Vegan and Gluten Free hamantashen


Purim is in two days from now, and there is nothing more suitable than making hamantashen.
I've decided to make it a bit healthier    with no butter nor margarine and , making it quite healthy vegan cookie and also a gluten free one, so everyone could enjoy it.
The outcome is Really delicious, not exactly hamantashen, but still very good.
You can bake it for 5-7 minutes and then leave it to set outside of the oven, making it quite soft or baking it for about 15 minutes and making it crisp, tough and great as well.

Ingredients for 13-14 cookies:
1 cup gluten free flour
8 Tbsp. almond spread / 1/2 cup
3 Tbsp. tap water
chocolate cubes

Preheat oven to 180C / 356F , turbo.
Mix all of the ingredients, except from the chocolate.
Roll to a very thin layer and cut circles.
Place chocolate cube in the center of each circle and close the dough edges together
(View how-to in the images).
Bake for 5-7 minutes to a quite soft cookie and let it set outside of the oven.
Or bake for about 15 minutes to a tough, crispy cookie.


Some things just look beautiful


Because I'm working on a project that you'll soon know of,I thought I'd share this with you.
In cooking and baking, there are ups but there are some downs.
I've started cooking and baking just about 5-6 years ago, and not every recipe got according to plans, however almost every recipe looked so pretty, so I took a picture of it and there it is.
Some were edible, some were nice (but not good enough to write post about) and some were a complete disaster.
Hope you'll enjoy it :-) 

Just checking if the yeast are alive, but ended up saying "It's alive"!

Have a great weekend!


Warm and delicious orange lentils and carrots vegan casserole


I got a package of orange lentils to try.
I really wanted to make a warm and delicious casserole and I've made it.
It took me about an hour to make it and it was all gone like I didn't spend no time in the kitchen.
When cooking, there are almost no rules, so when I season food, I tend to just throw the spices into the pot and kinda guess how much was it.
You can season as you wish or use my quantities.
This is a warm, delicious and very easy to prepare vegan casserole.

250 gram orange lentils (0.551 pound)
2 large carrots and 2 small carrots, cubed
1 large red bell pepper, cubed
1 large onion, cubed
1 Tbsp. oil (I use canola)
2 frozen and mashed garlic cubes or 2 garlic cloves mashed
260 gram tomato puree (9.171 ounces)
2 Tbsp. pure maple syrup
1 Tbsp. red paprika (a bit  heaping Tbsp.)
1 tsp.turmeric
1 tsp. hot crushed chili flakes
1/4 tsp. black pepper
salt to taste
water - about 4.5 cups, measured with the tomato puree can (about 41.269 ounces)

Heat oil in a pan and fry the onion for 2-3 minutes.
Add the veggies and the orange lentils and stir.
Lower the heat to a small-medium heat, add the garlic and stir well.
Add the tomato puree, maple and water and stir.
Add the spices, except from the salt (otherwise the lentils will get harden).
Cook for about 30 minutes or until soft, every now and then stir and check to see if missing water.
Just before taking out of the heat, season with salt and taste.
Serve and enjoy :-)


vegan chocolate and cookies dessert



I love making desserts and I try making desserts that will suit almost everyone.
This is a vegan dessert that is very easy to make and really delicious.
It's a recipe for chocolate sauce with tiny and delicious cookies.
Just coming out of the oven, the cookies will be a bit soft and in time they will harden.
They are good as is, but of course you can serve them in this delicious chocolate sauce.



For the cookies:
1 cup flour
1/4 cup canola oil
1/3 cup sugar
1 Tbsp. water
coconut flakes (optional)

For the sauce:
426 ml vegan cream/coconut cream (14.404 OZ)
300 gram chocolate (0.661 pound)

Preheat oven to 180C / 356F on turbo.
Knead together the cookie ingredients, except from the water.
If the dough is too crumbly, add the water and knead just until you form a round dough.
Shape into small  cookies and if desired, take each cookie and dip in coconut flakes on both sides and bake for 8 minutes. Set aside to cool.
While the cookies are baking, melt together the cream and chocolate and pour into small cups and place in the freezer or in the refrigerator until set, about 30-90 minutes.
When the sauce is ready, place couple of cookies on top and serve.