Raw Rosewater Caramel & Nectarine Tart

This raw tart is a very refreshing summer dessert, it is fairly simple to make and looks extra gorgeous when topped with edible flowers!
Remember to use organic, fair-trade/local ingredients where possible!
It’s been awhile since I have shared recipes one after another with out months of nothing! Since the birth of my child Zen, almost a year ago now, I just don’t seem to find the spare time to sit at the computer, type out the recipe and share! But as Zen gets older I do hope I’ll get a little bit more time to share recipes I create as I have missed doing so!
However, I am currently working on a small online recipe book, which I hope to release in a few months! ❤ Will update you soon!
For now do yourself a favour and make this delicious Rosewater Caramel & Nectarine Tart!

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Tart Base

Ingredients:
2 cups of shredded coconut
1 ½ cups of raw cashews
1 cup of raisins
¼ cup of pecans
3 tablespoons of melted cacao butter
Pinch of Murray River Salt

Method:
1. In a food processor or blender, Pulse/blend the shredded coconut until it resembles a fine powder, put it into a bowl.
2. Next pulse/blend the raw cashews and pecans until they too resemble a fine powder, add to the bowl and give mixture a quick stir.
3. Then pulse/blend the raisins until they are sticky add to the bowl, mix well.
4. Mix in the melted cacao butter and a pinch of salt.
5. Firmly press 1 cup of the mixture into a large tart pan, use the remaining mixture to press around the sides of the tin.
6. Chill the base in the fridge for about 30 minutes, so it hardens up.

Raw Rosewater Caramel Sauce + Nectarines

Ingredients:
1/3 cup of soaked cashews (soak overnight then rinsed well)
¼ cup of melted cacoa butter
¼ cup of melted coconut oil
¼ cup of water
5 Medjool dates (7 Bahee dates)
2 tablespoons of agave syrup
2 tablespoons of Rose Water (I use Chef’s Choice which is labelled Vegan)
¼ teaspoon of Murray River Salt
Optional 1 whole vanilla bean

7-10 ripe nectarines (not in season? top this tart with any fruit you like!)
Handful of broken pecan pieces
Edible flowers/petals
Optional sprinkle of Murray River Salt

Method:
1. Blend the top 8 ingredients together until creamy and smooth.
2. Spread the caramel sauce over the tart base, put it in the fridge until it sets.
3. Slice up the ripe nectarines and place them on top of the harden caramel.
4. Garnish with flowers, and a sprinkle of broken pecan pieces.
5. Eat immediately, if you do not wish to eat this tart straight away, do not put the nectarine on top until you want to eat it, as they oxide quickly and do not look as appetising, however if you do not mind, go for it, the slice will last a few days in the fridge with the slice nectarines, and at least a week without them on top.

Enjoy ❤
If you make this raw tart or any of my other recipes please let me know what you think and #magicmilkbarrecipe
Instagram: @magicmilkbar

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Smoky Pepper Cheese

Cheesy, smoky deliciousness!!! Enjoy on crackers, in toasties, on pizza, in a salad…<3
Remember to use organic, fair-trade/local ingredients where possible!

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In a pot mix/whisk the following ingredients until Agar Agar dissolves:
1 cup of soy milk
1/3 cup of water 2-3 teaspoons of agar agar powder, depending how firm of a cheese you want (I think 2 is good, if you use more it will be more of a rubbery texture, but will hold its shape better!)
Once combined add in these ingredients and mix/whisk until everything is well combined and has a smooth consistency:
1/3 cup of coconut oil
2 tablespoons of natural hickory liquid smoke
2 tablespoons of lemon juice
1 tablespoon of natural pecan liquid smoke
1 tablespoon of nutritional yeast
1 teaspoon of mustard powder
1 teaspoon of light miso paste (make sure it is fish free!)
½ teaspoon of cracked pepper (feel free to add more if you want a stronger pepper flavour)
Pour the cheese liquid into mould/s and let set/cool at room temperature before popping into the fridge to fully set.
The cheese will last at least one week in the fridge.
Enjoy!!! If you make this cheese or any of my other recipes please let me know what you think and #magicmilkbarrecipe Yummy yumm!

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Lemon & Berry Cashew Cheesecake

This tart, berry raw cashew cheesecake is just lovely and lemony, it goes down well on a warm spring or summers day.
Remember to use organic, fair-trade/local ingredients where possible!

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Base: Pulse ½ cup of sunflower seeds until they become a fine powder Add 1 cup of shredded coconut, pulse quickly.

Add 1/3 cup of sultanas or raisins (make sure they are oil free)

2 medjool dates

1 tablespoons of melted coconut oil

1 teaspoon of lemon zest

¼ teaspoon of Murray River Salt

Blend until well mixed. Press firmly into tin (I use a spring-form tin)

Lemon Cream:
Blend the following ingredients in a high-speed blender until smooth.
½ cup of fresh lemon juice
¼ cup of agave syrup
1/3 cup of sultanas or raisins
4 medjool dates
½ cup of melted cacao butter
1/3 cup of melted coconut oil
¼ cup of water (or fresh coconut water)
½ teaspoon of Murray River Salt

Next add in 2 cups of soaked and rinsed raw cashews, I like to soak mine for 24 hours in the fridge, though overnight (8 hours) is fine.
Blend the mixture until creamy and smooth. Spread on top of base.
Push/spread ½ – 1cup of fresh or frozen mixed berries (raspberries, strawberries, blackberries etc.) and if frozen defrost first and also add the juice from the berries on top of the cheesecake.

Pop the cake in the freezer until set, once set, use a warm cloth to melt the sides of the cake off the tin. Put the cake into the fridge to de-frost but to stay firm. Sprinkle the cashew cheesecake with lemon rind before serving.
Enjoy!!! If you make this recipe or any of my other recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Beet Sweet

Oh, my, this dip was so tasty, it didn’t last longer than the day I made it. It is quite easy to make, low fat, tastes great by the spoonful, or use it as a dip, a side salad in a burger or wrap! Do as you feel it will work! I’m craving to make this again as it was really enjoyable ❤
Remember to use organic, fair-trade/local ingredients where possible!

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To start with boil (steaming is good too) until soft the following ingredients in separate pots:
3 cups of peeled chopped sweet potato, I used the orange variety, but you could use the white or purple.
1 cup of peeled chopped beetroot – I used purple beets, but you can use the orange/yellow if you like.
Once the vegetables are soft but still are holding their shape, drain the water and allow to cool.

In a mortar and pestle grind these dry ingredients until combined or use a machine that will do it for you if you would rather, I personally really enjoy the effort I have to put into the mixing and grinding the ingredients:
4 Black Pepper Corns
1 Whole Allspice
1 Whole Clove
½ teaspoon Murray River Salt (or a salt of your choice, but please not ‘table salt’, if possible)
¼ teaspoon Cumin Seeds
Once grinded well, add the these wet ingredients and pound until combined (not smooth, just mixed well):
2 tablespoon Parsley – freshly chopped
1 tablespoon Basil – freshly chopped and packed in to the tablespoon
1 tablespoon Red Onion – finely diced
2 teaspoons Garlic – freshly crushed, about 1 large clove
Now mix in:
2 tablespoons Lemon Juice – freshly juiced
2 tablespoons Coconut Milk (I used fresh, canned is fine)
1 tablespoon Maple syrup (Agave or Rice Malt could substitute)

Now back to the Sweet Potato and Beetroot, If you look at the photo above of the finished Beet Sweet, you will see I left a lot of texture, if you want a smoother dip, chop/mash the vegetables more finely, it is up to you! Then mix through the flavouring, place into a serving bowl, sprinkle with fresh basil and parsley.

Yummmmy! Chill in the fridge before serving if you wish or eat it right now!

If you make this recipe or any of my other recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Coconut Caramel Slice

This slice is so dreamy! It reminds me of a slice my marvellous Mother would make when I was a lil’ kid.
It’s easy to make! Even though there a few steps because of the different layers it may sound a little complicated, totally worth it though! Next time I’m going to double the recipe! Yup its that good and didn’t last more than a day… it was shared though, I didn’t eat it all myself honest!
Remember to use organic, fair-trade/local ingredients where possible!

48 Coconut Caramel Slice

Base:
In a bowl mix together the following ingredient spread the mixture into a lined slice tin and firmly press the mixture down, prick with a fork, bake at 160 degrees Celsius for 15, 20 minutes (until golden brown).

1 cup of flour (wheat, spelt, gluten-free, the choice is yours)
1/2 cup coconut sugar
1/2 cup of desiccated coconut
1/4 cup oil (coconut, sunflower etc)
2 tablespoons of coconut milk
Pinch of Murray Rive Salt (or the salt harvested closest to where you are in the world)

Caramel:
In a pot whisk the following ingredients over medium heat until well combined and the mixture started to boil and has thickened up, pour on top of the cooked base and put back into the oven for a further 30minutes, let the slice cool.

2 cups coconut milk
2/3 cup coconut cream
2/3 cup coconut oil
1/3 cup coconut sugar
2 tablespoons of agave
2 tablespoons of maple syrup
1/4 cup of rice flour (for thickening the mixture)
1/4 teaspoon of Murray Rive Salt (or the salt harvested closest to where you are in the world)

Chocolate:
In a double boiler mix the following ingredients together until smooth, then pour on top of the cooled slice, sprinkle with toasted coconut and put in the fridge to set before slicing.

1/4 cup cacao butter
1/4 cup coconut oil
1/4 cup agave or maple syrup
1-2 tablespoons of cacao powder depending on if you want a richer chocolate or not
Pinch of Murray River Salt (or the salt harvested closest to where you are in the world)

1 cup of toasted shredded coconut – I spread out the coconut on a tray and toasted it until golden brown, however maybe you can buy pre toasted coconut!

Enjoy!!! If you make this slice or any of my recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Tofu Fush

My childhood was in New Zealand! It is a magical lush green land & I really enjoyed my first 15 years of life living there!
We didn’t really get much fast-food into our bellies as kids (Thanks Mum & Dad! You are awesome!) Though we did get Fish & Chips as a ‘treat’ every week or so!
You could get the best fried chocolate filled doughnuts covered in cinnamon & sugar! Oh yes, I’m going to veganise that in the near future!
But for now, here is a fairly simple and tasty vegan tofu fush recipe! You can easily replace the tofu for thinly sliced eggplant if you rather! I’ve done that before and I cooked them in the oven until crispy! This recipe I shallow fried the tofu, but feel free to put it in the oven for a low fat option!
Remember to use organic, fair-trade/local ingredients where possible!

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In a bowl mix 2/3 cup of soymilk with 1/2 teaspoon of apple cider vinegar, stir and set aside while you make the batter.

In a food processor or blender combine the following ingredients until you get a fine greenish powder;
4 sheets of toasted nori
1/4 cup loosely packed of a mixture of different dried seaweeds, I used something called a mixed seaweed salad  (dulse, wakame etc were included)
1/2 cup of flour (organic wheat, spelt etc you can also use dry coconut meal)
1/4 cup of white rice flour
1 tablespoon of nutritional yeast
1 teaspoon of murray river salt (less if you are using a different salt)
1/2 teaspoon of cracked pepper

Pour into a flat pan for battering. (if you have any left over after making the tofu save it and put it in the fridge)

Slice up 500g of semi firm organic tofu as thin or thick as you like (if you are choosing to use eggplant instead, slice it thinly so it cooks well)

The method to making this fush is rather simple, first put the sliced tofu pieces one at a time into the soymilk mixture, wetting both sides.
Next put the tofu one piece at a time into the dry powder and batter well, if you want dip it back into the soymilk mixture and then back into the dry you can for an extra crispy batter!
Cook the tofu fush each side until its golden green and crispy! I used a little bit of organic sunflower in an electric fry pan for the tofu, then for the eggplant I drizzled it with oil an put it in the oven to cook.

I enjoyed the tofu fush with home-made potato chips, avocado, greens and a super awesome rainbow tarter sauce (store brought vegan tarter with added grated carrot & beetroot with from fresh herbs) and a drizzle of vegan mayo!
Too good!!!!!

Enjoy!!, if you make any of my recipes and share a photo on social media please hashtag #magicmilkbarrecipe please.

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Almond Milk

This is a very basic Almond Milk recipe, why buy something pasteurised when you can make it fresh yourself! if you do not like almonds or do not have any in your pantry you can use any nut you wish, keep in mind macadamia nuts do not need to be soaked ~ but can be if you want to. Enjoy this milk straight out of the fridge, or use it in cooking/uncooking recipes, I enjoyed this milk with cookies! Remember to use organic, fair-trade/local ingredients where possible!

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Soak 1 cup of raw almonds in 1 cup of water over overnight – or to 24 hours in the fridge, if you live in a cool climate leaving the nuts at room temperature is fine (Such as in Melbourne in winter), as I am living in Cairns at the moment I’m sure the nuts would go yucky if I didn’t keep them in the fridge while soaking!

Drain and rinse the almonds, then put them into a high-speed blender with 1 litre of water (Use less if you want more of a creamy flavour rich almond milk)
2 pitted medjool dates (feel free to add more if you want a sweeter milk, or remove all together)
pinch or two of murray river salt

Once all ingredients are well combined and you don’t see any big chunks of almonds remaining! use a nut-milk bag, (or clean tea towel) to separate the liquid from the solids, I keep the almond meal and use it in other recipes, you can dehydrate it, freeze it or keep in the fridge for a day or two ~ it is perfect to use in bliss balls, in a cake (like almond meal), I’ve added some into a tofu scramble, and I have used it in making dairy-free cheese sauce. Do as you want, but it is too good to waste! The milk should be enjoyed within 3 days.

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Dairy-free Cheese

This is easy to make and super delicious 
It is perfect to spread on crackers, bread, toast in a toastie, and grate onto pizza, or what ever you want to use cheese for I’m sure this will do the trick! Mmmmmm yummy!
Remember to use organic, fair-trade/local ingredients where possible!

45 Dairy-free Cheese

In a pot over medium heat whisk the following ingredients together until the agar agar dissolves, then pour into a mould greased with vegetable oil and let set at room temperature, use the cheese now our pop into a sealed container. Use within a week.

2g of agar agar, you can use flakes, powder or the strands of agar agar (I used the strands)
2/3 cup of soy milk (or dairy-free milk of your choice)
1/4 cup of coconut cream
1/4 cup of warm water – dissolve 1/2 teaspoon of vegan (fish-free) miso in this water before adding to the mixture
1/4 cup of nutritional yeast
2 tablespoons of vegetable oil (I used organic sunflower oil)
1/2 teaspoon of garlic granules
1/2 teaspoon of salt
1/4 teaspoon of turmeric powder (used for colouring, not essential)
1/8 teaspoon of citric acid

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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Chocolate Peanut Butter Cake

I just love chocolate and peanuts together, seriously it is like they were made for each other!
This is a pretty tasty cake, and it is rather simple to make too! And it has beans in it! Beans!!! Yup, that makes it reasonably high in protein, if you are into that!
Remember to use organic, fair-trade/local ingredients where possible!

44 Chocolate Peanut Cake

1 cup of cooked kidney beans, you can use canned beans if you like, I soaked 1/3 cup of dried kidney beans overnight, then I rinsed and boiled them until cooked this equaled one cooked cup of beans.

Put the beans into a blender and blend with the following ingredients until smooth:
1 cup of coconut sugar (feel free to use cane sugar if you want to)
1/4 cup of rice malt (you can use maple syrup or agave if you wish but keep in mind these are sweeter – I think so anyway)
1/3 cup of cacao powder
1/4 cup of peanut butter (I used smooth)
1 tablespoon of flax meal
1/4 teaspoon of salt

Optional: 1 tablespoon of vanilla essence – Dash or two of ground nutmeg, 1 teaspoon of ground cinnamon

Blend well before adding:
1 cup of flour (gluten free or not it’s up to you, I used organic spelt flour)
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1 teaspoon of vinegar
Quickly pulse/blend these ingredients together.

Pour the mixed mixture into a lined tin – the size is up to you, so use what ever you have, baking time will change depending how deep or shallow your cake/brownie tin is!

Stir through/sprinkle on top 100g of chopped up dark vegan chocolate 1/3 cup of peanut butter
And an optional 1/3 of skinless roasted peanuts.

Pop into your preheated oven at 180degrees Celsius and cook the cake as long as you need to / til you prick it with a fork and it comes out clean (it took my cake on the middle of the oven 30minutes in an oven that annoyingly has no fan bake to cook) Enjoy as is, or with vegan vanilla ice cream

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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Savoury Pancakes

Pancakes, I love pancakes especially when served with avocado, cooked mushrooms and vegan mayo, here is a recipe I’ve been making a lot-  they really are not anything special but they are fairly quick and simple to make! Adjust how you see fit! Remember to use organic, fair-trade/local ingredients where possible!

43 Savoury Pancakes

In a bowl mix 1 2/3 cup of your favourite dairy-free milk (I used organic soy milk)
1 teaspoon of apple cider vinegar
Stir and let it curdle, then in another bowl mix:

1 1/4 cup flour (I’ve used both wheat & spelt flours)
1 1/4 teaspoons baking powder
1 teaspoon of sugar (simply add more sugar for sweet pancakes)
1/4 teaspoon salt (add 1/4 more if you like things salty)

Add the wet to the dry, mixing with a spoon or whisk as you add the liquid, once smooth pour a little bit of the mixture (it is up to you how much but I like smaller pancakes, as they are easier to flip!) onto a hot non-stick pan, if you wish to use some vegetable oil, go for it, I’ve made them with and without oil, make sure the pancake is evenly spread out and is not to thick so it cooks all the way through, after a minute or two, depending on the heat of the pan use a flat wooden spoon to flip the pancake over, cook until both sides are a golden brown, I enjoyed mine with sautéed mushrooms, fresh tomato and avocado, cracked pepper, shallots, vegan mayo + a lime wedge (:

Yum!!!

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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