Zoom with Vose to learn recipe for Sterlingtown Public House dessert - PenBayPilot.com

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Zoom with Vose to learn recipe for Sterlingtown Public House dessert - PenBayPilot.com Posted: 19 Jan 2021 03:45 PM PST Vose Library welcomes Sterlingtown Public House Owner Jillian Lary for the January 27 "Zoom with Vose Wednesdays at 6pm" event. Lary will share and demonstrate her recipe for a town-favorite menu item – Chocolate Torte. Sterlingtown Public House was opened in 2019 by owners Jillian Lary and Brian Fickett and features an extensive beer tap selection and "upscale comfort food," including salads, handhelds and entrees. Sterlingtown Public House is located on the Common in Union, and is temporarily closed. FMI about the restaurant, including their menu, visit www.sterlingtownpublichouse.com. Please call the Library at 207-785-4733 or email librarian@voselibrary.org by 3 p.m. on or before January 27 to reserve a spot at this online event; you will be emailed a personal invitation and a password to attend the program.

#CookAtHome: 5 wholesome vegan dessert recipes for #Veganuary - Femina Posted: 20 Jan 2021 01:46 AM PST Prep10 mins Cooking0 mins Category Snacks CuisineContinental SERVINGS SIX NUTRITIONal Cholesterol Veganuary is an ingenious concept that started in the UK as a creative way to incorporate more vegan meals into our diet.  January follows a hedonistic period of much indulgence, and we all look for nourishing recipes that are lighter and easier on us. What better way to start the year then, by making a resolution that is healthy and easy on the planet too! With Veganuary in full swing, some of us might be feeling uninspired to think of no-fuss and delicious vegan recipes to prepare. Fret not though, this list starring the best of our vegan desserts will steer you away from any baking slump and will ensure you don't fall off the vegan wagon. Put on your aprons and get baking! Vegan Walnut Chocolate Bliss Balls Ingredients 2 cups walnuts  2 tbsp unsweetened coconut flakes + extra to garnish 1 tbsp unsweetened cocoa powder + extra to garnish 1 tbsp pure maple syrup  ½ tbsp coconut oil  ½ tbsp vanilla extract  10 pitted Medjool dates  Method Place the walnuts in a food processor and pulse until finely chopped.  Add the coconut, cocoa powder, maple syrup, coconut oil, vanilla, and dates. Pulse again until the mixture forms a thick paste. (Don't process too long or the mixture will become too sticky.)  Roll into 16 equal balls, then roll in coconut flakes or cocoa powder as desired. Store in the refrigerator or freezer until ready to serve.   Recipe: California Walnuts    Vegan Peanut Butter Brownies Ingredients 100 g peanut butter 100 g almond butter 72 ml oil 220 g brown sugar 60 ml almond milk 140 g flour 3 g baking powder 50 g peanuts Salt, to taste Method Preheat the oven to 170° degrees.  Combine the peanut butter, almond butter and refined oil in a large bowl and mix well.  Add the brown sugar and almond milk to the mixture and stir to combine.  In a different bowl, sift the flour, baking powder, and salt. Mix the ingredients of both the bowls gradually till there are no lumps in the batter. Pour the brownie batter into a greased baking tin and sprinkle some peanuts on top. Bake the brownies in the preheated oven at 170 degrees for thirty five to forty minutes.  Cool before cutting into squares to serve.  Recipe: Honey & Dough by Utsav and Aavika Chhawchharia Vegan Blueberry Coconut Popsicles Ingredients 2 cups fresh blueberries 1 ½ tbsp water 5 tbsp maple syrup ¾ cup coconut milk ½ cup almond milk Method In a saucepan, add the blueberries, water and three tablespoons of the  maple syrup. Bring it to a gentle boil over medium heat. Then remove and set aside to cool. In another bowl, whisk together the coconut milk, the remaining maple syrup and almond milk. Fill half a popsicle mould with the blueberry mixture and the rest with coconut milk mixture. Repeat for all popsicle moulds. Freeze overnight so that the popsicles are solid. Recipe and photograph: Swasti Aggarwal, food strategist, Foodhall, India Chocolate Avocado Chia Pudding  Ingredients 1 ripe avocado 1/3 cup organic raw honey or maple syrup 2½ tbsp cocoa powder 3 tbsp extra virgin coconut oil 1 tsp vanilla extract 2 tsp ground chia seeds 1 cup coconut milk To garnish: Chopped almonds Chopped walnuts Cocoa nibs    Method Combine all the ingredients in a blender and blend on high speed until smooth and silky. Divide the pudding into ramekins or cups and refrigerate for at least 30 minutes before serving, allowing the chia seeds to thicken. Sprinkle with chopped almonds and walnuts and cocoa nibs before serving.   Recipe: Foodhall Vegan Kaju Katli Ingredients 220 g cashews 2 tsp raw virgin coconut oil 5 kimia or other soft dates ¼ tsp cardamom powder 2 tbsp desiccated coconut Rose petals, togarnish   Method Roast hundred grams of cashews in an oven at 160C for 5-7 minutes or until they turn lightly golden.  Add the raw as well as toasted cashews to a food processor and grind along with the coconut oil until it forms a thick paste. Add the dates and blend again. You'll find that the mixture starts to come together like a dough Add in the cardamom powder and desiccated coconut, and incorporate using a spatula. Transfer the mixture into a dish lined with parchment paper. Set the kaju katli about ½ inch thick. Top with some desiccated coconut and rose petals. Let the kaju katli set in the fridge for 30 minutes before cutting into squares. Store in the fridge in an airtight container for upto 20 days. Recipe: Chef Priyasha Saluja, CEO, Cinnamon Kitchen

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