Vegan lemon sugar cookies

Today, father and I went to a warehouse today, managed to buy a lot of retail priced cake forms, and cupcake forms and a new grater (I don’t have to improvise anymore! Yes!), a temporizer that looks like an egg, and pizza forms (?), a cool range of forms for cookies.

I got very excited about my new fighting tools and about my future pizza, bet there were no ingredients for the piua except flour and water. Ah…bummer.

l got a huge craving or urge to make lemon cookies. t searched around and made adaptations to lower the fats in the recipe. My doctor said my choresterol was too high perhaps due to abusive cake and soy intake… so please watch out for soy abuse, and tropical oils.

I modified a recipe l saw from Aine Carlin. When l saw the lemon cookie recipes all around
ripe I was perplexed because the onlything the recipe had of lemon was the zest (c’amon!). I got excited midway and started mixing in lemon juice, it just kept turning delicious! Just the flavour l had in mind, the one I was furiously craving for.

My father liked it a lot, praised the cookie, but he is diabetic so, l only gave him one petal of the cookie (l decided to try out the flower shaped cookie form *giggles*




About 20 small cookies
1 1/2 cup flour
1/2 cup brown sugar
4 tbsp (extra virgin) olive oil
1 tbsp no cholesterol soy butter (or other vegan butter)
1 tsp sodium bicarbonate
1 tsp Vanilla extract
Zest from 1 medium lemon
juice from 1 medium lemon

Hands on!
1. Pre-heat the oven 175°C (345 F).
2. Cream the olive oil, butter and sugar in a large bowl using a spatula or an electric whisk until fluffy. Stir in the vanilla extract. Then add the lemon juice.
3. In a separate bowl combine flour, baking powder and zest.
4. Add the flour  to the creamed butter and mix until a soft dough is formed.
5. On a clean surface spread the dough and press the cookie form over it; then put then on a baking sheet. Or tear off small amounts of dough, shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.
6. Bake for 15-20 minutes. They will be a bit soft but it will all settle when they cool down a little.

You can wait 5 minutes for it to cool down or swallow one no matter how hot is (like I did).
So yummy, why do l bake in the middle of the night? l will be guilty for the extra roundness Of my face!

Hope you love it!


Vegan pear chocolate pudding-cake

As i was thinking of a name for the recipe, or title, it sudenly came to me when i was reaching out for the 2 last pears i the fridge: peerless chocolate cake. It did not comeout as a cake since i forgot to add a rising agent, was stubborn and didn’t add sugar. I’d like to improve this recipe in the future,maybe some sugar, i think 1/3 of a cup will be enough. If you do not add the sugar, it will still be sweet if your chocokate has sugar in it, because the pears (peers) help. It is very moist, and surprisingly this got sweeter overnight.

20130512_232403-1    The other half? Well, i ate it before the picture, sorry…


60 grams of your favourite chocolate (vegan)

1 1/2 cup flour

2 tbsp ground nutmeg (once again i hammered it)

(1/3 brown sugar)

Vanilla soy yogurt

1/2 cup water (or non dairy milk (i’m trying to manage my cholesterol although i know cakes don’t help)

2 sweet pears

1 tsp sodium bicarbonate

Hands on!

1.Preheat oven 170C (350F)

2. “Food process” your chocolate, or simply hammer it until dust, add the flour (and sugar if using), water, nutmeg. Blend it, in the food processor or with your hands, with some tool.

3.Cut the pear in small pieces and add to the batter.

4.Towards the oven! For about 40-45 minutes bake, or until the gooeyness disappears.

Hope you like it! If you have suggestions to improved please mention 😀

My mother liked the pears but did not quite like the chocolate. My father simply said that if i had the chance i’d improve it. Tomorrow i’ll take some for my classmates for more feedback!
Update: my classmates thought it was very good! *very happy* I better add a moist alert to this recipe.

Fresh vegan pumpkin soup

I know summer is heading and, potencially, pumpkin soup is going to feel kind of heavy in the stomach, but i love it. I tried to make up a fresher/lighter version of the winter soups. It is a little tiny bit sour because of the lemin juice which is just on the point, the peppermint and the lemon juice and other vegetables make the soup to taste fine.

3 servings
500g pumpkin
2 big carrots
1 thin eggplant
2 onions
2 tbsp ground walnut (i just hammered it)
2 cups of water
1 tbsp Lemon juice
2 pinches of Salt or to taste
3 tsp sugar
5 tblsp Olive oil (or to taste)
A pinch of basilic (to taste)
A pinch of pepermint (to taste)
2 tsp Black pepper (to taste)

Hands on!


1.Preheat oven 170C (350F)

2.Chop the pumpkin, about 3 cm wide, no need to remove then skin, it will come off easily, after the roasting. Sprincle 2 pinches of salt over the pumpkin, olive oil, basilic, peppermint, black pepper. Roast for about 30 minutes, then add the carrots, eggplant, onions bake for another 15 minutes.

3. Prepare your food processor,  put the baked good in the cup , then add 2 cups of water, sugar, 1 tbsp salt (or to taste) lemon juice. Blend until desired consistency. You can add more water if you prefer.

Hope you enjoy!

Vegan Pumpkin Pie 2.0

I thought I’d do some makeover on this pie, as, after a great turn about diets and meal plans, I finally made up my mind and stick to a non-fad diet that was healthy and most convenient for me. Why overwork yourself that much? This pie recipe I build up long, long time ago, quite nostalgic 🙂 I remember it came out very good, and I am going to follow the silken tofu tip that was given.

As for the crust, I’m not very sure what to do about it, but I guess, if I make a crustless pie it’d be weird, more like pumpkin pudding (which is not bad at all) I think I am gonna go with oatmeal. I am still going to experiment on the ingredient size for this. As I am cutting on fats, I am not gonna sub with almond flour, also because the fats from the almond don’t tolerate much heat and become unstable.

Pumpkin pie crust


1 and 1/2 cups oats

1/2 tsp salt

2 tbsp honey

2 tbsp juice or non-dairy milk

100 ml water

1- Combine ingrediens in a sauce pan. Cook on low heat, when it is soft but not soggy, remove and spread over form.

2- Grease the form and with your fingers press the mixture on the bottoms and the sides, better if all is uniformly spread.

Pumpkin pie filling

1 kg of pumpkin

1/2 cup honey or soaked and pitted medjool dates

2 tsp cinnamon

2 tsp vanilla extract

2 cloves

1/2 tsp nutmeg

100 ml rice milk (or any non-dairy milk)

120g firm silken tofu

1- Remove the seeds of the pumpkin and chop, you do not need to remove the skin, bake in the oven for 45 min, and the skin is easily peeled (I removed it with a fork). We are going to crush it into a nice pumpkin puree.

2- Throw all the ingredients into a food processor. If you like it smoother you just have to blend it better.

3- Pour the filling into the pie crust. And bake for about 40 minutes in 170ºC (350 F). We just want to lower the moisture of the cake.

4- Let it rest in the oven for some time, until safe to eat (attention HOT), don’t adventure yourself!

Hope you try and like it! For me it was too little, as soon as it was cold enough to eat, me and my mother finished half of the pie. Yummy desu!