Lookbook Cookbook (and its sexy-faced models) is back with 4 winter-ready recipes to love!
This summer, we introduced you to Lookbook Cookbook, a cheeky new site putting the sexy stamp on vegan and gluten free food by serving it up with some seriously attractive model faces. Toronto-based creator Jessica Milan is back to share some more of her scrumptious recipes, this with the winter-ready staples of maple, pumpkin, and of course, chocolate.
Maple Pecan Pie
Impress everyone this fall with this amazing pie. No one will be able to tell it’s raw and vegan! Serves 4–6.
2 cups almond meal
1 cup pitted, dried dates
1/4 teaspoon sea salt
1/4 cup raw pecans
1/3 cup canned coconut milk
1/2 cup raisins
1/2 teaspoon cinnamon
extra pecans, to garnish
-Put the almond meal, sea salt, and dried dates in the food processor and mix well. The consistency should be sticky when ready. Remove and transfer to a 5” pie tin. Using a spatula, press the mixture evenly into the sides and bottom of the pie. Set aside.
-Add the pecans to the food processor and mix until there are no large chunks left. Add the coconut milk and blend again. Add the raisins and cinnamon and blend until smooth.
-Remove the filling from the food processor and pour into the pie crust. Use a spatula again to smooth it out evenly. Garnish with pecans and chill in the refrigerator to set for an hour. -The pie can also be served frozen.
*If you do not have a 5” pie tin, a small baking dish, or container will work as well.
Model: Marta with Ford
Pumpkin Pie Smoothie
Deliciously smooth and creamy, this easy delight has all the flavour of our favourite pie packed into one glass. Serves 1.
1/2 cup purified water
1/4 cup canned coconut milk
1/4 cup canned pumpkin puree
1 banana
1 tablespoon pure maple syrup
1/4 teaspoon natural vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground ginger
-Add all ingredients to your blender or food processor and mix well. You can set in the fridge to chill or serve at room temperature.
Model: Natalie with Peggi Lepage
Coconut Brownies
Incredibly simple to make and equally delicious! Serves 9.
3 cups raw walnuts
2 cups unsweetened shredded coconut
1/4 cup + 2 tablespoons cacao powder
3/4 cup pure maple syrup
-Put the walnuts in a food processor and grind until smooth. Add the coconut, cacao and mix again. Add the maple syrup and mix once more.
-Remove from food processor and transfer to a baking dish or pan. Using a spatula, press the mixture evenly into the dish so it is between ½” to 1” thick.
-You can cut into squares and serve as is, or chill in the refrigerator for 30 minutes first. Can also be stored in the freezer and enjoyed frozen.
Model: Beatrix with Velocci
Carob Truffles
Try this yummy take on truffles, using caffeine free carob instead of cocoa. Serves 10.
1 cup almond meal
1/2 cup unsweetened shredded coconut
1/4 cup carob powder
6 tablespoons pure maple syrup
1 tablespoon extra virgin coconut oil, at room temperature
extra shredded coconut, for garnish
-In a bowl, add the almond meal, shredded coconut and carob powder and stir until mixed. Add the maple syrup and coconut oil and mix again.
-Cover the surface of a flat plate with extra shredded coconut.
-Using your hands, take 2” pieces of dough and roll in your hands to form a small ball. If the mixture is too sticky, you can place in the fridge to firm up first. Once the truffle is formed, roll across the surface of the plate to cover it with coconut. Repeat for the rest of the dough.
-Store in the fridge for an hour to set. Can also be served cold from the freezer.
Model: Erika with Ford
 is back with 4 winter-ready recipes to love!&picture=https://fashionmagazine.com/wp-content/uploads/2011/11/coconutbrownies01.jpg&description=
This summer, we introduced you to Lookbook Cookbook, a cheeky new site putting the sexy stamp on vegan and gluten free food by serving it up with some seriously attractive model faces. Toronto-based creator Jessica Milan is back to share some more of her scrumptious recipes, this with the winter-ready staples of maple, pumpkin, and of course, chocolate.
Get baking! »
[caption id="attachment_64643" align="aligncenter" width="600" caption="Photography by Jessica Milan"][/caption]
Maple Pecan Pie
Impress everyone this fall with this amazing pie. No one will be able to tell it’s raw and vegan! Serves 4–6.
2 cups almond meal
1 cup pitted, dried dates
1/4 teaspoon sea salt
1/4 cup raw pecans
1/3 cup canned coconut milk
1/2 cup raisins
1/2 teaspoon cinnamon
extra pecans, to garnish
-Put the almond meal, sea salt, and dried dates in the food processor and mix well. The consistency should be sticky when ready. Remove and transfer to a 5” pie tin. Using a spatula, press the mixture evenly into the sides and bottom of the pie. Set aside.
-Add the pecans to the food processor and mix until there are no large chunks left. Add the coconut milk and blend again. Add the raisins and cinnamon and blend until smooth.
-Remove the filling from the food processor and pour into the pie crust. Use a spatula again to smooth it out evenly. Garnish with pecans and chill in the refrigerator to set for an hour. -The pie can also be served frozen.
*If you do not have a 5” pie tin, a small baking dish, or container will work as well.
Model: Marta with Ford
[caption id="attachment_64645" align="aligncenter" width="600" caption="Photography by Jessica Milan"] [/caption]
Pumpkin Pie Smoothie
Deliciously smooth and creamy, this easy delight has all the flavour of our favourite pie packed into one glass. Serves 1.
1/2 cup purified water
1/4 cup canned coconut milk
1/4 cup canned pumpkin puree
1 banana
1 tablespoon pure maple syrup
1/4 teaspoon natural vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground ginger
-Add all ingredients to your blender or food processor and mix well. You can set in the fridge to chill or serve at room temperature.
Model: Natalie with Peggi Lepage
[caption id="attachment_64648" align="aligncenter" width="600" caption="Photography by Jessica Milan"] [/caption]
Coconut Brownies
Incredibly simple to make and equally delicious! Serves 9.
3 cups raw walnuts
2 cups unsweetened shredded coconut
1/4 cup + 2 tablespoons cacao powder
3/4 cup pure maple syrup
-Put the walnuts in a food processor and grind until smooth. Add the coconut, cacao and mix again. Add the maple syrup and mix once more.
-Remove from food processor and transfer to a baking dish or pan. Using a spatula, press the mixture evenly into the dish so it is between ½” to 1” thick.
-You can cut into squares and serve as is, or chill in the refrigerator for 30 minutes first. Can also be stored in the freezer and enjoyed frozen.
Model: Beatrix with Velocci
[caption id="attachment_64649" align="aligncenter" width="600" caption="Photography by Jessica Milan"] [/caption]
Carob Truffles
Try this yummy take on truffles, using caffeine free carob instead of cocoa. Serves 10.
1 cup almond meal
1/2 cup unsweetened shredded coconut
1/4 cup carob powder
6 tablespoons pure maple syrup
1 tablespoon extra virgin coconut oil, at room temperature
extra shredded coconut, for garnish
-In a bowl, add the almond meal, shredded coconut and carob powder and stir until mixed. Add the maple syrup and coconut oil and mix again.
-Cover the surface of a flat plate with extra shredded coconut.
-Using your hands, take 2” pieces of dough and roll in your hands to form a small ball. If the mixture is too sticky, you can place in the fridge to firm up first. Once the truffle is formed, roll across the surface of the plate to cover it with coconut. Repeat for the rest of the dough.
-Store in the fridge for an hour to set. Can also be served cold from the freezer.
Model: Erika with Ford){kind=link}