Category Archives: Vegan

Thai Quinoa balls & Spicy Thai Cashew dipsauce

(ca 40 stk)

Ingredients:
2 dl quinoa + 4 dl water + 1/2 teaspoon salt
1 small yellow onion, chopped nicely
2 celeriac, nicely chopped
a wee bit salt
1 large tablespoon red thai currypaste
1 large handfull of coriander / cilantro nicely chopped
3 tablespoons chickpeaflour (Grams)

  • Boil the quinoa in water with salt for 20 minuts. Low heat with lid on. The quinoa should become completely soft and all water to be cooked in.
  • While the quinoa is cooking, warm some oil in a frying pan. Fry the onion and celeriac until golden / brown. salt.
  • Add the pre-cooked Quinoa in a baking bowl. Add the onionmix, currypaste and parsley. Mix until a dough.
  • Add chickpeaflour and work it into the dough. Let rest for 15 minutes

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  • Shape small, round, balls- Oil the frying pan so that it covers the bottom and warm. Fry the quinoaballs until golden and crusty all over. let the extra oil soak into a papercloth before serving.

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  • Test first with one, if it doesnt stick together, add more flour and try again.

server with
Noodles, Asparges, Sunflower sprouts or other beansprouts. Sesameoil

spicy thai dipsaus

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Spicy Thai Cashew dipsauce

Ingredients:

2 dl unsalted cashewnuts, finely grounded
2 tablespoons vegetable oil
1 small finely chopped yellow onion
3 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon soysauce
2 dl water
2 tablespoons red thai curry paste
1 squeese lime juice of taste

1. Start with grounding the cashews in a food processor. They should be like flour.
2. Warm the oil in a cooking pan. Add onion and garlic and fry until golden brown.
3. Turn down to middle heat and remove pan from the warm plate. Add the grounded nuts, sugar and soy sauce. Blend well and cook for a minute constantly stirring. Careful with the heat. It should not burn.
4. Add water, currypaste and a squeese ime juice. Blend well and let boild on low heat for 20 minuts until sauce has thickened. Stirr every now and then.
5. To assure a smooth sauce, blend with a stave mixer until smooth.

spicy thai dipsaus2w800

* Sauce will stay fresh for as many as 5 days in the fridge.

Quinoa, Coconut and Salted Peanut Butter Cookies

Prep time:  10 mins
Cook time:  8 mins
Total time:  18 mins
Serves: 6-8
This chunky Quinoa, Coconut and Salted Peanut Butter Cookie Dough is a great all-natural and low sugar treat for kids. Eat raw or bake into biscuits. Coconut sugar and vegan chocolate can be subbed by using dark brown sugar and regular dark choc chips. Gluten-free Dairy-free and Vegan.
Ingredients
For the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  • ¼ cup all-natural 100% peanut butter, I used Sanitarium
  • 1 tbsp maple syrup
  • ½ cup organic low fat coconut cream, (plus extra)
  • 3 tbsp (extra) virgin coconut oil, melted
  • ½ tsp sea salt flakes
  • 2 tbsp coconut sugar
  • ½ cup coconut flour
  • ½ cup quinoa flakes
  • 25g dark chocolate, chopped finely
Instructions
To make the Quinoa, Coconut and Salted Peanut Butter Cookie Dough:
  1. In a large bowl mix together wet ingredients: peanut butter, maple syrup, coconut cream and coconut oil.
  2. Add sea salt flakes and coconut sugar and mix to combine.
  3. Now add dry ingredients: coconut flour, quinoa flakes and chopped chocolate.
  4. Mix all together to form a dough. Add a little coconut cream if the mixture is too dry to form into balls.
To serve:
  1. Scoop ⅛ cup of dough and split that in half. Form balls and place on a serving plate.Serve with a glass of (your choice of) milk.
To bake:
  1. Preheat oven to 200C (180C fan-forced, 400F, gas mark 6)
  2. Flatten previously prepared dough balls slightly and place on a baking paper lined tray.
  3. Bake in the preheated oven for 8 minutes or until the cookies are starting to turn golden.
  4. Remove from oven and cool on a wire rack.
To store:
  1. Store Cookie Dough and Biscuits separately in an airtight container in the pantry

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Recipe found at Martyna | Wholesome Cook

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