Mix Berry Mousse

If you’ve seen my Chocolate Mousse recipe, and my Chocolate Avocado Mousse recipe, and know me well, then you know my love for berries is too high to not make a berry mousse!

This cherry berry mousse was more tart than sweet, perfect for someone who doesn’t have a sweet tooth like me! πŸ’πŸ“β€οΈ
Moreover, try something different, why should things be super sweet all the time? 

INGREDIENTS:

  1. 1/2 cup soaked cashews
  2. 1 can coconut cream (not milk)
  3. 1/2 cup frozen mix berries
  4.  Sweetener of choice
  5. Pinch of coarse sea salt

    All you need to do next is blend all your ingredients in a blender and pour it into your serving bowls of choice. Save some of it (a few tablespoons) to make the swirl on top.

    For the swirl, into the saved mixture, add in a couple of more berries, give it a good blend, then add dollops of it into the bowls of the already poured in mousse, swirl it carefully using a knife and let the mousse set in the refrigerator for a few hours, or ideally, overnight

    Can be used as dessert, makes a lovely breakfast too! 

    Enjoy! ❀️

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! πŸ“₯

    Advertisements

    Lentil Stuffed Peppers

    Making stuffed peppers is a fairly long and complicated task. There! I said it! I started with something negative. But hey, that should absolutely not put you off from making this recipe! Know why? Simply because no pain, no gain! And it’s totally worth it in the end, I promise! πŸ‘

    Now stuffed peppers can be prepared in multiple different ways, and the stuffing options are endless too! For the sake of this recipe, I will stick to my favorite version, that is lentil stuffed peppers. Other options could include quinoa, beans, mushrooms, root vegetables like carrot, potato or sweet potato, a mix of everything, or anything else that you fancy! πŸ‘

    INGREDIENTS:

    1. 2-5 bell peppers, depending on the number of mouths you have to feed, halved and deseeded
    2. 2 cups cooked lentils, your choice here, I do mixed lentils
    3. 1 cups chopped mushrooms πŸ„
    4. 1 small onion, chopped 
    5. 3 cloves garlic, minced 
    6. 1 large, ripe, red and juicy tomato, finely chopped/blended πŸ…
    7. Herbs and spices of choice, keeping this 100% up to your tastebuds, although you can read my recommendations down below*
    8. Oil to sautΓ© (optional)
    9. Salt to taste
    10. Any plant cheese** πŸ§€
    11. Lots of patience! 

    *I’ve made this recipe quite a few times with different herbs and spices, but hands down, favorite of all time is the “Qeema Masala“, easily found in the spice isle. Other than that, fresh basil and/or parsley goes will with it. Also, red chilli flakes, dry oregano, dry thyme, black pepper and cumin powder is highly recommend. You could add bay leaves in too, I personally find it a pain to take them out later so I always avoid it!

    **Recipe for my grateable cashew mozzarella coming soon, keep watching this space!

    DIRECTIONS:

    1. SautΓ© the onions and garlic with the salt until translucent.
    2. Add in your chopped mushrooms.
    3. Add in your herbs spices and sautΓ©.
    4. Dumped in the tomato and let it simmer until it is cooked through.
    5. Lastly, add in the cooked lentils, let the mixture dry out completely, then set aside.
    6. Place your halved bell peppers in a baking dish and bake it for 15-18 minutes at 180Β°C.
    7. Take it out once it is done, then stuff in your lentil mixture carefully, trying not to burn yourself.
    8. Top it off with the cheese, then bake for another 20 minutes or so or until the cheese turns golden.
    9. Serve hot! πŸ”₯

    Stuffed peppers can also be made on the stove top or in an air fryer!

    Enjoy! πŸ’š

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! πŸ“₯

    Chocolate Mousse

    I made a Blueberry Cheesecake the other day, and I figured hmmm, why not make a chocolate cheesecake, most people around me are major fans of chocolate anyway. So I prepped the ingredients, for the cheese layer, that is kept the cashews for soaking, kept the coconut cream in the fridge to firm up and made a lovely date paste. 

    But when it was time for me to actually make it, I absolutely had no interest in doing the base layer for the cheesecake. So I directly jumped into making the chocolate cheese layer, which, judging from the title, you’ve already figured, ended up being a thick, decadent and creamy melt in your mouth Chocolate Mousse!

    INGREDIENTS:

    1. 1/2 cup soaked cashews
    2. 1 can coconut cream (not milk)
    3. 1 bar Lindt 70% dark choc, melted
    4. 1 tbsp date paste (you’d like more, I don’t have that big of a sweet tooth when it comes to desserts)
    5. A pinch of coarse sea salt
    6. A little dash of cinnamon
    7. Topped off with pistachio dust (ground pistachios).

    Now all you’ve gotta do is blend until it is completely smooth and creamy, pour into your serving dishes of choice and let it set overnight.πŸ’€

    Enjoy! πŸ’š

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! πŸ“₯

    Easy pezy Chana Masala Recipe

    http://aminoapps.com/p/tz0rw7

    Chocolate Avocado Mousse

    One fine day, when on vacation, dad bought way too many avocados. And being on a vacation, I had no time or mood for eating them. So I decided to make a dessert out of it. But I was a bit skeptical about making them since I had no clue how they would turn out. Nevertheless, You’ve always gotta work with what you have. I had neither cocoa powder, nor agave, nor maple syrup, no coconut cream, no mylk, and no cinnamon either. I just used whatever I found lying around, and made the most creamy and epic Chocolate Avocado Mousse! 🍫πŸ₯‘

    Used soaked dates for sweetening, super ripe nanners for creaminess and added sweetness, water from the soaking dates in place of mylk, a couple of pieces of the remains of my 70% lindt dark in place of cocoa powder and of course, avocado is creamy enough already, there was really no need of coconut cream, but I did use some melted peanut butter and coconut oil to help it set better. And that’s exactly it!

    INGREDIENTS:

    1. 1 avocado πŸ₯‘
    2. 1 ripe banana 🍌
    3. 5 soaked dates + soaking water πŸ’¦
    4. 1/2 tbsp peanut butter, melted πŸ₯œ
    5. 1 tbsp coconut oil, melted πŸŒ΄πŸ’§
    6. 2 bars lindt 70% dark, melted🍫

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! πŸ“₯

    Quinoa Biryani

    I get it. We all love our traditional ethnic foods, but not all of them happen to be the healthiest dishes out there, am I right? πŸ₯—

    Now Biryani is something that’s loved by all, but uses a ridiculous amount of oils. And that is one of the main reasons why people tend to avoid it. Also, a lot of people tend to avoid white rice, because of reasons we best not dive into right now.. ✌️

    So I have the most perfect solution, and that is an Oil free Quinoa Biryani! πŸŽ‰

    For the record, this is a vegan biryani (duh!), so feel free to use all or any of the vegetables you’d like, add in some tofu if you fancy it or cashew cream if you have it on hand. You can add in whatever spices you like, skip what you don’t want in your biryani, it’s all your choice, this is just a basic recipe, keep it as a base, and take it from there! Alright, enough talking, let’s take a look at the ingredients, shall we? πŸ”Ž

    INGREDIENTS:

    1. 1 cup Quinoa, cooked
    2. 1 1/2 cups Vegetables of choice (carrot, peas, beans, cauliflower, onion, tomato, potato, mushroom is basic)
    3. 1/4 cup coriander and mint leaves, chopped
    4. 1 tbsp ginger, chopped
    5. 1 tbsp garlic, chopped
    6. Salt to taste
    7. 2 tbsp Biryani Masala*
    8. Water

    * If you can’t get your hands on a ready blend of biryani masala spices, the package contains a mix of chilli, tumeric, ginger, garlic, coriander, cumin, cinnamon, clove, black pepper, cardamom, star aniseed powders and salt. Feel free to use whichever you wish to! 

    DIRECTIONS:

    1.  Wash and cook the Quinoa according to the directions on the package and set aside.
    2. Next, in a dish, add in 1/4 cup water and bring it to a boil
    3. Once the water is boiling, add in your onions, ginger, garlic and salt.**
    4. When the onion has gone translucent, add in the biryani masala and the rest of the vegetables, and let it cook through, until they are all done. Keep and eye on it and add water as needed to prevent things from sticking to the bottom of the dish.
    5. Next, add in the cooked quinoa and mix well.
    6. Garnish with the chopped greens, and serve hot with a side of cucumber salad or some plant based yogurt!*** Enjoy! πŸ”₯πŸŽ‰

    **The salt helps break down the onions faster, since we are not using any oils, this is the best stage to add in that salt!

    *** Recipe for the yogurt coming soon, stay tuned!

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! πŸ“₯

    Almond Pulp Cookies

    In case you make your own almond milk, you’d have left over pulp. Every time I make almond milk, I find a new way to use up the leftover pulp. This time, I turned it into cookies with just a few basic ingredients I had lying around. 

    YOU WILL NEED:

    1. 2 cups almond meal pulp
    2. 1/2 cup ground flax seeds*
    3. 1/2 cup chopped fresh dates**
    4. 1/4 cup chopped dark chocolate
    5. 1 tsp cinnamon power
    6. 1/4 tsp salt (optional)

    * I used golden flax instead of brown, since the almond meal is already brownish to begin with.

    ** Dry dates could be used, but it’s best to have them soaked first to soften it up.

    DIRECTIONS:

    1. Preheat the oven to 180Β°C
    2. Mix all the ingredients together
    3. Cover a tray with a silicon baking sheet/ parchment paper
    4. Scoop the cookie dough with a spoon and press it with a fork.
    5. Bake for about 20-25 minutes or until golden brown.
    6. Let it cool down, then devour!

     

    Although you can eat the cookies as they are, they taste absolutely fantastic dipped in warm milk! Enjoy! πŸͺπŸ₯›πŸŽ‰

    PS. Stay tuned for many more simple recipes, and subscribe for new posts straight in your inbox, if you haven’t already, so that you don’t miss out on anything! πŸ“₯