You will likely need a high powered blender like a Vitamix for this one, but it’s worth it!
In this order, add:
- 1/2 cup of vegan milk (soy milk, almond milk, hazelnut milk, etc.)
- 1 cup of sugar
- 1/4 teaspoon of cinnamon
- dash of nutmeg
Blend these ingredients until smooth. Then add:
Blend until smooth. This flavor is like entering a state of euphoria!
First you will need to make a Vegan Pasta Sauce (click here for recipe).
Next you will need to make a Vegan Parmesan Cheese (click here for recipe).
Then you will want to fill a large pot up with about 3 Liters of water and bring it to a boil on the stove. Once the water is boiling add as many gluten free vegan spaghetti noodles as you wish to make. We made about 300 grams of uncooked noodles in our pot. These noodles will need to boil for about 9 to 11 minutes and you will want to stir them occasionally so they do not stick to the bottom of the pot.
Once the noodles are as tender as you desire, take them off the heat and pour them into a strainer to drain the excess water. Pour them from the strainer back into the pot you cooked them in and serve! Pour the vegan pasta sauce on top of the noodles and sprinkle some vegan Parmesan cheese on top! This is a delicious and filling meal!
In a food processor or blender (we used the Vitamix to really kick the speed on high) add:
- 6 Tablespoons of nutritional yeast
- 1 1/2 teaspoon of sea salt
- 1/2 teaspoon of olive oil (used to bind the nutritional yeast and sea salt to the dry, raw almonds & cashews)
- 3/4 cup raw cashews
- 1/2 cup raw almonds
Process or blend into until there are no large pieces of the almonds or cashews left. That’s all there is to this one! Refrigerate in a sealed container.
Prepare your cream, we used a Cacao Hazelnut Cream
Pre-heat the oven to 190° Celsius (375° F)
In one large mixing bowl add and whisk:
- 3 cups of gluten-free, all purpose, self-raising flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
Set this aside and proceed.
In another large mixing bowl add:
- 3/4 cup (150 ml) of vegan butter
- 1/2 cup sugar
- 3/4 cup brown sugar
Mix and mash this into a smooth mixture, then add:
- 2 Tablespoons of ground flax seeds mixed or whisked with 1/2 cup of water
- 1/2 teaspoon of vanilla powder
Mix this as smooth as you can. Then take the first bowl you set aside that contains the dry ingredients and add them into the wet ingredients bowl. Stir completely until it resembles a cookie dough.
Now take a slightly larger than average ball of cookie dough and flatten it with your hand on a sheet of parchment paper. You should be able to do this 18 times with this recipe and still have some dough mixture left over. You will need this left over dough so keep it. Once you have flattened cookie dough balls 18 times you can take the Cacao Hazelnut Cream and put about 1 teaspoon of it on top of each flat “cookie”. From here you will fold up all sides of the flat cookie to almost cover the cream. Be careful not to rip the dough though so do not worry if it does not completely cover it. This is why you kept the left over dough, to fill in the top of each cookie. Then mold and shape the final cream filled cookie into a round shape, using very gentle pressure. Too much pressure will cause the dough to rip and leave you with cream oozing out of the cookie.
It is not as complicated as it sounds! Once you have all 18 cookies made, you may sprinkle some brown sugar on top of them or bake them as they are. We did not sprinkle anything on top of ours due to there being a lot of sugar (to us) in the recipe already.
Remember, cookies continue to bake even after you take them out of the oven! 8 to 9 minutes is all it should take at 190° C. If they are turning brown on top, they have been in too long! We hope you like them!
A special note: the flavor really comes to life after sitting in the refrigerator overnight!
This is a spoonful of heaven!
In a bowl or blender add in the following order and blend until smooth:
- 1/2 cup (100 ml) of vegan milk (soy milk, almond milk, hazelnut milk, etc)
- 3/4 cup (150 ml) of vegan butter
- 2 cups of cane sugar
- 1 Tablespoon cacao powder
Then, once that mixture is smooth add it to a high powered mixer or blender (if you did not mix it in one already). Proceed to add:
Blend until smooth. This obviously works best with a high powered blender like a Vitamix.
That’s all there is to it; it’s a winner!
This is so delightful! Vegans everywhere… some smart man or woman though of creating rice cream and almond cream to use instead of dairy cream. So here it goes!
Ingredients for the filling of 18 medium sized champignon mushrooms (as many as my pan could fit)
- 1 green onion
- half a red onion
- 1 clove of garlic
- 1 green pepper
- 2 sweet roasted red pepper
- 4 capers
- 2 Tablespoons of maple syrup
- 1 teaspoon of mustard
- salt and pepper
- vegan cheese
- vegan butter
Wash the dirt off of the mushrooms little hat and remove the stem. You can either chop the stems and use them in the filling or you can throw them away like I do because I don’t like the way they look.
Coat a pan with some vegan butter, place your mushrooms inside ( try to put them close to each other without them tipping so that your filling can stay inside of them), then put the pan in your oven at 150° Celsius (302° F) for about 20 minutes in order to soften the mushrooms. This will reduce the length of time the mushrooms will need to be cooked when stuffed, as well as save you from burning them or sitting above the oven and waiting for hours! Now for the “filling”: Put 2 tablespoons of vegan butter in a frying pan and heat it on medium to low heat (so the butter doesn’t burn). Add the fine chopped onions as well as the garlic and sizzle for a couple of minutes. If you decided to keep the stems, good for you! This is when you add them in the pan and sizzle them. Next add the chopped green pepper and sizzle for a couple more minutes. Remove from heat and add the chopped sweet red roasted peppers, the chopped capers, a pinch of cumin, a tablespoon of thyme, salt and pepper to taste, the maple syrup and the mustard; mix it well!
By this time the mushrooms will be soft, so take them out of the oven. Place in each one of them a little piece of the vegan cheese you like, thus creating a delicious pocket of vegan cheese! With a spoon, add a little bit of filling and spread the rest of the filling between the mushrooms.
About the cream: I have worked wit dairy cream (before my vegan days) and with almond cream. I never witnessed dairy cream burning when cooking in the oven, but almond cream makes a crust and bubbles when cooked in the oven. So I would suggest you to cook the stuffed mushrooms for about 30 minutes at 175° Celsius (347° F), or until you poke them with a fork to know they are soft enough, then spread the almond cream on top of them and cook for 5 more minutes.
With winter starting and the flu all around us, I wanted to find ways for us to eat raw spinach. You eat it and you feel invincible! Popeye strong, full of energy and ready to do everything!
We both dislike the taste of it when raw, some of us more that others. For a good reason too, that flavor is.. overpowering ! So I have been trying to hide the spinach under other flavors, to make it easier for us to be healthy (like a set of five year olds who don’t want to eat the green leaf!)
This salad is a full meal, a light one, so give it a try if you want a delightful salad.
- 2 green onions
- 1 clove of garlic
- green pepper
- olive oil
Wash the lettuce and the spinach thoroughly. I would suggest using more lettuce than spinach, but then again your heart might not be weak as ours! Chop the green onions. One of them you will use raw. The other one you will sizzle in a frying pan with a little bit of olive oil and the garlic clove (chopped or minced) . Then you will add roughly chopped mushrooms and peppers, a pinch of cumin and thyme, then when they are soft you can add:
- Balsamic vinegar with agave syrup or
- wine or
- any other combination of sweet and sour liquids
Allow the wine or vinegar to embrace the vegetables and evaporate then add the mix into your chopped lettuce, spinach and green onion salad. Add salt and olive oil. Enjoy!
This is one of our favorite dips and it’s very simple to make. If you have a high powered blender (similar to the Vitamix we use) this recipe takes about 5 minutes to make. In the following order add these ingredients into the blender:
- 1/2 cup (100 ml) of water
- 1/2 cup (100 ml) of red onions (chopping them makes it easier to measure)
- 3/4 teaspoon of sea salt
Blend these starting at a low speed and gradually increasing the speed until the mixture appears smooth. Then add:
- 1 1/4 cup (178 grams) of raw almonds
Continue blending until smooth. It’s that simple!
Tonight we invited some friends over for some poker and snacks. Our guests were all meat eaters who consider us lame. So, you understand why I wanted to impress them with cool snacks that do not remind them of their Grandma. Everything we made was gone within the first hour!
Snacks that are gluten-free, vegan and cool? How is that possible?
Why not popcorn and rice cakes with a twist?
To make the popcorn, we buy organic popcorn kernels, put them in a huge pot on the stove over medium heat with olive oil (coat the bottom of the pot with the olive oil), fill the olive-oiled bottom with kernels (but do not put too many so that most of them can pop!) and close the lid. You wait patiently to hear that silent pop pop. When the popping becomes a bit more frequent and louder, take a towel, hold the handles and the lid to lift the pot a bit to give it a good stir (so that no kernel burns). Repeat frequently as long as you hear popping. When you stop hearing popping, remove from the stove; put them in a big bowl so you can either sprinkle sea salt on them (has to be thin or grinded salt) or use a grinder with paprika, basil, sea salt and garlic for magic!
Now for the rice cakes: half of them were with an olive paste spread, then, add a little bit of a caper, a little bit of sun dried tomatoes, a little bit of smoked salt with a sprinkle of fresh dried oregano; the other half of them had this amazing topping (of which the other half of this blog is quite proud of). An inspiration from a late night… he spread agave syrup on the top of them, then he covered them with roasted peanuts and sprinkled sea salt over it all. This is one of our favorite snacks of all time!