Vegan Richa and Vegan Diwali Sweets

Just because you may have missed out on Diwali celebrations last week doesn’t mean that you can’t still enjoy some of the wonderful sweet Diwali traditional recipes. Beautifully “Veganized” for you by Vegan Richa herself…. Print Vegan Richa’s Coconut Burfi Author: Richa @ “http://www.veganricha.com Recipe type: Traditional Diwali Treat Cuisine: Indian   Makes 8-10 balls. Easily doubled. Allergy Information: Dairy, Egg, Corn, Soy, Yeast free, Vegan. Can be made nut, gluten free Ingredients ½ cup Semolina flour (or Brown rice flour for Glutenfree) ½ cup dry Coconut flakes 1 Tablespoon Coconut oil (optional. Omit to make Oil-free) 2 Tablespoons chopped cashew pieces (optional. Omit to make nut-free) a pinch of salt Sugar Syrup: ½ cup ground raw sugar 3 Tablespoons water ⅛-1/4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until the color changes and it gets fragrant. Using a blender/processor, blend the coconut flakes to make coarse coconut flour. Add coconut flour, coconut oil, salt and cashew pieces to the pan. Mix well and roast for 2 minutes. Meanwhile, in another pan, make the sugar syrup. Add all syrup ingredients and bring to a boil on medium heat. Continue to heat at…

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Easy Pistachio Crusted Lemon Curd Pie

Easy Pistachio Crusted Lemon Curd Pie

  Pistachio Crusted Lemon Curd Pie   Crust: 1/2 Cup Roasted Ground Pistachios 1/2 Cup Coconut Flour 4 Dates 1 Tbs. Oil 3 tsp. Coconut Palm Sugar Combine all ingredients in a blender and pulse until a chunky paste is formed. Press dough into the bottom and sides of an iron skillet pan or pie plate. Bake 10 minutes at 350.  Set aside to cool to room temp. For the Lemon Filling: 1 Cup Fresh Lemon Juice 1 Cup Coconut Palm Sugar 3 Flax Eggs (6 Tbs. Ground Flax soaked in 12 Tbs. Water) or egg replacer 1 tsp. Liquid Vanilla Stevia Pinch of Sea Salt 2 Tbs. Arrowroot  (reserved for thickening) Combine all ingredients except the Arrowroot in a saucepan and heat over medium heat stirring constantly until the lemon is slightly thickened.  Remove from heat and whisk in the arrowroot.  Pour the mixture through a strainer into the pie crust.  Chill over night.  Sprinkle with powdered sugar before serving.  Makes 1 8 inch pie.                    Very Tart.  Very Tasty.

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Vegan Coconut Beet Cookies with Chocolate Chips

Vegan Coconut Beet Cookies with Chocolate Chips

Coconut Beet Cookies have big Chocolate Chips to sweeten up the veggie-ness of the cookie. I came up with these because I really love the nutrition in beets………..but can’t stand the flavor.  I’ve tried, but it aint happening for me I also wanted a soft cookie that I could do in the dehydrator.  These are chewy but not ‘mushy’ so they hold up well for packing, don’t crumble and keep well in the fridge. I went heavy on the spices to cover the beet taste and also used a couple new products from NuNaturals to sweeten the batter. I used the NuNaturals More Fiber Stevia Baking Blend as a substitute for flour and it worked perfectly to hold the pureed beets together The other NuNaturals sweetening product I tried is new and turned out perfectly with these cookies. It’s actually a probiotic and a sweetener called’ PreSweet’ Tagatose, One of the health benefits of PreSweet is that it is a prebiotic ingredient. PreSweet can actually be browned like sugar…..definately on my list from now on for sugar substitutions.  I sprinkled a little on top of each cookie for this recipe and there is no aftertaste. Check out the NuNatural’s website…

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