Bánh quýt chocolat thuần chay làm từ bánh mỳ cũ/ Gâteau de mandarin au chocolat vegan à partir du pain rassis

BeFunky_gateaupainperdu3.jpg

(La version française disponible en bas)

Có lúc còn thừa bánh mì cũ từ hôm trước, đã cứng nhắc lại rồi, chẳng nhẽ vứt đi. Sau đây là cách làm bánh quýt chocolat bằng cách tận dụng

Nguyên liệu: (1 khuôn 10 cm)

Lớp nền:

  • 1 miếng bánh mì cũ (nếu có nhiều bạn sẽ làm lớp nền dầy hơn, nếu có ít sẽ làm lớp nền mỏng)
  • 1 thìa canh đường đỏ tự nhiên
  • múi của 1/2 quả quýt
  • vỏ của 1/2 quả quýt
  • 1 thìa canh bột cacao

Lớp kem:

  • 1 quả chuối
  • múi của 1/2 quả quýt
  • 4 ô chocolat đen nguyên chất
  • 2/3  thìa canh bột sắn (hoặc bột năng)
  • 1/2 cốc nước lạnh

Cách làm:

Làm nền:

  • Vỏ quýt thái nhỏ
  • Cho các nguyên liệu nền vào máy xay thành vụn nhỏ vừa và quyện vào nhau (không nát nhuyễn).
  • Cho ra vòng khuôn tròn không đáy, ấn nhẹ cho vừa đủ chắc.

Làm kem:

  • Hòa tan bột sắn vào cốc nước lạnh, rồi cho vào lò vi sóng quay khoảng 20-30 giây cho chín đặc (để ý kiểm tra để không bị trào)
  • Cho chocolat thanh vào bát thủy tinh, đun cách thủy cho tan rồi đổ bột sắn vào khuấy đều.
  • Xay chuối và quýt thật nhuyễn, rồi đổ vào bát chocolat bột sắn, đánh nhuyễn.
  • Đổ hỗn hợp trên lên trên nền bánh, dàn mặt trên cho phẳng.
  • Để nguội, cho vào ngăn đá trong khoảng hai giờ rồi lấy ra cho vào ngăn mát tủ lạnh.
  • Trước khi ăn, lấy dao rà vòng quanh bánh ráp với khuôn rồi nhẹ nhàng nhấc khuôn ra.

~~~~~

Il nous reste parfois du pain perdu devenu dur que l’on ne sait pas quoi faire avec. Cette recette vous offre une solution pour éviter de le jeter, à part de faire du pain perdu bien évidemment. Même si elle n’est pas encore parfaite, mais au moins, elle pourrait vous donner une autre idée pour utiliser vos pains rassis.

Ingrédients: (pour un cercle de 10 cm de diamètre)

La couche au fond:

  • 1 morceau du pain rassis
  • 1 cs de sucre rouge naturel bio
  • 1/2 mandarin avec peau
  • 1 cs de cacao en poudre

La couche de la crème:

  • 1 banane mure
  • 1/2 d’un mandarin sans peau
  • 4 carrés du chocolat pur
  • 2/3  cs de la farine de mazaïna (ou topica)
  • 1/2 verre d’eau

Préparation:

Le fond:

  • Hacher la peau d’un demi mandarin
  • Mixer tous les ingrédients ensemble jusqu’à ce qu’ils deviennent une sorte de crumbles.
  • Mettre dans le cercle et entasser légèrement.

La crème:

  • Diluer la farine de mazeïna dans 1/2 verre d’eau, puis mettre dans le micro onde pendant 20-30 secondes pour que le mélange se cuit et deviennent dense.
  • Faire fondre le chocolat au bain marie et verser le mélange dans le chocolat, bien mélanger.
  • Bien mixer la banane et le mandarin ensemble et mélanger avec le mélange au-dessus.
  • Verser la crème dans le cercle, étaler pour avoir une surface lisse.
  • Laisser refroidir et mettre dans le congélateur pendant deux heures, puis mettre dans le frigo pour conserver au frais.
  • Avant de servir, utiliser un couteau pour détacher le tour du gâteau qui est en contact avec le cercle.
  • Enlever le cercle tout doucement et votre gâteau est prêt à déguster.

RAW Apple & Banana Pie, garnished with Grated Lime Zest & Cinnamon

RAW Apple & Banana Pie, garnished with Grated Lime Zest & Cinnamon…Lime plus cinnamon gives it that extra punch and tastes WONDERFUL!!!..

Ingredients:
CRUST…….

  • Walnuts
  • Almonds
  • Flaxmeal
  • Coconut Nectar
  • Maple Syrup
  • Sea salt
FILLING………..

  • 4 Sweet Apples 
  • 1 or 2 bananas
  • Cinnamon
  • Raisins

Place in food processor walnuts, almonds and blend then add flax meal. Mix in a bowl with nectar and maple syrup and add a pinch of sea salt.
Place on a pie dish .
To make filling blend in a food processor apples bananas and raisins and spread over the crust. Place in the fridge if you want to enjoy it nice and cold and then decorate with bananas and cinnamon and apples or anything of your choice and enjoy.

Mango Papaya Coconut Cream Pie with Raspberry Frosting.

Crust:

  • 2 cups pecans, soaked for at least 2 hours
  • 5 soft dates
  • 1 tablespoon maple syrup
  • 2 tablespoons raw carob powder
  • 1 tablespoon cinnamon
  • 2 teaspoons freshly ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt

Pulse the nuts in a food processor. Add the rest of the crust ingredients and process until smooth.
Press the dough into a loose bottom cake tin.

Filling:

  • 1 mango, thinly sliced
  • 1/2 large ripe papaya, thinly sliced
  • Coconut Cream:
  • 1/2 cup cashews, soaked for at least 2 hours
  • Young Thai coconut meat – from 1 coconut,
  • chopped
  • 4 soft dates
  • 1 tablespoon coconut butter
  • Pinch of salt
  • 1 teaspoon vanilla essence

Mix all ingredients in a blender, adding filtered water or fresh coconut water to get it all to combine.

Raspberry Frosting:

  • 1 cup cashews, soaked for at least 2 hours
  • 1/2 cup fresh or frozen raspberries
  • 1 tiny slice of fresh beetroot, peeled and
  • chopped (for colour)
  • 1 teaspoon vanilla essence
  • 1 tablespoon agave nectar

Blend in a food processor until smooth.Lay the slices of mango in the crust and
spread over the coconut cream, follow with papaya slices, and finally top with the frosting. Refrigerate for 5 hours, or overnight.

(source: link)

Another recipe of “Tarte à l’avocat et au citron sans cuisson” is here.

Vegan Cheesecake

Recipe 1:

Ingredients

  • 1 package firm tofu.
  • 1 cup fresh pumpkin puree.
  • 8 ounces tofu cream cheese.
  • 1 cup brown sugar.
  • 1 1/2 cups vegan graham cracker
  • .4 tablespoons agave nectar.
  • 1/4 teaspoon baking soda.
  • 1/4 teaspoon fine sea salt.
  • 1 1/2 teaspoons cinnamon.
  • 1 teaspoon ground ginger.
  • 2 tablespoons light molasses.
  • 1/2 teaspoon ground nutmeg.
  • 3 tablespoons flour.
  • 1 tablespoon canola or extra virgin olive oil.

Instructions

  • 1. Pre-heat oven to 350 F.
  • 2. Spray a 9″ or 10″ round baking pan with canola or olive oil.
  • 3. Crush graham crackers into crumbs.
  • 4. Mix graham cracker, oil and agave nectar and press into oil coated pan.
  • 5. Puree other ingredients in a food processor or blender.
  • 6. Pour mixture into pan.
  • 7. Bake in pre-heated oven for approximately 50 minutes.
  • 8. Let it cool before placing in refrigerator for additional cooling.
  • 9. Serve cold.

(Source: http://www.veganmecca.com/vegan_cheesecake.html)

Recipe 2:

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Ingredients:

  • 1 container Tofutti brand cream cheese alternative
  • 12 oz or one package silken tofu
  • 1/3 cup soy milk
  • 1/3 cup corn starch
  • 1 tsp vanilla
  • 2 tbsp maple syrup (optional)
  • 2/3 cup powdered sugar
  • 1 tbsp lemon juice
  • 3 tsp egg replacer
  • 2 tbsp water
  • 2 tbsp vegetable oil
  • 1 pre-made vegetal pie crust
Preparation:
– Pre-heat oven to 325 degrees.
– Mix the egg replacer with the water in a small bowl until smooth and add to blender. Blend together all ingredients, except for oil and crust at medium speed until smooth. Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.
– Pour into pie crust and bake 45-50 minutes or until just barely firm. The cheesecake will not change color or rise up, but don’t be afraid to take it out of the oven! Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture.

Enjoy your tofu cheesecake! Drizzle with chocolate syrup or garnish with fresh fruit as desired.

SOURCE: http://cheese.skoropadsky.org/2010/10/11/how-to-make-vegetarian-cheesecake/

Recipe 3 et autres:
Recipe 4 et autres:
Recipe 5:
cashew coffee vanilla creme with a cinnamon chocolate crust:
serves 8 or so
cashew coffee vanilla creme:
2 cups raw cashews
seeds scraped from 1 vanilla pod
3 tablespoons melted coconut oil
1/4 cup maple syrup (or agave/raw honey/date paste)
1/8 teaspoon salt
1/3 cup very strong, brewed organic coffee
cinnamon chocolate crust:
1 cup pecans
1 cup dates
2 tablespoons cacao powder
1/8 teaspoon salt
1/4 teaspoon cinnamon powder

salted caramel drizzle:
1/2 cup dates covered in enough water (or coffee) to cover them
1/2 teaspoon sea salt
1 tablespoon nut butter (optional)
to make the creme, blend all ingredients until smooth. set aside.to make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small spring-form pan. scoop on the creme and let it set in the fridge or freezer.

to make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. if it is too thick – add more water; if too thin – add more dates. drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. it is better – but difficult – to wait until the next day to eat this, let the flavours get to know each other. then DEVOUR.

Bánh gatô sôcôla thuần chay

Nguyên liệu:

  • 300 gr bột mỳ (loại T65 nếu được)
  • 200 gr đường vàng không tinh chế
  • 11 gr bột nở
  • 3 gr de bicarbonate de soude
  • 3 gr muối
  • 40 gr bột cacao
  • 30 cl sữa đậu nành
  • 15 cl nước
  • 50 gr dầu ăn (dầu thực vật)
  • 15 ml nước chanh vắt (khoảng 1/4 đến 1/2 quả chanh vắt lấy nước)

Chuẩn bị:

– Thoa dầu ăn thực vật vào khuôn bánh

– Bật lò nướng 180°

– Trộn lẫn nguyên liệu khô vào trong một âu lớn

– Trộn sữa đậu nành, nước, nước chanh vắt, dầu ăn, rồi đổ dung dịch vào âu nguyên liệu khô.

– Trộn thật đều

– Đổ vào khuôn và cho vào lò nướng trong vòng 30° ở 180°.

– Khi bánh chín, để nguội trước khi dỡ bánh ra khỏi khuôn. Trang trí tuỳ hứng!

(From: vg-zone)