1/2 cup shitake mushrooms, stems removed and cut in half.
1/4 cup almonds, chopped
1/4 cup celery, chopped
1/4 cup green onion, chopped
2 cups shredded green cabbage
1/4 cup coconut aminos
1 tsp sesame seeds
1. Heat the wok or skillet over high heat.
2. Add sesame oil, minced ginger and garlic, and salute fro 1 min. to allow the flavors to infuse the oil.
3. Add chicken to the wok, and cook, stirring frequently for 3-4 min. or until the chicken is mostly cooked.
5. Add in the almonds, cabbage, and green onion
6. Pour in coconut aminos (2- 4) tsp
7. Cook 2-3 min, until cabbage softens a little
8. Remove from heat, garnish with sesame seeds.
1 cup shredded zucchini, all water and moisture have been squeezed out properly.
1 large egg
1/2 cup tahini
1/4 cup pure maple syrup
1/2 cup coconut sugar
1 tsp vanilla extract
1/2 cup cacao powder
2 tbsp. coconut flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. melted and cooled coconut oil
1/3 cup dairy free chocolate chips
For the topping:
2 tbsp chocolate chips
1/2 tsp coconut oil
Fancy sea salt for sprinkling on top.
Preheat the oven to 350 degrees F. Line 8×8 pan with parchment paper and then spread a little coconut oil in the pan.
In a large bowl, add the shredded zucchini, making sure it is squeezed of all excess moisture with a paper towel. This is very important. Squeeze it and get all the water out.
Next add in egg, tahini, maple syrup, coconut sugar and vanilla: stir until smooth. Gently stir in the cacao powder into the batter, mixing until well incorporated. Next add in coconut flour, baking soda, salt, and finally the melted coconut oil. Stir until well combined. Fold in chocolate chips and walnuts if you wish.
Pour into prepared pan . Bake 30-35 min. or until toothpick inserted in the center comes out clean with a few crumbs attached. There should be a bit of gooeyness. Allow to cool completely before you cut it into squares.
Once ready , sprinkle the chocolate sauce by placing it in the microwave for 30 sec. or drizzle a little peanut butter on top and a dash of the fancy salt.
1 (14 oz) can coconut cream- I tried with a boxed coconut cream and it was perfect.
1 1/2 cups dairy free chocolate chips
Pinch of salt
TO MAKE THE FROSTING:
Prepare 1 day ahead
Add the coconut cream, chocolate chips and pinch of salt to a small pot and place over low heat (Bain Marie). Whisk until melted. Transfer to a bowl & cover with plastic wrap in the fridge to harden for 6 hours or until hard.
NOTE: let stand for half an hour after you take it out of the fridge. If u used the canned vs carton, and it is not smooth you may need to blend it in a mixer until creamy. Use immediately.
TO MAKE THE CAKE:
Preheat oven to 350 degrees. Line the bottom of the 2x 9-inch trays with coconut oil and parchment paper. It will stick if you do not do this.
In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla and apple cider vinegar until smooth. Add the almond milk and beat once more until mixture is completely well incorporated.
In a separate bowl, whisk the almond flour, cocoa powder, coconut flour, baking soda and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side.
Divide the batter in half and place in the cake trays. Bake for 20-30 minutes. Make sure not to overcook it. Each oven is different so I cooked mine for 25 min. Insert a stick into the cake and if it comes out clean with a few crumbs then it is ready.
Let it cool in the pan for 15 min and then transfer to a cake tray and flip it over to allow it to cool completely. The cake should be at room temperature when you frost it.
Layer the cake, using about 1/3 of the frosting between each cake layer. Then frost the top and the sides.
Cake can be stored at room temperature. If not all consumed within a few days, then it should go into the fridge.
• 1 1/2 lbs. mushrooms, you can use baby Portobello’s, Cremini or Button
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, roughly chopped
• 1 small red bell pepper, finely chopped – reserve a little extra for serving
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1/4 cup sun dried tomatoes, diced
• 3/4 cup walnuts, chopped
• 1 cup baby spinach, chopped
• Sea salt and pepper, to taste
1. Preheat the oven to 375ºF.
2. Remove mushroom stems (and set aside for later). Brush mushrooms with a little olive oil, place (stem side up) and bake for 8-10 minutes.
3. In a sauté pan over medium-high heat, add 1 tablespoon of olive oil. Sauté the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped spinach until it wilts. Add salt and pepper to taste.
4. Remove the mushrooms from the oven, pour off any water that accumulated in the mushrooms.
5. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.