Raw Pistachio and Rose Avocado Cake (Raw, V, DF, GF)

B5F73031-6919-4FB4-917C-4FCD532796A9-1

“Good food is all the sweeter, when shared with good friends”

This is a beautiful light dessert, with the sweet fragrance of a souk from the rose petals and pistachios. It is an easy blender recipe, with the base made mainly of dates and nuts and the topping 90% avocado. I served it at the end of my plant to table dinner and the guests loved the way it looked, the subtle sweetness and it’s delicate nature after a 3 course meal.

Ingredients

Crust

  • ½ cup raw pistachios
  • 6 soft Medjool dates, pitted
  • 1 tbsp. maple syrup
  • Pinch of salt

Filling

  • 2 medium avocados, de-seeded and peeled
  • 6 tbsp. maple syrup
  • 1 tbsp. lemon juice
  • 1 tsp. rose water
  • ¼ cup pistachios
  • Pinch of salt

Method

  • Place all the crust ingredients apart from the maple syrup into the blender and process to a crumble
  • Add the maple syrup and process again to a sticky crumble
  • Transfer the mixture to a 5-inch springform pan
  • Press the mixture into the bottom
  • Place in the freezer whilst you work on the filling
  • Blend all the filling ingredients apart from the pistachios, make sure the mixture is well combined
  • Add the pistachios and blend again, but not until fully blended, as you want to see visible specs in the mixture
  • Add to the base and smooth the top over
  • Add toppings, I used rose peals and more pistachios
  • Place in the freezer for at least 4-5 hours
  • If you have leftovers, keep them frozen otherwise the mix will oxidise and change color
Advertisements

Honey Balsamic Brussel Sprout Tacos (Vegan, DF, GF)

img_5004

‘People need to understand the different between wants and needs, I want abs, but I need tacos’

…. with this recipe you can have both!

My American husband likes Brussel Sprouts and Tacos, two popular ingredients in the USA, but not two that you normally see together. Given our plant-based diet at home however, I am always trying to find new and innovative recipes and nearly always have these two ingredients in the fridge.

This is a great recipe for brussel sprouts if you want them on their own or as a side. I love them in a taco as they are a little crunchy from the char, a little sweet from the honey balsamic and a little spicy from the red pepper flakes.

Ingredients

  • 5 Ibs. brussel sprouts
  • 2 tbsp. olive oil
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • 2 tbsp balsamic vinegar
  • 2 tsp. honey
  • Pinch red chilli flakes
  • Corn Tortillas

Method

  • Preheat oven to 425c
  • Line a baking tray
  • Trim the brussel sprouts and cut the bottom off. Cut in half.
  • In a large bowl, toss in the olive oil, salt and pepper
  • Roast until a little charred
  • Mix the balsamic, honey and a pinch of red pepper
  • Warm the tortillas, place some of the sprouts on and drizzle the honey balsamic on top
  • Serve warm