Recipes

Date

January 28 2021

Written By

Janine Walsh

Strawberry Banana No Bake Cheesecake by Coconut Secret

Written By Janine Walsh - January 28 2021

Strawberry Banana No Bake Cheesecake by Coconut Secret

 

Here's a beautiful no bake recipe for a delicious heart-shaped raw vegan Strawberry Banana Cheesecake.

 

Ingredients:

 

For the crust:

 

½ cup walnuts,

1 ½ cup dates,

½ cup cacao,

½ tsp pink salt.

 

For the Banana Filling:

 

3 bananas,

1 1/2 cup raw cashews soaked for at least 2 hours,

2 Tbsp Coconut Crystals,

2 Tbsp Coconut Nectar,

pinch salt,

1 tsp vanilla extract or vanilla bean,

2 Tbsp Alive Coconut Oil,

1 Tbsp lemon juice,

1 tsp Ceylon cinnamon

 

For the Strawberry Layer:

 

1 1/2 cup strawberries,

1-2 Tbsp Lemon juice,

2 Tbsp Coconut Nectar,

1/2 cup raw cashews soaked for at least 2 hours,

2 Tbsp Alive Coconut Oil, melted

 

Garnish:

 

Coconut flakes,

rose petals,

sliced fresh strawberries,

and Chocolate Chunks.

 

Method:

 

Mix all crust ingredients together in a food processor, then mold into a springform or lined cake pan.

Place in the freezer to set.

 

For the banana filling, blend together all ingredients until smooth.

Pour over the crust layer and then place it back in the freezer to set.

 

For the strawberry layer, blend all ingredients together until smooth and then pour over the banana layer.

Garnish with coconut flakes, rose petals, sliced fresh strawberries, and Chocolate Chunks.

Date

November 24 2020

Written By

Janine Walsh

Red, White & Blue Plant Based Berry Tart

Written By Janine Walsh - November 24 2020

Red, White & Blue Plant-Based Berry Tart

July 21, 2020 by Marilyn Gemino 

Recipe courtesy of Victoria – Sr. Digital Designer – Garden of Life, Blogger at dotellabelle.com

Serves: 8

Ingredients for Crust:

  • 1 cup almonds
  • 1-1/2 cups rolled oats
  • Pinch of sea salt
  • 1/4 cup Garden of Life Coconut Oil
  • 2 Tablespoons maple syrup
  • 1 teaspoon of vanilla extract

Ingredients for Chocolate Layer (optional):

  • 1/4 cup Coconut Oil
  • 3 Tablespoons pure maple syrup
  • 2-3 Tablespoons cacao powder

Ingredients for Filling:

  • 1-2 Tablespoons maple syrup
  • 1 cup coconut milk
  • 1 Tablespoon agar agar flakes
  • 1 teaspoon vanilla
  • 1 Tablespoon fresh lime juice
  • 2 cups raw cashews

Ingredients for Topping:

  • Fresh strawberries and blueberries

Directions:

 

  1. Preheat oven to 350 degrees F.
  2. For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse. In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Transfer to a 9-inch tart pan or springform pan and press down to form a crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Set aside to cool.
  3. Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes.
  4. No Cream Creamy Filling: Simmer coconut milk, agar agar flakes, vanilla, lime juice and maple syrup in a small pot over medium heat until agar agar flakes have dissolved. Approximately 5 minutes. Chill in the refrigerator for about a half hour. Cream will thicken once chilled.
  5. Topping: Top with fresh mixed berries. Keep chilled until ready to serve.

Date

November 17 2020

Written By

Janine Walsh

Pasta Marinara by Gwen Eager (Garden of Life)

Written By Janine Walsh - November 17 2020

Serves: 2

Use Organic:

  • 8 oz. gluten free pasta
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 cup chopped yellow onion
  • 3 garlic cloves - finely chopped
  • 2 Tablespoons tomato paste
  • 1 cup tomato sauce (or crushed tomatoes)
  • 1 cup vegetable broth
  • 3 Tablespoons olive oil
  • 1¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried Italian herbs
  • 1 cup frozen peas

Directions:

 

  1. Heat a large skillet to medium high.
  2. Add olive oil, carrots, celery, onions and salt and saute for about 5 minutes.
  3. Add garlic and continue to cook for another 3 minutes.
  4. Add in tomato paste and stir constantly for 2-3 minutes.
  5. Add in vegetable broth to thin out the tomato paste, then add in the remaining ingredients and let simmer for about 10 minutes.
  6. While sauce is simmering, cook pasta al dente then add directly into sauce.
  7. Serve hot and garnish with fresh basil or parsley.

Date

June 23 2020

Written By

Janine Walsh

Tofu Tikka Masala by Plant Magic

Written By Janine Walsh - June 23 2020

Tofu Tikka Masala

A rich and fragrant curry to warm your insides. Baking the tofu before adding it to the curry, gives the dish a lovely depth and texture, so don’t skip this step. Feel free to add whatever vegetables take your fancy.

Serve with rice and coconut yoghurt.

 

INGREDIENTS

Onion, 1

Garlic, 4 cloves, Peeled

Ginger, Large chunk, Peeled

Red Chilli, 1, Roughly Chopped

Cumin Seeds or Powder, 3 tsp

Coriander Seeds or Powder, 3tsp

Smoked Paprika, 1 TBS

Garam Masala, 1 TBS

Tinned Tomatoes, 1/4 Cup

Coriander Roots, Large Bunch

Oil of Choice, 2 TBS

Ground Almonds, 2 TBS

 

Tofu, 1 Block

Coconut Yoghurt, 3 TBS

 

Red Capsicum, 2, Sliced

Zucchini, 2, Diced

Coconut Milk, 1, 400g can

Tinned Tomatoes, 1, 400g

 

METHOD

Serves Four.

To make the curry paste, peel and roughly chop the onion. Add to a food processor along with the garlic, ginger, chilli, cumin, coriander, paprika, garam masala, tomatoes, coriander roots, oil and ground almonds. Blend well, until a thick paste is formed.

Cut the tofu into bite sized cubes. In a bowl add the coconut yoghurt and 2 heaped tablespoons of the curry paste. Mix well before adding the tofu, making sure each piece is well coated. Allow to marinade for at least an hour.

Once marinated, bake the tofu in a 160C oven for about 20 minutes on baking paper, until golden. Remove from the oven and set aside.

In a large pan, heat a couple of tablespoons of oil. Once hot, add the rest of the curry paste. Fry for a few minutes. Add the sliced red capsicum and continue frying until lovely and fragrant. Add the zucchini, coconut milk, tinned tomatoes, maple syrup, baked tofu and a ginormous pinch of salt and pepper. Bring to a gentle simmer and allow to cook for 20 minutes.

Taste and adjust seasoning. Before serving, add the spinach and allow to wilt, along with the juice of a lemon.

Garnish with fresh coriander.

Maple Syrup, 1 TBS

Spinach, Large Handful

Lemon, 1

 

 

 

 

 

 

 

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