Warning: This is not a light recipe whatsoever! It contains a serious amount of margarine and sugar! But you can make them and serve them hot during a brunch gathering on a Sunday morning along with steaming coffee! Then you can work out hard for the rest of the week. And yes… I am seriously in love with these!
Ingredients
250 gr vegan margarine in room temperature
5 cups soft flour (pastry flour)
1 1/2 cup warm water
1/3 cup powder sugar
1/2 t.s salt
250 gr sweet vegan chocolate chips
swirl croissants
Using the dough hook attachment of an electric mixer, combine flour, water, sugar and salt and mix for 10 minutes until you have a firm not sticky dough. Let the dough cool for half hour. Half the dough, shape each half as a ball and add 125 gr of margarine to each ball. Knead for quite few minutes until the dough absorbs all the margarine. Cover with cling film and refrigerate for an hour. On a lightly floured surface, roll each dough ball until you have a pastry sheet about 1/2 cm thick . Continue with the other half. Melt the chocolate chips and spread with it both pastry sheets. Fold/roll the sheets and slice the croissants 2 cms thick. Coat with soy milk and bake for 20 minutes @ 180 C/ 350 F
note: you can replace the warm water with warm soy milk and use less or more sugar depending on how sweet you like your pastries.
I’ve noticed that the last 56 times I went out for dinner with my girlfriend she ordered a risotto. Different one every time she said she likes creamy risottos – especially the ones with milk cream and mushrooms. Seriously she has tasted every risotto in town! So, I thought to give it a try and make something to please her and her cravings. This risotto is extremely creamy, with lots of fresh veggies and herbs and a lemony taste! You know it’s good as Sean tasted it while it was still cooking and had a big smile on his face for the next hour. He also said ” it’s done! let’s eat” while the rice was still hard. This risotto takes like forever to be cooked but I promise you will love it!
Ingredients
1/2 cup scallions chopped
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup fresh basil
1 cup thinly sliced cremini mushrooms
1/2 cup shiitake mushrooms
10 white asparagus steamed for 5 minutes (hard parts removed)
1 stalk of lemongrass finely minced
2 cloves of garlic minced
1 cup of wholegrain rice
4 cups of vegetable broth
1/2 cup of raw cashews
2 T.S. sunflower seeds
1 cup of water
3 T.S. coconut oil
1/2 cup of white wine
salt and fresh pepper
creamy risotto
In a pot heat 1 T.S of coconut oil and saute the rice for 5 minutes. Add 3 cups of vegetable broth, bring to boil and lower the heat to medium. Let it cook until it adsorbs all the liquid. In a big pan heat 2 T.S of coconut oil and saute the scallions and garlic for 5 minutes. Add the parsley, cilantro, basil, mushrooms and lemongrass and cook for 5 minutes. Cut the asparagus in 1 inch pieces and add to the pan. Add the wine and keep stirring for few minutes. Add the rice and one more cup of vegetable broth. Add salt to taste, lower the heat and keep stirring until it absorbs all the liquid. In a food processor or blender blend the cashews and the sunflower seeds with a cup of water. Add it to the risotto and keep stirring for about 7-8 minutes. Serve hot, topped with fresh pepper.
I usually make this soup with coconut milk but as I run out of coconut milk – and I have no idea how this happened to me – I thought to use some tahini butter instead. First time I had a similar soup by my friend and amazing cook Nina. She had created a really nice and light broccoli soup by just boiling broccoli. Then she blended it, seasoned it and served it warm with a bit of olive oil and un-cheesy sauce! God it was soooo good! So I recreated it (it was so simple anyway) and replaced the un-cheesy sauce with what else… Coconut Milk! And now I run out of coconut milk but tahini came to rescue 
!
ingredients
2 stalk s of broccoli
2 T.S. tahini
3 cups vegetable broth
salt and pepper to taste
olive oil to drizzle
broccoli tahini soup
Boil the broccoli for 5-7 minutes in the vegetable broth. Use an immersion blender to puree the soup. Add the tahini and season with salt and fresh pepper. Blend again, serve warm and drizzle a bit of olive oil.
