To celebrate my first 100 meat free days and reward myself and surprise my dear ones, I got creative with several recipes inspired by lovely people.
First, let me introduce the heart-rice. Inspired by Olivia Steer http://oliviasteer.ro/crema-de-orez-harap-alb/:
1 cup rice
1 cup almond milk
1 cup cashew nut, processed in a blender
30 g cacao butter
1 table spoon vanilla
3 table spoons honey/maple syrup or any other syrup you prefer
I cook the rice for 15 years the same way (a Chinese method): 1 cup rice to 1.5 cup boiling water, 3 minutes on high heat, 7 on medium heat and 4 on low heat in a well covered pan. Once it’s ready, keep it covered for another 10 minutes, then add the cashew, cacao butter, vanilla and the syrup/honey. Enjoy!
My cook diary enlists now an Orange poppy seeds almond cake inspired by http://talesofakitchen.com/desserts/orange-poppy-seeds-almond-cake-with-thick-fig-cream/ . I skipped the thick fig ‘cream’ and opted for a tart pan… Happy to have snapped a shot before the remaining three pieces vanished.it needs an overnight stay in your fridge, for a perfect marriage of flavours.
And the jewelry of the crown: the vegan chocolate cake inspired by http://www.instructables.com/id/The-BEST-chococlate-cake-ever…that-happens-to-be/, turned into muffins (purely for logistics purposes, i.e. easier to share with colleagues). I have however skipped the Chocolate Glaze (due to margarine) and replaced the 1 cup sugar with 4 teaspoons powdered Stevie and 2 tablespoons agave syrup. If you prefer it sweeter, go for 4 tablespoons agave syrup. I have also enriched the taste with ¼ cup almond meal. A colleague who refused sweets before, now literally devoured it!