Decadent Raw Vegan Christmas Pudding V & GF

 

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Ingredients: (serves 5)

1 1/2 Cups of Walnuts, 1/2 Cup Cacao, 1/2 Cup Pitted Dates, 1 large Avocado or 2 small ones, 2 Tablespoons of Melted Coco Butter or Oil, (Optional: 2 Tablespoons of Jamesons Whisky and 2 Tablespoons of Grand Marnier) 1/2 Cup of Filtered Water, 1/2 Cup of Mixed Dried Fruit, 1/2 Cup Finely Ground Pecans.

Add the Walnuts, Dates and Avocado to your processor with the S-Blade and pulse until finely chopped. Add these to a mixing bowl. Pulse the Pecans in your processor until finely ground and add them to your mixing bowl. Add the rest of the ingredients to your mixing bowl and stir well until mixed.

Transfer mixture to five individual small pudding bowls and leave in the fridge overnight. When ready to serve run a knife gentle around the edges and set out on a plate.

Have served with slightly melted vegan vanilla ice-cream and dusted with Cacao powder. Merry Vegan Christmas ♥

Festive Vegan Grilled Tofu, Roasted Pumpkin with Cranberry Mayo

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This makes a tasty light meal for lunchtime over the Christmas holidays.

Grilled Tofu:

1 Block of Firmish Tofu (Any Size) cover with kitchen roll and press lightly to remove any excess moisture. If your block is rectangular cut into longer lengths into 3 and then cut those pieces lengthwise in half.

Place the Tofu in a deep dish so all the pieces lie flat.

In a bowl add the following for the marinade:

1 Clove of Garlic (Minced or finely chopped)

2 Tablespoons of Tamari Soy Sauce

1 Tablespoon each of fresh wild Rosemary and Thyme (Or dried if you do not have fresh)

3 Tablespoons of Extra Virgin Olive Oil

Blend all together and pour over your Tofu. Cover and allow to marinate in the fridge for 3 hours or overnight.

Pre-heat your oven grill and place the tofu pieces underneath until the tofu is browned about 3-5 mins.

Roasted Pumpkin, Sweet Potato or Butternut Squash:

Use any combination of the above. Pre-heat your oven to 180C. Line a full size oven baking dish with grease proof paper.

Slice the pumpkin, sweet potato or butternut squash into thin slices and place on the paper. Drizzle with olive oil, salt and pepper and cook until crisp on the edges around 30 mins.

Cranberry Mayo:

If you cannot get fresh or frozen cranberries use dehydrated ones but pre-soak in water for an hour first until softened.

This is to make a batch of normal vegan mayo:

To your blender please add:

1 Cup Pre-soaked cashews

3/4 Cup Filtered Water

2 Cloves of Garlic

1 Tsp Sea/Himalyan Salt

Juice of 1/2 lemon

2 Tablespoons of Dried Mustard Powder

Blend until smooth:

For the Cranberry Mayo pour half the regular mayo into another container.

To the remaining mixture add 1/2 Cup of Cranberries and 1/2 Cup of Peeled and Chopped Apple and 1/2 Cup of Filtered Water.

Blend until smooth, and taste to see if you need to add more seasoning (Salt, Pepper, Agave) to suit your tastes.

Assemble the sweet potato, pumpkin or butternut squash on top of your favourite snack like a rice cake, bagel, crumpet or roll, then layer the Tofu pieces and drizzle with the Cranberry Mayo. Delicious xxx

Living/Raw Apple & Blackberry Custard Torte with a Disaronno Glaze

Please go to: rawfoodchef.com and vote for me Tanya Lacey. The competition is to create a new raw vegan recipe for the holidays using 5 main ingredients in 5 minutes.

Voting starts on Nov. 5th. When you vote you are entered to win lots of fab kitchen gadgets. Many thanks with love from Tanya xxx

 

New Competition Recipe for the Holidays ♥

I had to come up with a new holiday living/raw recipe for a competition. This is the finished dessert using only 5 ingredients in 5 minutes. This is ‘Apple & Blackberry Custard Tart with a Disaronno Glaze. We will be doing this as one of the recipes at the next raw food class in November. Hope to upload the competition video soon – please vote for me. xxx

When you vote you are entered into a competition and could win lots of amazing prizes from the sponsors, such as blenders, dehydrators, juicers, recipe books etc.,

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