Category: Vegan

Dec 23

4-ingredient vegan brownies

MAKES 12

  • 400 g tightly packed dates, pitted (measured after pitting // make sure they’re fresh! If dry, soak in warm water 10 minutes, drain, then add to processor)
  • 60 ml warm water
  • 128 g salted peanut butter* (if unsalted, add a healthy pinch of salt to the batter)
  • 30 ml melted coconut oil* (if avoiding coconut oil, see notes)
  • 32 g cacao or unsweetened cocoa powder
  • 60 g dairy-free dark chocolate chips (optional // we like Enjoy Life)
  • 60 g roughly chopped raw walnuts (optional // or other nut of choice)

Instructions

  1. Preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or similar size pan) with parchment paper. Set aside.

  2. Add dates to food processor and blend until small bits or a ball forms. If your food processor has a difficult time processing the dates, ensure there are no pits in the dates and that your dates are fresh and sticky. If too dry they can have a difficult time blending. (It may also be an issue of food processor strength if it has a hard time blending.)

  3. Once blended, separate the dates into chunks using a spoon. Then add hot water and blend until a sticky date paste forms. Scrape down sides as needed.

  4. Add peanut butter, coconut oil, and cacao powder and pulse until a sticky batter forms. It should be tacky and thick (scrape down sides as needed). Lastly add chocolate chips and walnuts (optional) and pulse to incorporate.

  5. Transfer batter to lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and use a flat-bottomed object (like a drinking glass) to press into an even layer.

  6. Bake on the center rack for 15 minutes – the edges should be slightly dry. Remove from oven and let cool in the pan for 10 minutes. Then carefully lift out of the pan using the edges of the parchment paper and let cool on a plate or cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.

  7. Enjoy warm or cooled. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer up to 1 month (let thaw before enjoying).

 

4-Ingredient Easy Vegan Brownies

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Posted in Snack, Sugar-free, Vegan, Vegetarian

Dec 22

Cheesy Pesto Chips

4 servings

MACADAMIA PESTO

2 cups loosely packed fresh basil leaves

1 cup macadamia nuts, soaked

2 garlic cloves

3 tablespoons extra-virgin olive oil

1 tablespoon nutritional yeast

½ teaspoon pink sea salt

CHIPS

3 zucchinis

 

1. MAKE THE PESTO: Pulse the basil, macadamia nuts, garlic, olive oil, nutritional yeast and sea salt in a food processor until everything is well incorporated but not completely smooth. Set aside.

2. MAKE THE CHIPS: Preheat the oven to 400°F. Slice the unpeeled zucchinis into thin rounds using a mandoline or sharp knife. Spread a dollop of the pesto onto each slice, smearing with the back of a spoon, and then transfer to a baking sheet. Bake until golden and crisp, 10 to 15 minutes. Store in an airtight container at room temperature for up to a week.

 

https://www.purewow.com/recipes/cheesy-pesto-chips

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Posted in Canape, Vegan, Vegetarian

Dec 22

Crispy Baked Cauliflower ‘Wings’

3 servings

1 medium-size cauliflower

1 cup all-purpose or whole-wheat flour

1 teaspoon garlic powder

1 teaspoon sweet or smoked paprika

½ teaspoon ground cumin

3 tablespoons hot sauce

2 to 3 tablespoons olive oil or melted butter

Sea salt and freshly ground black pepper

 

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Cut the cauliflower into bite-size florets.

3. In a bowl, whisk the flour with up to 1 cup water, ¼ cup at a time, until you have a batter the consistency of cream thick enough to coat a finger or spoon. Add the garlic powder, paprika and cumin; season with salt and pepper.

4. Coat the florets in the batter and lay them on the prepared baking tray, leaving plenty of space between each floret.

5. Bake until golden brown, 20 to 25 minutes. Carefully remove the tray from the oven.

6. In a large bowl, mix the hot sauce and oil or butter. Add the baked florets and toss to coat.

7. Return the cauliflower to the baking sheet and put it back in the oven until the cauliflower is slightly charred, 10 to 14 minutes.

8. Season with salt and pepper and serve at once, with any other sauces and dips you fancy.

 

https://www.purewow.com/recipes/crispy-baked-cauliflower-wings

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Posted in Canape, Vegan, Vegetarian

Dec 21

Vegan brownies

Vegan Brownies

Vegan Brownies
Micah A. Leal
Active Time
25 Mins
Total Time
1 Hour 5 Mins
By MICAH A. LEAL

January 2019

Rather than having a cake-like consistency, these extra chocolatey and extra chewy brownies are more like fudge in their density and moistness. Flaxseed meal is mixed with coffee to make a vegan substitute for eggs.

Ingredients

  • 1/4 cup flaxseed meal
  • 2/3 cup strong coffee
  • 2/3 cup refined coconut oil, melted
  • 1 cup dairy-free semisweet chocolate chips, divided
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder

How to Make It

Step 1

Preheat oven to 350°F. Grease an 8- x 12-in metal baking pan and line with parchment paper.

Step 2

In a small bowl, stir together coffee and flaxseed meal. Set aside for 5 minutes.

Step 3

Finely chop 1/4 cup of the chocolate chips and place in a large microwave-safe bowl with melted coconut oil. Microwave for 25 seconds and stir until chocolate is completely melted.

Step 4

To the bowl with the coconut oil and chocolate, add the brown sugar, granulated sugar, vanilla, salt, and reserved flaxseed meal mixture. Whisk vigorously until completely combined.

Step 5

Sift the all-purpose flour and unsweetened cocoa over the wet ingredients, and stir until the dry ingredients are incorporated. Take 1/2 cup of the chocolate chips and roughly chop. Fold these chocolate bits into the brownie batter.

Step 6

Pour batter into prepared baking pan, and sprinkle remaining 1/4 cup chocolate chips over the top of the surface, lightly pressing them into the batter. Bake until the center is set when the pan is lightly shaken, 35-40 minutes. Allow to cool completely before cutting.

Chef’s Notes

Flaxseed meal or ground flaxseed can be found in many grocery stores including Trader Joe’s. For other grocery stores, look in their health food section.

 

 

https://www.southernliving.com/recipes/vegan-brownies

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Posted in Dessert, Snack, Vegan

Dec 21

Vegan Portobello Pot Roast

SERVES 4

Ingredients

  • 1/2 cup | 120mls red or white wine , I think red works best
  • 4 large portobello mushrooms sliced into 3/4-inch pieces
  • 1 large onion sliced
  • 2 cloves garlic pressed
  • 3 tablespoons flour if sensitive to gluten use gluten-free flour
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried basil
  • 3 cups | 720mls vegetable broth divided. If you use all the broth it will end up with thin gravy like in my video. I personally prefer to use less and have a thicker gravy. Usually about 500 mls total.
  • 4 large potatoes quartered
  • 4 large carrots cut into 3-inch pieces
  • Salt and freshly ground black pepper or lemon pepper to taste
  • 2 teaspoons vegan Worcestershire sauce , or 1 tablespoon of soy sauce or tamari
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions

  • Preheat the oven to 350 degrees F (for slow cooker instructions see recipe notes)
  • In a large saucepan (or a large stovetop to oven like a Dutch Oven , heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.
  • Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.
  • Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.
  • When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer, such dried herbs and black pepper.
  • Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.
  • Add the mushrooms and onions to the mixture and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme. Place the lid on and put into the oven and bake for 1 hour. Remove from the oven and serve hot.

Notes

For more flavour, replace some of the broth with extra wine and throw in a handful of dried porcini mushrooms before it goes in the oven.

If you would like to cook this Portobello Pot Roast in a slow cooker then prepare as directed until the gravy is made, then tip it into the slow cooker and add the rest of the vegetables and the seasonings. Sit well and  cook on low for around 4 hours or until the potatoes are tender. Add a little more liquid if it looks like it might dry out towards the end. You could use broth or some red wine.

https://avirtualvegan.com/portobello-pot-roast/

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Posted in Main, Vegan, Vegetarian

Dec 21

Chocolate hazelnut fudge (paleo, vegan)

MAKES: 20 pieces

Ingredients

  • 2 cups (340 grams) finely chopped semi-sweet chocolate or chocolate chips1
  • 1/3 cup (80 milliliters) full-fat canned coconut milk
  • 1/4 cup (64 grams) toasted hazelnut butter2 (the kind with just hazelnuts)
  • 4 teaspoons maple syrup
  • 1/4 teaspoon vanilla extract
  • a pinch of salt, optional
  • 3/4 cups (83 grams) + 1/4 cup (28 grams) toasted hazelnuts, chopped, optional3

 

Directions

  1. In a large saucepan, mix everything, except for the hazelnuts, together. Melt over low heat while frequently stirring. Meanwhile, prepare a 9″x5″ loaf pan with a piece of parchment paper.
  2. Once the mixture is melted, add 3/4 cup chopped hazelnuts, if using. Pour the fudge into the prepared pan. Let sit for about 20 minutes and then sprinkle the remaining 1/4 cup chopped hazelnuts over the top of the fudge. Refrigerate for 2 hours or until set. You can cut this when cold but it’s easier when at room temperature. Store at room temperature for 1 day and then refrigerate. It’d likely stay well for much longer than 1 day at room temperature but I figure I’d better stay on the safe side and say 1 day due to the hazelnut butter.

Notes

    1. Use these chocolate chips for paleo / vegan / dairy-free.
    2. See the post for directions on how you can make your own hazelnut butter.
    3. To toast hazelnuts, place on a baking tray and bake at 350 °F (165 °C) for about 5-8 minutes or until they smell toasty. Shake the pan halfway through. Let cool for 5 minutes and then place the nuts in the middle of a clean tea towel and rubs off the skin. Discard the skin. You could alternatively toast them in a pan on the stove top.

 

https://www.texanerin.com/chocolate-hazelnut-fudge/

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Posted in Dessert, Snack, Vegan

Dec 21

Mushroom Wellington with spinach

SERVES 4

Ingredients

Avocado-Spelt Filo Pastry

  • 250 g whole grain spelt flour
  • 1 teaspoon sea salt
  • 90 g avocado flesh about 1 medium, mashed
  • 90 g very hot water

Mushroom, Spinach & Stilton Fillings

  • 1 tablespoon ground flaxseed
  • 1 tablespoon water
  • 400 g brown mushrooms or similar halved or quartered
  • 1 medium red onion diced
  • 3 cloves garlic crushed
  • 100 ml drinkable dry white wine
  • 100 ml water
  • 1 lightly heaped tablespoon vegetable stock paste
  • 20 g rolled oats
  • 25 g walnuts
  • few handfuls fresh herbs roughly chopped
  • sea salt to taste
  • freshly ground black pepper to taste
  • 400 g frozen spinach thawed
  • 1/2 lemon juice only
  • 150 g Stilton omit for vegan

Assembly

  • 100 g extra virgin olive oil
  • 2 heaped tablespoons Greek yoghurt substitute for vegan
  • 1 egg substitute for vegan
  • sesame seeds to garnish
  • dried oregano to garnish

 

Instructions

Pastry

  1. Add the flour and salt to a food processor and mix to combine. Add the avocado and blend in. Add the hot water a little at a time and blend or combine with your hands. I used 90g of water when I made this pastry, but you may need a little more or a little less, depending on your flour. Knead for about 5 minutes in the machine. When ready, the dough should be moist and pliable, but not too sticky. Thoroughly scrape out the food processor, wrap the dough in plastic and rest on the work surface while you prepare the fillings.

Fillings

  1. Mix the flaxseed and water together in a small tub and rest in the fridge.
  2. In a large saucepan, stew the garlic, wine, water and stock paste over medium-low heat for about 20 minutes, adding a dash of water if it starts to dry out.
  3. While the garlic is stewing, dry sauté the mushrooms over high heat in a large, heavy bottomed frying pan until well browned – you will most likely need to do this in batches. When the garlic and mushrooms are ready, add the mushrooms to the garlic and stir to combine. Cover and cook for a further 15 minutes, adding a splash of water if needed to keep everything lubricated.
  4. After you add the mushrooms to the garlic, start cook the red onion in the pan you were sautéing the mushrooms in, until softened and translucent, about 15 minutes.
  5. Grind the rolled oats and walnuts to a fine powder with a high-powered blender or spice grinder. When the mushrooms are ready, stir in onions, the oat-nut mixture and the flax egg that has been resting in the fridge. Stir very thoroughly to combine. Transfer half the mixture to a blender or food processor and pulse to a chunky texture. Return the chopped mixture to the rest of the mushrooms and stir again to combine. Set aside.
  6. Put half the spinach in the centre of a clean tea towel and twist it around the spinach to remove as much water as possible. Repeat with the other half of the spinach. Transfer to a bowl and thoroughly season with salt, pepper and lemon juice. Set aside.
  7. Roughly chop the Stilton, if using, and set aside.

Assembly

  1. Cut the dough into eight even pieces. Working one piece at a time, roughly shape a piece of dough to fit the width of your pasta machine. Run a piece of dough through the machine, starting on setting 1 and working your way up, until the dough is as thin as you can make it. I got up to setting 8 on my machine. You will need to add a little sprinkle of flour to the dough sheets occasionally to stop them sticking. Sticking is very, very frustrating, so definitely avoid that!
  2. Preheat the oven to 200c. Line a baking tray with greaseproof paper. When one sheet is complete, lay lengths of it on the baking paper, trimming as necessary to form a rough 30cm x 40cm rectangle – you want to create one even layer, as pictured. Drizzle over a touch of olive oil – no need to go nuts – and brush or rub over the pastry so it is mostly covered. Repeat with three more layers – one piece of dough makes roughly one layer.
  3. Start layering the fillings, starting with the spinach, then the mushrooms, then the Stilton, if using. You want the fillings to have some height and will cover roughly 12cm wide x 30cm long.
  4. At each end, cut two diagonal slits through the uncovered pastry from the corners of the filling to the corner of the pastry, so you have a triangular flap at each end. Fold these triangular flaps up over each end and press the pointed corners down the sides. Fold the remaining side pieces of pastry up round the filling. You should now only have a small strip of exposed filling along the top.
  5. Roll out another piece of pastry and trim it to cover just that small strip. Drizzle with a touch of oil and repeat with another two strips. Brush a little oil over the entire surface. Roll out one final piece of pastry, large enough to cover the whole thing if possible, and lay over the entire length and sides of the Wellington.
  6. Beat together the yoghurt and egg (substitute soy milk for vegan) and brush over the pastry. Bake for about 15 minutes, then remove from the oven, brush again with the glaze, sprinkle with sesame seeds and oregano, and return to the oven to bake for a further 15 minutes or so, until the whole surface is evenly browned.
  7. Rest for about 5 minutes, then cut into pieces with a serrated knife and serve.

Recipe Notes

To make this dish vegan, omit the blue cheese and substitute soy milk for the Greek yoghurt and egg glaze.

Mushroom Wellington with spinach

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Posted in Main, Vegan, Vegetarian

Dec 20

Fast nut roast

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Posted in Main, Vegan, Vegetarian

Dec 20

No-dairy mac n’ cheese

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Posted in Main, Vegan, Vegetarian

Dec 14

Soft-serve sundaes

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Posted in Dessert, Snack, Sugar-free, Vegan, Vegetarian

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