Raw Vegan Coconut BonBons [ R e c i p e ]

raw rafaello

These raw vegan coconut  bonbons are delicate, melt in your mouth candies with a strong coconutty flavor and a vanilla note on the finish. Meant to imitate the Rafaello bonbons, the almond in the middle ensures for the crunchy texture.

Like all the raw vegan energy balls, they are easy-to-make and only require a few ingredients, all of them being natural and from the super foods category. This means we will not only have some exquisite, delicious sweets, but we can also consider them guilt-free, healthy and energizing. And needles to say, they will make the best treat for your guests as they are surprisingly pretty and so delicate.

Recipes developed by Romanian raw vegan chef Anca Alungulesei

Ingredients:

  • 4 tablespoons coconut oil or butter (room temperature)
  • The white flesh of a hard, brown coconut, cleaned from the brown shell, blended  OR 1 cup unsweetened shredded coconut 
  • about 15 raw almonds (or cashew nuts, peanuts etc)
  • 2 tablespoons raw honey/maple syrup/agave syrup (I prefer honey for the taste, but in order to make this 100% vegan, you can use agave or maple syrup)
  • 1/2 teaspoon natural vanilla extract
  • 3-4 tablespoons shredded coconut

 

  1. Put the coconut white flesh chunks in the blender and blend them well, until you get a powder consistency, transfer it to a bowl.
  2. Then add the coconut oil + honey + vanilla to the blender and mix well. Transfer the coconut powder (from step 1) back to the blender little by little until incorporated.
  3. Let the mixture rest in the fridge for 1 hour.
  4. Then take the almonds, one by one,  form a bonbon around it from the mixture & roll it in the shredded coconut. Serve immediately or keep in the fridge.

 

 

 

 

Coconut Flour Mini Flat Breads [Gluten free low carb R e c i p e ]

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That feeling when you have just found a new guilt-free, tasty, easy-to-make treat which happens to be gluten free as well. Whether this intolerance is just in our heads or not, whether carbs making you fat Continue reading

Garlicky Stinging Nettles Stew with Polenta [ R o m a n i a n R e c i p e ]

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At the beginning of each spring, grandpa would head to the woods near the village to forage one of the first spring greens to appear: stinging nettles. Despite the stinging, he would always pick them up with no gloves on as touching the plant bare-handed “helped with rheumatism”, according to grandpa.

The harvested young nettle plants would then get a good clean from grandma who would blanch and saute them with a bit of oil and a good amount of garlic. And this is how one of the most amazing dishes of my childhood was made. Garlicky nettles stew with polenta and sunny side up eggs, pure bliss!

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And guess what! Grandpa was right regarding the health-related properties of the nettle! The nettle plant is not only used to treat arthritis and relieve sore muscles through urtification, but some studies have shown that consuming nettle leaf can also be compared to non-steroidal anti-inflammatory drug (NSAID) therapy. And not to mention that they are rich in iron which makes them a perfect remedy for anemia.

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What you will need for this nettles stew:

250 – 300 gr fresh nettles
10 – 13 cloves garlic 
1-2 tablespoons vegetable oil
1 tablespoon wheat or rice flour – this is added in order to thicken the sauce, I personally prefer the dish with no flour as it’s not too watery or I add just 1/2 tbsp rice flour
a pair of gloves
salt & pepper to taste

  1. Clean the nettles thoroughly using a pair of gloves.
  2. Rinse them a few times with cold water.
  3. Blanch the nettles in boiling water for 3-4 minutes, then place them under cold running water to stop the cooking process. Drain well. Save a cup of the water in which the nettles have cooked. Note: If you like the taste, you can keep the nettle water and drink it to enjoy the health benefits of this plant.
  4. Use a blender to puree the blanched nettles. (You could also chop them on a cutting board instead.)
  5. Crush and chop a few of the garlic cloves (3-4) and lightly fry them in the vegetable oil. Add the flour and mix well.
  6. Add the nettles to the pan and saute for about 5-10 minutes, adding a bit of the nettle water as needed. Once done, add the rest of the garlic cloves minced. The final result should be a very garlicky stew.

           Serve with polenta and fried/poached eggs.

nettle stew with fried egg

Homemade Rye Crispbread [ R e c i p e ]

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This delicious homemade rye crispbread is so easy to make and much tastier than the store-bought Wasa style crackers. No need for introductions, if you are a fan of crackers, this recipe is perfect for you! Continue reading

Best Vegan Lentil Patties [ R e c i p e ]

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You love vegan patties, but the experience of making them brings back nasty memories: that crumbly texture & they keep falling apart when you cook or eat them. Although some of them might be tasty in the end,  the time and effort you put in making them is not worth it. They will just never behave like their sisters “meat patties”!

After a few (more or less) failed attempts to make lentil & buckwheat patties, black beans  & mushroom burgers, cooked chickpeas patties etc., I decided it was just not worth it. Until I came up this recipe. Continue reading

Phollow the Pho [ Pho bo tasting in 4 European cities]

Pho bo Amsterdam

As most of you might already know, pho is a traditional Vietnamese soup consisting of clear beef broth, rice noodles, slim cuts of beef, bean sprouts (fresh and crunchy), finely sliced raw red onions & spring onions. Needles to say, imperatively garnished with fresh coriander and served with hot chili sauce.

What I know for sure is that once you have a bowl of this heavenly broth, it can Continue reading

Weekend in Bari [ I t a l y ]

Building in Bari

Five girls sharing a strong craving for Italian food pack their bags and go on a low cost flight to Bari for the weekend. “To Bali?” everyone kept asking. “No, to Bari, Italy.” 

The truth is I didn’t have much idea either about this part of Italy, but it proved to be a Continue reading