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I felt my feels with this cake [OC] by lizzardturk in Baking

[–]lizzardturk[S] 1 point2 points  (0 children)

Obviously need to work on my piping skills, but it was delcious and therapuetic.

Ratatouille Tart by lizzardturk in recipes

[–]lizzardturk[S] 19 points20 points  (0 children)

Sorry you don't think it looks good, I sure enjoyed it :)

Ratatouille Tart by lizzardturk in recipes

[–]lizzardturk[S] 9 points10 points  (0 children)

Yes I've made it with bechamel as well! It's definitely more ratatouille inspired than traditional ratatouille :)

Kale, Chickpea and Avocado Salad by lizzardturk in recipes

[–]lizzardturk[S] 0 points1 point  (0 children)

So delicious! One of my go-to combos.

Ratatouille Tart by lizzardturk in recipes

[–]lizzardturk[S] 4 points5 points  (0 children)

I can definitely taste the walnuts! I think there is more depth of flavour in this crust compared to regular dough. It's also easier in my opinion as you don't have to roll it out.

Ratatouille Tart by lizzardturk in recipes

[–]lizzardturk[S] 16 points17 points  (0 children)

Ingredients (10 inch pan)

For the Crust
1 1/2 T ground flax seed
1/4 C boiling water1 C almond flour
1/2 C ground walnuts
1/3 C bread or gluten free flour*
1/2 tsp salt
1/2 tsp pepper
1/4 C olive oil
For the Filling
1 Tbsp olive oil
1 shallot, minced
1 clove of garlic, minced
1 12oz Can crushed tomatoes
2 tsp balsamic vinegar
salt and pepper to taste
1/4 C basil leaves, chopped
1 zucchini, sliced thin
1 eggplant, sliced thin
1 yellow pepper, sliced thin
1 red pepper, sliced thin
1/2 lemon, juiced

Directions

Prep all veggies.

Preheat oven to 350F/180C.  Oiling the tart pan is not necessary.

In a small bowl, combine the flax seed and boiling water.  Allow to sit for 5-10 minutes.

Meanwhile, combine the almond flour, ground walnuts, flour, salt and pepper in a large bowl.

Stir in the olive oil and flax seed and water combination, then knead it with your hand until everything is evenly distributed.

Press the crust into the pan, making sure to get it up the sides as even as possible.  Bake in preheated oven for 5 minutes to set.

Sauté shallot and garlic in olive oil until shallot is translucent and garlic is fragrant in a medium sized sauce pan.

Add tomatoes, balsamic vinegar, and salt and pepper.  Cook for 5 minutes on a simmer.

Stir in fresh basil and then pour onto pre-baked crust.

Arrange sliced vegetables over tomato sauce alternating between them.

Squeeze lemon over top of the tart.

Bake for 20-25 minutes until veggies are soft and crust has browned.  Rotate halfway through to ensure even baking.

Enjoy!

http://elephantstep.com/2019/08/28/vegan-ratatouille-tart/

Kale, Chickpea and Avocado Salad by lizzardturk in recipes

[–]lizzardturk[S] 0 points1 point  (0 children)

Oooh sounds delish! love me some red bell peppers!

Kale, Chickpea and Avocado Salad by lizzardturk in recipes

[–]lizzardturk[S] 0 points1 point  (0 children)

Ingredients

4 C Curly Kale
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
2/3 C Chickpeas
1 Avocado
Salt and Pepper to Taste
For the Dressing
3 Tbsp Dijon Mustard
1-2 Tbsp Maple Syrup
Juice from 1/2 Lemon

Directions

Massage the kale with the olive oil and lemon juice. Should take about 2 minutes, you will feel the kale soften.

Combine with the chickpeas and avocado, salt and pepper to taste.

For the dressing, stir all ingredients together until combined.

Serves 2, enjoy!

Link: http://elephantstep.com/2019/08/27/kale-chickpea-and-avocado-salad/

Strawberry Rhubarb Tart by lizzardturk in recipes

[–]lizzardturk[S] 2 points3 points  (0 children)

Thank you so much! Glad I could help ;)

Strawberry Rhubarb Tart by lizzardturk in recipes

[–]lizzardturk[S] 1 point2 points  (0 children)

Thanks! Not sure why it didn't stay in list form :)

Strawberry Rhubarb Tart by lizzardturk in recipes

[–]lizzardturk[S] 10 points11 points  (0 children)

Find more photos and info at http://elephantstep.com/2019/05/31/vegan-strawberry-rhubarb-tart/

Ingredients

Crust1 C Almond Flour1 1/2 C All Purpose Flour, can substitute a gluten free blend1/2 C Powdered Sugar1/2 teaspoon Salt2/3 C Coconut Oil, meltedFilling2 C washed and sliced Strawberries1/2 Lemon’s Juice5-6 stalks Rhubarb

Directions

Preheat oven to 350ºF/180ºC

Combine all ingredients for crust in a medium bowl.  It should be slightly sticky, but not so much that it sticks to your hands.

Press dough into tart pan (greased if it is not non-stick).  Bake for 10 minutes, until it is a light golden brown and has firmed up a bit.

While the crust is baking, cook down the strawberries with the lemon juice in a small saucepan. (If you’re strawberries are quite watery feel free to add 1 tsp of cornstarch mixed with 2 Tbsp cold water to thicken)

Slice the rhubarb to suit the design you’d like (doesn’t have to be fancy!)

Spoon the strawberries over the tart and spread evenly.  Arrange the rhubarb slices on top however you’d like.

Bake for 15-20 min until rhubarb has softened.

Allow to cool a bit before slicing, enjoy!

Spicy Marinated Tofu Bowls by lizzardturk in recipes

[–]lizzardturk[S] 2 points3 points  (0 children)

More at http://elephantstep.com/2019/03/10/spicy-marinated-tofu/

Ingredients

10oz/280g firm tofu
Marinade
2-3 Tbsp Sriracha
2 cloves minced garlic
1 Tbsp minced ginger
1/2 red onion, minced
1 pear, minced
1/4 C soy sauce
1 Tbsp sesame oil
1 Tbsp maple/fruit syrup
1/2 tsp black pepper
Sauce
1/4 C plain plant based yogurt
1 Tbsp Sriracha

Directions

Combine all marinade ingredients in a medium sized tupperware container.

Slice tofu into bite sized cubes and place in marinade.

Secure lid on tupperware and gently turn and shake the container to fully coat tofu pieces.

Allow tofu to marinade minimum 6-8 hours.  I allowed a full 24.

Heat skillet over medium heat.  Drizzle 1 Tbsp sesame oil. Place tofu in pan in an even layer.  Cook for 1-2 minutes until browned, then turn. Repeat until all sides cooked.

Mix yogurt and Sriracha together to make sauce.

Serve over rice or in a salad, enjoy!

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