cocoa powder - vegetarian recipes

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cocoa powder vegetarian recipes

Power Ball Energy Bites

January 9 2018 Robin Robertson's Global Vegan Kitchen 

Power Ball Energy Bites Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. If you dont have protein powder for this recipe, you can just leave it out. If the texture is too moist, add a bit more oats or walnuts to the mixture. Power Ball Energy Bites Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. - 3/­­4 cup old-fashioned oats - 1/­­2 cup toasted walnuts - 2 tablespoons vegan protein powder (I use Sun Warrior vanilla) - 2 tbsp cocoa powder - 1 teaspoon cinnamon - 1 ripe banana, cut into chunks - 2 tablespoons almond butter - 1/­­4 cup maple syrup - 1/­­2 cup dried cranberries - 2 tablespoons ground flaxseeds - 1 cup shredded toasted coconut, ground - In a food processor, combine oats, walnuts, protein powder, cocoa powder, and cinnamon. Pulse until well mixed. Add the banana, almond butter, and maple syrup. Pulse until combined. Add the cranberries and flaxseeds, and pulse until combined. - Shape the mixture into 1-inch balls. If the balls are too soft, refrigerate or freeze them for an hour. Roll the balls in the ground coconut. - Transfer to a platter and refrigerate until firm, about 1 hour. Store tightly covered in the refrigerator. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Zsu Dever.      The post Power Ball Energy Bites appeared first on Robin Robertson.

Homemade Hot Chocolate

January 1 2018 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Homemade Hot Chocolate Hot Chocolate is a wintertime staple at my house. My grand-kids love it. It makes the whole kitchen smell wonderful. I enjoy making this with my grand-kids. This rich and creamy hot chocolate is easy to make, and it is delicious. - 4 cup whole milk - 3 Tbsp coco powder - 3 Tbsp semisweet chocolate (finely chopped) - 4 Tbsp sugar - 1/­­2 tsp cinnamon powder - Pinch of salt - Sweetened whipped cream (for serving) - Bring milk to a simmer in a medium saucepan over medium heat. Whisk in cocoa powder until no lumps remain, add sugar and chocolate and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. - Divide hot chocolate among mugs. Top with whipped cream. The post Homemade Hot Chocolate appeared first on Manjula's Kitchen.

Black Bean Truffles

November 30 2017 Veganpassion 

Black Bean Truffles The best gift you can give someone is something home-made. With this black bean truffles you are going to please everyone the health freak just as the sweets lover. Making truffles from black beans might not be the first thing that pops in mind when thinking about a delicious treat but trust me they're worth a try! Makes 25 truffles Ingredients: 1 can /­­ 4 cups (250g) cooked black beans 2 tbsp (25g) oats 4 tbsp (40g) cocoa 4 tbsp coconut blossom sugar 2 tbsp (60g) coconut oil Cocao powder for coating Rinse the black beans. Grind oats, cocoa and coconut blossom sugar in your mixer. Add in melted coconut oil and beans and mix until it forms into a smooth batter. Form 25 truffles, toss them in cocoa powder and store in an airtight container to prevent from getting dry.

Cherry Chocolate Banana Shake

October 23 2017 Meatless Monday 

Chocolate and cherries are a classic combination, but when better to execute it than on Meatless Monday morning? This ice cool breakfast shake is a surefire way to wake up feeling refreshed. This recipe comes to us from Lisa of Barefoot in Her Kitchen. Serves 3 -  1/­­2 cup ice - 1 banana, peeled - 10 cherries, pitted - 1 heaping tablespoon unsweetened cocoa powder - 1 teaspoon agave nectar* -  1/­­2 cup rice or soy milk - or -  1/­­2 cup nonfat milk - 1 1/­­2 cup ice cold water - 1 teaspoon chocolate flavored whey protein** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional. Found in health food stores. If you are not using the chocolate whey protein, double the cocoa powder and agave nectar in the smoothies.   Place the ice in a tall blender or pitcher if youre using a hand mixer. Add the banana, cherries, cocoa, agave nectar, milk, water and whey protein if using. If you are not using the whey protein, double the amount of cocoa and agave. If youre using a blender, pulse briefly until the mixture is somewhat crushed, but not pureed. If youre using a hand mixer, pulse the mixer in an up and down motion until the ice is smashed and the fruit begins to soften and blend, but the mixture is not liquefied. After mixture is blended, cover the cup or pitcher and shake distribute the ice and fruit evenly. Serves immediately and enjoy. The post Cherry Chocolate Banana Shake appeared first on Meatless Monday.

Secret Ingredient Frozen Hot Chocolate

June 11 2017 My New Roots 

Secret Ingredient Frozen Hot Chocolate When I was in high school, the cool thing to do at lunch was eschew the basement cafeteria (obvi), leave the grounds altogether, and go to the local coffee shop. This made us feel like adults or something, sitting on plush velvet sofas, gossiping about so-and-sos new haircut, and whose older brother wed make out with while sipping a beverage that cost at least an hours worth of babysitting. Of course none of us really liked coffee, so we would blow our money on Italian sodas, fruity teas, and smoothies. When the warmer months rolled around, sandwich boards everywhere would announce that our very favourite, coffee-free drink was back in town: the Frozen Hot Chocolate. Now, if you have never lived in North America, the name and entire concept of this beverage Im sure eludes you. Isnt it an oxymoron, frozen hot chocolate? Yes, I suppose it is, but then I also suppose that is the point - to confuse you enough that you want to buy one. There is a famous restaurant in New York City that first came up with this drink, and although Ive never had the original, plenty of franchised cafes have made their own versions of what it essentially, a frothy chocolate milkshake. In the past few weeks the weather here in Copenhagen has warmed up and Ive finally been in the mood for cool, blended drinks again. But instead of using frozen bananas and other blood sugar-spiking fruits, Ive been experimenting more and more with frozen veggies instead. The results are surprisingly delicious and Im thrilled to have a few new veg-centric smoothies on lock. This is just one of them. The surprise ingredient in my frozen hot chocolate is...wait for it...cauliflower. Now this may sound totally weird, but please trust me, its delicious. Not even in a compromising way. The first sips are pure chocolate paradise, followed by a slight cruciferous waft, which then disappears again, conveniently, for those of us who perhaps dont like vegetables at all (Im looking specifically at my three-year-old son right now). All in all, this is one frosty, chocolate-y miracle of a drink for summer and Im making it every morning to celebrate liquid vegetables tasting like candy. Cauliflower Power Did you know that a cauliflower is actually a little head of thousands of compact flowers? Call me a hippie, but I like the idea of mowing down on a meadow. It makes me smile. Cauliflowers are white because they do not contain any carotene, the pigment found in things like carrots and broccoli, but what it lacks in vitamin A, it makes up for in potassium, folic acid, and vitamin C. And it may surprise you to learn that cauliflower is 25% protein and among the cancer-fighting cruciferous family that includes Brussels sprouts, cabbage and kale. Since this recipe calls for frozen cauliflower, I know some of you will be wondering if that changes the nutritional content in any way. Im happy to report that a recent study done on the freezing of cauliflower has shown its nutrients to be fairly stable after one-year freezer storage. Cauliflower in the study was blanched in near-boiling water for three minutes prior to freezing for one year. Numerous phytonutrients were evaluated in the study, including cauliflower’s sulfur-containing compounds. While nutrients levels were typically reduced after this year of freezer storage, loss of nutrients averaged about 15-35%. Although I always recommend eating fresh vegetables, there are some (fun!) applications that benefit from using the freezer. And its great to know that it doesnt pose too much a treat to those precious nutrients. Plus, frozen veggies (and fruits) can be lower cost, especially when the fresh version is out of season. If youre on a budget, frozen produce is a respectable way to get your plants in! The important part of this recipe is that you use frozen cauliflower, either purchased that way, or a head of cauliflower prepared ahead of time - washed, chopped into florets and frozen overnight. Similarly to how a frozen banana behaves in a blender, cauliflower too takes on a creamy-frothy consistency that works extremely well in this context. I also like to freeze the milk into cubes since this helps to keep the drink very cold and light. Dates sweeten the mixture, and you can scale these up or down depending on how hardcore you are. The cacao powder Ive used is raw, but you can also use regular cocoa powder in a pinch, or if youre on a budget. This recipe is a mere 4 ingredients, but if you feel like gettin fancy, by all means top that frozen hot chocolate with coconut cream (from a can of coconut milk, chilled in the fridge overnight) and some cacao nibs. You can also add some ingredients to the blend itself, like a handful of soaked cashews for extra richness, a scoop of protein powder (I like sprouted pea, sprouted brown rice or hemp), vanilla, or even fresh greens (spinach is very good at hiding in this too). The point of all this is to have fun and enjoy something that tastes like its pretty indulgent, but secretly good for you. Secret Ingredient Frozen Hot Chocolate Serves 2-3 Ingredients: 2 cups /­­ 250g frozen cauliflower florets 1/­­3 cup /­­ 100g pitted dates 6 Tbsp. raw cacao powder approx. 1 1/­­2 cups /­­ 350ml plant-based milk (I used oat milk) handful of ice cubes (made from either plant-milk ice or water) Optional ingredients: Pinch of vanilla powder coconut cream (from the top of a can of coconut milk)?cacao nibs handful soaked cashews protein powder Directions: 1. Place all ingredients in a blender and blend on high until smooth. Add more liquid if necessary (mixture should be relatively thick). 2. Top with coconut cream and cacao nibs, if desired. Enjoy immediately. *   *   *   *   * You guys!!! I am so pumped to finally announce my upcoming wellness retreats this fall. We are going to two spectacular European locations: Ibiza, Spain and Comporta, Portugal. Both simple and luxurious, we have found the perfect settings to unwind, and press the reset button. Our Wild Heart High Spirit program combines inspiring cooking classes and nutrition workshops (lead by yours truly) with delicious movement classes, yoga, pilates and dance by Living Yolates that will both strengthen your body and open your heart. These seven days will nurture you on all levels of your being, help you realign with your internal guidance system, and ignite you on your journey towards greater health! Join us for this incredibly special, once-in-a-lifetime opportunity, with Golden Circle Retreats. The post Secret Ingredient Frozen Hot Chocolate appeared first on My New Roots.

chocolate milkshake recipe | chocolate shake | chocolate milk recipe

March 22 2017 hebbar's kitchen 

chocolate milkshake recipe | chocolate shake | chocolate milk recipechocolate milkshake recipe | chocolate shake | chocolate milk recipe with step by step photo and video recipe. one of the popular milkshake recipe which is widely accepted by all gender and age group. chocolate milkshake is typically prepared from vanilla ice cream and cocoa powder which is then topped with whipped cream and also chocolate syrup. Continue reading chocolate milkshake recipe | chocolate shake | chocolate milk recipe at hebbar's kitchen.

Double Chocolate Chunk Sunbutter Cookies

February 23 2017 My New Roots 

Double Chocolate Chunk Sunbutter Cookies Dear friends! Im on tour! And what a total blast and a half its been so far - my mind is blown by the outpouring of enthusiasm and pure LOVE here in New York City. Thanks to all of you for coming out to the events with your biggest smiles and warmest hearts. Taking my book on the road sure is a change of pace from my quiet, private, and relatively introverted life in Copenhagen. But, seeing as I like humans so much, I welcome the explosive energy, side-splitting laughter, and long hugs that this tour has brought so far. I feel like you, dear readers, are the most beautiful sort there are, and I am so lucky to have friends wherever I go. Thank you. Cannot wait to see what the next few weeks hold! Just a reminder that I am heading to Toronto, Vancouver, Seattle, Portland, San Fran and LA – check out my Events page for updated info! In case, you haven’t heard, this latest cookbook of mine, Naturally Nourished, is all about how to take grocery store staples and turn them into powerfully delicious and nutritious meals for you and your family. The recipes are on the simpler side than my first cookbook, and use only familiar ingredients. It was really fun to create this work, since you know how much I dig on the weird stuff: chaga, mucuna pruriens, schisandra berry, ho shu wu, pearl (yup, pearl). But lets get real, how many of you are going to go out and find ground up pearl to put in your morning elixir? Right. So, this book was a response to the way health food can be sometimes: inaccessible, alienating, and even elitist. I dont like to see the system moving in that direction because I believe that health is everyones right, and since we all have access to the good stuff at the local supermarket, lets not lose sight of the powerful foods that are right under our noses. Dark leafy greens, brassicas, root veggies, squash, stone fruit, citrus, herbs, garlic, ginger - you get where Im going with this. Naturally Nourished is a celebration of simple, honest, real food, and it will show you how to prepare it in a way that is easy, and crazy-tasty too. So these cookies. I am pretty over the moon for them. And they are definitely the most decadent recipe in the cookbook - loaded with serious chunks of dark chocolate, a moist, cake-y crumb and unparalleled richness. The sunflower seed crust around the outside adds fabulous texture and tooth, and the perfect crunchy contrast to the creamy chocolate. I know that the vegans out there may be a little disappointed with this recipe, but please know how darn hard I tried to make them just as good without the eggs! This cookbook was a challenge to see if I could use only very basic grocery store ingredients for every single recipe in the cookbook, so I couldnt cheat and employ a fancy vegan egg-replacer here, but I am pretty sure it would work. The eggs are important in the recipe not only to bind the ingredients together, but to dry out the dough in the oven, and create the fluffy consistency. Therefore, do not try this with a flax or chia egg - sad, sad results will ensue. Trust. Just a note for when you do make these: the cookie dough is very wet. Youll be raising an eyebrow for sure, wondering if youve done everything correctly, but stay the course and drop those cookie dough balls into the sunflower seeds - they not only act as a tasty, crunchy coating, they also help you with handling, and prevent the cookies from turning into total puddles in the oven. If youre pressed for time, skip making your own sunflower seed butter and just use store-bought. To ensure the cookies turn out just the way they are supposed to, use an unsalted, unflavoured sunbutter or another type of seed or nut butter altogether! Ive tried them with almond butter and they were bangin. You can also coat the cookies in another seed or chopped up nuts. Hazelnuts would be delightful. Or cacao nibs!     Print recipe     Double Chocolate Chunk Sunbutter Cookies Makes 20 cookies Ingredients: 2 large eggs 2 tsp. pure vanilla extract 1 cup /­­ 250ml Sunflower Seed Butter (recipe follows), or use storebought 1/­­2 cup /­­ 125ml pure maple syrup 1 teaspoon baking soda?1/­­4 teaspoon fine sea salt?1/­­2 cup /­­ 45g cocoa powder 3 1/­­2 oz. /­­ 100g dark chocolate (70% or higher), roughly chopped 1 1/­­4 cups /­­ 170g raw, unsalted, shelled sunflower seeds Directions: 1. Preheat the oven to 325°F /­­ 160°C. Line a rimmed baking sheet with parchment paper. 2. In a small bowl, whisk together the eggs and vanilla. Add the seed butter and mix thoroughly. Add the maple syrup, baking soda, and salt and fold together. Sift in the cocoa powder and stir to incorporate. Fold in the chopped chocolate. 3. Place the sunflower seeds in a separate bowl. Wet your hands slightly with water. Spoon the dough into about 20 portions and roll each into a rough ball (the dough will be very wet, but this is normal!). 4. Drop the dough balls into the bowl of seeds and roll to coat them in the seeds. Flatten the balls out slightly and place them on the prepared baking sheet about 2 inches /­­ 5cm apart (they spread a lot!). 5. Bake the cookies for 10 to 13 minutes. Let them cool slightly before serving. Store the cookies in an airtight container at room temperature for up to 1 week. Sunflower Seed Butter Makes about 1 1/­­2 cups Ingredients: 3 cups /­­ 400g raw, unsalted, shelled sunflower seeds Directions: 1. Preheat the oven to 350°F /­­ 180°C. 2. Place the sunflower seeds in an even layer on a rimmed baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove them from the oven and let cool. 3. Place the cooled sunflower seeds in a food processor and blend, occasionally scraping down the sides, until smooth and creamy (this process can take 10 minutes or more, so be patient). If the seeds are not releasing their oil, add a little olive oil to help the process. Once the mixture is creamy, transfer to a glass jar with a tight-fitting lid, and store in the fridge for up to 1 month.   I am beyond thrilled to be on tour with this second book. To be meeting so many of you who have been following my kitchen adventures for years and years, is beyond amazing. I feel like Ive said it a thousand times, but I really mean it: your generosity of spirit and support with all that I put out in the world truly humbles me. I feel so lucky to do what I do, and you are the ones that make it possible. With joy and deep gratitude, Sarah B. The post Double Chocolate Chunk Sunbutter Cookies appeared first on My New Roots.

Marbled Turmeric Pumpkin Chocolate Bread

October 26 2016 Vegan Richa 

Marbled Turmeric Pumpkin Chocolate BreadEasy Marbled Golden Pumpkin Chocolate Bread. Layers of Pumpkin Puree + Turmeric + Pumpkin spice, and Chocolate Cake. Vegan Soy-free Recipe It is National Pumpkin Day today. Whip up this beautiful and delicious marble Pumpkin Cake. This Pumpkin Chocolate Marbled bread is moist, spiced, amazing, lightly sweet and makes a great breakfast or snack. The wet ingredients are mixed in a bowl, the dry in another bowl and then folded into the wet. The batter is then divided into the 2 bowls. Add cocoa powder to one bowl. Add turmeric to the other or not. Layer as you wish and bake. Top with chocolate chips or a streusel or keep as is and frost later. A Pumpkin spice golden cashew frosting would work beautifully. For GF option, see this GF Pumpkin Bread.  This Golden Pumpkin Chocolate Bread is also a great treat for halloween! The tiger stripes and all. Continue reading: Marbled Turmeric Pumpkin Chocolate BreadThe post Marbled Turmeric Pumpkin Chocolate Bread appeared first on Vegan Richa.

5-Ingredient Magical Fudgesicles

June 17 2016 My New Roots 

5-Ingredient Magical Fudgesicles Fudgesicles were a mainstay in the freezer of my childhood, and my go-to sugar fix if the cookie jar was empty. Since weve been blessed here in Copenhagen with a warm spring and early start to the summer season, day after day of blue skies and sundresses has jumpstarted my summer food fantasies. I felt like revisiting the frosty, chocolate-y pops that were such a relief in the sweltering heat, but this time, with a healthy plan of attack. In my cookbook, I made a killer ice cream from avocados and cashews. Knowing how creamy and delicious this combination was, I wanted to recreate a similar base, with dates as the sweetener and raw cacao powder as the chocolate element. So, I made a couple versions of these fudgesicles, since I wanted to eat more be thorough. The first experiment was with just cashews and avocado. The results were pretty delicious but pretty expensive, and a few of my taste-testers found the ice cream bars a little dry in the mouth. For the second version I scaled way back on the cashews and used coconut milk to enhance juiciness while maintaining creaminess. I also upped the cacao. Because chocolate. It was a perfectly balanced combination, and the version I am presenting you with today. The magical version. These are so lusciously creamy, sinfully rich-tasting – the kind of thing you put in your mouth and kind of can’t believe what’s happening. Vegan, almost raw, and full of whole food ingredients, they are also downright filling! They make a fabulous mid-morning or afternoon pick-me-up, especially with the raw cacao component, a deliciously effective, energy-boosting food. Dress them up with your favourite add-ins, or keep it simple and enjoy them as the five-ingredient bliss bars that they are. Cashew News! I was snacking on some cashews the other day (as one does) and offered some to a friend of mine, who declined. Her reason? Cashews are so fattening. Wait a minute, what? who started this ugly rumour?! Maybe this is news to you too, but cashews are actually one of the lowest-fat nuts out there. Weighing in at only 67% fat, next to almonds at 76%, hazelnuts at 86%, and macadamia nuts at 93%, cashews rank pretty low on the scale - and lets keep in mind that 66% of the fat in cashews is the heart-healthy, monounsaturated variety. Rejoice! And while we are clearing up misconceptions, cashews are not technically nuts, but seeds that adhere to the bottom of the cashew apple, an edible fruit native to South America. Cashew trees are in the same botanical family as mango and pistachio. The multi-step process to make cashews edible is quite involved, and typically includes steaming the whole seed pod, removing the outer shell, drying, and skinning. The inner shell layer of the cashew nut contains a caustic resin that can cause significant skin rashes, and is toxic if ingested. The raw cashews that you purchase at a grocery store health food shop are not typically raw, just not roasted. Because of the steaming step in conventional cashew processing, cashews cannot be considered a truly raw product. Truly raw cashews are available on specialty websites and in some health food stores, but at a premium since separating the cashews from their shell without the nut coming into contact with the resin is time consuming and must be done by hand. Cashews are an excellent source of the mineral copper. Copper helps our body utilize iron, eliminate free radicals, and build bone and connective tissue. It is also an essential component of a wide range of enzymes, such as superoxide dismutase (SOD) which aids energy production and antioxidant defence. One-third of a cup of cashews delivers over 100% of your recommended daily intake of copper. A high-speed blender is recommended for this recipe, but if you dont have one make sure you blend until the mixture is as smooth as possible. You can add water to thin the mixture if it is too thick to blend, but keep in mind the more water you add, the less creamy the bars will be - more crystalline. No matter what, they will taste amazing. Because they’re magic. The fudgesicle recipe below is unreasonably delicious as-is, but it can act also as a base for you to flavour as you like! You can add toppings after removing the fudgesicles from their mold too. This involves melted raw or regular chocolate and your creative spirit! Dip or drizzle the chocolate over the frozen bar, and sprinkle away. MAGIC WANDS. This would make a very popular activity at a kids birthday party. Or my birthday party. Stop looking at me like that. Ive included some options for both flavourings and toppings to inspire you, but these are merely suggestions. I know all of you super enthusiastic foodies out there will come up with some stellar combos. Let me know in the comments if you do!     Print recipe     5-Ingredient Vegan Magical Fudgesicles Makes 4 cups /­­ 1 Liter /­­ 10 fudgesicles Ingredients: 1/­­2 cup /­­ 75g unroasted, unsalted cashews 1 14-oz can /­­ 400ml full-fat coconut milk 1 large, ripe avocado 1 cup /­­ 250g pitted, packed soft dates 1/­­2 cup /­­ 55g raw cacao powder (cocoa powder will also work) Optional add-ins: a few pinches sea salt vanilla (seeds from 1 pod, powder, or extract) a few drops of food-grade essential oils (peppermint, orange, almond etc.) finely diced fresh fruit (strawberries, blueberries, raspberries, mango etc.) a pinch of cayenne pepper espresso powder finely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.) Optional toppings: melted raw chocolate (recipe here) or melted dark chocolate cacao nibs finely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.) dried fruit (I used raspberry on the ones pictured) citrus zest (lemon, orange, lime) hemp seeds unsweetened desiccated coconut bee pollen Directions: 1. Place cashews in lightly salted water and let soak for 4-8 hours (overnight is fine). 2. Drain the cashews and rinse well. Add to a blender (a high-speed blender is highly recommended) with the remaining ingredients (and any flavourings, if using) and blend on high until as smooth as possible. Add water only if necessary - you want to mixture to remain quite thick. 3. Spoon mixture in popsicle molds. Firmly knock the molds on the counter a few times to remove any air bubbles. Insert a popsicle stick into each mold and place in the freezer until set - at least 6 hours. To remove popsicles, run the mold under hot water until you can easily pull a fudgesicle out. 4. If you want to decorate your fudgesicles, dip or drizzle them with melted chocolate and sprinkle with desired toppings. Eat immediately, or place back in the freezer to set until ready to enjoy. *   *   *   *   *   * In other very magical news, my latest Cody app video series is now online! This one is all about my favourite subject: SNACKS!!! Super-Charged Snacks to be exact. And every recipe is brand-new, incredibly delicious, and of course über healthy. If you haven’t seen the Protein-Rich Cacao Brownie video on my Facebook page yet, go have a look! You can preview all of the recipes here and purchase the plan too (it’s on sale!). Thank you so much for your ongoing support of My New Roots! Big love and gratitude, Sarah B. The post 5-Ingredient Magical Fudgesicles appeared first on My New Roots.

Blended Mocha Iced Coffee

May 30 2016 Vegan Dad 

Blended Mocha Iced Coffee Just a quick post to help beat the summer (spring?) heat. A good blender is a great investment, especially when you can churn out tasty drinks like this that arent cheap at your local coffee place (and are really mostly ice anyway). Add whatever you want to this base recipe to customize it to your liking. INGREDIENTS Makes 2 servings - 4 tsp instant coffee - 4 tsp cocoa powder (I like Dutch process) - 1 1/­­2 cups non dairy milk - 1/­­3 to 1/­­2 cup sugar - splash of vanilla extract - 14 ice cubes (i.e. one tray) - whipped topping (optional) METHOD 1. Place all ingredients except the whipped topping in the blender and blend on high until smooth. 2. Top with whipped topping, if desired. I like the Better than Whipping Cream from Homemade Vegan Pantry. That stuff is some serious vegan voodoo.

Truffle chocolate cake pop eggs

March 14 2016 Veganpassion 

Truffle chocolate cake pop eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Dark Chocolate-Orange Brownies

October 20 2015 Vegetarian Times 

1 | Preheat oven to 350°F. Coat 8-inch-square baking pan with 1 tsp. coconut oil. 2 | Pulse 1/­­3 cup oil, dates, cocoa powder, coconut sugar, syrup, Cointreau, vanilla, and salt in food processor until smooth. Blend in egg, then nut meal, flour, orange zest, and baking powder. Pour into prepared pan, sprinkle with chocolate, and bake 20 minutes, or until edges are firm.

A Trip to Hamburg

September 8 2015 seitan is my motor 

A Trip to HamburgToday’s Vegan MoFo Promt has to be tweaked because I didn’t stumble on a new vegan on my way out of the door. (I could probably have ambushed them in one of the vegan restaurants here in our street. But, well.) So I am not telling you about a new vegan friend I made recently. Instead I am telling you about my new favourite vegan friendly city here in Germany. (Move over Berlin, it’s about time!) Hamburg is a wonderful city. I’ve been there a couple of times when I was a kid. We would usually go by car, driving through the long Elbtunnel, which made it extra exiting for us. Especially because there was a traffic jam right in front of it every single time. Now I live finally ive right next to this river, but it’s much smaller here, no big ships to watch, and people speak a dialect I am still not used to. Travelling to Hamburg happens rarely. (And if it happens, we have to listen to this German song.) But this year, when we planned our vacation, we thought it would be in order to stop here for a couple of days to visit friends. When we were looking for food and restaurants online, it was really hard to choose from an abundance of options. On the day we arrived we drove to a vegetarian restaurant, which seems to have been in Hamburg for 38 years now. (Not under the same name though.) The Tassajara had a daily lunch special plus several other daily specials and a long menu to choose from. Many options were vegan or veganisable and I ordered a seitan dish from the menu. When I asked for the vegan option, they offered to make the green pepper sauce with coconut milk instead of regular cream. The green pepper sauce was delicious and the seitan had exactly the right texture. I also got a salad on the side. The service at this restaurant was absolutely wonderful, too. Although F was in a super bad mood due to being tired, they were very sweet and tried to make her comfortable as well. And if you successful at making a crabby three year old comfortable, you’re good at your job. We had rented a flat in the Ottensen neighbourhood and tried to get some reservations at a local vegan restaurant. They had no free tables though and told us to book at least a week in advance. At first I was impressed and thought the place must be fancy. But then a friend, who’s been living in Hamburg forever, told us that this is standard procedure in most restaurants. If you want a table, you need to book it early. Since we are absolutely not used to this (We just walk in and sit!) and were only staying for a couple of days, we had to improvise a bit. Instead of eating out for dinner, we tried our luck at lunch. I am happy we did because I got to eat a mindblowing coconut chickpea curry at Veg Out. Veg Out is a small vegetarian place in Ottensen. It doesn’t have too many seats and it’s more like a diner. (The German word for this is Imbiss, which can also be translated as small meal.) The service is fast and I think they mostly cater for people looking for food during their lunch break. Due to the small room it was a bit hectic. But the food was so worth it and the prices were very reasonable. Our food arrived super quick and as I said, my curry was outstanding. Creamy, fruity, and perfectly spiced. I also ordered a lentil soup for F. But of course I forgot to ask if it was hot. And of course it was, at least for F. who cannot tolerate even the tiniest amount of pepper or chili. I liked the soup, although there was a bit too much of curcuma in it. We ended up sharing it all together and left the restaurant pretty stuffed. Then we wandered around the neighbourhood and found a cute candy shop. They were making candy right at the counter when we entered, which, of course, was our death sentence. We had to buy some! (Bonscheladen means candy store. Bonsche(n) is Northern German/­­Lower German for hard candy.) After that we still had room for some sugar. When P was in Hamburg one or two years ago, he already told me about an amazing ice cream store with lots of wonderful vegan options he had found. So  we had to check that out as well. (And yes, our kid had a giant lolly pop and some ice cream on the same day within the same hour. It happens.) On that day, Eisbande had more vegan options than non-vegan ones and they all looked great. I went with Mousse au Chocolat and Schniggers (Northern German pronunciation/­­malapropism of Snickers). Both taste and consistency were perfect. I just found the names a bit misleading. The Schniggers version was more like stracciatella with some peanuts, and Mouse au Chocolate must have been made with a ton of cocoa powder instead of chocolate. (This is just my personal pet peeve and not their fault.) I am not saying it was bad, because it really wasn’t. Just not what I had expected. There would have been so much more to explore in Hamburg and now that I know how vegan friendly this city is, I’ll definitely come back more often!  

Matcha Green Granola Bars

July 1 2015 My New Roots 

Matcha Green Granola Bars I have to start off by saying THANK YOU. I just came back from my cookbook tour in London, which is the very last trip Im taking until the autumn. Now that I have some time to reflect, I have to say how deeply touched and grateful I am to all of you that have showed your support these past few months. Whether youve come out to an event, book signing, cooking class, reposted a recipe on your own blog, sent me a love note, or happy vibes through the ether, I have felt it all and will carry the collective experience with me always. I mean it. I am officially overwhelmed with love. Its been a very fulfilling time for me, but if Im being honest, its also been a very challenging one. Being on the road and away from my sweet little family has been hard, despite being surrounded by so much goodness. My workload has also been full-on at the same time, so there hasnt been much in the way of breaks, or breathing, or looking after myself at all. As someone who is perpetually beating the drum of balance, wellness, and self-love, I am beginning to feel like a hypocrite! And how can I expect to be the best I can be for everyone else if I cant take care of my precious self? So in the name of practicing what I preach, Im introducing My New Roots Summer Lights again - all new delicious, healthy recipes, just without the lengthy article. As it takes an average of 20 hours to create a single blog post, shaving a few off of that will give me some time to regain a little more sanity in my life. And maybe even inspire some of you to do the same. So. These granola bars. They are really, really yummy. Satisfying in all the ways that count; filling without making you feel full, and a salty-sweet flavor balance to make you feel like youve gotten everything you need. Maybe more. I have been relying heavily on these to fill the 11am /­­ 4pm gap, avoid late night bad food decisions, and Ive mowed down a couple (maybe more) for my personal favourite: breakfast-in-a-taxi/­­airplane/­­subway/­­train. Hey, at least I get to sit down. The matcha green tea powder is of course what makes the granola bars green. It has a lovely tea-like flavor (thank you, captain obvious), and a nice little bitter nuance that I dig. But because matcha is a bit of a specialty item that can be hard to find and so darn expensive, the you can of course omit it entirely. Maybe sprinkle in another kind of superfood powder if you have it (lucuma, maca, baobab, raw cacao), cocoa powder, or protein powder, or whatever else youre in the mood for. The point is, these are flexible and simple, and a great granola bar base recipe for you to play with. Party on. The brown rice syrup makes the granola bars ooey-gooey, but because it isnt overly sweet, I poured in a few tablespoons of maple syrup for good measure. If you are not vegan, you could replace the maple syrup with honey, but I wouldnt replace the rice syrup with honey because then these would be way too sweet. Just sayin. If your tahini is unsalted, add a little more salt to the dry ingredients - I promise that you want the salty-sweet thing going on here. And if you have an allergy to sesame, or feel like something different, use another kind of nut or seed butter instead - hazelnut butter would be divine, pumpkin seed butter too, or combo it up, wild cat!      Print recipe     Matcha Green Granola Bars Makes 14 bars Ingredients: 2 cups /­­ 200g rolled oats, gluten-free if desired 1 cup /­­ 135g pumpkin seeds 1 1/­­2 cups unsweetened puffed rice cereal (rice, millet, quinoa etc.) 1/­­2 cup dried fruit (raisins, dates, figs, prunes, goji berries), roughly chopped 1/­­4 tsp. flaky sea salt 1 - 1 1/­­2 Tbsp. matcha green tea powder (to your taste) 1/­­3 cup /­­ 80ml brown rice syrup 3 Tbsp. /­­ 45 ml maple syrup 1/­­2 cup /­­ 125ml tahini 2 Tbsp. coconut oil 1 tsp. vanilla extract Directions: 1. Preheat oven to 325°F/­­160°C. Combine oats and pumpkin seeds on a baking sheet and bake for 10-15 minutes, stirring once or twice, until the oats are golden and have a nutty aroma. 2. In a small saucepan combine the brown rice syrup, maple syrup, tahini, coconut oil, vanilla. Whisk to combine. Do not overheat. 3. In a large bowl, combine the cooled oats and pumpkin seeds with the chopped dried fruit, rice puffs, salt, and matcha. Pour the wet ingredients over the dry ingredients and stir quickly to mix. 4. Pour the mix into a brownie pan lined with plastic wrap or baking paper. Press the mixture firmly, especially into the corners. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into bars. Keep leftovers in the fridge for up two weeks. So dear friends, Im wishing you a very healthy, happy summer full of crazy adventures, (responsible) sun-worshipping, belly laughs, and of course, delicious food. I love you! xo, Sarah B

red velvet cake recipe | easy & moist eggless velvet cake recipe

September 2 2017 hebbar's kitchen 

red velvet cake recipe | easy & moist eggless velvet cake recipered velvet cake recipe | easy & moist eggless velvet cake recipe with step by step photo and video recipe. like any other cake recipe, even red velvet cake is prepared with combination of all purpose flour, cocoa powder, condensed milk, butter and milk. however it also contains buttermilk or vinegar which makes it unique and yields a soft and moist cake due to the gas-producing reaction of acidic substance. Continue reading red velvet cake recipe | easy & moist eggless velvet cake recipe at Hebbar's Kitchen.

Famous Raw Brownies with Velvet Chocolate Icing

May 18 2017 VegKitchen 

Famous Raw Brownies with Velvet Chocolate Icing Finally, an easy wholesome raw brownies recipe that tastes like real brownies! Nuts, dates, coconut, cocoa powder, maple syrup, and salt combine to create a shockingly divine traditional-style brownie. Although the ingredients sound virtuous (and they are), your taste buds will only register one flavor: chocolate. Its the most popular recipe on Laura-Janes blog, probably […] The post Famous Raw Brownies with Velvet Chocolate Icing appeared first on VegKitchen.

Chocolate Avocado Smoothie

March 13 2017 Meatless Monday 

This chocolate avocado smoothie is so simple and versatile. Next time you need a quick breakfast, snack, or even dessert, blend together healthy ingredients like banana, avocado, and cocoa powder into a thick, creamy smoothie. This recipe brought to us by Nikki of Pepperoni Is Not a Vegetable is deliciously-and deceptively-nutritious. Serves 1-2 - 1.5 tsp ground ancho pepper - 1 tsp cinnamon - 1/­­4 tsp sea salt - 2 teaspoons vanilla extract - 1 small avocado, stone and husk removed - 1 banana - 1 cup rice, soy, or almond milk - 1.5 tbsp cocoa powder - 2 ice cubes - 1 scoop (about 1/­­3 cup) protein powder - 1-3 tbsp maple syrup or agave nectar Place all ingredients in a blender and blend well. Enjoy for breakfast or as a healthy dessert. The post Chocolate Avocado Smoothie appeared first on Meatless Monday.

Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache

December 8 2016 Golubka Kitchen 

Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache Since we’ve been making a point of keeping things festive around here for the past month or so, we thought it was time that we do a proper cake recipe. By proper I mean layered, frosted, stunning and decadent. Then again, this cake is also vegan, gluten-free and the chocolate layers contain no added sugar, which are all elements not very commonly seen in those ‘proper’ cakes, but that’s just the way we do things around here ;) By now it’s no secret that sweet root vegetables are not to be underestimated when it comes to vegan baking. They are so good at contributing that right texture, moisture and body to baked goods, together with a neutral base for any flavor. Beets, the root vegetable I use in this cake, are all that and happen to be nature’s very best food coloring. The rich and moist chocolate layers of this cake are made of a mixture of gluten-free flours, dates and beet, and get their depth of flavor from cocoa, chicory coffee and a splash of balsamic vinegar. If you are wondering what the coffee and balsamic are doing in this recipe – they both work well at emphasizing the chocolate flavor and taking it up on the decadence scale. The beet-colored frosting is based on home-‘condensed’ coconut milk and is creamy but very light, and the same can be said for the chocolate ganache that glazes over the cake. Although this is a layered cake that requires time, attention and ritual, I would say that technique-wise, this cake is on the simpler side when it comes to traditional layer cakes. All the elements come together fairly quickly, and I find the assembly and frosting to be the most challenging part, as always. We hope this beauty makes it on your holiday table or birthday table, or rainy day baking table. In any case, let us know how it goes :) Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache   Print Serves: one 6-inch, double layer cake Ingredients for the pink frosting 2 cans full fat unsweetened coconut milk ⅔ cup raw sugar 2 tablespoons coconut oil, plus more for oiling parchment paper 1½ cups cashews - soaked for 2-4 hours, divided ¼ small beet root 2 tablespoons freshly squeezed lemon juice ⅔ cup almond milk or purified water for the cake 1 cup brown rice flour ½ cup almond flour ½ cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda pinch sea salt 1 cup Medjool dates - pitted and soaked in hot water for 10 minutes 1 cup chicory coffee (1 teaspoon ground roasted chicory root or coffee substitute such as Dandy Blend per 1¼ cups boiling water, brewed for 5 minutes and strained) or strong regular coffee ⅓ cup apple sauce 2 tablespoons neutral coconut oil - melted 1 tablespoon balsamic vinegar 1 medium beet root - peeled and shredded for the chocolate ganache ½ cup condensed coconut milk (reserved when making frosting) ¼ cup cashews (reserved when making frosting) 5-7 tablespoons cocoa powder 2 tablespoons almond milk or water Instructions to make the frosting Combine coconut milk and sugar in a medium saucepan and bring to a boil over medium heat. Reduce heat to establish a strong simmer and cook, stirring often, for 20 minutes, until the mixture thickens and resembles condensed milk. Stir in coconut oil until well incorporated. Reserve ½ cup of the condensed coconut milk and ¼ cup soaked cashews for the ganache, below. Combine the rest of the condensed coconut milk, remaining soaked and rinsed cashews, beet, lemon juice and almond milk/­­water in an upright blender and blend until smooth. Scoop into an airtight container and chill in the refrigerator until firm, preferably overnight. to bake the cake Preheat oven to 375° F (190° C). Prepare two 6-inch spring forms or cake pans by lining them with lightly oiled parchment paper (if you only have one spring form/­­pan, you can bake one chocolate cake layer at a time). Combine all flours, cocoa powder, baking powder, baking soda and salt in a large bowl. Reserve ½ cup of the date soaking liquid and combine it with the dates, chicory coffee/­­regular coffee and apple sauce in an upright blender, blend until smooth. Add coconut oil and balsamic vinegar and pulse to incorporate. Pour the blended liquid into the bowl with the dried ingredients and mix to combine. Fold in the shredded beet. Divide batter in half between prepared pans and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean (or bake one at a time if you only have one pan). Remove from the oven and let cool completely. to make chocolate ganache Combine reserved ½ cup condensed coconut milk and ¼ cup reserved soaked and rinsed cashews with cocoa powder and 2 tablespoons almond milk/­­water in an upright blender and blend until smooth. Set aside. to assemble the cake Invert one of the chocolate cake layers onto a large plate or cake stand. Frost with about ⅓ of well-chilled, firm frosting. Place the other cake layer on top and frost the entire cake with the rest of the frosting. Chill the cake in the refrigerator for 10-15 minutes to firm up the frosting once again. Take the cake out of the refrigerator and pour the chocolate ganache over the cake, taking care to create photogenic drips, if you wish. Place the cake in the refrigerator for 30 minutes to an hour before slicing. Keep the leftovers refrigerated. 3.5.3208 You might also like... Asian Flavoured Veggie Burgers with Asparagus Fries Kohlrabi Avocado Salad Kaffir Lime Mango Ice-Cream Raw Berry Tarts with a Peach and Herb Sorbet .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache appeared first on Golubka Kitchen.

Chocolate Almond Butter Fudge Bars

August 31 2016 Vegan Richa 

Chocolate Almond Butter Fudge BarsChocolate Almond Butter Fudge Bars. Easy Vegan Fudge Recipe. Almond Butter or Peanut Butter Fudge. 3 Main ingredients! Nut butter, Coconut butter and maple syrup. Gluten-free Soy-free Vegan Recipe. Pin this for later. Its starting to cool down out here and I keep getting the munchies. I make some variations of this fudge and keep it available in the refrigerator for weeks to satisfy the sweet snack craving with a hot cup of tea.  These simple fudge bars use smooth almond butter, coconut butter and maple syrup. Warm up the coconut butter, then fold in the nut butter of choice and some maple. Mix until smooth and use two thirds of the mixture for the nut butter layer. Add in some chocolate or cocoa powder and make the chocolate layer. If you are up for it, you can make swirls and stuff on the top layer for prettier bars.  I use smooth almond butter for these bars. Use any other nut butter like Peanut butter or cashew butter for variation. These might work well with sunflower seed butter as well. Add flavors as vanilla or more cinnamon to taste. I make the bars without the chocolate layer and add freshly ground cardamom seeds. Its almost a fudgy Almond coconut Indian Burfi!Continue reading: Chocolate Almond Butter Fudge BarsThe post Chocolate Almond Butter Fudge Bars appeared first on Vegan Richa.

Brownie Batter Orange Chia Shake

June 10 2016 Vegan Richa 

Brownie Batter Orange Chia ShakeBrownie Batter Orange Chia Shake. Zesty Chocolate Chia Smoothie to start the day or to snack on this summer. Blend chocolate chips, non dairy milk, chia with or without zest, chill and serve. Vegan Glutenfree Soyfree Recipe. Summer heat is starting to show up in the Pacific Northwest and that means I am going to try stay away from the stove and the oven to avoid a heatstroke. And make some smoothies and shakes every 2 hours!  This chocolatey smoothie has chocolate chips, cocoa powder, chia seeds to thicken, and a bit of zest. Chia seeds get blended into the shake to make a smooth very creamy and thick drink. Chia is an acquired flavor, so use flax or psyllium husk to thicken for variation, or omit it. Add some flour for a batter like flavor. This thick dreamy shake feels like a brownie that has been blended up. Serve with chocolate chips and vegan vanilla ice cream scoop.  Continue reading: Brownie Batter Orange Chia ShakeThe post Brownie Batter Orange Chia Shake appeared first on Vegan Richa.

Chocolate Truffle Cake Pop Eggs

March 14 2016 Veganpassion 

Chocolate Truffle Cake Pop Eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Brownies

February 28 2016 Vegan Dad 

Im not sure why the perfect egg-free brownie has been so elusive--that perfect blend of fudginess and chewiness without being to dry or crumbly. As you can see from the ingredient list, the answer is not very complicated at all. This is pure, unadulterated, vegan dessert. INGREDIENTS - 2 cups all purpose flour (scooped and levelled) - 2 cups sugar - 1/­­2 cup dutch process cocoa powder - 1 tsp baking powder - 1 tsp salt - 1/­­2 cup non-dairy yogurt - 3/­­4 cup non-dairy milk - 1 cup vegan chocolate chips - 1/­­4 cup oil - 1 tbsp vanilla METHOD Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. 1. Whisk together dry ingredients in a large bowl. 2. Bring yogurt, and non-dairy milk to just bubbling over medium heat. Remove from heat and add chocolate chips. Stir until smooth. Add oil and vanilla and mix until smooth. 3. Mix wet ingredients into dry with a wooden spoon. Mixture will be thick but spreadable. Spread evenly in the prepared pan. 4. Bake for 25-28 mins. Cool and serve.

Healthy Chocolate Frosting (Soy Free)

October 8 2015 Fatfree Vegan Recipes  

Healthy Chocolate Frosting (Soy Free) This quick-and-easy chocolate frosting is perfect for Halloween treats, holiday baking, or anytime dipping! It pipes and holds its shape just like regular buttercream, but has only 1 gram of fat in a 2 1/­­2 -tablespoon serving. So, what’s the secret to this guilt-free frosting? Sweet potato! (Thanks to Sandi’s Allergy Free Recipes for the inspiration.) This veggie’s sweet, earthy flavor melds beautifully with chocolate and makes baked goods sing. Just be sure to microwave or bake your sweet potatoes instead of boiling them to keep this frosting rich and creamy. See the recipe on Veggie Quest for nutrition information and a version sweetened only with dates. Ingredients - 2 c cooked sweet potato (from 2 sweet potatoes, each about 6-7 in, baked or microwaved, skins removed) -  1/­­2 c cocoa powder (Dutch-process or regular; see notes) -  1/­­2 c agave nectar - 2 Tbsp almond butter - 2 tsp vanilla extract - 1 tsp imitation butter flavor (optional) -  1/­­2 tsp instant espresso powder or instant coffee (I used Starbucks Via) -  1/­­2 tsp salt Directions Combine all ingredients in a food processor. Process until smooth, about 1-2 minutes. (Stop to scrape the sides of the food processor as needed.) Makes 3 cups, or enough for 18 cupcakes. Store in the refrigerator. (Will stay spreadable.) Notes - Make up to 3 days in advance. - Dutch-process cocoa powder imparts a darker color and Oreo-like flavor to this icing. However, regular cocoa powder is great too! (C) veggiequest for Fatfree Vegan Recipes, 2015. | Permalink | No comment | Add to del.icio.us Post tags: gluten-free, higher-fat

Vegan Texas Sheet Cake for Two (eat chocolate: feel better. . . and Frankie's first year)

July 20 2015 Vegan Thyme 

Vegan Texas Sheet Cake for Two (eat chocolate: feel better. . . and Frankie's first year) Well. I needed chocolate. You know how when you usually bake a Texas Sheet Cake, you're obliged to bake with an overly large thirteen inch cake pan--with a TON of leftover cake mocking you the rest of the week? (Nibbling away here and there until five more pounds creep up on you? Seriously, now that I'm in the "over fifty" range--if I look at a cake, I can feel my thighs growing.) Not so with this cake. It takes a six-inch round springform pan, less temptation--more reason to love, and viola: cake for two! Perhaps a more appropriate name for it would be: Rhode Island Chocolate Sheet Cake. (Okay, I have dibs on this name for my future restaurant.)  It's delicious, moist, chocolate-y, nutty and cinnamon-y. Pure delish. Serve it with some vegan ice cream and really get your dessert fix on. But not five pounds worth, 'kay? I found a wonderful little baking book: Dessert for Two by Christina Lane in the book store quite by accident a few weeks back (or maybe the book found me). Although not vegan in its design, you know I've never met a non-vegan recipe I couldn't veganize--I'll be busy baking from this book for  awhile.  **The summer here in St. Louis, thus far, has been brutal and awful.  This heat and humidity: OMG. It's unbearable. Call me weak. Say whatever you want.  I am not a lover of July in St. Louis. Period. It's enough to drive a person mad. Mad I tell you! Well. Back to this cake. For obvious reasons, the magnetic pull of "chocolate" drew me right to this recipe first. So. Happy. I found a six-inch round springform pan at JoAnn's of all places!  (I was in there to buy fabric, I swear! But you know how you have to wait in the "que" with your number to be called for your fabric cutting, um yeah. That's when even MORE money leaves your hands. It's a brilliant strategy. But sneaky, too.)   So cute to bake a mini-cake version of one of my all-time favorite chocolate cake recipes. Even better, the cake pan and all went right into the fridge afterwards for storing.  Well our little Frankenstein turned one this weekend. We have come so far. And have no regrets. (Maybe some sleepless nights owing to the utter insanity a puppy reigns over a house for the first couple of months: new pillows, new rugs, new sofa--not yet, but soon!)--but other than that, we really have no regrets. And as for her sissy's take on the matter, well. . . we think she adores her, too.  Frankie reminds us that life is one big flippy-floppy. (Her toy.) Some days she loves it, some days not so much. Dr. Thyme and I have discussed the fact that no matter what--however she turns out--it is a direct reflection of us. Which is sort of scary when you think about it. We've always rescued dogs in the past. What we got is what we got. With a lot of unconditional love and care, dogs are so resilient, they usually find that being around humans is okay after all. When you are all a dog knows, and no other influences have affected her, well, you pray all the love and corrections take, is all. With a puppy, you are shaping the world for them. You are what they see in humanity: the good days, the bad days and the stuff in between. She is a mommy's girl for sure. If I leave the room--and the back of the house is baby-gated off--she starts to whine. When I was gone visiting my sister, Dr. Thyme told me she'd sit at the baby gate in the evenings looking for me to come back. Precious.  (But you know, I sort of needed my "breaks".)  This weekend, I stopped in the big box pet store and wouldn't you know it, they were having a dog adoption event. Dammit. I was trying to walk in with one eye on the treats section, but my other eye caught the face of a terrier mix--adult dog, "just surrendered". I had to stop and ask: what's this one's story. And was told two were surrendered, and that the other was already adopted out. I hung out over the cage and as people passed by and if they showed the least bit of interest, I'd say, This is an awesome dog--you can tell he's super smart and super sweet: he'd make the perfect companion! I was smitten with the little guy. Totally smitten. But one must know one's limitations. And we do. I suppose in my own way, I was re-visiting the days when our home was bigger and our dog count was seven--eight! We aren't in our thirties and forties any more, but fifties and sixties. Those days of a canine "ranch" are over. But it doesn't mean we won't rescue again. We have sworn no more puppies after Frankie. She was our first Pyr puppy and perhaps our last. (Never say "never", but it has been a LONG road, trust me, and there's still more to go because that puppy Pyr doesn't seem to want to let go, thus her nickname: Frankenstein.) Last week she had her first "spa" day. I was VERY concerned/­­worried/­­nervous. She can be a pill if you try to handle her too much. I mean, those TEETH! Well, I took both Pyr girls in for a once over. (Our oldest girl has short hair and bless her heart, it left the day for us together and we had a spa day in the back yard).  When I finally got the call that the big girls were "ready" at four in the afternoon, I asked the groomer, "Well, are you okay?. . . Can we come back?" She laughed and said they both did fine and yes! I got there to find Frankie and her sissy had the run of the place--plus the groomer's cat on hand! Frankie had never seen a cat--and I said, "How'd that go--with the cat?" She said Frankie got on her front paws looking for a new playmate, the cat ignored her, of course, but that was about it. Awww.  Well, baby girl, I hope you're happy and that you have another fifteen years ahead of you.  We love you to pieces and don't change a thing. Um, maybe you could work on the teeth thing, but other than that--Love You! Vegan Texas Sheet Cake for Two (*adapted from Desserts for Two by Christina Lane) 1/­­4 cup unbleached all-purpose flour 1/­­4 cup spelt flour 5 tablespoons unsweetened cocoa powder 1/­­4 teaspoon ground cinnamon 1/­­2 teaspoon baking soda 2 tablespoons water plus 2 teaspoons ground flax (for the egg) 1/­­3 cup canola oil 1/­­2 cup sugar 1/­­3 cup coconut milk plus 1 teaspoon vinegar  1 teaspoon vanilla extract 1 tablespoon brewed coffee 1/­­3 cup chopped pecans (divided) for frosting 2 tablespoons vegan butter 2 tablespoons unsweetened cocoa powder 1 tablespoon coconut milk  1-2 cups powdered sugar left over chopped pecans Preheat oven to 350. Spray 6-inch springform pan with nonstick baking spray. (Make sure you place your pan on a cookie sheet in the oven in case of spills--I didn't have that problem, but just wanted you to know. I have a Wilton springform pan.) Whisk together the dry ingredients--except sugar. Add oil and sugar in another bowl and stir until well blended. Add flax egg, vanilla extract and stir until combined. Add half the chopped pecans. Add dry ingredients to the wet and mix well--until dry ingredients are moist. Pour batter into pan. Bake 30 minutes or until a toothpick inserted in middle comes out with a few crumbs on it. Remove cake to cool 15 minutes before adding frosting.  While cake bakes, prepare frosting. Add all ingredients to small saucepan, over low heat. Whisk together well until the butter begins to melt. Keep whisking until mixture becomes smooth. If you find you need to add more or less sugar, do so! Keep tasting. **I found I needed to add more sugar and bit more cocoa to get just the right flavor. And NOTE: the frosting thickens up as it sits. SO don't panic if you think it's too runny--you'll want it a bit runny. Once cake is cooled, pour frosting over. Allow to cool about an hour before slicing. Store in fridge--the two pieces of leftovers! Enjoy!

Chocolate Shortbread and Hazelnut Squares

June 22 2015 seitan is my motor 

Chocolate Shortbread and Hazelnut SquaresSometimes I look at old recipes on this blog. And the I cringe. Or a serious laughing fit makes me fall off my chair. But I probably shouldn’t be too hard on myself. After all I didn’t know much about baking in general when I started this blog. Plus, there weren’t too many vegan baking books to get help from. So I veganised ingredient lists and worked by trial and error. I wasn’t afraid of recipes that called for a ton of dairy products and I didn’t set those aside which called for three or four eggs. It was fun and creative. Baking from scratch felt like being Molly Bloom. It was mostly about what came to my mind and what came to my mind next. A stream of ingredients, a weird meandering of methods. I probably could have made recipes simpler. But that’s the good thing about blogging as a hobby. You can do whatever you want. If you want, you can make a fool of yourself. It’s just a recipe blog. I mostly want to have fun and learn a thing or two. So far, I learned a lot. And I do bake differently now. I want things to be precise and I want recipes to work (and not only for me). That’s why I sometimes rewrite old recipes, update pictures and and put the posts back on the blog. Once I found a recipe for chocolate hazelnut squares in a grocery store leaflet. I don’t remember the original ingredient list, but judging from my adaptions it must have contained a ton of dairy and eggs. I probably tried to replace every single one of these ingredients. I also mixed together my own weird version of an egg replacer by combining tapioca starch, margarine, soy creamer, and baking powder. Was that supposed to be an egg? What was I thinking? Whatever, I remember that the bars were indestructible and came out excellent. And that weird recipe stuck in my head and I’ve always wanted to revise it. Now I finally did, crossing off some ingredients and specifying the instructions. The finished bars taste almost exactly as I remember them: a delicate and rich shortbread base combined with a moist and soft hazelnut topping. And this time I got there much faster. How have your cooking and baking techniques changed over the years? What did you learn and how has your confidence improved? Did your approach towards baking or cooking change? Did you find new methods and realise that certain steps or ingredients you relied on are unnecessary? Note: I know that there’s been going on a lot of discussion about which fats to use in baking. I started using refined coconut oil instead of margarine quite a while ago. That is mostly because I have very easy access to refined coconut oil and it’s cheaper than margarine. If you buy organic, it’s also more sustainable than palm oil. But I do also think that this is completely up to you, your dietary choices and other circumstances. So you can use margarine instead of coconut oil, if you want. For the curst, increase the amount to 200 g (3/­­4 cup plus 2 tablespoons) and adjust the plant milk. You’ll probably need less if any at all to get the crust hold together. Print Chocolate Shortbread and Hazelnut Squares IngredientsFor the crust 300 g (2 1/­­2 cups) all-purpose flour 100 g (1 cup) sifted, powdered sugar 60 g (1/­­2 cup) sifted cocoa powder 1/­­2 teaspoon salt 1/­­4 teaspoon baking powder 165 g (3/­­4 cup) refined coconut oil, softened 1-2 tablespoons soy milk For the topping 200 g haselnut meal (or ground walnuts) 180 g brown sugar 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 80 g (1/­­3 cup) soy yoghurt 80 ml (1/­­3 cup) vegetable oil 60 ml (1/­­4 cup) soy milk 1 teaspoon vanilla extract InstructionsGrease a 20 x 20 cm (8 x 8 inch) brownie pan or line with parchment paper. Preheat oven to 180°C (350°F). To make the crust, combine flour, sugar, cocoa powder, salt, and baking powder. Knead in the softened coconut oil with your hands and add soy milk if the dough seems to crunbly. Press into the prepared pan and refrigerate while making the filling. To make the filling, place all dry ingredients in a bowl and mix well. Add liquid ingredients and stir until everything is combined. Pour on top of the filling and spread out evenly. Bake for 45-50 minutes. If the filling gets too dark, cover with a sheet of aluminium foil. Let cool completely and cut into 16 squares or whatever size you like.3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­06/­­chocolate-shortbread-and-hazelnut-squares/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com   Chocolate Shortbread and Hazelnut Squares is a post from: seitan is my motor


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