quick and easy changes!
Every now and then I feel like I don't want any dairy products in my system as well as eggs so I go vegan as long as I can last. My aim is to eat more alkali food. Within a week, I already feel better about my self, I am more creative in my cooking and I can see changes in my skin as well.
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Best non dairy milk for me is this rice milk, it's mild and goes really well in any baking I do. I love it !
Nutritional yeast is my subs for cheese, it's nutty and cheesy and I usually add it to soups, risottos, stews, pasta dishes and home-made pesto.
Cinnamon is my every day spice, vegan or not, winter or summer, cinnamon goes everywhere I go :)
The pumpkin is on this photo for a reason, I am literally obsessed with eating pumpkin.
Pumpkin goes in the oven first, I want my pumpkin nicely baked before I mash it, divided into a 150 - 200 gr portions and use it as I need. Pumpkin goes into my bread, soups, tomato sauces, cookie dough, smoothie, pancakes, muffins, cheese cake, or even in my coffee - pumpkin and spice latte - recipe coming soon .....
I will start with my favorite rolls, they are delicious and I want to have them available at any time so I make a double batch and I freeze half.
I used 350 gr white and wholewheat flour, 1 tsp salt, 1 tsp quick action yeast, 1 Tbsp olive oil, 1 grated carrot, 250 ml water or more and pumpkin seeds for the top.
In a mixing bowl, place all ingredients and make a dough.Knead the dough until smooth and leave it to rest for an hour.Divide the dough into 12 and using more flour shape each dough into a ball.Place them onto a big baking tray covered with baking paper, brush them with some water or dairy free milk and sprinkle some of your favorite seeds.Cover with tea towel and leave them to rest for about 40 minutes.Bake on 200 C for 15 min. My favorite snack combo is carrot roll with hummus and fermented cabbage and carrot kind of sauerkraut I make on a regular bases.
Other snacks I always have in my fridge :
