MINI COCONUT BLOOD ORANGE BUNDT CAKES
(Photo/Recipe)
Just made some Lemonbars Larabar style.
1 cup cashews
1 cup Muscat dates (or any high quality dates - seedless)
Half a slice of lemon juice
Process cashews and dates until coarse and doughy. Add lemon juice. Blend some more.
Place on some kind of saran wrap or smooth non-sticky surface. (My hands got super sticky while making this, use plastic gloves if possible).
(Photo via rawified.blogspot.in)
Vegan Mozzarella Sticks with Jain Marinara Sauce
Ingredients
- 5 oz vegan mozzarella (Teese from Chicago Soy Dairy)
- oil for frying
- ½ c flour
- ½ c water
- 1 tbsp cornmeal
- 1 tbsp cornstarch
- salt
- 1 c breadcrumbs (I used panko)
- ½ tsp salt
- ½ tsp parsley flakes
- ½ tsp black pepper
- ¼ tsp oregano
- ¼ tsp basil
Instructions
- In a wide, shallow bowl, combine ingredients for wet mix. The consistency should be like pancake batter, so adjust accordingly if needed.
- In another wide, shallow bowl, stir together breadcrumbs and remaining spices.
- Slice vegan cheese into ½” strips.
- Lightly coat each stick with flour.
- Dredge each stick in the wet mix, then toss in bread crumbs until fully coated.
- Place sticks on a cookie sheet in a single layer, not touching one another, and freeze for at least one hour.
- Heat up your deep fryer, or if you don’t have one, pour an inch of canola, corn, or peanut oil into the bottom of a deep pot and heat.
- Carefully dip the end of a stick into the oil to check for readiness; if the oil sizzles continually, it’s ready.
- Once it’s up to temperature, fry sticks in batches (6 at a time, not touching one another), about 1 minute per side or until they’re golden brown and you can see a little cheese oozing through the breadcrumbs.
- Season with salt and serve immediately, with Jain marinara sauce (tomato puree, tomatoes, salt, oregano with some chunks left in, slight lemon juice as needed) for dipping.
(Photo/Recipe adapted via hellyeahitsvegan.com)
Vegan Blackberry Coconut Crumble Bars
1/2 cup sugar plus 1 tablespoon
2.5 cups flour
1 tsp baking powder
1/4 cup coconut
1 cup virgin coconut oil, solid (NOT melted)
12 oz blackberries (about 2.5 cups)
1 tablespoon lemon juice
Preheat oven to 375 degrees. Lightly coat a 8” square inch baking dish with cooking spray. Line the bottom with parchment paper.
Stir together 1/2 cup sugar, flour, baking powder, and coconut. Stir in coconut oil. Press half of dough into pan. In another bowl toss berries with remaining tablespoon sugar and lemon juice. Pour over dough. Crumble remaining dough over top. Bake for 40 minutes until top is golden brown.
Photo/Recipe - YummyMummyKitchen
Vegan Berry Napoleons
Macaroon Cookies Ingredients:
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup raw cashews
- zest of 1 lime
- pinch of salt
- 1 TBSP maple syrup
- 2 tsp fresh lime juice
Preparation:
- In a food processor combine the coconut, cashews, lime zest and salt. Pulse to create a fine meal.
- Add the maple syrup and lime juice and pulse until well combined. The mixture should hold together when pinched between your thumb and index finger.
- Press into a thin rectangle – approximately 1/4″ thick – on a Teflex sheet and dehydrate for 6 hours at 110 degrees.
- Remove from the Teflex sheet, score into 12 rectangles and continue to dehydrate for 6 additional hours. The final texture should be firm but pliable.
Strawberry Cream Ingredients:
- 1 cup hulled strawberries
- 2 TBSP agave syrup
- 1 TBSP lime juice
- 1 tsp coconut oil
- 1/4 cup raw cashews
- 1 TBSP white chia seed
Preparation:
In a blender combine the strawberries, agave, lime juice and raw cashews. Blend until smooth. Add the coconut oil and chia seeds. Set aside for 20 minutes to allow the chia seeds to absorb some of the liquid. Blend until smooth. Chill in the refrigerator until firm (approximately 2 hours).
Garnish Ingredients:
- 6 fresh strawberries or 1/2 cup fresh blueberries
Preparation:
- On a larger serving platter (or four small plates) place four macaroon cookies. Pipe or spread a thin layer of strawberry cream.
- Add a layer of fresh berries. Repeat each layer.
- Top with a third macaroon cookie and a thin layer of strawberry cream. Serve immediately.
Image Source: Lisa Pitman. Recipe via onegreenplanet.org
Vegan Pear Tarts
(photo via native foods blog, click here to be taken to their website for the complete recipe)
Vegan Zucchini Boats
Ingredients:
-
1 whole zucchini
-
2 Tbsp tomato sauce (plain with a bit of salt)
-
1/2 tomato, diced
-
1/2 tsp oregano
-
2 tbsp shredded vegan mozzarella cheese
-
Ground black pepper
-
Salt
Directions:
1. Preheat oven to 400 degrees Fahrenheit. Slice zucchini in half lengthwise and scoop out the pulp with a spoon. Be gentle so zucchini does not fall apart.
2. In a small bowl combine tomato sauce, tomato, oregano and salt. Mix together until combined.
3. Spoon mixture into zucchini halves. Sprinkle vegan mozzarella cheese on top of each piece.
4. Place each halve face-up in a baking dish and bake for 15-20 minutes.
5. Serve!
(Photo via ittybitsofbalance.com)
