Raw Brownie Truffles

These delicious vegan brownie truffles are a guestpost recipe from a friend who does not have her own online platform to share gourmet inspiration, but is a fellow gourmand. 

It also looks sooo healthy, no sugar, it’s all raw, just divine… vegan truffles

What you need (about 20 minutes):

1 teacup of mixed nuts of your choice (1/2 almonds and 1/2 hazelnuts for example)
1 teacup of dried dates, core removed
5 tablespoons of fair trade cocoa powder
4 tablespoons of shredded coconut
Crushed nuts, cocoa powder and coconut for topping.

Chop the nuts in a food processor until you have a rough flour with some bigger bits still left. Add the dates and chop in the food processor until the dates are integrated with the nuts, and start to stick to the blade. Add the cocoa powder and coconut, and continue chopping until well mixed.

There are (at least) two possible ways to finish this:

1. Use your hands to roll bits of the “dough” the mixture into walnut sized balls and then roll until well covered in your preferred topping. Keep in the fridge of you’d keep the for later.

or

2. Press the mixture into a cake tin, refrigerate and cut into brownie sized bars.

Enjoy!

Vegan Is Good!

 

P.S. thanks Sneji!

Vegan Christmas: Squash Dip

I think it’s a good idea to add some vegan meals to the whole long and not really healthy Christmas glutenous menu. As the minds are filled with whatever the traditional food is in your part of the world (if you even celebrate this…), here’s a suggestion for something seasonal, cheery-coloured and keeping our bottoms little ;)

Christmas Squash Dip

What you need is 20 minutes:

1 small teacup of red lentils

250-300 g raw squash, cut in pieces

2-3 cloves of garlic

3 tbsp sesame tahini

2 tbsp olive oil

1 lemon

half teaspoon of the each cumin, turmeric, dried coriander, paprika, ground black pepper, cinnamon

and the handiest thing in the world: a blender!

Boil the lentils in 2 cups of water until tender and the pumpkin in a separate pot, and yes – in some water too. Discard the liquid and put aside to cool.

Mix all the spices, the tahini, the peeled garlic, the olive oil and the lemon juice in a bowl. Then add the squash and the lentils, and use the blender to reduce all to a nice, orange, smooth, heavenly tasting dip.

Serve with some fresh whole grain bread as an appetizer.

Vegan Is Good!

Minty Skewers with Tahini Sauce

One word: simplicity.

webIMG_3482

What you need for 2:

300 g cherry tomatoes

1 average zucchini

1 eggplant

1 onion

300 g mushrooms

3 tbsp sesame tahini

1 lemon

a handful of fresh mint leaves

4 tbsp olive oil

3-4 cloves garlic

black pepper

skewer sticks

Mix the tahini, the olive oil, the lemon juice, the black pepper, the minced mint and garlic  in a bowl and put aside. In a larger bowl put the chopped zucchini, eggplant, onions and mushrooms. Try to cut them into cubes similar in size. Make a small incision on the side of the cherry tomatoes and add them in the bowl. Pour on the veggies 2/3 of the tahini sauce, mix well and put in the fridge for at least one hour. Keep the remaining tahini sauce aside.

Just before grilling take out the veggies and put them on the skewer sticks. Discard the remaining liquid. Put the skewers on a hot grill and cook until the zucchini and the eggplants are tender – the rest cooks faster.

Put them on a plate, pour the remaining tahini sauce on top and serve.

Bon appetit and Vegan Is Good!

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