Let's eat!
I was tasked today to satisfy a brownie craving from my sister. It took a little convincing, but I said I could make them vegan and they’ll be just as good (if not better) than any non-vegan brownies.
There is a bit of an online debate whether Oreos are vegan or not. I think they are so I used a whole bunch. If you’d rather not use the Oreo’s you can sub them with any sort of biscuit, or even chocolate pieces.
300 g cake flour
2 tsp baking powder
1 tsp salt
3 TBS cocoa powder
8 TBS ground flax seeds
250 ml water
100 g dark chocolate, chopped
200 g vegan butter or margarine
400 g sugar
1 tsp vanilla essence
⅓ cup canola oil
1 box Oreos (I used a mix of white and dark Oreos), roughly chopped
As always, thanks so much for reading! 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 @flightoffancyfood or on Facebook @ninabakesstuff.
If you like this recipe, how about trying out some of my other recipes:
Love and health to all of you,
xx
N
I love ice-cream so much, it was the one thing I really missed when I changed over to vegan. I have found a fantastic substitute that is so much easier to make than normal ice-cream and tastes just as good.
It’s so bloody hot right now and it’s only going to get hotter, so why not mix up a big batch of (n)ice-cream and cool yourself down.
What you’ll need:
2-3 bananas, sliced and frozen
1 cup blueberries
4 leaves fresh basil
½ tsp vanilla essence
How to do it:
This recipe is really ridiculously easy. Also it’s super modifiable. You can substitute the berries and basil for peanut butter and a bit of syrup, or even cocoa powder and chocolate chips. You do you my friends.
If you fancy something else to satisfy that sweet tooth how about trying some of my other recipes:
As always, thanks for reading and if you try this out drop me a message and let me know how it turned out, or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.
Love and health to all of you,
xx
N
2 ½ cups cake flour
1 cup white sugar
½ cup light brown sugar (or coconut sugar is fine too)
1 ½ tsp bicarbonate of soda
1 tsp fine salt
2 cups desiccated coconut (I used IMBO)
1 can full fat coconut milk
½ cup coconut oil, melted
1 ½ TBS white vinegar
2 tsp vanilla essence
4 cups icing sugar, sifted
½ cups vegan butter
⅓ cup full fat coconut milk
I hope you enjoy this recipe as much as I did.
If you try it out give send me a message and let me know how it turned out xx
Or tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff
If you’d like to try some of my other recipes how about:
Love and health to all of you,
xx
N
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.
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
How to do it:
Enjoy!
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:
Happy baking,
Love and health to all of you,
xx
N
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.
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:
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
(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:
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
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.
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
How to do it:
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
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!
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
How to do it:
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:
Roasted Red pepper and Red Quinoa soup
Happy cooking!
xx
N
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