We picked up some perfect beetroot from the farmer’s market this week, and I was getting bored of just using them in my salads. My goal was to make some delicious red velvet cupcakes using the natural color of the beetroot.
These cupcakes were hot pink before I put them in the oven. When the timer went off, all I could think about was how pretty these were going to turn out. Therefore you can imagine my shock when I saw they lost all the color from the beetroot! What? That was not what I expected, at all.
I found out the baking powder turns the beetroot to a more natural brown color when baking. Fun new fact! Anyway, these still came out delicious and the beetroot purée added to the fluffiness of each little cake.
Serves: 10-12 cupcakes
1 cup unsweetened coconut/almond milk
1 tsp white vinegar
1/3 cup maple syrup, or brown rice syrup
1/4 cup melted coconut oil
1/4 cup beetroot, roasted* & puréed
2 tsp pure vanilla extract
1 1/2 cups flour
¾ tsp baking soda
½ tsp baking powder
1/4 tsp salt
1/2 cup chopped, fresh strawberries
Preheat oven to 350°F and use a non stick or lightly greased muffin pan.
In a large bowl, whisk together the milk and vinegar. Set this aside for a few minutes.
Add the maple syrup, coconut oil, and vanilla extract to the milk and beat until foamy. Add beet purée and beat again.
In a separate bowl mix together the flour, baking soda, baking powder and salt. Slowly add this to the wet mixture while beating it all together. Continue until no large lumps remain, then fold in strawberries.
Carefully scoop batter into the cupcake holders, filling each holder about 3/4 way full. Bake for about 29-31 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for 5 minutes, then take them out to cool completely.
Frost them using the crème from my Vegan Strawberry Crème Dark Chocolate Bites. After making the crème, put it in an airtight container in the fridge overnight to let it become more solid and firm. Frost the cupcakes once they are cool. If using this frosting, store the cupcakes in the fridge.
Roasting the beetroot for the purée: Using 1 beetroot, cut the stems. Preheat the oven to 425°F Scrub the beetroot under warm water. Lightly wrap the whole beetroot in aluminum foil and bake for 60 minutes. Take it out and let it cool for a few minutes. Using a paper towel, or your hands, rub the outside of the beetroot. The outside peel should come off very easily, revealing the dark red inside. Slice and put into a food processor or blender. Add 1 lemon, squeezed. Purée!
1/2 cup cashew butter (buy it made, or make your own by blending 1 cup of raw cashews with 1 tbsp of coconut oil until creamy-ish)
2 cups fresh strawberries, sliced in half)
1/2 cup coconut oil
1/4 tsp sea salt
2 tbsp maple syrup
1/2 lemon, squeezed (about 1 tbsp)
3/4 tsp pure vanilla extract
Add all the ingredients for the creme filling in a food processor and process until smooth and creamy. Put this into the freezer for about 10 minutes
In a bowl, add the ingredients for the chocolate coating until well combined
Using an ice cube tray, spoon a tablespoon of chocolate topping into each cube. Place in the freezer for about 10 minutes to allow it to harden a bit
Add a tablespoon of the creme filling on top of the bottom chocolate layer. If it has been chilled long enough, it should sit on top of the chocolate in a ball shape and not spread. That is good!
Add another tablespoon of chocolate topping on top of the creme filling. This part of the chocolate should be liquidy so that it forms around the edges and takes up any remaining space inside each cube. I recommend heating the bowl a bit to make sure the chocolate is in a liquid state before covering the strawberry creme.
Put in the freezer for approximately 30 minutes.
Remove and let it sit for a minute before removing the chocolates from ice cube tray.
2 cups pitted dates (soaked in hot water for 30 minutes)
2 cups raw walnuts
Ingredients for the filling:
2 cups raw cashews (soaked in hot water for 2 hours)
2 large lemons, juiced
1/2 cup coconut oil, melted
1 cup + 2 tbsp of coconut milk (full fat!)
1/3 cup agave nectar
1/2 cup maple syrup
Optional ingredients for topping:
shredded unsweetened coconut
lemon zest (use from the juiced lemons)
Lightly grease a 9-inch round pan. I used a cheesecake pan so it was easy the get the cheesecake out.
To make the crust: Add the dates to a food processor or blender. Blend until only a few chunks are left and the mixture is sticky. Remove the dates. Add the walnuts and blend until a meal texture if formed. Lastly, add the dates back in and blend together with the walnuts for a few pulses. Using your fingers, spread the mixture around the bottom of the round pan, pressing firmly. Put in the fridge until ready.
To make the filling: Add the cashews, coconut oil, coconut milk, lemon juice, agave nectar, and maple syrup to the food processor, or blend. Blend until smooth and all traces of cashew pieces are gone. Take the crusted pan out and pour the filling in. Use a spoon to spread the filling out so an even layer is formed.
Place pan in the fridge overnight, or freezer for 4 hours if serving that day.
(Optional) When ready to serve, heat the frozen blueberries in a saucepan for no more than 5 minutes. Decoratively pour the blueberries over the cheesecake. Sprinkle the coconut shreds and lemon zest. EAT!
Living in Nashville has brought many perks into my life, one of them being an abundant supply of peaches. I knew living close to Georgia farms was going to benefit me in some way, but I did not think that my summer would be filled with boxes and boxes of peaches for cheap prices. Everywhere we went: peaches, peaches and peaches. Of course we took full advantage and came home with a nice big bag of these juicy yellow fruits after every grocery shop.
One day we had just way too many. And what do you do when peaches are overflowing in your fruit basket? You make a peachy dessert!
This recipe is not only delicious and easy, it is also packed with loads of fiber by making a granola-like mixture to cover the peaches while they sizzle in the oven.
3-4 ripe peaches
1 cup whole, rolled oats
1/2 cup flaxseed meal
3 tbsp brown sugar
1/2 cup oat flour (Oat flour is the healthiest option. You can use whole wheat flour if desired)
4 tbsp coconut oil, melted
2 tbsp agave nectar
Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8 inch casserole dish.
Chop peaches into halves. Chop in halves, again. Chop into slices, and then chop each slice into five small pieces. Spread the peaches in the casserole dish and make an even layer.
In a mixing bowl, combine the rest of the ingredients. Mix vigorously with a wooden spoon until all ingredients have mixed well with the others. Pour over the peaches. Make sure to cover the peaches as best as you can while creating a new even layer.
Bake for 30 – 35 minutes. The peaches should be sizzling under the crispy layer, which should have browned a bit. Server warm with a scoop of coconut milk cream or ice cream.
The only “dish” I knew how to cook until I was about 15 was Kraft Mac ‘n Cheese. No Joke. It was the go-to meal in my family when mom and dad were both working and 4 girls were coming home from after school sports looking for food. So how about a vegan version? I was grocery shopping the other day and saw a vegan mac n’ cheese in a box. That inspired to make my own, and bake it!
This recipe calls for 1 or 2 cups of greens. I opted for broccoli and kale as they are two my favorites. Feel free to not use any greens at all, but it does make this meal more filling.
Adding the greens before the pasta allows them to cook just a little so they decrease in size and mix better with the pasta.
Honestly, I could’ve easily not baked this and ate it right after I mixed the pasta. But baking is fun and crispy mac n’ cheese is delicious.
In a large pot, boil water and cook the pasta until al dente. Drain and set the pasta aside in a separate bowl.
Using the large pot, melt the butter on medium heat. Add the nutritional yeast and half of the milk. Whisk together. Add the rest of the milk and all the spices (cayenne pepper, paprika, black pepper and garlic powder). Whisk again. Now add the vegan cheese. Constantly stir this until all the cheese has melted. There may be a few shreds that have not melted, which is OK because it will upon baking. Add the greens and mix well. When the greens seem to have decreased in size a bit, add the pasta and mix altogether.
Pour mixture into the pyrex and (optional) sprinkle nutritional yeast on top. Bake for 20 minutes and serve warm.
Blend or mash the strawberries so there are still some chunk bits left. Combine with the rest of the ingredients and stir well. Put in a covered jar and refrigerate for at least 1 hour before spreading on anything and everything!