Vegan Puerto Rican Tembleque

Have you ever tried a Puerto Rican Tembleque? Is a coconut gelatin cream filled with deliciousness, I would say this is one of my favorite desserts during the Christmas Season. I love "tembleques" but they are really not as healthy as we would like them to be. So I made a new version keeping the flavor and texture. You gotta try it!

INGREDIENTS:

  • 2 cups of coconut cream
  • 1 teaspoon of vanilla flavoring
  • 1 cup of coconut milk
  • 1/2 cup of agar flakes
  • 1 tablespoon of kudzu (dissolve in 2 tablespoons of water)
  • 1/16 tsp of stevia or as desired
  • pinch of salt
  • 1/2 teaspoon of cinnamon


STEP 1: In a medium saucepan add coconut milk and Agar Flakes and bring it to a boil. Reduce heat to a simmer and cook for 15-20 minutes.

STEP 2: Then add coconut cream, vanilla, stevia and salt and mix well.

STEP 3: Slowly add Kuzu, (TIP: make sure you mix well the Kuzu mixture before you pour it in.)

STEP 4: Bring the mix to boil again until a creamy texture is achieved. Pour mixture into a mold (Tip: you can use cupcake mold.) and place it in the freezer for an hour or until the creamy mixture is solid and ready to gooble up!

 

Offer and enjoy! 

Chef Govinda

The Real-Deal-Raw Brownie

My special version of a raw brownie! I did this a few weeks ago and we ate it so fast that I forgot to post it! haha! So finally here it is the raw brownie that will leave you begging for more! 

Enjoy!

THE BROWNIE...INGREDIENTS

  • 1 cup of almonds (soaked overnight and peeled)
  • 1 cup of dates
  • 1/4 teaspoon of vanilla extract
  • pinch of salt
  • Coconut Oil as desired

INSTRUCTIONS

STEP 1: Mix the dates in the food processor and then add the almonds, vanilla extract and salt and mix again...until you achieve a creamy dough texture.

STEP 2: In a flat surface brush some coconut oil and then place the brownie dough. 

STEP 3: With a wide spatula, flatten the dough about one inch thick, and then cut the flat mixture into a big square, about 4" by 4".

 

THE RAW SYRUP...INGREDIENTS

  • 1 cup of dates
  • 1 cup + 1 tablespoon of water
  • Pinch of almond extract

INSTRUCTIONS:

STEP 1: Blend all the ingredients in high speed blender until you achieve a smooth syrup texture.

STEP 2: Pour the mixture in a "squeezable" bootle so you can go ahead and make a design on top of the brownie. 

 

GET CREATIVE & share your experience! Have fun & remember to offer it before eating...

 

Banana Party Ice Cream w/ Zaffron & Pecans

My wife and daughter were coming back after a week of traveling! I wanted to give them a comeback surprise and I had little time since I had to go and pick them up at the airport. So this was my creation! My wife described it as: "so flavorful and creamy she felt like she was having a party in her mouth". I really hope you love it too!

INGREDIENTS

  • 1 frozen banana
  • 1/4 teaspoon of zaffron
  • 2 Tablespoons of homemade almond milk
  • 1/2 a handful of pecans
  • Pinch of nutmeg
  • Pinch of stevia (or desired sweetener)

INSTRUCTIONS:

STEP 1: Do you have an Omega Juice Machine? Just process the banana in the ice cream mode.If not! You can use a blender a process the frozen banana (Note: you won't get the same texture and creaminess!) 

STEP 2: Add the zaffron, pecans, nutmeg, stevia and almond butter, mix all the ingredients together and voila!

Easy right? Enjoy!

Vegan ChocoChips

This one I designed it for a cooking class I taught, it was a raw class, but since I didn't have a dehydrator this little ones turned out "almost raw" , cause I had to use the oven. Either way, they are delicious and I hope you love all it's yumminess! (if you have a dehydrator feel free to use it!)

  • 2 cups of soaked almonds
  • 1/4 cup coconut oil
  • 1 cup of dates
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips (sugar-free)

 

INSTRUCTIONS:

STEP 1: Preheat oven to 350F.

STEP 2: In a food processor add the almonds, dates, vanilla extract, salt, baking soda and coconut.Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.

STEP 3: Bake for 9 minutes! Then let it chill.

Enjoy! And let me know how it turned out on the comments below! -Chef Govinda

Raw Lime Tart

I've been working at this restaurant called Pure Food and Wine (purely raw restaurant at New York City), and I got inspired to start doing some raw recipes myself! So I started getting creative in the kitchen and this wonderful and refreshing recipe turned out to be amazing so I'm sharing it with you! Let me know how you like it :)

THE CRUST

  • 1/2 cup of raw pistachios (soaked overnight)
  • 2 tablespoons of raw honey (if you want it vegan use maple syrup)
  • 1 teaspoon of coconut oil
  • a pinch of salt

STEP: In a high speed blender, grind all the ingredients to make a thick crust (hey! you don't want it smooth, make sure is crunchy)... and put it aside. (steps continue below!)

THE YUMMY TOPPING

  • 1/2 cup of raw almonds (soaked overnight)
  • 1/4 cup of apple juice
  • 4 tablespoon of raw honey
  • 1/3 cup of lime juice

STEPS:

STEP 1: Blend all ingredients together in a high speed blender.  

STEP 2: In a small plate spread a bit of coconut oil, then spread the crust mix until is about 1/2 inch thick and finally spread the yummy topping over the crust.

STEP 3: Once you are done, place it in the refrigerator for 40 minutes and cut it into squares, 3" by 3" or as you desire. AAAAND VOILA!! You got yourself a refreshing raw dessert :)

Let me know how it turns out!!! -Govinda

Flour-less ChocoLove Cupcake

This one I made it for my wife on her first Mother's Day!! She is a wonderful woman who deserves the best gift!!! Yet this year the budget was low plus I prefer to create a gift than buy it! Plus I know, if is chocolate she will love it! (and I'm pretty sure almost every woman out there is the same!) So I put my creative cells to work and voila! A wonderful, healthy and tasty chocolate cupcake gift for my wife on her special day! And now I share it with you...

INGREDIENTS: Yield 6 servings

  • 1/2 cup of oatmeal
  • 1/2 cup of quinoa flakes (if you can find this ingredient just add more oatmeal)
  • 1/4 cup of shredded coconut
  • 1/4 cup of organic cocoa 
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 2 counts of eggs replacer 
  • 1/2 cup of dates
  • 1/2 cup of maple syrup
  • 1/2 teaspoon of vanilla extract
  • 1 cup of milk
  • Pinch of salt

INSTRUCTIONS:
STEP 1: Preheat the oven at 350º F
STEP 2: In a blender place all the ingredients and blend till you achieve a smooth creamy batter. When you are done place the mix into a cupcake sheet.
STEP 3: Bake the mix in the oven for 20 to 30 minutes until its completely cook. (Tip! how to test it?
take a bamboo skewer and insert in the center of the cake, if the skewer comes out "dirty" then it needs more
cooking time, if it is dry and clean, tadaaa! then it's ready)
STEP 4: Once is done, place a side to cool it down and decorate as you wish! 


Buen Provecho!
 

My Gluten-free and Flour-less Blueberry Muffins

I love experimenting in the kitchen, this recipe is a result from that creative process. They turned out so delicious that my wife and I finished them in less than a day, and we were planning on eating them throughout the week. Hahaha! So much for planning!

INGREDIENTS

  • 2 portions of an egg replacer OR 2 Tbs of flax seed powder & 6 Tbs of water
  • 1/2 cup of coconut oil
  • 1 1/2 cups of pitted dates (grind it in the food processor)
  • 1/2 teaspoon of vanilla extract
  • 2 cups of grated apples 
  • 1/2 cup of quinoa flakes (find in a health food store)
  • 1/2 cup quinoa flour
  • 1/2 cup almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoon of baking powder (aluminum and gluten-free!)
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • Pinch of salt 
  • 1 1/2 cup of organic blueberries

 

INSTRUCTIONS:

STEP 1: Preheat the oven to 350 degrees F (175 C) and 12 cup muffins tin with paper liners.

STEP 2: In a large bowl mix all the dry ingredients and in a separate bowl mix in the wet ingredients, then combine it all the ingredients together, (TIP: this way of separate mixing is much more effective!)

STEP 3: Spoon the batter into the muffins tin. Bake of 35 minutes until the muffins are golden brown. Insert a toothpick in the center of a muffins to see if they are done (TIP: it should come out clean.)

STEP 4: Let it cool down enough that you to eat. Don't wanna burn your gentle tongue!! 

Enjoy fellas! And please let me know how it turned out :)