Showing all posts tagged carrots

In Cakes & sweets recipes,

Vegan muffins with carrots and nuts

Author SaraPosted on Leave a comment
Vegan muffins with carrots and nuts

Yesterday was World Vegan Day, so I thought to celebrate it with those who embraced this lifestyle I am so curious about.
Last Tuesday I had a delicious vegan dinner prepared by Chiara Canzian, a young and talented vegan and vegetarian chef, to whom I promised (well I threatened her for what matters) to steal a few of her recipies. So I think the day is just the one to start this stealing.
You may want to visit her blog
This recipe is not on her blog yet, you can find it on the book she wrote with her dad Red Canzian (he’s the bass player of the most famous and longlasting Italian pop group), called “Sano Vegano Italiano” (ed. Rizzoli). I write it down here for you, in her version (as I made some small adjustments, as I always do)
300 gr wholemeal flour
200 gr brown sugar
200 gr soy milk (I used Almond milk)
8 gr cream of tartar
8 gr baking soda
150 gr nuts (weight them without shell)
150 gr carrots
80 gr sunflower oil
a pinch of cinammon
As first thing, mince the carrots and the nuts in a blender (the carrots must be cleaned beforehand).
Then take a bowl and whisk together oil, milk and sugar.
In another bowl mix the baking powders and the cinammon with the flour.
Then start pouring little by little the mixture of liquids into the flour, and whisk it well to avoid lumps. After you have incorporated the entire liquids, mix the carrots and nuts, and whisk everything until the dough is smooth and without lumps.
Put the dough into the fluted baking cases and then bake them into a ventilated oven at 180 degrees for about 20 minutes.
Once they’ve cooled dowm, sprinkle some icing sugar.
Tasty and easy to make!

In Cakes & sweets recipes,

Vegan carrot cake

Author SaraPosted on Leave a comment
Vegan carrot cake

I am not vegan, I am not vegetarian. But I love to experiment. I found this recipe in a magazine and I wanted to try it. Besides, I have this thing with wholemeal flour – whwnever I use it, something goes wrong. But I keep on trying, hopefully one day the fate will me in my favour!
The cake is not difficult at all. The ingredients are somehow many though. I did not find coconut oil, so I used vegetable oil. Probably it lacks some taste, but it’s quite peculiar anyway.
The banana frosting gives it a kick too, so it was a surprising experiment after all.
And it’s 100% vegan!
300 gr carrots
300 gr wholemeal flour
200 gr brown sugar
2 dl apple juice
1 teaspoon of freshly grounded ginger
5-6 spoons of coconut oil
1 teaspoon of baking soda
1 teaspoon of lemon juice
Peel the carrtos and then put them in bits in a mixer. Blend them. In a bowl put the flour, the sugar, the baking soda, the ginger, the apple juice, the oil and the lemon. Once it is all well amalgamated, add the carrots and whisk again. Put the mixture in a mold (24 cm diameter) covered with baking paper (better moist the paper and squeeze it first). Bake it for about 20 minutes in the oven preheated at 180 degrees – you’d better check the cake, I had to leave it a bit longer because it was still raw.
Whilst it cools down, you may prepare the banana frosting with
3 bananas
5/6 spoons of maple syrup
4/5 spoons of coconut oil
5/6 spoons of cold coconut milk
cinammon
Put the bananas in a mixer and whisk them with the syrup, the coconut oil and milk, and a teaspoon of grounded cinammon. Put the frosting onto the top of the cake, and decorate it with a julienne carrot.