Month: May 2024

Ingredients

• 2 onions, sliced into half rings
• 1 carrot, diced
• 3 celery stalks, diced
• 2 sweet potatoes, cut into ½ inch cubes
• 1 cup low-sodium vegetable stock 
• One 28-ounce can diced tomatoes 
• 1 tablespoon curry powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1/3 cup all-natural peanut butter (100% peanuts)
• 1 cup lite coconut milk
• One 15-ounce can chickpeas, rinsed and drained
• 2 cups chopped frozen spinach (or fresh spinach)

https://www.plantpurenation.com/blogs/recipes/creamy-african-stew

https://healthyslowcooking.com/pizza-fondue-recipe/

Recipe: Chocolate Frosted Vanilla Cake

CAKE:

300g soft pitted medjool dates ( approx. 15 large dates)
1 cup water
1/2 cup plant milk
2 tsp vanilla extract
1 3/4 cups oat flour
1 1/2 tbsp baking powder

Chocolate Frosting:

10 pitted medjool dates
1/2- 1/3 cup hot water
1/4 cup cocoa powder
1 tbsp tahini

Instructions

Making the cake:

*Combine water, plant milk, vanilla extract, and dates in a blender.

*Blend until completely smooth. In a bowl combine oat flour and baking powder.

*Mix and break up any clumps in the oat flour.

*Pour date mixture into flour mixture and mix just until combined. Do not over mix.

*Pour into an 8″ parchment lined pan.

*Bake at 350 for 30-35 minutes.

*The cake is done when you gently press the center of the cake and it is firm to the touch. (note: do not use a smaller pan, it may result in a gummy cake texture)


*Allow cake to cool in the pan for 10-15 minutes before removing it and allowing it to fully cool.

Preparing the frosting:

*Combine frosting ingredients in a high-speed blender.

*Blend until completely smooth., stopping and scraping the sides of the blender as necessary.

*Top your cooled cake with the frosting.

*Frosting will thicken as it sits or if it is refrigerated.