Tag Archives: vegan

Lemon Cream Tart with Raspberry Sauce

For those of you who follow me on Snapchat and Instagram (@medhacooks)  would know that I got my wisdom teeth removed last Tuesday. Since then I have been eating loads of ice cream, yogurt and mashed potatoes. However I can still eat the filling of this tart without my face swelling!

This tart is quite creamy, tart and delicious on a hot summer day!

Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce

Lemon Cream Tart with Raspberry Sauce

(Vegan & Gluten Free)

Crust:

1 cup dates

1 cup walnuts

Zest of 1 Lemon

1 tsp vanilla extract (better body foods)

Lemon Coconut Cream:

1 cup roasted and unsalted cashews

¾ cup coconut cream

½ cup lemon juice

6 dates

1 tbsp honey

Raspberry Sauce:

½ heaping cup raspberries

½ tbsp chia seeds

2 tbsp water

Directions

  1. Blend all of the crust ingredients until a dough forms. Spread the crust on a 8 inch cake pan and place in the freezer. (Make sure the cake pan is lined with parchment paper or use  a silicone pan!)
  2. In the same blender, blend the cashews until a fine powder forms. Add in the rest of the Lemon Coconut Cream ingredients and blend until a thick and creamy paste forms. Spread the cream over the crust and this time do NOT place back in the freezer.
  3. Mash all of the raspberry sauce ingredients in a bowl and swirl it in the Lemon Coconut Cream. Now place the tart in the freezer for at least 4 hours but preferably overnight. Before serving, remove the tart from the freezer and let it sit at room temperature for 10 minutes before serving. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

 

Espresso Cheesecake Brownies

Yesterday I received a request from my dad’s coworkers to make a cheesecake. I’m personally not a fan of just plain cheesecake so I decided to spice it up with espresso and an brownies crust. Everybody at his office loved these Espresso Cheesecake Brownies and they were gone within 10 minutes!

Espresso Cheesecake Brownies
Espresso Cheesecake Brownies

IMG_1128(1)

Espresso Cheesecake Brownies

(Serves 16-25)

Brownie:

1 cup (392g) dates

½ cup (126g) walnuts

2 tbsp (40g) cacao powder

 

Cheesecake:

1 cup (308g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

¼ cup water + 1 tsp Nescafe (or use coffee)

Directions

1) Blend all the brownie ingredients until a crumbly dough forms. Press brownie layer in a 8 by 8 inch silicone pan & place in the freezer. If you don’t own a silicone pan then use a regular baking dish and line it with parchment paper.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

 

Reese’s Peanut Butter & Pumpkin Pie Cups

This past week the news has been quite upsetting and frustrating. Everyday I have opened my phone with headlines of shootings all across the US. Like others, I’m sick and tired of waking up to shootings and wish to have this violence stopped at once. I can only hope and pray that people come to their senses and realize guns should not be the first resort to any matter in life.

Now that I have expressed my feelings on these current events, let’s focus on one of my favorite candies; Reese’s Peanut Butter Cups.

Last year I learned how easy it is to create homemade Reese’s and they taste so much better than the store bought candy. I decided to add a twist to the traditional Reese’s and add a layer of “pumpkin pie”. The outcome? A mouthwatering candy with thick layers of peanut butter and spiced pumpkin pie!

Reese's Peanut Butter & Pumpkin Pie Cups
Reese’s Peanut Butter & Pumpkin Pie Cups

Reese’s Peanut Butter & Pumpkin Pie Cups

( Vegan & Paleo) Serves 15

5 tbsp peanut butter
5 tbsp vanilla protein powder
2 tsp honey
Dash of vanilla extract
5 tbsp pumpkin puree (not pumpkin pie filling)
2 tbsp sifted coconut flour

2 tbsp honey1 pinch of Cinnamon

5 tbsp chocolate chips
1/2 tbsp coconut oil
Directions
1. Combine the first set of 4 ingredients in a small bowl & set aside.
2. Mix together the second set of 4 ingredients in a small bowl & set aside.
3. In a microwave, melt the chocolate chips & coconut oil for 1 minute.
4. In a lined small muffin/ cupcake pan, pour 1 tsp (teaspoon) of the melted chocolate. Make sure the chocolate covers the bottom & the sides of the liner. Next add 1 tsp of the peanut butter filling & spread it over the base. Next add 1 tsp of the pumpkin pie filling  evenly spread it across the peanut butter filling. Finally, pour 1 tsp of the melted chocolate on top of the 2 fillings.
5. Repeat step 4 as many times as needed until the ingredients run out. This recipe made 15 mini Reese’s cup for me, but if you have a larger muffin pan than I do,  there will be around 7 – 10 cups made.
Enjoy!

Make sure we stay connected on:

Snapchat@medhacooks to see the behind the scenes of my cooking experiments

Instagramhttps://instagram.com/medhacooks/ to see the final pictures of my creations

Pinteresthttps://www.pinterest.com/MedhaCooks/For inspiration from food blogs that I read & admire

Pistachio & Chocolate Cream Tart

Quick & easy tart for the summer? YES please! This cream tart uses only 4 ingredients plus it’s raw vegan! (No baking = no mishaps in the kitchen)

Pistachio & Chocolate Cream Tart

 

 

 

 

 

 

 

 

Plate & Silverware from Sur La Table

Pistachio & Chocolate Cream Tart

(Vegan & Gluten Free)

1 cup dates

1 cup pistachios

300g coconut cream*

150g dark chocolate chips

Directions

  1. In a blender, blend the dates & pistachios together until a sticky dough forms. With wet hands, press down the “dough” in a lined 9 inch cake pan. Set aside in the freezer.

2. In a large saucepan, melt the coconut cream & chocolate chips on medium heat until it turns into a thick chocolate shake consistency. Let the mixture cool down for 5-10 minutes, then pour it into the crust.

3. Place the tart in the freezer for about 3-4 hours. When ready to serve, keep the cream tart at room temperature for about 5 minutes before eating. Enjoy!

*Buy a can of full fat coconut milk & place in the fridge overnight (for at least 8 hours.) The next morning, open the can & ONLY use the white cream on top for the coconut cream in the recipe.

Make sure we stay connected on:

Snapchat@medhacooks to see the behind the scenes of my cooking experiments

Instagramhttps://instagram.com/medhacooks/ To see the final pictures of my creations

Pinteresthttps://www.pinterest.com/MedhaCooks/For inspiration from food blogs that I read

Vegan Chocolate Strawberry Scones

Since I’ve had more time to bake this weekend, I decided to venture out of my comfort zone & attempt to make scones.

The first try didn’t go so well but the second time around went pretty well! However after my disastrous first trial I used up all the eggs in my house & ended up using a ‘chia egg’ as a replacement for the second trial. I’ll continue to improve the recipe & research different ways to make the scones even tastier!


Vegan Chocolate Strawberry Scones 

1 tbsp chia seeds + 3 tbsp water (or use 1 egg)

3/4 cup milk

2 cups all purpose flour

1/4 cup cacao powder

1 tbsp baking powder

1/4 cup brown sugar

1/2 tsp sea salt

6 tbsp melted coconut oil or butter

1 tsp vanilla extract

1/2 cup chopped strawberries

1/4 cup chocolate chips

Directions

1. Preheat oven to 400 F and line a pizza pan with foil & coat with oil.

2. In a small cup, mix the chia seeds with the water & set aside until the chia seeds absorb the water. It will turn into a thick paste.

3. In a medium sized bowl, mix together all the dry ingredients.With a spatula, make a well in the middle of the bowl. In the well add the vanilla extract, milk, oil/butter. With the spatula combine the dry ingredients into the wet ingredients. I recommend you to use your hands in this part so the dough won’t get overworked.

4. Gently sprinkle in the chopped strawberries and chocolate chips.

5. With slightly damp hands (so the dough will not stick to your hands), place the dough onto the prepared pizza pan. Shape the dough into a flat circle about 9 inches wide.

6. With a share knife, cut down the scones until you have 8 equal slices.

7. On the middle rack of the oven, bake the scones for 25 minutes. Let the scones cool fully before removing them from the pan. Cut into the 8 slices you made before baking so the scones will separate easily. Enjoy!

🌟 Use #medhacooks when you make my recipes! I love seeing your recreations! 🌟

Make sure you follow me on…

Snapchat 👻: medhacooks to see the behind the scenes on my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For more food & drink inspiration from food blogs that I read & admire 😊

Carrot Cake Donut Holes

After 6 months of trying (& failing) to create a carrot cake, I decided to step down & make a simpler dish that would still have the spices & flavor of carrot cake.

The main ingredient in this recipe is the dates, which are high in energy & good to eat right before a workout. So technically I created a pre workout snack but let’s be real, this is the ideal small & tasty dessert right before bed or when your midnight cravings kick in.


Carrot Cake Donut Holes

(Vegan, Gluten Free & Paleo)

Ingredients
1 cup pitted dates

1 cup walnuts

1 cup grated carrots

1/4 cup raisins

1 tsp cinnamon

Pinch of freshly grated ginger

cream cheese

Directions

1) Blend all the ingredients in a blender until a sticky ball forms.

2) Remove dough from the blender and roll into 13 balls with your hands. Stick your thumb into the center of the ball (like you would when you make thumbprint cookies) & make a small well. Fill the well with cream cheese & keep in the fridge for 30 minutes before serving. Enjoy! ❤️

Make sure you use #medhacooks when you recreate my recipes! I love seeing your recreations!!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Chocolate Mugcake stuffed with White Chocolate & Raspberries

After 2 years, I finally perfected the recipe for the chocolate mugcake! I decided to spice up the generic recipe by adding white chocolate chips and raspberries in the center 😍

It almost tastes like a lava cake except the white chocolate doesn’t ooze out of the cake. Instead it stays put in the center & gives the Mugcake a nice cake-y texture with a ganache consistency in the center.


Chocolate Mugcake stuffed with White Chocolate & Raspberries

(Vegan)

2 1/2 tbsp (25g) all purpose flour

1 tbsp (15g) sugar

1 tbsp (10g) cacao powder

1/8 tsp (2g) baking soda

pinch of salt

3 tbsp milk

1 tbsp oil or butter

1/4 teaspoon vanilla extract

20g white chocolate

4 (15g) Raspberries

Directions
1) Coat a small bowl or a tea cup with oil.

2) Mix the first 5 ingredients together until there are no clumps. Next, add in the milk, oil & vanilla extract and mix until a batter forms.

3) Place half the batter in the oiled bowl & place the white chocolate & raspberries in the center. Finally, pour the remainder of the batter on top & microwave for 1:30 to 2 minutes. Serve warm with vanilla ice cream & Nutella 😋 Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Raw Vegan Cheesecake Brownies

This recipe is inspired from the Cheesecake Brownie I had at Starbucks last year, except it’s easier & cheaper to make 😃

This Cheesecake Brownies does not require any baking/ cooking! All you need is a blender, container & a freezer!

(I know this is early but you should make this for your love ones on Valentine’s Day!)

Raw Vegan Cheesecake Brownies

Makes 16 slices

Brownie:
1 cup (196g) dates

1/2 cup (63g) walnuts

2 tbsp (20g) cacao powder

Cheesecake:

1 cup (154g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

1/4 cup water

Directions

1) Line a container with parchment paper and set it aside. Blend all the brownie ingredients until a sticky dough forms. Press brownie layer in the container & place in the freezer.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

Make sure you tag #medhacooks when you make this Cheescake Brownie. I love seeing your creations!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Raw Vegan Strawberry & Pistachio Cream Tart

Don’t let the term “raw vegan” scare you! Raw vegan essentially means that there is no baking or cooking involved in this recipe AKA simple & easy to make.

One of my favorite qualities of this dish is that it tastes better the longer it sits in the fridge. After the 3rd day, the strawberry & pistachio flavor were much more dominant than the coconut taste.

I made this Strawberry & Pistachio Cream Tart for my mom’s birthday & she loved it! Within 24 hours over half of the tart was gone! (Unfortunately, I wasn’t able to take good pictures before my family devoured it).

To spruce up the physical appearance of the tart, I made leaf designs using melted chocolate (it was my first time doing it hence the amateur designs) 😁

Raw Vegan Strawberry & Pistachio Cream Tart 

Crust

1 cup pistachios

1 cup unsweetened coconut shreds

1 cup pitted dates
Strawberry Cream

1 cup raw cashews

2 tbsp coconut oil

1/4 cup maple syrup

1 1/2 cup frozen strawberries, thawed
Chocolate chips (optional)

Directions

1. Blend all the crust ingredients together until a crumbly dough forms. Press the crust into a 9 inch pie pan. Place in the freezer.

2. Clean out the blender & blend the cashews until a fine powder forms. Place the rest of the strawberry cream ingredients in the blender & blend until a creamy mixture forms. Spread the strawberry cream on top of the crust & put back in the freezer.

3. If you want, you can make a design on top of the cream tart using melted dark chocolate chips. I made leaf designs all over the tart!

4. Let the tart set in the freezer for 8 hours. When you’re ready to serve the tart, let it sit outside at room temperature for 10 minutes & then use a sharp knife to cut generous slices for your friends and family! The tart stays well in the freezer for around 7-10 days. Enjoy!
If you make this Strawberry & Pistachio Cream Tart make sure you take a picture and tag #medhacooks on Instagram! I love seeing your #medhacooks recreations! They truly put a smile on my face!! 😊

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Cookie Dough Truffles

Apart from the Mexican Hot Chocolate Truffles, these truffles are also my favorite go to snack. It’s high in protein & only uses 6 ingredients!


Cookie Dough Truffles

(Vegan & Gluten Free)

Makes 21 truffles

2 cups cooked chickpeas

1/2 cup gluten free rolled oats

1/3 cup honey or maple syrup

1/4 cup peanut butter

1 tbsp vanilla extract

4 tbsp mini chocolate chips

Melted chocolate to coat

Directions

1. Blend the chickpeas until it turns into a paste. Add the rest of the ingredients except the chocolate chips and blend until combined.

2. Fold in the chocolate chips & roll into balls. Place & store in the fridge for 20-30 minutes until firm, then coat the the truffles with melted chocolate. Store any left overs in the fridge. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/