The No-Bake Carrot Cake Bites

by Anda Mtshemla

Ever since my month-long raw vegan journey in February, I’ve been loving incorporating more raw foods into my diet. Raw foods are not only said to be better for you, as you avoid cooking away the nutrients in your food, but I’ve personally fallen in love with this diet because it encourages me to eat more whole foods which, even as a vegan, I often struggle to do.

I particularly enjoy creating raw vegan desserts because, I don’t know if you’ve noticed, I have a major sweet tooth. And there is nothing more fulfilling than a dessert that satisfies your sweet tooth without experiencing any guilt!

You will need:

2 large carrots, grated

1 cup coconut flour

1/2 cup dates

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger, minced

desiccated coconut, for coating

Method:

Puree dates then incorporate coconut flour

Add the carrots, spices, and ginger then stir until mixture is a cookie dough-like texture

Scoop the mixture and roll into bite-size balls

Coat the balls in coconut and refrigerate overnight or until firm

 

Processed with VSCO with f2 preset

Raw Vegan Carrot Cake Bites– and a great new way to repurpose your old egg tray!

 

 

 

 

 

Advertisements

The Homemade Applesauce

by Anda Mtshemla

Applesauce is one of those versatile ingredients that can be added to a variety of dishes and absolutely make it. Whether you use it as an egg replacer when baking, a sweetener for smoothies or just to add that classic apple-pie flavour to your morning oats, it’s a staple for every vegan pantry.

While most store-bought variations of this smooth, sweet stuff are vegan, they’re packed with sugar and preservatives and I’m of the belief that if you can make something at home healthily, cheaply and easily, you should.

My favourite thing about this recipe is that it’s a great way to put your overripe apples to good use– plus the natural sugars your ripened fruits have developed will make for an even better sauce!

You will need:

(for 1 cup of apple sauce)

6-8 small apples, peeled and cored

1 tablespoon lemon juice

1/2 cup water

sweetener, optional

Method:

Peel and core the apples then place in a large pot over medium-low heat

Add lemon juice and stir until apples are coated (add sweetener now too, if you choose)

Pour in water and give a final stir before covering

Leave to simmer for 20mins or until tender

Drain and allow to cool before pureeing in a food processor or blender

Store in airtight container and refrigerate for up to two weeks

Processed with VSCO with f2 preset

Homemade applesauce, ready to use

 

 

 

 

The 3-Ingredient Quinoa Risotto

by Anda Mtshemla

I know. You’re probably rolling your eyes wondering what kind of click-bait I’ve led you to now, but this is not a drill. You really do only need three essential ingredients to create this creamy and flavour packed risotto.

We’re using quinoa, so you’re not going to need to slave over the stove as you would with regular risotto, and you get to reap the health benefits of adding quinoa to your diet!

You will need:

1 cup white quinoa

450ml vegetable stock

1 cup chopped mushrooms

Method:

Place a large frying pan over medium-high heat

Pour the quinoa into pan and stir gently for 1 minute

Add a splash of stock and stir until combined

Pour half of the stock in the pan and stir until stock has absorbed

Add the mushrooms and combine well with quinoa

Pour in the remaining stock and allow mixture to simmer for 8-10minutes, or until stock has absorbed

Serve immediately as is, or add fresh thyme to garnish.

 

Processed with VSCO with f2 preset

Creamy mushroom and quinoa risotto served with fresh thyme

 

 

The Hot Cross Cinnamon Swirls

by Anda Mtshemla

With my first Easter as a vegan around the corner, I wanted to create a recipe with the feel of any other Easter, while minimising time in the kitchen and maximising on the long weekend.

While I was never a fan of hot cross buns as a non-vegan, there’s just something about things that you can’t have. So I put my own vegan twist (or swirl) on the classic Easter treat, which combines the ease of a cinnamon roll, using a simple hack, and the unique flavour of a traditional hot cross bun!

You will need:

1kg bread dough (get this fresh from your local grocer)

3 tablespoons coconut oil

2 tablespoons ground cinnamon

1 tablespoon nutmeg

1/2 tablespoon crushed cloves

1/2 cup raisins

1/2 cup sugar

for the “cream cheese” glaze

4 tablespoons icing sugar

1 tsp water

1 tsp lemon juice

pinch of salt

Method:

Pre-heat the oven to 180°C

Halve the dough to make it more manageable

Work the raisins into both sections of the dough

Roll out the dough to about 1-2cm thickness

Cut off the sides to make sure the dough is rectangular in shape

Combine coconut oil, sugar, cinnamon, nutmeg and cloves in a separate bowl

Spread this mixture evenly onto the sheet of dough then roll the dough into a tight log

Slice the log horizontally into 3-5cm swirls

Pack the swirls into a greased baking pan of your choice, leaving space around the edges

Bake for 20-25 minutes

while the cinnamon swirls bake…

Combine the icing sugar, water, lemon juice and salt in a bowl until the mixture reaches a thick but pourable consistency

Once the swirls have baked, drizzle the cream cheese glaze over them and serve warm

Processed with VSCO with m5 preset

Vegan Hot Cross Cinnamon Swirls crossed with a “cream cheese” glaze

This article was featured in Joburg Style. Read it here.