Posts with tag vegan

Yoga Gives Back… and cakes

Inspired by Sunday morning and Yoga Place Maastricht organized celebration of International Yoga Day for supporting Yoga Gives Back campaign.

It gave me another impulse to write again… This time about cakes, where each has their own story and together they made this beautiful event even more “lekker”…

 

More about Yoga Gives Back project you can read here.

 

Here they come…


 

Apple/raspberry pie
Last year on of my favourite winter cakes was My New Roots Cranberry Pie. I am backing it a lot, so do my mum and friends… those who ever taste it ☺ It is absolutely delicious and was inspiration to improvise a bit more with fillings, sometimes I use just apples, or strawberries with rhubarb, or apples with strawberries, or apples with blackberries, or…

 

Ingredients

Crust
1cup oats
½ cup walnuts
75 g buckwheat flour
¼ cup agave (or any another liquid sweetener of your choice)
¼ melted coconut oil

 

Filling
1 cup apples (peeled, cored and cubed)
1 cup raspberries (frozen or fresh). If u use frozen raspberies then better unfrozen them before and use one cup of berries trying to avoid too much liquid.
1 tsp cinnamon
1/3 cup sweetener (taste if its sweet enough)
2 tbsp. chia mixed with saved raspberries liquid or another liquid (water, squeezed orange juice)

 

Directions:
1.Preheat oven to 200 degrees C.
2. Mix all crust ingredients in food processor and pulse to mix together.
3. Grease 9” tart pan and press crust evenly along the bottom and sides of pan.
4. Mix together filling and pour in to the crust. If filling looks too liquid use another tbsp. of chia.
5. Back for 40 minutes until the crust turns brownish ☺

 

 

 
Vegan Bundt cake
or I called it Lauma’s cake… who is my friend and the one who showed me this cake recipe and ayurveda cooking at all. The recipe is already modified to vegan one but I am still thinking of you Lauma every time I cook it… thank you dear☺

 

Ingredients
To mix all ingredients you will need three separate bowls.

 

1st bowl mix
110 g oil
250 g soya (or milk of your choice)
130 g agave
200 g soya yoghurt
1 tsp backing soda mixed with 1 tsp lemon

 

2nd bowl mix
1 lemon skin (grated)
100 g cashew nuts
100 g raisins
250 g dried apricots (cut)

 

3rd bowl mix
1 tsp muscat nut powder
1 tsp cardamom
1 tsp curcuma
300 g whole grain flour

 

Directions
1. Preheat oven to 180 degrees C.
2. Grease and flour a bundt pan.
3. Mix 1 bowl with second bowl and then all together with third bowl mix, pour into prepared pan.
4. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

 

Carrot Cake

Queen of the cakes or the most cooked cake in our home…
There are a lot of different versions of these cakes around the world and it looks in the The Netherlands it’ s a must have cake in every little or big bakery.

We have our own favourite.

 

Ingredients
300 g carrots shredded
1 tsp cinnamon
1 tsp cardamom
1/3 tsp backing soda with 1 tsp lemon juice
60 g rice oil
70 g raisins
70 g walnuts
70 g soya milk with 2 tsp apple cider
50 g agave (or maple syrup)
160 g whole grain flour

 

Directions
1.Preheat oven to 200 degrees C.
2. All ingredients mix together and pour into 9” pan.
3. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes.

 

Eet smakelijk!

Greeting from Maastricht, A.

raw raspberry chocolate dream

packing, packing, packing… holiday here we come :)
few more days till we hit the sunny coast of latvia…. friends and festivals… hippie times all over :). first one (www.positivusfestival.com) straight away from airport… o yeah summer leisure :)
 
but just before all that one more thing for your sweet tooth…. my summer creation…..
 


 
raw chocolate & raspberry cake
ingredients
cake
1 1/2 cup raw walnuts (pecants)
15 fresh soft medjool-like dates, pitted (adjust to taste)
5 tbsp cacao powder
1 tsp ground cinnamon
3 tbsp coconut oil (room temperature) or olive oil
1 cup raspberies (fresh or frozen)
+raspberries for decoration
a tiny pinch of salt
 
chocolate & avocado frosting
1/2 avocado
3 to 5 tablespoons agave (adjust to taste)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 tsp cinnamon
a tiny pinch of salt
 
directions
cake
place walnuts in a food processor, pulse until crunchy, add dates and pulse again. add the rest of the ingredients and pulse everything until well combine. add the raspberries and pulse again few times. pour the mixture into 20 cm roundpan, place in the freezer for couple of h.
 
frosting
in the food processor place all ingredients, pulse until smooth, place on top of the cake and let cool in the freezer for ½ h. before serving let cake stay for ½ h in the room temperature and decorate with fresh raspberries ☺
 
have fun and i will see u in a month… woop woop

food matters monday – raw strawberry cake

we had an amazing week with our little ones, no school, just party … raw cakes, ice- creams and water experiments :)
 
this week everyone in The Food Matters Project are choosing their own recipes, i chase to share our favourite of the week – layered cake with strawberries, mint and raw chocolate.
it was so delicious that we ate it all in one day… and the next one is already in the freezer… yuppy
 

 

 

 

raw strawberry cheesecake
ingredients
crust
1/2 cup walnuts
1/4 cup shredded coconut
3 pitted dried dates
 
3 layers filling
1/2 cup cashew (soaked in a water over night)
250g silken tofu
1/2 ripe avocado
1big ripen banana
10 dried pitted dates
1/2 lemon juice
1 lemon zest
1 cup spinach
1/2 cup mint
1 cup strawberries
6 strawberries for another layer
50ml soya milk (almond milk or even water)
2/4 cup ococonut oil melted
 
chocolate glaze
1/3 cup cocoa
1/3 cup coconut oil, melted
1/3 cup agave
 

 

directions
place tofu on a plate, put on top smaller plate and something heavy to drain out water. Leave it for 1 h.
cut all dates on halves and soak them for 1 h in the milk.
in a food processor place the walnuts, coconut and 3 soaked dates. mix. spread the crust in a 20 cm pan.
 
for the 3 layers filling, place in the food processor cashew and pulse well. add avocado, banana, tofu, ¼ cup melted oil and remaining dates with milk, pulse well. add lemon juice and zest and pulse it until smooth.
 
set aside 2/3 cream.
to another 1/3 cream add strawberries, remaining ¼ coconut oil and pulse until creamy. place on top of the crust and set in the freezer for 30min.
 
place 1/3 cream in the food processor with spinach; mix well and place on the top of strawberry cream. if u want u can add on the top of this layer another thin layer of fresh sliced strawberries. set cake in the freezer for another 30 min.
 
place remaining 1/3 cream in the food processor with mint, pulse and place on the top of the cake for another 20 min or until u finish chocolate glaze.
 
for the glaze, place all ingredients together and place on the top of the cake. set the your cake into the freezer to set for a few hours before removing from pan.
 
make sure to take it out a good while before eating, around 20-30 min or even more.

food matters monday – raw chocolate ice-cream


hey there!
i`m sorry that it took me a while to get back to you, i have been really busy lately, making preparations for my upcoming project, school holidays and even trip back to Latvia to meet up with some of my best friends :) tnx guys for such a nice weekend off, love u all
 
anyway today actually i’m posting late monday post with Food Matters Project. this week’s recipe is raw chocolate tofu ice-cream by Meg of Fledgling Foodie.
 

 
it was super delicious. we made it together with my little ones and even they liked it a lot – another big step into their journey of taste
 

raw chocolate/banana ice-cream
makes
4 servings
 
ingredients
for ice cream
500 g silken tofu
2 ripe bananas
2 tsp vanila extract
1/4 cup cacao powder
1/2 cup agave or more (depends how sweet u want)
 

directions
put all ingredients in a blender and mix until it is completely smooth, freeze at least 4 h. before serve let thaw it a bit and eat as soon as soften. serves with nuts,fruits or this time we ate it with fresh strawberry/mint sauce (blend it)… yummy
 
cook with fun :)

lunch box: roasted red peper, walnut spread & whole wheat toast

hey, it’s getting warmer outside, so why don’t we take our lunch box outside?
 

roasted red peper, walnut spread & whole wheat toast
ingredients
slice of whole wheat bread
roasted red peper, walnut spred
cucumber, sliced
salt, pepper to taste
rucola
 
directions
toast your bread until golden. top it with generous layer of spread. add handful of rocket, couple slices of cucumber and sprinkle it with salt and chili flakes.
 

roasted red pepper & walnut spread
ingredients
2 cups cooked chick peas (+ reserve liquid)
2 garlic cloves
1 c. walnuts
4 roasted red peppers
1 c. fresh parsley, optional
salt, pepper to taste
 
directions
mix all ingredients in the food processor until smooth. if necessary add reserved liquid to make it lighter. taste and adjust seasonings.
Recipe is adappted

diy: easter cupcakes

sweet holidays on… :)
 

 

materials
white chocolate, melted (not hot)
butter paper
plastic bag
scissors
coloured paper
coloured ribbon
hot glue gun
chocolate cupcakes (recipe below)
 

directions
chocolate decoration
fill a plastic bag with melted chocolate (try better to fill in one of the corners).
cut the corner of your bag (1mm deep).
choose the shape of bunny ears u like to make (i use improvisation but u can also draw them before on the butter paper and then fulfill with chocolate).
cool them for about h and decorate
 

bows
cut coloured paper in 4×4 cm squares.
tight them in the middle with ribbon and use as a decoration for cupcakes.
to stick them on use toothpicks or just place them on the top between bunny ears.
 

vegan chocolate cupcakes by loveandlemons

ingredients
1 1/4 cups spelt flour (or blend of all-purpose & whole wheat)
3/4 cup agave syrup
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk (or other milk)
1 teaspoon vanilla extract
3 tablespoons coconut oil
1 teaspoon apple cider vinegar
1/2 teaspoon cinnamon

directions
mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees.

taste the spring!

food matters monday – indian cuisine

happy monday! this week i’m the Food Matters Project host (my first time) – responsible for the recipe of the week. and I have chosen to give a shot to indian cuisine (one of my favourites).
 

 

dal with lot of vegetables from Mark Bittman The Food Matters Cookbook
ingredients
1 tbs vegetable oil, plus more as needed
1 tbs gee
1 cup chopped onion
2 tbs minced ginger
1 tbs minced garlic
2 cups cauliflower florets and stems cut into bite-size pieces
1 cup cubed eggplant (salted, rinsed, and dried if you like)
1 cup cubed zucchini
4 cardamom pods
1 tbs mustard seeds
curry powder
garam masala
2 cloves
1 dried mild chilli optional
1 cup dried red lentils, washed and picked over
Salt
½ cup chopped fresh cilantro, for garnish
 
directions
put the oil in a large pot or Dutch oven over medium heat. add the cardamom, mustard seeds, curry powder, gara masala, stir until the spices are fragrant but not burning, just a minute.
add 1 tbsp gee and then add the onion, ginger, and garlic and cook, stirring, until softened, about 5 minutes.
add the vegetables and lentils and cover with water by about 2 inches. cook until lentils and vegetables are tender about 25 to 35 minutes.
season with salt and pepper to taste. garnish with fresh chopped cilantro and serve.
 

black beans masala
ingredients
2 cups black beans (1 cup dried), soaked over night and drained
1 bay leaf
1 tbsp oil
1 cm ginger, peeled and chopped
1 – 2 cloves garlic, peeled and squeezed
½ can chopped tomatoes (3 small tomatoes or 2 large fresh)
1 tsp gr coriander
1 tsp cumin
1 tsp brown mustard seeds
1 tsp paprika
1/2 tsp turmeric
1/2 tsp salt or to taste
chilli flakes (optional)
4 tbsp chopped fresh cilantro
 
directions
drain and rinse black beans well. add 6 cups* of water and buy leaf into a medium saucepan and bring to a boil. cover, remove from heat, and let stand for 1 hour.
drain the beans, reserving the liquid and set aside.
heat the oil in a large saucepan on medium low heat; add ginger, garlic and mustard seeds until the seeds start to pop.
add the rest of the spices and heat thoroughly in the oil.
add chopped tomatoes, black beans and reserved liquid from the beans. add water if it’s necessary to just cover the beans. cover and cook for 10 minutes.
add the chopped cilantro and serve.
 
* beans that have been soaked will require about three cups of water for each cup of beans. still, it is always best to add more water and drain at the end. be sure to routinely check the water level during cooking, if you run out of water, the black beans will start to burn and acquire a burnt, smoky taste.
 

tofu masala
ingredients
tofu, sliced
4 tsp oil
1 can of chopped tomatoes
1 onion, chopped
pinch of cinnamon
1 bay leaf
3 cloves
1 cm ginger, chopped
3 garlic gloves, chopped
1 tsp cumin
2 tsb of sugar (to taste)
chilli to taste
3 cardamon pots
1 tsp turmeric
1 tsp garam masala
200 ml coconut milk
bunch of cilantro and mint leaves, roughly chopped
 
directions
heat 2 tsp oil in a large saucepan on medium low heat, add sliced tofu and fry them on both sides until golden brown, set aside.
heat remaining oil, add spices and fry for 30 sec.
add onions and fry about 3 min.
add garlic, ginger and fry for few more minutes.
add tomatoes, sugar, coriander and mint leaves (reserve some coriander leaves to garnish), cook about 5 min.
finally add tofu and coconut milk, cook about 10 min.
garnish with cilantro leaves and serve with rice or naan bread.
 

tomato onion salad
Ingredients
3 tomatoes, finely chopped
1/2 onion, finely chopped
1-2 tsp oil
Salt to taste
chilli powder
coriander leaves, finely chopped – as much as you like
 
directions
mix all ingredients together

food matters monday – roasted veggies in the oven

The recipe of The Food Matters Project this week is Provencal Vegetables and Chicken in Packages, chosen by Nancy. I made four different veggie recipes

Roasted potatoes with caraway/ rosemarie or thyme (up to your taste)
Ingredients
1000 g potatoes, sliced 5mm tick
1 tbsp caraway
oil
salt, to taste
 
Directions
Boil the water, add potatoes, bring to a boil and simmer for 5 minutes. Dry them, add oil, thyme (or another flavor) and salt, mix carefully. Place potatoes on the baking dish and bake until golden brownish. Serve.

 

roasted tomatoes with thyme
ingredients
500 g cherry tomatoes, sliced in halves
fresh thyme springs
1 tsp sugar
2 glove garlic, minced
salt&pepper, to taste
 
directions
heat the oven to 200 degrees. mix oil with garlic, salt, pepper and thyme leaves. place tomatoes on the baking sheet and spoon over with oil mix. sprinkle with sugar and place baking dish with tomatoes in the oven. bake about 25 – 30 minutes. serve.

 

cauliflower with brazilian nuts, by Četras sezonas
Ingredients
700 g cauliflower, roughly divided and steamed al dante
40 brazilian nuts, chopped
70 g sharp tasting cheese of your choice, shredded
oil
salt&pepper, to taste
 
directions
heat the oven, place cauliflower on the baking dish, sprinkle with oil, salt, pepper, cheese and Brazilian nuts. bake until cheese is melted and brazilian nuts are golden brownish. serve.

 

honey glazed carrots in the oven
ingredients
500 g carrots, sliced lengthways in halves
oil
2 tbsp honey
2 tsp dijon mustard
2 gloves garlic, minced
salt&pepper, to taste
 
directions
heat the oven to 210 degrees. boil the water, add carrots, bring to a boil and simmer for 5 minutes. dry them, add oil, salt and pepper. place carrots on the baking dish. bake about 20 minutes. meanwhile mix honey, mustard and garlic. spoon mixture on the carrots, mix and bake another 10 minutes, until caramelized. Serve.

food matters monday – lemon/blueberry crumble


 
o yeah march! spring is almost here… morning birds are singing louder, the wardrobe is refreshed with more colours and in the garden is peeping first crocuses.
 

the flavour of this monday is delish lemon/blueberry crisp chosen by Laura J from Chef Laura at Home. Other great takes on this recipe u can see in The Food Matters Project website.
 

 
lemon/blueberry crumble with hazelnut topping
makes: 6 to 8 serving
time: 40 to 50 minutes
 
ingredients
2 tbs oil plus more for greasing the pans
2 cups fresh or unfrozen blueberries
4 cups apples, peeled, cored and chopped
1 cup hazelnuts
¼ cup agave
½ cup whole-wheat flour
½ teaspoon nutmeg
pinch of salt
grated zest of 1 lemon
1 tbs squeezed lemon juice
 
directions
heat the oven to 375°F. grease an 8- or 9-inch baking dish (i used the 6 little ones) with a little oil.
put ¾ hazel nuts into the food processor until ground, add flour, nutmeg, salt, oil, agave and mix well.
mix apples with blueberries and lemon juice.
spread the fruit mixture in the backing dish and sprinkle the top with the lemon zest. add on top hazelnut crumble, press down gently and cover with remaining chopped hazelnuts (1/4 cup).
bake about 30 to 40 minutes until the filling is bubbling, and the crust is just starting to brown. serve.

food matters monday – cabbage rolls

 
the recipe of the week is rolled cabbage chosen by Keely Marie. i did a little research and found out the wide variety of cabbage rolls are quite popular all over the world.
 
for my recipe, i decided to mix different versions and made my own one with pickled cabbage leaves (often used in Southeastern Europe), rice/vegetable mix and ginger flavor (recipe below).
 

 
bits and peaces about cabbage tools

a cabbage roll (also stuffed cabbage) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. it is common to the ethnic cuisines of the Balkans, as well other parts of Europe such as finland (kaalikääryleet) and sweden (kåldolmar), russia (golubtsy) and the middle East (dolma).
 
in sweden on 30 november is even the day of the cabbage roll called “kåldolmens dag”, celebrating the death day of charles XII of sweden with the purpose stated by its initiators to hail the multifaceted swedish cultural heritage involving national symbols with immigrant background. it is arranged by “kåldolmens vänner” (friends of the cabbage roll).
 
in croatia stuffed cabbage is favourite dish at christmas. also in romanian stuffed cabbage rolls (sarmale) are traditionally served on christmas and new year’s eve and also served throughout the year at weddings, baptisms parties and other large celebrations.
 
in europe usually the cabbage rolls consist of meat (beef, lamb, or pork) seasoned with garlic, onion, and spices. also, common is a vegetarian version with rice, barley, eggs, mushrooms, and vegetables. in turkey vegetarian dolma consists of pickled grape leaves for wrapping and rice, olive oil, pinenuts, currants (or dried figs/cherries), herbs (fresh parsley, dill and mint) and spices (usually allspice, cinnamon and black pepper) for filling.
 
in asia for stuffed cabbage is used chinese cabbage with seafood, tofu and shitake.
 
in russia golubtsy is one of the comfort foods and for most of the soviet union children cabbage rolls bring back memories of mom or grandma and long, comforting meals in a warm kitchen.in russia, this dish appeared in the 18th century, at a time when french cooking was getting its first wave of maniacal followers in st. petersburg. the dish earned its name for the french practice of cooking pigeons wrapped in cabbage leaves – the russian word for a pigeon is “golub.”
 

cabbage rolls

for my recipe i decided to mix different versions and made my own one with pickled cabbage leaves (often used in southeastern europe), rice/vegetable mix and ginger flavour.

ingredients
1 pickled cabbage head (from authentic Russian shop)
1 cup basmati rise
1 big carrot shredded
1 onion chopped
2 garlic gloves crushed
200 g champignons chopped
2 cm ginger chopped
1 can chopped tomatoes
6 bay leaves
salt, pepper
smoked paprika powder
chilli flakes

directions
heat the fry pan with oil, add onions and cook for 3 min, add ginger and garlic and cook another 3min, add carrots, salt (be careful not too much, cabbage leaves are already salty), chilli flakes and cook until tender for about 4 – 5 minutes. Set aside.
heat fry pan with oil again, add mushrooms, salt, paper and cook about 6 minutes.

combine together cooked ingredients and rinsed rise and mix well.
Put a large 2 – 3 spoonful of the rice mixture into a cabbage leaf, taking care not to overfill it, and roll loosely. you’re shooting for 8 – 10 cabbage rolls, but if you have extra filling, use all of the leaves. Put the rolls seam side down in the bottom of a large heat resistant pot; it’s okay to stack them on top of each other in the pot.

add the tomatoes wit their juice and 1 cup of water on top of the wrapped cabbages, add bay leafs, cover the pot and bring to the boil. Reduce the heat so that the mixture barely bubbles and cook, undisturbed, for 30 minutes. check to see if there’s still liquid in the pot. The cabbage should be just submerged; if not, add a little water. Cover and cook for another 30 minutes before checking again.
When the rolls have plumped up and absorbed most of the liquid, and are firm, turn off the heat and let rest, still covered, for at least 10 minutes (or up to 20). serve with chopped spring onions.
 
click here to see what the other members of the project made this week!