Simple Vegan Bibimpab – 비빔밥
Hi Friends!
1. cooked Rice – comes in the bottom
No bake Vegan cheese cake
Very easy cold cheese cake. This cake is one of my favourite. few ingredients and yet delicious! It has 3 layers
Crust
Vanilla filled cookies , such as Oreos (only the cookies without filling)
75g margarine
Filling
Vanilla Filling from the cookies
1 teaspoon Vanilla extract
1-2 Tablespoon sugar
1 1/2 teaspoon lemon juice
Top
Blueberries
Vegan Jello powder
- Separate the the vanilla filling from the cookies and the outside
- Crush or process the the cookies and add melted margarine
- place in a pan and press , place in the freezer while making the next step
- Mix in a bowl all the filling together, taste and add sugar if needed
- Place the filling on top of the crust and place back in the freezer for 10-15min
- Put some berries on top
- Then, place in a bowel the vegan jello powder and add hot water and mix fast
- Place on top of the blueberries and let it set for 15min
- Put it in the fridge for 4hours or overnight
Hope you enjoyed this recipe and found it easy to make 🙂
Br,
The Vegan KoalaBear
Spring
No deep fry Doughnuts (MayDay)
Hi Friends!
Happy May Day! In Finnish its called Vappu. On this day we enjoy some Sugar doughnuts and Sima drink. I wanted to try to make doughnuts with a dough but instead of deep fry, I tried to use the NY Bagel method. Boil them in water and then bake them in the oven. Guess what! It WORKED! I was so happy to do it! I hope you will try it too. Below i also have a strawberry vanilla glaze for you. Enjoy!
Ingredients
11g dry yeast
300ml Alpro Vanilla go on quark
50ml lukewarm plant-based milk
85g sugar
390g Flour
Pinch salt
50g Margarine
1 teaspoon vanilla extract
1 teaspoon cardamom
1 teaspoon ginger spice
First mix yeast and lukewarm plant-based milk together, then warm the yogurt a bit (i warmed it in the microwave for couple of seconds, make sure it wont be too warm that it would kill the yeast) , add sugar and mix well, let it set for 5-7 min.
Add flour vegan, butter, vanilla extract and salt. mix all together the dough has to be not too dry and very smooth. Place the dough somewhere warm to rise for 90min.
Roll the dough, make sure to have 3-4cm thick and shape the doughnuts and let it rise again for another 20min.
Boil 3 litre water in a big pan and boil the doughnuts for 50-60sec both sides. Put more than one at the same time. Place on oven pan tray and place them in the oven on 200C° for 10-15min. Make sure to flip the doughnuts half way through.
Once they are golden and baked. Brush butter to melt and dip in sugar both sides and set aside to cool down. Enjoy!
If you wish to have it with glaze, then wait till doughnuts are completely cooled down and then you can add the glaze on top
Strawberry Vanilla glaze
2 tablespoons Home made strawberry juice (500g frozen strawberries, 170g Sugar and 250ml water)
1 1/2 cups Powder sugar
1/2 teaspoon Vanilla extract
Hope you enjoyed this recipe and found it easy to make 🙂
Br,
The Vegan KoalaBear
Omena Korvapuusti (Apple cinnamon rolls)
Happy day friends! Have you tried Finnish Cinnamon rolls? what about if we add some apples in there! sounds great right? Try out this recipe , its easy and tasty!
Video available on Instagram, check a the end of the page for a link 😊
Dough Ingredients
11g Dry yeast
250ml Lukewarm plant-based milk
55g Sugar
390-410g Flour
65g Room temperature vegan margarine
1/2 Tablespoon Cardamum
1/2 Teaspoon salt
Apple Ingredients
3-5 Apples
3 Tablespoons Sugar
1 1/2 Tablespoons Water
1 Tablespoon Cinnamon powder
* Add half of the sugar amount water
- Start with making the dough
- Mix Yeast and lukewarm plant-based milk, i chose Oat milk
- after mixing add the sugar and let it set for 10min
- When ready, first add the flour, salt and cardamom
- Then add the margarine
- Knead the dough till the dough is nice and smooth and not sticking to fingers
- Place somewhere warm to rise for 60-90min
- Meanwhile, you can prepare the apples
- Peel apples and cut into small cubes
- Add the water, sugar and cinnamon, mix all together
- Place on low heat till caramelised and apples soft
- When done put them a side
- After dough risen, divided into 2 parts if you want medium sizes of rolls or use all at once for bigger shape
- Roll the dough into rectangle shape
- spread soft margarine on top, sprinkle cinnamon powder and *sugar if wanted
- Then apply the apples cubes all ovet the dough and don’t forget the edges
- Roll the dough tightly and cut the roll into triangle pieces
- To shape the piece, roll the piece that the tip of a triangle is on top and press it down lightly with your finger and then either with a stick or a chopstick press deeper
- Cover to rise for another 10-15min
- Warm up the oven 220C° and place the cinnamon rolls for 7-10min
- Check the bottom of the rolls And once they are golden brown they are ready
Hope you enjoyed this recipe and found it easy to make 🙂
Br,
The Vegan KoalaBear
Easy Noodle Wok
Hi Friends!
Today i want to show you how one dish can be simple. Its fulfilling has protein and taste
Ingredientes:
1 bag of frozen Wok mix veggies
Whole Wheat Noodles
Tofu
Sesame oil
Food plant based cream ~ chili flavour
Sauce
3-4 Tablespoon Soy Sauce
1 Tablespoon syrup
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 chili powder
Garnish
1 Spring Onion
Pinch sesam seeds
- Start with frying the frozen veggies
- Add the Sauce mix, leave on low heat
- Bake the tofu in the oven on 200C° for 10-15min, add to the mix once they are golden brown
- Cook the noodles and add to the mix when ready
- Add plant-based food cream (chili flavour)
- Drizzle some sesame oil on top and mix
- Serve with chopped spring onions and sesame seeds
Hope you enjoyed this recipe and found it easy to make! 😉
Br,
Tha Vegan KoalaBear
Whole Wheat Pancakes with Creamy Spinach
German inspired savoury pancakes with cream spinach. Very easy recipe!
Ingredients
Whole Wheat Pancake Batter
1 Cup Whole wheat flour
500ml water
Mix both ingredients in a bowl. and fry in a pan with butter. This pattern can make up to 10-12 big pancakes or 20 small pancakes.
Creamy Spinach
1 package Using Aptit spinach soup frozen package
2-3 Add garlic gloves
250g Fresh spinach
2 Tablespoons Vegan Quark
Salt
1/2 nutmeg powder
- Put the frozen spinach soup in a pan on low heat to melt
- When melted add garlic (cut in cubes)
- When garlic soft
- Add spices and Vegan quark
- After mixing add the spinach and let it come to boil
- Serve with the pancakes
Hope you enjoyed this recipe and found it easy to make 🙂
Br,
The Vegan KoalaBear
Indian Chickpea Curry & Garlic Naan
I love to be creative, using ingredients from a different country and make something to taste good. thats why i like sharing my recipes, it gives people the opportunity to try and learn and they can become their own cook by adding whatever they feel like.
This Recipe is not traditional Indian curry but rather inspired and hope i can inspire you too.
I love chickpeas, they are full of protein and fiber. But i also like to used different type of vegetables as well, in this recipe i use veggies that i feel like they go well with chickpea curry, but you can choose whatever veggies you would prefer Or you can leave the lentil process out and it will stay thick.
Because i am not using oil in this recipe, i do add a lot of water, if you wish to have a thicker type of curry, then add less water.
I will let you know on what i used to make my Indian Curry but i will give you some tips on how you can change to what you like it to be , hope you will enjoy this journey
Ingredients
3 Garlic gloves (Minced)
small ginger piece (Grated)
1/2 fresh red chili (Optional)
1 Onion
1 cup red lentils
100g Chickpeas
1 cauliflower
5 medium potatoes
1 can Coconut milk (aprox 400ml)
5 tablespoons Tomato paste (you can also choose tomato puree)
3 Veggie stock cubes (You can use less but add more salt)
Spinach (fresh or frozen)
Spice mix:
3 Tablespoons Indian Curry
1 Tablespoon Garam Masala
1 Teaspoon Cumin
1 Teaspoon Paprika powder
1/2 Teaspoon Turmeric
1/2 teaspoon chili powder (optional)
1/2 Teaspoon cinnamon (or use 1 cinnamon stick)
1 Bay Leaf
Salt
- I usually start be cooking the lentils separately, (Or you can add between step 4-5), i add about 1 liter of water but not all at once, add first half then add whenever necessary. I cook it till it smooth and soup like.
- While the lentils are cooking , i add water and cook first the garlic, ginger, chili and onion.
- When soft, i add the spices and add more water and let it simmer for 10-15min
- After simmer i add tomatoes paste and mix very well and leave it to simmer for another 10-15minutes – at this point you need to be careful on how much you use water
- Add your veggies of choice (if you use frozen veggies be careful because they reduce water)
- Let it cook on low heat
- When veggies are ready add the cooked lentils and coconut milk and mix well, set to simmer for 10-15min
- Add cooked chickpeas
- Add spinach at the end and set to simmer for minutes
- Add salt and taste
- when ready serve with rice or naan bread
- Garnish cilantro and toasted almonds
Vegan Butter Garlic Naan bread
Almost every time i go to an Indian restaurant they do not provide garlic naan as a vegan option , because they do add butter. but i made a garlic naan for you to try that is 100% vegan. I chose to add vegan yogurt because it made the dough lighter and sponger, I honestly fell in love with it and i hope you will too 🙂
Ingredients
1 bag *11g Dry Yeast
110ml Plant-based Yogurt (Used Alpro plain unsweetened soy yogurt, you can also use any other type)
1 Teaspoon Sugar
250-300ml Lukewarm Water
3 1/5 cups Flour
1 Tablespoon Salt
1 Tablespoon Olive oil
On top:
6-8 gloves garlic
30g Vegan butter or olive oil
1 teaspoon Herb salt
Chopped Cilantro
*NOTE: do not use all the water at once, add slowly according to need , you might not use all of the water
- To start the dough for the naan bread start first with the yeast
- Add a about 100ml of the water, make sure that is lukewarm
- Add the plant-based yogurt (i warmed it up lightly in the microwave, about 10-15sec)
- Then the sugar and mix well
- Let it set for 5 min to rise
- Add flour first
- Then Salt
- Mix well
- The dough has to be sticky a bit and not completely dry, you can add water slowly as needed , has to be smooth and sticking to your finger (check video).
- Make the dough into a ball and cover the dough with olive oil
- cover the dough with towel and put it in a warm place for about 1 hour and half
- After dough has risen
- Knee it lightly and divided into 8-10 small balls and try to make them evenly
- Make sure to make the size that it would fit inside of your frying pan
- Cover the dough balls with a towel for 10min
- Meanwhile, prepare the topping
- mince the garlic and on a low heat place the garlic with the plant-based butter and fry them till lightly brown, add herb salt
- when ready turn the heat off and place the pan a side and add the cilantro (You can also garnish it later after applying the vegan garlic butter)
- take on dough ball at a time and roll it in a shape of a water drop
- when you done place it under a towel
- I used a non-sticky frying pan so i didn’t use any oil in advance, if needed you can add a little bit
- On Medium high heat place the frying pan, when heated cook the naan bread both side till lightly brown 3-4 min each side
- When naan bread is done, brush the vegan garlic butter on top and cover with towel to stay warm
Hope you enjoyed this recipe and found it easy to make. Enjoy!
Br,
The Vegan KoalaBear
Tofu Scramble
Weekend Brunch?
One of the best brunch ideas is always a good scrambled tofu. I know many like it to be closer to an eggy taste but personally i prefer to have it more earthy taste, and that’s why i add Cumin. I like to have different veggies and some spices and enjoy it on top of a bread. The tofu i always choose for this recipe is a soft silky tofu.
I love sweet and full of seeds whole grain bread. What is your favourite?
Ingredients
450g soft Tofu (Used Tofu Moon)
1 glove garlic
3 mushrooms
1/2 red bell paper
Handful cherry tomatoes
Handful spinach
1 Spring onion (leave some for garnish)
Vegan cheese ( Used Violife, smoked flavour)
Spices:
1/2 teaspoon chili flakes
1/2 teaspoon Turmeric (For the yellow colour)
1 teaspoon cumin
1 teaspoon mix herbs
salt
1. Start by preheating the pan with oil or water (I usually use water)
2. Cook the cut garlic with chili flakes, after garlic soften
3. Add the hard veggies (Mushrooms and red bell pepper)
4. When veggies are cooked add the tofu and leave for minutes
5. Add the spices and mix all together
6. Cook on low heat for about 6min
7. Add spinach, and cherry tomatoes and mix very well
8. This is optional but if you like vegan cheese, you can put on top and let it melt
9. Afterwards, let it simmer for 8-10min and voilà
I enjoy it on top of hummus toast with garnish of zaa’tar spice, spring onions and parsley. Hope you liked this recipe..Enjoy!
Br,
The Vegan KoalaBear
Vegan Spinach Quiche
Hi friends!
Today i want to introduce you to my 💪🏻 power quiche . i love to bake it specially when guests come over. Since we are in quarantine i just made it for a simple dinner. 🥰
This quiche is full of protein and taste. So hope you will try it and enjoy it 🌱
There are several steps for making this quiche. You can also add whatever spices or vegetables you like 😋💚🌾
Preheat the oven in advance on 200C°
Crust
195g Whole grain flour
35g Oat flakes
2 Tablespoons flaxseeds
1/2 teaspoon salt
1 teaspoon herb pizza spice
1 teaspoon mix paper
1 1/2 teaspoon zaatar
100g room temperature margarine
50 ml plant based milk or cream
Mix dry ingredients together, then add butter and after plant based milk or cream. after mixing.
Grease baking tray and press by hands the dough evenly
Filling
1. In frying pan
Cook:
250g spinach
2 garlic gloves
1 Spring Onion
1 Knor veggie broth
First cut garlic into small cubes and cook it for few minutes, after wards add water and the Knor broth. When ready add the Spinach till its cooked add chopped spring onion and cook on low heat for couple of minutes. Set aside to cool down.
2. In a bowl
Add:
400g Go On Alpro ~ high in protein
1 tablespoon potato starch
1 tablespoon nutritional yeast
1 teaspoon cumin
1/2 teaspoon chilli powder
1 teaspoon paprika powder
1 1/2 teaspoon Curry powder (Optional)
1 teaspoon garlic powder
salt
Mix all very well, you can use a hand blender to make it smoother. Afterwards add the cooked spinach mix (Mix 1 and 2 together).
Toppings
Add the filling into the crust
For the toppings:
Handful shredded Vegan Cheese (I used Gouda falvour from Porlammin)
2-3 Mushrooms
3-4 cherry tomatoes
handful vegan protein (Used Gold and green DeliKaura Chili and ginger flavour)
Cut the veggies and add them on top of the quiche and then add your protein and finally vegan cheese
Place in the oven on 200C° on lower level in the oven and cook for 35 minutes.
Serve with fresh salad on the side . Enjoy! 💚
Br,
The Vegan KoalaBear 🐨
Make sure to check my IGTV below 🥰
The Vegan KoalaBear 