I am a huge fan of hazelnut chocolate anything. Naturally, I had to come up with a hazelnut chocolate recipe that is as whole food plant based as possible. This is a super delicious slice that I make for special people in my life. You will find it a winner to bring to parties or batch and freeze in small portions to add as a lunch box treat.
1/4 cup peanut butter
1 cup dates (soaked and drained to soften)
1/4 teaspoon salt
2 tablespoon flaxeed
3 tablespoon cocoa powder
1 cup raw hazelnuts
1 1/2 cups oats
1/4 teaspoon vanilla essence
3-4 tablespoons water
50g melted dark chocolate
Handful hazelnuts, chopped
1 teaspoon goji berries
- Toast hazelnuts in a pan until slightly browned. You can use roasted hazelnuts and skip this step, but I have found freshly toasted hazelnuts make the slice even more aromatic.
- Place dates in food processor and blend. Add remaining slice ingredients and continue to blend.
- Add the water teaspoon by teaspoon and stop once the ingredients come into a dough consistency.
- Line a square 20cm x 20cm cake tin with baking paper.
- Place slice ingredients into tray and press down with the back of a spoon until mostly level. Place in fridge for at least an hour.
- For the topping, melt the chocolate in a microwave oven for 30 seconds, or in a bowl placed over a saucepan of boiling water. If you are using the microwave, make sure you watch the chocolate so it doesn’t burn.
- Drizzle melted chocolate over slice. Sprinkle with nuts and goji berries.
Return to the fridge for another 30 minutes before slicing and serving. If you are observing a strict while food plant based diet, you can leave this step out.
With the weather turning cooler, I think of simmering tomato sauces and wholesome hearty comfort food. This home made sweet potato gnocchi with a slightly spicy eggplant tomato sauce is a wonderful weekend meal to prepare that will hit the spot.
1 sweet potato, peeled and steamed until soft
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/2 teaspoon flaxseed
1/4 cup plant milk (soy, cashew, oat etc)
1 1/4 cups flour sifted
1 onion, diced
2 garlic, minced
1 chilli, deseeded and chopped
1 jar passata (approximately 500ml)
1 teaspoon mustard
1/2 teaspoon paprika
1 teaspoon oregano
1/2 cups fresh basil
- Cut eggplant into cubes, salt and leave to rest for 20 minutes. Then rinse off salt and drain.
- Sautee onion in a saucepan until it starts to caramalise. Add garlic and chilli and sautee. Add eggplant.
- Add passata and remaining sauce ingredients, except for the fresh basil.
- Leave to simmer whilst you prepare the gnocchi.
- Blend the sweet potato with all gnocchi ingredients except for the milk and flour until it is a smooth consistency.
- Add sweet potato mix to flour and start to knead. Add milk slowly until it becomes a dough like consistency.
- Divide dough into 2 portions and roll each portion into a long strip. From the strips, cut the gnocchi into 1/2 inch portions and roll into gnocchi shape. Here’s a YouTube demonstration of how to roll gnocchi.
- Boil a large saucepan of water and place half the portion of the gnocchi into boiling water. Once the gnocchi floats, they are cooked. Scoop out the gnocchi.
In a very hot pan with minimal oil, sear the cooked gnocchi. This only takes a few minutes to toss through the hot pan, to leave a caramlised brown coating to the gnocchi. Add the eggplant sauce into the pan, give it another quick toss through with the fresh basil then serve.
Picnic and house parties continue over summer and these sausage rolls are the perfect things to bring with you to share with friends. Make sure to eat a few before you put them out, these will get gobbled up very quickly by everybody!
1 onion chopped
2 garlic minced
1/2 cup roasted cashews
1/2 cup oats
1/2 cup basil leaves
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon onion powder
300g tofu drained
3 tablespoons soy sauce
2 puff pastry sheets
Plant milk for brushing the sausage rolls
Sesame seeds for sprinkling on top of sausage rolls
- Wrap tofu in a tea towel and place a heavy saucepan on top for 15 minutes to press out excess liquid.
- Sautee onion and garlic in 2 tablespoons of water until onion is translucent.
- Put oats in food processor until oats are chopped up.
- Add onion, garlic, cashews, tofu, herbs, spices and soy sauce and process until it resembles a paste.
- Divide paste in 2 and place in the centre of each pastry sheet. Alternatively you can also cut each pastry sheet into 4 squares and make smaller sausage rolls.
- Roll the pastry, brush with plant milk and sprinkle with sesame seeds.
- Bake in pre-heated oven 200C/400F for 20 minutes.
The roasted garlic gives this hearty soup a warm and delicious flavour without the strong pungent flavours associated with this root vegetable.
2 cans white beans, rinsed and drained
2 potatoes cut in large pieces
2 sprigs rosemary removed from stalk and finely chopped
1 bulb garlic
1 1/2 tablespoon olive oil
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1 litre stock
Salt and pepper to taste
- Slice off the top of bulb of garlic to reveal most of garlic cloves without peel.
- Drizzle olive oil on garlic and cook in 150C oven for about 20-30 minutes or when garlic browns.
- Sautee onion with 2 tablespoons of stock until softened.
- Add all ingredients except for salt and pepper and bring to boil then simmer for 30 minutes or longer.
- Season the soup.
- If you like a slightly chunky soup, remove several ladles of beans and give it a quick mash.
- Process soup until it is smooth and creamy.
- For chunky soup option, return the mashed beans into the rest of the soup.