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Chocolate Ganache Cake-No bake


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Whatcha need:

14 oz  (3 packs) of tea busicuits

1 cut of toasted and chopped walnuts

For the chocolate syrup:

1 cup sugar

1/2 cup unsweetened cocoa powder

1 cup water

1/2 cup vegetable butter or coconut oil

1 tsp vanilla extract

For the chocolate ganache:

1/2 cup coconut milk

4 oz dark chocolate chips

Whatcha do:

In a large bowl, break the biscuits into small pieces.

In a medium pan, toast the walnuts lightly. Then add them to the biscuits bowl.

Now, to the chocolate syrup. In medium sauce pan, away from heat, mix the sugar and cocoa powder. Stir until well combined. Add the water in droplets, while stirring.

When mixed well, put it on the stove and add the butter to melt over medium heat. Cook it for about 5 minutes.

Remove it from heat and let it cool for several minutes before adding it to the biscuits bowl.

With a spatula mix well and pour the composition into a spring form (9″) or a 9×13 rectangular form.

With the spatula press down to make it even and refrigerate while making the chocolate ganache.

In a small saucepan, heat the coconut milk to boil and then add the chocolate chips. Remove from heat and stir until all chips are melted.

Pour the ganache over the cake and return to refrigerate for couple of hours.

Now, your cake is ready to serve.

Mexican Hot chocolate Cookies


FullSizeRender-2Whatcha need:

For the cinnamon sugar:

1/2 cup sugar

1 teaspoon ground cinnamon

 

For the dough:

1 cup sugar

1/4 cup maple syrup

3 tablespoons almond milk

1 teaspoon vanilla extract

1/2 cup grapeseed oil (or any oil with minimum flavor)

1 1/2 cup flour

1/2 cup cocoa powder (preferably unsweetened)

*optional: 1 envelope of Mexican Hot Chocolate mix (not Vegan)

1 teaspoon baking soda

dash of salt

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper (can add more for an extra hint of heat)

Whatcha do:

Preheat oven at 350F. Line 2 baking sheets with foil.

Mix first 2 ingredients in a bowl and leave it aside.

In a mixing bowl, mix well the wet ingredients and the sugar. Add the dry ingredients to obtain a soft cookie dough.

Divide in balls of 1 inch and roll in the sugar/cinnamon mixture.

Place on the cookie sheet at about 2 inches intervals as the cookies will flatten when baking.

Bake for 10-12 minutes. They will feel soft at touch and crackled on top.

Remove from the oven and let cool completely on a cooling rack.

Eat and enjoy! Just not too many at once….lol

How to substitute traditional ingredients for plant-based ones


Most of us enjoy the flavors of “childhood” and we hold certain dishes dear to our hearts. It might bring back childhood memories, family dinners and other pleasant experiences. Some of these dishes might not fit your new healthy lifestyle. If you are new to plant-based cooking or you want to convert old recipes, I compiled a list of substitutes to make your cooking experience easier.

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Vegan PepperJack Cheese


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Whatcha need:

½ cup almond milk (or soy milk, or if you’ve got neither, water should do it too)

½ cup cashews (preferably soaked for at least 4 hours)

2 tablespoons sesame seeds (or tahini)

¼ cup nutritional yeast

3 tablespoons lemon juice ( about 1 lemon)

1 teaspoon onion, diced (or powder onion)

1 clove garlic (or 1 teaspoon garlic powder)

1 cup diced peppers (jalapeno, red bell pepper or any color you want)

1 tablespoon red pepper flakes (optional, for extra kick)

1 cup water

3 tablespoons agar powder (for those of you who are not strict, can use gelatin)

 

Whatcha do:

Combine all ingredients in a blender, except the water and agar powder (gelatin). Blend until creamy.

In a small saucepan, bring to boil the 1 cup of water and stir in the agar powder, whisking to prevent clumping. Reduce heat to low and let it simmer for 3-4 minutes, until it forms a gel. Make sure it is not too thick though.

With the blender on, add the agar gel and blend some more, about 30 seconds. Add the diced peppers and the pepper flakes and give it a 3 second stir to mix. We want to keep those chinks of pepper whole.

Prepare a mold (I used a bowl) by oiling the surface lightly and pour the cheese mix into it. Place it in the fridge for at least 1 hour to set. When ready, turn it upside down on the serving plate.

I do not know how long can be kept in the fridge yet, but trust me, it is so good, it will go faster than you think.

If the apron could talk:

It is the easiest vegan cheese and the best so far. No mess, no fuss, fool proof.

Pineapple Sweet & Sour Rice


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Whatcha need:

1 fresh pineapple, peeled, cored and cubed

1 medium red onion, peeled and sliced into wedges

1 red bell pepper, wedged

1 tablespoon brown sugar (or can be substituted with honey)

1 teaspoon Toasted sesame oil

1 tablespoon water

juice from 1 lime

1 tablespoon coconut flakes

 

For the rice:

1 cup rice of your choice

2 cups water

1 small white onion, diced

 

Whatcha do:

Mix the pineapple, red bell pepper and red onion wedges in a mixing bowl. Sprinkle with brown sugar, toasted sesame oil and transfer to a baking dish.

Roast for 30 minutes and then, broil on high for 2 minutes. The broil step is optional, unless you want to give it some nice browning.

In the meanwhile, sauté the onion and add the rice giving it a few stirs before you add the water. Cook the rice as usual.

When both dishes are cooked, plate the rice and top it with the pineapple roast. drizzle some lime juice and sprinkle the coconut flakes.

It can be served hot or at room temperature.

Enjoy !

Ethiopian Injera (flat bread)-gluten free


Yields: 8-9 flat breadsImage

Preparation time: 10 minutes

Rising time: 1 hour

Cooking time: 15 minutes

Whatcha Need:

1 cup Teff flour (can be substituted with brown rice flour)

1 ½ cup warm water

1 ½ teaspoon active(instant) yeast

½ teaspoon sugar

½ teaspoon salt

2 teaspoon vinegar

½ teaspoon baking powder

 

In a mixing bowl, whisk together 1 cup of Teff with 1 cup warm (room temperature) water, sugar and yeast.

Cover with a tea towel and let it sit for 1 hour. The dough should get a foamy crust and rise a bit.

Add ½ cup water, salt, vinegar and mix well. Sprinkle the baking powder and whisk. The dough should bubble and become foamy. The texture would be similar to the pancake mix. If the mixture does not bubble when poured in hot oil, sprinkle more baking powder. If it is too thick, add more water and remix.

In a hot skillet, drizzle few drops of oil and pour about ½ cup of mixture. Cover with a lid and cook for 1 minute or until the idle of the bubbly pancake is cooked. Remove the lid and cook for another 2-3 minutes until the edges feel crisp and starts to pull away.

 

 

 

Julia Child’s Bread


in my attempts of finding the perfect bread recipe, I stumbled into a recipe that i felt it was worth trying. Julia Child is the author of this recipe and i just adapted it to my own needs.The result is a soft crust bread with a hearty, fluffy  consistency. It reminds me of my mom’s bread.Image

2 1/2 cups warm water

1 Tbsp. active dry yeast

1 Tbsp. sugar

6 cups all-purpose flour

2 tsp. salt

1/4 cup vegetable butter, softened

Pour 1/2 cup of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, unit foamy. (If the yeast doesn’t do anything, toss it out and buy fresh yeast.)

Add the rest of the water and about half of the flour. Stir until well blended. Add the rest of the flour, the salt and butter and stir until it is well combined. Continue to knead (about 20 minutes) until it’s smooth and elastic. The gluten must be activated to get a smooth dough.

If using a hook mixer, mix for about 8 minutes.

Shape it into a ball and put it back into the bowl.

Cover with a tea towel and let it sit for  1 1/2 hours, until it’s doubled in size.

Butter two 4″x8″ loaf pans.

Punch the dough down (love that part!) and pat each piece into a rectangle that’s about 9″x12″ – or a bit bigger than a standard piece of paper.

Starting at a short end and roll it.  Place seam side down in the loaf pans, tucking the ends in. Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan.

Preheat the oven to 375°F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of their pans and onto a rack to cool.

Makes 2 loaves.