Distressed damsels cry for help
Source: Distressed damsels cry for help
Source: Distressed damsels cry for help
Day 12
Following the recommendations of talented author, vegan chef @twospoons.ca it's such a fun festive activity to do it together. Don't wait too long and try already this delicious HOLIDAY SPICED BUNDT CAKE
For the cake:
3 tbsp ground chia (or ground flax)
9 tbsp filtered water
1/2 cup dried apricots
1 1/2 cup oat milk , or other plantbased milk
1 1/2 cup demerara sugar, , or cane sugar
1 1/2 tsp sea salt , finely ground
9 tbsp vegan butter , or coconut oil
1 1/2 cup (140g) all purpose flour
1 1/2 cup (120g) whole wheat flour
2 tsp baking powder
1 tsp baking soda
6 tsp quatre épices (four spice mix)
For the glaze:
3/4 cups icing sugar
2 tbsp lemon juice, plus more if needed
1.Preheat oven to 350F/176C. Oil bundt pan and set aside. Make chia eggs by combining 3 tbsp chia with 9 tbsp water. Stir well to combine and set aside for at least 10 minutes. Soak dried apricots in a small bowl with 1/2 cup hot water and let sit until fruit plumps, approx. 10 minutes.
2.Transfer soaked apricots (including water) to a blender and add 1/2 cup oat milk. Puree until smooth. Pour puree into large mixing bowl. Then add chia egg, demerera sugar, salt and remaining 1 cup oat milk. Whisk together.
3.Melt vegan butter (or coconut oil) on medium heat, and place to the side.
4.Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and quatre épices (four spice mix) through mesh sieve in a medium bowl, mix to combine. Then, add dry ingredients to liquid mixture and blend with hand mixer until no lumps remain (you can also do this by hand). Gradually pour in vegan butter (or coconut oil) while continuing to mix.
5.Pour batter into bundt pan and bake until bread is golden brown and a tester inserted into the centre comes out clean (approx. 45 minutes to 1 hr). Let bread cool before flipping the cake to remove from pan.
6.While you’re waiting for the cake to cool make your sugar glaze. In a bowl combine icing sugar and lemon juice. Mix to combine adding more lemon juice or water to thin if required. Pour over bundt cake. Cut into slices and serve.
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#twospoons.ca #veganchristmas #veganholidays
Day 11
Today we share a recipe from @vegaliciously!
We wish you lots of fun doing the tiramisu
Please tag us your creation and we will share it. Don't forget to follow for more amazing recipes.
#veganchristmas #veganchristmasfood #vegan #veganrecipes #veganfood #veganinspiration#veganfortheanimals #adventcalendar2019 #adventcalendar #vegansinluxembourg
Day 9
Good morning everyone. Today we have a recipe for Peanut butter and chocolate reeindeer cookies which is a wonderful recipe if you want to bake with your kids!
@vegaliciously
Please tag us your creation and we will share it. Don't forget to follow for more amazing recipes.
Vegans of the world
Today we share a website with lots of vegan artists which show the cruelty through art. We hope you feel inspired by them and give some of them love.
If you want to click on the link, please go to our facebookpage or dm us.
thevegandatabase.com/animal-rights-artivism-talented-vegan-artists-to-follow-now/
#veganchristmas #veganchristmasfood #vegan #veganrecipes #veganfood #veganinspiration#veganfortheanimals #adventcalendar2019 #adventcalendar #vegansinluxembourg #veganartists #veganart
Day 8
Fir desen wonnerscheinen 2. Advent get et e leckert Schokirezept vir Iech alleguer
Recipe in english below
Präferabbel sinn natierlech Soja-, Noss- oder Huewermellech fir dass mir d'Mammen an d'Källef net stéieren, an hiren frësch gebuerenen Kanner hir Mellech an Rouh loossen kennen.
Oatly ass eng ganz beléift Mellech, oder soss ass och Sojamellech mat Vanillgoût en gudden Choix.
A lass:
Är Lieblingsmellech an engem Kachdeppen opwiermen, mat Schokolaspudder vermëschen, an nach en Steck vun schwaarzem oder aanere veganem Schokola ran fir en extra Schokolasgoût!
Waarde bis de Schokola geschmollt ass, an de Schoki waarm ass.
Lo an eng Tass fëllen. A fir all Genéisser zwëschen eis kennt nach eng Bull Glace ran! Dat mescht et wierklech sou guud, well en spiert nach wei d'Glace lues an lues schmelzt an et get nach mei en cremegen Goût, wann d'Glace geschmollt ass.
Fir d'Glace ginn et e puer Méiglechkeeten:
Am Naturata oder och am Venga fannt dir ganz lecker vegan Glacen. Haalt awer och Är Aan op an den aanere Supermarcheeë wéi Delhaize oder Cactus.
Eng aaner Méiglechkeet ass Bananen vir puer Stonnen oder iwwer Nuecht anzefréieren, a se dono ze mixen, an fäerdeg ass är Nicecream. Mat Schokolapudder gëtt et eng Schokolasglace. Ganz lecker sinn och kleng Schokolastecker dran, gefrueren Hambieren oder aaner Uebstecker ginn och e gudde Sorbet.
Recipe in english:
Warm up chocolate with any plantmilk you like in a pot and add chocolate powder. Afterwards you put it in a mug and add some icecream to make it creamy and give it a nice cold/hot flavor. Trust me, it is very good!
Please tag us your creation and we will share it. Don't forget to follow for more amazing recipes.
#veganchristmas #veganchristmasfood #vegan #veganrecipes #veganfood #veganinspiration#veganfortheanimals #adventcalendar2019 #adventcalendar #vegansinluxembourg
Day 7
We wish you a happy Weekend!!
For today it might be fun to bake something so here we go with a vegan chai cheesecake from @therawberry
300 g cashews - soaked for min 6hrs ⎪for the filling
125 g coconut-rice milk or any other plant-based milk of your choice ⎪for the filling
100 g maple syrup ⎪for the filling
80 g melted coconut oil ⎪for the filling
40 g lemon juice ⎪for the filling
1 tsp vanilla powder ⎪for the filling
1 tsp cinnamon ⎪for the filling
1/5 tsp ground ginger ⎪for the filling
1/5 tsp ground anise ⎪for the filling
1/5 tsp ground clove ⎪for the filling
1/5 tsp ground nutmeg ⎪for the filling
1/5 tsp ground black pepper ⎪for the filling
200 g pecan nuts ⎪for the crust
25 g shredded coconut ⎪for the crust
2-3 pittet dates ⎪for the crust
a handful of pomegranate seeds ⎪for decoration
Instructions
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the pecan nuts and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with the pomegranate seeds.
This cake holds up to 6 months once its frozen.
Please tag us your creation and we will share it. Don't forget to follow for more amazing recipes.
#veganchristmas #veganchristmasfood #vegan #veganrecipes #veganfood #veganinspiration#veganfortheanimals #adventcalendar2019 #adventcalendar #vegansinluxembourg