Vegan Yogurt Bark

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Arima

Ingredients

  • 2
    cups coconut yogurt
  • sliced strawberries
  • melted chocolate
  • desiccated coconut

Instructions

1
Spread out 2 cups coconut yogurt & use a spoon to evenly spread yogurt out on your parchment paper lined cookie sheet.
2
Next drop some melted chocolate & make hearts with a toothpick. Put some sliced strawberries & sprinkle with desiccated coconut.
3
Freeze for about 3 hours until solid. Break in & enjoy!
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Spread out 2 cups coconut yogurt & use a spoon to evenly spread yogurt out on your parchment paper lined cookie sheet.

Vegan Cheesey Loaded Baked Potato

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Arima

Ingredients

  • 1
    potato
    cut into halves
  • olive oil
  • sea salt
  • gochujang
  • vegan mayo
  • vegan cheese
    grated
  • black pepper
  • vegan bacon bits

Instructions

1
Take 1 potato (cut into halves). *I use local Indonesian Dieng potato, medium size, but can also use a Yukon potato.
2
Brush the potatoes with olive oil. Sprinkle with sea salt & lightly rub. (Make sure to cover all sides with the oil & salt). Then bake at 200C, for 15 minutes.
3
Once done, rest potatoes for 5-10 min. until cooled down. Then mash center with a fork, spread some vegan mayo & gochujang. Top with vegan cheese (grated).
4
Bake again for 5 minutes until the cheese is melted. Finally sprinkle some vegan bacon bits for crunch & black pepper (optional). Enjoy!
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Take 1 potato (cut into halves). *I use local Indonesian Dieng potato, medium size, but can also use a Yukon potato.

Vegan Cheesy Garlic Bread

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Arima

Ingredients

  • 1/2
    cup garlic cloves
  • olive oil
  • parsley (dried or fresh)
  • vegan butter
  • bread of choice(I use sourdough)
  • vegan cheese(I use a cheddar block)

Instructions

1
Prepare a ramekin by placing in it: 1/2 cup garlic cloves with olive oil (make sure the garlic is all “drowned” in olive oil).
2
Set oven to 200C. Then place prepared ramekin in oven for 20min. Once done, the cloves will be tender, and you should be able to easily mash them with a fork.
3
In a bowl, mix: vegan butter,parsley (dried or fresh), & the roasted garlic. Mix until incorporated.
4
Slice your bread of choice(I use sourdough), spread mixture on top, grate some vegan cheese(I use a cheddar block)over it, & bake at 200C for 15 minutes. Enjoy!
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Prepare a ramekin by placing in it: 1/2 cup garlic cloves with olive oil (make sure the garlic is all “drowned” in olive oil).

Vegan Calamari

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Arima

Ingredients

Flour Mix

  • 3
    tsp crushed nori
  • 2
    tsp gochugaru (optional)
  • 1
    tsp sea salt
  • 1/2
    cup breadcrumbs
  • black pepper
  • 1/2
    cup AP flour
  • 1
    tsp garlic powder (optional)
  • king oyster mushrooms
  • 1/2
    cup milk (non-dairy)
  • vegan mayo

Instructions

1
Cut king oyster mushrooms, 1-2cm each - Method no.1 : Cut in a circle with a knife - Method no.2 : Cut with icing piping tip, whichever works better for you.
2
In a bowl, mix: 1/2 cup AP flour,1 tsp sea salt,black pepper,1/2 cup breadcrumbs,3 tsp crushed nori,2 tsp gochugaru (optional),1 tsp garlic powder (optional)
3
In a new bowl, pour: 1/2 cup milk (non-dairy) Next dunk the mushrooms in milk & then coat them in your flour mixture.
4
Fry your battered rings until golden brown. Finally, prepare the vegan mayo dip, serve & enjoy!
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Cut king oyster mushrooms, 1-2cm each - Method no.1 : Cut in a circle with a knife - Method no.2 : Cut with icing piping tip, whichever works better for you.

Totoro Melon Pan Toast

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Arima

Ingredients

  • bread of choice
  • 2
    tbsp sugar
  • black sesame powder
  • 2
    tbsp vegan butter
  • 4
    tbsp gluten free flour

Chocolate Sauce

  • 2
    tbsp PB choco powder
  • 1
    tbsp hot water

PB sauce

  • 1
    tbsp hot water
  • 2
    tbsp PB powder

Instructions

1
Mix together until you reach a dough like texture: 2 tbsp vegan butter, 2 tbsp sugar, & 4 tbsp gluten free flour.
2
Spread some dough on top of your bread of choice to make Totoro’s body.
3
Mix the black sesame powder with the remaining dough (it will turn greyish once incorporated) & spread the grey dough to make the rest of Totoro’s body.
4
With a toothpick, define the belly marks (if it melts when baking, you can poke again once done baking). Put in the oven for 10 min. at 170C until golden brown.
5
Using the chocolate sauce(2 tbsp PB choco powder + 1 tbsp hot water) draw the details. Use the PB sauce(2 tbsp PB powder + 1 tbsp hot water) for the eyes.
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Mix together until you reach a dough like texture: 2 tbsp vegan butter, 2 tbsp sugar, & 4 tbsp gluten free flour.

Tempeh Bacon

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Arima

Ingredients

Marinade

  • black pepper
  • 2.5
    tbsp maple syrup
  • a pinch of
    salt
  • 1
    tbsp smoked paprika
  • 3
    tbsp Tamari (or soy sauce)
  • 1
    tbsp olive oil
  • 2
    tbsp liquid smoke
  • 1/2
    block Tempeh

Instructions

1
To a bowl add:3 tbsp Tamari (or soy sauce),1 tbsp olive oil,2.5 tbsp maple syrup,a pinch of salt,2 tbsp liquid smoke,1 tbsp smoked paprika,black pepper.
2
Mix ingredients until well combined. Thinly slice 1/2 block Tempeh (not too thin, I sliced mine about 2-3 mm each).
3
Dunk each slice in marinade & transfer to baking sheet lined with parchment paper. Bake at 200C for 10 min & flip. Brush on more marinade & bake for 10 more.
4
Once browned & crispy take out of oven. Serve & enjoy!
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To a bowl add:3 tbsp Tamari (or soy sauce),1 tbsp olive oil,2.5 tbsp maple syrup,a pinch of salt,2 tbsp liquid smoke,1 tbsp smoked paprika,black pepper.

Strawberry Burst Baked Oats

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Arima

Ingredients

Batter

  • 1
    tsp baking powder
  • 3/4
    cup blended rolled oats (flour consistency)
  • 3/4
    cup oat milk
  • a pinch of
    salt
  • 1
    banana
    ripe
  • 1
    tbsp chocolate PB powder
  • 1
    tsp vanilla extract
  • 1/2
    tsp cinnamon extract powder

Filling

  • 1
    tbsp maple syrup
  • mashed strawberries

Toppings

  • chocolate granola
  • coconut yogurt
  • sliced strawberries

Instructions

1
Add to blender: 1 banana (ripe), 3/4 cup blended rolled oats (flour consistency),3/4 cup oat milk,1 tbsp chocolate PB powder,a pinch of salt,1 tsp baking powder
2
Continue to add to blender: 1 tsp vanilla extract & 1/2 tsp cinnamon extract powder. Blend all ingredients until well combined.
3
In a greased ramekin (I use coconut oil) pour some batter. Place on top one scoop of your filling, which consists of mashed strawberries & 1 tbsp maple syrup.
4
Cover with more batter & bake at 170C for 15 minutes. Top with desired toppings! Toppings I used: coconut yogurt, chocolate granola & sliced strawberries.
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Add to blender: 1 banana (ripe), 3/4 cup blended rolled oats (flour consistency),3/4 cup oat milk,1 tbsp chocolate PB powder,a pinch of salt,1 tsp baking powder

Pineapple Passionfruit Sorbet

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Arima

Ingredients

  • 2
    cups frozen pineapple
  • 2
    tbsp passion fruit pulp
  • 50
    ml maple syrup

Instructions

1
To a blender add: 2 cups frozen pineapple, 2 tbsp passion fruit pulp & 50 ml maple syrup.
2
On high, blend until smooth. Next transfer to an airtight container and freeze for about 3 hours.
3
Remove from freezer & allow it to thaw for 15 minutes, scoop out & top with desired toppings (or as seen in the video place on top of granola & fruit). Enjoy!
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To a blender add: 2 cups frozen pineapple, 2 tbsp passion fruit pulp & 50 ml maple syrup.

Easy Vegan Bread Pudding

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Arima

Ingredients

  • 1
    slice (almost stale) veg bread
    cubed
  • 2
    tsp vanilla sugar
  • 1/4
    tsp cinnamon extract powder
  • 3/4
    cup plant milk of choice (I use oat)
  • dried cranberries & raisins
  • almond slices

Instructions

1
Take 1 slice (almost stale) veg bread (cubed) and place to the side.
2
In a mixing bowl add: 3/4 cup plant milk of choice (I use oat), 2 tsp vanilla sugar, 1/4 tsp cinnamon extract powder. Mix until well combined.
3
Add your cubed bread from earlier & stir it all together.
4
Place mixture into greased ramekin (I use coconut oil). Top with almond slices & dried cranberries & raisins (using as much as you desire).
5
Finally bake at 170C for 30 minutes. Sprinkle on some vanilla sugar, serve warm & enjoy!
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Take 1 slice (almost stale) veg bread (cubed) and place to the side.

Cinnamon Sugar Bread Crusts

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Arima

Ingredients

Sauce

  • melted dark chocolate spread
  • Stale bread
  • 4
    tbsp butter (I use vegan butter)
    melted
  • 2
    tbsp cinnamon extract powder
  • 2-3
    tbsp sugar

Instructions

1
Stale bread of choice (not molded! Days old, hard & dry bread, bread crusts or leftover bread - use vegan bread for vegans) Cut bread into sticks of equal size.
2
Pour over the breadsticks: 4 tbsp butter (I use vegan butter) (melted), 2-3 tbsp sugar (for a crunchy texture use granulated)& 2 tbsp cinnamon extract powder.
3
Toss bread mixture with clean hands. Mix until evenly distributed.
4
Spread out breadsticks onto a baking tray & bake for 15 minutes at 180C until golden brown & crunchy Enjoy! *Sauce(optional):melted dark chocolate spread
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Stale bread of choice (not molded! Days old, hard & dry bread, bread crusts or leftover bread - use vegan bread for vegans) Cut bread into sticks of equal size.