The Pear & The Purple Peach

Now whilst the ingredients list here may seem a bit whacky stay with me as the result is pure Devine. Rich dark mousse that would lend itself to so many uses. It would be the perfect frosting on a cake or cupcakes.

What you need

2 Large Avocados stoned and skin removed
1/2 Cup Maple Syrup
1 Tbs Coconut oil
¼ Cup Dairy free milk
1-2 Tablespoons Vanilla Extract
1 Tsp Balsamic Vinegar
1/2 Tsp Low-Salt Soy Sauce
4 Tbs Cocoa

What you do

Place all ingredients except Cocoa Powder and milk into a food processor or blender, blend until smooth. Add Cocoa Powder and blend until smooth. Add milk to thin a bit and blend until incorporated and thick. Adjust taste with a tad more sweetness and balsamic if you can still taste the avocado

Refrigerate in a tighly sealed container until cool.

Enjoy

With Compassion

Brett

I was in the supermarket yesterday and they had gorgeous raspberries cheap so I grabbed them with a tart of some description in my mind.

This recipe combines a creamy cashew cream with melted white chocolate encased in a buttery, nutty Crust it is so fresh and screams Christmas and is not to naughty

What You Need

Almond Crust

2 cups Almond Meal
3 Tbs melted Nuttalex (Vegan Margarine)
2 Tbs Raw sugar
Grind or two of pink rock salt

White Chocolate Filling

2 Cups raw cashews (soaked in water for 3 hours)
1/2 cup non dairy milk
1/4 Cup Raw Sugar (I will try Agave or brown rice syrup next time)
Dash of vanilla
150g Melted non dairy white chocolate (I used sweet William)

What You Do

Combine All crust ingredients in a bowl and mix to combine. Press into a tart tin ensuring even coverage on base and sides. Place into a preheated 160 degree c oven covered with foil and cook for 10 mins. Remove foil and continue to bake until golden. Remove, set aside to cool

Place cashews, non dairy milk, sugar & Vanilla into food processor and blend well until smooth. Scrap down sides often. Add a bit more milk if you think it is to thick. Transfer to a bowl until chocolate is ready.

Melt chocolate in a double boiler (bowl set over a pot of simmering water) leave chocolate until melted. Add to cashew cream mixture and mix well to incorporate.

Pour mixture into tart shell and place in fridge for a few hours to set.

Decorate with raspberries slice and serve dusted with icing sugar

How great would this look on the Christmas table.

Enjoy

With Compassion

Brett

I cannot believe that in less than 2 weeks its xmas. Normally by now I would have pudding after pudding cooked each night in the slow cooker ready for gifts. This year has been a bit different as time gets away with us sometimes.

But this morning I got up and decided to trial a new recipe for Xmas cake. I wanted to utilise the carrot pulp leftover from my juicer as I was sure it was going to add extra moistness and I was correct.

It’s a pretty simple recipe one pot to boil all the mixture and simply stirring in the flour EASY. The result is a light moist cake that is super tasty.

My biggest tip is to ensure you prepare your tin well to avoid those nasty hard edges. I like to line my tin with wax paper but for additional insulation I came up with a trick a few years back..

Get a long piece of tin foil long enough to wrap your tin, lay flat on a bench. Wet layers of paper towel or I used fabric napkins and i layed these folded length ways through the middle of your tin foil leaving a gap at each end.

Fold in the sides and then encase the layers of wet napkin by folding each edge over. Wrap around your Tin and tie with string.

This will insulate your cake and control the heat. Avoiding burnt edges. Ensure to have a peice of creaseproof paper on hand to cover top of cake if it browns to much

What you Need

120gm Nuttalex or other vegan butter
1/2 cup Brown Sugar
1/2 cup White Sugar
1 cup fresh orange juice
1/3 cup sherry or whiskey
1 teaspoon bi-carb soda
1 1/2 tablespoon mixed spice
Pulp from 6 carrots
375gm mixed fruit
2 cups self raising flour

What You Do

Put into a large pot the vegan margarine, sugar, orange juice, bicarb soda, sherry, mixed spice and dried fruit and bring to a Boil, reduce heat and simmer stirring often for around 10 mins.

Remove from heat stir in carrot pulp and allow to cool. Add the flour and mix well. Pour into a lined 20cm tin and smooth out Bake in a 160 degree oven for about 1 hour or until cooked when skewer inserted.

Remove from oven and poke cake all over with a skewer and sprinkle more sherry over the cake and allow to soak in. Leave cake in tin and wrap with a cloth and allow to cool completely.

If storing you can wrap in plastic wrap and then tightly with tin foil, every few days open up and brush with sherry for extra flavour

Wishing you a Merry and compassionate christmas

Brett