Monday, 24 November 2014

Raw Rice Pudding

Here's something I've been enjoying for breakfast recently, adapted from a recipe in Rawsome Vegan Baking

It is kind of reminiscent of rice pudding due to the texture of the chia seeds and flavour of the cinnamon and sultanas

In any case, it's a really lovely and quick breakfast!



Raw Rice Pudding (serves 2) (adapted from the Chia Vanilla Pudding in Rawsome Vegan Baking)

1/2 cup soft medjool dates
1/2 cup whole almonds
1 cup non-dairy milk
2 tbsp chia seeds
1 tsp cinnamon, or to taste
1/4 sultanas, or to taste

Blend the dates, almonds and milk until completely smooth. Transfer to a bowl and combine with the chia seeds, cinnamon and sultanas. 

Ideally, let it sit in the fridge for about half an hour before eating. 

Tuesday, 18 November 2014

Vegan Lemon Cheesecake made with millet!

I love it when I discover a new way to use a basic ingredient. A while ago I discovered that you can use uncooked soaked red lentils to make delicious koftas. And now, I know that cooked and blended millet can be used to make an amazing cheesecake!
 
topped with mango - yum!
You'd never guess that the filling of this cheesecake is made with millet. It has a beautiful light creamy texture, softer than the often firmer texture of raw cheesecakes made with cashews. 

The filling is made with cooked millet, a small amount of cashews, lemon juice, maple syrup and vanilla. It is not overly sweet but is perfect combined with the crust and fresh fruit. 

The crust is baked first, and is made of oats, walnuts, rice flour, cinnamon, oil and maple syrup.


And best of all - wait for it - Sylvia loved it! She ate hers with icing sugar and mango. I had to leave the room after she asked for a second piece to contain my glee so I didn't turn her off eating it! She actually asked me to take a photo of her half eaten piece for my blog, so here it is:


I had this cheesecake for breakfast this morning. Cheesecake healthy enough for breakfast - enough said!

This recipe for Lemon Teasecake is from Raising Vegetarian Children. I found the recipe for the filling online here (lime juice is used instead of lemon juice) for those interested in trying it with a crust of your choice.


Thursday, 13 November 2014

Raw Banana Custard Pie

I made this pie last night in desperation for something sweet and healthy. Also to use up bananas that were going brown!

It was so good. I never get over the seemingly endless magical combinations of ingredients such as dates, nuts and seeds. And this coming from a cupcake fanatic with more than just one sweet tooth! 

The combination of banana and tahini in the filling reminds me of custard for some reason, especially when the pie is eaten before it has frozen too hard. Very silky and smooth. 

This pie comes together really quickly, if you don't count the freezing time. I don't mind fiddly raw sweet recipes if I have the time, but it is nice to make a straightforward one every now and then. 

If I was serving it to people, I would probably double the filling ingredients and decorate the pie with fresh bananas and shredded coconut.



Raw Banana Custard Pie (inspired by Chocolate Banana Cream Pie from Rawsome Vegan Baking)

Base
1 1/2 cups whole nuts (I used combo of cashews, walnuts and almonds)
1 cup soft medjool dates, packed
pinch of salt

Filling
2 large bananas
1/4 cup tahini (I used unhulled)
1/4 cup agave nectar or maple syrup
3 tbsp melted coconut oil
1/8 cup non-dairy milk
pinch of salt
dash of vanilla

To make the base, blend the nuts until they are a coarse powder. Combine with the dates and salt in a food processor until the dough starts sticking together. Press into a cake tin (I used a small round one). 

To make the filling, blend all filling ingredients together until smooth. Pour on top of the base and put in the freezer until firm (about 2 hours). 

Tuesday, 11 November 2014

Nutty Chocolate Slice

I didn't grow up eating "normal cakes" with spongy layers and fake cream icing. My mum made deliciously rich and dense Hungarian-style cakes loaded with nuts and real chocolate. 

Of course I did love eating these other kinds of cakes at birthday parties, etc - it was such a novelty!

This slice reminds me of my mum's baking. It is quite dense (it has no raising agent) and has a ganache icing. The rice flour gives it a lovely almost grainy texture, which is delicious with the nuttiness of the slice. 

Peter and I loved it and kept stealing pieces each time we walked into the kitchen. Sadly, Sylvia refused to try it (I think it was my enthusiasm - I still haven't learned) and Lexie licked the icing off and threw the remains on the floor with great gusto. But please, trust the adult's reactions!



Nutty Chocolate Slice (adapted from Hal's Maple Chocolate Flax Brownies from La Dolce Vegan!)

1/4 cup brown sugar
1/2 cup agave nectar (maple syrup would also work)
1/4 cup oil (I used grapeseed oil)
1/4 non-dairy milk 
1 tsp vanilla extract
1 cup plain flour
1/2 cup rice flour
1/4 cup cocoa powder
1/4 cup each of whole almonds, walnuts and cashews
pinch of salt

Ganache icing
1 tbsp oil
2 tbsp non-dairy milk
2/3 cup pieces of vegan chocolate

Preheat oven to 180C and lightly oil a cake tin (approx 8 inch).

In a large bowl, whisk together the sugar, agave, oil, milk and vanilla and put aside.

Place all the nuts in a blender and blend until they are powdery. Stir these into the mixture, along with the flours, cocoa and salt until just mixed. 

Spread the batter into the cake tin (the mixture will be quite thick). 

Bake for 20 minutes - no more or it will dry out. This slice is better slightly undercooked.

To make the icing, heat the oil and milk in a saucepan on the stove until almost bubbling, then add the chocolate pieces and stir around until it's all melted and thick. 

Spread the ganache icing over the slice when slice has cooled. 

Monday, 20 October 2014

No-Bake Raspberry Cream Bars (cashew-free)

I'm one of those people who cooks through a crisis. It's therapeutic and a great distraction. And out of tension and worry, lovely and nourishing food is created.

My dad recently had a pretty major operation and is still in hospital. I created these raspberry cream bars one night to cheer myself up (or numb my anxiety by eating, you be the judge!). 

I love using cashews for raw cheesecake type sweets, but I didn't have any handy this time. Using coconut milk makes these bars lighter and less rich than the standard raw cheesecake, but still lovely and creamy. 

Peanut butter, banana, raspberries and coconut - yum! 



Other recipes containing raspberries from the blog:
Raspberry Cake
Raspberries and Cream Overnight Oats

No-Bake Raspberry Cream Bars

Base
1 cup ground almonds (I used almond meal from a packet as I had some leftover)
2/3 cup soft medjool dates, packed
1/3 cup peanut butter
pinch of salt

1 banana, thinly sliced

Topping
1 cup of raspberries (if using frozen, thaw first)
1 cup coconut milk (from tin)
3 tbsp coconut oil (melted)
1/3 cup rice malt syrup
1 tsp vanilla
2 tbsp icing sugar (or to taste)
juice of half a lemon

To make the base, put the ground almonds, dates, peanut butter and salt in a food processor and process until the mix sticks together as a dough. Press into your cake tin, cover with the sliced banana and put aside.


To make the topping, blend the raspberries, coconut milk, coconut oil, rice malt syrup, vanilla, icing sugar and lemon until completely smooth. It will be quite runny. Pour this on top of the base.

Put it in the freezer until the topping is set. After about 2 hours, it is set enough to eat but may still be a bit soft. I liked it like this, but it's also nice when left longer in the freezer and the topping has hardened completely. 

Store in the freezer. 


Monday, 13 October 2014

Vegan No-Churn Vanilla Ice Cream

The moment Sylvia and Lexie tried ice cream on a cone (from Vegan's Choice in Newtown), they fell in love. They got it all over their faces and clothes, didn't accept any help when it was dripping down their cones and our car was never the same again, but it was worth it to see their delight!

Now, whenever Lexie sees a picture of an ice cream in a book, he demands "Lexie, eat!" and proceeds to make his way to the kitchen (where an ice cream is supposedly waiting for him, I guess).

We don't buy ice cream much because it's either got a load of additives or is really expensive. So I thought I'd make a healthy and easy ice cream for the kids to enjoy in the heat. 

I made a very slightly different version of this ice cream last year for Sylvia when she asked for her Fancy Nancy parfait. I thought it would go well on a cone, and I was right! The kids loved this ice cream and so did everyone else. 

It's really creamy and scoop-able, and very simple to make. 

do you know how hard it is to take a photo of ice cream when it is being held by a hungry 4 year old?
Vegan No-Churn Vanilla Ice Cream

1 cup cashews (I didn't soak mine, however it would be a good idea as they will blend more easily)
1 cup water
1 tsp vanilla extract

3 tbsp coconut oil (melted)
1/2 cup maple syrup
 
Blend all ingredients until completely smooth. This took quite a few minutes for me. 

Put it in the freezer in a container, stirring every hour or so until it reaches desired consistency. For me this was about 4 hours. After this period, just leave it in the freezer and take it out of the freezer about 20 minutes before scooping and eating it. 
 



Tuesday, 7 October 2014

Vegan Blueberry Frozen Yoghurt Ice Blocks

As the weather is warming up, Sylvia has wasted no time in requesting ice blocks! 

Ice blocks bring back memories of primary school for me. I remember eating those long thin ice blocks in the sweltering heat. I used to make sure that I had 40 cents in my pocket ready to buy them for myself and my best friend. Yes, they were 20 cents each - that dates me!

I love these frozen yoghurt ice blocks. They are fruity and creamy at the same time. You can make them chunky or smooth. 

I'll be trying many more fruit combinations over the summer!


Vegan Blueberry Frozen Yoghurt Ice Blocks (inspired by 5-Minute Healthy Strawberry Frozen Yoghurt)

2 cups frozen blueberries ~ or try another frozen fruit!
1/2 cup coconut yoghurt
1/4 cup rice malt syrup
squeeze of lemon juice

Blend all ingredients together in a blender or food processor to desired consistency, put into ice block moulds and freeze!

Related: Instant Raspberry Frozen Yoghurt