I'm switching from a blog to a website

I have enough recipes now so I've created a website with a really easy-to-navigate menu to make it much easier to find the recipes :)

http://janicepo.wix.com/the-allergic-vegan

Enjoy!

<3

Raw Vegan Chocolate

This makes 15 little chocolate hearts (approx 120g of chocolate)

Ingredients:
50g Cacao Butter
2 Tbsp Coconut Sugar
6 Tbsp Cacao Powder
1 Tbsp Tahini
½ tsp Alcohol Free Vanilla Essence

Optional: 1 Tbsp dessicated coconut + 2 Tbsp cashews (chopped with a few pulses in the blender)
Optional: a drop or two of alcohol free peppermint essence
Optional: two or three goji berries per chocolate placed in the center

Directions:
Shave/chop and melt the cacao butter in a heatproof bowl inside a pan of water (I got an awesome chocolate making kit from Pick n Pay).
Cocoa butter melts at 34 °C (Do not heat it over 40 °C (104 °F) to keep it raw.
Add in the sugar as the cocoa butter starts to melt.
Once it is all melted together, add the tahini and any optional ingredients you plan on adding like coconut and cashews (NB except goji berries: those you drop into the individual chocolate trays).
Add the cocoa powder last and stir it all in together.
(if you have included cashews and coconuts pour it all into the trays asap)
(NB DO NOT FORGET to put the chocolate tray onto something that will keep it flat if you use a silicone tray)

FYI This recipe has been modified from a recipe I found online here. She's made a sweet little video.

Vegan, Wheat-free, sugar-free flapjacks (aka pancakes in the US)

This makes a stack of 8 or 9 little pancakes (flapjacks/crumpets to us in RSA or the UK)

Ingredients
1 large Banana
1/3 cup Wheat Free Flour
1 Flax Egg
1/3 tsp baking soda
1/3 tsp alcohol free vanilla essence
A dash of cinnamon
A dash of lemon

Instructions
Blend all the ingredients together

Scoop about a tablespoon of the batter per pancake and fry on a low heat so that the flapjacks cook through.

You can also leave them in the warming drawer to cook through fully.

Serving suggestion - topped with:
cinnamon, coconut sugar & lemon
syrup
tahini
with (n)ice-cream

Serve, eat, enjoy! :)

Raw Berry Cashew Vegan mini Cheesecakes

This makes 12 cupcake sized cheesecakes

Ideal prep time = 36 hours: Soaking the cashews overnight + leaving 24 hours to set & mature
Minimum prep time = 4½ hours: 2 hours soaking, ½ hour to make + 2 hours to set

Ingredients:

Crust:

¾ cup pecan nuts
¼ cup pumpkin seeds
½ cup dates (presoaked for 2 hours)
a pinch of salt

Filling:

1½ cups of cashews 
         (presoaked overnight or at least 2 hours)
¼ cup maple syrup
¼ cup coconut oil
1 Tbsp Tapioca Flour
Optional: 1 tsp Baobab Powder
Optional: 1 tsp Lucuma
Optional: 1 tsp Maca
juice of 1 lemon
the water leftover from soaking the dates

a pinch of salt

zest of 1 lemon

Topping:

save ¼ cup of the filling
1 cup of strawberries / blueberries
(or a half/half mixture or simply mixed berries)

Instructions:

Pre-preparation:

Pre-soak the cashew nuts overnight (or at least 2 hours) in 2 cups of water

Pre-soak the dates overnight (or at least 2 hours) in a jar with enough water to cover them. Do not throw out the date water.

Crust:

Blend the nuts first. When they are fine enough add the dates and blend.

Press into the cupcake containers as a base.

Pop into the freezer while you make the filling

Filling:

Blend the nuts to fine first before adding all the rest of the ingredients EXCEPT the lemon zest.

Blend until creamy. 

Set aside ¼ of this mixture for the topping


Stir in the lemon zest manually.

Spoon into the cupcake containers

Topping:

Blend the ¼ filling mixture with the berry mixture.
Spoon in on top in the cupcake containers

Put the cheesecakes into the fridge and leave to mature overnight (or at least try wait at least 2 hours for them to set)

Macadamia Nut Vegan Cheese

This cheese is a nice substitute for feta and can also be spread on a sandwich.

Recipe makes a roll about 11cm long with a 4cm diameter
It takes 36 hours in total, but about 10 minutes of actual prepping time

Ingredients:

1 cup raw unsalted Macadamia Nuts
1 cup water
1 tsp liquid probiotics
Optional: 1 tsp Baobab powder (adds prebiotics as well as calcium and adds a slightly tangy flavour)
Optional: 1/2 tsp nutritional yeast (adds Vitamin B12 and a more 'cheesy' flavour)
Optional: rosemary, cumin, coriander and black pepper

 

Instructions:
(You don't even need cheesecloth for this)
Simply soak the Macadamia Nuts overnight
Drain them well and place into your food processor with the S-blade
Add in any of the optional dry flavouring you prefer (suggestions listed above)
Process in your food processor
Add the probiotics about halfway through

When it's at a creamy consistency scoop it out and put it between two sideplates and refrigerate for 24 hours while it matures.
Shape it into a roll and roll it in some herbs: rosemary, cumin, coriander and black pepper.
(if you prefer you can add the herbs in when blending, so the taste goes the whole way through.
If you'd like your nut cheese to be a bit more tangy you can also add a teaspoon of lemon juice.

Serving suggestion
- served as Hors d'Oeuvres on crackers, 
- spread on bread/toast 
- or chopped into squares and sprinkled into a salad

Cashew & Avo Vegan Cream Cheese

This can be eaten as a sandwich spread or a chip dip.

Ingredients:

1/2 cup cashews
1 medium sized, ripe avocado
1/4 cup lemon juice
Optional: a pinch of mixed herbs, salt to taste & 1/2 tsp nutritional yeast. I also sometimes add a tablespoon of celery & peppers to switch it up!

Instructions:
Pre-soak the cashews overnight (or at least 2 hours)
Rinse and drain the cashews and add to your food processor.
Grind the cashews to a crumbly powder first 
Add the avocado, lemon juice and optional flavouring.
Blend all together for a minute or so until your mixture is a creamy consistency.

Eat within about 5 days - if it lasts that long - store in the refrigerator.

Spreadable Vegan Butter

This quick and easy recipe makes 1½ cups

Ingredients:
3/4 cup Coconut Oil
3/4 cup Rice Bran Oil / Olive Oil
   (I prefer the taste of Rice Bran Oil)
¼ tsp Xanthan Gum
¼ tsp Oryx Desert Salt
¼  tsp Tumeric (to give it that butter colour)
add a few shakes of black pepper to activate the tumeric.
Optional: a few drops of lemon juice

Instructions:
Leave the Coconut Oil out so it's at room temperature.
Place all the ingredients in the food processor and blend for 60 seconds.
Pour in to a bowl and refrigerate for an hour before serving.
Keep in the fridge until you need to serve. 

It is spreadable directly from the fridge and will melt if left out. 

Tastes great with sweet bread toppings or savoury toppings.
Lasts for weeks.

(For baking purposes you can just mix equal amounts of Coconut Oil and Rice Bran Oil/Olive Oil to the amount required in your recipe)