Ashram cookies

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Ashram Cookies

3 cups of oats/oatmeal

3/4 cups of whole wheat flour

3/4 cup brown sugar

1 teaspoon nutmeg

1.5 teaspoon cinnamon

1.5 teaspoon ginger powder

1 teaspoon baking powder

1/3 cup of dried cranberries or raisins

1/3 cup of pecans or preferred nuts

¾ cup of vegetable oil

½ cup (more or less) a cup of (any) milk or water

Instructions

Preheat oven to 400F degrees

In a bowl, mix all dry ingredients together

Add oil to dry ingredients and mix together until everything is oily

Add a little water or vegan milk and mix with your hands until you get a paste that you can shape into the form of a cookie with the palm of your hands and fingers. THE mixture shouldn’t be watery. 

Take a spoonful of the mixture and shape into a cookie. Place on an oiled baking sheet. Repeat with the rest of the mix.

Bake for 20 minutes or a little longer until golden! Leave to cool slightly on a wire rack, and then dig in!

If you like them a little golden on each side, take them out of the oven at 25 minutes and flip them. Place them back in the oven for another 7 to 10 minutes.

What I Eat for BigFou 2022

Eggless Blueberry Muffins

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Eggless Blueberry Muffins

Ingredients

1 cup blueberries

2 tsp plain flour for coating blueberries

1.5 cups plain flour

1 tsp baking powder + 1 tsp baking soda

¼ cup coconut milk powder

¾ cup fine sugar

½ cup butter, melted

1 cup plant-based milk + 1 tsp vanilla extract + 1 Tbsp apple cider vinegar

Instructions

Preheat oven to 350 F

Sprinkle the 2 tsp of flour and coat the blueberries.

In a large bowl, put the flour, baking soda and powders and mix. Put in the milk powder and sugar and mix well.

Stir in the melted butter, vanilla, apple cider vinegar and the milk and mix gently with a whisk. Do not overmix.

Fold the blueberries in gently, to distribute them evenly.

Filled the greased molds with the batter and bake for 20 to 25 minutes or until a toothpick comes clean.

What I Eat for BigFou 2020

Key Lime Pie

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Key Lime Pie

Filling

2 ripe avocados

3 Tbsp. maple syrup

Juice of 1 or 2 limes

Crust

½ cup almonds or cashews

6 large or 12 small dates

1 tsp. vanilla

Instructions

Filling

Place all ingredients in your food processor and blend until smooth. Add more lime to your taste.

Crust

Combine all ingredients in a food processor and blend until well combined. Press into a lined muffin tin. Scoop the filling mixture into the crust and refrigerate for 3 minutes or up to a few hours.

What I Eat for BigFou 2020

Chocolate Pudding

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Chocolate Pudding (4 servings)

Ingredients

2 ripe avocados

¼ cup cacao powder

5 Tbsp. maple syrup

½ tsp. vanilla

1-2 Tbsp. milk

Instructions

Blend all ingredients in a food processor until smooth. 

Add fresh fruit or hemp seeds.

What I Eat for BigFou 2020

Chocolate Cake with Chocolate Frosting

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Chocolate Cake with Chocolate Frosting

3 cups all-purpose flour

5 tablespoon dark chocolate cocoa powder

2 teaspoon baking powder

2 teaspoon baking soda

¼ cup canola oil

1 ripe avocado mashed until smooth

2 cups water

2 tablespoons white vinegar

2 teaspoons vanilla extract

2 cups sugar

Frosting

2 ripe avocados

2 cups confectioner’s sugar

5 tablespoons dark chocolate cocoa powder

Preparation

Preheat oven to 350F. Grease and flour 2, 9’’ round cake pans

In a large bowl whisk 5 first ingredients

In another bowl, whisk canola oil and next four ingredients. Once combined add sugar.

Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake and check for doneness after 30 minutes.

Allow cakes to cool before demolding. Frost both cakes.

What I Eat for BigFou 2020

Black Bean Brownies

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Black Bean Brownies

Cake

1 can black beans rinsed and drained

3 eggs (Substitute: 1 Tablespoon flax seed + 3 Tablespoon water = 1 egg)

½ cup brown sugar

½ cup cocoa powder

½ cup coconut oil (softened)

½ cup chopped dark chocolate or chocolate chips

1 Tbsp vanilla extract

½ tsp ground coffee (optional)

½ tsp baking soda

Chocolate Frosting

3 Tbsp melted butter

4 Tbsp cocoa powder

1.5 cups icing sugar

1 Tbsp vanilla extract

Some milk

Instructions

Mix the butter, cocoa, icing sugar and vanilla extract together.

Slowly add the milk or cream to the mix until desired consistency. Spread the mixture on brownies.

What I Eat for BigFou 2020

Date Squares

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Date Squares

Ingredients

Filling

2.5 cups pitted dates

1 cup water

2 Tbsp lemon juice

½ tsp baking soda

Crisp

1 ¾ cup quick cooking oats

1 cup flour

½ cup brown sugar

¼ tsp baking powder

¾ cup vegan butter, softened

Preheat oven to 350 °F and butter and 8 inch square baking dish.

Instructions

Filling

Place the dates, water, lemon juice and brown sugar in a pot and bring to a boil. When the dates become soft turn off the heat and add the baking soda. Stir. Let stand until cooler.

Crisp

In a separate bowl, combine the oats, flour, brown sugar and baking powder. Add the butter and combine.  Spread half the crisp on the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 45 minutes. Let cool and serve.

What I Eat for BigFou 2020 Inspired by my mother and Ricardo

Blueberry & Ricotta Muffins Recipe

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Blueberry & Ricotta Muffins Recipe

Dry Ingredients

1.5 cup flour

¾ cup sugar

½ tsp sea salt

1 tsp baking powder

1 tsp baking soda

Wet Ingredients

1/3 cup canola oil or grapeseed oil

5 Tbsp plant-based milk

1Tbsp. Apple cider vinegar

2 tsp vanilla extract

1 vegan egg

¾ cup vegan ricotta cheese

Streusel Toppings

¼ cup sugar

2 Tbsp flour

1 Tbsp butter

Instructions

Mix the dry ingredients and the wet ingredients separately then using a spatula stir the two together until incorporated. Don’t overmix.

Fold in the blueberries then fill the muffin tins ¾ of the way full. Top with 1 Tbsp of streusel topping if desired or just sprinkle some sugar on top then bale at 375 for 20 to25 minutes until a toothpick inserted in the middle comes out clean.

Cool in the muffin cups on a wire rack for 10 minutes.

What I Eat for BigFou 2020

Basbousa (Semolina Cake)

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Basbousa (Semolina Cake)

Heat oven to 400F

Syrup

2 cups sugar

1 cup water

1Tbsp lemon juice

Combine sugar and water. Stir until sugar is dissolved. Boil over medium heat for 5 minutes.

Add lemon juice and boil for another 5 minutes. Set aside and let cool.

Cake

¼ cup butter

¾ cup yoghurt

½ Tbsp baking powder

1 tsp baking soda

¾ cup sugar

2 cups semolina

Instructions

Mix semolina, sugar, baking powder and baking soda. Add yogurt and butter. Mix well with your hands.

Spread basbousa in a greased baking tray to form and even ½ inch layer. Add nuts on top if you want garnish.

Place baking tray in oven for 15-20 minutes. Then open broil until the surface becomes golden brown.

Pour cooled syrup over basbousa after it comes out of the oven and cool before serving.

What I Eat for BigFou 2020

Raw Cherry Cheesecake

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Ingredients
Base:
¾ cup pitted dates (soaked in warm water for 10 minutes and rinsed).
1 cup raw walnuts.
½ cup raw almonds.
1 teaspoon cinnamon.
Pinch of sea salt.

Filling:
2 cups raw cashews (soaked in water at least 4 hours to overnight and rinsed).
1 lemon juice.
¼ cup coconut oil.
½ cup full fat coconut milk (use the cream on top).
¼ cup honey, maple syrup or a little less
1 teaspoon vanilla extract.

Top Layer:
1 bag (16oz) frozen or fresh cherries or strawberries.
½ cup dates (soaked in warm water for 10 minutes and rinsed).

Instructions

Add walnuts, almonds, cinnamon and sea salt in processor and process into a meal.
Add soaked dates in and blend until it forms a dough like mixture.
Press the base mixture into a 9" spring form pan evenly and place it in the freezer while you are preparing the filling. I like to cut and place parchment paper at the base of my pan. It just makes it easier to remove the cake after.
Add all filling ingredients to your food processor and mix until silky smooth.
Remove the chilled base from the freezer and top it with the cashew cream cheese filling and return to the freezer to set for about 5 hours.
Put the top layer ingredients in power blender/food processor and blend until you have a mousse texture.
Remove the cheesecake from the freezer and top it with the strawberry mousse and return to the freezer.
Take it out from the freezer 10-15 minutes before serving.

If you are not going to serve the whole cake, I usually cut it in slices and keep it in the freezer that way. When I want to have a slice, I don’t have to take the whole cake out every time.

What I Eat for BigFou 2020

Berry Crumble

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Berry Crumble

Ingredients

Filling:

1 cup frozen raspberries

1 cup frozen blueberries

1 cup frozen sliced strawberries

1 Tbsp. balsamic vinegar (optional)

1 Tbsp. maple syrup

2 Tbsp. whole wheat flour

½ tsp. cinnamon

Crumble Topping

1 ½ cups whole rolled oats

1/3 cup whole wheat or buckwheat flour

1 tsp. cinnamon

½ tsp. ground nutmeg

2 Tbsp. coconut oil, melted

2 Tbsp. maple syrup

1 Tbsp. water

1 tsp. vanilla

Instructions

Filling
Toss berries in vinegar and maple syrup until evenly coated then toss the berries in the cinnamon and flour until coated. Place in an 8” x 8” baking dish and set aside. 

Crumble Topping
In a medium bowl combine the oats, flour and spices. In a small bowl, whisk together coconut oil, maple syrup, vanilla and water. Add wet mixture to dry ingredients and blend with a fork. Add on top of the berry filling. Bake until golden brown about 20-25 minutes. 

What I Eat for BigFou 2019

Energy Balls Delight

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Energy Balls Delight

Ingredients

1 cup raisins or dates or dried or cranberries or apricots(or a mix of all of them)

1 cup almonds or walnuts or cashews or sunflower seeds(or a mix of all of them)  

2 Tbsp. dry cocoa powder (optional)

1 tsp vanilla

Directions

Mix all ingredients in food processor until it forms a clump. Form into little balls and place in refrigerator. You can roll the balls in: dried cocoa, dried coconut, roasted sesame seeds, etc. 

Be creative! 

What I Eat for BigFou 2019