Mango Lime Cabbage Tacos, Risotto & Cold Brew Ice Cream are the Recipes of the Week!
Mango Lime Cabbage Tacos
For the tacos:
1 small head of red cabbage (2-3 leaves per person)
1 ripe mango cut into small chunks
1-2 mini cucumbers thinly sliced1 bell pepper thinly sliced
2-4 radishes thinly sliced1 avocado
1/4 cup fresh English peas shelled
Hemp hearts for garnishing
Mango Lime Sauce:
2 ripe mangos peeled and sliced
2 limes (juice only)
4 Medjool dates, pitted
1-2 inch fresh ginger, peeled
1/4 cup hemp hearts
1/2 teaspoon ground turmeric
1-2 tablespoons water (optional)
Carefully tear your cabbage leaves away from the head of cabbage, trying to keep them as whole as possible. Wash, set aside.
Wash clean all your other produce well, slice/chop to desired size and shape. Set aside.
Make your Mango Lime Sauce by blending all the sauce ingredients together in your food processor/blender until smooth. You can enjoy the creaminess and thickness of this sauce as is, or add 1-2 tbs water to achieve your desired consistency.
Fill each cabbage leaf with your veggies, sprinkle with hemp hearts and serve with mango lime sauce.
Enjoy all the beautiful flavors!
For best flavour, choose small peas, which are younger, sweeter, and more tender than large ones, and make sure they’re as fresh as possible. If you can’t find good fresh peas or you crave peas when the season’s over, frozen peas are a terrific alternative.
Nikki and Zuzana
Healthy plant-based recipes for the active lifestyle. Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto and all around lovers of abundance and nourishment based in Vancouver, Canada. Through they blog Activevegetarian.com they inspire others to live a healthy, active, plant-based lifestyle.
4 cups raw cauliflower, 'riced' in a food processor
3 garlic cloves, pressed
2-3 tablespoon coconut oil
1/2 cup coconut milksalt and pepper to tastea handful of salted toasted cashew nuts
garlic chives for garnish (optional)
To make the cauliflower rice, cut the cauliflower into equal size small pieces, and process for 4-5 seconds in a food processor. Do this in several batches to get an even consistency. Separate 4 cups of 'riced' cauliflower, and freeze the rest for later use. Melt 3 tbs of coconut oil, and add the garlic. Saute for 1 minute. Add the cauliflower and stir for a couple of minutes. Add the coconut milk, and stir until it gets absorbed - another 2-3 minutes. Adjust seasoning, and top with the toasted cashew nuts. Optionally sprinkle garlic chives on top.
Wholesome, seasonal ingredients in simple, delicious meals. Viktoria Radichkova is a passionate health food lover, creative recipe developer, and food photographer at Viktoria's Table. In her recipes, Viktoria focuses on combining real, wholesome and seasonal ingredients into simple, and delicious meals.
Cold Brew Ice Cream
1 ⁄3 cup (60 g) medium-ground coffee beans
2 1/2 cups (600 ml) all-natural canned coconut milk
1/4 cup (50 g) organic unrefined cane sugar1/4 cup (60 ml) agave
1 tablespoon (15 ml) pure vanilla extract
Pinch of sea salt
In a bowl, combine the coffee grounds and coconut milk. Cover this mixture and place it in the refrigerator to steep overnight, at least 12 hours or more.
Once it’s steeped, use a fine-mesh strainer to remove the grounds from the coconut milk. If you find that your coconut milk has separated and there is a layer of cream on top, stir it and let the milk warm enough to homogenize before straining it. Discard the grounds.
Use a high-speed or immersion blender to mix the coconut milk coffee, sugar, agave, vanilla, and salt. Add the mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve.
Once it’s churned, transfer the ice cream to a large freezer-safe container, smooth the top, and cover it tightly. Freeze the finished ice cream for at least 5 to 6 hours, or until it is firm. Store this ice cream in the freezer in a sealed container for up to 1 week.
Makes 1 quart. For a coffee-holic's dream, top your favorite iced or hot coffee or espresso with a scoop of Cold Brew ice cream. The sweetness and richness are perfect complements.
Reprinted with permission from Incredible Vegan Ice Cream by Deena Jalal, Page Street Publishing Co. 2019. Photo credit: Emily Kan. Made with a versatile, extra creamy coconut milk base, these vegan, allergy-friendly recipes are totally free of additives and preservatives. Thanks to honest ingredients like seasonal fruit and veggies, real vanilla bean, freshly ground spices, and homemade chocolate sauce, you can enjoy each melty spoonful to the fullest. Even with this super healthy profile, every recipe delivers mind-blowing flavor and an irresistibly smooth, thick texture. From Pumpkin Caramel to Cold Brew, your ice cream machine will be busy all year long. We dare you not to try them all!
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Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.
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