Chocolate Chip Chickpea Cookies

Chickpea cookies

Chocolate Chip Chickpea Cookies

This is a super easy recipe for one of those days when you just need a cookie straight out of the oven

The wonderful thing about this cookie is that it tastes and smells like a normal chocolate chip cookie but has no flour or sugar. Doesn’t that just blow your mind?! I didn’t think this one would make it through my sweet tooth tasters, but they loved it!

This takes 5 minutes prep time and c. 15 minutes in the oven, making it quicker than ordering insomnia cookies on seamless (a Mr. B move when I am away…)!

Ingredients

  • 1 can chickpeas
  • ½ cup natural almond/peanut butter
  • 5 tsp. vanilla extract
  • ¼ dairy free milk
  • 1 tsp. gluten free baking powder
  • A pinch sea salt
  • 50g vegan chocolate chips (cacao nibs if you want no sugar and/or a textural contrast)

Method

  • Pre-heat the oven to 350c
  • Blend all the ingredients apart from the chocolate chips
  • Fold in the chocolate chips
  • Line a baking tray with greaseproof paper/baking parchment
  • Spoon the mixture onto the baking sheet, one heaped tablespoon per cookie and squish it down
  • Bake for 10-15 minutes until lightly brown
  • Serve warm or cool

 

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Raw Vegan, Beetroot Ravioli

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Raw, Vegan Beetroot Ravioli

I love this recipe from vegan food and living by Juliette Bryant. It is raw and so takes little time to create. It tastes super luxurious and creamy due to the cashews with the nutritional yeast creating the sensation of a silky cheese sauce.

Beets are best eaten raw as they loose some of their vibrant color and nutrients when cooked. This marinade softens them, making the texture more like pasta than beet.

Ingredients

2 large beetroots

For the marinade

  • 60ml olive oil
  • Juice of 1 lemon
  • 1 tsp. tamari

For the filling

  • 300g pre-soaked cashews
  • 115ml water
  • 2 tbsp. lemon juice
  • 2 tbsp. nutritional yeast flakes
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • Chives and parsley (optional)

Method

  • Mix all the marinade ingredients together in a bowl. Finely slice the beetroots into thin disc shapes and place them into a bowl with the marinade and leave covered for 4 hours. This will soften the beetroots.
  • Place all the filling ingredients into a high powered blender or food processor and blend until smooth
  • Place a dollop of filling onto the beetroot and then cover with a second piece of beetroot to make the ravioli
  • Garnish with a sprig of parsley

Gorgeous Gooey Black Bean Brownies

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Gorgeous Gooey Black Bean Brownies

Why would I want to eat a healthy brownie, when I could eat a rich, deep, gooey chocolaty brownie instead?

What if this was one and the same thing?!

Introducing the gluten free, flour free, dairy free, nut free brownie. It is super easy and takes around 20 minutes, using my trusted blender.

The secret ingredient here is undetectable, as per my trusted tasters and with black beans as the main ingredient, you can be rest assured that you have had at least one of your five a day!

Ingredients

  • 1 can black beans, drained and rinsed
  • 2 tbsp. raw cacao
  • ½ cup oats
  • ¼ tsp. salt
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • 2 tsp. pure vanilla extract
  • ½ tsp. gluten free baking powder
  • ½ cup vegan chocolate chips

Method

  • Pre-heat the oven to 350c
  • Combine all the ingredients, except the chips, into the blender
  • Stir in the chips and pour into a cake pan, sprinkle some extra chips over the top
  • Place in the oven for 15 mins and let cool for at least 10 mins before serving
  • If a little soft when you take it out of the oven, place in the fridge and the brownies will firm up

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Black Beans (above)

 

Deconstructed Samosas

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Deconstructed Samosas

My grandma’s samosas were famous. She served them at family meals and everyone would dive in as soon as they arrived. I remember my mum selling them at school fundraisers when I was a kid and people ordering them for parties of their own. She must have made tens of thousands of them through her lifetime and they were always perfect

I did not want to try and replicate my grandma’s samosa recipe as I think I would be in the kitchen for a lifetime and never get close without her special ingredient of grandma love, so I made my own version with a similar taste profile

I hope you enjoy a bite-sized version of my heritage, modernised for the new generation of grandma inspired cooks

Ingredients

For samosa

  • 2 tbsp. coconut oil
  • 1 tsp. coriander seeds
  • ¼ cup diced onions
  • 1 tsp. freshly grated ginger
  • 1lb baking potatoes, boiled, cooked, peeled and cut into ½ inch cubes
  • ½ cup peas
  • 2 tsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. garam masala
  • ½ tsp. cayenne pepper
  • Vegan Filo Cups

For Chutney Tasha.Kitchen recipe

https://tasha.kitchen/2016/07/16/coriander-chutney-chatni/

Method

  • Heat the coconut oil, add the coriander seeds and cook until darkened (2 minutes)
  • Add the shallots and ginger and cook until soft
  • Add the diced, cooked potatoes and sauté until golden (3 minutes)
  • Remove from the heat and add peas, lemon juice, salt, garam masala and cayenne, tossing gently to combine
  • Let the filling cool completely
  • Heat the filo cups (2 minutes till crisp), add the filling and serve with a little chutney (2016 recipe link above) and a lot of love

Vegan Chocolate Mousse

Vegan Chocolate Mousse

Vegan Chocolate Mousse

This chocolate treat has three main ingredients and takes not time at all in a blender. It is dairy free, gluten free, nut free, refined sugar free and high in protein. It has a deep, decadent texture and ‘you won’t believe it’s made of tofu’, which is a wonderful ancient healthy ingredient that takes on the taste of whatever you are making. Here it is really used for the silky texture and in blind tastings no one would ever guess it is the main ingredient.

I like to serve it with lots of berries to cut through the richness of the mousse, it also adds a little color to the plate. I have also added a little gold fairy dust here, for a magical finish.

Enjoy!

Ingredients

  • 300g soft silken tofu
  • 80g vegan chocolate
  • 3 tbsp. maple syrup
  • ½ tsp. vanilla essence
  • Pinch of salt

Method

  • Melt the vegan chocolate using a heat proof bowl over a pot of hot water, don’t let the bowl touch the water
  • Stir the chocolate until it melts completely and then take it off the heat to cool for a few minutes
  • In the mean time, prepare the tofu by taking it out of the packaging, squeeze a little to get rid of some of the water, then blend till smooth
  • Add the chocolate and rest of the ingredients
  • Transfer into glasses or ramekins, serve with berries to cut through the richness

Courgette and Corn Fritters

Courgette and Corn Fritter

Courgette and Corn Fritters

These are a great little snack or starter filled with tasty vegetables. They remind me of my grandma’s Pakora’s but are made with corn flour instead of chickpea flour, both of which are gluten free so we are in luck, either way

The wonderful thing about this dish, is the texture, it is crunchy on the outside and soft on the inside (any of your from the UK and old enough should understand this reference from the old Dime advert :))

I adapted this from Robin Swallow’s recipe, from Manna Café in London. I baked these instead of frying them and used coconut oil instead of sunflower

These are Mr. B approved. The recipe makes c.12 and they were gone in less than the time it took to write this blog!

Ingredients

  • 2 small courgettes/zucchini, grated
  • 175g corn kernels
  • ¼ bunch fresh coriander, chopped
  • 115g masa harina (white corn flour)
  • ½ tsp. cumin
  • ½ tsp. paprika
  • Salt and pepper to taste
  • 2 tbsp. coconut oil

Method

  • Grate the courgettes and then place them into a bowl and sprinkle with a little salt. Let sit for 10 minutes
  • Take the grated courgettes and place into a clean tea towel. Squeeze out all the liquid and place into a clean bowl. Add the remaining ingredients to the bowl of dry courgettes
  • Mix with your hands until well incorporated and the mix holds together, add a little water if you need to
  • Take 1 tbsp. full of mix and shape into a small patty or ball, continue with the rest of the mix
  • Take the coconut oil in your palm and cover the fritters
  • Bake for 30-40 minutes until crisp

Serve with choice of sauce, I like sweet chilli for this

Sprouting broccoli with sweet tahini dressing (Goma-dare)

Green Veg with Sweet Tahini

Sprouting broccoli with sweet tahini dressing (Goma-Dare)

Goma-dare is a Japanese sesame sauce, normally used in Shabu Shabu. It is the most popular of all the sauces, is salty sweet and can be used for many dishes.

Mr. B and I like to use the sauce when looking for something light and quick in the evening, just adding it on top of some broccoli or raw/blanched spinach

The sauce takes 5 minutes and will keep in the fridge for a week or two. This recipe is an adaptation by Ottolenghi, hence the added tahini. I think it is a wonderful interpretation giving the sauce an added layer of depth

Ingredients

  • 250g purple sprouting broccoli/head of broccoli
  • 180g snow peas

Sauce

  • 50g tahini
  • 2 tbsp. water
  • 1 small clove garlic
  • ½ tsp. tamari
  • 2 tbsp. honey/maple syrup
  • 1 tbsp. cider vinegar
  • Pinch of sea salt

Method

  • In a small bowl, whisk together all the ingredients for the sauce, you want the consistency to be smooth and tick but pourable
  • Trim off the broccoli leaves, bring a pot of water to the boil, salt and blanch the broccoli and snow peas for 4 minutes, running under icy cold water to stop the cooking and leaving to drain
  • Once the vegetables are drained, mix with the sauce
  • Add the sesame seeds over the top and serve