Super fudgey avo brownies with lemon buttercream (vegan)

Okay okay, I know I have just put up a brownie recipe but you really can’t have too many. I was asked by a friend of mine to help come up with a recipe to use up any left over avocados that may be a bit overripe. This recipe needs a really ripe avo, it wont come out as well with hard ones.

Fudgey Avo Brownies

These brownies are not a cake texture, they are a fudgey texture. Super moist and squishy. They will last about 2 weeks covered and refrigerated. I haven’t tried freezing them but I am sure they would freeze well.

What you’ll need:

2                              medium avocados, completely ripe and mashed

180 g                     cake wheat flour

80 g                        cocoa powder

80 g                        coconut sugar

1 tsp                      baking powder

½ tsp                     fine salt

1 tsp                      vanilla paste

100 g                     golden syrup (or maple syrup)

100 ml                  water

½ cup                    neutral oil

½ cup                    almond milk

For icing:

100 g                     vegan butter, softened

1                             Lemon, zested and juiced

200 g                     icing sugar, sifted

Avo brownies with zesty lemon buttercream

How to do it:

  1. Preheat the oven to 180°C and spray a medium sized baking dish or square cake tin with non-stick spray.
  2. In a medium sized mixing bowl, add all the ingredients except almond milk.
  3. Using a hand-held electric whisk, mix the ingredients until smooth and fully combined. If the mixture is thick add a bit of almond milk at a time until smooth and pourable.
  4. Pour the mixture into your greased dish and bake in the pre-heated oven for 35-40 minutes. Or until a toothpick inserted comes out clean.
  5. Meanwhile mix the icing. Add the softened butter and icing sugar to a bowl. Using an electric hand whisk, beat until smooth and combined, add the lemon zest and about a tsp of the lemon juice. Beat again until smooth.
  6. When the brownies have cooled completely, cut into any sized block you desire and ice with your lemon icing.

Enjoy!

Tea time!

I hope you enjoyed this recipe as much as I did. And as always if you give it a try, drop me a message and let me know how it turned out, or tag me in your creations on Instagram @ninarlasvegas.

If you are looking for more sweet treats, how about trying my:

Beetroot brownies

Vegan sourdough doughnuts

Banana bread muffins

Happy baking,

Love and health to all of you,

xx

N

Beetroot brownies (vegan)

I absolutely love beetroot. It has so many uses, from drying to a supplement or using as a homemade pigment. It has the most beautiful, earthy flavour that reminds me of being in a dark forest. Also let’s be honest, the pink that comes off this vegetable is pretty incredible.

It has so many health benefits, for example reducing blood pressure, boosting immunity and even an aphrodisiac (to name a few). Treat yourself to some of these incredible, moist and super moreish chocolate treats.

Beetroot Brownies!

What you’ll need:

2                              medium beetroots

180 g                     cake wheat flour

80 g                        cocoa powder

1 tsp                      cinnamon

1 tsp                      baking powder

½ tsp                     fine salt

1 tsp                      vanilla paste

250 g                     golden syrup (or maple syrup)

80 g                        coconut sugar

140 ml                  water

For icing:

Small handful of beetroot chips, blitzed in a food processor to powder.

100 g                     icing sugar, sifted

1 TBS                     almond milk

How to do it:

  1. Preheat the oven to 180°C and spray a medium sized baking dish or square cake tin with non-stick spray.
  2. Wash and scrub your beetroot. Chop off the ends and cut the beetroot into smallish chunks.
  3. Boil these for about 15 minutes until almost soft.
  4. Chop up the cooked beetroot finely, or blitz in a food processor or Nutri-bullet. Set aside.
  5. In a mixing bowl, add all of the brownie ingredients along with the chopped beetroot.
  6. Using a hand-held electric whisk, mix the ingredients until smooth and fully combined.
  7. Pour the mixture into your greased dish and bake in the pre-heated oven for 30 minutes. Or until a toothpick inserted comes out clean.
  8. Meanwhile mix the icing. Add the beetroot powder and icing sugar to a bowl.
  9. While stirring with a whisk, add the almond milk. Mix this until all combined. If the mixture is too runny add a bit more icing sugar until it has nice pipeable consistency.
  10. Scoop the icing into a small piping bag or contact cover with clingwarp until ready to use.
  11. When the brownies have cooled completely, cut into any sized block you desire and drizzle the beetroot icing over the top.

I hope you enjoy this recipe as much as I did, and as always if you try it out, drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

If you are looking for more sweet treats why not try my:

Happy baking everyone,

Love and health to all of you

xx

N

Bean, corn and lemon grass soup

(Serves 2-4)

I know quite a few people have been waiting for this recipe to be uploaded, so here we go!

My mom wanted me to call this Nina’s Healing soup. It was mainly due to the ingredients being so good for you. It has loads of nutrients and has a decent bite to it and we all know chili is good for the soul!

What you’ll need

2 TBS                     olive oil

1                              white onion, diced

2                              cloves of garlic, minced

2 tsp                      fresh ginger, grated

4 cups                   vegetable stock

2 small                  lemongrass stalks, chopped into 3-4 cm pieces

1 can                     sweetcorn in brine

1 can                     butter beans, drained and rinsed

1 tsp                      turmeric

2                             red chilies, de-seeded and chopped

½ tin                      coconut milk

Salt and pepper to taste

Fresh chilies to serve

Dash of sriracha to serve

How to do it:

  1. In a medium sized saucepan, heat up the olive oil. Fry the onions and garlic until translucent.
  2. Add the ginger and stir to combine.
  3. Add the vegetable stock and lemongrass stalks. Let this simmer for about 20-30 minutes until aromatic.
  4. Add the corn, beans, turmeric, chilies and coconut milk. Stir through and let simmer for another 10 minutes.
  5. Serve with freshly chopped red chilies and a sprinkle of coconut shavings and a dash of sriracha.

I hope you guys enjoy this recipe as much as my Dad did 🙂

As always, if you give it a try, drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

Love and health to all of you,

xx

N

ginger and coriander pumpkin soup

Here is another heart warming dish to keep you warm during winter! It’s thick, creamy and perfect for a cold winter night served with some crusty bread rolls. The recipe calls for the soup to be blended into a smooth consistency, if you don’t have an immersion blender you can use a food processor or even a Nutribullet in small batches.

Ginger, coriander and pumpkin soup

Serves 4

What you’ll need:

    1,2 kg                                pumpkin, skinned and cut into pieces

    3 TBS                                 olive oil

    3                                         shallots, thinly sliced

    3                                         cloves garlic, minced

    2 tsp                                  fresh ginger, grated

    4 cups                               vegetable stock

    1 handful                        fresh coriander

    ½  cup                           coconut milk, plus more for serving

    1                                         lime, zested and juiced

    Salt and pepper to taste

Winter warmers x

How to do it:

  1. Preheat the oven to 200°C. Lay the pumpkin pieces out on a baking sheet and drizzle with olive oil. Bake these for 30-40 minutes until soft.
  2. In a medium or large saucepan, heat up the remaining olive oil. Fry the shallots and garlic until translucent, about 2 minutes.
  3. Add the ginger and cook for another 1-2 minutes.
  4. Add the vegetable stock, the softened pumpkin, the fresh coriander and a dash of salt and pepper. Simmer for about 30 minutes until slightly reduced and aromatic.
  5. Using an immersion blender, blend the soup in the pot.
  6. Return to the stove on a medium heat and add the coconut milk and the lime juice and zest, stirring until combined.
  7. Serve with pumpkin seeds, a drizzle of coconut milk and some fresh coriander or toasted pumpkin seeds.
Soupy goodness.

Thanks for reading and as always, if you give this recipe a try, drop me a message and let me know how it turned out. Or you can tag me in your creations on Instagram @ninarlasvegas.

Love and health to all of you!

xx

N

ancient greek soup

Also known as Fakes Soupa. This soup has very few ingredients and is pretty easy to make. Despite it’s minimal components it comes out the gate with great nutrition and some really fantastic flavour.

This dish goes way back to the ancient Greeks whose diet consisted of loads of legumes as a staple as well as garlic, onions and bay leaves, all favoured because of their multiple health benefits.

I’m really excited about this recipe, it is incredibly affordable and is perfect for a healthy and cheap meal. It is also crazy delicious!

Ancient Greek Soup

What you’ll need:

250 g                     brown or green lentils

1                             white onion, diced

2                              large cloves of garlic, diced

3                              fresh bay leaves

50 ml                     olive oil

A drizzle of red wine vinegar to serve

Fakes Soupa

How to do it:

  1. In a medium pot, add the lentils and about 1 liter of water. Bring to the boil and cook for 5 minutes.
  2. Strain the lentils, place them back in the pot with fresh water. Fill the water until about 5cm above the lentils.   
  3. Bring to a boil, add the onion, garlic and bay leaves. Season lightly with salt and pepper and reduce to a simmer. Simmer for +- 60 minutes until the lentils are soft and the soup is aromatic.
  4. When the soup has reduced a bit, drizzle in the olive oil while stirring, continue to stir for about 8 minutes. The soup will thicken a bit.
  5. Serve with a drizzle of red wine vinegar, some olive oil and some chopped olives or feta.
Heart winter meal ahead!

I hope you enjoy this recipe as much as I did. And as always, if you give it a try drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

If you’re looking for more winter warmers how about trying my:

Traditional Boontjiesop

Hearty Tomato Soup

Roasted Red pepper and Red Quinoa soup

Happy cooking!

xx

N

Boontjiesop

Serves 6-8

This is a South African classic and is very popular in the Cape and around the Bokaap. It’s hearty and full of delicious and nutritious ingredients.

This soup is perfect for winter. It’s also a good reason to use up those dried beans you have sitting in your pantry.

I have used red speckled beans as my main ingredient, but you can use any dried beans you prefer.

The recipe usually has meat added but I have made this one vegan. You won’t miss it at all 😉

Boontjiesop!

What you’ll need:

375g                      dried red speckled beans

1.5 L                       water

3 TBS                     olive oil

3                             large onions, peeled & chopped

2                             large leeks, peeled & chopped

3                             carrots, peeled & thickly sliced

2                             parsnips peeled & thickly sliced

1 can                     diced tomatoes

½ tsp                     ground cinnamon

½ tsp                     ground cloves

½ tsp                     cayenne pepper

¼ tsp                     grated nutmeg

¼ tsp                     ground allspice

1                              lemon, zested

Salt and pepper to taste

3                              small red chilies, chopped, plus a little extra for garnish

How to do it:

  1. In a medium sized saucepan, add the beans and fill with water about 4 cm above the beans. Bring to a fast boil and cook for 5 minutes. After 5 minutes, remove from the heat and cover. Leave this for 15 minutes.
  2. In a large pot or saucepan, heat the olive oil and fry the onion, leeks, carrots and parsnips until slightly soft. Be careful not to burn them.
  3. Add the drained soaked beans, the tomato, and the 1.5 L of water to the pot, bring to the boil.
  4. Add the cinnamon, cloves, cayenne, nutmeg, all spice, lemon zest and a dash of salt and pepper. Stir through and reduce to a simmer. Let simmer for 1 hour, skimming any fat or scum off the top.
  5. After an hour, use a potato masher to mash the vegetables and beans together. Don’t over do it you still want it to be chunky.
  6. Add some chopped red chilies and simmer for a further 30 minutes.
  7. Before serving, taste the soup and add extra salt or pepper if needed.
  8. Serve with fresh bread and a sprinkle of chilies.

I hope you enjoy this recipe as much as I did. And as always, if you try this out drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

Looking for more winter warmers? How about trying my:

Hearty tomato soup

Roast red pepper and red quinoa soup

Mexican Rice bake

Happy cooking!

xx

N

Hearty tomato soup

(Serves 4 hungry people or 6 not so hungry)

I am currently on a journey of winter soups, the cornerstone of real winter cuisine. The most common and popular soup is the age old classic; tomato soup!

This recipe creates a wonderful creamy and flavourful soup without any actual dairy. It is also an incredibly easy soup to make and will last about a week covered in the fridge.

Tomato soup
Hearty tomato soup

What you’ll need:

1 TBS                    olive oil

1                             onion, chopped

1 cloves                 garlic, crushed

2                              tomatoes, diced                              

1 can                     diced tomatoes

1 tsp                      oregano

1 handful             fresh basil, roughly chopped (plus a bit extra for serving)

2 TBS                     brown Sugar

2                             large potatoes, skinned and diced

2 cups                   vegetable stock

1 tsp                      salt

1 tsp                      pepper

Tomato soup
Tomato soup

How to do it:

  1. In a medium saucepan, heat up the olive oil and fry the onion and garlic until translucent.
  2. Add the canned tomatoes, the fresh tomatoes, the oregano, sugar, diced potatoes and vegetable stock.
  3. When the mixture has come to a boil, reduce to a simmer and stir through the chopped basil. Simmer for 25-30 minutes until the potato has softened.
  4. Stir through the salt and pepper.
  5. Using a stick blender or a food processor, blend the soup until mostly smooth.
  6. Serve hot with a sprinkle of fresh basil.

Enjoy!

Tomato soup
Delicious and hearty

And as always, if you make this recipe, drop me a line and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

If you’re looking for more winter warmers how about trying my:

Roasted red pepper and red quinoa soup

Lentil one pot

Mexican rice bake

Happy cooking everyone!

xx

N

Roast red pepper and red quinoa soup

(serves 3-4 hungry people)

It’s almost winter and the best way to stay warm is to enjoy your own home-made soup. This is a thick, warm and spicy soup and as of today, my favourite. It is really good for you, full of vitamins and fiber and keeps for about a week.

Delicious roasted red pepper and red quinoa soup
Roast red pepper & red quinoa soup

This is my new go-to comfort food. The recipe calls for it to be blended, but if you don’t have a blender you can always leave it chunky. But it’s just way better blended.

What you’ll need

2                red peppers

2 TBS        olive oil

2                large tomatoes, diced

1                can diced tomatoes

1                white onion, diced

2                garlic cloves, minced

1 tsp          salt

1 tsp          pepper

1 tsp          dried thyme

1 tsp          dried oregano

1 tsp          chili flakes

1 TBS        cayenne pepper

2 cups        vegetable stock

½ cup        red quinoa (I got mine from The Refillery <3)

Delicious roasted red pepper and red quinoa soup
Winter comfort food!

How to do it:

  1. Preheat the oven to 180°C
  2. Rub a bit of olive oil on the red peppers, place on a baking tray and bake for about 15 minutes until to skins are blackened in parts.
  3. When you take them out the oven put the straight into a Ziploc bag, or in a bowl covered with cling wrap.
  4. After about 10 minutes, remove the peppers and slide the skin off. Then remove the seeds and roughly chop.
  5. In a medium sized saucepan, heat 2 TBS of olive oil. Fry the onion and garlic until translucent.
  6. Add the fresh tomatoes, the canned tomatoes, the chopped red peppers, the quinoa and the vegetable stock. Stir through.
  7. Add the thyme, oregano, chili flakes and cayenne. Stir through. When the soup is boiling, reduce to a simmer, add the salt and pepper and cook uncovered for 25-30 minutes until the quinoa is cooked. (You’ll know it’s cooked when you see the little tails coming out of the quinoa.)
  8. Using a stick blender, or a food processor, blend the soup until there are no big lumps of tomato.
  9. Serve hot with fresh thyme and crusty bread.

Enjoy!

Delicious roasted red pepper and red quinoa soup
Get in my belly!

I hope you guys enjoy this recipe as much as I did. And as always, if you try this recipe out, drop me a line and let me know how it turned out or tag me in your creations on Instagram @ninarlasvegas.

Looking for more warm winter dishes? How about trying my:

Lentil one pot

Mexican rice bake

Chickpea chili

Happy cooking and keep warm!

xx

N

Orange & macadamia sponge cake (vegan)

I made this cake up for Mother’s Day for my wonderful mother. She was craving an orange cake and I was happy to oblige.

This sponge has the base of a vanilla sponge with some sneaky orange zest and juice to make it zing. The macadamia nuts are not a necessity but they really bring the whole cake together.

Vegan orange and macadamia cake

What you’ll need:

Cake:

350 g                     cake flour

320 g                     white sugar

1 tsp                      baking powder

1 tsp                      bicarbonate of soda

1 tsp                      salt

1 cup                     almond milk

½ cup                    sunflower/canola oil

1 TBS                     apple cider vinegar

2 tsp                      vanilla essence

2                             oranges, zested and juiced

Icing:

1                             orange (zested and juiced)

250 g                     vegan butter or margarine

500 g                     icing sugar

3 TBS                     almond milk

120 g                     macadamia nuts

3 TBS                     castor sugar

Awesome treat for spoiling a loved one x

How to do it:

  1. Preheat the oven to 180°C. Spray 2 cake tins with nonstick spray and line the bottoms with baking paper.
  2. In a medium sized mixing bowl, sift together the flour, baking powder, bicarb and salt.
  3. Add the sugar, milk, oil, vinegar, vanilla and orange zest and juice. Using a hand whisk, mix it together until it is just combined. Don’t over mix, it doesn’t have to be completely smooth.
  4. Divide the batter equally between the two pans and bake for 30 minutes or when a toothpick inserted comes out clean.
  5. Let the cakes cool on a wire rack while you make the icing.
  6. Make sure your butter is at room temperature, you want it soft but not melted.
  7. Beat the butter in a stand mixer with a whisk attachment until light and fluffy.
  8. Add the sifted icing sugar a little at a time until it comes together. When all the icing sugar is incorporated, keep beating while you add the orange zest and juice.
  9. When it has come together, if it is still a bit thick, keep beating while adding the almond milk.
  10. When your cakes are completely cool, ice as desired and top with your toasted macadamia nuts.

If you liked this recipe and are looking for more delicious vegan cakes, how about trying out my:

Carrot cake

Best ever vegan chocolate cake

Very Berry vegan cake

Get in mah belly

I hope you guys enjoy this recipe as much as I did. And as always, if you give it a try, drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas

Love and health to all of you,

xx

N

Vegan Pecan and dark chocolate toffee shards

I recently purchased a new sugar thermometer and I’ve been dying to test it out. I figured the best way to break it on would be decadent vegan toffee shards.

This recipe has very few ingredients and is pretty simple as long as you have a thermometer. You can test the toffee by doing a hard crack test into a glass of ice water but I find that by the time I’ve gotten to the right stage and taken that time to test it, it’s gone over.

You can decorate these shard as you like but the combination of toasty nuts and dark chocolate is just divine.

What you’ll need:

For the toffee:

1 cup                     vegan butter or margarine

1 cup                     granulated white sugar

2 TBS                     water

1 tsp                      vanilla essence

For the topping:

150 g                     dark chocolate

½ cup                    pecans, roughly chopped

1 tsp                      sea salt

2 TBS                     cacao nibs

How to do it:

  1. Line a baking tray with baking paper and a good spray of non-stick spray. Or use a silpat.
  2. Take out a heavy bottomed saucepan, rather use one that’s too big rather than too small as the mixture will bubble a bit.
  3. Over a medium to high heat, melt the sugar, butter and water together. Keep it bubbling for about 10 minutes until it reaches 150°C (305°F) which is hard crack stage. Once it reaches about 100°C it heats up quickly so keep an eye on it. If it goes over the hard crack stage it will burn and taste bitter.
  4. Quickly stir in the vanilla and pour the toffee into your prepared tray.
  5. Leave to cool completely, about 40 mins.
  6. In a non-stick pan toast off the chopped pecan nuts until aromatic. This will take about 5 minutes. Set aside to cool.
  7. When your toffee is cool it’s time to temper your chocolate.
  8. Put your chocolate into a microwave proof bowl and blast in the microwave for 15 second increments. Stir for 10 seconds between each 15 seconds. You don’t want to over cook it otherwise it will not set.
  9. Pour the tempered chocolate over the cooled toffee, sprinkle over the chocolate your nuts, cacao nibs and salt. Leave to set either at room temperature or if you’re in a hurry, in the fridge.
  10. When everything is set, break your toffee up into shards. These will keep for about 4-5 days in a sealed container. Do not keep in the fridge because the moisture will make it soft.

Happy baking guys! And don’t forget if you try this recipe out drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

Thanks for reading!

If you’re looking for more sweet treats how about trying my:

Easy vegan honeycomb

Choc chip cookies

xx

N

Paint and My Mat

Yoga Art and Self Growth