Biscuit Base Maple Mousse Cake

I enjoy having dessert from time to time. But I rarely make anything in advance, I prefer to whizz up something just when I feel like it. So that means I need something that can be made quickly and easily.
That is when recipes like this come in handy!

Biscuit Base Maple Mousse Cake

 

Of course its not really biscuits, nor cake.
More like a yummy treat that is inspired by cheesecake!
 

To make 2 servings you'll need:
 
For the biscuit-style base:
     2 Tablespoons hazelnuts
     2 Tablespoons cashews
     1 Tablespoon chia seeds
     2 Tablespoons oat milk (or other plant milk)
     1 Tablespoon cacao
     1 teaspoon stevia (or other dry sweetener)

Combine in a mini food processor and process til nuts are crumbly and mixture has thickened and holds together well.
Line the base of 2 servings glasses with the biscuit base and press down gently.
 

For the mousse:
     150g soft silken tofu
     1/2 teaspoon vanilla essense
     2 Tablespoons pure maple syrup
     1 Tablespoon ground flax seeds

Combine in a mini food processor and process til smooth and thick.
Scoop mousse on top of the biscuit base.

Serve with fruit of choice.

If stored in the fridge this will thicken even more..... If you can wait that long!

Submitted to Healthy Vegan Fridays.

Add your healthy vegan recipe on these blogs:

My Healthy Chef 
Herbivore Triathlete 
Hello Veggy 
Rock My Vegan Socks

Mexican Meets Italian

Another recipe that eventuated when my hubby felt like something different than me! 
He wanted pasta, I wanted Mexican.............. so we decided to merge them!

One word.....
       YUM

Oh, and another few words too.....
       TRY IT!

To serve 2 you'll need:
200g spaghetti
1 cup black beans
1 red capsicum, chopped
1 zucchini, chopped
1 onion, chopped
1/2 cup corn kernels
1 teaspoon cumin
1/4 cup cashews
1 teaspoon chili
1 teaspoon garlic
1 teaspoon lime juice
2 Tablespoons nutritional yeast
1/2 cup water
1/2 cup salsa
1/2 avocado, chopped into pieces

Cook spaghetti per packet directions.
In a large frying pan combine the black beans along with the chopped vegetables, corn kernels and cumin. Dry fry til veggies have softened, approx ten minutes.
While the spaghetti and bean mixture is cooking make the sauce.
In a blender combine the cashews, chili, garlic, lime juice, nutritional yeast, and water. Blend until smooth.
When the spaghetti is cooked, drain & return to the pot. Pour the sauce over the spaghetti and stir until all the strands are lightly coated, warm over gentle heat just so the sauce is warmed through.
Serve the spaghetti in a bowl with the bean/veggie mix spooned over, a large spoonful of salsa and some chopped avocado pieces.

What do you think.....?
Can Mexican and Italian be mixed?!?!?!?!?

Submitted for Healthy Vegan Friday. You can add your recipe at these blogs: 

carrie on vegan                    veggie nook                    greenthickies  

Cream Green Smoothie

Another variation of a green smoothie.

The cashews & banana in this give it a creamy taste & the ricemilk make it quite sweet :-)

To serve 2:

1 cup frozen spinach leaves

1 head baby cos lettuce (can be frozen or fresh)

1 orange, whole peeled

1 frozen banana

1/4 cup cashews

1 cup ricemilk

Blend til smooth.

Weekend Oats

I promised you a week worth of oats and so I shall deliver!
Did you really think I had forgotten the weekend?!?!?

Of course not!
I was just preparing something special.....

When I think of the weekends, I think of special breakfast. In our home that usually means pancakes or waffles. So of course, I had to incorporate those into our week worth of oats.

Here's what you get for the weekend:

Oatmeal Waffles

In a food processor (it is the weekend so there'll be time to wash-up later!) combine 1 cup oats, 1/2 large banana  (or one small) 3/4 cup vanilla soy milk, 1 Tablespoon cashews and 1 teaspoon baking powder.

Blend until a smooth batter is formed.

Pour into your pre-warmed waffle maker & cook for recommended time. I find its best to have the waffle maker on the highest temperature for this mixture or else the oats can be a little under cooked. That is if you don't mind quite brown waffles of course!

Enjoy with running maple syrup or jam on top :-)

(Makes approx 3 waffles to make approx 5 use 1 1/2 cup oats, 1 whole banana, 1 cup soymilk & 2 T cashews.)

 

 Cheesecake Pancakes

 In a small bowl combine 3/4 cup oat-bran (either store bought or made yourself) with  1/4 cup wholemeal flour. In another small bowl or jug whisk together 1 cup vanilla soymilk, 1 Tablespoon maple syrup, & 3 Tablespoons tofutti cream cheese.  Whisk until there is no big lumps of the cream cheese remaining.


Stir 1/2 cup frozen blueberries into the oat/flour mixture & stir well.

Combine the wet & the dry ingredients and stir well.

Lightly spray a frying pan with oil. Drop spoonfuls into the pan.

Fry until the edges begin to bubble, then flip the pancakes & fry the other side until lightly golden brown.

Serve with more maple syrup dribbled over the top, or jam, or whatever you desire.

Mixture serves 2.

Strawberries & Cream

YUM!
This is wayyyyyyyyyyy better than any strawberries or cream I've ever had before.

And its' soooo easy to make!

Simply slice strawberries & sprinkle with cacao powder & top with a few dollops of cashew cream.
Cashew cream recipe can be found with this link.

Dessert Spring Rolls

A great treat to throw into children's lunch boxes :-)

And very easy to make! They will enjoy helping you assemble these!

You'll need:
rice paper rolls
dried apples
dates
prunes
pepitas
cashews
cocoa

Use as much or as little of these ingredients as you desire. Blend in a food processor til smooth but with a few bite size pieces left.

Place about 2 tablespoons mixture onto a moistened rice paper roll.

Do not overfill or they are very hard to roll!!

Place assembled rolls onto a sheet of baking paper.

Place in a hot oven & bake for 20 mins or until lightly golden brown.

Allow to cool before eating.

Goes well with almond cream! :-)   (blend almonds & apple juice til creamy mixture is made)

Nutty Cheesecake

This was the first time I ever tried a vegan cheesecake!
Its very easy, but it is time consuming.
It was delicious & all my non-vegan friends even agreed!!!!

I'm sure you could use other nuts in the base to give it a slightly different taste but I like how hazelnuts somehow remind me of chocolate (this is possibly nuttela's fault!)!!!!

For the base you will need:
1 x 250g packet of vegan choc-chip cookies (I found some in Aldi that were also gluten free - alternatively use oreo's!)
3 tablespoons nuttelex butter
1/2 cup hazelnuts

For the filling:
1 tub tofutti cream cheese (softened by leaving out of fridge for an hour)
1/4 cup icing sugar
3 tablespoons agave nectar
2 cups cashew cream (make this by soaking a cup of cashews overnight in a cup of warm water, cashews will absorb some of the water. Drain the remaining water & place cashews in a food processor. Add one teaspoon vanilla essence and process on high til smooth - this could take 7-10 mins. A light fluffy 'cream' will be made.)

In a food processor combine all the base ingredients.
Process until smooth.
Press into a pie dish.
Chill in fridge for at least half an hour.


Mash the tofutti and cashew cream together until well combined. Gently stir through the icing sugar & agave nectar.
Pour on top of the base & refrigerate for 4 hours or overnight if possible.

Serve with berries of your choice & a sprinkling of cocoa!

This keeps well & also freezes without any worries.

WARNING:
TOTALLY DELICIOUS & TOTALLY ADDICTIVE!!!!!!!!!!!