Super Herbal Foods - Healthy Vegan and Vegetarian recipes - Butternut squash and beetroots spicy cream
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Main dishes

Basmati rice with sweet and sour chickpeas
Butternut squash and beetroots spicy cream

Side dishes

Egg wraps with tomato, avocado and cheese


Corn bread


Potatoes tower
Sweet Potatoes with coconut sauce

Cakes and Desserts

Peanut, Carob & Coconut Cream Pie
Carob cake with Coconut filling
Carrot Cake
Raspberry and Blueberry Cheesecake
Rice bubble hazelnut chocolates


Carrot Cake Suitable for Vegans
Vegan Carrot Cake


• 350gr grated carrots
• 50gr dried apricots
280gr flour
120gr brown sugar
1 tsp cinnamon powder
1 tsp ginger powder
1 tsp nutmegt powder
200gr sunflower margarine
the juice and zest of 1 orange
1 tsp vanilla extract
pinch of salt

For the icing

• dark chocolate


• Mix the sugar and margarine together in a mixing bowl until light and fluffy.

• Grate the carrots and add to the mix.

• Chop the dried apricots and add them to the mix.

• Add the orange juice and zest.

• Sift the flour, salt, spices and vanilla into the mix and stir well.

• Spread out in a lightly coated with margarine baking tin and place in the pre-heated oven at 180C for 40 minutes or until nice and brown on the top and cooked in the middle.

• Poke a knife or a cocktail stick into the middle of the cake just before you think it is ready to see if it is cooked in the middle as it might need longer in the oven.

• Let it cool and cover with some melted dark chocolate or any other icing you might like.

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