Tag: dairy free

Categories
Bento Ideas Chinese food dairy free Dinner menu gluten free Quick and easy

How to make Gluten Free Char Siu Bao

Hi All

This time I made Char Siu Bao for Gluten Free.
This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.

Tips for this recipe
For the filling will give you enough for 10-12 Gluten free Char Siu Bao.
The dough recipe will produce 5-6 Gluten free bao so if you want to make 10-12 each of gluten free Char Siu Bao, please double amounts.
When you steam Char Siu Bao, cover the lid with kitchen towel so don’t drop excess moist on Char Siu Bao.
Using pudding moulds and put muffin or cupcake cups in the moulds to hold Char Siu Bao in shape.
If you don’t have a steamer, use deep frypan. (Check the video how to)

Print

How to make Gluten Free Char Siu Bao

This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.
Course Bread
Cuisine Gluten free
Keyword dinner menu, easy, Gluten free, quick
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 people

Equipment

  • 1 Steamer if you don't have one, use deep frypan

Ingredients

For Char Siu Bao filling

  • 250 g Pork belly bites From Coles
  • ½ each Onion
  • 95 g Spring onion
  • 1 tsp Garlic Grated
  • 1 tsp Gigner Grated
  • 1 tbsp Sugar
  • 1 tbsp Honey
  • 1.5 tbsp Tamari
  • 1 tbsp Sake
  • 1 tbsp Olive oil
  • ½ tbsp Starch
  • 1 tsp Water

For Gluten free Bao

  • 150 g Gluten free self raising flour
  • 200 ml Rice oil
  • 30 g Raw sugar
  • 1 tbsp Rice oil

Instructions

  • Chop the spring onion and onion fine.
  • Grate garlic and ginger (I often use already grated ones from a jar or tube)
  • Remove the pork skin and chop the pork small pieces.
  • Add sesame oil into a frypan and turn heat to mid.
  • Cook the onion and spring onion until soft.
  • Add the ginger and garlic and stir.
  • Add the pork and cook until it soft.
  • Add sugar, honey, sake, and Tamari and stir.
  • Put the starch into a bowl. Add the water and mix well. This is starch mixture.
  • Pour the starch mixture on the pork and stir until it thickens.
  • Pour the pork mixture on a tray and let it cool down.
  • Making gluten free Bao, pour the rice milk into a bowl. Add rice oil and sugar and mix well.
  • Add the gluten free self-raising flour into the bowl and mix well.
  • Put muffin cupcake cups into pudding moulds.
  • Fill the mould halfway with the gluten free Bao mixture.
  • Put the pork mixture onto the Bao mixture.
  • Cover the pork mixture with the remaining Bao mixture.
  • Place the moulds into the steamer.
  • Fill the bottom of the steamer with water and bring to the boil.
  • Cover the steamer’s lid with towel. (If you are using a bamboo steamer, you don’t need a towel.)
  • Steam Char Siu Bao for 12-15mins.
  • After 12mins, remove char Siu Bao from the steamer and let them cool.

Video

Would you like this

Lot of goodness in a bowl, how to make Tonjiru miso soup

YouTube Channel

The Grazing Wombat Channel

 

Categories
dairy free Dinner menu gluten free Italian food plant based sauces Vegan Whole food recipes

No Waste! How to make Chunky Tomato Pasta sauce

tomato sauce

Hi All

The other day I felt like eating a beautiful tomato sauce with pasta. So I got some fresh basil and tomatoes from the vegetable market and made a fresh tomato sauce.

tomato and basil

When I removed the tomato’s skin and seeds I thought that’s a lots of waste, so I am going to use it all.
Why? Not just to reduce waste but the tomato’s skin has lots of lycopene.

skin and seeds

What is lycopene?
Oxidation within your body can lead to your skin aging, damage to cells and blood vessels, and a decline in organ function. One of the most effective antioxidants is Lycopene.
Lycopene works to prevent active enzymes from oxidizing.

tomato in water

You can choose different styles of sauce

1. Remove the skin and seeds parts and put them blender with balsamic and blend then mix other ingredients for a chunky sauce.

blended

2. Leave the skin and seeds, cook it all together then put it in the blender for a smooth sauce.

I like a chunky tomato sauce how about you?

tomato with basil

Uses for tomato sauce
This sauce can be used for pasta, chicken parmigiana, meat balls, baked white fish etc.

Print

No waste chunk tomato pasta sauce

using fresh tomato and no waste tomato pasta sauce
Course Sauce
Cuisine Italian
Keyword Gluten free, homamade, pasta sauce, plant based, Vegan
Prep Time 25 minutes
Cook Time 45 minutes

Ingredients

  • 1 kg Roma tomato
  • 2 each Onions
  • 15 g Fresh basil
  • 1.5 tsp Minced garlic
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • ¼ cup Balsamic vinegar
  • 3 tbsp Olive oil
  • 2 tbsp Sugar
  • 1 tbsp Salt
  • ⅛ tsp Pepper

Instructions

  • Slice across the top of the tomatoes to easily peel the tomato’s skin.
  • Chop onions.
  • Pick basil leaves.
  • Chop the basil leaves
  • Cook the tomatoes for 15 seconds in boiling water.
  • Remove the tomatoes from the boing water and put them into cold water.
  • Remove the tomatoes’ skin and seeds (don’t throw out them)
  • Chop the tomatoes roughly.
  • Put the tomato’s skin and seeds parts into a blender and add ¼ cup of balsamic vinegar and blend well.
  • Put 3 tbsp of olive oil into a pot turn the heat to mid.
  • Cook the onion until soft.
  • Add 1.5 tsp garlic, 1tsp of dried basil, 1tsp of dried oregano, 2 tbsp of sugar, 1 tbsp of salt, and stir well.
  • Add the chopped tomato and blended tomato skin and seeds and stir.
  • Bring the sauce to the boil and then turn heat to low and simmer for 30mins.
  • Add fresh basil and 1/8 tsp of pepper. Stir well and you’re done.
  • Cool the sauce down and put into an airtight container or jar.

Video

Would you like other recipe

Thai-Style Pumpkin & Tomato Soup Vegan and Gluten Free ok!

YouTube

Thai-Style Pumpkin & Tomato Creamy Coconut soup (Vegan and Gluten free are Ok)

Categories
breakfast dairy free gluten free plant based Vegan Whole food recipes

Sugar Free Roast Caramelised Nut and Fruit Granola

Caramelised granola

What do you usually eat for breakfast? Egg? Or just fruit?
My husband eats this granola every morning and he really enjoys it.
Caramelised roasted nut granola with dried fruits.
So healthy and tasty this granola but this recipe is sugar free, gluten free and ok for vegans!

ingredients

What you need for this tasty granola.

Nuts
I’m using cashews, macadamias, and almonds.
You can use any nuts you like.

Seeds
Sunflower seeds and Pepitas.

Coconut flake
You can use coconut chips.

Buckwheat Puff
You can use puffed rice if you like.

Date
Using pitted is quicker to prep.

Virgin coconut oil
Use virgin coconut oil so the smell isn’t too strong.
You can buy at Coles or Woolworths, health food shops.

Peanut butter
Use a sugar and gluten free one.
You can buy at Coles or Woolworths, healthy shops.

Mixed dried fruits
This time I used, raisins and cranberries.
You can use any you like.

granola

Tip for making perfect granola

• When you mix dry ingredients and date paste, mix well so when you cook in the oven, your granola doesn’t get too chunky.
• Try to spread the granola out on two trays instead of one so not too crowded.
• Add mixed dried fruits AFTER COOKING GRANOLA so you don’t burn your mixed dried fruits.
• After cooking granola, break down any large chunks.
• Don’t set the oven over 100 ℃. Otherwise, your granola will burn.

Print

Sugar free Caramelised Roasted Nut Granola

Healthy fruit and nut granola to start your day
Course Breakfast
Keyword Gluten free, healthy, plant based
Prep Time 20 minutes
Cook Time 7 hours

Ingredients

For dried ingredients

  • 1 Cup Almonds not any flavours
  • 1 Cup Cashews not any flavours
  • 1 Cup Macadamia not any flavours
  • ½ Cup Pepitas not any flavours
  • ½ Cup Sunflower seeds not any flavours
  • 2 Cups Coconut flakes
  • 30 g Buckwheat or rice puffed
  • 150 g Mixed dried fruit

For date paste

  • 100 g Dates used pitted
  • 100 g Hot water
  • 100 g Peanut butter sugar or cream free and gluten free
  • 80 g Virgin coconut oil
  • ½ tsp Salt
  • ½ tsp Vanilla bean paste

Instructions

  • Preheat oven to 80 ℃.

For date paste

  • Put dates into a bowl and add 100g of hot water soften them. (If seeds in dates, remove them)
  • Meanwhile, weigh ingredients and melt coconut oil.
  • Add the dates with hot water into a blender.
  • Add peanut butter, coconut oil, vanilla bean paste, and salt to the blender and blend well. This will be your date paste.

For dried ingredients

  • Using a large bowl, add almond, cashew nuts, macadamia nuts, pepitas, sunflower seeds, coconut flakes, and puffed buckwheat into the bowl. (Do not put dried fruits)
  • Add the date paste into the bowl and mix well.
  • Put the wet granola on trays. Flatten and spread evenly and removing any clumps.
  • Put the granola into the oven and cook for 7-8 hours @ 80℃.
  • After 7 hours, add mixed dried fruit and mix well. Break up any large clumps and let cool.
  • After cooling the granola, put it in an airtight container.

Video

So, how would you like make your own granola so you know what exactly what is in it. Fresh granola tastes so much better than just buying it from the supermarket.

Healthy snack wombat way – Mint Slice

 

 

Categories
dairy free gluten free plant based Quick and easy Sweet Vegan Whole food recipes

How to make Daifuku with Strawberry (Ichigo Daifuku) Plant Based and Gluten Free

ichigo daifuku

Ichigo Daifuku (Daifuku with Strawberry)

Do you know Wagashi?
Wagashi is Japanese sweets.
Wagashi has long history start from the Jomon period (traditionally dated between c. 14,000–300 BCE)

Sweet Adzuki

This time, I’ll show you how to make super easy Ichigo Daifuku!

When I was kid, I never liked sweet things like chocolate, cake, ice cream etc but first time I had Japanese sweets I just loved them. (Hahaha I was a mature kid 🤣)
If you visited Japan or lived in Japan, might have seen Japanese sweets like Ichigo Daifuku (Ichigo is Strawberry, and Daifuku is Anko wrapped with mochi made from glutinous rice flour or Shiratamako.)
You will be surprised how well Strawberry and Anko sweet Azuki beans go together.
When you take a bite of the strawberry and Anko together, the sour taste of the strawberry and sweetness of the Anko will have your mouth watering.
I make this Daifuku at home often because it’s so easy using the microwave. No, it’s not cheating!! Saving your time but still tasty😁.

What you need:
Glutinous Rice flour– you can buy at Asian shops, Woolworths, or Coles

Glutinous rice

Shitaramako– you can buy at Asian shops or online shops.

Azuki beans- supermarkets, vegetable markets, or healthy shops.

Good news for people has issue or people’s choice.
Ichigo Daifuku is Vegetarian, vegan, and Gluten free.

Azuki

How long Daifuku will keep?
1-2 days usually. If summertime, better eat in a day. In winter, you can leave at room temperature but maximum 2days.

Print

Ichigo Daifuku (Strawberry Daifuku)

like hometown mother made dessert.
Course Dessert
Cuisine Japanese
Keyword Azuki, Gluten free, plant based
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 each

Ingredients

  • 100 g Glutinous rice flour
  • 45 g Sugar
  • 110 g Water
  • 30 g Anko Sweet Azuki beans you will need 6 each
  • 6 each Strawberry

Instructions

  • Ball six portions of Anko. (See my Anko recipe)
  • Wash and remove the calyxes from strawberries.
  • Add 100g of glutinous rice flour into a bowl.
  • Add 45g of sugar into the bowl and mix well.
  • Add 110g of water into the bowl and mix well.
  • Cover the bowl with plastic wrap.
  • Making the Mochi: place the bowl in a microwave and heat for 2 mins (based on 600w microwave).
  • Remove the wrap and stir well.
  • Re-cover the bowl.
  • Heat again for 1min 30 sec.
  • Uncover and stir again.
  • Spread the starch evenly on a tray, put the Mochi on the tray.
  • Make 6 portions.
  • Flatten the mochi and place the anko on the mochi. Wrap the Anko with the mochi
  • Slice the Daifuku and put the strawberry into the Anko.

Video

About Anko (sweet Azuki beans)
See my recipe How to make sweet Adzuki Anko

Also check my video How to make Sweet Adzuki Anko

Categories
dairy free gluten free Japanese food recipes plant based Quick and easy Sweet Vegan Whole food recipes

How to make Perfect Sweet Adzuki Beans

Sweet Adzuki

Hello!

Do you know Wagashi (Japanese Sweet)? They are getting popular overseas now specially in Europe.

This recipe is for making Anko which is a sweet paste made from Adzuki beans. It’s the most important ingredient for Wagashi.

I’ll teach you how to make perfect Anko step-by-step and help you figure out why if your Adzuki is hard not soft. I have been cooking Adzuki for long time but sometimes even I fail so I have been trying to figure out the problems.

What was problems?

Adzuki didn’t get soft no matter how long they were cooked. I thought the beans could have been old and got fresh ones from an organic shop but still the same thing happened.  I tried other people recipes and cooking methods but that didn’t fix it. So, I research about Adzuki beans and I found a very interesting fact. Other beans soak moisture in through the skin, but not Adzuki beans. So, where how do Adzuki beans soak in moisture? The answer is the small white strip along the length of each bean. (see the photo).

Azuki white part

When you want to cook most beans, you will need to soak them for a day before, but you don’t need to soak Adzuki beans because the white strip is very sensitive to temperature and Adzuki doesn’t like cold water. So, when you wash Adzuki beans I wash them with warm water and when you cook Adzuki beans, add Adzuki beans to already boiling water then reduce the heat.

Process for cooking Adzuki beans.

  • Wash Adzuki beans with warm water.
  • First cook Adzuki beans with boiling water.
  • Cook the Adzuki beans until soft compared to raw Adzuki and swell to twice their size (see the photo).
Raw and Cooked Adzuki
  • Once Adzuki beans are soft, strain the beans.
  • Boil water again and add the Adzuki beans then reduce heat and simmer until you can easily crush the Adzuki beans with your finger.
Crashed Azuki with finger
  • Add sugar and cook until moisture is gone
  • Put Anko (Adzuki beans sweet paste) on a tray to cool down.

More information sees the recipe ↓

 

Print

Sweet Adzuki beans Paste

Step by step how to make prefect Anko.
Course Dessert
Cuisine Japanese
Keyword Adzuki, Gluten free, Vegan
Prep Time 5 minutes
Cook Time 30 minutes

Ingredients

  • 100 g Adzuki beans
  • 100 g Sugar

You will need enough water to cover the Azuki beans while you are cooking them. IF you need to add more water use hot not cold water.

    Instructions

    • Wash 100g of Adzuki beans with warm water and remove any chipped Adzuki beans.
    • Bring 400-500ml of water to the boil in a pot and add the Adzuki beans. Reduce heat to between to mid and low.
    • Cook until the Adzuki beans until soft. If you need add water while cooking the Adzuki beans, use warm water not cold water. (Adzuki beans are sensitive to cold temperatures).
    • Strain the Adzuki beans.
    • Again, bring 400-500ml of water to the boil in a pot and add the Adzuki beans. Reduce heat to between to mid and low. Cook until soft (you can easily crush the beans with your finger). If you need add water, please add warm water.
    • If still lots of water in the pot, strain the water. Once the Adzuki beans are soft strain the water. Add 100g of sugar and turn heat to mid heat. Stir continuously until the moisture is gone.
    • Once moisture is gone, put the Adzuki beans onto a tray to cool down.

    Video

    Some recipe said when finishing cooking Anko, add salt, yes you can but the Anko won’t last as long. If you don’t use your Anko straight away you can freeze it for use later.

    More Vegan sweet

    Plant Based 2 Layer Coconut yoghurts Jelly

    Plant Based Chocolate Ice Cream

    YouTube

    Plant Based 2 Layer Coconut Yoghurts Jelly

    Plant Based Chocolate Ice Cream

     

     

     

    Categories
    dairy free FODMAP gluten free

    How to make Low FODMAP Pumpkin and Chicken Soup & Recipe

    FODMAP SOUP

    Do you know about FODMAP diets? Not many people do.

    FODMAP strands for
    Fermentable
    Oligosaccharides
    Disaccharides
    Monosaccharide
    Polyols

    Sound quite difficult, but is it? The easiest way to explain it is…
    This diet is designed to help people with irritable bowel syndrome (IBS) figure out which foods will give you problems and which foods reduce symptoms.

    How does work the low FODMAP diet work?
    1. Try to not eat high FODMAP foods for 2-4 weeks (write down what you eat)
    See FODMAP chart.

    Look for changes in your physical condition. If there are changes go to next step but if not maybe high FODMAP foods are not a problem.

    2. Reduce the foods from (1), eat little bit s and if nothing happens to your physical condition, these foods are safe. Repeat this action for 6-8weeks.
    You don’t have to try eating all high FODMAP foods just try what you want to eat.

    3. Whatever foods found gave you problems, try to avoid. Try to eat well balanced food.

    Try to Avoid High FODMAP FOODS

    • Sugar
    • Onion, garlic etc
    • Flour products
    • Too many nuts
    • Apple, pear, watermelon, stone fruit etc
    • Lactose
    • Legumes
    • Etc… check the list above.

    オニオン

    Check out low FODMAP foods online. Sometimes you find the list of low and high FODMAO is different compare other lists so you have to find what doesn’t agree with you, it will take time to find whatever.

    Sounds tricky or difficult to make food a variety of food you have to avoid so many things but if you see the FODMAP list there is actually quite a lot you can choose from.

    This recipe is using low FODMAP foods and one of my FODMAP idea.
    Avoid onion, garlic, or any form of sugar, YES, these make your food taste good but this recipe without them tastes good and has a great flavour.

    Print

    How to make Low FODMAP soup

    tasty Low FODMAP soup
    Course FODMAP
    Keyword FODMAP, IBS
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings 3 people

    Ingredients

    Pumpkin Soup

    • 500 g Pumpkin *
    • 1.5 tbsp Rice oil *For roast pumpkin
    • ½ tsp Dry oregano *For roast pumpkin
    • ¼ tsp Cumin *For roast pumpkin
    • ½ tsp Salt *For roast pumpkin
    • 20 g Ginger
    • 1 tinned Coconut milk
    • 250 ml Rice milk
    • ½ tsp Turmeric
    • ¼ tsp Dry oregano
    • ¼ tsp cumin
    • ¼ tsp Mustard powder
    • ¼ tsp Paprika powder Sweet

    Roasted chicken and vegetables

    • 200 g Chicken tenderloin
    • 1 tbsp Rice oil
    • ¼ tsp Cumin
    • ¼ tsp Mustard powder
    • ¼ tsp Turmeric
    • ¼ tsp Dry oregano
    • ¼ tsp Paprika powder Sweet
    • ½ tsp Salt
    • ⅛ tsp Pepper
    • 80 g Eggplant
    • 100 g Squash
    • 100 g Carrot
    • 100 g broccolini
    • 80 g Brussel
    • 2 tbsp Rice oil
    • ½ tsp Paprika powder Sweet
    • ½ tsp Dry oregano
    • ½ tsp Turmeric powder
    • ¼ tsp Cumin
    • ½ tsp Salt
    • ⅛ tsp pepper

    Instructions

    • Preheat your oven to 180℃.
    • Remove the pumpkin’s skin. Cut the pumpkin in to bite-sized pieces and put them into a bowl
    • Add rice oil, oregano, cumin and salt into the bowl. Mix well them place the pumpkin onto a baking tray and bake 25-30mins in the oven.
    • Meanwhile, grate the ginger and cut all the vegetables (eggplant, squash, carrot brussel sprouts, and broccoli).
    • Put all the cut vegetables into a bowl. Add rice oil, paprika, cumin, turmeric, oregano, salt and pepper then mix well. Place them on a tray covered with baking paper.
    • Cut the chicken tenderloin in to bite-sized pieces and put them into another bowl. Add rice oil, cumin, mustard powder, turmeric, oregano, paprika, salt and pepper and mix well. Place the chicken on the tray with the cut vegetables.
    • Over a medium heat, add rice oil to a saucepan.
    • Add cumin, oregano, mustard powder, the grated ginger, and stir.
    • Add the roasted pumpkin into the saucepan then add the coconut milk and rice milk.
    • Bring to the boil then add salt and pepper then turn off the heat.
    • Blend well.
    • Put the vegetables and chicken in the oven for 20-25mins.
    • After 25mins, remove the vegetables and chicken from the oven.
    • Pour the pumpkin soup in to a bowl and place the veges and chicken on the soup
      Serve.

    Video

    Here is other you can use

    How to cook multigrain rice without rice cooker.

    Any questions, please leave messages.

     

    Categories
    dairy free gluten free plant based Quick and easy Sweet Vegan Whole food recipes

    Plant Based 2 Layer Coconut Yoghurt and Fruits Jelly

    Plant based jelly

    Plant based coconut and mix berries jelly, using Agar.
    Creamy coconut milk and sour and sweet berries mix well. So easy to make it and looks pretty.

    Where to buy agar:
    You can buy at health-food shops and sometimes you will find at vegetable markets.

    Agar

    Coconut milk:
    You will find supermarket like Coles or Woolworth.
    I am using 1L of unsweetened coconut milk. Coconut milk in a carton is for good putting in coffee or tea, on cereal, Vegan, or dairy intolerant people who don’t like rice or soy milk.
    Coconut milk in a tin is good for cooking such as curries or soups.

    coconut for drink

    Coconut yoghurt:
    You can buy at health-food shops, supermarkets.

    Recipe using coconut yoghurt:

    How to make Plant based chocolate ice cream

     

    If you prefer, nut milk or nut yoghurt, you can use them.

    nuts

    About Agar powder:
    Agar is more transparent than gelatine and doesn’t have any taste or smell so you can use it for lots of things.
    I am using organic agar powder called Lotus Agar Powder which is easy to melt and easy to use.
    Some products are not easy to melt, if so, add agar powder into some sugar and mix well. If you don’t want to use sugar, hot liquid and add agar powder by little bit.
    Agar is quick to set so move quickly. When the coconut water jelly is set, start making the coconut yoghurt jelly.

    Print

    Plant Based Coconut Yoghurt Jelly

    100 % Plant Based Coconut Yoghurt Jelly Dessert
    Course Dessert
    Cuisine Plant based
    Keyword healthy, plant based, Vegan
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings 6 each

    Equipment

    • Mould

    Ingredients

    Coconut water based

    • 1 each Kiwi
    • 180 g Frozen mixed berries you can use fresh
    • 250 g Coconut water Unsweetened
    • 2 tbsp Maple syrup
    • ½ tsp Agar powder

    Coconut yoghurt based

    • 100 g Coconut milk Unsweetened
    • 70 g Coconut yoghurt Unsweetened
    • 3 tbsp Maple Syrup
    • ½ tsp Agar powder
    • ¼ tsp Vanilla bean paste

    Instructions

    Coconut water jelly based

    • Peel the kiwi’s skin and chop it in to smallish pieces
    • 180g of frozen mixed berries into a bowl and add the chopped kiwi.
    • Put all fruit into a mould.
    • 250g of coconut water into a pot and add maple syrup and agar powder.
    • Turn the heat to mid and simmer, stirring constantly, until all ingredients have melted.
    • Pour coconut water into the mould with the fruit but only half-way. Place the coconut water in the mould and into the fridge for 1 hour.

    Coconut yoghurt based (After the coconut water jelly is set, start making coconut yoghurt jelly)

    • 100g of coconut milk into a pot and add maple syrup, vanilla bean paste, and agar powder then turn the heat to mid and simmer, stirring constantly, until all ingredients have melted.
    • Next, 70g of coconut yoghurt in a bowl and pour the coconut milk into the bowl and using a whisk, mix well.
    • Pour the coconut yoghurt mix into a jug then pour the coconut yoghurt mix into the top of the coconut water and place the mould in the fridge for 1 hour.
    • After 1 hour, remove jelly from mould.

    Video

     

    Categories
    dairy free gluten free plant based Sweet Vegan Whole food recipes

    How to make Plant Based Dark Chilli Chocolate

    Plant based dark chilli chocolate

    Hello~~

    This recipe is how to make plant based dark chilli chocolate. When you bite into this chocolate first you get the bittersweetness of dark chocolate followed by a subtle chilli warmth. This recipe is an idea for the Valentine’s Day, step by step to make a perfect plant -based chocolate that’s not only nutritious also a good balance dark chocolate and chilli.

    WHAT YOU NEED:

    Virgin Coconut Oil, you can buy at supermarkets, healthy shops, vegetable markets.

    Cacao powder, you can buy at supermarkets, healthy shops.

    Peanut butter, I use organic such as MAYVER’S or Absolute Organic and you can buy at supermarket, healthy shops.

    https://www.absoluteorganic.com.au/

    *I don’t use peanut butter that contains sugar or other additives.

    Maldon, you can buy at supermarkets, healthy shops.
    *You can also use your sea salt flakes if you like.

    Maldon sea salt and Organic peanut butter
    Print

    Plant based Dark chilli chocolate

    Rich dark chocolate with chilli
    Course Dessert
    Keyword plant based, quick, Vegan
    Prep Time 20 minutes

    Equipment

    • Moulds

    Ingredients

    • 200 g Coconut oil Virgin
    • 170 g Peanut butter
    • 95 g Cacao powder
    • 100 g Maple syrup
    • a pinch Salt
    • ½ tsp Chilli powder
    • 1 tsp Vanilla bean paste
    • chilli flakes For garnish
    • Maldon sea salt For garnish

    Instructions

    • Put salt and chilli flakes into chocolate moulds.
    • Pour hot water in a bowl and put another bowl top of the bowl. This will help dissolve the ingredients.
    • Melt 200g of coconut oil and pour it into the bowl.
    • Add 100g of maple syrup, a pinch of salt, ½ tsp of chilli powder and vanilla bean paste, and whisk it.
    • Add 170g of peanut butter into the bowl and whisk it.
    • Sift 95g of cacao powder into the bowl and whisk it.
    • Pour the chocolate into moulds.
    • Put the moulds into your fridge for at least 4 hours.
    • After 4 hours, remove chocolate from moulds.

    Video

    Benefits of using virgin coconut oil,
    Coconut oil contains naturally occurring medium chain triglycerides that can boost energy and help to burn fats.

    Cut in half coconut

    Also believed to strengthen the immune system, help with aging control, and prevention of colds.
    *However, still it’s oil so don’t use too much. 🧐

    What different between Cacao and Cocoa,
    The processing method is what separates for these two. Cacao is cold pressed and cocoa is heat pressed. The heat pressing process can reduce the nutrients.

    Benefit using Cacao powder,
    Cacao contains magnesium, iron, flavonoids, and PEA(Phenylethylamine).
    Flavonoids are powerful antioxidants that have a wide range of health benefits like helping to lower cholesterol and reduce the chance of heart disease.

    What different between peanut butter and peanut cream,
    Peanut butter is dried out peanuts that are roasted then crushed to make paste.
    Peanut cream contains sugar, syrup, cream, vegetables oil and salt.

    Benefit using peanut butter,
    Peanut butter is rich in nutrients, and contains oleic acid, linoleic acid, unsaturated fatty acid, vitamin B1, B2, mineral, etc.

    cacao

    Why is valentine being 14th February?
    The third century A.D. Roman emperor, Claudius 2nd though young people didn’t want to go to war because they had to leave their loved ones, so he forbad marriage.
    A Cristian priest named Valentinus married young people in secret. When Claudius heard about Valentinus he had him executed on 14th of February.
    I thought it’s sad but quiet romantic.

    rose and candles

    In Japan, 14th of February girls give boys chocolate, the opposite to here in Australia.
    We also we have White Day which is 14th of March when boys give girls chocolate.

    We also have GIRI chocolate which is chocolate you give to friends or colleagues and HONMEI chocolate which we give to that special someone.

    Different country, different culture, I think.

    This recipe is also good for vegans and also people that have issues with lactose, or egg allergies.
    However, this chocolate melts easily so using an esky or ice pack is better if you want to take it somewhere.

    How about chocolate Ice cream

    Recipe Plant Based Chocolate Ice cream

     

     

    Categories
    dairy free gluten free plant based Sweet Vegan Whole food recipes

    Plant Based Black sapote Chocolate Ice cream

    ブラックサポテアイス

    Hi All!!

    Today, I am showing how to make plant based chocolate ice cream today.

    Have you ever tried black sapote? One Sunday I went to a farmer’s market here on Australia’s Gold Coast and I found black sapote. I bought some but the shop’s owner didn’t know how to use it which I’m sure is not uncommon 😊

    Black sapote


    In Japan, black sapote is a very rare fruit and very expensive, $10-15 each. I love this fruit as it tastes like chocolate pudding and has a lot of vitamin C, 4-times more than an orange, and lots of calcium.

    Black sapote mousse


    When you touch the fruit and it’s still hard it’s not ready, so leave it at room temperature for 1-2 days and check again. if it is nice and soft, almost squishy, then it’s ready to eat.


    Remove the seeds and skin and you can just eat it like that or you can puree it.
    When I get black sapote, I use it with coconut yoghurt for making chocolate brownie or mousse etc. but as it’s getting hot here in Australia I decided to make Ice cream. Plant based, dairy free, and gluten free ice cream! It’s so easy to make and tastes just like chocolate ice cream. If you can’t get black sapote you can use avocado instead. Use 1 avocado and the rest of the ingredients are the same. It won’t be as rich though. A bit like milk vs dark chocolate.

    Using black sapote and made plant based ice cream
    Print

    Black sapote Chocolate Ice Cream

    Chocolate Ice cream for people who can't eat chocolate ice cream-vegan and dairy free
    Course Dessert
    Prep Time 20 minutes
    Total Time 10 hours
    Servings 6 pop

    Equipment

    • Popsicles

    Ingredients

    • 1 each Black sapote or Avocado
    • 100 g Coconut yoghurt
    • 1 each Banana
    • 50 g Maple Syrup
    • 2 tbsp Cacao powder
    • ½ tsp Vanilla bean paste

    Instructions

    • Remove the skin and seeds from the black sapote, or avocado, putting the flesh in a bowl.
    • Weigh 100g of coconut yoghurts and add it to the bowl.
    • Add 50g of maple syrup.
    • Peel a banana and add it in to the bowl.
    • In another bowl add 2 tbsp of cacao powder.
    • Add all ingredients into your mixing bowl (don’t forget vanilla beans paste because I did 😅.)
    • Blend well.
    • Pour the black sapote mixture into popsicle.
    • Put them in your freezer for 8 -10hours.
    • After 8-10 hours, if they need more time to freeze, back in your freezer, otherwise enjoy delicious, plant-based chocolate “ice cream”. 🍦

    Video

    Print

    ブラックサポテチョコレートアイスクリーム

    乳製品不使用、ヴィーガンアイスクリーム
    Course Dessert
    Prep Time 20 minutes
    Total Time 10 hours
    Servings 6 本

    Equipment

    • アイスクリームモールド

    Ingredients

    • １ 個 ブラックサポテ 又はアボカド
    • １００ g ココナッツヨーグルト
    • １ 本 バナナ
    • ５０ g メープルシロップ
    • ２ 大さじ カカオパウダー
    • ½ 小さじ バニラビーンズペースト

    Instructions

    • ブラックサポテの種と皮を取り除き、実のみをボールに入れる。この時スプーンで種が無いかをチェックする。
    • バナナの皮をむき、ブラックサポテのボールにちぎりいれる。
    • ココナッツヨーグルト１００gをはかりボールに入れる。
    • ５０gのメープルシロップをココナッツヨーグルトのボールに追加。
    • 大さじ２のカカオパウダーをボールに入れる。
    • 全ての材料をミキサーに入れる。バニラビーンズを忘れずに！
    • 撹拌する。
    • 全ての材料がスムーズになったら、モールドに入れて冷凍庫で８−１０時間。
    • ８−１０時間後、アイスクリームをチェックする。もし、固まっていなかったら冷凍庫に戻す。

    Video

    Categories
    dairy free Dinner menu gluten free plant based Quick and easy Uncategorized Vegan Whole food recipes

    Thai-Style Pumpkin & Tomato Soup Vegan and Gluten Free ok!

    タイ風パンプキンスープ

    Hello~

    This recipe is perfect for a cold winter’s dinner.

    ingredients

    Of course soup warms you up but lemongrass, ginger, turmeric, and kaffir lime leaves all have benefits that serve you well in winter. Lemongrass for preventing colds, ginger is effective treating cold symptoms as it promotes sweating and fires up your metabolism, warming your body from the core. Turmeric strengthens your liver improvement and boosts recovery and kaffir lime leaves have a lot of vitamin C. Also, pumpkin has vitamins A, C, and Vitamins E to reduce fatigue and boost immunity. If you want a bit of spice simply add chilli to your taste.

    Tomato and pumpkin


    This Thai-style pumpkin, tomato, and coconut soup using fresh herbs is rich and creamy without using Thai paste from supermarkets. It’s so easy to make and the roasted pumpkin and tomato gives it a lovely flavour. You don’t need use butter or cream just use coconut cream or coconut milk and you’ll be surprised when you taste it!! It’s good for those who are vegan, gluten free, or dairy free.
    Turmeric, kaffir lime leaves, and lemongrass are available at vegetable markets or supermarkets as well as most Asian shops.
    If it’s a cold night and you want to warm your body this recipe is good for you as well as being quick and easy to make.

    Print

    Thai-Style Pumpkin and Tomato Coconut soup

    Creamy and rich taste
    Course Soup
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings 4 people

    Equipment

    • Blender

    Ingredients

    • 460 g Pumpkin
    • 3 each Tomato 290g
    • 1 tbsp Rice oil For roasting
    • 1 each Onion 190g
    • 1 tsp Ginger Tube from supermarket
    • 1 tsp Garlic Minced already
    • 1 each lemongrass 20g
    • 25 g Turmeric Fresh
    • 2 each Kaffir lime leaves Dry or Fresh
    • ½ tsp Coriander seed powder
    • 1 tinned Coconut milk or cream 400g
    • 250 ml Water
    • 1 tbsp Rice oil
    • 1 tsp Salt
    • ⅛ tsp pepper
    • 2 tbsp Pepitas For topping
    • ⅛ tsp Salt

    Instructions

    • Wash all vegetables.
    • Preheat your oven to 180℃
    • Remove pumpkin skin and seeds and cut to bite sized pieces.
    • Cut tomato in half.
    • Add the pumpkin and tomato into a baking dish.
    • Add 1 tbsp of rice oil into the baking dish then in to the oven for 30-40 mins
    • Slice onion.
    • Peel turmeric skin and cut it.
    • Cut lemongrass.
    • Add 1 tbsp of rice oil into a pot and turn heat to between high and mid.
    • Add the onion into the pot and cook until it softens.
    • Once the onion is soft, add the ginger and garlic into the pot and stir.
    • Add the lemongrass, turmeric and kaffir lime leaves into the pot and stir.
    • Add ½ tsp of coriander seed powder into the pot and stir.
    • Check the pumpkin and tomato and if pumpkin is beginning to brown add them into the pot and stir. It doesn't need to be soft in the middle yet.
    • Add 1 tsp of salt into the pot stir.
    • Add tinned coconut milk into the pot and stir.
    • Add 250ml of water into the pot.
    • Reduce heat to low and cook until all ingredients are soft.
    • Add pepper into the pot.
    • Add 2 tbsp of pepitas to a pan over a mid to high heat and begin cooking.
    • Add ⅛ tsp of salt and continue cooking until the pepitas are light brown.
    • Check the soup. If the vegetables are soft, turn heat off and let the soup cool down.
    • Remove the kaffir lime leaves from the soup.
    • Once the soup has cooled pour it into your blender and blend until the soup is smooth. We let it cook so as the heat in the sealed blender doesn't create too much pressure and turn your blender into a pumpkin soup bomb.
    • When you are ready to serve your soup reheat it in a saucepan, carefully ladle it into your soup bowls. and top with the roasted peiptas

    Video

    Print

    乳製品不使用パンプキンとトマトタイ風スープ

    乳製品不使用なのにクリーミーで濃厚
    Course Soup
    Cuisine タイ風
    Keyword dinner menu, healthy
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings 4 人分

    Equipment

    • ミキサー

    Ingredients

    • 460 g カボチャ
    • 3 つ トマト 290g
    • 1 大さじ 米油 ロースト用
    • 1 つ 玉ねぎ 190g
    • 1 小さじ 生姜 チューブ
    • 1 小さじ ニンニク 既にミンチ
    • 1 本 レモングラス 20g
    • 25 g ウコン 生又は粉小さじ１
    • 2 枚 コブミカンの葉 乾燥又は生
    • ½ 小さじ コリアンダー粉
    • 1 缶 ココナッツミルク 400g
    • 250 ml 水
    • 1 小さじ 米油
    • 1 小さじ 塩
    • ⅛ 小さじ 胡椒

    Instructions

    • 野菜は洗っておく。
    • オーブンは１８０度に温めておく。
    • カボチャの皮と種をとり、一口サイズに切る。
    • トマトは半分に切る。
    • カボチャとトマトを耐熱容器に移し、オーブンに入れ３０−４０分ローストする。
    • その間に玉ねぎをスライスし、ウコンの皮をむき、スライスする。
    • レモングラスもスライスする。
    • 米油を鍋に入れ、中火強で熱し、オニオンを柔らかくなるまで炒める。
    • ニンニクと生姜を追加し更に炒める。
    • コリアンダー粉を追加して更に炒める。
    • レモングラス、ウコン、コブミカンの葉を追加して更に炒める。
    • ローストしたカボチャとトマトを追加して更に炒める。
    • 小さじ１の塩を追加して更に炒める。
    • ココナッツミルクを追加する。
    • 水２５０mlを追加。
    • 胡椒を追加し、弱火にして野菜がすべて柔らかくなるまで煮る。
    • 野菜が柔らかくなったら、火を止めてスープの荒熱をとる。
    • コブミカンの葉を取り除く。
    • ミキサーにスープを移し、スムーズになるまでミキサーにかける。
    • フライパンに大さじ２のカボチャの種を入れ、中火強の火にかける。
    • 小さじ⅛ の塩を追加し、更にカボチャの種を炒る。
    • カボチャの種が薄茶色になったら火を止める。
    • スープを温め直し、スープボールに移し、カボチャの種をトッピングする。

    Video

     

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