Crust 2 cups spelt flour 6 tbsp coconut oil (solid) 1 tsp sea salt 1 tsp ground cinnamon 1/3 cup cold water Filling 1/2 cup vegan butter 2 cups pecans, coarsely chopped 1/4 cup pecan halves, for topping 1/4 cup plus 2 tbsp coconut sugar 1 cup pitted dates 3/4 cup maple syrup 1/4 cup cornstarch 1 tbsp vanilla extract
Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge. Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.
Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.
Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool. Chill in the fridge until ready to serve !!!
If you like you could top you slice of pie with a scoop of vanilla ice cream !!!
2 tbsp of olive oil 1 large onion, chopped 1 cup of chopped walnuts 1 cup of rolled oats (or gluten free rolled oats) 1/2 cup of chopped mushrooms 2 cups of vegetable stock 2 chopped garlic cloves 3/4 cup of shredded carrots 3 tbsp of Dijon mustard 4 tbsp of tomate paste 2 tbsp of tamari sauce 350 grams/12 oz of firm tofu 2 tbsp of cornflour (cornstarch) 3/4 cup of breadcrumbs 1 cup of tomate sauce (coulis) Oil spray
Heat the oven at 375 degrees and grease with oil spray a 9 x 5 inch loaf pan.
Heat half the oil in a large frying pan and cook the onion for about 15 minutes until lightly browned. Remove from the pan and set aside.
Heat the remaining oil in the pan and toast the walnuts during 3 minutes, add the oats and cook for another 3 minutes while stirring.
Add the mushrooms, vegetable stock and garlic, reduce the heat and simmer until the stock is absorbed.
Add the carrots, mustard, tomate paste, tamari and previously set aside onions.
Purée the tofu and cornflour in a food processor until smooth and stir into the oat mixture along with the breadcrumbs and mix well.
Transfer the mixture into the loaf pan and spread the tomate sauce on top.
Bake for 40 minutes and leave to stand for 20 minutes before slicing.
This is my go to recipe when I have nothing sweet in the house, have not soaked cashews overnight as many recipes require. This recipe literally takes 20 minutes to make, baking time included ! They are bite size, perfect with a coffee or tea in the afternoon when you need that little pause.
3/4 cup almonds 5 pitted dates 1 tbsp maple syrup 1 tbsp almond butter 1/4 cup coconut sugar 1 flax egg (1 tbsp ground flax combined with 2 tbsp water) Pinch sea salt 2 tbsp of cacao powder
Preheat the oven to 350 F In a food processor, process the almonds into a fine meal. Add the dates, maple syrup, Salmond butter, coconut sugar, flax egg, sea salt and cacao powder. Process until well combined. Shape into balls with a scooper (I used a 1 inch but you can certainly make them bigger and use a 1 1/2 inch scooper). Flatten with damp hands. Place onto a lined baking sheet and top with a slivered almond or topping of your choice . Place in the oven to bake for 10 minutes or 15 minutes if you used the larger scooper. They are sooo moisty & yummy !
Love pickled red onions on my salads, végé burgers and bowls as a topping
Combine apple cider vinegar in a bowl, you can sweeten with sugar and salt if you wish by simply adding to your pickling liquid. Whisk sugar & salt together until fully dissolved. Place sliced red onions in a Mason jar. Pour vinegar mixture over the red onions and let sit at room temperature for 1 hour.
*The reason I dont add sugar to the pickling is that the red onion already contains sugar and is sweet tasting
After 1 hour, store the pickled red onions in the refrigerator , keeps for up to 2 weeks.
One cup of onions contains 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein, and 10 percent or more of the daily value for vitamin C, vitamin B-6, and manganese.
Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus, and potassium, and the antioxidants quercetin and sulfur.
I love Seitan!, although not easy to find, there is a lovely couple, Caroline & Laurent from @L’ISSUE that make Vegan charcuteries (They have a Facebook page should you want their coordinates). I happen to prefer their products to others, in part for the quality of their ingredients. Their products are sold at IGA’s in St-Jérôme, Prévost, St-Sauveur, Ste-Agathe, Sainte-Adèle, Mont-Tremblant, and Bourassa in St-Sauveur, Ste-Agathe, Mirabel, BioSatva, Les Petits oignons & L’étalage. For the above recipe I used their LE COSTAUD DES LAURENTIDES.
Ingredients: 400 grams of Seitan, sliced into thin strips Cornstarch Sesame oil
Sauce: 2 tbsp sesame oil 1/2 cup of Tamari 1/2 cup of water 3 tsp of grated ginger 3 minced garlic cloves 1/2 cup of coconut sugar
To make the sauce, add all the ingredients in a sauce pan and bring to a boil, whisk until everything is combined and coconut sugar has entirely dissolved. Reduce heat to low and simmer for 10 minutes, until it reduces slightly. Set aside.
Pour some cornstarch in a bowl and coat each slice of Seitan shaking off the excess.
Heat the oil in a skillet on medium-high and brown the Seitan on each side. Add the sauce to the Seitan. Cook until the sauce has reduced and coated the Seitan.
You now have made delicious crispe Seitan Asian style !
You can serve in a bowl with rice or other, veggies and top with green onions, sesame seeds, I added a little picked onions that I had made the previous day and pumpkin seeds.