Tag Archives: vegan

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.

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Coriander Pesto – Monday Made

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“Coriander (Coriandrum sativum), also known as cilantro (Spanish), Chinese parsley or dhania”

I love love love coriander.photo 1

The sad thing about coriander is that it wilts really fast so today when I saw big, beautiful bunches for a low price I decided I would need to find a way to keep it in my fridge longer…..

So, here is coriander pesto. When my basil gets a bit past it’s prime I always make pesto and keep it in the fridge for ages (or freeze in an ice cube tray).

It goes well with…..well, everything, in my opinion! Omit the honey to make this recipe truly vegan.

You might think me weighing my garlic is a bit O.C.D. however there is a very good reason for this. A little while ago I got a clove of garlic that covered up a large portion of my palm!! Imagine if you were a real beginner cook and didn’t know what your average garlic clove looked like?! DISASTER WOULD ENSUE!!

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What you need:

  • Large bunch of coriander (about 65g, including stems)
  • 5 tbsp olive oil
  • 2 pinches of salt
  • 1 smallish clove garlic (mine weighed 7g)
  • 70g Cashews (or other nut of your choice)
  • 1 generous tsp of honey (omit for vegan or use substitute)

What to do:

  1. roughly chop coriander (including stems) and garlic
  2. put all ingredients in your blender and blitz it
  3. store in a plastic container in the fridge for about 30 minutes to let the flavour develop.

HELLO MONSTER GARLIC!!!

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Coconut Butter – Monday Made

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I really love coconut. I love pretty much all things made with coconut.cocobutter2

I really want to make some Vegan Oreos, or maybe these Raw Oreos today, but realised that what I needed to make them was coconut butter. As it turns out, making that is not very hard at all.

From a 500g bag of shredded coconut I made two jars of butter. RE-SULT!

I used my Bellini, which is pretty much like a Thermomix or Vita-Mix when talking about blending power. You could use a regular blender too, but it might take a bit longer.

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What you need:

  • 500g shredded coconut
  • 2 sterilized jars

What to do:

  1. Put the coconut in your blender and set it to high for about 3 minutes or until it turns to liquid. Scrape down side if necessary. At this point, I guess you could add cocoa powder to it and some hazelnuts perhaps…..that sound a little bit like Nutella to me!
  2. Pour into jars and let set in fridge for a few hours.
  3. While you wait, grab a spoon and eat all the little bits left in your blender……..nomnomnomnom.