Monday, 25 February 2013

Brazilian "Cheese" Bread

These Brazilian "cheese" breads are heavenly and exactly like the real ones. Pao-de-queijo as we called them in Portuguese is very popular in Brazil and one thing I thought I was never going to eat again but luckely for me and you, we now have the perfect vegan recipe.
You can keep the dough in the fridge for 2 days or freeze dough balls before baking for up to 3 months.

455g potatoes, peeled and chopped
1/3 cups water plus water to boil the potatoes
2 cups tapioca flour
1/4 cup nutritional yeast
2 tsp salt
1/2 tsp baking powder
1/2 cup Vegusto No-Moo Piquant (you can use any vegan cheese you like)
1/3 cup vegetable oil

1 - In a small saucepan boil the water and cook the potatoes until tender, drain and mash.
2 - Preheat oven to 250 degrees. Line a baking tray with parchment paper.
3 - In a small bowl mix the tapioca flour, nutritional yeast, salt and baking powder.
4 - In a large bowl mix the cheese, 1/3 cup water and oil. Add mashed potatoes, mix together.
5 - Combine wet and dry ingredients to make a soft, smooth dough.
6 - Make small balls using your hands and transfer to the baking sheet. Bake the balls for 20 minutes or until puffed up and lightly golden.

Serve while hot! Enjoy!!

Source - Veg News

Tuesday, 19 February 2013

Aubergines Balls

Aubergines are very low in calories and fats but rich in soluble fiber content. It contains good amounts of many essential B-complex groups of vitamins and is an also good source of minerals like manganese, copper, iron and potassium and lets not forget to say that is delicious. These balls are perfect with rice, beans and salad and also with pasta. Give it a try!

2 aubergines
1 onions chopped
5g chives chopped
1/2 cup breadcrumbs
2 tbsp nutritional yeast
2 tbsp olive oil
Black pepper

1 - Slice the aubergines and boil in salted water it for 15 minutes.
2 - Pre-heat the oven at 180C.
3 - Drain the aubergines and mix it with the rest of the ingredients. Use a fork to smash things together.
4 - Cover a baking tray with baking sheet.
5 - Make small ball from the aubergines mixture and bake it for 30 minutes at 180C.


Wednesday, 13 February 2013

Chocolate and Hazelnuts Bonbons

How can I describe this recipe? Sweet but not too sweet, nutty, chocolaty and fruity, a real treat. Indulge yourself and impress your friends!! :)

Ingredients for the dough
2 cups hazelnuts
1 cup pitted dates
1/2 cup unsweetened cocoa powder
1/2 cup golden syrup

Ingredients for the filling
1 medium avocado
1/4 cup unsweetened cocoa powder
1/4 cup golden syrup
1/2 tbsp vanilla extract
Sliced almonds for garnish

1 - Soak the hazelnuts for 1 hour before start preparing the bonbons.
2 - Dry the soaked hazelnuts and pulse it in a food processor until finely ground into a flour.
3 - Add in the rest of the dough ingredients and process until it forms into a thick dough that sticks together.
4 - Lay the dough out between two sheets of baking sheet and roll to about 3/4-inch thickness.
5 - With a sharp knife, cut the dough into small squares, about 30. If there’s excess dough you can form it into a ball, roll it out, and cut again.
6 - Make the filling by blending together the ingredients until it’s uniform in colour and texture. Taste it and adjust the sweetness if need be.
7 – Roll the squares until small balls and using your fingers make a cavity in the middle of it. Spread about 1 tsp of the filling into the cavity and garnish with the sliced almonds.


Inspired by Veganana

Friday, 8 February 2013

Chocolate Tart

These tart is ultra easy to prepare and takes no time at all. Perfect for those days when you want something rich and yummy or for when you have guests and wants to impress. This is sheer heaven!

250ml single cream (I normally use Alpro)
200g dark chocolate
10 digestive biscuit
1/2 cup spread
3 tbsp whisky

1 - Break the biscuits on the multiprocessor.
2 - Melt the spread and mix it with the biscuit on a greased pie baking tray pressing with you fingers so the mixture sticks to the base and sides of the tray.
3 - Melt the chocolate on the microwave or in bain-marie.
4 - Mix the melted chocolate with the single cream and the whisky.
5 - Pour the mixture into the pie tray and take it to the fridge for 1 hour before serve.