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Vegan Lemon Cream Cheese Frosting

A healthier frosting that’s creamy and delicious, but also good for you. It’s light, refined sugar free, dairy-free, and oh so addictive! Use it to frost carrot cake, muffins or serve with pancakes.

Vegan Lemon Cream Cheese Frosting
 
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Author:
Serves: 2½ cups
Ingredients
  • * 1 ½ cups raw cashews, soaked for at least 4 hours or overnight, drain
  • * 1 can of full fat coconut milk
  • * Juice from 1 lemon
  • * 2 tbsp coconut oil
  • * 2 tsp pure organic vanilla extract
  • * 3 tbsp maple syrup
  • * ¼ tsp sea salt
Method
  1. In a food processor or power blender, blend all ingredients on high for a few minutes until creamy, scraping the sides to ensure even blend.
  2. Chill in the fridge to thicken for at least 1 hours before using.
  3. Store in the fridge for up to one week.
Notes
**Prep time does not include the time needed to soak cashews.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Steamed Broccolini with Japanese Sesame Ginger Dressing

Happy Monday! Hope you all had a wonderful weekend. Since it’s #meatfreemonday I thought I’d share with you a really easy dressing which you can use to make your greens taste wonderful.

I was inspired to share this recipe after a recent visit to a lovely Japanese restaurant. They served it cold but it was good. I personally like my veggies warm (especially in winter) so I made a warm version and also added some ginger. It took only 10 minutes to prepare (even shorter if you steam it in the microwave!).

By the way, if you need an encouragement to eat more veggies I highly recommend watching What The Health on Netflix. It’s truly eye opening!

I use broccolini in this one but you can use any greens you like. You can also double or triple the batch for the sauce for bigger servings of veggies.

Steamed Broccolini with Japanese Sesame Ginger Dressing
 
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Delicious broccolini with a super simple dressing that makes any greens shine.
Author:
Recipe type: Main
Serves: 1-2
Ingredients
  • 1 bunch of broccolini
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 tsp shaved or grated fresh ginger
Method
  1. Steam broccoli in a steamer for 7-10 minutes until cooked and the colour changed to bright green.
  2. Lightly toast sesame seeds on a small nonstick pan under medium heat for a few minutes until they are just turn golden brown and fragrant. Careful not to overcook then
  3. Mix sesame oil, soy sauce and ginger (if using).
  4. Drizzle the sauce over steaming hot broccoli and sprinkle with some sesame seeds. Serve.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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My Big News + Crispy Salt & Pepper Tofu recipe

Salt and Pepper Tofu is a classic Chinese dish that Nat and I like to order when we’re eat at Chinese restaurants but also make at home, when we feel like something tasty and crispy.

But first, I have an announcement to make.

I’m engaged!

Well it’s been three months but forgot to mention it here on the blog until now… I’m a bad blogger I know.

We’ve picked a date and the wedding is less than three months time. In fact, at the time this post is written we have 75 days before the wedding…crazy! Nevertheless, we’ve managed to have some the important wedding stuff organised, like my dress, the church, the venue, the photographer etc. Now it’s about organising the small details, which is probably is going to be as big of a job as the big stuff I think.

Crispy Salt & Pepper Tofu recipe
 
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Delicious, crispy salt and pepper tofu that will make your Chinese grandmother proud
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 300 gram packet of firm tofu
  • ½ cup vegetable or canola oil
  • ½ cup corn starch
  • 2 tbsp tapioca starch
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • A ziplock bag
Method
  1. Cut tofu into bite size pieces. Place on two layers or paper towels and top another two layer paper towels (you can also use a kitchen towel). Place a small chopping board on top of the tofu. s
  2. Meanwhile, mix corn starch, tapioca starch, salt and pepper in a ziplock bag.
  3. Heat the oil in a pan to medium-high heat.
  4. Add tofu pieces into the ziplock and shake gently to coat the tofu. Allow to sit for about a minute.
  5. Pan-fry tofu on one side until golden brown, for about 2-3 minutes, and the turn to the other side and cook for another 2 minutes.
  6. Drain on paper towel and keep warm (I normally place cooked tofu in a low temperature oven to keep them warm) while cooking the rest.

Now as far as the salt pepper tofu goes, you won’t believe how easy it is to make. All you need to is just cut, press, crumb, and pan-fry…and voila, a tasty, restaurant-worthy dish.

I use a ziplock to make the crumbing process less messy and so that I can just throw the leftover straight in the freezer. Less washing up = winning. Enjoy!

If you make this, I’d love to hear from you. Leave a comment below and let me know what you think. You can also follow me on Instagram and share your creation with me. Just tag me @passionatelykeren so I won’t miss your post.

Cheers,

Keren x

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Miyoko Schinner’s Glorious Butterless Butter

You guys, this post is long overduee. My number one favourite recipe from Miyoko Schinner’s Homemade Vegan Pantry.

It’s an amazing book and I’ve made a few things from it, but this recipe, Glorious Butterless Butter, has changed my life! It’s surprisingly easy to make once you get your hands on lecithin granules (I found mine at my local IGA), and it’s definitely a game changer for me in the kitchen. I’ve made countless baked goods with it and have slathered it on many pieces of toasts and muffins. It is very, very good.

I highly recommend using soy milk and refined coconut oil for the best result. Here’s the recipe and the video. If you want to take your vegan cooking to the next level, I highly recommend you getting the book. It is incredible.

Glorious Butterless Butter
 
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Author:
Recipe type: Sides
Ingredients
  • 11/2 cup of refined coconut oil*
  • 1 cup soy milk
  • ¼ cup canola oil (or grapeseed oil)
  • 3 of lecithin granules
  • 1 tsp apple cider vinegar
  • 1 tsp salt
Method
  1. Place all of the ingredients in a blender.
  2. Process at medium speed for about 1 minute until mixture is thick.
  3. Pour into a silicone mould tray.
  4. Let set in the refrigerator for a few hours until hard
  5. It will keep in the refrigerator for up to a month or longer in the freezer.
Notes
* Normal coconut oil will not the butter a coconut flavour so best to use refined coconut oil.

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How to make vegan mayonaisse

You’re in for a treat. I’m going to show you how to make vegan mayonnaise.

When I first became a vegan I thought I would never be able to have mayonnaise again and that I would have to kiss aioli goodbye. And for a while, that was the case… until I came across some vegan mayonnaise brands at the Cruelty-free Shop, which contain no eggs, but taste just like a regular mayo, like this one and this one.

This discovery completely changed my life. My veggie burger became a lot more exciting and salads were transformed.

Best Vegan Burger

Problem is, these vegan mayonnaises can get a bit expensive at the store.

But it turns out that you can make egg-free mayonnaise at home, easily, using soymilk and oil. This is my go-to recipe for home-made mayo that is unbelievable good. It’s from the Miyoko Schinner cookbook – The Homemade Vegan Pantry (a must have if you want to level up your vegan cooking skills).

 

The secret to making delicious vegan mayo.

Firstly, you need kala namak – an Indian salt that lends an egg-y flavour to the mayonnaise. You can find it on Amazon, in health food stores or Indian grocery stores. It’s pinkish in colour and it’s a great ingredient to have if you want to lift your game in the vegan-cooking department.

Secondly, you need lecithin to aid the emulsification process. Here’s a bit of kitchen science for you: Mayonnaise is an emulsion (a mixture of two liquids that normally can’t be combined, such oil and water). In mayonnaise, emulsification is achieved by slowly adding oil into soymilk while the blender is running. This mixing process disperses and suspends tiny droplets of oil and milk throughout each other. In it’s normal form, the emulsion is unstable, which is why we have added lecithin. Lecithin is an emulsifier that helps holds the mixture together and prevents it from separating.

If it sounds a bit too much right now, don’t worry, once you start blending, everything will start to make sense.

vegan-mayonnaise

How to make vegan mayonnaise (Makes 1 jar)

Ingredients:

  • ½ cup soy milk
  • 1 tbsp mustard
  • 12 tbsp apple cider vinegar
  • ½ tsp kala namak salt
  • 4 tsp lecithin granules
  • ½ tsp sugar optional
  • ½ – 1 ¼ cup canola oil

Instructions:

1. Add all ingredients except canola oil into a blender and blend on medium high speed.
2. Drizzle canola oil in a very thin stream while the blender is running until it becomes thick and creamy. It may take up to 4-5 minutes for this to happen (and it will happen suddenly) so you have to trust the process. Three words – ‘steady thin stream’.
3. Transfer to a clean glass jar and store in the fridge for up to a month.

Variation – Garlic Mayonnaise

Ingredients:

  • ¼ cup mayonnaise
  • 2 large garlic cloves, finely minced
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons olive oil

Instructions:

  1. Blend all ingredients together

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x