How to Throw a Plant-Based Party

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As you all know I’ve just celebrated my 30th birthday last weekend and I’m of the opinion that a party should be inclusive. Considering that, even that I’m not vegan I like to make as much dishes as I can plant-based so everyone can eat it and for the ones who wants to have meat there is always the option to cook some on the BBQ.

Here are some of the recipes I’ve made to my party:

Chickpea & Cassava Croquette with Vegan Cream Cheese

Croquette Ingredients

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-2 cups mashed cassava (or sweet potato)

-1 cup cooked chickpeas

-1 cup jackfruit meat or heart of palm chopped**

-1/4 cup of chopped herbs of your choice

-Juice of 1 lime

-2 tbsp coconut oil

-Salt and pepper to taste

-2 tbsp almond meal

-1 tbsp flaxseed meal

How to make it: In a bowl mix all the ingredients, excepted the almond and flaxseed meal together until it forms a dough. If it is too sticky add flaxseed meal. In a plate mix the almond meal and flaxseed meal and reserve. Roll the dough into balls, coat the ball into the flour mix. Transfer it to a baking tray and bake for 20-30 minutes or until golden in a pre-heated oven to 180C.

**You can replace the jackfruit for mushroom or tofu

Cream Cheese Ingredients

-100g tofu

-2 cup macadamia (soaked in water for 2-6 hours)

-1/4 cup olive oil

-1/4 tsp mustard powder

-1/2 tsp salt

-Juice of 1 lemon

-1 drop oregano essential oil (optional)

How to make it: Add all the ingredients in a blender and blend until smooth. Transfer the cream cheese to a glass container and store in the fridge for up to 5 days.

A Crudités Platter with Guacamole & Hummus are always super welcome

For recipes and ideas check it out here

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Vegan Bread Loaf

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Ingredients

-2 cups buckwheat flour

-1 cup almond meal

-1/4 cup psyllium husks

-1/4 cup olive oil

-2 cups water

-2 tbsp organic apple cider vinegar

-Pinch of salt

-2 tsp baking soda

How to make it: Pre heat the oven to 200C. Mix all the dry ingredients in a large bowl. Add the rest of the ingredients and stir really well for about 1 minute. Set aside for 10 minutes. Transfer the dough to a bread loaf tin lined with baking paper. Bake for around 30-40 minutes. Let it cool down completely before removing the bread from the tin. Slice to serve.

The Brazilian ‘Cheese Bread’ recipe you can find here

Vegan Fig Cheese Cake

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Crust Ingredients

-1 cup almonds (soaked in water for 4-6 hours)
-1/2 cup walnuts

-1 cup shredded coconut

-1 cup dates (soaked in warm water for 10 minutes)

-1/2 cup dried figs (soaked in warm water for 10 minutes)

Filling Ingredients

-2 cups cashew (soaked in water for 2-4 hours)

-1/2 cup coconut cream

-2 tbsp melted coconut oil

-Juice of half lemon

-1 tbsp rose water (optional)

-1/2 tsp vanilla extract

-1/4 cup maple or coconut syrup

How to make it: Add the almonds, walnuts and coconut into a food processor and process to a fine crumb, then add in the dates and dried figs. Process on high until mixture begins to stick together. If the mixture feels too wet, add in some more coconut. If the mixture is too dry, add in some extra figs. Press the mixture into a medium removable bottom cake pan. Place in the freezer for 20 minutes to harden up. Meanwhile, add the filling ingredients into a high powered blender or food processor and blend until smooth and creamy. Pour the filling on top of the base. Freeze for 1-2 hours to harden. Remove from the freezer 10 minutes before serving. Garnish with fresh figs and sliced almonds.

Chocolate & Peanut Butter Cubes

Ingredients

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-1/2 cup natural peanut butter ( I personally prefer crunchy peanut butter)

-3-4 tbsp maple or coconut syrup

-1/4 cup + 1tbsp cacao powder

-3 tbsp melted coconut oil

-Pinch sea salt

How to make it: In a bowl mix all the ingredients. Spread the mixture into silicone ice cube moulds. Place in the freezer for 30 minutes or until hardened before serving. Store in the freezer in an air-tight container.

Gluten-Free Birthday Cake

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Ingredientes:

For the cake

-2/3 cup maple syrup

-1/2 cup olive oil or coconut oil melted

-4 eggs

-1 tsp vanilla extract

-2 cups buckwheat flour

-3 cups almond meal

-1 cup almond milk

-2 tsp baking soda

For the middle:

-Avocado Mousse

-2 ripped avocados

-3-4 tbsp coconut or rice syrup

-4 tbsp cacao powder

-3 tbsp orange juice

-1 tsp vanilla extract

-Pinch of salt

-1 cup chopped strawberries or fruits of your choice

*If you like extra sweetness you can use 1/2 jar of 100% fruit strawberry Jam

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Chocolate sauce

-1/2 cup cacao powder

-6 tbsp coconut syrup (optional date or rice syrup)

-2 tbsp coconut oil

-Dash of almond milk

How to make it: Pre heat the oven to 180C. In a large bowl mix all the dry ingredients. Once combined mix through the syrup, oil, milk, eggs, vanilla until a smooth batter forms. Pour the batter into a lined cake tin and bake for 30-35 minutes. Once cooked allow the cake to cool in the tin until room temperature. While the cake cool, make the avocado mousse. Put the avocados into a food processor and blend until smooth. Add the remaining ingredients and blend it again until completely combined. Make the chocolate sauce by placing all the ingredients into a small pan over a low heat. Mix it until everything has dissolved and the sauce becomes smooth. Add extra almond milk if it becomes too thick. Once the cake is cool cut the cake into two layers horizontally. Place the cake base on a plate. Spread a layer of jam, then the chopped fruits, followed by the avocado mousse. Top with the other half of the cake and add the chocolate sauce. Use fruits to decorate.

All the ingredients bought at Fruitologist

Hope you like it. Share your creations by tagging @luamarchi and #luanasrecipes