This recipe is simple to make, no baking required and bursts of lemon flavor !!!
INGREDIENTS
Base
🌱 2 cups roasted cashews 🌱 12 pitted dates
Filing
🌱 2 cups of raw cashews 🌱 1/4 cup maple syrup 🌱 1/4 cup coconut cream 🌱 2 lemons (peel + juice) *If you wish, keep some of the peel for topping/decoration (See photo)
INSTRUCTIONS
Line a loaf pan with parchment paper
Blend the 2 crust ingredients and press hard onto the mold
Blend well the creamy lemon filling and pour on top of the crust
Put in the freezer for a few hours
Before serving, remove from freezer and into the fridge
put cornstarch in a medium saucepan. Gradually whisk in milk until smooth. Whisk in 3 tablespoons of the maple syrup and then the nutmeg. Bring to boiling over medium heat, whisking constantly so that it doesn’t clump, approximately 3 minutes, until mixture has thickened. Stir in 1 teaspoon of the vanilla. Transfer to a glass or ceramic bowl to cool down.
While pudding cools, preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small bowl stir together oats, 1 tablespoon of the maple syrup, ½ teaspoon of the vanilla, and the cinnamon. Spread mixture on the prepared baking sheet. Bake for 15 minutes or until oats are golden brown.
For cashew cream topping
drain cashews. In a blender combine cashews and the remaining 2 teaspoons maple syrup and ¼ teaspoon vanilla and add ¼ cup of room temperature water. Cover and blend until smooth and creamy. Place in an airtight container and chill.
To assemble parfaits, spoon 2 Tbsp. pudding in each of four parfait glasses. Top with one-third of the banana slices and one-third of the oat mixture. Repeat with another layer of pudding, one-third of the banana slices. and one-third of the oat mixture. Layer with the remaining banana slices and pudding. Cover and chill parfaits for at least 1 hour.
Just before serving, add the remaining oat mixture. Top each with 1 tablespoon cashew cream and extra cinnamon 🙂
400 gr tin full fat coconut milk only the creamy part at the top (leave in your fridge for an hour then scoop out the creamy part that has solidified at the top)
INSTRUCTIONS
Add the tofu, peanut butter, maple syrup and vanilla to a blender. Blend until ultra smooth.
Spoon into ramekins or jars. Cover and place in the fridge while you make the ganache.
Melt the chocolate in a double boiler/Bain-Marie. Once melted, add the creamy part only of the coconut milk and whisk together (Keep the liquid of the coconut milk part for a smoothie or an other recipe, never waste 🙂
Pour the ganache over the peanut butter mousse and let them set in the fridge for 1 hour.
*Makes 9 squares or more if you cut them into smaller bites
*No baking required & Gluten Free, make sure the oats you buy are gluten free
Ingredients
Crust
1 cup rolled oats
1 cup pecans
1/2 cup oat flour
1 tbsp ground cinnamon
20 dates, pitted
1/4 cup water
Salted Caramel
20 dates, pitted
1/4 cup water
1/2 tsp pure vanilla extract
1/4 tsp salt
Topping
1 cup crushed pecans
Instructions
Line a 8×8 square pan with parchment paper.
Prepare the crust:
1. Combine rolled oats, pecans, oat flour and cinnamon in a food processor. Process ingredients until a crumbled, flour-like mixture is formed. Add dates and water. Process again until a sticky, crumbled mixture is formed.
2. Transfer mixture to the pan and press it across the base in an even layer.
Prepare the salted caramel:
Combine dates, water, vanilla, and salt in a blender. Process until ultra smooth.
2. Spread the caramel over the crust in an even layer.
3. Toss crushed pecans on top and gently press them into the caramel.
Chill in the pan, in the freezer, for 30 minutes
Store the pecan squares in an airtight container and keep in the refrigerator
Flavours in a dish are really important however if everything in your plate is the same hue or colour it is not as appealing to the eye. Have fun and add colour to your dishes !
Here is a perfect example
Purple cauliflower has a mild, sweet, and nutty flavor. Delicious steamed, roasted or raw 🙂
You will also see below the vitamin C content, who would of imagined !!!
Nutrition Facts
For a Serving Size of 0.17 medium head cauliflower (85g)
Calories 20
Calories from Fat 0(0%)
% Daily Value *
Total Fat 0g
–
Sodium 25mg
2%
Carbohydrates 4g
–
Net carbs 2g
–
Sugar 2g
–
Fiber 2g
8%
Protein 2g
Vitamins and minerals
Vitamin A 0μg
0%
Vitamin C 54mg
90%
Calcium 20mg
2%
Iron 0.4mg
5%
Fatty acids
Amino acids
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
1½ cups raw cashews, soaked in boiling water for 20 min
INSTRUCTIONS
CAKE
Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.
COFFEE FROSTING
Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.
7 cups all-purpose whole wheat flour 1 tbsp coarse sea salt for sprinkling 1 tsp active dry yeast 3 1/2 cups warm water 1 tbsp agave 1/3 cup olive oil * 1 small red onion , thinly sliced 1/3 cup sun-dried tomatoes , chopped 1/3 cup Kalamata pitted olives , chopped * 2 fresh rosemary sprigs
& some chili flakes
Use good quality olives and olive oil it makes a big difference in flavour, I used Barakaris olives and olive oil from Mouton Vert located in Montreal
1. In a large mixing bowl combine flour and yeast. In a small bowl combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough. 2. In another large mixing bowl add 1/4 cup olive oil only, and transfer dough to the bowl. Roll the dough to coat in the olive oil. Cover the bowl tightly, and transfer to the fridge overnight. (Make sure the bowl is big enough for dough to double in size). 3. Remove dough from fridge and line a 17 x 12 inch baking tray lined with parchment paper. Transfer dough onto tray. Push dough out with hands as best you can to cover tray entirely. Wait 1 hour for the dough to come to room temperature. It should soften and rise considerably. 4. Preheat oven to 450 degrees. Pat focaccia dough again to ensure it is the same thickness throughout on the pan (about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough. Drizzle with more olive oil and sprinkle with the coarse salt. 5. Decorate with thinly sliced red onion, sun-dried tomatoes, olives and rosemary & chili flakes. Bake for 20 minutes, or until golden brown.
In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
Stir in the cocoa powder and oat flour until a thick mixture forms.
Mix in the chocolate chips and cacao nibs.
With a medium size scooper (*Makes 12), form round shapes and place on a lined tray. Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set.
1 cup matzo meal 1/4 cup chickpea flour 1 teaspoon baking powder 3/4 teaspoon salt 3/4 cup soya milk 1/4 cup canola oil
Ingredients for the Soup
1 tablespoon of olive oil 2 medium carrots, diced 3 garlic cloves, minced 6 cups vegetable broth 1/4 cup chopped fresh dill Salt and pepper to taste
Instructions
To make the matzo balls, stir all dry ingredients together in a bowl. Stir in the milk and oil until thoroughly mixed.
Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.
To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the carrot and sauté for 5 minutes, until the carrots just begin to soften.
Add the garlic and continue to sauté for another minute.
Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.
Shape the matzo mix into 1 inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.
Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.
When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.
I Love Chai tea, bake with Chai, add it to smoothies and overnight soaked oats. Store bought mixes cost quite a bit, therefore I make my own !!! this recipe is strong in flavour and has bite. I am certain you will enjoy it
I tried so many different végé burger recipes and the problem with most, they did not maintain its shape. I have tested this recipe twice now, flavour is amazing as it has a subtle smoky flavour and yes ! the paddy remains a paddy until you bite into it. Makes eight burgers. *A note, I like soaking my chick peas overnight, I dont use canned goods if I can help it, healthier this way and cook them day after.
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
Peas & Peace TM 