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Vegan, Animal Products Free, Dairy Free, Refined Sugar Free Recipes!

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Cranberry vegan cheese

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Cranberry vegan cheese
 
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Ingredients
  • 1 cup (160 g) cashews
  • 3 tablespoons dried cranberries
  • Salt and pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons nutritional yeast
  • 5-6 tablespoons lemon juice, up to taste
  • 2-3 tablespoons clementine juice or orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon mustard, readymade any kind
  • ½ teaspoon agar powder or 1 teaspoon agar flakes (helps the cheese to set)
  • 30 ml water

Toppings
  • 2-3 tablespoons cranberries, roughly chopped
Instructions
  1. Place cashews in a bowl and cover with water. Cover with plastic wrap and refrigerate to soak overnight.
  2. When ready, drain cashews and add to a food processor. Add cranberries, garlic powder, onion powder, lemon juice, clementine juice, mustard, nutritional yeast, olive oil pepper and salt.
  3. Process until the mixture becomes very creamy and smooth, scraping down sides as needed.
  4. Add 30 ml water and agar powder or flakes in a small saucepan. With a spoon whisk the mixture together and bring it to boil on medium-high heat, being careful not to let the liquid to be over boiled.
  5. When the agar powder or flakes are dissolved, pour immediately the mixture in the food processor with the cheese and process for a minute scraping down the sides.
  6. Put a clean film in a 5cm to 8cm round flat pot. With a spatula scoop all ‘cheese’ into the pot. Close with clean film and refrigerate for at least 4-6 hours.
  7. TO SERVE: Unwrap the round ‘cheese’ and coat it with the chopped cranberries, evenly pressing them into the ‘cheese’. Do this just before serving.
  8. Enjoy chilled with crackers, vegetables, fresh and dried fruits.

Chocolate vegan cheese

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Chocolate-vegan-cheese-1

Chocolate vegan cheese
 
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Ingredients
  • 1 cup (160 g) cashews, soaked over night
  • 25 g dark & sugar free chocolate, roughly chopped
  • Dash of chili, salt
  • 1 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons nutritional yeast
  • 7-8 tablespoons lemon juice
  • 1 spring onion chopped
  • ½ teaspoon agar powder or 1 teaspoon agar flakes (helps the cheese to firm)
  • 30 ml water

Toppings
  • 10-12 walnuts, roughly chopped
  • 10 g dark & sugar free chocolate, chopped
Instructions
  1. Place cashews in a bowl and cover with water. Cover with plastic wrap and refrigerate to soak overnight.
  2. When ready, drain cashews and add to a food processor. Add chili, garlic powder, onion powder, lemon juice, nutritional yeast and salt.
  3. Process until the mixture becomes very creamy and smooth, scraping down sides as needed. Then add chopped chocolate, spring onions and process for 1 minute.
  4. Add 30 ml water and agar powder or flakes in a small saucepan. With a spoon whisk the mixture together and bring it to boil on medium-high heat, being careful not to let the liquid to be over boiled.
  5. When the agar powder or flakes are dissolved, pour immediately the mixture in the food processor with the cheese and process for a minute scraping down the sides.
  6. With a spatula scoop all cheese in a bawl. Close with clean film and refrigerate for at least 4-6 hours.
  7. To serve, shape the cheese with hands into a ball and gently coat with chopped walnuts and chopped chocolate.
  8. Enjoy chilled with crackers, vegetables, fresh and dried fruits.

Peanut butter spread

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Peanut butter spread
 
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Ingredients
  • 500 gr salted peanuts
  • 1 tin (400 gr) coconut milk, refrigerated
  • juice of ½ lemon

Topping
  • ½ cup raspberry jam or any other jam of your choice

RASPERRY JAM
  • 1½ cup frozen raspberries
  • 1½ cup water
  • 1 tablespoon corn flour
  • 3 tablespoons honey
Instructions
  1. Pour peanuts into a food processor and process until the mixture becomes creamy and smooth, scraping down the sides as needed.
  2. Add coconut milk and lemon juice. Process until everything are combined.
  3. Put a clean film in a 15cm round pan and transfer the mixture. Refrigerate for at least 4 hours.
  4. Remove the spread from the pan and top it with jam.

RASPBERRY JAM
  1. Add into a small saucepan the frozen raspberries, the 1 cup off water and bring to a boil over medium heat, simmer for 15 minutes. Dissolve the corn flour in the ½ cup off water and stir it in the saucepan, and continue to simmer 2 more minutes. Finally add the honey.

Figs with coconut cream

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This recipe is great as a starter especially if you would like to add a gourmet touch to your meal! The combination of figs with coconut cream is phenomenal! I am making this recipe very often especially in the summer time and my guests always love it. Figs are my favorite fruits, especially the sweet and juicy Mediterranean figs because you can create very tasty appetizers!

Figs with coconut cream
 
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Ingredients
  • 10 figs
  • 1 can coconut milk [chilled overnight in the refrigerator]
  • pinch of salt
  • 10 mint leaves for garnish
Instructions
  1. Cut the figs crosswise up to ⅔ without cutting them completely.
  2. Remove the coconut milk or cream from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies].
  3. Place hardened cream in a mixing bowl. Add salt. Mix for a few seconds until creamy.
  4. With a spoon, put some cream on each fig.
  5. Garnish with mint leaves and serve.
Notes
Key Ingredients: Figs

FIND OUT FIGS' NUTRITIONAL BENEFITS

Roasted carrots & parsnips

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Roasted carrots & parsnips
 
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Ingredients
Ingredients:
  • 4 large carrots
  • 4 parsnips
  • 1 red onion
  • 4 tablespoons olive oil

MUSTARD HONEY GLAZE
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons honey
  • 2 tablespoons carob syrup or 1 tablespoon molasses
  • 1 tablespoon lemon juice
  • Salt, Pepper
Instructions
  1. Preheat the oven to 220°C.
  2. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips length-ways into halves or quarters so that they are evenly sized.
  3. In a large bowl, whisk together the wholegrain mustard, honey, olive oil, salt and pepper, carob syrup and lemon juice.
  4. Add the vegetables and toss thoroughly to coat in the glaze.
  5. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelized.

Guacamole

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Simple and quick recipe for super tasty guacamole! Great with crackers, tortilla wraps, sandwiches or as a topping for Mexican food!

You can tailor your guacamole to your own tastes. It could be chunky or smooth and creamy.

Be creative and add cilantro, cayenne pepper, tomatoes or whatever you fancy.

Guacamole
 
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Ingredients
  • 2 avocados
  • 1 small lemon [juice]
  • 1 small garlic clove
  • 2 tablespoons red pepper, chopped into cubes
  • 2 tablespoons yellow pepper, chopped into cubes
  • 2 tablespoons orange pepper, chopped into cubes
  • 2 tablespoons red onions, chopped into small cubes
  • Salt, Pepper
Instructions
  1. Peel and mash avocados in a medium-serving bowl.
  2. Add the onion, garlic, peppers, lemon juice, salt and pepper.
  3. Season with remaining lemon juice and salt and pepper to taste.
  4. Chill for half an hour to blend flavors.
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