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Vegan Chocolate Banana Cake
Vegan Chocolate Banana Cake
A decadent and super moist chocolate cake that will make you want more than a slice
Ingredients
Method
- Sift all your dry ingredients into a mixing bowl and add the chocolate chip cookies. Set aside
- In another mixing bowl, mash the bananas well until no large chunks are left, and add the remaining wet ingredients, mixing all together until well blended.
- Add the dry ingredients to the wet ingredients gradually until everything is well incorporated and mixed.
- Pour the batter into your baking pan and top with some additional chocolate chips.
- Place your baking tray into a preheated oven at 175 degrees Celsius and bake for 35-45 minutes. Use a toothpick to check If your cake is done. If not, bake for an additional 8-10 minutes.
Notes
A super healthy choice to satisfy that sweet tooth at any time of the day!
BROCCOLI RICE
Ingredients
Method
- Begin by washing your brown rice, then add it to a large pot with the vegetable stock and turmeric and bring to a boil. Cover and allow to cook until water dries out (Brown rice usually takes slightly longer than white rice to cook)
- Once the rice is done, uncover the pot and allow cooling completely. Set aside.
- In another small pot, add 1 tbsp. of olive oil and add the onions with a pinch of salt and sauté for 10-12 minutes until golden brown. Remove from pot and set aside.
- In the same small pot, add another tbsp. of olive oil and add the sliced garlic sautéing until crisp and brown about 5 minutes. Remove from pot and set aside.
- Take another large pot, and add the remaining olive oil. Once heated, add the cumin seeds and let them brown and become fragrant. Then add the minced broccoli, carrots, bell peppers and sauté for about 5 minutes, adding salt to taste.
- Once your vegetables are well cooked, add the cooled rice and mix with the vegetables, adding freshly ground pepper and coating everything together and cook for another 3-5 minutes.
- In another pan, toast the raw cashews until browned, and then toss into the broccoli rice, and your dish is ready!
Notes
Enjoy this succulent rice full of nutrilicious green goodness!
CAULIFLOWER & CHICKPEA CURRY
CAULIFLOWER & CHICKPEA CURRY
A zesty, succulent and fulfilling dish combining flavor, texture, and nutrition
Ingredients
Method
- Cut the cauliflower into small florets, place in a zip bag with 1 tbsp of coconut oil and a pinch of salt and shake until evenly coated. Spread the cauliflower on a baking sheet and place in the oven to bake for 25 minutes until evenly browned and a little crispy.
- In a large pan, add 1 tablespoon of coconut oil with the thinly sliced onions and red chili (if using). While you sauté the onions, combine the minced garlic and grated ginger to form a paste and add to the pan. Continue to sauté along with the onions until fragrant (about 3-4 minutes)
- Add the chickpeas to the pan along with the curry powder and tomato paste and cook for a few minutes. Remove the chili if using and discard before moving on to the next step.
- Add the vegetable stock, coconut milk and salt to taste, stirring all together and finally add in the lime juice and allow to simmer on low heat for another 8-10 minutes.
- Taste and adjust the salt and lime juice to your liking then remove the cauliflower from the oven and allow cooling for a few minutes before adding them to the pan. Stir all together for a couple of minutes and your Curry is ready!
- Cook one cup of basmati rice as per package instructions (I like to use brown basmati for added nutrition). You can mix the cooked rice with some freshly chopped cilantro.
Notes
Serve the curry with Cilantro rice and some toasted raw cashews.
ENJOY!
