Chocolate Cake For One

Some days I feel like baking a whole cake and getting all fancy, other times I get a chocolate craving at 7 pm and just want a few bites of something sweet, without having leftovers in the fridge to tempt me the next day (and the next!).

That’s where this chocolate mug cake comes in. It’s dairy-free, egg-free and a cinch to make. You can make this in the microwave, but I decided to bake mine because I try to nuke things as little as possible.

I have made mug cakes in the past that have just been okay, but this chocolate baby came out moist, fluffy, gooey in the center and fudgy. I knew it was a win because my boyfriend finished it off for me after I got full.

If you enjoy this recipe, please like and comment and follow this blog for more content.

Vegan Chocolate Cake
Chocolate cake for one

Vegan Chocolate Mug Cake

  • Servings: 1-2
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Ingredients


– 4 tbsp flour
– 3 tbsp sugar
– 1/4 tsp baking soda
– 1/2 tsp baking powder
– 5 tbsp non-dairy milk
– 1/2 tsp white vinegar
– 2 tbsp cocoa powder

Directions

Pre-heat oven to 350 F. Mix dry ingredients in a mug or ramekin. I used a ramekin. Add liquid ingredients and stir with a fork, being careful to scrape the bottom to combine the mixture. Bake for 20-25 minutes, checking after 20 minutes. You can also make this in the microwave by nuking it for one to three minutes, starting at one minute and cooking for 30 second intervals until desired doneness is reached. Let cool and enjoy.

Mango Chia Seed Parfait

Happy Monday everyone!

I’ve only been back home from Greece for about two days and finally getting back into the swing of things. While I had an amazing time on my trip (which I will detail with posts and lots of photos on this space later) I did miss blogging and creating content. So I am very happy to be back, although my travel lust is already in swing and I am planning my next big trip.

Also, I can’t believe it’s October already! In no time at all it will be Halloween, then Thanksgiving (which isn’t a holiday in the Bahamas but since we’re so close to the US, it might as well be) and then Christmas. Then a new year will be upon us and we will all be wondering where the time has gone. Normally the end of the year tends to get me a bit depressed because I think about all the things I haven’t done, goals I haven’t met, and the general pressure over holiday shopping etc.

But this year I am taking a different approach and instead reflecting on all the good things that have happened this year and all I have accomplished. I finally travelled to Greece, which was number one on my bucket list and my first time to Europe, I overcame my fear of swimming in the ocean, bathed in a hot spring, (another bucket list item), hiked up a volcano and I have been working on this blog as well as other creative projects and I feel a new sense of commitment to getting the things I want out of life.

Today I am sharing a simple breakfast/snack recipe with you. I love making intricate dishes, but sometimes you also want something that is simple and easy to make.

This mango chia seed parfait fits the bill. I hope you enjoy.

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Easy Mango Chia Seed Parfait

  • Servings: 1
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Ingredients

  • 2 tablespoons chia seeds
  • half cup of non-dairy milk plus three tablespoons
  • 1/4 tsp of green superfood powder of choice (optional)
  • 2 tsp of agave nectar
  • 1 cup of mango chunks (I used a fresh mango)
  • 1 to 2 tablespoons of water

Directions

  1. In a mason jar, combine chia seeds, agave nectar, non-dairy milk and green powder. Mix and cover in the fridge overnight, stirring twice after 30 minute intervals.
  2. The next morning, place mango chunks into a high-speed blender and mix, using the water 1 tbsp at a time if needed to thin the mango puree.
  3. Layer the mango puree over the chia seed pudding. Top with granola, oats, or fruit. Enjoy!

Bahamian-Style Corn Fritters

I’m so excited to share this recipe with you guys!

Anyone familiar with Bahamian food knows that conch is a frequent feature in our delicacies. Bahamians love it so much that it’s pretty much everywhere. Conch chowder, cracked conch (basically deep-fried, battered conch served usually with fries), conch salad (think ceviche), conch fritters and the list goes on.

Top on my list was always conch fritters. There was a time in my life when I ate them every week. My friends and I would go to the Fish Fry at Arawak Cay, where every Sunday night without fail, I would order a plate of fritters and a Miami Vice daiquiri.

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You can never have too much sauce!

That was years before I gave up eating animals. If you truly love conch, the best thing to do is leave it off your plate. According to this 2017 Miami Herald article, conch populations in Florida are in trouble and researchers are worried about declining young conchs in the Bahamas.

“A marine preserve in the Bahamas famed for its abundance of queen conchs and intended to help keep the country’s population thriving is missing something: young conchs. Researchers studying the no-take park off Exuma, one of hundreds throughout the Caribbean, found that over the last two decades, the number of young has sharply declined as adult conchs steadily matured and died off. The population hasn’t crashed yet like it has in the Florida Keys, but in the last five years, the number of adult conchs in one of the Bahamas’ healthiest populations dropped by 71 percent,” the article reported.

Humans are overfishing this treasured resource, and if we aren’t careful, the Bahamian conch could one day go extinct. If that isn’t reason not to eat this sea-snail, I don’t know what is.

Lately I’ve been craving a vegan version of fritters. There’s just something about deep-fried food that makes you remember your childhood right? Sweet corn is a perfect substitute for conch in this recipe, but you can also use mushrooms and I’m sure they will turn out just as delish. I added a few sheets of salty seaweed sheets (I used Annie Chun’s Seaweed Snacks, wasabi flavor) to give it more of a “fishy” taste but you can totally leave them out.

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I’m happy to report that these fritters hit the spot. Crunchy on the outside, soft and fluffy on the inside. But the dipping sauce is what really pushes it over the top.

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Look at that deep fried goodness!

If you make these, please don’t skimp out on the sauce, because that’s part of the experience!

Bahamian-Style Corn Fritters

  • Servings: About 4
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Ingredients

    For the fritters
  • 1 quart oil for frying
  • 3/4 cup all-purpose flour
  • 1 flax egg
  • ½ cup unsweetened non-dairy milk
  • Salt, pepper, garlic powder to taste
  • Old Bay seasoning or cayenne pepper, to taste
  • 1 cup frozen or fresh sweet corn kernels
  • ½ medium white onion, chopped
  • ½ green pepper, chopped
  • 4 small seaweed sheets, crushed (optional)
  • For the dipping sauce
  • 1 tbsp vegan mayonnaise
  • 2 tbsp ketchup
  • Salt and pepper to taste
  • Juice of half a lime
  • Half a tsp to one tsp of hot pepper sauce or hot sauce

Directions

  1. Prepare flax egg by mixing one tbsp of ground flax seeds with three tbsp water. Set aside for 10 minutes.
  2. Mix dipping sauce ingredients together then set aside.
  3. 3. Heat oil in pot or a deep fryer.
  4. In a medium bowl, combine flour and spices, mix together.
  5. Add milk, flax egg and crushed seaweed sheets, if using. Mix together.
  6. Drop batter into hot oil, one rounded tablespoon at a time.
  7. Fry fritters until golden brown. Remove from oil with a slotted spoon and drain on paper towels. Serve with sauce and enjoy!

Adapted from: Conch fritter recipe