Vegan Guide to Christmas At Starbucks 

Stuff, Yummy

As I recently started working at Starbucks I have become a bit familiar with the drinks (or at least the ones we have in/at my Starbucks). Therefore I thought that I would make it easy for all vegan Christmas/ Starbucks lovers. 

So what are the Christmas drinks and how do you make them vegan? 

Lets start with the basics like gingerbread latte, toffee nut latte and Christmas blend latte. All you have to do to make them vegan is to choose either soy or coconut milk instead of the regular semi-skimmed milk.

Unfortunately for all you eggnog lovers the eggnog latte is made with actual eggnog milk, not just a syrup, so you can’t make a vegan version of it. The same goes for the new White Christmas Hot Chocolate as the white chocolate mix contains milk. But if you want to try the Christmas cake syrup you can always add that one to any other drink!

Another Christmas drink is Fudge Hot Chocolate (FHC), it is usually made with a pre made chocolate mix that contains milk, but if you still want a similar experience you can ask for a classic hot chocolate with coconut/soy milk, fudge syrup and no cream. Personally I like it!

Besides the promotional festive drinks you can always choose to add some syrups to your regular drink and still get into the Christmas spirit. One of my favourites is classic hot chocolate with coconut milk and peppermint syrup (no cream). There is also cinnamon syrup which I have yet to try but I imagine it might give you some warm festive feelings.

For the ones who prefer cold drinks you can always ask for any of these drinks iced and most of them can be made into a frappuccino.

So which vegan Christmas drink is my favourite? I think I would have to say either a gingerbread latte with coconut milk, no cream or as I mentioned before a classic hot chocolate with coconut milk and peppermint syrup (and for the last time) no cream!

I hope you fellow vegan coffe/Starbucks/ Christmas lovers enjoyed this and found it helpful.

➢ M

Advertisements

3-ingredient banana pancakes | Back 2 School w/ EC 

Yummy

This is my favourite banana pancake recipe! They are quick, easy, healthy, filling and soooo delicious! For those days when you just want something warming and filling to wake you up, either as breakfast or after school snack.

The recipe is for one batch (one banana) of pancakes, makes about 5-6 fairly small ones. You can easily double, triple or quadruple!

Ingredients:

1 banana (very ripe is best!)

1/2 cup of oatmeal

50 ml plant milk

Optional: cinnamon and salt to taste


How to:

Put all of the ingredients in a hand mixer or blender and blend away until it makes a somewhat smooth batter! Cook in a bit of oil in a pan on low heat for a few minutes. So good!

Vegan Food Guide: Berlin

Adventure, Yummy

Wow, wow, wow, Berlin. This city must be the capital of vegan food! Amazing. Since there’s soooo much for a vegan to eat while in Berlin and I only had a few days there, compiling a vegan food guide seems pretty difficult. But, I just had to try, as I’ve eaten so much delicious plant based food. It was amazingly easy to get hold of, it was almost more rare that they didn’t have vegan options at restaurant than the opposite. And the feeling of going in to a completely vegan place, knowing you can order anything you want – and that everything is free from pain, suffering and murder! As I said, amazing.

So, without further ado, this is my (quite long) list of some places to eat vegan food in Berlin, complete with short reviews and pictures of the food I had! Use it as inspiration, a small guide or just pure eye candy!

lighter food:

DALUMAProcessed with VSCO with hb1 preset

Whenever I go to a place to eat twice when traveling, that’s a real indication that I enjoy the food tremendously. This was probably our favourite place, they had amazing açaibowls (and probably a lot of other amazing dishes) and I found it to be the best place to go and grab a healthy but super delicious breakfast/lunch/snack. We LOVED it. They do both take-away and mega cute nooks to stay and eat your bowl of heavenly goodness. A bit expensive but so so worth it.

 

SUPERFOODS & ORGANIC LIQUIDSProcessed with VSCO with hb1 preset

 

Okay, I probably shouldn’t write this right after Daluma, since they have kind of the same type of food… Smoothies, juices, salads, etc. It’s still delicious but I think I preferred Daluma… Although they do actually offer a few different stuff so it’s great to get bigger variety. But still, we went back to Daluma instead even though I loved my juice and smoothiebowl here.

 

 

LITTLE GREEN RABBITProcessed with VSCO with hb1 preset

Again, smoothies and juices galore, and amazing as well! But they also serve salads and soups (not all vegan) which looked great. And cool aesthetics! I just had a juice, and it was good. Love everything fruity and juicy.

 

 

 

 

more foody food:

FAST RABBIT FAST FOODProcessed with VSCO with hb1 preset

 

So cool, amazing “rolls” and everything is completely vegan. My friend also had a plate of cheese fries, which was quite good. I wanted to eat all the rolls, I believe the pricing was alright! Also close to mauerpark (see below).

 

 

 

DOLORESProcessed with VSCO with hb1 preset

A Mexican place with huge, delicious burritos – and if I remember correctly the price was really good! Quite a few vegan options, and the burritos are very customizable. The picture isn’t really doing the food justice.

 

 

 

 

LET IT BEProcessed with VSCO with hb1 preset

This is a bit of a tricky one. My friend didn’t like the food here at all but I loved it. They have crepes and pancakes as well as burgers (even though we didn’t try those). As I said, in my opinion, really great crepes and pancakes, everything completely vegan of course.

 

 

 

SOY
Processed with VSCO with hb1 preset

This is more of a dinner-place and it was so so good. It’s an Asian restaurant that has got a more classy atmosphere and when we asked, our waiter said “yes, everything is vegan, except maybe the espressos”. So yeah, so cool and so tasty! We also had drinks (yeah, also vegan) and I think we had a Hugo and it was great.

 

 

 

CHEN CHE – TEEHAUS

Processed with VSCO with hb1 presetSo many delicious vegan options, and you can just ask the nice waiters and they will tell you exactly what vegans options they have. And the little backyard thing was so cozy and cute, and furthermore – the drinks! I had like a cinnamon, spice tea lime drink and it was sooooo good, just as good as the food. Amazing place, all in all.

 

 

 

MOMOS
Processed with VSCO with hb1 preset

We’d heard a lot about this dumpling place so we wanted to try it out when we were in the neighbourhood even though we just ate. My friend got a small plate of dumplings and they were amazing. I have some bad experiences with dumplings but I really liked these. So crunchy and full of flavour.

 

 

 

BERLINBURGER INTERNATIONAL
Processed with VSCO with hb1 preset

Small, hole-in-the-wall type of place. So retro and cool, that there was an old Nintendo 64  with Mario Bros with the correct old school controllers and an old thick TV-screen… Oh, right, the food! The vegan burger was really good, and the curly fries too! Loved it.

 

 

 

other food tips:

FOOD STALLS (MAUERPARK)Processed with VSCO with hb1 preset

We met a few really nice people on a bar/club (more about that later, I hope), and we told them about our plans to go to mauerpark flea market and they recommended it. We asked them if there were vegan food there and they kind of laughed a little and said “yeah… loads.” And that was correct. I had korean pancakes (don’t remember the korean name..) which were okay but a lot of food, but there were also a lot of other food. So go here and eat all the food! The japanese waffles looked amazing…!

 

RANDOM FALAFEL PLACES
Berlin have a lot of really nice, small, hole-in-the-wall-types of places and there were lots of small falafel food kiosks. One really close to us, and we wanted to eat there but didn’t have time (I will have to go back… maybe with K and M? plz, lets go). And after a long night out, my friend ate at a falafel place and they seemed to know everything about vegan food and even had vegan sauces and everything! Love falafel ❤

EVERYDAY IS SUNDAY
A cute restaurant we kinda ended up at by sheer luck, we were tired and dehydrated, so we stopped here to recharge (not only ourselves but also our phones). Had some really nice lime coolers, and we also saw that they had vegan dishes (asian style I believe!).

VEGANZ
You have to go here. Amazing. We are not used to this kind of luxury. They had EVERYTHING when it comes to vegan groceries. A big grocery store (and bakery attached), I wanted to buy and try everything. Loads of exciting food and also a lot of unusual stuff, like vegan marshmallows and vegan “nutella” (my friend bought this, so good). As I said, GO HERE.

 

Oh wow, this post is a real monster. I didn’t mean for this to be this extensive, but I mean… The food tho! It deserved it. And it’s not really a bad thing. So yeah, hope you enjoyed this! And I can almost promise there will be more posts like this one, since we traveled some more lately…!

~J

(I’m sorry if this post looks a bit weird, trying to figure out how to make it look even better!)


Vegan Raspberry Rhubarb Cake

Yummy

So, I’ve recently decided that one of my most true and relevant life mottos is “It’s not a real Birthday without cake”. It’s a great motto to use as an excuse to bake something fun, and of course “cake” can be substituted by anything.  I was on my way home on Monday, chatting with a friend, and we both decided we wanted to bake something. The day after that, this Tuesday, was my mum’s birthday so I baked this amazing and super summery (and vegan) cake!


(This post is not a complete recipe, just a run-down of how I compiled it!)

So, the sponge (cake-part) I made using this simple recipe I found on Pinterest. It made a really soft and moist sponge. Even though it turned out a bit thin I sliced it in half using a thread. Remember to let it cool before putting the cake together! Then, I made raspberry and rhubarb “jam” by just heating a few handfuls of frozen raspberries and a couple of stalks of rhubarb cut into pieces, I also added some sugar and thickened it with potato starch mixed with water. While letting that cool as well, I whipped up some soy whipping cream (so yummy). And theeeen it was time to put the cake together!


I spread a fairly thin layer of whipped cream on the bottom part of the cake and then added a thicker layer of the jam. Then I added the second half of the cake and spread some more whipped cream on top. I decided to not cover it completely (still feeling inspired by the almost-naked cakes) and really focused the cream on the top of the cake. One small-ish packet of soy whipping cream was just enough but I used a lot of whipping cream, my mum loves it. This cake actually united some of her favourite flavours (cream, raspberry, rhubarb).

I decorated the top of the cake some more with ribbons of rhubarb (just slice thin slices using a potato peeler or cheese grater with bigger “blades” and sprinkle with sugar, then gently pat dry). I think it turned out quite cool and somewhat fancy-looking, even though it kind of looked like red tinted spaghetti!


This cake is so summery, fresh and light – and not overly sweet! I like it, try it!

~J

3-ingredient vegan biscuits

Yummy

… Okay, the title is somewhat of a lie. Soz. But, if I would’ve had self-raising flour, then it would’ve been 3-ingredients only! AND even though I used a few more ingredients than 3, it was actually so quick, like incredibly quick. They only took about 20 minutes to make and turned out pretty good.

I’ve been seeing these little cuties on the interwebz for a while now, both on YouTube and Pinterest (my 2 absolute internet obsessions… #guilty). So, when I woke up yesterday, feeling hungry and in the mood for something warm and filling, I decided to whip up these biscuits. (And fyi, biscuits in this case, mean small bread buns, almost like scones, I actually associate biscuits with pastries, like cookies, but yeah. thought I would clarify that!)

So yep, if you want to make a super easy and super delicious breakfast, here you go:

Ingredients:

2 cups flour (if you don’t use self-raising, add in about 2 teaspoons of baking powder and a dash of salt. I substituted some of the flour for whole-meal flour for even more filling biscuits!)

1/4 cup solid coconut oil

3/4 cup oat milk or other dairy-free milk

 

Here’s how to:

Preheat oven to about 215  degrees C. Add the flour in to a bowl, and mix in the coconut oil with something like a sturdy fork (or a pastry cutter, if you have those kinds of fancy equipments, I don’t). Then, pour in the milk and stir together to make somewhat of a dough. It’s really soft, so just knead it gently together if you feel like it kneads it (*ba-dum tsss*). You could say these biscuits aren’t very kneady (*ba-dum tsss*… okay I’ll stop)! Don’t overdo it, just let it come together softly. Then, pour out the dough onto a floured surface and roll it out quite thin, maybe about a centimeter or two, it’s up to you (I’m rhyming too now? I have to finish this quick before it becomes too cheesy… And I don’t eat cheese… Okay I’ll let myself out). Then, using a cookie cutter or something else that’s round and quite small, cut circles out of the dough and put them on a baking sheet with lined with baking paper. Put in the oven for about 10 minutes and hopefully they’ll have risen a bit! Enjoy them steaming hot with something like dairy-free butter or cream cheese – or even some jam!

 

(I found this recipe originally on Gimme Some Oven, which I’ve mentioned previously, it’s THE BEST baking website EVER. You’ll fall in love with it just like I have.)

~J

Why I love food

Yummy

I love cooking, and I love food, and I think I always have. When I was younger, I used to help my parents with the cooking and baking. We had a huge, bright kitchen (I remember it as huge but I don’t know since I don’t live there anymore) and I think my sister and I spent a lot of time there while my parents were cooking or baking, and then we started helping as well. When I was maybe about five or six years old, my dad and I decided to try and compile a cook book. The only difficult part was that most of the time we improvised and it was hard to replicate those kind of dishes.. I remember painting pictures of all the food and putting the book together with a lot of colours to decorate and ribbons to hold the papers. I think my mum’s recipes of cinnamon buns and other baked goods were suppose to be in the book as well (those recipes were always a lot more organized and easier to follow).

I think this is why I have quite a good relationship with cooking. I’ve almost always done it and I still love it, both cooking and baking are some of my favourite things to do when I’ve got time on my hands (or when I don’t… oops). It relaxes me quite a lot because it just gets my mind off of everything else, if only just for a moment, or for even longer depending on how much time the food/dessert requires.

Some people would say going vegan or following a plant-based diet would narrow down your options of food and making it difficult to prepare and cook food. I don’t necessarily think that’s true. There is so much food, so many recipes, so much to eat that doesn’t hurt animals or destroy our planet completely… SO MUCH! Of course, as always when you exclude certain things of your diet, you might have to find replacements and new foods, but I find that great. I still love cooking and baking, even though I’m a vegan. It clearly hasn’t affected any of that in a bad way; it actually made me more interested in what I eat and how I prepare it.

It’s funny how whenever you read up on Zodiac signs, the most frequent thing about Taurus (as well as being stubborn, loyal, down to earth etc) that pops up is the love for food. I sometimes find it annoying, but most of the time I think to myself how it’s actually kind of true.

 

 

This is my staple dish when I don’t know what to eat or cook for lunch/dinner. I always try to keep the ingredients for this at hand so I can just put them together in a pan and let it simmer for a while, and suddenly I have something delicious to eat! (for this i use things like lentils, canned chopped tomatoes, beans, carrots or other vegetables and sometimes coconut milk)

~J

Vegan + Raw peanut cake

Yummy
I just wanted to share this delicious peanut cake with you all. My mother and I made this for our joined birthday party (well to be honest I made it) and it turned out beautifully so I just had to make it again.
So before I change my mind here we go:

Ingredients

100 g walnuts

12 dates (please use fruit, unless you’re into that gory stuff) 

1/2 dl oats  

1/2 dl cocoa 

if necessary 1 tablespoon water 

 

Filling 

1 dl peanut butter

1 dl oats  

2 tablespoons agave syrup

3/4 dl water  

1 pinch of sea salt  

 

Chocolate frosting 

1/2 dl coconut oil  

1 1/2 tablespoons agave syrup 

1/2 dl cocoa 

1 pinch of sea salt 

cocoa and salty, chopped peanuts for decoration

 

Let’s do it!

  1. Base: Mix walnuts, dates, oats, cocoa and water (if necessary) using a food processor into a smooth batter.
  2. Take your batter and evenly press it out into a form with a detachable edge. (Your form could have any size, it’s really a matter of preference and how thick you want your layers to be. I used a form with a diagonal of 21 cm).
  3. Filling: Again, use a food processor and mix together peanut butter, oats, agave syrup, water and sea salt into a creamy mixture. Be sure to mix everything thoroughly, not leaving a single oat unmixed. Using any tool of your preference, spred the mixture onto the base.
  4. Chocolate frosting: Melt the coconut oil in a small casserole. Then let the oil cool down. Then mix it with agave syrup, cocoa and sea salt. Stir until you have a smooth frosting.
  5. Pour the chocolate frosting over the cake. Make sure it covers the entire cake. Place the cake in the refrigerator, allowing the cake to set.
  6. Garnish the cake with powdered cocoa and chopped peanuts before serving it.

 

⇝K

 

 

 

 

 

 

 

 

Celebrating a Late Easter + Vegan Carrot Cake! 

Yummy

… Or I guess calling it celebrating Spring is more accurate in this case. I had to work the entire Easter weekend basically, which was fine with me. My family also had guests so we decided to celebrate a bit late when I didn’t have work and our guests had gone home – which meant today! My grandparents also came to visit, and it was just a really nice time. The weather today probably helped a lot with me feeling very Spring-like!

I got up pretty early today to bake a cake (in my opinion the only correct way of ever celebrating something! hehe). A few days ago, during a break from work, I found this recipe on Pinterest and it just sounded amazing! You have to click the link and see for yourself too, but it’s basically a vegan carrot cake! It’s very similar to the cake I made last year (non-vegan) which was also made from a recipe on the same blog. That cake turned out amazing which was why its vegan counterpart made me super happy! And I can tell you – it did not let me down.

  
This cake is super soft, moist and packed full of flavour! I also made the “cream cheese” frosting and normally I’m not one for a butter cream based frosting, but this one actually turned out pretty good. It’s of course very sweet, as most frostings are, but the lemon juice toned down the sugary flavour and I also added some lime zest for some extra freshness (is that a word? now it is). 

I also decided to go for not frosting the entire cake and only covering the top and icing inbetween the cake layers. I’ve seen a lot of “naked” cakes on the interwebz lately, and I also thought the cake didn’t need any more frosting (I put quite a lot of frosting on top though…).

As you can see I also made some cake topper in the form of tiny bunting. I wish I would’ve taken more pictures of the process of making it but oh well. I wanted to add something on top but without adding more flavours or additional sweetness – and of course not the small Easter eggs I added last year since they’re non-vegan as well. So I made this and it was super easy! Just grab some scrap fabric, scissors, superglue, string and a pair of skewers. I’m really happy with my cake topper actually. 

   

(I hereby promise my next post won’t be about food, baking, cooking or sweet things… And maybe the next post here won’t be from me either? Can’t promise anything though. I find myself escaping from a lot of things right now, escaping to writing posts and posting stuff here instead…)

~ J

 

Vegan Sweets

Yummy

My latest post was about trying to eat healthy and now I’m finding myself writing this about vegan sweets… Wow. Anyhow, I have a massive sweet tooth and my snacking game is on point – I actually think about food almost always. It’s almost weird.

Since I’m now on a completely plant-based diet, I’m looking for new sweet things to snack on. It’s not a problem, not even that difficult, since I’m kinda in love and obsessed with fruit… BUT there are sweets that I now no longer eat, and I’m constantly on the look out for new things to replace them.

I recently placed a small order for some snacks from a website that had almost everything when it comes to organic food (not everything is vegan though, but a lot of it is!) and there was also a sale at the time which is of course a huge plus!

Here’s what I got:

 
BEAR – arctic paws; raspberry & blueberry

BEAR – jungle paws; apple & blackcurrant

VIVANI – white nougat crisp rice choc

VIVANI – dark nougat croccante


This is not really meant to be a review but I thought I would say sometime about these. (I also ordered some dried mango but I kinda already ate them… LOVE IT!)

  
I have already tried some other things from this company, and I have to say… They are always super delicious! I don’t know if I’ve tried these specific sweets before but I do think so. (I’m saving them for bringing as snacks to an important test or a long work day or something!) The sweets from this company are so good and they contain no weird stuff and that’s great! I don’t think I could get away with calling them healthy but… At least there’s no freaky add-ins! BUT – these are always super expensive, so that’s something to think about… I mean, I would definitely not get this all the time but maybe as a special treat once in a while… And they’re organic so that’s great! (And they were on a discount when I ordered, so try and look for those.)

  These nougat chocolate bars, however, I did actually try just now since I never even heard about these before. And omg, they were so delicious! I couldn’t stop myself from eating both of them… Oops. I meant to save a little for tomorrow but ehm, that’s not possible I’m afraid. Both the dark and white one are amazing and they also work great together since the dark is quite dark and the white is very sweet, so they kind of complement each other. The packages are very small (just as the BEAR ones) but they are also very decadent. Really great, now I want ten more of this! Unlucky they’re also not the cheapest… Oh well! Maybe it’s worth it, at least once in a while, especially when they’re organic and (of course) vegan.

  


~ J

 

Super Easy Kale Chips

Yummy

I know I’ve said this before… I’m not really healthy. BUT – I wish I was! And I have these try-hard times when I do give it my best and try to eat super healthy. This never works out though, but that doesn’t stop me from trying. So when I found a bag of fresh kale in our fridge yesterday I immediately knew I wanted to do something fun and healthy with it – kale chips! It was so easy to make, but I’m not really sure what I think of them. I mean, they’re so crunchy and salty and they really have a lot of flavour, so I should really like them… I guess it’s just a matter of getting used to them.

How to:

– pull apart the kale leaves into small chunks, try to get rid of most of the hard stem.

– put the pieces of kale in a bowl, add olive oil and toss them around until evenly coated.

– put on baking sheet in one single layer, not overlapping the kale. sprinkle with salt and pepper (and other spices if you want, I added some chili flakes)

– bake in preheated oven at 135 degrees C for about 20 minutes! and voila! super crispy kale chips!
   
(Before oven)

  
(After oven)
~ J