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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Vegan Buddha Bowl

 

Vegan Buddha Bowl

Ingredients:

For the Bowl:

  • 1 cup quinoa (or brown rice)
  • 1 cup chickpeas, cooked (or use canned, drained and rinsed)
  • 1 cup sweet potatoes, peeled and diced
  • 1 cup kale or spinach, chopped
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Dressing:

  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup (optional for sweetness)
  • 1 tablespoon soy sauce or tamari
  • 2-3 tablespoons water (to thin the dressing)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)



Instructions:

  1. Cook the quinoa: Rinse the quinoa under cold water. In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

  2. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden.

  3. Sauté the greens (optional): Heat a small amount of oil in a skillet over medium heat. Add kale or spinach, and sauté for 3-4 minutes until wilted. You can also use raw greens for a fresh crunch.

  4. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, soy sauce or tamari, garlic powder, smoked paprika, and water until smooth and creamy. Add more water to achieve your desired consistency.

  5. Assemble the bowl: In a large bowl, start with a base of quinoa. Add a scoop of roasted sweet potatoes, chickpeas, sautéed greens (or raw), cherry tomatoes, cucumber slices, and avocado.

  6. Drizzle with dressing: Pour the tahini dressing over the top of the bowl.

  7. Garnish: Optionally, sprinkle with sesame seeds, pumpkin seeds, or fresh herbs like parsley or cilantro.

Nutritional Info (per serving, makes 2 servings):

  • Calories: 420
  • Carbs: 52g
  • Fat: 20g
  • Protein: 13g
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