Veganer Schokokuchen

Zutaten:
250g Mehl
200g Zucker
1 Päckchen Vanillezucker
1 Priese Salz
1 Päckchen Backpulver
1/2 Tafel Zartbitter-Schokolade
3-4 EL Kakaopulver

4EL Rapsöl
300ml Schokosojamilch
1EL Erdbeeressig

1. Ofen auf 175°C vorheizen.
2. Eine Backform (Kasten oder Guglhupf) mit Alsan einfetten und mit Mehl bestäuben
3. Die Tafel Schokolade sehr fein raspeln.
4. Die trockenen Zutaten vermischen, die Schokoraspeln dazugeben.
5. Die feuchten Zutaten in einer separaten Schüssel schaumig schlagen.
6. Nun die feuchten Zutaten mit den trockenen vermischen.
7. Den Teig in die Form geben und 40-45 Minuten backen (Stäbchenprobe)

Veganer Blechkuchen

Zutaten:

Boden:
200g Alsan
200g Zucker
200g Weizenmehl
2TL Backpulver
5EL Sojamilch
3 Stangen Rhabarber

Streusel:
100g Mehl
75g Alsan
75g Zucker

1. Für den Boden zuerst das Alsan mit dem Zucker schaumig rühren, dann das Mehl, Backpulver und die Sojamilch dazu geben und alles kräftig verkeneten.

2. Den Teig auf einem mit Backpapier ausgelegten Backblech ausrollen.

3. Die Rhabarberstangen in 1/2cm breite Stücke schneiden und auf den Boden geben.

4. Die Zutaten für die Streusel krümelig kneten und auf den Boden geben.

5. 30-40 Minuten bei 170°C backen (bräunlich= gut, schwarz= schlecht)

Nussschnecken, vegan

PREP TIME

1 hour 30 mins

COOK TIME

25 mins

TOTAL TIME

1 hour 55 mins

Easy, fool-proof sticky buns for the novice baker. 9 basic ingredients, no complicated methods, just straight-forward ooey gooey sticky buns. And they're vegan!

Serves: 10

INGREDIENTS

DOUGH

1 cup Unsweetened Original Almond Breeze almond milk

3 Tbsp vegan butter

1 packet rapid rise (instant) yeast (~ 2 1/4 tsp)

1 Tbsp sugar

1/4 tsp salt

2.5 - 3 cups unbleached all purpose flour (I mixed all purpose and whole wheat pastry 2:1)

FILLING

1/4 cup vegan butter, melted

1/2 cup brown sugar OR granulated sugar

1/2 Tbsp cinnamon

STICKY GLAZE

1/2 cup brown sugar

1/2 cup vegan butter

1/2 cup pecans, chopped

INSTRUCTIONS

1.      In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

2.      Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.

3.      Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with canola or grape seed oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

4.      While dough is rising, prepare sticky glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8x8 baking dish. Top with pecans and set aside.

5.      On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 1/4 cup melted vegan butter and top with 1/2 cup brown sugar (or granulated sugar) and 1/2 - 1Tbsp cinnamon.

6.      Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom (you should have about 10 rolls). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees.

7.      Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert and then serve immediately.

Raw Vanilla Cheesecakes, Vegan

http://mydarlingvegan.com/2014/09/mixed-berry-vanilla-cheesecake/

Almond Crust

1. 1 cup almond meal
2. 2 tbsp agave nectar
3. 1 tbsp coconut oil, melted
4. 1 tsp vanilla extract
5. 1/4 tsp salt

Vanilla Cheesecake

1. 1.5 cups cashews, soaked
2. 3 tbsp agave nectar
3. 1 tsp vanilla extract
4. 1 tsp fresh lemon juice
5. 1/2 tsp salt
6. 1/4 cup coconut oil, melted
7. 2 vanilla beans scraped
8. 1-2 tbsp water, if needed

Mixed Berry Compote

1. 1 cup frozen berries
2. 1/4 cup granulated sugar
3. 2 tsp lemon juice

To make the almond crust

1. Lightly oil a mini-muffin tray and set aside.
2. Combine the ingredients for the almond crust in a food processor until well blended, it should stick together when pressed between your fingers. Divide the crust into 15 mini muffin molds and press down until firm. Stick in the freezer while preparing the filling.

To make the vanilla cheesecake

1. Drain and rinse the cashews and place in a high-powered blender or food processor along with all the other ingredients except water. Blend until completely smooth, scraping down as necessary and adding the water if needed.
2. Spoon or pipe filling on top of the chilled crusts, leaving about 1/8th inch of room.
3. Return to freezer and let harden while making the berry topping.

To make the mixed berry compote

1. Combine all the ingredients in a small sauce pan over medium heat and bring to a boil. Let boil for about 10-12 minutes, stirring occasionally until the mixture is thick.
2. Carefully spoon over chilled cheesecakes and return to the freezer until frozen all the way through.
3. To serve run a warm knife around the out edge of each cheesecake and they should pop out. Serve within 10 minutes of thawing and store in the refrigerator.

Notes

1. To make this a raw dessert replace berry compote with fresh berries.

By Sarah McMinn - My Darling Vegan

Hildegard von Bingen Powerkekse

• 500 g Dinkelmehl
• 250 g Butter
• 15 g Honig
• 2 Eier
• 20 g frisch gemahlene Muskatnuss
• 20 g hochwertigen, möglichst frisch gemahlenen Zimt
• 5 g gemahlene Gewürznelken

Teig herstellen - ausrollen - Kekse ausstechen - bei 200°C goldbraun backen

Smoothies

Orange and Chocolate Cake

Ingredients

• Orange and Chocolate Vegan Cake
• Whipped Ganache Frosting
• 2 Tangerines
• 2 cup Chocolate Chips
• Sugared Orange Peels

Instructions

• Frost your cold cake with the Whipped Ganache Frosting and place it into the fridge.
• Peel your tangerines and set the "pretty" ones aside. Discard any that are ripped or disfigured.
• Melt you chocolate chips in a bowl and stir until smooth.
• Dip your tangerine segments into the chocolate, shake off the excess and place it on to a cookie sheet lined with wax paper. Do a majority facing the same direction (for the outer perimeter) and a few dipped in the opposite direction for the inner design.
• Remove the cake and add the chocolate dipped tangerines to the top of the cake. Add some candied orange peel to the cake as well.
• Cut and serve.

the perfect paloma cocktail

Ingredients

• 1 1/2 shots of reposado tequila (or any good quality blanco)
• juice of half a ruby grape fruit
• 1/2 shot of agave syrup or sugar syrup
• about 75ml club soda
• a squirt of fresh lime juice (optional)

Instructions

1. Mix the grapefruit juice, tequila and sugar syrup until well mixed.
2. Pour over a tall glass filled with ice and top up with soda water. You could add a squirt of lime juice which is nice and I did, and you could also rim the glass with salt.

Notes

If you are wanting to reduce your sugar intake, simply leave the sugar out. Its less sweet but delicious.

Pink grapefruit gin & tonic

• 2 shots of gin (50ml)
• 150ml tonic
• in a glass with ice
• top it up with freshly squeezed pink grapefruit 
• Garnish with a wedge or a slice of fresh grapefruit

frozen watermelon daiquiri

Ingredients

• 3 - 4 cups frozen watermelon chunks
• 60ml sugar syrup (or more if you like it sweeter)
• a few basil or mint leaves
• +- 150ml coconut water
• 50ml (2 x shots) white rum, vodka, tequila - optional
• juice from 1 lime

frozen pineapple daiquiri

Ingredients

• 3 cups freshly cut pineapple chunks (half frozen, half unfrozen)
• about 1 cup of ice or crushed ice
• 60ml sugar syrup
• 50ml (2 x shots) white rum - optional
• juice from 1 lime

Instructions

1. Put all of the ingredients in a food processor or blender and blend until smooth, pale and fluffy.
2. Drink immediately

Strawberry Rhubarb Mint Mojito

STRAWBERRY RHUBARB MINT MOJITOS

Yield: 1 cocktail

INGREDIENTS

• 5 fresh mint, muddled or chopped
• 6 tablespoons of strawberry rhubarb mint simple syrup
• ½ lime, juiced
• 2 ounce white rum
• 7 ounces sparkling water

INSTRUCTIONS

1. Prepare the strawberry rhubarb mint simple syrup.
2. Fill 2 glasses with ice, and add 6 tablespoons of the syrup to each glass, followed by crushed mint leaves, lime juice, rum, and sparkling water.
3. Garnish with more mint and enjoy!