Friday, 21 April 2017

Dairy-Free Fudge | VEGAN CANDY-REVIEW

Dairy-Free Fudge

This fudge is real yummy.
My favourite kind of caramels/fudge is the kind where it's soft to chew, 
and doesn't stick to my teeth or the top of my mouth.
This fudge checks all those boxes.

I love the fact that there are companies out there who actually make cruelty-free candy; no palm-oil, no dairy, no meat (bone-based gelatin) and no honey, no bullshit;
that tastes just as good, if not better than it's non-vegan cruelty-ridden counterparts.

The flavour is very "milky" and round.
I'd definitely recommend it, and would buy again! ^^

Food-Facts
75g
Ingredients: sugar, glucose syrup, soya-milk (dairy free alternative), fondant (sugar, glucose syrup), cocoa butter, flavouring, colour; burnt sugar syrup.
VEGAN | VEGETARIAN | DAIRY-FREE
NO HYDRODGENATED FATS | NO ARTIFICIAL COLOURS OR FLAVOURS
NO ARTIFICIAL PRESERVATIVES | GLUTEN-FREE
Ingredients

Company: Fabulous Freefrom Factory Product: Dairy Free Fudge

Thursday, 20 April 2017

PÜR Chewing-Gum | VEGAN CANDY-REVIEW

PÜR Bubble-Gum
This is by far my all-time favourite gum!
Vegan and otherwise!
The flavour is so juicy and long-lasting, it's divine!

The texture of the gum is a very easy chew, perfect gum all around!

Food-Facts
Ingredients: xylitol, gum base, gum arabic, natural flavours, caranuba wax, tocopherols.
SUGAR-FREE | ALLERGEN-FREE | ALL NATURAL FLAVOURS
NUT- & PEANUT-FREE | SOY-FREE | GLUTEN-FREE
NON-GMO | VEGAN

This product comes in two varieties
The Resealable Bag | 55 gum-pieces | 77g
The Pocket-Perfect Pack | 9 gum-pieces | 12.6g



Company: PÜR Product: Spearmint Gum

Pictures of product courtesy of Veganlife.no and The Official Pur Company Inc Website

Sunday, 16 April 2017

PLAIN VEGAN YOGURT | VEGAN FOOD-REVIEW

Plain Soy Yogurt

The product itself smells and tastes just like regular non-vegan yogurt.
I'm very impressed.

This Natural/Simply Plain version, is without added flavour, thus making it perfect for some personalized yogurt-time creative'ness. 
I for one: cocoa-/hot chocolate-powder and frozen berries all the way! :D

I used this product to add creamy'ness to an amazing, legit Italian, pasta-sauce recipe 
a friend showed me;
which worked well, although the yoghurt did add more of a pointy flavour to the dish, rather than round and creamy like something like vegan crème frãche would have added.

Food-Facts
100g
Ingredients: Water, Hulled soya beans (7.9%), Sugar, Calcium (tri-calciumcitrate), Stabiliser (Pectin), Acidity regulators (Sodium citrate, Citric acid), (Flavouring), Sea salt, Antioxidants (Tocopherol-rich extract, Ascorbyl palmitate), Yogurt cultures (S. thermophilus, L. bulgaricus), Vitamins (B12, D2)

Overall; I'm a big, big fan of Alpro, and their products;
they always taste yummy, just like their non-vegan counterparts, and without strange bi-flavours.
So if you're pondering about trying an Alpro product, GO FOR IT! ^^


Company: Alpro Product: Soy Yoghurt (Simply Plain/Natural) (No Flavour)

Tuesday, 11 April 2017

Sriracha Broth Wok | ORIGINAL RECIPE

Sriracha Broth Wok!

Ingredients
5 tablespoons of roughly chopped Ginger-Root
5 cloves of roughly chopped Garlic-Cloves
0,75dl/0,3 cups of Soy-Sauce
3-5 tablespoons of Follow Your Heart's Sriracha Vegenaise
2dl/0,8 cups of water w/ 2 teaspoons of vegetable Bouillon-Powder
2 Green Paprika-Peppers, chopped into small squares
1 Broccoli, chopped into small bite-sized "wigs" (remove most of the stems)
1 Yellow-Onion chopped into small squares
Vegetable Oil (sesame cooking oil)
Rice (Jasmin or Basmati)

Rince your Rice off. Then put in a pot with water. Cook on max heat until it starts to boil.
Then lower the heat to minimum heat, let it sit.
When the Rice is starting to swell, pour off the water, 
and let the Rice continue to swell away from the heaters.
(The reason for this specific way to prep the Rice, 
is to minimize any harmful residue that naturally occur in rice, to make it's way onto your plate.)

Fry up Ginger-Root and Garlic in a pot/pan with Vegetable Oil, on high medium heat, 
for a couple of minutes.
Add Yellow Onion, fry until the Yellow Onion has gone slightly soft.
Add Broccoli and Green Paprika-Peppers, 
fry until the broccoli has gotten a even stronger green-colour.
Mix the Water w/Bouillon-Powder with the Soy-Sauce; Add to the pot/pan. Mix everything together.
Add Sriracha Vegenaise to the pot/pan; mix everything together thoroughly.

Let it cook for a couple of minutes. Then turn the heat off, and let the pot/pan sit on the plate for a little while to cool down a little.

And Voilá!
Bon Appétit!

This dish pair perfectly to Ginger-Ale Soda beverage-wise.
I prefer to use Hey! Bombay! Vegetable Bouillon-Powder, it's AMAZING! :D


Pictures of products courtesy of  Veganlife.no, Follow Your Heart, Blog and Renée Voltaire.

Monday, 10 April 2017

BOMB! Bread | ORIGINAL RECIPE

BOMB! Bread

This bread is SO YUMMY, it's in it's own flavour-galaxy!

Ingredients
300g White Flour
200g Rye Flour
1 teaspoon Yeast-Powder
1 teaspoon Salt
Generous scoop of Oats
Generous scoop of Sesame-Seeds
1 teaspoon Maple Syrup
400dl of Water (heat until room-temp)

Mix all the dry ingredients together in a bowl.
Add water, then the Maple Syrup.
Mix everything together, and start baking it into a bun.
(add more White Flour if you need to balance out the mix to make a bakable bun)
Let the bun sit for an hour, before baking it out.

Pre-Heat your oven to 224 degrees Celsius/435,2 degrees Fahrenheit.

When baking it out; place the bun on a baking-paper.
(add White Flour if you need to, to keep the bun bakable)
Shape the bun into an even square, then fold the corners into an envelope.
(corner to opposite corner)
Then fold the envelope across itself once.
Knead it a little, making it nice and bread-looking.

Place the bread into the oven when it's reached it's set temperature.
Bake for 30+ minutes.
(gauge to see how it's doing, it should become very baked/tanned)

Thursday, 6 April 2017

VEGAN MUKBANG | VIDEO | Gourmet Dinner


MUKBANG-VIDEO


Dish constists of Ovenbaked Carrots, Red Wine Sauce, Boiled Potatoes,

I baked the carrots for hours, on 224 degrees celsius/ 435,2 degrees fahrenheit
for a couple of hours. Then I let them sit in the oven for a couple of hours, to soak up all the juices.

I fried the meat-substitutes in extra virgin olive oil, salt and rose pepper, on medium/hot heat.

I used Leitz alcohol-free red wine, and added three shallots in the red wine sauce.

Saturday, 25 March 2017

Smoked Tofu | VEGAN FOOD-REVIEW

Smoked Tofu
So far, in my vegan cookery, I've only used tofu to make Tacos.
(Because, boy, I love me some good tacos! :D )
First impression was one of astonishment, as the smoked tofu smelled just like those incredible smoked meat fair-booths. All in all; Mouthwatering.
I was so stoked, to find that the smoked-ness of it, translated into an extra round, 
rich flavour in the end result tacos.
I think this might be my absolute favourite tofu so far, 
I would heartily recommend!

Food-Facts
200g
Ingredients: water, soy beans * 20% soy sauce * 4% (water, soybeans *, wheat, sea salt), vegetable broth (iodized salt, yeast extract, potato starch, sugar *, herbs *, celery *, carrots *, onions *, pepper *, ginger * garlic powder *, tomato and paprika *, gurkmeie *, nutmeg *, spinach *), sea salt, coagulant (kalciumsulfat, nigari), smoke
* Organic ingredient

Organic smoked Tofu. Can be grilled, fried or eaten cold.
Can be stored at room temperature.

Company: Wilfred & Clara Product: Smoked Tofu