Tasty Dreamzzz: breakfast

Caramel Swirl Walnut Ice cream (Vegan)

breakfast 2:34 π.μ.

Summer is here and I'm off to the beach next week! I've been dreaming of swimming in the crystal clear, deep blue waters of Greece! I call myself lucky to be living in such a beautiful country with such landscape diversity. Mountains, valleys, beaches and cities so close to each other, yet so different aesthetically from one another, you will be left in awe.If Greece is not in your travel bucketlist you should definitely add it and keep in mind not only our islands are beautiful but our countryside and cities are worth visiting too!Anyway, let's get to the recipe.

Creamy, refreshing vanilla ice cream with hidden crunchy bits of caramelised walnuts and a sweet salted caramel swirl that melts in your mouth.Every lick will take you to caramel heaven and the crunchy walnuts will hit you like sugary meteorites!Doesn't that sound mouth-watering? *stops to wipe the drools * For me, a huge caramel fan, I was on a mission to recreate a vegan version of my favorite ice cream from when I was a kid, caramelised pecan (I know I used walnuts in this recipe because they are so much easier to find where I live). Well, I certainly did and I am super excited for you to try it out and comment below what you think or tag me on instagram when you make it! I need to know, alright?

I used coconut sugar to make the caramel, hence the dark brown color but you can definitely use whatever kind of sugar you desire, the result will be the same.The "ice cream" base is just blended bananas but feel free to use a coconut milk base or a store-bought vegan ice cream.This recipe is super simple to make and it will take you 30 minutes maximum!Amazing, right?The quantities I'm giving you make a huge portion so feel free to divide the measurements, however there is no way any ice cream will go to waste.At least not in my house!

Caramel Walnut Vegan Ice Cream

Serves: ~2 litres (~70 ounces)

Prep. Time: 30'

Freezing Time: 2 hours

Total Time: 2 hours and 30'

Ingredients:

For the "butter" caramel:

1/3 cup sugar (I used coconut sugar, hence the dark color)
1 1/2 tbs vegan butter or margarine
1 tbs coconut cream
pinch of salt

For the caramelised walnuts:

3 tbs sugar
1 cup crushed walnuts or pecans

For the ice cream:

8 medium frozen bananas
2 tsp vanilla extract

2 servings of coconut milk ice cream (you can use whatever recipe you desire)

2 litres (70 fl oz) store-bought ice cream

Method:

Cut a piece of parchment paper and place it on a flat surface.First, caramelise the walnuts by melting the sugar in a saucepan over medium heat.When the sugar is melted, add the crushed walnuts and stir with a rubber or wooden spatula.When the walnuts are covered in caramel, place them on the parchment paper and let them cool completely.
Measure out the caramel ingredients.Place a saucepan over medium heat.Place the sugar into the pan and melt it without stirring it constantly, When all the sugar crystals have disappeared and the sugar has turned more brown, add the butter while mixing with a rubber spatula or a whisk.BE CAREFUL, the mixture will be very bubbly and will splatter!Add the coconut cream and let the caramel boil for 1 minute.Set aside, stir in the salt and let it cool down.
Put the frozen bananas and vanilla extract into a high-speed blender and blend to ice cream consistency.
Pour 1/3 of the ice cream into a freeze-safe container.Add 1/3 of the caramel sauce and 1/3 of the caramelised walnuts.Repeat 2 more times.Place the ice cream in the freezer and let it set for at least 2 hours.Devour!

Fluffy Bagels

bread 4:35 π.μ.

I have a recipe for the best vegan, oil-free bagels for you today.It requires only 5 ingredients and is very easy to follow.I used two types of flours, half whole wheat and half multigrain.The results were amazing and I knew I had to share the recipe with the world.So tasty you will want to eat them all at once.Crispy on the outside and extremely fluffy on the inside with crunchy bits of nuts from the multigrain flour.Perfect with vegan cream cheese, peanut butter or vegan nutella, they make an excellent breakfast, lunch or snack.

Fun Fact: I've never had an authentic bagel in my life.It isn't a typical food here in Greece and I decided to try it out (the vegan way of course).I am so impressed, I'm going to be making them on a regular basis.However, I have to admit that the process requires some extra time and intermediate planning skills, BUT I can guarantee the results are going to please your belly and soul, so don't hesitate and get in the kitchen.You can totally do this!

There are three main phases.The resting, boiling and baking phase all of which are pretty simple.If you have a mixer with a dough attachment you will save yourself 7 minutes, otherwise, watch a youtube video or a tv show while kneading.Makes the process go by a lot faster.

All in all, I believe you make them and enjoy them as much as I did.If you do, leave me a comment or tag me on Instagram. Good luck and have a great day!

Bagels

Serves: 10 bagels

Prep. Time: ~ 1 hour and 20'

Baking Time: 30'

Total Time: ~1 hour and 50'

Ingredients:

500 g flour (I used half whole wheat and half multigrain)
300 ml warm water
2 tbs sugar
1 tsp salt
9 g dry yeast
1 tbs baking soda
toppings of choice (I used sesame seeds, poppy seeds, cayenne pepper and dried herbs)

Method:

Dissolve the sugar into the warm water and add in the dry yeast.Let it sit for 5 minutes till the yeast gets activated.
Place your flour and salt into a bowl and make a well in the middle.Pour the yeast mixture into the well and start kneading.If you do the kneading by hand it should take around 8 minutes.If you use a mixer with a dough attachment it should take around 5 minutes.
After you are done kneading, cover the bowl with a towel and let it rest for 1 hour.
When the time has elapsed, separate the dough into 10 balls.Place the balls onto a baking paper lined tray. Make a hole in the middle of each ball with your fingers.Cover with a towel and let them rest again for 30 minutes.
Place some paper towels on a big plate.Onto separate plates, place your toppings (sesame seeds, poppy seeds, cayenne pepper, dried herbs etc.).
After 30 minutes have passed, fill a big pot with water and bring to a boil.Add the baking soda into the water and place the bagels in batches into the water. Let them cook for 30 seconds on each side.Place them on the paper towels and let them drain for a bit.Cover with the toppings and put them back onto the baking paper lined tray.Change the paper towels on the plates with some new ones and repeat the process as many times as needed.
Bake the bagels for 20 minutes until golden brown.Let them cool for 10 minutes and enjoy!

Easy Vegan Vanilla Tarts

breakfast 7:27 π.μ.

Who's ready to taste the most amazing vegan tarts ever?I know I am.Crunchy bottom and creamy, sweet vanilla filling topped off with strawberries and flaked almonds.The best combination ever!I was a huge fan of fruit tarts when I was a kid and I knew I had to recreate them.Let me tell you, these are really amazing.They are sweet enough to satisfy your sweet tooth cravings with just one little tart.I am the kind of person who loves their dessert to be really sweet.None of that semi-sweet cakes that after one slice you feel you need at least five more to get that "dessert in my tummy" feeling.Cause people let's be honest and acknowledge that there is such a feeling!

Anyway, these little guys are perfect as a treat for your guests or along your afternoon tea or coffee.However, in my opinion, they're best enjoyed immediately because the crust will soften, especially if you put them in the fridge.

Shift the flour and icing sugar.Then add the cold margarine chunks.

Mix the dough very lightly until it resembles breadcrumbs.

Add the water and knead.Don't add too much though because you will ruin your dough.Just keep kneading until it comes together.

Roll the cold dough out.Cut around the tart tins.Keep in mind to cut large circles so that the sides of the tin are covered.

The ingredients are very simple (except for the agar agar powder) and can be found in every grocery store.Also, the process is way too easy, a beginner can absolutely make it through without a scratch (yes, I'm being over-dramatic)!Without any further rambling of mine, I am glad to hand you the recipe for the best vegan vanilla tarts.

Place baking paper inside the tart tins and cover with any kind of legumes or grains you have in hand.

Let the crusts cool down.

The cream should be pourable when it is still hot.

I hope the pictures I have included help you.But the recipe is so easy I believe you won't even need to look at the pictures.If you make the please comment below and tag me on instagram.I am really looking forward to what you will be making.Thank you for reading!

Vegan Vanilla Tarts

Serves: 8 small tarts

Prep. Time: 1 hour and 30'

Baking Time: 20'

Total Time: 1 hour and 50'

Ingredients:

For the crust:

1 cup cubed vegan margarine
2 cups all-purpose flour
1/2 cup icing sugar
1-2 tbs water

For the filling:

2 cups unsweetened soy milk (*see noted for sweetened one)
8 tbs agave syrup
4 tbs tapioca or corn starch
1 tsp agar agar powder
1 tsp vanilla extract

Method:

Shift the flour and sugar into a bowl.Add the cubed cold margarine and mix lightly with your hands until the dough resembles breadcrumbs.Don't mix too much.Add 1 tbs water and mix with your hands until the dough comes together.It should take a while so don't be afraid and add more water.The dough shouldn't be sticky at all.If your dough doesn't seem to form a ball add 1 tbs more water.
Cover the dough with plastic wrap and set it aside in the fridge to set for at least 1 hour.
Place a baking paper on a working surface and dust it with flour.Use a rolling pin to roll it out until 5mm thickness is achieved.Cut the dough into circles and place into the tart tins.Cut the excess.Form the excess dough into a ball and roll it out again.Repeat the process until almost all of the dough is used up.I had some left over that I made cookies with.
Cut baking paper into circles that are large enough to cover the interior of the tart tins (the sides too).
Place the baking paper circles into the tart tins and cover with some kind of weight.I use split peas, but feel free to use any legume or grain you have in hand.
Bake in a preheated oven at 180C for 9'.Take them out and remove the weights as well as the baking paper.Bake again for 11'.Let the tarts cool down and then deform.
For the filling mix all of your ingredients into a pot.Place the pot on medium heat and whisk until the mixture thickens.Don't let it thicken too much because as it cools down, it will get even thicker.You want the cream to be pourable.
Pour the cream into the crust and set aside to allow it to set.Decorate with whatever fruit or nuts you desire.I find that strawberries, kiwi and pineapple are ideal.Enjoy!

*Notes:

If you have sweetened soy milk, start with using half the amount of agave syrup and use your taste to adjust it to your liking by adding more.
I made a healthier alternative to these, using spelt flour and coconut sugar for the crust.It worked out really well, so don't be afraid to experiment
Be very careful with the water in your dough.You don't want to add too much because the dough will end up soft.

Rich Chocolate Cake (Vegan)

breakfast 3:28 μ.μ.

Well, here I am again with a lovely recipe for you.Rich Decadent Chocolate Cake with only 7 INGREDIENTS, 1 bowl and a whisk required!I haven't had cake in what seems like months, but I have to say this one totally made up for that cake-absence time in my life.Moist, sweet and generously glazed, perfect with a cup of warm coffee or served with fruit and peanut-butter as an indulging breakfast.

NO dairy or eggs required to make this delicious dssert.Who said a plantbased diet includes only lettuce and bananas?I'm here to prove wrong to those who did say such thing and inspire everyone to get in the kitchen and work with whatever ingredients they have.That's the way that recipe came to life.More specifically speaking, this recipe has the same base as my Chocolate-Peanut Butter Pancakes (if you haven't tried them make them now ,they are amazing).I just switched up the peanut butter for tahini and added a bit more sugar and almond milk.

You can also use coffee instead of almond milk, as it brings out the chocolate flavour even more.If you are an orange-chocolate combination lover you can definitely substitute with orange juice and add a bit of orange zest to spice things up.Next time, I'll add walnuts or dried apricots because I'm a sucker for different textures in food.If a cake is too dry, I won't like it and if a soup is straight up liquid I won't eat it.That's the reason I glaze my cakes generously and I eat soups (that happens very rarely) with a piece of toasted bread or croutons in it.

Enough rambling!I hope you give this one a go.If you do,let me know how it went and if you liked it.Wish you all a wonderful day, full of cake!

Rich Chocolate Cake

Serves: 13 pieces

Prep. Time: 15'

Baking Time: 40'

Total Time: 55'

Ingredients:

For the cake:

2 cups spelt flour (or all-purpose or whole-wheat)
1 cup cacao powder
1/2 cup tahini
2 cups almond milk (or orange juice or coffee)
1 cup + 4-6 tbs sugar (depends on your preferred sweetness level)
1 tbs baking powder
2 tsp apple cider vinegar
1 tsp vanilla extract (optional)
pinch of salt

For the glaze:

4 tbs cacao powder
4 tbs agave syrup
2-4 tbs almond milk

Method:

1.Preheat your oven to 160 degrees celsius (320F).

2.Whisk the tahini, almond milk, sugar, vinegar and vanilla extract into a bowl.Let it sit for 5 minutes.

3.Into the same bowl shift the flour and cacao powder.Add in the baking powder, salt and mix until the flour is just incorporated.

4.Grease a cake pan with oil and pour in the mixture.Bake for 40 minutes (I used the fan setting and the third rack of my oven).Let it cool for 10-15 minutes before you take it out of the pan.

5.Mix the glaze ingredients and pour onto the cake.Enjoy!

Σελίδες

Caramel Swirl Walnut Ice cream (Vegan)

Caramel Walnut Vegan Ice Cream

Ingredients:

For the "butter" caramel:

For the caramelised walnuts:

For the ice cream:

Method:

Fluffy Bagels

Bagels

Ingredients:

Method:

Easy Vegan Vanilla Tarts

Vegan Vanilla Tarts

Ingredients:

For the crust:

For the filling:

Method:

Rich Chocolate Cake (Vegan)

Rich Chocolate Cake

Ingredients:

For the cake:

For the glaze:

Method:

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