Author: PatagoniaLlami

These zucchini cannelloni’s are a great idea for dinner when you want to have something warm but keeping it healthy. Also, it is 100% vegan.

The cashew sauce adds that special thing to this meal to make it perfect. To be honest I could eat the sauce just with a spoon… so yummy! — RootsandCook

Directions

1. Start soaking cashew nuts in water for 15 minutes.
2. For the mushroom filling, heat 1 tablespoon oil in a medium-size pan and sauté the chopped onion and the chopped garlic clove.
3. Chop mushrooms, add and stir. Cook for 5 minutes.
4. Add 1/2 glass of white wine. Cook for another 5 minutes until the mushrooms are soft. Remove from heat and set aside.
5. In the meantime, heat 1/2 tablespoon oil in a small saucepan. Add the tomato and simmer for 10 minutes or until the sauce thickens slightly.
6. Remove the tomato sauce from heat.
7. Meanwhile, using a mandolin or sharp knife, peel the zucchini into wide strips and lay them flat. Sprinkle the zucchini with salt.
8. Heat a large pan and cook zucchini ribbons in small batches. 30 seconds from each side max. Place them in a dish.
9. Place 1 large tablespoon of the mushroom filling onto the centre of the zucchini.
10. Roll into a coin and place it in an oven dish. Repeat with remaining zucchini.
11. Spoon the cashew sauce over each roll.
12. Bake in a preheated oven for 10 minutes at 200 ºC. Conventional heating.
13. Sprinkle with extra nutritional yeast and serve with some salad. Enjoy it!

Directions

1. To prepare the caramel, add coconut cream and coconut sugar to a pot or saucepan and bring to the boil. Once boiling reduce heat to low and let simmer for about 30 minutes until reduced to half the amount and liquid-caramel-like consistency. Stirring occasionally. If the mix starts to look like it’ll boil over the pot just blow on it. (Coconut cream is the creamy heavy part of the full-fat canned coconut milk, use only that discarding the coconut water below. For easier separation stick a can into the freezer for about 10-15 minutes, then open and scoop out the cream only. You can also use a whole can of coconut milk – water and cream together if you prefer – but cooking time will increase about 20 more minutes because all the coconut water has to evaporate.
2. Preheat oven to 350 F (180°C).
3. Grind chia or flax seeds in a small coffee grinder or with mortar and pestle.
4. Combine coconut oil and boiling water in a small bowl and whisk until oil is completely melted, then add ground chia or flax and mix well.
5. Add almond flour and chia/water/oil mix to a bowl and knead with your hands until a mouldable ball forms.
6. Place almond flour dough in a 9.5″ (24cm) tart pan and press in with your fingers until bottom and sides are all thinly covered. (This part is a bit of a pain but hang in there).
7. Place tart pan in the oven for 10 minutes. Take out and let cool completely (stick in the freezer for faster cooling). Turn off oven.
8. While almond crust is baking melt dark chocolate over very low heat. When there is a tiny bit of solid chocolate still in the pot immediately remove from heat and whisk until all smooth. Do not overheat because the cacao butter with separate from the cacao powder and it all becomes extremely liquid. The chocolate’s consistency should be like heavy cream.
9. Once almond crust is cool, pour all the liquid chocolate into the middle of the crust and then move the tart pan around until all bottom and sides are covered with chocolate. Keep turning around until the chocolate doesn’t run anymore. Stick in freezer to cool and harden quickly.
10. By now the caramel should be ready. Pour into a stainless steel bowl and place in a bigger bowl with ice cubes in it to cool down the caramel quickly (about 10 minutes). Whisk often to accelerate cooling time. This will thicken the sauce to a waffle-batter-like consistency.
11. Fill cold almond-chocolate crust with cold heavy caramel and smooth out with a spoon.
12. Peel and slice oranges into about 1/4 inch (0.5cm) rounds and place on top of the caramel.
13. Enjoy!

Directions

1. Drain the soaked Cashews and begin to puree them in a high-speed blender. Slowly add the water until a creamy milk has been made.
2. Combine the coconut oil, coconut cream, agave, salt, vanilla, and cocoa and puree until mixed. Pour the mixture into a metal bowl and pop in the freezer for a couple of hours.
3. Stir the mixture after a few hours. Return to the freezer, string every couple of hours until its ‘pudding consistency’. Stir in the cocoa nibs and place the mixture into a freezer proof container until fully set.
4. Once you’re ready to serve, let it soften for a few minutes on the counter before scooping.

Directions

1. Bring 5 cups of water to a boil.
2. Drop in rice noodles and boil for a minute or two until just flexible. Add in mushrooms, spinach, and red pepper flakes. Continue to simmer until noodles are tender.
3. Remove pot from heat (the microorganisms in miso cannot survive extremely high heat), and stir in the miso paste one tablespoon at a time.
4. Ladel into bowls and top with freshly chopped basil and more red pepper flakes if desired.

Directions

1. Nut 1⁄2 spheres: pulse the first 9 ingredients in a food processor until combined – 2 minutes.
   Press this mixture into the cavities of a half sphere silicone mold.
   Place in the freezer for at least 2 hours or until firm. Save the leftovers in an airtight container and use as a
   topping on your morning bowls!
   
2. Chocolate 1⁄2 spheres: melt the last 2 ingredients in the microwave.
   Pour into the cavities of the same half sphere silicone mold. Place the nut half spheres on top and return to the freezer for at least 2 hours or until set.
   Store in the freezer for a few months.

Directions

1. Take a cooking pot & add your ingredients in it. Cook on medium-high heat until cooked through. Stir often but carefully do not try to break up the cut up figs. My Gluten-Free oats took me 10 minutes to cook. Taste. I added 1 tablespoon of coconut sugar to the mix. Stir. Taste again. It will be very delicious! Yummm,…!

Directions

1. Clean the mushrooms and cuts them in thick slices.
2. Roast the pine nuts in a non-stick pan for one minute.
3. Chop the onion and the garlic.
4. Heat oil in a non-stick pan.
5. Add the mushrooms and let them cook for 5-6 minutes.
6. Add onion and garlic and stir.
7. After some minutes, add both nuts, thyme, parsley, salt and pepper.
8. Stir and let all ingredients cook for 5 minutes.
9. Add the Marsala (or white) wine and let it evaporate.
10. Finally add the cream and blend it with all ingredients.
11. When cream turns brown, remove from heat.
12. Sprinkle with some chopped fresh parsley.
13. Serve warm.