Vegan Red Velvet Borscht-inspired Cupcakes

Borscht vibes, but cupcake 😋 okay, that sounds a little gross but you barely taste the beets and they’re naturally sweet 😋😌 it’s good, I promise (I should go into advertising clearly) 😂 also forget-me-not flowers are edible and make pretty cupcake decorations? What’s your favourite edible flower? Recipe will be posted tomorrow on theseitanist 💜💜

Borscht-inspired Red Velvet Cupcakes

Ingredients

    Cupcakes:

  • 3 small beets, puréed
  • 3/4 cup plant milk
  • 1 tsp apple cider vinegar
  • 1/3 cup grape seed oil
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • Topping:

  • Vegan sour cream
  • Coconut whipped cream
  • Sprinkles
  • Edible flowers

Directions

Preheat oven to 350 and line cupcake tins with muffin liners (I use reusable silicone ones). Mix plant milk and ACV together and set aside for 5 mins. Combine wet ingredients. Combine dry ingredients. Mix the two together with a stick blender. Pour into muffin tin and bake for 20-25 mins until toothpick inserted into the middle comes out clean. Spoon out the top and add a little bit of vegan sour cream. Top with coconut whipped cream, sprinkles, and edible flowers (I used forget-me-nots).

Roasted Pizza Nuts (vegan!)

Vegan Roasted Pizza Nuts

  • Servings: 5
  • Difficulty: easy
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healthy and indulgent-tasting snack

Developed from frommybowl

Ingredients

  • 1.5 cups nuts (I used almonds and cashews)
  • 1 tbsp marinara sauce
  • 2 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 2 tbsp filtered water
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. In a medium bowl, mix together all the ingredients except for the nuts. When evenly combined, add the nuts and coat with the mixture evenly.
  3. Place on a baking sheet and bake for 10-12 minutes, stirring every 3-4 minutes.

Miso Oyster Mushroom “Scallops”

Miso Oyster Mushroom 'Scallops'

  • Servings: 2-3
  • Difficulty: easy
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Vegan 'scallops'

Ingredients

  • ~1 lb large King Oyster mushrooms
  • 1 tbsp vegan butter (I used Earth Balance)
  • 4 tbsp mirin
  • 1 tbsp ume plum vinegar
  • 2 tbsp low sodium miso
  • 1 tbsp agave syrup
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp thyme
  • salt and pepper to taste

Directions

  1. Wash and cut the mushrooms into 3/4-1 inch slices. 2. Heat the vegan butter in a saucepan 3. Cook the mushrooms on both sides until both sides are golden. 4. Add the remaining ingredients and cook until thick, about 5 minutes.
Serve in a salad, as a side, in rolls, and in rice or noodle bowls.

Vegan, Gluten-free Black Bean Brownies (refined sugar-free option)

Healthy, fudgey, decadent. Both vegan and gluten free and very little prep time!

I know a lot of people are doing Veganuary/ trying to eat healthier as a resolution, SO…

Omega-3s, fibre, protein (post-gym treat??), high in iron and magnesium. Can you get a more perfect dessert?

Pickiest omnivore friend approved. Since there’s no refined sugar, these have more of a “dark chocolate” taste.

Vegan Black Bean Brownies

  • Servings: 12
  • Difficulty: easy
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Healthy, fudgey, refined sugar-free vegan treat

Ingredients

  • 1 430 gram/15-oz. can black beans, rinsed.
  • 1 heaping cup medjool dates (very important that they’re medjool specifically).
  • 3/4 cup cocoa powder
  • 2 flax eggs (2 heaping Tbsp ground flaxseed + 6 Tbsp water)
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 cup chocolate chips (omit if you want this to be refined sugar-free)
  • Toppings e.g. nuts, chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees F/ 176 C.
  2. Line a muffin pan with muffin wrappers or silicone molds.
  3. Prepare your flax eggs in your food processor. Meanwhile, get all the other ingredients and rinse your beans.
  4. Add all ingredients besides toppings to the food processor and puree until reasonably smooth. Scrape down the sides as needed. Add water or plant milk if the batter seems too thick. The batter should be a little thick – think chocolate ganache (as opposed to cream cheese, which is too thick), but definitely not runny.
  5. Scoop into muffin tin – a silicone spatula works best for this. Add toppings and bake for about 25 minutes.
  6. Let cool and then store in the fridge (the brownies taste best when they’re cool).
Serve with fruit and ice cream.

Vegan Mushroom & Carrot Wonton Soup

Vegan Mushroom & Carrot Wonton Soup

  • Servings: 6-8
  • Difficulty: medium
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An asian-inspired cozy soup.

For the wontons:

Ingredients

  • 1 package of vegan wonton wrappers
  • 1 cup TVP + 1/2 cup boiling water
  • 2 tbsp tamari or other soy sauce
  • 4 cloves garlic
  • 1 lb cremini mushrooms
  • 3 small-medium carrots
  • 1 tsp onion powder
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
For the soup:

Ingredients

  • 4 cloves garlic, diced
  • ~ 1cm cube of ginger, grated
  • sesame oil for sautéing
  • 2 stalks of celery
  • 1 bunch kale, chopped
  • scallions or chives, chilli flakes (optional)
  • 2 cubes vegetable bouillon + 6-8 cups of water

Directions

  1. In a bowl, combine TVP and onion powder. Add the boiling water, mirin, tamari, rice vinegar, and minced garlic. Stir and let stand.
  2. Clean and finely dice mushrooms and peeled carrots.
  3. Sautée mushrooms and carrots for 10 minutes, then add in the TVP mixture and sautée for about 5-10 more minutes. Remove from heat.
  4. Prepare a small bowl of water. Set wonton wrappers on a work surface. Place 1 tsp of filling in the centre. Wet your fingers and run them along the edges of the wrapper. Fold the wonton in your desired shape. I folded it in half diagonally to make a triangle and then folded the “arms” inward.
  5. In a large pot, sautée garlic, finely chopped celery, and ginger for about 1 minute. Add water and bring to a boil. Add the vegetable bouillon cubes. Alternatively, use vegetable stock.
  6. Add wontons and simmer for about 5 minutes or until the wontons float. Add kale and simmer one more minute.
  7. Ladle into bowls and serve with desired toppings.

Maple Scotch Whisky Candied Nuts

Being done exams = celebrating with whisky + maple syrup + nuts? (Let’s be real, I was also snacking on them a lot while studying). Because didn’t Robert Burns say that “freedom and whisky gang together”?

Maple Whisky Candied Nuts

  • Servings: 5-12
  • Difficulty: easy
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A healthy study snack.

Ingredients

  • 2 cups mixed nuts
  • 3 tbsp whisky
  • 3 tbsp maple syrup

Directions

  1. Put 3 tbsp of whisky and 3 tbsp of maple syrup in a pan and bring to a boil.
  2. Add nuts, decrease temperature to low, and simmer for 10-15 mins, stirring during.
  3. lace on a baking tray, sprinkle some salt and pepper, and bake for 10 mins at 170 degrees Celsius.

Easy PB & Banana Overnight Oats

Easy, healthy, yummy, lazy broke student meal/breakfast that is also vegan 😋😋 (just checking all the boxes) 😌 overnight oats are one of the best things to ever happen to mornings, to be honest. A little dramatic but you’d understand if you tried it. 

Easy PB & Banana Overnight Oats

  • Servings: 1, in 1 mason jar
  • Difficulty: easy
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Easy and quick breakfast perfect for students.

Ingredients

🍌1 really ripe banana (should ) 🍌1/2 cup oats 🍌1/2 cup plant milk 🍌1 tbsp peanut butter 🍌1 tbsp chia seeds 🍌1 tbsp maple syrup 🍌1 tbsp oat bran (optional) 🍌Toppings (I made chia raspberry jam, cut up apple and peach, sprinkled with chia and pumpkin seeds, and added more PB)

Directions

  1. In a bowl, mash your ripe banana with a fork or masher.
  2. Stir in the other ingredients and make sure they’re well combined. Pour into mason jar and store in the fridge.
  3. In the morning, add toppings (optional) and enjoy.
Will keep in the fridge for up to 3 days.

Oil-Free Authentic Russian Eggplant Ikra

Oil-Free Authentic Russian Eggplant Ikra

  • Servings: 4-5
  • Difficulty: easy
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Authentic, healthy, oil-free Eastern European eggplant dish

Ingredients

  • 1 medium yellow onion
  • 1 large eggplant, diced
  • 1 cup tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried cilantro
  • salt and pepper to taste
  • parsley to garnish

Directions

  1. Sweat the onion and garlic (heat in a pan with water instead of oil until the onion is translucent) 2. Add your eggplant and bell pepper. Sauté for 7 minutes on medium heat. 3. Add tomato paste, cumin, thyme, parsley, dill, cilantro, and sauté for another 7-10 minutes. 4. Add salt and pepper to taste. Garnish with parsley.
Can be served hot or cold. Will keep in the fridge for up to 3 days.

Vegan baked pears with walnuts and pecans

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Vegan baked pears with walnuts and pecans

  • Servings: 3
  • Difficulty: easy
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Healthy vegan dessert.

Ingredients

  • 6 pears
  • 1 cup walnuts and pecans
  • 6 tsp maple syrup
  • cinnamon
  • vegan yoghurt (optional)

Directions

  1. Chop walnuts & pecans 2. Slice pears in half and remove seeds/hollow out a small part with a sharp spoon. 3. Place nuts in this hole and then drizzle each pear half with about a tsp of maple syrup and sprinkle with some cinnamon. 4. Bake for 25 mins at 180 degrees Celsius. 5. Let cool and enjoy with vegan yoghurt (optional).
Will keep in the fridge for up to 3 days.