This No Fuss Healthy Coconut Tart is that go-to dessert…super easy, delicious, pretty, and just so happens to be vegan and gluten-free. The filling is made with four base ingredients, coconut cream, honey, lemon, vanilla extract, and white chocolate…only if you’d like. 28 more words
Ingredients:
1 tablespoon ground flaxseed
1 tablespoon coconut oil
250 ml unsweetened organic soya milk , or almond milk
1 teaspoon cider vinegar
125 g wholemeal flour
1 teaspoon golden caster sugar
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 pinch of sea salt
50 g blueberries , plus extra to serve
vegetable oil
organic soya yoghurt , to serve
maple syrup , to serve
INGREDIENTS
• 3 cups frozen leafy greens I used baby kale and baby spinach
• 1/2 cup blueberries (to give it a blue/green tinge and add sweetness)
• 1 1/2 cup plant yogurt (first freeze into ice cubes)
• 1/3 cup maple syrup, chilled
• 9 large mint leaves (frozen, and crushed)
• 1/2 cup dark chocolate chips or chunks (optional)
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Makes 4 pops (2 cups of mixture)
INGREDIENTS
• 1 1/2 cup watermelon seeded and chopped
• 1/2 cup lime juice
• 2 tbsp baobab powder
• 1/2 cup fresh coconut flakes
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Meet my newest chocolate obsession, 6 Ingredient Vegan Chocolate Chia Mousse. I don’t know what’s going on, but I sure am having fun with the vegan eats right now. 44 more words
via 6 Ingredient Vegan Chocolate Chia Mousse. — Half Baked Harvest
INGREDIENTS
800g rooster potatoes, peeled & quartered
1 tbsp plain flour
1 tsp garlic powder
1 tsp thyme, finely chopped
Sea salt & ground black pepper
Sunflower oil, for frying
Truffle oil, to serve
Parmesan cheese, grated
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http://www.donalskehan.com/recipes/parmesan-truffle-oil-tator-tots/
This Creamy Tortellini Minestrone Soup is a veggie packed, filling and oh so comforting soup that’s sure to satisfy on a cold fall day! It’s definitely a new go-to soup recipe for me. But honestly, why didn’t I think about making minestrone creamy until now?? And adding tortellini in place of the boring plain noodles?…
ingredients
2 medium zucchini, sliced 1/4 inch thick
1/2 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
2 cups panko breadcrumbs (gluten-free for gluten-free)
1/2 cup parmigiano reggiano (parmesan), grated
1 tablespoon lemon zest
salt and pepper to taste
1/2 cup mayonnaise
1/4 cup basil
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http://www.closetcooking.com/2015/09/crispy-lemon-parmesan-zucchini-chips.
Ingredients
2 onions
600g cauliflower
4 cloves of garlic
1 heaped teaspoon ground cinnamon
1 heaped teaspoon ras el hanout
olive oil
1 handful of unsweetened coconut flakes
1 x 400g tin of reduced-fat coconut milk
600ml vegetable stock
2-3 tablespoons chilli oil
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http://www.jamieoliver.com/recipes/vegetable-recipes/roasted-cauliflower-and-coconut-soup/
“A delicious rice-based dish that’s perfect as a pick-me-up breakfast ”
Get full recipe:
http://www.jamieoliver.com/recipes/rice-recipes/tacu-tacu/
“This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce. ” Jamie Olivier
Source:
http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-potato-chickpea-amp-spinach-curry/
WITH CRUNCHY TORTILLA & AVOCADO SALAD
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With a mushroom filling
These buns are some of the most addictive foods you’ll ever come across. Soft, melt-in-the-mouth buns then the sweet and salty mushrooms in the centre. You’ll be fending people off as you eat.
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http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-dim-sum-buns/
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http://thinlyspread.co.uk/2016/11/02/black-beluga-lentils-kale-eggs/
Time: 30 minutes
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/1018539-pan-roasted-cauliflower-with-garlic-parsley-and-rosemary
INGREDIENTS
2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
½ teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
½ teaspoon freshly chopped rosemary
½ cup roughly chopped parsley
½ teaspoon grated lemon zest
¼ cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving
Ingredients:
1 cup (about 3) very/over-ripe bananas, mashed
1/2 cup honey
1/2 cup tahini
2 eggs, slightly beaten
1/3 cup milk
1 1/2 cups all-purpose flour
1 cup rolled oats
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon chia seeds
Method:
Mix the bananas, honey, tahini, eggs and milk, followed by the mixture of the flour, oats, baking soda and salt, followed by the seeds.
Pout the batter into a grease loaf pan and bake in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 60 minutes.
Option: Use a mixture of all purpose flour and whole wheat flour.
Option: Add 1 teaspoon vanilla extract.
Option: Replace the tahini with peanut butter.
Option: Use almond milk or other milk substitute.
Note: If the top starts getting too dark before the centre is done, cover with foil.
Source 👇🏻
Author: David Tanis
Time: 1 hour
Yield: 6 servings
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http://cooking.nytimes.com/recipes/1014968-feta-stuffed-peppers
INGREDIENTS
6 1-inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil
3 garlic cloves, grated
3 tablespoons chopped parsley
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
1 ounce grated Parmesan
Salt and pepper
6 small sweet peppers, about 1 pound
6 ounces mild feta cheese
Author: Martha Rose Shulman
Yield: 4 or 5 rounds of marinated goat cheese
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http://cooking.nytimes.com/recipes/12157-marinated-goat-cheese
INGREDIENTS
2 garlic cloves, peeled
2 bay leaves, broken into pieces
About 3 ounces goat cheese (in a log)
2 sprigs thyme
2 sprigs rosemary
Extra virgin olive oil as needed
1 teaspoon mixed red, black and white peppercorns, lightly crushed
I made this delicious vegan sweet potato soup a month ago and posted it on my Instagram feed. It’s been so cloudy and rainy in Seattle (what’s new, right?) but this is the kind of weather that makes me crave warm food all day every day. In my books, this usually translates to a lot of soups……
“Crispy on the top, but super-gooey in the middle, rich and an utterly mind-blowing chocolate experience, these pots are an honest and delicious expression of chocolate – they really celebrate the quality of the chocolate you choose. ”
Ingredients:
300 g quality dark chocolate (70%)
200 g unsalted butter
300 g golden caster sugar
5 large free-range eggs
SYRUP & TOPPING
8 clementines
2 tablespoons golden caster sugar
12 teaspoons crème fraîche
Method:
🍮🍮 Preheat the oven to 160ºC/325ºF/gas 3. Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes. In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined. Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups. Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.
🍮🍮 Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan. Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon. Remove from the heat and leave to cool to room temperature.
🍮🍮 For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup. Heaven.
Ingredients
For 4 servings
1 cup dried and skinned mung beans
½ cup rice
2 teaspoons sesame oil
6 cups of water
1 teaspoon salt
Gim-bugak (optional)
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http://www.maangchi.com/recipe/nokdu-juk
By The Grateful Grazer
Ingredients:
1 block tempeh, sliced into three equal squares
1 tablespoon grapeseed oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon tamari or soy sauce (use gluten-free tamari if needed)
12-16 sprigs fresh herbs (I used a blend of rosemary, thyme, and sage)
Extra virgin olive oil for serving (optional)
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Healthy Living & Wholesome Recipes 