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Vegan Sesame Balls with Black Sesame Filling

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make delicious Chinese fried sesame balls with black sesame filling. These sesame balls are perfect for dim sum. But you can of course also enjoy them as a snack or dessert. The sesame balls don’t contain any dairy or eggs so they are perfect for vegans.

How to make the dough for the sesame balls?

To get the perfect dough for the sesame balls it is very important to use glutinous rice flour. This recipe won’t work if you use regular rice flour. You can find glutinous rice flour in Asian grocery stores.

Start by boiling the water in a pan and add 30g white sugar. Let the sugar dissolve and set the pan aside.

  • Water
  • Sugar

Next, put the glutinous rice flour in a bowl and add the hot water with the dissolved sugar. Mix the water with the flour and knead until you can form a ball. You can add a little extra glutinous rice flour if the dough is still sticking to your hands after kneading. Or add more water if the dough is too dry.

After kneading add 1 tsp of vegetable oil and knead again. Make a nice ball and let the dough rest for 10 minutes.

  • Glutinous Rice Flour
  • The hot water with sugar
  • Knead
  • Vegetable Oil
  • The finished dough!

How to make the black sesame filling for the sesame balls?

For the black sesame filling, you’ll need roasted black sesame seeds, sugar, and vegetable oil. Just blend all ingredients in a high-speed processor until you get a sticky paste. The paste should be sticky enough to make balls.

Divide the sesame paste into 8 parts and roll 8 balls with your hands. Be careful the black sesame can stain.

  • Black Sesame
  • Sugar
  • Vegetable Oil
  • The finished paste
  • Roll 8 balls

How to Make Sesame Balls with Black Sesame Filling?

After you’ve made the black sesame filling and let the dough rest for 10 minutes it’s time to make the sesame balls. Roll the dough on a clean surface and cut it into 8 parts. Roll each part into a ball.

You should have 8 balls of black sesame and 8 balls of dough. Take one of the dough balls and flatten the ball with your fingers. Put a sesame ball on the dough and fold the dough over the black sesame filling.

  • Roll the dough
  • Divide
  • Cut in 8 parts
  • Flaten the dough
  • Fill with black sesame
  • Fold dough over black sesame
  • Fold dough over black sesame
  • Finished ball

When you have 8 balls with black sesame filling it is time to cover the balls with sesame seeds. Before you roll the ball into the sesame seeds make sure you cover the balls with a little bit of water. I just put a little water on my fingers and spread it onto the ball.

  • Sesame seeds
  • Cover with water
  • Roll in sesame seeds

How to Fry the Sesame Balls?

The sesame balls are almost ready. The only step that’s left is to fry the sesame balls. Make sure you put a nice amount of vegetable oil in a frying pan. At least half of the sesame balls should be covered with oil.

When the oil is hot you can put the sesame balls in the oil. Bake the sesame balls on medium heat until they become golden brown. This should take a couple of minutes. The sesame balls don’t need a very long time to fry. Place the fried sesame balls on paper towel to soak up the excess oil.

Let the sesame balls cool a little and they are ready to enjoy!!!

Vegan Sesame Balls with Black Sesame Filling

In this recipe, I’ll show you how to make delicious Chinese fried sesame balls with black sesame filling. These sesame balls are perfect for dim sum. But you can of… Desserts Vegan Sesame Balls with Black Sesame Filling European Print This
Serves: 8 sesame balls
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

150g Glutinous rice flour
120ml Water
30g Sugar
1 tsp Vegetable oil
70g Roasted black sesame seeds
2 tbsp Vegetable oil
15g Sugar
30g White sesame
Oil for baking

Instructions

Making the dough

  1.  Boil the water in a pan and add 30g white sugar. Let the sugar dissolve and set the pan aside.
  2. Put the glutinous rice flour in a bowl and add the hot water with the dissolved sugar
  3. Mix the water with the flour and knead until you can form a ball. 
  4. After kneading add 1 tsp of vegetable oil and knead again.
  5. Make a nice ball and let the dough rest for 10 minutes.

Making the black sesame filling

  1. Blend the roasted black sesame seeds,  15g sugar, and 2 tbsp vegetable oil in a food processor until you get a sticky paste. 
  2. Divide the sesame paste into 8 parts and roll 8 balls with your hands.

Making the sesame balls with the black sesame filling.

  1.  Roll the dough on a clean surface and cut it into 8 parts. Roll each part into a ball.
  2. Take one of the dough balls and flatten the ball with your fingers.
  3. Put a sesame ball on the dough and fold the dough over the black sesame filling.
  4. Roll the ball between your hands until you have a smooth surface.
  5. Repeat this process for each ball.
  6. Next, cover each ball with a little water and dip it in the white sesame seeds.

Frying the sesame balls.

  1. Put a nice amount of vegetable oil in a frying pan. At least half of the sesame balls should be covered with oil.
  2. When the oil is hot you can put the sesame balls in the oil. 
  3. Bake the sesame balls on medium heat until they become golden brown. This should take a couple of minutes
  4. Place the fried sesame balls on paper towel to soak up the excess oil.
  5. Let the sesame balls cool a little and they are ready to enjoy!!!

 

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DinnerLunchSnacks

Sweet Potato Lentil Fritters

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious sweet potato lentil fritters. This recipe is gluten-free and vegan-friendly. For those who don’t mind gluten, I also show a second option which is a little easier to bake. Whether you pick the first or the second option it is definitely going to be a tasty fritter.

Preparing the ingredients

Before we can make the sweet potato lentil fritters we need to prepare the ingredients. Start by boiling the lentils until they are soft. This takes approximately 10 minutes. In the meantime prepare a flax egg and grate the potatoes.

For the flax egg mix 2 tbsp ground flax seeds with 8 tbsp warm water and let it soak a few minutes. After a few minutes, you’ll get a sticky structure similar to an egg.

  • Cooked Red Lentils
  • Flax egg before soaking
  • Grating the potatoes

How to make Sweet Potato Lentil Fritters?

After we’ve prepared all the ingredients we only have to mix them together, add some spices, and make the fritter shape. I just added some salt and pepper to taste. But you can also add other spices if you like.

  • Grated sweet potato
  • cooked red lentils
  • Flax egg

When you’re making the fritters make sure they stick as much as possible by pressing the batter in your hand.

Now carefully place the fritters in a pan with a generous layer of oil. The fritters will stick to the pan if you don’t add enough oil. Bake the fritters on both sides for approximately 10 minutes.

While baking make sure the fritters keep their shape. If you notice the batter is moving, press the batter with the spatula to put it back in place. Also don’t flip the fritters too early. Only flip them when you can move them easily in the pan. If you flip them too early they will fall apart.

If you want you can also add a little flour to the batter. This will make the batter more sticky and therefore easier to bake. You also need less oil to bake these fritters. So depending on your preferences you can either make the version without flour or the version with flour.

  • Flour
  • Fritter with flour

Bake the fritters on both sides until golden brown.

Garnish with some vegan cream cheese and spring onions and enjoy!

In this recipe, I’ll show you how to make these delicious sweet potato lentil fritters. This recipe is gluten-free and vegan-friendly. For those who don’t mind gluten, I also show… Dinner Sweet Potato Lentil Fritters European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

300g Grated Sweet Potatoes
2 Flax eggs (2 tbsp ground flax seeds + 8tbsp warm water)
150g Cooked Red Lentils
Salt & Pepper to taste
50g flour (optional)
Vegan cream cheese & spring onions (optional)

Instructions

  1. Start by cooking the red lentils
  2. While the lentils are cooking prepare the flax egg by mixing 2 tbsp of ground flax sweets with 8 tbsp of warm water and set it aside.
  3. Peel and grate the sweet potatoes in the meantime as well.
  4. Drain the lentils after they are cooked.
  5. Mix the grated sweet potato, red lentils, flax egg, and salt and pepper to taste.
  6. If you want you can also add 50g flour but this is optional. The flour makes the fritters easier to bake but it's not mandatory.
  7. Pour a generous layer of oil in a pan if you're making the version without flour and a little oil if you're making the version with flour.
  8. Bake the fritters on both sides until they are golden brown. Don't flip the fritters without flour too fast. Wait until you can move them easily in the pan to make sure they won't fall apart.
  9. After baking put the fritters on a paper towel to soak up the excess oil and garnish with some vegan cream cheese and spring onions.

Enjoy!

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SnacksRecipes

Vegan Garlic Cheese Rolls

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious vegan garlic cheese rolls. They are crispy on the outside and soft and moist on the inside. If you are a fan of garlic bread you definitely have to try this recipe. It’s so easy and delicious. Perfect to serve to guests or just enjoy on your own 😊.

How to make the dough?

For the dough first, make sure your plant-based milk is lukewarm. You can heat the milk on the stove or in the microwave. Pour the lukewarm milk into a bowl and add the melted butter. You can also melt the butter in a pan or the microwave. Add the yeast as well. And wait a minute before you add the flour. This will allow the yeast to activate.

Mix and knead the dough until you can make a ball. Let the dough rise for an hour.

How to make the garlic cheese stuffing for the rolls?

Start by slicing the parsley and basil. You can also use different herbs if you like. Mix the herbs with the melted butter, minced garlic cloves, and shredded vegan cheese. Mix until everything is combined well.

How to roll and stuff the dough?

When the dough has risen you can take it out of the bowl and place it on a flour-dusted surface. The flour will prevent the dough from sticking to the surface. Roll the dough with a dough roller in a rectangle. It helps if you shape the dough first with your hands before rolling.

When the dough is approximately 5mm thick you can spread the garlic cheese stuffing on the dough.

Carefully roll the dough. You should be able to slice the roll into 12 parts.

How to bake the vegan Garlic Cheese Rolls?

You can place the rolls in a greased baking pan or put them on some parchment paper . Bake the rolls for approximately 20-25 minutes at 180°C or until they are golden brown. If you want you can coat the rolls with an extra layer of butter after baking.

The finished rolls are crispy on the outside and soft and moist on the inside.

Which dipping dauce to use for the Garlic Cheese Rolls?

To lift the vegan garlic cheese rolls to the next level, you can add some sauce. You can use any sauce you like. I dipped the rolls in a homemade tomato sauce. A homemade vegan yogurt sauce would also be a nice option. Or for an extra cheesy roll, you can also make a vegan cheese dip.

Vegan Garlic Cheese Rolls

In this recipe, I’ll show you how to make these delicious vegan garlic cheese rolls. They are crispy on the outside and soft and moist on the inside. If you… Snacks Vegan Garlic Cheese Rolls European Print This
Serves: 12 rolls Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

500g Flour
75g Sugar
250ml Plant-based milk
75g Melted vegan butter
1tsp Yeast
Pinch of salt
15g Parsley
15g Basil
60g Melted vegan butter
150g Shredded vegan cheese
Salt to taste
Extra vegan butter for coating the rolls

Instructions

Making the Dough

  1. Mix 250ml lukewarm plant-based milk and 75g melted vegan butter in a bowl.
  2. Add 1tsp yeast and let it rest for a few minutes.
  3. Add 500g flour and a pinch of salt.
  4. Mix all the ingredients and knead the dough until you can make a ball.
  5. Cover the bowl with a clean towel and let the dough rest for 1 hour.

The Filling

  1. Slice the parsley and Basil.
  2. Mix the herbs with the melted butter, minced garlic cloves, and shredded vegan cheese.
  3. Mix until everything is combined well.

Rolling and baking the buns

  1. Preheat the oven at180°C
  2. Add a little flour to the surface you're going to roll the dough on.
  3. Shape the dough into a rectangle and place it on the surface (Make sure the dough doesn't stick to the surface)
  4. Roll the dough into a larger rectangle and shape the edges with your hands (the dough has to be approximately 5mm thick). The rectangular the shape, the prettier the rolls will be.
  5. Spread the filling on the dough. Make sure the filling is divided evenly.
  6. Carefully roll the dough to create the bun shape.
  7. Cut the roll into smaller pieces. You should be able to make 12 rolls.
  8. Put the rolls in a baking pan or on some parchment paper and bake them 20-25 minutes at 180 degrees.
  9. Take the rolls out of the oven when they are golden brown and coat them with a little vegan butter.
  10. If you like you can dip the rolls in a sauce.

Enjoy!

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SnacksBreakfastRecipes

Healthy Vegan High Protein Banana Oatmeal Cookies

by kimchicooking
written by kimchicooking

These healthy high protein vegan cookies are perfect for a grab-and-go breakfast or high-protein snack. They are really easy to make and perfect if you’re craving some chocolate cookies but don’t want to give up on the health benefits at the same time.

How to Make Healthy Vegan high-protein cookies?

I’ve chosen Bananas and oats for the base of the cookies. The bananas are a natural sweetener and also help to bind the ingredients. And the oatmeal adds some extra crunch. I use a vegan protein with white chocolate and coconut flavor. But you can use any flavour you like.

Start by mashing the bananas in a bowl and add the protein powder and oats. You can also add some baking powder if you have it at home but it’s not mandatory. Mix everything until well combined.

  • Mashed banana
  • Protein Powder
  • Baking Powder
  • Oats
  • The finished cookie dough

Healthy vegan cookie toppings

You can get really creative with the toppings. Or keep it simple. I added some dark vegan chocolate and cranberries. But you can for example also add raisins or nuts

  • Add dark chocolate and cranberries
  • Finished dough with toppings

Next, divide the dough evenly. You can make 9 regular-sized cookies from the dough. But you can also make larger cookies or thicker cookies. Bake the cookies for 15-20 minutes at 200°C until they are brown and a little crispy.

The finished cookies!

Perfect with some coffee in the morning :).

Healthy Vegan High Protein Cookies

These healthy high protein vegan cookies are perfect for a grab-and-go breakfast or high-protein snack. They are really easy to make and perfect if you’re craving some chocolate cookies but don’t want… Snacks Healthy Vegan High Protein Banana Oatmeal Cookies European Print This
Serves: 9 cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 Ripe bananas
35g Protein powder
1tsp Baking powder
80g Oats
40g Dark vegan chocolate
40g Cranberries

Instructions

  1. Mash the bananas in a bowl
  2. Mix in the protein powder and baking powder
  3. Add the oats little by little. If you have smaller bananas you may need less than 80g but if you have larger bananas you may need more than 80g. 
  4. Mix until it's well combined and you have a nice dough.
  5. Add the cranberries and dark vegan chocolate and mix.
  6. Divide the dough evenly and shape the cookies however you like. You can make them a little thicker or thinner.
  7. Bake the cookies for 15-20 minutes at 200°C

Enjoy!

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Snacks

Vegan Lentil Fritters (Phulauri)

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious Lentil Fritters. These lentil fritters are one of my favorite snacks. I don’t fry very often but when I do it is 9/10 times to make this snack. The official name of this vegan snack is Phulauri. It is a Surinamese snack that you’ll absolutely fall in love with once you’ve tried it 🥰.

How to make the batter for the Phulauri?

First, it is very important to soak the lentils. Phulauri is made from yellow split peas which can be very firm and usually take a long time to cook. So to soften the lentils you’ll have to soak them in water for at least 2 hours. For convenience, I prefer to soak them overnight. When the lentils have soaked long enough they’ll increase in size, become brighter and softer. Also, don’t forget to wash the lentils after soaking.

  • Soak lentils in water
  • After soaking
  • Wash and drain the lentils

After you’ve soaked the lentils it’s time to prepare the spices. I always use roasted cumin garlic, onion, and salt and pepper to give the Phulauri some extra flavor. If you want you can also add a more spicy pepper to the mixture. Traditionally a madame Jeanette pepper is used. But you can skip the pepper or use a different one if you like your snacks to be spicy and can’t find a Madame Jeanette.

To roast the cumin I just put dried cumin seeds in a pan and roast them on low heat for a couple of minutes. Don’t put the heat too high. The seeds can easily burn if you roast them on high heat. The cumin seeds are done when they’ve become a little darker. Grind the cumin in a mortar and they are ready to use!

  • Cumin after roasting
  • Cuming after grinding
  • Lentils, cumin, onion, and garlic

Next combine 1 tbsp of the roasted cumin, 2 diced garlic cloves, one diced onion, the lentils, and salt and pepper to taste in a bowl. Use a blender or food processor to make the batter for the fritters. The goal is to be able to make a small ball from the batter. So if you’re not able to get the lentils as small as I did it isn’t a big problem. As long as the batter is sticky and you can make a small ball.

To get the most crispy texture after frying it is very important not to make a perfect round ball. The rounder the shape the less crispy. Just grab a little bit of the batter (approximately 1 tsp) and quickly shape it and drop it in the oil.

How to fry the Phulauri?

To fry the perfect Phulauri first make sure you add enough oil for the balls to float. Turn to heat to high and wait until the oil is warm. I always like to fry one ball first to test the temperature of the oil. You don’t want the Phulauri to fry too fast because you’ll end up with a crispy outside but a raw inside. Also frying one Phulauri first will give you the opportunity to check if you’ve added enough salt!

Take the brown balls out of the oil and put them on some kitchen paper to soak up the excess oil.

  • Put finished Phulauri on kitchen paper
  • The inside of the Phulauri

The Phulauri tastes really good with some ketchup or spicy ketchup.

Vegan Lentil Fritters (Phulauri)

In this recipe, I’ll show you how to make these delicious Lentil Fritters. These lentil fritters are one of my favorite snacks. I don’t fry very often but when I… Snacks Vegan Lentil Fritters (Phulauri) European Print This
Serves: Approximately 50 balls
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

350g Soaked Yellow Split Peas
1 Diced Onion
2 Diced Garlic Cloves
1 Tbsp Ground Roasted Cumin
Salt to taste
Black Pepper to taste
Oil for frying
Kitchen Paper
Ketchup or Hot Ketchup for dipping

Instructions

  1. Soak the lentils in plenty of water for at least 2 hours or overnight.
  2. Roast 1tbsp of cumin seeds in a pan on low heat until they become brown. Be careful to not turn the heat too high. The seeds burn easily.
  3. Wash and drain the soaked lentils.
  4. Grind the roasted cumin seeds in a mortal.
  5. Next combine 1 tbsp roasted cumin, 2 diced garlic cloves, one diced onion, the lentils, and salt and pepper to taste in a bowl.
  6. Use a blender or food processor to make the batter for the fritters. The goal is to be able to make a small ball from the batter. So if you’re not able to get the lentils as small as I did it isn’t a big problem. As long as the batter is sticky and you can make a small ball.
  7. Add enough oil to a pan to cover the balls. Turn to heat to high and wait until the oil is warm.
  8. Fry the Phulauri until they are brown. You don’t want the Phulauri to fry too fast because you’ll end up with a crispy outside but a raw inside.
  9. Take the brown balls out of the oil and put them on some kitchen paper to soak up the excess oil.
  10. The Phulauri tastes really good with some ketchup or spicy ketchup.

Enjoy!

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LunchDinnerRecipesSnacks

Vegan Potato Cheese Pancakes

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make delicious potato pancakes with vegan cheese inside and crispy panko on the outside. These potato cheese pancakes are super easy to make and perfect to serve as a snack or side dish.

How to make Potato Pancakes?

Start by peeling, washing and dicing the potatoes. Next cook them until they are soft.

  • Peel and wash potatoes
  • Dice potatoes
  • Cook potatoes

Drain the water and start mashing the potatoes. If you do not have a potato masher you can also use a fork. Make sure your mashed potatoes end up smooth with no remaining lumps. Next, add the flour and mix until you can make a ball from the dough. The dough should not be too sticky but also not too dry. You should be able to fold the dough over the cheese.

  • Mashed potatoes
  • Add flour
  • Finished dough

For some extra flavour you can add some spring onions. But if you don’t have any at home you can also leave them out. Don’t forget to add some salt and pepper to the dough and mix again.

  • Spring onions
  • Salt & Pepper
  • Finished dough

Take a little bit of the dough and start flattening it into a round shape. Make sure the edges are flatter compared to the inside. This will help when you’re going to stuff them with the cheese.

Stuffing the Potato Pancakes with Vegan Cheese.

You can use any vegan cheese for the pancakes. Just pick the one you like or one that melts really well. I used slices but you can also use shredded vegan cheese. To stuff the potatoes with the cheese I used half a slice of cheese for each pancake. Just put the vegan cheese in the middle of the pancake and fold the edges over the cheese.

  • Slice vegan cheese to fit pancake
  • Put vegan cheese in the middle
  • Fold edges over the cheese

When you’ve covered the vegan cheese with the dough flatten and shape the pancake a little so you have a nice round potato pancake. Next, put the panko in a bowl and cover the potato pancake in the panko.

  • Finished pancake shape
  • Cover pancake in panko

Baking the Vegan Potato Pancakes.

Cover the bottom of the pan in a layer of oil. And bake the potato pancakes on both sides until they are golden brown and crispy.

To get rid of excess oil you can place the baked potato pancakes on some kitchen paper. Serve the potato pancakes while they are still hot. They taste extra delicious with some sweet chili sauce!

Vegan Potato Cheese Pancakes

In this recipe, I’ll show you how to make delicious potato pancakes with vegan cheese inside and crispy panko on the outside. These potato cheese pancakes are super easy to… Lunch Vegan Potato Cheese Pancakes European Print This
Serves: 6 pancakes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

550g Potatoes
100g Flour
Spring Onions
100g Panko/Bread Crumbs
3 slices of your favorite vegan cheese (half a slice for each pancake)
Salt & Pepper to taste
Oil for baking
Tip: serve with sweet chili sauce

Instructions

  • Peel, washing, and dice the potatoes.
  • Next, cook the potatoes until they are soft.
  • Drain the water and start mashing the potatoes. If you do not have a potato masher you can also use a fork. Make sure your mashed potatoes end up smooth with no remaining lumps.
  • Add the flour and mix until you can make a ball from the dough
  • Add the spring onions and pepper and salt to taste. Mix again until you have a smooth dough.
  • Take a little bit of the dough and start flattening it into a round shape. Make sure the edges are flatter compared to the inside. 
  • Put the vegan cheese in the middle of the pancake. I used half a slice of cheese for each pancake. If you use slices you can cut them in squares to make them fit easier.
  • Fold the edges of the dough over the cheese. Flatten and shape the pancake a little so you have a nice round potato pancake.
  • Next, put the panko in a bowl and cover the potato pancake in the panko.
  • Cover the bottom of a pan in a layer of oil. And bake the potato pancakes on both sides until they are golden brown and crispy.
  • To get rid of excess oil you can place the baked potato pancakes on some kitchen paper.
  • Serve the potato pancakes while they are still hot. They taste extra delicious with some sweet chili sauce!

Enjoy!

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Snacks

Matcha Bliss Balls

by kimchicooking
written by kimchicooking

Matcha Bliss Balls are the perfect healthy snack. They are easy to make and so delicious! Find out 2 ways to make this healthy snack.

How to Make Matcha Bliss Balls?

There are different ways to make the matcha bliss balls. For both methods we’ll start by blending cashew nuts, dates and agave syrup in a food processor.

For the first method start rolling balls from the dough. When the balls are ready roll them in the matcha powder. Because the Bliss Balls contain oil from the cashew nuts, the matcha powder will dissolve slightly after a minute.

So if you want that powdery green look you’ll have to coat the bliss balls twice with the matcha powder. This will however give the bliss balls a stronger flavour. I prefer the taste when they are covered once.

The second method is to add the matcha powder to the mixture and blend it in the food processor. This method will give you dark green Bliss balls.

You can of course also make a combination of matcha balls. A few balls covered once, a few covered twice and a few balls with the matcha powder added to the mixture.

Matcha Bliss Balls

Matcha Bliss Balls are the perfect healthy snack. They are easy to make and so delicious! Find out 2 ways to make this healthy snack. How to Make Matcha Bliss… Snacks Matcha Bliss Balls European Print This
Serves: 16 Bliss Balls Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

160g Cashew Nuts
80g Pitted Dates
30ml Agave Syrup (or Maple Syrup)
2-5 tsp Matcha Powder

Instructions

Method 1

  1. Blend the Cashew Nuts, Dates and Agave syrup in a food processor until you have a sticky dough.
  2. Roll the dough into small balls with your hands. Use approximately one tsp for each ball.
  3. Roll the balls in the matcha powder until the ball is covered.
  4. (optional) Wait a minute and roll the balls again in the matcha powder.

Method 2

  1. Blend the Cashew Nuts, Dates and Agave syrup, and 2 tsp of matcha powder in a food processor until you have a sticky dough. 
  2. Check if you like the colour and taste. If you like a darker colour or stronger taste you can add more matcha powder and blend again. 
  3. Roll the dough into small balls with your hands. Use approximately one tsp for each ball.

Enjoy!

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Snacks

Beetroot Hummus

by kimchicooking
written by kimchicooking

This beautiful pink beetroot hummus is the perfect easy vegan appetizer. Serve this beetroot hummus with some veggies or pita bread for everyone to enjoy.

Beet hummus is also perfect if you’re looking for something to add a little extra flavour and colour to a dish. Or you can of course just enjoy it on bread.

How to make Beetroot Hummus?

In just a few minutes you can make this beautiful pink hummus. Start by blending the cooked beets, cooked chickpeas, lemon juice and Tahini in a food processor. If you can’t find cooked beets and cooked chickpeas you’ll have to cook them before making this hummus. I do recommend using cooked chickpeas and beets as it saves you so much time.

Add some pepper and salt to taste.

You can make the hummus look really pretty by carving some shapes in the hummus with a spoon. Watch the video to see how I made these in more detail. For the finishing touch add some pine nuts, green herbs and olive oil. I’ve added some provincial herbs.

Beet Hummus

This beautiful pink beetroot hummus is the perfect easy vegan appetizer. Serve this beetroot hummus with some veggies or pita bread for everyone to enjoy. Beet hummus is also perfect… Snacks Beetroot Hummus European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

250g Cooked beets
400g Cooked/Canned Chickpeas
5 tbsp Lemon juice
5 tbsp Tahini
Black pepper and salt to taste
Olive oil, pine nuts and green herbs for garnishing

Instructions

  1. Start by blending the cooked beets, cooked chickpeas, lemon juice and Tahini in a food processor. If you can't find cooked beets and cooked chickpeas you'll have to cook them before making this hummus. I do recommend using cooked chickpeas and beets as it saves you so much time.
  2. Add some pepper and salt to taste.
  3. You can make the hummus look really pretty by carving some shapes in the hummus with a spoon. Watch the video to see how I made these in more detail.
  4. For the finishing touch add some pine nuts, green herbs and olive oil. I've added some provincial herbs.

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BreakfastSnacks

Frozen Blueberry Yogurt Bars

by kimchicooking
written by kimchicooking

If you’re looking for a grab and go breakfast. You’ll have to try these frozen Blueberry Yogurt bars. Not only are they super easy to make. It’s also almost like eating dessert for breakfast. The granola layer gives the bars an amazing crunch. While the yogurt and blueberries give the bars a creamy and refreshing taste.

These Frozen Blueberry Yogurt Bars are also a really nice snack. Just slice some smaller pieces and grab a bar whenever you’re feeling a little hungry.

How to make vegan frozen blueberry Yogurt bars?

Vegan Frozen Blueberry Yogurt bars are really easy to make. First you’ll have to prepare the granola layer. Simply mix the oats, dates and nut butter in a food processor until everything is combined.

Next take the granola out of the food processor and put it in a baking pan. Because I was using a glass baking pan I didn’t put any parchment paper at the bottom. But for most baking pans I do recommend adding some parchment paper because you don’t have the risk of damaging the pan or ruining the yogurt bars because they are sticking to the bottom.

Spread the granola in the baking pan and make sure you press the granola really well. This will prevent the bars from falling apart.

When the granola layer is ready you can add any yogurt you like. I’ve used a soy yogurt.

Now the only thing left is to add the blueberries. You can use frozen or fresh blueberries. Heath them up for a minute in a sauce pan. By heating the blueberries you’ll get a little juice that will give your blueberry yogurt granola bars a pretty purple colour.

Put the blueberries on the yogurt and make any pattern you like.

Freeze a couple hours or overnight and slice the blueberry granola bars in any size you want.

Frozen Blueberry Yogurt Bars

If you’re looking for a grab and go breakfast. You’ll have to try these frozen Blueberry Yogurt bars. Not only are they super easy to make. It’s also almost like… Breakfast Frozen Blueberry Yogurt Bars European Print This
Serves: 12 pieces
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

170g Oats
10 Pitted dates
200g Almond butter
500g Plant based yogurt
150g Blueberries

Instructions

  1. Blend the oats, dates and nut butter in a food processor until everything is combined.
  2. Layer parchment paper in a baking pan.
  3. Take the granola out of the food processor and put it in a baking pan. Spread the granola in the baking pan and make sure you press the granola really well. This will prevent the bars from falling apart.
  4. Spread the plant based yogurt on the granola layer.
  5. Heath up the blueberries in a sauce pan for a minute. You want to end up with soft blueberries and a little juice.
  6. Spread the blueberries and the juice over the plant based yogurt. Make any pattern you'll like.
  7. Freeze for a couple hours or overnight.

Enjoy!

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Snacks

Chocolate Hazelnut Bliss Balls

by kimchicooking
written by kimchicooking

Bliss balls are one of my favourite snacks. They are so easy to make so healthy and so delicious.

These chocolate hazelnut bliss balls are made with hazelnuts, dates and a little maple syrup. And coated in some cocoa powder and crushed hazelnut.

If you like bliss balls also check out my coconut lime bliss balls.

Making the Hazelnut Bliss Balls.

For the bliss balls you’ll need a high speed processor to blend the hazelnuts, dates and maple syrup. After blending for a couple minutes the ingredients will form a paste that can be shaped into balls.

Scoop a little of the paste and roll it between your hands to make the bliss balls. Squeeze the paste a little before you start rolling to prevent it from crumbling.

Chocolate Hazelnut Bliss Ball Toppings.

To give the bliss balls some extra flavour and texture I’ve rolled them in cacao powder and crushed hazelnut. The crushed hazelnut also makes the bliss balls look fancy!

Chocolate Hazelnut Bliss Balls

Bliss balls are one of my favourite snacks. They are so easy to make so healthy and so delicious. These chocolate hazelnut bliss balls are made with hazelnuts, dates and… Snacks Chocolate Hazelnut Bliss Balls European Print This
Serves: 16 bliss balls Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

50ml Maple Syrup
160g Hazelnuts
80g Dates
Cocao powder
Crushed hazelnut

Instructions

  1. Blend the maple syrup, hazelnuts and dates in a high speed processor until the become a paste.
  2. Roll the paste into balls by rolling the paste between your hands
  3. Roll each bliss ball in the cacao powder and the crushed hazelnuts.

Enjoy!

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