The Best Jamaican Carrot cake recipe: must try
#carrotcakerecipe #jamaicanfood #moistanddelicious #auntyrecipe #cookwithme
Cake Recipe:
4 eggs
4 carrots
2 cups all-purpose flour
1 cup sugar
3/4 vegetable oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp cinnamon
1/2 tsp Mace/or nutmeg
1/2 tsp cloves
1)2 tsp rose water
1 tsp lemon juice
1/2 cup Raisins
Bake @350°F for 1 hr..or until whatever you insert in it comes out clean..
Frosting Recipe:
1/2 cup cream cheese
1 cup icing sugar (powdered sugar)
1/4 stick butter
1 tsp vanilla
1 tbs lemon juice
blended everything together and store in refrigerator..
Carrot Butter Pate | Sage Restaurant Recipe
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Easy Veggie Pate Recipe
Ingredients:
1 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
1 clove garlic, peeled
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/2 teaspoon ground black pepper
1/2 teaspoon ground dry mustar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.
Nutrition
Calories: 102 kcal 5%
Fat: 7.1 g 11%
Carbs: 7.8g;3%
Protein: 3 g 6%
Cholesterol: 0 mg 0%
Sodium: 80 mg 3%
Based on a 2,000 calorie diet
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
Instagram:
Simple & Easy Vegetable Spread/Dip Recipes: (Plant-Based)
Oil Free Cauliflower Mayonnaise:
Carrot Hummus:
Roasted Vegetable Spread/Dip:
INGREDIENT LIST:
1 Medium Onion (200g approx.)
1 Medium Red Bell Pepper (225g approx.)
1 Large Eggplant (530g approx.)
Cherry Tomatoes (140g approx.) or 1 medium Tomato (140g approx.)
7 to 8 Garlic cloves
1 Jalapeno Pepper (55g approx.) - you can add 2 if you want
3 Tablespoon Olive oil
3 Tablespoon Tahini
Lemon juice to taste ( I have added 1 tablespoon)
1/2 Teaspoon Ground Cumin
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)
1/4 cup Parsley - finely chopped
METHOD:
Prepare a baking tray by lining it with parchment paper. Preheat the oven at 400F.
Peel and chop the eggplant into chunks and also roughly chop the other vegetables. Add the garlic cloves whole without removing the peel. Now add salt (to taste) and olive oil to it and mix well.
Transfer the vegetables to the baking tray and bake at 400 F for 45 to 50 minutes or until the vegetables are roasted. Then remove it from the oven and let it cool down.
Once it has cooled down, remove the garlic peel and transfer all of it to a food processor. Add tahini, lemon juice, ground cumin, salt and process it to a consistency of your liking. Remove it into a bowl and add finely chopped parsley. Mix well and chill it in the fridge for 1 to 2 hours.
Serve it as a dip with your favorite vegetables/Pita bread or use it as a spread in your sandwich.
Enjoy!
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#vegan #food #recipes
Thanks for watching the video How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
Recipe: Roasted Carrot & White Bean Pate
This is a super delicious recipe! Easy to make. Great for the upcoming holidays. Fat-free too! Enjoy.
Recipe:
2 cups peeled and chopped carrots
1 small onion, chopped into big pieces
1 ½ cups white beans (or 1 can)
1 roasted red pepper (I used jarred peppers)
½ cup raw walnuts
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
4 cloves garlic, minced
1 teaspoon dried basil
2 teaspoons smoked paprika
Salt & Pepper to taste
*Optional: I drizzled a bit of lemon juice in to keep the carrots from oxidizing too much -- not sure if it will work It's my first try on this technique.
Preheat oven to 400 degrees. Place carrots & onions on a baking sheet. Drizzle with olive oil if you choose and stir to coat (I do not use the oil in my version)
Roast veggies for about 25 minutes until tender and edges of onions are browned.
In a food processor, place the roasted veggies and all remaining ingredients. Pulse until a nearly smooth texture – but not creamy. Test the texture. I don’t make it smooth and creamy – mine has a bit of texture. But it a personal preference!
Chill for several hours. Serve with crackers, veggies or whatever type of “vehicle” you like!
I double the batch and freeze it up in serving sizes.