Roast Tomato and Basil Soup

Serves 6-8

4 tins (400g each) whole, peeled tomatoes
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp sugar
1 tsp salt

2 red onions, finely chopped
2 garlic cloves, finely chopped
2 tsp tomato paste
2 tbsp soy sauce
1 tbsp sugar
1.5l vegetable / chicken stock
100ml cream
salt & pepper to taste
fresh basil leaves

1. Pre-heat the oven to 200°c.
2. Place the tinned tomatoes and all their juices in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelising slightly.
3. In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and fry for another minute.
4. Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to combine all the ingredients and pour in the stock.
5. Lower the heat and cover the pot. Allow to simmer for 10 minutes.
6. Remove the pot from the heat and blend the soup.
7. Add the cream and season to taste.
8. Serve with fresh basil leaves and crusty bread.
   http://www.pinterest.com/pin/235453886742243358/

Delicious Vegan Chocolate Mini Cakes

 

Ingredients

For the cake layers:

• 2 Cups of flour
• 2 tbsp Baking powder
• 2 Cups of soy milk or almond milk
• ½ Cup maple syrup
• 1 tsp Vanilla essence
• 2 tbsp Date honey
• 2 tbsp Vinegar
• 2 tbsp Pure Coco powder
• 2 tbsp Coconut oil

For the Chocolate:

• 300g (10.5oz) vegan chocolate
• 1 tbs Coconut oil
• 1 tsp Rum essence
• 2 Cups of water

Preparation

Once melted and mixed, pour the chocolate on a baking sheet (make sure it is set on a straight, even work top).

Making the cake layer:

Mix all the cake ingredients together, and if the batter is too thick, add up to half a cup of soy/ almond milk, and mix well.

Pour the batter into a square pan and bake in medium heat for about 30-40 min (until your testing knife/ toothpick comes out dry).

When the cake is ready, let it cool in room temperature and then use a ring or other device to create the cake circles.

Once melted and mixed, pour the chocolate on a baking sheet (make sure it is set on a straight, even work top).

Making the chocolate layer:

Place a sauce pan on a low heat, and mix in half of the chocolate along with the rum essence and the coconut oil (be careful not to burn!)

Once melted and mixed, pour the chocolate on a baking sheet (make sure it is set on a straight, leveled work top).

Use a cake spatula or similar device to flatten the chocolate and then cover with another baking sheet.

Once the chocolate has cooled down and firmed up, remove the upper baking sheet.

Heat the ring (or other circular device) using boiling water or an oven, and use the heated device to cut off the chocolate circles.

Assembling the mini cakes:

Use an apple corer to create inner circles in the cake circles, and then divide them into two layers.

Place one layer of cake, add one chocolate circle, then add another layer of cake and top it off with yet another circle of chocolate.

Melt the remainder of the chocolate on a low heat being careful not to burn, and once it is hot and melted, pour on top of the mini cake and watch the magic happen.

Decorate with seasonal fruits and berries and serve warm.

 

Decorate with seasonal fruits and berries and serve warm.

 

 

 

 

http://www.theveganwoman.com/criminally-delicious-vegan-chocolate-mini-cakes-recipe-by-vegan-chef-avi-jean-levy/

Vegan Blueberry Blintzes

 
Makes 6 blintzes

Ingredients: 

CREPES

Dry:

1 cup white spelt flour

1/8 teaspoon sea salt

2 tablespoons sugar

1/4 teaspoon baking soda

....................................

Wet:

1 cup soy milk

1/4 cup water

2 tablespoons vegan butter

1/2 teaspoon freshly squeezed lemon juice or apple cider vinegar

1/2 teaspoon vanilla extract

Oil for the crepes

....................................

FILLING

7-ounces extra firm tofu

8-ounces vegan cream cheese

2 tablespoons nutritional yeast

2 tablespoons tahini

1 tablespoon freshly squeezed lemon juice

1/4 cup organic sugar

1/4 teaspoon sea salt

....................................

BLUEBERRY SAUCE

8-ounces frozen or fresh blueberries

1/2 cup water (add 1/4 cup more water if fresh blueberries)

2 tablespoons organic sugar, or to taste

1/8 teaspoon ground cardamom

1 tablespoon arrowroot powder dissolved in 2 tablespoons cold water

Directions: 

1. Prepare the crepes and stack them on a plate:
    
   1. Place the dry ingredients in a bowl and whisk well. Place the wet ingredients in another bowl and mix well. Add the wet to the dry and mix well.
       
   2. Place a crepe pan over high heat and lightly oil. Pour a rounded 1/4 cup of batter onto the pan and spread as thinly as possible. Cook until bubbles form over the entire surface, approximately 3 minutes, depending on the heat of the pan. Carefully flip and cook for an additional 3 minutes. Repeat until all of the batter is used. Mix the batter in between crepes to maintain a uniform consistency.
       
2. Prepare the filling by placing a pot with 1 inch of water and a steamer basket on high heat. Place the tofu in the steamer basket, cover and cook for 5 minutes. Remove the tofu and rinse well under cold water.
    
3. Meanwhile, place the remaining filling ingredients in a bowl and mix well. Crumble the tofu into the bowl with the filling ingredients and mix well.
    
4. Prepare the sauce by placing all of the ingredients, except the arrowroot mixture, in a small pot over medium heat and stir well. Cook for 5 minutes, stirring occasionally. Add the arrowroot mixture, reduce the heat to low, and stir well. Cook over low heat until the blintzes are finished cooking, stirring occasionally.
    
5. To prepare the blintzes, place approximately 1/4 cup of the filling in the center of each crepe, towards the bottom. Fold in the sides, and then roll the crepe away from you, pulling the bottom portion towards you to create a tight wrap. Repeat with the remaining crepes and reserve approximately 1/2 cup of the filling to garnish the blintze.
    
6. Heat oil in a large sauté pan. Place the blintzes in the pan and cook for 3 minutes on each side. Serve warm topped with confectioner’s sugar if using, a liberal amount of sauce, and a dollop of the filling. Garnish with mint leaves if using. 

Variations

Replace the blueberries with strawberries, peaches, mango, or your favorite fruit.
http://www.pinterest.com/pin/235453886742343226/

 

4 flour tortillas (10 inch)

4 oz (half of 8-oz package) cream cheese, softened

1 teaspoon ground cumin

1/2 teaspoon salt

4 small leaves lettuce

1 medium red bell pepper, cut into thin strips

1 cup sliced fresh mushrooms (3 oz)

1/2 medium cucumber, cut lengthwise into thin strips

4 medium green onions, chopped (1/4 cup)

2 oz pepper Jack cheese, shredded (1/2 cup)

Directions

• 1 Heat tortillas as directed on package. Meanwhile, in small bowl, mix cream cheese, cumin and salt until blended.
• 2 On each tortilla, spread 2 tablespoons cream cheese mixture. Layer remaining ingredients evenly over half of each tortilla. Tuck in sides of tortillas; roll up tightly to enclose filling. 
• http://www.pinterest.com/pin/235453886742680345/ 

Balsamic Honey Glazed Oven Roasted Baby Carrots

 

They roasted 2 pounds of baby carrots in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil. They were pulled out of the oven and drizzled with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Pop them back into the oven for about 5 more minutes. They were still a little crunchy, roasted to perfection & tasted wonderfully. 

http://www.pinterest.com/pin/235453886742243274/

Apple Pie Granola

 

2 1/4 cups quick cooking steel cut oats (Bob’s Red Mill) 

1 cup almond flour 

1 cup sunflower seeds 

1/4 cup ground flax meal 

1 teaspoon ground cinnamon 

1/2 teaspoon ground allspice 

1/2 teaspoon sea salt 

1/3 cup raisins 

1/4 cup dark brown sugar 

1/2 cup applesauce (plain, unsweetened) 

3 tablespoons agave nectar 

2 tablespoons canola oil 

1 teaspoon pure vanilla extract  

http://www.pinterest.com/pin/235453886742709152/

Baked Penne with Spinach and Sundried Tomato

 
20 Minute Prep Time

8 Servings

Ingredients

• 2 cups Chobani Low-Fat Plain Greek Yogurt
• 1 lb penne pasta, uncooked
• 2 Tbsp olive oil
• 2 Tbsp butter, unsalted
• ¼ cup onion, finely chopped
• 1 Tbsp garlic, finely chopped
• 6 Tbsp all purpose flour
• 6 cups milk
• 12 oz grated Italian 4 cheese blend, divided
• Pinch ground nutmeg
• ½ tsp dried basil
• 2 tsp salt
• ½ tsp black pepper, ground
• 1½ cups frozen spinach leaves, thawed and drained
• ½ cup sundried tomatoes, julienne cut

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Nutrition Information

Calories 580, Calories from Fat 180, Total Fat 21, Saturated Fat 10g, Trans Fat 0g, Cholesterol 50mg, Sodium 1010mg, Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 13g, Protein 33g.*

*Estimate Only

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Preparation

Step 1 Bring a large pot of salted water to a boil. Add penne pasta and cook al dente. Drain and reserve.

Step 2 While pasta is boiling, heat olive oil and butter in a large sauce pot. Add onion and garlic and cook over low heat until fragrant. Add flour and stir to make a paste. Add milk 1 cup at a time, whisking between each addition until smooth. Add 8 oz cheese blend, nutmeg, dried basil, salt, and pepper. Simmer sauce over low heat for 10 minutes, stirring occasionally every few minutes. Remove from heat and stir in Chobani 2% Plain Greek yogurt.

Step 3 Add pasta, spinach leaves and sundried tomatoes to white sauce and stir to coat evenly. Transfer to a large ovenproof dish and top with remaining 4 oz grated cheese. Bake at 375° degrees for 15 minutes and serve.
 http://www.pinterest.com/pin/235453886742966862/

Creamy Greek Yogurt Mac and Cheese

Creamy Greek Yogurt Mac & Cheese

serves 4-6

• 8 oz. (about 2 cups) elbow pasta (I used whole wheat)
• 8 oz. (about 2 cups) shredded cheese (a sharp cheddar is great)
• 1/2 cup plain greek yogurt (I love Chobani)
• 2 cups fresh spinach
• salt & pepper, to taste
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder

Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente.

Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.

Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.

http://www.pinterest.com/pin/235453886742958782/

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