dairyfree

This recipe is dairy free.

March62022

Raw Carrot Cake

Vocal VeganCakes, Dessert, Puddingscarrot, Cashews, Cinnamon, Coconut, dairyfree, dates, eggfree, Ginger, glutenfree, Lemon, Maple Syrup, Nutmeg, Nuts, raisins, Raw, Vanilla, walnuts

Raw Carrot Cake

Raw Carrot Cake

With beautifully simple ingredients, warming spices and naturally sweetened, this gorgeous raw dessert is totally dreamy.

Cake:

200g Grated carrots

300g Pitted dates

230g Walnuts

60g Ground almonds

45g Raisins

1 tsp Ground cinnamon

1/2 Ground ginger

1/8 tsp Ground nutmeg

2 tsp Vanilla extract

Frosting:

160g Cashews soaked overnight

160g Coconut cream

2 tbsp Lemon juice

3 tbsp Maple syrup

1/2 tsp Vanilla bean paste

1 tsp Vanilla extract

1. Place all ingredients except grated carrot into a food processor and blend into small pieces.

2. The mixture will start to cling together.

3. Transfer to a large mixing bowl, add carrot and mix until well combined.

4. Press mixture into an eight inch lined cake tin.

5. Blend frosting ingredients until creamy and gently spread over the top of the cake

6. Place in the freezer to set for a few hours.

Notes:

Pre-soak cashews overnight in cold water.

Decorate with your favourite toppings.

March22022

Sausage Pasta In Creamy Sauce

Vocal VeganDinners, Entree, Lunch, Pasta, Savoury, Tofu recipesBroccoli, dairyfree, eggfree, Garlic, Mushrooms, Mustard, Nut free, Pasta, Silken Tofu, Tofu, Vegan

Sausage Pasta In Creamy Sauce

Autumn Chia Pudding

Sausage Pasta In Creamy Sauce

1 Pack Vegan Sausages

350g Favourite Pasta

200g Button Mushrooms sliced

350g Silken Tofu

300ml Plant Milk

1 Head Broccoli cut into florets

2 Cloves of Garlic finely minced

1-2 tbsp Wholegrain Mustard

Olive oil for cooking

Salt and black pepper to taste

Vegan parmesan to serve (optional)

1. Pre cook sausages as directed and slice into bite size pieces when cool, set aside.

2. Place broccoli florets in microwave bowl with a little water and microwave for 2-3 minutes and set aside.

3. Start cooking you pasta as directed.

4. In a deep frying pan or wok add a little oil and gently cook mushrooms until juices start to run.

5. Stir in garlic and cook for five minutes.

6. Blend milk and Silken Tofu together add to wok or pan.

7. Add mustard, turn up to a moderate heat stirring until well blended and creamy about 3 minutes.

8. Add in cooked broccoli and pasta.

9. Add salt and pepper to taste.

Serve immediately.

February222022

Crispy Protein Cookies

Vocal VeganBiscuitsalmonds, dairyfree, eggfree, glutenfree, kidsbaking, maplesyrup, Nuts, peanutbutter, simple

Crispy Protein Cookies

These simple, three ingredient cookies are gluten free, dairy free and egg free.
Perfect for children’s baking making them a family favourite.

120g runny peanut butter

200g ground almonds

120g maple syrup

1. Preheat oven 180 C

2. Mix ingredients to form a soft dough.

3. Roll out on floured surface to around 1-2 cm thick.

4. Bake for 10-12 mins until golden brown.

5. Cool completely before enjoying cookie crunchiness

February182022

Roasted Walnut and Parsnip Soup

Vocal VeganSoupdairyfree, eggfree, glutenfree, parsnip, rosemary, thyme, walnuts

Roasted Walnut and Parsnip Soup

With seasonal vegetables and protein packed walnuts, this deliciously creamy soup will satisfy the whole family.

2 medium parsnips cubed

1 medium potato cubed

1 medium onion chopped

1/2 cup walnuts

1 tsp dried rosemary

1 tsp dried thyme

800 ml vegetable stock

Pinch of salt

1. Add all ingredients to a deep saucepan or soup maker.

2. If using a saucepan, bring to the boil and simmer until veg are soft when squashed to the side of the pan.

3. If using a soup maker, this is best on a smooth setting and has four servings.

4. If using a saucepan to make your soup, blitz with a hand blender until smooth.

Notes:

For a thinner soup just add more vegetable stock.