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Vegan Chocolate Protein Truffles

19 Jan

I recently decided to go on a SLOW CARB HIGH PROTEIN VEG regimen in hopes of gaining some muscles and increasing my athleticism. I’m only on my second week and have already seen amazing results. I thought I was eating enough protein on my 80:10:10 Vegan Diet, but maybe not. These last few days have shown me how favorably my body is responding to my new diet changes and it is making me think that my individual constitution may just require more than 10% protein. In short, I am loving what these new Slow Carb High Protein meals are doing for me.

Chocolate Protein Truffles (Makes around 12 pieces)

Today, I missed chocolate. I wanted to make sure my snack was high in protein too and, thus, Chocolate Protein Truffles. These have almonds, cashews, coconut, cacao, maca, flax, pea protein, chicory root fiber, chia seeds, and stevia. Enjoy!

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Mix together dry ingredients in a bowl:

  • 1 scoop Bob’s Red Mill Chocolate Protein Powder Nutritional Booster
  • 1 1/2 T flax seed meal
  • 1/2 T maca
  • 1 T cacao powder
  • 1 T stevia powder

Mix into the dry ingredients by hand:

  • 1 tsp vanilla extract
  • 4 – 5 oz (or 8 – 10 T) nut butter, depending on consistency add more if needed so that your truffle balls are just moist enough (I used my homemade almond-cashew -coconut butter)

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Mix well until crumbly. Test by rolling one into a ball. Is it too dry? If so, add a little more nut butter. You don’t want it too moist so that it is too soft. Roll into 12 balls. Sift some cacao powder into a bowl and roll the balls in the powder.

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Refrigerate and enjoy.

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A Super Easy Vegan Meringue and Cashew Cream Deconstructed Sans Rival Cake

15 Aug

My parents friends would gift us Silvanas and Sans Rival on special occasions. I would look forward to eating either one of them as soon as I could. These extravagant Filipino treats just melt in your mouth and leave you wanting more. Both made from meringue, buttercream and cashews, Silvanas is a frozen cookie while Sans Rival a frozen cake.

After a day of baking and tasting Aquafaba Meringues, I knew I had to try making a Vegan Version of Silvanas or Sans Rival. I decided on something in between: a dessert bigger than a cookie and smaller than a full-sized cake. I also wanted a dessert that would be more meringue and less of the loaded fats.

How about a deconstructed cake? Layers of Vegan Meringue, Cashew Buttercream and Cashews! Perfect.

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Vegan Aquafaba Meringue

This is the exact recipe from my Aquafaba Whipped Cream.

Place the following in a mixing bowl:

  • 1 c cooking liquid of chickpeas
  • 2/3 c granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp cream of tartar

Whisk in a mixer for 10 to 15 minutes until stiff peaks form. Like the photo below.

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To make cakes: Draw 4 circles around 6 inches or 16 cm in diameter using a bowl or plate on parchment paper. Turn the paper around so that the pencil/ink drawings face the baking sheet. Spoon or pipe the Aquafaba Cream into round cakes on the parchment paper using the outline of circles as your guide. You want them to be around half an inch thick.

Leftover Whipped Cream? No Problem.

You will have some cream left over. You can either save the cream to serve with the cake later on or make small meringue cookies.

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To make cookies: spoon or pipe the cream into small macaroon shaped cookies on a Silpat mat or parchment paper on a baking sheet.

Baking the Meringues

Place the the baking sheets in a preheated oven at 200F. The small cookies bake for 2 hours. Take the cookies out at this time. The bigger cakes bake for 2 1/2 hours, turning the baking sheet around halftime. Turn the oven off and leave the meringue cakes in the oven until it thoroughly dries out (if needed). Carefully peel off the meringues from the parchment paper gently.

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Cashew Buttercream

Soak for a couple of hours:

  • 1 c raw cashews

Drain and rinse cashews. Place in high speed blender with:

  • 1/4 t sea salt, optional
  • 2 T your choice of liquid sweetener, like coconut nectar, maple or agave syrups
  • 1/4 c your choice of liquid, like water, orange juice or even coffee

Blend well to create a vegan buttercream.

Cashews

Place in a food processor and process so that there are both bigger and smaller (almost ground) chunks of nuts:

  • 1/2 c cashews, toasted or raw

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A Super Easy Vegan Meringue and Cashew Cream Deconstructed Sans Rival Cake (Serves 8)

Place the first meringue layer on a plate, top with a thin layer of cashew buttercream and sprinkle generously with chopped cashews. Place another meringue layer on top and repeat layers of thin cashew buttercream and sprinkles of cashews. Repeat with the other two layers of meringues. Freeze immediately. Serve this cold and straight out of the freezer, otherwise the meringue will become soggy. If you have leftover whipped cream, you can serve the cakes with some too.

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My son took one look at the cake and exclaimed: “Couldn’t you have made it with something else other than cashews? I would have loved to eat it.”

Oops, sorry. (He’s allergic to cashews.) I could have made it with hazelnuts or almonds I guess, but it is traditionally made with cashews.

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My husband and I already ate half the cake. It is a luscious mix of cooked and raw deliciousness.

I love my kitchen and I have missed cooking in it. My blog had been quiet for almost 3 years, but changing from RAW to COOKED Vegan has reignited my passion for food. Thank YOU for keeping in touch with me through the silence and stopping by again to enjoy the food on my table.

Raw Raspberry Pudding

29 Jun

Raw Raspberry Pudding

Easy Blueberry Peach Crisp or Crumble

10 Jul
Blueberry Peach Crisp

For breakfast, snack or dessert, this is delicious, fresh and easy!

The Crust

Pulse together in a food processor:

1/2 tsp sea salt
1 tsp vanilla extract
1 tbspn extra virgin coconut oil, liquified by placing bottle in warm water
3 tbspns raw local honey or your choice of sweetener, or 6 tbspns pitted dates
2 cups raw almonds, unsoaked, grind to crumb-like consistency (not into a fine powder)

Filling

blueberries and sliced peaches

To Serve

Quick and Not That Involved: Like an easy granola and fruit dish, simply place fruit in a bowl and top with crust. Enjoy!

Prettier and More Involved: More like a Crumb Cake, pat down crust on a pie plate, top with peach slices and place some blueberries around the edge, top with more crust and pat down firmly, add one more layer of peaches and blueberries around the edge and top with the last layer of crust. Pat down firmly. The peaches and crust compliment each other very well – so you want more peaches than blueberries. Freeze slightly before serving to make slicing easier (use a sharp knife). Enjoy! Top with orange cream or banana ice cream, if desired.

Quick and Easy Raw Ice Cream Base

9 May

Strawberry Ice Cream

I don’t have a tub of store bought ice cream in my freezer. So, on Mother’s Day like on any day, when I (or my husband or my son) want a treat I have to work for it.

I decided on Strawberry Ice Cream.

The easiest way to make raw strawberry ice cream is to process frozen bananas and strawberries in a high-speed blender or food processor, but two caveats: 1. you need frozen bananas and frozen strawberries in the freezer, and 2. ice cream made this way though creamy always tastes like bananas. Another way to make raw strawberry ice cream is with freshly made creamy nut (like almond) milk and an ice cream maker, but this requires soaking almonds overnight. A very popular way to make raw ice cream is with cashews because of its creaminess but this too requires soaking cashews overnight and an ice cream maker.

We hardly make anything with cashews because of my son’s allergies, but because this was for me and hubby and because I had no inclination for bananas or waiting a day for my treat, I simply used raw cashew butter. So, here is a very simple and quick base for any raw ice cream. Makes enough for 2 people.

Tip: I place my small food processor on top of my measuring scale (which is always covered in a zip lock bag, so it stays clean) for an easy and quick prep. I don’t have to use measuring cups, just the scale, so less to wash! Place in a food processor and process well:


pinch of salt

1 1/2 oz or more raw local honey (or preferred sweetener, like agave or maple syrup)

3 oz extra virgin coconut oil, warmed to liquefy by placing bottle in warm water

3 oz raw cashew butter

For flavor, add a handful of strawberries or a tbspn or 2 of raw cacao/carob powder or a tspn of vanilla extract or a tbspn matcha powder for green tea

enough water to make the ice cream smooth, about 2 – 4 tbspns

Taste to adjust the sweetness. Place in an ice cream maker to create an airy ice cream, or simply place in a container and freeze for about 45 minutes to 1 hour for a denser dessert.

Enjoy!

Raw Asparagus is Delicious!

20 Apr

Raw Asparagus from the Garden

I said in one of my previous posts that I don’t like to eat asparagus raw… I have to take that back! My friend Victoria and her husband gave us fresh asparagus from their garden. It was tender, sweet and almost creamy – so unlike the woodsy, fibrous ones I buy.

Cashew Dip

Raw Asparagus with Cashew Dip

Serve with this Easy Cashew Mayo or Dip

Puree all together:

1 lemon, juiced
2 stalks celery, chopped
3 cloves garlic, minced
2 tbspns extra virgin olive oil
2 tbspns water
1/2 cup raw cashew butter
1 1/2 tsp sea salt or to taste
choice of herbs and spices, according to taste

An easy and healthy appetizer in 5 minutes! Gotta love that!

Enjoy!