To make the dhal, heat the oil in a casserole dish or saucepan. Add the onion, along with a pinch of salt, and fry over a medium heat for 10-12 mins or until turning golden and sticky. Add the garlic and ginger and fry for 1 min more.
step 2
Add the spices and fry, stirring, for 1 min. Add the lentils, tomato purée, coconut milk and 450ml water, as well as a good pinch of seasoning. Gently simmer, uncovered, for 15-20 mins. Add a splash more water if it starts to stick to the pan.
step 3
Heat the oven to 200C/180C fan/gas 6 and line a flat baking sheet with baking parchment. Rub the cauliflower slices with the oil, spices and some seasoning. Lay on the prepared baking sheet and roast for 25-30 mins, or until golden around the edges and cooked through.
step 4
Spoon the dhal onto two plates and top with cauliflower steaks. Scatter over the coconut flakes and coriander, and serve with a dollop of yoghurt alongside.
This is a healthy, vegan & gluten-free smoothy that really fills you up with energy! I made it with home grown black kale! Enjoy! —Sophies Foodie
Ingredients
2 cups
cleaned, fresh chopped black kale
1 cup
pitted frozen cherry halves
2 tablespoons
raw cacao nibs
400 milliliters
water
2
pitted soft dates
3 tablespoons
chia seeds
Directions
1/ Place all ingredients in this order into your Vitamix & place fitted tamper & lid on. Blend on high-speed until it is fully mixed, using the tamper to push ingredients into the running blades. Taste. You must taste the chocolate & the kale! Pour into a lovely large smoothy glass & enjoy with a thick colorful straw! 😉
Classic cashew cheese is a delicious, thick, and creamy cheese spread that’s made from only vegan, gluten-free, and dairy-free ingredients. —McKel Hill
Test Kitchen-Approved
Ingredients
1 cup
raw cashews
1/4 cup
nutritional yeast
2 tablespoons
fresh lemon juice
2 tablespoons
white wine
2
cloves garlic
1 tablespoon
Dijon mustard
Directions
Soak cashews in 1/4 cup of water for about 20 minutes to 1 hour.
Add all ingredients to a high speed blender or food processor.
Blend until thick and creamy.
Use at room temperature or chill for at least 20 minutes.
Store in an airtight mason jar or container for up to 1 week.
Enjoy!
An internationally known dietitian/nutritionist and the creator of Nutrition Stripped. McKel shares McKel Hill, MS, RD, LDN is an internationally known dietitian/nutritionist and the creator of Nutrition Stripped, a plant-centric whole foods lifestyle and blog. McKel shares nourishing and delicious recipes weekly while inspiring her readers to take their health to the next level. McKel coaches privately with women all over the world, hosts Nutrition Stripped Supper Clubs and workshops. Her cookbook will be published early 2016.
Tip the parsnips, carrots, onions, garlic and curry powder into a slow cooker, and mix well so all the vegetables are coated in the curry powder. Pour in the vegetable stock, then mix again and season well.
step 2
Cook on low for 8 hrs. Transfer to a blender and blitz until smooth. If you prefer your soup a little looser, you can stir in a few splashes of boiled water from the kettle. Divide between bowls and season with ground black pepper before serving. Once completely cool, the soup will keep frozen up to three months.Defrost completely in the fridge overnight, then reheat in a pan until piping hot before serving.
Hot cocoa made with cocoa powder and maple syrup. Mix with coconut milk, almond milk, or any other milk of your choice. Paleo, dairy-free, and vegan.
Sabrina Modelle
Hot cocoa may be the most comforting beverage of all time. And while I have fond childhood memories of packets of hot cocoa with tiny hard marshmallows, my taste in hot chocolate has become slightly more sophisticated as an adult.
This Paleo hot chocolate is high on the cocoa content, lower on sugar. It’s sweetened with dark amber maple syrup and gets a flavor boost from espresso powder.
Make a double batch of the cocoa syrup base and store it in the fridge so you can have truly great hot chocolate in the time it takes to heat up some milk!
Sabrina Modelle
For the milk component of this hot chocolate, use any type you like. For a rich vegan version, try full fat coconut milk. It’s also excellent with hazelnut, cashew, or almond milk. It also works beautifully with full fat or low fat dairy milk.
Sabrina Modelle
Add as much or as little of the chocolate syrup as you like. I generally add about two tablespoons (one ounce) of syrup for every cup (8 ounces) of milk. With this ratio, you’ll end up with a mug of hot cocoa that’s not cloyingly sweet.
Though there are no tiny marshmallows, you can treat yourself to a dollop of whipped cream and some finely chopped chocolate on top. Drink it on the couch with a cozy blanket and a good book!
Cook Mode (Keep screen awake)
For the chocolate syrup:
1/3cupwater
1/3cupunsweetened cocoa powder
Pinchsalt
1/2cupmaple syrup
1tablespoonvanilla
1/2tablespoonespresso powder, optional
To serve:
1cupmilk per person (like coconut milk, almond milk, dairy milk, or other favorite milk)
Sweetener of your choice, like maple syrup or honey, optional
Coconut whipped cream, optional
Dark chocolate shavings, optional
Boil the water:
Bring the water to a boil in the microwave or on the stovetop.
Make the cocoa syrup:
Place the cocoa powder and salt in a heat-proof bowl and pour the boiling water over top. Whisk until combined. Let sit five minutes. Add the maple syrup, vanilla, and espresso powder. Stir to combine.
The syrup is ready to use immediately, or let it cool completely, then transfer to an airtight container and refrigerate. This chocolate syrup will last in the fridge for several weeks.
Warm the milk (1 cup or so per person) in the microwave or on the stovetop. Transfer to a mug and stir in 2 tablespoons of syrup per cup. Taste and add additional syrup or sweetener if desired.
Sabrina Modelle
Sabrina Modelle
Nutrition Facts (per serving)
206
Calories
5g
Fat
30g
Carbs
9g
Protein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories
206
% Daily Value*
5g
7%
Saturated Fat 3g
15%
20mg
7%
138mg
6%
30g
11%
Dietary Fiber 1g
3%
Total Sugars 27g
9g
Vitamin C 0mg
2%
Calcium 318mg
24%
Iron 2mg
8%
Potassium 395mg
8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
A well-balanced vegan dip traditionally served in the country of Georgia, featuring garlic and fenugreek. Pairs well with toasted bread or crackers. Vegan, gluten and soy free. —Melanie Manuel
Ingredients
10 ounces
raw spinach (2 cups cooked)
3/4 cup
walnuts
1
clove garlic
1/2 cup
cilantro, chopped (stems OK)
2 teaspoons
red wine vinegar
1/2 teaspoon
ground coriander
1/2 teaspoon
salt
1/4 teaspoon
ground fenugreek
1/4 teaspoon
black pepper
1/8 teaspoon
cayenne
3 tablespoons
neutral oil, like sunflower
1/3 cup
pomegranate seeds (arils), for garnish
Directions
Grind the walnuts in a food processor until the texture resembles breadcrumbs.
Start a pot of boiling water. Submerge spinach in the boiling water for one minute to blanch. Strain spinach in a colander and press the water out of the spinach. Add the spinach to the food processor.
Add the oil, garlic, cilantro, vinegar, coriander, salt, fenugreek, black pepper and cayenne pepper.
Add vinegar, coriander, salt, fenugreek, black pepper and cayenne pepper. Puree all ingredients until smooth.
Taste and adjust seasonings if necessary. Refrigerate for several hours so it firms up.
Before serving, sprinkle with the pomegranate seeds.
Day 5 exploring sourdough discards. Yum…jalapeno cornbread. I would add cheese, but I had no vegan cheese. Of course, if you aren’t keeping it vegan, feel free to add some cheese. If you like spicy, don’t remove the seeds and membranes from the jalapeno. If you like things a little milder, use half and remove the seeds and membranes. You can also substitute up to 1/4 cup whole wheat for 1/4 cup all-purpose flour. Maple syrup, brown rice syrup would works well for the agave syrup. Melted vegan or regular butter , or even olive oil or a neutral oil can be used in place of the coconut oil. —weshook
Ingredients
1/2 cup
all-purpose flour
1/2 cup
cornmeal
1/2 teaspoon
baking powder
1/4 teaspoon
salt
2 tablespoons
coconut oil, melted
2 ounces
sourdough starter
2 tablespoons
agave syrup
1/2 cup
soy milk
1
jalapeno, finely diced.
Directions
Preheat the oven to 400 degrees. Grease thoroughly a 6-inch round cake pan.
In a small bowl, stir together the dry ingredients.
In the small bowl that you melted the coconut oil in, stir together the coconut oil, sourdough starter and the agave syrup. Set aside.
Add the milk to the dry ingredients and stir until just combined. Add the coconut oil mixture and the diced jalapeno. Add the cheese here if you want it. Stir again…gently.
Pour the batter into the pan. Add more cheese on top to be extra awesome. Bake for 15-20 minutes or until a pick comes out clean. Eat with butter or chili, or just plain.
These vegan chocolate muffins have the best muffin tops and amazing texture. —Melissa Huang
Ingredients
200 grams
sweet potato puree
100 grams
non dairy milk
90 grams
granulated sugar
190 grams
all purpose flour
50 grams
cocoa powder
8 grams
baking powder
2 tablespoons
chia seeds
Directions
Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners.
In a bowl, combine the sweet potato, non dairy milk, and sugar.
Then add all dry ingredients: flour, cocoa powder, baking powder, and chia seeds. The batter should seem very thick.
Fill every muffin tin completely to the top (you can even over flow them).
Bake for 30-40 minutes or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack before eating. These do not taste good straight out because of the texture.
Fudgy, loaded with chocolate and studded with blueberries, these vegan blueberry brownies are rich and delicious.
Fudgy, loaded with chocolate and studded with blueberries, these vegan blueberry brownies are rich and delicious.
Meet my favorite new brownies!
Oh my, these are so good! Yet no sugar, no flour, no dairy, no oil, and totally yummy through and through.
Just fudgy, chocolatey goodness studded with blueberries for a rich delicious moment, perfect for celebrating anything, anytime!
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Blueberry Brownies
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Author:Vicki Brett Gach
Yield:18 to 24 brownies 1x
2 bananas
1/2 cup rolled oats
1/2 cup cocoa powder
1/4 cup Medjool dates (pitted)
2 teaspoons baking powder
1 teaspoon vanilla
1 1/4 cups fresh or frozen blueberries (if frozen, they do not need to be thawed first)
Instructions
Preheat oven to 350 degrees.
Into the bowl of a food processor, add all ingredients, except the blueberries. Process until the mixture is well combined.
Remove bowl and blade from the base. Divide batter evenly, filling either a silicone brownie-bites pan or a nonstick miniature muffin pan.
Dot the berries over the top of the brownie batter, pressing just slightly so that they stay in place. Bake for 14-18 minutes, or until brownie tops are slightly firm.
Remove from oven and place on cooling rack. Allow to cool, and enjoy!
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About the Book
Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.
All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.
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