1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water) 14 oz or 1 block of 400 grams of firm tofu Juice of 1 lemon 1/2 tsp of salt or to taste
Drain & rinse the tofu and the cashews
Blend all of the ingredients in a food processor
As simple as that !!!
The ricotta will keep in the fridge for 4 days.
Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !
13.5 oz/ 400 ml can of coconut cream 1 tbsp of arrowroot powder (If you dont have use cornstarch) 1/4 cup of granulated sugar 1/4 cup raw cashews 1 tsp of nutritional yeast 1 tsp of vanilla extract A pinch of turmeric to give it a little colouring
+ 4 tbsp of granulated sugar for the topping
Instructions:
Combine the coconut cream, arrowroot powder, sugar, and cashews in a saucepan. Stir to combine. Bring to a simmer over medium heat, keep on stirring during this process (About 5 minutes). Remove from heat.
Add the cream mixture to a high speed blender. Add the nutritional yeast, vanilla, and turmeric. Blend until creamy and no lumps.
Pour the cream into four 4 inch ramekins (or 8 smaller ramequins). Let cool and place in the fridge to set overnight.
Before serving, sprinkle the top of each ramequin with 1 tablespoon granulated sugar (Make sure there are no lumps in the sugar) and make sure the entire surface of cream has sugar over it (Simply shake it sideways and it will even out). Use a kitchen torch to carmelize the sugar and create a crispy top coating. Let cool and serve immediately or let cool, cover and refrigerate (Maximum 3 days).
If you simply want the macaroni and cheese with no topping, that is fine too, simply skip the last baking step. I however love that crunchiness !
INGREDIENTS:
16 oz./2 cups/450 grams of macaroni
For the crumb topping
1 cup of bread crumbs 1/2 cup of olive oil Pinch of salt
For the cheese sauce
1 ½ cups of raw cashews, soaked in bowling water for 5 minutes 1 ½ cups of water ¼ cup nutritional yeast juice of 1 small lemon ¾ teaspoon of garlic powder 2 teaspoons of dijon musard 2 teaspoons of cornstarch ¼ teaspoonof turmeric
8 x 8 baking dish (I used glass but you can use which ever you prefer or have on hand)
INSTRUCTIONS:
Preheat oven to 350 degrees
Bring a large pot of water to a boil, cook the macaroni and set aside.
2. While waiting for the water to boil, start with the bread topping first. Place the crumbs in a small bowl, drizzle with olive oil and add a pinch of salt. Mix well with a fork and set aside.
3. In a blender, combine all of the cheese sauce ingredients and blend until creamy.
4. Once the pasta is cooked and drained. Add pasta back to the pot it was cooked in, add the cheese sauce and combine well. Pour the mac & cheese into the baking dish and top with the bread crumbs.
5. Bake in the oven for 15 minutes uncovered, this is simply to brown the toping a tad.
Let cool for 5 minutes and try to eat it nice and warm or the sauce will thicken.
1 cup of all purpose flour 1/2 cup of granulated sugar 1 teaspoon of baking powder 1/8 teaspoon of salt 1/2 teaspoon of ground cinnamon 1/2 cup + 2 tablespoons of soya milk 1 tablespoon of unsweetened applesauce 1 tablespoon vegan butter (Melted) 1 teaspoon of pure vanilla extract
Neutral oil spray to coat the donut pan
Coating
1/2 cup of granulated sugar 1 teaspoon of ground cinnamon 1/4 cup vegan butter (Melted)
Directionsfor the donuts
Preheat the oven to 350 degrees and spray a donut pan with the oil spray.
Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl. Pour the soya milk, applesauce, melted vegan butter and vanilla into the bowl with the dry ingredients. Mix well with a large wooden spoon to combine.
Spoon the batter into the donut pan with a small ladle , filling about 1/2 of the way full. Be careful not to overfill, as the donuts will rise and you might lose your donut hole.
Bake for 10 minutes. Let cool for three minutes in the pan, then carefully transfer to a wire rack, let cool completely.
For the coating
Stir together the sugar and cinnamon in a medium bowl, and melt the vegan butter in a separate bowl.Â
2. Dip the donuts into the melted butter just one side. Then dunk the donut into the cinnamon sugar mixture to coat completely. Once you have coated all 12 if you have any mix left, repeat the coating process minus the butter.
Leftover donuts will keep for two days, covered and at room temperature.
1 cup of almond milk 1/2 cup unsweetened almond butter 1 tablespoon pure maple syrup 2 teaspoons of vanilla bean paste 2 cup of oats
Instructions
1. In a blender combine the milk, almond butter, maple syrup and vanilla. Blend until smooth.2. In a bowl mix the milk mixture to the oats. 3. Divide between verrines, ramekins or other. I added berries, almond slivers and white chocolate pearls as toppings ! 4. Cover, and refrigerate overnight.
You can use your mixer by using the dough attachment or you can mix by hand
1. In a large bowl combine: whole wheat flour, instant yeast, salt, olive oil, agave, grounded flaxseeds, sunflower & pumpkin seeds. 2. Add a bit of the water at a time to get the right consistency. You can always add extra flour if you feel that the dough is too wet. It should not stick to the sides of the bowl. Shape into a ball. 3. Grease your Dutch oven pot with olive oil with a brush, making sure you put enough oil on the sides as well so it does not stick. and transfer the dough ball into it.
4. Cover and let rise for 60 minutes. 5. In the meantime, preheat the oven at 390° 6. When the oven is preheated, slash the bread with a knife, making a cut about 1 ½-inch deep or 3 diagonals are also pretty, as you wish ! 7. Bake in the oven, uncovered, for 40 minutes, or until deep golden brown and risen. You can use a toothpick or cake tester to double check if it is properly cooked in the inside. 8. Remove bread from the oven and let it rest in the Dutch oven pot for 10 minutes. 9. Remove from the pot and let it cool down before slicing.
Enjoy this healthy delicious bread, dip it in olive oil or as a sandwich ! 🙂
Preheat oven at 350. Line a baking sheet with a silicone mat and set aside.
In a medium bowl, whisk together almond meal, salt, baking soda, corn starch, and lemon zest. Add almond milk and agave. Mix until combined.
Roll dough into a large ball and press (I used a cutting board lol) down into a 1 1/2″ thick disk. Cut into 8 equal pieces. Do not separate them. Bake for 11 minutes or until golden. Transfer to a wire rack and let cool completely.
To make the glaze, place powdered sugar in a medium mixing bowl. Add vanilla extract. Slowly add in lemon juice mixing constantly, make sure to only add a small amount of juice at a time.until you have reached your desired consistency. Use a pastry brush to brush glaze over cooled bites, give them one coat, let dry, recoat, let dry and so on until you have no more glaze left. Serve immediately, or store in an airtight container for up to 1 week.
In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
Fold flour into the wet ingredients together with salt.
Finally fold in almond meal until fully combined. The dough should be thick and sticky.
Refrigerate the dough for 60 minutes.
Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
Flatten each ball with the bottom of a glass or a spatula.
Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
Place some of the ganache on half of the cookies and top with the other half of the cookies.
FILLING
Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
Let simmer without stirring, until all the chocolate has melted.
Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !
Sprinkle with colors of your choice for a little shimmer 🙂
Preheat the oven to 338F/170C.
Prepare 12 muffin pan with paper liners and set aside.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.
Buttercream Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut milk, mix on high speed for 3 minutes, until smooth. Pipe the frosting onto the cooled cupcakes.
1 flax egg (1 tbs flaxseed + 3 tablespoons water, whisk together and let set for 15 minutes)
½ tsp pure vanilla extract
*Powdered sugar to sprinkle (Optional)
INSTRUCTIONS
Preheat oven to 350°F. Line a cookie sheet with parchement paper or a silicone mat. Set aside.
In a large bowl, whisk together all of the dry ingredients
In a medium bowl, whisk together all of the wet ingredients
Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
Use a 2 inch ice cream scooper and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
Bake for 15 minutes. Place baking sheet on a cooling rack, allowing the cookies to firm up and sprinkle with icing sugar if you wish .
Allow to cool for 1 hour if you will be storing them.
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.
5 ingredients only and you have yourself a little treat in no time, either for yourself or as a gift !
makes 15 chocolates
Ingredients:
1/2 cup melted cocoa butter 1/3 cup maple syrup 1 tsp of vanilla 2/3 cup cocoa powder 45 Roasted almonds, you can also use salted roasted almonds if you wish
1. Melt the cocoa butter in a pan. Remove and add maple syrup & vanilla. 2. Using a whisk, add cocoa powder and mix until smooth.
Place 2 whole almonds into each of a silicone chocolate mold bottom, then cover with chocolate. Top with an almond or 2….. 🙂
Place in the freezer to firm up for about 15 mins
Remove from mold and place in mini muffin cups of your choice.
Combine the flour and baking powder. Cut the butter into the flour mixture until it resembles coarse cornmeal. Add in the water and whisk. Pour into a hot waffle iron. Should you want to add chocolate powder or chocolate chips or vanilla is also fun, just to change it up
I then also have fun in topping them with fruit, dust icing sugar, powder chocolate in this case, and let’s not forget maple syrup ! Yum !
Peas & Peace TM 