Viral Dubai Pistachio Knafeh Chocolate Bar (Dairy Free)

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Viral Dubai Pistachio Knafeh Chocolate Bar

Course Dessert
Prep Time 15 minutes
Chilling Time 2 hours
Servings 3 bars

Equipment

Ingredients

  • 1 tbsp neutral oil
  • 2 tbsp dairy free butter
  • 4 oz kataifi (shredded phyllo dough)
  • 1 oz tahini
  • 8 oz pistachio cream dairy free
  • 3 cups chocolate dairy free

Instructions

  • Start by preparing the pistachio kataifi filling. Add kataifi to a pan over medium heat along with neutral oil and butter. Cook, stirring frequently, until the dough becomes golden brown and crisp, about 5-8 minutes. Don't be afraid to break up the pieces!
  • Transfer this mixture to a bowl along with tahini and pistachio cream and mix until smooth. Set aside.
  • Melt down your chocolate and then line your chocolate mold with a thin layer of chocolate. Be sure to get the edges of the mold as well, so you create something like a shell to contain the pistachio kataifi mixture. Add the pistachio mixture in the center, being sure not to overfill it too much, and cover with more chocolate to seal.
  • Let the bars sit in the fridge or freezer for 2-3 hours or until fully set and enjoy!
  • Pro tip: if you end up with any leftover kataifi pistachio mixture, stir in any remaining dark chocolate and scoop tablespoons of this mixture onto a lined baking sheet. Chill until completely cool and enjoy as little chocolate bites!

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Cinnamon Bun Cereal (vegan, gluten free, refined sugar free)

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Cinnamon Bun Cereal (vegan, gluten free, refined sugar free)

Course Breakfast, Dessert, Snack
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 servings

Equipment

Ingredients

  • 1/4 cup unsweetened, roasted creamy cashew butter no sugar added
  • 1/4 cup maple syrup
  • 2 tsp vanilla bean paste
  • 2/3 cup oat flour or gluten free flour of choice
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 2 tsp coconut sugar

Instructions

  • Preheat your oven to 325F and line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together maple syrup, cashew butter and vanilla bean paste until smooth. Sift in the oat flour and kosher salt and use a spatula to stir until a smooth dough forms. It should be fairly easy to work with using your hands–if not, add more flour as needed (texture can vary depending on the nut butter you use).
  • In a small ramekin, whisk together the cinnamon and coconut sugar to create your filling mixture.
  • To assemble, take a teaspoon of dough and roll it into a snake like shape. Flatten in down, then coat one side of the dough piece with the cinnamon sugar mixture. Roll like a cinnamon roll and then gently press the cereal down to flatten slightly (so it bakes more evently). Repeat with remaining dough.
  • Place each cinnamon roll on the baking sheet and don't worry too much about spacing them out as the pieces don't really spread in the oven. Bake at 325F for 10 minutes, then let cool for at least 10 minutes.
  • Alternative method: If you prefer to skip the cinnamon roll labour, mix the cinnamon and sugar mixture directly into the dough and take teaspoons of dough and roll into balls. Bake for 10 minutes, cool for 10 minutes and enjoy.

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Watermelon Matcha (with Shaved Fruit)

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Watermelon Matcha (with Shaved Fruit)

Course Drinks
Prep Time 10 minutes
Freezing Time 3 hours
Servings 1 serving

Equipment

  • microplane or use a grater
  • juicer optional
  • bamboo matcha whisk
  • tea sifter

Ingredients

  • 1 1/2 tsp matcha powder
  • 1/4 cup hot water (roughly 175F)
  • 1 cups watermelon juice fresh or storebought
  • 2 slices frozen watermelon

Instructions

Prepare frozen watermelon slices

  • Slice watermelon in half, then into slices about 1 1/2" thick. Slice into 3 pieces to create nice watermelon wedges. Line a baking sheet or freezer safe sheet with parchment paper, lay flat and freeze for 3 hours or until frozen solid.

Assemble watermelon matcha

  • Sift matcha powder into a small bowl and add hot water. Use a bamboo whisk to whisk back and forth in an M shaped motion, until nice and frothy (about 30 sec). There should be no clumps remaining.
  • Fill a 12 oz glass with ice and watermelon juice, leaving enough room in the glass to add the shot of prepared matcha. Pour the matcha shot in.
  • Using a microplane, grate 1-2 slices of frozen watermelon on top of the drink to finish, just before serving. Stir and enjoy!

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Strawberry Matcha Quinoa Crunch Bites

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Strawberry Matcha Quinoa Crunch Bites

Prep Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1/3 cup white quinoa
  • 3 oz vegan white chocolate I used Evolved Chocolate
  • 2 tsp ceremonial grade matcha
  • 5-6 strawberries sliced

Instructions

  • Dry toast quinoa over medium heat in a pan, stirring constantly until it becomes golden brown in colour and starts to pop. Remove from the heat.
  • Melt down your chocolate in a small bowl (I used the microwave) and sift in your matcha powder, stirring in until smooth.
  • Scoop about a tablespoon of the mixture onto a lined baking sheet or tray and then press a strawberry slice into the center.
  • Freeze for 30 minutes or until frozen solid and enjoy!

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Green Garlic Orzo

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Green Garlic Orzo

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 5 servings

Equipment

  • blender
  • saucepan
  • Pot

Ingredients

  • 12 oz orzo
  • 1 tbsp neutral oil
  • 3-4 stalks green garlic
  • 1 cup cashews raw, soaked overnight
  • 3 tbsp nutritional yeast
  • 2 tsp miso paste white
  • 5 stalks lacinato kale blanched (optional)
  • 1/2 lemon juiced
  • 1 tsp salt kosher
  • 1 cup vegetable broth more as needed
  • 1/4 tsp black pepper
  • 3 stalks asparagus raw
  • vegan parmesan

Instructions

  • Cook orzo according to package directions and set aside.
  • Thinly slice green garlic slices (root to tip). Add oil to a pan over medium heat and sauté garlic until tender and fragrant, about 4-5 minutes.
  • Transfer the garlic to a blender along with cashews, kale, nutritional yeast, miso paste, lemon, salt and vegetable broth. Blend on high until smooth and add additional vegetable broth as needed to adjust your sauce texture.
  • Add sauce to the cooked orzo and toss to incorporate.
  • To garnish, finish with lots of vegan parmesan, thinly sliced asparagus (raw or cooked), scallion oil and black pepper.

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Sweet Matcha Butter (vegan)

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Sweet Matcha Butter (vegan)

Course condiments, Dessert, spreads and dips
Prep Time 5 minutes
Cook Time 5 minutes
Servings 1 cup

Equipment

  • food processor
  • matcha sifter
  • bamboo matcha whisk

Ingredients

  • 1 cup butter vegan, room temperature
  • 1/8 cup water hot, but not boiling
  • 1 tbsp matcha ceremonial grade
  • 1/4 cup sugar organic
  • 1 tsp vanilla bean paste optional

Instructions

  • Cut room temperature butter into chunks and add to your food processor along with sugar.
  • In a small matcha bowl, sift matcha powder by pushing it through the sift with a spoon. Add hot water and use the bamboo whisk to incorporate the matcha into the water, whisking in an "M" or "W" shaped motion. The mixture should be glossy and thick, with no clumps remaining.
  • Pour the thick matcha mixture into the food processor and process on high until fully incorporated. You may need to pause and scrape the sides down using a spatula in between pulses.
  • Once smooth, transfer to an airtight container to store in the refrigerator for up to one week, or enjoy immediately!

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Fava Bean Toast

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Fava Bean Toast

Prep Time 15 minutes
Cook Time 5 minutes
Servings 1 serving

Equipment

  • mortar and pestle
  • saucepan
  • small pot

Ingredients

  • 1 slice sourdough bread
  • 1 lb fresh fava beans (in the shell) or use 1 cup frozen and thawed fava beans
  • 2 tsp olive oil extra virgin, more for drizzling
  • 1/2 clove raw garlic grated, more, to taste
  • 1/2 lemon juiced save the zest
  • 1/4 tsp chili flakes
  • 1/2 tsp salt kosher
  • 1/4 tsp black pepper
  • vegan cheese to taste
  • fresh mint leaves to taste

Instructions

  • Start by preparing the fava beans. Remove the large shells and place the beans in a bowl. Bring a large pot of water to a boil and cook the beans for 3 minutes, then immediately transfer to an ice bath to blanch. Let sit in the iced water and then remove the thin skin layer on the beans. Drain the peeled beans and set aside.
  • Transfer the beans to a mortar and pestle or food processor along with olive oil, garlic, salt, lemon juice, chili flakes, salt and pepper. Mash or grind until the mixture is chunky.
  • Toast a piece of sourdough bread in a pan over medium heat with a touch of oil, until nice and golden on both sides. Add the bean mixture on top of the toast and finish with vegan cheese to taste, lemon zest, fresh mint and a drizzle of olive oil to garnish.

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Smoky, Spicy, Blackened Tofu

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Smoky, Spicy, Blackened Tofu

Course Main Course
Method Baking, Torching
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 servings

Equipment

  • 1 torch optional, can also broil in the oven instead
  • parchment paper or nonstick baking mat

Ingredients

  • neutral oil as needed
  • 10 oz high protein tofu

Dry Spice Blend

  • 1 tbsp spanish smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4-1/2 tsp ground cayenne
  • 2 tsp mushroom powder
  • 2 tsp salt kosher
  • 1/2 tsp black pepper

Instructions

  • Preheat your oven to 400F and line a baking sheet with parchment paper or a nonstick baking mat.
  • Drain and pat dry your high protein tofu using a paper towel or kitchen towel. Slice into 4, roughly 2"x3" pieces and gently score the tofu diagonally one way and the other, being careful not to cut all the way through the tofu.
  • In a shallow, wide bowl, mix together all of the spices, salt and pepper. Dip each piece of tofu in the spice mix and coat generously. Transfer to a baking sheet then drizzle with oil before popping into the oven.
  • Bake the tofu pieces for 10-12 minutes, then remove the parchment paper or nonstick baking mat and torch until nicely charred on both sides. Alternatively, broil the tofu for 1-2 minutes for a similar result.

Notes

Tofu pictured is served with the Snap Pea Slaw from my cookbook Sesame, Soy, Spice

The post Smoky, Spicy, Blackened Tofu appeared first on Veggiekins Blog.

Easy Vegan Basque Cheesecake Recipe (Gluten-Free)

An easy, creamy, and delicious Vegan Basque Cheesecake made with 8 simple ingredients, a blender, and a springform pan. Unique,…

The post Easy Vegan Basque Cheesecake Recipe (Gluten-Free) appeared first on Veggiekins Blog.

An easy, creamy, and delicious Vegan Basque Cheesecake made with 8 simple ingredients, a blender, and a springform pan. Unique, and beautiful, with a burnt top, creamy texture, and caramel-y throughout. Also vegan, gluten-free, dairy-free, and high in protein!

vegan basque cheesecake with a slice taken out

What is Basque Cheesecake

Traditional Basque cheesecakes, or “burnt cheesecake,” are a type of cheesecake from the Basque region of Spain. It has a caramelized exterior and a creamy, custard-like interior. 

Unlike traditional cheesecakes, the batter is not mixed thoroughly, resulting in an uneven texture with pockets of air. It’s baked at a high temperature, which caramelizes the sugars and creates a rich, creamy dessert with a unique flavor. 

Today, we’re recreating this amazing dessert with a vegan twist! The traditional ingredients are not vegan, however, they’re easy to replace in this recipe. The same creamy delicious flavors, but completely dairy-free, gluten free, and vegan! With a few simple ingredients, this dessert is a true homage to the original!

What Makes This Recipe Great

The EASIEST cheesecake recipe you will ever make, this creamy Vegan Basque Cheesecake Recipe will delight you both in taste and simplicity! In many ways, “basque” or “burnt” cheesecake is kind of like an artsy, throw-it-all-together, the more flawed the better kind of thing. Whereas traditional cheesecake can be quite persnickety, this version is not! 

All you need is a blender and a springform pan and voila! Simply blend your ingredients, add to your pan, and bake! Burnt on top? Yep. Crinkly sides? Yep! No need for fussy, smooth, perfectly intact cheesecake here. Just a delicious and beautiful cake, where imperfections are its glamour! Plus, it’s a crustless cheesecake, making the baking time much quicker! (And there’s no water bath!). 

If you love vegan cheesecake recipes try this Key Lime Cheesecake Recipe or these Vegan Cheesecake Bars!

a slice of vegan basque cheesecake on a pink plate

Ingredient Notes

  • vegan cream cheese of choice
  • silken tofu: I opted for silken tofu instead of full-fat coconut milk, coconut cream, or vegan double cream because I love that it gives this cheesecake more protein and amazing texture!
  • organic cane sugar
  • maple syrup
  • fresh lemon juice
  • vanilla bean paste or vanilla extract
  • tapioca starch or cornstarch: Note, that tapioca starch is also called tapioca flour. They’re the same thing so don’t worry if you have one with a different name!
  • pinch of salt

Step-by-Step Instructions

  1. Preheat your oven to 400F and line a springform pan with parchment paper. For a rustic look, don’t worry about any wrinkles or creases in the paper. It adds texture to the exterior of the cake. 
  2. In a blender, combine cream cheese, tofu, sugar, maple syrup, lemon juice, vanilla, tapioca, and salt. Blend until completely smooth. If the quantity is too large for your blender, blend in parts and fold together. Alternatively, you can use a hand mixer, but I find that the blender makes the cheesecake super smooth.
  3. Transfer the mixture to the lined baking pan, using a spatula to flatten the surface. Drop the pan onto a counter a few times to get rid of any potential air bubbles then bake at 400F for 50-60 minutes. The top of the cheesecake will start to look burnt, but don’t worry! That’s part of the process (hence, burnt basque cheesecake!).
  4. Once baked, remove from the oven and let cool until the pan is cool to the touch, about 3 hours. Then, transfer to the fridge overnight to chill completely to set.
  5. When ready to serve, slice and enjoy!
basque cheesecake in a pan

Secrets to Success

  • If you don’t have a blender, you can try using a food processor, electric mixer, or stand mixer with the whisk attachment. The blender is best for a smooth texture, but any method should work fine. 

Serving Tips

To serve, let the cheesecake sit at room temperature for 30 minutes to 1 hour. Dust with powdered sugar if desired, and slice with a warm knife (for easier slicing!). 

Enjoy as is or with toppings like fresh blueberries, whipped cream, fruit sauces like strawberry sauce, or a little bit of vegan caramel/chocolate sauce. 

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-5 days. 

a slice of cheesecake on a pink plate

Recipe FAQs

What is the difference between Basque cheesecake and regular cheesecake? 

Basque cheesecake has a burnt, caramelized exterior and a creamy, custardy middle, while regular cheesecake is smooth and dense throughout. 

Basque cheesecake uses less flour and usually includes classic ingredients like heavy cream or sour cream. It’s baked at a high temperature for a shorter time, creating a rustic, cracked appearance and deep caramel color. The flavor is slightly bitter and caramel-like. Regular cheesecake is sweeter, with a more cream cheese flavor, although both will satisfy a sweet tooth!

More Vegan Desserts

Easy Vegan Pavlova

Raspberry Lemon Cookies

Creamy Pumpkin Flan

Matcha Lemon Bars

Chocolate Chip Mochi Cookies

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

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Vegan Basque Cheesecake

An easy, creamy, and delicious Vegan Basque Cheesecake made with 8 simple ingredients, a blender, and a springform pan. Unique, and beautiful, with a burnt top, creamy texture, and caramel-y throughout. Also vegan, gluten-free, dairy-free, and high in protein!
Course baked goods, Dessert
Method Baking, Blending
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 8 hours
Servings 8 slices

Equipment

  • high power blender or use a stand mixer
  • springform pan 6-8"
  • parchment paper

Ingredients

  • 24 oz vegan cream cheese of choice room temp, I like tofutti or monty's
  • 250g silken tofu
  • 2/3 cup organic cane sugar
  • 1/4 cup maple syrup optional, see notes
  • 2 tsp fresh lemon juice
  • 1 tbsp vanilla bean paste
  • 2 tbsp tapioca or cornstarch
  • pinch salt kosher

Instructions

  • Preheat your oven to 400F and line a springform pan with parchment paper. For a rustic look, don't worry about any wrinkles or creases in the paper. It adds texture to the exterior of the cake.
  • In a blender, combine cream cheese, tofu, sugar, maple syrup, lemon juice, vanilla, tapioca and salt. Blend until completely smooth. If the quantity is too large for your blender, blend in parts and fold together.
  • Transfer the mixture into the lined baking pan, using a spatula to flatten the surface. Drop the pan onto a counter a few times to get rid of any potential air bubbles then bake at 400F for 50-60 minutes. The top will start to look burnt, but don't worry! That's part of the process.
  • Once baked, remove from the oven and let cool until the pan is cool to the touch, about 3 hours. Then, transfer to the fridge overnight to chill completely to set.
  • When ready to serve, slice and enjoy!

Notes

Secrets to Success

  • If you don’t have a blender, you can try using a food processor, electric mixer, or stand mixer with the whisk attachment. The blender is best for a smooth texture, but any method should work fine. 

Serving Tips

To serve, let the cheesecake sit at room temperature for 30 minutes to 1 hour. Dust with powdered sugar if desired, and slice with a warm knife (for easier slicing!). 
Enjoy as is or with toppings like fresh blueberries, whipped cream, fruit sauces like strawberry sauce, or a little bit of vegan caramel/chocolate sauce. 

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-5 days. 

The post Easy Vegan Basque Cheesecake Recipe (Gluten-Free) appeared first on Veggiekins Blog.

Homemade Matcha Cereal Recipe

Easy homemade matcha cereal with just 6 simple ingredients! The perfect breakfast option for matcha lovers everywhere!  What Makes This…

The post Homemade Matcha Cereal Recipe appeared first on Veggiekins Blog.

Easy homemade matcha cereal with just 6 simple ingredients! The perfect breakfast option for matcha lovers everywhere! 

matcha cereal in a white bowl

What Makes This Recipe Great

What if I told you that making your own breakfast cereal is actually quite simple, and much better for you than conventional store-bought options? Plus, it’s way more fun, you can make it into tiny stars like I did, or your own favorite shape! 

Enter Homemade Matcha Cereal! My gluten-free, vegan take on cereal without any of the ingredients you can’t pronounce! Full of matcha flavor with a hint of sweetness, you will love this recipe! 

And as you know, I am completely in love with matcha, so if you are too, check out these other breakfast ideas containing our beloved green tea powder: 

Matcha Spinach Pancakes, Matcha Cashew Butter Toast, Creamy Vanilla Matcha Oatmeal,  and/or this Homemade Matcha Latte (hot or iced!).

Ingredient Notes

recipe ingredients in small bowls
  • Almond butter
  • Maple syrup
  • Vanilla bean paste or vanilla extract
  • Oat flour
  • Matcha powder: I use ceremonial-grade matcha powder. 
  • Kosher salt

Step-by-Step Instructions

  1. Preheat the oven to 325F and line a baking sheet with parchment paper or a nonstick baking mat. 
  2. In a mixing bowl, whisk together almond butter, maple syrup, and vanilla until smooth. Add half of the flour, sifted matcha powder, and salt to the mixture and stir to combine. Slowly add more flour until a workable dough forms. Place a damp cloth over the bowl with the dough while you work with the cookie cutter.
  3. Use a rolling pin to roll about a third of the dough out to about 1/8″ thickness. Use a mini cookie cutter to cut out shapes of your choice, or cut the rolled slab of dough into squares using a knife to cut horizontally and then vertically.
  4. Bake in the oven for 8-10 minutes, remove from the tray, and let cool completely before storing or enjoying. 
  5. Store your matcha cereal in an airtight container in your refrigerator for up to a week.
matcha cereal in a white bowl

Expert Tips

  • Use whatever shape cookie cutter you want, or cut into squares.
  • Serve your cereal with your favorite plant-based milk and slice strawberries on top if desired. 

Storage Tips

Store your matcha cereal in an airtight container in your fridge for up to a week.

cereal in a bowl with milk

More Matcha Recipes

Matcha Lemon Bars

Matcha Banana Bark

Vegan Matcha Crinkle Cookies

Nitro Latte with Matcha

Matcha Rice Krispie Treats

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

matcha cereal in a white bowl
Print

Homemade Matcha Cereal

Easy homemade matcha cereal with just 6 simple ingredients! The perfect breakfast option for matcha lovers everywhere! 
Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Servings 3 servings

Equipment

Ingredients

  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 2 tsp vanilla bean paste
  • 2/3 cup oat flour or gluten free flour of choice
  • 2 tbsp ceremonial grade matcha powder
  • pinch salt kosher

Instructions

  • Preheat the oven to 325F and line a baking sheet with parchment paper or a nonstick baking mat.
  • In a mixing bowl, whisk together almond butter, maple syrup and vanilla until smooth. Add half of the flour, sifted matcha powder and salt and stir to combine. Slowly add more flour until a workable dough forms. Place a damp cloth over the bowl with the dough while you work with the cookie cutter.
  • Use a rolling pin to roll about a third of the dough out to about 1/8" thickness. Use a mini cookie cutter to cut out shapes of your choice, or cut the rolled slab of dough into squares using a knife to cut horizontally and then vertically.
  • Bake in the oven for 8-10 minutes, remove from the tray and let cool completely before storing or enjoying. Store in the fridge for up to a week in an airtight container.

Notes

Expert Tips

  • Use whatever shape cookie cutter you want, or cut into squares.
  • Serve your cereal with your favorite plant-based milk and slice strawberries on top if desired. 

Storage Tips

Store your matcha cereal in an airtight container in your fridge for up to a week.

The post Homemade Matcha Cereal Recipe appeared first on Veggiekins Blog.