EGGLESS MACARONS!! HEAVENLY ❤️

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CUTE LITTLE VIDEO OF EMI HARD AT WORK 😂

 

Just when Emi thought her Macaron days were over!                                                       Mummy investigated and took different elements from a few recipes and nailed it!

I have been reading about how aquafaba, the brine from chickpeas for a while now 😳 and apparently it can replace egg whites 🤷🏽‍♀️

So in the kitchen we went, I was totally going into this with no hope of these Macarons being edible!
I experiment a lot in the kitchen but never with baking as it always goes wrong as I am not a natural baker!
Well let me tell you 🙌🏾 HOLY SHIT THEY ARE BLOODY AMAZING!
I am in SHOCK!

CRISPY on the outside and a little GOOEY and CHEWY in the Center!

YOU CAN NOT TASTE A TRACE OF CHICKPEA BRINE!

This is a whole new Arena for me! Now I can make a Lemon Meringue pie!

INGREDIENTS

Macaron:

  • 250 grams Aquafaba (water from a can of chickpeas) roughly 2 cans
  • 100 grams Ground Almonds
  • 200 grams Pure Icing Sugar
  • A drop of Vegan Red Food Coloring/I used beetroot juice
  • A few drops of Organic vanilla essence

Raspberry Buttercream:

  • 125 grams Vegan Butter
  • 55 grams Icing Sugar
  • A few drops of vanilla essence
  • A few drops of Vegan Red Food colouring/I used a beetroot juice
  • 2 tbls of organic Raspberry jam

Preparation

  1. Pour aquafaba into a pot and reduce over a low heat to 110 grams.
  2. Refrigerate aquafaba overnight or pop it in the freezer for 15 mins as I did.
  3. Preheat oven to 250°F (120°C).
  4. Place almond flour and icing sugar in a food processor and blend for 1 minute!
  5. Add the chilled aquafaba to another bowl and mix on high until soft peaks begin to form. (I added a few drops of vanilla essence, rose could be nice also)
  6. Sift powdered sugar and almond meal into the whipped aquafaba, and gently fold ingredients together. The mixture should be silky and shiny!
  7. Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
  8. Many leave these to sit for 2 hours at room temperature but I just put them straight in the oven 👍🏾
  9. Bake for 25- 30 minutes. Once finished turn off the oven and leave the door closed for 15 minutes, then slightly open the oven door for another 10 minutes. Then take  the macarons out to completely cool. This process really allows them to set and not get stuck!
  10. Place butter cream ingredients into a food processor and mix until smooth.
  11. Pipe the raspberry butter onto the macarons.
  12. Refrigerate macarons for another 2 hours before serving.

VOILA!!! I know it seems long but its worth it!!!! Just have all ingredients in front of you measured out you are OFF!!

Scrummy buttery chocolate chip shortbread!


Kids in the kitchen is a must!

Final week of the summer holidays and I’m just trying to find things to do 😂🙏🏾

Emi made the easiest yummy buttery vegan shortbread today 😋

Just 5 simple ingredients!

This $2 silicone mould from https://us.flyingtiger.com/en-us/

No sticking, no fuss and just makes it look cute!

@earthbalance non soy butter is the key!!

https://www.earthbalancenatural.com/product/soy-free-buttery-spread/

Ingredients

  • 1 cup All purpose Flour
  • 1/4 cup Granulated sugar
  • 1/4 tsp salt
  • 1/2 cup vegan butter
  • As many enjoy life dark chocolate morsels as you like!!!!

 

Preheat oven to 300*F

In a bowl mix together sugar, salt and sieved flour (optional of you want chocolate chips)

Add butter and combine with fingers,  until it all comes together in a ball.

If you don’t have the silicone mould simply sprinkle some flour on a board, GENTLY roll out and use shape cutters!

Pop in the over on a lined baking tray for 45 minutes and Voila 😋

These turned out so crumbly and buttery! All that was missing was cuppa 🇬🇧 

 

#kidsinthekitchen #vegankids #veganshortbread #vegantreats #earthbalance #earthbalancebutter

Addictive Kale chips!

Im never buying these again! This could not be easier guys 🤷🏽‍♀️

INGREDIENTS:

  • 1 bunch of Kale (stems removed)
  • 2 tablespoons Avocado oil or Olive Oil
  • 1/2 cup Nutritional Yeast
  • sprinkle of Garlic powder
  • Salt & pepper to taste

Preheat oven to 350 degrees F.

Wash and dry the kale!

Toss the kale in oil and massage in well. Sprinkle with the Garlic, nutritional yeast, salt and pepper and mix with your hands until all the leaves are coated!

Place the kale on a large baking sheet and spread evenly.

Bake on the center of the oven at 350 degrees F for 30 minutes, turn tray half way.

 

It really is that easy 🤗 next time I will add my raw cashews to my dry ingredients in a blender just for a bit more depth!

These can keep for 3 days in an air tight container.

Enjoy 🙏🏾

WOW! THIS IS COD 💚 I KID YOU NOT!

I AM SPEECHLESS FOR ONCE!

Okay, I picked these for the fam as FISH was a big deal in our home before we made the transition to becoming Vegan!

I had to bite a tiny corner (I’m on a diet 🙄) OMG – I AM IN SHOCK! ITS BLOODY COD!!!

If you are still craving fish .. here is the answer 🙏🏾 Golden fishless filets by Gardein

If you love Mayo I highly suggest Kewpie No Egg Mayo, Japanese Mayo is the best!

Accompanied along with my favourite Fresh Lean Green Machine Salad & Black lentils

💚 Kale

💚 Celery

💚 Green peppers

💚 Cucumber

💚 Avocado

DRESSING

  • 1/2 cup Tahini
  • 1/4 cup water to thin.
  • Salt and pepper to taste.
  • 1 tablespoon BEE FREE HONEY
  • 2 cloves garlic, minced.
  • 2 tablespoon apple cider vinegar
  • 1 Squeezed fresh lemon lemon
  • 1/4 cup sesame oil
  • 1/4 cup Avacado oil or olive oil

THIS WILL FIX ANY FISH CRAVINGS YOU HAVE!!! 🐠 🐟 LEAVE THE FISH IN THE OCEAN WHERE THEY BELONG 🙏🏾

Homemade Almond & Walnut Butter!

 

OH MY GOODNESS! 🤷🏽‍♀️

Why on Earth have I been spending so much money on overly priced organic, raw nut butter? Loving making the basic things we need from scratch! 

Secret ingredient is a tablespoon of vegan bee free honey @blenditup.foods

INGREDIENTS

  • 2 cups raw almonds
  • 1 cup raw walnuts
  • 4 tbsp coconut oil or any neural flavoured oil

OPTIONAL

  • 1 tbsp of Himalayan pink salt
  • Bee Free Honey add to your liking

DIRECTIONS

  1. Preheat oven to 350 degrees and roast nuts for 10-13 mins.
  2. Let the nuts cool completely then transfer to your blender.
  3. If you are using additional oil, add the oil to your blender first then the nuts.
  4. Depending on the power of you’re machine it can take anything from 1 minute to 10 mins! Be patient as it will break down.
  5. Transfer the almond butter to an airtight container and store in the refrigerator.

YUM YUM 😋

Enjoy guys!!

 

 

 

5 Minute Pancakes!

I get so annoyed when we go out for brunch and they can not make vegan pancakes for my little one!

YOU DO NOT NEED DAIRY FOR PANCAKES AMERICA 🤷🏽‍♀️

Almond milk – Walnut Milk – Water – Vegan Butter – Coconut oil!

IT TASTES EVEN BETTER!

NO MEAL IS WORTH THE FEAR OF SUFFERING!

ITS ALL PSYCHOLOGICAL PEOPLE 🙏🏾

Ingredients

2 cups of Unbleached Flour

2 T Baking Powder

1/4 Cup of Coconut Sugar or any sugar of your choice

1T Apple Cider Vinegar

2 Cups of COLD Water

Whisk all dry ingredients together then add wet ingredients.

Spray pan with organic coconut oil or you preferred oil and voila!!!

Yum yum 😋

Harusame Salad (Japanese Glass Noodle Salad) 春雨

Korean food, japchau

Harusame is the Japanese name for cellophane noodles or glass noodles. Japanese character kanji for Harusame is 春雨, which means spring (春) and rain (雨). Such a romantic name for noodles ❤️

Words can not explain how tasty this is!!!!

My first attempt making it at my husbands request and he loved it 🤗 Actually he said it “tasted exactly like it did in Japan, and took him right back to his childhood” JOB DONE!

This dish is something we always crave for when weather is warmer. It’s so refreshing and yummy, the perfect summer dish.

Harusame salad has wonderfully bright flavours with lots of refreshing crunchy vegetables.

I guarantee it will become a favourite salad!

It’s all in the prep and then you just throw it all together … You can make this the day before which gives time for the dressing to really marinate and tastes even better once all has infused!

ITS AN EXPLOSION OF FLAVOURS AND A PARTY IN YA MOUTH!

Kids are gonna have a blast making this with you as mine did!

Okay lets do this guys 😋😋😋😋😋😋😋😋😋😋😋😋

Dressing – Combine all these ingredients and set aside 
  • 2 ½ Tbsp soy sauce (use GF soy sauce for GF)
  • 3 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp white sesame seeds (roasted/toasted)
Ingredients
  • 4.2 oz Harusame (glass noodles) (4.2 oz = 120 g)
  • 2 Tbsp dried wakame seaweed
  • 1 Persian/Japanese cucumber
  • 1/3 carrot
  • ½ tsp kosher salt ( for sprinkling over veggies)
  • Just egg for omelette
  • 3 slices vegan ham
  • 2 tsp white sesame seeds (roasted/toasted)
Korean food, japchau

Gather ingredients and prep!

  • Julienned cucumbers, carrots, and vegan ham.
  • Soak the wakame in water for 10-15 minutes, thourouly squeeze the water out and set aside.
  • Sprinkle 2 teaspoons of salt over the carrots and cucumbers and stir, rinse well after 15 mins, this helps soften them.
  •  Follow the packaging instructions to cook harusame (noodles). I used sweet potato starch noodles and boiled for 4 minutes,  rinsed under cold water to remove the starch. I also cut them into smaller lengths as they were very long! But you can use rice noodles etc
  • Pour the just egg into a pan and make an omelette, which will be sliced thinly after it has cooled down.
  • In a large bowl, add the harusame, vegetables, ham, egg and sesame seeds to the dressing. Make sure its all well coated and pop in the fridge to chill! THE COLDER THE BETTER!

EAT LOTS AND ENJOY WITH AN ICE COLD KIRIN ICHIBAN BEER

KANPAI 🙏🏾🍻🌱