Good morning guys. hope you are well. I am feeling a bit low today... it's pretty cold, -12 degrees. I thought of going for a walk but I think I will stay in, drink some tea and read a book instead.

I made peanut butter smoothie this morning. I thought it was pretty good so I thought I should share the recipe with you.

ingredients 🌱
1 banana
1/4 cup almond milk
2 tbsp peanut butter  (organic)
1 tbsp cacao powder
2 tbsp coconut flakes
1/4 cup vanilla soy-ghurt or oatly's yoghurt
1 cup ice (optional)

Enjoy! 😊🌟

Likes

Comments

I was quite happy that I could skip all the naughty food over Christmas, especially all the chocolates and sweets. For my first Christmas as a vegan I had vegan soy-balls and with it I made this potato roast, which was absolutely amazing! I thought I should share this with you guys to try it out :)


  • 3 cloves garlic
  • 750g potatoes
  • 1 1/2 tsp fresh rosemary
  • 150ml vegetable stock
  • 50ml olive oil

Instructions:

  1. Preheat the oven to 175C.
  2. Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor).
  3. Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture.
  4. Arrange the potato slices on their sides in a 20cm (8inch) round baking dish. Pour the hot stock over the top, then microwave on high for 10 minutes. (The dish can be set aside at this point and baked later on.)
  5. Transfer the dish to the oven and roast at 175C for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately!

Likes

Comments

INGREDIENTS
For the cake:
  • 180ml (3/4 cup) almond milk
  • 1 tsp apple cider vinegar
  • 400g (2¼ cup) spelt flour
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice or pumpkin pie spice mix
  • A pinch of salt
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 110g (1/2 cup) butternut squash purée*
  • Zest of 1 large orange
  • 1 tsp vanilla extract
  • 180ml (3/4 cup) maple syrup
  • 60ml (1/4 cup) olive oil
For the filling:
  • 100g (1 cup) ground almonds
  • 80ml (1/3 cup) almond milk - or more if needed
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • Juice of half a lemon
  • 1 to 2 tbsp maple syrup
  • Marmalade (I used a 100% fruit variety)
INSTRUCTIONS
  1. Preheat the oven to 180c. and grease two sandwich tins. Add the cider vinegar to the almond milk and set aside.
  2. Sift the spelt flour into a mixing bowl and discard any large granules left in the sieve. Mix in the spices, salt, baking powder and bicarb.
  3. In a separate bowl, mix together the almond milk from earlier, squash purée, orange zest, vanilla, maple syrup and olive oil. Add the wet ingredients to the dry and mix until well combined and a smooth soup-y texture is formed.
  4. Evenly pour the mixture into the two sandwich tins and bake on the middle shelf for 20-25 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave the cake layers to cool at room temperature and then place in the freezer for 10-15 minutes (this makes them easier to handle and decorate.)
  5. Meanwhile, make the almond cream "cheese" filling by mixing the ground almonds, almond milk, vanilla, coconut oil, lemon juice and maple syrup together in a blender until a thick, smooth icing has formed.
  6. Remove the cake layers from the freezer and coat one side with the marmalade and the other with the almond cream. Be as generous as you like! Sandwich together and serve.
  7. Optional: Arrange some (clean) leaves on top of the cake and dust with icing sugar for a stenciled leaf design!

Likes

Comments

So I found this Recipe Yesterday (I love Pinterest!)
So I thought of making it today for the first time... I just have another 3,5hr left to go and I'll see if it will be a hit. And this is all #vegan ! :)

PRODUCE
1. Butternut Squash, Medium
1 Carrot
2 Cloves of Garlic
1 Granny Smith Apple (Green)
1 Sprig Sage, Fresh
1 White Onion

CANNED GOODS
1/2 Cup Coconut Milk, Canned Unsweetened
2 Cups Vegetable Stock

BAKING & SPICES
1/4 tsp Black pepper, freshly-ground
1/8 tsp Cayenne
1 pinch Cinnamon and nutmeg, ground
1/2 tsp sea salt


Put it all together in a pot (or slow cooker if you got one) and slow cook it for 4 hours.

Likes

Comments

View tracker

Good very late evening! Its not very long until I am going home to Sweden for a few days. I just can't wait! Let's hope it will be sunny so I can spend the majority of my time at the beach. Yes, please! :)

I've been cooking lots of different dishes while I've been off sick from work. I guess that's what boredom does to me. I need to get back in work-mode.

Here is a recipe to the Vegan Pancakes I made for breakfast this morning.

3 cup of wholemeal flour
2 bananas
2 1/2 cup water
2 tbsp Hazelnut syrup (optional)
handful of blueberries


Add strawberries and maple syrup on top before serving.

Lots of love xx

Likes

Comments

I am seriously in a food-coma right now. been cooking so much food these past couple of days and these dishes are just a few of them. all vegan. I think I am going to pass out at any point. I might record a video tomorrow.. will see. right now I am so full that I can't even think straight, haha. have a good evening xx

Likes

Comments

​I am so excited! I found this Vegan Chocolate bar in Waitrose. I can't wait to try this out. This "Milk" Chocolate bar is with mint flavor. I will devour this thing xx

Likes

Comments

Oh man, I am absolutely obsessed with these vegan chocolate bars!
Luckily I got the recipe and I'd like to share it :)

Breakfast foods

  • 1 cup Rice cereal

Condiments

  • 5 tbsp Maple syrup, pure

Baking & spices

  • 1/2 cup Cocoa powder
  • 1 pinch Salt
  • 1 tsp Vanilla extract, pure

Oils & vinegars

  • 1/2 cup Coconut oil

Simply heat up the condiments, oils, baking and spices together in a saucepan. add all in to a bowl together with the rice cereal. flat it out on a tray and leave it in the freezer for a couple of minutes. xx

Likes

Comments

Instagram@sanniemichelle