Recipe Index | Fatfree Vegan Recipes. Vegan Chocolate Sacher Torte and a Giveaway! » She Cooks Macro. I met Yukiko while studying at the Kushi Institute. She’s a completely lovely, beautiful person and a total goddess when it comes to desserts. She’s also an amazing cook, but for today it’s all about the sweet stuff. You see, Yukiko has recently released a brilliant new DESSERT cookbook entitled The Peaceful Dessert Book, sugar free vegan delights. And I just happen to have an extra copy to give away to one of you lucky readers!! {see details at the bottom of this post} With a wide spectrum of desserts, there’s something for everyone- even those on a healing diet.
To celebrate the release of Yukiko’s cookbook, I’m sharing a recipe with you today for a Vegan Sacher Torte, from her blog “The Berkshire Vegan“. “Sacher torte is an Austrian chocolate cake loaded with eggs, butter and cream. Rich chocolate madness? I made a few alterations when baking this cake. To enter the giveaway for Yukiko’s fab dessert book, simply leave a comment on this post! * The giveaway is now closed* Vegan Food Is Real Food — Vegan Pie Round Up for Pi Day Vegan Caramel Apple... 29 Amazing Vegan Ice Cream Recipes. Veganbaking.net - Your Vegan Baking Community. Erdbeer"Butter"Creme-Torte (vegan) Ich habe mich heute Morgen mal in die Küche begeben, da es mich schon seit Tagen in den Fingern gejuckt hat... Ich wollt unbedingt mal nen veganen Biskuit für ne Torte ausprobieren und die Rezepte im Internet mit Eiersatz etc. die haben mich nicht überzeugt.
Weil wenn der vegane Biskuit klappt... Hach, ich träum schon wieder...Das Endergebnis da unten hat ich zwar noch nicht vollkommen überzeugt, aber das Grundrezept passt. Da ich noch Erdbeeren da hatte, wurds dann eine Erdbeer"Butter"Creme-Torte... Für den Boden: 200gr Zucker200ml Wasser150gr Mehl150gr Speisestärke5 Tropfen Vanilleextrakt6EL neutrales Speiseöl (ich hab Rapsöl verwendet, kann aber auch Soja- oder Sonnenblumenöl sein)3 TL Backpulver3 TL Natron Für die Creme: 400ml Soja-Reismilch1 Päckchen Vanillepudding125gr Alsan5 Tropfen Vanillearoma Erdbeermarmelade 250gr Erdbeeren Eine Springform mit Backpapier auskleiden und den Ofen auf 200°C vorheizen. Raw Meyer Lemon Raspberry. When I see Meyer lemons at the market, I always get excited. Why? I think it has something to do with the name. It is romantic. It’s not a lemon, it is a MEYER lemon.
Kind of like how “Key Lime” sounds more romantic than “lime”. Thought to be a cross between a lemon and an orange, Meyer lemons are not quite as tart as regular lemons. They have a wonderful deep yellow skin and are actually sweet enough to eat. The light lemon “souffle” combined with jammy raspberry layer satisfies all of your lemon cravings and makes a great dessert for raw and non-raw alike. I used my favorite 8-inch deep tart pan for this tart. Raw Meyer Lemon Raspberry “Souffle” Tart Crust: 2 cups macadamia nuts4 dates, softened in water and drained 1. 2. Jam Layer: 2 pints raspberries4 dates 1. 2. 3. Lemon Filling: 1. 2. *I love my 8″, deep tart pan for these type of recipes.
Tagged as: lemon, raw desserts, raw recipes. Fat-Free Vegan Deviled Eggs Recipe. Ann Esselstyn taught me how to make these eggs. Her recipe was simple: hummus, Dijon mustard, green onions, and paprika. I added a little black salt to give the deviled eggs a little more eggy flavor and added some additional seasonings my mother used to use in her deviled eggs recipe as well. I swear, I could eat two dozen of these eggs all by myself! Per egg: 69 calories, 0.6g fat, 14.4g carbohydrates, 18g fiber, 0.9g sugars, 2.1g protein Prep time: | | Total: | 12 servings Description A healthy, fat-free, plant-based (vegan!) Ingredients ¼ tsp Dijon mustard a dash of hot sauce (optional) a dash of paprika 6 small red potato ¼ cup hummus ¼ tsp garlic powder ¼ tsp onion powder a dash of black salt Instructions Boil potatoes until fork-tender, then let cool completely.
• HEALTHY VEGAN GLUTEN-FREE LENTIL, CARROT AND... Raw Bread Recipe (gluten free) for Thermomix. Is it just me, or does anyone else feel a twinge or guilt or remorse when reaching for a simple slice of bread these days? Whether you are gluten-intolerant, diabetic, or weight-watching you can now eat bread again and feel good virtuous at the same time! Wherever we click it’s now easy to find all types of bread recipes using healthier ingredients. In part this is due to the ‘mainstreaming’ of ingredients once only seen at health food stores. When I began working for Canada’s health food magazine in 1986 ingredients such as chia, flax, hemp seeds, stevia and quinoa where unknown to all but the “crunchy granola” crowd.
Not so anymore. It’s finally trendy to take control of our diets and talk about it out loud. So here we go! Thermomix is a great tool for bringing together people of all culinary and dietary persuasions. The photo at the top of this page shows the “Raw Onion Bread” used in a sandwich. Raw (or low-baked) Onion BreadIncludes substitutions for Cinnamon-Raisin Bread. Choosing Raw – vegan and raw recipes — A Celebration of Vegan and Raw Food. Raw Recipes | With Raw Intentions | Eat Clean, Feel Rawesome, Love Life. It’s been a little while since I’ve posted a recipe on With Raw Intentions. Ok, it’s been a long while. Sometimes that pesky thing called life gets in the way […] Read Article → January in the Northeast is certainly not the optimal time or place for for bounties of fresh fruits and veg, but thankfully I’m having no trouble finding one of my […] Read Article → Shame on me for not posting this quick recipe before Christmas, but the truth is that I had no plans of even making it.
It just so happened that yesterday (Christmas […] Read Article → The holidays have finally arrived! Read Article → Cherries are one of my favorite smoothie ingredients. Read Article → For Pad Thai recipes, this one may be as “clean” as it comes. Read Article → Mediterranean Harissa Stew with Purple Sweet Potato | vegan miam. Mediterranean Harissa Stew with Purple Sweet Potato It’s already December, can you believe it? It’s hard to believe that the holidays are just around the corner! And where have I been?! I’ve been seeing my family that I have not seen in a long time and I’ve been busy with product reviews, recipes, packing, and design projects.
Also we leave for Paris in a few days. We will be staying in Paris for a month including Christmas and New Year’s Eve, so expect loads of photos on my Instagram here. Harissa is a Tunisian hot chili sauce made of fiery chili peppers, spices, garlic, herbs and oil and used in North African and Moroccan cooking. In a tube (made in France) for the base of the stew.
“DEA” brand Harissa paste Vegan Mediterranean Harissa Stew with Purple Sweet Potato, served with crispy vegan lavash strips (lightly salted and lemon zest) from a family-owned artisan flatbread baking bakery, California Lavash. where to purchase Frieda’s Inc Stokes Purple® Sweet Potatoes Frieda’s Inc. Garnish. Curried Hummus [v, gf] : Chowvida. Curried hummus, or, as I also like to call it “anti-inflammatory hummus” because it contains turmeric and garlic – both which have anti-inflammatory properties! I love throwing a little turmeric in things whenever I can (especially cooking stir frys, etc)… it’s just such an amazing spice, plus chickpeas contain quite a bit of protein.. another added benefit! Lately, it’s been quite warm out, and when it’s warm I crave cool crisp things. Stuffed pita pockets have been high on my list recently.. I like to fill them with cold cucumber, fresh arugula and/or spinach from my garden, a little whole grain dijon mustard, and, yep… curried hummus!!
Simple. Quick. Crisp. As for making this hummus, all you need is a cuisinart (or a blender could work, but a cuisinart will be much better). Ingredients: 2 (15 oz) cans chickpeas (also called garbonzo beans)3 garlic cloves, peeled1 tbsp turmeric powder1 tsp curry powder1/2 tsp salt (or to taste)6 tbsp olive oil1 tbsp lemon juice (or to taste) Process: My Favourite Homemade Almond Milk + Step By Step Photos. I first tried making homemade almond milk a couple years ago, after many of you told me so many amazing things about it. It’s so creamy! It’s better than store bought! It’s a cinch to make! Homemade almond milk is the best! And you know what? This time, I finally took the plunge and purchased a nut milk bag (feel free to giggle). This time around, my almond milk making process was indeed a breeze. Here are some step by step photos to show you my process. We are going to soak a cup of raw almonds overnight or for 8 hours or longer.
Which nuts do you think your body would rather digest – the dry, hard as a rock nuts or the plump, juicy nuts? Sorry, that sounded all weird and awkward. My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. Blend for 1 minute on the highest speed. Turbo mode scares me. Place your bag over a large bowl and slowly pour in the milk. A lot of the milk will filter right through the bag without any effort. Vegetarian & Vegan Recipes: VegKitchen with Nava Atlas. Vegan Peanut Butter Swirl Brownies. Several years ago I discovered the wonders of black bean brownies.
Since then I haven’t stopped dreaming of ways to reinvent them. Friends, this one has been a long time coming. I present: Peanut Butter Swirl Black Bean Brownies! Yes, gluten free AND vegan! Whoop whoop! It all starts with a luxurious batter that comes together in the bowl of your food processor. You can even mix up your peanut butter swirls in the measuring cup! Once you drop, swirl and whirl it’s into the oven. The finished product was AMAZING. Fudgy Chocolatey Peanut Buttery Cakey on the edges Mega moist in the middle Totally decadent & Satisfying Can someone remind me again how these are vegan and gluten free?
Hubba hubba. Vegan Gluten Free Peanut Butter Swirl Brownies Indulgent, fudgy black bean brownies with a rich peanut butter swirl. Author: Minimalist Baker Recipe type: Dessert Cuisine: Vegan, Gluten Free Serves: 12 Ingredients Instructions Preheat oven to 350 degrees. Nutrition Information. Mimi Clark's Vegan Cooking Classes | A New Vegan Cooking Class Every Month – 22nd Year! Inspiration Vs. Desperation. What spurs you on to create new recipes? Inspiration comes in countless forms, lurking just beneath the surface everywhere you look. It could be a trip to the market that lights a spark, or a great meal at a new restaurant. Even something as innocuous as watching tv or chatting with a friend might start the wheels turning. Some recipes, however, have decidedly less grand beginnings. Born not in some great flash of genius, but by sheer necessity, the results are by no means any less spectacular.
Sometimes it just comes down to what’s already in the fridge. Adding a single box of phyllo to a recent coop order seemed like a reasonable impulse buy to complete the case- A least until it arrived, and needed somewhere to stay. Still waffling between sweet and savory recipes, it was the idea of Susan‘s Spinach and Artichoke Pie that sealed the deal. Greek BurritosAdapted from the Fat Free Vegan 1 Package Phyllo Dough, Thawed Olive Oil in Spray Bottle Printable Recipe Like this: Like Loading... Vegan Recipes, Diets, & Information. Healthy. Happy. Life. | Vegan Blog | Vegan Recipes. Ridiculously Easy Lunchbox Enchilada Casserole. All cooked out, all blogged out: That’s how I’ve been feeling lately, which explains my unprecedented 6 day absence from blogging–even longer since posting one of my own recipes. Though I’ve been spending lots of time reading cookbooks and finding recipes that give me plenty of inspiration, when it comes time to actually go into the kitchen and cook something, I seize up and become completely incapable of deciding what to cook.
Then I wind up throwing together my dirty secret soup or an old favorite like arrabbiata or just give up and call the nearest sushi place for takeout. I call it food blogging burnout but it’s probably some kind of low-level depression caused by too many rainy days and too little sunlight. Now, I’m telling you all this for a very simple reason: I’m hoping you’ll take it easy on me when you see the following recipe, one that’s guaranteed to offend everyone from lunchbox gourmands to raw foodists. This is what I made for my daughter’s lunch on Friday: Ingredients. Vegan Lunch Box.
Beetroot & Chickpeas Cutlet. Beetroot & Chickpeas Cutlet Ingredients :1 cup grated beetroot1 cup white chickpeas (kabuli channa) - soaked overnight in water1 tbsp finely chopped onion2 tbsp finely chopped green chilies1 tbsp chopped mint leaves1/4 tbsp ginger-garlic paste 1/2 tsp turmeric powder1/2 tsp chaat masala1 tsp lemon juice1 tbsp corn flour asofoetida - a pinchsalt to taste1 tsp mustard seeds1 tbsp chopped corianderbreadcrumbs - for coating Method :Pressure cook chickpeas with 1 cup water for 4-5 whistles. Remove from the heat and allow to cool.Drain the water completely and mash the chickpeas with ladle or simply with palm.Heat oil in a pan or kadhai and tamper mustard seeds. Add chopped onions and green chilies. Fry for few mins.Add ginger-garlic paste and grated beetroot. Welcome to VegWeb.com | The World's Largest Collection of Vegetarian Recipes.