Tag Archive: beetroot


Raw red velvet cake

Heya folk,

Here is my take on the American classic Red Velvet cake. I found myself in a situation with too many beetroots around that needed using up, and luckily enough of other ingredients to make it work as a cake! The process is quite simple, but the cake is utterly delish. It is as moist as the cooked version, but way healthier! Also kept it nut free, but feel free to add some if you want it heavier. 🙂

Ingredients:

Base:

3-4 medium beetroots
1 1/2 cups desiccated coconut
1 cup sunflower seeds
1/3 cup flaxmeal
1/3 cup buckwheat flour (raw buckwheat soaked, dehydrated, milled)
1 tbsp vanilla extract
1 cup dates

Cream:

2 full fat tins of coconut milk
1 tsp vanilla
1-2 tbsp agave/maple

OR

1 cup coconut butter (process desiccated coconut until it gets smooth)
1/2 cup plant milk (any of your choice, do yourself by soaking about 1 cup of nuts/seeds per 1 litre of milk, juice or process with water and separate pulp)
2 tbsp agave

Process:

For the base, put all the ingredients in the food processor (with the S-blade) and process until smooth. Add dates if you want to make it sweeter, or extra seeds/coconut to make it drier.  It will get quite fine and velvety if you do it for long enough. Press half of it into the cake tin.

For the cream, if you are using coconut milk cans, scoop out the white part only and mix with vanilla and sweetener with a whisk until smooth. Add more or less sweetener according to your taste.
For the other white chocolate-y layer melt the coconut butter (or have it freshly made so it is still soft), dilute it down with some liquid and sweeten it if you feel like it.

Do a layer of the cream (leave in the freezer for a short while if you need to for the hardening), and press on a second layer of the base. Cover it once more with the cream, or do a pattern instead by piping.

For decorations you can add fresh fruit, berries, or chocolate – as you wish!
It is a very simple process, really, and very vibrant with the colors! Here are the two versions I made:

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Hope you like it!

Eli x

Hello, my dear readers,

It has been an awfully long time since I last posted anything here. And I’ve been meaning to post here more often, but never find anything worthy of a separate post. Well, here’s one! Before Christmas I was doing catering for two different events – one being an event for the Sustainable Future’s office from AUSA, and the other for Family, fun and politics day.

The menus were reasonably different, but both took an enjoyable full day of preparation.

For the Christmas Rendez-vouz I prepared a variety of sandwiches, fillings included caramelized onions, roast veg with hummous, cheese & ham, BLT, ‘egg salad’, veg and tofu, various combinations with veg like asparagus, peppers, courgette, spinach, and sprouts, and spreads of red kidney beans, chickpeas, cream cheese and guacamole. Besides that also polenta bites with caramelized onions, and crostinis with cream cheese and sundried tomatoes, and guacamole. For the sweets – rice krispie traybake, nougat truffles (raw), cinnamon fingers and brownies. I’ve taken some photos from the event, all done by their own photographer so claim no rights here for them. Just happy she’s made them look cool 🙂

 

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As for the second event, I made only bakery stuff. I’ve got no fancy photos of the stuff because as soon as I’d set up the table, I had to run to work. But the food was plenty and good. Here’s a list of what I made – gingerbread muffins, banana muffins, raspberry-marzipan muffins, carrotcake muffins, fruit scones, banana-pecan scones, flapjacks, peanut butter traybake, beetroot brownies, chocolate and almond brownies and lemon drizzle traybake. My favourite was the peanut butter traybake because – I kid you not – it tasted like snickers! Lemon drizzle cake I heard was a success as well and very lemony it was indeed.
There are two reasons why I particularly liked this catering job – firstly, I was required to do some gluten-free stuff, which made me realise it really is super easy and would not be a problem making all my cakes and stuff GF. Secondly – these are even more healthy than my usual cakes – the flour was exclusively wholegrain, except for the rice flour in GF stuff, and nearly all the sugar I used was muscovado – less processed, more nutrients 😉 Here’s a couple of photos of the layout.

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So that’s it folk for this time, hopefully you got something out of this post.
I promise I will soon enough post some great raw vegan recipes again.

Until then!

Eli x

 

Lasagne recipe

Hello again!

 

It’s been a while! Sorry about that. But, I thought that as I’ve recently not been that much on raw food at all as I’d like, I could at least share some of the cooked food recipes that I think are pretty delicious 🙂

So here’s a first one! Vegan lasagne!

Ingredients:

3 tins of chopped tomatoes
1 pack of lasagne sheets
2-3 medium carrots
1 onion
1 tbsp vinegar
3 tbsp date syrup (or alternative sweetener, or sugar)
50 g soy mince
4 heaped tbsp white flour
1/3 cup nutritional yeast
spices – paprika, chilli, salt, garlic, pepper, jerk seasoning….
2 cups soy milk (optional)
water
vegan cheese
Filling of your own choosing – mushrooms, vegetable mix, squash, butternut squash…

First I suggest you make the tomato sauce (unless you want to use ready-made sauce, not as good, I tell you!). For it, peel and chop the onion and start frying it in tiny bit of oil. Meanwhile chop the carrots into small pieces and add to the onions. Add all the tinned tomatoes and mix in some spices like paprika, pepper, salt. Let this simmer until the carrots are soft. Then blend it all (using a hand blender preferably, careful with the splashes). Add some vinegar (balsamic for example) and balance the flavour with the sweetener.
Pour some boiling water over the soy mince and leave for a few minutes, then drain. Mix in with the tomato sauce – that’s then ready! 🙂
For the white sauce, mix some spices into the white flour and then add tiny bit of water or soy milk to make a thick paste. Once it’s all mixed, add some more liquid to make it thinner. Heat up a pot with some oil in the bottom. Pour the flour mixture to the pot and make sure you have more water and/or soy milk handy. As soon as the flour is in the pot, you ought to keep it in motion – mix, mix, mix. A whisk is a useful tool here. When you feel it starts getting thicker, add the water or milk. Continue doing it for the next 5 minutes or so, when you think the flour has expanded as much as it will. Then mix in the nutritional yeast – which might make more liquid necessary. Add some grated vegan cheese (if you wish, it’s totally fine without as well), definitely have a taste and see if it lacks some spices perhaps. And that’s the white sauce done.
If you wish to add some mushrooms or frozen chopped vegetable mix, you can easily mix it in with the red sauce. I grated some courgette and mixed it in with the red sauce. And once before I roasted thin slices of aubergines and butternut squashes and used them as layers as well, so it was layerlayerlayerlayerlayer. 😛 Beans would work well also!

And then it’s time to mount the whole lot! Layer it in whatever order you wish in a deeper dish. I did: red sauce, pasta, white, pasta, red, pasta, white, pasta, red, cheese. If you want, you can as well mix the red and white sauce together, so you only have one kind of sauce in between the pasta. It’s gonna be fabulous no matter what!

Cook the lot in the oven for about 20 minutes, but you can poke it with a knife to see if the pasta is nice and soft. All that’s left is to eat! Serve it with a nice bunch of fresh salad (carrot-beetroot-orange on the photo) and with a couple of friends.

Lovely!

 

Eli x

 

lasagna

Hello again, my dear followers,

I realise it’s been nearly two months since I last posted something here, thus, I’ll try to be a lot more active this month. It has already started out pretty well as I’ve made two amazing cakes, of which this recipe is the first one of the (next one posted tomorrow or day after).

This is the first very fancy-looking proper birthday cake I have rawified. And as the recipients were happy with it, I can assure you that the taste is not compromised! This might look long and complicated, and maybe with no experience in raw cakes it is, though I assure you, it took me no longer than an hour of prepping 🙂

Thus:

Ingredients:

Base:
1 cup coconut (shredded)
1/2 cup buckwheat crispies (raw soaked, dehydrated buckwheat)
2/3 cup flax seeds
1/4 beetroot
2 cups dates (soft, presoaked)

Chocolate layer:
2 avocados
2-3 tbsp cocoa/cacao powder
2 bananas
1.5 cups soft dates
3 tbsp coconut oil (melted)

Raspberry layer:
400g (frozen) raspberries
1/4 cup sweetener of your choice (I used date syrup and agave nectar)
100 g coconut butter (not oil!) (melted)
1 tbsp vanilla extract (optional)

Frosting:
200 g coconut butter
small chunk of beetroot
1/4 cup sweetener of your choice
1 banana

Process:

For base ground all the dry ingredients (coconut, buckwheat, flax), blend together with small chunks of beetroot and the dates. I use my jug blender to do all the small grinding and then my food processor with an S-blade to process it all together. It should be somewhat sticky decent mixture to press to the bottom of your prepared cake tin (if you smear tiny bit of coconut oil to the bottom of the tin, it’ll be easier to get the pieces off). The amount that you use depends very much on the size of the cake. I made the base layer roughly 80 mm thick and had quite a bit left over, which is okay! 🙂

The chocolate layer is very easy- just blend it all together, add the coconut oil at the very end. If you need to, add some water to make the blending easier. Pour that on top of your base layer.

Now if you had any of the base left over, now would be the time to either crumble it on top the chocolate layer or if the latter is solid enough, you may be able to make a proper second base layer in between there. 🙂

The raspberry layer is fairly easy as well. If you’re using frozen raspberries, like I was, melt them in warm water, and try to drain most of the water out. Blend it with whatever sweetener you wish, add vanilla if you so desire. The coconut butter must be melted to a thicker liquid like state, use hot water bath. Or de-freezing option on the microwave if you want it done quicker. Not sure if it would qualify as raw then any more though. Anyway, once you’ve achieved that, blend it with the raspberry mixture. Pour that on top of the assembled cake you’ve got so far. This layer balances out the sweetness of the rest of the cake and brings a dimension of freshness to it.

For frosting, melt the rest of the coconut butter and blend together with the other ingredients. As it gets thick very quickly due to the low temperatures, you may have to add hot water (I did), to keep it from becoming totally solid.
I used a piping bag, where I fit it all in and with the nice nozzle decorated the whole thing.
As this cake needs to be kept in the freezer for a few hours, you might want to do the frosting as the last thing, after it’s frozen, so you could lose the sides of the cake tin and use the frosting on the sides. I did it only at the top (and had a hard time of using all of it up), but it’s nice either way.

Thus, either with or without your frosting, make sure it’s nice and solid from being frozen. I froze mine overnight and then let it warm to room temperature with a couple of hours. I’m sure it’ll be nice with less time spent on each activity 🙂

And that’s it! Enjoying left, really! Below you can see photos of the cake, and a cupcake I made alongside, for sampling, and photos 😛

I hope this inspires you to try and do something similar!

Eli x

 

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rasp choc cake whole

rasp choc cake side