What’s not to love about tiramisu? Coffee + chocolate- is there a more iconic dessert duo? 🤤 Given our obsession for this delightful Italian dessert, we thought we would try creating a raw, vegan version (just so we could justify eating multiple in a day). Here’s what we came up with:
RAW TIRAMISU CHEESECAKE
1 cup packed pitted dates
1 cup raw walnuts or almonds
1 tablespoon of cacao powder
Pinch of salt ——
1 1/2 cups raw cashews (quick-soaked)
1 large juiced lemon
1/3 cup coconut oil
1 can full-fat coconut milk
1/2 cup maple syrup
1 teaspoon vanilla extract
2 teaspoons espresso powder ——
1. Blend ingredients for base in food processor and press into greased 12-hole cupcake tin
2. Blend all ingredients for filling in food processor except espresso powder
3. Pour 2/3 of the filling into muffin tins and refrigerate for 20 minutes
4. Blend espresso powder with remaining filling and divide between muffin tins
5. Allow to set freezer for at least 4 hours, then top with cacao powder (+ chocolate-coated coffee beans if you want to be extra!) and enjoy!
Roasted Red Pepper Tomato Soup 💥 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This soup recipe is a staple in Fall. It’s loaded with Vitamin C and anti-viral properties (I triple the garlic) which makes it the perfect to support for the immune system. @minimalistbakers recipes for the win! I try to keep my nightshade consumption low, but this soup is non negotiable. See my blog post for other foods that support immunity. I choose foods over a flu shot. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
What’s your fav soup? Also, can we acknowledge my 🍄 tea towel? I’m in love.
tried @minimalistbaker sweet potato enchiladas recipe and it was so yummy! Its so satisfying finding healthy alternatives to foods I really love and with minimal ingredients. This is a good recipe for meal prepping and with the leftover tortillas and filling, I am making breakfast burritos before our hike today. I also am going back to vegan dairy and really focusing on a plant based diet especially with the holidays coming up. Hope you can nourish yourselves well this weekend and get lots of rest! 💛🥄✨
woke up this morning DETERMINED to finally use the tofu i bought 4 weeks ago... SO i made this BEAUTIFUL tofu scramble!!! sautéed bell peppers, zucchini, and carrots until they were soft, then added crumbled tofu. cooked for 5 more mins, then added a watered down sauce of: garlic powder, curry powder, and cumin. cooked for 5 more mins. served with a side of sautéed kale:) SO YUMMY i love love love tofu scrambles!!! recipe inspired by @minimalistbaker and @abv_fitlife #minimalistbaker
Ditch the Saturday night takeaway and cook this #vegan friendly, #glutenfree free Pot Pumpkin Yellow Curry from the Minimalist Baker
Highly nutritious and packed with #antioxidants , Pumpkins are great during the autumn/winter season thanks to their immune boosting properties.
Pumpkins are weight-loss friendly food because you can consume more of it than other carb sources such as rice and potatoes - but still take in fewer calories.
Copy link below for full recipe.
Photography: Minimalist Baker | @minimalistbaker
Plus I finally found the time to taste and share the sloe jam I made from the foraged sloe berries. It is really good. Sweet, tart, earthy and still a bit adstringent, but also very full and forest like.
Served here on my take on the #minimalistbaker bananabread which is an amazing combo.
Coffee to accompany in my favorite thrifted vintage cup and plate.
Have a great weekend!
Here’s the final product of all my baking earlier this week during my “weekend” on Tuesday. I made cheesy spinach and artichoke dip from @minimalistbaker and cream cheese spinach pinwheels from @veganricha. Both turned out amazing, especially the artichoke dip. You’ll notice in the first picture that I took a few bites of it before I could snap the photo. It’s that good. My boyfriend and I ate all of it in two days. To be fair, we are also savages who love a good cheezy dip, but it is that good. Here’s to a cheezy vegan weekend!!! I hope your days have also been full of dips, baked goods and both in your mouth at once.
My first time stuffing a portobello mushroom, so yummy😋!!! It has sweet potatoes, quinoa, black beans, red cabbage, red pepper with Mexican spices. It's a nice vegetarian meal option and takes under 30mins to prepare. You can find recipe at #minimalistbaker 🤗
It may be 77 in Oregon right now but I’m in full soup mode! Made a huge batch of @minimalistbaker chick pea noodle soup. I used a different kind of noodle (and too many of them lol) and added some northern beans! .
Doing some housesitting this week and have some big cook days scheduled in this nice ass kitchen! Stay tuned 🥕
Desperate times call for #MinimalistBaker freezer fudge. Today I will submit the final draft of my thesis to be defended and should be celebrating. Instead, I found out this morning that the date of the defence needs to be moved, even though I gave up my summer, worked my ass off, and organized my work life around it. I also don’t have a confirmed external examiner, as I am supposed to have 8 weeks ahead of my defence. All this is due to matters that were completely out of my control. #PhDepression
I’ve been busy making Banana Bread Granola and 5-Ingredient Granola Bars (or in my case like 15 ingredient!). Both turned out great. Check out @minimalistbaker for these and more. So good and good for you! #tasty#minimalistbaker#myfourpeaches
OMB, this Easy Vegan Coleslaw from @minimalistbaker is sooooo good! I honestly hope that not too much of this, nor the Easy Vegan Potato Salad (not pictured, as it's already in the back fridge), is entirely devoured by the marching band dinner goers. The dressing that goes on this is absolutely to die for! Makes those store-bought coleslaw dressings (and store-bought coleslaw itself 😱) taste like (unsavory material), not that I've been guilty of buying that stuff myself. Homemade is the only way to go - and this recipe tops it all. The only thing I added was a little lemon juice to kick up the tang and brightness, and minced celery in the absence of celery seed. 😋 #vegan#vegetarian#minimalistbaker#glutenfree#dairyfree
Soup is always good!
Cut up 1 large bulb of fennel, 1 onion, 1 garlic, 1 stem of celery in big chunks and fry in soup pan in olive oil until browned. Add chicken bone broth, a can of coconut milk and 1 stem of lemon grass cut in pieces. Boil till veggies are very soft. Take out lemon grass and blend soup very well. Add some chopped fennel ‘leaves’ and season. For Thermomix recipe check out @foodsoul.be (only in Dutch)
Delish...Being me, and loving my essential oils I added 2 drops of Fennel and Lemongrass each in the whole pan for extra flavour and health punch!
welcome to my staple meal that i eat at least 3x a week!! oil free baked chili “cheese” potatoes over a massive heap of arugula with some avocado added for creaminess!! topped with the all time fave - sweet chili sauce! i’m obsessed hahahah no one can stop me i love potatoes!! 🤩🥔🥔🤯
Y u m ! Guess what kind of bread/cake this is? Not apple, not pumpkin, but carrot! 🥕 Super simple, easy, and only one mixing bowl is required. Treat yourself to a healthy slice without feeling the guilt or calories weighing you down 🙌 After all, it’s Friday Jr. today!!! ****************************************************
Ingredients: 1 large carrot (shredded), 1/2 cup of whole wheat flour, 3/4 cup of all purpose flour, 1 tsp of baking powder, 1 tsp of vanilla extract, 2 eggs, 1 tsp of pumpkin spice, 1 super ripe banana, 1 tbsp of almond butter, 3 tablespoons of greek yogurt, (optional: apple slices to top it) *****************************************************
1) Shred the carrots on a grater or put them in a food processor.
2) Blend wet ingredients together. Then mix in the dry ingredients (it’s that simple!) 3) Spray the baking pan with some oil and then pour the cake batter in.
4) Bake for 25-30 minutes in the oven at 350°F!
5) That’s it! No additional sugar was added to this recipe 🙌🙌🙌
6) Brb- getting myself another slice
Bacon. I've been intrigued by the concept of "bacon" made from flaked coconut. I was able to test it out in my kitchen using a recipe from #minimalistbaker 😋 And it knocked my socks off!
I made a Cobb Salad and the bacon wasn't coconutty at all... I think what I'm most impressed with is the crunch and salty sweet bacon-y flavor; and it is made from whole food, not highly processed, textured soy and artificial chemicals.
Interested? Check it out! The recipe for the salad and the "Bacon" is on my Blog. Click link in Bio. ⬆⬆⬆⬆⬆⬆⬆ #runthenest
En este pastel si me puse un 10..!!! #pastel de #platanomaduro Y la receta es. This is one of my best creations.!! #plantain#cake#vegan#healthyfood#recipe 3 ripe plantains boil in water until soft, then smash them, 3/4 oatmeal flower, 1 teaspoon olive oil, 1/2 teaspoon of salt, teaspoon of vanilla extract, 2 spoons vegan butter, add prunes , walnuts and vegan cheese on top. Oven 325f for 25m. Enjoy..!! #minimalistbaker
Made this coconut cream pie the other day for @tpwrandy’s birthday. 🍁😊The recipe I followed was from @minimalistbaker who honestly has the best pie recipes I’ve ever tried. I made their Pumpkin pie for Thanksgiving last year and my grandma said it was the best she’d ever had 😯. The crust on this one got messed up because I was running out of oil lmao. But it was delicious nonetheless. 👌🏻🥧. Also, the recipe was very low-waste as all of the ingredients were purchased in bulk or in recyclable cans. 👍🏻
SATURDAYS ARE FOR BAKING!!!!! Today, I made gluten free, dairy free CINNAMON ROLLS!!!! I’m still over here speechless at how good they are 😩😩 And as always, I used @minimalistbaker‘s recipe! She even included a simple recipe for the glaze. #minimalistbaker
Picture 1: ingredients I used
Picture 2: before I put them in the oven
Picture 3: the glaze
Picture 4: a beautiful, delicious cinnamon roll
Picture 5: after I took a bite 😋
Happy Saturday ❤️
Gisteren kwamen mijn ouders bij mij eten, met als maaltijdverzoek 'Mexicaans'. Ik besloot om #veganwraps op tafel te zetten, omdat je daar lekker verschillende soorten vullingen bij kunt serveren.
Ik zette het volgende op tafel (met de klok mee, links onder beginnen):
1. 'Sriracha & Smoke Pecans' uit het boek "Salad Samurai" van @terryhope.
2. Guacamole van avocado, tomaat, knoflook, rode ui en limoensap.
3. 'Spicy Peach-Tomatillo Salsa' (salsa van perzik, tomaat, verse jalapeño, sjalot, koriander en limoensap) uit het boek "Sweet Potato Soul" van @sweetpotatosoul.
4. Salade van ijsbergsla, rode paprika, tomaat, maïs, komkommer en een 'Creamy Lime Dressing' van o.a. cashewnoten, limoensap en knoflook.
5. 'Vegan Barbacoa' van @minimalistbaker: een soort pittige, smokey 'pulled pork', maar dan gemaakt van linzen, wortel, ui, chipotle pepers in adobo saus en veel kruiden.
En dat smaakte allemaal best lekker bij elkaar. 😊