All posts filed under: vegan

Homemade hummus

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It is pretty obvious that I have a massive sweet tooth but I also do enjoy savoury snacks. One of my favourite go-to snack is hummus with rice crackers. I love to make my own hummus because I tweak the taste according to my liking. I’m a huge fan of chili and garlic, hence I like my hummus to be spicy and garlicky. Yum! Ingredients  2x 400g canned chick pea drained and rinsed 1/2 cup tahini 1/2 cup lemon juice 1/2 cup olive oil 1/2 cup water 4 garlic cloves peeled 1 fresh red chili (optional) 1 tbsp mixed herbs 1 tsp cumin 1 tsp parika 1 tsp black peppercorn 1 tsp chili flakes 1/2 tsp salt Directions Add all the ingredients into a food processor and blend it until a smooth consistency Place it in the fridge to chill for at least 3 hours before serving

Black bean brownies

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I just finished my five weeks placement with Grains & Legumes Nutrition Council. Have to admit, I was hit by the legumes bandwagon. Now I am going through a phase of experimenting with black beans and chick peas in baked goods. There are many advantages of consuming legumes. They are low in fat and also an excellent source of protein, fibre and B-vitamins. The first time I made these black bean brownies, I felt that the recipe required some tweaking. This is my second attempt at it and I absolutely loved it! I’ve decided to keep the recipe vegan and used So free Organic Milk Alternative Chocolate Spread but you can use Nutella or chocolate chips if you prefer. I used no salt added canned black beans and rinsed it before processing it. Not only is this recipe vegan-friendly, it is also gluten-free. Hope that you’ll enjoy it as much as I did! Ingredients 2 cans of 420g black beans (no salt added) 200g pitted dates 60g cocoa powder 120ml maple syrup (1/2 cup) 120ml vegetable oil …

Banana oatmeal cookies

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I’ve been waiting for the prices of bananas to drop so that I can use it for my baking. I’ve never liked to eat bananas – I just hate the texture and also the taste of it. But strangely, when you put it into cakes and cookies, I’ll eat it. I guess I’m one of those people that don’t make sense. I did a lot of baking over the weekend. My friend had a genius idea of making vegan macarons. I never knew that you could froth up chickpea water. Making these vegan macarons was so tedious! We had to reduce the chickpea water, cool it, froth it, pipe it – and honestly, it does not taste like the real deal. After spending 3.5hr in the kitchen, we concluded, never again are we going to make vegan macarons. So back to this banana oatmeal cookies that I made yesterday morning – I was so grateful that this recipe is fuss free. Oh and it’s vegan and refined sugar free too! It is like a healthy breakfast …

Vegan banana nut bar

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Firstly, I am not vegan – don’t think I’ll ever become one because I love my meats. I decided to make these vegan nut bars today because I am doing a snack-prep for my frisbee competition this weekend. The last competition I had, I ate so much unhealthy snacks in between the games that I felt quite sick. So this time, I decided to make my own bars that are healthier and has the ingredients that I like in them. There is always a binding agent needed for baking and that is usually eggs. However, you can’t use eggs for vegan-baking so I used mashed up bananas to hold all the ingredients together. These bars are very easy to make – all you need to do is to mix the dry ingredients with the wet ingredients. It was my first time making these bars and I was so excited when it came out from the oven. They were soft and chewy. Not too sweet and they had all my favourite ingredients in them! Nutrition per bar …