Vegan milk pie

Today someone very special to me tried to motivate me to start blogging again. Not sure how and why, but I promised I would start tonight. So here is one of my favorite pie recipes along with a photo of princess Ifi. The crust is perfect for any creamy pie filling and the filling can be also used to make a vegan galaktobureko.Milkpie 

for the crust

1 1/2 cups all purpose flour
1/2 cup vegan margarine
1/4 cup ice water
2 TB sugar
pinch of salt
1 TB apple cider vinegar

Sift together the flour, sugar and salt. Cut the margarine in small pieces and add it to the flour mixture until you form a crumbly dough. Mix the water with the apple cider vinegar and slowly drizzle it over the flour. Mix the dough with your hands until it forms a soft ball. Add more water if needed. Wrap the dough in plastic wrap and refrigerate for an hour. Sprinkle your working surface or a piece of parchment paper with flour and roll out the crust. Transfer the dough crust into a pie dish and crimp the edges as desired.

for the filling

4 cups of vanilla soy milk
1 cup fine semolina
1/3 cup of vegan margarine
1 small ripe banana, mashed
1/2 cup of brown sugar
1/3 tsp cinnamon

Preheat the oven to 350F/180C. On stovetop bring milk almost to a boil in a saucepan, and then add the margarine, banana, sugar, cinnamon and semolina making sure to stir continuously over the heat until a thick cream is formed. Pour the filling into the pie crust and bake for 45 minutes until the top has browned. Let it cool, serve and enjoy!



coconut cake

coconut cake


dry ingredients

2 cups whole wheat self rise flour
1 cup low fat desiccated coconut flakes (plus more to sprinkle on top)
1 tsp baking powder
1 tsp baking soda
pinch of salt

wet ingredients

1/3 cup coconut oil
1/2 cup light agave nectar (or 3/4 organic sugar)
1  and 3/4 cup light coconut milk (or soy milk)
2 Tbsp apple cider vinegar

for the frosting

1/2 virgin coconut oil
1/4 cup vegan margarine
2 cups organic powdered sugar
1/2 tsp vanilla extract

coconut cake

Mix all wet ingredients in a mixing bowl and set aside. Use a different bowl to mix all the dry ingredients. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until well combined. Grease and flour a baking dish and pour the batter. Bake in preheated oven at 350F/180C for about 30 minutes. Remove from oven and let it cool completely. Prepare your frosting by blending with a hand beater mixer all the frosting ingredients until smooth (about 5 minutes). Slice your cake in two, place the top part on the side, spread half cup of frosting on top of the first layer and place the other cake slice on top. Frost the cake with the remaining frosting and sprinkle with coconut flakes! Enjoy!

vegan cinnamon buns

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?

cinnamon rolls


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

cinnamon rolls

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!

Vegan MoFo Day 14: vegan cinnadots

vegan cinnadots

I’ve never heard of cinnadots before, but last week a colleague of mine ordered pizzas from Domino’s at work and as a gift for the big order they brought us cinnadots. I was intrigued cause they looked like doughnut holes but they were actually baked pizza dots sprinkled with cinnamon and sugar and coated with glaze. I wanted to veganize these, so I searched the internet and found this recipe which is supposed to be the original Domino’s recipe. It looked very easy to make. I went safe by making this pizza dough, following the original recipe while using vegan ingredients of course (margarine instead of butter) and added a simple vegan glaze on top (powder sugar whisked with vanilla soy milk). Very simple, yet so delicious.

vegan cinnadots

Vegan MoFo Day 8: Ekmek Kataifi

Vegan MoFo and no dessert recipe? How is that possible? This is a recipe for which there is still a debate if it’s Greek or Turkish but who really cares? It’s delicious and worths the trouble making it. The dessert it’s actually three layers of kataifi pastry soaked in syrup, vanilla custard and whipped cream topping.

Be aware! There is a lot of sugar in this! And I mean a lot.  It’s not light or healthy, so keep it for special occasions only!

ekmek kataifi


1 lb/500 gr kataifi pastry
1 cup chopped walnuts
1/2 cup breadcrumbs
1 tsp cinnamon
1 tsp pure vanilla extract
2 crystals of mastic, ground
1 cup vegan margarine
1 1/2 cups soy or coconut creamer
1 package vegan instant vanilla custard powder
1/2 cup powder sugar
1/2 cup toasted slivered almonds
1 can of rice whipped cream

For the syrup
1 cup sugar
3/4 cup water
juice from one lemon
1 cinnamon stick

Preheat oven to 350F/180C degrees. In a small mixing bowl mix the chopped walnuts, breadcrumbs and cinnamon. Butter a baking pan, take the strands of Kataifi and pull them apart slightly with your hands. Layer the half kataifi pastry in the bottom of the pan, sprinkle with the walnuts mixture and continue with the rest of the kataifi pastry. Do not press it down as you want it to be fluffy. Melt the vegan margarine and brush the Kataifi. Place the pan in the oven and bake for about 30 minutes until golden brown.

In the meantime make the syrup by boiling all the ingredients in a small saucepan for about 7 minutes. Pour the syrup over the baked kataifi pastry. Use a mixer to mix the soy creamer, powder sugar, vanilla extract, mastic and instant vanilla custard until fluffy. Place in the refrigerator to cool for an hour. Pour the cream on top of the kataifi base and top with rice whipped cream and toasted slivered almonds.

greek souvlaki. pita. vegan

Greek souvlaki is the best known Greek food. It’s fast food, like burger in US and pizza in Italy, which you can find pretty much everywhere as there are thousands of souvlaki shops all over Greece and in each neighborhood. It’s usually made with pork or chicken pieces, grilled on a stick or shredded gyro. It is served in pita with potatoes, tomato, lettuce, onion and tzatziki. It’s easy to get a vegetarian or vegan version of souvlaki – just omit the meat and ask for mustard/ketchup instead of the tzatziki. But it won’t taste like the real stuff. My version though of Greek souvlaki does. The key ingredients are seitan and soy tzatziki. Have a beer with it too. Or two.

greek souvlaki. vegan.


for the seitan

1 cup vital wheat gluten
2 Tbsp chick pea flour
2 Tbsp nutritional yeast
3 cloves garlic, minced
1 Tbsp olive oil
1 cup cold vegetable broth
1 tsp dried thyme
½ tsp smoked paprika
½ tsp cumin
1 tsp salt

extras for sauteing
2 Tbsp olive oil
1 small onion cut in small cubes

In a big cup whisk together vegetable broth, garlic and olive oil.  In a large bowl combine the wheat gluten, chickpea flour, nutritional yeast and all the spices. Form a well in the center of the dry ingredients, add the wet ingredients and stir well with a spatula until dough leaves side of the bowl. Knead for 5 mins. Let dough rest for 10 min and knead again for one more minute. Place dough on a cutting board and cut into 3 equal pieces. Place seitan in tin foil (cover the entire each piece good, so the foil is secure but not too tied).Place in a steamer basket and steam for 30 mins.  Allow the dough to cool before handling. Place a cast iron pan over medium heat. Add 2 Tbsp of olive oil and one small onion cut in small cubes. Cut the seitan in thin strips and saute in the cast iron pan with the onion until brown (about 5-7 minutes).

seitan, soy tzatziki, onion, tomato, lettuce, pittas

for the soy tzatziki

2 cups soy yogurt (drained through a cheesecloth for at least 1 hour)
3-4 cloves of garlic, minced
1 tsp salt
1 Tbsp vinegar
1/3 cup olive oil
1 big or 2 small cucumbers (shredded and drained from its liquid)

Mix all ingredients together and cool for at least one hour before serving.

make your pita. your way. vegan

Additional ingredients to assemble the souvlaki

french fries
1 tomato, sliced
1 onion, sliced
few lettuce leaves, shredded
whole wheat pittas, grilled for 1 minute before serving

greek souvlaki. vegan

To assemble your souvlaki, place a pita on a piece of tin foil, add the shredded seitan, potatoes, tomato, onion, lettuce and tzatziki, salt and peper to taste and wrap your souvlaki. Enjoy!

Chocolate Souffle with coconut whipped cream

This is a rich vegan chocolate souffle which is also super easy to make! It freezes well, so you can make it ahead of time and just heat it in the microwave for a minute or 2 before serving.

You can replace the whipped coconut cream with soy or rice whipped cream. Instead of whipped cream you can also use soy or almond creamer. The recipe makes enough for 4 to 6 ramekins – depending from the size of your ramekins.


for the chocolate souffle

1/4 cup vegan margarine, softened
1/2 cup flour
3/4 cup almond milk
75 grams dark chocolate
1 TS cocoa powder
3/4 cup soft silken tofu
5 tablespoons sugar

vegan margarine and powder sugar to grease and dust the ramekins

for the whipped coconut cream

1 can coconut milk
3 tablespoons powder sugar
1/2 ts vanilla extract

vegan chocolate souffle

Preheat oven to 200C. Grease the ramekins with margarine and dust with powder sugar. Be sure that sides and base are completely coated.

Cut the margarine into small pieces and mix it with the flour. Form into a ball and cut in small pieces. Blend the soft silken tofu with the sugar until creamy. Chop the chocolate in small pieces. Bring the milk and chocolate to a boil. Stir in slowly the small pieces of the flour-margarine mixture. Remove from the heat and stir in the tofu mixture. Mix well. Spoon the mixture into the ramekins, place in a pan with hot water (below the ramekins) and bake for 20-30 minutes. Remove from the oven, top with coconut whipped cream, sift with confectioner’ sugar and cocoa powder and serve while hot.

To make the whipped coconut cream chill the can of coconut milk in the fridge overnight. Spoon the coconut cream from the top of the can and discard the water. Add the powder sugar and vanilla extract and whip with an electric hand mixer until the cream is thick and fluffy.