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
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).
Mushrooms are healthy because of the significant amount of dietary fiber, vitamins and minerals they contain.
2 pounds mushrooms roughly chopped
6 garlic cloves, finely chopped
1/2 tsp dried thyme
5 cups of vegetable broth
2 tbsp of white miso paste
6 tbsp of fresh lemon juice (1 medium lemon)
2 cup of unsweetened soya milk
pepper to taste
*Green onions, pine nuts, fried onion are a few ideas for topping and optional
In a large pot, add the mushrooms, garlic, thyme and a splash of water to prevent sticking. Sauté until the mushrooms are reduced, around 5 minutes.
Add the broth, miso paste and lemon juice and bring to a low boil, cook for 5 minutes. Turn off the heat, add the milk, and then use an immersion blender or a blender to purée your soup (I left some bits of mushrooms not entirely blended, as I like the feel of little chunks when I am eating the soup). Taste and add pepper if you wish. I then served it with crusty bread.
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 !
16 oz./2 cups/450 grams of macaroni
For the crumb topping
1 cup of bread crumbs 1 tablespoon of olive oil Pinch ofsalt
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)
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
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.
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.