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Microwave Mug Lasagna

Delicious Microwave Vegan Lasagna In A Mug

Hi, I'm Yasmin!

Hey! My name is Yasmin and I’m a plant-based vegan chef living in Milan, Italy. Mom of two amazing boys & food photographer.

Easy homemade CHOCOLATE GRANOLA 🥣🍫!!⁣ ⁣

Easy homemade CHOCOLATE GRANOLA 🥣🍫!!⁣
⁣
INGREDIENTS ⁣
- 1/2 cup (120ml) Coconut Oil, melted ⁣
- 1/2 cup (120ml) Maple Syrup ⁣
- 5 Tbsp @santabarbarachocolate Cocoa Powder ⁣
- 1 Tsp Vanilla Extract ⁣
- 1/2 Tsp Salt ⁣
- 1/2 Tsp Ground Cinnamon⁣
- 4 cups (360g) Rolled Oats ( swap with Gluten free )⁣
- 1/2 cup (45g) Sesame Seeds ⁣
- 1 Cup (140g) Chopped Vegan Chocolate ( swap with dark chocolate or @santabarbarachocolate chocolate chips )⁣
⁣
METHOD ⁣
⁣
1. Preheat oven to 275°F/135°C. Line a baking sheet with parchment paper.⁣
2. In a large bowl, combine the coconut oil, maple syrup , vanilla, cocoa powder, salt and cinnamon. Stir until a smooth paste forms.⁣
3. Fold in the oats and sesame seeds. Mix until all the chocolate paste is well distributed and coats all the oats.⁣
Transfer the mixture to the prepared baking sheet and spread into an even layer.⁣
4. Bake for 50 minutes, stirring once at about 30 minutes in to redistribute the oats.⁣
5. Remove from the oven and sprinkle the chopped chocolate over the top. Stir slightly (just a couple of swirls) to form some clusters.⁣
6. Allow to cool completely before storing in an airtight container at room temperature. Makes about 6 cup @weckjars !⁣
⁣
Store the cut granola in an airtight container at room temperature. It will keep well for up to a month.

My 💛 golden heart spoon is from @zenwithtai

These 🧁 BAKERY-STYLE VEGAN CHOCOLATE CHIP MUFF

These 🧁 BAKERY-STYLE VEGAN CHOCOLATE CHIP MUFFINS are BIG in size, flavor & texture. you’ll never turn to another muffin recipe again. AND THEY ARE GLUTEN FREE option & Banana free !⁣
⁣
INGREDIENTS ⁣
- 3 cups (375g) all-purpose flour( swap with pat flour or 1:1 GF flour)⁣
- 3 tsp baking powder⁣
- 1/4 tsp baking soda⁣
- 1/2 tsp salt⁣
- 1 tsp ground cinnamon⁣
- 1/8 tsp ground nutmeg (optional)⁣
- 1/3 cup (5 Tablespoons; 80g) unsalted vegan butter, melted and slightly cooled⁣
- 1/3 cup (80ml) vegetable oil (canola oil, or melted coconut oil work best in this recipe)⁣
- 1 cup (200g) vegan white sugar ( I used beet sugar )⁣
- vegan eggs :2/4 cup vegan butter milk ( add 2 Tbsp white vinegar/ apple vinegar to soy milk room temperature and leave it for 10 minutes at least)⁣
- 1/3 cup (80g) soy yogurt, room temperature ⁣
- 1 cup (240ml) soy/ almond milk, at room temperature⁣
- 1 tsp pure vanilla extract⁣
- 1 and 1/2 cups (270g) vegan dark chocolate chips @santabarbarachocolate ⁣
⁣
Method:⁣
1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.⁣
2. Whisk together dry ingredients: sifted flour, Baki powder, baking soda,salt,cinnamon,nutmeg in a large bowl and set aside.⁣
3. Whisk wet ingredients: melted vegan butter, vegan eggs, yogurt, sugar,milk, vanilla extract. Mix will be pale yellow.⁣
4. Pour wet ingredients into dry and fold together but don’t over mix - use a spatula . The batter will be thick. Fold in the chocolate chips.⁣
5. Divide batter between each muffin cup, filling all the way to the top.⁣
6. Bake at 425°F /218°C for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-26 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.⁣
7. Allow to cool for 10 minutes in pan before serving.⁣
⁣
Cover leftover muffins , store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator.

Make this Shepherd's Pie 🥧 for the weekend ! tr

Make this Shepherd's Pie 🥧 for the weekend ! traditionally made with lamb or mutton beef , however my recipe is VEGAN & Gluten Free 🤩 mouthwatering savory pie perfect for lunch or dinner !⁣
.⁣
4 servings ⁣
Ingredients;⁣
🔹 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered⁣
🔹 1/3 cup soy milk ⁣
🔹 2 Tbsp vegan butter ⁣
🔹 3 Tbsp olive oil ⁣
🔹 1 medium white or yellow onion , chopped ( about 1 1/2 cups)⁣
🔹1-2 cups vegetables ; diced carrots, corn (optional), peas⁣
🔹3 garlic cloves , peeled & diced ⁣
🔹1 cup TVP ( texturized vegetable protein - soaked in veggie broth for 20⁣ Minutes then drain the water and sauté with the onions and garlic ) this sub the meat , you can swap also with 1 cup of chopped mushrooms, very fine !⁣
🔹 salt, black pepper , garlic powder ground nutmeg ⁣
🔹 1 cup tomato sauce @agromonte_official ⁣
🔹 1/2 cup water ⁣
🔹 1/3 cup pine nuts , toasted ⁣
⁣
Method :⁣
1. Boil the potatoes 🥔: peel and quartered potatoes in medium sized pot. Cover with cold water and bring to boil, reduce to a simmer and cook until tender ( about 20 minutes)⁣
3. Sauté vegetables while potatoes are cooking , add the olive oil in a large pan on medium heat. Add the chopped onions, garlic ,and cook un tell tender ( about 6 to 10 minutes). Then add the drained TVP , and stir together , add the spices and the salt to taste and if you are including the vegetables add them accordingly ( carrots should be cooked with the onions because they take as long to cook as the onions do) , add the tomatoes sauce , cover with water and bring the broth to a simmer and reduce heat to low , for about 25 minutes ( till carrots are soft ) then add the peas ( and corn if you want ) toward the end of the cooking.⁣
3.Meantime mash the cooked potatoes and add the butter and soy milk, season with salt and pepper to taste.⁣
4. Toast some pine nuts if you like( recommended)⁣
5. Preheat the oven 400F/200C .⁣
6. Spread the cooked filing in an even later in a large Baking dish (9x13) .Spread over the toasted pine nuts and then over them the mashed potatoes.⁣
Rough up the surface with fork. Bake for 30 minutes, broil for the last few minutes to brown the surface.
Enjoy 😉

Today we are making Easy vegan gluten free NACHO C

Today we are making Easy vegan gluten free NACHO CHEESE sauce 🌶 🧀🥔🥕🧄⁣
( Italian 🇮🇹 below)⁣
Spicy , creamy ! Perfect for dipping Anything you want , You can use this as a mac and cheese sauce, a nacho dip, a salad dressing, on top of streamed broccoli or cauliflower, baked potatoes or as a ‘cheese’ fondue, in tacos or burritos, I have even made broccoli “chedder” soup out of it too by expanding with water and adding veggies! This is such an easy delish way to trick yourself and kids into eating more veggies :)🥕🥔🧅⁣
⁣
RECIPE⁣
Ingredients ⁣
2 cups of water⁣
2 cups peeled and chopped potatoes⁣
1 cup chopped carrot ⁣
1 large yellow onion approx 2 cups⁣
3 garlic cloves peeled and chopped ( 1 tbsp) ⁣
2 Tbsp olive oil ⁣
1/2 cup raw cashews⁣
1/2 cup nutritional yeast⁣
1 tsp hot paprika powder or swap with sweet⁣
1 teaspoon salt ⁣
⁣
Method :⁣
1. Chop the onion, garlic , potato, carrots .⁣
2. In a large pot Sauté the onion with garlic , paprika , olive oil and with some water for 4 minutes, then are carrots , potatoes and 2 cups of water.⁣
3. Cover & cook for 20-30 minutes ( you should have the vegetables soft)⁣
4. Add to a blender , raw cashews, nutritional yeast and salt.⁣
5. Blend on high speed ( if you have @vitamix use the soup 🥣 mode )⁣
Till thick creamy and smooth ( about 2 minutes)⁣
⁣
Add black pepper, salt to taste.⁣
(You can add a jalapeno or swap paprika for chili powder for a flavorful twist . Add fresh cilantro for an additional burst of flavor! ⁣
.⁣
🇮🇹 SALSA NACHO VEGANA senza glutine:
400 ml d'acqua ⁣
2 patate sbucciate e tritate ⁣
2 carote tritate ⁣
1 cipolla gialla grande ⁣
3 spicchi d'aglio sbucciati e tritati (1 cucchiaio) ⁣
2 Cucchiai olio d’oliva ⁣
100 g di anacardi crudi ⁣
50 g (1/3 tazza) di lievito alimentare ⁣
1 cucchiaino di paprika piccante in polvere o dolce ⁣
1 cucchiaino di sale⁣
.⁣
Metodo;⁣
1. In una pentola aggiungi la cipolla , aglio, paprika e olio d’oliva, cuoce per 4 minuti e aggiungi il resto della verdure e copri con acqua e cuoce per circa 20-30 minuti finché morbidi cotti.⁣
Versa nel frullatore , aggiungi il sale, lievito alimentare e anacardi crudi. Frulla per 2 minuti finché risulta salsa cremosa

HEY SMOOTHIE LOVERS , HAPPY NATIONAL AÇAÍ DAY 🙌✨ 🫐💜⁣
How much you love Açaí smoothies from 1 to 10 ?! Give me your vote ⬇️⁣
⁣
Make this thick açaí bowl & enjoy as a healthy snack , breakfast or dessert 😉 ⁣
⁣
What you need ?!⁣
🍒2 @sambazon Açaí Original Blend Superfruit Pack (200 g)⁣
🍌 2 Frozen Bananas, ripe when frozen⁣
🫐1 Cup mix of frozen berries (raspberries, blueberries, strawberries, anything goes)⁣
🥛 1/2 cup liquid you can use coconut water or swap with any plant based milk, water or juice ⁣. Best when they are chilled ⁣
⁣
HOW TO ⁣MAKE IT:⁣
🤤Add the ingredients to a food processor or a blender then gradually add the liquid and start blending. If you use @vitamix blender then use the tamper to help it blend. Add more liquid if needed to get your blender going, you want a creamy thick nice cream texture 🤩⁣
⁣
Serve immediately in a bowl and top with strawberries, banana & granola with a creamy peanut butter.

Looking for simple speedy healthy vegan meal for

Looking for simple speedy healthy vegan meal for lunch or dinner ? Try making these Guacajacks 🍠🥑.⁣
What you need ;⁣
2 large sweet potatoes⁣
2 tbsp chilli oil (shop-bought or makeour Home-Made Chilli Oil, see below)⁣
salt⁣
FOR THE GUACAMOLE:⁣
2 small ripe avocados⁣
1 small onion ⁣
1⁄2 garlic clove⁣
1 small fresh red chilli⁣
6 cherry tomatoes⁣
1 lime⁣
15g fresh coriander⁣
1⁄2 x 400g tin black beans⁣
1 tbsp olive oil, optional⁣
⁣
HOME-MADE CHILLI OIL⁣:⁣
250ml + 2 tbsp light olive oil⁣
4 dried ancho chillies⁣
3 tsp chilli flakes⁣
⁣
Method :⁣
HOMEMADE CHILLI OIL :⁣
Pour the 2 tablespoons oil into the pan and heat .Add the chillies and flakes and stir for 1 minute .Pour in the rest of the oil, turn the heat right down and warm through for about 5 minutes, being careful not to let the oil bubble. Take off the heat and cool to room temperature .Pour into the bottle or jar and screw on the lid (Use within 1 month)⁣
⁣
BAKE THE SWEET POTATOES:⁣
1. Preheat oven to 400°F /200°C .Line a baking tray with parchment paper. Put the sweet potatoes on the baking tray and pierce them a few times with a fork .Rub the potatoes with the chilli oil and a generous pinch of salt.| Put the tray in the oven and bake for 45–50 minutes, until the skin has begun to crisp up and the flesh is tender.⁣
⁣
PREPARE THE GUACAMOLE : ⁣
Slice the avocado, spoon flesh into a mixing bowl and mash with a fork ,Peel and finely chop the onion , grate the garlic , if you want rip the stem from the chilli, cut it in half lengthways and remove the seeds, then finely chop. For last chop the cherry tomatoes .⁣
Add the onions, garlic, chilli and tomatoes to the bowl . Squeeze the lime in the juice , then fold everything together to combine .Taste and season with salt . Chop the coriander and add to the bowl .Drain and rinse the black beans and stir them into the guacamole ( If the consistency is a little stiff, add a little olive oil to soften it .) ⁣
⁣
Assemble: Carefully slice open the sweet potatoes and gently fluff the flesh with a spook .Spoon half the guacamole into each potato .Garnish with the reserved coriander leaves and some chili flakes if desired.⁣
SERVE immediately⁣

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