My boyfriend and I absolutely loved it! I ran out of coconut milk and replaced it with water and I put a tsp of vanilla sugar. Thanks for the recipe!

Thick and creamy vegan chocolate smoothie to start the day on the right note.

![Sexy Nutty Chocolate Smoothie](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/rwsuot3n5gfpeinfjzeu/1624504511.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Sexy Nutty Smoothie Recipe by Chef Cynthia Louise**

#### I went to a cafe in Uluwatu on the southern tip of Bali and ordered an oat cacao peanut butter situation. I was like, *Okay, this is good, now go home and recreate this glory to a better glory.*

#### So I did it.

#### *Epic* is the word that describes this smoothie. I wanted it to be thick and rich in flavor, so I ended up adding more cacao. It was so good that I basically felt like diving into the glass immediately.

*   Makes: 2 cups
*   Prep Time: 3 mins
*   Freezer-Friendly: No

#### **Ingredients:**
*   2 tbsp cacao powder
*   3 tbsp peanut butter
*   1 frozen banana
*   1/4 cup oats
*   1 cup coconut milk
*   Sweetener of your choice, as much as you like
*   1 tray of ice
*   A pinch of salt
*   1 cup of #GRATITUDE


#### **Method:**
*   Add the ingredients to your blender and blend until smooth. Enjoy!

[![Chef Cynthia Louise](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/jcctyk96nbbonw76cjpy/1623724254.png/w=700)](https://chefcynthialouise.com/)

![Sexy Nutty Chocolate Smoothie](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rwsuot3n5gfpeinfjzeu/1624504511.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Sexy Nutty Smoothie Recipe by Chef Cynthia Louise**

#### I went to a cafe in Uluwatu on the southern tip of Bali and ordered an oat cacao peanut butter situation. I was like, *Okay, this is good, now go home and recreate this glory to a better glory.*

#### So I did it.

#### *Epic* is the word that describes this smoothie. I wanted it to be thick and rich in flavor, so I ended up adding more cacao. It was so good that I basically felt like diving into the glass immediately.

*   Makes: 2 cups
*   Prep Time: 3 mins
*   Freezer-Friendly: No

#### **Ingredients:**
*   2 tbsp cacao powder
*   3 tbsp peanut butter
*   1 frozen banana
*   1/4 cup oats
*   1 cup coconut milk
*   Sweetener of your choice, as much as you like
*   1 tray of ice
*   A pinch of salt
*   1 cup of #GRATITUDE


#### **Method:**
*   Add the ingredients to your blender and blend until smooth. Enjoy!

[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/jcctyk96nbbonw76cjpy/1623724254.png/w=700)](https://chefcynthialouise.com/)

Sexy Nutty Smoothie

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A unique way to use Edamame beans in your meals

![Edamame Hummus and Somen Noodles](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/vqvzp8ggltlktzh45fys/1630381355.png/w=700)
Photo: [Kumi King](https://www.instagram.com/kumiking/?hl=en)

#### **Edamame Hummus and Somen Noodles Recipe by Kumi King**

#### In Japanese cuisine, Edamame is a common appetizer that’s usually served in small quantities before the main meals. In this recipe, I’m introducing a different way of preparing Edamame rather than the usual concept of boiling them in salt water.

#### The texture of the Edamame beans is perfect for making dips. Edamame is also rich in protein, fiber and vitamins. The best part of it all is that Edamame has a beautiful lime green color which makes this dish look vibrant and appealing. This recipe can be served as an appetizer or a light main dish.

Makes: 2 Servings` `  
Prep Time: 10 mins` `  
Cooking Time: 15 mins` `  
` `  
**Ingredients:**` `  
100 grams japanese somen noodles (You can substitute this with capellini pasta)` `  
½ tbsp olive oil` `  
120 grams edamame` `  
1 tsp mirin` `   
1 tsp japanese light color soy sauce (I used Usukuchi soy sauce to prevent changing the beautiful color of Edamame)` `   
⅛ tsp. garlic paste (Or finely grated garlic)` `  
½ tsp. white sesame paste (You can substitute this with hulled tahini)` `  
5 tbsp Kombu dashi (If Kombu is not available, you may use Kelp powder. Dissolve ½ tsp Kelp powder in water to make Kombu dashi. If neither are available, you may substitute this with unseasoned vegetable broth)` `  
` `  
**Method:**` ` 

Add plain water to a pot and bring it to a boil. Add in a pinch of salt into the boiling water.` `  
` `  
Cook the Edamame in boiling water for about 10 minutes. Once cooked, drain the water and allow for the Edamame to cool slightly.` `  
` `  
Cook the Somen Noodles in boiling water according to the cooking instructions written on the packaging. Once the noodles are cooked, drain the water and cool the noodles down under the cold running water.` `  
` `  
Prepare a bowl of ice water and transfer the noodles into the bowl. Continue to rinse them to remove excess starch. When the noodles have cooled, use a strainer to drain the ice water and remove as much water as possible from the noodle. Use a clean kitchen paper to dry the noodles if necessary. Once the noodles are dry enough, toss them in olive oil.` `  
` `  
To make the Edamame Hummus, place all the ingredients except the cooked noodles and a few pieces of Edamame beans, into a blender and blend them till it reaches a smooth consistency. You may add more olive oil or kombu dashi to achieve this.` `  
` `  
Place half of Edamame Hummus on the serving plate, making pancake shape in the middle of the plate. Then, take half the amount of noodles and place them gently on top of the Edamame Hummus. Sprinkle some olive oil on top if you like and garnish with the few Edamame beans you kept aside earlier. Serve!` `  
` `  
The Edamame Hummus can be also served with crostini or as a dip for your favorite vegan chips. Enjoy!` `
` `  
` `  
` `  
[![Kumi King](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsn5jzb402klcftarbn/1630381733.png/w=700)](https://www.instagram.com/kumiking/?hl=en)

Edamame Hummus and Somen Noodles

Sounds so yummy. It would be good on any winter squash 🧡🍂

Easy to prepare and perfect on its own or over salad.

![Glazed Miso Pumpkin](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/hwtmxdaxqwnlztjbfxej/1629211871.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Glazed Miso Pumpkin Recipe by Chef Cynthia Louise**

#### This glazed pumpkin is beyond yummy and it's twice as good the next day on toast.
 
#### Yeah, you read that right - mashed miso glazed pumpkin on toast is heavenly delicious. I love the combination of pumpkin sweetness covered with a shiny and flavoursome miso glaze.

#### You know by now that I like to keep things simple, and this recipe is yet another one that takes minimal effort to make.

#### There is one thing to be mindful of. All ovens are different, so you'll need to keep an eye on yours and make sure the pumpkin doesn't burn. Before you start baking, make sure you use a tray that will fit your pumpkin nicely. Also, the baking paper should go up the sides of the tray so that it traps the miso marinade and won’t let it leak onto the tray.

#### You are now all set and ready to make this fantastic dish. I love to serve it with a huge bowl of salad topped with roasted, crunchy nuts and seeds.

Makes: 4 Servings` `  
Prep Time: 10 mins` `  
Baking Time: 50 mins` `  
Freezer-Friendly: No` `  
` `  
**Ingredients:**` `  
½ cup shiro miso paste` `  
4 tbsp apple cider vinegar` `  
½ cup maple syrup` `  
4 tbsp coconut sugar` `   
2 tsp chilli flakes, optional` `   
10 slices of pumpkin (I used Kabocha Pumpkin)` `  
1 tbsp of #LETTINGGO` `  
` `  
**Method:**` ` 

Preheat your oven to 350F/175C. Line a baking tray with baking paper and set aside.` `  
` `  
To prepare the marinade, add all the ingredients except for the pumpkin into a bowl, and whisk together until well combined. Taste and adjust the level of sweetness if needed.` `  
` `  
To prepare the pumpkin, arrange the pumpkin wedges on the baking tray.` `  
` `  
Pour the marinade over the pumpkin and coat the wedges on both sides.` `  
` `  
Bake in the preheated oven for 30 minutes. Flip the wedges and continue baking for 30 more minutes or until the pumpkin is cooked through.` `  
` `  
When done, leave to rest and cool down a bit.` `  
` `  
Serve over a bed of greens and enjoy!` `  
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ixhppya90pxfot5ueqmb/1629211879.png/w=700)](https://chefcynthialouise.com/)

Glazed Miso Pumpkin

No party is complete without this super-sized snack.

![vegan nacho platter](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kirgna1h1vmx2mieee4f/1632122329.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Nacho Platter Recipe by Chef Cynthia Louise**

#### Ping! My phone goes off, as it does all day, with epic messages from lovely fans and friends. This ping was from my friend Hayley, announcing she had made the best yellow [cheese](https://www.awards.abillion.com/best-vegan-cheese) sauce she had ever tasted. She continued on and ended the message with:

#### _"It just needs the Chef Cynthia Louise magic. Basically, make it more epic.”_

#### Challenge accepted!

#### This sauce has changed so many lives. It turned people into confident cooks who now make this recipe at least once a week. It has helped moms around the world with kids who are intolerant to dairy and who now can enjoy nachos. 

#### It has been a life-changing sauce for older kids heading to college or moving out and craving fast, go-to recipes they can afford. It has brought absolute joy to new cooks who thought that the only way to have a cheesy, creamy sauce like this is to use cheese.

#### It's without a doubt a life-saving recipe, and thanks to Hayley we all get to dive deep into its epicness. Use it as a dip, over nachos, for mac and cheese or pour it hot over steamed veggies.

Makes: 4 Servings` `  
Total Time: 20 minutes` `  
` `  
**Ingredients**` `  
1 fresh corn cob, kernels removed` `  
2 ripe tomatoes, chopped into bite-size pieces` `  
A handful of fresh coriander, roughly chopped` `  
2 spring onions, thinly sliced` `   
1/4 cup sliced jalapenos` `   
1 red long chili, sliced into rings` `  
Salt and black pepper, to taste` `  
1 lime, juiced` `  
GMO-free corn chips, as much as you want` `  
2 portions of my [nacho cheese sauce](https://chefcynthialouise.com/cheesy-insanely-flavourful-plant-based-queso/)` `  
` `  
**Method**` `  
Add all the ingredients except the lime juice, corn chips and cheese sauce to a bowl and mix to combine.` `  
` `  
Season with salt and pepper and drizzle with the lime juice.` `  
` `  
Top your corn chips with this mix and shower with the [nacho cheese sauce](https://chefcynthialouise.com/cheesy-insanely-flavourful-plant-based-queso/). Enjoy!` `    
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ur6uwe8f66pwicfkntzz/1632122342.png/w=700)](https://chefcynthialouise.com/)

Sexy Nutty Smoothie

Sexy Nutty Smoothie Recipe by Chef Cynthia Louise

I went to a cafe in Uluwatu on the southern tip of Bali and ordered an oat cacao peanut butter situation. I was like, Okay, this is good, now go home and recreate this glory to a better glory.

So I did it.

Epic is the word that describes this smoothie. I wanted it to be thick and rich in flavor, so I ended up adding more cacao. It was so good that I basically felt like diving into the glass immediately.

Ingredients:

Method:

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