Recipes
Chocolate Raspberry Tart
Ingredients For the crust 1½ cups almond flour ¼ cup unsweetened cocoa powder ¼ cup coconut oil- melted 1 tablespoon pure maple syrup kosher salt For the filling ½ cup canned full-fat coconut milk 6 oz. bittersweet chocolate, finely chopped ¼ cup raspberry preserves, 100% fruit 2 cups fresh raspberries Instructions Lightly grease a 9-inch pan with a removable bottom with coconut oil. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top with raspberries. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve. Store all leftovers in an airtight container in the refrigerator.
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Super Seed Nut Butter
Ingredients 1 cup raw pecans 1 cup raw cashews 1 cup raw almonds ½ cup raw sunflower seeds 2 tablespoons chia seeds 2 tablespoons flax seeds ½ teaspoon sea salt Optional: cinnamon, vanilla extract, and/or coconut oil, to taste Instructions Combine the pecans, cashews, almonds, and sunflower seeds in your food processor or high-powered blender. Process for about 3-6 minutes, scraping down as necessary. When the nuts have broken down into a smooth, creamy butter, add the chia seeds, salt, and cinnamon and/or vanilla extract, if you’re using. Process to incorporate, and taste. Adjust add-ins as desired. If it’s not blending up as smoothly or thinly as you want, add a little bit of coconut oil here. Transfer to a glass jar or two (like a mason jar) and store for 2-3 months.
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Vegan Blueberry Scones
Ingredients 2 cups all-purpose flour 1/2 cup vegan butter (chilled) 1/3 cup sugar 2/3 cup plant milk 1 tbsp baking powder 1 flax egg 1.5 tsp vanilla extract 1/4 tsp salt 1 cup blueberries For the Glaze 1 cup powdered sugar 1-2 tbsp plant milk (or lemon juice) Instructions Preheat oven to 400 degrees. Mix together the flour, sugar, baking powder and salt. Add chilled vegan butter- mix together Once the mixture has a sandy texture, add the flax egg, vanilla and a splash of the plant milk. Mix and only add more milk until there are no more dry bits. (Add more flour until it's manageable and not sticky. if the mixture becomes too sticky, add more flour) Fold in blueberries Flour a flat surface. Place the dough down and shape with your hands into a circle that is 1 inch thick. Cut dough into 8 pieces (like a pizza) Then arrange pieces on a baking tray covered in parchment paper. Brush on plant milk** all over the tops of the scones. Bake for 23-25 minutes Check the scones by inserting a toothpick into the middle of a scone, if it comes out clean they are ready! Allow to cool for 5 minutes on the pan and then transfer to a cooling rack. Once they are only slightly warm to touch, mix together your glaze and drizzle over scones.
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Zucchini Pancakes
Ingredients 3 Zucchini medium size and shredded 1/2 cup Scallions thinly sliced 2 Eggs 1 tsp. Baking Powder All Purpose Flour 2/3 cup or possibly more Salt and Black pepper to taste 1/2 cup Sour cream for topping Handful of Parsley chopped for topping Instructions Wrap the shredded zucchini in a clean kitchen towel and squeeze out any excess water. Repeat a couple of times until the zucchini are mostly dry. Place the shredded zucchini and the scallions in a dry, large mixing bowl. Scramble the eggs in a separate bowl and season with salt and black pepper. Add in the baking powder and scramble with a fork. Pour the egg mixture into the large mixing bowl and mix all together. If to wet, slowly mix in the flour to thicken it up. 2/3 cups of flour or more depending on how dry the zucchini is. Heat up a frying pan over medium heat and add a drizzle of olive oil. Use a baking brush to spread the oil all over the pan. Scoop in a small amount of the zucchini pancake mixture onto the pan. Lightly flatten them out make sure that they cook evenly. Remove the zucchini pancakes from the pan and place on a paper towel covered dish to help soak up the extra oil. Mix the parsley into the sour cream. Serve the zucchini pancakes with a dollop of the parsley sour cream mix and enjoy.
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Peach Sorbet
Ingredients 8 ripe yellow peaches - fresh or frozen 800g sliced & peeled 200 g caster sugar 1 tbsp lemon juice Instructions Slice the peaches into 8, and peel each slice. Place peach slices in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go. Once smooth, add lemon juice to taste. Freeze for 6-7 hours, or until firm. Notes Don't add all of the lemon juice in at once - you need to add it to taste. The ratio of fruit to sugar you are looking for to get the right consistency is basically 4:1 fruit to sugar. If you want to scale the recipe up or down, it should still be a good consistency as long as you stick with that ratio of 4:1 fruit to sugar.
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Vegan No-Bake Passionfruit Cheesecake
Ingredients Base 1 cup almonds 6 medjool dates, pitted Filling 3 cups raw cashews (soaked for at least 3 hrs) ¼ tsp vanilla extract ½ cup coconut oil, melted 1/4 cup passionfruit pulp ⅓ cup maple syrup ½ cup coconut cream Jelly ¾ cup water ½ tsp raw sugar 1 tsp agar agar ¼ cup passionfruit pulp Instructions For the base: place the almonds and dates in a food processor with the ‘S’ blade attachment and blend until you can pinch the mixture and it sticks together. Press the mixture down into a 21cm or springform cake tin lined with unbleached baking paper. If it’s sticking to your fingers, use the back of a silicone spatula. For the filling: add all ingredients in the food processor with the ‘S’ blade attachment and blend for around 4-5 minutes until you reach a creamy smooth consistency. Pour the filling on top of the base and place it in the freezer for around 1.5-2 hours or until the filling has firmed up. Make the jelly while the cake is setting. In a small saucepan, bring the water, sugar and agar agar to the boil. Once boiling, reduce and simmer for around 4 minutes, stirring. Ensure that the sugar has completely dissolved. Add in the passionfruit and stir. Let it cool for about 5-7 minutes, then pour over the set cake. Put the cake in the fridge to set. This should take no more than 20-30 minutes. Serve cold.
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Raw fruit jam
Ingredients 2 cups strawberries, blackberries, raspberries or blueberries 2 tablespoons chia seeds 1 – 2 tablespoons un-pasteurized honey ½ teaspoon vanilla extract Directions Add all of the ingredients to a food processor and puree until smooth. Transfer the mixture to a container and refrigerate for at least a few hours. Chia seeds need to gel and set the jam.
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Summer corn salad
Ingredients For the Grilled Corn Salad: 5 ears of corn (husked-silks removed) 1 1/2 tablespoons olive oil 2 tsp kosher salt 3/4 tsp black pepper 2 cups of cherry tomatoes 2 cups arugula 1 medium avocado 1 small red bell pepper 4 green onions 1/4 cup fresh cilantro For the Dressing: 1/4 cup fresh lime juice 2 tbls olive oil 1 tbls honey 1 tsp paprika 3/4 tsp kosher salt 1/4 tsp black pepper 1/4 tsp onion powder Instructions Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes until ears are lightly browned. Remove from the grill Cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
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Mixed Berry Popsicle
Ingredients 1 cup blackberries 1 cup boysenberries 1 cup strawberries 1 cup raspberries 1 cup blueberries 4 tbsp honey, or maple 4 tsp lemon juice Instructions Place the berries (Blackberries, Strawberries, Boysenberries, Raspberries, Blueberries) in your food processor. Add 1 tbsp honey and 1 tsp lemon juice. Pulse until you have a puree. Pour the Berry puree into your popsicle molds Place into the freezer for 15 minutes. Place your popsicle sticks in your popsicle mold and place in the freezer for at least 4 hours to fully harden.
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