Banana Cranberry Peanut Milkshake.

-2-3 bananas

-200ml soy milk (or other non-dairy milk)

-2 tbsp dried cranberries

-2 tbsp chopped peanuts (they can be roasted or raw, but don't use salted ones)

-1 tiny dash of salt

Put everything together in a blender or use a hendhald mixer and blend. Add a bit more soy milk, if it's too thick. You could also add a tablespoon agave syrup, but if you're bananas are ripe, they should have enough sweetness. There will remain tiny bits of peanuts which is awesome!

No cake today.

Or to be precise: No cake on Mondays. If you're standing in front of the closed doors of a vegan café, which is the only vegan café in your town, because you forgot that it's always closed on Mondays and you were so looking forward to have a piece of cake - a big glass of coffee with milk foam and white bread with cherry jelly will do fine back at home.

Tomato-Sage-Quiche

This was a tasty birthday quiche for a friend. As ready vegan puff pastry is so easy to use I avoided to make a short crust, only the filling is made from scratch.
You need:
-enough puff pastry to fill a baking dish
-soy milk
-flour
-tomatoes
-1 onion
-sage
-oil
-salt, pepper, ...

Dice onion into very fine pieces and cook slightly in oil.
Add 3-4 tablespoons of white flour, stir and add little by little soya milk
to make a béchamel sauce.
Cut sage finely and season the sauce to taste with sage, salt, pepper, paprika, nutmeg...

Line your baking dish with puff pustry but keep some for decoration. Pour béchamel onto it
and thin slices of tomatoes. I cut out butterflies and stars with my favourite tiny cookie cutter and arranged it on the quiche. At last I drizzled some vegan parmesan cheese mixed with a little soya milk over it, made a golden crust, but it's not necessary to use the vegan cheese. The soya milk alone will make it golden and yummy-looking.
Bake for about 30 minutes or until the crust is good looking and the béchamel is congealed.
Let cool in the baking pan before serving.