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!

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!

Easy Sambhar with Red Lentils

Indian food provides a diversity of vegan meals, filled with good proteins and yummi veges. And are suitable for improvisation. The truth is all you need is some Indian spices and your imagination. So, here I am, making my favourite walk along the vegetable-abundant nearby farmer’s market, thinking: ” How about trying something with that Sambhar masala my friend brought from India? Oh, let’s get those eggplants, and carrots. And yes, definitely some string beans and radish…” In the end I found myself with more luggage that I could possibly carry home on my own, but the result was worth it and spicy.

Here’s how it goes – just make sure you’ve prepared all the ingredients in advance, as it cooks quite quickly once started:

What you need for 2-3 hungry people (40 minutes):

1 tea cup of red lentils

1 large eggplant cut into long slices

1 average carrot, diced

300 g of pumpkin, peeled and cut into large cubes

1 average white radish, dices

1 onion, minced

some garlic, minced

2 red chilis

2 tbsp of sambhar masala

2 teacups of water

3 tbsp vegetable oil

Heat the oil in a large pan with cover. Add the Sambhar masala and let the oil absorb its divine taste for 30 seconds.

Put in the garlic and the onions and mix. now add the carrot, the radish, the pumpkin, mix well, cover and let it cook for 3-4 minutes.

Next – add the chilis, the aubergine slices, and again – mix and cover for another 2 minutes.

Then add the lentils and the water, lower the heat. Let it simmer for 15-20 minutes until the lentils are soft and the liquid is almost absorbed.

Serve with flat bread or rice.

Sambhar with Read lentilsVegan is Good!

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