PatagoniaLlami – Page 181

French Apple Tart (Tarte Fine aux Pommes) [vegan]
Photo by The Flexitarian

Serves
8

Author Notes

This French Apple Tart (Tarte Fine aux Pommes) is a classic dessert in France. Simple and delicious, it is best made with sweet dessert apples that do not “disintegrate” when cooked (Cox, Granny Smith etc..). I add a layer of applesauce between the pastry and apples. —The Flexitarian

Ingredients

1

puff pastry

8.5 ounces

dessert apples – for the applesauce

3-4

medium dessert apples

1 teaspoon

vanilla extract

2 tablespoons

Dairy free butter

2 tablespoons

light brown muscovado sugar

Directions

To make the applesauce, peel & core 300g [8.5oz] of apples. Place in a saucepan with 4 Tbsp of water. Cover and cook under medium heat until it has reduced to applesauce (around 10 mins). Remove from heat. Add vanilla. Leave of the side.

Preheat the oven to 180°C/350°F/Gas 4.

Roll out puff pastry to fit a rectangular oven tray. Approximatively 37 x 26cm (10 x 14.5 inches).

While you make the apple sauce start cutting the other apples into thin slices using a sharp knife or mandoline.

When the applesauce is ready, spread it evenly on top of the puff pastry leaving a thin border (2cm / 0.8 inch) all around.

Overlap apple slices on top to cover the whole tart.

Once all the apples are laid out, dot tart with dairy free butter and sprinkle sugar on top.

Brush some melted dairy free butter on the plain border.

Cook for 30mins until crisp and golden.

If you wish, when the tart is cooked, you can add some additional topping such as: (vegan) caramel sauce, toasted almond flakes or melted apricot jam.
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January 19, 2025
Oil-Free, Sugar-Free, and Vegan Sesame Granola
Makes
ten 1/2 cup servings

Author Notes

I love granola, but often store bought granola can be loaded with refined sugar and rancid oils, both of which cause inflammation in the body. How did such a wonderful and nutrient dense food become so unhealthy. So here is my take on a version that will promote health and longevity! Enjoy! —Poppies and Papayas

Ingredients

Wet Ingredients:

2 tablespoons

ground psyllium husk

Juice and zest of 1 valencia orange

¹/₂ cup

unsweetened applesauce

¹/₄ cup

maple syrup

2 tablespoons

tahini

1 teaspoon

vanilla extract

Dry Ingredients:

3 cups

gluten-free rolled oats

4 tablespoons

raw pumpkin seeds

1 tablespoon

sesame seeds

¹/₄ cup

whole raw almonds, coarsely chopped

¹/₄ cup

dried Zante currants

³/₄ teaspoon

fine sea salt

Directions

Preheat oven to 300 degrees Fahrenheit.

Mix together all the wet ingredients into a medium bowl and allow to sit 5 minutes.

Meanwhile, mix all the dry ingredients together in a large bowl.

Once the wet mixture has sat about 5 minutes and psyllium husk has soaked up the liquid, mix together the wet with the dry ingredients.

Lightly oil a large baking sheet with a paper towel and 1 teaspoon olive oil or coconut oil and evenly spread out the granola mixture onto baking sheet.

Bake for 15 minutes. Then take baking sheet out of oven to stir the granola. Return to oven for another 15 minutes. Continue to do this for a total of an hour or until granola is golden brown. Make sure to not over-bake! It is better to check on it more often than not because oven temperatures vary a lot.

Allow the granola to cool on counter and store in an airtight container in the refrigerator.

Note: The granola will harden once cooled.
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January 19, 2025
Vegan roast spiced squash salad with tahini dressing
step 1

Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions onto a large baking sheet and toss with 1 tsp of the oil. Spread out and sprinkle with the paprika, cumin and thyme, then roast for 30 mins.
step 2

Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).
step 3

Add the kale to the tray of veg, sprinkle over the seeds and return to the oven for 10 mins.
step 4

For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.
step 5

Put the quinoa in a bowl and toss with the lentils or beans. Pile half into a salad bowl and the rest into two lunchboxes or bowls, if you’re following the Healthy Diet Plan. Divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Chill the other two portions for the next day. Will keep chilled for up to three days.

Savoury oats with poached egg, ginger-soy mushrooms and black sesame kale

Prep time
10 minutes
Cook time
15 minutes
Serves
2

Author Notes

Creamy savoury oats redolent with the flavor of broth, topped with sautéed mushrooms, crispy kale, ginger, scallions and a gooey poached egg. Healthy, satisfying and delicious – this has to be on your next Sunday breakfast menu —Shilpi Verma

Ingredients

Savoury Oats
1 cup

savory oats
1 cup

chicken broth (veg broth for vegan version)
1 cup

water
1 teaspoon

olive oil
1 handful

kale (1 head of kale)
2 cups

mushrooms (chopped)
2 teaspoons

ginger (chopped)
1 tablespoon

soy sauce
1 sprig

scallions (sliced thinly)
2 pinches

black sesame seeds
1 teaspoon

worcestershire sauce

Poached Eggs
2

eggs
1 teaspoon

vinegar
round cookie mold (or hollow lid of a mason jar)

Directions

In a medium pot, bring the water and broth together for a boil. For the savory oats: Add quick oats, reduce heat and cover for 5 minutes. Let simmer until desired consistency is reached. Oats will absorb water as they cool so leave them slightly runny when you turn off the heat
In a medium pan, heat olive oil and add the black sesame seeds and chopped kale. Remove from pan when kale is cooked and slightly crunchy (~2-3 minutes)
Add soy sauce and ginger to the same pan, then toss in the sliced mushrooms. Cook until mushrooms release their water. Remove from pan and set aside
Once both eggs are poached, plate the oats, mushrooms and kale first then place the poached egg on top of the oats and garnish with ginger, scallions and black sesame seeds with a dash of Worcestershire sauce
For the poached eggs: Take two small bowls, crack one egg in each to have them ready when you need it
In a medium pot, bring water to a boil. Add vinegar. If you choose to use a round cookie mold or the hollow lid of a mason jar, lower it into the water
Bring one of the bowls with the egg closer to the boiling water, almost touching it but not quite so the egg cooks slightly before you put it in the water
Reduce heat to keep the water to a barely there simmer and add the egg into the water – carefully sliding it into the mold you’ve already placed in the pot (if you are using one)
Using a spoon, keep stirring the water. Poach the egg for 3 minutes for a soft poach and 5 minutes for a harder center. Remove the egg from the water using a spoon
Bring the water to a boil again and repeat with the second egg

January 19, 2025

Vegan Pumpkin Muffins with Chocolate Chips

Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Combine water and ground flaxseed in a small bowl. Let stand for a few minutes.
Whisk almond milk (or oat milk), sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin. Whisk flour, baking powder, pumpkin pie spice and salt in a large bowl. Add the pumpkin mixture and stir until just combined. Stir in chocolate chips. Divide the batter among the prepared muffin cups.
Bake until golden and a toothpick inserted into the center comes out clean, 25 to 28 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool to room temperature.

Equipment

Muffin tin with 12 (1/2-cup) cups

To make ahead

Store muffins, well wrapped, at room temperature for up to 3 days or freeze for up to 4 months.

January 19, 2025

One. When did I get so annoyingly healthy? Let me just tell you… eating wholesome Vegan Carrot Ginger Coconut Soup makes Nachos with jalapenos, sour cream, and extra guacamole taste AWESOME! I know this to be true.

Two. Does this shadow make me look fat? Don’t answer that…. unless you want to say that I look skinny. Then you can totally answer it. This is me and my best friend Rachel. Rachel just moved to Missouri. I didn’t cry when she drove away with her car packed to the gills with her belongings…. except I totally did, I just didn’t want her to see me.

Three. It’s hard when people go and you’re left to stay. It makes me want Nachos with jalapenos, sour cream, and extra guacamole.

Four. I spend more time than I would ever want to at the laundromat… that’s because I love clean sheets, and I don’t own 7 sets of clean sheets. There are a lot of lines at the laundromat. Lines of tables. Lines of tiles. Lines of baskets. Lines of Venice beach weirdos. There is time at the laundromat to sit without computers. There is time at the laundromat to stare at the swirling dryer… it’s like yoga, but not yoga.

Five. Why is it so hard to mature, and learn, and grow when it’s so easy to flub, slip and regress? The growth, the maturation, the learning…. man oh man that takes courage. The flubbing, the stumbling, the regression…. blerg… recognizing that takes courage too.

All of these things I told you about Turning TwentyOne… trust me when I tell you that I only know these things from thoroughly and frequently falling on my face.

Six. There is a certain amount of kindness that you must grant yourself to keep learning and growing… and slipping and flopping.

Kindness and green things. Give this to yourself.

Seven. There’s a lot I can learn from this animal: eat everyone’s food and always assume that everyone wants to play with you.

Eight. When in doubt… because we’re all in doubt sometimes… think of yourself as the underdog, play the Olympic theme song in your head, and root for yourself like crazy. That’s what I’m doing. It’s working. Know why? Because underdogs always win, even when they dont.

….and it’s totally ok if you’re looking at me like I’m crazy right now.

Vegan Carrot Ginger Coconut Soup

This soup is the picture of health. Sweet carrots are cooked down and mixed with spicy ginger and creamy coconut. It’s vegan. It’s healthy. Your insides will totally throw a parade in your honor. I like to serve this soup with crusty bread… I like to serve everything with crusty bread.

Print this Recipe!

serves 4 to 6

2 tablespoons olive oil

1 medium onion, diced

3 tablespoons minced ginger

3/4 teaspoon ground coriander

4-5 cups diced carrots

3 cups vegetable broth

1 cup light coconut milk

salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes. Add ginger and saute for another 4 minutes, until softened and fragrant. Add coriander and diced carrots. Stir to incorporate. Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes. Remove from heat and allow to cool for 20 minutes.

Using a blender, blend soup in batches until smooth. (You can also use an emulsion blender in the pot and never have to move the soup… if you’re into that sort of convenience.) Return soup to pot, stir in coconut milk. Add salt and pepper to taste. Serve soup warm with crusty vegan bread.

Kale Chips

These are not potato chips. Don’t let anyone tell you that they taste as good as potato chips. They don’t. Potato chips are uuuuhhhh-mazing. These chips are also delicious. Believe it or not, kale bakes up into a crisp paper, chip-like consistency. The flavor is light, but green… and you can add just about any seasoning you’d like. Old Bay Seasoning? A total dream come true. Try them. The crunch is addicting. Oh! I like using dinosaur kale (the flatter kale variety) because they leaves are more easily removed from the stalk. Try any kale you can get your hands on!

Print this Recipe!

1 pound bunch of dinosaur kale

1 tablespoon plus 1 teaspoon olive oil

any seasoning you’d like: Old Bay Seasoning, Grill Seasoning, smoky paprika, chili flakes, sea salt and coarse black pepper.

Preheat oven to 275 degrees. Thoroughly clean and dry kale leaves. Remove the fiberous center stalk from the kale by tearing the leaves away from the stalk. The center stalk will bake up very tough, that’s why we remove it.

Place kale leaves on one or two baking sheets. Leaves should be in a single layer for the most part. Sprinkle with olive oil and seasoning. Toss with your hands. Add more seasoning if you’d like.

Place pan(s) in the oven and bake for 15 minutes. Remove sheet(s) and toss leaves with tongs. Return to the oven to bake for another 15 minutes. after 30 minutes of baking, turn the oven off and allow the leaves to dry in the cooling oven for another 30 to 45 minutes. They’ll be crisp and ready to snack on in no time!

Store kale chips in an airtight bag. They’ll last anywhere from several minutes (because they’re an irresistible snack) to several days (because your husband doesn’t like kale).

Recipe: Vegan Coconut Almond Chocolate Chip Ice Cream

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January 19, 2025

Raw chocolate goji berry banana smoothy! Raw, Vegan & Gluten-free!

Photo by Sophies Foodie

Serves
1 big smoothy

Author Notes

Thuis delicious healthy smoothy is Raw, Vegan & Gluten-free! Enjoy! —Sophies Foodie

Ingredients

1 ripe

large peeled banana, broken into 3 pieces
1+ ¹/₂ cups

unsweetened almond milk (625 ml)
¹/₄ cup

raw chocolate covered goji berries (45 gr)

Directions

Take your beloved Vitamix & place your ingredients in this order in it. Place fitted tamper in your lid. Blend on full-speed & on high for about 15 to 30 seconds, by using your tamper to push ingredients into the running blades. Your smoothy will look like a carrot smoothy but the flavor is way better, I promise you that! Pour into a larger smoothy glass & enjoy instantly with a big smile on your face! 🙂 You taste the raw chocolate first, then the banana & hint of almond. Enjoy!

January 19, 2025

Spring Vegan Breakfast Skillet

Angela Carlos|April 27, 2016 1:59 pm EST

Spring Vegan Breakfast Skillet

Add silken tofu or seitan to this dish if you want a heartier breakfast dish, otherwise this vegan vegetable hash is all you need for a healthy start to your day, complete with a creamy cashew sauce.

Spring Vegan Breakfast Skillet

2 cup cashews
1 1/4 cup water
2 cloves garlic
1 teaspoon salt
1 tablespoon olive oil
3 new potatoes, diced
1 onion, diced
1/4 cup carrots, diced
1 cup spinach

In a bowl, cover the cashews with water and soak for about 2 hours, and then drain. Place the cashews in a food processor with the water, garlic and salt, and blend until very smooth.
In a large skillet, heat the oil over medium-high heat. Sauté the potatoes, carrots, and onions until softened, and starting to caramelize, about 5 to 8 minutes. Add the spinach and cook for an additional 2 to 3 minutes. Remove the skillet from the heat and spoon the cashew sauce over the vegetables. Serve with toast.

January 19, 2025

Vegan Spicy Chickpea and Mango Wraps

Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.

Ingredients

1 cup organic mango (peeled, cubed)

1 cup Whole Foods Market baby spinach (chopped)

1/4 cup organic purple onions (diced)

1 bag 365 Everyday Value Naan bread

Ingredients (for the jalapeño dressing)

1 1/2 cups Whole Foods Market organic raw cashews

1 1/4 cup water (purified/filtered)

1/2 cup fresh organic cilantro (chopped)

1/2 cup organic white onion (diced)

1 organic jalapeño

Ingredients (for the avocado spread)

1 organic avocado

1 teaspoon organic lime juice (freshly squeezed)

1 clove organic garlic (freshly crushed)

1/2 organic jalapeño (diced)

1 tablespoon organic cilantro (chopped)

1/8 – 1/4 teaspoon Himalayan pink salt

Ingredients (for the chickpea mixture)

1 can 365 Everyday Value garbanzo beans (aka chickpeas), 15.5 oz can, drained

1 teaspoon 100% pure avocado oil

2 cloves organic garlic (freshly crushed)

1 tablespoon organic lime juice (freshly squeezed)

1 tablespoon organic cilantro (chopped)

1/2 teaspoon 365 Everyday Value organic ground chipotle powder

1/4 teaspoon Himalayan pink salt

Preparation

Directions

Step 1

Prepare the veggies and fruit: dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango

Step 2

Prepare the jalapeno dressing: add all ingredients for the jalapeno dressing to a Vitamix, or high speed blender, and blend until everything is creamy and smooth. Adjust seasonings to your preference. Set aside.

Step 3

Prepare the avocado spread: add all ingredients for the avocado spread to a small bowl; mash the avocado until it becomes creamy and smooth, then stir everything together well. Adjust seasonings to your preference. Set aside.

Step 4

Prepare the chickpea mixture: add the can of garbanzo/chickpeas (drained), avocado oil, chipotle, garlic, lime juice, Himalayan pink salt to a skillet and saute on medium/high heat for approximately 4 – 5 minutes, or until the garbanzo/chickpeas or slightly crispy. Remove from heat and add the cubed mango and chopped cilantro; gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust the seasonings to your preference. Set aside.

Step 5

Assembly: add (1) Naan wrap to each serving plate and layer everything in this order for each Naan wrap: (1) Naan wrap, (1) tablespoon avocado spread, (1) small handful of chopped spinach, (¼ of the chickpea/mango mixture), (1 – 2 teaspoons diced onions, (1 – 2 tablespoons) jalapeno dressing, (1) small sprinkle of chopped cilantro for garnish. Fold the Naan wrap as you would a taco shell and enjoy!

January 19, 2025

Author: PatagoniaLlami

Author Notes

Ingredients

Directions

Author Notes

Ingredients

Directions

step 1

step 2

step 3

step 4

step 5

Author Notes

Ingredients

Directions

Equipment

To make ahead

Author Notes

Ingredients

Directions

Ingredients

Ingredients

Ingredients (for the jalapeño dressing)

Ingredients (for the avocado spread)

Ingredients (for the chickpea mixture)

Preparation

Directions

Step 1

Step 2

Step 3

Step 4

Step 5