Tuesday, July 31, 2012
New Blog
There is more to life than just bakery.
And I can't believe I really just said that!
I will continue posting here when I've baked up something delish ~ but since I've pretty much stopped eating sugar and flour I decided salads and stuff shouldn't be on a bakery blog.
So if you just want to see cookies and cakes - I will be creating recipes using alternative "flours" such as almond flour or polenta. And they will be posted here.
If you want a "fresh" perspective - then check out the new blog :
VibrantleaVegan
Sunday, July 15, 2012
Vegan Chopped!
Roasted Beet Tart with Mango Coconut Sorbet
This is my entry for the PPK's vegan Chopped contest! The ingredients were beets, mango, rice cereal and unsweetened coconut.
I used the rice cereal, coconut, a few dates and a squirt of agave in the food processor to make the tart crust. Baked for 15 minutes. I had roasted the beets earlier in the day and they were sliced as thinly as possible and layered onto the tart crust. The glaze that covers the beets is equal parts pomegranate molasses and agave with a few chia seeds to thicken.
The sorbet is a fresh mango, 1/2 a frozen banana and a splash of coconut extract. Buzzed together in the Vitamix and stuck in the freezer while the tart was being assembled.
This is my entry for the PPK's vegan Chopped contest! The ingredients were beets, mango, rice cereal and unsweetened coconut.
I used the rice cereal, coconut, a few dates and a squirt of agave in the food processor to make the tart crust. Baked for 15 minutes. I had roasted the beets earlier in the day and they were sliced as thinly as possible and layered onto the tart crust. The glaze that covers the beets is equal parts pomegranate molasses and agave with a few chia seeds to thicken.
The sorbet is a fresh mango, 1/2 a frozen banana and a splash of coconut extract. Buzzed together in the Vitamix and stuck in the freezer while the tart was being assembled.
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