My favorite dinner or weekend lunch! So delicious yet simple. I hope you love it! For the dough: 1 cup filtered water heated to ~105°F 1 packet of dried instant yeast 1 tbsp coconut sugar 2.5 – 3 cups of unbleached all purpose flour 3…
🍰✨🍫 In honor of World Chocolate Day I’m sharing one of my favorite recipes! Hope you love it! 🥰 Plant-Based Chocolate Ganache Cake For the cake: 1 cup dairy-free milk, room temperature 1 1/2 tsp apple cider vinegar 1 1/2 cup oat flour 1/4 cup ground…
Ft. my fave Crunchy Date Truffles Get 10% off @coconutbowls with code ALINA10 . Ingredients: 5 frozen bananas 1 tsp vanilla extract 1/4 cup cacao powder 1/4 cup plant based milk or water 3 – 4 Crunchy Date Truffles In a high speed blender or…
🍫✨😋 . Ingredients: 1/2 cup date caramel : approximately 8 medjool dates (soaked in water for about 10 minutes) blended in a food processor with 2 Tbsp nut butter of choice (I used pecan butter but almond or peanut are also amazing), 1/2 tsp vanilla…
Sweet, pure, creamy, and delicious! Even more special when eaten out of a @coconutbowl Get 10% off your order with code ALINA10 xo In a high speed blender or food processor, blend: . Ingredients: 5 frozen bananas (peeled, chopped, & frozen overnight) 1/3 cup frozen…
.. in my favorite @coconutbowls! Get 10% off sitewide with code “alina10” 🥰
Ingredients: * 1/2 cup cashews, soaked for 1 hour, rinsed and drained
* 2 cloves roasted garlic
* 1/2 tsp of olive or coconut oil
* 1 medium carrot
* 1 large Yukon gold potato
* 1 tsp salt* 1/2 tsp turmeric
* 1-2 Tbsp tahini
* Juice of 1/2 a lemon
* 1/2 cup nutritional yeast
* 1 tsp miso paste (optional)
* 3 tbsp of pasta water
* 4 servings of pasta (I used gluten free elbows)
* Hemp seeds
* Fresh thyme
* Cayenne pepper to taste
Directions: — Preheat your oven to 400°F. — Soak cashews in water for 1-2 hours before beginning. Drain, rinse, and set aside in a high speed blender. — Place two cloves of garlic (with the skin still on) as well as half a tsp of oil, into a piece of parchment paper or foil. Wrap tightly and place in the oven for approximately 30 minutes until soft and slightly golden. — While the cashews soak and the garlic roasts, prepare the carrot and potato by peeling and chopping them into quarters. Sauté in olive oil for a couple of minutes. Add about an inch of water to the pan and cook with the lid on for about 15 minutes, or until the vegetables are soft. — Add the roasted garlic, softened carrot, and potato to the rinsed cashews in a high speed blender. — Bring a large pot of salted water to a boil and cook 4 – 5 servings of pasta of choice. .. — Add the salt, turmeric, tahini, lemon juice, nutritional yeast, miso paste (optional), and pasta water (as necessary) to the blender, and combine on medium-high speed until smooth. .. — Drain the cooked pasta and stir in the sauce. .. — Top the pasta with hemp seeds, fresh thyme, cayenne pepper, and additional sea salt as desired. . — Store airtight in the fridge for a few days. Makes 4-5 servings.
🕳🐇 Delicious date sweetened dough filled with @naturalseamoss cashew cream. Styled in my beautiful Coconut Bowl. Get 10% off your order with code ALINA10 (link below) https://www.coconutbowls.com/collections/bundles?gclid=CjwKCAjw9MuCBhBUEiwAbDZ-7quDwMS10Mj1FW-m5cOoRsERSA6lXjE0P6V_WPRjDV3sdXxsR-dWihoCcJUQAvD_BwE . @naturalseamoss sea moss gel is hand-made from wildcrafted Irish sea moss and natural spring water. It helps…