Vegan Cannellini bean coconut hummus

This is probably the best hummus I have ever made. Are you bored of chickpea hummus? This is what you need for a change 🙂 With coconut in, it tasted divine. Get rid of coconut if you are not into coconut 🙂

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Very easy to make and Yum. In a food processor, blend together these ingredients below

  • A can of cannellini beans rinsed very well
  • 1 clove garlic
  • 1-2 tsp cumin powder(depending on your taste)
  • Juice from 1/2 lime
  • 1 tbsp olive oil(optional)
  • 1 tbsp unhulled tahini(or more-depending on your taste)
  • 2 Tbsp fresh coconut
  • Salt, Paprika-to taste

That’s it. Yummy hummus 🙂

Serve with bread/these amazing Korean Scallion pancakes- PaJeon 

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Queen’s birthday no-bake cupcake- 50th post-Had to be something sweet

It was queen’s birthday yesterday. Made a cake for the queen (I ate it for the queen 😉 like 1/4 of this). Cos it is SOOOO filling) This is a 3 layer cupcake. This quantity makes 3 medium cupcakes, few peanut fudges, Almond dates pistachios balls and a double chocolate coconut pudding. I have ‘bolded’ the ingredients.

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Layer 2: Peanut Fudge 🙂

Must be chilled before you start with layer 1. In a blender, blend 1/4 cup of natural sweetener.[This is a rough estimation depending on how sweet you want the fudge to be]. To 1/4th cup of peanut butter, add powdered sweetener slowly until it reaches dough consistency. Add a pinch of salt too. My peanut fudge became too sweet, so I added a tbsp of unhulled tahini to combat the sweetness 🙂 Make tiny balls (1/2 of a tiny lime size). Put them in the freezer to harden

p.s: If you have extra dough, shape them as fudge squares, chill and serve

Layer 1: Almond Dates Crust

Process 7-8 medjool dates, 1 cup almond meal, 1/4 cup pistachios, 1/4 cup dark cocoa powder, 2 pinches salt in a blender until they come together. That is your crust. Make few balls that would be sufficient to line cupcake molds. Once the lining is done, refrigerate the crust 🙂 With the remaining dough, make Almond dates pistachios balls, chill and serve

Layer 3: Double Choc pudding layer

To this add 125 gms chocolate chips, some vanilla from pod, a pinch of salt and a Tbsp of cocoa into pan. In a vessel, add 150-175 ml of coconut cream (I used fat reduced version) and heat it up until it bubbles around the corner. Pour it over the chocolate and let it sit for a minute and start to mix them. If the chocolate doesn’t melt, use double boiling method to mix them all well. This is the pudding layer.

Assembly

Take the crust out, add some pudding mix, one peanut fudge and cover with the rest of the pudding mix. Refrigerate and top with pistachio meal before serving 🙂 Rest of the pudding mix can be poured in a ramekin and chilled 🙂

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Black-eyed bean hummus

I wanted to eat hummus so bad I checked my pantry for a can of chickpeas. No luck. 😦  I usually boil one type of legume every 2 days for my protein intake (healthier than tofu). Today was black-eyed beans. Made hummus with it. Taste was AMAZING 🙂

All you need are

  • half a cup of cooked black-eyed beans
  • a heaped tsp of unhulled tahini
  • few drops of lemon juice (I love lemony taste-I usually add bit of lemon zest)
  • a clove of garlic
  • a pinch of paprika
  • a pinch of cumin seeds
  • salt-to taste
  • 1 tsp olive oil

Blend them all together drizzle with olive oil and serve with mountain bread 🙂

Do you crave chips? This is the best way to satisfy your craving. Tear mountain bread into bits and microwave for a min. Yummy chips. If you use corn mountain bread, add some vegan cheese on top, that’s your nachos. If you live in Australia, you could get mountain bread at Coles/Woolworths

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