Give me mushrooms and asparagus and call me what you want!! #Foolproofrecipe :
Stir some onions, garlic and chili flakes to taste with a bit of olive oil in a pan. Add soy cream and pepper.
Then put in there your mushrooms and asparagus (and a bit of water if needed) and let them cook for a bit on a low heat.
Add parsley and nutritional yeast for serving and voila!
Found another use for our Easter chocolate silicone moulds. 👌🏼 After seeing ladybirds (rocks painted) throughout the Rhododendron Gardens it was only natural for my little girl to want Gaston (Ben and Holly's Little Kingdom resident ladybird) cake when I asked if she wanted to do baking. Pretty proud of how they turned out.
My chocolate bliss balls are great for kids that are suspicious of these balls as I pop in a handful of dark chocolate chips. You could of course leave them out, they are delicious with or without them.
In a food processor blitz 1/2 cup almonds, 24 pitted fresh dates, 1/4 cup cacao powder, 1 1/2 tbls coconut oil. Using your hands disperse a handful of dark chocolate chips. Roll balls in LSA or another coating or leave them plain. Refrigerate until firm. Store in fridge.
Last night's dinner was also a recipe from NYT. They have so many great recipes that are easy and easy to veganize. This is the Lemony Pasta with Chickpeas and Parsley and the only things I had to swap out were the butter and cheese, nbd. I also added arugula because why not. If you look it up, the recipe says it serves two but it definitely was enough for 3-4. Perfect as leftovers! We loved it! #nytcooking#vegan#veganizeit#vegansofig#foolproofrecipe#vegancomfortfood#latergram
Foolproof Raw Chocolate Tart (Guys, it's your turn to do something on White Day.)
(For The Filling)
- bittersweet chocolate 120 g
- unsalted butter 20 g
- heavy cream 120 g
- 15-20 sugar glazed walnuts
(For The Crust)
- digestive biscuit 120 g
- unsalted butter 60 g
(For The Decoration)
- edible flowers
- blueberries & strawberries
Crush the biscuits in a large Ziploc bag (*Tip: a rolling pin will help you do the job perfectly). Put the butter in a heat-resistant bowl. Boil water in a pan, and set the bowl over a warm water bath to melt the butter. Then, blend thoroughly with the crushed biscuits. Press the mixture onto the base of a 7-inch round cake tin (*Tip: you can line the bottom as well as the side of the tin with parchment paper). Chill in the freezer for 30 mins. Melt chocolate, unsalted butter and cream over the warm water bath. Whisk gently to avoid air bubbles. Take out the tin from the freezer. Pour the melted chocolate mixture into it. Knock the tin on the table to get rid of air bubbles. Chill for at least an hour. Move the tart from your freezer 10-15 mins earlier before serving. Cut into thin slices and decorate with berries and editable flowers. Enjoy the sweetest moment with your significant other! #chocolate#rawchocolatetart#recipe#easyhomemadedessert#whiteday#cookingathome#homecooking#yurcookingstudio#foolproofrecipe#whitedaypatisserie