Author Archives for Yumlicious

Sweet Potato Chickpea Sri Lankan Curry

This recipe is inspired in Mildrerd’s Sri Lankan curry which I love and I always order at Mildreds. This a simplified version since some of the ingredients they use are not accessible for me (i.e. curry leaves) and I added chickpeas to make it more nutritious. It tastes just as good and I hope you enjoy it. The portions below make 6 servings.

Ingredients

  • vegetable oil
  • 3 large sweet potatoes, peeled and cut into chunks
  • 1 large onion, diced
  • About 4 cm of fresh root ginger, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 2 green chillies, deseeded and chopped
  • 2 teaspoons ground turmeric
  • 2 cinnamon stick
  • 2 tablespoon Madras curry powder
  • 3 x 400 ml cans coconut milk (from a can)
  • 100g of creamed coconut
  • 1 x can of chickpeas
  • 1 tablespoon of maple syrup or caster sugar
  • 300 g (10 oz) basmati rice
  • salt and pepper to taste
  • 250 g (8 oz) roasted peanuts, to garnish (Mildreds use cashews)

To serve

  • Tomato chutney (optional)

Method:

  1. Preheat the oven to 160 degrees (fan)
  2. Steam the sweet potatoes until lightly soft but not completely cooked. Cut them in to chunks
  3. Oil a baking tray and put the sweet potatoes in the oven to slowly roast (this gives them a very sweet taste)
  4. Blend the onion, ginger, garlic and chillies together in a food processor to form a smooth paste. If using fresh turmeric blend it too
  5. fry the paste for 6 minutes until golden and fragant
  6. Add the turmeric, cinnamon and curry powder, season with salt and fry for a further 2–3 minutes, then stir in the coconut milk, creamed coconut and maple syrup or sugar
  7. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced.
  8. Add the chickpeas
  9. Now, cook the rice following the packaging instructions
  10. Meanwhile, stir the cooked sweet potato into the curry and cook for a further 6–8 minutes until heated through.
  11. Spoon the curry into bowls, garnish with roasted cashew nuts and serve with the rice, and (optional) tomato chutney.
  12. I made the tomato chutney just by sautéing onion and garlic. Adding 4 tablespoons of tomato paste and a can of chopped tomatoes. Cook on a medium heat until it thickens. Add salt to taste.

Thai Style Lentil and Quinoa Bowl

IMG_1111

Ingredients

  • 1 tablespoon of olive oil
  • 1 cup of lentils
  • 1 cup of quinoa
  • 1 cup of chopped mushrooms (I used button mushrooms but any kind will do)
  • 1 large onion chopped
  • 1 cup of broccoli or other veggies
  • 1 vegetable stock cube
  • 1 liter of water
  • 2 tablespoons of red miso paste
  • 2 tablespoons of sage
  • 3 tablespoons of Chinese 5 spice mix
  • 2 tablespoons Lemongrass
  • 1 tablespoon Thai basil or normal basil chopped
  • 1 tablespoon of grated ginger
  • 1 tablespoon of grated turmeric (optional)
  • 1 tablespoon Coriander (optional)
  • 1 tablespoons of vegetarian oyster sauce (optional)
  • 1 tablespoon of tamarind sauce (optional)
  • 1 lime (optional)
  • Some chilly, fresh or flakes (optional)

Method

  • Poach the onion, ginger and turmeric in olive oil until golden.
  • Add the red miso paste,  vegetarian oyster sauce (if using) and all the spices. Cook for 2 minutes until all the ingredients are well combined.
  • Add the mushrooms and cook until soft.
  • Add 1 liter of water the stock cube and bring to boil. at this point add the quinoa and lentils.
  • Add the broccoli once the quinoa is cooked and cook until tender.
  • Add some chilly (I do this last so that I can separate a portion for my little girl before adding the chilly but you can add it when combining all the ingredients).
  • Serve with lime on the side

 

Raw No Bake Key Lime Pie Cake With Pistachio Crust

raw-key-lime-pie

Ingredients

For the crust

  • 3/4 Cups of pistachios
  • 1 Cup of flaked coconut
  • 1 cup of dates

Filling

  • 2 cups of cashews soaked overnight
  • 1/2 cup if lime juice and an extra lime to decorate the cake
  • 1/2 coconut cream or 1/4 of thick coconut milk from a can and 1/4 of coconut oil
  • 1/4 agave syrup
  • 1 tablespoon of green food coloring

Method

Before you start you need to have soaked cashews for at least 4 hours. Use medjol dates or very soft and juicy dates. If your dates are dry you can soak them for 1h before using them.

  1. Place all the crust ingredients in a food processor and blend until it forms a paste.
  2. Line a rectangular recipient with baking paper (this is important so that the crust doesn’t stick to the bottom of your recipient). I usually use a food container. Press the crust ingredients firmly and spread forming a 1 cm even layer. Place the container in the freezer while you prepare the filling.
  3. Place the filling ingredients in a food processor and blend until smooth.
  4. Pour the content in the recipient and spread evenly.
  5. Freeze for at least 4 hours before serving. Once frozen cut in pieces and decorate. For better flavour remove from the freezer 15 minutes before eating.

vegan-raw-key-lime-pie

 

If you like this recipe make sure you check the strawberry raw cheesecake.

Chocolate Quinoa Cake with Coconut Cream

IMG_0946

It’s my husband’s birthday tomorrow and I’ve just finished the birthday cake. Hopefully it will taste as good as it looks. I will have to update the blog to let you know. It’s super quick and easy to make, here is the recipe:

Ingredients for the base:

  • 2 cups cooked quinoa
  • 3/4 cup coconut oil melted
  • Egg replacement for about 4 eggs (or 4 eggs if not vegan)
  • 1/3 cup almond or soya milk
  • 1 shot espresso or coffee alternative (I used barley & chicory Whole Earth non caffeine coffee alternative)
  • 2 tsp vanilla extract
  • 1 cup of agave syrup
  • 1 cup of raw cocoa powder
  • 1 1/2 tsp baking powder or 1 sachet
  • 1/2 cup of brown rice flour (optional)
  • 1 tsp baking soda
  • 1/2 tsp salt

 

Ingredients for the coconut cream

  • Coconut cream (buy cream, not milk) – discard any liquid and keep only the thick part
  • 1 tsp of vanilla extract
  • 1 tbsp of icing sugar (I used Sukrin icing sugar replacement)

Method

  • Blend all the base ingredients in a food processor or with a blender and pour the content in two cake tins
  • Bake in the over at 180 degrees (fan) for 30 minutes or until when piercing it with a fork, the fork comes out clean
  • While it cooks mix the coconut cream ingredients in a cooled bowl
  • Allow the base to cool completely on the tin (this is important since it won’t be very consistent until it cools)
  • Add the coconut cream and top with fresh or frozen fruit

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

Easy thin and crispy vegan Swedish crispbreads “knäckebröd”, to serve with hummus, a nut butter or on their own.

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

Ingredients

  • 500g of dark rye flour (and extra for dusting)
  • 1 tablespoon of baking powder (or 1 sachet)
  • 1 tablespoon of cinnamon
  • 50g of coconut oil
  • 300 ml of cold water
  • 1 tablespoon of turmeric (optional)
  • Seeds of your choice, about 1 cup in total for the base and some extra to sprinkle on top (I used sunflower seeds, chia seeds, millet seeds, sesame seeds and a sprinkle of oats)
  • 2 tablespoons of syrup (agave syrup, maple syrup, date syrup, etc.)

Method

  • Preheat the oven to 200 degrees celsius.
  • Mix all the dry ingredients in a bowl. Combine and add the coconut oil and syrup. Combine with your hands until you achieve a crumbly texture.
  • Add the water and knead with your hands.
  • If the dough is too wet add more flour
  • Roll the dough and sprinkle seeds on top before cutting them. Cut in your preferred shape (I used a mug as a cutter).
  • Dust the oven tray and bake for just 15 minutes at 200 degrees celsius (fan).

 

 

Vegan Stuffed Aubergines with Tahini

I love baked aubergines and tahini goes so well with them. This is a very light lunch or dinner.

Vegan stuffed aubergines

Ingredients

  • 2 big aubergines
  • 4 tablespoons of tahini
  • 3 garlic cloves
  • 2 tablespoons of cumin
  • Lemon juice (half lemon will do)
  • 1 tablespoon of maple or agave syrup
  • 4 tablespoons of yogurt (soy, almond or coconut yogurt)
  • 5 cherry tomatoes (optional)
  • 2 spring onions (optional)
  • Pomegranate seeds (optional)
  • Olive oil
  • Salt and pepper to taste

Method

Preheat the oven to 180 degrees (fan). Place the aubergines halved and sprincle olive oil, salt and pepper on top.

Cook for 30 minutes or until the aubergines are cooked. Remove the flesh and blend with the tahini, garlic, lemon juice, syrup, 2 tablespoons for yogurt, cumin, salt and pepper.

Scoop back the mixture and sprinkle yogurt, tahini, spring onions and pomegranate seeds on top. You can also add some cherry tomatoes, they are delicious with tahini.

Easy and Delicious Sweet Potato & Cashew Chocolate Cake

chocolate cake veganHappy Friday! Chocolate cakes are always a winner. This is one of my favorite recipes for a healthy treat. I always have to stop myself from eating the whole batch though. I made this last year for my birthday and all my friends were very impressed.

Ingredients

For the Cake
500g of sweet potatoes (about 2 medium)
12 medjool dates
6 tablespoons of pure maple syrup
100g of ground cashews
2 tablespoons of melted coconut oil
a pinch of salt
100g of ground oats
6 tablespoons of raw cacao powder
For the Icing (optional)
2 tablespoons of coconut oil (melted)
2 tablespoons of almond butter
1 tablespoon of maple syrup
2 tablespoons of cacao powder

Method:

Steam the sweet potatoes until soft and peel them. Preheat the oven to 180 degrees (fan)

Mix the sweet potatoes and dates in a food processor. This mixture is delicious.

Put the remaining ingredients into a bowl, and mix with the sweet potato and date mixture. I sometimes mix them in the food processor since mine is quite big.

Place into a mould and cook until you can pierce the cake with a fork and bring it out dry. Cooking time depends on how moist the mixture is but it is usually around 40-50 minutes. Remove the tray or mould and let it cold down completely.

For the icing mix all the ingredients together and stir with a fork. Put the mixture in the fridge to cool it down. Once the cake has cooled completely spread the icing on top and you are done.