Vegan Brownies (light recipe)

Vegan Brownies (light recipe)

These vegan brownies are a total joy to eat.. They are nutty, delicious and incredibly chocolaty…

Chocolate brownies are a classical American recipe. Indee, I propose a lighter vegan version. It is very quick and easy and everyone seems to really like it!

Ingredients for 12 brownies:

150g  superfine (pastry) flour

60 g cocoa powder

150 g brown whole sugar

1 small paper bag of cream of tartar

85 g of coffee

Some baking soda

170 ml unsweetened soya milk

75 ml oil

60g minced nuts

100 g dark bittersweet chocolate drops

100 g mixed nuts as garnishment

Method:

Preheat the oven to 180°C.

Combine all the dry ingredients. Put superfine flour, brown whole sugar, some baking soda and a pinch of salt together.

Combine all the other ingredients. Put in a separate bowl coffee, unsweetened soya milk, and oil.

Stir the two doughs  well together, add the remaining nuts, reserving a few for the top and chocolate drops. Mix until it thickens.

Pour the mixture into the prepared tin of about 23 cm high, spreading it out evenly. Sprinkle over the nuts.

Bake it at 180°C for 25 minutes.  Cool for 1 hour, or until completely cool. Slice into 12 brownies.

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Enjoy!

Mushroom Risotto & The Smiths

Mushroom Risotto & The Smiths

 I completely love rock music (and all its derivatives!). In my opinion, it’s just perfect to listen to it in every moment of the day, especially at dinner. This kind of music really evokes all sorts of emotions so I like to associate it with other sensory experiences, such as food.

Today,  I’m going to propose an authentic Italian-style light risotto recipe that is ideal if it is shared with your friends and together with a good glass of wine.

 INGREDIENTS FOR 5 PEOPLE

300 g finely chopped mushrooms

400 g “Arborio” type rice

1 L vegetable broth

1 minced onion

Just enough pepper and salt

2 tea spoons minced sage

Extra virgin olive oil

Curcuma powder

DIRECTIONS

In a saucepan, warm the broth over low heat.

In another saucepan, put some olive oil and minced onion and let it golden blending it ceaselessly with a spoon.

Add mushrooms and stir them for 7-8 minutes. Cook them until soft. Remove mushrooms and their liquid. Pour minced sage and then quickly add rice. Stir it well and don’t forget to bleed it continuously.

When the rice has taken on a pale, golden color add two wooden spoon vegetable broth. Stir constantly until broth is fully absorbed. Continue adding broth at a time, stirring continuously, until the liquid is absorbed and the rice is “al dente” or fully cooked, about 15-20 minutes. Pour some salt, if necessary. Try risotto before to add it.

Remove the risotto from the eat and leave it for few minutes in the pot. If you like it, season it with a  handful of baby onion, curcuma powder and a flush of olive oil.

 

RECOMMENDED SONG FOR THIS DISH….

 The Smiths  BigMouth Strikes Again

 I love their songs. The Smiths were born in Manchester, in 1982 and they became very popular during the 80’s as an alternative rock band.

They released in 1987.

Their frontman, Morrissey, is long time a vegan activist, so I strongly support him for his choice….

Enjoy your dinner!

Chickpeas Hummus

rsz_psx_20161115_1254531Chickpeas Hummus

 Hummus is one of the best food on earth. It might look boring or tasteless in the bowl, but it consists of a delicious purée of  soft chickpeas, olive oil and tahini. Hummus is a Middle Eastern invention and chickpeas are incredibly  nutritious.

Here in London you can find it almost everywhere. However you can make it yourself at home! It is  as tasty as easy that you can ever imagine.

Do you already have a favourite hummus recipe? If not, follow mine. I’m sure you won’t regret about it.

 INGREDIENTS

450 g drained, cooked chickpeas

50 ml lemon juice

2 garlic cloves

5 tahini tea spoon

½ tea spoon salt

Extra virgin olive oil (just enough)

 

TO SERVE

Some coriander leaves

Some paprika powder

Extra virgin olive oil (just enough)

 

INSTUCTIONS

First of all drain and rinse the chickpeas. Combine the lemon juice and tahini in a blender for few seconds. Then add chickpeas, some salt, garlic and extra virgin olive oil.

While processing the hummus continuously until it becomes very smooth, add some water. Continue processing for 1-2 minutes.

Transfer to a bowl and serve it with some coriander leaves, paprika powder and unleavened warm bread.

 

CURIOSITY….

Tahini is a condiment made from toasted ground hulled sesame seeds. It is used in Middle east cookery.

It is a paste made from ground sesame seeds. It is also called sesame paste or sesame butter.