Courtesy of Gone Raw http://goneraw.com/image/snowballs
Servings: 4
Ingredients:
1 cup almond butter
2 tablespoons agave syrup
1/2 cup carob powder
2 teaspoons cinnamon
1 teaspoon nutmeg
2 pinches salt
1/2 cup dried shredded coconut
Preparation:
Stir all ingredients thoroughly together in a bowl, except the shredded coconut. Then roll into balls, and roll the balls around on a plate with the shredded coconut. That's it!
2 pounds of rhubarb (or apple or plum), cut into 1 inch pieces
4 ounces of sugar
Rind and juice of an orange
4 tablespoons water
Topping
8 ounces flour
4 ounces butter
4 ounces coconut
4 ounces sugar
Garnish (optional)
Orange slices
Mint leaves
Vegan forest yogurt (or any flavor)
PREPARATION:
Rhubarb and Orange Crumble
Filling:
Put rhubarb into a pot, boil them for 10 – 15 minutes until they are soft. If it’s a bit dry, add at least 4 tablespoons of water to it. Put it on the heat first to keep it warm.
Add brown sugar, orange pieces, the juice of the orange. If like it sweeter, add a little bit more sugar. Mix well.
Put this into the bowl. Set aside.
Preheat oven to 180 degrees.
Topping:
Put flour into a bowl
Add 4 ounces of butter. Chop the butter small, mix it around.
Use hand to mix the flour and the butter together until they look like bread crumbs.
Add in sugar and coconuts. Mix everything together.
Baking:
Add topping on top of rhubarb.
Bake it in the oven for 25 or 30 minutes. The topping will be nice and brown when it is done.
Garnish:
Place Rhubarb Crumble on a plate. Decorate besides it some with some oranges and some mint leaves, and fruit of the forest vegan yogurt, use anything as liked.
1 teaspoon vegan gravy mix in 400 milliliters water
Soy sauce
Black pepper
Sea salt
Grated nutmeg
Olive oil
Topping
8 medium potatoes, peeled.
Vegan butter
Salt
Pepper
Soy milk
Garnish (optional)
Chives
Parsley
Green salad
Grated carrot with vegan French dressing and sesame seeds
PREPARATION:
Cottage Pie
Fillings:
Put on the oven to start at 180 degree.
Heat the oil and add in some olive oil.
When oil is hot enough, add in the carrots, leeks, bell peppers, tomatoes, mushrooms, celery. Stir all that together.
Add chili flakes, mixed herb, parsley. Mix them well.
Add veggie mince, mix that around well. Then add stock.
Cover with lid, let simmer for 10 minutes.
Add more water if needed.
Add a little soy sauce, black and white pepper, and some sea salt. Give it a good stir.
Add nutmeg.Stir it around again.Turn off the stove.
Topping:
Boil potatoes, add a little salt.When it’s cooked, drain off the potatoes.
Add a little vegan butter and a little soy milk, and mash it well.
Baking:
Put fillings into the pan, and topped it with mashed potatoes.
Put in the oven for about 30 minutes.
Garnish: Put pie on the plate, place some fresh chives, fresh parsley, fresh green salad, grated carrot drizzled with some vegan French dressing and some sesame seeds aside.
Use 1 portion of wheat for every 2 or 3 portions of boiling water, and we turn on the stove, simmer it for about 1 hour.
Soak the poppy seeds in boiling water to remove the bitterness. Drain off the seed, wash it well to remove bitterness.
Soak the raisins for 20–30 minutes to let them hydrate and become bigger. Drain off.
Roast the almonds until they become a golden color. Remove from pan, put in a bowl.
Roast walnuts and hazelnuts, toast them together on low flame, until they became golden in color. Remove from pan, put them together with almonds.
Take the raisins and add them to the wheat, stir it a bit.
Grind the poppy seeds using the mortar until they are milky, then add them to the wheat.
We stir and wait for 5–10 minutes so they are hydrated.
Put the mixture of walnults, hazelnuts, and almonds into the mortar and grind well. Then put them into the flour, and mix well.
Add in maple syrup. Thes syrup is sweet enough, so we can put less than we would put sugar. Stir well. Turn off heat, and place in the fridge to cool for 2 hours.
Garnish: Decorate with colorful candied fruits: with cherries, oranges, pears and apple, etc.
Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=574&goto_url=&url=link2_0&sca=&page=16#v
INGREDIENTS: Cabbage Salad
2 cups thinly sliced cabbage
1 cup shredded carrots
1 tablespoon apple cider vinegar
2 teaspoon Bragg's liquid aminos spray or soy sauce
1-2 drops sesame oil
1-2 tablespoons sesame seeds
Pine Nut Couscous
2 cups whole grain couscous
2¼ cups boiling water
1/3 cup pine nuts
1 tablespoon olive oil
1 tablespoon organic salt-free seasoning mix
½ teaspoon sea salt
Boiling water
Barbeque Tempeh
18-ounce package organic tempeh
1/3 cup all-natural vegan barbeque sauce
1 tablespoon organic maple syrup
1 tablespoon Bragg’s Liquid Aminos or soy sauce
PREPARATION: Cabbage Salad
Mix shredded cabbage and shredded carrots, stir that around.
For the dressing, add apple cider vinegar, Bragg's Liquid Aminos, or soy sauce, then sesame seeds and sesame oil.
Sprinkle those all around, and stir it all together.
Pine Nut Couscous
Add 2 cups of couscous to our bowl. Then addpine nuts, salt, olive oil, and boiling water.
Cover that with a lid, leave for 5 minutes.
When it’s ready, just fluff it with a fork.
Barbeque Tempeh
Heat the pan over medium high heat. Once the pan is nice and hot, take tempeh and crumble it into the pan with a spatula; Use spatula to break up any big pieces. The smaller the pieces, the more crispy it will get.
Stir for 5–10 minutes to get nice and brown and crispy. And need to stir it every few minutes to get it even on both sides. Turn off the heat and leave it on the stove.
Add barbeque sauce seasoning, maple syrup, Braggs’ Liquid Aminos or soy sauce;
Stir that all around until the tempeh is evenly coated.
Servings:
Put hot Barbeque Tempeh on a bed of Pine Nut Couscous, and surrounded with our Cabbage Salad.
Barbeque Tempeh can also be served with quinoa, wild rice pilaf, or in a sliced soft bread roll.
Boil water with 2 tablespoons of vegetable bouillon.
The water boils. add the chickpeas.Stir it a bit.Turn down the flame so it can simmer until it is done.
Put olive oil in the pan.When it’s warm, add the onion, and the garlic. Stir fry till golden brown.
Add the potatoes then the paprika powder; and a little bit of water so the potatoes can be cooked quicker.The potatoes must be cooked until they are just done. Puncture it with a fork once in a while to see if it’s done. When the water is evaporated, add a bit more.
When the potatoes are cooked, add the mixture to the soup.Turn up the heat for the soup a bit, and cook everything until it is done probably take 10-15 minutes.
When the soup is completely done, add the tomatoes and spices (salt and pepper), season to taste.Turn off heat.
Add the spinach at the end.
Exotic Spicy Black-Eyed Bean Curry
Pre-cooked the black-eyed beans for 1 hour in the pressure cooker.
Put olive oil in a pan, wait a bit until the oil is hot. Add the onion along with the ginger into the pan, stir fry them.
When the onion is golden brown, add the black-eyed beans.Add a little bit of water so that it doesn’t burn.
Season the beans with 1 teaspoon of chili powder, and with 1½ teaspoons of turmeric powder. Stir it well.
Then add the tomatoes.Keep stirring until the tomatoes is done.
Add in the coconut milk.Leave the pan on the stove for 10 minutes.
Turn up the heat a bit, and then wait until the curry is done.Put the lid on the pan so that it’ll cook faster.
When it’s done, season it with salt and pepper.Add more or less according to taste.
Courtesy of Gone Raw http://goneraw.com/image/snowballs
