Halloween Vegan Pumpkin Green Smoothie Dessert

Halloween 

Vegan Pumpkin Green Smoothie Dessert

Vegan, Gluten Free, Wheat Free, Lactose Free, Dairy Free, Caffeine Free, Red Meat Free, Egg Free.

Ingredients:

Natures Path Pumpkin Granola 

  Pumpkin Puree

Coconut Milk Refrigerated Over Night

Sprinkle of Cinnamon

 Green Smoothie Cheesecake:

1oz Raw Cashew Nuts

2 Tbls Agave Nectar

1 Tsp Vanilla Paste

2 Tbls Coconut Oil

1 Tbls Pure Spread

1 Handful Spinach

1/2 an Avocado

Firstly make the green smoothie cheesecake mix, put all the ingredients for the cheesecake into a blender and blitz until smooth. Leave in the fridge over night along with your coconut milk.

For the pumpkin puree, peel your pumpkin and scoop out the inside, put pieces of you pumpkin into your blender and blitz.

Now for assembling your desserts.

In your glass first spoon your granola into the bottom.

Next your green smoothie cheesecake.

Now the pumpkin puree. and to finish the coconut milk with a sprinkle of cinnamon on top.

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Vegan No Nut No Soya Mayonnaise - Like real egg mayo!

The Real Deal 

Mayonnaise

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Nut Free, Raw. Endometriosis, Celiacs & Crohns Safe.

Ingredients:

135ml Quinoa Milk or any other Seed Milk

2 Tbls Ground Chia Seeds

2 Tsp Agave Nectar

1/2 Tsp Rock Salt

2 Heaped Tsp GF Dijon Mustard

1 Tsp Vegan Bouillon Stock

1 Tbls Lemon Juice

1/2 Tsp Cyder Vinegar

220ml Extra Virgin Olive Oil 

Put all of your ingredients into your blender apart from the olive oil.

Leave to soak for an hour.

Blitz on high until smooth.

Measure out your oil.

Run your blender on speed 3-4 and slowly pour your oil through the lid of your blender until all of your oil has been used.

If your blender heats up during the process turn it off and let it cool before starting again.

Turn your blender up to full for a couple of seconds and you should have a thick shiny look to your mayo.

Pour into a glass jar, Leave in the fridge to thicken a little more before using.

Tuna mayo (Below) is exactly like having real egg mayo. You NEED to try this!

Have fun.

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Vegan Gluten, Nut Free Halloween Surprise Pumpkin Swiss Roll with Blood Raspberry Topping

Halloween Surprise Pumpkin Swiss Roll with Blood Raspberry Topping
Vegan, Gluten Free, Wheat Free, Rice Free, Egg Free, Red Meat Free, Lactose Free, Dairy Free, Caffeine Free, Soya Free, Nut Free.

Ingredients:
 Swiss Roll:
4oz Masa Harina (Bobs Red Mill No GMO)
2 Tbls Ground Chia Seeds
7 Tbls Water
4 Heaped Tbls Pumpkin Puree
1/2 Tsp Cinnamon 
1/2 Tsp All Spice
3 Tbls Agave Nectar
1 Tbls Extra Virgin Olive Oil
200ml Quinoa milk
1 Tsp Baking Powder
3 Tsp Orgran No Egg Replacment

Filling:
5oz Raw Cashew Nuts
2oz Agave Nectar
1 Tsp Vanilla Paste
2oz Coconut Oil
1oz Pure Sunflower Spread
2 Tbls Carob Powder
2 Handfuls Spinach

Topping:
120g Raspberries

Start by making your fillings the day before you make the roll.

Add all your filling ingredients to a blender apart from the carob and the spinach.

Once your mixture is smooth, separate the mixture into two halves. Let the fillings set in the fridge over night.

Once your fillings have set you can start making your roll.

Pre-heat your oven to gas mark 5.

Measure out all of your Swiss Roll ingredients into a bowl.

Combine everything into a very thick batter consistency. It will not be a dough.

Put a piece of baking paper on to a baking tray.

Spread your batter around 1cm in thickness to the length of your baking tray.


Place your tray in the oven for 15 minutes.

Take the tray out of the oven and flip the roll over and put back in to the oven for another 5 minutes.

Once the 5 minutes are up, place a piece of baking paper on the exposed side of the roll.

 Take a tea towel and fold it to the width of the roll place the towel on top and start rolling with the baking paper still attached.

Let the roll rest for 5 minutes.

The Roll wont be cooked yet, this is where the tin tray comes in handy.

Carefully unfold the roll then place on top of the tin tray, with the baking paper still attached.

Start by folding the foil over the end of the roll and gently continue to roll the foil tray.

Put this back in the oven for 10 minutes.

In one half blend in the carob and in the other blend the spinach so you have one green and one brown.

Leave the roll unrolled to cool fully before adding the fillings.

Now your roll has cooled you can start applying your filling, If you want stripes then lay your filling width-ways.

After you have placed your stripes onto your roll then start rolling back up with out the baking paper.

Place in the fridge for one hour.

Spread more filling on to the ends of the roll to hide the roll and make it look neat.

For the blood raspberry topping take your raspberries and mash them with a fork.

Now add the blood raspberries to the top.


And your finished...

looks a little like a dinosaur head skeleton to me.

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Vegan Pecan & Caramel Spiced Apple Pie

Vegan Pecan & Caramel Spiced Apple Pie

Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Red Meat Free, Caffeine Free.

Ingredients:

Pastry

1.5oz Pure Sunflower Spread

1.5oz Millet Flour

1.5oz Sorghum Flour

3 Tbls Tapioca Starch

2 Tbls Unrefined Sugar

100ml Water

1/4 Tsp Mace

Sprinkle of Nutmeg

Filling

6 Granny Smith Apples

100g Pecans

2 Tbls Unrefined Sugar

1 Tbls Lemon Juice

1/2 Tsp Ground Cinnamon 

1/4 Tsp Nutmeg

1/4 Tsp All Spice

Caramel
1oz Raw Cashew Nuts
2oz Unrefined Sugar
1 Tbls Pure Sunflower Spread
1/2 Tsp Vanilla Paste
1 Tbls Hot Water

 Start by measuring out all of your pastry ingredients into a bowl.

Knead the pastry until combined.

Place your dough in between a sheet of cling film and a sheet of baking paper then roll out to the size of your cake tin. 

Lay the baking paper side into the cake tin, Push the pastry into the tin then peel off the cling film. 

Stab the pastry bottom.

Place clay beads onto the pastry and pop into the oven on gas mark 5 for 12-15 minutes.

Whilst the pastry is in cooking, prepare the apple filling.

Peel and core your apples.

You can slice your apples in half and then slice them or like me slice them straight across so it leaves a whole in the middle.

Add the sugar, lemon juice and spices to the apples and mix until all of the apple slices are covered. 

The pastry should be golden brown.

Layer the apples around the bottom of the pie. 

Keep 15 pecans whole and then crush the rest.

Sprinkle some of the broken pecans over the apple. 

Keep layering the apples and pecans until you have used them all.

Put the pie in the oven for 15 minutes then check and turn the cake tin if needed and leave for another 10 minutes.

Now make your caramel, put all the ingredients for the caramel into a high speed blender and blend until smooth. 

Pour your caramel over the top then place your whole pecans artistically on the top.

Put your pie back into the oven on gas mark 9 for 5 minutes then check and turn if needed then back in for another 5 minutes.

  

Now you can enjoy it!

Serve it with coconut cream mixed with vanilla paste.

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Vegan Chocolate & Hazelnut Daquoise

Chocolate & Hazelnut Daquoise

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Keep in an air-tight container or eat on the same day as making.

Ingredients:

Meringue (followed the Orgran packet recipe)

5oz Orgran No Egg Replacer

1 Tsp Apple Pectin

300ml Cold Water

1 Tsp Vanilla Paste

4.5oz Icing Sugar

Filling

6oz Cashew Nuts

3oz Agave Nectar

3oz Coconut Oil

2 Heaped Tbls Pure Sunflower Spread

100ml Water

Extra

1 Tbls Chicory 

2 Tbls Water

1 Tbls Carob Powder

10-12 Raw Hazelnuts

Start by making your filling as it will need to be put in the fridge over night to set.

 Add all of the filling ingredients to your high speed blender.
















Run your blender on high for 3 minutes until smooth.


Pour half the mixture into a bowl.

Mix the chicory with the water and stir.


With the half left in a blender add your chicory liquid coffee.

Blend on high for a few seconds.

Pour the mixture into another bowl and transfer the other half of the mixture into the blender.

Add the carob powder to the blender and blitz for a few seconds to combine. 

Now put your pots of filling into the fridge and leave them over night to set.

Morning... now you can start making your meringue.

Start by mixing the pectin and no egg powder together.

Then add the water and mix together.


Now put your foamy mixture under your mixer with the whisk head attached.

Set on the highest setting and add your icing sugar tsp by tsp until all the icing sugar has been used.





Keep your mixer on high for 5 minutes and watch it double in size.

You will be left with soft peaks.

Spoon the meringue into a freezer bag and cut the corner to create a pipping bag.

Swirl the meringue in a circle, roughly making 3 equal sized disk shape.

Set your oven to 1/2 Gas Mark for 2 hours.

When the two hours are up, do not open the door just turn the oven off and leave the meringues to cool with the oven.

Pop your raw hazelnuts onto a baking tray and put into your oven on gas mark 6 for 6-10 minutes.

Let them cool a little, put them onto a couple of kitchen towels and rub together to remove the skins.

Now for the assembling.

Take one of your disks and place onto a plate, spread your coffee filling on the top.

Next add the second layer of meringue and the coffee filling.

Finally add the last disk.

Spread your chocolate filling around the outside.

You can pipe some of the chocolate filling around the bottom.
(if you handle the filling too much it will melt)

Now pipe some of the coffee filling on top of the meringue equally spaced then add your roasted hazelnuts.

And there you have it your lovely Daquoise.

Enjoy!

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