Ambika Yoga

Sivananda yoga classes in Brussels


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Chocolate mousse Ⓥ

Screen Shot 2016-04-17 at 12.39.19Last year aquafaba was the news of the century in the vegan world.  There are heeps of websites, blogs and Facebook group where people share their experiments and recipes. I’d posted a French movie on our Jeudi Veggie Facebook page that was a big hit and last weekend I finally tried my first experiment with aquafaba.

20160415_174546Aquafaba (according to the official website): “the word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own.”

Ingredients (4P)

  • 200 g of black chocolate (vegan)
  • 200 ml aquafaba (I used the liquid of 1 jar of chick peas)
  • 30g (or less) unrefined sugar
  • 2 tbsp of plant based milk (I used soy)

Preparation

  1. Mix the aquafaba liquid for at least 5 minutes until it shows white peaks.
  2. Add sugar and mix.
  3. Melt the chocolate au bain marie, add the soy milk and leave to cool.
  4. Fold the aquafaba in the chocolate until completely absorbed and fluffy.
  5. Place the chocolate mousse in 4 jars and leave at least 1 hour to cool off and stiffen in the fridge.
  6. ENJOY 🙂

Discover a Dutch aquafaba movie by EVA vzw.
Other vegan recipes with aquafaba:

Om shanti -ॐ शान्ति


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Vegan yoga cupcakes

Screen Shot 2015-12-16 at 17.41.44It’s the end of the year and many of my yoga classes will stop for a few weeks. In order to end the final class of this year with some sweetness, I’ve prepared these delicious yoga cupcakes. The recipe is by Chloe Coscarelli from her delightful yummy book ‘Chef Chloe’s Vegan Desserts‘.

I’ve sprinkled coconut flakes on top instead of the suggested raspberry.

Discover Chef Chloe’s books here.

Happy Holidays.

Om shanti -ॐ शान्ति

 


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Vegan spicy mango cake

As I found myself with a lot of left-over spicy ginger-mango sauce after a vegan BBQ, I decided to make it to good use and do some baking with it. Browsing for recipes on the internet, I found one on the website of Vegetarian Times and adapted it to my liking.

Dry ingredients

  • 2 cups of whole wheat flower
  • 2 tsp of cinnamon
  • 1 tsp of baking soda
  • 0,5 tsp of baking powder
  • 0,5 tsp of salt (Himalaya)
  • Optional: 2 tbsp of grated coconut 

Liquid ingredients

  • 1,5 cups of mango sauce (1,5 large, ripe mangoes pealed & diced)
  • 0,5 cup of agave syrup (or more if you want it sweeter)
  • 0,5 cup of coconut oil
  • 1 tbsp of freshly grated ginger root
  • 1 tbsp apple cider vinegar

Utensils

  • 2 bowls
  • Sieve
  • Wooden spoon
  • Baking dish
  • Blender

vegan spicy mango cakePreparation

  1. Start the oven at 180°C and grease a baking dish with some coconut oil.
  2. Sieve all the dry ingredients together in a bowl.
  3. Peal & dice the mangoes and puree with the grated ginger in a blender.
  4. Stir all the liquid ingredients together in another recipient, add the mango sauce using a wooden spoon.
  5. Transfer the liquid ingredients into the mixed dry ingredients, using a wooden spoon to stir it into a batter. Poor the batter in the baking dish and bake in the middle of the oven for about 30 minutes or until toothpick inserted in center of cake comes out clean.

Serving suggestion: Nice with coconut whipped cream.