Recipes

 

Super Special and Secret My Goodness Vegan

Kimchi Recipe

Ingredients

1 head of Chinese cabbage, about 900g

20g of sea salt

A chunk of mooli/daikon radish, about 300g

2 carrots, about 200g

8 spring onions

5 cloves of garlic

A chunk of ginger, 50g

75g gochugaru Korean chilli

6 shitake mushrooms dried

15g of wakame, or other dried seaweed

40ml hot water (non chlorinated)

Method

1. Combine hot water with shitake and seaweed and soak for 30 mins.

2. Remove outer leaves and tail end from Chinese cabbage and coarsely chop.

3. Take the spring onions and chop off the green part, set aside the white part for later use

4. Using a grater, shred daikon/mooli and carrots

5. Combine cabbage, green part of spring onion, daikon/mooli, and carrots with salt and set aside in a bowl

6. In a food processor or using a mortar and pestle, combine the white part of the spring onions, Korean chilli, ginger, seaweed, mushrooms (including water), and garlic and blend into a paste.

7. Now combine the cabbage and other salted vegetables with the chilli paste.

8. Massage the paste into the salted vegetables. Once enough brine has been released to cover the veg, stuff veg into a glass jar, making sure to not have any air bubbles.

9. Weigh down the top of the veg with a ziplock bag filled with salt water to keep the vegetables under brine.

10. Put in a dark warm place.

11. Check the flavour in 2 weeks; it should be sour, savoury and spicy.

12. When it reaches a level of sourness that appeals to you, put it in the fridge.

Kimchi should last for a very long time.

Site Title

 
 
 

Chocolate Chai Cake

Raw, sugar free, gluten free, vegan

 

Ingredients

Base

200g almonds

130g dates

Pinch of Himalayan sea salt

 

Topping

135g coconut oil

120g cocao butter

450g cashews (soaked and rinsed)

200g dates (soaked in water)

70g raw cocao powder

1/2 tsp chilli powder

1 tbls mixed spice

1/2 tsp cinnamon

1/2 cup of water from soaked dates

1 tsp ginger powder (or juice)

 

Method

1. Soak nuts and dates in two seperate bowls of warm water. Leave for an hour to soften (overnight is even better) (overnight

2. To make the base blend almonds, dates and salt in a food processor until a dough forms

3. Press the dough mixture into a cake pan. Leave to one side

4. To make the topping melt the coconut oil and cocoa butter in a double boiler (a bowl over a saucepan of water will work too)

5. Put all other ingredients into a blender and blend at high speed for 30 seconds.

6. Add melted oil and continue to blend until silky smooth.

7. Pour topping over base and refridgerate over night

8. Decorate cake with chopped nuts and raw chocolate

 

 

 

 

 

 

Raw Chocolate

Raw, sugar free, gluten free, vegan

 

Ingredients

100g Raw cocao butter

50g Agave

70g Raw cocao Powder

1 tsp Lucuma

 

Method

1. Melt cocao butter in a double boiler (a bowl over a saucepan of boiling water will work too. Make sure the water is not touching the bottom of the bowl)

2. Once melted stir in cocao powder and lucuma and keep stiring until all of the lumps are gone

3. Stir in the agave until smooth and thick

4. Pour chocolate into mould and leave to harden

 

You can also add goji berries, chopped dates, cocao nibs and chopped nuts to the mixture before it goes in to the moulds

 

 

 

Strawberries and Cream Torte

Raw, sugar free, gluten free, vegan

 

Ingredients

Base

50g sunflower seeds

25g dessicated coconut

Pinch of Himalayan sea salt

 

Topping

50g coconut oil

400g cashews (soaked and rinsed)

30g xylitol

100g cocao butter

100g creamed coconut (half a block)

50ml coconut milk

20 strawberries

Juice of half a lemon

1 tsbls Iswari lucuma

1 tsp vanilla

pince of salt

Beetroot powder (optional)

 

Method

1. Soak nuts and dates in warm water. Leave overnight to soften

2. To make the base blend the sunflower seeds and dessicaed coconut until an even consistancy is reached

3. Pour your base mixture onto your cake dish and tap the edge of the dish until it is completly flat. Put to one side.

4. To make the topping melt the coconut oil and cocao butter in a double boiler (a bowl over a saucepan of water will work too)

5.Put all other ingredients into a blender and blend at high speed for 30 seconds.

6. Add the melted oil and continue to blend until silky smooth.

7. Taste and add more strawberries or xylitol if needed.

8. Pour topping over base and refridgerate over night

9. Decorate cake with chopped strawberries.

 

To make the cake have two layers you can blend all of the ingredients without adding the strawberries and pour half of the mixture into the cake tin. You can then put this into the freezer for about 15 minutes. Blend the other half of the mixture with the strawberries and about a tsp of beetroot powder to give a dramatic colour contrast. Pour this on top of the other mixture and let to set.

 

 

 

 

 

 

 

 

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