RE: Lasagna of the gods pt1 Bolognese, with meat or meat free, 100% Vegan and a winner with everyone.
WOW! Love following you, man!! I am learning so many cookery hacks from you. Take for example the cacao nibs...who knew? Great tip, thanks for sharing that and all of your other wonderful vegan recipes. ❤️
I made your vegan Key Lime Pie yesterday and wow, its an impressive piece of pie that...really good clean and crisp flavours, and a BIG hit with my friends and family at dinner last night! The walnut oat base is wondrous...yes, I did pre bake it for extra crunch. Will be adding it to my personal recipe book and will call it Moonunits Key Lime Pie.😊
Quick Q...while I was making it I had a thought (happens occasionally!) Do you think the key lime filling recipe, the cashews, agave, agar, coconut oil and milk would translate to also make a Vanilla "cheesecake" type thing? Minus the lime juice and zest, adding pure organic vanilla extract, or better yet, vanilla seeds fresh from a pod (or two)? I suspect it might just work. I might just have to try it...
Sweeping bow of gratitude, my friend💚
Thank you so much for your super kind words @lilygolightly I am blushing here 😳😳.
My goal is to show people that Vegan food is not only better for you, the animals and the environment but also tastier than its omni counterpart. Feedback like this lets me know that I am on the right track. The Cocao nibs are a great addition to any deep meaty flavoured dish, think Stheak and stout pie! Mmmm I nearly died when I discovered the extra deep flavours that they added to dish! I must upload that too. I have too many recipes to put up at one go.
You are correct, I use that same base for any cheese type cake I make. I was going to put up my raspberry and white chocolate one soon enough too. That is a real winner, or if you want to have a real deep chocolate cheese cake you can use this same base mix (coconut oil, agar, agave, coconut milk and cashews). It is a really robust base and takes most flavours very well. The real key to that is the agar as a firming agent. The Vanilla pods with a 1/2 to 1 tsp of essence would give a real winner of a vanilla cheese cake, you can also do some coconut whip for the top, Or if you want to really decadent, you can get a dark chocolate bar, melt in a bain marie and pour over the biscuit base after its cooled then freeze it and then add your mix. I am giving away too many secrets now, LOL.
Oh I always bake the base too, I'm a crunch fiend! Some people prefer a crumblier base.
Thanks again.
Oh don't blush @moonunit you deserve all the credit you get for the wonderful recipes you are creating, the rare and lovely wholesome approach and not least your stance in trying to make the world a better place. That combo of qualities is deserving of high praise indeed. I was actually blown away by the cacao nibs idea...weirdly I can really see that one working, however did you think of that? I like them just as they are, but honestly never thought to add them as a flavouring to savory dishes! What a winner!
I have used agar agar before, but you are right its a magic piece of kit to have in your vegan cookery pantry, seaweed gelatin...amazing stuff. 😊
In my (recipe) book...you can never have too much chocolate, especially the "dark side" bitter 70-85% cocoa solids, I make little passionfruit and dark chocolate tarts with this and they are super cute rather grown up food with fine dining flavours. I will share the recipe at some point soon.
Big hugs to you and yours from all your key lime pie fans in our household ❤️
PS Can't wait for the white chocolate raspberry version...please post that one soon. 🙏🏽
Thanks a million, I have a busy schedule ahead of me now but I'll be sure to write it up. 😀😀