This delicious vegan "cheesecake" tart made in collaboration with my friends at Nature's Charm features their delicious Matcha sauce swirled in with a fluffy vegan cheesecake filling, all inside a delicious digestive crust and topped with a tangy and sweet blueberry swirl. This dessert is surprisingly easy to make, and definitely quite the crowd pleaser! I hope you give it a go and love it as much as I do. Crust: 300g digestive biscuits 100g vegan unsalted butter ¼ tsp fine table salt Filling: 200g vegan whipping cream 100g icing sugar 100g vegan cream cheese 50g Nature's Charm matcha sauce ..read more

Not to toot my own horn here but these just might be the most delicious brownies I've ever made! Perfectly gooey and crispy with a great texture from all of the oreos and chocolate chunks mixed in throughout. I served these at my birthday these year and they sure were a crowd pleaser, so if you're looking for a quick treat to make for a party, dinner or other occasion give this one a go! Ingredients 150g dark vegan chocolate 100g unsalted vegan butter 3 tbsp (45ml) ground flaxseed + 100ml water 100g brown sugar 200g granulated sugar 40g cocoa powder 180g all purpose flour 1 tsp salt ½ tsp bak ..read more

I love anything cookie dough flavoured, and this delicious and simple cookie dough cake is definitely a must try for cookie dough lovers! Made using condensed oat milk from Nature's Charm who I'm collaborating with for this recipe, this was super sweet and decadent, and perfect for any birthday, party or just weekend treat to keep in the fridge and snack on as you'd like. I hope you give this one a go! Ingredients: 500g all purpose flour 300g granulated sugar 100g brown sugar 2tsp baking powder 1tsp baking soda 2/3 tsp fine table salt 440g unsweetened soy milk 100g condensed oat milk 30g appl ..read more

These hand held triangle cherry pies are so easy to make and yet super delicious! I used ready made puff pastry for these which made them so much quicker to make than a regular pie, and they also bake much quicker as they're smaller in size. Perfect for when you have to whip something quick and tasty together for a party or movie night! I also used the squeeze bottle of Nature Charms condensed coconut milk which made for such an easy vegan "egg wash" alternative that gave them a golden and sweet finish on top! Ingredients: Cherry filling: 300g frozen cherries 1ts lemon juice 2tbsp corn starch ..read more

I absolutely cannot get enough of these Czech buns! Kolache was something I first discovered on a trip to Prague in 2022, and have been obsessed with ever since. When baking some treats for my birthday last month I decided it was time to make another variation of this new favourite and mine, and these sure went over well with the guests! Make sure to also check out my vegan blueberry cheesecake kolache recipe if you want more. Ingredients: Dough: 400g all purpose flour 250ml unsweetened soy milk 50g vegan butter 70g granulated sugar 6g dry yeast 0,5 tsp fine table salt Method: In a large bowl ..read more

I'm back with another delicious french toast recipe, this time featuring the beloved combination of peanut butter and banana! It's easy to make and such a great breakfast for when you have a little bit of extra time on a Saturday or Sunday morning. Hope you give it a go and please tag me @mealsbymiri in your photos on Instagram if you do! Ingredients: 15g chickpea flour 30g granulated sugar a pinch black salt* 100g plant based milk 1 tsp vanilla extract 2-4 slices of stale white bread *Black salt isn't essential but does provide the "eggy" flavour. You can sub with some regular salt if you do ..read more

It's pie season again and I'm so excited to be bringing you all some more delicious sweet pie recipes this fall! This blackberry pie is oh so delicious and fairly tangy, so it's perfect with some sweetened vegan whipped cream on top to balance out the flavours. Like most of my pie recipes this is a long one, but it is soo worth it once you have your freshly baked pie in front of you, trust me. Crust: 600g all purpose flour 300g dairy free unsalted butter* 170g white granulated sugar 1.25 tsp fine table salt (reduce to 0.75tsp if using salted butter) Approx 90-95g cold water *I recommend using ..read more

I love me a steamed bun, and these gua baos (lotus leaf buns) with pickled bok choy, saucy pan fried mushrooms and crunchy fresh veggies are a must try if you're looking for a delicious vegan dinner option! Perfect for a friday night dinner when you want to make something extra delicious. I make my buns from scratch, but if you buy premade ones this could also be a pretty quick and easy weeknight recipe! Dough: 180g flour* 45g cornflour/cornstarch 30g granulated sugar 1,5tsp dry yeast 128g water *I use an extra fine, white flour made specifically for steam buns, but all purpose flour will wor ..read more

Pumpkin spice latte season is well and truly here, and since I love making iced drink recipes for you all here is how I make my pumpkin spice cold brew at home! Ingredients: (makes two) 500 ml cold brew* Pumpkin spice cold foam: 2tbsp vegan whipping cream (I used Gryr) 2tbsp oatly barista milk (plus a few more splashes as you whisk) 1,5 tsp pumpkin spice syrup* Method: For two portions of cold brew, brew a V60 pour over with 30g ground coffee and 500ml water. Once done, mix in 10g sugar and stir until dissolved. Leave until it reaches room temperature before placing in the fridge to cool comp ..read more

I've partnered with Nature's Charm using their delicious sweetened condensed oat milk for this recipe, and oh my did it turn out incredible! These cookie sandwiches are the perfect combination of rich and sweet double chocolate cookies with a delightful tangy raspberry filling and fluffy sweet raspberry buttercream in the middle. I hope you give this one a go and love it! Cookies: 150g vegan butter 75g brown sugar 165g granulated sugar 1,5 tbsp crushed flax seeds 4,5 tbsp water 210g all purpose flour 30g cocoa powder 0,25 tsp table salt 0,75 tsp baking powder 0,75 tsp baking soda 100g vegan c ..read more