Dark Chocolate Chunk Brownies

Since winter have begun, I have been craving one of my favourite comfort food. The dense and warm freshly baked brownies that warms and satisfy my soul. Lucky enough i had found some black beans in the pantry. In cooking Vegan, beans and pulses are a great way to provide protein boost. For this recipe, it acts a as a binder and provides a dense texture that I always love in decadent brownies. This is a re work of countless recipes online. I added oranges for an extra flavour and aroma. One of the best tips that I have learned from my mentors when it comes to cooking with chocolate is always remember to add a little dash of coffee. be it liquor,essence,espresso shot or just instant coffee powder is sufficient. It enhances the flavour and earthy character of chocolates. This is a straight forward recipe that can be whipped up quickly and highly likely to be devoured in minutes.

Ingredients:
WET
1 can of Black Beans( no draining required)
1 tsp vanilla essence
3/4 pitted dried date chopped and s soaked in hot water for 10 minutes
1/4 melted butter or neutral flavoured oil
1 zest and juice of orange
DRY
1/2 cup oats
1 tsp baking powder
3 tbsp Cocoa powder
2 tbsp coconut flour
1 tsp instant coffee powder / a shot of espresso
*1/2 chopped dark chocolate( add at the end)

Method:
1. Pre-heat oven to 180 Deg. Celsius. Like a shallow pan or a 6 inch cake tin with wax paper.
2. In a food processor or blender, combine all ingredients EXCEPT the chopped dark chocolate. Pulse until everything is pureed. Then add chocolate chunks. Then tip into the baking pan and bake.
3. This second variation produces a much more denser brownie. Blitz the dry ingredients together until coarse powder. Then blend the wet ingredients into thick paste. Add additional liquid such as milk or any non-dairy substitute if too thick. Combine both wet and dry ingredients together then add the chopped dark chocolate. tip into the pan and bake for 20-25 minutes.

Orange and Prune Oatmeal Cookies

Atlast a simple cookie recipe that does not scrimp on anything but time. This recipe is a reworked version of another recipe found online. I added some dried prunes, orange zest and a dash of spices to make it more delicious. This only requires a food processor or in my case a Nutri Bullet. This recipe can be tweaked in so many ways and can be dressed in chocolate or any sweet icing. You can roll it in miniature sizes or regular sized ones and perfect with a hot cup of tea or coffee. This is one of my go-to recipes that’s a favourite among friends.

1/2 coconut fine
1/2 flaked almond or almond meal OR any nuts/seeds
1 tsp cinnamon
1 tsp ginger powder
3 TBSP honey OR Coconut sugar/ raw sugar/syrup
3 TBSP OIl OR melted butter /coconut oil or any neutral tatsting oil
4 – 6 TBSP water/any milk/orange juice
1/2 cup chopped prune or raisins OR any dried fruit preferred
1 zest of orange

METHOD: Yield: 10 pcs or more
1. Combine the first five ingredients and pulse in a blender until coarse crumbs.
2. Tip in a mixing bowl and add the rest of the ingredients. Mix well, add more liquid by table spoon to have a consistency of a pliable dough.
3. Form small balls roughly a size of a inch in diameter and Flatten on the tray.
4. Bake for 30 mins on 150 Celcius. Then turn of the oven and leave inside to dry for 10 more minutes.

Spiced Pumpkin and Sweet Potato Soup

Crisp cold breeze and falling autumn leaves are quite romantic when surveyed from afar. Specially if you are tucked in a soft fleece blanket sipping hot cocoa in the frigid morning. Surprisingly I tend to eat less during the colder months which is the paradox of what i observe as a norm. I prefer soups and salads during winter as it makes me feel less listless and nutritionally dense enough to keep me going. For a light lunch or supper, i love making a spiced pumpkin soup with the addition of sweet potato/kumara and capsicum. Its an optional dairy free base where you can play around with any type of liquid you prefer like vegetable stock, milk or water. This is a one pot recipe that takes under 30 minutes to prepare. I usually make immense amount of these that i portion so it can last me for the week. This recipe freezes well and can be reheated quickly. Beautifully warm and delicious, this pumpkin soup is lovely to have to keep warm during the colder months.

INGREDIENTS:                                                                                       SERVING: 1 LITRE
1 cup chopped pumpkin
1 cup chopped sweet potato/kumara
1/2 cup chopped capsicum
2 clove of garlic
1/2 chopped onion
1 pc of small chille *optional
1 tsp chopped ginger
1 tsp cumin
3 cups water

METHOD:
1. Heat a pot with oil then sautee onions,garlic,ginger,cumin seeds,capsicum for 3 minutes.
2. Add water into the pot and boil until pumpkin and sweet potato is soft and mushy.
3.Remove from heat and with a stick blender, puree all the vegetables into soup consistency. Add more liquid if needed.
Serve with garnished coriander,a dollop of yogurt or sour cream and sprinkle some smoked paprika.

Pad Thai Noodles with Seared Tofu

Its been a while since my last post. But I had been spending as much time in the kitchen as it is autumn here in New Zealand. Somehow colder temperatures brings the best and worst in our eating habits. Most people I know tend to eat more hearty meals and spend more time on the couch because of the listless feeling the weather brings upon us. To appease and catch up on all of my subscribers and everyone is general, I am back in the game and will start with this lovely Tofu Pad Thai recipe. This doesn’t require much cooking apart from the boiling of noodles and searing of tofu. Aside from that, its pretty simple and straight forward. Happy cooking!

INGREDIENTS:                                                              SERVINGS: 2
100 grams Pad thai noodles (Avaialable in most asian markets and Grocers)
1 Tbsp peanut butter
3 Tbsp Soy sauce (sub w/ GF option if allergic)
1 tbsp sugar (brown/muscovado or any dark sugar works well)
1 packet Firm Tofu
1 cup Bean sprouts
1/2 bunch Thai Basil or regular basil
1 small lemon/lime
1 small fresh chilli
1 small onion sliced
1 small carrot sliced lengthwise
1/2 bunch Coriander
METHOD:
1. Make the pad thai sauce by combining peanut butter, soy, juice of half lemon and sugar. warm in the microwave for a few seconds to soften if needed. Prepare a pot of boiling water and cooked noodles for 6-8 minutes until tender. Be careful not to overcook it as it gets soggy quickly. Then drain when cooked.
2. Slice the Tofu in half then pat dry on both sides with paper towel. Coat lightly with the pad thai sauce on each side. Then sear in oiled hot pan until brown on both sides. Remove tofu and cook the sliced onions in the same pan.
3. In the same pan, add 1/4 cup water and the rest of the pad thai sauce. Stir until combined, add the cooked pad thai noodles and coat it with the sauce. set aside
Assemble:
Place the noodles in the bottom of a bowl, then top with sliced carrots, bean sprouts chopped coriander, sliced chilli, chopped basil and a lemon/wage.

Gnocchi

My love for potato dumplings or gnocchi started when i had my first OE in America. I was living and working in New Orleans which is according to Anthony Bourdain “..cuisine in New Orleans is uniquely wonderful…you can’t compare it to anything else.” Living in the mecca of not only southern food but the place where food is an obsession is trully remarkable. One of the many rare occasions had Saturday time off, I was wandering around French Quarter and happen to stop by a quaint Italian restaurant nestled in one of the back streets down Marigny. I came in, sat myself down and had a magical moment where you meet someone or in my case something, acquaint with it and it just went uphill from there. It was a beautiful gnocchi dish. No fancy trimmings. Just simple fresh gnocchi dressed in elegant passata, then I was hooked. I knew gnocchi would be one of my new found love. Throughout the years I have experimented with different types of gnocchi. sweet potato, agria, russet, taro and other starchy vegetables. I think gnocchi is one of the Italian dishes where its most of the time made by mothers or grand mothers and an instant wanderlust at first bite. Soft, fluffy yet firm and versatile, its hearty and made with labours of love. In this recipe, I made it as simple and as versatile as I can. Typical of me, after making the dumplings, I mistook a can of beans for tomatoes so i opt with what i usually have. This time it was a handful of fresh basil, nuts and olive oil. Pesto was my saving grace. I like my gnocchi pan fried to give it that wonderful crusty texture. This approach works better if you plan to use thin based sauce such as tomato.

Recipe:                                                                                                      Serving: Feeds two
1 medium sized starchy potatoes such as Agria or Sweet potato *enough to make one cup of mashed potato (Leftover mashed potatoes are fine)
1/2 cup regular flour(substitute with cornflour/rice flour/arrowroot if allergic)
*I find equal amounts of rice and cornflour does the trick
2 tbsp melted butter
1/4 tsp nutmeg
1/4 tsp paprika
1 tbsp grated parmesan *sub with nutritional yeast if vegan
salt and pepper to taste

Pesto:
1 cup fresh chopped basil
3/4 cup olive oil
2 tbsp grated parmesan* sub with nutrional yeast if vegan
1/4 cup almonds or pine nuts* sub with seeds if allergic
Salt and pepper to taste

Method:
1. Peel the potatoes and dice into big cubes. Cook in boiling salted water until soft but not to mushy. Completely COOL them down. Then mash until lump free.
2.Mix in the flour, paprika,nutmeg and cheese. knead until it forms into a firm dough. It will be sticky at first but as you keep kneading it will takes its shape. If it calls for it, adding a tablespoon of flour as you go would help.
3.In a floured surface, cut the dough into 4 small portion. Work each portion into long logs. As thick as your pinkie finger. Roll gently so the log comes out uniform in diameter. With a small knife, cut it into half inch long and gently press it with a fork to make indention.
4.Prepare a pot of boiling salted water and a spare bowl. Cook the gnocchi by batches. Don’t cook them all at once as they will stick together. It takes at least a minute or two to float and that’s when its cooked. Sift the cooked gnocchi into the bowl. Repeat the process until all batches are cooked. Sprinkle a tablespoon or two of olive oil to to prevent them from sticking.

Pesto:
1.In a blender put all ingredients together and pulse until preferred consistency. I like my pesto a bit chunky which takes about 3 or 4 pulses.
Assemble:
Toss the cooked gnocchi into the pesto sauce and coat evenly. Sprinkle with a more parmesan if desired. You can also use tomato sauce as base and mix it as you do with pasta.

Stuffed Sweet Potato with Black Beans

I love sweet potatoes. Its versatility in cooking; sweet, savoury,baked,stewed,fried or everything else to domesticate it makes it one of my favorite root vegetable. In the Philippines, sweet potatoes are widely used for sweet dishes and often takes the place of potatoes in any savoury dish as its always cheaper and more widely available. When we have our siesta, street vendors usually adorn the streets selling these. Either boiled or deep fried like kamote que which is made by coating thick slices of sweet potatoes with brown sugar and deep frying it until sweet and crispy on the inside and warm and soft in the middle. It truly made my childhood wonderfully satisfying. In this dish, I will demonstrate how quickly you can make a high protein packed filling meal that’s easy and flavourful. It can be done with an conventional oven, or a microwave. either way, it produces equally delicious results. This can be served on its own, or a side to dish. It goes well with salad and usually serve it with a dollop of yogurt or tomato chutney.

Ingredients:
1 medium sized sweet potato
1tsp curry powder
1/2 chopped spring onions or cilantro
1/2 chopped capsicum/bell pepper
1 cup black beans
salt and pepper to taste
*grated cheese for topping (optional)

Method:
1.Pre-heat the oven to 180 C. Wash and prick the sweet potato with a fork. Completely cover the sweet potato in tin foil and cook in the oven for 20-30 mins. Check if done by piercing the middle part. If its soft its cooked.
***Microwave
Wash and prick the sweet potato with a fork. Microwave for 10 minutes twice on high. further add 5 minutes if needed. Test by piercing it with a knife and check if its thoroughly soft.
2.Let the sweet potatoes cool completely. Then cut it in half lengthwise and gently scoop it with a spoon. Make sure you leave enough flesh so the skin is still firm and be able to hold the filling.
3. Mix the sweet potato flesh with the remaining ingredients. Then fill the sweet potato with the mixture. Sprinkle some grated cheese on top and place it in the oven for another 10 minutes until melted. Or add the cheese in with the rest of the ingredients. Serve with chutney or yogurt.

Chocolate and Peanut Butter Tart

There’s something special about the wonderful union of roasted nuts and chocolate that makes me feel warm and cheerful. I think roasting always brings out the flavour and adds a nice aroma to a wonderful healthy legumes and nuts. I created this beautiful tart to satisfy my sweet cravings and have something for my daily afternoon tea after work. A perfect treat while catching up on my reading, and its like warm hugs in every bite! This recipe is no bake and fuss free that can be done under 30 minutes. I usually cut it in half and store the rest in the freezer. It freezes well and would recommend to have a stock ready when you like a treat. Its lovely for afternoon tea nibble or a dessert after a great meal. It does remind me of a more wholesome version of a reese’s peanut butter cups or a snicker’s bar without the chemicals, artificial flavours and empty calories. Hope it becomes your new go to dessert to satisfy your sweet tooth and impress any loved ones because its as delicious as it looks.

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Ingredients:

Base:
3/4 cups sunflower seeds  OR (almonds/roasted peanuts or any whole nuts)
1/2 cup coconut threads
1/2 cup rolled oats
2 tbsp cocoa powder
2 tbsp honey (maple syrup if vegan) + 1tbsp coconut oil
1/2 cup chopped peanuts or other nuts if allergic

Filling:
3/4 cup smooth creamy peanut butter( substitute almond butter or sunflower butter if allergic)
1 tbsp coconut oil
2 – 3 tbsp honey (or more depending on how sweet you want it)

Ganache Topping:
1/2 cup chopped dark chocolate (50% and up)
1/2 cup coconut cream

Method:

BASE

1.In a food processor or blender, blitz the nuts and oats until fine. In a bowl, combine all the dry ingredients and mix in the blended nuts. Line a small cake tin or pie pan (6 inch) with a light coat of oil and then line it with cling wrap.
2. Warm up, the coconut oil if solid, together with honey or maple syrup. Mix everything together until it forms a solid ball. Add a table spoon of coconut cream if too dry. Press it in a small cake tin (6 inch) and put in the freezer.

FILLING

3. Mix all of the ingredients for the filling in a microwave safe bowl and nuke it for 30 seconds on high. Mix it well until combined. Adding more honey or maple syrup to adjust the sweetness.
4. Take the base out of the freezer and pour the filling on top of it. Spread evenly and place it back in the freezer for 10-20 minutes until solid.

TOPPING

5.Make your ganache by warming up the coconut cream until hot to touch either on a pot or microwave. Give it a two increment of 30 seconds on high heat if using a microwave. Add the chopped dark chocolate and mix well until no lumps. Pour on top of the tart and let it set in the fridge for 10-15 minutes.

Morrocan Vegetable Tagine

I have always loved a nice pot of stew. Any stew really, as it always brings me back to my childhood when I used to help my Nana prepare our dinner. Straight from school, I find her with her radio on, in our open plan kitchen, under a warm afternoon sun. She had always had that glow when she cooks. From the way she peels vegetables, prepare a pot of rice, everything seems to slow down and be in this wonderful trance of happiness and stillness. She always trusted me in  washing and peeling the vegetables with a peeler, dull enough for my feeble hands to handle. One of the lessons she taught me is how everything has to take its time, from boiling, chopping, slicing, or just enjoying a nice cup of coffee. For this recipe, its a nice hearty stew easy enough to make together with your kids. The key ingredients for this is my own Harissa powder recipe, which you can either make or buy from your local grocer.  Its a concoction of aromatic and sharp spices that can always be modified to your own liking. I always start with a base of cinnamon, smoked paprika, chili. Additional exotic ingredients like dried rose petals will make this extra lush. The mix of sweet and smokey spices, fruits and pulses makes its a wonderful addition to your own repertoire.

Ingredients:
2 tablespoons oil or butter
½ cup sweet onion, chopped
2 cloves of garlic finely chopped or minced
1 cubes vegetable stock or 2 tsp powderered stock
1 can diced tomatoes (400g)
2 cups water
1 large carrots, chopped
1 large kumara (sweet potato), chopped
1 canned chickpeas (400g) drained
1 courgette (zucchinis), chopped
1 large eggplant, chopped
3 heaping tablespoons of harrisa
½ teaspoon of turmeric
1 tablespoon of chopped parsley
1 tablespoon of chopped mint
1 teaspoon sea salt
1  canned apricots in juice OR 1 cup dried Sultanas(raisins)

Method:

1. Heat a big pot with oil, then sautee garlic, onion and harissa powder until onions are translucent.
2. .Slowly add the canned tomato, and 2 cups of water. Add stock of your choice and bring to a rolling boil. Then tip in the chopped, kumara, carrots. cook until its soft.
3. Add the harissa powder or paste, turmeric powder.
4. Then add the rest of the vegetables and chickpeas. Add the apricots or sultanas if using. Simmer for another 10 minutes.
5. Season with salt and pepper. and finally add tin the chopped herbs. Served with rice or couscous.

One Pan Vegetable Paella

Another classic recipe for entertaining a handful of guest or a quick dinner for a family. Paella, a traditional rice dish coming from Spain, is named after the pan that its cooked on. Its main ingredients are almost always rice, saffron and fat. What makes this dish spectacular is the secret ingredient which is smoked paprika. I love using this wonderful spice in almost all of my savoury cooking as it always gives it the color and amazing smokey aroma. Flavourful, nutritious and no advanced skill needed, this dish will wow everyone at parties, simple gatherings and will delight all famished eaters.

Ingredients:
1 1/2 cup long grain or shortgrain rice
1/2 cup diced onion
3 cloves garlic minced
3 – 4 button mushroom sliced and
3 tbsp tomato paste
1 pinch saffron threads or 2 tsp smoked paprika
1/2 turmeric powder
1 medium sized eggplant chopped
1 medium courgette/zucchini chopped
1 capsicum deseeded and chopped
1 canned peas or 1 cup frozen peas
3 1/2 cup vegetable stock or (3 1/2 cups hot water + 1 instant stock cube)
salt and pepper to taste

Method:
1.Place the stock on a small pot and simmer. Or prepare hot water and add the stock cube and set aside.
2.In a heated large shallow pan, add two tablespoon oil or butter and sautee garlic,onion, mushrooms and tomato paste. Then add the rice grains. Sautee for another minute until fat is absorbed.
3.Gently, add the hot stock cup by cup, while stirring the rice in the pan. Add turmeric,paprika and saffron (if using). Add the chopped vegetables then turn heat to low and simmer for 15 minutes covered or until liquid has been absorbed.
4. Stir in the peas and season. Then simmer for another 5 minutes.

Orange and Dark Chocolate Cheesecake

Finally, a  vegan and raw cheese cake that is good for you and doesn’t break the bank! I had done some research on all the raw cheesecakes and have noticed that most of the time these are made with ingredients like cashews and almonds which are bit expensive in New Zealand. I have nothing against it, and have tried cakes based on this nuts and they are delicious. With emphasis on cheap and healthy, I decided to create my own cheese cake recipe. I haven’t had luck finding actual recipes online and in books so I decided to create one. Its based on sunflower seeds which is one of the most inexpensive nut replacements known to many. Its nutritious and its fat content is similar to cashews and almonds so it can easily replace cashews on a raw cheese cake. The texture is creamy,silky and  flavours are mellow which makes it versatile for this type of dessert. Upon devouring two slices, I’ve just realized that I accidentally made it nut free as well! Now everyone can have cheesecake and eat it too!

Base:
1 cup dates soaked in one cup hot water (overnight)
3/4 oats
1/2 coconut threads/fine coocnut
1/2 cup chopped nuts (omit if allergic)
Cheese cake Filling:
190 gms 1 1/2 cup sunflower seeds soaked overnight
2 pcs. orange – one to be juiced and zest and one to be chopped
2 tsp lemon juice
3 tbsp honey o any sugar  sub (if vegan)
3 tbsp coconut oil
1/2 cup full fat coconut cream (pacific crown brand works best)

Chocolate Ganache (optional)
1/2 chopped dark choclate
1/2 coconut cream

Method:
1. Soak the sunflower seeds with cold water overnight.
2. Prepare the base by soaking the dates in hot water and once its soft, puree it and add to the remaining base ingredients. Prepare a small pie tin (preferably 6 inch round) greased with oil and lined with cling wrap (very important step). Press the mixture on the base of the tin and set in the fridge for 10 minutes.
3. Meanwhile, drain the soaked sunflower seeds, in a blender combine seeds with the rest of the ingredients and pulse until thick cream consistency. add more coconut cream a tablespoon at a time if too thick ( maximum of 3 tbsp).
4.Segment and chop the orange and mix with the sunflower mix. Tip it into the date and oat base and spread evenly. Let is set in the freezer for 30 mins up to an hour. Make sure its firm.
5.While cheesecake is setting, make the chocolate ganache by combining the dark chocolate pieces with the coconut cream. Melt in the microwave or heat in a pan with very low fire.
6. Take out the cheese cake from the fridge and cover it with chocolate ganache . Let it set in the freezer for 10 minutes or until firm.