Saturday, 24 September 2016

Berry rice porridge

I've been eating this berry rice porridge every single morning since coming up with the recipe. It's just so so so good and while you're cooking it, your kitchen will smell heavenly.
You can make this with any kinds of frozen berries or fruit but I usually use blueberries, strawberries or raspberries.
Here's the recipe:

1 cup or 1 1/2 dl jasmin rice
2 cups or 3 dl water
2 ripe bananas
1 cup of frozen berries

Put the rice, the water and the berries in a pot and cook it over low heat with a lid on for 10 minutes.
When it's done cooking, mash the ripe bananas and mix it in the cooked rice. Serve in a bowl or eat directly from the pot hehe.

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Sunday, 4 September 2016

Vegan mexican feast

The first time I tasted this was when Morena (my amazing Australian friend) made it for me and I immediately knew that I had to write down the recipe.
It's so easy to make, plus it's oil free and super filling!
Here's the recipe for 2-3 people:

2 cans of kidney beans
2 cans of crushed tomatoes
1-2 tbsp of cumin
2 tbsp soy sauce
1 onion
Chili to taste

Guacamole:

2 ripe avocados
Salt and pepper to taste
3 chopped cherry tomatoes
2 tbsp lemon juice
1 tsp garlic powder

Chop the onion finely and sauté it in the soy sauce in a pot. Add water when it dries out. Add the cumin (and chili to taste) and sauté for five minutes. Drain and rinse the canned kidney beans. Add the cans of crushed tomatoes to the pot. Add the beans. Let it simmer for 10 minutes.

Cook rice with it and heat up some wraps. 
Rinse and drain some fresh spinach or other leafy greens.
Make the guacamole by mashing the avocados and mixing in the other ingredients.
Serve and enjoy!
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Monday, 8 August 2016

Healthy low-fat vegan cinnamon rolls

I tried this amazing recipe out from veganer.nu, which is an amazing Danish website about veganism where they also post delicious recipes and all things vegan. As you know, I like experimenting so I tried to healthify the recipe a little, without compromising with the incredibly yummy taste.
You should definitely check out the website and maybe try the original recipe and then my recipe and see which one you like the most! That'd be the best plan for the weekend or for a rainy day, right?


Here's my version of the recipe:

For the dough:

1 ripe banana
3 dl soy milk (or any plant based milk)
1 1/2 tsp baking powder
50 g coconutsugar
2 tsp vanilla sugar
600 g flour

For the filling:

150 g apple
250 g dates
2 tbsp cinnamon

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Mix the dry ingredients in a big bowl. Blend the soy milk and the banana until completely smooth. Pour the blended mixture into the bowl and mix it with the dry ingredients.
Knead the dough on a surface sprinkled with flour so it doesn't stick and roll it out into a square as shown in my video.

Blend the ingredients for the filling until smooth. Spread it all over the dough and roll it.
Cut the rolls and put them on a baking tray lined with baking paper.
Bake for 15 minutes, serve and enjoy!

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Sunday, 5 June 2016

Rainbow icecream

Rainbow ice-cream is a childhood memory I think we all are familiar with. I just made it vegan and healthy and it was so freaking delicious. If you don't believe me, just watch the video below (in HD) and follow the recipe further down in this post and then you can decide for yourself!
Here's the recipe:

For the chocolate layer:
3 frozen bananas (freeze ripe bananas in chunks over night)
5 pitted dates (if you're using dried dates, remember to soak them beforehand)
2 tbsp cocoa powder
3 tbsp soy milk (or almond milk)

For the vanilla layer:
3 frozen bananas
1 tsp vanilla powder (or use extract)
3 tbsp soy milk (or almond milk)

For the strawberry layer:
3 frozen bananas
10 frozen strawberries
3 tbsp soy milk  (or almond milk)

Blend the ingredients for the chocolate layer first. When it's smooth, line a square-shaped plastic box with parchment paper and pour the ice-cream in it and even it out with a spoon. 
Put the box in the freezer while you're making the next layer.
Do the same thing with the vanilla- and the strawberry layer.
Let it sit in the fridge for at least five hours or leave it overnight and eat it for breakfast like we did.
If you leave it in the freezer overnight, make sure to let it soften for  five minutes  before cutting in into squares and serving it, like shown in the video. 
Enjoy and please tag me on instagram @meimeisveganvibes if you make it and post a picture!
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Monday, 2 May 2016

Epic 3 course vegan lunch recipes


The recipe for this insanely delicious chocolate mousse is actually exactly the same as the recipe for my best and healthiest brownies, just leave the oat flour out and you've got the best chocolate mousse ever!
Here's the recipe for the bean spread/dip:

1 can of kidney beans
200 g of brown mushrooms
1 small onion
3 tbsp leftover rice
1 tsp garlic powder
3 tbsp soy sauce

Mash and chop beans roughly after you've rinsed them. Chop the mushrooms and the onion chunky or finely (it's up to you). Sauté the onion in water (or oil) until they start softening, add mushrooms and the rest of the ingredients. Adjust soy sauce to taste. Sauté for up to 10 minutes until cooked.

Here's the recipe for the salsa:
250 g of tomatoes
1/2 of an onion
2 tsp herb de Provence (a mix of oregano, thyme, rosemary etc.)
1/2 tsp of sriracha (or chili powder)

Chop tomatoes and onion finely and mix all the ingredients in a bowl.

Here's the recipe to make the nachos:

1 pack of store-bought whole-wheat tortillas
1/2 pack of vegan pizza cheese

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Cut the tortillas into small triangles. Put half of them on a baking rack and bake them for 5 minutes or until slightly brown. Put the other half into a baking dish and pour all the cheese on top. Bake it for 35 minutes.
The recipe for this cereal bowl is in my youtube video, which you can watch by clicking the video above! It's inspired by Steph from Happyhealthy96 's Youtube channel. She's the cereal goddess! 
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Tuesday, 26 April 2016

Low-fat creamy potato leek soup

Before I went vegan, I absolutely loved eating creamy potato and leek soup with crispy croutons on top. But I only recently tried making it my self without the cream and oil. Of course, I made it as healthy and delicious as possible, so I came up with this amazing low fat version.

Here's the recipe to make 2 servings:

2 leeks
2 large baking potatoes
2 tsp (or 1-2 cubes) of vegetable bouillon
0,5 liter of boiling water
2 dl or about 1 cup soy milk (any non-dairy milk will work but soy milk makes it creamier)
Salt and pepper to taste
Optional: toasted bread and chopped parsley

Start by chopping the leeks. Sauté them in water in a large pot until they're soft. Add the 2 tsp of vegetable bouillon and mix with the leeks. Chop the potatoes and add them to the pot as well. Boil 0,5 liter water in a kettle and pour it into the pot. Cover the pot with a lid and let it simmer for 30 minutes.
When the time has elapsed, check if the potatoes are soft. Let it cool for 5-10 minutes. Add the non-dairy milk to the pot and blend it with a stick blender. When the soup is super smooth and has the desired consistency (add more liquid if not), just serve it in bowls and enjoy with the crispy toasted bread and top it with the chopped parsley.

This is also super easy to make in big batches and save for dinner throughout the week. You can also use this as a creamy pasta sauce, stay tuned on my Youtube channel to see how it looks.
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Saturday, 16 April 2016

Healthy, easy, vegan pancakes

These pancakes are sooooooo good and very easy to make! Plus they're healthy and vegan, what's not to love? You can watch the recipe I posted on my Youtube channel and you can read the detailed recipe below.
Here's the detailed recipe:

1 1/2 cup of oats
1 1/2 cup of non-dairy milk (I used soy milk)
2 ripe bananas
1 tsp baking powder

Optional: 1-2 tbsp cocoa powder, 1 tsp cinnamon, 1-2 tsp vanilla extract or another flavor

Add all the ingredients to the blender, except for the baking powder. Blend, add the baking powder lastly and blend for 10 seconds. Heat a pan over medium heat with a bit of coconut oil. Fry pancakes for 3 minutes on each side and layer them on a plate. Serve and enjoy!

Tips:
- Put a kitchen towel between the pancakes layered on the plate to absorb most of the oil.
- Add 1/2 cup more liquid to make thinner pancakes (crêpes)

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