and our doorman – Meet Mr Pumpkin
Moist, fluffy, vegan doughnuts. Easy to make at home. Baked. Get my recipe over at One Green Planet! These make great snack, breakfast or dessert. Anytime!
Sunday brunch at ImproV. Tofu scramble with mushrooms, peppers and spinach, pinto beans in cumin tomato sauce, oatmeal, mushrooms pie topped with bechamel and tomato spinach tart.
Get my recipe for these fluffy blueberry waffles over at one green planet
View my story and recipe of vegan Greek cheese hand pies (tiropitakia) over at One Green Planet
Today is our 5th wedding anniversary. Time flies by so fast. It kinda feels like we’ve met yesterday. Outside of a crappy hotel in London few hours before a Guns N’ Roses concert. One of the best nights of my life ever! To celebrate our wedding anniversary I made these lovin choco waffles. And served them along with a cup of hot chocolate. Blissful loving morning! Make these for your partner. They scream love!
1 cup finely ground old fashioned rolled oats
1 cup whole wheat flour
pinch of salt
1 tsp baking powder
1 Tbsp cocoa
1 cup almond or soy creamer or your preferred non dairy milk
1 Tbsp olive oil
2 Tbsp light agave nectar or maple syrup
2 tsp pure vanilla extract
4 Tbsp vegan nutella
In a large mixing bowl whisk together the flours, salt, cocoa and baking powder. In a separate bowl whisk together the almond creamer, olive oil, syrup and vanilla. Add the wet ingredients to the dry ingredients and mix. Cook the waffles according to the waffle iron manufacturer’s instructions. Halve the waffles, spread one Tbsp of vegan nutella at the bottom half and cover with the top half creating a wafffle/nutella sandwich. Continue with the others. Serve and Enjoy!
Warm cinnamon buns topped with vanilla icing and a cup of hot chocolate on the side. What else would make you feel better during a cold Sunday morning?
for the dough
4 cups all purpose flour
1/2 cup brown sugar
1 package active dry yeast (about 2 1/2 tsp)
1 cup warm water
1 tsp sugar
1 tsp salt
1/3 cup vegan margarine in room temperature and cut into pieces
2 Tbsp egg replacer (like EnerG) mixed with 5 Tbsp of water
for the cinnamon filling
3/4 cup brown sugar
1/4 cup vegan margarine, melted
3 tsp cinnamon
for the icing
2 cups powdered sugar
1 Tbsp coconut or almond oil
1/4 cup almond or other non dairy milk
1 tsp vanilla extract
Add the active dry yeast, 1 tsp of salt and 1 tsp of sugar in the cup of warm water, mix and let aside for few minutes. In a mixing bowl add the flour, sugar, salt and margarine and whisk until well incorporated. Add the egg replacer, and the yeast mixture in the flour mixture and stir to combine. Lightly flour a clean surface and knead the dough for about 10 minutes. The dough should be firm and not sticky. Transfer the dough back to the mixing bowl, cover and place it in a warm place for about an hour (I usually cover it with a thick blanket). Knead the dough again for about a minute and then let it rest for 10-15 minutes. While the dough is resting prepare the filling by mixing the sugar, cinnamon and margarine. Roll the dough into a flat rectangle and spread the cinnamon mixture evenly on the dough. Roll up the dough lengthwise and cut in 8 to 10 slices with a sharp knife. Place the rolls in a lightly greased baking dish cut side facing up, cover with plastic wrap and place them somewhere warm for one more hour. Preheat oven to 200C/400F and bake for 15 minutes. Prepare the icing by blending all ingredients in a food processor and frost the rolls while they are still warm. Serve and Enjoy!