Pequena Vegetariana came to life with a passion to share delicious vegetarian recipes with my family and friends in Brazil - a country where the majority of meals are focused on animal sources of protein and at the time, "vegetarianism" was something nearly unheard of.
Since then, the blog has growth to reach a much larger audience than I had ever expected. We've grown into a community of over 10,000 active monthly readers inspired by a more sustainable meals.
We've worked with amazing Brazilian brands and publishers - from helping to develop new recipes, to creating the blogs own "Comidinhas do Bem" cookbook!
I don't know where the blog is heading yet, as the whole 4 years have been a range of magical surprises - but I do know, that the hope to keep inspiring Portuguese speaking veggies from around the globe to find new simple recipes they and their whole family will love.
vegan oatmeal chocolate chip cookies
I am the girl behind a Brazilian vegetarian and vegan food blog with recipes focused on well-being and the day-to-day.
2/3 cups rolled oats
2 tbs flax seeds
1 cup all-purpose flour
1/2 tsp baking soda
pinch of salt
1/4 cup organic sunflower oil
4 tbs earth balance vegan butter
1/4 cup apple sauce
1/3 cup brown sugar
1/3 cup white sugar
2 tsp vanilla extract
3/4 cup vegan semi-sweet chocolate chips
I love working with different brands in helping to create an well-rounded space to our followers. I've worked on featured posts, recipe development posts and marketing posts for local-events that may be of interests to the blogs audience.
How to make it
1. Start off by pre-heating your oven to 350F and lining a pan with parchment paper or rubbing it with coconut oil.
2. Add in the oats and flaxseeds to the cup of your blender and run on medium-high speed for about 30 seconds or until the oats begin to look and feel like flour.
3. In a large bowl add in the flour, baking soda, salt and the oats an flaxseed mix. Use a whisk to mix the ingredientes well, until there are no lumps (this is a cheater way to sifting them).
4. In your blender, add in the sunflower oil, the vegan butter, the apple sauce, brown sugar, white sugar and the vanilla extract. Close the lid and mix on low-medium speed until wet ingredientes are well combined (about 45 seconds).
5. Slowly add the wet ingredientes to the dry ingredientes in the mixing bowl and mix well with a spatula. You may need to use your hands. Stir in the chocolate chips.
6. Drop cookie dough by overflowing tablespoons (for 12 cookies) or 2 overflowing teaspoons (for 24 cookies) and shape into uniform disk.
7. Bake for 9-12 minutes (in my oven it takes about 11) until slightly golden on the edges.
8. Let cool on pan before serving.
Tip: I like to freeze these in a ziplock bag after baking and microwave them for 30 seconds when a cookie craving arrises.