Before and after becoming vegan #shorts
4: Vegan Cooking and Entrepreneurship with Chef Lauren Kretzer
Lauren Kretzer is a professionally trained vegan chef and recipe developer. She is a graduate of the Natural Gourmet Institute in New York City, and holds a certificate in Plant Based Nutrition from Cornell. Lauren has worked throughout the tri-state area in Michelin starred kitchens, privately in the kitchens of families and celebrities, and currently as a recipe developer for international wellness brands, restaurants, NY Times best-selling authors, and popular media outlets such as Vogue, Well + Good, and VegNews. She is an advocate for eating seasonally, locally and believes that food can be our greatest healer.
Lauren currently lives in Northern New Jersey with her husband, two young daughters and rescue dog. When she’s not cooking, she enjoys being out in nature with her family and reading. She can be found on Instagram at @lauren_kretzer and online at laurenkretzer.com.
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Peanut Butter Blossoms & Dairy-Free Peanut Butter and Chocolate Cookies
Need an idea for some quick cookies to bring to a potluck or just to have around the house? Look no further!
Enjoy this recorded footage from one of my latest Live streams on Twitch!
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No-Bake Lemon Cheesecake | SO VEGAN
Creamy, light and zesty, this vegan no-bake lemon cheesecake is a staple in the So Vegan household!
This recipe was actually featured in the BBC Good Food magazine last year, but we’ve only just got around to sharing it with you guys because we’ve been so busy working on our cookbook (sorry!).
This cheesecake is so simple. No baking, no complicated steps and easy-to-find ingredients. It’s perfect for dinner parties and it’s a real show stopper that’ll impress all your friends
Enjoy!
Roxy & Ben
- Ingredients -
300g vegan biscuits
3 tbsp coconut oil, melted
450g raw cashews
75ml maple syrup
1 tsp vanilla extract
5 lemons
2 x 400ml tins good quality coconut milk
Pinch of salt
- Method -
Place the 2 tins of coconut milk in the fridge to set the cream. This can take between an hour and three hours depending on much fat is in the coconut milk.
Soak the cashews in hot water for 1 hour.
Process the vegan biscuits and coconut oil in a food processor until fine. Then transfer to a cake tin and press down with a glass for an even and firm base. Leave the cake tin to one side.
Remove the coconut tins from the fridge and scoop out the coconut cream that has settled on the top. Transfer the coconut cream to a blender and discard the coconut water or use it in another recipe.
Add the cashews, maple syrup, juice of 4 lemons, zest of 4 lemons, vanilla extract, and salt to the blender, and blend until smooth. You may need to do this in two batches if your blender is too small to contain all the ingredients.
Pour the cheesecake mix on top of the biscuit base and tap the tin to level out the mixture.
Place the cheesecake in the freezer for two hours so it becomes nice and firm.
Meanwhile prepare the lemon decoration by peeling the remaining lemon, then slicing the peel into 1 mm thick slices.
Remove the cheesecake from the freezer 20 minutes before serving.
Gently remove the cheesecake from the tin and place on a serving plate. Then sprinkle the slices of lemon peel on top.
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Nigella’s Cookie Dough Pots - Gluten, Lactose, Yeast Free - (Cookbook Recipe) - #bakingwithvickiie
Hello There!
Today I am showing you how to make my Nigella’s Cookie Dough Pots. But of course, it is going to be gluten free, lactose free and yeast free.
Let’s-a-go!
If you do make these don't forget to use the hashtag: #bakingwithvickiie, so that I can see all of your creations!
Recipe
Equipment:
Scales
Measuring Spoons
7cm Ramekins x 6
Spray Oil
Pastry Brush
Large Mixing Bowl
Wooden Spoon/Electric Hand Whisk
Spatula
Ingredients:
110g Butter, softened (I like to use lactofree butter)
85g Light Brown Muscovado Sugar
1 Medium Sized Egg
1 tsp Vanilla Extract
150g Gluten Free Self Raising Flour
1/4 tsp Salt
80g Dairy Free White Chocolate, cut into small squares
80g Dairy Free Milk Chocolate, cut into small squares
Method:
First things first, measure out all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4.
Also spray each of your ramekins with some spray oil and, using your pastry brush, spread the oil all around the inside of the ramekins so that they are well covered, then place them off to the side until you are ready to bake.
Now that you have done all that prep-work, grab your wooden spoon/electric hand whisk, your mixing bowl, your spatula, and butter and sugar.
Place your butter and sugar into your mixing bowl and mix together until nice and creamy.
Now grab your egg and vanilla extract.
Add them into your mixing bowl, and mix until well combined.
Once this is done, grab your flour and salt.
Add both to your mixing bowl and, again, mix until well combined.
After that, grab both your white and milk chocolate pieces.
Add them in one go to your mixture, and for one final time, mix until your chocolate pieces are well distributed throughout your mixture.
Now grab your prepared ramekins and, using your spatula, or whatever you prefer, spread your mixture evenly between your ramekins.
Place your ramekins into your oven for 10 - 15 minutes. I judged that mine were finished baking by the tops of each cookie dough pot being golden, and when shaken, there was little movement from the mixture.
Serve immediately and enjoy!
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Scales:
Measuring Spoons:
7cm Ramekin x 4:
Pastry Brush:
Mixing Bowl:
Wooden Spoon:
Electric Hand Whisk:
Spatula:
Inspiration From:
Tanya Bakes by Tanya Burr Cookbook:
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