Vegan & cashew-free pasta alfredo

Ingredients
1 pack of silken tofu (mostly sold in packs of 12 ounces)
1 cup almond milk
1/2 tsp garlic powder (or 1-2 cloves of fresh garlic)
1/4 tsp onion powder (or half a white onion, chopped up in bits)
1/2 cup nutritional yeast
2 tbsp whole wheat pastry flour
Salt & pepper to taste

2 cups pasta of choice, cooked (I used spelt pasta)

Blend your tofu with milk, and spices (only the powdered spices, just set the fresh garlic and onion aside if you’re usibg those) and a bit of salt & pepper to taste. Blend until you have a smooth consistancy. Transfer tk a saucepan and mix in the nutritional yeast, flour and 1 tbsp (vegan) parmesan. Cook over medium heat until it thickens up. Taste and adjust the sauce to your liking by adding more salt/pepper/spices. Mix the sauce through your cooked pasta (and veggies) Serve immediately.

Enjoy!

xo,

Cee.

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Blueberry oat muffins

Ingredients
1 cup old fashioned oats
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Pinch of salt
8 heaping tbsps greek yogurt
1 egg
5 tbsps all natural maple syrup
3 tbsps melted coconut oil

Handful of fresh blueberries

Start of by preheating your oven to 180 degrees Celsius.

Mix your dry and wet ingredients in 2 seperate bowls. Then combine the 2 bowls but stop mixing as soon as they’re incorporated! Fold in blueberries.
Pour the batter in your sillicone muffin mat or pre-greased metal muffin tin (optional: top of with a thin layer of maple syrup for a sweet, crunchy top).
Place in your oven for about 1 hour or until golden brown.
Let your muffins cool completely before removing them from your tin.

Enjoy!

xo,

Cee.

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Mom’s Dutch pancakes with banana

Ingredients
1/2 cup all purpose flour
1/2 cup regular/soy/almond milk
2 eggs
Pinch of salt
1/2 tsp cinnamon (optional)
Sprinkle nutmeg (optional)

Coconut oil or butter if you’re using it as your cheat meal 😉
Maple syrup (optional)
2-4 bananas (this recipe makes about 2-4 pancakes)

Mix all ingredients (of the first list) by hand or with a hand mixer and leave to rest for about 15 minutes.

Place your non-stick small to medium-sized round pan on medium heat and add desired amount of coconut oil or butter (I use about 1-2 tsps).
Pour the batter onto your pan until about half of it is covered in batter, then spread the batter by tilting the pan in all directions until it’s fully covered (or look the method up on YouTube).
Wait for the cake to dry up about 80% on top, then flip. Repeat this for every pancake.

Place a whole banana on the edge of the pancake and roll it up. Cut up and dig in!
(or optional)
Cover the pancake with maple syrup. Then place the banana on the edge of the pancake and roll it up.

Enjoy!

xo,

Cee.

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Vegan guilt-free chocolate mousse

Ingredients
About half a pack/2 handfuls of silken tofu
3-4 tbsps unsweetened raw cacao
3 tbsps all natural maple syrup
1/2 tsp instant espresso
Tiny pinch of salt
(optional) Half a Squarebar

Combine all ingredients in a food processor on blend on high speed for about 2 minutes or until you have a smooth consistancy.
(optional) chop up your Squarebar and place on the bottom of your glass or bowl.
Top off with your mousse and,.. Well.. Dig in!

Enjoy!

xo,

Cee.

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Strawberry pancake stack

Pancake ingredients
1 cup oats (before turning into flour)
1 tsp baking powder
Pinch of salt
1 tsp cinnamon
3/4 cup milk of choice
1 egg
1 banana

Topping ingredients
3-4 tbsps melted coconut oil
2-3 tbsps cacao
2 tbsps all natural maple syrup
Tiny pinch of salt

2 handfuls of fresh strawberries

Simply combine all your pancake ingredients in a food processor or in a bowl and mix with a hand mixer.
Pour on a pre-greased and pre-heated (low-medium heat) griddle. Wait for the cake to bubble up and flip. Wait for a minute or so and remove from heat. Repeat for the other cakes. This recipe makes about 4-5 cakes

Place the sliced up strawberries in between each cake.

Combine all ingredients for the topping and pour over your cakes.

Enjoy!

xo,

Cee.

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Healthy coffee cake

Ingredients
1 cup oats before turning into flour
Pinch of salt
2-3 tsps cinnamon
2 tbsps instant coffee
1 tsp baking soda
1 tsp baking powder
1 egg
2 tbsps greek yogurt
2 tbsps apple sauce
1 big handful of pitted dates
2 tsps peanutbutter
2 tbsps melted coconut oil

Start of by preheating your oven to 180 degrees Celsius.
Turn your oats into flour by simply processing them and then add the remaining dry ingredients. Mix all the wet ingredients in a seperate bowl and than slowly combine the 2. Be careful not to overmix! This is of great importance, because you might activate the baking powder too soon if you overmix the batter.. Which would mean that this baby won’t rise like you’d want it to.
Pour the batter in a sillicone cake mold or a greased oven tray.
Place in the oven for about half an hour or until the top starts to crack and the tooth pick comes out relatively clean.

Enjoy!

xo,

Cee.

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Cranberry granola bars

Ingredients
3 cups oats
1 cup dried cranberries
1 cup dried coconut flakes
Pinch of salt
1,5 tsp cinnamon
1 tsp baking powder
1 heaping tbsp all natural PB
3 tbsps honey or maple syrup
2 eggs
3 tbsps melted coconut oil

Start off by preheating your oven to 180 degrees Celsius.
Simply mix all the ingredients by hand.
Line an oven tray with parchment paper and press down the mixture firmly!
Place in the oven for 35 minutes or until golden brown.
Let cool completely before you cut it into squares or bars.

Enjoy!

Xx,

Cee.

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