you try this!


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