Vegan

Oatmeal choc Cookies drizzled with white choc

This recipe is incredibly FAST and EASY One-Bowl, No-Mixer, No-Chill Vegan Oatmeal Cookies what else do you need? 😉
You can make it with choc chips, raisins, dried cranberries, pecans, walnuts etc
 and be naughty like me drizzle white choc on them, yuuuummmm!!!

Makes 12-15 cookies

Ingredients :

  • 1 flaxseed egg (stir 1 tbsp flaxseed meal aka ground raw flaxseed and 2 1/2 tbsp water to a dish. Let rest for 5 minutes to thicken.
  • 1/2 cup vegan butter, soft
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 cup oats
  • 3/4 cup flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 cup chocolate chips, chopped (or substitute by raisins, dried cranberries or walnuts)
  • 1 cup white vegan choc, melted for drizzling

Method

  1. Preheat oven to 180°C, line a baking tray with baking sheet.
  2. In a large bowl, mix well the flaxseed egg, vegan butter, sugar, vanilla extract until smooth.
  3. Add the oats, flour, baking soda, salt, and stir to combine.
  4. Add the chocolate chips and stir to combine.
  5. Form the cookies and place on prepared baking sheet spaced about 2 inches apart.
  6. Bake for about 10 to 12 minutes (short for super soft cookies, longer for more well-done cookies) be sure to don’t overbake. The cookies will firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before drizzle white choc.
  8. Enjoy!!!

Pistachio Rapsberry Muffins

This fab muffin remind me of my childhood when my favorite ice cream flavor was pistachio on pistachio on pistachio :).

It’s a quick and affordable recipe, doesn’t need dairy or eggs, and carries less sugar than usual muffin recipes, due to the rich flavor of almond extract.

I tell you that rich pistachio flavor mixed with rapsberries is the best combo!!

Makes about 8-10 muffins

Ingredients

  • 2/3 cup fresh spinach
  • 1/2 cup vanilla soymilk
  • 1 pistachio pudding, I used Sojasun but this is not sponsored, just really love the stuff! If you want to try it and love pistachio really don’t hesitate, I’ve been eating this stuff since 3 years now and it really never fails!! It’ll add extra flavor, but you can definitely choose another one or even swap for 1 flaxseed vegan egg, 1/2 cup apple sauce, or 1 mashed banana, the green pistachio color will come from the spinach and the main pistachio flavor will come from the almond extract 😉
  • 1 tsp Almond extract
  • 2 tbsp coconut oil, melted
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 2/3 cup sugar
  • Pinch of salt
  • 2/3 cup pistachios unsalted, roughly chopped
  • 1/2 cup frozen raspberries


Method

  1. Preheat your oven to 180°C, line 8-10 standard-size muffin cups.
  2. Whisk the flour, baking powder and salt in a large bowl.
  3. Blend together the melted coconut oil, sugar, pistachio pudding, spinach, soymilk and almond extract until smooth. If coconut oil begins to solidify because others ingredients are cold, simply pop in the microwave for a few seconds.
  4. Add wet to dry ingredient, combine. Add half of frozen raspberries, half of pistachios, gently combine again so the raspberries don’t tint the batter pink.
  5. Fill batter into the muffin cups. Top with the rest of chopped pistachios and raspberries.
  6. Bake for 15-25 minutes or until a toothpick is inserted in the middle and comes out clean.
  7. Enjoy! It’s delicious by itself but with a cup of hot cocoa, it’ll be heaven!

Cheezy Christmas Tree puff pastry – FeuilletĂ© sapin de NoĂ«l

Scroll down for french version

Jingle Bells Jingles bells…

It’s beginning to feel like Christmas!!!
I was looking for a great appetizer recipe for Christmas, found this beautiful one, felt in love and decided to veganize it!
Now the key ingredient of course is a melty tasty cheese and I love, love this one from Violife that is just perfect for this recipe (you can find it on the website UN MONDE VEGAN or at their very famous parisian store (64 rue Notre-Dame de Nazareth 75003) it’s a real vegan Ali Baba’s cave you can find almost anything, a must go if you’re in Paris.

If you want to try Violife cheeses they have a whole amazing range they melt perfectly, organic or not, and it’s very easy to grate them, there is a smoked one, a mozzarella wich is the best on pizza, a cheddar and one with herbs they exists on slices or on bloc and if you really fond of them there is a promo on their giant organic bloc of 2,5 Kilos 🙂

This recipe is made to impress friends and family 😉 it looks amazing and i’m super happily surprised with the result, it was in fact super easy and fun to make, I enjoyed very much twisting the edges of the tree it’s actually super manageable!

About 10-12 servings

Ingredients

  • 2 vegan puffy pastry sheets
  • 1/2 bloc Violife (200g) organic original cheese, grated
  • 1 cup thick vegan cream
  • 1 cup finely chopped fresh arugula
  • 1/2 tbsp garlic powder
  • Salt and pepper to taste

Method

  1. In a bowl combine well the Violife grated cheese, vegan cream, fresh chopped arugula and garlic powder. Add Salt and pepper to taste and combine.
  2. Preheat your oven at 180°c. On a baking tray, place the first sheet of puff pastry onto a piece of parchment paper.
    Spread the arugula cheesy mix in a christmas tree shape on the sheet of puff pastry.
    Then add the second sheet of puff pastry on top to make a sandwich.
  3. Cut the Christmas tree shape out of the puff pastry.
    Lay the extra sections of puff pastry aside, you’ll need it for cutting the star on top of the tree, with a star shaped cookie cutter.
  4. Make the branches of the tree by slicing into the puff pastry from the side being. Then start twisting. Press the edges of the twisted branches down into the puff pastry so they don’t pop up. Place the star on top of the Christmas tree.
  5. Brush the entire tree with olive oil or margarine and bake in the preheated oven at 180°c for 30 minutes or until the entire pastry is puffed and golden brown.
    Let the pastry cool slightly before serving. Now let the guests pull a branch off and enjoy!

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C’est bientĂŽt NoĂ«l!!!
Je recherchais une recette sympa d’apĂ©ro pour NoĂ«l et j’ai trouvĂ© cette merveille, j’ai tout de suit voulu la faire en version vegan !
Alors l’ingrĂ©dient clĂ© pour moi c’est bien sur le fromage, il faut qu’il soit bien fondant et ça tombe bien j’adore celui-ci de chez Violife il est juste parfait pour cette recette (vous pouvez le trouver sur le site web UN MONDE VEGAN oĂč Ă  leur adresse parisienne (64 rue Notre-Dame de Nazareth 75003) qui est une vĂ©ritable caverne d’Ali Baba’s vous pouvez trouver une quantitĂ© de produits vegan impressionnante, un lieu Ă  visiter absolument si vous passez par Paris.

Si vous voulez essayer les fromages Violife ils ont tout une gamme gĂ©niale ils fondent et gratinent parfaitement, bio ou pas bio, et c’est trĂšs facile de les rĂąper, il en existe de toute sorte fumĂ©, style mozzarella celui que je prĂ©fĂšre sur les pizzas, un cheddar et un autre aux herbes ils sont disponibles en tranches ou en blocs et si vous ĂȘtes vraiment fondus de fromage je vous recommande la promo sur le bloc gĂ©ant de 2,5 Kilos 🙂

Cette recette va impressionner vos amis et votre famille 😉 Le rĂ©sultat est vraiment chouette et j’ai Ă©tĂ© trĂšs agrĂ©ablement surprise, elle est en fait trĂšs facile et amusante Ă  rĂ©aliser, j’ai adorĂ© twister les branches du sapin, c’Ă©tait vraiment trĂšs simple Ă  faire !

Ingrédients

  • 2 pĂątes Ă  tarte feuilletĂ©es
  • 1/2 bloc de fromage (200g) Violife bio original, rĂąpĂ©
  • 1 cup de crĂšme Ă©paisse vegan
  • 1 cup de roquette fraiche Ă©mincĂ©e
  • 1/2 cc d’ail en poudre
  • Sel et poivre Ă  votre goĂ»t

MĂ©thode

  1. Dans un bol, mĂ©langez bien le fromage Violife rĂąpĂ©, la crĂšme, la roquette Ă©mincĂ©e, et la poudre d’ail garlic. Ajoutez sel et poivre Ă  votre goĂ»t et mĂ©langez Ă  nouveau.
  2. Préchauffez votre four à 180°c. Sur une plaque de four, placez la premiÚre pùte à tarte feuilletée sur un papier sulfurisé.
    Etalez le mélange de façon à former un sapin de Noël sur la pùte.
    Puis étalez la seconde pùte feuilletée par dessus.
  3. Coupez la forme du sapin en gardant de cĂŽtĂ© le reste de pĂąte pour faire l’Ă©toile avec un emporte piĂšce.
  4. Faites les branches du sapin en dĂ©coupant la pĂąte feuilletĂ©e sur les deux cĂŽtĂ©s. Puis faites les torsades. Pressez bien les bords des branches pour Ă©viter que le mĂ©lange ne s’Ă©chappe. Placez l’Ă©toile au sommet du sapin.
  5. Badigeonnez avec un pinceau imbibĂ© l’huile d’olive ou de margarine et enfournez Ă  180°c pendant 30 minutes oĂč jusque le sapin soit bien dorĂ©. Laissez lĂ©gĂšrement refroidir avant de servir. Et maintenant c’est Ă  vos invitĂ©s de prendre chacun une branche et de dĂ©guster !

Green Croquettes

Those croquettes are very green!! They’re so fun and easy to make. Nice and krispy on the outside, melting inside!  You can serve them on a single plate with a fresh salad or make a pick me up for everybody to devour! They could also make a great veggie burger.

Make about 30 croquettes.

Ingredients

  • 1 cup of Markal boulgour fin
  • 1 clove chopped garlic
  • 2 small onions, chopped
  • 1 1/2 tbsp olive oil
  • 3 tbsp sunflower oil to fry
  • 1 can cooked chickpeas
  • A big handful of parsley, chopped
  • 1/4 cup plant milk
  • 1/2 cup flour
  • pepper and salt to taste

Method

  1. Soak 1 cup of Markal boulgour fin with 2 cup of boiling water.
  2. Chop the onions and garlic and cook them in a frying pan with 1/2 tbsp olive oil until golden brown.
  3. Chop parsley, rinse and drain chickpeas, blend together till smooth with 1 tbsp olive oil and 1/4 cup plant milk (I used the new riz amande from Markal).
  4. Mix with boulgour, add slowly by slowly, the flour to make a thick mix, it should be thick enough to form the croquettes without stick to your hand, add salt and pepper to taste.
  5. Form the croquettes with your hand (about half a spoon of the mix for one croquettes). In a frying pan heat your sunflower oil, then fry your croquettes until golden on both sides.
  6. Serve with a salad and shriracha mayo (or just a good old mix of ketchup and vegan mayo)

 

Blueberry lemon ombrĂ© cheesecake – Cheesecake ombrĂ© citron myrtille

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This yummy classic lemon blueberry combo make it’s come back in ombrĂ©. Easy to make and delicious with style!

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Cette recette classique et délicieuse fais son grand retour en version ombré. Elle est trÚs facile à réaliser et pleine de style.

 

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1/2 cup pitted dates
1/4 cup coconut chips from Cocofina

For the filling

1/2 lemon juice and zest (choose it organic, untreated)
3 tbsp cup coconut syrup from Cocofina
3 tsp coconut oil from Cocofina
Arctic Power Berries Blueberry powder (details in the method)
2 tsp vanilla extract

Method :

  1. In about 16cm round springform tin line with baking paper. Blend all ingredients for the crust until well combined. Press into the base of the springform tin and pop into the freezer while you prepare the other components of the cheesecake.
  2. Blend all the ingredients for the first blueberry layer until smooth : 4 tbsp blueberry powder, 1/2 cup raw, soaked and rinsed cashews, 1 tsp coconut oil, 1 tbsp coconut syrup, 1/3 cup coconut chips, 1 tsp vanilla extract. Pour onto the base layer, smooth surface with a spatula and return to the freezer while making the next layer.
  3. Blend all the ingredients for the second blueberry layer until smooth : 1 & 1/2 tbsp blueberry powder, 1/2 cup raw, soaked and rinsed cashews, 1 tsp coconut oil, 1 tbsp coconut syrup, 1/3 cup coconut chips, 1 tsp vanilla extract. Pour onto the first base layer, smooth surface with a spatula and return to the freezer while making the last layer.
  4. Blend all the ingredients for the lemon layer until smooth : 1/2 lemon juice and zest, 1/2 cup raw, soaked and rinsed cashews, 1 tsp coconut oil, 1 tbsp coconut syrup, 1/3 cup shredded coconut. Pour onto the second layer, smooth surface with a spatula and return to the freezer for 4 hours or overnight.
  5. To serve, sit at room temp for 10-15 minutes. Keep cheesecake frozen when not being served.

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50g de dattes dénoyautées
25g de chips de noix de coco Cocofina

Pour la garniture

le jus d’un demi citron et son zeste (choisissez le bio et non traitĂ©)
3 cuillÚres à soupe de sirop de coco Cocofina
3 cuillĂšres Ă  café d’huile de coco Cocofina
Arctic Power Berries poudre de Blueberry (details dans la méthode)
2 cuillĂšres Ă  cafĂ© d’extrait de vanille

MĂ©thode :

  1. Dans un moule dĂ©montable d’environ 16cm couvrez sa base avec du papier sulfurisĂ©. Passez au blender tous les ingrĂ©dients pour la pĂąte jusqu’à ce que le tout soit bien mĂ©langĂ©. Pressez la pĂąte dans le moule, et placez le au freezer pendant que vous allez prĂ©parer les autres Ă©lĂ©ments du cheesecake.
  2. Passez au blender tous les ingrĂ©dients pour la premiĂšre couche de la garniture jusqu’à ce que le mĂ©lange soit homogĂšne : 4 cuillĂšres à soupe de poudre de blueberry, 60g de noix de cajou trempĂ©es et rincĂ©es, 1 cuillĂšre à cafĂ© d’huile de coco, 1 cuillĂšre à soupe de sirop de coco, 35g de de chips de noix de coco, 1 cuillĂšre à café d’extrait de vanille. Versez le tout sur la pĂąte, à l’aide d’une spatule, lissez la surface et remettez le au freezer, le temps que vous prĂ©pariez la seconde couche.
  3. Passez au blender tous les ingrĂ©dients pour la seconde couche de la garniture jusqu’à ce que le mĂ©lange soit homogĂšne : 1 & 1/2 cuillĂšres à soupe de poudre de blueberry, 60g de noix de cajou trempĂ©es et rincĂ©es, 1 cuillĂšre à cafĂ© d’huile de coco, 1 cuillĂšre à soupe de sirop de coco, 35g de de chips de noix de coco, 1 cuillĂšre à café d’extrait de vanille. Versez le tout sur la premiĂšre couche, à l’aide d’une spatule, lissez la surface et remettez le au freezer, le temps que vous prĂ©pariez la derniĂšre couche.
  4. Passez au blender tous les ingrĂ©dients pour la couche citron de la garniture jusqu’à ce que le mĂ©lange soit homogĂšne : le jus d’un demi citron et son zeste, 60g de noix de cajou trempĂ©es et rincĂ©es, 1 cuillĂšre à cafĂ© d’huile de coco, 1 cuillĂšre à soupe de sirop de coco, 35g de de chips de noix de coco. Versez le tout sur la seconde couche, à l’aide d’une spatule, lissez la surface et remettez le au freezer, pour au moins 4 heures ou toute une nuit.
  5. Sortez le cheesecake 10-15 minutes avant de servir. Le cheesecake se garde au freezer s’il en reste.

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Capsule collection Paris by Vegan x JOJU

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So excited to reveal my very first capsule collection with JOJU!!! I had the pleasure to create all the designs.
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Je suis trĂšs fiĂšre de vous rĂ©veler ma premiere collection capsule avec JOJU !!! J’ai crĂ©e tous les designs avec grand plaisir.

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All t-shirts are fair and sustainable products and 10% will be donated to a french rescue shelter La Ferme des Rescapés.
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Les t-shirts sont produits équitablement et 10% des ventes seront reversés à La Ferme des Rescapés, un refuge pour animaux.

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Don’t hesitate to share your t-shirts photos and tag #PARISBYVEGANxJOJU
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N’hĂ©sitez pas Ă  partager vos photos des t-shirts avec le tag #PARISBYVEGANxJOJU

 

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Discover the complete collection on JOJU website here
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DĂ©couvrez la collection complĂšte sur l’eshop de JOJU ici