CHERYL

Happy mid-week everyone - Just two days left to TGIF, press on!

Today's breakfast: Kale nice cream with raw buckwheats, hehe.

So, what do you do when you're at home, other than sleeping and eating? BAKE, of course. So I made some low sugar, salt-free, vegan peanut butter swirl chocolate brownies.

This recipe is so easy because the ingredients are so basic and simple! It would only take you less than an hour to make this. 

VEGAN PEANUT BUTTER SWIRL CHOCOLATE BROWNIES

Pardon for the horrible slicing skills, but today I made a healthy vegan orange cake! Initially I wanted to make a chocolate cake/brownie but I'm getting a lil sick of chocolates since I've been eating so much of it! Especially chocolate cakes and cookies. And chocolate bars.

So I was deciding between orange zest cookies, lemon cake and orange cake. Mum chose orange cake since gramps brought over so many oranges hahah. So I went ahead with baking! 

I personally dislike baking anything that requires complex ingredients. And when I say that I mean ingredients that are usually unheard of. Or ingredients that are hard to find, like vegan butter and cheese. Hence this recipe is pretty simple to follow -- only basic ingredients are used. Of course you can always sub some of the ingredients yourself if you want to -- for example, white sugar instead of organic raw sugar or canola/sunflower oil instead of coconut oil. For me I prefer using the healthiest options because I simply dislike the idea of putting anything unhealthy into the food I prepare (Yes, even if its for someone else haha).

Introducing to you my latest bakes - vegan double chocolate cookies!! These are so soft, moist and just full of CHOCOLATE. If you're a fan of chocolate like me, then you will LOVE IT. 

 

Don't worry, the recipe is as simple as how these cookies look. They are also dairy-free, 100% vegan, no EGGS, no BUTTER, low in sugar.

WHAT YOU NEED:

Let them cool first before eating.

Tip: Eating them right after they are out of the oven can be very heaty and bad for your throat, so let them cool first!

ENJOY!!!

Came back home from school STARVING and all I wanted to have was something substantial AND savoury. And I had this planned since the start of the day because I knew I had only half a packet of (or slightly more than half) pumpkin soup left in the fridge. And I had so much leftover pumpkin! 

So of course the only thing that came to my mind was: Pumpkin soup. With pumpkin. 

And since I was going to have it with rice (Like duh, rice is like an Asian's staple) I had the idea of having the pumpkin gravy all for myself, kinda. So there was a 'Japanese curry' theme going through my head while I was cooking. 

And here you go - Vegan pumpkin 'curry' which looks and TASTES like curry when it's 0% curry.

MIND-BLOWING.

So here's the recipe. And it only takes you only 15 minutes at most to make this. Do it!

VEGAN PUMPKIN 'CURRY'

What you need:

1. Lazuppa's Roasted Pumpkin Soup (99% Fat-free, Gluten Free, Dairy Free)

This soup is honestly HIGHLY versatile and you can add in, literally everything you like. The basics you need are just any packaged pumpkin soup and most importantly the SPICES (Chilli powder) and SRIRACHA. It's what makes the entire dish tastes like curry!

Let's do this:

1. Steam the pumpkin over low/medium heat, until soft and mushy. (If you're lazy like me and hate steaming food, you can choose to boil it with about 1/2 a cup of water, then drain the water away just before the pumpkin turns mushy.)

2. Mash the pumpkin chunks. (If you want them in chunks, then leave it.)

3. Add the pumpkin soup/puree, however much you like.

4. Add in your desired veggies (corn, carrots, peas, potatoes etc.)

5. Boil over low heat.

6. Add in Chilli Powder and Italian herbs.

7. Add A LOT of Sriracha**

Finally, serve it with white rice and add your favourite side dishes. This dish is SO simple and yummy. Remember, spice's your best friend here! Despite the amount of spice I added, the dish wasn't very spicy and it was just moderate. Enjoy xx