Tag Archives: recipe

Recipe: Raw cookie dough bites

23 May

Don’t these look delicious

Raw cookie dough bites

 Ingredients:
  • 2/3 cup raw almonds
  • 2/3 cup raw walnuts
  • 2/3 cup raw oat flakes (see note below)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1/4 cup raw agave nectar
  • 2 tsp pure vanilla extract
  • 3 tbsp cacao nibs or dark chocolate chips

Directions:

  1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
  2. Add the agave nectar and vanilla and process to combine.
  3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
  4. Roll the cookie dough into balls about 1 tbsp each (wet your hands if the dough is too sticky) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Raw oat flakes can be substituted for regular rolled oats (or certified gluten-free oats, if necessary), but if you want this treat to be truly raw, look for raw oat flakes, which haven’t been steamed or toasted during processing. I buy mine locally from a company called Grainstorm.

Recipe: No Bake Chocolate Macaroons

23 May

This looks extremely easy and super healthy. NO added sugars – all natural. going to try this weekend and let you know how it goes.

No Bake Chocolate Macaroons

macaroonsnobakeveganchocolate 2652   No Bake Chocolate Macaroons

macaroonsnobakeveganchocolate 2670   No Bake Chocolate Macaroons

Yield: 12 macaroons

Ingredients:

  • 1 banana, finely mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (or other liquid sweetener)*
  • 1/2 tsp pure vanilla extract
  • 6 tbsp cocoa powder, sifted
  • 1.5 cups unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)
  • small pinch of fine grain sea salt, to taste

1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.

2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.

3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.

Recipe: German Style Gluten-Free Vegan Bread Recipe:

21 May

;German Style Gluten-Free Vegan Bread Recipe:

Food In Motion: Bread Recipe today on decor8

2/3 cups of almonds (or any other kind of nut)
1/2 cup of flax seeds
1 cup of sunflower seeds
4 tablespoons of psyllium seed husks (this bread can’t do without, so you can’t substitute it with anything else!)
2 tablespoons of chia seeds
1,5 cups of rolled oats
1,5 teaspoons of salt
3 tablespoons of maple sirup (or honey)
3 tablespoons of ghee (or coconut oil)
1,5 cups of water

In a baking pan combine all dry ingredients and stir well. Mix the sirup with the ghee and add it to the pan. Lastly, add the water and mix everything with your hands until all dry ingredients are soaked. Smooth out the top and let it sit until it becomes very hard (two hours, a day or overnight). Bake the bread for 20mins at 350° F (175° C). Remove the loaf from the pan, turn it upside down and bake it for another 30mins. Let it cool down completely before slicing it! I added butter and jam – yum!

Credit:http://decor8blog.com/

Recipe: Filled savory pancakes

21 May

I am constantly looking for good, healthy, vegan / vegetarian recipe’s. I tried this one and loved it! Easy, healthy, quick and tasty! I even made mini ones as appetizers for guests. None of them even knew it was tofu. Try it and let me know!

Filled savory pancakes

Credit to: http://vegansandra.com/2013/05/12/filled-savory-pancakes/

Pannkoogid valmis

about 10 filled pancakes

Pancake batter:

  • 300 g all-purpose flour
  • 1 tsp baking soda
  • 2 tsp vinegar
  • a pinch of salt
  • 600 ml water

Mix flour with soda and salt, add water and mix well (I whisked). Leave the batter to rest until you prepare the filling.

Soy mince filling:

  • 1 big onion
  • 150 g dried soy mince
  • 2-3 tbsp oil
  • a pinch of salt and pepper
  • 8 tbsp your favorite vegan smokey BBQ sauce
  • 2 tsp vegan “chicken” seasoning or vegetable stock powder
  • 0,5 tsp ground cumin
  • 2 tbsp soy sauce

Put the dried soy mince into the pot, add cold water (so the mince will be completely covered) and bring it to boil. Boil until the soy mince granules are soft (about 5-7 minutes). Drain the granules well and set aside.

Peel and chop the onion and fry the onion chunks in hot oil for about a minute. Add salt and pepper and fry for another minute. Now add the boiled and drained soy granules to the frying onions, mix well and fry for a minute. Now add the BBQ sauce, “chicken” seasoning or stock powder, ground cumin and soy sauce. Mix well and fry for another minute. Now the filling is ready.

Pannkook küpsebPannkook täitmiselPannkook voltimisel2Pannkook voltimiselPannkoogid kuhjasPannkoogid küpsemas

Time to start frying the pancakes. First of all take two big plates, grease them and set aside. Now heat up the pan and add some oil to it (not too much) and pour the batter onto the pan and fry on ONE SIDE until golden brown. Now take the half-baked pancake and put it carefully on a greased plate with UNCOOKED SIDE ON BOTTOM. Add about 2 tbsp of filling and fold the pancake as shown on the pictures. Put all the filled and folded pancakes onto the other greased plate. When all the pancakes are prepared this way (half-baked, filled and folded) fry them again in hot oil until the uncooked sides are cooked. I served the pancakes with a sauce made of soy mayo mixed with “chicken” seasoning.

Pannkook lõigatud

Stuffed Roast Chicken

18 Nov

So….i’ve been on quite a cooking spree – I love the feeling it gives me and putting together a whole bunch of random stuff together to give a final amazing, tasty and semi-healthy meal. Also the great cheer I get from willing eaters 🙂

So….here goes. Stuffed roast chicken. Here is the basic recipe that a friend of mine sent over, but I added quite a bit more for flavoring.

Chicken:

2 tablespoons plain yogurt
2 tablespoons honey
2 teaspoons olive oil
1.5kg whole chicken

Stuffing:
2 teaspoons olive oil
1 small onion chopped finely
1/2 cup (100g) White calrose rice (or another short grain rice)
1 cup (250ml) chicken stock
2 tablespoons silvered almonds, toasted
2 tablespoons raisins, chopped finely
2 tablespoons finely chopped fresh flat leaf parsley

1) whisk yogurt, honey and oil in a small bowl until combined
2) wash the chicken under cold water, pat dry, tuck wings under the chicken, fill cavity with stuffing, secure with toothpicks, tie legs together using kitchen string, place the chicken in oiled wire rack over baking dish, brush the chicken with some of the yogurt mixture, bake uncovered, in moderate oven for 30 minutes.
3) brush chicken with yogurt mixture, cover with foil, bake for 1 hour, brushing chicken with he yogurt mixture once more during cooking. Remove foil towards end of cooking time to allow chicken skin to brown.

Stuffing:
Heat oil in small saucepan, cook onion, stirring until browned lightly. Add rice, stir until rice is coated in onion mixture, stir in stock, bring to boil, simmer, covered for 12 minutes. Remove from heat; stand, covered, 10 minutes. Stir in the remaining ingredients.

I added:

Garlic (and lot’s of it) – at least 3 cloves to the stuffing mixture, I also added rosemary and some chili for a kick. I seasoned it with salt and pepper. I also made ‘stuffing muffins’ with the leftover stuffing which consisted of me making little balls out of the stuffing, dipping it in egg white then breadcrumbs then putting it in the oven for 20 mins on a greased baking tray. They were delicious.
Enjoy! 🙂

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Pasta Pesto Salad

14 Nov

So I’ve been a pretty rubbish daughter / house mate this past year and have barely cooked a meal…I decided to start pulling my weight and cook a little here and there. As they say, better late than never. So stop judging me. Ok so I made this as a late Sunday lunch, and it literally took me 20 mins.I borrowed the recipe from Jamie Oliver when I saw a quick demo of how to make it and realized this was the easiest thing in the world. And it’s delicious. So naturally, I decided to make it:

I started by boiling the baby pene (not sure the Italian term), so while that boiled I could make the pesto, which consists of:

• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped
• a handful of pine nuts, very lightly toasted
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
optional
• a small squeeze of lemon juice

I banged this all in the blender and added whatever I felt like to taste. I’m a garlic whore, so I added three cloves and I also added half a chili for some spicyness in there. It was a gooooooood idea. Ok fine, it was my mother’s idea. But whatever. SAME THING!

So once the pasta was done and I got the pesto tasting the exact way I wanted it to, I cooled the pasta by running it under cold water and ice, drained it, mixed in the pesto sauce et voila! PESTO PASTA!

I actually took my culinary skills (cough) to the next level and threw this pasta onto a bed of lettuce, corn and black olives, splashed some balsamic vinaigrette, dazzled it with some more pine nuts, Parmesan, lime (LOVE LIME!) and salt (LOVE LOVE SALT) et (for the second time) VOILA!
Enjoy 🙂

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Spicy Peanut Butter Noodles

27 Jun
Ingredients
  • 1 lb Chinese stir fry or lo mein noodles
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 3 tbsp grated fresh ginger
  • 1 red hot chili pepper, finely minced (or 2 tsp red pepper flakes)
  • 1 lb pork tenderloin, cut into thin strips
  • 1 cup finely sliced red pepper
  • 1 cup finely julienned carrots
  • 1 cup shredded snow peas
  • 1/4 cup natural peanut butter (chunky, if possible)
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 1/2 cup hot water
  • 1/2 cup chopped green onions
  • Garnish:
  • Chopped fresh cilantro
  • Chopped roasted peanuts
Instructions
  1. Cook noodles in a large pot of boiling salted water for 1 minute. Drain and set aside.
  2. In a wok or large heavy-bottomed skillet, heat 1 tbsp oil over medium-high heat. Add garlic, ginger and hot pepper, and stir fry for 1-2 minutes or until fragrant.
  3. Add pork strips. Continue stir frying for 4 minutes, until the pork is browned on all sides. Use a slotted spoon to transfer to a small bowl.
  4. Add the remaining tbsp oil to the pan, then add red pepper, carrots and snow peas. Stir fry for 2-3 minutes, until vegetables are tender-crisp. Transfer to the same bowl as the pork.
  5. Add cooked noodles to the pan, and saute for 1-2 minutes just to warm through. Stir in peanut butter, soy sauce, sesame oil, fish sauce, rice wine vinegar and water, and cook for another minute or two until the peanut butter melts into a smooth sauce (if the sauce looks too thick or sticky, add a tablespoon or two of water at a time until it loosens up to the desired consistency).
  6. Remove from heat. Stir in the reserved pork and vegetables along with chopped green onions, and toss until evenly coated with sauce. Serve hot with a sprinkling of cilantro, green onions and roasted peanuts.

Courtesy of: http://www.crumbblog.com/2011/06/desperation-dinners-spicy-peanut-butter-noodles.html