passion fruit - vegetarian recipes

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passion fruit vegetarian recipes

How to Cut 7 Fruits Like a Pro

December 9 2016 VegKitchen 

How to Cut 7 Fruits Like a Pro With more varieties of fruits becoming available year-round, its tempting to bring them home -- only to have them sit on the table or in the fridge. Rather than ponder how in the world to cut up healthy treats like coconut, pomegranate, passion fruit, pineapple, mango and others, this visual guide will have you prepping them like a pro. And as a bonus, see the end of this graphic for a few more clever hacks that will help you make the most of your fruits.The post How to Cut 7 Fruits Like a Pro appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

3 Supermarket Sorbets Our Editors Love

June 29 2015 Vegetarian Times 

3 Supermarket Sorbets Our Editors Love Our favorite summer treat? A scoop or two (OK, three) of sorbet. VT staffers dug into pint after pint of the frozen dessert to choose a few of the best. 1. Ciao Bella Blueberry Passion Fruit Sorbetto We couldnt get enough of this party-worthy dessert, with its bold, sweet-tart flavor and pretty, swirly pattern. $4.99/­­pt.; ciaobellagelato.com 2. Sambazon Organic ?Açaí Berry Sorbet Smooth and rich, this subtly sweet sorbet stars açaí, a chocolaty-tasting berry packed with healthful antioxidants. $6.99/­­pt.; sambazon.com 3. Julies Organic Cranberry Pinot Noir Sorbet Ready for happy hour? A splash of organic wine from Californias Frey Vineyards perks up this light-and-elegant goodie. $3.99/­­pt.; juliesorganic.com What’s your go-to supermarket sorbet? Share in the comments below!

Passionfruit & Coconut Macaroons

February 18 2015 Green Kitchen Stories 

Passionfruit & Coconut Macaroons I made these for Luise and Elsa on Valentine’s day with the intention of sharing the recipe here on the same day. I planned to call them Passionate Macaroons. But then I realised that I didn’t want to spend Valentine’s evening in front of a computer. So here they are, a few days late but just as good. Me and coconut macaroons go way back. Along with sticky chocolate cake, this was a treat that was easy enough for me to bake as a kid. So I did. Many times. And since then, I have been following more or less the same recipe, it’s so simple, quick, and delicious that I never found a reason to divert from it. That was until a few weeks ago. We were preparing our breakfast event at Little Bird Organics in Auckland when they handed us a bag of their passionfruit & macadamia macaroons that kind of blew my mind. Pairing passionfruit with coconut is just brilliant and it adds a new dimension to this classic cookie. I have borrowed their idea in my own version. The result is a very tropical, sweet and just slightly tart flavour mixed with all the richness that comes from coconut. This was also my first successful attempt at making them vegan without using an egg white as binder. Instead I use coconut milk, honey (or yacon syrup or maple syrup) and almond flour. They hold together well once they have cooled down but might be a little crumbly straight from the oven. Just pop them in the fridge if you want them firmer. You can replace the almond flour with almost any flour of choice, or cacao powder for a tropical chocolate version. Passionfruit & Coconut Macaroons (vegan + gluten-free) Makes 12 Depending on your preference and the sweetness of the passion fruits you might want adjust the honey accordingly before baking. We find this ratio to be just perfect for us. Vegans that don’t want to use honey can of course use one of the other sweeteners listed. We have tried this recipe with different versions of sweeteners and they all turn out good. 2 tbsp cold-pressed coconut oil (or just extra coconut milk) 1/­­2 cup full-fat coconut milk 1/­­3 cup raw honey (or yacon syrup or maple) 1/­­2 vanilla pod, seeds scraped or 1/­­2 tsp ground vanilla powder 2 cups desiccated coconut, unsweetened 3 tbsp almond meal/­­flour (or other flour if nut allergic) 1/­­3 tsp sea salt 3 passion fruits 1 lime, juice 50 g /­­ 2 oz dark 70% chocolate, for drizzling (optional) Preheat your oven to 350°F /­­ 180°C. Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and bring to a slow simmer. Add the desiccated coconut, almond flour and salt, stir and let it all come together into a sticky mess. Remove the pan from the heat, add passionfruit and lime juice and give it a good stir. Line a baking sheet with parchment paper. Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom. Place them on the baking paper and bake for about 12 minutes in the oven. Let cool slightly before serving or start making the chocolate drizzle: Pop them in the fridge while melting the chocolate in a water bath. Take out the tray form the fridge, dip a teaspoon in the melted chocolate and drizzle back and forth over the macaroons. Repeat until you are happy with the amount of chocolate. Store in fridge, lasts for at least 5 days but will probably be gone within 24 hours.

Vegan Passionfruit & Coconut Macaroons

February 18 2015 Green Kitchen Stories 

Vegan Passionfruit & Coconut Macaroons I made these for Luise and Elsa on Valentine’s day with the intention of sharing the recipe here on the same day. I would have called them Passionate Macaroons. But then I realised that I didn’t want to spend Valentine’s evening in front of a computer. So here they are, a few days late but just as good. Me and coconut macaroons go way back. Along with sticky chocolate cake, this was a treat that was easy enough for me to bake as a kid. So I did. Many times. And since then, I have been following more or less the same recipe, it’s so simple, quick, and delicious that I never found a reason to divert from it. That was until a few weeks ago. We were preparing our breakfast event at Little Bird Organics in Auckland when they handed us a bag of their passionfruit & macadamia macaroons and they kind of blew my mind. Pairing passionfruit with coconut is just brilliant and it adds a new dimension to a classic cookie. I have borrowed their idea in my own version. The result is a very tropical, sweet and just slightly tart flavour mixed with all the richness that comes from the coconut. This was also my first successful attempt at making them vegan without using an egg white as binder. Instead I use coconut milk, honey (or yacon syrup or maple syrup) and almond flour. They hold together well once they have cooled down but might be a little crumbly straight from the oven. Just pop them in the fridge if you want them firmer. You can replace the almond flour with almost any flour of choice, or cacao powder for a tropical chocolate version. Passionfruit & Coconut Macaroons (vegan + gluten-free) Makes 12 Depending on your preference and the sweetness of the passion fruits you might want adjust the honey accordingly before baking. We find this ratio to be just perfect for us. 2 tbsp cold-pressed coconut oil (or just extra coconut milk) 1/­­2 cup full-fat coconut milk 1/­­3 cup raw honey (or maple or yacon syrup) 1/­­2 vanilla pod, seeds scraped or 1/­­2 tsp ground vanilla powder 2 cups desiccated coconut, unsweetened 3 tbsp almond meal/­­flour (or other flour if nut allergic) 1/­­3 tsp sea salt 3 passion fruits 1 lime, juice 50 g /­­ 2 oz dark 70% chocolate, for drizzling (optional) Preheat your oven to 350°F /­­ 180°C. Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and bring to a slow simmer. Add the desiccated coconut, almond flour and salt, stir and let it all come together into a sticky mess. Remove the pan from the heat, add passionfruit and lime juice and give it a good stir. Line a baking sheet with parchment paper. Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom. Place them on the baking paper and bake for about 12 minutes in the oven. Let cool slightly before serving or start making the chocolate drizzle: Pop them in the fridge while melting the chocolate in a water bath. Take out the tray form the fridge, dip a teaspoon in the melted chocolate and drizzle back and forth over the macaroons. Repeat until you are happy with the amount of chocolate. Store in fridge, lasts for at least 5 days but will probably be gone within 24 hours.

Summer Cake Pops

June 16 2014 Veganpassion 

Summer Cake Pops What a feeling.... Finally the sun comes out and with it the fantastic summerly mood. So I had fun to welcome the summer and to create some worshipping Cake Pops. The little ones are filled with pineapple and a ganache of white chocolate. For 12 pieces. For the biskuit: 4 oz. flour, type 405 (100 g) 2 oz. raw cane sugar (50 g) 1 tea spoon baking powder /­­ natron 1 tea spoon starch 1/­­4 tea spoon vanilla, grinded Zeste of half a lemon 1 table spoon lemon juice 1 fl. oz. oil (20 ml) 4 fl. oz. mineral water, unsweetened (100 ml) First mix the flour, sugar, natron, starch, vanilla and lemon zeste in a bowl. Add the lemon juice, oil and water and mix everything to a smooth dough. Fill the dough into two greased 4 inch (10cm) baking pans and bake them at 320°F (160°C) for about 15 minutes. Let them cool down properly. Besides: 2 oz. white chocolate drops (40 g) 1/­­2 oz. oat based cream (10 g) 2 oz. pineapple, dryed (50 g) juice of a passion fruit For the ganache melt the choco-drops together with the cream in a water bath and stir till the ingredients form a homogeneus bulk. Cut the pineapple finely or give it to the mixer. Crumble the biskuit in a bowl and mix it together with the ganache, pineapple and passion fruit juice. Form 12 balls and stick in the cake pop stick. For the dekor: 10 oz. cake pop icing or white chocolate (250 g) 1 tea spoon fruit powder cassis sugar flowers Melt the icing in a water bath, then stir cautiously in the cassis powder. Stick the Cake Pops into the icing one after the other and let them dry and cool on aluminum-foil. Decorate with sugar flowers up to your choice. Have fun!

Passion Fruit Tropical Skewers

January 6 2015 Vegetarian Times 

1. Bring passion fruit juice and agave to a boil in small saucepan over medium heat. Simmer until mixture is reduced to 2 Tbs. Cool. 2. Thread 1 piece each of pineapple, mango, banana, and kiwifruit onto each of four skewers, then repeat so each skewer has 2 pieces of each fruit. 3. Drizzle glaze over fruit, gently turning skewers to coat all sides.

Coconut Black Rice Breakfast Pudding

January 20 2014 My New Roots 

Coconut Black Rice Breakfast Pudding The holidays are over. The rush of New Years has passed. And now we plummet, head first, into the depths of winter. Well, that was uplifting, Sarah. Okay, perhaps it feels a little doomsday around here with the weather as it is. It rains, it pours, today it snowed, and I have to turn the lights on in the house at 2pm. Sometimes Copenhagen is so dark, I pretend that I am living on some groovy planet in another galaxy far away where there is no sun. For some reason, this makes things more bearable. But you know what else makes things more bearable? Delicious food! Ahh...works every single time. Last weekend I had my darling friend, Earthsprout Elenore over for a sleepover with our babies (and husbands!), and for breakfast I made this Coconut Black Rice Breakfast Pudding. We were instantly transported to another place, far, far away. Instead of a not-so-groovy, poorly-lit planet we were on a tasty tropical paradise island - at least our tummies were - and I knew that I had to share the experience with you. Let me start by saying that I am not a huge fan of rice pudding. I find it rather boring, in fact. But I had a light bulb moment recently when cooking up a pot of black rice, thinking about how creamy and sweet it was, that maybe using it instead of white rice would be pretty darn delish. When I considered the other ingredients used to make rice pudding, dairy milk, white sugar, butter, I realized that this was one recipe that could easily become a high-vibe bowl of goodness with some simple substitutions. Okay, its true that the combination of coconut milk and black rice have been thought up before (oops) but it was news to me! And such a welcome change from the humble bowls of oats that Ive been eating for breakfast lately. My Passion for Passion Fruit If you can believe it, I ate my first passion fruit about three years ago. I could barely handle how delicious it was! The flavour of it was so explosive, bursting with high-vibe vibrancy - a golden, succulent miracle! And can I share what made me avoid these fruits for so long? I simply had no idea what to do with them. Seriously. Id see them in the store, shrug, and walk by.  It wasnt until working at a restaurant here in Copenhagen where we also sold organic fruits and veggies, that one of my co-workers sliced one open for me to try. I was floored. The thing that tripped me up, and undoubtedly many others, is that when a passion fruit is ripe, it looks like something that got lost in the back of your fridge for a month, that you almost want to remove with tweezers. Okay perhaps that is a slight exaggeration, but ideally, that little golf ball should be well wrinkled before you cut it open. The inside of the passion fruit is not much better either: something along the lines of alien offspring. Once past the shriveled visage and goopy interior, youre in for a real treat. The flavour is kind of like eating perfume, in the best way possible. It is sweet-tart, slightly acidic, and bathes your tongue in beguiling, tropical fragrance. Passion fruit is quite the little health bomb too. Loaded with vitamins A, B6, and E, calcium, iron and zinc, the fleshy interior also contains crunchy, edible, fiber-rich seeds. Three passion fruits contain only 54 calories and supply your body with 189 milligrams of potassium, and 27 percent the recommended daily allowance of vitamin C. The final result of this pudding is silky, creamy and totally divine. Ive always thought that black rice has a real perfume, somewhat similar to vanilla, so I tossed in half a pod after scraping the seeds out and it really added something special, while intensifying that unmistakable delicate vanilla bouquet of the rice itself. In keeping with the tropical theme, I went all out. I biked to the local market and bought every single fruit that squeals of sunshine and sparkles and life. Mango, banana, pomegranate and passion fruit were my selections, and I felt like I was eating mouthfuls of vanilla clouds with juicy glitter on top! No big deal at all. Yes, this was my breakfast, but I think it would make a delicious dessert after a light meal too. Today I ate it for lunch next to a protein-rich green smoothie - a fantastic combination! For research purposes I made this pudding twice: once with soaked rice and once with raw rice. The texture of the soaked rice was better, and as a bonus, it cooked in about half the time. If you can remember to soak the grains the night before you are going to make the pudding, it will be tastier and faster, plus much easier to digest. To learn why soaking grains is a very good idea, read more here.     Print recipe     Coconut Black Rice Breakfast Pudding Serves 3-4  Ingredients: 1 cup /­­ 200g black rice, soaked overnight (if possible) 1 can full-fat coconut milk (reserve a couple tablespoons for garnish, if desired) 1/­­2 cup water with soaked rice, 1 1/­­2 cups water with un-soaked rice 1/­­4 tsp. fine grain sea salt 1/­­2 vanilla bean (optional) 1 Tbsp. maple syrup (or other sweetener of your choice) 1/­­3 cup coconut flakes, lightly toasted Fruits of your choosing: mango passion fruit pomegranate banana kiwi pineapple Directions: 1. Measure out rice, rinse and cover with water. Let soak overnight or for up to 8 hours (even one hour makes a difference!). Drain and rinse well again. 2. Place rice in a pot with coconut milk, salt, vanilla bean (seeds and pod) and the indicated amount of water. Bring to a boil, reduce to simmer and cook covered, stirring frequently, until the rice is tender and most of the liquid has been absorbed (you still want a little liquid). Times vary depending on whether or not you soaked the rice: for un-soaked rice, cook 45-60 minutes; for soaked rice, cook about 25-30 minutes. Add maple syrup and fold to combine. Remove from heat and set aside. 3. While the rice is cooking, prepare all the fruit that you would like to accompany the pudding. 4. To assemble, scoop out desired amount of black rice into a bowl, top with fruit, toasted coconut, and a drizzle of coconut milk. Enjoy. I hope this dish brings a little sunshine to all of your lives as we plod along into winter. You know, its not so bad when you have happy, healthy food to get you through. Lets all keep our spirits high, fill our bellies with tropical tinsel and march onward! With passion, fruit, and passion fruit, Sarah B. *   *   *   *   *   * While we are on the subject of breakfast and Elenore of Earthsprout, I would love to share with you her amazing new app that she just launched: 30 Raw Breakfasts. This 30-recipe app is your ticket to inspired, healthy, whole-food morning magic (but gosh, I have to say that almost every one of these treats could double as dessert!). Shes giving away one app to you, the fabulous My New Roots reader. All you have to do is post your favourite breakfast in the comments section of Elenore’s post (on her blog, not mine!), and she will choose a winner at random. Good luck, and make sure you invite me over for breakfast!  


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