Just try it!! Dense as, chocolaty gooey yum!
2 cans rinsed + drained chickpea
1 cup rolled oats
1/2 large apple cooked + mashed (could also use 1/4 cup apple sauce but I think real apples tastes better - could also try with 1/4 cup mashed banana)
3 tbsp oil (rice bran, could use canola etc.)
2 tsp vanilla extract
1 tsp baking soda
2 tsp baking powder
pinch of salt
1 1/2 cups brown sugar
1 cup crushed dark chocolate (could use chocolate chips) + more to grate on top!
Pre heat oven to 180C
Process everything but the chocolate in a food processor. When combined add chocolate.
Cook in a well greased 10" pan. I like the spring from ones cause it's easier to get out.
Cook for 35 - 45 minutes. It will always be gooey in the middle so don't let that bother you. Just make sure it's all crusty on the outside.
Let it stand for 10 minutes before taking out of the tin.
I like to grate dark chocolate over the top while it's still warm, this gives it a thin melted chocolate glaze/crust thing & also makes people less scared to eat a chocolate cake made out of beans!
Can be eaten hot or cold. Just beware to not eat to much, it's both delicious and ridiculously filling.
This recipe is heavily based off of a recipe from http://chocolatecoveredkatie.com
Sunday, October 9, 2011
Single Serve Pancakes
Pancakes for 1 :D
1/2 cup wholemeal flour (could be normal)
3/4 cup of 'milk' (almond tastes good!)
1 tbsp baking powder
1/2 tbsp sugar
1 tsp vanilla extract (coconut, almond etc, could also be used).
pinch of salt
Mix all ingredients.
Pour between 1tbsp + 1/4 cup portions onto a hot fry pan.
Flip when bubbles start popping.
Eat them with whatever you want. Berries + maple syrup is always a win!
1/2 cup wholemeal flour (could be normal)
3/4 cup of 'milk' (almond tastes good!)
1 tbsp baking powder
1/2 tbsp sugar
1 tsp vanilla extract (coconut, almond etc, could also be used).
pinch of salt
Mix all ingredients.
Pour between 1tbsp + 1/4 cup portions onto a hot fry pan.
Flip when bubbles start popping.
Eat them with whatever you want. Berries + maple syrup is always a win!
Choc Cornflake Cookies
I have yet to make these, but this recipe is from the lovely Dani and I'm sure they are wonderful.
125g nuttelex (chopped)
1/2 cup castor sugar
1 tsp no egg
1/2 tsp vanilla extract
1 cup sifted SR flour
1 cup cornflakes + 1/2 cup extra for coating
1/3 cup choc chips (sweet williams)
1/3 cup sultanas
1/2 cup desicated coconut (optional)
Pre-heat oven to 180
Lightly grease oven trays
Beat butter together until light and fluffy. Add vanilla and no egg.
Fold flour, 1 cup of cornflakes, choc chips + sultanas through.
Lightly crush remaining cornflakes.
Roll tbsp size balls and toss in cornflakes before placing on a tray 3cm apart.
Bake for 15minutes or until golden. Cool on trays for 5 minutes before transferring to wire racks to cool.
125g nuttelex (chopped)
1/2 cup castor sugar
1 tsp no egg
1/2 tsp vanilla extract
1 cup sifted SR flour
1 cup cornflakes + 1/2 cup extra for coating
1/3 cup choc chips (sweet williams)
1/3 cup sultanas
1/2 cup desicated coconut (optional)
Pre-heat oven to 180
Lightly grease oven trays
Beat butter together until light and fluffy. Add vanilla and no egg.
Fold flour, 1 cup of cornflakes, choc chips + sultanas through.
Lightly crush remaining cornflakes.
Roll tbsp size balls and toss in cornflakes before placing on a tray 3cm apart.
Bake for 15minutes or until golden. Cool on trays for 5 minutes before transferring to wire racks to cool.
Raw Vegan Brownies
So I held an afternoon tea for my mothers birthday the other day. And she has a number of friends who are gluten intolerant etc. One of them is also diabetic, so finding sweet goodies for these folk was a bit of a challenge.
But I think this recipe was the answer. Healthy, no grain products, and in small enough servings that it didn't send anyone into diabetic shock. They also taste REALLY good.
1 cup cashews
24ish dates
4 tbsp cocoa powder
1 tsp vanilla extract
2 tbsp maple syrup
salt to taste
100g + grated dark chocolate
1/2 cup shredded unsweet. coconut
1/2 cup chopped walnuts
This whole recipe is done in a food processor, so start by adding the cashews and chopping them till they look like large crumbs.
Add the dates and when these have started to combine add the rest of the ingredients except the walnuts.
Process until combined and it looks fairly uniform.
Add in walnuts and process till they are a bit crushed but you can still see them in the mixture.
Adjust flavour to taste. This is sorta a rough guide, but as long as the final product is sorta a dry crumbly type dough your all good.
Then just pick what size balls you want - mine were about the size of 10c coins but round and roll them. They should stick together when you press on them.
Should make 24+ depending on the size of your brownie balls.
This recipe was slightly adapted from ohsheglows.com good blog!
But I think this recipe was the answer. Healthy, no grain products, and in small enough servings that it didn't send anyone into diabetic shock. They also taste REALLY good.
1 cup cashews
24ish dates
4 tbsp cocoa powder
1 tsp vanilla extract
2 tbsp maple syrup
salt to taste
100g + grated dark chocolate
1/2 cup shredded unsweet. coconut
1/2 cup chopped walnuts
This whole recipe is done in a food processor, so start by adding the cashews and chopping them till they look like large crumbs.
Add the dates and when these have started to combine add the rest of the ingredients except the walnuts.
Process until combined and it looks fairly uniform.
Add in walnuts and process till they are a bit crushed but you can still see them in the mixture.
Adjust flavour to taste. This is sorta a rough guide, but as long as the final product is sorta a dry crumbly type dough your all good.
Then just pick what size balls you want - mine were about the size of 10c coins but round and roll them. They should stick together when you press on them.
Should make 24+ depending on the size of your brownie balls.
This recipe was slightly adapted from ohsheglows.com good blog!
Wednesday, August 3, 2011
Apple Nut Crumble
5 dried chopped dates
4 tbsp chopped walnuts
4 tbsp chopped macadamias
2 tbsp wheatgerm
2 tbsp oat bran
1 tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1 tbsp maple syrup
4 medium apples (Granny Smith)
spray canola oil
Pre-heat oven to 180 degrees
Combine dates, nuts, wheat germ, oat bran and spices
Mix water + maple syrup
Peel core and slice (about 3/4cm thick) the apples and arrange in 1.5L baking dish.
Sprinkle over dry mixture, making sure whole surface is covered.
Pour over maple mixture and then spray with the oil.
Cover with foil and bake for 45-50 minutes or until apples are tender.
4 tbsp chopped walnuts
4 tbsp chopped macadamias
2 tbsp wheatgerm
2 tbsp oat bran
1 tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1 tbsp maple syrup
4 medium apples (Granny Smith)
spray canola oil
Pre-heat oven to 180 degrees
Combine dates, nuts, wheat germ, oat bran and spices
Mix water + maple syrup
Peel core and slice (about 3/4cm thick) the apples and arrange in 1.5L baking dish.
Sprinkle over dry mixture, making sure whole surface is covered.
Pour over maple mixture and then spray with the oil.
Cover with foil and bake for 45-50 minutes or until apples are tender.
Tuesday, June 28, 2011
Apple Tea Cake
100g 'butter'
3/4 cup caster sugar
1/2 tbsp vanilla essence
1 1/2 cup SR flour
1/4 cup flour
1 1/2 tsp baking powder
1/3 - 1/2 apple puree/sauce
1tbsp cinnamon
1/2 cup water
2 large apples, peeled, cored and diced (1-2cm squares)
glaze
1tbsp sugar
1 tsp cinnamon
1tbsp melted 'butter'
Cream 'butter' + caster sugar + vanilla essence.
Slowly add apple sauce + beat well.
Sift flours, cinnamon + baking powder
Mix in dry ingredients + water with the 'butter' alternatively while mixing the whole time.
Fold in apple.
Bake in round covered baking tin for 50 minutes at 170C. Cook for 15 more minutes uncovered.
Rest in oven for 5min, before resting for a further 15minutes at room temperature before removing from tin.
Cover with glaze.
3/4 cup caster sugar
1/2 tbsp vanilla essence
1 1/2 cup SR flour
1/4 cup flour
1 1/2 tsp baking powder
1/3 - 1/2 apple puree/sauce
1tbsp cinnamon
1/2 cup water
2 large apples, peeled, cored and diced (1-2cm squares)
glaze
1tbsp sugar
1 tsp cinnamon
1tbsp melted 'butter'
Cream 'butter' + caster sugar + vanilla essence.
Slowly add apple sauce + beat well.
Sift flours, cinnamon + baking powder
Mix in dry ingredients + water with the 'butter' alternatively while mixing the whole time.
Fold in apple.
Bake in round covered baking tin for 50 minutes at 170C. Cook for 15 more minutes uncovered.
Rest in oven for 5min, before resting for a further 15minutes at room temperature before removing from tin.
Cover with glaze.
Wednesday, June 1, 2011
Sunday Lunch is back :)
This time I'm cooking for way more people (Karen, CJ, Mike, Travis, Anton, Rene, Josh and in absentee Jesse) than ever before so I decided to sorta use recipes.
It was also Karen's birthday so I decided to get fancy and make dessert too :)
Lentil + Cabbage Stew
1 onion chopped
1 carrot halved and sliced
500g green cabbage cored and sliced
400g (1 can )( chopped tomato
1/2 tsp dried thyme
2 bay leaved
1.5L vegetable stock (I used massel vegetable, and just mixed the powder in to taste)
200g dried lentils (red or brown whole work well)
450ml Water
salt, pepper + chopped parsley
Cook onion + carrot for 3-4 minutes until softened then add cabbage and cook for 2 minutes or until softening
Add tomato, thyme, 1 bay leaf and stock. Boil then reduce to a simmer for 45 minutes or until vegetables are cooked.
Meanwhile add the lentils, bay leaf and water to a separate pot and simmer for 25 minutes or until the lentils are tender. Rinse and drain.
Slightly cool the vegetable mixture and blend
Mix in lentils and season w/ salt and pepper, warm up for a further 10 minutes
Minestrone
** all vegetable amounts are a very rough guide!
1 cup chopped onion
1/2 cup chopped zucchini
1/2 cup fresh green beans sliced
1/2 cup minced celery
4 cups vegetable broth
2 tins drained + rinsed 4 bean mix (I used coles)
2 med tomato diced
1/2 cup carrot chopped
2tbsp minced parsley (fresh)
2tbsp minced basil (fresh)
2 tsp dried oregano
1tsp salt
1tsp pepper
3 cups hot water
Cayenne to taste
4 cups baby spinach (150g frozen)
2 cups dry pasta
Saute onion, celery, green bean, zucchini for 5 minutes
Add broth, tomato, beans, carrots, herbs, spiced and hot water. Bring to the boil and reduce to a simmer for 20 minutes
Add spinach and pasta and cook for a further 20 minutes or until pasta is cooked
Quick Peach Tarte Tartan
1/2 large can of peach slices drained
1 tbsp 'butter' (I use tablelands dairy free)
2 tbsp sugar
1 tbsp currants
1 pce pre-made short crust pastry
Melt butter + stir in sugar. cook until golden brown/melted
Pour into a 10" pie plate
Sprinkle currants and arrange peach slices in a spiral pattern
Cut appropriate circle in pastry (slightly lager than pie plate) and tuck over peaches (extra at the edges, relaxed in the middle
Bake at 200 C for 30-40minutes or until pastry is golden
Rest for 5 minutes , then turn out onto a plate (upside down)
We were going to take a photo but we forgot until after we'd started eating :)
It was also Karen's birthday so I decided to get fancy and make dessert too :)
Lentil + Cabbage Stew
1 onion chopped
1 carrot halved and sliced
500g green cabbage cored and sliced
400g (1 can )( chopped tomato
1/2 tsp dried thyme
2 bay leaved
1.5L vegetable stock (I used massel vegetable, and just mixed the powder in to taste)
200g dried lentils (red or brown whole work well)
450ml Water
salt, pepper + chopped parsley
Cook onion + carrot for 3-4 minutes until softened then add cabbage and cook for 2 minutes or until softening
Add tomato, thyme, 1 bay leaf and stock. Boil then reduce to a simmer for 45 minutes or until vegetables are cooked.
Meanwhile add the lentils, bay leaf and water to a separate pot and simmer for 25 minutes or until the lentils are tender. Rinse and drain.
Slightly cool the vegetable mixture and blend
Mix in lentils and season w/ salt and pepper, warm up for a further 10 minutes
Minestrone
** all vegetable amounts are a very rough guide!
1 cup chopped onion
1/2 cup chopped zucchini
1/2 cup fresh green beans sliced
1/2 cup minced celery
4 cups vegetable broth
2 tins drained + rinsed 4 bean mix (I used coles)
2 med tomato diced
1/2 cup carrot chopped
2tbsp minced parsley (fresh)
2tbsp minced basil (fresh)
2 tsp dried oregano
1tsp salt
1tsp pepper
3 cups hot water
Cayenne to taste
4 cups baby spinach (150g frozen)
2 cups dry pasta
Saute onion, celery, green bean, zucchini for 5 minutes
Add broth, tomato, beans, carrots, herbs, spiced and hot water. Bring to the boil and reduce to a simmer for 20 minutes
Add spinach and pasta and cook for a further 20 minutes or until pasta is cooked
Quick Peach Tarte Tartan
1/2 large can of peach slices drained
1 tbsp 'butter' (I use tablelands dairy free)
2 tbsp sugar
1 tbsp currants
1 pce pre-made short crust pastry
Melt butter + stir in sugar. cook until golden brown/melted
Pour into a 10" pie plate
Sprinkle currants and arrange peach slices in a spiral pattern
Cut appropriate circle in pastry (slightly lager than pie plate) and tuck over peaches (extra at the edges, relaxed in the middle
Bake at 200 C for 30-40minutes or until pastry is golden
Rest for 5 minutes , then turn out onto a plate (upside down)
We were going to take a photo but we forgot until after we'd started eating :)
Saturday, May 28, 2011
Watercress Salad
I've been wanting to try Watercress for a while, so I went and bought some from the Markets. I then realised that the idea of soup didn't do it for me so I decided to make a salad.
Looked at some recipes, decided I was just going to make it up and hope for the best.
Luckily it worked.
1/2 bunch watercress (leaves picked of stems discarded)
300-400g quartered button mushrooms
3-4 cups large chopped pumpkin
1 large red capsicum chopped into approx. 2cm pieces
10 slices off sun-dried tomato drained
Chop pumpkin and microwave it for about 5 minutes or until soft but still holding shape.
Put leaves in salad bowl
Put chopped capsicum in saucepan over medium-high heat and toss/stir regularly till softened and starting to caramalise, then throw it straight onto the leaves.
Put mushrooms straight into same sauce pan (can add a little oil if you want - not my thing). And stir/toss till all crispy and soft and delicious.
Meanwhile put cooked pumpkin on a tray on top of baking paper and put under a grill till golden. Turn it over to get the other side too :)
Add the pumpkin and mushrooms while still warm.
Chop up the tomato's and mix them in (if you want it more oily or like the vinegar thing you can throw a little off the liquid from them in too as a dressing).
Done! Heaps quick and easy and it tastes surprisingly good. The Heat off the vegetables wilts the cress making it less strong, so its full off all the subtle flavors.
Looked at some recipes, decided I was just going to make it up and hope for the best.
Luckily it worked.
1/2 bunch watercress (leaves picked of stems discarded)
300-400g quartered button mushrooms
3-4 cups large chopped pumpkin
1 large red capsicum chopped into approx. 2cm pieces
10 slices off sun-dried tomato drained
Chop pumpkin and microwave it for about 5 minutes or until soft but still holding shape.
Put leaves in salad bowl
Put chopped capsicum in saucepan over medium-high heat and toss/stir regularly till softened and starting to caramalise, then throw it straight onto the leaves.
Put mushrooms straight into same sauce pan (can add a little oil if you want - not my thing). And stir/toss till all crispy and soft and delicious.
Meanwhile put cooked pumpkin on a tray on top of baking paper and put under a grill till golden. Turn it over to get the other side too :)
Add the pumpkin and mushrooms while still warm.
Chop up the tomato's and mix them in (if you want it more oily or like the vinegar thing you can throw a little off the liquid from them in too as a dressing).
Done! Heaps quick and easy and it tastes surprisingly good. The Heat off the vegetables wilts the cress making it less strong, so its full off all the subtle flavors.
Thursday, April 7, 2011
Vegan 101: Intro
So recently a number of friends and acquaintances have made the decision to go Vegan or vegetarian. However many of these people have very little understanding of what is necessary for a healthy sustainable meat/animal free diet. Therefore instead of answering the same questions over and over on facebook and in person, and only helping 1 or 2 I'll be writing a series of posts explaining basic nutrition, food groups and also ways these components can be factored into your diet. If people have any questions I'd also be more than happy to answer them both publicly or privately.
While I'm certainly not the perfect vegan, and have only been doing this for 2 years and admittedly many people I respect and know have far more knowledge than me. With a background in Exercise Science + Nutrition and a fair bit of personal research, hopefully this helps someone and provides help and support someone out there.
While I'm certainly not the perfect vegan, and have only been doing this for 2 years and admittedly many people I respect and know have far more knowledge than me. With a background in Exercise Science + Nutrition and a fair bit of personal research, hopefully this helps someone and provides help and support someone out there.
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