Tasty Fall Recipe: Natural Apple Cider and Pumpkin Donuts. By KAREN FOSTER Conventional donuts are full of sugar, toxic emulsifiers and trans fats.
Not these. Apple cider pumpkin [or squash] donuts are the perfect complement dessert for your upcoming Halloween festivities. Instead of having kids gorge on candies the day after, promise them this very tasty donut delight which can be raw and deliciously satisfying for even the biggest sweet tooth. Ingredients: 3 cups small pie pumpkin (or squash), peeled and chopped 3/4 cup organic apple juice 1/2 cup Coconut Flour 1/2 cup Raw Cashews, ground to coarse powder 1/4 cup Coconut Oil, melted 1/4 cup Coconut Cream or Coconut Butter, 1/4 cup honey or maple syrup 2 tsp. cinnamon 1 tsp. nutmeg Instructions: Add pumpkin (or squash) and apple juice to high powered blender and blend until smooth. Place onto non-stick dehydrator sheets. Glaze:1/4 cup Coconut Oil, melted 1/4 cup honey or maple syrup 1/4 cup Coconut Cream, melted Mix ingredients in a bowl. If you use a dehydrator, the recipe can be completely raw. Zhi3Fusion Master Health Coach.
Vegetarian. Homemade Baba Ganoush. I remember before the first time I ever made baba ganoush I was a little intimidated by it.
If you feel the same way I can assure you there is no need. Baba ganoush is super easy to make. It is a tiny bit time consuming, but only because you have to roast the eggplants. Once they’ve roasted and cooled you’ll only need to wait a couple minutes before you can dig in. If you’ve never had baba ganoush before, you are going to love it. How do you serve baba ganoush? As a dip with homemade pita chips or cut up veggiesOn a sandwich or pita pocketOn top of slow roasted lamb or beefAs part of a big mezze or tapas platterAdd a dollop to your veggies or rice Make sure to follow The Endless Meal! Facebook :: Pinterest :: Instagram :: Twitter :: Google+ :: Subscribe via Email Homemade Baba Ganoush Using a fork polk several holes over each eggplant.Place eggplants on your bbq at high heat. Want another way to eat eggplant? Crispy Eggplant Fries with Chipotle Aioli Want some more yummy dips? Aji Guacamole. Dal Kofta. Loading ...
We have been fortunate, this past week, to have my awesome brother and his girl visiting us from Australia. We have had a fantastic time trekking to glaciers, visiting the snow and doing a lot of talking about food, cooking food and eating food!! Both my brother and Rhi are fantastic cooks and always when we get together there is plenty of home cooking going on. We all love being in the kitchen together and although they aren’t vegetarian they love to eat veggie food. Rhi has a wonderful Sri Lankan heritage and without a doubt a visit from these two means there is going to be a curry cook-up.
I wanted to use lentils as the base and am so happy with the way this delicious vegetarian kofta recipe turned out and they are so simple to make. The result is an amazingly tasty kofta that with the simple curry sauce was a real hit. Dal Kofta Preparation time: 80minsMakes 25 Kofta Balls Pre-heat the oven to 180°C/356°F Once lightly golden remove from the oven and set aside. Tempura Tofu Burger w/ Chili Satay Sauce. Loading ...
This vegetarian recipe is a recreation of a Kiwi Classic, the “Holier than Thou” burger from Queenstown’s world renowned Fergburger restaurant. If you have ever been to beautiful Queenstown, on the south island of New Zealand, chances are you heard of Fergburger, they have an awesome reputation for freshness, size and sheer deliciousness and let me tell you, it is justified. They have two great veggie burgers on their menu the “Bun Laden” an awesome falafel burger and their tempura tofu burger “Holier than Thou”.
I may have mentioned before we love a good burger in our household, him especially, so looking for something new to try I was keen to add a tempura tofu burger to our menu too. I have included in the recipe a satay sauce that really adds to the flavour of the burger, so much better than store brought. Preparation time: 30minsMakes approx 4 Burgers Chili Satay Sauce Tempura Tofu Slice the tofu into slabs and pat dry on paper towel.