Vegan Blueberry Cake

O

ne day I was surfing on the internet when I saw this vegan recipe. I remember 

that I thought “Okay, I am not a vegan but I have some friends who are. So I could have a try”.

The main ingredient of this recipe is blueberry.

One of the special features of blueberry is it is packed with antioxidants and vitamin C. This plumb summer berry has a tangy flavor that comes to life in our recipe for blueberry cake.

 

Ingredients

 

     For the base

• 30g Almon
• 40g Rolled oast
• 30g Vegetable oil
• 30g Dates
     
  For the filling
• 150g Cashew nuts

• 100g Blueberry
• 130g Sweetener
• 200g Coco milk
• 200g Water
• 1 ½ tps agar powder
• 2 tbsp kudzu starch (you could use other kind of starch or even skip this. The starch gives a kind of chewy texture.)
• 200g Blueberry
  
  

Instructions

1. First of all, put all the ingredients of the base into a container of food procesor and blend well.

2. When the base is made, put the mixure in a cake pan evenly.

3. Next preheat the oven to 180 Cº and bake the base for 15 minutes.

4. Then put all the ingredients of the filling together and blend with high power blender.
   
   
5. When the mixure of the filling is made, gently heat the mixture up with low to medium heat until it thickens.
   
   
6. Then place another 200g of blueberries on the base and pour the filling mixture.
   
   
7. Next, leave it in the fridge for a few hours and finally...
    
   Enjoy your meal!.
   
   
    
   I have taken this recipe from:  Peaceful Cuisine
   

RISOTTO WITH MUSHROOMS

History

Its name comes from the Word “riso”, rice in Italian. It came from Milan in 1574, in the Renaissance. The most spread version was invented by an Italian man, who, in his wedding, ordered a simple plate of rice but coloured with saffron. This spice was native to south-west Asia, but it hadn´t been used in gastronomy until that moment. Saffron was also highly appreciated in the Classic Greece for its colouring and aromatic properties. It was used as a remedy to sleeplessness and to reduce hangovers caused by wine. It was also used to perfume bathing and as an aphrodisiac. In China it was used as fabric dye.

The Risotto is cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy.

Ingredients(for 4-6 people)

-300 gr rice
-1 chopped onion 
-10 cl white wine 
-200 gr fresh mushrooms 
-200 gr dehydrated mushrooms 
-75 gr Parmesan grated cheese 
-2 cups and a half water 
-20 gr butter 
-olive oil 
-salt  
-chopped parsley

Steps

1-First of all, soak the dehydrated mushrooms for an hour.

2-Cut the fresh mushrooms and fry them in a pan with olive oil. Then keep them apart.

3-Put the butter and four teaspoons of olive oil in a pot on the heat, and add the chopped onion. When the onion is cooked, add the rice and stir it for two minutes.

4-Add the white wine and wait until it evaporates.

5-Add salt in the water that has been used with the dehydrated mushrooms. Moreover add 2 and a half cups of water.

6- Little by little, pour the soup in the pot with the rice.

7-Ten minutes later, add the dehydrated mushrooms and leave the rice boiling.

8-After five minutes, add the fresh mushrooms that had been keep apart.

9-When the rice is ready(15-20 minutes boiling), remove it from water and add the Parmesan cheese and a bit of butter.

10-Finally decorate your dish with chopped parsley.

And... enjoy your meal!!

Source: sabormediterráneo.com

Made by Alba Balbuena