These wonderfully easy recipes come courtesy of Ms Geeta Sidhu-Robb/Nosh Detox.
Valentine’s Day Breakfast Bowl
- 1 frozen banana
- 1 tbsp almond butter
- 2/3 cup almond milk
- 1 cup fresh raspberries
- Place all ingredients in blender and blend for 30 seconds or until completely smooth
- Decorate with your choice of topping. We recommend chia seeds, fresh strawberry, mint, mixed nuts and shredded coconut.
- 1 vegan-friendly baguette
- 1 clove garlic
- 1 tbsp olive oil (optional)
- 9 tomatoes (plump, ripe), chopped
- 1/2 cup red onion, finely chopped
- 4 cloves garlic, minced
- 1 bunch fresh basil, finely chopped
- 2 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 2 tbsp olive brine or olive oil
- vegan cream cheese (optional)
- Preheat oven to 230°C. Meanwhile, cut the baguette into ½ inch slices on an angle. Place baguette slices on a baking sheet. Drizzle with olive oil (optional). Bake for 5-7 minutes until golden brown.
- Cut a garlic clove in half. Remove the toasted baguette from the oven and rub the garlic clove over the warm, slices of baguette.
- Add tomatoes, red onion, garlic, basil, balsamic vinegar, and sea salt in a large bowl. Mix together. Add tomatoes, red onion, garlic, basil, balsamic vinegar, and sea salt in a large bowl. Mix together.
- Scoop the bruschetta mixture onto the baguette and garnish with olives, fresh basil, rocket, and balsamic vinegar (optional). Serve right away after assembling the bruschetta.
Vegan Basil Avocado Pasta
- 3 garlic cloves
- juice of half a lemon
- 300g gluten free pasta
- 2 avocados, halved, seeded and peeled
- 1/3 cup olive oil
- handful of basil leaves
- pinch of salt
- black pepper to taste
- 1 tsp chilli flakes
- In a large pot of boiling water with a pinch of salt, cook pasta and drain well.
- Place the avocado, garlic, basil, olive oil, lemon juice into a blender or food processor and blend until your desired consistency. Tastes great both chunky or smooth and creamy.
- Season the sauce with salt, pepper and chilli flakes.
- Toss the pasta with the sauce and serve.
Love’s Vegan Chocolate Pot
- 220g dairy-free dark chocolate
- 700g silken tofu
- 140g maple syrup
- zest of 1 lime
- 1 tbsp vanilla bean paste
- 1 large pinch of sea salt
- Melt the chocolate in a bowl over a low heat on the hob. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture.
- Add all ingredients to a blender or food processor and blend for 1-2 mins, or until smooth. Now transfer the mixture into small pots or bowels and place them in the fridge for a minimum of 15 mins.
- Decorate with fresh fruit.
Love’s Vegan Truffles
- 125g vegan dark chocolate
- 95g coconut milk
- 1 1/2 tsp vanilla extract
- 1/4 tsp espresso powder
- 2 tsp maple syrup
- pinch of sea salt
- cocoa powder, for dusting
- Break chocolate into pieces and place chocolate in a bowl. In a small saucepan, heat coconut milk on low heat until it comes to a full simmer. Do not let it boil! Then, take off the heat and pour hot coconut milk over broken chocolate. Let sit for a minute or two. After sitting, stir with a spatula until all the chocolate has melted and you have a smooth chocolate ganache.
- Add vanilla, espresso powder, maple syrup, sea salt and liquor (if using), to ganache. Stir well.
- Chill your bowl of ganache in the refrigerator until it has thickened, about 2-3 hours. Stir every 30 mins or so to ensure it chills evenly.
- Once firm, using a teaspoon, scoop out portions of ganache and roll into balls with clean, cool hands.
- If your palms start to get warm and messy, wash your hands before continuing. Roll truffles in cocoa powder to coat.