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No Bake Kiwi Cake - Vegan, DF, GF

Tuesday, July 03, 2018

This delicious vegan Kiwi Cake, adapted from here, is gluten, dairy, refined sugar free. The crust is made with dried figs, almonds and lime juice, then topped with maple syrup sweetened cashew coconut cream and garnished with a layer of kiwi fruit.

Crust	Cake
150 g Dried figs or dates, roughly chopped 100 g Almond slices, toasted 5 ml Freshly squeezed lime juice	250 g Cashew nuts 35 ml Freshly squeezed lime juice 40 ml Freshly squeezed lemon juice 75 ml Maple syrup 120 g Coconut oil, at room-temperature 2 Kiwis

Line a 20x11cm loaf pan with baking paper. Place chopped dried figs and toasted almond slices in a food processor. Process until finely chopped. Add in lime juice and process until a sticky mixture forms. Press the sticky mixture evenly into the bottom of the loaf pan.
Place cashew nuts, freshly pressed lime and lemon juice, maple syrup and coconut oil in a food processor and process until smooth and creamy. Pour the filling onto the crust and smooth the surface.
Peel and cut the kiwis into slices. Arrange the kiwi slices on top and chill for 2 hours or overnight until set.

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Black Rice with Cauliflower Hummus

Tuesday, June 26, 2018

Black rice, leftover roasted chicken, and a veggie boosted roasted hummus with cauliflowers - a healthy and flavour-packed meal ready in 40 minutes. If you aim to go vegan, just leave out the chicken or use any desired vegetarian protein, like seitan or tempeh.

Black Rice with Leftover Chicken	Cauliflower Hummus
200 g Black rice 450 ml Water Leftover roasted chicken, diced 2 tsp Olive oil 1 tsp White balsamic vinegar Salt and pepper	700 g Cauliflower, trimmed, cut into florets 3 tbsp Olive oil plus extra to drizzle 2 tsp Cumin powder 2 Garlic cloves, chopped 3 tbsp Tahini 60 ml Lemon juice 60 ml Warm water Sumac, to serve Dried barberries, to serve Arugula, chopped, to serve Sesame seeds, toasted, to serve

Cook the black rice in a medium saucepan of lightly salted boiling water for 35 minutes or until just tender. Transfer to a large bowl. Add in chicken. Toss with olive oil and white balsamic vinegar. Taste and season.
Preheat oven to 200C/400F. Place cauliflower florets on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin. Roast for 25 minutes or until tender. Set aside to cool slightly. Transfer cauliflower mixture to a food processor. Add garlic cloves, tahini, lemon juice, 2 tablespoons of olive oil and water. Process until smooth.
To serve, spread cauliflower hummus in a wide bowl or platter. Drizzle olive oil over and sprinkle with sumac, dried barberries, chopped arugula and sesame seeds. Serve black rice on the side.