Tag Archives: vegan

Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches (vegan)

 

These Strawberry Ice Cream Double Chocolate Chip Cookie Sandwiches are a great (weekend) project, fun to make and sooo delicious to eat. The kids will love helping you make them. You can assemble them completely ahead of time and keep them in the freezer, ready to eat at any time. The combination of chewy chocolate cookies and the fresh strawberry ice cream is the best ever. 


Prep time : Cookies, 15 minutes plus baking. Ice cream, 10 minutes plus freezing
Cooking time: 12 minutes
Makes : 6 (large) Sandwiches

INGREDIENTS STRAWBERRY ICE CREAM;

• 300 grs / 10.5 oz , about 1 1/2 cups (frozen )Strawberries, hulled
• 4 tbsp. Agave Syrup or according to taste
• 1 tsp. Vanilla extract
• 1 tbsp. tapioca flour* (see notes)
• 1 cup Soy or Oat whipping cream

INSTRUCTIONS:

1. Freeze the strawberries the night before if you are using fresh ones.
2. Put the strawberries with the agave syrup, the tapioca and vanilla in a blender and blend until very smooth.
3. Whip the soy cream until stiff peaks form and fold the strawberries thru the whipped cream.
4. Place in an ice cream maker or in a container in the freezer. If you freeze it in a container you need to whip it after about two hours to avoid crystallization. Freeze preferably over night, but it should be frozen after about 4 to 6 hours depending on your freezer. 

DOUBLE CHOCOLATE CHIP COOKIES:
WET INGREDIENTS;
• 1 tbsp ground flax plus 1 tsp. tapioca flour, plus 3 tbsp. water mixed
• 1/2 C. solid coconut oil/fat
• 3/4 C. coconut sugar
• 1 tsp. vanilla extract
DRY INGREDIENTS;
• 1 cup plus 2 tbsp. (gluten free) flour 
• 1/4 C. cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. pink Himalaya salt
• 1/8 tsp. cinnamon
• 1/2 C. mini vegan chocolate chips

INSTRUCTIONS:
1. Start by soaking the flax/tapioca mix and let stand for about 10 minutes while you prepare the rest.
2. Mix all the dry ingredients in a bowl and whisk to combine.
3. In an other bowl, mix the wet ingredients and combine with the dry.
4. At this point I like to place the cookie dough on a piece of parchment paper and roll it into a cylinder.
5. Then I place it in the refrigerator for at least two hours or if you are in a hurry in the freezer for half an hour.
6. This will give you the perfect cookie consistency when baking. They dough needs to be really cold!!!
7. Then when you’re ready to bake, pre heat the oven to 175° C / 350° F
8. Shape dough into balls and press them a little flat with your hand. Lay them onto the baking sheet lined with parchment paper.
9. Bake for 12 minutes.
10. The cookies may look a little soft still but they will continue to cook on the baking sheet as thy cool. 
11. When you take them out of the oven, immediately press on a few more chocolate chips, for prettiness. And because it’s so darn delicious!
12. Let cool completely. I keep mine in the refrigerator because I love how they become chewy.
13. To make the ice cream sandwich, take two cookies. Scoop out one big ball of strawberry ice cream*(see notes) and place it on one cookie. Gently press down with a spoon first and then place the second cookie on top being careful not to break.
14. Press the sandwiches in some sprinkles if you like.

Notes: 

1). Seeing tapioca as an ice cream ingredient may seem odd  at first, but it actually makes the ice cream so much creamier. 

2). I scooped the ice cream balls ahead of time and placed them in a container and back into the freezer until I was ready to “build” the sandwiches.

Enjoy!

vegan magnum

Vegan Magnum Ice Cream Bars

This is my healthy take on the decadent Magnum Ice Cream pops. So good and so easy, and a lot healthier than the original, using a cashew and coconut base for the ice cream, date caramel, and a raw cacao shell.

Prep time : 20 minutes plus freezing
Makes : 6


INGREDIENTS ICE CREAM:

  • 1 ¼ cup cashew nuts, raw and soaked preferably overnight, or at least four hours
  • 1 cup full fat coconut milk *
  • 3 tbsp. Light Agave syrup **
  • 1 tsp. vanilla extract

INGREDIENTS CARAMEL LAYER:

  • 1 cups pitted Medjool Dates, soaked for 1 hour
  •  2 tbsp. almond butter
  • ¾ – 1 cup unsweetened Almond Milk ***
  • 1/2 tsp. Vanilla extract
  • 1/8 tsp. Himalayan Salt

INGREDIENTS CHOCOLATE LAYER:

  • 1/3 cup coconut oil, melted and cooled back to room temperature
  •  1/3 cup maple syrup or more Agave syrup
  •  1/3 cup (raw) cacao
  •  ½ tsp vanilla extract

INSTRUCTIONS:

Drain the nuts thoroughly, mix all the ingredients for the ice cream in a high speed blender until very smooth. You can add a little more coconut milk if it is too thick.
Pour into ice cream molds and add a wooden stick, freeze for at least 4-5 hours.

Mix the ingredients for the caramel in the high speed blender and blend until you have a thick past. Prepare a tray and cover with cling film or parchment paper.
Remove the ice cream bars from the molds and place them carefully on the lined tray.
With a butter knife or small spatula spread a tablespoon of caramel paste on one side of the ice cream bars and place back on the tray. Keep them in the freezer until you have done each one.
Freeze for an hour and then repeat with the other side.

Make the chocolate;

melt the coconut oil and whisk together with the sweetener, vanilla and cacao. Put the chocolate dip in a mug or other deep glass so you can dip the ice cream pops into the chocolate

Take out the ice cream bars and dip them in chocolate until all covered and lay down on a baking sheet. I also used a spoon to pour the chocolate over the ice cream bars. Sprinkle with some chopped nuts if you like. The chocolate will set immediately so work quickly. Keep them in the freezer, well wrapped.

Enjoy!

Myra XO

*NOTE 1 : do not shake the can of coconut milk before opening and try to scoop out as much of the coconut fat as you can to use for the ice cream, fill up the remainder of the measure with the coconut water.
** NOTE 2: Use more Agave syrup if you like it really sweet.
*** NOTE 3: start with using just ¾ cup of almond milk and look at the consistency. It should be a smooth paste. The more liquid you add, the harder the caramel will freeze. You want the caramel layer gooey.

Smokey Black Bean Sweet Potato Tacos

Smokey Black Bean and Sweet potato Tacos with Onion Garlic Lime Crema.

Smokey Black Bean Sweet Potato Tacos

To make the Monday less of a drag I’ve decided to make it Taco Monday!
I think we can all agree that Tacos can turn any dreary day into a fun day in a split second.
It will most certainly ease us into the week gently and give us something great to look forward to when we come home from work. You could actually do all the prep work the day before on Sunday and make dinner time a breeze. Soaking the beans is what takes the longest, because the actual recipe is pretty simple, we want simple on Mondays, am I right? If it’s to much hassle for you to soak the beans and cook, just use two cans instead.
Either way, this is some seriously good food to start off the very first day of the week.
And who am I kidding really, we love Taco’s around here and we’ll have them more than once a week without a problem, different flavours and textures of course, and now that I think about it, it’s probably (one of ) our favourite foods.
So these are different, I have added Sweet Potato. and I can only tell you that I kept on asking myself why I hadn’t thought of this before. The sweet potato is just sooooo good with the smokey beans, I mean KA-POOOW!!


Prep time: 15 min.
Cooking time: 15 min. plus cooking beans
Serves : 4


INGREDIENTS:

SMOKEY BLACK SWEET POTATO TACOS
• 1 lb. dried black beans or adzuki beans
• 1 large sweet potato, peeled and cut into 1 inch chunks
• 2-3 cloves garlic minced or grated
• 2 onions
• 2 tbsp. Taco seasoning
• 2 tsp. liquid smoke
• 2 tsp. cocoa
• 1 tsp. hot sauce (optional for heat lovers)
• 1 12 oz. can passata
• 1/3 cup fresh cilantro chopped
• 3 green onions chopped
• Himalayan salt and pepper to taste

Smokey Black Bean Sweet Potato Tacos
ONION GARLIC LIME CREMA
• 1/2 cup (vegan) cream cheese
• 1/2 cup (vegan) sour cream
• 2 tsp garlic powder*
• 1 tbsp. onion powder*
• 1 lime juiced
• salt and pepper taste
• maybe 1-2 tablespoons of milk or water
To serve:
• 12 corn tacos warmed
• Shredded Iceberg lettuce,
• avocado slices
• Grated cheese
• salsa of choice or check out this one.
• more chopped cilantro
* I’m using dried onion and garlic powder on purpose, do not sub for fresh garlic because it will not get the right consistency and flavour. The dried powder will  thicken the crema in a way that cannot be achieved with the fresh counterparts.

INSTRUCTIONS:

1. Prepare the beans. Rinse and check beans for any dirt etc. Soak your beans over night.discard the soaking liquid after soaking.
2. Add beans to a large pot with about 5 cups of water. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. About 45 to 60 minutes. Keep checking, not all beans cook the same. Drain.
3. Heat a large skillet over medium heat and add olive oil. Add onion and sweet potatoes and stir. Fry for a couple of minutes and add the garlic, stir.
4. Cover and cook for 10 minutes, until sweet potatoes are just beginning to softened.
5. While the sweet potatoes are cooking make the crema.
6. Place all the ingredients for the Onion Garlic Lime Crema in a bowl and mix thoroughly. Add a little water or milk to thin if you like. It will get thicker and thicker as you let it stand.
7. Now add the remaining ingredients to the sweet potatoes except the cilantro and spring onions.
8. Cover and cook another 10 minutes. Add a little water if it becomes to dry.
9. Just before serving add the cilantro and spring onions
10. To assemble, place generous spoonfuls of the sweet potato + bean mixture on top of a bed of Iceberg lettuce in a warm taco. Top with the onion garlic lime crema and avocado, and some cheese or any other topping of choice.

Enjoy!
Myra Xo

Smokey Black Bean Sweet Potato Tacos

vegan chocolate mocha pie

Vegan Chocolate Mocha Pie

vegan chocolate mocha pie

In for a treat? Guilt free? Let me just go ahead and answer that for you, Yes please…

All things Healthy + Goodness+ Silky deliciousness = Vegan Chocolate Mocha Pie

Math couldn’t get any simpler .

Let me explain something before you get all judgemental about tofu  . There’s tofu and then there’s silk tofu. Silk tofu as the descriptions states is smooth and silky and does NOT have that chalky texture that plain tofu might have. (I don’t think so, but I’ve heard this description before) Mixed into a dessert for instance it becomes a smooth silky mass that can absorb any flavour you add to it, it is quite tasteless on its own but adding, nuts, chocolate or fruit can transform it into flavour heaven.

Since in this recipe I am not using chocolate chips because I want to keep it all natural, I’ve added the cashews to compensate for the lack of fat , which adds even more creaminess to the pie.

It honestly is a Chocolate Dream come true.

The crust is oats, dates, cocoa and coconut oil, simple, healthy and pretty straightforward. You could, some other day perhaps only make the crust recipe and roll it into small balls and serve as is, like Bliss Balls
(just sayin’) .

So put on that apron and let’s get cracking.

Oh , one last thing. Cut into wedges and freeze left overs. Yessssss….

vegan chocolate mocha pie

 


  Prep Time: 15 min. Plus chilling

  Cooking Time :5 minutes

 Serves : 8


INGREDIENTS:

CRUST;

  • 1 C. whole oats, ground to flour
  • 10 medium soft dates, stone removed
  • 2 tbsp. cocoa
  • 2 tbsp. coconut oil

FILLING

  • 1/4 cup unsweetened plain almond milk.
  • 2 tablespoons agar-agar flakes or 2 teaspoons agar-agar powder.
  • 2 teaspoons instant espresso powder.
  • 1 (12-ounce) / 340 gr. package silken tofu, drained
  • 1/2 cup cashew nuts, soaked for 4 hours and drained.
  • 1/2 cup pure maple syrup (or more to taste if you like it extra sweet)
  • 1/4 cup unsweetened cocoa powder.
  • 2 teaspoons pure vanilla extract.
  • 1/4 teaspoon fine sea salt.
vegan chocolate mocha pie

INSTRUCTIONS:

Line a 8″/ 20 cm. cake tin or pie pan with parchment paper. To prepare the crust, combine all the ingredients in a food processor and process until completely fine,   it will be sticky . Transfer the mixture to the lined pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1/4-inch thick. The dough is very sticky, so I recommend getting your hands wet with water to help press out the crust.  Place the pan in the freezer to set while you prepare the filling.

Heat the almond milk in a sauce pan and dissolve the agar agar flakes or powder over low heat. As soon as it starts to boil, reduce the heat. Stir well to combine and remove from the heat and allow to cool just slightly (as it will set very fast). Alternatively follow the package instructions of the agar agar.

Drain de cashew nuts and place in the food processor and process until smooth, add tofu, espresso powder, maple syrup, cocoa powder, vanilla extract and salt. Process until completely smooth. Add the agar agar mixture and stir to combine very well.

Pour the filling into the prepared crust. Smooth out the top and place in the refrigerator to set for at least four hours and preferably overnight.

Decorate with (coconut ) whipped cream or fruit if you like, or like these fabulous fake roses 😉

Enjoy !

Myra XO

vegan chocolate mocha pie
tempeh with lime coconut

Coconut Lime Tempéh with Peanut Sauce and Banana Chips

tempeh with lime coconut

This delicious Tempeh dish will blow you away with it’s sweetness from the Coconut and the Lime for that acidic touch. Perfectly balanced. A smooth Peanut sauce that all comes together in minutes. Tempeh is definitely one of my favourite vegan proteins and we eat it all the time. It’s very versatile, super healthy, and fat free.
It is best to boil it first to remove any bitterness and then proceed with the recipe. You’ll end up with a delicious tempeh full of flavour and with a great bite.


Prep time : 10 minutes
Cooking time : 15 minutes
Makes : 4 servings


INGREDIENTS:

• 1 block of tempeh, (16 oz. / 450 gr)
• 1 tbsp. coconut oil
• 1 shallot
• 2 garlic
• 1 tbsp. minced ginger
• 1 tbsp. green curry paste
• 1 tsp. sambal oelek
• 1 can coconut milk, preferably full fat
• About 1 cup water
• ½ – 1 tsp salt or fish sauce
• 1 tbsp coconut sugar, or gula java
• 2 tbsp lime juice
• 2 tbsp peanut butter
• A handful of toasted salted peanuts for serving
• A handful Banana chips for serving
• More lime wedges for serving

tempeh with lime coconut
INSTRUCTIONS:

Start by cutting the tempeh in half and boiling it on medium heat for 5 minutes.
After this time, remove and set aside to cool.
When cool enough to handle, cut into large-ish chunks, about 1”/ 2.5 cm pieces.
In a large pan heat the coconut oil and add the tempeh. Frying on all sides for about 5 minutes. Remove to a plate and reserve.
Add the finely chopped shallot, garlic and ginger to the pan and cook gently until fragrant.
Add the curry paste and sambal and cook for one more minute. Carefully add the coconut milk, fish sauce or salt, coconut sugar, peanut butter and lime juice. Bring to a simmer.
Add the tempeh and cook for about 15 minutes.
Serve with on a bed of rice, with the toasted peanuts and coconut chips and more lime wedges.

Enjoy!
Myra XO

tempeh with lime coconut