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hollandaise sauce

Sweet potato waffles with vegan hollandaise sauce

May 29, 2018 by nmmeiyee Leave a Comment

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Filed Under: Main & side Tagged With: dinner, healthy breakfast, hollandaise sauce, lunch, plantbased, sweet potato, Vegan, waffles

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Hi there!

I'm Mei and this is my recipe blog where i share my plant-based foods that I make at home for my family on a daily basis. I keep my recipes quick and easy to make, using simple and natural ingredients, as i wish to encourage more people to adopt this plant-based lifestyle.

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  • Still swooning over this blackberry custard & jelly tart ♥️🥰 This recipe is vegan, grain free, refined sugar free, oil free and no bake! 
Wishing you a lovely day! ☺️
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Recipe 
Crust
12 dates, pitted
1 cup almonds
1/4 cup cashew nuts
1/4 tsp fine sea salt

Blackberry custard
160g fresh blackberries
1 tbsp lemon
200g full fat coconut milk
1/4 cup maple syrup
1 tbsp cornstarch
2 tsp agar-agar

Blackberry jelly
1/4 cup Blackberries
2 tbsp maple syrup
1 cup water
1 tsp agar agar powder 
Instructions
Grease a 18cm tart tin. Set aside. In a food processor crust ingredients process until nuts grounded and well combined. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.

Puree blackberry and lemon in a blender until smooth. Add puree, maple syrup, coconut milk, into a saucepan and cook on a medium-high heat, when the mixture started to boil, add cornstarch and agar-agar, constant stirring until agar completely dissolved. Strain mixture through a mesh sieve over a small bowl. Pour mixture to a cooled tart and place in the fridge for 1 hour t to set.

Make the jelly, purée blackberries in a blender until smooth. Strain through a mesh sieve. 
In a saucepan, add water, blackberry puree, maple syrup. Bring to a boil, whisk in the agar powder. Let it simmer for 3 minutes, until agar is completely dissolved. Allow mixture to cool to room temperature before gently pouring over the top of the set blackberry custard. Place tart in the fridge for 2 hours to set.
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#vegan #whatveganseat #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #breakfast #cupcakeproject #veganfoodshare #foodie #instagram #foodphotography #foodpics #chocolate  #flatlay #beautifulcuisines #dessert #f52grams #feedfeed #healthybreakfast #fitfood  #bestofvegan #cleaneating #picoftheday #instagood  @beautifulcuisines  @thefeedfeed @letscookvegan
  • Coconut cream tart with hazelnut crust ♥️
Toasted hazelnut crust filled with coconut whipped cream. Requires handful of ingredients and comes together quickly! 👌🏻 Have a beautiful Monday everyone 🥰
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Recipe 
Crust 
1 cup hazelnut meal 
1/2 cup GF oat flour
2 tbsp coconut oil
1-2 tbsp pure maple syrup 
Filling 
I can coconut whipping cream, chilled overnight @naturescharm 
1 tsp vanilla extract 
Preheat oven to 180celsius. Grease tart tins. Set aside. In a food processor, add hazelnut meal, oat flour, coconut oil, maple syrup and process until mixture looks like wet sand. You should get a moist mixture than can be easily moulded. Firmly press mixture into bottom and up the sides of tart tins. Bake for 12-15 mins until crust is golden brown. Transfer to a wire rack and let them cool.
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Place the thickened coconut cream in a mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and mix until creamy and smooth. .
Fill cooled tarts with coconut whipped cream, top with fruits and serve immediately. Enjoy! .
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#vegan #whatveganseat #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #breakfast #cupcakeproject #veganfoodshare #foodie #instagram #foodphotography #foodpics #chocolate #glutenfree #dessert #tart #beautifulcuisines #f52grams #feedfeed #healthybreakfast  #bestofvegan #cleaneating #picoftheday #instagood  @beautifulcuisines  @thefeedfeed @letscookvegan
  • Healthy baked churros ♥️ Vegan | gluten-free | allergy friendly
These churros are BAKED, not fried! They are crunchy on the outside and tender on the inside. So delicious! 
Using @earthnutri organic gluten-free all purpose flour. ♥️
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Wishing you all a wonderful weekend! 😙 .
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Recipes 
1 cup gluten-free all purpose flour @earthnutri 
1 cup water
2 tbsp coconut sugar
3 tbsp coconut oil 
1/4 tsp cinnamon 
1/4 tsp salt 
Cinnamon coating
¼ cup sugar
1 tsp ground cinnamon

INSTRUCTIONS
Preheat oven to 200C.
In a medium saucepan, add water, sugar, cinnamon, salt and coconut oil. Place over medium-high heat. Heat until mixture starts to simmer. Remove pan from heat, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed, using a wooden spoon.
Transfer your dough to a piping bag fitted with a star nozzle. Pipe dough into long churro. Leave about 2 inches of space between the churros. Brush churros with coconut oil. 
Bake for around 30 minutes or until golden brown. (If you find that yours are still soft, continue to bake) Then turn off the oven and leave churros in there for 10 minutes to dry a little. 
Combine sugar, cinnamon and salt. Take the churros straight from the oven and toss them in the cinnamon sugar mixture until well covered. It is best to do this when the churros are warm and fresh from the oven. Serve warm with chocolate and enjoy! .
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#vegan #whatveganseat #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #cleaneating #breakfast #baking #flatlay #veganfoodshare #chocolate #foodphotography #foodpics #vegansofinstagram #foodie
#beautifulcuisines #f52grams #feedfeed #healthybreakfast #bestofvegan #picoftheday #instagood #instafood #instapic @beautifulcuisines @thrivemags @bestofvegan @thefeedfeed @letscookvegan
  • Vegan vanilla cupcakes with whipped chocolate ganache frosting ♥️ Full recipe up on the blog, link in bio. 
My favourite recipe for homemade vanilla cupcakes, whipped chocolate ganache frosting, The results are PERFECT every time! You have to try this! 😉 .
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Recipe makes 8 cupcakes 
cupcakes
1 1/4 cups all purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
3/4 cup powdered sugar
1 cup plant milk, room temperature
1/3 cup coconut oil
1 tbsp white vinegar
1 tsp vanilla bean extract
1/4 tsp salt
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Chocolate Ganache
250g dark chocolate melted
3/4 cup coconut cream (from canned coconut milk)
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Whipped Chocolate Ganache Frosting
100g non-dairy butter, softened
150g chocolate ganache
1 cup powdered sugar, sifted
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Instructions
Chocolate Ganache
Stir the melted chocolate and coconut cream, folding them together. Keep stirring until combined. Cover with plastic wrap and refrigerate overnight. (Ganache should be thick and spoonable)

Cupcakes
Preheat the oven to 170c. Prepare muffins pan with liners, set aside. 
In a large bowl, sift dry ingredients and whisk to combine. Add in milk, vanilla, coconut oil, white vinegar. And until well combined. Divide batter evenly between 8 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. Let cool completely before frosting. 
Whipped Chocolate Ganache Frosting
Combine butter and chocolate ganache in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 3 mins. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 mins until smooth.
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#vegan #whatveganseat #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #cleaneating #breakfast #chocolate #baking #veganfoodshare #cake #foodphotography #foodpics #vegansofinstagram #foodie
#beautifulcuisines #f52grams #feedfeed #healthybreakfast #bestofvegan #picoftheday #instagood #instafood #instapic @beautifulcuisines  @bestofvegan @letscookvegan
  • Gluten-free blueberry banana bread (Vegan & allergy friendly) ♥️ Recipe link in bio.
This banana bread tastes just like a regular banana bread, so delicious and you can’t tell it’s vegan and gluten free.
I made this recipe allergy-friendly, free from dairy, gluten, eggs, nuts and soy. So everyone can enjoy! Hope you’ll give it a try ☺️
Using organic gluten free all purpose flour from @earthnutri ♥️
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Happy Valentine’s Day! Xoxo 💋 Mei .
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Recipe 
Dry ingredients
1 3/4 cups gluten-free flour @earthnutri
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup fine cane sugar
Wet ingredients
220g ripe bananas
1/3 cup coconut oil
1 tsp vanilla extract
1 tsp apple cider vinegar
3/4 cup water
1 cup fresh blueberries
Instructions
Preheat oven to 180 celsius. Prepare a loaf pan. Set aside

In a medium bowl, whisk together flour, baking soda, baking powder, salt and set aside.

In a large bowl, combine sugar, oil, banana, vanilla extract, apple cider vinegar and water. Mix flour mixture to wet mixture and use a fork to combine. Gently fold in blueberries, using spatula.

Pour the batter in the prepared pan. Bake for about 1 hour. Check the doneness by inserting a toothpick in the center of the bread as well as inserting it along the sides of the bread. The toothpick should come out clean when inserted in the center.

Cool the blueberry banana bread in the pan on a rack for 1 hour before releasing it from the pan.
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#vegan #whatveganseat #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #cleaneating #breakfast #baking #bananabread #veganfoodshare #chocolate #foodphotography #foodpics #vegansofinstagram #foodie
#beautifulcuisines #f52grams #feedfeed #healthybreakfast #bestofvegan #picoftheday #instagood #instafood #instapic @beautifulcuisines @thrivemags @bestofvegan @thefeedfeed @letscookvegan
  • Valentine’s Day Linzer cookies with raspberry chia jam ♥️
Vegan, gluten-free & refined sugar free
Here you have the recipe! Have fun baking! 🥰
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Recipe
3 cups gluten-free flour
1/2 cup almond meal
1/4 cup pure maple syrup 
220g vegan butter or coconut oil cold & cut into small cubes
1 tsp vanilla extract
pinch of salt 
Raspberry chia jam
2 cups fresh raspberries
3 tbsp white chia seeds @suncorefoods 
2 tbsp lemon juice or water
Instructions

Raspberry chia jam
Put the raspberries and lemon juice into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency. Remove from the heat and allow the mixture to cool a little before adding the chia seeds. Transfer the jam to a jar and allow it to cool completely. Once the jam has reached room temperature transfer it to the fridge for an hour to set.
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Preheat oven to 175c. In a food processor combine the flour, almond meal, salt. Then slowly the vanilla, vegan butter/coconut oil, pulse until you get a coarse meal. Then slowly add the maple syrup, pulse until a dough ball forms. Flatten dough on disk. Roll out one of the dough. Cut out the dough using a cookie cutter. Use a smaller heart cutter to cut a window out of half of cookies. Bake in a preheated oven for approximately 12-14 minutes. Let cookies cool completely. Take the regular shaped cookies and place jam in the middle of each cookie. Cover with the dusted cut out cookies on top and enjoy!
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#vegan #whatveganseat #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #breakfast #cupcakeproject #veganfoodshare #foodie #baking #foodphotography #foodpics #flatlay #chocolate #instagram #beautifulcuisines #f52grams #feedfeed #healthybreakfast #valentines #bestofvegan #cleaneating #picoftheday #instagood  @beautifulcuisines  @thefeedfeed @letscookvegan
  • Happy Wednesday lovelies! Valentine’s baking inspo; ♥️ Baked muesli tart! Hope you’ll like it! .
Big thank you to @thefeedfeed.vegan for the feature! 😙 .
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Recipe makes a 6” tart 
1 1/4 cups organic original bircher muesli @ceresorganics 
1/3 cup almonds, chopped
3 tbsp coconut oil @ceresorganics 
1/4 cup rice malt syrup
1 tsp vanilla bean extract .
Filling of choice (chia pudding, yogurt, Panna Cotta, cashew cream) .
Preheat oven to 180 celsius. Grease a 6inch tart Pan. Set aside.
In a large mixing bowl, toss together muesli until evenly combined. Add in the maple syrup, coconut oil and toss until the dry ingredients are evenly coated.
Transfer granola mixture into tart pan, pressing the mixture firmly into bottom and up the sides of the tart pan. Then place the pan on a baking tray. 
Bake for 20 minutes, until the tart is toasted. Transfer tart pan to a wire rack, and cool until they reach room temperature. Tart will dry out and crisp up while it cools. 
Gently remove the granola tart from the tart tin, fill with your desired fillings and fruits, serve immediately.
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#vegan #whatveganseat #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #food #breakfast #cupcakeproject #veganfoodshare #foodie #baking #foodphotography #foodpics #organic #glutenfree #flatlay #beautifulcuisines #f52grams #feedfeed #healthybreakfast #fitfood  #bestofvegan #cleaneating #picoftheday #instagood  @beautifulcuisines  @thefeedfeed @letscookvegan

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