Stuffed Peppers with Rice and Tumeric Flavoured Courgettes

Right, so it may seem a bit elaborate, but believe me, it woths every single step!After all this years this was literally the fist time I attemped to use chia seeds as egg substitute, and I'm very very pleased with both the result and texture.

In this version I used pre-boiled rice as a filling (because I had a couple of handfull as a leftover) but I've also tried with cous cous, quinoa, bulgur and pearl barley, so feel free to substitute with your favourite :)

Ingredients:

3 Peppers

200 gr Rice

1-2 Cougette

3 Tbs Nooch (Nutritional Yeast)

2 Slices of Vegan Cheese

2 Tbs Chia Seeds

2 Tbs Pea Flour

2 Tbs Olive Oil

1 Tbs Tumeric

3-4 Garlic Cloves

3 Bay Leaves

1 Chilli Pepper (optional)

Corn Flakes Crumbs (or regular Bread Crumbs)

Salt & Pepper to Taste

Method:

Grind chia seeds in a food processer, add 10 tablespoons of water and soak for at least 10-15 mintes.

Chop courgette and stir fry with some olive oil, salt, pepper and tumeric until tender (roughly 7-10 minutes).

Combine rice and pea flour.

Season with salt and pepper...

..then combine the chia seed mixture.

Season with salt, pepper, garlic (grated) and nooch.

Roughly chop some of your favourite vegan cheese (those who melt are ideal).

Stuff peppers cut in half (previously seasoned with salt and pepper) and top it with bread crumbs and olive oil. 

Final touch: crashed garlic, bay leaves, chopped chillies, olive oil and an inch of water on the bottom of the tray.

Bake at 200° C for 30 to 40 minutes.

These peppers are both delicious chilled or warm.

Enjoy :)

Vegan Chocolate Browie Cake with Raspberries and Peanut Butter

Gooey and well risen, this brownie cake will definetely make you forget you're on a vegan diet.
An explosion of flavours will accompany every mouthfull of this dessert, perfect for any occasion, from breakfast to afternoon teas.

I used a 7 inches round tin to achieve the cake look, but if you prefere making brownies all you need to do is to use a wider and rectangular container.

Also, this recipe works really well if you fancy baking regular chocolate brownies (just omit peanut butter and raspberries).

Ingredients:
125 gr Spelt Flour
120 gr Plant Based Milk (or Water)
40 gr Dark Chocolate
20 gr Cocoa Butter
60 gr Brown Sugar
20 gr Caster Sugar
20 gr Maple Syrup
1 tsp Baking Powder
1/3 tsp Vanilla Extract
Raspberries (frozen or fresh)
Peanut Butter (preferably smooth)

Method:
Roughly chop chocolate and cocoa butter, add water and microwave at 800W for 40 seconds.

Whisk the mixture until both the chocolate and the butter are melted, then combine:

sugars, syrup, cocoa powder and vanilla extract..

..sift flour and baking powder.

Add raspberries..

..and pour the mixture in a spring form cake tin coated with baking paper. 

A few teaspoon of peanut butter on the top of the cake..

..a little swirl..

..and bake at 180° C for 20 to 25 minutes.

*Special Thanks*

This is dedicate to my dear *almost* sister in law Annarita, who asked me to start writing on this blog again because she was looking for inspiration and wants to start eating healthier.

Grazie Annarita cara, ti voglio Bene :)

Vegan Tzatziki Sauce

OMG I'm literally addicted to this sauce. It's smooth, creamy with a acid and refreshing aftertaste.. In two words: Simply Perfect!

Pefect to season wraps, as a dipping sauce for your fav raw veggies or just to be eaten straight from the pot, spoonful after spoonful.
And guess what? It's very quick and straightforward to make!.. Well, at least if you remember to soak a little in advance the nuts. :)

Ingredients:
100 gr Cashews Nuts - Salted and Roasted (soaked overnight or at least for 4 hours before blending)
1 Lemon (Zest & Juice)
1/4 Cucumber (grated and drained)
1 Clove of Garlic
10ish Leaves of Fresh Mint
Salt & Pepper to Taste

Method:
Soak cashews ideally overnight (or at least fo 4 hours).

Grate the cucumber and drain the excess water with a clean cloth.

Add all the ingredients in a blender and blend until smooth and gorgeous!

*May require a bit of extra water (of some plant based milk for extra taste) in order to achieve the perfect smoothiness.*

Do not forget to taste it to adjust the saltiness and the amount of pepper........

.......and SERVE!

Told ya it was easy peasy! Hope you enjoy it :)

*Serving Suggestion*

Falafel Wrap with Homemade Sweetcorn Relish, Salad, Sweetcorn and Tzatziki Sauce.