Miriam Sorrell's Blog, page 18

Rose-Infused Blackberry & Apple Almond Crumble – Gluten Free

This year, 2013, my soul has craved a change for many reasons, but we won’t go into all of that.  Suffice it to say, my head has been whirling ideas around that I have just felt compelled to follow.  Textures, colours, and aromas float above my eyes, and what I see makes my mouth water.  To that end, I bring you a most sublime Christmas (and gluten-free) dessert that will have you singing songs of bliss.  I love the combination of blackberries and apples, and as the sauce turned red, roses sprung to mind – what a lovely, decadent mixture of ingredients to really lift the spirits.  I also wanted to offer a healthier choice without the stodge this year – although many of us fall prey to overeating, and that being the case, it may as well be full of substance and delicious culinary nutrition.

You may prepare both the filling and topping the day before, refrigerate, and then put them together in the morning. Lightly bake until almost golden, then re-bake just before serving.  I suggest either a nice, hot traditional custard, or some dairy-free cream, or maybe both.  If you want to go the whole way with the health ticket, then make some cashew cream in the liquidizer – 1 cup of pre-soaked cashews, a dash of sweetener of your choice, and half a cup of cold water – process until smooth and serve.

 

INGREDIENTS FOR THE FILLING

2 apples, peeled and chopped into medium size pieces

¼ cup (60 mL) water

1½ Tbsp agave syrup, or sweetener of your choice – more if you wish

3 cups blackberries (I used frozen ones)

1 Tbsp rose water (I used a Middle Eastern one – but you can find from here in US, here in UK)

1 tsp arrowroot, mixed with the rose water until a paste is formed, set aside

 

METHOD FOR THE FILLING

Place the apples in a saucepan with the water and sweetener, and stew until the apples are soft.
Then add the blackberries, lower the heat, cover, and allow to cook for a further 5 minutes.
Stir in the arrowroot and rose mixture, stir for a minute, then take off the heat, and allow to cool a little.  Taste for sweetness, and adjust if needs be.

 

INGREDIENTS FOR THE CRUMBLE TOPPING

5 Tbsp tapioca flour

100g blanched almonds

2 Tbsp xylitol, or other dried sweetener of your choice (xylitol can be purchased from here in US, here in UK)

2 Tbsp vegan margarine of your choice (one that is suitable for baking)

a pinch of salt

a pinch of cinnamon (optional)

 

METHOD

Place the almonds in your food processor, and process until they turn to crumbs.
Next, add the remaining ingredients, and process until crumbs are formed again.  The mixture should be thicker crumbs, but still on the loose side.  The margarine will make the crumbs denser to the eye, but when handled softish to the touch.  If the mixture is too doughy, add a little more flour, and process for a few seconds until crumbs are formed again (but don’t overdo it).

 

EXTRAS

extra blanched almonds for decoration

 

ASSEMBLY

Pre-heat your oven to 400ºF (200ºC)
Place the blackberry mixture in a medium-sized pudding basin, and then spoon on, or use clean hands, to gently place the crumble on top – a peak will most probably form.
Now decorate your pudding with the almonds on the edges, and place in your preheated oven until golden.  Keep your eyes on it, as every oven is different.
When it’s turned a nice golden colour, remove from oven, and allow to stand for some minutes, before serving with hot custard or vegan cream.  Then share and devour ! Enjoy !

 

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The post Rose-Infused Blackberry & Apple Almond Crumble – Gluten Free appeared first on Mouthwatering Vegan Recipes™.

Christmas Meat-Free Magic Loaf

Many people have been telling me that they wish they could prepare their Christmas dinner a day ahead, always concerned about having time to enjoy the day itself.  It is for that reason that I have created this dish.  The parsnips and carrots are already integrated into this dish, and therefore you only need to prepare some roast potatoes and brussels sprouts on the day. Of course the potatoes can be peeled and cut a day ahead, and the brussels can be washed and crossed in readiness for steaming half an hour before they are served.  The gravy can also be prepared the day before, as can the dessert and pudding from my blog.  So Christmas this year, 2013, can be a relaxed and enjoyable one for all, including your dear self.  This loaf is simply magical, it is so delicious and hearty that I will leave you, your guests and family to be the judge of the taste.  All I can say is happy Christmas holidays, and hope this makes you as merry as it has made us !

Important Note :

The first piece of advice on this magic loaf is to prepare and cook it a day ahead. When it has cooled down, cut it into slices, so that when you re-heat it, the slices are whole and beautiful to the eye.

 

Serve with my Parsley & Mushroom gravy – see recipe below.

 

INGREDIENTS

extra virgin olive oil for frying

1 large parsnip, peeled and grated (I used my processor for this)

1 carrot, peeled and grated

1 onion, peeled and grated

1 Romano red bell pepper

a handful of basil, finely chopped

2 cloves garlic

½ cup pearl barley, washed, pre-boiled, and set aside

1 cup nuts –  I used 80% walnuts, the rest pecans

Himalayan salt to taste (available from here in the US, or here in the UK)

2 Tbsp teriyaki sauce (available from here in the US, or here in the UK)

1 349g pack firm silken tofu (available from here in the US, or here in the UK)

1 cup grated vegan cheese of your choice (I used the mozzarella from my book) – this is an optional ingredient

2 Tbsp dried bread crumbs

1 Tbsp tomato paste

1 tsp maple syrup

1 tsp curry powder

1 Tbsp fresh parsley

½ tsp each dried thyme & sage

1 tin of borlotti beans, or other beans of your choice (black beans are my second choice), washed and drained

1 Tbsp tapioca flour

1 Tbsp nutritional yeast (available from here in the US, or here in the UK)

¾ tsp turmeric powder

1 level tsp wheat gluten, or guar gum (wheat gluten available from here in US, and here in UK ; guar gum in US from here, UK from here)

 

METHOD

Pre-heat oven to 350ºF (180ºC).
Fry the grated onion, parsnips and carrots until the parsnips and onion soften and become transparent.
Then add the chopped garlic, and stir in the grated pimento (red pepper).
Add the tomato paste, the salt, curry powder, and teriyaki sauce, then cover. Simmer for 10-15 minutes.  Then take it off the heat.
Next, pulse the beans and pearl barley together, add them to your parsnip and carrot mix, and stir gently – all will be very thick at this point.
Now pulse your nuts, but be sure they have form left (we need this for the texture), and place them in a large bowl.  Add the herbs, breadcrumbs, and flour into the large bowl, together with the remaining ingredients.
Once your parsnip and carrot mix has cooled down, spoon the mixture into the dried ingredients in the large bowl, and with clean hands or a large spoon, stir until everything has integrated well.
Now line a Pyrex loaf dish or oven tin (mine was 25 x 11 x 7cm) with greaseproof paper/parchment and then spoon in your mixture and flatten gently on the top.  Place in your preheated oven until totally golden.  Probably this will take anything from 30-40 minutes, but keep your eye on it.  Cut when it has cooled down, and serve with my Parsley & Mushroom Gravy (see below), your roastie potatoes, greens, and any other trappings or relishes, to ensure your Christmas dinner is one that will go down in the archives as a memorable vegan success !  Enjoy, and all Best Wishes for the Festive Season !

 

Parsley & Mushroom Creamy Gravy

 

INGREDIENTS

½ cup presoaked cashews

1 cup (250 mL) water

2 Tbsp fresh flat leaf parsley

½ tsp garlic granules (adjust to your preference)

salt to taste

½ tsp nutritional yeast (available from here in the US, or here in the UK)

pepper

10 mushrooms, sliced and pre-cooked (gently fried with their juices), and set aside

 

METHOD

Place all the ingredients, except for the parsley, in a food processor or liquidizer, and process until smooth.
Then add the parsley, and whizz a little as you don’t want a green sauce, just so that it is incorporated in small pieces.
Heat up very gently and serve with your Christmas log.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Spicy Fruit & Orange ‘Chicken’ Christmas Curry

Why not create a Christmas curry ?  The other day I found myself concocting spices and ingredients that would make for a wonderful festive curry.  This is what I came up with – a huge success, as well as a finger-licking finish !  Grapes, jumbo raisins, ‘chicken’ and lentils, combined with cinnamon, star anise, curry, chilli, and all things nice.  And then, to really make a sublime success of it, a creamy (nut) finish, that consolidates the flavours, and the sauce itself substitutes perfectly for the gravy in a traditional Christmas dish.  All these qualities bring festive richness to this wondrous dish, filling you with warmth, and a whole load of Christmas cheer.

Serve with basmati rice, and crushed cardamom for garnishing, with some moist medool dates for the surround of the rice.  Also popadoms, and some ready made chapatis are a great accompaniment, as is some plain vegan yogurt with dried mint, mixed together, as a nice relish to contrast the main dish.  And feel free to use tofu instead of faux chicken, or chickpeas and spinach if you prefer no soya.

Happy Holidays to You All, and don’t forget to let me know how it went !

NOTE : This can be prepared a day ahead.

 

INGREDIENTS

1 x 2 inch cinnamon stick, or a pinch of ground cinnamon

3 whole star anise

1 red onion, finely chopped

2 cloves garlic, finely chopped

extra virgin olive oil or coconut oil (available from here in the US, here in the UK)

½ cup (125 mL) water

2 Tbsp jumbo black raisins

1 tsp ground cumin

¾ tsp coriander powder

1 tsp cardamom granules or powder

1 tsp hot curry

½ tsp chilli powder

2 small chillies (not chopped)

¼ tsp asafoetida (you can get this from here in the US, or here in the UK)

¼ tsp turmeric powder

a pinch of Himalayan salt to taste (you can get this from here in the US, or here in the UK)

3 Tbsp tomato pate

3 cups of faux ‘chicken’ pieces, or pre-fried tofu squares

the juice of an orange

1½ cups seedless sweet grapes (red are better)

1 clementine, sliced for decoration

a dash of maple syrup, or agave syrup

½ cup cashew nuts, liquidized in 1½ cups water into a rich, milky consistency

¾ cups precooked puy lentils

chopped coriander/cilantro, for garnishing with the clementine slices

 

METHOD

Fry your onions and garlic together in an ovenproof casserole dish (I use a Le Cresuet saucepan) on a low heat, making sure you don’t burn them.
Place your spices in a bowl or mug, add 3 tablespoons of extra virgin olive oil, or coconut oil, and mix thoroughly.  Now pour this mixture over your onion mix, and continue to stir.
Next, stir in your faux chicken pieces (I used mine from frozen), and let them get well coated with the spice mix.  After a couple of minutes, stir in the tomato puree, and leave it on a low heat for 10 minutes (careful that it doesn’t stick).
Make your cashew milk at this point.
Now add your water, stir again, and add the remaining ingredients, except for the cashew milk.  Always be sure to check for the salt and sweetness, it is designed to be a little sweet, and yet to have just enough savoury flavour from the salt, so go ahead and check that out.
Now stir in your cashew milk in two stages, allowing it to thicken a little in between.
Finish this off in a preheated medium hot (350ºF /175ºC) oven for half an hour or so, until rich, thick and creamy.  Your sauce should have a nice thick gravy consistency (and there should be lots of it), and a lovely aroma. Bon Appetit !

NOTE :   Keep a watch out for the cashew milk in the dish, as it has thickening qualities.  The trick to this dish is the low heat and the stirring, so as not to allow it to stick or burn.  Otherwise you will be happy with the results, if you ‘stay with it’, as it were.

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Vegan Shakshuka – ‘Breakfast In Israel’

This recipe is dedicated to the people of Israel who have embraced veganism, and to my good friend Gary Yourofsky, who is touring Israel for a second time this month, and who has helped to enlighten so many people in Israel to the benefits of veganism.

This recipe is a daily staple in Israel, very often eaten for breakfast, or as a light lunch.  Its origins are thought to have been rooted in Africa – some say Tunisia, others Morocco – but, in any case, the Israelis love a good debate about recipes, and they certainly love their food, as do I.  This is my vegan version – in fact, the first vegan shakshuka in the world, which is already a firm favourite in our household.

You can find this recipe in the November/December issue of our digital magazine ‘VEGAN FOR LIFE’. http://www.veganforlifemagazine.com

 

 

 

 

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Double Stuffed Savoury Christmas Log

Imagine a succulent savoury log, infused with herbs and a touch of spice – healthy, decadent, mouthwatering !  Yes, this is this Christmas’s great main course for you.  I created this, together with a wonderful onion gravy, to enjoy and bring the spirit of Christmas to your table.  I do hope you enjoy this with my mapled roasted parsnips, carrots and potatoes, and of course, any green that takes your fancy – Brussels, etc.  Be merry, and Enjoy !

Jus-Rol puff pastry is vegan, and we love it.  You need a 500 gram pack for this, allow it to thaw, and then roll your filling according to the method below.

 

INGREDIENTS FOR THE NUT & LENTIL STUFFING

200g  roasted hazelnuts

1 medium onion, roughly chopped

1 to 2 cloves garlic, roughly chopped

2 Tbsp flat leaf parsley, roughly chopped

1 to 2 tsp fresh rosemary

2 to 3 sage leaves, or ½ tsp dried sage

2 Tbsp breadcrumbs (I used Paxo for convenience – available in the US from here, and the UK from here)

Himalayan salt to taste (from here in the US, or here in the UK)

 

METHOD

Place the onions, garlic, and herbs in the processor, and process until small pieces form.  Next, add the nuts, and pulse until small.
Add the remaining ingredients, and whizz for 10-20 seconds.  You should be left with a nice crumble mix, everything broken down into tiny pieces, but not crushed to a pulp.

 

INGREDIENTS FOR THE MUSHROOM & CURRIED LENTIL STUFFING

extra virgin olive oil

around 14 mushrooms, finely chopped

1 medium sized white onion, finely chopped

2 cloves garlic, finely chopped

1 cup puy lentils, pre-boiled until cooked, then drained and set aside

1½ Tbsp tomato paste

1 tsp smoked paprika (available in the US from here, and the UK from here)

1 tsp hot curry powder (if you don’t like it, hot use mild curry and use ½ tsp, just for a touch of flavour)

1/8 tsp asafoetida (from here in the US, and here in the UK)

Himalayan salt to taste

2 Tbsp sun dried tomatoes, chopped

1/8 cup (30 ml) water

a little vegan milk, for brushing on the pastry

 

METHOD FOR THE LENTIL STUFFING

In a large pan, fry the onions and garlic, then add the tomato paste and all the spices.
Mix well, then stir in the mushrooms, and allow them to yield their juices.
When they are cooked, add the remaining ingredients, and allow to cook for a further 10-15 minutes.
Taste for salt, and allow to cool down before stuffing the pastry – the mixture should be no more than lukewarm.

STUFFING’N’ROLLING

First, preheat your oven to 400ºF (200ºC). Then line a medium-sized oven-proof tray from end to end with greaseproof paper, and then grease it just the same.
Place your thawed pastry sheets on a clean, floured surface, and roll the pastry sheets together in such a way that you create one sheet approximately 10 by 7 inches.
Now spoon the two stuffing mixtures onto the pastry sheet, one in front of the other (see picture above).
Now start slowly rolling the mixture away from you, until you reach the end.  You might feel you need an extra hand, so if anybody is around at home, do not hesitate to give a shout.  No panic, if any bits fall out of the side, just gently finger them back into place.  Then secure the folded over pastry in place using toothpicks.

Wash your hands at this point, and dry them thoroughly.  Brush the roulade with vegan milk, then make surface cuts at half inch intervals on the surface of the dough, but don’t put any weight on it whilst you do this.  These will be your markers for each slice once cooked.
Carefully lift the roulade onto your oven dish using 2 large metal spatulas (again some help might be useful at this latter stage).
Then place in your hot oven until it turns golden – around 20 minutes. Remove from oven, and assemble any accompanying veggies in another serving dish – but I advise that if you’re having roast potatoes, they should be nice and crunchy. Or you may prefer plain new potatoes – whatever takes your fancy. Bon Appétit and Seasons Greetings !

 

 

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The post Double Stuffed Savoury Christmas Log appeared first on Mouthwatering Vegan Recipes™.

Golden Cheezy Cauliflower ‘Cheese’

This is the best vegan cauliflower cheese in the universe – no joke, it’s too good to be true, and extra moreish. You can also use a little mustard, and dip your cauliflower in it (I love Frenchs American Classic) – I will leave you be the judge of these.  Feel free to substitute broccoli instead of cauliflower.  Serve with your favourite salad, or as an accompaniment for Thanksgiving, Christmas, or a special dinner.

 

INGREDIENTS FOR ‘CHEESE’ SAUCE

2 cups (625 mL) soya milk, or other non-sweetened milk

2 Tbsp purpose plain flour (for a very thicker sauce, use 3 Tbsp) – (can also be made gluten-free by using all purpose GF flour (available in the US from here, and in the UK from here)

3 Tbsp nutritional yeast (available in the US from here, and in the UK from here)

2 Tbsp olive oil

½ tsp fine garlic granules

salt (don’t omit)

a knob of vegan butter

¼ tsp turmeric powder

1 tsp vegetable stock powder or granules (try Kallo – from here in the US, and here in the UK)

a little water if needed

 

1 cauliflower, cut into florets

chives, chopped, for garnishing

extra olive oil

 

METHOD :-

First steam your cauliflower until tender, but be careful not to overcook.
Then place the cauliflower in a dish, and set aside whilst you make your ‘cheese’ sauce.
Preheat your oven to 440ºF (225ºC).
Place all the ‘cheese’ sauce ingredients in a ‘milk’ pan and whisk.
Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency.
Lower the heat, and continue cooking for a further minute or so.
Take off the heat, and pour your sauce over the cooked cauliflower, drizzle with olive oil and garnish with chives, and place in the oven for 20-30 minutes, or until the dish is golden on top.

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No Bake Fruit & Nut Chocolate Cup Cakes

Moreish, chocolate nut cup cakes – so very convenient with no need to bake.  No more to say than make and enjoy !

Makes 8 cup cakes

INGREDIENTS

12 plain vegan Digestive biscuits, or vegan Graham crackers, or other of your choice

½ cup roasted salted peanuts (or roasted hazelnuts if you prefer)

3 Tbsp vegan margarine, or coconut oil if you prefer

¼ cup broken sweet sesame bars (I make my own with raw sesame seeds)

the zest of an orange or a lemon

2 Tbsp sweetener of your choice (I used xylitol – available from here in US, and here in UK)

100g dark vegan chocolate (from here in US or here in UK) with 2 Tbsp coconut oil (from here in US or here in UK), either melted on the stove bain-marie style, or microwaved if you prefer (if heating on a stove, do so on a low heat)

Fruit for adding to your mix : 1/3 cup of mixed dried cranberries and blueberries

EXTRA :

½ cup mixed unroasted nuts of your choice (I used a mixture of raw almonds, raw hazelnuts, and raw cashews)

cocoa powder for dusting (available from here in US, or here in UK)

METHOD

Blast all the dried ingredients (zest too) in your food processor until small crumbs are formed, then add the margarine or coconut oil, and process until it forms something that resembles a crumble or dried up pieces of dough (if too dry, add more coconut oil or vegan butter) – then spoon this into a medium sized bowl.
Now place your ½ cup of mixed nuts into the food processor, and process until chopped but not crumbs, as you will need some texture in the ‘cakes’. Stir these in to your biscuit mix, the mix should be very dense.
Meanwhile, melt your chocolate and coconut together, mix this up with a teaspoon, and then pour it onto your biscuit mix, together with the whole dried fruit, and mix thoroughly with a spoon until all is blended.
Using a teaspoon, fill the cups of a cup cake dish – either pre-greased or better still, use a silicone muffin/cup cake tin – and flatten the tops (you can find silicon muffin tins in the US here, or else here in the UK).
Refrigerate overnight, or if you are in a hurry, freeze for well over an hour, and turn over.
Dust with cocoa powder before serving.

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My Mum’s Secret Beefless Finger Licking Stew

My Greek mother used to make many different stews – all were rich, and full of colour and flavour.  This is based on one she made, which I have veganized, and given it my mouthwatering vegan touch.  It came out beautiful, luscious, warming, hearty and so very, very delicious – I never get an impulse to lick the plate clean, instead I let some Italian bread do that for me.  You will love this !  Oh, and it’s very child friendly – I can vouch for that from my childhood memories, and my daughter’s love of this dish !  Enjoy !

Serve with fresh Italian bread, or French baguette, and raw onion wedges (Greek-style, but not very romantic !)

INGREDIENTS

olive oil, or other of your choice

2 medium sized white onions

2 to 3 cloves garlic

2 bay leaves

2 Tbsp tomato paste

3 to 4 cups of water

1½ Tbsp plain flour

1 to 2 tsp vegan margarine (optional, but it creams it up nicely)

3 medium sized carrots, chopped

2 medium sized potatoes, chopped

the zest of a lemon

a little rosemary (optional)

1 green apple, peeled, cored and chopped

salt to taste (I used my smoked one – available in the US from here, and in the UK from here)

½ cup red wine, or unsweetened red grape juice

1 tsp dried stock granules (I used Kallo – from here in US, or here in UK)

1 cup chopped meatless pieces – I used VBites Redwood beef-style pieces, or TVP chunks (available from here in the US, and here in the UK), or 1 cup firm silken tofu (I recommend non-GMO Mori-Nu – from here in US, or here in UK), chopped into squares, and pre-grilled or fried until golden – allow to cool before using, or 1 cup of precooked beans of your choice

chopped cooked spinach (optional)

cracked black pepper

METHOD

Mince the onions and garlic in your food processor, or patiently chop them finely.
Meanwhile, heat up some oil in a casserole pan, add the onions and garlic, and gently fry.
Next, add the meatless pieces (or pre-fried tofu, or pre-cooked beans), and fry with the onions and garlic for a few further minutes, turning a few times until they get some colour.
Now add your bay leaves, potatoes, apples and carrots. Stir in the flour and mix well, then add the tomato paste, continue mixing, and pour in the wine.  Add the margarine, rosemary, and 1 cup of water, and allow to simmer gently for 10 minutes.
Add the remaining ingredients (except for the spinach and lemon zest), and simmer gently for a further 15 minutes.
Preheat your oven to 300ºF (150ºC).
Place your casserole in the oven for over an hour, until the potatoes soften completely.  Then stir in your lemon zest and spinach, and allow them to settle in with the flavours for a few minutes before serving. You want the ‘melt in your mouth effect’ with the potatoes.
Bon Appétit !

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Mouthwatering Middle Eastern Style Chickpea Burgers

These are inspired by the many types of Moroccan patties, fritters, and burgers I have seen over the years.  The rich taste and colours of Middle Eastern dishes just blows me away.  I have created these with all these flavours and colours in mind, and heart. I hope you enjoy them as much as we did.  They’re very easy to make, which is a great bonus !  I served mine in pitta bread, with my homemade yogurt and tabbouleh.  ENJOY !

Makes 8-10 burgers (depending on size)

 

INGREDIENTS

1 14oz (400g) tin chickpeas, washed and drained

2 slices brown bread, processed into breadcrumbs

2 spring onions, or 2 red shallots, roughly chopped

2 cloves garlic, or ½ tsp granulated garlic

2 Tbsp fresh parsley, or fresh coriander (cilantro)

1 Tbsp tahini (available in the US from here, and in the UK from here)

¾ tsp ground cumin (available in the US from here, and in the UK from here)

¾ tsp ground coriander (available in the US from here, and in the UK from here)

¾ tsp garam masala (available in the US from here, and in the UK from here)

1 Tbsp fresh lemon juice

sea salt to taste (available in the US from here, and in the UK from here)

1 tsp either egg replacer (available in the US from here, and in the UK from here), flaxseed (available in the US from here, and in the UK from here), wheat gluten (available in the US from here, and in the UK from here), or other thickener of your choice

METHOD

Process the parsley in your food processor until very small, then add the onion and garlic, and also process these until chopped small.
Now add half the chickpeas, and half of the breadcrumbs, together with the tahini, egg replacer or thickener, all the spices, salt, and lemon juice. Process these until a semi-sticky ball is formed. Then transfer this ball to a large bowl.
Meanwhile, add the remaining chickpeas to your processor, and process for a few seconds – just enough to break them down a little, but still leaving them intact. Then add them to your ball, together with the remaining unprocessed breadcrumbs.  This way you should have a dense ‘paste ball’, with some form from the breadcrumbs and the chickpeas.
Shape again into a large ball – it shouldn’t be too sticky, but dense, dust with flour if you wish and cover it with cling-film.  Let it rest in the fridge for an hour (or you can leave it in the fridge overnight for use the following day).
Remove from fridge, shape into patty burgers, and fry until golden on each side.
Serve in hot pitta bread, with grated carrots, and vegan plain yogurt, with a tabbouleh salad.  Enjoy !

 

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Heavenly Nutty Chocolate Cups – No Bake

Makes 12 cup cakes

The word ‘heavenly’ came to mind because these magical little cups really do seem to transport you to another world – a brief diversion of blissful happiness that you really wish could last forever !  In fact, not only are they irresistible, they are also packed with protein, fibre, and other nutrients, and are incredibly easy to make.  So, I could seen no reason why they wouldn’t score high on a Sunday, as we roll into Fall.  Serve with a pot of your favourite tea !

INGREDIENTS

1 cup semi roasted hazelnuts & peanuts mixed

1 cup oat bran (available in the US from here, and in the UK from here)

2½ Tbs peanut butter (available in the US from here, and in the UK from here)

1 Tsp vanilla essence (available in the UK from here)

a pinch of salt

a pinch of cinnamon

1 to 2 Tbsp maple syrup or agave nectar – add the sweetener a little at a time, to personal taste (maple syrup available in the US from here, and in the UK from here – agave nectar available in the US from here, and in the UK from here)

2 to 3 Tbsp coconut oil (available in the US from here, and in the UK from here)

FOR THE TOPPING

3 Tbsp coconut oil (available in the US from here, and in the UK from here)

1½ Tbsp Earth Balance ‘margarine’, or other vegan butter/margarine of your choice (you could use the coconut oil instead, but I used margarine as I wanted to ensure a semi-soft chocolate topping)

185g (6½ oz) dark chocolate (available in the US from here, and in the UK from here)

a pinch of Himalayan salt (available in the US from here, and in the UK from here)

EXTRA : 1 tsp shredded (dessicated) coconut per cup cake

METHOD

You will need a silicon muffin/cup cake pan (to hold 12 cup cakes), which will enable you to effortlessly remove the cups when they’re ready without any damage or mess.

(If you can’t find these locally, they are available in the US from here, and in the UK from here)

Place all the nuts in your food processor, and process until they almost form a powder.  Then add the remaining ingredients, and process until the mix becomes a sticky dough ball.  Take out, and place in a bowl.
Next, spoon the dough evenly into your cup cake pan, making sure to flatten the tops, then add a further teaspoon on the surface of each one.
Now bain-marie the chocolate with the other topping ingredients, until it has melted.  Then spoon onto the top of each cup cake as evenly as you can.
Place in the fridge overnight, or freeze for an hour or so, and Enjoy !

Warning – These May Be Moreish . . .

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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