food

Festa de Comida Vegana

Neste episódio, Laura prepara 3 receitas fáceis e deliciosas que vão impressionar os seus amigos festeiros mais exigentes: brownie com ganache, molhos crus e veganos e um chucrute caseiro!

food

Festa de Comida Vegana

Neste episódio, Laura prepara 3 receitas fáceis e deliciosas que vão impressionar os seus amigos festeiros mais exigentes: brownie com ganache, molhos crus e veganos e um chucrute caseiro!

Supplies

Hummus

  • 3 medium-sized zucchini, peeled and roughly chopped
  • 1 cup nut pulp (left over from making almond milk!) or sesame seeds (grind in coffee grinder or high-speed blender)
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne
  • 1 teaspoon salt

Ranch

  • 2 cups cashews, soaked overnight
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh chives
  • 3 tablespoons dried parsley
  • 1 clove garlic
  • 1 tablespoon onion powder
  • 1 teaspoon salt

Caramel Apple Dip

  • 2 cups pitted Medjool dates, soaked 10 minutes
  • 1/3 cups coconut oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Passo a passo

Hummus

  1. Add all ingredients except the nut pulp to blender and blend.
  2. Add nut pulp a bit at a time (just to make sure it doesn't get too thick for your machine).
  3. Add a bit of water if necessary.

Ranch

  1. Strain cashews and add them to blender with the rest of the ingredients.

Caramel Apple Dip

  1. Soak dates overnight.
  2. Strain dates, then add to blender with the rest of your ingredients and pulse.

Supplies

Chocolate Brownies

  • 1 cup almond milk (or water)
  • 1 cup maple syrup or agave
  • 1 1/2 teaspoon salt
  • 3 cups cocoa powder
  • 1 vanilla bean, scraped (or 1 1/2 teaspoon vanilla extract)
  • 4 cups cashew flour

Ganache Topping

  • 1 cup coconut oil
  • 3 tablespoons maple syrup or agave
  • Pinch sea salt
  • 2 teaspoons cinnamon
  • 1 cup cocoa powder

Passo a passo

Chocolate Brownies

  1. Add wet ingredients to a food processor.
  2. Mix and then add cocoa powder. Mix until combined.
  3. Pour mixture into a bowl and fold in cashew flour until combined.
  4. Using a spatula, spread about 1/2 inch thick onto a teflex lined sheet (or a parchment lined pan if using an oven) and dehydrate overnight OR in an oven.
  5. Bake at 200 degrees Fahrenheit for 1 hour.
  6. Flip over the brownies using a large spatula then dehydrate 5 more hours, OR in an oven for 1 hour.
  7. Remove from dehydrator or oven and cool completely.
  8. Pour ganache over brownies, then place in the refrigerator for 30 minutes to set up.
  9. Cut brownies into squares.

Ganache Topping

  1. Blend ingredients for ganache in a food processor.

Supplies

  • 1 large head cabbage
  • 1 cup grated beet
  • 1 tablespoon juniper berries
  • 2 tablespoons Kosher salt

Passo a passo

  1. Chop up the cabbage.
  2. In a large bowl, sprinkle cabbage with salt and massage until there is plenty of liquid and the cabbage softens (about 10 minutes).
  3. Mix in one cup of grated beets for every 5 cups of cabbage and add in juniper berries.
  4. Stuff the cabbage into your sanitized container, pressing the cabbage underneath the liquid (if necessary, add a bit of water to ensure sufficient liquid). All the cabbage should be submerged under the liquid.
  5. Use a small jar filled with beans (or any other clean, weighted item) to press the cabbage under the liquid.
  6. Cover the jar with cheesecloth and secure with a rubber band or twine.
  7. Allow the sauerkraut to culture for 3 to 10 days at room temperature or until it's bubbly and tangy to your liking. Transfer to cold storage.