Friday, 31 January 2014

Hot Cocoa

Hot cocoa is a deliciously warm and comforting drink. This vegan fortified version it's even better :)
Serves 2:
Rice Drink (450 ml)
Cocoa (4 tbsp - powder, organic)
Maca (1 tbsp - powder)
Dark Muscovado Sugar (1 tbsp)

1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa, sugar and maca into the hot rice milk, give it a good whisk and serve.

Thursday, 30 January 2014

Raw Strawberry Mousse

On a cold and rainy day, after a wet race, a raw dessert delicious and very easy to make...

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Chia seeds (2 tsp mixed with 1 tbsp water)
Strawberries (100g - frozen, organic)
Banana (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews and chia.
2) Add the fruits until it forms a very smooth paste.
3) Mix agave nectar and coconut oil until combined.
4) Spoon into two small serving dish and let mousse set up for at least 30 minutes.

Thursday, 23 January 2014

Vegan Retreat

Welcome to the vegan retreat in Tived, Sweden. Rödjorna Retreat Center open the doors to a three-day cooking immersion.

Each hands-on cooking module goes over several techniques and includes easy and full of flavour recipes.
One of our goals is to have you think about food in a different way. You will learn about different ethnic ingredients and discover the vast array of delicious vegan food. More info:

Friday, 17 January 2014

Vegan Pumpkin Pie

 I hope you all had a great start into the new year! It's been a while since my last post and one of the reasons for my absense it's the vegan retreat that I'm preparing... I'll post more details in the next days. Meanwhile enjoy this vegan treat!

Makes 1 pie:
Vegan pie crust (250g)
Pumpkin (2 cups - pureed)
Coconut milk (1 cup)
Dark muscovado sugar (1 cup)
Cornstarch (3 tbsp)
Cinnamon (1 tsp)
Ginger (1 tsp - ground)
Nutmeg (1/4 tsp - ground)

1) Preheat oven to 180ºC.
2) Combine pumpkin, coconut milk, sugar, cornstarch and spices in a large bowl, and mix very well.
3) Pour into unbaked pastry shell, and bake for about 60 minutes.
4) The pie will firm up as it cools.
5) Cool completely and refrigerate before serving.