Veggie Hummus Tart


Serves 4-6

6 sheets of vegan puff pastry
Handful chestnut mushrooms, sliced
1 zucchini, sliced
Handful baby leaf spinach, washed & drained (Arugula works also)
1 large garlic cloves minced or pressed
Pinch of Himalaya salt
1 tsp cracked black pepper
1 red onions, sliced
Coconut oil for baking
1/2 red pepper
3,5 oz (100 g )hummus, i prefer homemade hummus
How to
1. Preheat the oven to 180 degrees and defrost the puff pastry for 20-30 minutes.
2. Meanwhile, heat 1 tsp coconut oil in a pan over medium heat, then sauté the mushrooms, garlic and red onions for 3-4 minutes, until golden and season with himalaya salt en black pepper. Remove after 3 minutes and set aside.
3. In the same pan, heat a 1 tbsp coconut oil and bake the zucchini on both sides for 5-7 minutes or until golden brown. 
6. Take the puff pastry and layout on a large parchment paper and score a small border. 
7. Spread hummus over the puff pastry and top it with the zucchini, mushrooms, red onions.
8. Put the veggie tart in the oven for about 20-15 minutes.
9. Remove it from the oven until the puff pastry is golden brown en top it with fresh spinach ( or Argula) and red pepper & enjoy!

Bon appétit!

Vegan Banana Pancakes


Serves 2 

1 cup oat Flour 
1 Tbsp tartaric Acid
1 tbsp apple cider vinegar
1 tbsp vanilla extract
3 tbsp ahorn syrup 
200 ml oat milk (I use Provamel)
1 mashed Banana

How to
1. Combine the dry ingredients in a bowl.
2. Pour the oat milk, vinegar, ahorn syrup and mashed banana to your mixture. Mix until smooth and set a side for 15 minutes.
3. Heat a non-stick pan ( if you don't have a non-stick pan use a little bit coconut oil) on medium heat, after 1 minute the surface of the pan should be hot enough for the batter. Pour a spoonful of the pancake batter onto the hot pan, and cook until bubbles form and flip, and cook the other side.
4. Repeat this until the batter is gone
5. Top the pancakes with banana, raspberries, almond flakes and ahorn Syrup.

Bon appétit!
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