Vegan Date Truffles

“Why celebrate love

A day each year we live,

When hugs & cuddles

Don’t measure & give.

Be different, be bold

No gift? Stop sighing!

Scoop up some cocoa

And get messy trying.

And when you wrap this

Homemade, not from a store,

It’ll hold all that you want to say

And a little bit more…”

Everyone wants to do a V-day recipe post. So I thought I may as well join the bandwagon. 

 

But guys! I am making it super easy for you. All those out there who cringe at making any home-made treats, this IS the one for you. There is no significant measures, no kneading, rolling, frying, braising, waiting on the timer etc etc....and the result is decadently sweet (although sugar free), moist and melt-in-the-mouth good. And they'd look rather cute as a gift too. 

 

If you're nodding your head at all the ingredients, then go pull them out and give it a try right now. Oh! and a penny for your thoughts. Please leave a comment!

Ingredients

1 cup pitted dates

½ cup walnuts or almonds

2 tablespoons cocoa powder

4 tablespoons coconut cream (the thick part of canned coconut milk)

1 tablespoon olive oil (or any tasteless oil)

Coconut flakes to coat

Add all the ingredients to a food processor and blend till you get a thick smooth paste. A few chunks here and there are fine. If the mixture is too dry to blend, add a teaspoon of water but make sure it doesn’t become too wet.

Transfer the mixture into a airtight container and refrigerate for 15 minutes. Once slightly firm, oil your palms and shape a teaspoon of the mixture into small balls. Toss in coconut flakes and enjoy!

Quick Recipe: 5-Min Brussels Sprouts Stir-Fry

"If you hate these

Little balls of green,

You must must try

This recipe mean.

Quick 5-minutes

Is all you'll waste,

And it'll be worth

The new-found taste!

Your world will change

Thank me you will,

Most people I know have a love-hate relationship with Brussels Sprouts. And I can understand why. These mini cabbages are slightly bitter in taste, and the centre is quite stiff and doesn't cook easily. There was a time I used to dislike them too. But that's the very reason I had to find a way to cook them my liking. A little patience and technique is all it takes to transform them into the most delicious stir fry side! 

 

Don't believe me? Ask my husband, he is a complete convert.

 

Ingredients

10-12 Brussels Sprouts, shredded (this is key - shredded cook way better than halved!)

1 clove of garlic, crushed

1/2 cup frozen corn kernels

1 cooked chicken sausage, casing removed and diced (optional)

3 tablespoons olive oil

3/4 teaspoon paprika

Salt & pepper to taste

 

Heat oil in a pan. Add the garlic and cook for quick minute. Stir in the remaining ingredients, cover and cook on medium flame for 2-3 minutes - this will make the brussels sprouts lose some of their unwanted crunch (not all of it). Remove cover and saute on high heat for a minute till the ingredients brown on the underside and you can smell a heavenly buttery fragrance. That my friends, are your brussels sprouts telling you they've become delicious! Nice & charred. 

 

Eat with quinoa or as a warm side with a main such as Chicken or Fish. Tastes even better with a dollop of yogurt on top!

 

Recipe by Request: Chickpea Korma with Roasted Squash

You gave me a shout. And I always answer. 

 

Here is my recipe to a quick Thursday curry lunch, filled with flavor, spice & creamy goodness. I wasn't planning to post it so I don't have too many photographs, but hopefully the recipe will suffice. 

 

Oh, and for those who care, it's gluten free & vegan. Hello health!

 

Ingredients

1 cup garbanzo beans, soaked (2-3 hrs) and pressure boiled (or replace with canned chickpeas)

1 small acorn squash, peeled and diced

1 plum tomato, diced

1 clove of garlic, crushed

1/2 red onion, sliced lengthwise

1/2 green pepper, diced

3 curry leaves

1 dried red chili, broken in half

1/2 teaspoon mustard seeds

2 teaspoons tomato paste

4 tablespoons light olive oil

Dry Spices

1+1/2 teaspoon coriander powder 1/2 teaspoon red chili flakes (more if you like the heat!)

1 tablespoon Indian Chana masala (available at all India stores)

1 teaspoon Indian Mutton masala (available at all India stores)

Salt & Chili to taste

 

Season the squash with a dash of olive oil, salt, pepper and 1/2 teaspoon coriander powder and roast in a 400F oven for 15 minutes, till soft and golden. Keep aside.

Heat the oil in a non-stick pan. Add the curry leaves and mustard seeds and cook till the seeds begin to splutter. Add the garlic, onions and dried chili and cook till the onion turns translucent. Stir in the tomatoes, tomato paste and all the dry spices. Cook on medium flame till the tomatoes have broken down and completely cooked. 

Now add the squash and green pepper and cook for another minute or so. Lastly stir in the chickpeas, liquid and all. Mix well and let it all simmer on low flame for at least 15 minutes, till most of the water has been absorbed. The thicker the curry, the creamier the texture. Check and adjust seasoning and turn off the heat.   Garnish with slivered almonds & fresh coriander and enjoy with Roti, Basmati Rice, Cous Cous or Quinoa.

Try this recipe and more yummylicious bites at my upcoming Dining Experiences!  [Follow my culinary experiments via Twitter, Facebook, Instagram and Pinterest]