INGREDIENTS Crust 1 ½ cups of sliced almonds 2 tablespoon unsweetened coconut flakes 3 large medjool dates, pitted ½ teaspoon vanilla extract 1-2 teaspoon water pinch of salt
Filling 2 ¼ cups of raw cashew nuts ¾ cup water ¾ cup fresh squeezed lemon juice 3 tablespoon honey or agave nectar 1 teaspoon vanilla extract ¾ cup coconut oil, melted
Topping 1 cup raspberries (I used frozen raspberries) 2 tablespoon fresh squeezed lemon juice 1 tablespoon water 1 cup of the filling
DIRECTIONS Crust 1. Soak dates in water for about 30 mins, then chop 2. Combine almonds and coconut flakes in a food processor and pulse until you have a crumbly texture 3. Add dates, vanilla extract, water and salt and process until well combined 4. Divide the dough between 6 dessert glasses and press to the bottom of the glass
Filling 1. Blend cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty! 2. Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust 3. Place glasses in freezer while making the topping
Topping 1. Combine the filling that you have set aside with raspberries, lemon juice and water in a blender and blend until creamy and smooth. 2. Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1h, then transfer to the refrigerator for another 1-2h before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).
Photo: The Recipe Hunter Source: Sarien Slabbert TRIED AND TESTED
This is dinner tonight – the peppers are in the oven!
Ingredients: 6 large or 8 small bell peppers 1 large onion, diced 3 small zucchini, peeled and diced 3 medium carrots, peeled and diced 1 cup low-sodium vegetable broth 3 cups cooked brown rice 5 tablespoons tomato paste 3/4 cup fresh parsley, chopped 3/4 cup fresh dill, chopped 1 lemon, juiced 1/4 teaspoon pepper 1/2 teaspoon Herbamare or salt
Directions: Preheat oven to 350º F. Cut around stem of peppers like you would cut a jacko-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly. Place peppers in an oven safe dish and arrange upright and put tops back on. Bake at 350º F for 30 minutes. Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes. Stir in the rice and tomato paste and coat thoroughly. Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine. When peppers are ready, take out of oven and fill with stuffing. Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
Ingredients: 2 ¼ cup all-purpose flour 1 ½ cups granulated sugar 1 teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon salt 1 cup warm coffee ½ cup plus 1 tablespoon vegetable oil 2 teaspoons pure vanilla extract Small handful of chocolate chunks and/or cocoa nibs (optional)
Method: Place rack in the center of the oven and preheat oven to 350 degrees F. Grease muffin pan Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk together coffee, oil, and vanilla. Add the wet ingredients, all at once to the dry ingredients and whisk until just combined. Stir in chocolate chunks and cocoa nibs, if using. Pour the batter into the prepared muffin pans. The batter will be relatively thick. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool before taking it out and leave on a wire rack to cool completely. Sprinkle with powdered sugar or decorate as you wish. Cake will last, well wrapped at room temperature, for up to 3 days
Ingredients: 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 cup apple sauce 1 cup almond or soy milk 2 teaspoons vanilla extract 1/2 cup white sugar 1/2 cup neutral oil (like canola or vegetable) 2 cups grated carrots (about 3 large carrots) 2 apples, peeled and grated (about 1 1/4 cup) 1 cup raisins 1/2 cup pecans, chopped
Method: Preheat oven to 325°F and line a 9×13 baking dish. Sift flour, baking powder, baking soda, and spices together. In a separate bowl, mix apple sauce, milk, vanilla, sugar, and oil. Add the dry ingredients to wet and mix until just combined. Fold in the carrots, apples, raisins, and nuts. Pour into the prepared baking dish and bake for about 40 minutes, or until a skewer comes out clean. Let cool. Top with icing of your choice. I used about a half cup of vegan margarine and a cup of icing sugar with a teaspoon of vanilla extract. Beat together until smooth, and thin with soy or almond milk to reach cream cheese frosting consistency. Delicious!
Quantities: depending on how many people you wish to feed. Mushrooms Peppers Baby marrows Carrots Snap peas Celery Spring onions Baby corn White Onions Thyme Slivered meat – we used left over fillet from a previous meal Fresh Coriander
Method: Serve with cooked rice or Chinese noodles Chop or shred all the veggies and thyme in the sizes you prefer. You will notice that we did julienne strips or finely chopped the veggies, but as mentioned do what you like. Roll the meat in corn flour, salt and pepper. Fry the meat lightly. Keep aside and then add the veggies bit by bit and fry till done, but it should still be firm. Scoop out of pan/wok and continue with veggies in this manner till all fried. Now combine all veggies and fried meat strips in the wok together with a very generous portion of fresh chopped coriander. Serve with soy sauce or if you like dish up only with rice/noodles and stir-fry.