Vegan Sweet Potato Tikka Masala

Ingredients:

500 g Sweet potatoes

150 g Cooked chickpeas

150 g Diced onion

40 g Minced garlic

30 g Minced ginger

300 g Peeled and diced tomatoes

80 g Tomato paste

15 g Garam masala

4 g Ras el hanout

60 ml Coconut cream

120 ml Coconut milk

20 ml Olive oil

5 g Sugar

Salt to taste

Method: 

Peel and cut the sweet potatoes into bite-sized pieces. Rub them with a drizzle of olive oil and ras el hanout, then roast them at 180°C for 20 minutes. Drizzle olive oil in a pot, sweat the finely chopped onion, add minced garlic and ginger paste, and continue cooking for 2 minutes. Continue by adding garam masala and tomato paste, and cook them on low heat for another 2 minutes. Add chopped tomatoes and cook for 10 minutes on low heat. Then, add coconut cream, coconut milk, chickpeas, and sugar. Cook for another 10 minutes. Finish by adding the roasted potatoes. Serve it with rice or bread.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/1Bl_DkYFdaM

Enjoy!

Ingredients:

Falafel👇

100 g Dry chickpea

100 g Boiled waxy potato

5 g Red Chili

20 g Fresh Coriander

20 g Shallot

20 g Garlic

25 g Chickpea flour

1 g Turmeric powder

2 g Coriander powder

1 g Caraway powder

½ g Cardamom powder

2 g Cumin powder

8 g Baking powder

4 g Baking soda

4 g Salt

Oil for deep frying

Tahini Sauce👇** For Vegetarian

150 g Yogurt

30 g Tahini

10 ml Lime juice

4 g Garlic

Method: 

Soak the chickpeas in cold water overnight. Peel the potatoes and boil them until soft. In a food processor, combine chickpeas, shallots, garlic, chili, and boiled potatoes, blending until smooth. Add baking soda, baking powder, chickpea flour and spices, then blend the mixture. Incorporate coriander at the end and blend until smooth. Shape the mixture into small balls and deep fry them. For the dipping sauce, mix yogurt, tahini, minced garlic, and lemon juice. This sauce is vegetarian.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/wSc9chdJ8fQ

Enjoy!

Ingredients:

110 g Oatmeal flour

150 g Almond flakes

120 g Coconut oil

3 g Cinnamon powder

200 ml Maple syrup

100 g Dark chocolate

Method: 

For oatmeal flour, you can easily make it by blending oats in a food processor until they turn into a flour-like consistency. You can adjust the blending time to achieve your preferred texture, whether you prefer it slightly coarse or super fine, similar to wheat flour. 

To make these amazing bars, begin by melting the coconut oil over medium heat. While it's melting, add the maple syrup, and stir occasionally until the oil is completely melted.

In a bowl, combine oatmeal flour, almond flakes, and cinnamon powder. Mix them together using a spatula until well blended.

Add the warm mixture to the dry ingredients in the bowl. Mix them all together until well combined. The warm oil and syrup will help bind the dry ingredients.

For this recipe, using a silicone mold is ideal. To portion the mixture, you can add a full tablespoon of the mixture into each compartment of the silicone mold. This will ensure consistent and perfectly sized bars.

It's essential to evenly distribute the mixture and then use a small spatula or palette knife to gently press it down in the mold. This compacting step ensures that the ingredients are tightly packed together, helping the bars hold their shape and preventing any gaps or loose parts. 

Compacting the mixture in the silicone mold should indeed be done both before and right after baking. The bars may puff up during baking and then collapse as they cool down. This is why it's crucial to gently press them down again immediately after baking while they are still pliable.

The few minutes after baking are crucial for shaping the bars and ensuring they maintain their form. After that short window, the bars might harden and stick to the mold, making it challenging to reshape them.

After the first pressing, place the silicone mold with the mixture in the preheated oven at 175°C and bake them for 13-15 minutes or until the top of the bars gets a lovely golden brown color. 

After baking, place the mold on a wire rack and proceed with the second pressing using a small spatula or palette knife.

After the second pressing and cooling the bars on the wire rack, transfer the silicone mold with the bars into the freezer for about 2 hours. The freezing process will firm up the bars, making them easier to remove and enhancing their overall texture.

While the bars are in the freezer, melt dark chocolate over a double boiler and keep it warm. 

After two hours, remove the silicone mold from the freezer and carefully de-mold the bars. Dip the bottom of each bar in the melted dark chocolate and place them on a baking paper to set. 

Wait for only 15 minutes, and your delightful gluten-free and vegan bars are yours to savor!

Enjoy!

Ingredients:

Pita Bread

100 g All purpose flour

4 g Instant yeast

2 g Salt

5 g Sugar

45 ml Water (45C)

Hummus

250 g Canned Chickpeas, drained

80 g Tahini

8 g Garlic, minced

40 ml Lemon juice

40 ml Extra virgin olive oil

50 ml Water

4 g Cumin powder

Black pepper and salt to taste

Grilled vegetables

250 g Eggplant

300 g Courgette

100 g Sweet pointed pepper

50 ml Olive oil

Black pepper and salt to taste

Garnish

Dash Paprika powder or Sumac

Extra virgin olive oil

Cilantro leaves

Method:

To make pita bread add salt, sugar, and yeast to flour and mix them together.

Add water and olive oil and bring the dough together, cover the dough with plastic wrap, and let it rest for 10 minutes.

After letting it rest, transfer the dough onto your work surface and knead it for 2 minutes.

Shape it into a ball and put it back into the bowl, cover the bowl with plastic wrap and let the dough rise for an hour at room temperature.

After one hour, deflate the dough and divide it into 4 pieces, shape each piece into a ball and cover them with plastic and let them rest for 10 minutes.

Roll out each ball into a circle about 15cm wide. Cover them with plastic and let them rest for 10 minutes.

Heat a crepe pan over high heat, Place the first pita bread on it. wait until bubbles appear all over the dough, flip it and bake it for about 20 seconds.

To make hummus, add chickpeas, lemon juice, olive oil, water, and minced garlic into the food processor and blend them finely.

Once the chickpea mixture is smooth and creamy add the tahini and cumin powder, and continue blending until the hummus is silky and soft.

Season it to your taste.

Transfer it to a bowl and keep it refrigerated.

To make grilled vegetables, cut them into small chunks and toss them with olive oil, salt and pepper.

Preheat a grill pan over high heat and grill the vegetables until they are tender and charred.

To Plate hummus, start by spreading it in a circular or oval pattern on a flat plate. Use the back of a spoon to make a well in the center of the hummus.

Add grilled vegetables to the other side of the plate and place the pita bread in the corner.

Drizzle the hummus with olive oil and sprinkle with paprika powder or sumac.

garnish the grilled vegetables with cilantro leaves.

Enjoy.