Vegan chocolate cookies | Easy and quick recipes
I am seeking for curiosity and, with the return of the warm season, I found it in all things. Springtime has reawaken the sweetness, together with my fancy for the unknown, and the desire for freedom. This year, in the fields of Southern Italy, many red poppies have blossomed. I vividly remember the deep smell of those flowers which faraway look like the blood of the hills, left on the sun to be consumed.
I foster the positivity of these days and the sense of sentimentality of my country, in my little corner of paradise: the kitchen. Today, it looks much like my grandmother’s kitchen, where I spent my childhood cooking and baking with her. We were happy with little things: a hot oven, round glasses as cake tin, chocolate chips, a pinny dirty of flour, and our ingenuous laugh. That was our serenity: a tray full of just-baked cookies which I ate with people I love.
But now, let’s flee from reality, forget time and enjoy the Nature that rises again before our eyes. Let’s dress short sleeves and take a pool towel, so we can just lie in a park and watching the sky.
Find your serenity, it’s as simple as a drop of chocolate!
- 250 g of cake flour;
- 35 g of coconut oil;
- 1 table spoon of cream of tartar;
- 1 table spoon of baking soda;
- 120 g of brown sugar;
- 60 g of vegan butter;
- 60 g of vegetable milk;
- 80 g of chocolate chips.
- Preheat oven at 180°C;
- Combine butter with coconut oil and sugar;
- Combine one by one all the other ingredients with the mixture: sift flour, cream of tartar, baking soda, vegetal milk and chocolate chips;
- Mix carefully all the remaining ingredients;
- Form balls as big walnuts and flatten them slightly;
- Arrange them well separated on a baking tray covered with baking paper;
- Dough balls need to be baked for around 20 minutes. (be careful not to burn them!)
- Once the cookies have cooled, serve and eat them all!
Chickpea and vegetables curry |Vegan Recipe
This very easy and cheap recipe tastes absolutely amazing and is super vegan! The strong and intense taste of curry together with the softness of chickpeas mixed with vegetables, intensity the basmati rice flavour which is a thousand taste sensation! It is definitely an alternative dish you have to try!
Ingredients for 4/5 people:
– 250 g cooked chickpeas;
– 2500 g Hokkaido bio pumpkin (deseed);
– 250 g savoy cabbage;
– ½ onion;
– 1 garlic clove, crushed;
– 1 tea spoon fresh, root ginger, grated or ½ tea spoon of powdered ginger;
– Sesame or peanut oil;
– 200 ml coconut milk;
– 1 spoon peanut butter;
– 1 spoon mixed Indian spices “garam masala”
– 1 tea spoon turmeric;
– 1 tea spoon dried coriander;
– Some curry leaves (optional);
– Just enough salt.
WHERE TO FIND INGREDIENTS:
This clever everyday recipe has the purpose to be affordable to anyone who would like to try an alternative dish, such as Indian curry. For this reason, all the ingredients are easy and smart to find: try at your local supermarket or even in small Indian shops.
HOW TO PREPARE CURRY:
- Peel off Hokkaido pumpkin and chop it finely.
- Wash up the savoy cabbage and cut it into stripes.
- Add crushed garlic clove and onion. Then put them in a frying pan and slightly brown them together with garam masala, add some water, the turmeric powder and curry leaves.
- Cook for few minutes.
- Put chopped pumpkin in a pot and add some water. Then cover and simmer for about 10 minutes.
- Stir the savoy cabbage with some salt, pour coconut milk and stir it. Put the lid on the pan lower the heat and occasionally stir it for about 20 minutes.
- Add the chickpeas into the pan with peanut butter to make a thick sauce.
- Serve with basmati rice.
You can use potatoes or spinach instead of pumpkin.
This recipe is very healthy and filling: it is perfect for everyday or weekend dinner and you can enjoy it sipping a glass of good white or red wine.
Chickpea flour and broccoli pancakes
This recipe is a wonderful start to your week! It is an excellent choice, both for lunch or even for dinner. It is high in protein and totally veggie (as all my recipes) and very easy to prepare.
These pancakes are excellent served both hot or cold, and it is an ideal dish you can made in no time if you want to surprise your friends! Another good thing is that this dish is all but predictable, since it is tasty as well as not very common.
So, you just have to take notes of ingredients and preparation method.
Serves: 4 people
- 300 gr chickpea flour
- 300 gr Fresh Broccoli
- A cup of water
- An onion
- Black pepper (just enough)
- 1 teaspoon extra virgin olive oil
- A pinch of turmeric powder
- A cup of natural soy yoghurt
- A pinch of salt
- Parsley (just enough)
- Lemon juice
- 100 gr red savoy cabbage salad
Chickpea flour and curcuma powder can be find in any supermarket with no difficulty. They are popular ingredients in Indian and Middle Eastern food, so it is very easy to buy if you need them.
- Combine cold water with chickpea flour in a container;
- Wash and drain broccoli and the onion. Mix them up in a food processor or in a blender;
- Add some turmeric, some black pepper, salt and parsley in the mixture. Continue mincing it;
- Add the vegetables to chickpea flour
- Eventually add some extra virgin olive oil to the mixture;
- Heat a non – stick pan. Pour a spoonful of pancake batter into the pan and spread it to form a pancake (exactly as sweet pancakes);
- Chop up finely red savoy cabbage salad and flavour it with some salt. Let it stand for 30 about minutes.
Cook your pancakes for around 2 minutes on medium heat. Cook the other side for a while. When you finish cooking, let them chill. Garnish them with some yoghurt and seasoned red cabbage salad (as side dish).
Enjoy this delicious yummy recipe! ♥