Chilled Double Chocolate Torte (Oh She Glows)

Hello fellow yoginis! What better than enjoying a Saturday watching movies and eating chocolate desserts? Here’s the recipe for the chocolate tarte I am currently devouring, courtesy of my fave fave fave vegan food blogger, Angela Liddon @ Oh She Glows.

Crust ingredients:

  • 1 cup + 6 tbsp whole grain spelt flour
  • 1/4 cup + 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 cup + 1/3 cup white sugar OR 1/2 cup sugar + 1/3 cup Sucanat
  • 1 tbsp arrowroot powder
  • 1 tsp kosher salt
  • 4 tbsp + 2 tsp canola oil
  • 1/2 cup almond milk
  • 3 tbsp pure maple syrup

Filling:

  • 2 cups avocado flesh (approx 4 medium avocados), pitted and scooped out
  • 1/3 cup almond milk (revised amount)
  • 2/3 cup pure maple syrup
  • 1 tbsp smooth peanut butter (or almond butter)
  • 1 tbsp arrowroot powder
  • 1/4 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 1 cup + 2 tbsp chocolate chips, melted
  • 1/4 cup cocoa powder, sifted

Directions: Preheat oven to 375F. In a large bowl, sift together the dry crust ingredients (spelt, cocoa powder, baking powder, arrowroot powder, sugar and salt). In a medium bowl, whisk the wet crust ingredients (oil, maple syrup, milk). Add wet to dry and stir well.

In a 10 inch springform cake pan, scoop on the crust batter and spread out with a wet spoon or wet hands. The batter will be very sticky so you will have to keep wetting your spoon/hands. Spread out as evenly as possible and bake for 25 minutes at 375F.

Meanwhile, prepare the filling by placing all filling ingredients (except chocolate chips) into food processor. Process until smooth.

Once the crust is done baking, remove from oven to slightly cool off for about 5-10 mins. Now melt your chocolate chips in a small bowl and place melted chocolate into food processor mixture. Process until smooth. Scoop this filling into cake pan on top of crust. Smooth out as much as possible and then place in the freezer for 1.5-2 hours to firm up.

Remove from freezer and allow to sit on the counter for about 10-15 minutes before serving chilled. Serves 10-12. Place leftover torte in the freezer wrapped and placed in a seal container.

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healthy cake batter milkshake

(source: chocolate covered katie)

  • 1 frozen, large banana, as ripe as possible
  • 1/2 tsp pure vanilla extract
  • 2-6 tsp melted virgin coconut oil OR 1-2 T melted coconut butter
  • 1/2 to 2/3 cup milk (I used 200g almond) (For an extremely rich, “ice cream”-like shake, try coconut milk. Also, use more or less, depending on desired thickness.)
  • Optional: for a more cake-like flavor, you can either add 1T coconut butter, or macadamia or cashew butter, OR very scant 1/8 tsp butter extract. 
  • Optional: handfuls of sprinkles

Blend everything together in your Vita-Mix or blender. Add some sprinkles, pre-blending, and throw some more on top!

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perfect veggie burgers (from oh she glows)

Ingredients:

  • 1/2 cup onion, diced
  • 1 large garlic clove, minced
  • Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
  • 1 cup oats, processed into flour* (other flours might work)
  • 1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
  • 1 cup grated carrots
  • 1 cup cooked black beans, rinsed and roughly pureed or mashed
  • Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
  • 1/3 cup almonds, chopped (toasted if preferred)
  • 1/2 cup sunflower seeds, (toasted if preferred)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp Tamari (soy sauce)
  • 1.5 tsp chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)

Directions:

1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. Makes approx. 8 medium patties.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 30-36 mins (15-18 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side.


GF Note: To make these burgers gluten-free, use certified GF oats, GF Tamari, and gluten-free breadcrumbs.

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the yogini’s overnight oats

(image credit: Oh She Glows)

Or as I like to call it, the breakfast of champions and yogis/yoginis alike!

Ingredients:

1/2 cup rolled oats
1/4 cup Nature’s Path peanut butter granola
1 small banana, sliced thinly or mashed
2 tbsp plain greek yogurt
3/4 cup unsweetened soy milk (or almond or any milk you prefer)
2 tsp organic brown sugar
Dash of cinnamon

Directions:

Mix all the ingredients together in a container, seal and leave overnight in the fridge. Avoid peeking ‘cause you might be tempted to eat them right up!

In the morning, you can add any toppings you prefer. I like to nuke 1 tbsp of organic peanut or almond butter and drizzle it over the top, and garnish with some Nature’s Path peanut butter granola (because there isn’t enough already in the oats, mind you). You can use various nut butters, fruits, granola, etc. I just can’t live a day without eating peanut butter, apparently! ;)

Try it out and tell me if you’re a convert to the wonders of overnight oats too!

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glowing green smoothie

The Glowing Green Smoothie (by Kimberly Snyder), as featured on The Today Show.

Ingredients:
1 1/2 cups water
1 head organic romaine lettuce, chopped
3-4 stalks organic celery
1/2 head of a large bunch or 3/4 of a small bunch of spinach
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
Juice of 1/2 fresh organic lemon

optional:
1/3 bunch organic cilantro (stems okay)
1/3 bunch organic parsley (stems okay)

Add the water and chopped head of romaine to the blender. Starting the blender at low speed, mix until smoothi. Gradually moving to higher speeds, add the celery, apple and pear. Add the cilantro and parsley, if you are choosing to add them. Add the banana and lemon juice last.  Try to drink at least 16-24 ounces a day, if not more! Stir before you drink!

Energy in a glass, y’all!

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