I love a good sharing plate! Super quick rainbow salad and tofu quesadillas. The side salad contains red pepper, yellow courgette, bok choi, mango, halzenuts, red onion, pomegranate seeds and sesame seeds but the dressing is the clincher here. Newgrange … Continue reading
I arrived back after a busy morning at my “I’m a little vegan” food stall craving a sweet and a coffee. Of all things to crave coffee is neeeeeever one of them but I gave in and created this little plate of deliciousness. Bliss.
I had a humongous bag of mulberries that a lovely friend gave me, some delicious bananas from organic republic, a leftover piece of tofu and a bit of chocolate sauce and ice cream from the other night. Yum!!!!
For the base:
I blitzed dried mulberries and coconut oil and flavoured with vanilla essence and agave.
For the filling:
I blended tofu, agave, some melted chocolate and a banana.
Press the mulberry mix into a lined pan and top with the filling and into the freezer it goes for an hour or so.
I prettied it up with a few slices of banana and raw cacao and served with a shot of espresso and agave, two scoops of dairy free vanilla ice cream and a squeeze of chocolate sauce (coconut oil and raw choc melted)
A plate of heaven.
There’s something so comforting about a nice slice of fruit cake and a cup of tea but nicer still is a fruit cake that is rich and delicious but doesn’t require flour, sugar or plant milk.Almost sin free wiithout losing out on yumminess.
How to: Blend a cup of almonds until they are powder like. Combine in a bowl with your favourite fruits, seeds and nuts. I simply used what I had available. Sultanas, cherries, pumpkin seeds and sunflower seeds approx a cup of each but anything and everything works here. Figs, apricots, dates, hazelnuts and so on.
Add 3 teaspoons of egg replacer mixed with 6 tablespoons of water. 1/4 cup of agave syrup And a splash of gin (optional but gives it a little zing and oh my gin and I are great friends) Bake in the oven at 150c for 45 to 50 min. Remove, cool, cut and eat with your favourite cup of tea.
The perfect naughty but not so naughty tea cake.
Delectable orange and cinnamon hot chocolate accompanied by the cutest fig, almond and apricot energy balls.
For the hot choc:
Heat a cup and a half soy milk
Add a scoop of raw cacao and a teaspoon of maca from the lovely Iswari Ireland/UK
A tablespoon of coconut sugar
I added two drops of citrus bliss from doTERRA but orange essence or rind will work too.
For the energy balls:
Blend a handful of figs, apricots and almonds.
Add a squeeze of agave
Roll into balls and roll in dessicated coconut.
Simple and sinful…