Raw vegan cinnamon apple crumble with date-almond sauce
2 apples (chopped into small pieces)
1/2 tsp cinnamon powder
A pinch of salt
Toss everything together in glass dish
Cover with a glass lid.
Keep in a sunny spot for sun baking for three to four hours.
6 seedless dates
Soak them in fresh, clean water for three to four hours.
1/2 cup almonds
2 tbsp sesame seeds
Grind coarsely in a dry jar.
To 1/4th almond-sesame powder, add dates and soaking water, and grind to a smooth paste.
Add a few tsp of water and blend into a sauce.
Toss apples with the remaining 3/4th of the almond-sesame powder to form an apple crumble, and place into individual serving bowls.
Spoon the sauce over the apple crumble.
Serve at room temperature or after chilling for a while
— Recipes courtesy Susmitha Subbaraju, a blogger at Veganosaurus, co-owner at Carrots Restaurant.
Basil Seed Pudding
4 tsp sweet basil (falooda) seeds soaked in 1 cup water
4 dried figs soaked in 1 cup water
1/2 cup cashews
Agave nectar to taste (optional)
Cinnamon powder for sprinkling
Grind cashews into a powder
Add the figs, along with the soaking water and blend into a cream.
Stir into the basil seeds (they would have soaked up all the water).
Serve into two individual bowls and swirl in the agave nectar (if using).
Slice the banana and divide slices between both bowls.
Sprinkle cinnamon powder on top
Chill for half an hour and serve.