Wow. Just, wow.
The flavor and texture of this apple tart will make you sing and dance. What’s best is that it contains no gluten, no refined sugar and no xanthan/guar gum. It’s plant based, delicious and does not contain a myriad of weird flours that you’ve never heard of. The ingredients are clean, simple and nutritious. The pastry/crust is made from blitzing together millet flour, almond flour, coconut oil and salt, and the filling is made from sliced apples, lemon juice, maple syrup, flaked/sliced almonds, glazed with fruit-sweetened jam/preserves/fruit spread. The pastry/crust is crisp, has a great flavor and just the right amount of sweetness, and the apples, when cooked just right, are Continue reading
… homemade, with no refined sugars or other weird stuff. This smooth, rich, melt in your mouth chocolate is made with just three ingredients: coconut oil, unsweetened cocoa powder and maple syrup. It’s pure unadulterated deliciousness.
The reasoning behind me creating this recipe was because I was craving chocolate. The only problem is that I now have developed a sugar sensitivity, where every time I eat it, I have an eczema outbreak. This unfortunately includes eating it in chocolate. On top of that, so many chocolate bars out there contain soy, another thing that brings me out in a rash. There is one chocolate I used to dig, and still do, but choose not to eat it due to the sugar, it’s the Continue reading
Oh. My. Word. This raw carrot cake is absolutely unbelievable. You will NOT believe that it is raw, nutritionally dense and packed full of all the good stuff. The good stuff being fruit, nuts and oats (gluten-free, of course!) There is no gluten, dairy, eggs, gums, refined sugar or weird flours that you cannot pronounce/have no idea where they come from. You will not have to switch on your oven, but you will need a food processor.
The cake is made from oats, dates, dried pineapple (note: not crystallized), coconut, cinnamon and carrots (d’uh); the frosting is made from raw cashews, lemon juice, coconut oil and maple syrup. The best part is, the longer you let this cake sit, the better it tastes. Continue reading
Whipped cream that is light, creamy, delicious AND plant based? Yes, siree! If you no longer eat dairy because of health reasons, you will be glad to know that this cream will cause you no ill effects. It is made from coconut milk, well, ok, more specifically coconut cream, which is whipped to perfection. That’s it, seriously. You can add a sweetener and/or vanilla extract if you’d like.
I know tons of people have been blogging about this gem for some time. After reading all of these recipes, I just had to try it, but was worried that I’d pick up a dud tin/can of coconut milk. Thankfully, I did my research, and read that Whole Foods Market, 365 Organic Coconut Milk (full fat) has a great fat content. If you’re unsure, shake the tin/can of coconut milk when you’re choosing your tin/can. If it sounds thin and watery, the liquid inside will slosh freely. If it’s thick and creamy (i.e. what you want), it will slosh slower, and sound somewhat dense. Pick this tin/can and take it home. Continue reading
It takes just coconut oil, chocolate, walnuts and salt to make this vegan fudge. That’s it. You don’t need to beat it until your arm hurts, just heat, stir and chill. It is really that simple.
It’s not like the traditional fudge fudge, but it’s so darn good. It’s not chewy, but it is dense, rich, smooth, and just melts in your mouth perfectly. Two downsides: Continue reading
Wow. Yummy. Amazing!
This “ice cream cake” is awesome. It’s creamy, rich and unbelievably good. The top layer is made from berries, and has just the right amount of tanginess and sweetness, with a texture similar to that of sorbet. The bottom layer is barely sweet, with an incredibly dense creaminess. It’s also raw (if you don’t count the processing of the cashews), and made purely from fruit. Even A (a meat-, dairy-, and egg-eating individual) said it was good. Thank you Emily. Stumbling over your blog has made my already bright world, brighter still!
To call this ice cream cake isn’t entirely true. I mean, it’s not as if this is actually ice cream, Continue reading
I admit that this isn’t a pretty picture, but I find taking a photo of a bowl of chili always challenging, so go with me here. This chili is packed full of protein and is highly nutritious. It’s made with tofu instead of beef, and when you season it correctly, you won’t miss the meat. The sauce spicy, lightly sweet, and just plain delicious. I enjoyed it on a warm day, don’t ask me why I wanted to make chili and cornbread on a day when it was 26 C (78 F) outside… it was just on my menu for the week. Continue reading
The health buzz about kale has been going on like f-o-r-e-v-e-r. Thankfully, I actually do like kale, and this salad is no exception. You know how kale leaves are normally quite tough and almost inedible? Well, something miraculous happens when you massage the leaves with lemon juice. The leaves transform into wonderful leaves of tenderness. Throw in the toasted pine nuts, ripe avocado, vine-ripened tomatoes, red onion and olives and you’ve got a winner. Continue reading
A couple of weeks ago, we were invited to a family gathering where we brought along some appetizers. I wanted to make sure that I could eat these appetizers, so we made vegan caprese skewers and bean-free sun-dried tomato “hummus”, and brought along a box of Mary’s Gone Crackers (black pepper). By using high quality ingredients, you really cannot tell that these are vegan. We also made “normal” caprese Continue reading
I would never have thought that seasoned coconut could taste like bacon! Well, it’s true folks! The end product of this recipe really does taste like bacon. For the convenience of this entry, I will abbreviate Coconut “Bacon” as CB.
For people who no longer eat meat and are craving the salty and smoky flavor of bacon, this is the recipe for you. For people who no longer eat meat and are craving the crispness of bacon, this is the recipe for you. Heck, for people who do eat meat and crave the salty/smoky flavor and crispness of bacon, but want to cut down on saturated fat from animals, this is the Continue reading
For the last couple of months or so, I have not eaten meat. That’s is, I no longer participate in eating mammalian flesh. I do still eat seafood, eggs and specific dairy. I guess that I am a pescetarian to people who likes labels. Since this dietary change, I’ve worried about my protein intake, not that I ever ate that much meat before. My usual portion of meat was around 125-150 g (4.3-5.25 oz) for dinner.
Tofu is a great source of protein and fiber. I know many people don’t really like soy, but I do, but always make sure that it’s organic (and non-GMO). To make this delicious dessert only takes 2-3 main ingredients: silken tofu, dark (bittersweet or semisweet) chocolate and a sweetener. To make it fancier, you could add vanilla, mint, coffee extracts or orange zest. Continue reading
Biscotti are Italian twice baked biscuits (cookies) that are dry and crunchy. They are the classic dunking biscuit (cookie). Traditionally, they are served with espresso or dessert wine, but they can also be dunked in milk. With commercialization, biscotti now come in all sizes, with a variety of additions including chocolate chips, nuts, dried fruit and more.
These biscotti are easy to make and crammed packed full of flavor and almonds. You can spruce up this basic recipe by substituting the almonds Continue reading