Soulful Creations

If I had a go-to recipe, a sort of comfort dessert, this would be it, I think. Since I discovered it a few years ago, I have lost count of how many times I actually made it. In fact, my roommate was so enamored by it that he learned to make it too! Easy-peasy date and walnut cake, source here Ingredients 12 dates, pitted and chopped 1 1/4 cup milk 3/4 cup oil 3/4 cup powdered sugar 1/2 cup all-purpose flour 1/4 cup whole wheat pastry flour 1/4 cup ground flax seeds 1 tsp. baking soda  1/4 cup walnuts, chopped  Method (followed it to the "T") Boil the milk in a saucepan. Remove from heat. Add the dates and let it stand until cool. When cool put into a blender or food processor and process or blend until the dates are ground.  Add the oil into blender/food processor and blend/process again until incorporated and mixture becomes thick. Add sugar to the mixture in the blender/food processor and blend until incorporated. Transfer mixture to a mixing bowl. S...

and I must say I have fallen in love with them... This was a lovely eggless mousse recipe that I adapted from here . Ingredients about 100gms Chestnuts (had about 20 of them) sugar to taste 1 tbs cocoa 1 tsp almond extract (this was way too much) 16 ounces heavy whipping cream   Method Peel the outer leathery layer on the chestnuts. Place them in water to cover, simmer until tender. Remove the chestnuts, let it cool and then peel the inner skin. Add sugar, cocoa and almond extract. Process in a food processor until smooth and well combined. Beat heavy cream until stiff. Fold required amount (I just eyeballed the amount) into chestnut puree. Divide among desert glasses. Chill until set-up. Serve with a dollop of whipped cream and chocolate shavings. Judgement Except for the fact that we did not like the overpowering flavor of almond extract, it was a perfect decadent dessert. Next time I will surely try some variations, in fact I am looking forward to u...

Bhutanese Ema Datshi with Rumali roti and an eggless custard. Yes once again back with my series of International vegetarian recipes (boy, it has been hard to find out vegetarian recipes from a lot of the countries, I mean I can always adapt them, but still..). My series has been going really slowly because of my really odd working hours. Preparing to try out new recipes has been hard especially if it involves things I usually do not have on hand. Here is really tasty recipe from Bhutan, even though it is originally a vegetarian dish, I altered it to my taste and the consistency I wanted. Ema Datshi, modified from here Ingredients 6 large anaheim peppers, roasted 3/4 cups water 6oz. Feta cheese 2 tsp. vegetable oil 11/2 cups diced tomatoes (I used half of a 32oz can) 2 cloves garlic, chopped 1 tbsp ginger 1 tsp cumin 1 tsp fennel seeds 1/2 tsp turmeric powder a pinch of hing 1/2 tsp. fresh cilantro leaves, chopped Method Roast anaheim peppers (I broiled them for about ...

Here is another eggless breakfast recipe that I tried out from Easy Vegan cooking blog. It is a lovely french toast recipe. I did not modify it much But here is mine, Ingredients Whole wheat bread slices (there's probably enough batter for 8 to 10 slices) 1 cup vanilla soymilk plus 1 cup whole milk (since I did not have enough soy milk) 3/4 cup raw cashews 1tbsp molasses 1 tsp cinnamon and 1tsp clove powder Method Blend all the ingredients except the bread slices. Soak the bread in the liquid mixture. Spray a pan with some oil and cook the bread slices on medium heat until golden brown. Serve it with a lovely sauce or some jam. I am sending this one off to the MBP event this month, Easy Breezy Breakfast Judgement It tasted so good I did not even miss the eggs in this recipe. I served with over some lingonberry sauce I made from lingonberry preserves that I bought from Ikea.