VEGAN & RAW 2
MY KITCHEN
Time-saving tips Prepare your breakfast at night so you can enjoy some extra minutes in bed every morning. Chia pudding and oatmeal taste so much better if you leave them in the fridge overnight. You can also blend your green smoothie in the evening, store it in the fridge and take it with you to work or school the next morning. Prepare a batch of cooked quinoa on Sunday that will last you three to four days in the fridge. You can add it to salads, wraps, stews and sushi, or use it as a healthy breakfast alternative to rolled oats.
Never throw away overripe bananas. Freeze them after you’ve peeled them and use them as the base for creamy smoothies, power protein shakes and homemade ice cream – no ice cream machine required! Frozen mango and berries are great to have on hand for shakes, sorbets and coulis. Make a triple batch of black bean burgers and freeze them for later. For more time-saving tips, check out my first book Vegan and Raw and my blog Julie’s Lifestyle (www.julieslifestyle.com).
Clean and chop your vegetables in advance. If you have some extra time during the weekend or at night, you can roast, boil or steam a few servings and store them in the fridge. That way, you’ll be able to whip up a healthy meal in no time. Always keep some pre-cooked jarred legumes on hand. They make a great base for a quick salad, tasty casserole or creamy dip like hummus. Make one or two of your favorite dressings during the weekend to pimp your salads and wraps. Usually you can store them in the fridge for at least a week. Fill small jars with nuts and dried fruit to satisfy pre-dinner hunger pangs. Prepare a large batch of granola, cookies and crackers during the weekend. They will keep for at least a month in a sealed glass jar and make a great snack to munch on. If you’re short on time, visit www.allgoodcuisine.com ;-) VEGAN & RAW
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VEGAN & RAW
17
MY KITCHEN
Time-saving tips Prepare your breakfast at night so you can enjoy some extra minutes in bed every morning. Chia pudding and oatmeal taste so much better if you leave them in the fridge overnight. You can also blend your green smoothie in the evening, store it in the fridge and take it with you to work or school the next morning. Prepare a batch of cooked quinoa on Sunday that will last you three to four days in the fridge. You can add it to salads, wraps, stews and sushi, or use it as a healthy breakfast alternative to rolled oats.
Never throw away overripe bananas. Freeze them after you’ve peeled them and use them as the base for creamy smoothies, power protein shakes and homemade ice cream – no ice cream machine required! Frozen mango and berries are great to have on hand for shakes, sorbets and coulis. Make a triple batch of black bean burgers and freeze them for later. For more time-saving tips, check out my first book Vegan and Raw and my blog Julie’s Lifestyle (www.julieslifestyle.com).
Clean and chop your vegetables in advance. If you have some extra time during the weekend or at night, you can roast, boil or steam a few servings and store them in the fridge. That way, you’ll be able to whip up a healthy meal in no time. Always keep some pre-cooked jarred legumes on hand. They make a great base for a quick salad, tasty casserole or creamy dip like hummus. Make one or two of your favorite dressings during the weekend to pimp your salads and wraps. Usually you can store them in the fridge for at least a week. Fill small jars with nuts and dried fruit to satisfy pre-dinner hunger pangs. Prepare a large batch of granola, cookies and crackers during the weekend. They will keep for at least a month in a sealed glass jar and make a great snack to munch on. If you’re short on time, visit www.allgoodcuisine.com ;-) VEGAN & RAW
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VEGAN & RAW
17
BREAKFAST
Amaranth porridge with baked apple slices Do you crave a warm hearty breakfast on a cold winter day? This amaranth porridge with baked apple slices will power you through your morning, even on the dreariest of days. It’s easy to digest and full of goodness! The cinnamon in the apples will help to regulate your blood sugar levels and curb your appetite. TIME: Prep time: 5 minutes – Cooking time: 10 minutes – Keeps up to 1 week in the fridge
2 SERVINGS
Bring the water to a boil in a saucepan. Add the amaranth and a pinch of sea salt. Let simmer over low heat for
EQUIPMENT: saucepan, large cooking pan
1 - 1 ½ cups (210 – 320 ml) water (the more water, the thinner the porridge) ½ cup (100 g) amaranth, uncooked sea salt to taste 4 apples (or pears) coconut oil ground vanilla and cinnamon to taste ½ cup (100 ml) almond milk
about 10 minutes until the amaranth is cooked. While cooking the amaranth, core and slice the apples. Feel free to leave on the peel if they’re organic. Heat a little coconut oil in a large pan. Bake the apple slices until tender and sprinkle with ground vanilla and cinnamon. I prefer them naturally sweet but you could add a drizzle of maple syrup too. Serve the warm amaranth with almond milk and baked apple slices. You could add some mixed nuts or seeds as well if you like crunchy toppings. Or how about a spoonful of smooth almond butter or a few tablespoons of coconut yogurt? Extra creamy and delicious!
1 handful of mixed nuts or seeds JULIE’S TIPS & TRICKS
You can replace the amaranth with quinoa, buckwheat, brown rice, oats… Simply adjust the amount of water as needed.
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BREAKFAST
Amaranth porridge with baked apple slices Do you crave a warm hearty breakfast on a cold winter day? This amaranth porridge with baked apple slices will power you through your morning, even on the dreariest of days. It’s easy to digest and full of goodness! The cinnamon in the apples will help to regulate your blood sugar levels and curb your appetite. TIME: Prep time: 5 minutes – Cooking time: 10 minutes – Keeps up to 1 week in the fridge
2 SERVINGS
Bring the water to a boil in a saucepan. Add the amaranth and a pinch of sea salt. Let simmer over low heat for
EQUIPMENT: saucepan, large cooking pan
1 - 1 ½ cups (210 – 320 ml) water (the more water, the thinner the porridge) ½ cup (100 g) amaranth, uncooked sea salt to taste 4 apples (or pears) coconut oil ground vanilla and cinnamon to taste ½ cup (100 ml) almond milk
about 10 minutes until the amaranth is cooked. While cooking the amaranth, core and slice the apples. Feel free to leave on the peel if they’re organic. Heat a little coconut oil in a large pan. Bake the apple slices until tender and sprinkle with ground vanilla and cinnamon. I prefer them naturally sweet but you could add a drizzle of maple syrup too. Serve the warm amaranth with almond milk and baked apple slices. You could add some mixed nuts or seeds as well if you like crunchy toppings. Or how about a spoonful of smooth almond butter or a few tablespoons of coconut yogurt? Extra creamy and delicious!
1 handful of mixed nuts or seeds JULIE’S TIPS & TRICKS
You can replace the amaranth with quinoa, buckwheat, brown rice, oats… Simply adjust the amount of water as needed.
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DRINKS
Fat burning juice This vitamin C packed juice with pineapple is a great fat burner! Pineapple contains special enzymes that help to break down protein and aid digestion. The sweet fruit also acts as an anti-inflammatory and a diuretic, which means it will help to beat bloating and stimulate your metabolism TIME: Prep time: 10 minutes
1 – 2 SERVINGS (600 ML)
Feed the ingredients one at a time into the slow juicer. Serve the juice as fresh as possible.
EQUIPMENT: slow juicer or blender, fine-mesh sieve
½ small pineapple ½ yellow bell pepper 1 small cucumber 2 stalks of white celery
Don’t have a slow juicer at home? You can use a high-speed blender too. Just place all the ingredients in your blender and blend until smooth. If needed, add a few spoonfuls of water to get everything blended. Place a fine-mesh sieve, nut milk bag or cheesecloth over a mixing bowl. Pour the smoothie into the sieve. Use a spoon to press the pulp against the strainer to extract as much juice as possible.
fresh ginger to taste JULIE’S TIPS & TRICKS
If the juice is too sweet or fruity for your taste, add a piece of lemon or a handful of leafy greens.
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DRINKS
Fat burning juice This vitamin C packed juice with pineapple is a great fat burner! Pineapple contains special enzymes that help to break down protein and aid digestion. The sweet fruit also acts as an anti-inflammatory and a diuretic, which means it will help to beat bloating and stimulate your metabolism TIME: Prep time: 10 minutes
1 – 2 SERVINGS (600 ML)
Feed the ingredients one at a time into the slow juicer. Serve the juice as fresh as possible.
EQUIPMENT: slow juicer or blender, fine-mesh sieve
½ small pineapple ½ yellow bell pepper 1 small cucumber 2 stalks of white celery
Don’t have a slow juicer at home? You can use a high-speed blender too. Just place all the ingredients in your blender and blend until smooth. If needed, add a few spoonfuls of water to get everything blended. Place a fine-mesh sieve, nut milk bag or cheesecloth over a mixing bowl. Pour the smoothie into the sieve. Use a spoon to press the pulp against the strainer to extract as much juice as possible.
fresh ginger to taste JULIE’S TIPS & TRICKS
If the juice is too sweet or fruity for your taste, add a piece of lemon or a handful of leafy greens.
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DRINKS
Hangover juice Need a quick pick-me-up after a late night out? A glass of this pear, fennel and ginger green juice will have you back on your feet in no time. Fennel and leafy greens will aid your digestion and cleanse your liver, while ginger will warm you up and reduce bloating. The perfect way to rehydrate your body and kick-start your day! TIME: Prep time: 10 minutes
1 – 2 SERVINGS (500 ML)
Feed the ingredients one at a time into the slow juicer. Serve the juice as fresh as possible.
EQUIPMENT: slow juicer or blender, fine-mesh sieve
2 pears 1 small fennel bulb 1 large cucumber ½ lime
Don’t have a slow juicer at home? You can use a high-speed blender too. Just place all the ingredients in your blender and blend until smooth. If needed, add a few spoonfuls of water to get everything blended. Place a fine-mesh sieve, nut milk bag or cheesecloth over a mixing bowl. Pour the smoothie into the sieve. Use a spoon to press the pulp against the strainer to extract as much juice as possible.
fresh ginger to taste 3 large handfuls of leafy greens (spinach, kale, Swiss chard, parsley…)
JULIE’S TIPS & TRICKS
The fresher you drink your green juice, the better. You can store it in the fridge for 24 hours but it will have lost part of the nutrients.
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DRINKS
Hangover juice Need a quick pick-me-up after a late night out? A glass of this pear, fennel and ginger green juice will have you back on your feet in no time. Fennel and leafy greens will aid your digestion and cleanse your liver, while ginger will warm you up and reduce bloating. The perfect way to rehydrate your body and kick-start your day! TIME: Prep time: 10 minutes
1 – 2 SERVINGS (500 ML)
Feed the ingredients one at a time into the slow juicer. Serve the juice as fresh as possible.
EQUIPMENT: slow juicer or blender, fine-mesh sieve
2 pears 1 small fennel bulb 1 large cucumber ½ lime
Don’t have a slow juicer at home? You can use a high-speed blender too. Just place all the ingredients in your blender and blend until smooth. If needed, add a few spoonfuls of water to get everything blended. Place a fine-mesh sieve, nut milk bag or cheesecloth over a mixing bowl. Pour the smoothie into the sieve. Use a spoon to press the pulp against the strainer to extract as much juice as possible.
fresh ginger to taste 3 large handfuls of leafy greens (spinach, kale, Swiss chard, parsley…)
JULIE’S TIPS & TRICKS
The fresher you drink your green juice, the better. You can store it in the fridge for 24 hours but it will have lost part of the nutrients.
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LIGHT MEALS
Pizza zucchini boats These pizza zucchini boats take me back to the nineties when stuffed vegetables were still en vogue. They’re really easy to make and perfect as a quick dinner when you’re not in the mood to cook. TIME: Prep time: 15 minutes – Cooking time: 20 minutes – Keeps up to 3 days in the fridge
4 SERVINGS
Cut the zucchinis lengthwise and hollow out the halves with a spoon, leaving roughly ½ inch (1 centimeter) of flesh on the bottom and sides to
EQUIPMENT: mixing bowl, oven
6 small zucchinis 2 cups (260 g) cooked quinoa 4 small tomatoes, diced 1 large handful of olives, pitted and chopped black pepper, sea salt and Italian herbs olive oil (optional) nut cheese (see p. 108) breadcrumbs (see p. 87, optional) a few leaves of fresh basil
hold the filling. Don’t throw away the zucchini flesh; you can store it in the freezer for later or use it in soups, sauces or vegetable stews. Preheat the oven to 350 °F (180 °C). In a mixing bowl, combine the quinoa, diced tomatoes and chopped olives. Season to taste with sea salt, black pepper, Italian herbs and a sprinkle of olive oil. Spoon the mixture into the hollowed zucchini boats. Garnish with a few dollops of nut cheese and sprinkle with breadcrumbs, if desired. Bake the zucchini boats for 10 minutes until the cheese starts to brown. Then, cover with a baking sheet so the nut cheese doesn’t burn. Leave to cook for another 10 minutes or longer, until the zucchini is tender. Garnish with basil and serve with a simple green salad, if desired.
JULIE’S TIPS & TRICKS
Don’t have any nut cheese in the fridge? These zucchini boats taste great with some hummus (see p. 72) or pesto (see p. 92) as well.
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LIGHT MEALS
Pizza zucchini boats These pizza zucchini boats take me back to the nineties when stuffed vegetables were still en vogue. They’re really easy to make and perfect as a quick dinner when you’re not in the mood to cook. TIME: Prep time: 15 minutes – Cooking time: 20 minutes – Keeps up to 3 days in the fridge
4 SERVINGS
Cut the zucchinis lengthwise and hollow out the halves with a spoon, leaving roughly ½ inch (1 centimeter) of flesh on the bottom and sides to
EQUIPMENT: mixing bowl, oven
6 small zucchinis 2 cups (260 g) cooked quinoa 4 small tomatoes, diced 1 large handful of olives, pitted and chopped black pepper, sea salt and Italian herbs olive oil (optional) nut cheese (see p. 108) breadcrumbs (see p. 87, optional) a few leaves of fresh basil
hold the filling. Don’t throw away the zucchini flesh; you can store it in the freezer for later or use it in soups, sauces or vegetable stews. Preheat the oven to 350 °F (180 °C). In a mixing bowl, combine the quinoa, diced tomatoes and chopped olives. Season to taste with sea salt, black pepper, Italian herbs and a sprinkle of olive oil. Spoon the mixture into the hollowed zucchini boats. Garnish with a few dollops of nut cheese and sprinkle with breadcrumbs, if desired. Bake the zucchini boats for 10 minutes until the cheese starts to brown. Then, cover with a baking sheet so the nut cheese doesn’t burn. Leave to cook for another 10 minutes or longer, until the zucchini is tender. Garnish with basil and serve with a simple green salad, if desired.
JULIE’S TIPS & TRICKS
Don’t have any nut cheese in the fridge? These zucchini boats taste great with some hummus (see p. 72) or pesto (see p. 92) as well.
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BIG APPETITE
Speedy veggie stew with spicy tomato sauce This simple veggie stew with fresh tomato sauce is just the thing for a busy weeknight. You can make it as mild or spicy as you like by adding a spoonful of harissa or some fresh chili pepper, with the seeds if you like it really hot. Try the tomato sauce with zucchini noodles (see p. 116) or on top of homemade pizza (see p. 122) too. TIME: Prep time: 15 minutes – Cooking time: 20 minutes – Keeps up to 4 days in the fridge
2 SERVINGS
Heat a little coconut oil in a cooking pot. Sauté the onion and garlic. Add the carrots, celery and broccoli to the pot. Cover and let the veggies
EQUIPMENT: blender, cooking pot
Veggie stew Drizzle of coconut oil (or olive oil) 1 medium onion, finely chopped 1 clove of garlic, grated (optional) 2 medium carrots, diced 2 stalks of white celery, sliced in half-moons ½ small broccoli, in florets 2 large handfuls of leafy greens: Swiss chard, spinach, radicchio…
simmer for 10 minutes. While the vegetables are getting nice and tender, prepare your tomato sauce. Put the tomatoes, bell pepper, sun-dried tomatoes, almond meal, Italian herbs and maple syrup in the blender. Add sea salt and cayenne pepper to taste and blend until smooth. Taste and adjust the seasoning, if needed. Roughly chop the leafy greens. Rinse the chickpeas with cold water. Add the tomato sauce, chickpeas and leafy greens to the sautéed veggies in the cooking pot. Let them simmer for a few extra minutes until all the vegetables are tender. Serve the veggie stew with quinoa or amaranth and fresh herbs.
1 can (350 g) chickpeas (garbanzo beans) or beans, lentils Tomato sauce 4 medium tomatoes, roughly chopped 1 small (1 cup) red bell pepper, roughly chopped ½ cup (80 g) sun-dried tomatoes, soaked briefly if
JULIE’S TIPS & TRICKS
For a flavor variation, replace the carrot with pumpkin, the white celery with celeriac and the broccoli with Savoy cabbage or kale. I often add a spoonful of nutritional yeast and some garam masala for extra flavor too.
necessary ½ cup (50 g) almond meal or ground cashews (for binding) 1 tablespoon Italian herbs 1 teaspoon maple syrup (optional) sea salt and cayenne pepper to taste
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D E S S E RTS
Peanut butter cookies, raw or baked Calling all peanut butter lovers! These peanut butter cookies are high in fiber, rich in protein and they only contain five simple ingredients. Raw, they’re soft and chewy just like cookie dough. Baked, they’re deliciously crispy with a little tenderness in the middle. The perfect sweet treat or post-workout power snack. TIME: Prep time: 10 minutes – Cooking time: 15 minutes – Keeps up to 2 weeks
12 COOKIES
Baked cookies Preheat the oven to 350 °F (180 °C).
EQUIPMENT: food processor, rubber spatula, oven, parchment paper
Baked cookies 1 cup (100 g) rolled oats ½ cup (50 g) almond meal ½ cup (125 g) peanut butter 6 tablespoons almond milk 4 tablespoons maple syrup ½ teaspoon sea salt 2 pinches of ground vanilla Raw cookies ½ cup (50 g) rolled oats ½ cup (50 g) almond meal ¾ cup (110 g) dates, pitted and soaked in warm water for at least 10 minutes 4 tablespoons peanut butter ground vanilla and sea salt to taste water, as needed for binding
Put the rolled oats and almond meal in a food processor fitted with an S-blade. Process until finely ground. Add the peanut butter, almond milk, maple syrup, sea salt and ground vanilla. Process into a thick dough. Divide the dough into twelve equal parts and roll them into small balls. Place the balls on a lined baking sheet and gently press them flat with the palm of your hand or with a fork. Bake the cookies for 15 minutes. Leave them to cool for at least 5 minutes (this takes a lot of willpower!). Store in a mason jar or a cookie jar in a cool, dark place. Raw cookies Put the rolled oats in a food processor fitted with an S-blade and process until finely ground. Add the almond meal and the dates. Process until finely chopped and well combined. Add the peanut butter together with ground vanilla and sea salt to taste. Process again. Add a little water to bind the ingredients. You’ll know the dough is ready when it comes together into a ball. Divide the mixture into twelve equal parts and shape them into balls with your hands. Flatten with your hand into cookies. Store in the fridge.
JULIE’S TIPS & TRICKS
If you don’t like peanut butter, replace it with other nut butters or seed pastes such almond butter or tahini.
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D E S S E RTS
Peanut butter cookies, raw or baked Calling all peanut butter lovers! These peanut butter cookies are high in fiber, rich in protein and they only contain five simple ingredients. Raw, they’re soft and chewy just like cookie dough. Baked, they’re deliciously crispy with a little tenderness in the middle. The perfect sweet treat or post-workout power snack. TIME: Prep time: 10 minutes – Cooking time: 15 minutes – Keeps up to 2 weeks
12 COOKIES
Baked cookies Preheat the oven to 350 °F (180 °C).
EQUIPMENT: food processor, rubber spatula, oven, parchment paper
Baked cookies 1 cup (100 g) rolled oats ½ cup (50 g) almond meal ½ cup (125 g) peanut butter 6 tablespoons almond milk 4 tablespoons maple syrup ½ teaspoon sea salt 2 pinches of ground vanilla Raw cookies ½ cup (50 g) rolled oats ½ cup (50 g) almond meal ¾ cup (110 g) dates, pitted and soaked in warm water for at least 10 minutes 4 tablespoons peanut butter ground vanilla and sea salt to taste water, as needed for binding
Put the rolled oats and almond meal in a food processor fitted with an S-blade. Process until finely ground. Add the peanut butter, almond milk, maple syrup, sea salt and ground vanilla. Process into a thick dough. Divide the dough into twelve equal parts and roll them into small balls. Place the balls on a lined baking sheet and gently press them flat with the palm of your hand or with a fork. Bake the cookies for 15 minutes. Leave them to cool for at least 5 minutes (this takes a lot of willpower!). Store in a mason jar or a cookie jar in a cool, dark place. Raw cookies Put the rolled oats in a food processor fitted with an S-blade and process until finely ground. Add the almond meal and the dates. Process until finely chopped and well combined. Add the peanut butter together with ground vanilla and sea salt to taste. Process again. Add a little water to bind the ingredients. You’ll know the dough is ready when it comes together into a ball. Divide the mixture into twelve equal parts and shape them into balls with your hands. Flatten with your hand into cookies. Store in the fridge.
JULIE’S TIPS & TRICKS
If you don’t like peanut butter, replace it with other nut butters or seed pastes such almond butter or tahini.
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D E S S E RTS
Cookie dough ice cream sandwiches Smooth almond butter banana ice cream sandwiched between two chewy cookies… If there’s one dessert I can’t resist, it’s this one: cookie dough ice cream sandwiches. Who would’ve thought you could make such incredible ice cream with just frozen bananas and a food processor! TIME: Prep time (with frozen bananas): 20 minutes (+ 15 minutes to cool in the fridge)
5 SANDWICHES (10 SMALL COOKIES)
Cookies Melt the coconut oil over low heat.
EQUIPMENT: food processor, rubber spatula, parchment paper, rolling pin, round cookie cutter
Cookies 1 tablespoon coconut oil, melted 1 cup (120 g) cashews 1 cup (100 g) rolled oats ½ cup (75 g) dates, pitted and roughly chopped ½ teaspoon sea salt 2 large pinches of ground vanilla water, as needed for binding Almond butter banana ice cream 4 large ripe frozen bananas 3 - 4 tablespoons almond milk
Put the cashews and rolled oats in a food processor fitted with an S-blade. Process until finely ground. Add the pitted dates. Process until finely chopped. Add the melted coconut oil, sea salt, ground vanilla and a little water. Process into a thick dough. The drier the dates, the more water you will need. You’ll know the dough is ready when it comes together into a ball. Place the dough on a sheet of parchment paper. Cover it with a second sheet of parchment paper and roll the dough out using a rolling pin until it’s about ½ inch (1 cm) thick. Peel the top sheet of parchment off the dough and, using a round cookie cutter, cut out a batch of cookies. Gather the remaining scraps of dough into a ball, reroll and continue cutting out more cookies until all the dough has been used. Put the cookies on a plate lined with parchment paper and leave to harden in the freezer for fifteen minutes.
½ tablespoon almond butter 2 large pinches of ground vanilla 1 tablespoon almonds, roughly chopped (for garnish – optional)
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D E S S E RTS
Cookie dough ice cream sandwiches Smooth almond butter banana ice cream sandwiched between two chewy cookies… If there’s one dessert I can’t resist, it’s this one: cookie dough ice cream sandwiches. Who would’ve thought you could make such incredible ice cream with just frozen bananas and a food processor! TIME: Prep time (with frozen bananas): 20 minutes (+ 15 minutes to cool in the fridge)
5 SANDWICHES (10 SMALL COOKIES)
Cookies Melt the coconut oil over low heat.
EQUIPMENT: food processor, rubber spatula, parchment paper, rolling pin, round cookie cutter
Cookies 1 tablespoon coconut oil, melted 1 cup (120 g) cashews 1 cup (100 g) rolled oats ½ cup (75 g) dates, pitted and roughly chopped ½ teaspoon sea salt 2 large pinches of ground vanilla water, as needed for binding Almond butter banana ice cream 4 large ripe frozen bananas 3 - 4 tablespoons almond milk
Put the cashews and rolled oats in a food processor fitted with an S-blade. Process until finely ground. Add the pitted dates. Process until finely chopped. Add the melted coconut oil, sea salt, ground vanilla and a little water. Process into a thick dough. The drier the dates, the more water you will need. You’ll know the dough is ready when it comes together into a ball. Place the dough on a sheet of parchment paper. Cover it with a second sheet of parchment paper and roll the dough out using a rolling pin until it’s about ½ inch (1 cm) thick. Peel the top sheet of parchment off the dough and, using a round cookie cutter, cut out a batch of cookies. Gather the remaining scraps of dough into a ball, reroll and continue cutting out more cookies until all the dough has been used. Put the cookies on a plate lined with parchment paper and leave to harden in the freezer for fifteen minutes.
½ tablespoon almond butter 2 large pinches of ground vanilla 1 tablespoon almonds, roughly chopped (for garnish – optional)
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D E S S E RTS
Chocolate mousse pie with brownie crust This chocolate mousse pie is a real crowd-pleaser. No one will suspect the main ingredient is actually avocado. When chilled, the chocolate mousse tastes just like chocolate soft serve ice cream. TIME: Prep time: 20 minutes (+ 15 minutes to cool in the fridge) – Keeps 3 days in the fridge
6 - 8 SERVINGS
EQUIPMENT: food processor, rubber spatula, blender, springform pan 8 x 8 inch (20 x 20 cm)
Brownie crust 2 cups (240 g) nuts 1 cup (150 g) dates, pitted 4 large tablespoons cacao powder, unsweetened water, as needed for binding 2 pinches of ground vanilla sea salt to taste Chocolate mousse 2 ripe avocados, pitted 1 small cup (80 - 90 g) cacao powder, unsweetened 1 cup (210 ml) almond milk ½ large cup (110 ml) maple syrup 2 tablespoons coconut oil, melted 2 pinches of ground vanilla pinch of sea salt 2 large handfuls of berries (or slices of fig, banana, pear…) (for garnish) cacao nibs (for garnish – optional)
VEGAN & RAW
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D E S S E RTS
Chocolate mousse pie with brownie crust This chocolate mousse pie is a real crowd-pleaser. No one will suspect the main ingredient is actually avocado. When chilled, the chocolate mousse tastes just like chocolate soft serve ice cream. TIME: Prep time: 20 minutes (+ 15 minutes to cool in the fridge) – Keeps 3 days in the fridge
6 - 8 SERVINGS
EQUIPMENT: food processor, rubber spatula, blender, springform pan 8 x 8 inch (20 x 20 cm)
Brownie crust 2 cups (240 g) nuts 1 cup (150 g) dates, pitted 4 large tablespoons cacao powder, unsweetened water, as needed for binding 2 pinches of ground vanilla sea salt to taste Chocolate mousse 2 ripe avocados, pitted 1 small cup (80 - 90 g) cacao powder, unsweetened 1 cup (210 ml) almond milk ½ large cup (110 ml) maple syrup 2 tablespoons coconut oil, melted 2 pinches of ground vanilla pinch of sea salt 2 large handfuls of berries (or slices of fig, banana, pear…) (for garnish) cacao nibs (for garnish – optional)
VEGAN & RAW
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Julie Van den Kerchove and Simon Matthys, www.julieslifestyle.com Heikki Verdurme with assistance from Sarah Wijns DESIGN: Whitespray - Katrien Van De Steene TRANSLATION: Textcase TEXT AND RECIPES: PHOTOGRAPHY:
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If you have comments or questions, you can contact our editor: redactielifestyle@lannoo.com. © Lannoo Publishers, Tielt, 2017 D/2017/45/292 – NUR 440 ISBN: 978-94-014-4284-8 All rights reserved. No part of this book may be reproduced, stored in an electronic data file and/or disclosed in any form or by any means, either electronic, mechanical or in any other manner without prior permission in writing from the publisher.