Category Archives: Desserts

Vegan Christmas Dinner

The Christmas season is upon us, so I thought I would share my vegan christmas dinner recipe which I made last year. It’s so delicious I’m going to make it again this year! This tasty vegan christmas dinner consists of Quinoa Stuffed Portobello Mushrooms & Roasted Root Vegetables with my Raw Chocolate Brownie and Banana & Cashew Ice Cream for dessert!

Vegan Christmas Dinner Vegan Christmas Dinner Vegan Christmas Dinner P1010135

Serves 2

Ingredients

2 Carrots

2 Sweet potatoes

8 Brussels sprouts

1 Red onion

2 Garlic cloves

2tbsp Rapeseed oil

4 Portobello mushrooms

100g Quinoa

50g Walnuts

1tbsp Thyme

1/2tsp Himalayan pink crystal salt

1/2tsp Black pepper

Instructions

Preheat the fan oven to 200C.

Wash the vegetables. Cut the ends off of the carrots and sweet potatoes and slice them lengthways, arranging them in layers in a baking dish. Cut the Brussels sprouts in half and add to the baking dish with the sliced red onion. Place in the peeled garlic cloves cut into quarters. Drizzle over the rapeseed oil.

Place the baking dish in the hot oven for 30 minutes.

While the vegetables are cooking, prepare the stuffed portobello mushrooms. Firstly weigh out the quinoa and and place in a pan of hot water. Bring to the boil, then simmer for 12 minutes. When the quinoa has absorbed most of the water, add in the chopped walnuts. Season with the thyme, salt and black pepper and mix in well.

Cut the stems out of the portobello mushrooms. Now spoon the quinoa mixture into the portobello mushrooms.

After the 30 minutes, remove the baking dish from the oven and carefully place the 4 stuffed portobello mushrooms on top of the roasted vegetables. Return to the oven for 15 minutes.

Serve 2 quinoa stuffed portobello mushrooms and half the roasted vegetables per person.

For dessert, make my Raw Chocolate Brownie and Banana & Cashew Ice Cream

Vegan Christmas Dinner

Serving Size: 2

Vegan Christmas Dinner

Ingredients

  • 2 Carrots
  • 2 Sweet potatoes
  • 8 Brussels sprouts
  • 1 Red onion
  • 2 Garlic cloves
  • 2tbsp Rapeseed oil
  • 4 Portobello mushrooms
  • 100g Quinoa
  • 50g Walnuts
  • 1tbsp Thyme
  • 1/2tsp Himalayan pink crystal salt
  • 1/2tsp Black pepper

Instructions

  • Preheat the fan oven to 200C.
  • Wash the vegetables. Cut the ends off of the carrots and sweet potatoes and slice them lengthways, arranging them in layers in a baking dish. Cut the Brussels sprouts in half and add to the baking dish with the sliced red onion. Place in the peeled garlic cloves cut into quarters. Drizzle over the rapeseed oil.
  • Place the baking dish in the hot oven for 30 minutes.
  • While the vegetables are cooking, prepare the stuffed portobello mushrooms. Firstly weigh out the quinoa and and place in a pan of hot water. Bring to the boil, then simmer for 12 minutes. When the quinoa has absorbed most of the water, add in the chopped walnuts. Season with the thyme, salt and black pepper and mix in well.
  • Cut the stems out of the portobello mushrooms. Now spoon the quinoa mixture into the portobello mushrooms.
  • After the 30 minutes, remove the baking dish from the oven and carefully place the 4 stuffed portobello mushrooms on top of the roasted vegetables. Return to the oven for 15 minutes.
  • Serve 2 quinoa stuffed portobello mushrooms and half the roasted vegetables per person
  • http://www.katesvegancooking.co.uk/2015/12/18/vegan-christmas-dinner/

    Baked Apples with Raisins

    This traditional English baked apples recipe makes a delicious dessert! Many adults remember their Mum’s cooking this dessert for them as a child. And it makes good use of the abundance of cooking apples on the trees during late summer!

    Baked Apples with Raisins

    Serves 2

    Ingredients

    2          Cooking apples

    1 tbsp  Raisins

    1 tbsp  Cashew nuts

    1/2 tsp Cinnamon

    1 tbsp  Agave nectar

    Instructions

    Preheat the oven to 180C.

    Wash and core the apples. Place the apples on a baking tray.

    Chop the cashew nuts and place into a small bowl with the raisins, cinnamon and agave nectar. Mix well. Now spoon the mixture into the apples.

    Place in the oven and bake for 40 minutes or until the apples are soft.

    Serve warm.

    Baked Apples with Raisins

    Serving Size: 2

    Baked Apples with Raisins

    Ingredients

    • 2 Cooking apples
    • 1 tbsp Raisins
    • 1 tbsp Cashew nuts
    • 1/2 tsp Cinnamon
    • 1 tbsp Agave nectar

    Instructions

  • Preheat the oven to 180C.
  • Wash and core the apples. Place the apples on a baking tray.
  • Chop the cashew nuts and place into a small bowl with the raisins, cinnamon and agave nectar. Mix well. Now spoon the mixture into the apples.
  • Place in the oven and bake for 40 minutes or until the apples are soft.
  • Serve warm.
  • http://www.katesvegancooking.co.uk/2015/09/02/baked-apples-with-raisins/

    Vegan Chocolate Cake!

    Indulge in this delicious, guilt-free chocolate cake made without dairy, eggs or gluten. It is so simple to make and your friends and family will love it! I used the same ingredients as in my Vegan Chocolate Muffins recipe to make this chocolate cake and used my Raw Chocolate Mousse recipe to make the tasty chocolate icing! I plan to make it as a birthday cake on my birthday!

    phpoNSfzfAM

    phpSwSw2JAM

    Cake Ingredients

    150g              Quinoa

    150g              Brown Rice

    1tbsp             Coconut Oil

    3tbsp             Ground Flaxseed

    5tbsp             Cacao Powder

    6tbsp             Agave Nectar

    1tsp               Apple Cider Vinegar

    3tsp               Baking Soda

    1/4tsp            Pink crystal salt

    500ml            Almond Milk

    Chocolate Icing Ingredients

    1                     Ripe Avocado

    4tbsp              Cacao powder

    2tbps              Agave nectar

    300ml             Almond milk

    1/4tsp             Pink crystal salt

    Topping

    100g               Raspberries

    Method

    Preheat the oven to 180C.

    Grease a cake tray with the coconut oil.

    Add the quinoa and brown rice into a Vitamix blender and blend on full power for 30 seconds to make the flour. Now add in all the other ingredients. Blend for 30 seconds until well mixed.

    Next pour the mixture into the cake tray.

    Bake in the middle of the oven for 25 minutes.

    When the cake is cooked, leave it to cool for 5 minutes and then carefully remove it from the tray and place on a rack to cool.

    Now make the icing. Add the icing ingredients into the blender and blend for 30 seconds on full power until well combined.

    Spoon out the icing on top of the cake and spread evenly with the back of a spoon. Place the raspberries around the edge of the cake.

    Store in the fridge and eat within 4 days.

    Valentine’s Day Treats

    Happy Valentine’s Day! <3 <3

    This is a special day to spend with your loved one appreciating what you have together. Or if you are single you can treat yourself to show yourself how much you love and appreciate yourself!

    Why not indulge in my delicious Chocolate Snowballs this Valentine’s Day! Or share a bowl of my dreamy Cashew & Banana Ice Cream!

    P1000077P1000143

    Raw Mango Cheesecake

    Treat yourself to this tasty raw mango cheesecake!

    P1000443P1000434P1000436

    Makes 1

    Base:

    150g               Walnuts

    150g               Dates

    1tbsp              Desiccated Coconut

    1tbsp              Flaxseed

    Topping:

    2                     Ripe Mangoes

    150g               Cashew Nuts

    3tbsp              Agave Nectar

    1tbsp              Peanut Butter

    1tbsp              Coconut Oil

    Soak the walnuts in water overnight.

    Add all the base ingredients into a food processor and blend until the mixture starts to stick together. Scoop out of the food processor and spread evenly in the bottom of a cake dish with a spoon.

    Blend the cashew nuts until fine. Add in the other ingredients and blend until a smooth paste has formed. Pour into the cake dish over the base and spread evenly with a spoon. Put in the fridge to set for a few hours. Serve and enjoy!

    Store in the fridge. Eat within a week.

    Banana and Cashew Ice Cream

    This delicious, creamy, dairy-free banana and cashew ice cream has only two ingredients and is so easy to make! It is the perfect treat to cool you down on a hot summer day! The cashew nuts give it a wonderful crunchy texture. I usually treat myself to this ice cream for dessert on christmas day!

    P1000143

    Serves 2

    Ingredients

    2 Ripe Bananas
    50g Cashew Nuts

    Instructions

    The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.

    The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!

    Scoop out into a bowl and serve immediately. Store in a container in the freezer.

    P1000135

    Banana and Cashew Ice Cream

    Serving Size: 2

    Banana and Cashew Ice Cream

    Ingredients

    • 2 Ripe Bananas
    • 50g Cashew Nuts

    Instructions

  • The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.
  • The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!
  • Scoop out into a bowl and serve immediately. Store in a container in the freezer.
  • http://www.katesvegancooking.co.uk/2014/06/23/banana-cashew-ice-cream/

    Raw Chocolate Mousse

    Delicious, smooth and chocolatey mousse that is quick to make!

    P1010096

    Serves 4

    Ingredients

    1                      Ripe Avocado

    4tbsp              Cacao powder

    2tbps              Agave nectar

    300ml             Almond milk

    1/4tsp             Pink crystal salt

    Instructions

    Put all the ingredients in the blender. Blend for 30 seconds on full power until well combined.

    Pour into 4 dessert bowls. Refrigerate for 1 hour then serve.

    Summer Fruit Salad

    This colourful, fresh fruit salad is perfect for hot summer days.

    Image

    Serves 1

    1                    Banana

    Handful         Raspberries

    Handful         Blueberries

    Handful         Raisins

    Slice              Kiwi

    ¼                  Mango

    Slice up the banana and kiwi and dice the mango. Add the berries and raisins and arrange artistically.