Strong desires push you to create things. I wanted some creamy pasta and I think I figured out a way how to get some. Creamy pasta with an earthy aroma pairs perfectly with garlic and extra virgin olive oil.
1/2 lb (or more)Portabella Mushrooms
3 cloves Garlic
1/2 c Almond milk
1 tbsp Arrowroot powder
1/2 tsp buckwheat flower
Cook the pasta according to package instructions. While the pasta is cooking, sauté diced onions, mushrooms, and crushed garlic on olive oil. When the onions have browned a little add salt, pepper and parsley along with almond milk, buckwheat powder and arrowroot powder. Let it simmer for a few minutes and transfer into a food processor. When the pasta is done cooking drain and add a little bit of olive oil (if an extreme garlic lover add some crushed raw garlic with the olive oil) and serve topped or mixed in with this sauce. Sprinkle parsley and cracked pepper on top. Enjoy!
There are a lot of variations that could be done but this is a basic one. I wanted to try the flavor of chia seeds without the added vanilla or chocolate. I enjoyed chia seed pudding and the fruit complement the pudding really well.
1/4 cup chia seeds
2/3 cup water
Mix water and chia seeds together and let sit in the refrigerator until pudding like. Top with fruit, nuts, and maple syrup. Enjoy!
I didn’t know these were called macaroons. My belle-sœur (sister-in-law sounds prettier in French), Innachka, made these when we were in the mountains for Christmas. Everyone referred to them as ‘coconut cookies’ and liked them! Later I found out that these are macaroons. I always thought macaroons were sweet meringue-based cookies. But, as it turns out, there is a difference between a macaroon and a macaron. The sweet meringue based cookie is a French macaron and what I made is a coconut macaroon. Anyways back to the story… Innachka made them before dinner for dessert but they were gone before everyone sat down to eat. She gave me the recipe since they do not have any dairy. Just coconut, eggs, and sugar. Yes I made them with white sugar. These sweet innocent cookies have white death in them. But they taste so delicious and me not eating dairy I thought I could handle a little of the poison. To take away a bit of guilt I added 1/3 cup of sugar instead of 1 whole cup. And they were just as sweet to us! Hope you enjoy these coconut macaroons.
16 oz coconut flakes
1 cup sugar (I used 1/3 cup)
1 tsp vanilla
Combine everything together in a pan and heat till warm on low while constantly mixing. The mixture should not be hot but warm. Then mix it well with a mixer for five minutes. I think the heating and mixing is done in order for the sugar to melt and mix thoroughly. Refrigerate for an hour. Preheat the oven to 325°F. Oil a baking sheet with coconut oil, and with a teaspoon make cluster like drops on the baking sheet. Bake for 15-20 min or until the tops begin to golden and before the bottoms burn. Enjoy!
This is a no dairy cheesecake. I do not like cheesecakes in general and Sashenka hates the crust that they are always made out of. But the name is deceiving because this tastes nothing like a cheesecake and it shouldn’t! This is a vegan pumpkin cake that I got from RenegadeHealth.com . Since lately I am not eating dairy I still want dessert once in a while and the hardest thing to find without dairy is dessert in my opinion. At first I thought it would be breakfast but then there is always coconut yogurt and oatmeal that I love so much. So breakfast was not a problem. Back to the pumpkin cake. I did not follow the recipe exactly and made my own crust and omitted the topping. Why? Would I not love to try a crust made from buckwheat and White Chocolate Buckwheat Crunch Topping? Of course I would have loved to try a cake made with such delicious ingredients but I didn’t make it. For two reasons: One I do not have a dehydrator and was out of buckwheat and cacao butter and two I was too lazy to make the topping(oops that’s 3 reasons). Maybe on my third try when I find coconut butter, cacao butter, and figure out a way to make dehydrated buckwheat, then I will follow the recipe strictly and will make this delicious cake!
On my first try I did not have coconut butter and just omitted it and added more coconut oil. And on the second time that I made this I used coconut cream. The first time with just coconut oil it tasted a lot better. The coconut cream was nasty and I did not enjoy the second cake that I made. I really want to find the coconut butter to make this cake what it should. But overall I enjoyed how this cake turned out and most importantly Sashenka liked it as well. Anything that passes his approval gets 5 stars in my book!
I made the crust from soaked prunes, pecans, flax seeds, almonds, and coconut oil. Blending all of the ingredients together and pressing them into the pan.