INGREDIENTS for 10 cookies:   100 g pumpkin (cleaned and cut) 86 g margarine/vegan butter room T 100 g brown sugar 2 g salt 20 g potato starch 90 g rice flour 17 g cornstarch 2 g baking soda 20 g pumpkin seeds 20 g sunflower seeds 40 g oats   VIDEO:       METHOD: After cleaning and cutting the pumpkin, cut it thinly and place it on a baking sheet with parchment paper and a drizzle of oil. Cook in the oven at about 170 C degrees for about 20

Did you ever eat frozen fruit yogurt as a child? These days this memory came back to me so I immediately started preparing them, since I really like banana I chose this flavor but you can also try them with other fruits They are a very quick snack to prepare, they only need a few hours of rest to freeze, and all you need is a blender and silicone molds.   VIDEO:       INGREDIENTS:   115 g vegetable plain yogurt 240 g banana 100 g vegetable whipping cream extra: vanilla, cinnamon, etc   METHOD:   Pour

Here is a fresh and creamy cake. I made it last year for a collaboration with Vegamo, some of you will have already seen the recipe on their website (here). We were doing some work on the website when I made it so I forgot to publish it here too.   To make it I used Vegamo's chocolate spread, but another spread is also fine. Depending on the consistency of the spreadable you use, the cream of the cake will be more or less creamy.   The preparations are all

INGREDIENTS: 35 g cane sugar 350 g vegetable milk 160 g gluten free flour mix flavor like vanilla, cinnamon, citrus zest METHOD: weight everything in a jug and blend with an immersion blender heat a non-stick pan with a teaspoon of margarine or coconut oil pour a ladle of mixture and turn the pan to spread it all over cook for 1 minute over medium-low heat on one side. As soon as it is lightly golden with a spatula lift the edges of the crepe, turn

Yesterday I made a new version of my Vegan Chocolate and Pear cake, this time it's gluten free and without nuts.   You can find the recipe I made 1 year ago here : CHOCOLATE, PEAR & HAZELNUT CAKE It's super soft and moist and delicious that I wanted to share the recipe with you as soon as possibile!!   I used this mix of Gluten free flour which is amazing, I love the consistency it gives to the cake, it holds the structure very well.   It's in Italian but it

If you’ve been following me for a while, you know that I collaborate with a fantastic company that has LOTS of VEGAN PRODUCTS -> BIOSALUTE, this time they gave me a whipping cream entirely made from coconut -> THIS ONE. You need to put it in the fridge to let it cool before you can whip it. If you want a super stable cream then this is perfect for you, I even added a little lime juice to soften it because it is very thick. Since it is

TOOLS USED: Silicone mat; Saucepan; Thermometer.   INGREDIENTS: 100 g almonds; 200 g caster sugar; 80 g water; Red food coloring.   METHOD: 1 - In a saucepan, pour the sugar, water and red coloring, bring to a temperature of about 115 °C and add the toasted almonds. 2 - Remove from the heat and stir until the sugar solidifies around the almonds, pour on a baking sheet with parchment paper or silicone mat, taking care to space them out and let them cool.   STOARGE: Store in an airtight bag or container

TOOLS USED: Silicone mat; Saucepan; Thermometer.   INGREDIENTS: 240 g mix of nuts (80 hazelnuts, 90 almonds, 50 arachidi, 20 coconut flakes); 80 g mix of seeds (sunflower, sesame, pumpkin); 350 g caster sugar; 30 g water; 1 lemon juice.   METHOD: 1 - Toast the nuts and seeds in the oven at 160 °C for about 10 minutes. 2 - In a saucepan, weigh water, lemon and sugar over low heat, bring to about 120 °C, pour in the dried fruit and seeds, mix with a wooden spoon or a

It’s possible to make a vegan custard and it’s super simple. Just replace the milk with a plant based milk of your choice, I have chosen the vanilla soy drink that has a light taste that I like. Then to get that creaminess and shine that the yolks give I use Natur Emul Sosa, a product created with citrus fiber used to replace the fat that serves to emulsify.   INGREDIENTS: 250 g vanilla milk; 1/2 vanilla bean; 40 g sugar; 10 g cane sugar; 30 g cornflour;