Fox & B

Raw Vegan triple layer pecan pie brownie cake now at 62 Mary St. cafe

noreply@blogger.com (Fox AndBear) — Mon, 29 Apr 2013 12:25:00 +0000

Our amazing FTTB raw vegan triple layer pecan pie brownie fudge cake is now available at vegan cafe 62 Mary St. Surry hills! its all organic and packed full of antioxidant rich super foods such as coconut and cacao..... making it perfect for that afternoon sweet tooth.

So drop by and grab a slice or check out our recipe!

xxFOX

Vegan Hot Cross Buns

noreply@blogger.com (Fox AndBear) — Sun, 31 Mar 2013 04:19:00 +0000

Makes 12 buns

30 minutes prep+ 1 ½ hours resting time + 30 minutes baking

buns

2 tablespoon x active dry yeast

1/2 cup x caster sugar

1 ½ cups x lukewarm soy milk

4 ¼ cups x plain flour, sifted

2 teaspoons x mixed spice

2 teaspoons x ground cinnamon

50grams x non-dairy soy spread, melted

4 tablespoons x apple sauce

1 ¾ cups x sultanas

glaze

2 tablespoons x brown sugar

4 tablespoons x hot water

cross

½ cup x plain flour

1/3 cup x water

plastic sandwhich bag

method

stir yeast, 2 x tablespoons caster sugar and warm milk in a bowl and set aside for 5 minutes until the yeast becomes frothy and foamy. This indicates the yeast is active. If yeast doesn’t get foamy, you will need to get some different yeast & try again.

In a mixing bowl, combine the flour, mixed spice, cinnamon, soy spread, applesauce and remaining sugar. Add in the yeast & milk mixture and mix until sticky dough forms.

Knead the dough on a lightly floured surface for 7-8 minutes.

Place the dough in a lightly oiled mixing bowl, cover with a clean warm damp cloth. Put the bowl out in the sun or other warm spot for an hour to rise. The dough should double in size.

Divide the dough into 12 pieces and roll into neat balls. Line a rectangle-baking tray with baking paper and arrange the dough balls in side by side. Cover with a warm damp cloth and sit aside for another 30 minutes.

Preheat the oven to 200degrees. Place the cross flour & water into a bowl and stir. Put the mix into the corner of a plastic sandwhich bag and snip a small corner off. Pipe the crosses onto the buns.

Put the buns into the oven and bake for 30 minutes until golden and springy. When the buns are almost finished baking, mix up the glaze of sugar & warm water.

Bring the buns out of the oven, and brush with the glaze.

Serve the buns warm with soy-spread & homemade jam.

Happy Easter! xx Fox & Bear

About Life Brunch

noreply@blogger.com (Fox AndBear) — Sat, 23 Feb 2013 23:31:00 +0000

Coconuts, vegan blueberry pancakes and tofu scramble. A vegan breakfast feast at About Life Bondi junction this morning! then picked up some fresh organic produce as well.

Bondi Junction

31-37 Oxford Street

Hours

Mon to Thurs: 7am- 8pm

Fri: 7am- 7pm

Sat & Sun: 7am- 7pm

xFox&Bear

Sydney Time !

noreply@blogger.com (Fox AndBear) — Sat, 23 Feb 2013 13:42:00 +0000

xoxo

Fox & Bear

Sydney's first organic raw vegan cafe - the sadhana kitchen

noreply@blogger.com (Fox AndBear) — Mon, 18 Feb 2013 03:33:00 +0000

Sādhanā (pronounced Sah-da-nah) is a sankrit term that translates into “conscious spiritual practice”, so its no wonder this is such a magical space. After hearing rave reviews for the Sadhana kitchen during my travels, I was so excited to finally be back in Sydney and able to check out the latest spot for nourishing food. So on a day spent digging through Newtown vintage after work, I stopped in for lunch. Tucked away just off Enmore road, attached to the Jivamukti Yoga studio lays the small kitchen.

Specializing in healthy, organic, raw vegan foods and cold pressed juices, medicinal tea, and awesome cold drip and espresso coffee. They also serve up an amazing breakfast and lunch menu including chia porridge, granola, banana coconut pancakes, seasonal fruit bowl, super food salad, tejas tacos, quiche, lasagna, and finish it all off with treat; all sugar free, wheat free and a guilt free including yumballs, rocky road, cakes, tarts, cupcakes, and more.

I started off with a fresh cold pressed green with envy juice full of seasonal greens, celery, apple, lemon and turmeric and a super choc yum ball. Everything on the menu sounded delicious but I HAD to try the lasagna, and it was beyond amazing. Like in my favorite new zucchini bolognese recipe, the pasta is replaced by thinly sliced zucchini strips and layered with cultured cashew cheese, basil pesto, walnut mince, wilted spinach and chunky tomato sauce. My friend opted for the kelp noodle pad-Thai and harmony juice.

All was amazing but I can’t get over the energy of this place. You leave the Sadhana kitchen feeling completely nourished; mind, body and soul. Although raw food isn’t for every one I’m sure this place is bound to convince your taste buds otherwise, not to mention the health benefits of raw power foods. xxFox

Summer Mango Salad

noreply@blogger.com (Fox AndBear) — Wed, 06 Feb 2013 08:33:00 +0000

Make the most of mango season and hot weather with with super easy summer salad.

mango

avocado

unsalted roasted cashews

red capsicum

cos lettuce

baby spinach

cucumber

lemon

quinoa

Simply chop and combine mango, avocado, capsicum and cucumber over baby spinach and lettuce.

mix through the cashews

sprinkle with cooked quinoa

and then drizzle with fresh lemon dressing just before serving.

enjoy

Xfox

The Cardamom Pod

noreply@blogger.com (Fox AndBear) — Sun, 03 Feb 2013 05:31:00 +0000

This weekend Bunny & I were down at the Gold Coast, and finally got to eat at the cutest cafe called The Cardamom Pod which I have been dying to try. Located in Broadbeach, The Cardamom Pod offers gourmet vegetarian and vegan delicacies for lunch and dinner 7 days a week. The food is super reasonable, tastes amazing, and the cafe itself is absolutely gorgeous.

We ordered the Pod Perfection plate, 2 hot dishes - eggplant mousaka & a vegan malaysian satay, and 2 salads - pumpkin fetta & marinated tofu severed with rice for $22 (this was enough for 4 people for lunch!). To finish the meal we had a raw vegan tiramisu tart served with coconut vegan ice cream. Such a hard time choosing between all the yummy things, we can't wait to go back!

xxBear

Open 7 Days 11:30am-9:30pm

Shop 11/110 Surf Parade BroadBeach QLD 4128

0452 218 018

www.cardamompod.com.au

Plastic Bag Free February

noreply@blogger.com (Fox AndBear) — Wed, 30 Jan 2013 05:19:00 +0000

Throughout the month of February, Queensland Conservation is running a Plastic Bag Free Queensland campaign to rid the environment of single-use plastic bags. The campaign aims to create enough noise so that the Queensland Government can ban the plastic bag by 2015.

Made from non-renewable fossil fuels, single-use plastic bags take up to 1000 years to decompose, creating a lot of unnecessary waste. A number of these bags end up in the waterways, injuring and killing marine life.

Currently Australians use nearly SEVEN BILLION plastic bags every year.

How can you help? Take part in Plastic Bag Free February. Swear off single-use plastic bags for a month and see how easy it is to make a change. Invest in a cute re-usable tote bag (that folds up super tiny) that you can carry around with you for your purchases. If you're caught off guard, ask the retailer for an alternative to plastic, such as brown paper bags which can be re-used as gift bags or spend the dollar and buy a green bag at the register.

You can sign the pledge to make Queensland plastic bag free here, and view more details on the Bag Free February Facebook.

P.S you don't have to be in Queensland to get involved! We are all apart of the bigger picture, and every effort counts.

xx Bear

Opel Moonlight cinema

noreply@blogger.com (Fox AndBear) — Sun, 27 Jan 2013 09:43:00 +0000

Last month I wrote about one of my favorite books from my adolescents “the perks of being a wallflower”, I even pledged to read the books read by Charlie as my summer reading list ( I’m still working on that ). Since then I had been eagerly awaiting its movie release. So imagine my excitement when i finally got to see it on the big screen….. and what better way than with a picnic in the fresh air. Last Sunday night for girls night we braved Sydney’s currently unpredictable weather and went to the opel moonlight cinema located in centennial park, Paddington. The movie, directed by its author Stephen Chbosky and staring Emma Watson defiantly did not disappoint.

Opel moonlight cinema is open all summer until march 31^st, you can check out their full program on their website. They even rent out super comfy bean bags and a pretty decent menu or you can do as we did and byo picnic and set up ! all in all was a wonderful night.

XFox

Sunday Quote

noreply@blogger.com (Fox AndBear) — Sun, 27 Jan 2013 06:14:00 +0000

GO FOR IT

xFox

Bunny's No Remorse Cookies V&GF

noreply@blogger.com (Brooke Moody) — Thu, 24 Jan 2013 04:58:00 +0000

A special guest post from our little Bunny today. Our Style-obsessed/artist/budding masterchef/dreamer/general-cutie sister lives on the Sunshine Coast and spends her days creating magic! She has very big things ahead of her. Watch out for further collaborations! xBear

Enjoy this tasty vegan and gluten free treat along side a nice cup of green tea on those cold rainy days.

Ingredients:

2x ripe bananas

1 cup of gluten free rolled oats

½ cup of desiccated coconut

1 teaspoon of maple syrup

Method:

1. Preheat oven to 180 degrees

2. Mash the 2 bananas

3. Add rolled oats and coconut

4. Mix until combined

5. Place small amounts onto a try covered in baking paper

6. Drizzle maple syrup over the top

7. Bake for 15 minutes or until slightly golden on top

bunny xx

Plant Based Protein

noreply@blogger.com (Fox AndBear) — Mon, 21 Jan 2013 07:19:00 +0000

Whether you are a Vegan, vegetarian or just someone who eats a health conscious diet, it is vital to get enough protein in your daily diet especially if you are an active person. Why? All living cells use amino acids (protein) for growth and repair. Protein is like the building block of all living things. A lot of people are shocked to find out that plant-based food contain just as much, if not more in some cases of protein, than meat. It’s not just the protein levels that are great in plants, but they contain a lot less saturated fats, as well as lots of other essential nutrients. Try adding some of these plant based sources of protein into your diet!

Vegetables
Avocado
Broccoli
Spinach
Kale
Peas
Sweet Potato
Mushroom
Sprouts
Parsley
Cabbage

Legumes
Soybeans
Lentils
Beans (Pinto, Kidney, Black, Chickpeas)
Tofu
Tempeh

Nuts
Cashews
Seasame Seeds
Walnuts
Pistachios
Almonds
Nut butters – peanut, almond & cashew (natural organic, not the sugary kind)
Pumpkin Seeds

Non-Dairy Milk
Soy
Almond

Grains
Quinoa
Amaranth
Wheat Germ
Brown Rice
Oat Bran
Oatmeal
Sprouted grain products

Supplements
Spirulina
Chlorella
Hemp Powder
Pea Protein Powder
Rice Protein Powder
Maca

Keep an eye out on FTTB for more high protein plant-based recipes coming soon!

xxFox&Bear

Lana Del Rey for Le Figaro Madame

noreply@blogger.com (Fox AndBear) — Fri, 18 Jan 2013 04:46:00 +0000

My obsession for all things Lana Del Rey has spiralled out of control this past year, and this latest shoot for French magazine Le Fiagro Madame is not helping the addiction. Lana is stunning as always in this decidedly nonchalant homage to the sixties, the work of the renowned Jean-Baptiste Mondino, French fashion photographer and music video director. Brown hues, faux fur, leather braided headbands, flowers and velour feature in the shoot, which Lana pulls off effortlessly.

Of the shoot, "In the sixties atmosphere imagined by the team, Lana finally finds her place shifted. It has often been compared to a heroin lynchéenne version Mulholland Drive. Front of the lens Mondino, her eyes also blurs like a child Marilyn, trimbalée at night on Rodeo Drive by a mother lost, such as Joyce Carol Oates imagines in his wonderful novel Blonde – Le Figaro Madame" Pardon my french.

It's enough to make me want to pull out the boho headbands.

xx Bear

Images - Jean-Baptise Mondino, Source - Le Figaro Madame

Homemade Toasty Maple, Almond & Fig Muesli

noreply@blogger.com (Brooke Moody) — Sun, 13 Jan 2013 23:44:00 +0000

As part of the Fox & Bear christmas celebrations this year, I decided to try my hand at muesli making to give as a small gift to family & friends, as well as serve at the inaugural FTTB Presents - Christmas Day Breakfast event. I read a few different methods on how to make muesli, then went with a flavour combination I felt was delicious & festive enough to be a bit special, as well as nutritious enough to eat on an ordinary day. After 6 kilos of burnt oats, and one very frustrated boyfriend demanding I surrender the kitchen I finally perfected my Toasty Maple, Almond & Fig Muesli recipe, that is vegan-friendly.

The first batch got eaten within 2 days, and had my extended family begging for more, so an impromptu muesli baking class was held. It's so simple once you get the hang of it, and this recipe is versatile enough that you can chop and change the grains, fruits & nuts to make your own signature combination. This recipe makes enough muesli for a few big jars full - feel free to 1/3 it if you are after a single smaller batch. It will keep for 3 - 4 weeks in well sealed glass jars.

2 x cups raw almonds

2 x cups dried figs

1 x cup dried sultanas

1 x cup proper maple syrup (split in 1/4 cup & 3/4 cup)

1 x tsp cinnamon

1/2 x tsp nutmeg
1 x tsp vanilla bean paste

3 x cups puffed quinoa (puffed millet or amaranth works well too - if unavailable just use extra oats)

6 x cups rolled oats (spelt or wheat)

2 x cups water

1/2 cup pepitas

1/2 cup sunflower seeds

1/4 cup chia seeds

1/4 cup linseeds

Preheat oven to 180 degrees. On a baking tray lined with baking paper, spread out the almonds evenly. Coat the almonds in 1/4 cup of the maple syrup and make sure they are all covered. Roast the almonds in the oven for 15 minutes, turning halfway. Remove the almonds from the oven, and using a spatular separate them from each other. Leave aside to cool.

In a small pot over a low heat, combine the remaining maple syrup, water, vanilla, cinnamon and nutmeg. Stir well until warm. In a big bowl, combine the oats, puffed quinoa, pepitas, sunflower seeds, chia seeds and linseeds. Line 3 large baking trays with baking paper. Evenly spread the oat mix out over the trays. Spoon the maple syrup mixture over the oats evenly. Use your hands to combine the oats with the syrup, in a sort of clumping motion! This may get a little messy, but it is neccesary to make sure all the oats are dampened.

Spread the mixture out over the trays evenly again, Leave some oats in clumps - these chunky bits will be delicious. Roast these trays one at a time in the oven for 10 minutes, then turn over the oats and roast for another 10 minutes. After roasting set aside the oats until completely cool.

Whilst the oats are roasting, chop all the figs & sultanas into small bite sized chunks. After everything has cooled down, combine the maple roasted almonds, toasted oats, figs & sultanas in a big bowl. Dish up the muesli into glass jars for storage. Label with a cute DIY gift tag. Serve the muesli with fresh seasonal fruits and yogurt or almond milk.

I can't wait to try some more combinations! Let me know what flavours you come up with :)
xx Bear

Hooters

noreply@blogger.com (Fox AndBear) — Fri, 11 Jan 2013 09:37:00 +0000

LOVE seeing our hard work go to good homes, This little hooter up on display

"Hooter"

by FOX @ fox trotting through brooklyn

Sunday Quote

noreply@blogger.com (Fox AndBear) — Sun, 06 Jan 2013 03:53:00 +0000

xFox

The Velo Project

noreply@blogger.com (Fox AndBear) — Wed, 02 Jan 2013 07:48:00 +0000

Our new favourite local spot is the insanely cool and quirky "The Velo Project". It's so nice to see something fresh and different on the Sunshine Coast. This eclectic and inspiring place is the work of dreamer Anna Heneker, putting together a "space for like minded people to enjoy some splendid coffee fresh and simple food, folky music in a bower birds nest of goodies".

The cosy decor makes you feel like you could be in the heart of melbourne, but the laid back attitude and service is distinctly Sunny Coast. This creative space is perfect spot for coffee and a book for one, or brunch with friends.

We enjoyed a deliciously smooth Columbian single origin flat whites and the "Velo Vego" breakfast. Using specialty coffee from Five Senses and organic locally sourced fresh produce, the menu features cute cafe classics with a french twist such as sweet crepes, fresh baguettes and a cabinet full of macaroons along side some heartier options. You can even take it all home with you by stopping by the Velo Deli on the way out.

Address: 19 Careela Street, Mooloolaba QLD 4557

Phone:(07) 5444 8693

Hours

Tuesday hours 7:00 am–3:00 pm

xxFox&Bear

Vegan Carob Peanut Butter Cups

noreply@blogger.com (Fox AndBear) — Sat, 29 Dec 2012 07:56:00 +0000

1 x cup natural unsweetened peanut butter

1 x tbsp maple syrup

1 x pinch sea salt

2 x cup carob buttons

1/4 cup x soy milk

1 x mini muffin tin

20 x mini patty pans

In a bowl, add the peanut butter, maple syrup and sea salt. Stir until fully combined. Take a pinch of the peanut butter mix and roll it in your hands into a small disk shape, about 2cm wide and 1/2 cm thick (they must fit into the patty pans, so adjust to suit the size of your tin). Line the muffin tin with the patty pans - you will need to work quickly once the carob is melted.

Half fill a pot with water, and heat over a medium heat until simmering. Put a mixing bowl on top of the pot, to create a double boiler. Ensure that the bottom of the mixing bowl is not touching the water! Take a little bit of water out if necessary. Into the mixing bowl add the carob buttons & soy milk. Stir well until the carob melts and looks oozy and smooth.

To assemble the peanut butter cups; put roughly a teaspoon of melted carob in the patty pan, so that it fully covers the bottom of the pan. Put a peanut butter disk on top of the carob. Then put another teaspoon of carob on top of the peanut butter disk. Make sure the disk is fully covered. Repeat until you have no mixture left. Pop the peanut butter cup tin into the fridge for 3-4 hours, or until fully set. Before serving, allow the cups to come to room temperature.

Enjoy your not-so-naughty sweet treat that is relatively guilt free!

xx Fox & Bear

Christmas Wrap up

noreply@blogger.com (Fox AndBear) — Fri, 28 Dec 2012 10:40:00 +0000

Christmas all wrapped up, but isn't that half the fun? This year we DIY decorated our present pile in hand made paper, gift tags and all the trimmings. Featuring foxes and bears of course! Keeping it simple with hand stamped brown paper, neutral colours and festive red. Each parcel different and packed with plenty of love. They looked too good to open but that just cant stop some people :P

Christmas breakfast

noreply@blogger.com (Fox AndBear) — Thu, 27 Dec 2012 13:07:00 +0000

Pre-presents, we sat outside on a beautiful Summer Christmas morning and enjoyed our home made muesli, fresh apple juice and summer fruits, amongst DIY decorations. We hand made bon-bon's for the table, each one filled with a quiz question like, what was your favourite trip abroad & a memory? & would you rather grow up in the Brady Bunch or the Adams Family? (strangely enough we all chose the Adam's Family!). Some answers got everyone laughing so much they were in tears! Such a lovely way to start christmas day with something a little bit different (and prolong that present suspense ;) )

Raw Salted Chocolate Pecan Pie Vegan Brownies

noreply@blogger.com (Fox AndBear) — Sat, 22 Dec 2012 13:07:00 +0000

This raw vegan triple layer pecan pie salted chocolate brownie recipe is to die for! Literally the best thing we have ever tasted…and it’s good for you (well sort of!)

Brownie Layer Ingredients

1 x cup raw slivered Almonds
1 x cup raw walnuts
1 x cup medjool Dates
1 x tsp sea salt
1 x tsp vanilla bean paste
1/4 x cup cocoa powder

Pecan Pie Layer Ingredients

1 x cup medjool dates
1 x cup raw pecans
1 x large banana
2 x tbsp maple syrup
1 x tsp cinnamon
1 x pinch nutmeg

Salted Chocolate Layer Ingredients

4 x ripe avocados
1 x pinch sea salt
2 x tsp vanilla bean paste
¼ x cup maple syrup
2 x tbsp coconut oil
1/2 x cup cacao powder
Pecans (for Topping)

Place brownie layer ingredients into a food processor and pulse until a crumbly. Line an 8x8 baking dish with baking paper. Press brownie layer down evenly into the bottom of the dish.

Clean the processor. Then add the pecan pie ingredients and blitz until smooth. Add this layer on top of the brownie bottom.

Clean the processor again. Then add all the chocolate topping ingredients and blitz until smooth. Spread the chocolate layer on top of the pecan layer. Cover with a lid of baking paper & place into freezer overnight. Next day, remove your sweet treat from the freezer & cut into squares. Top with crushed pecans & serve!

Remember to store any leftover brownie in the freezer and only take it out just before eating. Enjoy

xxFox&Bear

Vegan Mushroom Gravy

noreply@blogger.com (Fox AndBear) — Sat, 22 Dec 2012 08:13:00 +0000

½ x cups dried shitake mushrooms
4 x cups boiling water
1/2 x cup quinoa flour
1 x medium onion, diced small
2 x Tbsp olive oil
2 x cup Swiss brown mushrooms thinly sliced and chopped
2 x cloves garlic, minced
2 x sprigs fresh thyme
2 x sprigs fesh rosemary
salt
black pepper
½ x cup dry white wine

In a bowl, add the dried shitake mushrooms and cover with the boiling water. Stir and allow to infuse for 10 minutes. Strain over a bowl to separate the liquid from the mushrooms, the liquid is now your mushroom infused stock. You can use normal vege stock if you prefer instead. To the mushroom stock, mix the flour in well. Set aside.

In a pan over a medium heat, add olive oil and sauté the onion and garlic for 5 minutes until onion is tender. Add mushrooms, thyme, rosemary, salt & pepper and sauté for 5 minutes until mushrooms are well cooked. Add the wine & turn up the heat to a boil so the wine reduces. Add the mushrooms stock/flour mix. Turn the heat the medium and simmer for 20 minutes until thickened, stirring often.

Serve over our yummy lentil loaf and roast veggies for Christmas lunch.

xx Fox&Bear

Vegan Lentil Loaf for Christmas Roast

noreply@blogger.com (Fox AndBear) — Sat, 22 Dec 2012 08:12:00 +0000

2 x tbsp. ground LSA mix
6 x tbsp. boiling water
1 x tbsp. olive oil
1 x onion diced
1 x clove garlic minced
1 x cup Swiss brown mushrooms chopped
2 x cups fresh baby spinach chopped
4 x sprigs of fresh thyme, roughly chopped & stalk removed
¾ cup tomato relish
salt
pepper
2 x cups cooked green lentils
1 x cup spelt rolled oats
½ x cup quinoa flour

Preheat the oven to 180°. In a small bowl add the ground LSA and pour the boiling water. Stir well & set aside to cool.

In a sauce pan, add olive oil, add sauté onion and garlic for 5 minutes until the onions are cooked through. Add the mushrooms and cook until tender. Add thyme, spinach and tomato relish. Add salt & pepper to taste. Stir through and cook for a further 2-3 minutes. Remove from heat & set aside.

In a food processor, add 1 ½ cup of lentils and ½ cup of the spelt oats. Process until smooth. Pop this mix in a large bowl. Combine with the remaining lentils & oats, LSA mix, quinoa flour and sautéed vege mix. Use your hands to make sure everything is mixed through well!

Line a medium sized loaf pan with baking paper, making sure you have some paper overhanging. Spoon the mix into the pan, and press it down firmly. Bake the loaf uncovered for 40 minutes at 180°. When the loaf is cooked through and not squishy in the middle, remove from oven & allow cooling for 5 minutes.

Slice & serve with all the Christmas trimmings or a simple side salad. We ate ours with my tasty vegan mushroom gravy! xxFox&Bear

Cute little Raw Vegan Blueberry Pies

noreply@blogger.com (Fox AndBear) — Sat, 22 Dec 2012 05:00:00 +0000

Crust

1 x cup medjool dates with pits removed
1 ½ x cups desiccated coconut
½ x cup coconut flour
1 x tsp vanilla bean paste
½ x cup coconut flour
1 x tsp vanilla bean paste
2 x tbsp lemon juice
1 x tbsp lemon zest
2 x tbsp warm water

Filling ¼ x cup natural cashew, almond & brazil nut butter
2 x cup fresh blueberries
¼ x cup coconut butter
1 x banana
1 x pinch salt
1 x tsp lemon juice
1 x tsp vanilla bean paste

Into a food processor, place all the crust ingredients and blitz until it forms dough. Line a muffin tin with patty cases. Evenly press the pie crust down into each tin, approx. 1.5 cm thick. Place the muffin tin with the crust in the freezer whilst you prepare the filling. Clean the food processor.

Then place all the pie filling into the processor and blitz until completely smooth. Remove crusts from freezer & evenly spoon the filling into the pies. Freeze until just ready to serve, removing 15 minutes prior to thaw. Garnish with a little shredded coconut.

Enjoy! xx Fox&Bear

A very vegetarian christmas

noreply@blogger.com (Fox AndBear) — Sat, 22 Dec 2012 04:59:00 +0000

Here at FTTB we have been planning and prepping the prefect Christmas feast for months!....... ok, more like a week. Life has been busy lately for foxes and bears with so many changes as well as new and exciting things coming up for 2013. So we are so happy to finally share with you all what we have install for Christmas.

Last week we buckled down for our annual "test" day and baked up a storm perfecting our recipes for the big day! Starting by sourcing our lovely fresh ingredients from our favourite farmers markets and local organic food stores, all 100% vegan and super healthy. but don't worry they taste so good that in true Christmas tradition you will want to stuff your face then take to the couch for the rest of the afternoon ;)

Lentil Loaf with mushroom gravy

Raw Chocolate Pecan Pie Brownies

Raw blueberry pie

coconut peanut butter cups

Bliss balls

Banana Ice cream

xx Fox&Bear