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
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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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
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!
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.
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)
Some coriander leaves
Some paprika powder
Extra virgin olive oil (just enough)
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.
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.