Raw pistachio and lemon “cheesecake” @beyondthebowl_byriri 💚
Used a 26 cm (10 inch) springform cake tin⠀
For the base:⠀
1/2 cup raw pistachio⠀
1/2 cup almonds⠀
12 large pitted medjool dates, about 250 g (if they're not very soft, soak them in hot water for 10 min and discard water before using)⠀
some coconut flour (to prevent the base from sticking to the pan, alternatively use a baking sheet)⠀
For the filling:⠀
1 1/2 cups raw cashews (soaked overnight, or for 30min in hot boiling water, then drained)⠀
1 can full fat coconut milk, refrigerated overnight* (read important instruction below!)⠀
Zest of 1 lemon⠀
1/3 cup lemon juice (1 large lemon)⠀
1/3 cup coconut oil⠀
3 tbsp tbsp honey ( or 4 tbsp if you have a sweet tooth)⠀
2 tbsp orange blossom water⠀
2 tbsp rose water⠀
2 tbsp crushed pistachio⠀
some dried rose petals⠀ ⠀
To make the base:⠀
1. Place all the base ingredients in a food processor and blend until the mixture sticks together when you squeeze it between your fingers.⠀
2. Get your cake pan and sprinkle coconut flour at the bottom (alternatively, use a baking sheet). Now place the base mixture in the pan and press it down into the pan evenly to form the crust and set aside.⠀
To make the filling:⠀
3. Add all filling ingredients to the food processor and blend until silky smooth. When using the coconut milk, make sure to only use the solid part, so scooping the cream off the top (*that's why refrigerating the can is essential as this will allow the solid creamy part to separate from the water, don't discard the water as you can use it in another smoothie recipe).⠀
4. Pour filling mixture evenly on top of the base then garnish with pistachio and rose petals.⠀
5. Place in the freezer for 5-6 hours. Take them out 10 min before serving.⠀
Sweet potato and okra stew by @beyondthebowl_byriri⠀💛
2 medium brown onions, finely chopped⠀
2 tbsp olive oil⠀
3 garlic cloves, crushed ⠀
1 tsp paprika⠀
1 tsp cumin⠀
1 tsp ginger⠀
Large pinch of sea salt ⠀
2 tbsp tomato purée⠀
1 can diced tomato⠀
500 ml vegetable stock ⠀
30g coriander, chopped ⠀
2 large sweet potato, cut into cubes (about 600g)⠀
100 g kale, de-stemmed and chopped⠀
1. In a large saucepan, heat the olive oil over medium-low heat.⠀
2. Add the chopped onions and sauté for about 5 min until translucent.⠀
3. Add the garlic, spices, salt, coriander, tomato purée, sweet potato and okra and stir for 1 min.⠀
4. Then add the diced tomatoes and vegetable stock, bring to boil then let it simmer for about 15 min.⠀
5. Add the kale 2 min before the stew is cooked and let it wilt then take it off the heat. Enjoy with some brown rice or quinoa on the side.⠀
💚 CHOCOLATE CHILI TART ! 💚
Superb recipe from Zendy of @flavorsbyzendy 🌶🌶🌶🌶🌶
In this recipe I mix chilli with another firm favourite: chocolate tart !
It is a match made in heaven - and bound to impress. 🙌
On first bite the smooth richness of the dark chocolate dominates the flavor. Then, slowly, the heat from the chilli warms the mouth - giving a fiery after-taste sensation. 🔥🔥🔥
I just love it !
INGREDIENTS (16 slices)
▪️1 ½ cup almond meal
▪️2/3 cup unsweetened shredded coconut
▪️1/3 cup GF flour
▪️1 tsp pumpkin spice powder (ginger/allspice/nutmeg/cinnamon/cloves)
▪️¼ tsp sea salt
▪️2 tbsp agave
▪️2 tbsp coconut oil, melted
Pre heat the oven 180 C / 350 F.
Line a 28 cm tart tin with baking paper.
Place all the ingredients into a food processor and blend together.
Transfer into the prepared tart tin and firmly press the mixture into the sides and the bottom.
Bake until firm and golden brown about 8-10 minutes.
Let it cool for 20-30 minutes. 🌶🌶🌶🌶🌶
▪️400 ml coconut milk
▪️3 tbsp cornstarch
▪️3 tbsp natvia sweetener (or other sweeteners)
▪️400g vegan dark chocolate, chopped
▪️2 tsp vanilla
▪️2 tbsp chili powder (or more if game !)
Place the corn-starch in a small bowl and add some of the coconut milk. Stir it and set aside.
Heat the rest of coconut milk in a sauce pan over a medium heat until the milk is warm.
Add the natvia and corn-starch mixture. Lower the heat and keep stirring it until it thickens. Take off the heat.
Add the dark chocolate, vanilla and the chili powder then stir it to combine together.
Pour the chocolate filling into the tart crust and place in the fridge for 1-2 hours until set.
CHOCOLATE GANACHE (Optional top coating)
▪️5 tbsp coconut milk
▪️110g vegan dark chocolate, chopped
▪️1 tbsp agave
Place the coconut milk in a bowl and put in the microwave for 30 seconds until warm.
Add the dark chocolate and agave. Stir. Pour the ganache over the tart. This will give a lovely smooth finish.
Keep in the fridge until ready to serve.
NUTRITION (per slice)
Fat: 11.6 g
Carbs: 12.5 g
Protein: 2.7 g
Noodles with Tofu & Avocado by @klaraslife⠀💚
200 g Mi noodles⠀
1 carrot, cut into fine strips⠀
1 half cucumber, cut into fine strips⠀
1 handful green beans, blanched and diced (oblique)⠀
½ Chinese cabbage, cut into fine strips⠀
150 g of smoked tofu, diced Champignon, quartered⠀
1 tablespoon sesame⠀
1 chili, finely chopped⠀
1 piece of ginger, finely chopped⠀
1 clove garlic, finely chopped⠀
Make noodles after pack instruction and drain. Tofu fried in sesame oil golden, remove from the pan and set aside. Add some oil to the pan and sauté the chili, garlic, ginger and sesame. Do not leave too dark. Add beans, cucumber and carrot 5 minutes, then sauté cabbage. Stir. 2 tablespoons soy sauce and the noodles into the pan and mix everything together. Add the mushrooms. Arrange on the plate and garnish with the tofu. Who likes coriander still as decoration. #letscookvegan
Pitaya smoothie bowl by @pureveganfood⠀💖
Just blend 1/2 pink Pitaya, 2 frozen bananas,⠀
1 cup coconut milk and top with any berries and fruits. Wishing everyone a great weekend. #letscookvegan
Tahini pancakes with all the toppings by @_tasteoflife_ 💖
130g wholemeal Speltflour⠀
70g Buckwheat flour⠀
4-5 tbsp Coconut Sugar⠀
220ml plantbased milk⠀
1tsp baking powder⠀
1 tbsp Tahini⠀
a dash of salt⠀
1- 1 1/2 tbsp ground Flaxseed⠀
Some vanilla and cinnamon⠀
Mix all ingredients in a blender together.⠀
let the dough set for about 5 minutes.⠀
Heat up coconut oil in a pan on high heat, put about 2 tbsp of the dough for each pancake and bake every side until golden brown.⠀
I’m guilty of this, but sometimes we make healthy clean eating a bit too complicated…
As you’ll see in the examples above all the foods on the left hand column are predominately some shade of white or brown and are devoid of any bright colors…
But in the right-hand column most of the healthy choices are colorful, which in nature means they are packed with antioxidants, vitamins, minerals, and other cancer fighting chemicals…
So the next time you go food shopping take a look at your cart to see how many brightly colored foods you’ve included on your list - the more the better!
#vegan cheese pizza from Pizza Hut!! I just posted my review on the blog - be sure to check it out! (Direct and very clickable link can be found on my profile) 🍕🍕🍕 #vegansofig#whatveganseat
VEGAN PUMPKIN BREAD
🔅1 3/4 cup all-purpose, unbleached flour* (can sub for gluten free all-purpose flour)
🔅3/4 cup coconut sugar (or cane/turbinado sugar; make sure it's finely ground)
🔅1 teaspoon baking soda
🔅1/2 teaspoon baking powder
🔅1/2 teaspoon fine ground sea salt
🔅2 teaspoons pumpkin pie spice
🔅1/4 teaspoon ground ginger
🔅3 tablespoons vegan chocolate chips (optional)
🔅3 tablespoons chopped walnuts** (or cranberries, pecans, pepitas, sunflower seeds etc.)
🔅1 cup canned pumpkin purée (not pumpkin pie filling)
🔅2 tablespoons mashed banana*** (make sure it's super ripe; can sub with
🔅 2 tablespoons pumpkin purée or 🔅1/4 cup refined coconut oil)3 tablespoons maple syrup (or brown rice syrup/agave nectar)
🔅3 tablespoons unsweetened vanilla almond milk (or water)
🔅Preheat oven to 350 degrees F.Line a loaf pan with parchment paper or non-stick spray.
🔅In a large bowl, whisk together all dry ingredients, including chocolate chips and whatever extras you want (cranberries, walnuts, pecans etc.)
🔅In a separate medium-sized bowl, mix together all wet ingredients.Add wet mixture to dry. Using a wooden spoon, mix until just well combined. This batter will be very thick and gummy and may take 1-2 minutes for pumpkin to disperse. 🔅Transfer into prepared loaf pan.
🔅Bake 45-50 minutes or until a toothpick comes out clean and the top is browned.
🔅Let cool for 15 minutes then transfer to a cooling rack or plate for 10 more minutes before slicing. Store leftovers in refrigerator.
*Can be made gluten free with all-purpose gluten free flour. I have not tried this recipe using any other type of flour.
**Omit nuts to make nut-free and sub water or a different dairy-free milk in place of almond milk
***Can sub mashed banana with 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil.
Cenetta intima vegan ❤
Per una volta non cucino io 😜
Didn't realise that I actually have a couple of posts I can upload straight away! This was from my train ride the other week 😋 I picked up a standard americano with soy milk along with a flatbread which was super colourful and delicious!!😍 I mean..pricy at about £4 but worth it in the end knowing you're paying for quality and also they send their spare food to local charities which is awesome!
🍏🥒📸 : @livepurejenna 🌱
Fall is treating me so well!! It's like I'm falling in love all over again!😍❤️ What do you love about fall? For me, it's all of the autumn colors!
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