Mint Brownie Cashew and Avocado Cream Cake – Vegan / Vegetarian Recipe Available in three languages.

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Vegan Mint Brownie Ice Cream Cake

Ingredients:

2 cups almond milk (or another vegetable milk);

2 tablespoons organic apple cider vinegar;

1 ¼ cups raw pumpkin puree;

2/3 cup first cold pressed olive oil;

2 tablespoons organic vanilla extract;

3 cups + 2 tablespoons kamut or spelt flour (or gluten-free flour mix for baking);

1 1/3 cups raw sugar;

2 tablespoons baking soda;

1 tablespoon baking powder;

½ teaspoon iodine-free salt;

4 cups mint ice cream

***Recipe for the raw mint brownie ice cream here: 

http://ioanarecipes.blogspot.ca/2014/08/mint-brownie-ice-cream-cake-vegan.html ***

10-15 raw brownie balls 

***Recipe for here the raw brownie balls here: 

http://ioanarecipes.blogspot.ca/2014/08/walnut-raw-brownie-balls-raw-vegan.html ***

Instructions:
 
Preheat the oven to 350 F and spread 1-2 tablespoons olive oil on two 8-inch round cake pans.

Mix the almond milk and vinegar in a large bowl and let it rest for a few minutes.

Add the oil, vanilla extract, pumpkin puree and beat into a homogenous cream.

Add the sugar, baking soda, baking powder, salt, then pour slowly the flour, beating constantly. The mix should be creamy and quite liquid.

Divide the mixture in two equal parts, pour them in the cake pans, and bake for 30 min.

Take out the cakes, and let it cool completely.

Place one of the cakes on a serving plate.

Spread half of the mint ice cream all over the cake surface.

Place the other cake on top and spread the second half of the mint ice cream on it.

Place little brownie balls on top and serve.

The cake left after serving may be kept in the freezer in a plastic wrap.

Take out the cake at least 30 min at room temperature before serving the next time.

Enjoy! Pofta buna!
 

Sweet Peppers Stuffed with Buckwheat and Vegetables – Vegan / Vegetarian Recipe Available in three languages.

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Sweet Peppers Stuffed with Buckwheat and Vegetables

Ingredients for 4-5 servings:

7 sweet peppers;

2 cups organic buckwheat, cooked;

Here's the cooked buckwheat recipe: 

http://ioanarecipes.blogspot.ca/search/label/Recipes%20with%20buckwheat;

4-5 ripe tomatoes;

3 cups mushrooms;

6-7 green onions;

½ cup fresh dill;

½ cup fresh parsley;

1 teaspoon iodine-free salt;

½ teaspoon black pepper powder;

1 teaspoon thyme;

½ cup first cold pressed olive oil;

Instructions:

1.      Wash and slice lengthwise five of the peppers and empty the seeds. Spread oil inside and out and place them on an oven tray as little boats.

2.      Cook them in the oven at 350 F, for 30 min.

3.      Meanwhile, wash and take out the seeds of the two peppers left, and dice them in the food processor, together with the mushrooms and greens.

4.      Cut the tomatoes in four and place them in the food processor. Mix on Food Chop first and after on Max Ice Crush, to make tomato juice.

5.      In a large bowl, mix the vegetables, salt, pepper, thyme, buckwheat, tomato juice and the rest of the oil.

6.      Take out the peppers and fill them with the vegetables and buckwheat mixture. Place them back in the oven for 10 minutes, to heat up the vegetables and mix flavours together.

Serve hot or cold and keep refrigerated for up to 4-5 days. Enjoy!