Tag Archives: walnuts

Raw Double Chocolate Brownies

Raw Vegan Brownies

Here is a brownie that ticks all the right boxes – raw, vegan, gluten-free, paleo… – and they taste delicious too. The classic raw brownie is made by blitzing dates, nuts and cocoa in a food processor and mushing the mix together into a ball or bar. Though tasty, those raw brownies are also very dense and usually very sweet because it takes a lot of dates to hold the mixture together. These raw brownies are a slightly different breed. Made with coconut flour, ground almonds and apple puree, they have a texture that’s much more like a traditional brownie.

I was inspired to make these by Emma Potts of Coconut & Berries who posted a recipe for Raw Berry Cream Brownies which totally got my attention. I used a similar method for the brownie base, but instead of a berry cream topping, I went for chocolate ganache – it was a double chocolate kind of day.

This recipe uses cacao powder, which you can readily buy at health food shops or online. I make my own cacao powder from Naturya Cacao Nibs which I blitz to a powder in my blender (I use a Froothie Optimum 9400 which has a jug specially made for grinding dry ingredients). You could do the same to make almond flour, too.

Raw Vegan Brownies

Alternatively, if you’re not fussed about the raw aspect, you can use regular cocoa powder (cocoa powder is made by roasting cacao at high temperatures, which destroys some of the enzymes, and makes it no longer raw – snap!).

Another bonus to these brownies is they give me an opportunity to use my retro vintage nut grinder! Perfect for sprinkling walnuts on top of the brownies! (Of course, you could just use a knife and a cutting board instead.)

Raw Vegan Brownies

Raw Double Chocolate Brownies 

Makes 6 brownies.

For the brownies:

  • 1/2 tsp vanilla extract
  • 2-4 Tbsp maple syrup or agave (add more or less depending on how sweet you like your brownies)
  • 1/3 cup apple puree or mashed banana
  • 1/3 cup raw cacao powder (or cocoa powder if you aren’t worried about the raw thing)
  • 1/3 cup coconut flour
  • 1/3 cup ground almonds or almond flour
  • 1/3 cup walnuts, chopped
  • pinch of salt

For the ganache:

  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder
  • 1/4 cup agave nectar (or other liquid sweetener of choice)
  • small pinch salt
  • 1/4 teaspoon pure vanilla extract

Method

  1. Line a small baking tin or container with parchment paper.
  2. Mix all of the brownie ingredients together with your hands or in a food processor. You should get a very thick mixture.
  3. Spread the mixture into the prepared container and smooth out the top. Refrigerate or freeze.
  4. For the ganache, melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, agave, salt, and vanilla until combined and smooth.
  5. Pour the ganache over the brownies and spread out evenly. If you’d like, dust the top with cacao powder and/or chopped walnuts. Put back into the refrigerator to chill.
  6. Remove from the refrigerator, slice and enjoy!

Raw Vegan Brownies

There are lots more people out there grinding their own flours and powders to make awesome snacks. Check out Nazima’s Fig and Blackberry Crumble using her own quinoa flour, and Emma’s Flatbread made with almond and oat flour.

Also seen on Great British Chefs.

 

Beetroot and Walnut Veggie Sausages

Beetroot & Walnut Sausages

I wrote about these veggie sausages for Great British Chefs this week, but thought they were so good I wanted to give them a wider audience. Make them and enjoy with a crispy salad of carrot, apple, celery, red onion and honey mustard dressing, plus a big blog of good dijon mustard on the side.

Yesterday, Monday, 5th November 2012 marged the beginning of British Sausage Week, a time intended for encased-pork devotion. I may not eat pork, but I do have a fondness for sausage-esque foods. This may have something to do with my Chicago-based upbringing, studded with Polish sausage at family gatherings and an ardent appreciation for the Chicago-style hot dog, served with yellow mustard, whtie onions, pickle relish, “sport peppers”, tomato and celery salt (never ketchup). (Mention must be said of Hot Doug’s, the “sausage superstore and encased meat emporium”, for doing the best Chicago-style veggie hot dog in the world – it’s wrong, but oh so right.)

Back to British Sausage Week, I thought it a fine excuse to seek out a worthy veggie sausage to honour the occasion. But let’s not misdirect our plaudits: I’m not referring to those “fake meat” varieties of veggie sausage you often find in the supermarket (or dare I say Hot Doug’s), filled with weird stuff that not only isn’t meat, but also isn’t food in my opinion (don’t get me started on Quorn). In fact, these supermarket varieties give “vegetarian sausage” a bad name. In fact, the veggie sausage can be a delight, with as much nuance and comfort factor as its porky counterparts.

So what makes a great veggie sausage? I feel the same way about veggie sausage as I do about veggie burgers: they shouldn’t try to imitate meat – people who want a meaty sausage should just eat a meaty sausage. But if you love vegetables and want to experience them in tubular form, then veggie sausages are the way to go and are a novel form factor in which to showcase delicious ingredients. Options abound, from Rachel Demuth’s Glamorgan Sausages, made with cheddar, spring onions, breadcrumbs and loads of herbs to the Gluttonous Vegan’s Beany Snausages, a sort of rice-and-beans in sausage form.

I like my vegetarian sausages to be about the vegetables, and since we’re in the depths of autumn and beetroot season, I am sharing with you my recipe for beetroot and walnut veggie sausages inspired by Susan Voison. These sausages combine ingredients that work exceptionally well together – beetroot, walnuts, fennel and chilli – to create a sausage reminiscent of American-style “Italian sausage”. It’s great in a bun with sauteed onions and peppers, or on its own with tomato sauce or dijon mustard. The sky’s the limit: these babies are versatile, not to mention vegan and gluten free. You can even crumble them up and put them on a pizza.

Beetroot & Walnut Sausages
Beetroot and Walnut Veggie Sausages
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • ½ ounce dried porcini mushrooms
  • 1 medium raw beetroot
  • ½ cup toasted walnuts
  • ½ medium onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 cup cooked chickpeas
  • 2 tablespoons flax seeds
  • 1 tablespoon nutritional yeast
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon dried sage
  • ¾ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon liquid smoke
  • olive or sunflower oil for baking

Instructions
  1. Preheat the oven to 350F / 180C. Prepare a roasting tin or baking pan by oiling it generously with olive or sunflower oil.
  2. Place the mushrooms in a bowl and cover with boiling water. Let them sit for at least 10 minutes, then drain and squeeze out the excess liquid.
  3. Put the walnuts into a food processor and pulse to chop finely (but not too finely, we want chopped nuts, not nut powder), then remove and put into a large mixing bowl.
  4. Peel the beetroot and cut it into small cubes. Add it to the food processor along with the mushrooms, garlic, and onion and pulse to chop coarsely. Add the chickpeas and all remaining ingredients and pulse several times to chop the chickpeas. Don’t over-do it: you want to maintain some texture, while still processing enough to form a mixture that you can shape into veggie sausages.
  5. Add the processor contents to the nuts and stir well to combine.
  6. Using a tablespoon, scoop out pieces of the mixture and, using damp hands, form the pieces into sausage-shapes (of whatever size you fancy!), squeezing lightly to compact it (you can also shape them into balls or patties if you wish). Place the sausages on the roasting tin or baking sheet.
  7. Bake for about 35 minutes, turning the sausages once mid-bake, until lightly browned on all sides.

Nutrition Information
Calories: 227 Fat: 12.9 Carbohydrates: 26.6 Fiber: 7.3 Protein: 8.3 Cholesterol: 0

Waldorf-Inspired Breakfast Salad

Heeding the call of the #vegan #breakfast #salad. Apple, celery, carrot, red onion, little gems, walnuts, chilli, mustard vinaigrette.

This has been breakfast the last few days, a sort of glorified vegan version of the classic Waldorf salad, inspired by this season’s apple harvest and a few stalks of celery lurking in my fridge. You could bulk this out with added quinoa, bulgar wheat, maybe a few raisins, or even a blob of yogurt, but I found this wasn’t necessary. As is, this was my idea of perfect breakfast: delicious food that satisfies without over-filling. Major feel-good factor here.

For one serving:

  • 1 apple, chopped
  • 1 carrot, grated
  • a few thin slices of red onion
  • 2 celery stalks, sliced
  • 10g walnuts
  • 2 tbsp chopped parsley
  • a few little gem lettuce leaves
  • salt and pepper to taste
  • sliced green chilli (optional)
  • 2 tsp dijon-based vinaigrette (mine was the House Dressing recipe from Arthur Potts Dawson’s Eat Your Veg, but any mustard-based dressing would do – I love this honey mustard dressing recipe)

Mix it all together and serve.