peacelovefitness:

Dinner! 2 zucchinis spiralized with homemade marinara sauce :)

This looks delicious. I wouldn’t mind experimenting with the raw vegan diet, especially during the hot summer months.  I like trying new things. :]

Cinnamon Latte Cupcakes

Makes 10 cupcakes and extra icing:

Ingredients:
200g plain flour
1 tsp baking powder
3 flax eggs (1tbsp ground flaxseed + 3tbsps tepid water makes one flax egg)
100ml soya milk
150g brown sugar
2 tsp coffee extract
2 tsp cinnamon

For the icing: 100g vegan margarine,
1 tsp coffee extract
200g powdered sugar
1 tsp cinnamon

Instructions:
1. Preheat the oven to 180ºC. Prepare the flax eggs, whisking the ingredients together to combine them well, and set aside.
2. Sift the flour into a large mixing bowl, add the baking powder, brown sugar and cinnamon, and combine. Mix in the soya milk, coffee extract and flax eggs. Don’t overmix, because that will toughen the batter. 
3. Pour the batter into cupcakes tins and bake for 20-25 minutes. 
4. For the icing, beat the margarine and powdered sugar together with an electric whisk to form soft peaks. Add the coffee extract and cinnamon. Set aside in the fridge until your cupcakes have baked and cooled, then ice them. 

Wow, thank you!  

I wasn’t a vegan when I started this blog, but it’s helped me take the next step to becoming one. I’ve been vegan since November, and it actually hasn’t been that difficult. :)

Thanks! I can’t wait to try all of them! ;)

Pumpkin Tofu Curry

serves 4 with rice

• 3 tablespoons virgin coconut oil, ghee or rice bran oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 stems curry leaves, leaves picked and stems discarded
• 500g pumpkin (butternut, crown, Japanese or Queensland blue), peeled, seeded, cut into 1cm cubes (approx 2-3 cups once diced)
• 320g packet of extra firm tofu, cut into 1cm cubes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, finely chopped
• 1-2 long red Thai chillies, seeded and finely chopped
• sea salt, to taste
• juice 1/2 lemon, plus wedges to serve
• 1/2 cup lightly toasted unsalted cashew nuts, roughly chopped, to serve
• cooked brown rice, to serve

Heat coconut oil in a large heavy-based frying pan over medium-high heat. Add black mustard seeds, cumin seeds and curry leaves. Cook, stirring until the mustard seeds start to pop. Add diced pumpkin and tofu and cook, stirring for 1-2 minutes or until everything is coated in the fragrant oil. Add ground spices, garlic and chilli, stir well. Add 1/4 cup (60ml) water and bring to the boil. Cover, reduce heat to a simmer and cook for 6-8 minutes, or until the pumpkin is tender but not too mushy. Season to taste with sea salt, add lemon juice and stir well. Serve hot with brown rice, sprinkled with toasted cashew nuts and a wedge of lemon to squeeze over top if desired.

Orange Cardamom Chocolate Mousse

Ingredients

• 1-3 ounce high quality dark chocolate bar, broken into pieces
• 1-12.3 oz package shelf-stable firm silken tofu (like Mori-Nu), cut into large chunks
• 1/4 cup orange juice
• 1 tbsp. unsweetened cocoa powder
• 1 tbsp. agave nectar, maple syrup, or honey (if you’re not vegan)
• 1 tsp. ground cardamom
• zest from 1 whole orange

Instructions

1. Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval). You can use a double-boiler instead if you prefer.
2. Combine tofu and orange juice in a blender or food processor; process until smooth. Add remaining ingredients and process until well-combined. Chill in refrigerator for 1 hour before serving.

Notes

Pot Pie Cupcakes

Chocolate Rum Balls (only 4 ingredients!)

150 g (1 cup) raisins
6 tablespoons white or dark rum (or orange juice)
200 g (1 1/2 cups) roasted hazelnuts, ground (or any other nut)
100 g (3.5 oz) good quality dark chocolate (or rice milk chocolate)

Method:

Place raisins in a bowl. Add rum or orange juice and soak overnight.

Transfer raisins and soaking liquid (if there is any left) to a food processor and puree. Add hazelnuts and pulse until everything is combined. Roll into walnut-sized balls. Set aside.

Carefully melt the chocolate. Dip the balls into the chocolate so that only one side is covered or cover the whole confection. Transfer to a rack until the chocolate has dried.

Blackberry Lime Pie

2 Tbsp vegan buttery spread, softened
2 Tbsp flour
1/2 cup sugar, organic *
1 1/2 Tbsp arrowroot powder (the more natural version of corn starch)
2 Tbsp lime juice + pinch of zest
3 cups fresh blackberries
2 cups fresh strawberries

1 pie crust – vegan pie crust recipe on Healthy. Happy. Life.
spelt flour crust was used in the photos

*Tip: for vegan dessert recipes use organic sugar – find out why in this quick tip video on Healthy Happy Life

Directions:

*prepare your crust according to recipe, link above – or pull a pre-made crust.

1. Preheat oven to 400 degrees.
2. Add all the filling ingredients to a large bowl. Toss well. Allow to sit for a few minutes while you work on your crust.
3. Roll out dough – use two separate balls of pre-made crusts for a lattice design.
4. Pour filling into bottom layer crust.
5. Roll out second ball and slice into thin strips – you can do this using a pre-made crust as well.
6. Apple top layer crust strips in a lattice design.
7. Bake at 400 degrees for 30 minutes. Then turn heat down to 350 and bake for another 20-30 minutes. If the crust starts to burn, ass foil to the edges.
Allow at least 3 hours for pie to cool before serving. Store in the fridge.