Zizi's Adventures - Real Food, Real Stories

Raw Vegan Orange Date Truffles

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Was your New Year’s resolution to get healthier? I know it’s not easy to stick to new goals when you’re balancing work and family life. But still, there’s hope.

Stick at least with one, for example to eat healthier snacks or desserts. These orange date truffles are not only delicious, they are full of protein. Hemp seeds (or powder) provide a rich source of gluten-free protein loaded with essential fatty acids and fiber. In addition, hemp seeds contains vitamins such as C, E, B1, B2 and carotene, which are in a fat soluble digestible form and trace minerals such as phosphorous, calcium, potassium and magnesium. The protein in walnuts provides many essential amino acids. Also the form of vitamin E found in walnuts is somewhat unusual, and particularly beneficial.

This is the way Adam eats these truffles: he never eats a whole one, he prefers to have small bites from each. 🙂

montazs01

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Raw Vegan Orange Date Truffles

Ingredients (makes 20-25 pieces)

– 1 cup walnut
– 1 cup almond
– 18-20 pieces dates, pitted
– zest of 1 orange and juice of 1/2 orange
– 2-3 drops Lecker’s orange oil (optional)
– 2 tablespoons cacao nibs
– 2 tablespoons hemp protein powder
– pinch of salt

Method

In a food processor pulse the walnut and almond until the consistency becomes flour. Add dates and all the other ingredients to the food processor and run until smooth.

Form little balls with your hands. Eat them straight or keep them in a box in cool place (or refrigerator).

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The small bowls were made by me at Apacuka Ceramics Workshop.

Coconut Almond Granola

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Since Adam was born we have been eating oatmeal or ricemeal (from rolled rice) for breakfast with different kind of toppings (almond butter, fruits, seeds and nuts) but no sugar, honey or any kind of sweetener is added to it. We really love it, Adam also, so we can’t stop eating it!

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A few days ago I had the crave for granola… I don’t know about you but I get some serious granola cravings at times. So I headed to the kitchen and made this coconut almond granola which is absolutely the best granola I have ever tasted! It’s so yummy and healthy, I even ate it as a snack with my 70% dark chocolate pieces in the evenings. 🙂

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It’s very easy to make and you can bake it in 15-20 minutes. I added a little bit of maple syrup to sweeten but you can make it with honey, rice syrup or without any sweetener.

Coconut Almond Granola

Ingredients

– 2 cups rolled oats
– 1/2 cup sunflower seeds
– 1/3 cup pumpkin seeds
– 1 cup almond, roughly chopped
– 1/2 cup desiccated coconut (unsweetened)
– 1/3 cup maple syrup
– 1/2 teaspoon salt
– 4 tablespoons coconut oil

Method

Preheat the oven to 175C (347F) and line a baking tray with parchment paper.

In a bowl mix together the dry ingredients: rolled oats, sunflower seeds, pumpkin seeds, almonds, desiccated coconut and salt. Add maple syrup and coconut oil. Mix all the ingredients together and spread the mixture evenly on to the baking tray. Bake for 6-8 minutes, then turn everything around with a wooden spoon. Bake again for 8-10 minutes until golden brown.

Store in an air-tight jar!

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Vegan Cocoa Almond Quinoa Breakfast Cake

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This is a very simple but great breakfast idea… how to use quinoa in a not usual way. It is best served when you have time to enjoy it with a cup of tea or coffee.

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The base of the cake is quinoa and almond meal so it is not only vegan, also gluten-free. It is sweetened with dates and apple sauce, packed with nutrients, fiber, protein thanks to quinoa, flex seeds and almond.

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Vegan Cocoa Almond Quinoa Breakfast Cake
(Recipe with a bit of change: Whole Foods iPad application)

Ingredients for a 20*20 cm square baking pan

– 1 cup quinoa
– 1 and 1/2 cup unsweetened almond milk (or soymilk, rice milk, oat milk – whatever you prefer)
– 1 cup pitted dates
– 3/4 cup almond meal
– 1/2 cup flax seeds
– 1/2 cup unsweetened apple sauce
– 1/3 cup unsweetened cocoa powder
– 1/2 teaspoon fine sea salt

Method

Rinse quinoa until water runs clear, drain and transfer to a pot. Add 2 cups water, bring to a boil, then cover, reduce heat to medium-low and simmer until water is absorbed (15-20 minutes). Set aside, leave to cool, then fluff with a fork.

Preheat the oven to 180C (350F). Line the baking pan with parchment paper.

In a kitchen blender purée almond milk, dates, flex seeds, apple sauce, cocoa powder and salt. Transfer this mixture to a bowl, stir in quinoa and 1/2 cup almond meal. Transfer to the prepared pan, scatter the remaining 1/4 cup almond meal over the top and bake until firmly set (about 1 hour).

Set aside to let cool. Cut into squares and serve.

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Vegan Almond Butter Oatmeal

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When I first read my friend’s Emiko’s post about becoming a mother and how she doesn’t have time to eat, I was five months pregnant. That time I didn’t think that this would happen to me as well. Somehow it felt surreal. I can tell you now that exactly the same thing is happening to me. My son is 7,5 weeks old and it is still difficult to find time for cooking (and sometimes eating!). I can only do it if I have help (my boyfriend or my mom) in the house.

I love breakfast time… this is the only time when I try to eat something nutritious and healthy. During the day I mostly eat something quickly and it’s not always the best alternatives of healthy food. To ease my conscience I usually eat a big bowl of salad, 2 pieces of toast spreaded with sunflower or seasame butter for dinner. But back to breakfast… I usually have a big mug of herbal tea, toasts with cashew butter (my new addiction!) and my mom’s homemade sugar-free plum jam or fruits or this oatmeal with different toppings. I love that the almond butter makes it very creamy and silky.

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Vegan Almond Butter Oatmeal

Ingredients (serves 2)
– 10 tablespoons rolled oats
– 2 and 1/2 cups rice milk (or any non-dairy milk)
– 6 teaspoons maple syrup
– 4 teaspoons almond butter
– 1/2 teaspoon cinnamon
– 1 vanilla bean, split and seeded
– pinch of salt

Method

In a small pan over medium heat start cooking rolled oats with the rice milk. When milk is almost absorbed and oats are fluffy (5-6 minutes), add maple syrup, cinnamon, salt and vanilla. After 2 minutes stir in the almond butter. Cook for another 5 minutes until it gets creamy.

If you find it too thick, add more milk, a little at a time. Stir gently and serve it in small bowls.

Raw Almond Thumbprint Cookies

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IMG_4844_bBreakfast

One month ago I became a mother for the first time. So many things have changed since the birth of my son… for example I realized how amazing it is to sit down and eat a delicious meal for 20 minutes (now that I have to eat everything in 10 minutes :)) or to spend time with friends.

While I was writing this post it was nice to evoke memories from last July when we spent a long weekend with friends at a wonderful place, called Lake Balaton. I bet our holiday routine will change from this summer but if we have good company, the joy of spending time with your friends is priceless.

IMG_4909_aBrunch – vegan pancakes, jams, vegetarian spreads, vegetables, salad

Lake Balaton is a freshwater lake in the Transdanubian region of Hungary. It is the largest lake in Central Europe and we, Hungarians call it the “Hungarian Sea”.  It has silky green-yellow water and it’s one of Hungary’s most precious treasures and most frequented resorts. The mountainous region of the northern shore is known both for its historic character and as a major wine region (picturesque vineyards in the region produce an assortment of excellent wines), while the flat southern shore is known for its resort towns. During the peak tourist season (from June until the end of August) the average water temperature is 25°C (77F) which makes bathing and swimming popular on the lake.

IMG_4861_aView from the kitchen window… Isn’t it beautiful?

Like every Hungarian, we try to go to Lake Balaton every summer (we are lucky to have friends who have weekend houses around the lake :)). I really appreciate spending precious time with my loved ones in a beautiful milieu. The most important “ingredients” of having a great weekend are good company, sunny hot weather, fresh air, cooking together, long lasting breakfasts, brunches and dinners eaten outside, swimming in the lake, eating lots of ice-cream, corn on the cob and lángos. We shouldn’t forget the rustic, old house that we called home for the weekend (I wish I could have a house like that!).

During the weekend everyone was responsible to cook or bake something for the whole group. I decided to make vegan hazelnut-vanilla pancakes, vegan chocolate popsicles and raw thumbprint cookies (yes, I have a sweet tooth! :)).

IMG_4935_aLake Balaton before storm…

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IMG_4901_aSpagetthi with vegan bolognese sauce, fresh salad, baguette

IMG_4992_aTabuleh and baked potatoes

Let’s see this thumbprint cookie recipe. The history of the thumbprint cookie is pretty much a mystery. Credit for the creation of the thumbprint cookie is often given to either the people of Poland or the Jewish people of Eastern Europe. It is a very versatile choice in cookie as the ingredients required vary widely by recipe. All that is really needed to make a thumbprint cookie is the method of forming the cookies before baking. The dough of a thumbprint cookie is rolled into a small ball and then pressed with the thumb which creates an indent that can be filled with any kind of jams or chocolate.

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Raw Almond Thumbprint Cookies

Ingredients (makes about 24)

– 3/4 cup dates, pitted
– 3 cups rolled oats
– 1 and 1/2 cups smooth almond butter
– 1/2 cup unsweetened shredded coconut
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– juice and zest of 1 orange

 Method

Put dates into a bowl, cover with hot water and let it soak for 10-15 minutes. Reserve 1/2 cup of the soaking liquid, then drain dates well.

In a food processor, pulse oats until coarsely ground, then transfer into a bowl and set aside. Transfer dates and reserved 1/2 cup liquid to food processor and purée until smooth. Add date mixture, almond butter, shredded coconut, orange juice and zest, salt, cinnamon to oats and “knead” together to make a dough.

Line a tray with parchment paper. Roll dough into 24 balls, transferring them to the tray. Press down your thumb in each cookie to make an indentation in the middle. Spoon a bit of jam into each one and chill the cookies for at least one hour before serving.

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