Strawberry Cashew Cake

Vegan summer pleasures :)

Serves 4:
Pecan nuts (75g)
Dates (pitted - 75g)
Rolled Oats (raw & gluten free - 25g)

For filling :
Cashews (raw - 100g)
Strawberries (6 - frozen)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add nuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them and the strawberries to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Banana & Strawberry soft serve

Raw, delicious, creamy and soft...

Serves 2:
Bananas (2 - ripe, peeled, sliced, frozen)
Strawberries (6 - frozen)

1) Place frozen bananas and strawberries in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. 
2) The mixture will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes or serve immediately. (In the picture served with strawberry sauce)

Blue Waffles

Wholesome, naturally sweetened, full of flavor and... blue :)

Makes 3:
Oat flour (gluten free - 100g) 
Soya yogurt (200 ml)
Baking powder (1 tsp) 
Blueberry powder (Biokia - 2 tsp)
Olive oil (1 tbsp)

Strawberry jam and soya yogurt (for topping - optional)
(Waffle machine)

1) Mix all the ingredients in a bowl.
2) Leave the batter to "swell" for 5-10 minutes.
3) Preheat the waffle iron.
4) Cook the batter in the waffle machine.
5) Eat the waffles warm or room temperature, topped with strawberry jam and soya yogurt.

Autumn pudding

In Sweden, we have autumn... wind that freezes our smile in the face, leaves of all colors making a constantly shifting tapestry of autumnal tones :)

Really bad photo but I assure you that it tastes great!

Serves 2:
Strawberries and blueberries (frozen - 1 cup)
Water (3 tbsp+1 tbsp)
Dark muscovado sugar (1 tbsp)
Cornstarch (1 tbsp)

1) Simmer berries, sugar, and 3 tbsp water in a saucepan over medium heat.
2) Cook until berries begin to break down, about 5 minutes.
3) Mix cornstarch and 1 tbsp water in a bowl until combined.
4) Whisk into the fruit mixture; cook, whisking constantly, until a thick pudding forms ( 5 minutes).
5) Transfer into serving bowls and eat warm or at room temperature.

Overnight Oats and Rye with Forest Fruits

Browsing through the supermarket products we discovered a wide selection of rolled flakes. So we decided to try adding some rye to our old overnight oats recipe... it tastes really yummy... today topped with fresh strawberries and blueberries!

 

Serves 2:
Rolled Oats (50g)
Rolled Rye Flakes (50g)
Cashew Milk (240 ml - or other vegetable milk)
Forest Fruits (or any other fresh fruits)

1) Stir everything together in a bowl. Place in fridge overnight.
2) In the morning top with the fresh fruits, and enjoy! 

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.

Raw Cashew and Red Fruits Mousse

And today after a lunch full of veggies, the dessert was...

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Strawberries (100g - frozen, organic)
Blueberries (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

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

Strawberry Bread Rolls

Makes 10:
For the dough:
Whole wheat flour (300g)
Agave nectar (30g)
Non hydrogenated margarine (50g)
Instant dry yeast (2g)
Rice drink (150 ml)
Flaxseed (powder-10g)
For the Filling
Strawberry jam (unsweetened - 100g)

For the Glaze
Agave nectar (2 tbsp)

1) Combine all ingredients, in a large bowl, and mix together until you have dough that is sticky and tacky. Dough should clear the sides of the mixer while kneading but still sticking to the bottom.
2) Turn the dough into a floured surface and knead it for about 2 minutes. Roll the dough into a rectangle and spread the jam evenly, leaving a small margin near edges.
3) Starting with a long side, roll to form a tight cylinder. Slice it into 10 evenly sized pieces
4) Arrange the rolls in the prepared baking pan. Cover with plasticwrap and allow to rice for 30 minutes.
5) Preheat oven to 180ºC and bake for 20 minutes or lightly golden top and cooked through.
6) After baking drizzle agave nectar over the warm rolls.

Strawbanana Chia Smoothie

2 servings:
Strawberries (10 - organic)
Banana (1- ripe)
Rice Milk (500 ml - fresh)
Chia Seeds (1 tbsp - soaked overnight)

1) Peel a ripe banana and break it into small chunks.
2) Pour the rice milk into a blender add the chia, banana and strawberries. Blend it up until there are no chunks left. 

Chocolate Cake with Strawberries

Makes 1:
Egg replacement ( equivalent to 3)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)

Frosting:
Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Fresh Strawberries (10) 

Filling:
Strawberry jam (sugar free, organic - 100g)
1) Preheat the oven to 180C/350F/Gas4.
2) Line two cake tins with parchement paper. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add egg replacement and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide the batter.  Bake until a toothpick inserted comes out clean, 20 to 25 minutes. Allow to cool.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Spread the jam and sandwich the cakes together.
9) Pour over the chocolate frosting and fresh strawberries.

Summer Trifle

Serves 2:
Oat Cookie (1 - big)
Natural Soy Yofu (125g)
Red fruits jam (1 tbsp)
Strawberries (6)
Maple Syrup

1) Crush the cookie and place in the bottom of the serving bowl.
2) Slice the strawberries and mix with the maple syrup.
3) Add in each bowl 2 spoons of yofu, strawberries, more yofu and a spoon of red fruits jam.

Strawberry Mousse

Serves 4:
Strawberries (125g)
Maple Syrup (1tbsp)
Soy Whip Soyatoo (200ml)

1) Place the strawberries in a food processor with the maple syrup and blend to make a purée.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold the strawberry mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.