Good for Beyonce: Chocolate Ganazzi, Spanish paella and stir-fried vegan recipes

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Now, after World Vegetarian Day, we asked three famous Australian vegans for their favorite and most delicious vegetarian recipe.

Original peaceful chocolate ganache pie
Basic shortbread crust
3 cups cashew (dry)
? cup coconut oil, liquid
? cup coconut flour
Chocolate ganache2?
Cup of cashew nuts, soaked
3/4 cup cocoa powder
? cup coconut oil
? cup of agave
1? cups of water
1 tablespoon vanilla
1 tablespoon psyllium

To make the shortbread, the cashew nuts are ground to a fine powder in a high speed blender. Pour into a mixing bowl. Add coconut oil and stir with hand. This will become sticky. Then slowly add coconut flour and knead the dough. Excess shortbreads can be stored in the freezer’s freezer bag. When used again, it may take a little more coconut oil.

Pack some patty boxes with plastic wrap. Mix the shortbreads – not too thick – clean the edges with your fingers. In the fridge

To prepare chocolate Ganna Xu, put all the ingredients into a high-speed blender and stir. Then pour the tart case and return to the fridge setting. Soften the refrigerator before serving.

Naked vegan with coconut cauliflower fried rice
4 people
This is a fantastic weekday dinner. The dish is colorful and delicious, and is easy to prepare if you have not enough time. Just cut, pick up something, throw it together.

Lime and tamari marinade
125 ml (? cup) Extra Virgin Olive Oil
2 teaspoons cold pressed sesame oil
1 lime juice
4 tablespoons tamari
2 tablespoons chopped fresh ginger

Vegetarian mix
125g (2 cups) cauliflower floret
1 red pepper (pepper), seeds and finely chopped
90
Grams (1 cup) carrot 115 grams (1 cup) bean sprouts
30g (/ ? cup) Broiled cabbage (white chicken)
40 g ? cup) chopped cabbage
? red onion, chopped
1 clove garlic, crushed

Broccoli rice with broccoli
500 grams (4 cups) cauliflower flower
45 grams (? cup) of refined coconut
? teaspoon Himalayan Pink Salt or Celtic Sea Salt
supply
4 tablespoons black or white sesame seeds
3 tablespoons coriander (parsley) leaves

Mix the marinade ingredients in a high speed blender. Pour into a large mixing bowl.

Add all vegetarian ingredients to the bowl. Stir together and marinate while making cauliflower rice.

Carefully place the ingredients of cauliflower coconut rice in the food processor until the cauliflower resembles the texture of rice. Do not over-process, otherwise cauliflower will become mud.

To serve, mix broccoli broccoli with vegetables and divide it into four bowls and tops. Sprinkle with sesame and decorate with parsley.

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