Date Coconut Confection
This raw vegan date coconut confection highlights the sweet natural caramel flavor notes in dates and is the perfect nutrient-dense snack! Made with only two ingredients, coconut and dates, these coconut date confections are naturally sweet without any refined sugar. For a fun presentation, they can also be pressed into candy molds. It is one of our favorite snacks to have and friends and families love it. They will ask for more and won’t believe this confection is raw vegan.
Once you’ve tried the basic recipe, though, you can experiment with adding other ingredients to add more variety. If you love this recipe you will love this Cranberry Peanut Confection. The combination of cranberry and peanut butter ugh it’s divine!
If no liquids have been added to the mixture, these can be kept at room temperature. They will keep for several weeks. If you pre-soak the dates or add any liquids, they will need to be stored in the fridge.
Date and coconut confection
- Food Processor
- 200 g shredded coconut
- 15-20 pieces medjool dates pitted
- In a blender add the dates and blend until creamy in consistency.
- Now add the shredded coconut and blend until well cooperated.
- Form into confections and cover with more coconut.
No-Bake Chocolate Sesame Cookies
One of a kind chocolate cookie recipe. The toasted sesame seeds provide texture and depth of taste. Its nutty, a hint of salt, and notes of exotic sesame linger long after the cookies has disappeared. In much the same way that my chocolate fudge somewhat take you by surprise, these behave in much the same way.
Chocolate Sesame Chip Cookie
- 500 g chestnut (cooked)
- 4 Tbsp cacao powder
- 4-5 Tbsp maple syrup
- 3 Tbsp coconut oil
- pinch sea salt
- 3-5 Tbsp black sesame seeds (roughly grinded)
- In a blender combine all ingredients except the black sesame. Blend until smooth and well combined.
- Using your hands form about 3cm diagonal mini cookies and cover with sesame seeds.
Creamy Dreamy vegan Tuna with Zucchini Noodles and fresh Snow Flakes
Zoodles are a wonderful pasta substitute made from your favorite garden vegetable. They are nutrient-dense with almost zero carbs—and look at how simple they are to create!
Zoodles are zucchini that have been spiralized, and can therefore be used in the same way as pasta. The possibilities are endless with zucchini noodles plus, zucchini noodles are a fun way to increase the number of vegetables we eat, especially for children. The spiral forms are quite popular with kids (and they also enjoy using the spiralizer to make zucchini noodles!).
Zoodles are typically prepared using a gadget called a “spiralizer,” and there are a host of kitchen gadgets out there designed to get the job done, transforming your zucchini into noodle form in no time. Spiralizers create long noodles allowing you to spin them onto your fork.
The best thing about eating zucchini noodles is that you don’t feel ultra heavy after eating them like you would when you eat pasta. You will feel full – but satisfied. These noodles are perfect for lunch or dinner on those warmer days. It is light and refreshing. If you like the sound of these noodles, you’ll love my Ramen Noodle Soup with Kelp Noodles!
Plus, zoodles also have a subtle taste that makes them easy to mix with just about anything-including Lentil Kofta! Zucchini noodles are low calorie, low carb, and high in fiber. These are incredibly delicious and work in recipes or just tossed in olive oil, garlic, and salt and pepper as comfort food.
Plus, I’ll even give you one of my favorite recipes to make with them so you can get started ASAP! Check out this Tagliatelle Pasta alla Cashew Carbonara to make the perfect, healthy, quick, family meal.
You’ll love this Soy-Free Tempeh Recipe. It is worth the time and patience.
Tempeh originated from Indonesia, Java Island, which is one of the very few soy products not created from China. Traditionally tempeh is made with fermented soybeans and has a rich smoky and mushroomy flavor with a firm, nutty texture. Tempeh is famous among vegans and is used in dishes to replace meat because of its high protein content. Tempeh is an excellent way of adding more beautiful textures to your meals. It is packed with nutrients and contains natural antibiotics produced by the Rhizopus molds.
Instead of soybeans, I am using black beans in this Tempeh recipe. You could use any beans. It is a beautiful alternative to soy. The white beans provide a mild creamy flavor with an earthy, hearty taste perfect for salads or sautéed with your favorite vegetables.
The Tempeh starter culture can be sourced from different health shops depending on your location. All you need is patience for this recipe, and you will be greatly rewarded, I promise! It is way better than store-bought, GMO-free, and unpasteurized.
I hope this Tempeh recipe is helpful and it inspires you to create your version of Tempeh. For more fermented foods check out my favorite German Sauerkraut or my must-try Kimchi recipe.
Stay well and healthy.
White beans are used in this recipe video, but the method is the same.
Black Bean Tempeh Recipe
How to make tempeh from scratch with black beans instead of soybeans.
- 250 g black beans
- 1 tsp tempeh starter
- 2 zip locker bags
- Soak the beans overnight (about 16hours). Drain and rinse with fresh water and dehull the beans by massaging them into the water until the hulls float up. Then pour them out and repeat. Dehull as many beans as possible. This step will be worth it as it will give you a really smooth and creamier consistency.
- Cook the beans in 400g of water for about 20min. It should be cooked but still crunchy. Once the tempeh is done you will be cooking it again, so you want to make sure that it doesn't turn too soft.
- Drain the water and let it completely cool down.
- Add the tempeh starter and mix until well cooperated.
- Place the beans in 2 plastic bags about 12cm x 20cm (5"x8"). Using a toothpick or a skewer poke holes through the bag with 2cm (1-inch) intervals. The beans should be layered about 2cm (1-inch) thick. Divide the beans between the two bags. Seal the bags and flatten the beans out evenly. Leave the beans at a surrounding with a temperature between 25°- 30° (85-90 Fahrenheit) for 36 to 48 hours.
- After 24 hours, the white mycelium will start to cover the surface of the beans. You may want to lower the heat source because the beans will start generating their own heat as the mold grows.
- After 24 to 48 hours, the tempeh should smell pleasantly nutty. The tempeh is done when the entire surface is covered with dense, white mycelium and is bound together firmly as a cake.
- Transfer the tempeh cakes to airtight bags or containers and store them in the refrigerator for up to 1 week.
- You could also make a bigger batch and freeze your tempeh for up to 3 months. Only make sure to steam your tempeh for 20min, let it cool down, wrap it in a container or plastic bag before placing it in the freezer.
Enjoy pan-fried with your favorite dip or in salads, curries, stews, pasta, and so many more dishes! When you make tempeh at home, it is always possible that some bacteria will sneak in and contaminate the whole batch. This bacteria could grow during the fermentation process, therefore, I recommend processing your tempeh by cooking, steaming, baking, etc. before you consume it.
Homemade vegan coconut yogurt is easier than you might think!
This yogurt is raw, vegan, gluten-free, full of probiotics & protein and is totally delicious. It can be enjoyed for breakfast, lunch with berries or drizzled on top of wraps, supper with curries, or dessert as a delicious frozen yoghurt! The recipe is super easy, and it requires only minimal active hands-on preparation time.
Many brands of probiotics come in capsule form. Simply open the capsules and pour the content into your coconut milk to use as a starting culture. Look for brands that are labeled “dairy-free” or “vegan,”.
A finished yogurt can also be used as a starter for your next batch. If you have never made yogurt before, you can use store-bought yogurt instead. There are numerous dairy-free yogurt brands available today, including those made from coconut milk, almonds, cashew, and so on. Save a small amount of yogurt to use as a starter for your first batch. This concept generally works well, and then you’ll just save a bit from the new batch and so on.
Creamy, tangy, thick and simply delicious. Happy creating!
Fermented Coconut Yogurt
- cheese cloth
- glass jar
- wooden spoon
- 1 cup coconut milk full fat
- 1 capsule vegan probiotic
- Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize glass jars by rinsing thoroughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients.
- Empty your probiotic capsule into the coconut milk. Use a wooden or plastic spoon/spatula.
- Cover the mixture with cheesecloth and secure with a rubber band. Let the yogurt activate for 24hours and up to 48 hours in a warm place. The longer it rests, the tangier the yogurt will become.
- Enjoy with berry compote. Keep in the fridge for up to 5 days.
The yogurt's texture and tanginess will vary with each batch. It is based upon the coconuts and how thick the meat is, how much water there is, and how strong the probiotics are that you are using. Experiment with different brands to see what work for you.