In Bed With Vanelja

C O M F Y B R E A K FA S T S
& DREAM FOOD FOR
E T E R N A L S U N DAY S

By Virpi Mikkonen

D ,
S E
B A
N T- R EE
PL
A N -F
U TE L LY
GL U RA
N AT N ED
& E TE
E
SW
About this ebook
Hello babe,
Here you can find a nice little
collection of some of my favorite
brekkies and Sunday snacks that me
and my family love to indulge in. All
plant-based, naturally sweet and
gluten-free, all good for your body as
well as to your soul and perfect for
comfy moments.

Enjoy, slowly.

Love, Virpi
Vanelja’s Morning Juice
I consume this green juice almost daily,
preferably in the morning before food. Try
swapping the pear with an apple or adding in
some lemon juice.

5 celery stalks Cut all the veggies and

1 big fennel fruit into small pieces.
Juice with a slow juicer /
1 cucumber
juice press. If you don’t
1 pear own a juicer you can
piece of turmeric root prepare the juice with
your blender. Place your
+ fresh ginger & lemon, veggie & fruit pieces into
a blender and add about
if you like
half a cup of water. Blend
the mixture until it’s as
smooth as possible. Add
more water, if needed.
Pour the juice through a
mesh strainer or
cheesecloth into a big
glass or bottle. Enjoy
your juice right away so
you get all the living
nutrients in.
 Vanelja’s
Delish Pancakes
This is my go-to pancake recipe that I never
get tired of. It’s simple to make and I always
have all of these ingredients in my kitchen.

Makes about 7 small Place all the ingredients

pancakes into a blender and blend
until smooth. Let the
dough thicken for 10
1 ripe banana minutes. Heat a frying
½ cup rolled oats pan over medium heat.
½ cup oat milk (or other Drop about 2 spoonfuls
vegan milk) of the batter onto the
pan and cook until the
1 tsp baking powder
surface looks almost dry.
1 tsp vanilla extract That should take about 2
¼ cup buckwheat flour minutes. Flip, and cook
1 tbsp coconut sugar until nicely browned on
1 tsp coconut oil, melted the other side. Repeat
with the remaining
batter. If the pancakes
remain too pale, lift the
heat up a bit or if they
get too brown, lower the
heat.
Coconut Whipped Cream
Here’s my all-time favorite pancake topping. Note! There
are big differences between coconut milks. Some work
better for whipping than others. Try out different brands
to find the best product for taste and texture.

2 cans of full-fat coconut milk cans into

coconut milk a bowl. Mix with beaters
until fluffy. Whip in
(refrigerated overnight)
vanilla & syrup. If the
1 tsp vanilla extract mixture goes too runny,
2-4 tbsp maple syrup or place it in the freezer or
raw organic honey fridge for a short while.
Store the leftover in the
Scoop out the white fridge and use within 3
thick paste from the days.

Marshmallow Fluff
This fluff made from aquafaba, which is the liquid
leftover from canned or cooked chickpeas,
makes a beautiful add-on to breakfast and desserts.

1 cup aquafaba resembles styling foam.

⅓ cup xylitol or Whip in the xylitol and
vanilla. If the mixture
1 tsp vanilla extract
goes more liquid, keep on
whipping until you get a
Pour the aquafaba into
nice firm foam. Cover &
a big bowl. Whip with
refrigerate the leftovers.
a hand mixer or stand
The fluff separates if you
mixer for 3-6 minutes
store it, but you can
until you get firm peaks
re-beat it.
and the texture
Whipped Porridge
This whipped blueberry porridge
makes a lovely & nourishing breakfast
but it can also be modified into a sweet
dessert with some marshmallow fluff.

½ cup buckwheat flakes Measure the buckwheat

½ cup rolled oats and oats into a pot and add
the oat milk. Cook on
2 cups oat milk (or other
medium heat for about 5
vegan milk) minutes, until you get a
½ cup blueberries nice and thick porridge.
tiny pinch of sea salt Pour the porridge into a
1 tsp vanilla extract blender and add
blueberries, salt,
2 tbsp coconut syrup or
vanilla and syrup. Blend
maple syrup until smooth. Add a bit of
liquid if the porridge feels
On top: too thick. Scoop into bowls
blueberries and serve with berries and
oat milk. For an extra
coconut flakes
fluffy texture, serve and
oat milk or mix with the marshmallow
marshmallow fluff fluff. Recipe on the
previous page. Serve with
berries and enjoy!
 Mocha Sundae
An absolutely lovely, creamy and tasty soft
serve perfect for brunches. To be enjoyed as
it is, or for example on top of pancakes.

serves 2 Place the cashews into a

blender and blend
1 cup cashews until fine crust. Add
oat milk and blend until
½ cup oat milk (or smooth. Add frozen
other plant-based bananas, almond
milk) butter and instant
3 frozen bananas coffee and blend until
3 tablespoons almond the mixture resembles
smooth ice cream. Scoop
butter into serving bowls, top
1 tablespoon instant with instant coffee and
coffee cacao nibs, serve and
enjoy!
On top:
Instant coffee
Raw cacao nibs
Whipped Coconut
Cream, if desired
Raspberry Rhubarb Custard
Rhubarb custard is a traditional Finnish dessert & breakfast. I
combined it with calcium-rich raspberries and sesame seeds.

6 rhubarb stalks
¼ cup raspberries
3 cups water
¼ cup coconut sugar
4-5 tbsp potato starch

On top:
sesame seeds
oat milk or almond
milk

Cut the rhubarb stalks into small pieces.

Measure the water and the sugar into a pot
and bring to boil. Add rhubarb pieces and
raspberries and cook on a medium heat for
about 10 minutes until softened. Measure
about ¼ cup water into a small bowl and
stir in the potato starch. Pour steadily
into the rhubarb mixture, stirring cons-
tantly. Bring to boil. Let cool a bit and
serve with plant-based milk, sesame seeds
or nice cream.
 Cinnamon Granola
Toasted granola with clusters
and warm cinnamon notes is the
best thing I can imagine on top of
my brekkie yogurt.

1 ¼ cup rolled oats Preheat the oven to 175 C /

½ cup almond flakes 350 F degrees. Measure the
oats, almonds and seeds
¼ cup pumpkin seeds
into a big bowl. Melt the
¼ cup sesame seeds syrup and coconut oil in a
¼ cup flax seeds warm water bath and stir
in the spices. Mix with dry
5 tbsp coconut syrup ingredients and stir. Chop
in the dates. Add water, stir
3 tbsp coconut oil
and leave to thicken for 5
⅓ tsp cardamon minutes. Cover a baking
1 tsp ceylon cinnamon tray with a parchment paper
½ tsp vanilla powder and spread the mixture on
pinch of sea salt top of it. Bake for about 15-
20 minutes, stirring couple
4 fresh dates, pitted
of times so that the granola
bakes evenly and gets a nice
½ cup water golden color. Take out of
the oven and leave to cool.
Do not stir before cooling
so that you don’t break the
clusters. Store in a sealable
jar in the fridge and use wi-
thin two weeks.
 Brekkie Apple Pie
A perfectly moist and rich apple pie with a
creamy frosting is comfort food at it’s best.

1 ¼ cup oat milk Pan size: about 28 x 28 cm /

½ cup olive oil 10 x 10 inches
1 cup unsweetened
apple sauce Preheat the oven to 175 C /
350 F degrees. Mix the oat
½ cup maple syrup
milk, oil, apple sauce and
1 tbsp apple cider syrup in a big bowl. Stir in
vinegar the rest of the ingredients,
1 ½ cup almond meal except the apple pieces.
1 ½ cup rolled oats Fold in the apple pieces.
Pour the dough into a cake
2 tsp baking powder
pan oiled/covered with
1 ½ tsp ceylon cinnamon parchment paper. Bake for
½ tsp cardamom about 45 minutes, or until a
½ tsp vanilla powder stick comes out clean. Take
½ tsp sea salt from the oven and let cool
completely. In the
1 heaping cup apple, cut
meantime prepare the
to small pieces filling. When the pie has
cooled spread the cashew
On top: cream on top until you have
cashew cream frosting a thick frosting. Sprinkle on
some coconut flakes and
(Recipe on the next
hazelnut crust. Cut to pie-
page) ces and enjoy. Store in the
coconut flakes fridge.
crusted hazelnuts
 Cashew Cream
Frosting
This creamy frosting is perfect for pastries
and even for pancakes.

2 cups cashew nuts, Rinse the soaked cashew

soaked for 1 hour nuts and place them into a
3-5 tbsp oat milk or blender. Add oat milk,
vanilla, syrup, cinnamon
coconut milk
and lemon juice. Blend
½ tsp vanilla powder until you have a smooth
¼ cup maple syrup or mixture with no crumbs.
raw organic honey Add a little bit more liquid
1 tsp ceylon cinnamon to get it as smooth as
possible, but keep the
3 tbsp lemon juice
mixture thick like cream
cheese. Taste and add
more sweetness or some of
the spices, if needed. Use
as a frosting or spread.
Store in the fridge.
Vanelja’s Pink Lattes
Golden & Pink Lattes belong to my everyday
soul-soothing habits. Play around with beet pow-
der, pink pittaya powder and turmeric to create
lovely warm hues of orange and pink.

2 cup water Measure the water into

2 tsp ground turmeric a pan and bring to boil.
(or 1 inch fresh turmeric Add all the spices and
root, sliced) cook on a low to medium
½ tsp beet powder heat for 5-10 minutes.
1 tsp ceylon cinnamon Stir in the coconut oil.
(or 1 cinnamon stick) Pour into a mug and
½ tsp ground ginger leave about ⅓ room for
(or 1 inch fresh ginger, oat milk. Pour through a
peeled and sliced) sieve, if you used whole
¼ tsp cardamom spices. Fill the mug with
(or 3 cardamon puds) oat milk. Sweeten with
¼ tsp nutmeg maple syrup or raw
¼ tsp ground black organic honey, if you
pepper like. Enjoy warm!
1 tsp coconut oil

+ oat milk or almond

milk for serving
 Dreamy Cream Cheese
Bagels filled with plant-based cream cheese and strawberries
is summer’s must-have brekkie.

Cream cheese: Cream cheese:

2 cups unsweetened Place a strainer into a bowl
and cover it with a
natural soy yogurt
cheese cloth. Pour in the
pinch of sea salt yogurt and cover the bowl
for example with a plate.
For serving: Place into the fridge and let
bagels strain for 20 hours or until
you get a consistency you
strawberries
like. The more you strain,
fresh Basil the thicker spread you’ll
get. Spoon the thick paste
into a smaller bowl and stir
in the salt. Use as a spread
and store covered in the
fridge.

Cut the bagels in half and

spread on some cream
cheese. Top with sliced
strawberries and basil lea-
ves.
Vanilla Crepes with Berry
Coconut Cream filling
For me crepes are the perfect Sunday food. They taste
the best when eaten with your hands and with plenty
of fillings that you can then lick from your fingers as
they ooze out.

Makes about 5 crepes Preheat the skillet on the

stove. Mix the dry
ingredients in a bowl. Add
Crepes:
vanilla, sparkly water and
1 cup oat flour (or rolled oil. Stir until even. Add a
oats blended to oat flour drop of coconut oil on the
in a blender) skillet and pour on some
5 tbsp potato starch dough so that you get a thin
round crepe. Cook until the
2 tbsp coconut sugar
surface looks dry, flip with
tiny pinch of sea salt a thin spatula and cook the
1 tsp vanilla extract other side. Prepare the rest
1 ¼ cup sparkly water of the dough in the same
2 tbsp coconut oil, manner. Set the crepes
aside for a while and
melted
prepare the filling. (Recipe
on the next page)
Fillings:
berry coconut whipped Assembly:
cream Spoon about ¼ cup Berry
blueberries & Coconut Whipped Cream
down the center of each
blackberries
crepe. Add banana slices
banana slices and berries, whole or
peanut butter mashed. Roll up. Top with
peanut butter, berries and
coconut milk powder. Serve
and enjoy right away!
Berry Coconut Cream

1 can full fat coconut Open the coconut milk

milk, kept in a fridge can and scoop out the
white thick paste into a
3 tbsp maple syrup
bowl. Add the remaining
1 tsp vanilla extract ingredients and whip
2 tsp blueberry powder with a mixer until nice
+ 1 tsp pink pittaya and fluffy. If the
powder, if you like mixture becomes too
liquidy, place it into the
freezer for about 10
minutes.
She was Sunday;
warm linens
drowsy kisses
honey milk
-Michael, Verse & Vices
 Pumpkin Seed
Bread Rolls
These hemp bread rolls have such a great taste and tex-
ture and the hemp seeds give them a nice crunch too!

Makes 9 Preheat the oven to 200 C

/ 400 F degrees.
Mix chia seeds and water
1 tbsp chia seeds +
in a small bowl and leave
½ cup water to thicken for 15 minutes.
Mix the dry ingredients
1 ½ cup almond flour in a big bowl. Add water,
½ cup rolled oats melted oil, chia gel,
syrup, apple cider vinegar
¼ cup potato flour
and salt. Allow the dough
½ cup pumpkin seeds, to swell for five minutes.
crusted The dough should be soft,
¼ cup of linen seeds plump, little bit like a
1 ½ tsp psyllium fiber yeast dough – not dry. If
necessary, add some flour
husk
or liquid. Take pieces of
1 ½ tsp baking powder the dough and roll them
1 ½ cups of water into balls and put them
(or vegan milk) on a baking tray covered
¼ cup coconut oil or with a baking paper. Bake
vegan butter for about 30 minutes until
nice and golden. Take out
2 tablespoons hemp oil of the oven, let cool a bit,
1 tsp maple syrup serve and enjoy!
½ teaspoon of apple
cider vinegar
pinch of sea salt
 Share love
Hope you enjoyed my ebook! If you
try out some of my treats remember
to tag me @vanelja on your creations
so I can see and share them! And feel
free to let your friends & followers
know about this ebook.

More of my recipes on my Instagram:

@vanelja and www.vanelja.com
 Thank you:
Kaslink Aito Oat Drink Balmuir Home Textiles

All home textiles, except on page 17

“Without a drop of milk” by Balmuir
www.kaslinkaito.fi www.balmuir.com