Category:

DESSERTS

Vegan Pan-Fried Pineapple

by Tomas November 17, 2020

written by Tomas

Vegan Pan-Fried Pineapple

with Rosemary/Chili and Black Pepper Sauce

Love at First Bite

Hello, my lovelies. I would like to ask how you and your families are really doing in these crazy times we are living in? I hope you are all well, I know it’s a challenging time, and I have to say 2020 has definitely been a rollercoaster year for me. However, I always try to focus on the positive points as everything happens for a reason, and it’s important to look for opportunities and happiness in negative times.

I am happy to be back with fresh recipes for you, but I would also like to share with you a little bit of info about me. I’ve been a chef for 13 years, and this has been a very busy period of my life, but when lockdown first came earlier this year, I completely switched off for the first time in a while. I literally did not do anything or think about anything, I just kept in contact with my family and friends and I really relaxed and took the time to meditate, take walks along the beach, and do a little bit of exercise but in terms of work and my normal routine, I completely switched off. I was constantly busy 24/7 always making plans, always doing something, even on my days off. I’m always conscious of my mental health, and I really believe the first lockdown helped me take a strong deep breath and see the beautiful small things in our world. I seriously needed it and I am so thankful for the universe and the small things that make every day perfect. I am sorry if I get a bit philosophical here, but I think it’s important I share this feeling with you, and thanks to all of you for listening.

So, after doing nothing (hahaha) I am so happy to be back and give you more nice recipes, ideas and inspirations for yummy Vegan meals.

If you are a pineapple lover, and if you would like to try something a bit different, I think you will like this dish; Vegan Pan-Fried Pineapple with Rosemary/Chili and Black Pepper Sauce! I got the inspiration for this year ago when I was talking with one head chef in East Sussex (UK) at a lovely pub close to the beautiful city of Eastbourne. We had a conversation about different flavours, and I wrote down a lot of ideas which I completely forgot about until I was moving to London and I found some of my old notes and remembered the idea.

This meal Vegan Pan-Fried Pineapple is nice during wintertime because it’s sweet, sour and kind of spicy as well and we can also use it as dessert.

It’s up to you what shape and size you make it and how many portions you make.

Also, Vegan Pan-Fried Pineapple is easy to make like https://greenrabbitkitchen.com/pan-fried-saturn-peaches/

I will appreciate your feedback on this dish

Ingredients:

1 soft or ready to eat pineapple

1 small red chilli

5g fresh rosemary

pinch of crushed black pepper

1 or 2 large spoons of vegan butter or spread

Agave or any plant syrup

1/2 shot of vegan-friendly amaretto

Oat or any single plant-based cream.

Oil

Pinch of salt

Vegan Pan-Fried Pineapple

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Good for Kids

: Low Fat Meal

: Easy To Make It

: Perfect for Familly

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Vegan Pan-Fried Pineapple
Tomas Vegan Pan-Fried Pineapple with Rosemary/Chili and Black Pepper Sauce Love at First Bite Hello, my lovelies. I would like to ask how you and your families are really doing in… DESSERTS Vegan Pan-Fried Pineapple Modern Print This
Serves: 4 Prep Time: 45M Cooking Time: 15M 15M

Nutrition facts: 1165 calories 74.9 fat

Rating: 4.0/5
( 2 voted )

Ingredients

1 soft or ready to eat pineapple1 small red chilli5g fresh rosemarypinch of crushed black pepper1 or 2 large spoons of vegan butter or spreadAgave or any plant syrup1/2 shot of vegan-friendly amarettoOat or any single plant-based creamoilpinch of salt

Instructions

First, remove the pineapple skin, decide the size and shape of how you would like to serve it and cut the fruit into pieces. Place the pineapple into an already warm oily pan and start to slowly fry. During this time finely chop the rosemary and chilli. Next, try to fry every side of the fruit until it's soft enough then add the amaretto shot with the vegan butter, cream, rosemary, chilli and black pepper. Also, add a pinch of salt and reduce the sauce till it’s a smooth consistency.

November 17, 2020 0 comment

DESSERTS

Vegan Sticky Toffee Pudding

by Tomas May 12, 2020

written by Tomas

Vegan Sticky Toffee Pudding

A little bliss in every bite.

Hey! Who is ready for another delicious dessert? Me :))) Hello my lovelies, I’m thinking about you all, and hope everything is going well with you and your family. I really believe life is beautiful in all parts, but this moment is definitely a test for us, but we can take this time to have a think about ourselves and make decisions and plans that might move our lives towards positive change when this is all over if you know what I mean.

I’m sorry for my a little bit of philosophy but hopefully, I can be a bit of help to you as we’re all together in this:) same feelings, same emotions, and I understand how hard it can at that time. So during this emotional period, I wanted to do something that’s gonna make us happy 🙂 so, I created a vegan version of one of the UK’s favourite desserts, Vegan Sticky Toffee Pudding. Believe me, nearly every pub or restaurant in the UK (before lockdown) had this sweetie bomb pudding on the menu. A few weeks ago, I made a couple as a test because I wanted to get the right measures to get exactly the perfect flavour, and I can tell you I got it just right, and here’s the recipe!

I made it for one portion so if you would like to make more, just multiply this recipe, please.

Vegan Sticky Toffee Pudding is also such great comfort food or celebration food because remember love goes through the stomach. 🙂

Also, It’s up to you How would like to serve with, Vegan Cream, Ice Cream, any type of fresh fruit even coulis.

I know I’m repeating myself, but this type of pudding is perfect for any occasion and any time of the year, it’s also super easy to make like https://greenrabbitkitchen.com/my-chocolate-brownie/

I will appreciate your feedback on this dish

Ingredients:

32g coconut sugar

32g pitted dates

32g gluten-free self-rising flour

1 vegan flax egg (1 tablespoon flax powder with 3 tablespoons of water)

11g vegan butter or vegan spread

1/3 teaspoon gluten-free bicarbonate soda

60-80ml of water

Toffee Sauce:

35g coconut sugar or vegan-friendly dark brown sugar

35ml oat, or any single vegan cream

Vegan Sticky Toffee Pudding

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Familly Dessert

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Vegan Sticky Toffe Pudding
Tomas Vegan Sticky Toffee Pudding A little bliss in every bite. Hey! Who is ready for another delicious dessert? Me :))) Hello my lovelies, I’m thinking about you all, and hope everything… DESSERTS Vegan Sticky Toffee Pudding European Print This
Serves: 1 Prep Time: 15M Cooking Time: 30M 30M

Nutrition facts: 548 calories 8.6 fat

Rating: 5.0/5
( 2 voted )

Ingredients

Ingredients:

32g pitted dates

32g gluten-free self-rising flour

1 vegan flax egg (1 tablespoon flax powder with 3 tablespoons of water)

11g vegan butter or vegan spread

1/3 teaspoon gluten-free bicarbonate soda

60-80ml of water

Toffee Sauce:

35g coconut sugar or vegan-friendly dark brown sugar

35ml oat, or any single vegan cream

Instructions

Before you begin, I suggest you find some small baking pot if you are making just one portion, if you are making more, then maybe one use a baking wipe pot tray with a little bit butter and use non-chemic baking paper cut to the size of your pot or tray. First, take the vegan flax egg and beat it before leaving it to rest for 5 min to get thick. Then, add the sugar and flour to a different bowl and whisk it together before adding the flax egg. Whisk it all together before adding the melted butter.

Use a small pan to cook the dates, soda, and water. Let the mixture boil so the dates become slightly melted and soft. Add this mixture to the rest of the ingredients and after mixing, move it into your baking pot or tray and bake for around 30-45min at 165C depending on your oven. I baked my portion for about 35min /170C in my old oven.

Sauce:

Put the coconut sugar and cream together in a pan and on medium heat mix it together till it’s a nice smooth consistency.

May 12, 2020 0 comment

BREAKFAST DESSERTS

Vegan Banana Pancake

by Tomas August 18, 2019

written by Tomas

Vegan Banana Pancake

Love Is In the Air?

Can you imagine how cool it would be if you could walk to inside the massive pancake house? and you could eat as much as you want these amazing sweet treats? That’s a really nice vision, isn’t it … hahaha Hello, my lovely readers, I’m just trying to put you in the mind of a child a little bit because I have to share with you some memories of my childhood. On the last Friday of every month, my grandmother made me and my brother pancakes! My grandmother used all organic ingredients, but of course, as a kid, I didn’t have any idea what veganism was, we all ate everything. But I have such lovely memories, she always made such delicious combinations, serving pancakes with homemade jam, marmalade, chocolate, creme cheese, and many more variations. I really enjoyed these moments but the reason why I mentioned my nan is that every time I make a vegan version of pancakes, it feels like my grandma is with me 🙂

So, I decided to make a recipe for my own version of Vegan Banana Pancake for you with slightly different ingredients, but I would like to say this dish is great for any occasion and your family, kids, friends or even work colleges will all love them.

Also, remember you can serve this yummy dessert with whatever you prefer, such as jam, compote, coulis, yogurt, fresh fruits, homemade chocolate sauce or ice cream or sorbet 🙂

This Vegan Banana Pancake is so easy to make it as Raw Chocolate / Avocado Mousse

Recipe:

2 fresh, soft bananas (approx: 250G)

80g coconut sugar

140g green banana flour

250 ml nut milk of your choice

Pinch of salt

oil or vegan butter for cooking

Method:

Ok, guys, this is a super quick process.

Use a salad bowl or some other large bowl and smash with a fork or use an electric hand mixer to make the bananas a nice, smooth consistency. Add the coconut sugar, milk and flour and a pinch of salt, and mix all ingredients for few more minutes. Don’t worry about the brown colour, that’s just the coconut sugar and is totally normal. then prepare your non-stick frying pan or pancake pan and use oil or butter for cooking then place a nice sized amount your mixture inside and cook till bubbling and then flip over onto the other side. Cook for 5 mins on low heat each side.

August 18, 2019 0 comment

DESSERTS

Vegan Rocky Cake

by Tomas May 12, 2019

written by Tomas

Vegan Rocky Cake

After a Bite You Will Have to Eat It All

Hi, my lovely rabbit readers around the world,

In 2016 I created this Vegan Rocky Cake for the first time, and I have to say, since then I’ve definitely made a little bit of progress with my presentation. I was not very happy with my original plating, and it was so good to have a chance to redo this recipe of Vegan Rocky Cake and see how far I’ve come. I would like to say I’ve started to make a few changes here and there, in preparation for the new upgrade of my website which is coming very soon I can’t wait! But, back to the cake. I would like to introduce my lovely editor Holly, I’m so thankful for the excellent job she’s doing and her amazing re-typing. I recently told her I wanted to make her a yummy cake as a present and asked her what kind of ingredients she likes. I decided this chocolatey cake would be perfect for her! I can only say her reaction and feedback was amazing for me and I’m so glad she and her family loved it:) Guys, this cake is really so quick and easy to make like My Chocolate Brownie, and so so delicious especially for chocolate lovers:)

Let’s do it together:

Recipe:

130g raw cocoa powder

200g coconut butter

90g-130g dark agave syrup

400ml coconut milk

50g gluten free biscuits

80 raisins

15g hemp seeds

90g walnuts

Method:

Prepare two bowls. Into the first one mix the biscuits, chopped or broken into small chunks, together with raisins, hemp seeds, and walnuts. Into the second bowl put the cocoa powder, butter, milk, and syrup. Meanwhile, boil water in a pot larger than the second bowl, and put the second bowl with its contents into the boiling water to melt everything down. When is perfectly melted and smooth, mix in all the ingredients from the first bowl and whisk together. Pour all of the mixtures into a cake tin of any shape, leave it to cool down and then refrigerate for 7 hours. After a long wait in the fridge, it’s time to try your cake! Let me know if it was worth the wait!

I can’t wait for your feedback 🙂

May 12, 2019 0 comment

DESSERTS

Vegan Orange Olive Oil and Pistachio Cake

by Tomas March 10, 2019

written by Tomas

Vegan Orange Olive Oil and Pistachio Cake

Love Goes Through the Stomach

Hello, my lovelies, how are you all? Does anyone have a bit of a sweet tooth? Who is ready for a yummy cake? Vegan Orange Olive Oil and Pistachio Cake. I believe we all love a delicious dessert sometimes, and this type of cake is good for all seasons in the year. However, be warned this recipe is not for someone who has a nut allergy, but without the nuts, I’m sure this cake will be still so good. I made this recipe last year in December at a pub I work at close to Eastbourne (Lovely city in South East UK). They are great clients and they always want from me some vegan meals for the menu, and of course some deserts as well. So, I found in the dry store a tub of pistachios and saw in walk-in fridge lots of oranges. I instantly got this idea and started to make it:) Emma who is GM in the pub asked me what I was making and I explained to her, she said she couldn’t wait till it was ready and that it’s sounded amazing:) So because everyone wanted some at the pub I made a large amount, but later in my house I created a smaller version of Vegan Orange Olive Oil and Pistachio Cake.

I believe It’s not complicated to make it and It’s easy to like My Chocolate Brownie

This pudding you can serve with sorbet, vegan ice cream, cream or even vegan chocolate sauce. They all work perfectly together.

Recipe:

100ml olive oil + a little bit for cake form

280g self-raising gluten-free flour

240g coconut sugar

1 large teaspoon of organic baking powder

180ml cold water

1 large orange (zest + juice)

pinch of salt

75g pistachios

baking paper

Method:

First spread a little bit oil in your cake form and add baking paper. Then in a large bowl zest the orange and squeeze the juice. Add the sugar and whisk together with olive oil before adding flour with the water and baking powder.

Mix one more time and lastly add the chopped pistachios and mix it all together. Before you move the mixture to your baking form, switch on your oven to 180C, and let it preheat for 5 min. Let it bake for 18min or 20min.

March 10, 2019 0 comment

DESSERTS

My Homemade Date and Pumpkin Cake

by Tomas November 24, 2018

written by Tomas

Hi lovelies, how’s life at the moment? I hope everything is going well 🙂 If you remember in the previous soup recipe I mentioned the local organic farms here in Southern England, I’m happy to say I’ve bought a few more mixed squashes and have created a special autumn cake:) I had the idea for this recipe as soon as I saw these lovely seasonal vegetables and already knew what to make for you. I have to say I used my experiences from being a chef in countryside pubs and restaurants. Two desserts that are always popular with customers always seems to be the sticky toffee pudding and the carrot cake, and this delicious autumnal cake is partly inspired by these classic dessert favourites.

This recipe is not at all hard to make it and you can always serve this cake with any vegan components you like, for example, ice cream or yoghurt etc.

The measurements listed here will give you around 4 potions.

Recipe:

93g pitted dates

100ml water

200g mixed squash pumpkin

80g xylitol (vegan sugar)

1 small banana

90g vegan butter spread

95g gluten-free self-rising flour

1/2 teaspoon bicarbonate soda

2 teaspoon Chinese 5 spice

pinch of Himalayan salt

1/2 teaspoon oil

Method:

Put the dates and water in a small saucepan and just bring the dates to the boil so they are soft and mix it thoroughly to create a smooth consistency. Use a nice large bowl for all the ingredients. First, add the banana and whisk with the xylitol to smooth consistency then add butter and carry on whisking for few minutes. Next, add the date mixture and flour. Mix these ingredients together than grate in the pumpkin just as you would grate vegan cheese. Continue mixing before adding spice, soda and salt. Remove the mixture from the bowl and put into a baking tray lined with oil and baking paper.

Pre Heat your oven to 160C and bake for 30 – 35 min max. You can mix your vegan butter with syrup and orange zest and serve as topping for the cake.

November 24, 2018 0 comment

DESSERTS

My Lemon Posset

by Tomas October 12, 2018

written by Tomas

Hi, my lovely rabbit readers. I have a confession to make, one day I was so lazy and just lay in bed and thought, what can I make for you that’s really simple and easy?…. and then pudding came to my brain hahaha I have to say, here in England and especially in county side pubs they always have traditional puddings such as sticky toffee pudding, brownies and lemon posset. And I decide it and also asked myself, how about I try and make lemon posset a vegan way?

So, first of all, this is a quick dessert to make, and delicious for any occasion like a birthday, family party or any special day! This dessert is also not complicated to make. So, I hope you will like it and let me know 🙂

Recipe:

250ml oat cream or your choice

half lemon (zest + juice)

40g xylitol (sugar-free) or any sugar-free substance

1/2 teaspoon of agar powder

Method:

Zest lemon and squeeze the lemon juice to put into your pan. Next, add the cream with the sugar and mix it together. Then heat your pan and just lightly boil everything together before adding agar powder. Make sure that you first put the agar into a cup or mug and add about two table spoons of very hot water. Mix this well before adding to the posset mixture. I suggest you use a whisk to mix it thoroughly, and just move to your nice dessert glass or pot.

October 12, 2018 0 comment

DESSERTS

Banana and Coconut Cake

by Tomas May 1, 2018

written by Tomas

Hey Guys,

I have a question for you. Have you ever made a cake or recipe in your life, which you expected to be perfect but then something happened, for example, you changed the ingredients slightly and created something different to how you expected?

So that exactly happened to me, and I have to smile because I was going to make a kind of vegan sponge, to begin with, but I changed direction completely, finding this cake in my mind and producing it instead.

It was the day after I worked for a lovely client here in this beautiful part of southern England, East Sussex, who asked me if I could make some gluten-free, vegan cake. He started telling me a few ideas, and as I listened, I just got it. I have to say This cake is a little bit dry but don’t be shy use any nice coulis or some nice, yummy vegan yogurt.

Recipe:

3 soft bananas

150ml nut milk your choice (I used cashew)

80g xylitol or 80ml date dark syrup

40g organic baking powder

50g desiccated coconut

115g GF buckwheat flour

1/2 lime (zest and juice)

1 pinch of Himalayan salt

1 spoon of olive oil

Method:

Use any large bowl and crush bananas with fork or whisk and melt it. Add syrup or xylitol and whisk together before adding milk, coconut, lime, salt, flour and baking powder. Gently mix it together, making sure you have a nice consistency. Add olive oil and use a little to wipe gently around your baking form before putting baking paper in your form. Put your cake base mixture into your baking form and bake for around 25min at 166C. Be sure to check it via skewer and if it’s still soft and melty add another 5 min.

I can highly recommend serving this cake with mango salsa, coulis or sorbet, also coconut yogurt or ice cream is a nice combination as well.

May 1, 2018 0 comment

DESSERTS

My Vegan Scones

by Tomas March 3, 2018

written by Tomas

Hey guys how are you? Last month marked the 12 year anniversary of my arrival in England, 12 years on and I love it here. I’m based in East Sussex, it is a beautiful part of England. During my time here, I have worked with many great colleges, specializing in pastry and have seen stunning cakes and traditional English pastries. But. Today we are shining the light on the wonderful English scone. There are many methods and recipes out there, I’ve noticed that’s each county has a slightly different way, not to mention the many old family recipes passed down from grandmothers! I decided to pick out the best information out there and share with you my version of an English scone. The added bonus is that this recipe is not only dairy free but gluten-free to… and nice and easy!

Recipe:

385g GF self-rising flour and for dusting

1 teaspoon baking powder

112g vegan coconut butter (spread) margarine

56g xylitol (sugar)

180ml cashew milk

1/2 lemon (zest+juice)

1 pinch of Himalayan salt

1 teaspoon cardamom powder

1 teaspoon cinnamon powder

Method:

Preheat oven to 220c (gas 5-6). Add butter, flour, and sugar. Either mix by hand or, if you have a food processor use a low setting. Then, add the zest, juice, cinnamon, cardamom, and milk and mix all together (I prefer to make this with my hands). Once the dough is mixed, roll dough in the palm to your preferred size, then use a small kitchen ring to shape your perfect scones. If you like raisins or apricots just go for it and add to your taste.

Bake your scones for 25 min but make sure you have a look and check it with cocktail sticks to see it is nice and fluffy (if you prefer harder scones leave it for another 10 min). Once baked, you can serve with homemade jam, oat creme or any dairy-free yogurt with fresh fruits.

March 3, 2018 0 comment

DESSERTS

My Nuts Flapjack

by Tomas January 26, 2018

written by Tomas

Who is always thinking about a little snack after lunch? Hmm? Me too guys. Hello to everyone, I hope you are having an amazing time and keeping yourselves well. So the question for today is….? How many times do you crave something sweet after lunch? For me it was always a big fight until I read a spiritual book the following sentence: “Your Body = Your Temple” and that’s so true isn’t it? I then changed my habit.
So it’s not necessary to have something straight after lunch, I guess we need to keep a good drink regime and between each meal and of course we can always alternatively have a healthy snack…. That could be some kind of nut bar or flapjack.
Preparing this is so easy, let’s say you will need around 35-40 min to make it.

Recipe:

250g mix of nuts (I used Brazil, pecan, walnut, and pistachio)
50g dry apricots
15g roasted hazelnuts
80g xylitol (sugar)
60g – 80g syrup of your choice (you can use less if you don’t like a moist consistency)

Method:

Firstly switch your oven on, gas 4 / 180C.
I would just like to say that if you would like to add any other nuts or seeds you can of course. This recipe is really easy and quick, what you need to do is chop or slice the apricots and blend the nuts in your kitchen robot or processor, but don’t blend it hard you have to keep some chunks. Then put everything into your food bowl and mix it very well. When you have a nice mushy structure then move to your baking gastro tray. I recommend you add and press down some baking paper into your tray, and make nice shapes. Then move to your oven and bake for 25 min. Finally, leave to cool down for 2-3 hours and put in your fridge for another couple hours and then it will be ready for you ….

January 26, 2018 0 comment

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