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  • AutorenbildIndoora

Whimsical Summer Delights: Vegan Recipes full of nutrients and colour

Hello, lovely friends!

I'm excited to share the enchanting vegan recipes featured in my latest video, "A Sunny Day at Bella Brook's Cottage"

These delightful treats bring a splash of colour and magic to your summer days, whether you're preparing for a nutritious breakfast, a refreshing drink, or a charming dessert. I hope these recipes inspire you to create your own magical moments! ✨


Delicious Unicorn Jars

These vibrant unicorn jars are a feast for the eyes and the taste buds! Perfect for meal prep, you can store them in the fridge for up to 3 days—ideal for summer breakfast or dessert.



Unicorn food is whimsical and colourful food, often using natural hues from fruits and veggies or vibrant powders, to create visually enchanting dishes that evoke magic and fantasy.



These are the ingredients I used, feel free to use the ones you have accessible or already at home.

  • Oatmeal

  • Plant-based milk (I used vanilla-flavoured milk)

  • Kiwi

  • Strawberries

  • Raspberries

  • Blackberries

  • Nectarines

  • Blueberries

  • Edible dried pansy flowers

  • Granola with chocolate chips

  • Energy balls

  • Chocolate-covered raspberries

  • Matcha powder, turmeric powder, beetroot powder (optional for colour)


  1. Prepare the Oats: Mix oatmeal with plant-based milk to make overnight oats (work on the ratio of 1:2 ratio of oats to milk). Separate the non-coloured porridge to mix with different powders if desired.

  2. Layer the Jars: Start by layering different colours of fruit or porridge in your jars. For an extra touch of magic, I used pansy flowers, thin strawberry slices, and kiwi flowers (cut with a cookie cutter) to adorn the middle layer. Stick them to the internal side of the glass, adding porridge to cover them and press them to the sides. Moisten the pansies a bit with fruit juice for better adherence.

  3. Top and Serve: Add granola, nuts, coconut flakes, energy balls, or chocolate-covered raspberries as toppings.

The possible combinations are endless, have fun making your unicorn jars!

Watch the video here!

Refreshing Peach Lemonade

Cool off with this vibrant peach lemonade, perfect for summer picnics or a refreshing afternoon drink.


  • 5 nectarines or peaches (ripe if possible)

  • 1 liter water

  • 4 tablespoons agave or maple syrup

  • 2 lemons

  • Mint leaves


  1. Prepare the Peach Syrup: Add the nectarines or peaches, 1 cup of water, and syrup to a saucepan. Bring to a boil, then reduce to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally. Once softened, mash the fruit using the back of a wooden spoon.

  2. Strain and Cool: Strain the peach mixture and let it cool completely.

  3. Mix the Lemonade: Juice the lemons and add the juice to a large jar or jug. Combine with the nectarine juice, the rest of the water, and mint leaves.

Serve cold and enjoy!


Fairy Garden Muffins

Transform your kitchen into a fairy bakery with these charming blueberry muffins. They are adorned with a lemon glaze and sprinkled with rosebud petals for a touch of fairy magic.

I must say that my muffins didn't turn out "very pretty" and that the glaze was perhaps too liquid. However, I didn't re-do the recipe because, after all, I wanted them to be whimsical, not perfect.


For the muffins (Serves: 12)

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1 pinch of salt

  • ⅓ cup sugar

  • ½ cup plant milk

  • ½ cup + ⅓ cup applesauce

  • 1.5 tbsp lemon juice

  • 200g blueberries

For the pink lemon glaze (optional):

1 cup powdered sugar

2 to 3 tbsp lemon juice

1 tsp beetroot powder

2 to 3 rose buds


  1. Preheat and Prepare: Preheat the oven to 356°F (180°C). Line a muffin tin with paper cases.

  2. Mix the Batter: In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, mix plant milk, applesauce, and lemon juice. Gradually add the dry ingredients to the wet ingredients until just combined.

  3. Add the blueberries: Divide the batter among the muffin cases (approximately 1/3 into each case, add a few blueberries and cover with more batter to fill in 2/3 of each case.

  4. Bake: Bake for about 20 minutes or until a toothpick inserted into the centre comes out clean.

  5. Decorate: Allow to cool, then decorate with a lemon glaze (mix the icing sugar with lemon juice and a bit of pink beetroot powder) and sprinkle with rosebud petals.



Muffins toppers, tags and more are available on my Etsy shop, free for all Patreon tiers.


It's time for a cosy DIY project! 

Check out my free Patreon post on how to make these clay strawberries and cardholders.

Join us for the Tea Party! 

I invite you to join any of the Patreon paid tiers for exclusive content, our private Discord group, and all my digital products for free.

We’re having a Summer Tea Party (online) on Discord the first week of July—don’t miss out!

Enjoy these recipes and the magic of summer. Stay connected with nature, and remember to protect your skin from the sun while you enjoy the outdoors!

With love,

Indoora 🌸


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