Posted by admin on Wednesday May 5, 2010 Under Cake Recipes
Learn how to make Norwegian vegan double chocolate cake that is dairy, eggless, sugar, wheat free (using spelt flour or for gluten free use rice flour) and taste fantastic with Anette Martinsen and Jade. The recipe is from my mother! FOR GLUTEN FREE USE 300g RICE FLOUR Filmed, directed and edited by my son Tomas Martinsen-Hickman – www.youtube.com To order a copy of the book “A Recipe for Health by Anette Martinsen” go to www.amazon.co.uk or from www.anettemartinsen.com Credit: Moby – In My Heart
Posted by admin on Tuesday Apr 27, 2010 Under Cake Recipes
Learn how to mix the ingredients of a vegan chocolate cake recipe in this free instructional video on cooking and making vegan dessert recipes. Expert: Chef AJ Bio: Nili Nathan, host of Great Healing Getaways visits with Chef AJ who has been cooking vegan for over twenty years. She is also an instructor at Chef’s Inc. Culinary School in Los Angeles. Filmmaker: Nili Nathan
Posted by admin on Thursday Mar 25, 2010 Under World Cuisine
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
Posted by admin on Thursday Mar 25, 2010 Under World Cuisine
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
Posted by admin on Thursday Mar 25, 2010 Under World Cuisine
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
Posted by admin on Wednesday Mar 24, 2010 Under World Cuisine
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
Posted by admin on Wednesday Mar 24, 2010 Under Cake Recipes
Ingredients: 200g nuttalex margerine, 175g castor sugar, 1 capful vanilla essence, 5 tsp baking powder, 600g plain flour, 1¾ cup soy milk. – 150g brown sugar, 150g nuttalex, 8 granny smith apples. – 4 tbsp custard powder, ½ cup castor sugar, 3 cups soy milk. Method: Place the nuttalex and sugar in a mixing bowl and beat on high speed until light and fluffy. Add the vanilla essence, baking powder and soy milk. Beat on low speed until just combined and then on high speed until the batter is smooth. Cut and quarter the apples, removing the core. Melt the nuttelex and the sugar in a pan on high. Add six of the quartered apples and cook face down for 3 mins until golden brown. Turn over and cook on the other side for 3 mins. Place the cooked apples in a greased and lined 20 cm spring tin. Thinly slice the remaining apple and mix through the cake batter. Spread the batter on top of the apples and cook in a 180 C° oven for about 1½ hours or until the cake is cooked, testing with a skewer. Custard: Heat the milk and sugar and bring to the boil. Reduce heat and add the custard powder that has been dissolved in some water to make a paste. When it becomes thick, cook for about 1 min whisking constantly. When the cake is cooked allow to cool for about ½ hour and turn upside on to a platter. Cut and serve with custard and soy ice cream. Taken from Animals Matter, broadcast on channel 31 Melbourne 2005. www.animalsmatter.com.au
