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Salty crackers

Hi Friends!

Would you like some easy good snack? here is a simple cracker recipe to share with salty spread or sweet

Ingredients

1dl Whole grain flour
0,75dl Rye flour
1,5dl Almond meal
2 Tablespoons Flaxseed meal
1 Tablespoon Sunflower seeds
1/4 teaspoon baking powder
1 Teaspoon dried rosemary
1/2 Teaspoon salt
50ml Coconut oil
45-60ml Tablespoons water

Mix all dry ingredients first then
add oil and mix again
add water slowly when it shapes like a ball
place it between two baking paper sheets
roll it and cut it into piece
place in the oven on 150C for 20min

When done set it aside to cool down

Serve with jam or cheese. hope you found this recipe easy to make and enjoyed it 🙂

Br,
The Vegan Koalabear

Posted on

Rhubarb & Strawberry crumble (gluten-free)

Hi Friends,
Here is another seasonal rhubarb recipe with a twist of strawberries. This crumble pie is very refreshing and nice to eat on a warm day.

Ingredients

250-300g Rhubarb cut into cubes
300g Strawberries cut in half (the softer the better)
1 Tablespoon Coconut sugar – can leave it out as well
1 Tablespoon potato starch

Mix all together in a pie pan

Crumble

1,75 dl Gluten-free oats
1,2 dl Almond flour
2-3 Tablespoons coconut sugar
3 Tablespoons coconut oil

Mix all together and apply on top of the Rhubarb and strawberries

Place in the oven on 180C for 30-35min after baked set it aside to cool down and serve on the side with Vanilla Ice cream

Hope you enjoyed this recipe and found it very easy to make !

Br,
The Vegan KoalaBear

Posted on

Baba Ganoush

Hi Friends!
Are excited for the eggplant season? grilling? having a side dish that goes with you summer dish? Here is a very easy simple Baba Ganoush recipe for you! Scrolling further down there is an idea of how i ate it 🙂

Ingredients

2 Eggplants
4 Tablespoons Tahini
3 Tablespoons Vegan yogurt (natural flavour or unsweetened)
1 Tablespoon Olive oil
1 Lemon juice
2 Garlic cloves
1 small green chili
1 teaspoon cumin
salt

Cut eggplants into half and brush them with olive oil and grill them on a grill or in the oven on high heat and keep an eye. When done removes the skin and place in a bowl the eggplants, add the rest of the ingredients and blend or press with a fork. Serve with herb decoration and pomegranate. Below is images of how i serve it.

I was in the mood for street food, so i used baba ganoush as a spread and added some pickles collection with fresh veggies and mini Falafels. NAM!

Hope you enjoyed this recipe and found it easy to make 🙂

Br,
The Vegan KoalaBear

Posted on

Vegan Tteok-bokki 떡볶이

Hi Friends!
Another Korean recipe? yes! i love Korean food! and it can be easily switched to vegan and the best thing you can always make it taste like original and appealing for yourself. This recipe is focused on Rice cakes and the sauce. You can always add whatever veggies and proteins you like. I am sharing my version which is full of mushrooms, tofu, bok choy and dumplings!

Ingredients

Sauce

2-4 Tablespoons Gochujang (Depending how spicy you like it)
1 Tablespoon sweetener of you choice (i used dark syrup) you can use sugar or anything
2-3 Tablespoons Soy sauce
1-2 Teaspoon mirin
2 veggies stock cubes
300-500ml Water (Depending how you prefer it)

  1. Mix in small bowl all the ingredients of the sauce except the water and veggies stock cubes
  2. in a pan bring water to boil with the veggies stick cubes – when melted add the mix
  3. Mix all together in a pan and being to boil
  4. Then add rest of the ingredients from below

Add first those and wait till soft

1 Bag of Korean Rice Cake -rise in cold water
4 Baby bok choy
3 type of mushrooms – King Oyster, Enoki and Buna shimeji

Then add the rest when all ready
Air fried Tofu – bought a frozen ones from asian market
Fried Dumplings – bight from frozen sections Korean dumplings that are vegan- friend them with sesame oil and water
Garnish with sesame seeds and spring onion

You can always make your own version and add cabbage, kimchi, spinach or whatever

Hope you enjoyed this recipe and found it easy to make

Br,
The Vegan KoalaBear

Posted on

Pink rhubarb pie

Hi Friends!
Rhubarb is finally in season! this pie is so light, simple and easy to make. It is so pretty and delicious! We going to make it PINK with strawberries.

Crust

1 1/2 Cups flour
1/2 Teaspoon salt
1 Tablespoon coconut sugar
1/2 Cup coconut oil (solid)
60-90 ml ice cold water

  1. Mix all the dry ingredients and the coconut oil, then add water according to needs.
  2. Remember to use ice cold water so the coconut oil can stay solid and not melt.
  3. Afterwards, roll the dough between two baking sheet into the shape of your pie pan and place it in the pan

Filling

400ml vanilla flavored quark
1 Tablespoon potato starch
1/2 Teaspoon Vanilla extract
1/4 lemon juice

Mix all the ingredients well and pour it inside on the crust

Top

There is two ways of make this, either use raw Rhubarb and place it in the oven for full pie to bake or cook the rhubarb with strawberries to make them more pink.

Method 1
Cut rhubarb into cubes and place on top of the filling and place it in the oven’s lower shelf on 180C for 30-35min. if needed cover with baking paper to not burn depending on the oven

Method 2
Place the pie in the oven and meanwhile cook the rhubarb separately. Place the pie in a lower shelf on 170C for 35-40min

  1. Use a peeler to shred the rhubarb
  2. Use about 300ml water
  3. add frozen or fresh strawberries
  4. 1-2 Table spoons sugar of choice
  5. Bring the water, strawberries and sugar to boil and then set it a side
  6. When it stops boiling add the rhubarb shreds and leave them to sink for couple of minutes
  7. when they are soft and more pink take them out and place them on top of the bakes pie

You can use the strawberries to your oatmeal later, the you can drink the water as juice. don’t throw anything away

Decorate with almonds and powder sugar

Hope you enjoyed this recipe and found it easy to make 🙂

Br,
The Vegan KoalaBear

Posted on

Lentil salsa bowl in a glass jar

Hi friends,
It warm weather time and we can always use a lunch to take for a picnic, what’s better than recycling a glass and eating delicious bowl. I used the pickle jar that i had and created layers of a good bowl. Fulfilling can be ate cold or warm and its safe to transfer. There are cooked, steamed grilled and raw ingredients. Of course you can change it to however makes it good for you. Measure according to your needs and jar size

Going from bottom of the jar to the top

  1. Turmeric flavoured basmati rice (when cooking the rice, and a veggie broth, salt and a bit of turmeric powder)
  2. Brown lentils with cumin spice and salt
  3. Salsa sauce (cook tomatoes and chili add onion , cook till soft and boil off add herbs salt and bland)
  4. You can use them fresh but i steamed the spinach
  5. Oyster king mushrooms , salt them for 10-15min and then steam, you can also grill them in the oven
  6. Grilled smoked tofu, place in the oven for 10min on 200C or fry then in a pan
  7. Raw: Alfalfa, cucumber, bell pepper, red onion , arugula and avocado
  8. Dressing: 1/2 teaspoon Dijon mustard, 2 teaspoon herb salt, 1 tablespoon Apple cider vinegar, 1 tablespoon balsamic , mix in small jar and add while eating

Hope you found this recipe easy to make and enjoy your picnic and take aways!

Br,
The Vegan KoalaBear

Posted on

Apple Lovers Pie

Hi Friends,

What a beautiful spring day was today. i felt like i need some sweet baking. So i made apple pie with crumble on top, it is so simple to make, you can make half of the ingredients for smaller smaller portion. you can never go wrong with apple pie. Are you apple lover too?

Preheat the oven in advance on 200C°

Crust


240g All purpose flour
120g Sugar
2 1/2 Teaspoon Baking powder
1/2 Teaspoon Cardamom
1/2 Teaspoon Nutmeg spice
1 Teaspoon cinnamon
50g Margarine (room temperature)
250ml Plant Based milk

Mix first the dry ingredients and then add the rest. The batter will be a bit sticky, like something between a cake and a dough. Pour it evenly in a pie pan

Filling

First, add in the bowl those ingredients below and mix very well

400g Vegan quark (Used Alpro Go On, Vanilla flavour)
1 Tablespoon potato starch
1/2 Tablespoon Sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla extract (optional)

Second are apples, for this you need 3-4 medium small apples. I personally peal them due to dejection problem, if you do not have problems you can keep them unpeeled. Cut apples in shape you would like, i cut them in small cubes.



First apply the quark mix on top of the batter, then add the apple pieces and sprinkle on top cinnamon and sugar if wanted.

Crumble

1 1/2 Tablespoon Sugar
50g Margarine
80g Rolled Oat

Mix together and apply on top

Place it in the oven on 200C° for 30min, after its done set it a side to cool down before eating. Serve it with custard or ice cream.

Hope you liked this recipe, Enjoy!

Br,
The Vegan KoalaBear

Posted on

Vegan strawberry cheesecake

This cake has a very fluffy soft chocolate layer, and a vegan cheese layer.

Ingredients:

Baked chocolate cake layer

240ml Plant-based milk
1 Teaspoon apple cider vinegar
150ml vegan Quark (Vanilla Flavoured)
80ml Cocoanut
1 Teaspoon vanilla extract
1 cup All purpose flours
1/4 Cocoanut Sugar
1/2 cup cacao powder
1/2 Teaspoon baking powder
1 Teaspoon baking soda
Pinch salt

  1. First start with mixing the plant- based milk and vinegar – set a side to activate (5-8min)
  2. In another bowl Mix the quark and baking soda and set aside (5-6min)
  3. In the main bowl add all the dry ingredients
  4. Add to the dry ingredients first the coconut oil
  5. Add vanilla extract
  6. Add the plant-based milk and vinegar
  7. Add the quark and baking soda
  8. Mix all together and place in a cake a greased cake pan
  9. Place in the oven for 25-30min on 180C°
  10. Let it cool down completely before adding the cheese layer

Cheese layer

100ml whipped cream
300g Oatly påMACKAN natural (vegan cheese spread)
1-2 Tablespoon coconut sugar
1/2 teaspoon vanilla extract
1 Teaspoon lemon juice
2 Tablespoon Strawberry juice

  1. Whip the cream till stiff
  2. Add the rest of the ingredients
  3. Mix together
  4. Place on top of the bottom layer
  5. Place in the fridge over night

Use strawberries for decoration around the cake and on top

Hope you enjoyed this recipe and found it easy to make 😊

Br, The Vegan KoalaBear

Posted on

Vegan Potato Salad

Hi Friends!

Summer is almost here and grilling season is starting! you know what goes well with your grilled vegan sausages? A Potato salad! it has Mayo, Aioli, mustard aaaannnnddd ofc PICKLES! All those flavours are perfect for grilled goodies! The sauce also has pickle juice, so you are not wasting it!! Great right?

Ingredients

1kg Potatoes
1 Jar Pickles – about 190g, if you really love pickles you can add more
1/2 jar Pickled onions about 80g (Optional)

Sauce:

1-2 Garlic gloves (minced)
1 Tablespoon Garlic Aioli ( I used Follow your heart)
3 Tablespoon vegan Mayonnaise
2 Tablespoon Vegan Yogurt
1 Teaspoon Olive oil
5 Tablespoon Pickle juice ( from the pickles jar)
1/2 teaspoon Dijon Mustard
1 Teaspoon white wine vinegar
1/2 Teaspoon Rosemary
Salt, Pepper and Chiven

  1. Boil the potatoes and when cooked let them cool down completely
  2. Make the sauce in a bowl
  3. Cut the potatoes, pickles and pickled onions into cubes
  4. Add the sauce and mix all ingredients together
  5. Set in the fridge for a while
  6. Serve with grilled goodies

Hope you enjoyed this reciepe and found it easy to make

Br,
The Vegan KoalaBear

Posted on

Plum sweet rye pie


Hi Friends!

So short story! as i always use whole grain flour, without noticing i actually purchased Rye flour. As it is very popularly used in Finland for most likely savoury pastry i decided to try it out with very simple coconut oil and sweet pie. I also bought some plums since they starting being in season.

Here a very simple easy rye plum pie

Crust

150ml coconut oil (soft)
4dl Rye flour
0,75dl Coconut sugar

Mix the dough very well till its shaped as a ball add more flour if needed to not be sticky and place in the fridge for 30-40min wrapped in non sticky surface.

After its chilled place the dough between two baking sheets and roll it into a circle shape and place it on the pie pan

Filling

400ml Vanilla Quark
1 Tablespoon potatoe stach
1 teaspoon vanilla extract
1/4 Tablespoon Coconut sugar (optional)

Mix all the ingredients together in a bowl and apply on top of the unbaked crust

On Top


4-5 Sliced Plums
pinch of sugar (Optional)

apply them on top of the filling

Place in the oven on the mid low oven shelve on 175C for 40-45min. When the sides of the pie are not sticking to the pan, it means that it is ready

After its done, you can decorated with almonds and powder sugar

Hope you enjoyed this reciepe and found it easy to make

BR,
The Vegan KoalaBear

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