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Recipes

 Coffee lover and tiramisu !

 
Since I’m a Brazilian born and a coffee lover, I’m always searching for great coffee flavors around the Globe. 
This Summer, after a trip to Italy, I decided to create a new dessert with some of my favorite ingredients: coffee. And of course it would be a tiramisu, probably the World’s most famous dessert.
I made this Tiramisu at home, using my Nespresso machine. I recently discovered Gourmesso, they are compatible to Nespresso capsules but 30% cheaper. Their quality is great, my favorite flavor is the Brasile Blend Dolce, and that’s what I used to make my tiramisu.
Here is what I did; and anyone can make it at home. I got some Vegan Divas chocolate chip cookies and crumbled them. I put them in a small bowl and poured 2 shots of the Gourmesso Coffee. Left them rest for 10 minutes in the fridge so they get soft. I took 4 glasses and put the mix in each glass. That will be the first layer. After I added the Vegan Divas vanilla cream gently with a spoon or with a piping bag (recipe on The Vegan Divas cookbook) as the second layer. The top will be the gluten free chocolate mousse (recipe on the vegan Divas cookbook). I topped the glass with cocoa powder to decorate. Keep it in the fridge 30 minutes and it’s ready to serve  
This tiramisu was a very successful dessert in a impromptu dinner party over the Summer! The curious thing was that people couldn’t believe the dessert was dairy-free.  
You can be creative and change the look of the dessert by preparing it in more elegant long glasses or simply in a large glass bowl and eat family style. 
Enjoy it!
Fernanda
 
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Chilled Sweet Corn Soup with Red Pepper Coulis and Croutons

 

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This recipe was inspired by an amazing corn soup that Chef Philippe Bertineau used to make at Payard Bistro in New York. The flavorful corn stock base is made from simmered corn husks, while sweet corn kernels give the pureed soup its full body. Rosemary and thyme add a woodsy accent, and a garlicky roasted red pepper coulis makes a bright accompaniment. Make this soup when summer corn is at its peak in July and August.

 

Ingredients

Makes 6 servings

Special Equipment: plastic squeeze bottle, cheesecloth  

Red Pepper Coulis:

2 medium (340 g/12 oz) red bell peppers 

3 Tbsp (14 g/42 g/1.5 oz) extra-virgin olive oil 

2 cloves garlic, peeled and cut in half

4 sprigs thyme

1 tsp (4 g/0.14 oz) granulated sugar 

Salt and black pepper to taste 

For the soup :

 12 ears yellow corn, husked 

3 Tbsp (42 g/3 oz) olive oil

1 medium (227 g/8 oz) yellow onion, chopped

3 sprigs fresh thyme

1 sprig rosemary

1 bay leaf 

2 quarts (1.8 kg/3.9 lb) water

Salt, to taste

Freshly ground white pepper, to taste   

And Croutons:

1 slice white bread 

2 Tbsp (28 g/1 oz) vegan buttery sticks

 

Make the coulis:

Preheat the oven to 400° F. Cut the red peppers in half and remove the stems and seeds. Rub the pepper halves all over with 1 Tablespoon of the olive oil and place them on a baking sheet, cut side up. Place 1 thyme sprig and ½ garlic clove on top of each half and roast for 25 to 30 minutes, until the skin of the peppers begins to wrinkle and the peppers are completely cooked through. Place the roasted peppers in a bowl along with the garlic and thyme, cover with plastic wrap, and cool completely. 

Using your fingers, peel away the skin of the peppers and remove any seeds you may have missed the first time. Put the peppers (discard the garlic and thyme) into a blender and puree with the remaining 2 Tablespoons of olive oil and the sugar until completely smooth. Pass the mixture through a fine-mesh sieve and season with salt and pepper to taste. Pour the coulis into a plastic squeeze bottle and refrigerate until ready to use.   

 

Make the soup

Remove the kernels for the ears of corn by holding each ear vertically in a large bowl and, using a chef’s knife, slicing off the kernels into the bowl. Once you’ve removed all the kernels, cut or break each cob into 2 or 3 pieces and place them into a large (5- or 6-quart) pot. Cover the cobs with water (about 10 cups) and bring the water to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes to make a corn stock. Strain the stock, discarding the corn cobs. Measure out 6 cups of the stock for the soup (discard the rest or cover and refrigerate it for another use).

Heat 2 Tablespoons olive oil in a large saucepan and add the onion. Cook over medium-high heat until softened, about 4 minutes. Add all but ¼ cup of the corn kernels (these will be used to garnish the soup) to the saucepan and cook until tender, stirring frequently, about 8 minutes. Add the corn stock, bay leaf, thyme and rosemary sprigs and bring to a boil. Reduce the heat to medium-low and simmer the soup for 20 minutes. Cool for 15 minutes.

Remove and discard the bay leaf and herb sprigs and puree the soup in batches in a blender until smooth, then pass it through a fine-mesh sieve into a large stainless steel bowl. Set the bowl in another large bowl that is filled one-third of the way with ice water and allow to stand, stirring occasionally, until chilled, about 20 minutes.

 Meanwhile, heat the remaining tablespoon of olive oil in a skillet and add the reserved corn. Cook over medium-high heat, stirring occasionally, until the corn is tender, about 5 minutes. Set aside to cool.  

 

Make the croutons:

Trim the crust away from the slice of white bread and cut it into ¼-inch cubes. Melt the vegan butter in a skillet over medium-high heat and add the bread cubes. Cook, tossing frequently, until the bread is golden brown. Remove the pan from the heat and allow the croutons to cool.

 

To Serve:

Ladle the chilled soup into 6 bowls and place a spoonful of the reserved corn in the center. Sprinkle a few croutons in the center and squeeze the coulis around the soup in a spiral. 

  

Red Lentils Soup

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A delicious soup to warm you up during these cold days!

 

Red lentils have a sweet, slightly nutty flavor and a beautiful orange color. Because they cook relatively quickly, they are an ideal ingredient to feature in a pureed soup such as this. Accented with Indian spices, this beautiful lentil soup is further enriched with coconut milk, which gives it a silky texture. A final drizzle of coconut milk and a sprinkling of cumin seeds makes an elegant garnish.

 

Ingredients
Makes 6 servings
2 medium onions, finely chopped
2 garlic cloves, crushed
4 medium tomatoes, cored and coarsely chopped
2 medium carrots (198 g/7 oz) chopped
½ Tbsp (3 g/0.1 oz) ground turmeric
1 Tbsp (6 g/0.21 oz) ground cumin
6 cardamon pods
½ cinnamon stick
1 cup (214 g/7.5 oz) red lentils
3 ¾ cups (885 g/31.2 oz) water
1 1/2 cups plus 2 Tbsp (400 g/14 oz) coconut milk
1 Tbsp (15 g/0.5 oz) fresh lime juice
Kosher salt and freshly ground black pepper to taste
Cumin seeds, for garnish

 

Food Preparation
In a large saucepan, combine the onions, garlic, tomatoes, carrots, turmeric, cumin, cardamom pods, cinnamon stick and red lentils. Add the water and bring to boil over high heat. Reduce to medium-low heat so that the soup is just simmering, cover, and simmer gently for about 20 minutes, or until the lentils are soft.

Remove and discard the cardamom pods (they are easy to find because they swell up when cooked) and cinnamon stick. Process the mixture in a blender or a food processor to a smooth puree. Press the soup through a fine-mesh sieve (this step is optional, but will give the soup an ultra-smooth texture), than return it to a clean saucepan.

Reserve about 2 Tablespoons of the coconut milk to garnish the soup and add the remainder to the pan along with the lime juice. Stir well. Season to taste with salt and pepper. Reheat the soup gently over medium-low heat without boiling. Ladle into heated bowls, swirl about 1 tsp of the reserved coconut milk on each serving, and garnish with a few cumin seeds.

The Savvy Diva
I like to mix lentils with grains, such as rice results in a complete protein dish. Aside from being a good source of protein and fiber, red lentils are also rich in vitamins and minerals, including folate (which your body needs to produce iron), vitamin A, potassium, phosphorus and magnesium. Find the one you like the most and alternate between the brown and the green; they are also delicious.

 

Spicy Whole Roasted Califlower 

                                                                       
 
           
  
-                                              INGREDIENTS -
 

                                    1 tablespoon vegetable oil

                                    1 head cauliflower

                                    1/4 cup extra virgen olive oil

                                    1 lime, zested and juiced

                                   2 tablespoons chile powder

                                     1 tablespoon cumin

                                   1 tablespoon garlic powder 

                                   1 teaspoon curry powder

                                   2 teaspoons kosher salt

                                  1 teaspoon black pepper

 

                                 Directions

        1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

       2. Trim the base of the cauliflower to remove any green  leaves and the woody stem.

      3. In a medium bowl, combine the olive oil with the lime zest and juice,  chile powder, cumin, garlic powder, curry powder, salt and pepper.

      4. Dunk the cauliflower into the bowl and use a brush or your hands to  smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat,fish or other veggies.)

      5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower

      6. Let the cauliflower cool for 10 minutes before cutting it into wedges  and serving alongside a big green salad.

  

 

 

Passion Fruit "White Chocolate" Mousse with Fresh Strawberries

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I love the flavor of passion fruit-it's tart, but with a fresh, flowery back-note that is unlike any other fruit. Here, I add a passion fruit puree to a rich mousse made with cacao butter and tofu. I like to serve this delicious mousse with a topping of fresh sliced strawberries or other local berries.

 

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Ingredients:

Serves 8.

- 1 cup plus 3 Tbsp (200 g/7 oz) cacao butter

- 1 ¼ cups (300 g/10.6 oz) passion fruit purée

- 3 Tbsp (22 g/0.8 oz) arrowroot

- 2 (12.3-oz) packages (697 g/24.6 oz) silken tofu, drained

- 1 ¼ cups plus 2 Tbsp (250 g/8.8 oz) Sucanat

- 1/8 tsp (0.8 g/0.03 oz) sea salt

- 1/2 tsp (2 g/0.07 oz) vanilla extract

- 1 pint (288 g/10 oz) fresh ripe strawberries, washed, hulled and sliced, for serving

 

Method:

Place the cacao butter, passion fruit puree and arrowroot in a small pot and cook over medium heat, stirring frequently, until the cocoa butter is melted and the mixture thickens slightly. Remove the pan from the heat.

Place the silken tofu, Sucanat, salt and vanilla in the bowl of a food processor. Add the hot cocoa butter mixture and process until smooth and creamy, about 1 ½ minutes. Divide the mousse among 8 parfait glasses or bowls and refrigerate for at least 4 hours, or overnight.

Before serving, top each serving of mousse with sliced strawberries.

 

 

Anne Hathaway's Chocolate Layer Cake

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Here is the recipe for Hathaway’s over-the-top raved chocolate cake! It’s a classic American layer cake – super-moist chocolate layers frosted with our popular Vegan Divas Chocolate Mousse, which has been thickened with a little cocoa powder. Make this for a birthday or any special occasion for the chocolate lover in your life. 
 
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Ingredients:
Chocolate Cake Layers:
– 2 cups (256 g/9 oz) unbleached rice organic flour
– 1 1/2 cups (170 g/6 oz) unsweetened natural cocoa powder
– 2 1/4 Tbsp (27 g/0.9 oz) baking powder
– 2 1/4 Tbsp (27 g/0.9 oz) baking soda
– 3/4 tsp (2.25 g/0.08 oz) kosher salt
– 1 cup plus 2 Tbsp (258 g/9.2 oz) extra-firm tofu
– 1 cup plus 2 Tbsp (266 g/9.3 oz) water
– 1/2 cup plus 2 Tbsp (134 g/4.7 oz) coconut oil
– 1 cup (242 g/8.5 oz) soy milk
– 1 cup (296 g/10.4 oz) maple syrup
– 1 1/2 Tbsp (18 g/0.6 oz) vanilla extract
– 1 1/2 Tbsp (22 g/0.8 oz) apple cider vinegar

 

Frosting:
– Vegan Divas Chocolate Mousse
– 2 Tbsp (14 g/0.5 oz) unsweetened natural cocoa powder

 

 

Method:
Make the cake layers:
Preheat the oven to 325°F. Coat the bottom and sides of two 9-inch round cake pans with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In the bowl of a food processor, process the tofu and water until smooth, about 40 seconds. Place the mixture in another medium bowl and whisk in the coconut oil, soy milk, maple syrup, vanilla extract and vinegar. Whisk in the dry ingredients until blended.  Divide the batter between the pans and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans on a wire rack for 15 minutes, then invert the cakes onto the rack and cool completely.

 

Make the frosting:
Prepare the Vegan Divas Chocolate Mousse as directed, but do not refrigerate it. Add the cocoa powder to the mousse and process in the food processor until blended. Refrigerate the frosting just until the cake layers are completely cool.

 

Frost the cake:
Place one of the cake layers on a cardboard cake round or serving plate and top with a layer of frosting. Top with the other cake layer and frost the top and sides of the cake with the remaining frosting. Serve immediately or refrigerate until ready to serve.

 

 

Gluten-free Coconut Gelato

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This Gelato is a very refreshing dessert and easy to make.
It has natural flavors that will satisfy your sweet cravings on a Summer day.

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Ingredients:

- Two 15-ounce cans full-fat coconut milk, divided
– 3/4 cup coconut raw sugar
– Pinch salt
– 2-1/2 Tablespoons arrowroot
– Organic shredded coconut, toasted

 

Method:

Combine all but 1/4 cup of the coconut milk, sugar and salt in a  saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the arrowroot and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens.

Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.

You can add chocolate chips or fresh fruits and toasted coconut in the mix.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.

 

 

Classic Pie Dough

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This Classic Pie Dough you can use in any pie recipe. Perfect for the Summer, you can pick your favorite fresh fruits and create your own pie recipe. 

Enjoy!
 
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Ingredients:
- 3 cups all purpose flour (I prefer whole wheat)
- 2 tablespoons vegan unrefined sugar
- 2 tablespoons white vinegar
- Fine salt
- 1 cup unrefined virgin or extra-virgin coconut oil
- 8 to 10 tablespoons ice water
 
 
Method:

Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and  pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of  plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.

To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature.

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The  dough discs can be wrapped tightly and frozen for up to 1 month.

Makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie.

 
 

Divas Brownie Chocolate Ice Cream

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This week we are sharing with you a Vegan Divas Brownie Ice Cream recipe.We created this recipe because we know how much you looove Vegan Divas brownie and you still want to have your ice-cream this Summer!
 
Enjoy!
 
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Ingredients:
- 1 can (~1 3/4 cups) organic coconut milk
- 1 cup unsweetened vanilla almond milk
- 1/2 tsp xanthan gum
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp pure vanilla beans
- 1/4 cup maple syrup
- 3 Vegan Divas brownies
 
Method:
Place coconut and almond milk, xanthan gum, cocoa powder, vanilla and sugar in a blender and blend until well combined. Transfer to a mixing bowl, cover and refrigerate until chilled through – for a couple hours.
 
Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively if you don’t have a machine, pour into a freezer-safe container, cover and freezer, taking out to stir every couple hours to aerate.)
 
Once the ice cream is at soft-serve consistency, add in brownie pieces. Smooth the top with a spoon, cover and freeze until firm. Or, eat immediately if you want, it will be quite soft but it will be worth it.
 
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Tomato and Cucumber Gazpacho
 
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Nothing better than a tomato gazpacho in a Summer Day. Make sure you pick fresh and organic ones and use them when
they are ripe. 
 
Enjoy!
 
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Ingredients:
- 2 pounds ripe tomatoes, roughly chopped
- 4 cloves garlic
- 1 large cucumber, peeled, seeded and thinly chopped                
- 1 bell pepper, cored, seeded and roughly chopped
- 1 shallot,  thinly chopped
- 3 tablespoons sherry vinegar
- 1/3 cup extra-virgin olive oil
- Fine sea salt, to taste
- Red pepper to season
- 1 cucumber diced in very small squares to garnish
 
Method:

Put tomatoes, garlic, cucumbers,  red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain puree through a medium sieve, discarding peels and seeds.

Place half of the strained puree back into the food processor, add vinegar, and puree again. With food processor still running, drizzle in the oil. (This will turn the soup slightly orange.) Return to bowl with remaining puree, stir well and season with salt. Cover and chill thoroughly, then ladle into bowls and serve topped with some chopped cucumbers for the crunchiness.

 
 
World Cup
 
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Here are some great ideas of Dips that you can prepare in advance while you watch the soccer match with your friends! Make sure you pick fresh and organic ingredients. 
Have fun and of course let’s watch Brazil make some Goals!
 
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Now that the World Cup is here, we must Serves 6-8 
 
Chickpea-Parsley Dip
- 1 15-oz. cooked chickpeas, drained
- 2 garlic cloves, peeled
- 1/4 cup fresh parsley leaves
- Fresh Juice of one lemon
- 2 Tbsp. water
- 2 Tbsp. extra virgen olive oil
 
Place the chickpeas, garlic, parsley, lemon juice, and water in a food processor or blender.
Blend for about 30 seconds.
Slowly add the oil while still blending (using more or less as desired), then add the salt.
Serve with cucumber slices, carrot fingers or toasted bread. 
 
 
My Guacamole
- 4 medium, very ripe Haas avocados, peeled and minced
- 1/2 cup quartered cherry tomatoes
- 1/4 cup finely diced shallots
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. fresh lime juice
- 1 Tsp. sea salt
 
In a large bowl, mash all the ingredients together with a potato masher until well combined.
Tip: If you want to make a large batch and keep it in the fridge, leave the pit inside the avocado so it won’t change the color.
 
 
 
 
 
Ginger Apple Cake with salted caramel
 
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This is a great recipe that I got from my very close friend Maria. I added salted caramel recipe and it turned out to be delicious! It's great for kids and perfect for afternoon snacks or teas. Enjoy! 

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Makes one 8 inch round pan.


Ingredients:

Cake:
- 2 Tablespoons flax meal
- 1/4 cup warm water
- 1/2 cup ground raw sugar
- 1/4 cup oil 
- 1/4 cup coconut milk
- 1 teaspoon apple cider vinegar
- 1 cup spelt flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon powder
- 1 Large Ripe apple chopped small(1/4 - 1/2 inch)
- 2 Tablespoons Maple syrup

Salted Caramel:
- 1/2 cup ground raw sugar
- 1 Tablespoons Maple syrup
- 2 Tablespoons water
- 1 teaspoon dark molasses
- 1/2 cup Coconut cream
- Sea salt to taste (I used 1/2 teaspoon)

Variations: Add chopped up walnuts/pecans, some crystallized ginger.

 
Directions:

Cake:
In a bowl, add warm water and flax meal. Mix and let sit for 5 minutes.
Add sugar, oil, coconut milk and whisk until sugar is well combined.
Add vinegar and mix.
In another bowl, mix the dry ingredients - spelt, baking powder, baking soda, salt, spices.
Add the dry to the wet and mix until well combined into a smooth batter.
In a bowl, add chopped apples and maple syrup. Mix well to coat.
Drop the apples into the batter. Fold to distribute well.
Drop batter into parchment lined or well greased 8 inch cake pan.
Bake in pre-heated 365 degrees F for 40-45 minutes or until toothpick from the center comes out clean.
Cool for 10 minutes before slicing.
Drizzle some salted caramel


Salted Caramel:

In a medium pan, mix the sugar, maple, molasses and water and mix on medium high heat.
Stir occasionally till the mixture comes to bubbling boil.
Add coconut cream slowly and mix well.
Add sea salt, mix and take off heat as the mixtures comes to a boil.
 
 

 Couscous Chickpea Stew 

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I love chickpeas! It's really a very versatile food that you can use in salads, stews, cook with beans, make pancakes and more.

This is a very hearty recipe for any time of the year! Inspired by Indian flavors that I love!

Enjoy!

 

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Ingredients:

- 3 Tablespoon Olive Oil
- 1⁄2 Cup Roughly Chopped Carrots
- 1⁄4 Cup Bell Peppers
- 1⁄4 Cup Zucchini
- 1⁄4 Cup Eggplants
- 1⁄4 Cup Fresh tomatoes
- 1⁄2 Cup Rinsed Cooked Chickpeas
- 2 Cup Crushed Canned Tomatoes
- 3 Tablespoon Raisins/Currants
- 1 Tablespoon Lemon Juice
- 1 Teaspoon, Minced Lemon Rind
- 5 chopped (Stems With Leaves) Coriander Sprigs
- 1 chopped Onion
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Paste (Like Harissa Or Sambal Olek)
- 1 Teaspoon Sea salt (Or To Taste)
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Ground Cumin
- 1⁄2 Teaspoon Turmeric
- 1 Cinnamon Stick
- 2 Teaspoon Baharat (Middle Eastern Spice Mix)
- 1 Tablespoon Fresh Ginger; Pureed


Directions:

Heat a pan over medium high heat and add olive oil.
Add onions and let fry for at least one minute or until onions just start to brown.
Add all dry spices including chili paste and ginger.
Fry for 3 minutes.
Add all 5 fresh vegetables.
Stir well, allowing all the vegetables to absorb the flavors of the spice mix.
Cook for 4 minutes (add a few tablespoons of water if mixture starts to stick to the bottom of the pan).
Add crushed tomatoes, stir, turn heat to medium low, cover and let simmer for 40 minutes.
Add chick peas, raisins, lemon juice, lemon rind and half of the cilantro.
Cook over medium heat for 5 minutes.
Serve hot, garnished with remaining fresh coriander over couscous or rice.

 
 
 
 Avocado Brioche
 
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My favorite bread is brioche. I told my BFF Alexandra in California how I miss eating a warm brioche and she surprised me with this wonderful recipe that made my life happier!
I consider this to be one of the most genius recipes since it has avocados- my favorite fruit.
Honestly, I would never think about using avocados to make bread! 
 
I would love to hear about your experience after trying this recipe.
 
Please share and tag us on Instagram! @vegandivas
 
 
Bake Time: 1 hour
 
Ingredients:

- 2 ripe avocados, mashed. Squeeze a few drops of lemon juice into the avocado so it remains bright green.
- 2 tbsp almond or soy milk
- 2 tbsp non refined sugar
- ½ tsp salt
- 2 tbsp vegan Earth Balance
- 1 package active dry yeast (2¼ tsp)
- ⅓ cup almond milk warm
- 1 cup all-purpose flour
- 2¼ cups bread flour
 
Directions:
 
Mix the yeast and almond milk in a large bowl or the bowl of a stand mixer and let stand 5 minutes.
 
Add to the bowl the all-purpose flour, mashed avocados, non-dairy milk, sugar, salt, and flour.
 
Mix well until ingredients have blended together. Then add the bread flour and knead by hand for about 15 minutes or on low-medium speed in a stand mixer for about 8-10 minutes. The dough will be smooth and elastic and although it will appear sticky, it won’t stick to your fingers.
 
Add the vegan butter and knead on medium-high speed or by hand until the butter is incorporated into the dough.
 
Place the dough in an oil-coated bowl. Cover with plastic wrap and place in a warm place for about 1½ hours or until doubled.
 
Punch the dough down, then cover again and let rise for another 2 hours.
 
To shape the dough, divide it into four equal portions. Shape each portion into a smooth ball.
 
Spray oil on the inside of a standard 9 X 5-inch loaf pan.
 
Place the four balls of dough touching each other inside the loaf pan. Brush with some olive oil mixed with salt.
 
Cover loosely with oiled plastic wrap and let rise another hour or until the loaf fills the pan and mushrooms over it.
 
Brush some more of the olive-oil-salt mixture over the top.
 
Bake in a 375-degree oven about 30 minutes.


Enjoy!

 

 

Spinach "Ricotta" and Cashew Lasagna

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This is a delicious traditional lasagna recipe that I inherited from my grandmother Maria da Graca. Of course it wasn't vegan originally but I "veganized" it and added cashew because it goes very well with tofu and spinach. You don't need to tell your guests it's dairy free and I am sure they won't know the difference!  
 
Makes 6 servings

Ingredients:
- One 12.3-ounce package firm organic tofu, strained
- One 10-ounce package frozen spinach, thawed and squeezed dry
- One 8-ounce package vegan cream cheese
- 1/2 cup loosely packed fresh basil leaves, plus more for garnish
- 3 tablespoons nutritional yeast
- 1/2 teaspoon freshly grated nutmeg
- 12 to 13 no-boil vegan lasagna noodles
- 1/2 cup shredded mozzarella-flavored vegan cheese
- 3 tablespoons olive oil, plus more for greasing
- 3 cloves garlic, 2 thinly sliced and 1 whole
- 1 teaspoon fennel seeds
- Pinch crushed red pepper flakes
- 1 pound cashew
- One 28-ounce can crushed tomatoes
- Kosher salt


Directions:

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir for about 45 seconds. 

Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, cashew, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (This is fine if they overlap slightly; divide the noodle into pieces to fill in any gaps if you need to).

Add half of the tofu mixture and spread out evenly.

Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagna with the remaining 4 noodles and sauce. Bake until the lasagna is hot, about 45 minutes. 

Sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more.

Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves

Enjoy!

 

 

Kelp Noodle Coleslaw and Ginger Salad

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I'm obsessed with Kelp noodles lately so I've been creating some variations of this super food ingredient. This one worked out really well and I'm sharing it with you!

 

Ingredients:

- 1 package kelp noodles
- 1/4 cup rice vinegar
- 1 tablespoon of miso
- 2 tbsp agave
- 1.5 tbsp. toasted sesame oil
- 1 tbsp. soy sauce
- 1 garlic clove, minced
- 1 tbsp. ginger, minced or grated
- 2 cups shredded coleslaw mix
 

Directions:

If you would like to soften the kelp noodles, bring a pot of water to a boil and boil for 4-8 minutes until they reach your desired consistency.
 
Run under cold water.

Whisk together the rice vinegar, agave, sesame oil, miso, soy sauce, garlic, and ginger.

Toss the noodles, coleslaw mix, cilantro, and sesame seeds with the dressing.

Let it cool for 30 min before serving.

Enjoy! 

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