The post Yukiko Tanzi is Making Us Fall in Love with Pastel Pies This Fall appeared first on thedancingcucumber.com.
]]>Strawberry Pie
If you’re new to pie-making and want to kick things off with a classic recipe, it doesn’t get much better than this strawberry pie, colored with red beet powder.
Strawberry and Raspberry Pie
In case using strawberries to make a delicious pie doesn’t seem like enough, it’s time to add some raspberries to the mix.
Blueberry Pie
Another timeless classic that you should try sooner rather than later is Tanzi’s blueberry pie. Check out the lattice crust’s picture-perfect look to. The dough was dyed with ebony carrot powder and amaranth flowers.
Apple Pie
If you want to try a pie recipe that’s absolutely autumn, this apple pie will be your cup of tea. Golden Delicious and Granny Smith apples have been used in a filling, and Tanzi went with pansies for the lattice dough.
Spiced Plum Pie
Another delicious fruit that will get you in the mood for fall is this spiced plum pie! It’s made with fresh plums and includes a matching purple crust, colored with ebony carrot powder.
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Watermelon makes a comeback every time summer arrives, and Tanzi recommends eating it with soft serve that you can make with bananas, frozen watermelon, and frozen raspberries.
Matcha Ice Cream Sandwiches
Matcha desserts are one of the staples of Tanzi’s blog, and she couldn’t resist using matcha powder to make these ice cream sandwiches rolled in sesame seeds.
Cherry Magnums
If Magnum happens to be your favorite ice cream brand, and you want to put a healthy and vegan twist on it, this recipe for cherry ice cream will get you there.
Watermelon & Mango Sunrise Smoothie
If drinking smoothies happens to be your idea of summer refreshment, how about making it with two of the summer’s most popular fruits: watermelon and mangos.
Summer Breakfast Board
Breakfast boards have been all the rage this year, and Tanzi built one suitable for the summer by using a wide range of fresh fruits.
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Chocolate chip cookies are one of the first recipes you have to master at the beginning of your culinary journey. These ones are so tiny you can eat them on their own or use them in your pancake cereal.
Brownie Crinkle Cookies
If you’ve always wanted to taste brownies in the cookie form, Tanzi has just the recipe you need!
Nutella Linzer Cookies
Tanzi is a huge fan of Linzer cookies, and she decided to put a twist on the original recipe by adding some Nutella to the mix.
Neapolitan Cookies
Most people either like the taste of strawberry, vanilla, or chocolate, but if you enjoy them all in equal measure, these cookies are just the thing you need.
Chocolate Tahini Cookies
If you’ve mastered all the previous recipes and you’re looking for a bigger challenge, try making these tahini cookies with black and white sesame seeds.
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]]>The post Yukiko Tanzi Will Color Your Instagram Feed Purple with Her Delicious Desserts appeared first on thedancingcucumber.com.
]]>Vanilla Blueberry Loaf Cake
Many of Tanzi’s purple desserts utilize blueberries as the main ingredient, and this vanilla blueberry loaf cake is one of the very best examples.
Moist, fluffy, super easy and delicious! Who wants to wake up to this? 
Dairy-free, vegan-friendly 
Happy Tuesday! Love, Yuki♡ _ Ingredients for one 25cm loaf Wet ingredients 130g| 1/2 cup yogurt/ plant yogurt of choice 180 ml | 3/4 cup non dairy milk (I used soy) 100g | 1/2 cup sugar of choice 1,5 tsp vanilla bean paste 55ml | 4 tbsp neutral oil* (I used sunflower seed oil ) _ Dry ingredients 250g| 2 cups all purpose flour 1.5 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 130g | 1 cup blueberries + more for topping 2 tsp corn starch _ Glaze 120g powdered sugar 1/2 tsp black carrot powder @suncorefoods 1,5 tbsp oat milk 1 tsp lemon juice _ Instructions 1. Preheat the oven to 350 degrees F / 175C degrees. Grease and line a 25x10cm loaf pan with parchment paper. 2. Wash and pat dry the blueberries. 3. Combine all the wet ingredients in a large bowl and stir until sugar has dissolved. 4. In another bowl, whisk all the dry ingredients except blueberries. Sieve the flour mixture into wet and fold in with a spatula until just combined. The batter should be on the thick side. 5. Add corn starch to blueberries and toss until blueberries are coated. Fold blueberries into cake batter. 6. Drop the batter into prepared pan. 7. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. 8. Let cake cool 10 minutes in the loaf pan before transferring to a cooling rack. Let it cool completely before slicing/glazing. 9. Glaze: Mix the powder sugar with carrot powder, oat milk and lemon juice. Spoon glaze over cooled cake and top with fresh blueberries. . . #vegan#plantbased#cake#blueberriesCreamy Chocolate and Berry Tart
This is another recipe that wouldn’t look the same without blueberries, but it also owes its striking color to the pink ruby chocolate filling.
How are you doing guys? I hope you're all safe and eat lots of cake. This recipe is gluten-free with vegan and dairy free options. Love, Yuki♡ Ingredients for one 20cm tart Base 100 g rolled oats, GF certified if needed 100 g almond meal 2 tbsp date syrup 2 tbsp neutral oil (I used grape seed oil) Pinch pink salt Berry layer 250g (2 cups) mixed berries (fresh or frozen) 180 ml (3/4 cup) water 1,5 tbsp lemon juice 3 tbsp maple syrup 1/2 tsp agar powder dissolved in 120 ml water Pink Chocolate filling 150 g pink Ruby Chocolate * 100 ml oat milk 150 ml full fat coconut milk 1/2 tsp Agar powder dissolved in 1 tbsp water 2 tsp corn starch *for vegan: replace with vegan white chocolate + 1 tbsp blackberry juice + 1 tbsp raspberry juice Toppings Dried sage, Baby meringues, blueberries, Ruby chocolate drops Base: add oats to a food processor and pulse until coarsely ground. Add the rest of the ingredients and pulse to combine. Firmly press into bottom and up the sides of tart pan. Preheat oven to 175C/ 350C degrees. Bake for about 8-10 minutes or until golden brown. Let cool down completely. Berry layer: In a small saucepan add berries, water, lemon and maple syrup. Simmer for about 15 min on medium-low heat until the berries are soft. With a hand mixer puree the berries. Pass the mixture through a sieve and place back into the saucepan. Dissolve agar powder in 120ml water, add to the pan and simmer for 2 mins. Set aside to cool for 10 minutes, then spread mixture over the crust. Refrigerate for at least 1 hour. Pink chocolate layer: place oat milk and coconut milk into a saucepan and bring to a boil. Place the chocolate into a heat proof bowl and pour the hot milk over it. Stir until complexly melted. Add the mixture back to the saucepan and heat over medium low. Dissolve agar powder and add to the pan, simmer for 2 minutes. Let cool down for 5 minutes then pour over the berry layer. Let cool down completely before transferring to the fridge to set for at least 4 hours.Chocolate and Blackberry Cupcakes
Tanzi’s Instagram page is filled with amazing ideas for dinner party desserts, and you can never go wrong with cupcakes—especially this healthy and delicious blackberry treat.
The perfect treat to celebrate all the beautiful moms out there
This recipe is super easy and it's dairy-free and vegan friendlyChocolate and Blueberry Overnight Oats
If you’re in the mood for a quick and easy recipe, start your day off with a cup of overnight oats made with blueberry powder, rolled oats, mashed banana, and almond milk.
Purple Sweet Potato Twisted Bread
After mastering the recipes for banana and cloud bread, try something a little bit different but equally tasty with this swirly bread with purple sweet potato powder.
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]]>The post Yukiko Tanzi Will Inspire You Take Your Bread Game to the Next Level appeared first on thedancingcucumber.com.
]]>Vegan Banana Bread
Banana bread is the no. 1 dish of 2020, and if you’re always in the mood to try new plant-based recipes, this one will definitely tickle your taste buds.
Easy. Moist. Fluffy. And vegan 
Add 1/2 cup berries/ chocolate chips/ chopped nuts to the batter or top with glaze or frosting to get a new recipe each time!
You should definitely add this to your weekend baking list. 
Happy baking! Love, Yuki♡ Dry ingredients 190g (1 1/2 cups) all purpose flour or cake flour 5g (1 1/2 tsp) baking powder 1,5 g (1/4 tsp) baking soda 3g (1/2 tsp) salt 1,5g-3g (1/2 to 1 tsp) ground cinnamon, optional Wet ingredients 3/4 cup / 150 grams light brown sugar 70g (1/3 cup) neutral oil 120 ml (1/2 cup) plant milk (I used soy) 1 tsp pure vanilla bean paste or extract 220g (about 2) overripe bananas Optional Add-ins: 1/2 cup chopped walnuts, chocolate chips, blueberries or other berries. Chocolate glaze 140g dark chocolate, chopped 1 tsp coconut oil Preheat the oven to 180C (350F) degrees, position a rack in the middle of the oven. Grease and line a 9 x 5-inch loaf pan. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}. In a medium mixing bowl, sift all the dry ingredients. Set aside. Place all the wet ingredients into a food processor and blend until completely smooth. Pour the wet mixture over the dry ingredients and fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
Add the chopped walnuts or other add-ins and fold them into the batter.
Pour the batter into the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 45-50 min or until a toothpick inserted near center of the cake comes out clean. Cool the banana bread into the pan for 10 minutes, then transfer to a rack to cool completely before frosting or slicing. To make the glaze: melt chopped chocolate and coconut oil over a double boil. Let cool down a little, then pour over the cooled cake. Set aside to set for a couple of hours.Breakfast Pumpkin Bread
Pumpkins and fall go hand-in-hand, and if you like this season as much as we do—you’ll probably end up making this delicious pumpkin bread every week before Halloween arrives.
(Plant-based, refined-sugar free, dairy-free, vegan- friendly) Who wants to wake up to a moist and fluffy piece of this? Happy Halloween!
Love, Yuki♡ Dry 190g spelt/whole wheat/ all purpose flour 1/2 tsp sea salt 1 tsp baking soda 2 tsp Pumpkin spice * *1 tsp ground cinnamon+1/4 teaspoon ground ginger+1/4 teaspoon ground nutmeg +1/8 tsp ground allspice or cloves 80g coconut or Muscovado sugar 80g light brown sugar Wet 65g neutral vegetable oil 200ml soy or almond milk 170g pumpkin purée (homemade or canned) 1 tsp vanilla bean paste 1 tsp white vinegar Optional add-ins: 1/2 cup dried cranberries, 1/2 cup chopped pecans toasted * Preheat oven to 175C/ 350F. Grease one 25x10xm (10×4") loaf pan and line with parchment paper. Set aside. * In a small bowl, combine the soy milk and vinegar and set aside for at least 5 minutes to curdle. * In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside. * In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, oil and vanilla. Combine with the curdled milk. * Stir wet ingredients into dry ingredients, mixing just until combined. * Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired. * Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.Lemon Poppyseed Milk Bread
Tanzi’s Instagram page is overflowing with amazing Japanese milk bread recipes, and this one is a good place to start.
Love that zesty twist to my fluffy light Japanese milk bread
Happy Tuesday! Love, Yuki♡ _ Ingredients for one big loaf For the roux (Tangzhong) 25 g| 2,5 tbsp bread flour "0"Type in Europe 60ml |1/4 cup plant milk 60ml | 1/4 cup water _ For the bread Dry 9 g | 2,5 tsp instant yeast 350 g | 2 3/4 cups bread flour 2,5g | 1/2 tsp fine sea salt 1/2 tbsp sugar of choice Wet 120 ml / 1/2 cup oat milk, warm (55C|110F) 40g/ 3 tbsp plant-based butter, melted 1,5 tbsp honey/rice or agave syrup 1 tbsp organic lemon zest 30-40g | 1/4- 1/3 cup poppyseeds _ 1. Make the roux by cooking the flour, milk and water until you get a curd. Set aside to cool to room temperature. 2. In a medium bowl, combine the dry ingredients. 3. Add the warm milk, roux, honey/ syrup to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix to combine. Beat for 5-7 minutes until the dough feels elastic. 4. Add the butter one tablespoon at a time and mix for another 5-7 minutes until the butter is completely incorporated. 5. Add the zest and poppy seeds and knead until they are spread throughout the dough. 6. Place dough in an oiled bowl, cover and allow it to rise at room temperature until doubled in size (60-90minutes). 7. Gently deflate the dough and divide into 4 equal parts and roll into 4 balls. Cover and let rise for 15 minutes. 8. Lightly grease a 25×10 cm loaf tin. 9. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center so that they meet but don't overlap. 10. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough. Cover and let rise for 30-60 minutes. Preheat the oven to 175C | 350F degrees.Brush the bread with some soy milk. 11. Bake for 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely. . . #vegan#milkbread#veganfoodMatcha Swirl Bread
After mastering the previous recipe, you can add matcha powder to the mix. In addition to being super-healthy, this ingredient will give your bread a distinctive green color.
I made this matcha version of my Japanese milk bread again to share with you the step by step tutorial for the shaping method! Get it through my highlights 
And it's dairy-free and vegan friendly Purple Sweet Potato Bread
Speaking of bread with distinctive color, there’s something really dreamy about this candy-colored loaf made with purple sweet potato powder.
Stay safe, Love, Yuki♡ Ingredients for one big loaf For the water roux (Tangzhong) 25 g/ 2,5 tbsp bread flour "0"Type in Europe 120 g / 1/2 cup water For the bread Dry 9 g (2,5 tsp) dry yeast 350 g (2 3/4 cups) bread flour 65 g (1/3 cup) light brown sugar 5 g (1 tsp) pink salt 1 tbsp purple sweet potato powder Wet 120 ml / 1/2 cup soy milk, warm (55C|110F) All the roux 50 g/ 1/4 cup plant-based butter, softened Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature. In a medium bowl, combine the dry ingredients. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic. Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size.
Gently deflate the dough and divide into 4 equal parts and shape into 4 balls. Cover and let rise for 15 minutes. Lightly grease a 25×10 cm loaf tin. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center. You should end up with a rectangle. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough. Cover and let rise for another 30-60 minutes or until the dough reaches the border. Preheat the oven to 175C 350F degrees. Brush the bread with some soy milk. Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.The post Yukiko Tanzi Will Inspire You Take Your Bread Game to the Next Level appeared first on thedancingcucumber.com.
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