Vegan Mac ’n Cheese



16.0z ( 450 gr) rigatoni pasta ( I used quinoa pasta)
1/4 cup coconut oil 
2 garlic cloves, minced or pressed
1/4 cup oat flour
2 1/2 cup oat milk (I use Provamel)
8.0z (225 gram) vegan herb cream cheese
1 tsp mustard 
Pinch of black pepper
Pinch of garlic powder
Pinch of Himalaya salt
Fresh Parsley, washes, drained & chopped
Dry red chili flakes
1 tsp nutritional yeast

How to
1. Cook the pasta according to package. 
2. Meanwhile add coconut oil to a medium sauce pan, add the minced garlic and sauté for a couple of seconds. 
3. Add the oat flour and whisk until smooth.
4. Stir in the oat milk, whisking constantly. Once the sauce becomes thick, add the herb cream cheese and whisk until smooth. 
5. Add the mustard and the dry ingredients to your taste. 
6. Add the pasta to sauce and stir until combined.
7. Garnish the mac n’ cheese with the chopped parsley en dry red chili flakes & enjoy!

Bon appétit!

Coconut cup cakes


Ingredients for the cupcakes
2 cups oat flour
2 tsp baking powder
Pinch Himalaya salt
3 tbsp liquid coconut oil
1 ¾ coconut blossom sugar
2/3 cup oat milk (I use Provamel)
1 vanilla pod
¾ cup coconut yogurt (I use Abbot Kinney’s)

Ingredients for the frosting 
1 full fat coconut cream (put the can for minimum 4 hours in the fridge, best overnight) 
Pinch of Himalaya salt 
1 vanilla pod 
Splash ahorn syrup 

1 cup coconut flakes  

Chilled bowl 
cupcake tray
cupcake liners (I use unbleached) 

How to 
1.Preheat the oven to 350 degrees (175 C) 
2.Combine in a large bowl all the ingredients, thoroughly combine.
3.Divide the batter equally among the cupcake liners within a cupcake tray. 
5.Bake for 25 or until a toothpick inserted into the center comes out clean. 
6. Let cool completely before frosting the cupcakes. 
7. Meanwhile open the can coconut cream, and pour the liquid into another bowl (use this for a delicious smoothie). Scoop the coconut cream into a chilled bowl and whip the cream together with a splash of ahorn syrup and seeds of the vanilla pod with a handmixer until fluffy. 
8. Spread the coconut whip cream completely over the cupcakes and top it with coconut flakes & enjoy! 

Bon appétit!
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