Amy Le ?
healthy vegan recipes, especially desserts made healthier! australia ?recipes:

Rhubarb Blackberry Galette

My Recipes
Mint Chocolate Tart With Walnut And Toasted Coconut Crust
creamy CHOCOLATE MINT TART! recipe below ? makes 1 x 20cm round tart WALNUT AND TOASTED COCONUT CRUST: 1 1/2 cup raw walnuts 1 3/4 cup desiccated coconut 10 medjool dates, pitted and chopped into small pieces 3 tbsp cocoa or cacao powder pinch of salt Preheat oven to 180C and line a baking tray with baking paper. Add the desiccated coconut to the tray, and bake for 3-4 minutes, or until toasted. Keep an eye on it, as it happens quickly. Set aside. Add the rest of the ingredients to a high speed blender or food processor, and mix until the walnuts are broken down. Then add the coconut and mix until it all starts to stick together. Press the mixture into the tart pan, and pop it in the freezer while making the peppermint layer. MINT LAYER: 3/4 cup raw cashews, soaked overnight, drained and rinsed* 1/4 cup coconut oil (melted but not hot) 1/4 cup rice malt syrup 6 tbsp canned coconut milk 3 tsp peppermint extract, or to taste 1/4 tsp spirulina powder - optional** (I use @organicburst) Add all the ingredients to a high speed blender and process until smooth. Pour into the tart shell and freeze for 1 hour or until just set. CHOCOLATE LAYER: 3/4 cup raw cashews, soaked overnight, drained and rinsed 1/4 cup coconut oil (melted but not hot) 1/4 cup rice malt syrup 5 tbsp canned coconut milk 1/4 cup cacao or cocoa powder 1 tsp vanilla extract pinch salt Add all the ingredients to a high speed blender and process until smooth. Pour onto the peppermint layer and freeze for a couple of hours or until set. Slice! I store mine in the freezer and let thaw for 10-15 minutes before eating. *if you're short on time you can soak the cashews in boiling water for 15 minutes instead of soaking overnight **the spirulina powder is what gives the green colour to the peppermint layer, you can leave this out for a white layer if you like. #amylecreations
No Bake Chocolate Tarts
Hi guys! Miss you! ☺️ I'm sorry I haven't been around as much lately. Lots to do before the end of the year. I hope you're all well ? I realised I never shared the recipe for my NO BAKE CHOCOLATE TARTS here, and since it looks quite festive and would be a good one for the holiday season, here it is.
Creamy Peppermint Patty
Hi guys! How was your weekend? Spent mine pretty much relaxing, and eating good food. Saturday night my husband and I made dumplings ? and Sunday I cooked a big breakfast for brunch ? I'll add a photo in my story if you'd like to check it out. Hope you had a good one! CREAMY PEPPERMINT PATTY RECIPE is in my previous post ✔️ (ate the last 2 today ?).
Tempeh And Grilled Pineapple Tacos
Happy Monday! TEMPEH & GRILLED PINAPPLE TACOS for you 🙋🏻 makes 8-10 tacos 300g organic tempeh Taco seasoning: 1 tsp chili powder (or to taste) 1 tsp onion powder 1 tsp dried oregano 1 tsp paprika 1 tsp ground cumin 1 tsp salt (or to taste) 1/2 tsp garlic powder 1/2 tsp black pepper 1 tbsp water 1/2 tbsp oil 1 1/2 cups fresh pineapple sliced into small pieces 8-10 corn tortillas avocado, red cabbage, tomato, radish, jalapeño, coriander, spring onion or vegetables of your choice. 1. Crumble the tempeh into a large bowl. 2. To this, add all the taco seasonings, along with water, and mix well. 3. Add oil to a frying pan on medium high heat. Add oil and the tempeh mixture, cook for 5 minutes, stirring occasionally. I like to use fork for this to break up the tempeh. 4. For the pineapple, heat a grill pan (a normal frying pan will work also) to high heat. Add your pineapple pieces and cook on both sides until golden. 5. Spoon the tempeh onto the tortillas along with pineapple and vegetables. Night!
Here it is! The recipe for my version of the LAMINGTON ☺️ Makes 16 squares DRY INGREDIENTS: 1 1/2 cup oat flour 1 1/2 cup almond meal 1/3 cup sugar of your choice (I used raw cane sugar) 2 tsp baking powder 1/8 tsp salt WET INGREDIENTS: 1 cup unsweetened almond milk 1 tbsp apple cider vinegar 1/3 cup coconut oil, melted but not hot 2 tsp vanilla bean paste Preheat oven to 180C. Line a 20cm by 20cm baking pan with baking paper. Whisk almond milk and vinegar together into a medium bowl. You will notice it curdle, this is normal. Set aside for 5 minutes. Meanwhile combine all the dry ingredients into a large bowl. Add coconut oil and vanilla bean paste to the almond milk and vinegar. Combine well before adding it to your dry ingredients. Mix until just combined. Pour into your cake pan and bake for 25 minutes or until a cake tester comes up clean. Let cool slightly in the pan before transferring to a cooling rack, to cool completely. Slice carefully into 16 squares. CHOCOLATE & COCONUT COATING: 1 1/2 cups desiccated coconut 1/2 cup coconut oil 1/4 cup rice malt syrup 1/3 cup cocoa or cacao powder (to have enough to be able to dip properly, they will be a little leftover) Lay a chopping board or plate with baking paper. This is where you'll place the lamingtons once they've been dipped in chocolate and coconut. Lay the desiccated coconut over a large plate or baking tray. Heat coconut oil and rice malt syrup into a small sauce over low heat, until just melted. Take off the heat and whisk in cocoa powder. Quickly pour into a bowl that makes it easy for dipping. Dip each square of cake into the chocolate sauce followed by covering it in a layer of coconut. You'll need to work quickly as the chocolate will thicken. I like to quickly dip half of the cakes into the chocolate sauce and then cover them all in coconut, before doing the remaining half. Place onto a plate or tray, and refrigerate until set. There will be some leftover chocolate sauce and coconut, I like to combine the this at the end to make some little 'coconut rough' chocolates, by pressing them into mould and refrigerating until set. #amylecreations
Curried Egg Sandwich
Curried 'egg' sandwiches! Yes please ?? Recipe is dated 1st April on my feed ? I used all my cellular data by accident the other night by turning off my WI-FI at home, then continuing on watching too much YouTube opps ? Since I'm out, I turned it on quick to post, but I gotta go hehe ? Enjoy your day/night all! Previous post ?? Swirly smoothie bowl
Vegan Granola Bar
I've been looking for a granola bar that was vegan, didn't include all sorts of ingredients and wasn't expensive. Let's just say I found it difficult to find.. sooo I made these guys. I used almonds and cashews but they're easily interchangeable for whatever you like or have. (If you would like to enter my amylecreations shoutout, the details are in my previous posts)
Carrot And Lentil Soup With Roasted Chickpeas
Leftover carrots mixed with some pantry items plus the colder weather here equals to a Carrot and Lentil Soup creation. This is the thick and creamy type, but feel free to add more stock for a thinner consistency or coconut milk for extra creaminess.