Passion Fruit Cheesecake by Recipe: Instructions: Base ⠀ 1 cup cashews ⠀ 1 …

Passion Fruit Cheesecake

by thefitfabfoodie

Recipe:
Instructions:
Base ⠀
1 cup cashews ⠀
1 cup dates pitted and softened ⠀
1/2 cup desiccated coconut ⠀
1 tablespoon coconut oil ⠀
1/3 cup toasted buckwheat (optional) ⠀
Pinch of sea salt ⠀
1 teaspoon vanilla extract ⠀
In your food processor combine your cashews and coconut and pulse until you have a fine powder. Add your dates, coconut oil, vanilla and salt and process again to break down. Add your buckwheat and pulse until you have a sticky dough. Press this into your spring form tin and freeze as your prepare the filling. ⠀
Filling ⠀
1 cup cashews soaked for four hours in hot water then rinsed and drained ⠀
1 cup coconut mylk ⠀
4 tablespoons maple syrup ⠀
2 tablespoons coconut oil ⠀
1 teaspoon vanilla extract ⠀
Fruit of five passion fruit ⠀
Blend everything EXCEPT THE FRUIT in a high speed blender until creamy, pour over your base and freeze 20 minutes. Swirl your passionfruit into the filling and texture to freezer for at least 4 hours. Allow to defrost for 30 minutes before serving. ⠀
Enjoy.

Vegan Rosemary & Parmesan Biscuits by Recipe: Ingredient: Biscuits⠀ 2 Cups …

Vegan Rosemary & Parmesan Biscuits

by eat.drink.shrink

Recipe:
Ingredient:
Biscuits⠀
2 Cups All-Purpose Flour, plus additional for rolling⠀
1 Tablespoon + 1 Teaspoon Baking Powder⠀
2 Tablespoons Granulated Sugar⠀
3/4 Teaspoon Salt (Kosher or Table Salt)⠀
1/2 Teaspoon Freshly Ground Black Pepper⠀
1/2 cup vegan butter, very cold⠀
1/4 Cup Fresh Rosemary, Chopped⠀
1/2 cup Vegan Parmesan⠀
3/4 cup almond milk⠀
⠀
Vegan Truffle Drizzle
1/2 cup agave or maple syrup⠀
1 tbsp truffle oil⠀
⠀
Instructions⠀
Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.⠀
In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.⠀
Stir in the rosemary and vegan parmesan. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don’t overwork the dough as they won’t rise well.⠀
Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.⠀
Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown. ⠀
Combine the ingredients for the truffle drizzle and serve with biscuits. Enjoy!

Sticky Sesame Cauliflower by A delicious bowl to try out! Get the recipe…

Sticky Sesame Cauliflower

by veggiepeggy

 A delicious bowl to try out!

Get the recipe:
.
Cauliflower:
•1 large head cauliflower
•3/4 cups oat flour (or regular flour)
•1/2 cup arrowroot (or corn starch)
•1/2 teaspoon sea salt
•1/2 teaspoon onion powder •1 tsp garlic powder
•3/4 cup unsweetened non-dairy milk+ two teaspoons apple cider vinegar (mixed)
Sesame Sauce:
•1 tbsp toasted sesame oil
•1 tbsp olive oil
•4 cloves garlic, minced
•1 tsp fresh ginger grated
•¼ cup maple syrup
•⅓ cup low sodium soy sauce
•1 tbsp rice vinegar
•1 tsp chili garlic sauce (or sriracha)
•1/2 tbsp arrowroot starch
•1 tbsp cold water

DIRECTIONS:

Preheat the oven to 425F.
In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV. Be sure to mix until no clumps remain and it looks like batter.
Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.
Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce(or sriracha) —then set aside
Add minced garlic to a sauté pan with olive oil. Sauté for until lightly golden brown.
Add prepared sauce into pan and let simmer over low heat.
In a small bowl, whisk together the arrowroot powder and cold water. Pour into the pot with the sauce.
Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once it thickens, remove from heat.
When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. Once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up.

Crispy Gnocchi with Brussel Sprouts and Mushrooms . by . Crisped to perfectio…

Crispy Gnocchi with Brussel Sprouts and Mushrooms
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by plantbased_food_and_travel
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Crisped to perfection and topped with pepper and Italian herbs, these look delicious. Who else could eat gnocchi for dinner everyday of the week?