Tag Archives: vegan

Chocolate Zucchini Loaf (Vegan)

24 May

Hello, today I bring a twist on one of my favourite things to bake: a chocolate zucchini loaf.

Chocolate zucchini loaf

This recipe I decided to swap out the oil and replace it with avocado and of exchange the eggs for Chia seeds. This way I made a new recipe which also happens to be vegan for anyone interested in that.

WHAT YOU NEED 

1) 1 1/2 cups (225g) of shredded or grated raw zucchini  (courgette)-I used my veggie spiralizer and it literally took me 5 minutes.

2) 1 cup (130g) flour.

3)1/2 cup (45g) unsweetened cocoa powder .

4) 3/4 tsp baking soda .

5) 1/4 tsp baking powder .

6) 2 Chia eggs– To replace one egg add 1 tbsp of ground Chia seeds (I blitzed mine in the Nutribullet) with 3 tbsp of water and let sit in the refrigerator for 15 minutes to allow it to form a gelatinous consistency. 

7) 1/2 cup of mashed avocado-To replace oil or butter with avocado,  for every 1 cup of oil needed, use 1 cup of avocado. 

8) 1/2 cup of white granulated sugar. 

9) 1/2 cup of brown sugar. 

10) 1 tsp of vanilla extract. 

The ingredients 

WHAT TO DO 

Preheat the oven to 350 F and grease a loaf pan

1) Sift the flour, Cocoa powder, baking powder and baking soda together.

Sifted dry ingredients 


2) Mix the Chia and avocado well (using hand or stand mixer) adding in the sugars.

3) Add the dry ingredients and mix well.

4) Fold in the zucchini into mixture until it forms a moist homogeneous mixture.

You can amp up the chocolate value at this point by adding vegan chocolate chips (yes they exist). OR if you aren’t vegan just add regular chocolate chips

Mixture 
5) Pour into loaf pan and bake at 350 F for 55 minutes or until the Centre is done.

I had to take it out and check a few times because it kept smelling done when it really wasn’t. 

Once it’s done let it cool, Slice and eat!

So swapping out two ingredients definitely changed this recipe. What was before a more firm loaf became a softer one with more of a chewy brownie texture (I’m NOT complaining). I presume using the Chia instead of egg made it less cohesive while the avocado added smoothness that only avocado can. You don’t taste the avocado, only appreciate the creaminess. The addition of vegan (or non-vegan) chocolate chips makes it more chocolate you and a bit gooey.

This is a great loaf especially for a chocolate lover. There is some actual nutrition by way of the zucchini and avocado and Chia seeds but you more than get your chocolate fix. This is a great dessert to keep around and offer unexpected guests or take to a potluck tea party.

Would you try chocolate zucchini loaf or do you prefer regular zucchini loaf? Whatever your answer,  have an awesome day!

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Garbanzo bean Stew

8 Jan

Today I bring you a dinner recipe of Garbanzo bean Stew served with roasted sweet potato.

Garbanzo bean Stew and sweet potato 




Garbanzo beans also called Chickpeas or channa are a great source of protein and starch. They are pretty versitile and can be used in cold salads, ground to make hummus or cooked into a delicious vegetable stew like this. 

Makes 2 servings 

WHAT YOU NEED 

1) 1 can of Garbanzo beans

2) 1 large tomato (diced)

3) 1/2 a medium onion(diced)

4) 2 cloves of garlic(sliced)

5) Approximately 2 cups of fresh spinach 

6) 1tbsp of paprika 

7) 1tbsp of yellow curry powder 

8) 1/2 tsp of all purpose seasoning 

9) 1 tbsp of Sriracha pepper sauce (or other spicy sauce)

10) 2tbsp of tomato sauce

11) 1 medium-large sweet potato


Unlike baking, where precision is key, cooking is very subjective.  Feel free to add more or less of something as you see fit. 

Ingredients 

Spices and sauces




WHAT TO DO 

Sweet Potato 

1) In a saucepan bring water to a rolling boil then add both halves of sweet potato.

2) Once cooked through,  drain water and allow to cool.

Boiled sweet potato 




3) Take a fork and plough the centre of the potatoes and sprinkle with seasoning. 

Add seasoning




4) Bake around 350 F for 10-15 minutes.

Baked potatoes


Stew

1) Add 1tbsp of butter to a medium heat frying pan and allow to melt.

2) Add garlic and onion and Sautee

Butter, garlic and onions




3) Add spices and continue to Sautee

Spices

4) Add garbanzo beans and allow them to Sautee for a few minutes. Be sure to continually stir and coat the beans with spices,  not allowing them to burn.

Beans added

5) Add tomatoes and mix

Tomatoes added




6) Add spinach and let it sweat down then mix

Spinach added



Spinach cooked down


7) Add tomato sauce and Sriracha and mix.

Sauces

8) Turn heat down to low and let it simmer until preferred consistency. 

Simmer

Plate stew and sweet potato and serve.

Finished meal

This meal came together by happenstance one evening and I’m so glad it did. The stew is hearty without being heavy and the potato is starchy and filling (in a healthy way) What I love about it is that this dinner is so effortless yet is so complex in flavour. This is a great dinner to have at the end of a long day either alone or with family and friends.

Have an awesome day 

Pumpkin Fritters

25 Sep

Hello

It’s that time of year everyone,; where pumpkins are abundant both in our decor and our pallets. I personally am a pretty hardcore pumpkin lover (pre PSL craze). It’s affordable, nutritious and very versitile as I will demonstrate with this recipe. 

 PUMPKIN FRITTERS

This sweet treat is a family favourite and anyone from my homeland of Barbados knows these very well. Pumpkin fritters are basically like egg less pumpkin pancakes or pumkin donut holes, that’s the best way I can describe them. Let us begin.

WHAT YOU NEED 

1) Pumpkin -300g /11oz/0.6lbs

2) 1/2 cup brown sugar

3) 1 cup milk (I used almond milk)

4) 1 cup flour

5) 1 tsp vanilla extract 

6) 1/2 tsp cinnamon -I mixed mine with ground nutmeg

7) Confectioners sugar mixed with cinnamon  (for coating)

8) Blender /nutribullet /food processor  (optional )

Ingredients 


WHAT TO DO 

1) Cube and peel pumpkin 

2) Place pumpkin, a few chunks at a time into your food processor and chop. ALTERNATELY, grate pumpkin- this is far more time consuming and labour intensive but works just the same.

3) Add all the ingredients into a bowl and mix.


Ingredients in bowl



Mixed


4) This step is optional. At this point the mixture will be lumpy which is alright but if like me you prefer it a bit smoother then add to the blender for a few seconds until it reaches you preferred consistency. 

NOTE: This worked for these measurements, but for me each time I make it, it’s differnt, I suppose it depends alot on the pumpkin itself, so if you find its too think add a bit more milk, small amounts at a time and if it’s too runny add a bit more flour.

5) Heat oil in saucepan and add approximately a tablespoon full of batter at a time
– this is all dependent on the size you want. I wanted them to be small enough to eat in 2 or 3 bites. The batter should sink to the bottom of the pan immediately then easily rise up to the top of the oil, you may have to give the fritters a nudge with your fork.

6) Remove from oil and dry once golden brown in colour.

 At this point you can just eat them, especially if you’re having them with your breakfast but I decided to do a bit more so they are even more delicious .

7) Toss in mixture of confectioners sugar and cinnamon

8) Plate and serve.

Pumpkin fritters
I do not have words to accurately describe how delicious a well made pumpkin fritter tastes. Nothing will do them justice. They are sweet and flavourful thanks to the spices. The pumkin makes them dense and adds that distinct pumpkin flavour that nothing can quite imitate. The dusting of sugar on top makes them even tastier. And the smell is so good. These are excellent appetizers for a dinner party, a great side for brunch or just a nice sweet, semi- healthy snack.
Have an awesome day!

Cauliflower Buffalo Bites 

7 Sep

Cauliflower Buffalo bites 

Hello 

This is a  recipe I have craved for months, maybe years… cauliflower Buffalo “wings ” a.k.a bites. I first saw these on pinterest in passing and thought ” Oh not bad “. Then one of my favorite YouTubers got hooked on them. She practically orders them in every video she posts. That got me really craving them. I finally decided to give them a go. 

I did 2 versions : A super healthy version that also happens to be vegan and a pseudo healthy version that involves flour, egg and oil. 

I just want to point out that using one large head of cauliflower made enough bites for a small party 6-10 and the only other main ingredient you need that may not already be in your kitchen is the Buffalo sauce. This makes this a very reasonable appetizer / snack to prepare cost wise. 

WHAT YOU NEED 

1 )  A large head of cauliflower. 

2) Buffalo sauce ( you could easily swap this out for any other sauce e.g. sweet and sour ) 

3) 1 cup of flour. 

4) 1 medium sized egg. 

5) 1 cup of water. 

6) 6-8 ice cubes. 

7) Olive oil 

8) Seasonings 

The main ingredients 

WHAT TO DO 

First separate the cauliflower into florets then further separate them into bite sized pieces and rinse. I then divided the batch into half to make the 2 different versions. 

Divide into florets 

Separate into smaller pieces 


SUPER HEALTHY VERSION

So to break this down and be perfectly honest this healthier version is basically roasted cauliflower with buffalo sauce. This version is not as delectable as the alternate version but it certainly tastes good and it’s healthy. So this is the version you make when you plan to eat this as your lunch or snack for the week and you make the other version when you’re having guests. 

1 ) Season with your choice of seasonings. I chose black pepper, paprika and a bit of curry powder. 

Sprinkled with black pepper 

Paprika and curry 
2) Pour buffalo sauce to your liking ( I used approximately 2 tbsp ). Be sure to cover all the bits. 

Buffalo sauce added 

3 ) Place in oven and roast until the edges are crispy ( this took my oven approximately 20 minutes at 300 ° F ) 

4) Remove from oven once appropriately cooked and add a bit more buffalo sauce to coat the bites. 

All done 


PSEUDO HEALTHY VERSION 

So I didn’t actually get this recipe from anywhere, I kind of winged it so I can’t say for sure how others do it but I’ll tell you what I did. Basically I made cauliflower tempura referring specifically to the way I made the batter . 

Tempura batter is light, fluffy and crunchy all at the same time and it can be used on any type of vegetable and most seafood and meat. 
1) Pour 1 cup of water into a bowl then add the ice. The aim is to get ice cold water. 

Ice cold water 

2 ) Add the egg to the water then mix. 

Egg added 

3 ) Pour in the flour and mix to a runny ( not watery ) consistency. 

Mixture 

4 ) Start to place the cauliflower bites into the batter, I transferred mine to a shallow dish first to allow for a better fit. 

Batter in shallow dish 

Bites placed into batter. 
5) Pour the oil into a saucepan and let it heat up. Then add the coated cauliflower a few at a time. 

Frying the bites 
6 ) Let them fry until golden ( tempura batter seldom turns brown ) and remove from heat. 

Fried crispy and golden 
7 ) Coat the bites with buffalo sauce to your liking. 

Serve alone or with a blue cheese sauce. 

These were both easy to make. The entire process took about 1 hour (and that includes the time I took to take photos ) so removing that I would say 35-45 minutes. I recommend frying the bites just 1-2 hours before serving as they can soften and wilt a bit. However, if this isn’t an option you can store it in a very airtight container. Only add the sauce just before serving. 
I hope you try these recipes and enjoy them and I hope you have an awesome day. 

Buffalo bites both ways.

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