The beauty of this dessert lies in its simplicity: pears poached in a cane sugar syrup, served cold with whipped cream and chocolate. MY LATEST VIDEO EASY POACHED PEARS INGREDIENTS Pears Water Cinnamon Cane sugar Garnish: vegan whipped cream, chocolate ganache HOW TO POACH PEARS Pour the water into a large pan. Add cinnamon stick to the water with the sugar and bring to a simmer, stirring occasionally. Add the pears and place a piece of parchment paper on the top to keep them submerged. Simmer gently for 20 minutes. Insert a sharp knife to test whether the pears are tender. When the pears are cooked, leave them to cool in the syrup. Garnish with vegan whipped ...
MUSHROOM RISOTTO
These dairy-free Mushroom Risotto are classic pairing of fresh mushrooms and rice. Here, the addition of onion intensifies the flavor and vegan butter makes the dish more luxurious. MY LATEST VIDEO VEGAN MUSHROOM RISOTTO INGREDIENTS Rice Mushroom Onion Vegan butter Vegetable broth HOW TO MAKE MUSHROOM RISOTTO Wash the rice and drain it well. Chop the onion. Chop mushrooms. Melt the butter in a pan and fry onion and mushrooms until it begins to color. Add the rice. Stir the rice, onion and mushrooms, leaving the pan over low heat. Pour the broth equal twice the volume of rice. Bring to a simmer and cover with a lid. When the rice is cooked (the liquid should have been ...
VEGAN EGG SALAD SANDWICH
This fragrant Vegan Egg Salad sandwich combines tofu egg scramble, spinach and homemade mango chutney. MY LATEST VIDEO VEGAN EGG SALAD INGREDIENTS Tofu egg scramble: firm tofu, olive oil, onion, coconut milk and spices (turmeric, vegetable broth powder, pepper and smoked paprika) Spinach Mango Chutney: recipe could be found here HOW TO MAKE VEGAN EGG SALAD SANDWICH To make tofu egg scramble: Heat the olive oil in a skillet over a medium heat. Add chopped onion and fry for 3-5 minutes. Add crumbled tofu and spices. Cook, stirring frequently for 3-5 minutes. Add coconut milk and cook for 5 additional minutes ( water should be overrated and the mixture should become soft ...
BLACK FOREST SHEET CAKE
Juicy cherries are one of the joys of summertime eating. This surprisingly easy to make Black Forest sheet cake is filled with chocolate sponge cake topped with cherry jelly and chocolate ganache. MY LATEST VIDEO VEGAN BLACK FOREST INGREDIENTS Chocolate sponge cake: flour, baking powder, cane sugar, cacao powder, salt, coconut milk, coconut oil, vanilla extract Cherry jelly: cherry, water, cornstarch, agar-agar powder Chocolate ganache: chocolate chips, coconut milk HOW TO MAKE BLACK FOREST SHEET CAKE Chocolate sponge cake: In a mixing bowl whisk together flour, baking powder, cane sugar, cacao powder and pinch of salt. In a separate bowl mix coconut milk with melted ...
EASY MANGO CHUTNEY
This Mango Chutney is easy to make and you will need just simple ingredients. MY LATEST VIDEO EASY MANGO CHUTNEY INGREDIENTS Mango Onion Garlic Ginger Cane sugar Vegetable broth White vinegar Pectin HOW TO MAKE MANGO CHUTNEY Bring the vinegar to boil in a saucepan and boil for 3-5 minutes. Chop onion and garlic. Peel mango and cut into cubes. Grate ginger. Add the cane sugar, onion and garlic to the vinegar and cook for 5 minutes. Pour in the vegetable stock. Add the mango, ginger and pectin. Let simmer, until thick consistency is obtained. I hope you will love these Mango Chutney recipe because it's: Quick and easy and versatile! Other recipe to ...
VEGAN CUCUMBER MOUSSE
In this Vegan Cucumber Mousse, dairy-free cheese mousse with cucumber tartar paired with a layer of cucumber jelly. MY LATEST VIDEO VEGAN CUCUMBER MOUSSE INGREDIENTS Pickled cucumbers: cucumbers, white wine, sugar, balsamic vinegar, corn syrup and mustard seeds Cucumber tartare: cucumbers, mint, olive oil, salt and pepper Cheese mousse: almond flour, water, cornstarch, agar-agar powder, nutritional yeast, salt, grape seed oil and lemon juice. Cucumber jelly: cucumber, mint, agar-agar and salt HOW TO MAKE CUCUMBER MOUSSE To make pickled cucumbers: Cut the cucumbers lengthwise into 1/16 in. slices. In a saucepan over a medium heat, bring the vinegar, wine, sugar and corn ...
EASY EGGPLANT SOUP
How can you resist this Easy creamy Eggplant Soup? Serve a lightly dressed salad on the side, and ready yourself for compliments from your dinner companions. MY LATEST VIDEO EGGPLANT SOUP INGERDIENTS Eggplant Potatoes Garlic Vegetable stock Coconut cream HOW TO MAKE EGGPLANT SOUP Wash the eggplant. Peel off the skin and cut into chunks. Wash and peel potatoes and cut into chunks. In a pan over a high heat, bring the vegetable stock to a boil, add the potatoes, eggplant and garlic, and cook until softened. Blend adding the coconut cream. I hope you will love these Eggplant soup recipe because it's: Quick Dairy-free and delicious! Other recipe to try: Roasted ...
VEGAN MASCARPONE
This Vegan Mascarpone has all the fluffy richness without the dairy. MY LATEST VIDEO VEGAN MASCARPONE INGREDIENTS Cashews Lemon juice Water Salt Coconut cream: canned, 20% fat Maple syrup HOW TO MAKE VEGAN MASCARPONE Soak cashews overnight or boil for 20 minutes and drain. Combine the cashews, salt, lemon juice and 1/2 cup of water in the blender. Pulse a few times. Add more water and blend until the mixture looks like wet oatmeal. Add coconut cream and maple syrup. Blend until smooth (don't overblend). Your mascarpone is ready to eat. If you like to make Tiramisu with it you could find recipe for basic vegan vanilla sponge cake here. I hope you will love these ...
ROASTED POTATO SALAD
This Roasted Potato Salad is easy to prepare, crispy skin potatoes, paired with creamy rich flavor dressing. MY LATEST VIDEO ROASTED POTATO SALAD INGREDIENTS Potatoes Olive oil Salt and pepper Dressing: aquafaba, vinegar, grape seed oil, salt and pepper, cane sugar, dijon mustard, parsley, green onions and garlic HOW TO MAKE VEGAN ROASTED POTATO SALAD Preheat the oven 365F. Cut the potatoes and arrange on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast until the skin are golden. To make the dressing: blend aquafaba, vinegar, grape seed oil, cane sugar, salt, and dijon mustard using immersion blender for 3-5 minutes. Add parsley, green ...
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