Delicious and Ravishing smell in the kitchen

Almost a year since Dénia wrote the last post... Well she had to study hard to take her Frencn Bacalaureate in Maths and Physics, she she passed successfully.

Then she started pre medecine course in July, and hasn't stopped studying since.

So, since many of you asked for the recipe of the walnut pâté I posted on Facebook, I thought it would be much easier to write it here.

This awesome recipe is after Marie Laforêt, who truly is a genius. I highly recommend her blog:  100% Végétal

For this delicious pâté you will need:

• 400g silken tofu (drained)
• 4 spring onions
• 2 garlic cloves
• 2 TBsp chives
• 40 g walnuts
• 1 Tbsp olive oil
• 1 Tbsp Tamari sause (I used Soy sauce)
• 1 Tbsp white wine
• 2 Tbsp Shiro Miso (white mild Miso)
• 1 Tbsp barley Miso
• 1 tsp Agar Agar

INSTRUCTIONS:

Finely chop the spring onions and garlic, then chives.

Pour the olive oil in a frying pan and stir fry the garlic/spring onions mixture

In the meantime roughly crush the walnuts.

When the garlic mixture turns golden brown, add in the Tamari / soy sauce and the white wine.

Stir well and mix in the drained tofu.

Thouroughly whip with a wisk. The mixture will be rather lumpy.

Set on high heat and add in the Agar Agar, whilst vigourously whipping to prevent from lumps.

Bring to the boil while constantly whiping for 2 minutes.

Remove from heat and incorporate the chopped chives and crushed walnuts.

Line a small loaf pan with cling film, pour the mixture then refrigerate for at least 2 hours before serving.

We had ours with freshly home baked bread, mesclum salad and oven roasted onion.

Which was lush.

Yup , more raw vegan cheesecake I can hear you say.....

Well, yes, but these are individual and soooo blissful!

They were the perfect treat awaiting for Santa.

Oooops, didn't leave any for him. 

But him being such a cool man, not that kind of selfish dude, he did leave  a few presents for us 💗

So, talking about cheesecakes we were. 

This raw blueberries one definitely was LUSH!

But you know how it is, we wanted to try something new, cause, hey, it's Christmas! 

And these by Minimalist Baker are  wonderful!

INGREDIENTS

For the crust

🌱 1 cup pitted dates ( 18/19)

🌱 1 cup raw almonds or any nuts 

For the filling

🌱 1 1/2 cups raw cashew quick soaked (for 1 hour in hot water uncovered)

🌱1 large lemon juice

🌱 1/3 cup coconut oil, melted

🌱1/2 cup + 2 TBsp full fat coconut milk (scoop the cream on top of the can for a richer texture)

🌱1/2 agave nectar or maple syrup

Optional flavor add-ins

🌱2Tbsp salted natural peanut butter (we used homemade)

🌱 1/4 cup blueberries (fresh or frozen)

🌱 3 Tbsp dates/caramel sauce 

INSTRUCTIONS

🌱 Add the dates to a food processor and blend them until a ball forms. remove and set aside

🌱 Add nuts and proceed into a meal.

🌱 Add dates back in and blend again until a dough forms. It should stick together when you squeeze a bit between your fingers.

🌱 Lightly grease a 12 muffin tin. To remove the cheesecakes easily, cut little strip of parchment paper and lay them in the slots.

🌱Scoop in 1 heaping TBsp of crust and press with fingers . Compact with a small glass.

🌱Set in freezer to firm up while making the filling.

🌱Add all filling ingredients to a blender and mix until very smooth

If adding peanut butter add it now to the blender and mix.

🌱Divide the filling among the muffin tins, add in whatever flavor you choose.

Make a pretty swirl if using caramel ^^

🌱Cover with plastic wrap and freeze until hard ( 4/6 hours)

🌱Set them out 10/15 minutes before serving but they are great frozen as well.

DECADENT! I tell you! 

 Much inspired by Nikalène's blog and still longing for truffles ....  I decided to make ourselves some more treats.

 Oh my!how delicious thise are!

Mom and I could easily have eaten the whole plate!

Arent they so pretty?

I promise they're lush too with only 50 calories each but good calories 😉

Ingredients

- 200g raw cashew nuts

- 100 g desicated coconut

-50g coconut oil- melted

-50g maple syrup

-t tsp vanilla powder

Instructions

Add all ingredients to a food processor and pulse until a ball forms.

Make little balls and refrigerate.

You can roll some in cacao poxder ot coconut or sesame seeds.

For a change, Toffee left me alone! 

Phew!

Minding his own business, quietly napping.

So this is Christmas!

Me happy ♥☺♥

Along with Xmas comes a great variety of yumminesses...

Among them: truffles!

Truffles, fine but how about Vegan Truffles?

This morning Mom made these fabulous, delicious, healthy protein-packed truffles.

Wanna give it a try? 

You will need:

♥ 100 g raw cashew nuts

♥50g desicated coconut

♥25 g (  TBsp) Coconut oil

♥25 g maple syrup

♥  ttsp vanilla extract

Add all the ingredients to your food processor and mix until a ball forms.

You might have to scrap down the sides a couple of times.

Take a spoonful of dough that you roll between your hands palms.

Dip them into desicated coconut and eat /refrigerate on a parchment paper.

Mom  added  1/4 cup unsweetened coco powder to 1/3 of the dough: perfect combo!

A lovely treat for The third Advent Sunday...

Christmas is coming for good!

And for my Christmas Cookie Exchange Party, Mom made some green ones.

My friends just loved them soooo much!

Honestly, hosting a cookie exchange party was great fun.

Well there were more cakes than cookies but my friends aren't used to this,

it's typically an American tradition, isn't it? 

Anyway, they loved it and it was fun!

Hello sweet peeps,

Life has been so hectic lately that I hardly have had time to cook/bake.

The holidays were weird with Mom having her foot sprained on the elliptical machine 😵

She ended up with an ankle wrap and crutches. Not  cool at all:/

Still she managed to settle at the dining table this afternoon to prepare the most delicious raw and vegan apple pie : total bliss and comforting after a pretty complex brain-eating math test:

Are you guys ready to sink your fork into this slab of yumminess?

For the crust:

- 2 cups  dried mulberries ( if using raisins, I would recommend using 1 1/2  cup since they are more sticky)

- 1 cup ( 18)  dates - pitted

- 3/4 cup (100g) raw nuts- Mom used cashew nuts

- 1 tsp vanilla powder ( or 1 vanilla bean- seeds scrapped)

- 1 tsp cinnamon 

For the filling:

- 5 apples -cored and divided

- 1/2 cup (9) dates- pitte

- 1 tsp cinnamon 

- 2 TBspoons Chia Seeds

For the Streusel ( you don't have to add a streusel, but oh my! You do want it, honestly you do!)

-1/4 cup raw almonds

- 1/4 c brown sugar - or coconut sugar 

- 1/2 tsp cinnamon ( I reckon you may omit cinnamon here....) 

And then.....

-Add all the ingredients for the filing to your food processor and pulse until you have a crumbly sticky mixture.

- Press this mixture onto a prepared tin- lined with wax paper, sides brushed with coconut oil - with you WET hands- very sticky mixture,remember! 

- Transfer to the freezer

- Roughly chop 2 apples and add them to food processor along with the dates and cinnamon- Pulse, then pour in a bowl and stir in the Chia Seeds.

- Dice the other 3 apples and add them to the bowl

- Pour on the crust, spread evenly then returne to the freezer.

- Add the streusel ingredients to the clean and dry food processor and pulse

-Sprinkle over the filling and return to the freezer for at least 1 hour.

- Patiently wait....and Tadaaaaaam!

This pie is so incredibly flavourful! 

Enjoy! 

Hey, it's been a while! I hope you guys are good. 

Since Mom daily adds a couple of  granola bar to my school bag I decided to make some.

Honestly that was a pretty cool activity after doing so many math exercises! 😱

I had to make some almond butter first, but you can use store bought stuff.  Peanut butter would do too I guess.

So, here's what I used:

- 2 cups rolled oats

- 1/2 cup buckwheat groats

- 1/2 cup dried cranberries

- 1/4 cup raisins

- 1/4 cup pepitas - sunflower seeds

- 1/4 cup  Chia seeds

- 1/4 cup pine nuts ( toasted)

- 1/2 Tbsp pumpkin pie spice (mom- made)

- 1/3 c almond butter

- 1/4 c maple syrup

- 1/4 c pumpkin purée 

- 2 Tbsp pure vanilla extract

And here's what I did ( very easy, no panic!):

- I lined a baking pan with parchment paper

- I added the oat, buckwheat, cranberries, raisins, pep it's, Chia seeds, pine nuts and pumpkin pie spice to a large mixing bowl.

- I added the almond butter, maple syrup,pumpkin purée,and vanilla to a small saucepan and heated over low whisking together until all ingredients were incorporated.

- I poured the almond mixture over the dry ingredients and slowly stired  together

- I turned out the mixture onto the baking sheet and used a spatula to spread it out evenly

- I covered with a piece of parchment paper and used a small rolling pin to compact. A glass jar would do the trick as well ^^

- I popped the pan into the freezer for  a couple of hours to set

- I gently removed the parchment paper

- I sliced into bars and put it back into the freezer for another hour.

As some of you may know we love cheesecakes.

Remember that cheesecake I made for Ben's birthday?

I must admit we've always been so curious about raw vegan cheesecake.

So, after hours  spent  doing maths yesterday, I took the plunge, and Believe me, you want to make one too!

i used Miryam's recipe  from her blog : Eat good 4  life 

Ingredients:

Crust base:

- 1 cup rolled or instant oats

-1/4 cup hazelnuts or almonds 

- 1 cup pitted dates soaked at least for 1 hour

- 1 tsp unsweetened cocoa powder

Cheesecake layer:

- 1 & 1/2 cups raw cashew nuts - soaked at least for 1 hour and drained

- 1/4 cup maple syrup or agave nectar

- 2/3 tsp non dairy milk- I used almond milk

Top layer: 

- 1 & 1/4 cups blueberries, thawed if frozen

- 1/4 cup Chia seeds

- 2 TBspoons maple syrup or agave nectar

Directions:

First, mix the top layer ingredients and let sit for 1 hour 

Secondly, pulse the crust ingredients in your food processor for about 1 minute.

Press this mixture onto the bottom of a square or rectangular baking pan layered with parchment paper or cling film .

Place in the freeze for 1 hour.

Finally, place the cheesecake layer ingredients in your food processor and pulse until smooth, scrap down the sides as needed.. I had to scrap down several times! 

Pour the the cheesecake mixture over the crust and spread evenly.

Put back into the freezer for at least 1 hour 

Spead the topping ingredients and freeze for another hour.

Enjoy!

It's been quite a hot summer, and I must admit I wasn't too keen on switching on the oven or I would have ended up in the fridge! 

Therefore, I started reading more and more interesting things about RAW  "cooking".

And here's a recipe which you should- need- want- HAVE TO try!

Vegan, gluten free, only 90 calories each for total blissful healthy yumminess: Dash into the kitchen, quick!

What you need:

For the nocuits, well the biscuits...

- 1 cup (90g) oat

- 10 dates- pitted- ( 60g)

- 1TBsp (10g) Agave Nectar

- 1/2 tsp Vanilla extract

- 1/4 cup (60g) peanut butter. I used Homemade 👍🏻

- 1/3 cup ( 50g) raisins- Sultanas- you can use chocolate chips or any dried fruit ^^

- 2 TBsp water

For the raw "melted chocolate"

- 1 TBsp unsweetened cocoa

- 1 TBsp Agave nectar

- 1/2 TBsp melted coconut oil

What you do: 

- Pulse the oats, but not too much as you don't want to get oat dust!

- Add in the dates, Agave nectar, Vanilla, peanut butter and water and mix.

- Transfer into a bowl then fold in the sultanas.

- Lay a tray with baking paper

- Using a small ice scoop or with your hands, roll into little balls that you flatten with the palm of your hands.

- Set into the fridge so that the dough hardens.

- Mix the remaining ingredients for the raw melted chocolate sauce

- Drizzle on the cookies and put back into the fridge for another 20/30 minutes before enjoying 👌🏻💗

A few weeks ago Dénia made some delicious quite unexpected breakfast,

using those wonderful  seeds called Chia seeds.

I really loved it, so fresh and yummy. 

It really fills you up!

So, ready for some scrummy healthy breakfast? 

Grab:

                                                                - 2 Tbsp (1/8 cup) Chia seeds

                                                                - 175ml (3/4 cup) almond milk

                                                                - 1 Tbsp Agave nectar or Mapple syrup if desired.

                                                                 - Fruits or toppings (nuts, seeds, chic chips ....)

- Pour the milk on the Chia seeds.

- Whisk and add sweetener if using

- Let sit for 5 minutes then whisk again.

The mixture has already thickened.

- Cover and refrigerated overnight or at least 2 hours. 

- Add any fruits or seeds you like.

With Dénia away in Malaga - and Gosh, how she's loving it and having a blast! - I decided to bake for Ben.

I used this recipe, but I made a fully vegan version.

(Yields 12)

INGREDIENTS: 

- 1 & 1/2 cups (120g) oatmeal 

- 1 cup ( 80g) coconut flour

- 2 TBsp potato starch

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1/4 tsp salt

- 1/4 cup (50g) brown sugar 

- 1 TBspoOn Chia seeds

- 1/4 c (80g) plain soy yogurt          

- I cup (160g) mashed ripe bananas

- 5 Tbsp (10cl) almond milk 

- 1 cup (approx 110g) fresh blueberries

INSTRUCTIONS: 

- Preheat oven at 190° C (180°F)

- Brush a 12 muffin pan with coconut oil 

- In a large bowl, whisk together the oatmeal, the coconut flour,potato starch,  BP, BS, salt, Chia seeds and brown sugar

- In another bowl, blend together the mashed bananas, soy yogurt and almond milk.

- Fold  the wet ingredients into the dry ingredients.

- Delicately insert the blueberries

- Scoop the dough into muffin pan

- Bake for 10 minutes then lower heat to 150° C ( 300° F) and bake for 20/25 minutes or until a toothpick inserted in the centre comes out clean.

- Allow to cool on a wire rack before eating the whole batch up!

                             Remember you made them for your son.... So wrap them up  nicely ^^