Creamy Vegan Tagliatelle

I’ve just made a delicious dinner so I thought that I would share with you!

Sauté a leek and one stalk of celery in a tbs of coconut oil. When soft add 1 courgette chopped. Then add a tbs of vegetable bouillon and a tbs of mixed herbs. Then, add 1 & 1/2 cups of garden peas and 1/2 a cup of water. Leave to simmer until the vegetables are soft.

In a blender, add 1 cup of crushed cashew nuts, 1 cup of desiccated coconut, 1 cup of water, a sprig of rosemary and a handful of sage leaves. Blend until smooth. Add to the sauce ,but only to warm through.

In a separate pan cook some spelt tagliatelle, following the instructions.
Drain the pasta and then mix into the sauce.
Serve and enjoy!


Super food Version;
Follow the recipe below but zing it up with some superfood. I’ve just made them and they are sooo delicious!

add;
1 tsp of maca
1 tsp of cordyceps powder
2 tbs of cacao nibs
1 tbs lucuma
1/2 a cup of dried apricots (the brown ones)

Normal Recipe;
1 cup of almonds or cashews (soak for an hour then discard soaking water)

1 cup of dates (soak for an hour then discard soaking water)
1/2 a cup raisins
1/2 a cup of shredded coconut
1/2 a cup of sunflower seeds
1/2 cup of buckwheat, sprouted (or just just raw buckwheat that has been soaked for at least an hour and rinsed)
2 tbs of sesame seeds
1/2 a cup of ground flax seeds
2 tbs of tahini
2 tbs of honey, agave or maple syrup
2 tbs of coconut oil
1 tbs of vanilla

Process;
Place the nuts and dates into a food processor and blend until smooth, then add the rest of the ingredients and blend. If you are making bars, spread it out into a tin and place in the fridge to set. If you are making a granola, spread out onto a dehydrator sheet and turn on to 110 degrees for 8 hours, or until crispy.


Raw Breakfast Cereal Bars (superfood and normal version)

Raw Breakfast Bars (Super food Version)

These are a great way to get loads of nutrients into a bar- or you could spread out onto a dehydrator for 8 hours and make your own raw granola… Just making a batch now

Ingredients:

Superfood Version– i just made this version up and i love it…add to the normal recipe below if you fancy an extra lift

add 2 tsp maca, 2 tsp cordyceps mushroom powder, 1 tbs lucuma, 1/2 dried apricots (the brown ones), 2 tbs cacao nibs, and i added 1 tsp moon balance

Normal Recipe

1 cup almonds/ cashews (soak for an hour then discard soak water)

1 cup dates (soak for an hour then discard soak water)

1/2 cup raisins

1/2 cup shredded coconut

1/2 cup sunflower seeds

1/2 cup buckwheat sprouted (or just just raw buckwheat that has been soaked for at least an hour and rinsed)

2 tbs sesame seeds

1/2 cup ground flax seeds

2 tbs tahini

2 tbs honey/agave/ maple syrup

2 tbs coconut oil

1 tbs vanilla

Process:

Place nuts and dates into a food processor and blend till smooth, then add the rest of the ingredients and blend. If you are making bars spread it out in a tin and place in the fridge to set. If you are making granola spread out on a dehydrator sheet and turn on 110 degrees for 8 hours or until crispy.

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Raspberry mousse cake topping

This is great as a stand-alone mousse or as a cake topping.

200g cashew nuts (pre-soak for 30 mins)
1 cup of raspberries
3tbs coconut nectar/honey/ maple syrup
100g coconut oil

Drain off the nuts and blend with the raspberries until smooth. Add coconut nectar to sweeten. Then, add the coconut oil and blend well. This can be placed on a raw biscuit base or served on it’s own in bowls.
Sets in 30 minutes in fridge.

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Raw cake base

Wow just made the best raw cake base. It’s amazing.

100g almonds (pre-soak for half an hour)
100g cashew nuts (pre-soak for half an hour)
100g shredded coconut
200g dates
1tbs vanilla
1 inch knob of ginger
50g lucuma
50g cacao butter melted

Drain the water from the nuts and blend all of the ingredients together, leaving the cacao butter until the very end.
Place into a tin and flatten. Put in fridge for half an hour to set and then you have the base for a cake.

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