When my mom told recently me she loved raspberries even more than strawberries I decided to make her this Raspberry Vanilla Cake. I wanted it to be gluten-free. I found Celine Ileker’s Vegan Cake recipe and made a few minor modifications. The Swiss Buttercream recipe is from Aquafaba by Zsu Dever. This is a MUST-HAVE…
We make Almond Yogurt about every two weeks. When a new batch is done, I like using it for a sourdough batter, like this one. Ingredients: 2 1/4 cups all purpose gluten-free flour (We use Bob’s Red Mill) 2 teaspoons baking powder 2 Tablespoons ground flax seeds 2 cups unsweetened plant milk 1/2 cup unsweetened…
This Raw Fruit Tart is a variation of our Fresh Fruit Tart recipe with a flour crust. It is a spectacular summer dessert for a picnic, barbecue or 4th of July celebration. Cacao Nibs give the crust a chocolate flavor. Ingredients: Crust 1/2 cup cacao nibs 1 cup raisins 1/2 cup pecans 1/2 cup almonds…
When I interviewed Del Sroufe this week on It’s All About Food I knew I would be making this recipe soon. It’s in his newest cookbook, The China Study Family Cookbook. It is a MUST-HAVE vegan cookbook with all kinds of yummy comfort foods made with REAL ingredients, like this doughnut recipe for example. The…
From one great recipe comes another. This is a variation on our Frozen, Raw Lemon Cheesecake Cookies. Rolled Oats are typically heat treated but truly raw Rolled Oats can be found in some health food stores. Ingredients Cookie Dough: 2/3 cups almonds, 1/3 cup Brazil nuts (For tree nut allergies use sunflower or pumpkin seeds)…
Raw desserts are simply the best. They satisfy your sweet cravings while filling you with nourishing goodness. Ingredients Cookie Dough: 2/3 cups almonds, 1/3 cup Brazil nuts (For tree nut allergies use sunflower or pumpkin seeds) 1 cup pitted prunes 1 teaspoon Organic Vanilla Extract Lemon Cheesecake Filling: 1 1/2 cups cashews (For tree nut…
This recipe has been modified from Zsu Dever’s Aquafaba cookbook. We recommend learning all the ins and outs of Aquafaba from this great book. 1/2 cup Aquafaba (We used Black Bean Aquafaba but any bean Aquafaba should be fine) 1/8 teaspoon cream of tartar 2 Tablespoons sugar (evaporated cane juice) 5 ounces nondairy Dark Chocolate…
We paired our Gluten-Free Crust with Zsu Dever‘s Lemon Custard and Aquafaba Meringue for a perfect pie. It’s amazing! This is REAL meringue without using egg whites. We highly recommend getting her Aquafaba cookbook for all the details about making Aquafaba meringue and a lot more. We made our Aquafaba from cooking chickpeas in water…
With Aquafaba, vegan meringue is as easy as pie. Auafaba is the liquid from one 15 ounce can of garbanzo beans. We recommend buying the unsalted cans. We use the leftover cooking water from cooking dried garbanzo beans. We freeze this leftover water to have it on hand as needed. Aquafaba whips best when…
