I really got a very nice Boss at work! She really cares for her employers. As we had very stressfull and long days during the last few weeks, and I've been away the whole last weekend to a congress too, and she knew she will be gone to a congress one whole day she suggested that I can take off the whole day - to rest - sleep and recover. HOW NICE! I never had a Boss like her!
I really needed sleep and it did so good!!! Though I didn't slept long but all I wanted was to relax and clean up my appartement (even for that I had no time during the last two weeks).
After being finished cleaning up - I was just in the mood for preparing a snack or a dessert. I ended at the dessert but it had to be something fast done and these coconut balls are pretty fast done so far and soo good!
Of course some I will eat myself and I guess the most I will bring at work tomorrow.
Anyway, if you try these balls, I hope you like them, eather just for yourself or together with your beloved friends.
When going to work I usually get up around 6 a.m. But on my days off I sleep longer. But sometimes my inner clock let me wake up around 6 a.m.. I don't like that, by then it's getting day and I can't sleep when it's bright in my bedroom. So I put on my eyemask and usually I fall back asleep. But this morning I couldn't and I was turning myself in bed every single minute, my mind spinning around thinking of my future. AND I realized I miss being alone, I wish I had a boyfriend or would be married. I really do miss a man on my side.
After breakfast I cleaned up and later I was doing some cookies I wanted to bring over to my sister and her little son, but then I realized she's working the whole day, anyway I made the cookies. I little nephew is a cookie lover as much every kid, hopefully he will like the cookies. I did so! Maybe you will do so also??!
Crumbly Oat and Raisin Cookies
These cookies are pretty healthy, no margarine, no oils, no added
sugar and you could add in whatever dried fruit you have on hand.
Makes 6 decent sized cookies – ready in half an hour
3 tbsp smooth unsweetened peanut butter
2 tbsp maple syrup
½ cup oats
¼ cup raisins
½ cup buckwheat flour (or wholewheat, or whatever flour you prefer)
¼ tsp baking powder
1 tsp vanilla essence
Pinch of nutmeg
1 tbsp non dairy milk (I used hazelnut milk)
Method
1. Preheat oven to 180 degrees celcius and line a baking tray with parchment
2. In a mixing bowl combine the peanut butter, maple syrup and
vanilla and cream together before adding in the oats, flour, baking
powder, nutmeg and raisins giving the mixture a good stir.
3. I added a tbsp of milk here as my dough was too dry, it’s up to
you if you think you need a little extra, then gradually add it until
your happy with the consistency.
4. Using your hand, grab a heaped tablespoon of the mixture and roll
into a ball and flatten slightly in the palm of your hand before placing
it on the baking tray, use a fork to flatten them out more until they
are about 4-5mm thick. Pop in the oven for 10 – 12 minutes or until
golden.
5. Remove from heat and allow to cool
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raw zucchini "pasta" with an avocado & pea pesto
serves 2-3 people
Ingredients:
for the zucchini "pasta":
3 green zucchini (choose ones that are long and straight)
the juice of 1/2 a lemon
salt and pepper
for the avocado & pea pesto:
1/2 cup of frozen, organic peas
1/2 cup of basil
1/2 of a ripe avocado
1-2 cloves of garlic, minced
the juice of 1/2 a lemon
salt and pepper
1/4 cup of extra virgin olive oil
water
Direction:
1. Start by making the zucchini "pasta". Peel the zucchini and then slice off the two ends. Cut the zucchini into planks, lengthwise. Then finely slice the planks, lengthwise again. You should have long, thin strips of zucchini that look somewhat like linguini or fettuccini.
2. Place the sliced zucchini into a large bowl and toss with the lemon juice, and a little bit of salt and pepper. Set this aside and allow it to marinate.
3. Then, make the avocado and pea pesto. Place the frozen peas, basil, avocado, garlic, lemon juice, and a pinch of salt and pepper in the blender. While the blender is running, drizzle in the olive oil.
4. Continue to blend adding in the water until the mixture is running continuously (you should only need about 1/4 - 1/2 cup of water). Blend until you have the consistency you like. I like mine a little chunky, but if you like it super smooth feel free to continue blending. Taste and adjust seasoning accordingly.
5. Once the pesto is done, toss it in the bowl with the zucchini until the zucchini is coated with the pesto.
Serve chilled, or at room temperature. This should last for a few days in the fridge, but is probably best in the first day or so.
enjoy.
A year ago I couldn't imagine eating tofu scramble. The name reminded me of egg scramble and I never liked egg scramble before being vegan. But since I figured out how i like it with the right ingredients I eat the scramble more often. The red wine brings all the flavor together and it don't taste winy.
Italian Tofu Scramble
Italian Tofu Scramble
1 block extra firm tofu
1 med onion, diced
1 med red bell pepper, diced
2T sunflower oil
1/4c red vegan wine
2-3t garlic, minced
1.5t whole fennel seeds
1t dried oregano, sage, basil
1/4t smoked paprika [or 1/4t liquid smoke]
3/4t salt
black pepper
sage, chopped [to top]
Cut tofu into 8 even slices, and lay flat on a doubled over kitchen towel. Lay another towel [doubled over] on top, place a cutting board over that, then place a few heavy books on top. Press for 20 min.
While pressing, prep the veggies + garlic.
Preheat a large pan over medium heat and add 1T oil.
Add the onion + bell pepper and cook for about 5min, stirring frequently until softened.
Crumble the pressed tofu into the pan and cook for another 2-3min, stirring gently, trying to not break up the tofu too much.
Add the other 1T of oil to the pan, then add the garlic, fennel seeds, oregano, sage, basil, smoked paprika, salt + pepper.
Cook for 2-3min, stirring gently.
Slowly pour in the red wine, scraping up the browned bits on the bottom of the pan and cook for another 2-3min.
Preheat your oven to broil + spread the mixture evenly onto a large baking sheet.
Broil on the top rack until lightly browned, stirring once. ~8-12min *Time can vary depending on your broiler. Keep a close eye on the tofu so it does not burn.
Add more salt + pepper to taste and top with fresh chopped sage if desired.
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Stuffed Potato Cakes
INGREDIENTS
- 3 large yukon gold potatoes
- 1 tsp salt
- 1 tbsp margarine
- 1 small onion, diced
- 1" piece of ginger, minced
- 1/2 tsp chili powder
- 1/2 tsp tumeric
- 1 tbsp chopped cilantro
- 1/2 cup frozen peas
- 1 tsp lemon juice
- 1/4 tsp garam masala
- 1/2 cup soy milk
- 1/4 tsp lemon juice
- 1/3 cup bread crumbs
- oil for frying
METHOD
Makes 5 large, or 10 small, potato cakes
1. Boil potatoes with skins on for about 15 mins, until tender. Drain and set aside to cool. When cool, peel and mash. Add 1/2 tsp of salt and knead for 1 min until smooth. Set aside.
2. While potatoes are cooking, saute onion and ginger in the margarine over medium heat for 5 mins. Add chili powder, tumeric, cilantro and cook for 1 min. Add peas and mix well. Add a splash of water if needed, and cook until peas are heated through. Add lemon juice and garam masala and mix well. Remove from heat and let cool.
3. Divide potato mixture into 5 or 10 pieces. Flatten a piece in your hands and place a tbsp (less for smaller cakes) of the pea mixture of in the middle. Fold potato mixture over and seal all sides. Repeat.
4. Mix soy milk and lemon juice together in a small bowl. Place breadcrumbs in a separate bowl. Dip potato cake in the soy milk and roll in breadcrumbs. Fry in oil over medium heat for 2-3 mins per side, until golden brown.
5. Drain potato cakes on a paper towel or paper bag and serve.
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Nice crispy crunchy crackers that are crazy healthy. I like making up a couple of batches and just leaving them around to munch on when I want a snack. They’re also great with spreads like hummus or moke salmon dip.
Flax Crackers
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 24 crackers
Ingredients:
2 cups ground flaxseed (you can buy it pre-ground or grind whole seeds in a coffee grinder)
1 cup water (start with 3/4 c. and add more as needed to make a workable dough)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, combine all the ingredients and mix until an even dough forms. Spread evenly onto a parchment or silicone lined baking sheet - about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (be careful not to cut up your silicone mat or cookie sheet!)
3. Bake for 20-30 minutes until crisp and edges are browned but not burnt.
