walnut

Vegan Walnut Coffee Cake

January 14, 2017 by Zizi

Me and coffee? Yes, we have a good relationship… thank you for your question. If there is something like social smoker, I assume there is something like social coffee drinker. I am one of them. I never drink coffee to wake myself up, I never drink coffee early morning on an empty stomach. I drink coffee – usually after lunch and a few times a week – because I love the taste of it and I love the feeling and ritual around it.

I remember I started loving the taste of coffee when Ivan and I were backpacking around Morocco. Two backpacks, two flight tickets, a Lonely Planet guide book and some money – that was all we took. And – of course – the road plan in our head about what we would like to see. No accommodation bookings, no pre-paid train tickets, nothing. Although we drank as many cups of mint teas as we could, we also had many coffee lattes. I don’t know what the Moroccans’ secret is to make so creamy and dreamy coffee lattes but it was amazing. Maybe the way they cook the coffee or the quality of milk… I don’t know but I haven’t had so tasty coffee lattes since then!

A couple of years later my taste has become more sophisticated and I’m interested in the quality of coffee too. I also became vegan so I usually drink my coffee with almond or oat or rice milk. This is how I like it: great coffee + non-dairy milk, plus a bit of cane or coconut sugar. If I go out I like to drink coffee at one of the many specialty coffee shops in Budapest. As this article says: “It seems like a new specialty coffee shop opens in Budapest on a weekly basis, which isn’t a bad thing – the fierce competition only results in better baristas, better service, better facilities, and, of course, better coffee.” Coffee has a culture now in Budapest, it is very trendy to have a cup of hot deliciousness at one of the popular places – that are also great meeting points or working/study places.

If I drink coffee at home I like to try different kind of blends for example from www.gourmesso.com that has Nespresso compatible pods that come in 25 varieties – which differ in flavour and intensity – of which most are Fair Trade certified. This selection gives me the opportunity to have that feeling and ritual that I like to have when drinking coffee. And it is always great to have a slice of cake with your coffee… like this walnut coffee cake which has a slightly coffee taste and also moist because of the bananas and crunchy because of the chopped walnuts on top.

Vegan Walnut Coffee Cake

Ingredients (for one loaf)

– 2 bananas, peeled and mashed with a fork
– 1 and 1/4 cups walnut meal (ground walnut)
– 1 and 1/4 cups white spelt flour
– 1/2 cup coffee
– 1/4 cup rice milk (you can use any non-dairy milk)
– 6 tablespoons maple syrup
– 3 tablespoons coconut oil
– 2 tablespoons ground flaxseed
– 6 tablespoons water
– 3 and 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla powder or 1 vanilla bean, split and seeded
– 1/2 cup roughly chopped walnut + 3 tablespoons coconut sugar

Method

In a small bowl mix together the ground flaxseed with the water to make a “flax egg” – let the mixture sit for a 6-8 minutes until thickened. Line a 23 cm (9 inch) long loaf pan with parchment paper. Preheat the oven to 180C (356F).

In a bowl combine the dry ingredients: spelt flour, ground walnut, baking powder, vanilla and salt. In another bowl mix together the ricemilk, the coffee, the coconut oil, the maple syrup and the mashed bananas. Add the flax egg and pour these wet ingredients mixture into the dry one, stirring until just combined.

Pour the mixture into the loaf pan, sprinkle the top with the chopped walnut and coconut sugar and bake it on 180C (356F) for about 60 minutes. It’s ready when the cake tester (or toothpick) comes out clean but the cake will be very moist (because of the coffee and bananas).

Raw Vegan Orange Date Truffles

January 10, 2015 by Zizi

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. 🙂

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).

*****

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

Kale Tempeh Salad

October 29, 2013 by Zizi

I cooked tempeh before but I still would like to try more tempeh recipes because I really love this ingredient. I didn’t know that tempeh comes originally from Indonesia (especially popular on the island of Java, where it is a staple source of protein). It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.

Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian and cuisine.

This salad is very easy to make and if you would like to make it more filling, cook brown rice, quinoa or millet and serve it with the salad.

Kale Tempeh Salad

Ingredients (serves 2)

For the salad
– a bunch of kale, leaves removed and torn into small pieces
– 2-3 spring onion, chopped
– 1/2 bunch parsley, chopped
– 1/4 cup walnut, toasted in a dry pan and chopped
– 250 g tempeh, cut into small cubes
– 1 tablespoon soy sauce
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– salt, pepper
– olive oil

For the dressing
– 2 tablespoons olive oil
– 2-3 tablespoons freshly squeezed lemon juice
– 1 teaspoon honey
– 1 clove garlic, chopped
– 2 tablespoons tahini
– 1 tablespoon nutritional yeast
– salt, pepper
– chili flakes
– water

Method

Heat a pan with 2 tablespoons olive oil and roast tempeh cubes for a few minutes. Add soy sauce, balsamic vinegar, honey and cook for 2-3 minutes and set aside.

In a bowl mix together olive oil, lemon juice, honey and garlic for the dressing. Season with salt, pepper, then add tahini, nutritional yeast, chili flakes and dilute with a bit of water.

Place kale leaves, parsley, sprin onion and walnut on a plate. Add roasted tempeh and sprinkle with the dressing.

Vegan Fig Yoghurt Dessert With Walnut Vanilla Crumble

September 17, 2013 by Zizi

Finally I’m brave enough to go out with my cute son, Adam to run a few errands and to do shopping. The best way to travel in the city is using the public transport that means it’s better to take your baby in a carrier than using the pram (at least in Budapest). Public transport and the whole city is not ready for moms and disabled people. Hopefully it’ll change very soon.

Using a carrier (like this one) has its advantages: both of my hands are free, easier to walk, to get on and off buses and the best part is that Adam is so close to me that I can feel his snuffle and his own special baby smell. 🙂

Finally when we get home we always happily tell dad what we did, where we went and what an incredible day we had (at least I enjoyed it but we should ask Adam too if he likes shopping or not 🙂 ).

On a day when we went shopping I bought these delicate, juicy purple figs. It’s so rare to get figs in Hungary (although the weather is suitable to grow!) that’s why I was over the moon to get my hands on them. I was wondering how to use them… baking a fig frangipane tart or something else? Then I found one of Slyvie’s recipes and I decided to make a similar parfait dessert using these wonderful purple figs. It is not only a dessert but it’s perfect for a Sunday brunch as well.

Vegan Fig Yoghurt Dessert With Walnut Vanilla Crumble

Ingredients (serves 2)

For the crumble
– 1 cup walnuts
– 1/4 cup raisins
– 1 vanilla bean, split and seeded
– 1/4 teaspoon salt

For the yoghurt cream
– 1 cup soy yoghurt / yoghurt
– 1 medium lemon’s juice and zest
– 2 tablespoons honey or maple syrup
– fresh figs, sliced

Method

Place the walnuts, raisins, vanilla and salt in a food processor. Pulse until chopped and crumbly.

In a bowl mix together the soy yoghurt with lemon juice, zest and honey (or maple syrup).

Place sliced figs in the bottom of a glass and top with a layer of walnut crumble, then lemon yoghurt. Repeat to create multiple layers.

Chargrilled Sweet Pepper And Walnut Dip + The Jewelled Kitchen Cookbook

July 13, 2013 by Zizi

I remember the first time when I met Bethany (the girl behind Dirty Kitchen Secrets). I arrived to London on a greyish August day in 2011 and I was going to meet Sarka and Giulia for the first time at Sydenham station. The girls were waiting for me and after giving big hugs to each other for the first time, we walked back to Sarka’s place. There she was Beth with her sister, Joslin. Beth was smiling, talking a lot and I found her funny and crazy at the same time. Her liveliness and personality is what makes an impression in you. During the next couple of days at Food Blogger Connect I got to know her a bit better. She was friendly, caring and helpful (and she still is! :)) and we had so many memorable moments along with the other food bloggers that weekend.

She told me then that she was going to write a cookbook about Middle Eastern cuisine. She put so much work and effort in it and finally her book, The Jewelled Kitchen was out in bookstores in Europe and Australia on 4th July (Middle East 11 July, USA 1 October). I was so happy and honoured to be asked by Beth to take part in her virtual cookbook launch. The book is published by Duncan Baird Publishers, photographed by another dear friend, Sarka Babicka. Food styling was done by Emily Jonzen, prop styling by Lucy Harvey. All in all The Jewelled Kitchen is a wonderful, beautiful and great book. “It takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites – hummus, falafel, tabbouleh and stuffed vine leaves – but Bethany offers up a whole host of other treasures.”

As a vegetarian I found the book very useful to get to know the vegetarian Middle Eastern cuisine more. There is a whole chapter for vegetarian meals and we shouldn’t forget the delicious mezzes and desserts. There are many recipes in the cookbook I would like to try in the next few months.

I picked this chargrilled sweet pepper and walnut dip recipe from Beth’s book. As Beth says: “…This recipe is traditionally made using sun-dried Aleppo peppers, finely chopped to a coarse paste. These peppers, which hail from Syria and neighbouring Turkey, have a high oil content and a hind of earthy smokiness in their flavour. … It’s lovely as a dip, spread on flatbreads, mixed into hearty stews, or tossed with pasta or potatoes.” I used red kapia peppers to make it.

Chargrilled Sweet Pepper And Walnut Dip

Ingredients (serves 4)

– 500 g roasted sweet pointed peppers
– 75 g walnut halves, roughly chopped
– 55 g fine breadcrumbs
– 2 tablespoons pomegranate molasses
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 teaspoon Aleppo pepper flakes (optional)
– 2 tablespoons olive oil, plus extra to drizzle
– finely chopped mint leaves, to sprinkle
– sea salt
– warm Arabic bread, to serve

Method

Slice off the tops of the roasted peppers, discarding any seeds. Chope the flesh finely and put it in a mixing bowl.

Add the walnuts, breadcrumbs, pomegranate molasses, cumin, paprika, cayenne pepper, Aleppo pepper flakes (if using) and oil. Season to taste with salt. Mix well, then set aside for about one hour to allow the flavours to develop.

Put ingredients in a serving dish, drizzle with olive oil and sprinkle with mint. Serve at room temperature with warm Arabic bread.

—–

More recipes from Bethany’s cookbook from fellow food bloggers:

Chickpea flour quiche from Giulia
Slow-braised stuffed squid from Emiko
Eggs poached in tomato and pepper stew from Sarka
Moroccan carrot salad from Karin
Stuffed caramelized onions with tamarind and allspice from Sarah
Lamb rice with cripsy potato base from Sally
Date fudge from Regula