Tag Archives: healthy

Gluten & Sugar Free Vegan Good Times in a Ball – Monday Made

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This is sort of like a rum ball. But without the rum. You could put some rum in it. I’m sure it would taste great.chickpeas

I actually think you could lots of different things to this recipe to make awesome new tastes. Like using peanuts and a pinch of salt instead of almonds. Or add an orange rind. Or some peppermint oil. Cinnamon and ginger. The possibilities are endless.

I have just made a basic recipe here for chocolatey yummy protein packed vegan treats. If you used raw cocoa powder, they could even be RAW food.

Some trivia: One can of chick peas drained weighs 245g.

What you need:

  • 120g Chickpeas (half a can, drained and rinsed)
  • 100g dates, about a cup (doesn’t have to be medjool)
  • 1 1/2 tbsp rice malt syrup (non vegans can use honey)
  • 1 tbsp vanilla extract
  • 100g natural almonds (could also experiment with oats if gluten wasn’t an issue)
  • 2 tbsp cocoa powder
  • 70g shredded coconut, about 1 cup
  • extra coconut or cocoa for covering the outside.

What to do:

  1. Blend the dates, chickpeas, rice malt syrup and vanilla in a blender until fairly smooth.
  2. Add the almonds and cocoa. Blend until almonds are finely chopped.
  3. Add the coconut. Don’t blend it so much that the coconut gets completely obliterated.
  4. Using wet hands, roll the mixture into balls and then roll in coconut or cocoa. Mine made approximately 20 balls.

veganballs

No-Meat Meatballs – Monday Made

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“Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”~Lemony Snicket.

I recently fell for the “stuck waiting in line at the supermarket in front of the magazine rack” trick. Normally I would have a little flip through and then happily return to the shelf, but a particular recipe magazine enticed me with pictures of fresh and colourful tacos and won me over with a section called “Meatlover or Vegetarian” in which several classic recipes were re-done vegetarian. From what I gather, this particular magazine has this section in it every month. Maybe I’ll be back for more.

I went for the Meatballs vege option. My only variation was that I used a bit of beetroot instead of carrot (because in some strange turn of events I did not have any carrots) so they came out pink. I also used a bit more cashew (because I was lazy with the measuring cups) and a few extra spring onion (wasn’t sure if mine were overly small or not).

They were delightful. A real surprise. Fully endorsed by husband and children. Normally I am not a huge chickpea fan. They have a distinct taste that I just don’t go for, but in this recipe I really didn’t notice them!

What you need:

  • 2 x 400g can chickpeas, drained
  • 1/4 – 1/2 cup cashews
  • 3 green onions (I mean spring onions)
  • 1 carrot
  • 4 garlic cloves, crushed
  • 1 tsp mixed herbs
  • 2 eggs
  • 1 cup bread crumbs (about 2 slices of bread)
  • 1/3 – 1/2 cup grated parmesan
  • oil for frying

What to do:

  1. Preheat oven to 200degC (180 fan forced).
  2. Make breadcrumbs in food processor. Slowly add the dry ingredients, then the wet, to the processor to make a mixture you can roll into balls.
  3. Divide into 32 balls. They should be slightly smaller than golf balls.
  4. Brown the outside of the balls in a frying pan. Transfer to a baking tray and cook in the over for about 15 minutes.
  5. Serve with some spaghetti,a really nice tomato pasta sauce and sprinkling of chopped parsley. Serves 4 hungry people.

vegemeatball