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Vegan Food Lovers Features
DARK CHOCOLATE, PEANUT BUTTER & RASPBERRY CHIA JAM CUPS❤️
By @anettvelsberg
www.facebook.com/Veganfoodlovers
Ingredients
200g dark chocolate chips, finely chopped
3 tbsp smooth, natural peanut butter
2 tbsp icing sugar
3 tbsp coconut milk
pinch of salt
50g raspberries
1 tbsp chia seeds
squeeze of lemon juice
Recipe
Mash the raspberries with a fork, add a teaspoon of icing sugar, a small squeeze of lemon juice and the chia seeds to a bowl. Mix through and let stand for half and hour. Add a bit of water if the mixture is too thick.
Melt half of the chocolate in a bain marie, making sure you don’t overheat. Place a tablespoon into a muffin case and push it up the sides with a small teaspoon or a pastry brush. Try to get the sides even. Place the pastry cases in the freezer for 10 minutes.
To make the peanut butter filling, whisk together the peanut butter, coconut milk, icing sugar and pinch of salt. The mixture should be slightly runny – add more coconut milk if necessary. Taste and adjust seasoning.
Take the chocolate shells out of the freezer and then fill each of them with a tablespoon of peanut butter and raspberry chia jam on top, spreading it nicely out. Melt the rest of the chocolate and spoon over so that the insides are covered. Place into the freezer for 15 minutes. Keep in the fridge.
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Vegan/Vegetarian Chili
This is tasty, cheap, easy to make, filling, and it generates delicious leftovers. And it has lots of protein. How could it be better?
Key Ingredients:
- Olive oil (really any oil, butter is fine if you’re not vegan)
- Salt and pepper
- Yellow onion
- Garlic (minced in a jar is easier)
- Tomato sauce
- Chili seasoning
- A few cans of beans–I just try to get a variety: black beans, kidney beans, red beans. “Chili beans” indicate that they’ve already been marinated in seasoning, so they’re a strong choice.
Optional/bonus ingredients:
- Fresh tomatoes
- Celery
- Canned corn
- Non-vegan: Shredded cheddar cheese/sour cream
- Paprika
Use a sizable pot for this. A lid will allow less of it to cook out, but it’s not necessary.
Amounts for any of the ingredients are pretty subjective. Really, you’re only limited by the size of the pot you’re using. I typically use 1 yellow onion, 2 roma tomatoes, 3 or 4 cans of beans, and 1 can of tomato sauce, but that’s usually because I don’t often have a lot more of any of that at one time. Chili is a great opportunity to go hard for cooking 1 night, then have lots of amazing chili for days to come. So I’d definitely recommend keeping that in mind and just tossing in a whole bunch of onion/tomatoes/etc, because you’ll just have that much more food later.
Peel and chop the onion and toss it in with some olive oil. Add a couple of spoonfuls of minced garlic as well. Salt and pepper (this would be a good time to add additional spices if you’re doing anything beyond the chili seasoning packet). If you’re using celery, rinse it, chop it, and add it now. Stir occasionally as it cooks.
Add the beans and tomato sauce. If you’re using corn, add it now. I personally don’t rinse or drain the beans, because I follow the philosophy of “more sauce more better”, but if you want a lower-sodium chili then go ahead and rinse/drain the beans. You’ll probably want to use more tomato sauce if you choose to follow that route. Stir everything together as you’re adding in each ingredient.
Open and add in chili seasoning while stirring. Depending on the size of the packet, you may or may not need to use the entire package each time you make chili (so you can probably use half or so, then put it in a ziploc bag to use next time).
If you’re using tomatoes (highly recommended), rinse them, cut them however big or small you want, and toss them in. I’d use at least two roma tomatoes; with several cans of beans, you’re making a pretty sizable amount of chili.
Honestly, by the time you prepare and add all of these ingredients, it’s probably done. Canned beans are pre-cooked and you don’t really need to cook anything in here anyway–just the onions (and celery if you’re using celery).
Enjoy! It’s probably pretty hot so don’t burn your tongue. If you’re using cheese or sour cream, put it on top and stir it in–the heat of the chili should melt the cheese pretty quickly. Also, it’s super filling (I normally eat a fair amount of anything, but a single not-that-big bowl is actually surprisingly satiating).
This will almost assuredly make leftovers depending on how many people you’re feeding. Yay!
beautifulpicturesofhealthyfood:
Roasted Chickpeas…
Posted 8 years ago | 3 notes
