CHEESE BALL

WOW! This tastes amazing. It comes from Cara of Fork & Beans. Can't wait to try more of her recipes.

 

 

 

 

Cranberry Walnut Vegan Cheese Ball

Author: Cara of Fork & Beans

Recipe type: Appetizer

Cuisine: Vegan, Vegetarian

Serves: 4

 

Ingredients

• 1 c. raw cashews, soaked 2+ hours, drained
• 2 Tbsp. coconut oil
• 1 Tbsp. white wine
• Juice of ½ lemon
• ¼ tsp. sea salt
• ⅓ c. dried cranberries, chopped
• ¾ c. walnuts, chopped
• 2 pieces of plastic wrap
• 1 bowl

Instructions

1. Place the cashews, coconut oil, wine, lemon juice and salt into a high-speed blender and begin to mix until smooth. Add 1 tablespoon of water at a time if it is too thick to blend. You shouldn’t need more than 2 Tbsp. of water most likely.
2. Add the cranberries and only ¼ c. of the walnuts to roughly blend for a couple of seconds.
3. Line a bowl with plastic wrap as pictured above and spoon the cheese sauce inside. Wrap the top up securely and place in the freezer for 1 hours until it begins to set.
4. Take the cheese out of the plastic wrap and in a shallow bowl place the remaining ½ c. chopped walnuts in and gently roll the cheese ball around until it is completely covered in walnuts. Wrap in a clean piece of plastic wrap, placing it back in the bowl and into the freezer for another hour.

Mmmm Fudgy Chocolate Cake with Pink Icing

This is incredible. The secret ingredient is beets. It is fudgy and moist and delicious.

 

 



 1 300g beet

1 cup rice flour

1 tsp baking powder

1/2 baking soda

1/2 cup cocoa powder

3/4 cup superfine sugar

1 cup non dairy milk

1 tsp apple cider vinegar

1/4 cup canola oil

2 tsp vanilla extract

 

Pre-heat oven to 400 degrees. Wash the beet and place it unpeeled on a baking tray and roast for 1 hour. Cool on rack. Peel the beet. Reserve 2 tsps. of the juices released to colour the icing.

 

Puree the beet adding a little water to help the process.

 

Reduce the oven temperature to 375 degrees. Grease a 8 inch pan.

 

Curdle the milk by adding the vinegar. Set aside for a few minutes.

 

Combine the dry ingredients in one bowl and the wet ingredients in another. Fold the dry into the wet ingredients, add the pureed beet and stir until no lumps remain.

 

Pour into greased cake pan and bake for 27 minutes. Cool and ice.

 

Icing

2 cups icing sugar

1/4 cup water

2 tsp beet juice

Whisk until smooth.

Zucchini and Avocado Soup

  3 cups chopped zucchini (about 2 medium)

1/2 cup thinly sliced green onions, divided

2 cups vegetable broth                               

1 1/4 cups diced seeded peeled cucumber (about 1 large)

1 tablespoon chopped fresh cilantro

3 tablespoons fresh lime juice, divided

1/2 teaspoon salt, divided

3/4 cup diced peeled avocado (1 medium)                               

3/4 cup soy milk                               

1/4 teaspoon ground cumin

 

1. Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.
2. While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
3. Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, soy milk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled

Easy Lemon Lentel Soup

Packed with protein!  Another great soup.

2 tsp olive oil
1 onion chopped
2 cloves garlic, minced
pinch hot red pepper flakes
1 tsp cumin
1 1/2 cups dry split red lentils
6 cups vegetable broth
2 tbsp. lemon juice
2 tbsp. fresh parsley
salt and pepper to taste

Heat oil in saucepan, add onion, garlic and pepper flakes and cook on low heat for five minutes. Add cumin and lentils, combine well. Add stock, salt and pepper and bring to a boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes. Add lemon juice. Serve sprinkled with parsley.

Carrot Apple Ginger Soup

Another great recipe from vegangela.com

3 tbsp. olive oil
1 small yellow onion, sliced
1 clove garlic, minced
2 tbsp. fresh ginger, peeled and grated
1 small apple, peeled and sliced
5 cups diced, peeled carrots
2 cups vegetable broth
1 can coconut milk
pinch of nutmeg
salt and pepper to taste

Heat oil in a large pot over medium heat. Add onions and cook until softened and translucent about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
Increase heat and add broth. Bring to a boil, reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir in the coconut milk.
Use an immersable blender to fully blend the soup.
Add nutmeg and salt and pepper to taste. Serve with a drizzle of olive oil, a sprinkling of cracked pepper, coconut milk or cilantro.

A Wrap BUT with avocado

Yes everyone knows I am addicted to Avocado so I had to try this recipe. It is great!!!!!

before I rolled it

rolled up

 

Avocado Mixture: 4 scooped avocado centers (about 1 1/2 cups mashed avocado)
1 small apple, diced (about 1/2 cup)
1/4 cup sweet onion, chopped
1 Tbsp organic raisins or chopped dates
1-2 Tbsp raw hemp seeds
3 Tbsp fresh lemon juice

  Curry Sauce:
1 Tbsp maple syrup 

 1 Tbsp tahini
1 tsp hot curry powder
2 tsp lemon juice
a few dashes cayenne for extra heat


Directions:
Add all the avocado mix ingredients to your small bowl and start mashing and folding the salad until a thick avocado salad forms. Set aside.
 Whip together your curry sauce in a small bowl. Place in the fridge a few minutes to firm up a bit for best drizzling.
 Use a gluten free/vegan wrap add romaine lettuce, avocado mixture and drizzle on the curry sauce.

Vegan Cheese Cake

From the great website Vegangela.com this is the Quick & Easy Vegan Cheesecake and it is AMAZING. Very easy to make and so delicious.

1 vegan and gluten free graham crust (I found mine at IGA - Patsypie Old Fashioned crumble crust)
2 8oz containers of Tofutti better then cream cheese
1 lemon
1/2 cup sugar
1/2 tsp vanilla extract
pinch of salt
Topping of choice (I boiled down some fresh black berries with a bit of sugar)

Preheat oven to 350 degrees
In a bowl add 1 tbsp. of fresh juice and 1 tsp of lemon zest and then add the cream cheese, sugar, vanilla and salt. Blend well.
Pour in the crust, bake for 30 minutes, and then chill in the fridge for an hour.
Decorate with fresh fruit, a fruit sauce, of chocolate sauce.