PERFECT RAW VEGAN FUDGE

PERFECT RAW VEGAN FUDGE

INGREDIENTS
  • 1/2 cup coconut oil
  • 1/2 cup cacao powder
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or almonds
  • 1/2 cup chopped dried fruit (optional)
INSTRUCTIONS
  1. Blend coconut oil, maple syrup, vanilla, and chocolate in a blender until super smooth. You can adjust the amount of sweetener and chocolate to suit your tastes.
  2. Transfer mixture to a bowl and stir in chopped nuts. Feel free to add other goodies, such as coconut, berries, seeds, etc. I added dried blueberries to one batch I made with wonderful results.
  3. Spread fudge on a plate lined with parchment paper.Place the plate in the freezer to cool. Once the fudge is solid to the touch, cut into squares and chow down.

Tofu & Broccoli Stir-Fry

Tofu & Broccoli Stir-Fry

Tofu & Broccoli Stir-Fry

Ingredients

  • ½ cup vegetable broth or reduced-sodium chicken broth
  • ¼ cup dry sherry (see Note) or rice wine
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons plus 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • ¼ teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 6 cups broccoli florets
  • 3 tablespoons water

Preparation

  • Active

    30 m

  • Ready In

    30 m

  1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  2. Cut tofu into ¾-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
  • Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Spicy Stir-Fried Broccoli & Peanuts

Spicy Stir-Fried Broccoli & Peanuts

Spicy Stir-Fried Broccoli & Peanuts

Ingredients:

  •  ⅓ cup creamy natural peanut butter
  • ½ cup water, divided
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon rice vinegar
  • 2 tablespoons canola oil
  • 1½ pounds broccoli crowns, trimmed and cut into 1-inch pieces
  • 1 large red bell pepper, sliced
  • 2 cloves garlic, minced
  • ¼- ½ teaspoon crushed red pepper, or to taste
  • ¼ cup chopped unsalted peanuts

Banana Bread with Pears and Honeyed Chocolate Sauce

Banana Bread with Pears and Honeyed Chocolate Sauce
rsz_banana_bread3

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients

For the banana bread
    • 3 ripe bananas,mashed
    • 2 eggs
    • 1/4 C almond butter, raw or roasted
    • 1 tsp vanilla
    • 1/2 tsp sea salt
    • 3 Tbs+1 tsp coconut oil,melted
    • 2 Tbs coconut sugar
    • 1 tsp baking soda
    • 1/2 C dark chocolate chips
    • 1 ripe pear, thinly sliced
    • 1/3 C coconut flour
For the chocolate sauce
    • 2 Tbs coconut oil, melted
    • 2 Tbs cacao powder
    • 2 Tbs honey
    • pinch of salt

Instructions

    1. Preheat oven to 350F or 170C
    2. Combine bananas,eggs,almond butter,vanilla, baking soda,sea salt, coconut oil and 1 Tbs coconut sugar until smooth and creamy.
    3. Add coconut flour and baking soda until well incorporated, then proceed to mix in the chocolate chips.
    4. In a loaf pan spread 1 tsp coconut oil on all sides until well coated and sprinkle a Tbs of coconut sugar over top, spread pear slices evenly over top.
    5. Carefully pour the batter over top of the pear slices and smooth it all out.
    6. Bake for 50 min. until a toothpick comes out clean.
    7. Makes about 10 slices
For the chocolate sauce
  1. Combine all ingredients and leave at room temperature to thicken. Stir well before pouring over your finished banana bread.

Banana Bread with Pears and Honeyed Chocolate Sauce

 

AVOCADO TOAST WITH CILANTRO LIME CASHEW CREAM

AVOCADO TOAST WITH CILANTRO LIME CASHEW CREAM

Avocado Toast with Cilantro Lime Cashew Cream | With Food + Love

Make two slices for yourself and share the other two with a friend, if you feel like it of course.

Ingredients:

Toast your bread accordingly.

Slice your avocado in in half, lengthwise and remove the pit. Scoop out the avocado flesh and spread it onto the toast. Each piece of toast takes roughly 1/4 of the avocado. Squeeze some fresh lime juice on top of the avocado to prevent it from browning.

Drizzle the cashew cream generously over the avocado and top with a pinch of sea salt, pepper and crushed red pepper.

Devour immediately!!

Avocado Toast with Cilantro Lime Cashew Cream | With Food + Love

Veg spring rolls

veg spring rolls recipe
prep time
15 mins
cook time
30 mins
total time
45 mins
spring rolls – a popular chinese snack of vegetable spring rolls.
author: dassana
recipe type: snacks, appetiser
cuisine: chinese, world
serves: 24 to 30
ingredients (measuring cup used, 1 cup = 250 ml)
for veggie stuffing:
  • 2 tbsp sesame oil or any oil
  • 150 grams cabbage or about 2.25 to 2.5 cups shredded cabbage
  • 80 grams carrot or 2 small carrots, shredded or ½ cup shredded carrots
  • 1 small to medium green bell pepper/capsicum, thinly sliced or ⅓ cup thinly sliced green bell pepper
  • 7 to 8 french beans, sliced very thinly or ¼ cup thinly sliced beans
  • 2 to 3 small to medium spring onions/scallions, ⅓ cup cup spring onions whites
  • ½ tsp crushed black pepper or black pepper powder or add as per taste
  • 1 tbsp soy sauce
  • 1 tsp finely chopped celery (optional)
  • 1 cup cooked noodles, about 75 grams uncooked noodles (optional)
  • 3 tbsp bean sprouts (optional)
  • 2 to 3 tbsp chopped spring onion greens
  • salt as required
  • oil for deep frying
for the sealing paste:
  • 6 tbsp all purpose flour or corn starch
  • 4 to 5 tbsp water or add as required to make a thick paste
other ingredients:
how to make the recipe:
preparing the veggie stuffing:
  1. first cook 75 grams noodles as per package instructions. add the noodles in hot boiling water and cook them.
  2. once the noodles should be cooked well, then strain the noodles and rinse them thoroughly in water.
  3. strain and keep aside.
  4. chop the veggies in thin long strips. for cabbage and carrot, you can shred them. slice the green bell pepper/capsicum in thin strips. french beans you can slice them very thinly, diagonally. chopping takes time, so you can also use a food processor to chop the veggies.
  5. please note you can use your choice of veggies.
  6. now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity and add ⅓ cup spring onion whites.
  7. stir and then add all the veggies.
  8. increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
  9. then add ½ tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
  10. add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.
  11. stir everything very well.
  12. then add the cooked noodles.
  13. season with salt. add less salt as soy sauce already has salt.
  14. stir again very well. the filling has to be dry.
  15. switch off the flame and add the spring onion greens.
  16. stir and keep the filling aside. let it cool down.
preparing the sealing paste:
  1. in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour.
  2. stir very well to make a thick paste without any lumps.
assembling and preparing spring rolls:
  1. now take the wrapper. if you are using the wrapper recipe which i have posted, then keep the cooked side facing you. make sure that the wrappers are at room temperature before using them.
  2. now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing on one side.
  3. gently but tightly roll till the end.
  4. seal the end part to the roll and place the roll with the sealed side downwards.
  5. now spread some of the paste on the sides.
  6. bring one side touching the roll and press gently.
  7. do the same with the other side. again spread the batter on both the closed edges.
  8. another method is to roll halfway. then spread the batter on the sides.
  9. seal both the sides from sideways. spread some batter on the sealed edges.
  10. then bring the open side on top of the roll. press gently and seal it. while working with the wrappers, use light force from your hands, otherwise they may break. if there is any small tear then just spread some of the batter on it to close it.
  11. now place all the spring rolls with the sealed edges facing down on a plate. your hands will become messy when stuffing the spring rolls.
deep frying spring rolls:
  1. heat oil at the deep frying temperature (180 to 190 degrees celsius). gently slid on spring roll. if the oil is not hot enough, then the spring rolls absorb oil and become soggy.
  2. depending on the size of the pan or kadai, you can fry 2 to 3 spring rolls at a time.
  3. once they become light golden, turn them over and fry the other side.
  4. fry them till they are crisp and golden. the spring rolls get fried quickly.
  5. remove them with a slotted spoon.
  6. drain on kitchen paper towels to remove excess oil.
  7. garnish with some chopped spring onion greens and serve the spring rolls hot with red chili sauce or tomato ketchup.

VEGETABLE FRITTATA

VEGETABLE FRITTATA

Ingredients

  • 1 tablespoon olive oil
  • 2 medium potatoes, diced (with or without the skin)
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • handful grape tomatoes, halved or quartered
  • pinch of red pepper flakes, optional
  • mineral salt and fresh cracked pepper, to taste

for the blender/food processor

  • 1 package (16 oz) organic firm tofu, drained
  • 1/2 cup unsweetened non-dairy milk
  • 2 heaping tablespoons cornstarch, arrowroot or tapioca flour
  • 2 – 3 tablespoons nutritional yeast
  • 1 teaspoon mustard (any kind) or 1/2 teaspoon mustard powder
  • 1 1/2 teaspoons dried tarragon, thyme or basil (or a combo)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon white or black pepper, optional

Preheat oven to 375 degrees F.

Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two. Season with salt and pepper to taste.

In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.

Add the tofu mixture to the pan the vegetables cooked in and mix well. Spoon mixture into a lightly greased round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled. Place on the middle rack and bake for 35 – 45 minutes, frittata should be firm to the touch. If top starts to brown too much cover with foil or small silpat. Remove and let stand to cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so frittata falls onto the plate and serve (this step is optional).

This frittata is great with sliced avocado and a little sriracha for heat.

Serves 4 – 6.

Notes:

I suggest using at least a 9 inch round dish or larger.

Veg Clear Soup Recipe

Veg Clear Soup Recipe

 555
Preparation Time : 5 mins
Cooking Time : 15 to 20 mins
Serves : 3 to 4

Ingredients:

Oil – 1/2 tsp
Ginger – 1 tsp thinly juliened
Garlic – 3 cloves thinly juliened
Onion – 3 tblspn finely chopped
Spring Onion White Part – 2 chopped finely
Mixed Vegetables ( Carrots, Beans, Cauliflower, Capsicum) – 2 cups chopped finely
Spring Onion Green Part – 2 chopped finely
Salt to taste
Pepper Powder to taste
Water – 4 to 5 cups
Cornflour / Cornstarch -2 tsp mixed with some water

Method:

Heat oil in a sauce pan, add in ginger, garlic, onion, spring onion white part and saute for a min.

Add in veggies and saute for 5 mins or so.

Add in water, and cook untill veggies are done.

Add in salt, pepper and cornflour water and mix well. It will thicken the soup.

Add in spring onion and mix well.

Serve hot.

vegetable hot and sour soup

vegetable hot and sour soup recipe
prep time
15 mins
cook time
30 mins
total time
45 mins
veg hot and sour soup recipe – spicy and hot soup made with mixed vegetables. an indo chinese step by step recipe.
author: dassana
recipe type: side, starters
cuisine: indo chinese
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
  • 1 small carrot, about 50 gms or ¼ cup grated carrots
  • 5 to 6 button mushrooms or ¾ cup sliced mushrooms
  • ¼ cup shredded cabbage
  • ¼ cup finely chopped french beans
  • 1 small onion, finely chopped, about ¼ cup finely chopped onions
  • 1 tsp finely chopped garlic/lahsun
  • 1 tsp finely chopped ginger/adrak
  • 2 tsp finely chopped celery (optional)
  • 4 to 5 tsp corn starch dissolved in 2 tbsp water (for a slight thicker consistency in the soup, dissolve 6 to 7 tsp corn starch in 3 tbsp water)
  • ¾ tsp black pepper or white pepper or ¾ tsp red chili paste or green chili sauce
  • 3 tsp soy sauce or add as required
  • 2 tsp rice vinegar or add as required
  • 2.5 cups water or veg stock
  • 2 to 3 tsp chopped coriander leaves/dhania patta
  • 1 tbsp oil
  • salt as required
how to make the recipe:
  1. first rinse and shred the cabbage and french beans. wipe the mushrooms with a wet cloth and then slice them. rinse, peel and grate the carrots. chop the onions, ginger and garlic.
  2. heat 1 tbsp oil in a pan or wok/kadai.
  3. add finely chopped onion, ginger and garlic. stir and saute on a medium flame for 2 minutes.
  4. then add the finely chopped french beans. stir and add the sliced mushrooms.
  5. on a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.
  6. meanwhile make a paste of corn starch and water. keep aside.
  7. once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.
  8. stir fry these veggies on a high flame for 2 to 3 minutes.
  9. add water or veg stock. stir well. add soy sauce and stir.
  10. then season with salt. keep a check on the amount of salt as soy sauce already has a lot of salt. i added just about one-fourth teaspoon first and adjusted towards the end.
  11. bring the soup to a simmer on medium flame.
  12. stir the corn starch paste and add it to the soup. stir again very well.
  13. allow the soup to thicken on a low to medium flame.
  14. when the soup has thickened, add black pepper or white pepper and vinegar.
  15. give a final stir. switch off the flame. check the taste and add more soy sauce, vinegar or salt or black pepper if required.
  16. serve the veg hot and sour soup steaming hot garnished with coriander leaves. you can also just add the coriander leaves towards the end and then serve.