Stir Fry is a simple meal to prepare and filled with nutrition. Always Think of putting premium fuel into your body. Nutrients that will keep your body and mind going strong throughout the day and keep you healthy and sound through life !
1 cup coconut cream 1/2 cup of tahini 3 tbsp of maple syrup 1/3 cup of melted coconut oil 3 tsp of matcha (Buy the culinary matcha for beverages and baking)
Blend the above 5 ingredients until creamy
Pour into a lined loaf tin and place in the freezer to set for 4 hours.
Topping: 100 gr of 56 % baking chocolate
Remove the matcha blend from freezer and pour the melted chocolate over entire surface. Let it set in the fridge for another hour.
Cut into little squares or rectangles and enjoy !!!
For buns and toppings, go for your favorites, I love tomatoes, red onion, mustard and a kick, but you can certainly change it up and add lettuce, avocado, pickles, ketchup
*If you cant attempt this recipe for the moment, create a file named plant based recipes and save it for later !
Ingredients:
1 cup of walnuts
1 cup of cooked chick peas
1 tbsp soya sauce
2 tbsp tomate paste
2 tbsp Vegan mayonnaise *found in all grocery stores
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp liquid smoke *found in all grocery stores
1 cup of cooked couscous
1/2 cup vital wheat gluten *found in most grocery stores, I use the Bob’s Red Mill brand * if you have a gluten intolerance, you can replace it with (I suggest millet flour or oatmeal flour) but you can certainly use your favorite
2 tbsp olive oil for frying
Use a food processor to grind the walnuts, then transfer to a large bowl. Add the chickpeas, soya sauce and tomate paste  to the food processor. Process until well mixed. Transfer to bowl with the walnuts. Add to the bowl, mayonnaise mustard, garlic & onion powder, pepper, salt, smoked paprika, liquid smoke, couscous and wheat gluten (or your choice of a gluten free flour) and mix well. Use your hands to form 8 patties. Add the oil to a frying pan, add the burgers and fry each side for 5 minutes on medium high heat.
Rest on buns with your favorite toppings and serve with chips or a side salad
200 gr almonds 30 gr shredded coconut 20 pitted dates
FILLING
400 gr soaked cashews (up to 12 hours) *Note 200 gr when dry 160 gr oat milk 160 gr maple syrup 1 tbsp cacao powder 2 shots of espresso
Add almonds & shredded coconut into a food processor and pulse until fine texture, add the dates and mix again.
Press the crust into an 8 inch springform pan and set aside.
Drain and wash the cashews and blend well along with the other filling ingredients. Pour the filling into the cake pan and freeze for 6 hours or overnight.
Decorate with your favorite toppings, could be a chocolate drizzle, berries, crushed roasted cashews or simply as is
Keep cake in the freezer, remove 15 minutes before serving
Peas & Peace TM 