Vegan Coco-Squash Desert

Delish Coco-Squash DesertThis very easy vegan desert has a smooth, light texture and won’t take much of your time. It’s also a nice surprise for all sweet toothed folks.

What you need is (preparation time: 10 minutes, cooking time: 50 minutes):

1 kg of grated squash

1 can of coco milk

1 coffee cup of brown sugar

100 grams chopped walnuts

1 tbsp vanilla sugar

Put the grated squash in a large bowl and mix it with walnuts, the sugar and the vanilla. Transfer it to medium sized baking dish and bake in a preheated oven (180C – 360F) for 20 minutes. Take it out, pour in the can of coco milk and mix well. Return to the oven for another 30 minutes. Then take it out, let it cool and put at the fridge overnight.

Serve decorated with some mint leaves and sprinkle with coco flakes, or something else, if you feel inspired.

Vegan is Good!

Delicious Chole with Beetroot Leaves and Okra

I just can’t get enough of the richness of fruits and vegetables in the late summer. So many colors, so many tastes, so much abundance – this is THE time of the year to be on plant based diet as often as possible.

Combining the seasonal treasures and the tradition of the Indian cuisine, here it is, my version of a delicious homemade vegan chole. Be careful – it’s hot!

Chole with Beetroot Leaves and Okra

For 2 you’ll need just 20 minutes and:

1 can of chickpeas, drained

200 ml tomato puree

200 g beetroot leaves, stems removed, coarsely chopped

200 g okra, the whole fruit

3-4 cloves of garlic, finely chopped

a thumb sized piece of ginger, peeled and finely chopped

a handful of fresh coriander, finely chopped

1 red hot chili pepper

2-3 tbsp of vegetable oil

1 tbsp sesame oil

Chole masala to taste, or if you don’t have any you can make it with the following ingredients:

1/2 teaspoon of each of the following – cumin, ground back pepper, amchur (dried mango), cardamom, chili powder

1 cinnamon stick

Make sure you’ve got the ingredients prepared before you start cooking because it goes very quickly.

Use a large pan to heat the two types of oil mixed. Add all the spices and the cinnamon stick and leave until tiny bubbles start to appear. Now add the garlic, the ginger and the chili pepper. Mix well. (isn’t the smell divine already? I think i can eat just that with some bread…)

In a minute (don’t let the garlic turn black) add the beetroot leaves and the okra, mix well again and cover, let it simmer for 4-5 minutes and stir occasionally.

Add the chickpeas and the tomato puree, mix well, turn the heat to the lowest point, cover and let it cook for another 10-15 minutes, until the okra is tender. If it looks too thick, add a little bit of water.

Remove from the heat and sprinkle the coriander on top. Serve as it is for gluten free or with some bread or rice.

Vegan is Good!

 

The Ultimate Summertime Salad

 

What do you need for the ultimate healthy vegan salad? The ultimate season, the ultimate ingredients and just the right combination of flavors. Well it’s summertime and the living is easy, there’s plenty of gorgeous veggies to chose from, just a little bit of inspiration is needed.

Among the huge amounts of vegetables that I got from the largest local farmers market (for a ridiculous amount of money…), here are the ones I’ve picked for The Ultimate Summertime Salad.

The Ultimate Summertime Ingredients

3-4 ripe tomatoes

1 small eggplant

1 average cucumber

1 small ball of boiled chick peas

1 handful of dill

3-4 cloves of garlic

some spring onions, chopped (if you can’t find any, ordinary red onion will do, just chop it finely)

olive oil and ground black pepper to taste

The first thing that needs to be done is to cook the eggplant. Wash it and make to shallow cuts on both sides, each about 4-5 cm long. Put it in the heated at 250 degrees Celsius oven on a piece of baking paper and bake until it’s all brown and soft. Take it out and let it cool for a few minutes. Now use a knife to split it in two and a spoon to take out the tender flesh. Chop it coarsely and put aside to cool completely.

Chop the tomatoes and the cucumber in a large bowl, mince the garlic and the dill, add the chick peas, the eggplant, the olive oil and the black pepper and mix with a large spoon.

The Ultimate Summertime Salad

Serve cooled. The Ultimate Summertime Salad has a quite high nutritional value, because of the chick peas, and can actually replace an entire main course for the day. Enjoy.

Vegan Is Good!

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