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

red pepper pasta

Roasted Red Pepper and Sun Dried Tomato Fettuccine

  • red pepper pasta

A quick Pasta dish, made in minutes. So simple and so good, I mean really, really good. The creaminess from the cashew nuts is so much better than any dairy cream I can think of and it’s also highly nutritious and actually good for you. So what’s not to love, it’s delicious, it’s quick, it’s nutritious, it’s pasta! And honestly, picky eaters are not even going to know they’re eating roasted peppers, win win if you ask me.

Ingredients;

  • 1 lb. Fettuccine, preferably fresh
  • ½ Cup sun dried tomatoes
  • 1 Cup cashew nuts
  • 4 whole roasted peppers from a jar
  • ½ Cup dry white wine
  • 2 cloves garlic
  • ¼ Cup Parmesan cheese
  • More Parmesan cheese to serve (leave out for vegans)
  • Salt and freshly ground black pepper
  • Handful of Basil
  • Handful of toasted pine nuts to serve
  • About 1 – 1 ½ cups of water to thin the sauce.

red pepper pasta

Instructions;

Soak the sun dried tomatoes in a cup of water for a couple of hours.
And also soak the cashew nuts in a cup of water for a couple of hours.
You can do this the night before or early in the morning.
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile place in a blender; drained sun dried tomatoes, drained cashew nuts, the roasted peppers, the Parmesan cheese, the garlic, white wine, about ½ cup of water to begin with and salt and pepper to taste.
Blend until creamy. Adding just enough water to get it creamy.
When the pasta is cooked al dente, drain and reserve a cup of the boiling water.
Return the pasta to the pan straight away and pour over the roasted red pepper sauce, adding enough of the water from the cooking to make it saucy.
Serve immediately with more Parmesan Cheese, toasted pine nuts and Basil.

Enjoy!

Myra Xo

red pepper pasta

Chocolate Granola, only 6 Ingredients

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This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?

…and ONLY 6 INGREDIENTS.

Chocolate Granola2

INGREDIENTS;

  • 4 Cups whole rolled oats
  • 1 Cup large Coconut flakes
  • 1/2 Cup whole almonds
  • 1/3 Cup honey
  • 1/4 Cup coconut oil
  • 1/4 Cup cacao powder

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METHOD:

Pre heat the oven to 160 C / 320 F

In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.

Enjoy!

Myra XO

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Stuffed Peppers and Aubergines

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Great vegetarian main dish!

During the holiday season you want to be able to serve a great main dish to your vegetarian guests that’s not just everyone else’s side dishes.

Well here to the rescue with this fantastic vegetarian main course. You can prepare it a day ahead and cook it in the oven on the day itself. Leaving you plenty of time to pour those drinks and catch up with your friends and family.

And we both know that it doesn’t have to be Christmas to serve these delicious stuffed vegetables, how about meatless Monday?

How about your new years resolutions? Has anyone started thinking about them? I have thought of a few, I want to start running more (ehem) I want to start running.

I walk a lot though. I bought a step counter thingy, ok let me look that up…..so, a pedometer and ever since I got it I have walked more and more, it’s almost like a curse. Now when I need to get cream for instance like yesterday evening, all of sudden it occurred to me that I had to make caramel for my daughters cake, I will walk , normally I would take my bike or car, but now I do walk everywhere. I think I probably walk about 8000 steps a day, which isn’t enough it should be 10.000 they say but hey, I’m moving.

And of course another good resolution would be to eat less meat. I think twice a week is more than enough. I already do that but my daughter for instance is such carnivore.She would have spare ribs for breakfast if she could.

So, give this a try and let me know if you miss the beef? I bet you won’t.

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Serves 4 as a main dish or 8 as a side

Ingredients.

2 Aubergines

2 red peppers

2 tbsp. olive oil

1 onion, peeled and chopped

2 garlic, peeled and grated

1 pack of Quorn mince or vegetarian mince, 340 grs. / 12 oz.

2 cups cooked spelt or brown rice

2 celery stalks, chopped

1 tbsp. tomato paste

1 tsp. agave or honey

1 tbsp. flour

1 cup vegetable stock

a handful parsley, chopped

2 tsp. Cajun seasoning

1 cup grated cheese like cheddar or gouda or vegan substitute

salt and pepper

Bechamel sauce;

4 tbsp. olive oil

1/3 cup flour

2 cups soy milk

vegetarian-stuffed-peppers9

vegetarian-stuffed-peppers10

Method;

Pre heat oven to 200° / 390°

Wash all the vegetables, dry them and cut them in half. Cut the core and seeds out of the peppers leaving the stalk on. I actually try to cut the stalk in half too so everyone gets a bit of green.

Remove the flesh from the aubergine leaving about a quarter inch of the sides.

Cut up the flesh.

Put a large frying pan on the heat and add one tablespoon of olive oil. Cook the onion and garlic until beginning to colour. Add the aubergine and celery and add the other tablespoon of oil. Season with the Cajun seasoning and cook for about 15 minutes until the aubergine is soft.

Add the quorn and spelt and cook for 5 minutes.

Add the tomato paste and sweetener. Cook for an other minute.

Add the tablespoon of flour and cook for a minute or two. Add a cup of stock and stir around, it should be getting a little  thick, the idea is to bind the filling a little bit so it holds better in the vegetables. Fill the peppers and aubergine halves and place them in a baking tray that has been covered with parchment paper.

To make the bechamel sauce;

Heat the olive oil in a saucepan over a low heat.

Add the flour and whisk into the oil until smooth.
Cook  for 2 minutes, whisking constantly, until the mixture bubbles and changes to a lighter colour.
Gradually add the milk, stirring constantly to stop lumps forming.
Cook for at least five minutes so the flour is  fully cooked.
Season with salt and pepper.
Pour the sauce over the filled vegetables. and cover with aluminum foil, place on a rack in the middle of the oven.  After 30 minutes remove the foil and sprinkle generously with the grated cheddar. Return to the oven for additional 20-30 minutes.
vegetarian-stuffed-peppers5vegetarian-stuffed-peppers158
 If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.

Raspberry Almond Breakfast Loaf

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This loaf is great as an afternoon snack or even for breakfast. It’s easier than you can imagine, one bowl of dry ingredients and one bowl of wet ingredients, mix together and bake.

Makes about 10-12 slices.

INGREDIENTS:

Dry ingredients;

  • 1 1/4 C. Oats, ground to flourIMG_7936
  • 1 C. whole Oats
  • 1/4 C. of Soy or Pea Protein powder
  • 2 tsp. baking powder
  • 1 /2 tsp. baking soda
  • 1/2 tsp. Himalayan salt
  • 1/2 C. Coconut flakes
  • 1/3 C. chopped Almonds
  • a handful of dark chocolate chips (optional)
  • 1 C Raspberries and Cherries (pitted) you can use frozen ones

Wet Ingredients;

  • 2 whole organic eggs
  • 1 1/4 C. unsweetened Apple sauce
  • 1 very ripe Banana, mashed
  • 2 tbsp. Coconut oil
  • 1/4 C. Coconut sugar
  • 1/4 C. Plain Soy Yogurt (or regular)
  • 1 tsp. Vanilla extract

INSTRUCTIONS:

Pre heat the oven to 350° F.

Grease a 10″ loaf tin and line with parchment paper.

Mix the dry ingredients in one bowl. Mix the wet ingredients in another. Add the wet to the dry ingredients until just mixed. Do not over beat.

Put into the prepared baking tin and bake for about an hour. Turn half way.

Let cool completely before removing from tin.

Enjoy

Myra Xo

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Looking for more great recipes to try?  Be sure to check out these Summer Cupcakes

Black Bean Burger

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I had mentioned in another post that my favorite food is actually Hamburgers. Well one of my favorite Hamburgers is this one, the Black Bean Burger. It is so good and if you serve it on a home made bun even better, goes without saying.

You won’t miss the meat at all with this one. They’re crunchy on the outside and soft on the inside but with enough bite to give you the burger sensation.  The bite is because you’re not supposed to squash all the beans to a puree, but leave some whole. You also need to add enough seasoning. Then bake them nicely in a pan until they get a dark golden crust on the outside. I serve mine with grilled Eggplant & grilled red Peppers.

Ingredients:

2 C. Black Beans, cooked

1 tbsp. Olive oil + 2 tsp. for cooking

1 Onion, peeled and chopped fine

1 clove of Garlic, peeled and grated

1 tbsp. Nutritional Yeast (optional, but it does add a hearty flavour)

1 tsp. Taco seasoning

1/4 C. Breadcrumbs  or use GF oats instead.

1/4 C. of mixed nuts

1 Flax egg (1 tbsp. flax + 3 tbsp. water) Let sit for 15 min.

1 tbsp. Chia seeds

Salt and Pepper to taste.

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Method:

Put the beans on a plate and squash them with a fork until roughly mashed. There should still be enough chunks for texture.

Meanwhile cook the onion and garlic in 1 tbsp. of olive oil over gentle heat until golden. Let cool slightly.

Put the squashed beans in a bowl and add the remaining ingredients.

Form into patties and place them on a slightly oiled plate. Cover with cling film and put them in the refrigerator for a couple of hours to firm up.

When ready to cook. Place a frying pan over medium high heat, put in the 2 tsp. of olive oil and cook for about 5 minutes on each side. Serve with toppings and additions of your liking. I do recommend you put them on the Hamburger Buns ,that makes them even better! Enjoy.

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Summer Fruit and Chocolate Slice

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Here is a recipe I made last weekend. I wanted to make something pretty and not loaded with calories, so I came up with these slices. They were very good. For those of you are scared off by Tofu, I promise you, you can not taste any of it. It is just a base that carries the flavors of the fruit and chocolate very well and is also loaded with protein rather than carbs. Why not give it a go. Easy and healthy rather than bad, what more could you ask for?

Ingredients Crust:

  • 1/2 C. dates, pitted and soaked for 30 min.
  • 1/2 C. oats, (gluten free)
  • 1/2 C. nuts of choice
  • 1 tbsp. cocoa

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Method:

Drain the dates and pat them dry, put in a food processor together with the remaining ingredients. Pulse for a few time until the mixture is crumbly.

Press into a square baking tin that has been lined with baking parchment.

Bake for approximately 15-20 minutes in a pre-heated oven at 400° F.

Remove when done and transfer to a rack to cool completely before filling.

Ingredients Pink Filling:

  • 1 C. silk tofu
  • 1 C. Summer fruit mix
  • 2 tsp. Agar Agar
  • 3 to 4 tbsp Stevia, or sweetener of choice
  • 1/2 C. raw Cashew Nuts, that have been soaked for 6 hours

Heat berries in a small saucepan, add the Agar Agar. Cook for 1 – 2 minutes. Set aside and let cool. Add the Stevia/Xylitol granules. Blend the Cashews in a food processor until silky smooth add a little of the tofu to get it going. Now mix with all the remaining ingredients.

Ingredients Chocolate  Filling:

  • 1 C. silk tofu
  • 4 oz. dark chocolate 70%, sweetened with coconut sugar
  • 1 – 2  tbsp. raw cocoa powder
  • 3  tbsp Stevia, Xylitol or sweetener of choice
  • 1/2 C. raw Cashew Nuts, that have been soaked for 6 hours. Drained.
  • 1 tsp vanilla extract
  • 1 pinch of salt

Melt the chocolate au bain marie until melted. Remove from heat and let cool. Add the Stevia/Xylitol granules. Blend the Cashews in a food processor until silky smooth add a little of the tofu to get it going. Now mix with all the remaining ingredients.

To assemble:

Take spoonfuls of each mixture and place on crust alternating until you have used it all up. Make sure there are no air holes left. Shake the tin if necessary. Gently flatten to top with a spatula. Now with a knife draw a few “S”shapes in the filling for a rippled effect.

Put in the refrigerator for a few hours until completely set.

Nut rosettes for decorating the top:

  • 1 C. Cashew Nuts, soaked for 6 hours, drained
  • 1/3 C. Coconut cream, maybe a tablespoon more
  • 2 tbsp maple syrup

Mix all the ingredients in a high-speed blender or magic Bullet, blend until smooth. Put the mixture into a pastry bag fitted with a rose tip, make little roses on top of the slices.

NOTE: Cut the slices before decorating.

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