Uploaded November 2025 | Updated September 2026, 1 week ago
Save 10% over on Squarespace: squarespace.com/minarome
Twin Peaks has been my biggest hyperfixation this year and so naturally, I had to make a video about it - featuring the BEST cherry pie recipe, classic homemade donuts and delicious deli breakfast classics. All made vegan.
Oh and of course there's lots and lots of strong black coffee. Enjoy !
💌 Business Email: contact.minarome@gmail.com
📷My Instagram: instagram.com/mina_rome
✍Subscribe to my Substack: bit.ly/3Gu5UHA
📚My Cookbook amazon.de/-/en/Mina-Rome/dp/074405494X
→ order it anywhere there’s books, online or in bookstores
_____________________________________________________________
intro 0:00
🥧 INGREDIENTS & NOTES 🥧
#1 Cooper’s Coffee 1:28
2 heaping tbsp ground coffee
1 cup water (250ml)
(normally for 1 cup I would do 1 ½ tbsp, but since we’re going a bit stronger here it’s the 2 tbsp, feel free to add more or less depending on your taste buds)
the coffee machine I use:
amzn.to/47uQQ7M
→ serves 1
#2 Cherry Pie 3:23
for the dough:
250g vegan butter (COLD) (8.8 oz)
350g flour + 1-3 tbsp for the surface (3 cups + 2 tbsp for the surface)
1 tsp salt
3 ½ tbsp powdered sugar
2-3 tbsp ice water (add 1 tbsp at a time)
food processor I use:
amzn.to/4qPRaFz
for the filling:
600g frozen cherries (21.1oz OR 1,33 pounds)
135g sugar (⅔ cup)
2 tbsp cornstarch
2 tbsp flour
¼ tsp cinnamon
1/2 tsp orange zest
1 tsp vanilla extract or a few drops vanilla aroma
2 tbsp lemon juice
1 ½ tbsp vg butter, cut into pieces for the top
2-3 tbsp soy cream, for the top
1-2 tbsp granulated sugar, for the top
→ yields 1 9 inch (23cm) pie dish (serves 8)
#3 “Huckleberry” Pie 9:51
for the dough:
250g vegan butter (COLD) (8.8 oz)
350g flour + 1-3 tbsp for the surface (3 cups + 2 tbsp for the surface)
1 tsp salt
3 ½ tbsp powdered sugar
2-3 tbsp ice water (add 1 tbsp at a time)
food processor I use:
amzn.to/4qPRaFz
for the filling:
600g frozen blueberries (21.1oz OR 1,33 pounds)
135g sugar (⅔ cup)
2 tbsp cornstarch
2 tbsp flour
¼ tsp cinnamon
1/2 tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract or a few drops vanilla aroma
1 ½ tbsp vg butter, cut into pieces for the top
2-3 tbsp soy cream, for the top
1-2 tbsp granulated sugar, for the top
→ yields 1 9 inch (23cm) pie dish (serves 8)
#4 Ham & Maple Griddle Cakes 13:43
80ml non dairy milk (⅓ cup)
1 tbsp vinegar or lemon juice
3 tbsp unsweetened apple sauce
80g flour (½ cup plus 2 tbsp)
¼ tsp salt
2 ¼ tsp baking powder
1-2 tsp veg oil for the pan
1 tbsp vegan butter to cook the “ham”
a few slices vegan ham (or bacon)
1 drizzle maple syrup for the ham
to assemble: piece of lettuce, orange slices, extra melted vegan butter + maple syrup
→ serves 1
#5 Homemade Donuts 15:39
250ml non dairy milk (1 cup)
1 tsp vanilla extract or a few drops vanilla aroma
65g sugar (⅓ cup)
4 tbsp apple sauce
60g vegan butter (4 ½ tbsp) (measured cold)
pinch of nutmeg
1 packet dry active yeast (7g or 2 ¼ tsp)
480g flour + 2-3 tbsp more for the surface (4 cups +2-3 tbsp for the surface)
½ tsp salt
1-2 tsp butter or oil for your hands as you’re kneading
1-2 liters frying oil → I used sunflower seed oil and about 1 ¼ liters of it
for the toppings:
1 cup fine powdered sugar (125g)
125g semi sweet chocolate, melted (4.4oz)
sprinkles, optional
a glaze made with ½ cup fine powdered sugar (60g), 1-2 tbsp soy cream, a few drops vanilla aroma and 1 pinch of salt
→ yields 12-15 donuts (depending on if you fry the donut holes as well or add them to the scraps, I rerolled them into larger donuts)
oil thermometer I used: amzn.to/4nM7TXS
adapted from: sallysbakingaddiction.com/how-to-make-homemade-glazed-doughnuts/#tasty-recipes-70433
#6 Harry’s Breakfast 21:24
for the hash browns:
2-3 medium yellow potatoes, peeled
enough water to cover the shreds
generous pinch of salt
1 tbsp vegan butter + 1-2 tsp veg oil for the pan
additional salt and pepper to taste
for the silken tofu omelette:
400g silken tofu (14oz)
1/2 cup (60g) chickpea flour
2 tbsp (14g) rice flour
1 tsp sugar
1 tbsp white wine vinegar
1 tsp baking powder
¾ tsp salt
½ tsp kala namak, plus an extra pinch added right before serving
1/4 tsp turmeric
¼ cup (60ml) non dairy milk
oil for the pan
→ yields around 4 omelettes
for a more in depth explanation of the omelette check out this video:
youtu.be/DCiPdTKUvmM
also:
vegan bacon
hot sauce of choice
a mini grilled cheese (with vegan brie and butter, buttering the outsides of the toast)
black coffee
Twin Peaks Yap 24:05
Save 10% over on Squarespace: squarespace.com/minarome
Twin Peaks has been my biggest hyperfixation this year and so naturally, I had to make a video about it - featuring the BEST cherry pie recipe, classic homemade donuts and delicious deli breakfast classics. All made vegan.
Oh and of course there's lots and lots of strong black coffee. Enjoy !
💌 Business Email: contact.minarome@gmail.com
📷My Instagram: instagram.com/mina_rome
✍Subscribe to my Substack: bit.ly/3Gu5UHA
📚My Cookbook amazon.de/-/en/Mina-Rome/dp/074405494X
→ order it anywhere there’s books, online or in bookstores
_____________________________________________________________
intro 0:00
🥧 INGREDIENTS & NOTES 🥧
#1 Cooper’s Coffee 1:28
2 heaping tbsp ground coffee
1 cup water (250ml)
(normally for 1 cup I would do 1 ½ tbsp, but since we’re going a bit stronger here it’s the 2 tbsp, feel free to add more or less depending on your taste buds)
the coffee machine I use:
amzn.to/47uQQ7M
→ serves 1
#2 Cherry Pie 3:23
for the dough:
250g vegan butter (COLD) (8.8 oz)
350g flour + 1-3 tbsp for the surface (3 cups + 2 tbsp for the surface)
1 tsp salt
3 ½ tbsp powdered sugar
2-3 tbsp ice water (add 1 tbsp at a time)
food processor I use:
amzn.to/4qPRaFz
for the filling:
600g frozen cherries (21.1oz OR 1,33 pounds)
135g sugar (⅔ cup)
2 tbsp cornstarch
2 tbsp flour
¼ tsp cinnamon
1/2 tsp orange zest
1 tsp vanilla extract or a few drops vanilla aroma
2 tbsp lemon juice
1 ½ tbsp vg butter, cut into pieces for the top
2-3 tbsp soy cream, for the top
1-2 tbsp granulated sugar, for the top
→ yields 1 9 inch (23cm) pie dish (serves 8)
#3 “Huckleberry” Pie 9:51
for the dough:
250g vegan butter (COLD) (8.8 oz)
350g flour + 1-3 tbsp for the surface (3 cups + 2 tbsp for the surface)
1 tsp salt
3 ½ tbsp powdered sugar
2-3 tbsp ice water (add 1 tbsp at a time)
food processor I use:
amzn.to/4qPRaFz
for the filling:
600g frozen blueberries (21.1oz OR 1,33 pounds)
135g sugar (⅔ cup)
2 tbsp cornstarch
2 tbsp flour
¼ tsp cinnamon
1/2 tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract or a few drops vanilla aroma
1 ½ tbsp vg butter, cut into pieces for the top
2-3 tbsp soy cream, for the top
1-2 tbsp granulated sugar, for the top
→ yields 1 9 inch (23cm) pie dish (serves 8)
#4 Ham & Maple Griddle Cakes 13:43
80ml non dairy milk (⅓ cup)
1 tbsp vinegar or lemon juice
3 tbsp unsweetened apple sauce
80g flour (½ cup plus 2 tbsp)
¼ tsp salt
2 ¼ tsp baking powder
1-2 tsp veg oil for the pan
1 tbsp vegan butter to cook the “ham”
a few slices vegan ham (or bacon)
1 drizzle maple syrup for the ham
to assemble: piece of lettuce, orange slices, extra melted vegan butter + maple syrup
→ serves 1
#5 Homemade Donuts 15:39
250ml non dairy milk (1 cup)
1 tsp vanilla extract or a few drops vanilla aroma
65g sugar (⅓ cup)
4 tbsp apple sauce
60g vegan butter (4 ½ tbsp) (measured cold)
pinch of nutmeg
1 packet dry active yeast (7g or 2 ¼ tsp)
480g flour + 2-3 tbsp more for the surface (4 cups +2-3 tbsp for the surface)
½ tsp salt
1-2 tsp butter or oil for your hands as you’re kneading
1-2 liters frying oil → I used sunflower seed oil and about 1 ¼ liters of it
for the toppings:
1 cup fine powdered sugar (125g)
125g semi sweet chocolate, melted (4.4oz)
sprinkles, optional
a glaze made with ½ cup fine powdered sugar (60g), 1-2 tbsp soy cream, a few drops vanilla aroma and 1 pinch of salt
→ yields 12-15 donuts (depending on if you fry the donut holes as well or add them to the scraps, I rerolled them into larger donuts)
oil thermometer I used: amzn.to/4nM7TXS
adapted from: sallysbakingaddiction.com/how-to-make-homemade-glazed-doughnuts/#tasty-recipes-70433
#6 Harry’s Breakfast 21:24
for the hash browns:
2-3 medium yellow potatoes, peeled
enough water to cover the shreds
generous pinch of salt
1 tbsp vegan butter + 1-2 tsp veg oil for the pan
additional salt and pepper to taste
for the silken tofu omelette:
400g silken tofu (14oz)
1/2 cup (60g) chickpea flour
2 tbsp (14g) rice flour
1 tsp sugar
1 tbsp white wine vinegar
1 tsp baking powder
¾ tsp salt
½ tsp kala namak, plus an extra pinch added right before serving
1/4 tsp turmeric
¼ cup (60ml) non dairy milk
oil for the pan
→ yields around 4 omelettes
for a more in depth explanation of the omelette check out this video:
youtu.be/DCiPdTKUvmM
also:
vegan bacon
hot sauce of choice
a mini grilled cheese (with vegan brie and butter, buttering the outsides of the toast)
black coffee
Twin Peaks Yap 24:05
