When you turn to veganism, probably the beginning seems a bit hard. You need to check carefully all the labels in the shop. You need to think how to substitute one thing with another in different foods etc. And for a second it might seem that being a vegan is impossible. But that’s until you realize that there’s almost anything that you couldn’t make vegan. Like pancakes, for example! Who thought that you can make pancakes without cow’s milk and eggs, right? But you can! And one of them are the best fluffy vegan coconut pancakes!
Pancakes can be made in many different ways – very thin like crepes, very thick by using yeast, or something in the middle. The last type of pancakes, which were neither very thin nor thick were the ones with which I grew up. My granny often made me pancakes and served them with a homemade jam. That was so delicious! But those pancakes, of course, were not vegan. So, I needed to come up with something that is. And besides that, I wanted to create pancakes that are very soft, fluffy and similar to a cloud. And that’s how the idea of fluffy vegan coconut pancakes turned into reality.
How to make the best fluffy vegan coconut pancakes
These fluffy vegan coconut pancakes are very quick and easy to prepare. They are perfect for those lazy Sunday mornings when you want to treat yourself with something different from the usual. To make these vegan pancakes you’ll need only 5 ingredients. And actually, if you substitute one ingredient in this recipe, you can completely change the flavor of these pancakes. I’m talking about the shredded coconut. The ingredients for the dough base stay the same – flour, sugar, baking powder and non-dairy milk. The changeable ingredient in this case is shredded coconut, since they are coconut pancakes, of course. But in case you want to make, for example, chocolate chip pancakes, just substitute the shredded coconut with chocolate chips. Or even better – use both! You can basically add to the dough whatever you want – berries, fruit pieces, nuts etc. Even though also just with shredded coconut these pancakes taste great!
Why the vegan coconut pancakes are fluffy
The fluffiness in these pancakes is created by a completely natural chemical reaction. I’m talking about a basic element meeting an acid one. Baking powder, which is obligatory in this recipe, contains baking soda and an acid component in powder. When you mix the baking powder in any liquid, the powdered acid component activates and a reaction happens. That is why your baked goods get fluffy. If you don’t have baking powder, the same reaction can be made by creating vegan buttermilk and mixing it with baking soda. To find out how to make it, keep reading!
Alternative for fluffy vegan pancakes – vegan buttermilk
Before we dive into vegan buttermilk, I have to warn you about one thing. If you use too much baking soda, the flavor would become soapy and bitter. So, if you’ve never worked with baking soda before, I strongly advise you to stick to the baking powder. But, if you’re still willing to try the vegan buttermilk, simply strictly follow the indicated amount of baking soda. If it’s written “leveled teaspoon”, it means that it’s leveled teaspoon of baking soda, not heaped! So, to make vegan buttermilk simply mix together a non-dairy milk with apple cider vinegar. And then let it sit for a few minutes – you’ll see that it starts to curdle. And then for the recipe use baking soda instead of baking powder. The quantity for this recipe would be 1 leveled teaspoon of baking soda and 2 tablespoons of apple cider vinegar.
No matter if you stick to this recipe or decide to create vegan buttermilk, these fluffy vegan coconut pancakes are really easy to make. And besides that, they also look very appetizing. Serve them with some maple syrup, homemade jam or blended fresh fruit and berries. Even though I must say that the coconut flavor is so good, that you can easily enjoy them without any topping. I guess, all the best things in life are fluffy… I mean, think about it! You like to sleep? – Pillows are fluffy! You like the big white clouds in the sky? – Clouds are fluffy! You like bunnies? – Bunnies are fluffy! Well, actually Specky, also known as, Mister Fluffypants, is superfluffy! And that’s what makes him (and his round bottom) so cute!
So, if you’re still thinking what to make for breakfast tomorrow, I advise you to try these coconut pancakes! They really are:
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fluffy
- cloudy
- airy
- easy to make
- vegan
- coconutty
- soft
- flavorful
- oil-free
- sweet
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Best vegan meatballs with rice and chickpeas
This recipe was posted on: 15/08/2019
Many people who turn to veganism at first tend to consume all the vegan versions of meat and dairy products. And in general, the choice is even quite big nowadays for vegan burgers, vegan cheese etc. But before your hand reaches for the vegan burger at the shop, you should remind yourself that it’s processed food. And processed food is not good for our health. Being a vegan doesn’t mean just to cut out animal products from your daily menu. It also means to eat in a healthy and environmentally sustainable way. So, instead of consuming processed vegan burgers and meatballs, try to make them on your own. And for that I have a recipe of the best vegan meatballs with rice and chickpeas!
Your first thought probably is: “To make such things on my own is too difficult for me.” But guess what? It’s not! To prepare a vegan burger or vegan meatballs at home is super-duper easy. In case you are interested in vegan burgers, try my vegan burger recipe that requires only 4 ingredients. But maybe you’re searching for something different to satisfy your cravings. For something that can be consumed both baked in the oven and cooked in a frying pan. Or for something that can be used to create a delicious sauce for pasta. Or maybe even for something that can be made in large quantity, frozen and then consumed whenever you want. If so, then this recipe is what you’re searching for! These vegan meatballs with rice and chickpeas can be used in all the aforementioned ways. Besides that – they require only 6 simple ingredients.
How to use the best vegan meatballs with rice and chickpeas
These vegan meatballs with rice and chickpeas are very easy to make. You can also freeze them in order to enjoy them some other time. You can cook them in the oven for a healthier version or in small amount of oil in frying pan. In both ways they’ll be crispy on the outside and tender on the inside. And thanks to the sundried tomatoes, before the vegan meatballs are covered with breadcrumbs, the color even somehow resembles meat. But the best part is that no animal has been harmed to make these vegan meatballs with rice and chickpeas.
The necessary ingredients can be found almost in any food store and they usually are not that expensive. So even with a small budget you can create something that can be used in different ways. For example, use these vegan meatballs with rice and chickpeas as a side dish for potatoes or salad. Or use them in a sauce over pasta. Or you can even create delicious finger food snacks with these vegan meatballs. Isn’t that great?
Nutritional value of the vegan meatballs
All the ingredients contain valuable nutrients for our body. Rice contains manganese and some protein. Chickpeas contain manganese, vitamins B6 and B9 and protein. Green peas contain vitamins K, A and C and protein. Carrots contain vitamin A, potassium and a tiny amount of protein. Sundried tomatoes contain vitamin C, potassium and some protein. And breadcrumbs contain vitamin B1, manganese and protein. So, what is the common nutrient that in bigger or smaller doses all the ingredients contain? Exactly! Protein! The same thing that non-vegans like to argue about the most. It’s not true that you can get protein only with meat. And this recipe is the proof of it! That’s why these vegan meatballs with rice and chickpeas really are the best vegan meatballs out there!
Actually, the word “meatball” is one of the nicknames how we call Specky at home. Of course, we only do it in Italian and then the word is “polpetta”. You might wonder how he got this nickname. Well, our bunny is a bit chubby – probably from all the huge amount of love that he receives from us. And so for that he looks a bit like a fluffy, round meatball. I mean, look at that cute double chin that he has! That’s a double chin of a real “polpetta”.
By returning to the vegan meatballs, I really hope that you’ll try to make them. Not only because they’re delicious, but also to prove yourself that it’s really not necessary to buy processed food. Because these vegan meatballs with rice and chickpeas are everything you could wish for:
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crispy on the outside
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tender on the inside
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healthy
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easy to make
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full of valuable nutrients
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flavorful
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freezer-friendly
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usable in many different ways
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low-fat
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Vegan bundt cake with plums and chocolate chips
This recipe was posted on: 05/08/2019
What is your favorite dessert? Cookies? Chocolate? Candies? Or maybe cakes? If you’re a bit like me, your reply would be “everything that is sweet”! I really like sweet things. And I also really enjoy cooking them. My favorite time of the year for baking cakes is summer. Why? Because in summer you can find so many delicious fruits and berries that you simply have to bake a cake. And that’s what I did when the plum season started! I made this delicious vegan bundt cake with plums and chocolate chips!
In general plums are not the typical fruit that you can find in many sweet things. For example, if you think about other fruits or berries like strawberries – they’re everywhere! There are strawberry yoghurts, cakes, cookies, ice cream etc. But plums are somehow not that popular. Even though they have a very good flavor. That kind of flavor that is perfect for this vegan bundt cake with plums and chocolate chips. Because the slightly sour flavor of the plums goes perfectly together with the sweetness of the chocolate. You can use this cake in many different ways. Serve it as a delicious dessert accompanied with a cup of coffee or tea to your guests. Or enjoy a slice of it as a quick snack in a busy day. Or eat it for breakfast with a cup of plant-based milk.
Why choose red plums
First and foremost, red plums are very tasty. I definitely prefer them over the blue ones because the red plums are less sour and more juicy. Of course, if you prefer blue or yellow plums, feel free to use them in this recipe. But at the moment let’s stick to the red plums. Plums in general contain many valuable nutrients. They are high in dietary fiber, which is good for our digestion. Probably you have heard that plums can help in case you are constipated. Well, don’t worry, this vegan bundt cake with plums and chocolate chips won’t make you run to the bathroom. The constipation is mostly relieved by dried plums or prunes, but in this recipe I’m using fresh plums. So, don’t worry! Foods with high fiber content are important for our body and wellbeing!
Apart from fiber, red plums are also very rich in antioxidants. Antioxidants help our body fight inflammation and protect our cells from damage. Besides that, red plums are a low-calorie snack. So, don’t blame yourself if some plum pieces don’t go in the dough but end up in your mouth! There’s nothing bad in snacking on healthy food. And besides that, I mean, you are cooking, so you deserve a treat! Red plums contain also several vitamins and minerals. For example, they contain a bit of vitamins C, A and K, and such minerals as potassium, copper and manganese. So, in short – red plums are great not only for a vegan bundt cake, but also as an everyday snack. In case you’re searching for another oven baked snack, try my ginger and mango oatmeal mini muffins.
Vegan bundt cake with plums and chocolate chips – easy to make and delicious
Also all the other ingredients of this vegan bundt cake with plums and chocolate chips are very simple. I’m quite sure that if not all, then most of them are already in your kitchen cabinet. You are free to choose which type of flour and sweetener to use. If you want to make this vegan bundt cake a bit healthier, choose the wholegrain flour. The same goes for sweetener – if you can, always avoid white sugar. Instead choose a natural sweetener like stevia or coconut or raw cane sugar. Up to your choice is also the type of cake form you’ll use. If you don’t have the special bundt cake form, you can bake it also in the regular cake form. Just pay attention to the cooking time and temperature to avoid that the middle of the cake remains liquid.
One last tip – so don’t say that I didn’t warn you! This vegan bundt cake with plums and chocolate chips is very, very delicious! It’s so delicious that you might eat it super-fast by making your mouth dirty with crumbs! Just like small babies when they make themselves and everything around them dirty when they eat. Or to be more precise – just like my baby bunny Specky! While I was preparing this bundt cake, he got dirty and created a big mess with his cauliflower snack. But of course, it’s impossible to get angry at that chubby cheeked bunny!
If also you want to enjoy something delicious, prepare this vegan bundt cake with plums and chocolate chips that is:
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easy to make
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with simple ingredients
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juicy
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sweet & sour at the same time
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chocolaty
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fruity
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vegan
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soft
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slightly moist
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Crispy garlic Hasselback potatoes with Spicy roasted bell pepper dip
This recipe was posted on: 22/07/2019
Many people think that potatoes can be used only as a side dish. Well, I – a woman that comes from a potato-eater kingdom – strongly disagree! Potatoes can be served also as a fantastic main dish. That means – without even feeling the need for an added piece of meat, fish or veggie burger. The secret how to make a really delicious potato dish is simple – use your creativity! Just like I did with these crispy garlic Hasselback potatoes with spicy roasted bell pepper dip.
Could be that you have never heard of the name Hasselback potatoes. But I’m quite sure that you have seen them or even already tried them before in your life. Basically, Hasselback potatoes are potatoes that are halfway through cut in slices and then baked in the oven. As the Internet claims, the creator of this specific style of cooking potatoes is a man from Stockholm. He made this dish for the first time in a restaurant called “Hasselbacken”. So, that’s where the name comes from.
People make Hasselback potatoes in many different ways and by using different toppings. Some add extra ingredients in between the slices of the potatoes, while some others use different spices and sauces. I decided to make my crispy garlic Hasselback potatoes very simple, but still extremely flavorful. But I didn’t stop just there – I made also a delicious spicy roasted bell pepper dip. A dip that fits perfectly to the baked potatoes that are crispy on the outside and tender on the inside.
Crispy garlic Hasselback potatoes
For the potatoes I used a mixture of only three ingredients – olive oil, dried dill and garlic. The amount of garlic in this recipe is quite big, but don’t worry! During the baking process the garlic loses its spiciness, at the same time giving wonderful flavor to the potatoes. Some garlic is used also for the roasted bell pepper dip. But, first – the amount is much smaller. And, second – some spiciness is necessary for the dip since roasted bell peppers tend to have a slightly sweet flavor. Therefore, don’t be afraid to use a lot of garlic! It’s even great for your health and immune system. And by the way – in case you need more delicious potato recipes, check out my Creamy vegan potato leek soup!
Spicy roasted bell pepper dip
The spicy roasted bell pepper dip contains few liquid ingredients. That’s because I wanted to create a dip with a consistency similar to guacamole. Which means that it doesn’t drop or turn the crispy potatoes into something mushy. The ingredients of the roasted bell pepper dip are all good for your health. For example, bell peppers and lemon or lime juice contain a lot of vitamin C. Cashews are rich in copper, magnesium and manganese. While garlic – the king of valuable nutrients – contains vitamins B6, B1, C, and also manganese, selenium, calcium, copper and phosphorus. Besides that, it also contains some protein and amino acids! So once again with simple ingredients you can prepare yourself a dish that is loaded with valuable nutrients.
What regards Specky, usually, when I prepare something delicious, he’s tangling between my feet to get some snack. But not this time! Maybe his nosy felt that none of the ingredients are good for him. Or maybe a quick nap, as you see, was more important than a snack. Who knows! In any case, unfortunately you cannot take a nap while these crispy garlic Hasselback potatoes are baking. Why not? Well, because it’s the right time to prepare the spicy roasted bell pepper dip. So put your apron on and get ready to lick your fingers! These Hasselback potatoes with roasted bell pepper dip are:
- flavorful
- crispy
- vegan
- garlicky
- spicy
- deliciously aromatic
- visually appetizing
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Exotic flax seed pudding with kiwi and mango
This recipe was posted on: 13/07/2019
Breakfast – some people say that it’s the most important meal of the day, since it works like a fuel for our body for the upcoming day. No matter, if you agree on the importance of breakfast or not, one thing is clear – breakfast, just like every other meal, should be healthy. And for this I have the perfect recipe for you – exotic flax seed pudding with kiwi and mango!
Probably you have heard of such thing as chia seed pudding. Well, it’s quite similar to flax seed pudding when it comes about the preparation process and health benefits. But there’s one significant difference between chia and flax seed pudding – the price of the seeds. Chia seeds tend to be very expensive. Which is a shame since they are also very good for our health. But at least flax seeds cost less. So they are perfect for healthy and delicious breakfast dish that doesn’t require neither long time of preparation nor big amount of money to buy the necessary ingredients.
Exotic flax seed pudding with kiwi and mango – perfect for breakfast
Vegans often use flax seeds in baking as a substitute for egg. But these small seeds can easily be consumed also raw, which actually is even better. In such a way your body can benefit from all the nutrients that flax seeds contain. First and foremost, flax seeds are mainly known as a good source of omega-3 fatty acids. Apart from that, flax seeds are also a great source of fiber, protein, vitamins and minerals. And even though you can add flax seeds to basically anything, I’d say that it’s smart to use them for breakfast. Especially if you are searching for something that keeps you full for a longer period of time. If so, this exotic flax seed pudding with kiwi and mango is definitely the right choice for you!
Nutritional value of vegan flax seed pudding
Just like flax seeds, also mango and kiwi contain valuable nutrients that can help you “charge your batteries” with the first rays of sun. Kiwi fruit is rich in vitamin C, which is great for building a strong immune system. Even though also the amount of vitamin K in kiwi is worth mentioning. Also mangos are rich in vitamin C, but additionally mangos contain also a decent amount of vitamin A. So, by combining together few simple ingredients you can get a meal that is packed with valuable nutrients. All that in order to help your body and mind be happier and healthier!
Even though Specky loves fruit a lot, neither mango nor kiwi is between his favorites. So, while I was preparing this vegan flax seed pudding with kiwi and mango, he preferred to take in some vitamin D in a natural way by relaxing in the garden and showing his fluffy bottom to the sun.
By the way, you should also not forget about the importance of spending time in the sun in order to maintain your vitamin D level high enough. Because I’m sure you’ll agree that it’s much better to stay healthy by enjoying some time in fresh air instead of every day taking vitamins and other dietary supplements. Apart from being in the sun, don’t forget to eat clean, healthy and nutritious food, just like this exotic flax seed pudding with kiwi and mango, which is:
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vegan
- easy to make
- full of valuable nutrients
- full of fiber
- juicy
- fruity
- healthy
- creamy
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Healthy 10-minute vegan pasta dish with arugula and green peas
This recipe was posted on: 02/07/2019
We all know those days when there’s nor wish neither time to cook something decent for lunch or dinner. In such moments most of us usually tend to eat some processed food that obviously is not good for our health. To help you keep your daily menu healthy even in moments when there’s no time for anything, I have a quick recipe for you! A delicious and healthy 10-minute vegan pasta dish with arugula and green peas. For the creamy sauce you’ll need only 2 ingredients plus water and salt. And the only other thing, apart from preparing the sauce, that you’ll need to do is to boil pasta. It doesn’t get easier than that!
What are those two ingredients for the creamy sauce, you might ask. Well, for even bigger satisfaction I can reveal that both products – rocket salad, known also as arugula and rucola, and canned or cooked green peas – are quite easy to get in basically any food store. So to prepare this recipe you won’t need to search for something unusual. And the best part is that all the ingredients in this recipe usually are also very cheap. So basically, it’s the perfect way how to eat vegan on a tight budget. And if you like this recipe, try also my crunchy vegan pasta dish or my vegan spinach pesto recipe!
Nutritional value of arugula in healthy 10-minute vegan pasta dish with arugula and green peas
The flavor of rocket salad is easily recognizable. It has a zesty and a bit spicy flavor. It fits perfectly to this recipe since green peas instead have very mild, even a bit sweet flavor. So the combination of both is very pleasant. Rocket salad is very rich in vitamins K and A. Besides that, it contains also decent amount of vitamins C and B9 and such minerals as iron, calcium, manganese and magnesium. The best part is the fact that you get all the nutrients since in this recipe you consume the rocket salad raw. By the way, the aforementioned concentration of vitamin K in 100 g of arugula is around 90% of the recommended daily dose. So, it means that just with one serving of this dish you can get almost half of the necessary vitamin K per day.
Nutritional value of green peas in healthy 10-minute vegan pasta dish with arugula and green peas
Also canned or cooked green peas contain nutrients that are necessary for our body not only to live but also to thrive. Despite the fact that canned or cooked green peas lose part of the valuable nutrients during the processing, also cooked or canned they still contain iron, calcium and vitamins A and C. So basically, the combination of green peas and rocket salad is a great way how to boost your immune system. Besides that, to make this dish even healthier, I advise you to choose whole grain pasta. Apart from the health benefits it also has a richer flavor.
Also my bunny boy Specky appreciates arugula. When he feels that I’m using it, he’s right there beside me patiently waiting that some small piece will go his way. Well, ok… during the photo shoot he was not that patient. Instead, once his tiny nosy smelled the arugula, he went for it as a small fluffy bulldozer!
If also you like rocket salad a lot or even better – if you have never tried it before, this is your chance to do that! Collect the necessary ingredients to create a delicious vegan dish in just 10 minutes! I’m sure you’ll be satisfied with this healthy 10-minute vegan pasta dish with arugula and green peas. It really is:
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easy to make
- zesty
- healthy
- low-fat
- creamy
- rich in valuable nutrients
- perfect for busy or lazy days
- mildly spicy
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Easy vegan Ratatouille
This recipe was posted on: 11/06/2019
What is the first thing that you think about when you hear the word “ratatouille”? Well, if you like to watch cartoons, probably you’ve seen the world-famous cartoon with the same title. A cartoon where this beautiful dish is prepared. Or, if you have never heard of the cartoon, maybe you simply know that this dish comes from France. No matter how informed you are about Ratatouille, it’s useful to know one thing! – Even though this easy vegan Ratatouille requires simple ingredients, its visual appearance and flavor give impression of an exquisite meal.
Different ways how to make Ratatouille
On the Internet you can find many different ways how people make Ratatouille. Originally, it is made as a vegetable stew. It means, without cutting the vegetables in thin slices to create the beautiful spiral pattern as it started to be done recently. Sometimes people tend to change also some ingredients of the Ratatouille. For example, some make Ratatouille with red bell peppers instead of tomatoes. Some others use potatoes instead of yellow squash etc. This time also I made this change. Instead of yellow squash I used potatoes, simply because it’s almost impossible to find the yellow squash in Italy in a regular supermarket. But if you have the chance, feel free to use yellow squash instead of potatoes to make your Ratatouille.
How to enjoy the easy vegan Ratatouille
In this Ratatouille recipe as the main vegetables I used eggplant (aubergine), zucchini, potatoes and tomatoes. But if you wish to use other vegetables, feel free to experiment with this recipe. Just remember that the precondition to create the beautiful pattern of this dish is to use vegetables in different colors. Ratatouille is a perfect side dish for rice or buckwheat. Or even for burgers, like my Eggplant and sundried tomato vegan burgers, since the eggplant you’ll need in any case to. Ratatouille can be used also as a main dish with a slice of fresh bread. Dip the bread in the delicious cooking liquid, which consists of tomatoes, onions, bell pepper, garlic, basil and the juices from all the cooked vegetables.
Cooking time and casserole
Even though the ingredients are not naturally very hard, it takes some time to cook Ratatouille. Originally it was cooked for several hours. That’s because the vegetables needed to be slowly steamed. But don’t worry – the cooking time for this easy vegan Ratatouille balances between 1 hour and 1 hour and a half. All the waiting until this delicious vegetable dish gets ready is definitely worth it. You will be surprised by the rich flavor that this dish has. Use it also to demonstrate your cooking skills to your friends and family. Because an accurately made Ratatouille really looks like a piece of art. Don’t worry if you don’t have a round casserole to create the spiral pattern. You can also use a rectangular casserole dish and arrange the vegetable slices in lines.
To speed up the preparation process of this dish, feel free to use a vegetable slicer. Or, if you don’t have one, simply cut the vegetables in equally thin slices with a knife. It will just take a bit longer. But for sure the amount of love that you’ll put in this dish during the preparation process will be bigger. Though probably not as big as Specky’s sleepiness, because in that he’s a champion! He’s such a sleepyhead that he can fall asleep even while eating! Which he actually did when I was preparing the Ratatouille. He decided to take a nap while eating his celery!
It’s up to you to follow the recipe of my easy vegan Ratatouille step by step or choose to replace some of the vegetables. In any case I’m more than sure that your Ratatouille will be:
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beautiful
- juicy
- healthy
- flavorful
- nutritious
- easy to make
- vegan
- deliciously aromatic
- low-fat
- easy to digest
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Vegan ginger and mango oatmeal mini muffins
This recipe was posted on: 24/05/2019
If you think about ginger, what is the first thing that comes in your mind? Hot tea with pieces of ginger and slices of lemon in a cold winter day? Or maybe a spicy and exotic Thai food recipe that includes ginger? No matter what you thought about, I’m quite sure that muffins were not your first idea. For this reason, I would like to share with you a simple but delicious recipe for vegan ginger and mango oatmeal mini muffins.
These muffins have a particular flavor that might not be everyone’s favorite. Usually when we think about muffins, we think about something very sweet, maybe creamy or with chocolate flavor. In this case the outcome is different from the traditional one. With this recipe you will have muffins that are moderately sweet, with a fresh note of mango and mild spiciness of ginger. These vegan ginger and mango oatmeal mini muffins will be perfect as a dessert for an exotic-themed lunch or dinner, or as an everyday treat accompanied with a cup of green tea. Or even as a delicious snack on-the-go. But, if you are searching for more common flavors, try my coconut and blueberry donuts!
This time I chose to make mini muffins simply to create a bite-size snack. But feel free to use this recipe to bake also standard size muffins. Just be careful – bigger muffins may require longer time and lower temperature to get ready! Apart from the size, another thing that is up to your choice is the ginger itself. In this recipe you can use either fresh ginger or ginger powder. Muffins with fresh ginger will have stronger ginger flavor. While, if you use the ginger powder, your muffins will have a bit milder note of ginger.
Health benefits from vegan ginger and mango oatmeal mini muffins
We all know that ginger is very good for our health. But thanks to its strong and particular flavor, it’s not always that easy to incorporate it in our daily menu. Ginger is well known for its medical purposes. It may be useful to improve the immune system, to reduce inflammation, to treat stomach issues, to cure muscle pain etc. In short – ginger is considered to be one of the world’s healthiest foods. And the best part is that it’s available in food stores all year round! Also the second main ingredient of these mini muffins – mango – is great for our immune system. Mango is rich in vitamin C and it contains good amount of other vitamins, like vitamin A, B6 and K.
You can choose if you want to decorate your mini muffins with some vegan whipped cream and chocolate crumbs like I did. Or simply enjoy them without any decoration. Only one thing – in case you decide to decorate these vegan ginger and mango oatmeal mini muffins exactly like I did and you are a mommy or a daddy of a lop-eared bunny, do not repeat my mistake by creating a chocolate bunny that has the ears up! Specky got so upset that he refused to do any photoshoot for my vegan ginger and mango oatmeal mini muffins! So, I’m sorry, but this time you’ll need to be ok only with the picture of a chocolate bunny.
No matter if you’ll choose to make these muffins with fresh ginger or with ginger powder. Or if you decide to decorate them with something or not, the result of this recipe in any case will be:
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quite unusual
- exotic
- slightly spicy
- moderately sweet
- juicy
- easy to make
- healthy
- flavorful
- gingery
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
The best vegan spinach pesto
This recipe was posted on: 14/05/2019
Who doesn’t know pesto, right? I mean, even if you haven’t tried it in your life, I’m sure you know that its main ingredient is one of the most delicious herbs in the world – basil. Unfortunately, apart from the fact how easy it is to prepare pesto at home, many people still tend to buy it in a food store. Maybe it’s because it’s not that easy to find fresh basil in every food store. Or maybe because the pine nuts usually are very expensive. Or maybe, if you are vegan, you know that the original pesto recipe includes cheese. So it’s not suitable for you. No matter what’s the reason why people buy processed pesto, I have a great recipe for homemade pesto that tastes very much like the original one. This vegan spinach pesto is easy to make and requires cheaper ingredients than the original recipe.
Pesto’s place of origin is Italy. To be more precise – Genoa. So, as a resident in Italy, it would be a shame to exclude this delicious dish from my daily menu. You might doubt if the flavor of the vegan version is really that similar to the original pesto. Well, nowadays there’s this fantastic product called “nutritional yeast”. And its flavor really resembles cheese. So it can be very useful in many different recipes where you want to add that cheesy flavor. But don’t get scared by this possibly unknown product for you. In this recipe the nutritional yeast is optional. If you’ll decide to use it, the flavor of your vegan spinach pesto will be very similar to the original pesto alla genovese. But, if you’ll decide to skip it, you’ll still have a very delicious pesto. Its flavor simply will be more refreshing than cheesy.
Vegan spinach pesto – nutritional value
Even though the name of my pesto could make you think that it’s made just from spinach, it is not true. My vegan spinach pesto includes also a small amount of fresh basil. Because a pesto without basil is not pesto, right? Besides that, basil is rich in vitamins A, C and K, and minerals – magnesium, potassium, calcium and iron. Also fresh spinach, the base of this pesto, contain many valuable nutrients. Like vitamins A, B2, B6, C, E, K and minerals – manganese, magnesium, calcium and iron. Speaking of iron, spinach is a well-known source of it. But you should know that iron is better absorbed in our body when consumed together with vitamin C. And in this recipe it is like that, since my vegan spinach pesto includes also fresh lime juice. So, with this pesto you have all the possibilities to nourish your body with great nutrients.
You can use this pesto in many different ways. For example, use it to make a delicious pasta dish or spread it over a slice of bread. Or even use it as a dip for snacks, like breadsticks or crackers. In short – let your fantasy guide you! One thing is clear though – no matter how you’ll use this pesto, your taste buds will be satisfied. Just like Specky’s, when it comes about basil. Even though he gets this wonderful herb with moderation, when he does, every bite of it for him is worth more than thousand carrots!
This vegan spinach pesto can be stored in fridge for up to 3 days. To prepare it you can use mortar and pestle or a high-speed blender like I did. In case you still have any doubts, let me help you get rid of them by reminding you that this spinach pesto is:
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rich in valuable nutrients
- healthy
- nutty
- aromatic
- creamy
- refreshing
- easy to make
- savory
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Fresh and healthy farro salad
This recipe was posted on: 03/05/2019
Spring usually is that time of the year when many people start or restart to take some food supplements. It’s necessary in order to boost up the vitamin reserves in their body after the winter season. There’s nothing wrong with it, of course. But in my opinion it’s always better to increase the vitamin intake in a natural way. With healthy, fresh and delicious food. In this occasion I have a recipe for you that is loaded with vitamins, easy to make and perfect for a sunny spring day lunch – fresh and healthy farro salad.
What is farro and why it’s good for the health
There are 3 types of farro – whole farro, semi-pearled farro and pearled farro. The difference between them is mostly connected with nutritional values and the required cooking time. Whole farro is basically “untouched” farro – it still has its outer layer. The semi-pearled farro instead is a grain from which a part of the bran is removed. While pearled farro’s bran is removed completely. The less bran is removed, the better. Because in such a way you are getting a more nutritious food product. But still also the pearled farro has its own health benefits. For this recipe you can choose which type of farro to use. Just be aware that if you choose the whole farro, you’ll need to soak it overnight before cooking. While by choosing the pearled farro you will be able to prepare this salad the same day in which you cook the farro.
In general, you can use farro in many different dishes – salads, soups, porridges etc. And actually, you really should, because it has many health benefits. First of all, the whole farro contains a lot of fiber that is good for the digestion. It is also a great source of plant-based protein. Farro is a low calorie and low-fat food product that keeps you full for a long time. All that thanks to the fiber and protein that it contains. So it is a great option for you if you’re trying to control your weight. And apart from all this farro is also a good source of vitamins B2 and B3 and minerals like iron, magnesium and zinc. It really is a delicious and versatile grain that you should include in your daily menu. If after trying this recipe you want to try something more, check out my pasta salad!
Fresh and healthy farro salad – nutritional values
Just like farro, also other ingredients of this fresh and healthy farro salad are full of nutrients. For example, olive oil and olives are a good source of vitamin E. Capers contain several antioxidants that are vital for our body. Leek and cherry tomatoes contain vitamins A, B6 and C. Chickpeas contain good amount of protein. Lime is loaded with vitamin C. Raw spinach contains good amount of vitamins A and K. And pumpkin seeds are rich in fiber and protein and contain magnesium, potassium and iron. Basically, in short, this fresh and healthy farro salad is an explosion of valuable nutrients on your plate! It’s perfect for the spring season to boost your energy levels in a natural way.
Specky instead even during spring still misses his favorite season – winter. He loves winter not because it’s cold. But because during winter he can treat himself with one of his favorite fruits – mandarins. When I go to do the usual shopping for food, my shopping cart is full of different type of vegetables, fruits, grains, nuts, seeds, legumes etc. If instead Specky would be able to do shopping, I’m sure that in winter his shopping cart would look just like in the picture below.
But don’t get confused by Specky’s passion for mandarins. In this recipe you need to use a different type of citrus fruit – lime. It can usually be bought in food stores throughout the year. So, wait no longer and make your shopping list that includes all the necessary ingredients to prepare this farro salad that is:
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full of vitamins
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full of minerals
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healthy
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quick and easy to make
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refreshing
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wholesome
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low-fat
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!