A month ago I bought a donut tray. Since then I have been obsessed to create a perfect recipe. I was reading some blogs and Minimalist Baker was using aquafaba to her vegan donuts, I tried and it turned out to be the perfect fluffying effect donuts needed. Guys these donuts, have nothing to do with those oily deep-fried ones – but you know those ones you buy from the supermarket – dense and sweet and fluffy? I have nailed it!
I will post a series of flavours, and I will start with the seasonal one. Ps, if you don’t need gluten free – just replace buckwheat, brown rice and tapioca flours with normal baker’s flour.
Pumpkin Spice Donuts
- 1/4 cup aquafaba (the liquid in a can of chickpeas)
- 1/2 cup oat milk
- 2 tbs melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/3 cup pumpkin puree
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp gingerbread spice
- 1/2 tsp nutmeg
- 3/4 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 2 Tbsp tapioca starch
- 1/3 C cashews (soaked for few hours)
- 1 tbs coconut oil (melted)
- 3 tbs coconut cream
- 1 tbs maple syrup
- 1 tsp vanilla
- 1 tbs lemon juice
- 1 drop orange essential oil (optional)
- Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
- To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside.
- To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk to combine. Then add pumpkin puree and oat milk and whisk to combine.
- Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
- Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
- Divide batter evenly between donut tin.
- Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
- In the meantime, make the glaze by blending all the ingredients (add essential oil last). Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts (opt out the orange essential oil in case you want to make another flavour… wait for the lemon & rose recipe next week!).
- Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
- Spread the glaze when doughnuts are cool. Then top with crumbles of walnuts and orange peel.
- Best when fresh. Keep in the fridge for up to three days or freezer for a month.
One of the reasons that Australia is such a great place to live is the pumpkin culture. I don’t think I’ve ever been to a restaurant or coffee shop without a pumpkin salad option (other one is beetroot). It is all-year everyday vegetable – unlike in Europe where pumpkins are available for autumn only. Just saying, missing out… So this is me justifying my new spring favorite breakfast – pumpkin pie overnight oats (just kidding an hour will do)!
This is not only the most delicious thing ever but also now my everyday saver. I make a batch of this and have it a t work after my run or barre class (hence the ugly photos). Most convenient thing ever! I used to make oatmeal and have it with banana and PB – but as spring is coming this is more fresh but still as filling and delicious and creamy. Nothing like some slimy overnight chia puddings, yuk.
Btw, if you want to go crazy – add some sultanas and chopped walnuts as well as a small crated carrot – and you got yourself pumpkin pie – carrot cake hybrid oats.
Pumpkin Pie Overnight Oats
½ – 1 C butternut or kent pumpkin
1/3 C oats
1t tbs chia
¼ C oat mylk
(1 tbs vanilla protein)
½ tsp nutmeg
½ tsp gingerbread spice
½ tsp cinnamon
½ tsp turmeric
- Dry roast or steam pumpkin (25-30 minutes in 200 C will do for a half pumpkin as a whole – with peel on). Let cool and chop to pieces. You can do this when ever and use the pumpkin later (one should always have roasted pumpkin in fridge to add to salads, pasta sauces, pizza toppings, smoothie bowls or sandwiches).
- Blend pumpkin, banana and oat mylk until smooth (also the pumpkin peel, it’s good for you).
- Add rest of the ingredients in blender and pulse to mix everything.
- Potentially add a dash of more mylk if too sticky.
- Put in a container and let sit in fridge for at least an hour.
- Eat with vanilla coconut yogurt.
Something fresh, yet filling, satisfying and warming? Here is a Moroccan spiced salad for any occasion – in my case for dinner. I have a feeling I will be making this a lot this summer to bring with me to barbeques!
Moroccan Salad (for two as main or four as a side)
1 can of chickpeas
Spinach (150 g)
2 tbs Tahini
1/2 tbs Apple Cider Vinegar
Bunch of Coriander
- Heat the oven to 200 Celcius.
- Cut the fennel (Trim off the fennel stalks. Cut the bulb in half. Cut the halves into quarters. Peel off any wilted outer layers. Slice the fennel crosswise. Fronds can be used as a garnish later). Season fennel with cumin, salt and 1 tbs of olive oil. Move to an oven dish.
- Cut carrots to sticks. Season with 1 tbs of olive oil, turmeric and cumin. Place in the oven in a dish.
- Wash and drain chickpeas. Season with Himalayan salt & cumin. Place into the oven.
- Meanwhile, peel the orange and chop to pieces.
- Wash the spinach.
- Cut the orange into bites.
- Make the sauce by mixing tahini, 1/2 tbs of olive oil, 1 tsp of apple cider vinegar, juice of 1/2 lemon and salt&pepper.
- Mix sauce with spinach and orange.
- Let the roasted vegetables and chickpeas cool.
- Mix vegetables to the spinach mix. Add coriander.
Because I love all things hazelnut and eating Nutella on daily basis is probably not a great idea, I gave a homemade notella a go. I saw a few recipes online but ended up just looking in my cupboard and improvising. The end result was delightful! Not too nutty but creamy and sweet with that amazing silky roasted hazelnut flavour. This is borderline dangerous to have in your fridge!
1/2 C hazelnuts
1/2 C almonds (or more hazelnuts)
3/4 C coconut cream
1/4 C cacao
1/2 tsp vanilla
pinch of salt
- Roast hazelnuts in the oven for 10-15 minutes (175 degrees).
- Put all the ingredients in a food processor.
- Mix until smooth. Add more coconut cream if needed.
- Store in the fridge up to 10 days.
And spread it on everything! My favourite companions include toast, banana and porridge. But to be honest, I love just eating this from the jar.
Hi there I am here to save you with your afternoon sweet cravings or mid morning blood sugar drops! Making these balls, along with my baobab and orange ones, are my every weekend routine for the coming week to make sure I stay away from naughty snacking at work. The problem is though that they are bit too good and I eat them already in the morning and end up hangry in the afternoon anyway haha!
Once again peppermint, but it’s just so delicious with nutty buckwheat and spirulina, try yourself!
Peppermint Power Balls (about 12)
- 5 Medjool dates
- 1/2 C buckwheat kernels
- 1/2 C pepitas (or any seeds)
- 3 tbs of almonds
- 2 tbsp vanilla protein powder (I use Prana on Vanilla Creme)
- 1 tbs of super greens powder (or spirulina powder)
- 2 tbsp peppermint essential oil
- 1-3 tbs blended oats (optionally more protein powder or almond meal or if you don’t want mat finishing just leave it out)
- Soak pitted dates for a minimum of 5 minutes in water.
- Use a food processor to grind buckwheat, pepitas, and almonds to rough even flour.
- Add in five dates. Save the date infused water.
- Blend dates with the mixture in the food processor until it is evenly chopped.
- Add in protein powder and green powder.
- Infuse 2 drops of essential oil to one tablespoon of date water. Sparkle it around the mixture in food processor.
- Blend one last time with a food processor.
- If the texture is not sticking together add another tablespoon of date water. Careful though not to put too much water.
- Move mixture to a bowl and add a tablespoon of blended oats to mix and start rolling mixture into balls.
I used this product called Puhtikaura (which is basically powdered pre-cooked oats) to roll these balls to give them powdered finish. This is optional though and like I said before, you can use blended oats or almond meal or even cacao for this.
I was raised and born in Finland but I have lived last four years in Australia. People often ask what the Finnish food is like and I mumble something about basic food, being embarrassed about Finnish cuisine not being known as an inventor of macarons, avo toast or poke bowls.
Truth is that Finnish food is traditionally survival food. For eight months of the year, the entire country is more or less covered in snow and nothing grows and can be harvested. For my ancestors, it was all about having root vegetables, pickled vegetables, grains, dried fish and meat stored to eat throughout the year. Leafy salads and fruits in Finland were luxuries that followed fridges and international trade. Obviously when I grew up our food was modern and plentiful but the everyday dishes we had were still practical, simple and inexpensive, yet still tasty.
This particular dish is something I never touched as a kid, because it looked ugly and I knew it had cabbage in it (which sounded yak). However, when I grew older I learned to love it. When I stopped eating meat, I stopped cooking it for a while, until I got inspired by few recipes that used TVP mince. However, I don’t like eating TVP, it makes my tummy ache and it seems artificial and dodgy so I made up my own recipe just with mushrooms, and it came out heavenly and has been loved by both, Finns and foreigners who I have fed with it.
Finnish Mushroom Cabbage Casserole (serves 6)
2 big carrots
500 g of mushrooms (any kind will do)
3 gloves of garlic
1 C of brown rice (uncooked)
rosemary (fresh preferred)
1 tbs of paprika
1.5 vegetable stock cubes
1 C almond mylk (or oat)
2 tbs o maple syrup
2 tbs of balsamic vinegar
- Cook the rice following the instructions on the package.
- Chop onion, mushrooms, and carrots to small cubes. Crush garlic and rosemary.
- In a pan heat 2 tbs of olive oil and add onion and garlic. After 1 minute, add diced mushrooms and carrots. Add 1 dl of water and 1 stock cube, balsamic vinegar, paprika, and rosemary. Season with salt. Let cook for 10-15 minutes.
- Cut cabbage as small as you prefer (I do 2 cm x 2cm squares, roughly).
- Heat 2 tbs of olive oil in a wok pan or big pot. Add the cabbage and keep mixing. When cabbage starts to soften, add maple syrup and 1/2 vegetable stock cube (potentially a 1-2 tbs water). Let cabbage soften about 10 minutes.
- Add mushroom mix and rice in the pot with cooked cabbage and mix all together. Taste if you need more salt and add some pepper.
- Poor mix in an oven tray prepared with olive oil.
- Pour 1 C of plant-based milk and 1/2 C of water on top of the dish.
- Cook in the oven in 175 C for about an hour.
- Traditionally enjoyed with lingonberries or lingonberry jam. But as an expat, I have it with pickled beetroot and fresh chopped parsley on top.
This dish is perfect because it serves a household of two three times. So basically I cook it on Sunday and it saves many busy weeknights. This is also a great side for game or fish if you that is part of your diet. Believe me, it tastes much much better than it looks haha!
I am obsessed with kimchi, I literally always order it if it’s on the menu and eat the entire serving. Seriously, I order two if people want to share. I sometimes have it on top of an avocado toast. Sometimes on top of brown rice as a meal. Told you, obsessed.
Ever since watching the Chef’s Table episode with Jeong Kwan I have wanted to make my own. I first attempted to make it with this health blog recipe and it turned out tasty fermented cabbage which had nothing to do with kimchi though. The second time, I decided to learn from the guru. Maangchi is an adorable Korean chef whose video taught me and my boyfriend ferment in Korean way. The first patch was not vegetarian (fish sauce) because we wanted to everything right. We followed her video and kimchi turned out amazing. Please do yourself a favor and watch her Kimchi making video, it is seriously heartwarming.
The third time I created my own version of traditional Korean kimchi but made it vegan. And it is seriously the best one I have had! I mean I even like the store bought ones, but this is ridiculously good. And it doesn’t lack any authentic flavor or texture because the methodology is same.
If you follow my recipe you can still follow Maangchi’s video, just use my measurements and ingredients.
Vegan Kimchi Traditional way
1 large napa cabbage
1/2 C sea salt (fine)
2/3 C water
2 tbsp brown rice flour
2 tsp coconut sugar/brown sugar
2/3 C radish (chopped as thin sticks)
1 carrot (chopped as thin stick)
6-8 spring onions (chopped)
4 garlic gloves (minced)
1 tbs of minced ginger
1/2 onion (minced)
2/3 Korean hot pepper flakes
Splash of water
2 x 1.5 -2-liter jars (or four smaller ones).
Bucket to suit the size of the cabbage. I used a rectangle one.
The recipe makes 2.2 kg of kimchi.
- Cut napa cabbage in half. Then cut each half into two pieces. You will end up with four pieces of cabbage cut lengthwise.
- Massage salt to the cabbage leaves all way through (also in between).
- Place the cabbage pieces into the bucket and let them sit for 2 hours. (I left mine for 6 and nothing happened). Every 30 minutes turn the pieces around.
- Meanwhile, prepare the porridge. Heat the water and rice flour on a Teflon pot and when it start to look like a porridge add the sugar and bring the heat down the When porridge is even, cool it down.
- Cut the vegetables.
- Mix the kimchi paste ingredients into the porridge in a big mixing bowl. Splash some water to make it stickier.
- After two hours, wash the salt of cabbage pieces. Use paper towels or towel to dry them.
- Use boiling water (and apple cider vinegar) to sterilize jars.
- In the mixing bowl take one piece of cabbage at the time and use your hands to spread and massage the paste throughout each layer of cabbage. Once done put the cabbage in a jar. Repeat. Once one jar is full (I could fit half a cabbage in one 1.8 liter jar), use a wooden spatula to push cabbage on the bottom. This should bring the liquid above the cabbage.
- When done place the sterilized lid on the jar.
- Leave the jars on the kitchen bench for 36 hours to ferment. Then refrigerate.
Enjoy it on top of a Buddha bowl like we did. Or inside a sushi roll. With tempeh and steamed vegetables and brown rice. Or on side of anything.
I bring this to work and have it every day with steamed vegetables and quinoa. It’s just so damn good for your guts and tastes amazing!
Accidentally nailed it. These are too good to keep in your office drawer.
Lemon meringue protein bites
1/3 C buckwheat kernels (oats or more cashews work too)
1/2 C cashews
8 medjool dates (soaked soft)
1 scoop vanilla protein powder
1 tbs of lemon zest
Juice of 1/2 lemon
1/2 C coconut shavings
1-2 drops of peppermint essential oil
- Use a food processor (or blender) to grind cashews and buckwheat. Add coconut. Mix until not fine but small pieces. Remove from the processor.
- Mix soft dates until mushy in the food processor.
- Add remaining incredients.
- Blend until even. Remove with spatula to a mixing bowl and add 1-3 tbs water until the mixture is sticky and easy to roll.
- Roll to balls. This makes 12-18 balls.
- Store in freezer or fridge.
When you make a water based vegan soup and your carnivore boyfriend ends up begging for more, you know you have done something right. This soup is a filling and warming and it definitely costs less than a trip to Ho Chi Minh.
Vegan Pho (For two)
2 l water
1.5 cubes vegetable stock cubes
2 gloves of garlic
a piece of sliced fresh ginger
1 star anise
1 cinnamon stalk
2 tbs tamari
4 portobello mushrooms (or smaller mushrooms, use more)
1 tsp coconut oil
a bunch of bok choy or Chinese cabbage
Mung bean sprouts
Brown rice noodles/Mung bean noodles
- Slice garlic and ginger. Chop onion into quarters.
- Use a pot to heat the water. Add vegetable cubes, tamari garlic, ginger, onion, cinnamon and star anise. Bring to boil and reduce the heat. Let simmer for 30 minutes.
- Chop mushrooms to thin slices. Stirfry in coconut oil until cooked through.
- Chop herbs.
- 3 minutes before serving, strain the broth. Add bok choy and let it simmer 3 more minutes.
- Meanwhile, cook the noodles al dente and place in bowls.
- To serve. Pour the broth on top of noodles (with bok choy). Add mushrooms on top of the bowls, as well as the herbs and sprouts.
If there is leftover broth, heat it day after and enjoy all over again.
I have been down with a flu for past three days, which sucks. See below my go for a flu healing smoothie bowl.
Immunity Booster Smoothie bowl
1-2 tsp of fresh minced ginger
1/2-1 tsp of fresh minced turmeric
2/3 C frozen cauliflower
1/2 frozen banana
2/3 C steamed pumpkin (cooled)
1 C almond mylk
2 tsp baobab
1 scoop vanilla protein powder
3 drops of orange essential oil
1. Blend everything. Add essential oil at the end and blend more.