Avocado Berries Mousse Thingie

I hope you like the name for this recipe, I made it up all by myself. I'm a huge fan of avocados, mostly guacamole. But avocados are really nice for giving a creamy texture to all sort of concoctions. They also add a sort of body that will allow it to bind everything else together, kind of like silken tofu but more delicious.

This dessert ended up being quite nice, sadly we left one out for the next day and it was horrible, the avocado had already gone full oxidation even blended with all the other ingredients and it was just unbearable, so make it fresh and eat it while you're at it.

This photo was taken with a cell phone:

Put all of this in a blender:

Avocado, medium, flesh (this was about 160 grams)
Frozen berries, 200 grams (I used mixed berries)
Brown Sugar, 2 Tbsp (I didn't have any agave, which is my first choice for sweetening everything that doesn't go in the oven, and sometimes things that go in the oven as well)
Lemon juice, 1/2 Tbsp
Soy Milk, 0.2 L

Then blend. Instant dessert, omomomomomom.

Banana Chocolate Cake - Minor variation, but totally worth it

Hello world! I've been doing a lot of cooking but not enough of writing down what I'm doing plus taking photographs of it. Also I'm in love with a few recipes so I just keep making them over and over again. That and lots of tomato sauce.

I still haven't got a camera, but the other day I did a super minor alteration to the recipe I use for Banana Bread, and I got my flat mate to take a picture of it with her phone.

This isn't a sweet cake, but it doesn't make it any less delicious. I just substituted the 50grams of white sugar by 50g of powdered chocolate. Not powdered cocoa, otherwise it will be less than not sweet I'm afraid x)

Anyway this is powdered chocolate specific for baking, not the one you mix with your plain milk to make into chocolatey goodness.

Roast bananas

This is a too simple dessert. Yet too good.

With the oven at 180ºC (350F) roast the bananas for about 10/15 minutes.
Peel the top section and dust with powdered sugar.
Eat.

Peach Cobbler

Peach Cobbler and any kind of fruit you would probably prefer to eat other than peach Cobbler all follow the same guidelines. Some saucy fruit preparation on a baking dish with a runny is this going to turn into a cake sort of concoction on top. Bake and eat.

Being as I use canned peaches, and I actually enjoy eating them out of a can straight, if you will try to make this with fresh peaches just add in some extra sugar to taste.

1 large can of Peaches (in Portugal it's 840g  or 30 oz)
60 g of Sugar (or 1/4 cup)
1 Tbsp of Maizena (or any other corn starch)

Chop the peaches in pieces or slices, and cook them for a few minutes on low to medium heat with the sugar and the Maizena. Just keep stirring so it doesn't stick to the pan. When it's nice and sticky icky move it on to a baking dish as is.

Then you'll need:

120 g Flour (1 cup)
120 ml Soy milk (it's almost 1/2 cup)
60 g Butter (it's about 2 Tbsp) if vegan butter in your country isn't already mushy even after being in the fridge, be sure to let it out for a bit before you do this.

Just mix everything together, trying to crumble it. If you have a sort of kitchen aid thingie you can do this there, just use the paddle attachment.

Pour this batter on top of the peaches and bake at 180ºC (or 350 F) for about 15 to 20 min.

Mango mousse dessert

This mango mousse dessert is some of the easiest you'll ever make. It consists of the time proven methodology of opening cans and blending the content together. I used this ratio:

330g Soy condensed milk (11,6 ounces)
860g Mango pulp (1,9 pounds)
500g Soy natural yogurt (1,1 pound)

Blend everything and voilá, instant dessert. omomomomom. If where you live, these products come in different sizes of packaging, just choose the ones closest to these measures. This is one of those cases where a few more grams of this and a few less grams of that are sure to *not* make much of a difference.

Papaya soup with Cashew cream

I once worked in a restaurant where they served fresh fruit soups. Now these soups I like!
This recipe is for a super fresh papaya soup topped with creamy cashew.

To make the soup just put in a blender:

2 Papayas, flesh only
1/2 Pinneaple, flesh only
0,1L Mango juice

To make the creamy cashew just put in a blender:

1 cup of cashew per 1/2 cup of water.
Add more water if needed, according to the consistency you prefer.


If you like something to bite on, you can always dice an extra papaya into cubes and add them to the soup. Or chunks of pinneaple or mango, or any other fruit actually.

Banana bread

Cakes are great treats for the weekend. I really like this Banana bread and it's super great to get rid of those over ripe bananas. I don't like ripe bananas, blergh.

Ingredients:

3 Bananas, ripe
50 g vegan butter at room temperature
100 g Brown sugar
50 g White sugar
200 g Flour
2 tsp Baking powder
1/4 tsp Salt

Procedure:

1. Pre-heat the oven to 180ºC
2. Crush the bananas with the butter and sugar.
3. Add the salt and baking powder. Mix well.
4. Add the flour, mix well.
5. Bake for 35-40 minutes.

Observations:

Makes a really good cake!!