For 16-24 people
3 Tb cocoa/cacoa
1/4 cup oats
1/2 cup dates/raisins (I use a mix of both)
1 Tb agave/maple syrup/honey
1/6 cup sprouted flour (or you can use ground flax seed, or ground nuts, buckwheat, etc.)
1 t vanilla extract
3 Tb coconut oil melted
1/4 shredded coconut (optional)
Handful of walnuts
1/4 cup cashew butter
2 Tb agave/maple syrup/honey
1 Tb coconut oil melted with 2 Tb coconut butter
1 t vanilla extract
1/8 t turmeric
Top Layer: you could just use melted dark chocolate if you want
3 Tb agave/maple syrup/honey
3 Tb cocoa/cacoa
4 Tb melted coconut oil
1 t vanilla extract
Pinch of salt
For bottom layer, process all ingredients except walnuts until smooth. Add walnuts and process until the walnuts are in smaller pieces, but not totally ground up. It should taste and look like semi-crumbly chocolate coconut cookie. Press into baking pan lined with plastic wrap (or oil, or nothing) and refrigerate.
For middle layer, process all ingredients until smooth. Yes… it should be green. But taste it! Mhhhmmm. Carefully spread over bottom layer, making sure not to mix the layers. Put back in the fridge.
For top layer, blend all ingredients until smooth, adding water if needed. It should be like chocolate sauce. Mmm it tastes so dang good. I could eat a bowl of this.
Carefully pour top layer over other two layers, making sure not to mix them. Put back in the fridge one more time and let chill for 1-2 hours until hard, like real Nanaimo Bars.
Pull out of pan if you lined it with plastic wrap, and cut it into bars.
Recipe from This rawsome Vegan life
(ca 40 stk)
2 dl quinoa + 4 dl water + 1/2 teaspoon salt
1 small yellow onion, chopped nicely
2 celeriac, nicely chopped
a wee bit salt
1 large tablespoon red thai currypaste
1 large handfull of coriander / cilantro nicely chopped
3 tablespoons chickpeaflour (Grams)
- Boil the quinoa in water with salt for 20 minuts. Low heat with lid on. The quinoa should become completely soft and all water to be cooked in.
- While the quinoa is cooking, warm some oil in a frying pan. Fry the onion and celeriac until golden / brown. salt.
- Add the pre-cooked Quinoa in a baking bowl. Add the onionmix, currypaste and parsley. Mix until a dough.
- Add chickpeaflour and work it into the dough. Let rest for 15 minutes
- Shape small, round, balls- Oil the frying pan so that it covers the bottom and warm. Fry the quinoaballs until golden and crusty all over. let the extra oil soak into a papercloth before serving.
- Test first with one, if it doesnt stick together, add more flour and try again.
Noodles, Asparges, Sunflower sprouts or other beansprouts. Sesameoil
Spicy Thai Cashew dipsauce
2 dl unsalted cashewnuts, finely grounded
2 tablespoons vegetable oil
1 small finely chopped yellow onion
3 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon soysauce
2 dl water
2 tablespoons red thai curry paste
1 squeese lime juice of taste
1. Start with grounding the cashews in a food processor. They should be like flour.
2. Warm the oil in a cooking pan. Add onion and garlic and fry until golden brown.
3. Turn down to middle heat and remove pan from the warm plate. Add the grounded nuts, sugar and soy sauce. Blend well and cook for a minute constantly stirring. Careful with the heat. It should not burn.
4. Add water, currypaste and a squeese ime juice. Blend well and let boild on low heat for 20 minuts until sauce has thickened. Stirr every now and then.
5. To assure a smooth sauce, blend with a stave mixer until smooth.
* Sauce will stay fresh for as many as 5 days in the fridge.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 6 – 8 rolls
Serving Size: 1 – 2 rolls
- 1 sushi rolling mat
- 1 1/2 cups quinoa, cooked
- 1 teaspoon organic rice vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 10 nori (seaweed) sheets
- 1 ripe mango, cut into thin slices
- 4 – 5 romain leaves
- 3 green onions, greens removed, thinly sliced lengthwise
- 2 small carrots, julienned
- Gluten-free soy sauce & wasabi paste for dipping
- First prepare you quinoa. Add 3 cups water and 1 1/2 cups dry quinoa into a small sauce pan and bring to a boil. Cover and turn down to simmer for 8 – 10 minutes. When the water has been absorbed and the quinoa is nice an fluffy, add the rice vinegar, ginger and salt. Toss well to combine. Let the quinoa cool completely in the fridge while you prepare your filling ingredients.
- To assemble the rolls, lay the sushi rolling mat flat on a table or cutting board. Place one sheet of nori on the mat, shiny side down. Scoop about 1/4 cup of the quinoa onto the nori and with wet hands, spread it out into a thin layer over the nori, leaving about a 1 inch band uncovered along the edge farthest from you.
- Lay the romaine leaves down first, then top with avocado, mango, carrots, and scallions. Lift the edge of the mat that is closest to you with your thumbs, holding the filling ingredients in place with your middle fingers. Roll the mat over the ingredients, pulling back and tightening it after each rollover. Wet the uncovered edge and roll through. Gently squeeze the rolled mat around the nori roll and remove from the mat.
- Slice with a sharp wet knife and serve with gluten-free soy sauce and wasabi paste.
Yield: makes 12 sliders (but also depends on the size of your buns)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ!
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!
Courtesy of How Sweet it is
1 large mango
1/2 red bellpepper (paprika)
1/2 chili (depending on taste)
1 dl boiled quinoa
3 big handfulls of ruccola salad
2 tbs sesameseeds
Lemon / Lime
Boil the quinoa (1/2 dl dry quinoa will give you 1 dl readily boiled). Cool down before mixing with the salad.
Cut Mango and avocado into suitable pieces. Cut the bellpepper in tiny pieces. Mix all ingredients together in a bowl, sprinkle with some good oliveoil. Squeeze some lime / lemon over the salad, top with some pepper and blend. Top with sesame seeds prior to serving.