Vegan Magic

Whole Wheat Orange Pancakes with Chocolate Sauce

2013-06-09T22:57:00.000+01:00

Light ~ Fluffy ~ Spongy ~ Flavourful ~ Indulgent

Whole wheat orange pancakes, or how to make perfect vegan pancakes the easy way. They could well be the simplified version of my Orange Cake with Chocolate Cream.

Drenched in chocolate sauce, these pancakes are absolutely delicious...and addictive. It's up to you whether this recipe serves four...or just one;)
Continue reading

Gluten-free Plum Cake

2013-04-30T22:48:00.000+01:00

When I set out to make a gluten-free version of my pretty Plum Semolina Cake I did not expect to like it more than the original. It is very light and fluffy, with an amazing melt-in-the-mouth texture and a fine crumb. Achieving that with simple, widely available ingredients made me extremely happy.

It took some experimenting to reach this perfect version, for which I used a half-and-half combination of fine cornmeal and rice flour. Too much cornmeal and I had myself a sweet polenta cake, too much rice flour and I could barely lift a square from the pan, for being so crumbly. This one is just right and I absolutely love the delicate flavour that cornmeal imparts to the cake.
Continue reading

Chocolate Chia Seed Pudding

2013-04-28T22:35:00.000+01:00

I am so in love with this pudding. It's indulgent without being overly chocolaty or sweet, and it feels light even though it doesn't appear so. Before making this recipe I used to add chia seeds, whole or ground, to my breakfast cereal and milk for a boost of nutrition. I'd seen many chia seed pudding recipes before, but it wasn't until I saw Food Doodles' mouthwatering pictures of Chocolate Chia Seed Pudding that I finally gave in and tried it.
Continue reading

Crunchy Sticky Bites

2013-04-18T23:41:00.000+01:00

The purpose of these bites was to satisfy my craving for dates and nuts. Although I had used all these ingredients before, what I didn't expect was their combined taste which instantly reminded me of a childhood favourite - nougat (halvita in my language). That nougat had peanuts and was sandwiched between two thin wafers.
Continue reading

Chickpea Walnut Patties

2013-04-14T16:45:00.000+01:00

These chickpea walnut patties are a great example of how to turn simple ingredients into impressive snacks in just a few easy steps. They are not only very tasty, but also highly nutritious, providing an arsenal of vitamins, minerals, fiber and protein.

I love crunchy snacks and these patties reflect that. I had some leftover toasted walnuts after making Crunchy Sticky Bites and adding them in this recipe made a big difference in taste and texture.
Continue reading

Celeriac Wraps (Celeriac Cheelas)

2013-04-02T14:33:00.001+01:00

Celeriac wraps (cheelas) are easily my favourite of all the gluten-free wraps I've made so far. Although celeriac does have a specific taste, when mixed in the batter and lightly cooked it has a rather mellow flavour and thus combines better with different fillings or dishes than other cheelas do.

Even without adding turmeric, the wraps take on a beautiful light golden colour that makes them look soft and delicate, which they are. The surprising thing was that, despite not having the same ingredients, they reminded me a lot of my Crêpes - their mild taste and light, elastic texture were quite similiar, I couldn't believe it.
Continue reading

Chocolate Orange Star Cake

2013-03-30T00:42:00.000+00:00

I made this pretty star cake for a special little lady's birthday party and everyone - kids and adults - loved it. Even the crumbs stuck to the knife were gone;) Sadly, even though it was made from two cakes, it wasn't enough to honour all the requests for second servings.

For a winner party cake I almost always go for my favourite combination of chocolate and orange. I've made this recipe several times before and it never failed to impress.
Continue reading

Crunchy Banana Chocolate Bites (no added sugar)

2013-03-17T01:19:00.001+00:00

Crunchy ~ Nutty ~ Fruity ~ Simple ~ Decadent ~ Addictive ~ Satisfying

These treats are insanely delicious - you wouldn't expect that from a combination of such simple ingredients, but these bites are the real deal. They were a mega hit at a dinner gathering I made them for. Kids loved them too!

If you're a crunch or chocolate addict, you can have as many of these bites as you want - there is no added sugar here, no nasty fats either.
Continue reading

Purple Cabbage Wraps (Cabbage Cheela)

2013-03-03T23:45:00.000+00:00

It's been a lot of fun experimenting with new colours for these gluten-free wraps lately. I wasn't sure whether using purple cabbage would turn them purple or blue. My aim was for blue, so I went ahead and tried.

Purple (or better known red) cabbage can turn blue when cooked, but there is also a way to preserve its beautiful purple colour. Funny enough, I learnt that after making the wraps, via Wikipedia and a post revealing the science behind making an all natural red velvet cake using beets. The secret is the acidity. When the pH of the batter is more acidic, the colour doesn't change.
Continue reading

Somali Ambabur (Cambaabur)

2013-02-26T23:59:00.000+00:00

Ambabur is another gem from Africa's well-preserved culinary treasure. A spiced version of the Anjero, these Somali fermented crêpes (or pancakes) are nothing short of sensational. They are incredibly aromatic, light, soft and spongy, perfect with curries or stews.

This was the first time I'd ever used fennel seeds in cooking. I was so excited with how the batter smelled, I just couldn't stop myself sniffing it. The intoxicating aroma of the cooked ambabur is the result of mixing fennel, cumin and nigella seeds with turmeric, garlic and onion, and a two-hour fermentation time.
Continue reading

Palak Cheela (Instant Palak Dosa, Spinach Wraps)

2013-02-21T14:49:00.000+00:00

After enjoying the yellow Carrot Wraps and the crimson Beet Wraps, the third successful colour and flavour experiment was the green spinach wraps. I had my worries that the spinach taste would be too strong, but I was wrong. The taste is mild and wonderfully balanced by the other ingredients.

I made these the same day I made the beet wraps, different batters, same cooking method. I wanted to use fresh spinach, but my blender wouldn't have turned it into the smooth paste I needed, so I opted instead for a quick steaming. I will detail below how I prepared the batter, for the cooking method please see my previous post for beet wraps. The important thing to keep in mind is to use medium-low heat in order to prevent browning and to keep the wraps moist and pliable.
Continue reading

Beet Cheela (Instant Beet Dosa, Beet Wraps)

2013-02-20T23:00:00.000+00:00

I was so pleased with how my yellow Carrot Besan Dosas came out that I decided to experiment further. To continue the series of colourful, flavourful, gluten-free wraps I made these gorgeous beet cheelas (cheela is the instant, no-ferment version of dosa; while dosa is made from rice and lentils, and requires hours of soaking and fermenting, cheela is made from chickpea flour and is cooked straight away) and a batch of green Spinach Cheelas.

I used raw beet in this recipe - less cooking, more nutrient retention. Plus it saves a lot of time. The cheelas need no more than 1.5 - 2 minutes to be done and the key to preventing them from browning is to use medium-low heat. The colour of the cheelas is breathtaking: as soon as they're cooked they are dark pink, and as they sit their colour changes to blood red.
Continue reading

Besan Dosa with Carrot

2013-02-10T15:37:00.001+00:00

Besan dosas are a fantastic gluten-free alternative to regular flatbreads. They can be made simple or filled with different vegetables, used as sandwich wraps or as accompaniment for curries.

The one person who enjoys besan dosa more than I do is my mom. While recently making a batch of Zucchini-filled Besan Dosa (see previous post), she had the idea of using carrot instead of zucchini. Being a ginger fan, she added some to the batter and the taste was incredible. Carrot keeps the dosas soft and gives them a delicate sweetness.
Continue reading

Apple Cake with Chocolate Ganache

2013-02-02T22:04:00.000+00:00

Apple, cinnamon and chocolate make a delicious combination that I always find impossible to resist. The cake is moist, not overly sweet, has a good bite (not crumbly) and a comforting aroma. This has been one of my favourite treats for almost ten years, ever since a friend introduced me to it. Veganizing it was easy and here I'm sharing the two versions I've made.
Continue reading

Butternut Squash Hummus

2013-01-20T22:38:00.000+00:00

Butternut squash hummus is such a wonderful addition to my collection of chickpea recipes. Roasted squash livens up this Middle Eastern dish with its vibrant colour and sweetness. The added spices perfectly match this combination - besides the familiar flavours of cumin, tahini, lemon and garlic, there is the warmth of cinnamon and the hot kick of black pepper and cayenne. The flavours unravel in layers: the sweetness is quickly followed by the gentle heat that prolongs the taste.
Continue reading

Pineapple Pomegranate Juice

2013-01-13T15:31:00.000+00:00

This is a variation on the previous Pineapple Mint Juice recipe. I wanted something more on the sweet side, a juice that could curb my craving for something sweet. Perfectly ripe, sweet fruit is the key to making this juice. The subtle tang, mostly from pomegranate, adds a refreshing note.

Comforting and satisfying, this antioxidant-rich juice is equally nourishing, providing a high dose of vitamin C, B vitamins (especially folate), vitamin K, potassium, manganese and some calcium and iron. Using the second method of preparation, you also get the benefits of cholesterol-lowering, digestion-improving fiber. This sounds pretty awesome for a day-start juice. To increase its cleansing and detoxifying potential, simply add a little ginger and/or lemon.
Continue reading

Mango Cupcakes

2013-01-11T23:57:00.001+00:00

Sweet tropical magic, these mango cupcakes are sensational!!! Light, fluffy and moist, these gorgeous little cakes bring sunshine in the kitchen with their golden colour and bright flavour.

In my early days as a vegan, cupcakes were among the most common vegan recipes online. That's how I found Vaishali's blog Holy Cow!, one of the most trusted and diverse food blogs I know and one of my top favourite. The mouthwatering pictures of her mango cupcakes instantly convinced me to give the recipe a try. Its success was soon followed by the Mango Bread which I posted earlier.
Continue reading

Pineapple Mint Juice

2012-12-06T23:50:00.000+00:00

I love juices that combine sweetness and acidity in a most delicious and refreshing way. Pineapple and minneolas have topped my list of favourite fruit this year. Being sweet and only mildly acidic, they work so well together in this juice. With extra zing from lemon and the cooling taste of mint, the juice is instantly comforting and energizing.

When it comes to fruit, I prefer blender juices - they save time and are more satisfying, as they retain fiber. This recipe is blissfully simple: just put everything in the blender and whiz until smooth.
Continue reading

Eggplant Hummus

2012-11-29T13:51:00.001+00:00

Combining my two favourite Middle Eastern foods - hummus and moutabal - resulted in this extremely delicious appetizer. I figured since I use almost the same ingredients in both of them I might as well make a 2-in-1 dish and save myself some time. Half way between a spread and a dip, the eggplant hummus is wonderfully creamy with a rich, smoky flavour. I mostly enjoy it with freshly baked, crusty bread, but also like it plain or with crunchy carrot and celery sticks.
Continue reading

Vegan Omelette

2012-11-18T22:06:00.000+00:00

This vegan omelette has been a regular on my menu for over two months - it's super delicious, filling, really easy to make, budget-friendly and nutritious. I came to know Andrea - the author of Chocolate and Beyond - thanks to a recipe contest and I've been a fan of her simple and creative recipes ever since. The omelette is listed among her 12 Yummy Vegan Breakfast & Brunch Ideas (scroll down to no. 5). This dish has taken my love for chickpeas to such extremes that there have been days when I ate it for breakfast, lunch and dinner, with little else in between - it is that good.
Continue reading

Beet Juice (with pomegranate, minneolas and lemon)

2012-11-04T21:02:00.000+00:00

This is one of the best juices I've made. I love its vibrant crimson colour and refreshing, sweet and slightly tangy taste. It is extremely healthful, with powerful detox and antioxidant properties. The vitamin C level exceeds the daily recommended value and the juice also provides a high dose of folate. To a lower level, it covers a large spectrum of minerals and vitamins, particularly potassium, iron, magnesium, calcium, manganese, B vitamins, vitamin K and E.
Continue reading

Super Moist Orange Cake with Chocolate Ganache

2012-10-19T23:17:00.000+01:00

Orange, vanilla, chocolate and coconut, this cake has every flavour my heart desires. A foolproof, blissfully easy to make dessert, this is indulgence at the highest level! The cake is heavenly moist and light, with a melt-in-the-mouth texture and a soothing, gratifying effect that will make anyone love it. Dressed up for a celebration or served in all its simplicity, it is nothing short of magnificent. You don't need to wait for a special occasion to come up in order to enjoy it, make it simply because it's Monday or because you deserve a treat and I guarantee you it will make your day.
Continue reading

Blackberry Smoothie

2012-10-11T21:52:00.000+01:00

Health in a cup - this simple blackberry smoothie was my way of celebrating the end of the short but very generous blackberry season in London this year. With only 3 ingredients creamed together into a most delicious, refreshing, intensely berry-flavoured drink, with its vibrant purple-burgundy colour, this smoothie turns the simple act of drinking into a gratifying experience. Blackberries, bananas and raw almond milk are top-ranked for their health benefits. Together, they become a concentrated source of nutrients in a highly absorbable form.
Continue reading

Turkish-style Pizza (Lahmacun, Lahmajoon, Lahm bi'ajin)

2012-09-23T23:55:00.000+01:00

It's amazing what one can make with very few ingredients to choose from. One day recently I was thinking of ways to use up the last vegetables in the pantry, when I suddenly remembered lahmacun, an unusual pizza-like snack I hadn't eaten in over ten years. I've only known it as the Turkish pizza (lahmacun is the Turkish spelling, pronounced lah-ma-joon), but I've come to know this is actually a very popular dish throughout the Middle East. The name comes from the Arabic lahm bi'ajin which means meat with dough. Lahmacun is basically a thin, crispy, round flatbread topped with a spicy mixture of minced meat, finely chopped vegetables (usually onion, bell pepper, tomato) and fresh herbs (parsley, mint), drizzled with olive oil and lemon juice, garnished with fresh parsley and rolled up like a sandwich.
Continue reading

Chocolate Mousse (no added sugar)

2012-09-17T21:48:00.000+01:00

One of my recent kitchen adventures turned simplicity into pure decadence. If you're not new to my blog, you already know how much I love the combination of chocolate and coconut. With this new experiment I wanted to replace sugar/agave nectar and make a healthier chocolate ice cream without compromising on taste.

I had successfully used homemade date paste before in several recipes, so I knew this would work great in this dessert, but I could not anticipate just how light and creamy it would turn out. Instead of the soft serve ice cream I had in mind, I created a luscious chocolate mousse. It was in fact so good that I didn't want to risk spoiling the texture and taste by freezing it. While sugar and agave nectar only add sweetness, dates also add a delicate fruity flavour that makes this chocolate mousse even more delicious.
Continue reading