Filling 1¾ cup raw cashews (not soaked) 1 tsp espresso coffee 1 cup soy milk
â…“ cup maple syrup â…“ cup melted coconut oil 1 tsp vanilla cacao powder for dusting
For the crust, add pecans to a processor and process until ground. Add the rest of the crust ingredients and process again.
For the filling, combine all of the ingredients in a high speed blender and blend until smooth.
Divide the base between small verrines, cups or jars and press with the back of a spoon to cover the bottom. Add the filling on top of the crust. dust with cacao powder.
Filling 25 pitted & roughly chopped dates 1/2 cup of water
Directions:
1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.
3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).
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
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 !!!
For the base: 235g pitted dates 200g hazelnuts 100g walnuts 100g coconut butter 50g almond flour 50g cacao powder 2 tbsp coconut nectar Put everything into a food processor until finely ground.
Line a 20 x 20 baking pan with baking paper and press the mixture evenly into the bottom.
For the frosting: 150g maple syrup 120g coconut oil (melted) 80g cashew butter 50g cacao powder Mix all ingredients and stir until smooth. Pour on top of the base and transfer to the fridge to set. When set cut into squares.
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
Instructions:
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.
Place hot vegetable stock and saffron in a bowl and leave to infuse
Heat a tbsp of oil in a large frying pan on medium heat. Cut the chorizo sausage into small chunks and fry for about 5 minutes until starting to brown on all sides
Transfer the chorizo pieces into a bowl and save for later
Pour remaining 2 tbsp of olive oil into the pan and add the onion. Fry for a few minutes and then add the crushed garlic and peppers
After a few minutes add cherry tomatoes, tomato puree and smoked paprika, stir and leave to cook for a couple of minutes
Next add the rice. Stir and once the rice is translucent on the edges add the saffron infused stock
Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes
Add the frozen peas and sausage and stir
Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper and chili flakes
Squeeze juice from half the lemon and use the other half to decorate
Line 6 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners
In a medium bowl, whisk together the milk, maple syrup, oil, flax seeds, vanilla, and vinegar until well combined
In a large bowl, sift together the flour, baking powder and baking soda
Pour the wet ingredients over the dry and whisk until combined; do not overmix
Using a large ice cream scoop, scoop the batter into the prepared muffin cups
Bake for 20 minutes, until a tester inserted in one of the center cupcakes comes out clean
Let the cupcakes cool completely before frosting
Frosting Ingredients
8 onces of plant based butter at room temperature
3/4 cup powdered sugar
1 cup maple syrup
2 teaspoons vanilla extract
Instructions
Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until syrup and sugar are well combine
Increase speed to high and beat until mixture is light and whipped. Should the consistance be too liquid, then keep adding icing sugar until desired texture
You are ready to frost your cupcakes !!!
*If you happen to have extra frosting it keeps in the refrigerator for a few days or better yet you can freeze it and it is good for 6 months, mine doesn’t last that long 🙂
Perfect for pastas, as a spread or a dressing. The only different ingredient from the traditional pesto is nutritional yeast instead of parmesan. healthier and tastier
Ingredients
2 cups packed fresh basil (stems removed)
3 Tbsp pine nuts
4 Tbsp of nutritional yeast
3 large cloves garlic
2 Tbsp freshly squeezed lemon juice
1/4 tsp sea salt
3 Tbsp extra virgin olive oil
Instructions
In a food processor, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and mix on high until a loose but somewhat grainy paste forms.
Add olive oil a little at a time (streaming in while the machine is on through the spout) and scrape down sides as needed.
Simple as that !
*Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.
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.
Ingredients: :
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 !
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.
Nutritional Value:
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.
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.
Peas & Peace TM 