Tag Archives: vegetarian

Mamiko’s Raw Chocolate doughnuts

Raw doughnuts
(6 pieces)

Dough
1 cup activated buck wheat flower
1 cup coconut pulp
1/4 cup cacao powder
1 pinch of salt
1 cup dates
1/4 cup coconut oil
1/4 honey or coconut nectar
1 tsp vanilla extract
1/4 coconut milk

Chocolate Coating
1/4 cup raw cacao butter (melted)
1/4 cup honey or coconut nectar
1/4 cup tahini
1/4 cup cacao powder
1/4 tsp vanilla extract
1/4 cup coconut milk

Prepare:

Mix all dough ingredients in food processor.
Put in doughnut moulds and keep in freezer while making chocolate sauce.
Mix all chocolate sauce ingredients in one bowl.
Take out the doughnuts  from mould and dip into the chocolate.

Assemble and enjoy!!!!

Mani’s colourful beetroot curry

Coni Hörler Photography

Beetroot Curry

This vibrant and nutrition packed dish is a steady favourite at the Purple Valley dinner table. Mani, our resident chef from Kerala, shares below her simple approach to re-creating this dish at home. The curry can be served with rice, chapati or bread.

Serves 4

Ingredients:

1/2kilo beetroot

1 white onion

250 grams fresh grated coconut

3tsp mustard seeds

5 cashew nuts

150 grams yoghurt

20 curry leaves

3 garlic cloves

1tsp pepper

5tsp sunflower oil

Preparation:

Peel beetroot and grate. Boil cashew nuts in half a glass of water. Using a food processor, blend coconut, cashew nuts, 2tsp mustard seeds, the chopped garlic and yoghurt until a paste is formed.

Next, chop the onion. In a large saucepan, heat 2tsp of oil and saute 1tsp of mustard seeds and the onion for 2 mins.

Then add 2 more tsp of oil, beetroot and salt to the pan, cover and simmer for 5 mins on medium heat. During that time, lift the lid and stir a few times.

Finally, add the pepper, garlic and yoghurt paste. Stir in curry leaves and simmer for 5 mins on low heat.

 

Coni Hörler Photography

Bibimbap is a classic Korean dish, served as a bowl of warm rice topped with ‘namul’ (sautéed and seasoned vegetables), chilli paste, soy sauce, or other prepared condiments.

Mamiko’s version is a light, and easy to prepare take on this Korean staple. It is also vegan (if swapping honey for coconut sugar) and gluten free (if swapping soy sauce for GF Tamari).

Bibimpap bowl

Serves 4

4 cups of cooked brown rice

Seasoned vegetables  (or ‘Namul’):
1 bunch of spinach
1 cup of mushrooms
1 zucchini
3 tbs roasted sesame seeds
3 tbs sesame oil
2 tbs soy sauce
3 tsp grated garlic

Carrot Miso:
1 cup carrot pulp (the remains after making carrot juice)
2 tbs chopped spring onions
1 tbs grated ginger
1 tbs grated garlic
1/2 tsp chilli powder
3 tbs Miso
1 tbs honey or coconut nectar
1/2 tbs apple cider vinegar

Topping:
Kimchi (home-made or shop bought)
chopped spring onion
roasted sesame
chopped Nori seaweed sheets

1. Prepare the seasoned vegetables.
Cut spinach. Slice mushrooms and zucchini.
Boil them separately for 1 min.
Marinate with sesame seeds, sesame oil, soy sauce, grated garlic (1/3 of total amount).

2. Prepare Carrot Miso.
Mix all ingredients of the carrot miso and set aside.

3. Assemble the dish.
Start with the rice layer.
Top with the seasoned vegetables, carrot miso and Kimchi.
Finally, garnish with Nori seaweed, sesame seeds and spring onion.

Emily’s crispy spinach & chickpeas

Coni Hörler Photography

Crispy Spinach and Chickpeas

This recipe offers a wonderful alternative method of cooking spinach which fully brings the flavour, with the leaves cooking down to a seaweed like consistency. The flavour is rich, so don’t worry that your mountain of spinach has reduced to a dark glossy mass a fraction of its original size, the result will be worth the effort.

Serves four as a tapas style dish.

Ingredients

500g spinach, tough stems removed
25g parsley roughly chopped
10g oregano leaves (or 1 tsp dried oregano)
Salt (Malden sea salt or pink Himalayan salt are good)
125ml olive oil
1 400g Can chickpeas, drained, rinsed and dried (240g drained weight)
2 garlic cloves, peeled and sliced

Put a large saucepan or wok on the heat then add the spinach, parsley and oregano along with half a teaspoon of salt. No oil is used at this stage.

Cook over a medium high heat, stirring frequently for approx. 10 minutes, until the leaves have lost their moisture and have become dark and are slightly sticking to the side of the pan.

Turn the heat down to medium low as you slowly add the olive oil, stirring as you go to incorporate the sticky leaves.

Cook down over a low heat for a further 20 to 25 minutes, stirring occasionally until the leaves become dark green and glossy.

Now stir in the chickpeas and cook for a further 10 minutes until the chickpeas are starting to brown.

Add the sliced garlic for a final 5 minutes of cooking.

To finish I like to squeeze the juice of half a lemon through the dish before serving.

Mamiko’s Vegan Tiramisu

Coni Hörler Photography

 

Vegan Tiramisu

This is one of our most popular desserts and everyone comes back for seconds! Mamiko’s delightful tiramisu involves three stages, but do not be alarmed, the preparation is surprisingly simple…

Yields approximately 12 portions(24cm ×24cm)

Coffee ‘cake’

2cup coconut pulp (you can also use any kind of nut pulp or coconut flakes)
2/3 cup date paste
3TBS cacao powder
6TBS coconut oil, melted or solid
1/4 tsp salt
60ml shot espresso (using 20g of coffee beans)
1tsp cinnamon

Process all the ingredients  and press into a square cake tin. Chill in freezer.

Chocolate mousse

1 cup coconut milk (or any kind of nut milk or soy milk )
150g firm tofu
1/2 cup date
1/2 tsp vanilla extract
1/8 tsp salt
6TBS cacao powder
1/4 cup coconut oil or cacao butter, melted

Blend all the ingredients in your food processor.

Pour onto the base, chill in freezer for 1/2 – 1 hour.

Vanilla cream

1cup coconut milk (or any kind of nut milk or soy milk)
300g firm tofu
1/2 cup honey (or any kind of sweetener)
2 tsp vanilla extract
1/8 tsp salt
3/4 cup coconut oil cacao butter, melted

Blend all the ingredients in your food processor.

Pour the vanilla cream on top of chocolate cream. Chill in the freezer until serving.

Garnish with cacao powder and cacao nibs before serving.