I teach IT at few universities in Sydney. One of the topics I teach is Video editing where kids work as a group. I had a group who made a mug cake video and they were international students from China. I kept bothering them so much that yesterday one of the girls gave me a vegan version of the cake 🙂 As you probably know by now, I am bad with measurements. I had a big and a smaller spoon. Assumed the bigger one to be a Tbsp and smaller one to be a tsp. With my measurements, this recipe was better than what I thought it would have turned out to be :P.
Before I type the recipe here, there are two things which I need to let you guys know
1) There is something missing-If you make it and find out-Let me know-My friends reckon it tastes amazing-probably it is just me
2) I have no clue from where the recipe was taken-So let me if it is your’s. I will reference the recipe 🙂
Here it goes
3 Tbsp-Gluten-free flour/White flour
3 Tbsp natural sweetener/raw sugar
1/4 tsp gluten-free baking powder
A pinch salt
2 Tbsp+ 1 to 2 tsp cocoa powder
Mix them really well in a mug/separate bowl
Few drops Vanilla essence
1 Tbsp Olive oil [The ones that are not strong in flavor]-Very Important
1 Tbsp Apple Sauce
4 Tbsp+[more Almond Milk as needed]
To the dry ingredients, add the wet ingredients one after the other. Once you add everything to the mug, mix them all well. Keep adding almond milk as needed to get a normal cake batter. Microwave until it is cooked-It took 2 mins 20 seconds in my $10 microwave. Your could be quicker.
Chantal Brodrick is a personal trainer based in Sydney.I met her last March(2012) and ever since my weight has been dropping down 🙂 I should say the classes with her at my local gym was the turning point of my healthier life. 🙂 Love her classes-so much energy in there 🙂 Thank you so much Chantal for everything you have done. This is one of the vegetarian recipes Chantal had given me when I mentioned to her that I am vegan. I have veganised it and it’s so healthy 🙂
1 cup of red lentils
3 tomatoes-blend in a blender
2-3 sun-dried tomatoes-finely chopped
3 cups vegetable stock+ extra water (if needed)
1 onion-finely chopped
1 garlic-finely chopped
Salt& Pepper-as needed
2 tsp rice bran oil
Coriander/parsely- few leaves finelt chopped
In a stock-pot , heat oil, add onion, garlic and fry until onion is soft.
Add in Kale and spinach-fry until they shrink
Add lentils, tomatoes, sun-dried tomatoes, vegetable stock and bring it to boil.
Reduce heat and simmer for 30-45 mins until lentils are creamy and soft.
You could blend it for finer texture but I love it as it is.
Raw vegan, Gluten-free, amazing, tasty, healthy, no sugar, list could go on, on and on 🙂
This is the easiest pudding. Only 6 ingredients 🙂 -takes 5 mins to make. This was such a big hit today even with my non-vegan buddies. It is so light, fluffy pudding-the entire contents disappeared in seconds 😀 No one believed there was avocado in it. 🙂
This serves:2-3, but 1 chocoholic could finish it 😛
Dates-5-6/more depending on sweetness you like
Cacao powder-2-3 Tbsp-depending on how chocolaty you like
Peanut butter-1/4 cup-add more if you like
Almond milk/Water-to ease the blending process
Yep, put them all in to a blender. Add almond milk as you need and process until fluffy. Yummy pudding. Easy-isn’t it? Try this and let me know how you like it 🙂 That tiny cup fills you 🙂