Matcha Mood Risotto

by | Dec 2, 2025 | Breakfast, Desserts, Food

Matcha Mood Risotto

Matcha Morning Mood Risotto features arborio rice slowly cooked in a subtly sweet, vibrant green broth of light coconut milk and ceremonial-grade matcha. Sweetened with a touch of agave and topped with crunchy candied pistachios, tart goji berries, and a single, caramelized seared fig. it’s a stunning harmony of textures and flavors. This recipe proves that risotto is not just for dinner, but a perfect canvas for a luxurious and wholesome vegan breakfast. This dish reimagines classic comfort food with a bold, plant-based twist . 

GETTING READY FOR COOKING

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Servings: 4 Dietary Info: Vegan, Dairy-free

Why You’ll Love This Recipe:

✔ Unexpectedly Elegant – A truly impressive and beautiful dish for a special morning.
✔ Calm Energy Boost – The matcha provides a smooth, focused energy without the jitters.
✔ Creamy Without Dairy – The magic of arborio rice creates a luscious, creamy texture naturally.
✔ A Symphony of Textures – Enjoy the creamy rice, crunchy nuts, chewy berries, and soft fig in every bite.

This Recipe is Ideal for

✔ A romantic weekend breakfast or brunch
✔ A mindful, ceremonial start to the day
✔ Impressing guests with a unique vegan dish.

          

Dietary Adaptations

✔ Naturally plant-based, and dairy-free
✔ Nut-free: Omit the pistachios and use toasted sunflower seeds for crunch.
✔ Lower-sugar option: Reduce or omit the agave in the risotto and skip the candied nuts.

More Key Details 

The key to a perfect sweet risotto is the same as a savory one: toast your rice. Sautéing the arborio rice in coconut oil before adding the liquid is a non-negotiable step; it seals the starch granules, ensuring a creamy rather than gummy texture. Use a high-quality, vibrant matcha for the best color and flavor, as this is the star of the dish. The final stir of cold vegan butter is the chef’s secret to a glossy, restaurant-quality finish..

Let`s start with the process

1. Prepare the Toppings & Matcha

  •  In a small skillet over medium heat, combine the pistachios and maple syrup. Cook, stirring constantly, for 2-3 minutes until the syrup bubbles and coats the nuts. Transfer immediately to a piece of parchment paper, spread out, and let cool. They will harden as they cool.
  • In a small bowl, cover the goji berries with hot water to plump them up. Set aside for 10 minutes, then drain.
  • In a saucepan, gently whisk together the light coconut milk, water, and matcha powder until no lumps remain. Heat over low heat until warm, but not boiling. Keep this “matcha broth” warm on the stove.

2.  Sear the figs

  • Heat a clean skillet over medium-high heat. Add the coconut oil. Once hot, place the fig halves cut-side down. Sear for 2-3 minutes without moving, until deeply caramelized and tender. Remove from the pan and set aside.

3. Toast and Rice 

  • In a medium, heavy-bottomed pot (like a Dutch oven), melt the 1 tbsp of coconut oil over medium heat. Add the arborio rice and toast, stirring constantly, for 2-3 minutes until the grains are fragrant and look translucent around the edges.

4. Cook the Risotto

  • Pour in the 1/4 cup water. Stir continuously until the liquid is fully absorbed.
  • Begin adding the warm matcha broth, one ladleful (about ½ cup) at a time. Stir continuously and allow the liquid to be almost fully absorbed by the rice before adding the next ladleful.
  • This process should take about 20-25 minutes. The rice should be tender but still have a slight bite (al dente), and the mixture should be creamy.

5. Finish the Risotto

  • Once the rice is cooked, remove the pot from the heat. Stir in the agave syrup, vanilla extract, and the cold cubed vegan butter. Stir vigorously until the butter is melted and emulsified, creating a glossy, creamy sauce. Season with a tiny pinch of salt to taste.

6. Assamble & Serve

  • Divide the warm matcha risotto immediately between four bowls.
  • Top each serving with the candied pistachios, drained goji berries, and two seared fig halves.
  • Enjoy immediately.

Ingredients

For the Matcha Broth:

  • 1 (13.5 oz) can light coconut milk

  • 1 ½ cups water

  • 2-3 tsp high-quality culinary-grade matcha powder

     For the Risotto:

    • 1 tbsp coconut oil

    • 1 cup arborio rice

    • ¼ cup water

    • 2-3 tbsp agave syrup, or to taste

    • 1 tsp vanilla extract

    • 1 tbsp cold vegan butter, cubed

    • Tiny pinch of salt

     For the Toppings:

    • 4 fresh figs, halved

    • 1 tsp coconut oil, for searing

    • ½ cup shelled, raw pistachios

    • 1 ½ tbsp maple syrup

    • ¼ cup goji berries

    Comments

    Carrot cake

    by | Dec 1, 2025 | Breakfast, Desserts, Dinner, Food, Lunch

    Carrot cake

    Looking for a classic dessert that’s both indulgent and wholesome? This Outstanding Vegan Carrot Cake is your answer!With its moist, spice-infused crumb packed with carrots, walnuts, and raisins, and topped with a dreamy, light orange frosting, It’s a comforting, crowd-pleasing treat that proves plant-based baking is truly irresistible.

    GETTING READY FOR COOKING

    Prep Time: 20 mins | Cook Time: 30 mins | Cool Time: 1 hour

    Servings: 8 Dietary Info: Dairy-free, Refined Sugar-free, Can be made Gluten-free*

    Why You’ll Love This Recipe:

    ✔ Incredibly Moist & Flavorful – A perfect balance of warm spice, natural sweetness, and texture.
    ✔ Wholesome & Naturally Sweetened – Made with maple syrup and whole-grain flour for a better-for-you treat.
    ✔ Surprisingly Light – The silky, stovetop frosting is deliciously rich without being overly heavy.
    ✔ Simple Process – Easier to make than a traditional buttercream-frosted cake!

    This Recipe is Ideal for

    ✔ Celebrations and birthdays
    ✔ A decadent yet healthier dessert option
    ✔ Impressing guests with amazing vegan baking
    ✔ Anyone craving a classic carrot cake with a clean ingredient twist

    Dietary Adaptations

    ✔ Naturally plant-based, dairy-free, and egg-free
    ✔ Refined sugar-free when using maple syrup
    ✔ *Gluten-free option: use a 1:1 gluten-free all-purpose flour blend
    ✔ Nut-free option: omit the walnuts (the cake is still delicious!)

    More Key Details 

    This cake is a fantastic introduction to vegan baking, offering deep, familiar flavors without compromise. The use of coconut oil and apple cider vinegar helps create a wonderfully tender crumb, while the orange zest and rum (optional) add a sophisticated aroma.

    It’s a highly satisfying treat, providing fiber from the carrots, whole wheat flour, and nuts, along with healthier fats from coconut. The frosting, thickened with cornstarch, is a clever and delightful alternative to cream cheese frosting.

    This cake is incredibly versatile—enjoy it as a simple snack cake, dress it up for a celebration, or even bake it as muffins. It’s a wholesome homemade alternative to coffee shop cake, allowing you to control the quality of ingredients.

    Preparing this cake is a straightforward process of mixing and baking, making it perfect for a relaxing baking experience. The flavors develop beautifully, making it an excellent make-ahead dessert.

    Let`s start with the process

    1. Prepeare & Mix Dry Ingredients

    • Preheat your oven to 180°C (350°F). Grease and line a 23-cm (9-inch) springform pan.

    • In a large bowl, sift together the all-purpose flour, whole wheat flour, baking powder, bicarbonate of soda, salt, and cinnamon.

    • Stir in the desiccated coconut and vanilla powder.

    2. Combine Wet Ingredients

    • If your coconut oil is solid, gently warm the jar in a bowl of hot water until soft and liquid.

    • In a separate medium bowl, whisk together the softened coconut oil, maple syrup, orange juice and zest, apple cider vinegar, and rum (if using) until emulsified

    3. Make the Batter

    • Pour the wet ingredients into the dry ingredients.
    • Mix with a spatula until just combined and smooth—do not overmix.
    • Gently fold in the grated carrots, raisins, and chopped walnuts. The batter will be quite thick.

     4. Bake the Cake

    • Spoon the batter into your prepared cake pan and spread it level with a spatula.

    • Bake in the preheated oven for 30 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

    5. Prepare the Frosting

    • Place all frosting ingredients (oat milk, oat cream, maple syrup, cornflour/cornstarch, vanilla powder, and orange extract or zest) into a small saucepan. Whisk well to dissolve the cornstarch.

    • Set over medium heat and cook, add vegan butter whisking vigorously, for 2-4 minutes until the mixture thickens to a spreadable, pudding-like consistency. Immediately remove from heat.

    5. Frost & Decorate

    • Remove the completely cooled cake from the pan. Spread the warm frosting evenly over the top with a spatula—it will set as it cools.

    • For a final touch, prepare the caramelized walnuts. In a small skillet, add the sugar and heat it over low heat. Add the walnuts and stir until they are fully coated and caramelized.

    • Decorate the cake with extra orange zest and the caramelized walnuts.

     

    Chef’s Tips:

    • For a smoother texture: Ensure your carrots are finely grated, not shredded, for the best distribution and moisture.

    • Don’t overmix: Once you add the wet ingredients to the dry, mix until just combined. Overmixing can lead to a tough cake.

    • Frosting consistency: The frosting thickens quickly on the stove. Once it coats the back of a spoon and leaves a clear path when you run your finger through it, it’s ready. If it becomes too thick to spread, whisk in a tiny splash of oat milk.

    • Make-ahead: The unfrosted cake can be baked, cooled, wrapped tightly, and stored at room temperature for a day or frozen for up to a month. Prepare the frosting fresh on the day you plan to serve it for the best texture.

    Ingredients

    For the Cake

      • 200 g (1½ cups) unbleached all-purpose flour*

      • 65 g (½ cup) plain wholemeal (whole-wheat) flour*

      • 1 tsp baking powder

      • 1 tsp bicarbonate of (baking) soda

      • ¼ tsp salt

      • 1 tsp ground cinnamon

      • 40 g (½ cup) desiccated coconut

      • ½ tsp bourbon vanilla powder

      • 100 g (½ cup) coconut oil, softened

      • 120 g (½ cup) raw cane sugar

      • freshly squeezed juice and finely grated zest of 1 large orange

      • 1 tsp apple cider vinegar

      • 1 tsp rum (optional, can omit)

      • 330 g (3 cups) finely grated carrots

      • 60 g (½ cup) raisins

      • 80 g (¾ cup) chopped walnuts

     For the Frosting  & Decoration

      • 220 ml (scant 1 cup) oat milk

      • 1 tbsp vegan butter or margarine

      • 3 tbsp pure maple syrup

      • 3 scant tbsp cornflour (cornstarch)

      • ½ tsp bourbon vanilla powder

      • 1 tbsp finely grated orange zest         

      • 2 tbsp raw cane sugar

      • 1/2 cup walnuts                                           

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    Christmas Cookies

    by | Dec 1, 2025 | Breakfast, Desserts, Dinner, Food

    Christmas Cookies

    These delightfully crumbly and fragrant cookies can become a classic Christmas treat, made entirely plant-based. With their rich coconut flavor and melt-in-your-mouth texture, they’re perfect with a cup of coffee or tea. Are you ready to dive into the preparations?

    GETTING READY FOR COOKING

    Prep Time: 20 mins (plus 2 hours chilling)| Cook Time: 15 mins |        Total Time: 1 hour 35 min

    Servings: About 40 cookies Dietary Info: Dairy free

    Why You’ll Love This Recipe:

    ✔ Irresistible Texture – Enjoy a wonderfully crumbly, melt-in-your-mouth shortbread experience.
    ✔ Simple & Fragrant – Made with just a handful of pantry staples for a uniquely comforting treat.
    ✔ Perfect for Gifting – These beautiful, classic cookies are always a welcome gift.
    ✔ Nostalgic & Vegan – The same beloved flavor of the original, made entirely plant-based.

    This Recipe is Ideal for

    ✔ Holiday baking and cookie platters
    ✔ Afternoon coffee or tea
    ✔ Edible homemade gifts
    ✔ A satisfying vegan baking project

    Dietary Adaptations

    ✔ Naturally vegan and dairy-free.
    ✔ Nut-free option: Use soy or oat milk instead of almond milk.

    More Key Details 

    A soft, shortbread-like dough, packed with desiccated coconut and vanilla sweetness, is shaped into classic crescents and baked to golden perfection. They are wonderfully simple, relying on quality vegan margarine for that signature tender crumb. These cookies are a testament to how easy and delicious vegan baking can be.

    The secret to achieving the perfect crumbly texture is using cold, firm vegan margarine and ensuring the dough is thoroughly chilled before shaping. This prevents the cookies from spreading too much in the oven and helps them hold their distinctive crescent shape. Don’t be tempted to skip the chilling time—it’s the most crucial step for success!

    Let`s start with the process

    1. Make the Dough & Chill (Do this first)

    • In a large mixing bowl, whisk together the all-purpose flour, coarse coconut, powdered sugar, and vanilla sugar.
    • Add the softened vegan margarine and 6 teaspoons of almond milk.
    • Using your hands or a spatula, mix and knead everything together until a smooth, uniform cookie dough forms. If the dough seems too dry and isn’t coming together, add the remaining almond milk, one teaspoon at a time.
    • Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm.

    2.  Preheat oven & Prepeare Baking Sheets

    • Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.

    3. Shape the Crescents

    • Remove the chilled dough from the refrigerator. Work with a portion of the dough at a time, keeping the rest chilled.
    • On a lightly floured surface, roll a portion of the dough into a long log, about 2-3 cm (1 inch) thick.
    • Cut the log into equal-sized pieces (about 2-3 cm long).
    • Take one piece and roll it between your palms into a small, even rope, about 10 cm (4 inches) long.
    • Gently curve the ends of the rope to form a crescent shape. Place the shaped cookie on the prepared baking sheet.
    • Repeat with the remaining dough, spacing the crescents about 2 cm apart on the baking sheets.

    4. Bake the Cookies

    • Bake the cookies in the preheated oven for 10-15 minutes, or until they are set and the very bottoms are just starting to turn a light golden brown. The tops should remain pale.
      Be careful not to overbake, as they can dry out.

    5. Cool and Serve

    • Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
      Once cool, they are ready to serve and enjoy!

    Ingredients

    For the Cooky Dough

    • 400 g white all-purpose flour

    • 100 g coarse/desiccated coconut

    • 100 g powdered sugar

    • 30 g vanilla sugar

    • 320 g vegan margarine, softened

    • 6 – 8 tsp almond drink (milk) 

     

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    Mrs. Pletenka

    by | Nov 20, 2025 | Breakfast, Desserts, Dinner, Food, Lunch

    Mrs. Pletenka

    This beautiful, golden braided bread is a stunning centerpiece for any holiday table, especially Easter. Traditionally made with eggs for color and richness, this vegan version uses turmeric for a brilliant golden hue and olive oil for an incredibly soft, moist crumb. It’s a rewarding bake that fills the house with a wonderful aroma.

    GETTING READY FOR COOKING

    Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 1 hour

    Servings: 4 Dietary Info: Dairy free, Gluten freee 

    Why You’ll Love This Recipe:

    ✔ Visually Stunning – The golden color from turmeric makes it a show-stopping bread.
    ✔ Incredibly soft – Olive oil ensures a tender, moist crumb that stays fresh.
    ✔ Vegan & Dairy-Free –  A perfect plant-based alternative to traditional egg-rich breads.
    ✔ Aromatic & Flavorful – Saffron and lemon zest create a unique, sophisticated flavor profile.

    This Recipe is Ideal for

    ✔ A festive holiday 
    ✔ Impressing guests with a beautiful dessert
    ✔  A beautiful gift for friends and family
    ✔ Anyone wanting to master a traditional-style, vegan yeast bread

    Dietary Adaptations

    ✔ Naturally plant-based, dairy-free, and gluten-free
    ✔ Refined sugar-free when using maple syrup
    ✔ Soy-free option: Use oat or almond milk instead of soy drink.

    More Key Details 

    The Science of Saffron & Kneading

    • The “Windowpane Test” for Perfect Gluten: To know if you’ve kneaded the dough enough, perform the “windowpane test.” Take a small piece of dough and gently stretch it between your fingers. If it can form a thin, translucent membrane without tearing, the gluten is perfectly developed. This elastic network is essential for trapping gas from the yeast, leading to a light and airy loaf.

    • Purpose of the Intermittent Kneading: The unique step of briefly kneading the dough every 20 minutes during the first rise is a technique to gently strengthen the gluten network as it expands. This creates a tighter crumb structure and gives the bread the strength needed to hold its braided shape without collapsing.

    • The Role of Olive Oil: In this vegan recipe, olive oil is a multi-functional powerhouse. It replaces the fat and moisture traditionally provided by eggs and butter, tenderizes the crumb by coating the flour proteins, and contributes to a beautifully soft texture that lasts for days

    Let`s start with the

    process

    1. Combine Dry Ingredients

    • In a large mixing bowl, whisk together the flour, active dry yeast, cane sugar, salt and turmeric.

    2. Mix the Wet Ingredients & Combine

    • In a separate jug, combine the warm soy drink and olive oil. Pour the wet mixture into the dry ingredients.

    3. Knead the Dough

    • Using a stand mixer with a dough hook attachment, mix on medium speed until a smooth, elastic dough ball forms that pulls away from the sides of the bowl.
    • This should take about 5-7 minutes. Alternatively, you can knead by hand on a floured surface for 10-12 minutes until smooth and elastic.

    4. First Rise

    • Place the kneaded dough in a lightly oiled bowl, turning it to coat. Cover the bowl with a clean kitchen cloth and let it rise in a warm place for 2 hours.
    • Every 20 minutes during this rise, give the dough a quick, brief knead (about 30 seconds) to strengthen the gluten.

    5. Shape the Loaf

    • After the rise, turn the dough out onto a lightly floured surface. Divide it into 3 or 4 equal pieces. Roll each piece with your palms into a long rope, about 40 cm (16 inches) long. Press the top ends of the ropes together and braid them into a plait. Tuck the ends under neatly.

    6. Second Rise

    • Transfer the braided loaf to a baking sheet lined with parchment paper. Cover again with the kitchen cloth and let it rise in a warm place for 30 minutes. Towards the end of the rising time, preheat your oven to 175°C (350°F).

    8. Bake

    • Just before baking, gently brush the entire surface of the loaf with the 2 tablespoons of warm soy drink and sprinkle with sesame seeds.
    • Bake for 25 minutes, or until golden brown. Then, turn the oven off and leave the bread inside with the door closed for an additional 10 minutes to set the crust.

    9. Cool and Serve

    • Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

    Ingredients

    For the Dough:

    • 1/4 tsp turmeric for color
    • 450g (about 3 ¼ cups) all-purpose flour, plus more for dusting
    • 10 g (1 packet) active dry yeast
    • 35g (3 tablespoons)  cane sugar
    • 1 tsp salt
    • 250 ml (¾ cup + 1 tbsp) warm soy drink (or other plant-based milk)
    • 70 ml (⅓ cup) olive oil

       For the Toppings:

      • 2 tablespoons warm soy drink, for brushing
      • 2 tablespoons sesame seeds, for sprinkling

           

          Comments

          Smoky Tofu & Cornbread Waffles

          by | Oct 7, 2025 | Breakfast, Desserts, Dinner, Food, Lunch

          Smoky Tofu & Cornbread Waffles

          This dish reimagines classic comfort food with a bold, plant-based twist. Crispy, savory cornbread waffles, infused with smoked paprika, form the perfect base for pan-fried crumbled tofu with a smoky, bacony flavor. The experience is elevated with a spicy maple syrup glaze and finished with fresh cilantro and a squeeze of lime for a burst of brightness. It’s a satisfying meal that’s perfect for a leisurely weekend brunch.

          GETTING READY FOR COOKING

          Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour

          Servings: 4 Dietary Info: Dairy free, Gluten free, Soy free option

          Why You’ll Love This Recipe:

          ✔ Sweet, Smoky & Spic – A perfect balance of flavors that will excite your taste buds.
          ✔ Textural Wonderland – Enjoy the crispy waffle, chewy tofu, and sticky glaze in every bite
          ✔ Surprisingly Simple – Uses simple ingredients and comes together in under an hour.
          ✔ Crowd-Pleasing Comfort – A guaranteed hit for vegans and non-vegans alike

          This Recipe is Ideal for

          ✔ A hearty, savory weekend brunch
          ✔ A unique and satisfying breakfast-for-dinner
          ✔ Impressing guests with creative vegan cooking

          Dietary Adaptations

          ✔ Naturally plant-based, dairy-free, and dairy-free
          ✔ Nut-free: This recepie contains no nuts.
          ✔ Gluten-free option: Use a 1:1 gluten-free flour blend in the waffle batter.

          More Key Details 

          The secret to the incredibly “meaty” tofu texture is crumbling it by hand and pan-frying it until crispy. Don’t skip the lime wedge at the end—the fresh acidity is crucial for cutting through the richness and balancing the entire dish.

          This recipe builds layers of smoke and heat. The smoked paprika is a warm, aromatic base note that infuses both the waffle batter and the tofu. The liquid smoke, while potent, provides that deep, campfire-like smokiness that makes the tofu so compelling. The spicy maple syrup is the finishing masterstroke, tying the sweet, the spicy, and the smoky together in one glossy glaze.

          This cannot be overstated: do not skip the lime wedge. The rich, smoky, and sweet elements of the dish are wonderfully balanced by a sharp hit of fresh acidity. Squeezing that lime wedge over everything just before eating brightens all the flavors, cuts through the richness, and elevates the entire experience from a simple meal to a restaurant-quality dish. The fresh cilantro adds a final, fragrant layer that complements the lime perfectly.

          Let`s start with the process

          1. Prepare the Spicy Maple Syrup & Press the Tofu (Do this first)

          • In a small bowl or liquid measuring cup, whisk together the maple syrup and sriracha. Set aside.
          • Place the block of tofu on a plate lined with a few paper towels or a clean kitchen towel. Place another layer of towels on top and set a heavy object (like a cast-iron skillet or a few cookbooks) on top. Let it press for 10-15 minutes to remove excess water.

          2.  Make the Cornbread Waffle batter

          • Preheat your waffle iron according to its instructions.
          • In a large bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, salt, and black pepper.
          • In a separate medium bowl, combine the plant-based milk, apple cider vinegar, and melted vegan butter or oil.
          • Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. A few lumps are okay; do not overmix. Let the batter rest while you cook the tofu.

          3. Cook the Smoky Tofu 

          • Crumble the pressed tofu with your hands into a medium bowl, creating chunks and crumbs of varying sizes.

          • Heat the olive oil in a large non-stick skillet over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until it starts to turn golden.

          • Add the tamari/soy sauce, liquid smoke, maple syrup, and smoked paprika. Stir well to coat every piece. Continue cooking for another 3-5 minutes, until the tofu is browned and crispy in spots. Reduce heat to low to keep warm.

          4. Cook the Waffles

          • Lightly grease your preheated waffle iron if needed. Pour enough batter to cover the center of the iron (about ½ to ⅔ cup, depending on size). Close the lid and cook according to manufacturer’s instructions until the waffles are golden brown and crisp.
          • Transfer cooked waffles to a wire rack (not a plate) to prevent them from getting soggy while you cook the rest.

          5. Assemble and Serve

          • Place one warm cornbread waffle on each plate. Top generously with the smoky crumbled tofu.
          • Drizzle everything with the spicy maple syrup. Garnish with fresh cilantro leaves and serve immediately with a lime wedge on the side for squeezing over the top.

          Ingredients

          For the Spicy Maple Syrup:

          • ½ cup pure maple syrup

          • 1-2 tsp sriracha (adjust to your heat preference)

           For the Smoky Tofu:

          • 1 (14-16 oz) block firm or extra-firm tofu, pressed and crumbled

          • 1 tbsp olive oil

          • 2 tbsp tamari or soy sauce (use coconut aminos for soy-free)

          • 1 tbsp maple syrup

          • 1 tsp liquid smoke

          • 1 tsp smoked paprika

           For the Cornbread Waffles:

          • 1 cup all-purpose flour

          • 1 cup fine or medium-grind cornmeal

          • 1 tbsp baking powder

          • 1 tsp smoked paprika

          • ½ tsp salt

          • ¼ tsp black pepper

          • 1 ¼ cups unsweetened plant-based milk (soy or oat work well)

          • ⅓ cup vegan butter or neutral oil, melted

          • 1 tbsp apple cider vinegar

          For Garnish:

          • ¼ cup fresh cilantro leaves

          • 1 lime, cut into 4 wedges

          Comments

          Baked Kale Chips

          by | Oct 1, 2025 | Breakfast, Food, Lunch

          Baked Kale Chips

          Looking for a quick, healthy, and delicious vegan snack? These Easy Baked Kale Chips are your answer! Packed with nutrients and a satisfying crunch, they’re a flavorful, guilt-free treat that comes together in just over 20 minutes.

          GETTING READY FOR COOKING

          Prep Time: 5 mins | Cook Time: 15-20mins | Total Time: 25 mins

          Servings: 2-3 Dietary Info: Vegan, Gluten-Free, Nut free, Oil free Option 

          Why You’ll Love This Recipe:

          ✔ Simple & Fast – Perfect for when a snack craving hits. 
          ✔ Customizable – Toss them with your favorite seasonings.
          ✔ Meal-Prep Friendly – Store in an airtight container for a ready-to-eat snack.
          ✔ Light & Crispy  – A foolproof method for perfect chrisp every time!

          This Recipe is Ideal for

          ✔ Healthy snacking

          ✔ Lunchbox treats

          ✔ Beginner cooks 

          ✔ Households with mixed dietary preferences

          Dietary Adaptations

          ✔ Naturally plant-based and dairy-free, nut free

          ✔ Naturally gluten-free

          ✔ Oil-free version possible by using aquafaba or omitting oil

          More Key Details 

          This dish is incredibly budget-friendly, using just a few affordable ingredients. Kale is a nutritional powerhouse, packed with vitamins A, C, and K, making these chips a healthy alternative to store-bought snacks.

          The recipe is incredibly versatile—experiment with different seasonings like nutritional yeast for a “cheesy” flavor, smoked paprika for a smoky kick, or a pinch of cayenne for heat.

          Preparing this snack is simple and efficient, requiring just 3 main ingredients and minimal prep time.

           

          This foolproof recipe delivers big crunch and flavor with straightforward preparation, making it an excellent choice for anyone exploring delicious and practical vegan cooking.

          Let`s start with the process

          1. Prep the Kale

          • Preheat your oven to 300°F (150°C). This lower temperature helps them crisp up without burning.
          • Wash the kale thoroughly and dry it completely using a salad spinner or kitchen towels. This is the most important step forcrispy chips!
          • Remove the tough stems and tear the leaves into large, bite-sized pieces.

          2. Season the Kale

          • Place the dried kale pieces in a large bowl.
          • Drizzle with olive oil and a pinch of salt.
          • Use your hands to gently massage the oil and salt onto every leaf, ensuring they are lightly and evenly coated.
          • Be careful not to bruise the kale.

          3. Bake the Chips

          • Arrange the kale pieces in a single layer on two large baking sheets lined with parchment paper.
          • Do not overcrowd, or they will steam instead of crisp.
          • Bake for 15-20 minutes, rotating the pans halfway through, until the edges are brown and the chips are crisp. Watch closely near the end to prevent burning!

            4. Cool & Finish

            • Remove the baking sheets from the oven.
            • The chips will continue to crisp up as they cool.

            • Let them cool for a few minutes on the pan, then transfer to a serving bowl and toss with sesame seeds.

            Ingredients

            For the Kale Chips:

            • 1 large bunch of curly kale (lacinato/Tuscan kale also works)
            • 1 tbsp olive oil (or 2 tbsp aquafaba for oil-free)
            • ¼ tsp fine sea salt, plus more to taste

            For Serving:

            • 1-2 tsp sesame seeds

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