Raw Strawberry, Beetroot and Chocolate Layer Cake ♥ from our last workshop GF

We hope you enjoy our recipes from the VLE Kitchen. This cake was created for our last raw food workshop. We were keen to enjoy and so the photo shows that the dessert has not fully set. If you leave in the container overnight and then turn out it will be perfect and equally delicious ♥

strawberry and beetroot layer cake

Easy Bake Hemp Bread V & GF Option

Was asked to come up with a simple and quick to make bread recipe. Have used healthy organic coconut oil and no salt. Another healthy fat to use would be a large mashed avocado to replace the coconut oil. You can also substitute the hemp seeds for any other seeds like sesame, pumpkin, chia, sunflower, millet etc. Think this is going to be a favourite quick bread at VLE because it compliments sweet or savoury toppings. Have enjoyed this with jam and soy cream cheese with chives. Delicious. ♥

If you are going for the gluten free option and are using the buckwheat groats you will need to soak them overnight in a large bowl of water. Strain and rinse well before using.

hemp bread


Decadent Raw Vegan Christmas Pudding V & GF


xmas pudding raw 02-12-016

Ingredients: (serves 5)

1 1/2 Cups of Walnuts, 1/2 Cup Cacao, 1/2 Cup Pitted Dates, 1 large Avocado or 2 small ones, 2 Tablespoons of Melted Coco Butter or Oil, (Optional: 2 Tablespoons of Jamesons Whisky and 2 Tablespoons of Grand Marnier) 1/2 Cup of Filtered Water, 1/2 Cup of Mixed Dried Fruit, 1/2 Cup Finely Ground Pecans.

Add the Walnuts, Dates and Avocado to your processor with the S-Blade and pulse until finely chopped. Add these to a mixing bowl. Pulse the Pecans in your processor until finely ground and add them to your mixing bowl. Add the rest of the ingredients to your mixing bowl and stir well until mixed.

Transfer mixture to five individual small pudding bowls and leave in the fridge overnight. When ready to serve run a knife gentle around the edges and set out on a plate.

Have served with slightly melted vegan vanilla ice-cream and dusted with Cacao powder. Merry Vegan Christmas ♥

Persimmon Pudding with Walnut, Pecan & Strawberry Crunchy Topping V & GF

Pudding Ingredients:

2 Persimmons, 1/4 Cup Pitted Dates, 1 Tablespoon Coconut Oil, 1 Cup of Filtered Water, 1 Cup of Soaked Raw Almonds, Pinch of Cardamon, Cinnamon & Nutmeg.

Add all the above to your blender or Vitamix and process until smooth and creamy adding more water if needed to aid the blades of your machine.

Crunchy Topping Ingredients:

Handful of Mixed Walnuts, Pecans & Dehydrated Strawberries – Process using a Vitamix Dry Blade, Coffee Grinder or Processor with the S-Blade and sprinkle over the top of your pudding. Serve chilled in a pudding bowl or parfait glass.

Variations for the pudding use any seasonal fresh fruit such as melon, mango, banana, kiwi and peaches. Swap the almonds for a cup of leftover cooked rice. Swap the water for your favourite non-dairy milk or use coconut water. Yum Yum xxx

Variations for the topping use any combination of nuts, banana chips, and dehydrated coconut.

Nutrition Info for Persimmons below:

persimmon health benefits

Living/Raw Apple & Blackberry Custard Torte with a Disaronno Glaze

Please go to: rawfoodchef.com and vote for me Tanya Lacey. The competition is to create a new raw vegan recipe for the holidays using 5 main ingredients in 5 minutes.

Voting starts on Nov. 5th. When you vote you are entered to win lots of fab kitchen gadgets. Many thanks with love from Tanya xxx


Spicy Thai Fish Cakes V & GF (High in Essential Fatty Acids)

Having some fun in the kitchen today and created these delicious spicy treats. They can be served raw like sushi perfect on a hot day or can be cooked on a skillet.

This recipe makes five and contains a whopping 48.7g of protein. Plant munchers delight ♥♥♥

spicy thai fishcakes1_edited-1spicy thai fishcakes nutrition_edited-2

Beet Tofu (Zen Shojin Cuisine) Great for Summer Days V & GF


Beet Tofu Buddhist Temple Food


1/2 Cup Raw Baby Beetroot, 1 tsp Ginger, 2 Tbsps Sugar, Juice of 1/2 lemon, 3/4 tsp Sea Salt, Pinch of black pepper, 1/4 Cup Shoyu or Soy Sauce, Filtered Water, 7 Tbsps Potato Starch.

Add the beets, sugar, ginger, lemon, salt and pepper, shoyu and enough water to cover to a saucepan and simmer until beets are cooked. When cooked blend the mixture in your blender until smooth then transfer back to your saucepan over med heat and stir continuously. Mixture will thicken rapidly, take off the heat from time to time while stirring to avoid burning. When thick transfer to a plastic bowl or glass bowl which will hold 1 cup of water. Sit the bowl in a water bath and allow to cool naturally, not in a fridge as will go too hard. Squeeze out onto a shallow dish and cut into slices or shape into balls. Tastes delicious. This Tofu will keep for one day. But am certain will be eaten very quickly.


Beet Tofu, Cucumber Fans, Carrot Flower with Sesame Seeds, Rice Ball with Chive Confetti, Steamed Kale and Edible Flowers. No artificial colours – nature is full of colours.

A perfect arrangement for Summer Days. Shojin cuisine translates as cooking with love and all of the temple dishes are vegan. They utter these five phrases before eating (known as gokan no ge) beautiful xxx

I reflect on the work that brings this food before me; let me see whence this food comes.

I reflect on my imperfections, on whether I am deserving of this offering of food.

Let me hold my mind free from preferences and greed.

I take this food as an effective medicine to keep my body in good health.

I accept this food so that I will fulfill my task of enlightenment.