Home made vegan food
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3 Easy Vegan / RAW Recipes

CHICKPEA FLOUR TOFU

 

Used for salads, sandwiches, bruschete, rolls and so on. When you need cheese but you know it’s not good for you. A quick recipe to make your day easier, healthier and delicious.

 

  • 150 ml water
  • ½ cup chickpea flour
  • 1 ½ tbsp soy sauce
  •  pinch of garlic powder

Preheat the non stick pan at mid temperature. For the mixture we’re going to use blender. Add the water, flour and flavours in the blender bowl and blend until smooth. Pour in the pan and bake for 5-6 minutes each side. Let it cool and enjoy.

You can keep it for a couple of days in the fridge.

Perfect addition for your sandwiches, salads, bruschete and rolls.

P.S. Do not use extra salt because the soy sauce gives enough, if it is not enough you can and extra sauce.

Eggplant rolls with chickpea tofu:

  • 1 big eggplant
  • 2 fresh tomatoes
  • mustard
  • the tofu from the upper recipe

Pill the eggplant, slice it and soak in salted water for 30 minutes.
Preheat the nonsitck pan and bake them till golden (also can bake them in the oven for 10 minutes).

Let them cool and roll with slice tomatoes, tofu and mustard.

Serve with fresh green salad and olives.

Raw mango tart

Nuts free/ Gluten free/ Sugar free

If you have 1 or 2 leftover mangos you can make a perfect tart, a Guilt free sweet delight :).

For the crust:

  • 1 cup coconut flour
  • 2 tbsp agave/maple or swetner on your choice
  • 3 tbsp coconut butter
  • some non diary milk if it is not tick enough (can also use water)

For the filling:

  • 2 ripe mangos
  • 100 g figs (soak in hot water for 10 minutes)/maple or agave
  • vanilla
  • 3 tbsp coconut butter
  • 1 tbsp cocoa powder (can use carob powder)
  • 100 ml water
  • 1 tbsp agar agar

The crust can be raw /no baking 🙂 just combine the ingredients into a mixing bowl. It should become smooth and soft dough. Transfer in to a tart pan 23 cm and press it down using hands to spread it (shape the edges also). Place in the fridge till the filling is ready or bake it for 20 minutes in the oven at 170 C (or until golden).

I prefer to bake it because it brings up this subtle caramel flavour :).

Ready for the filling 🙂

Soak the figs for 10 minutes. Put the mangos, figs, coconut butter and vanilla in the blender. Blend until smooth.

In a small pan bring to boil 100 ml water and when it is boiling put the agar powder. Boil for 1-2 minutes. Pour the agar mixture in the mango cream and blend it for a second or two.

Pour ¾ of this cream in to the crust. The other part combine with cocoa powder and pour on top. Create art with those two colours 🙂

If you prefer more cocoa flavour you can mix a larger amount of the creme with cocoa.

Sprinkle with shredded coconuts 🙂

If you don’t have or do not want to use agar powder you can swich it with chia seeds. Use 3 tbsp chia for this amount of cream :). Do not use the water. Blend the seeds with all the other ingredients.

Let it cool for at least 1 hour.

It will taste better after about 6 hours 🙂

Enjoy the simple food, taste real flavours.

The best raw chocolate cake 

 

Prepare a 23 cm tray before you start 🙂

For the crust:

  • 200 g nuts
  • 17 figs
  • 30 ml melted coconut buter
  • pinch of salt

For the cream:

  • 1 big ripe avocado
  • 3 rip bananas
  • 6 tbsp cocoa powder
  • 75 ml coconut buter
  • 75 ml cocoa buter
  • 10 figs
  • pinch of salt

For the crust:

Drain the nuts for 4 hours, wash them and dry in a dehydrator or in the oven at low temperature. Blend very well the dry nuts in blender and add coconut butter and figs. Blend a bit more. From this mixture make 3-4 small balls for decoration and set aside.

Pour  the rest of the crust mixture in the cake pan with removing borders. Spread to the bottom and put it in refrigerator untill the cream is ready.

For the cream:

Blend togeher the avocado, bananas and figs. If the figs are too dry soak them in hot water for 5-10 minutes. Add cocoa powder and the butters with pinch of salt. Blend it wery well. It should become smooth cream. Pour it over the crust and let it cool for 30 minutes. Add the decoration of your choice.

You can sprinkle it with cocoa powder and put the nut balls left from the crust or can put some nuts and fresh fruits- the choice is all yours.

You get a nice smooth cocoa mousse from the cream mixture if you miss the butter. Pour in small jars or cups and let it rest for a wile.

Enjoy it 🙂 and as always – subscribe to our newsletter @IoleAlternative

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