Cranberry Vanilla Energy Bites

Cranberry Vanilla Energy Bites

Hello Everyone! Hopefully tonight’s recipe will be able to get your brains going to have a guess on what the theme for December on Amcarmen’s Kitchen is. Like I said in the previous post, it may be obvious to some after this, or maybe you’ll have to wait until next week to make the connections. My best friend Jialing actually planted the idea in my head, and when I came up with the final theme, even she was excited to know that I’d be doing this for December. I’ll give you guys a slight clue – it definitely is Christmas-related.

Cranberry Vanilla Energy Bites

Anyway, I’m going to keep tonight’s post short and only because I don’t have a long-winded back story to tell about who I came across these energy bites in the past and here I am having a go at my own version – because that isn’t the case here. I merely just browsed the World Wide Web in search for recipes that I could try out specifically for this month’s theme. I came across this recipe on Pinterest a while back, and I thought I’d give this one a go seeing as it is simple (that’s right, only 5 ingredients!) to make and deliciously energising indeed! Just a heads up, they may be a bit too sweet for some who are intolerant to anything sweet because of the dates, but nonetheless, they are pretty darn good! Check out the original recipe by Danae over on Recipe Runner.

Cranberry Vanilla Energy Bites Ingredients

PREP TIME 15 MINS | COOKING TIME  | MAKES 12 BALLS

INGREDIENTS

  • 1/2 cup dried cranberries (unsweetened if you want them to be paleo)
  • 1/2 cup medjool dates (about 6-7 dates), roughly chopped
  • 1/2 cup raw almonds (or almond meal)
  • 1/2 cup raw cashews
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

METHOD

  1. Using a high-speed blender or a food processor, pulse the almonds and cashews and almonds until they are finely ground, but be careful as to not turn them into nut butter.
  2. Add in all the remaining ingredients to the blender or food processor and blend/pulse until everything starts to come together. When needed, scrape down the sides of the blender or food processor several times, and then add up to 2 tablespoons of water to the blended mixture. You may need to remove the mixture from the blender or food processor and place it into a bowl, mashing it together with your hands or a spatula.
  3. Form the mixture into approximately 12 balls at about a tablespoon each.
  4. Store the energy bites in an airtight container in the refrigerator or freezer. Enjoy as a snack when you feel that afternoon slump starting to kick in!

Cranberry Vanilla Energy Bites

Cranberry Vanilla Energy Bites

BON APPÉTIT

– Ally xx

myTaste.com

No Bake Strawberry & Coconut Vegan 'Cheesecake'

No Bake Strawberry & Coconut Vegan ‘Cheesecake’

Hello Everyone! Yes I am aware that it is indeed Tuesday and not a Wednesday – but today is a special day which indefinitely deserves a special post too! Today is the middle child’s 22nd Birthday, and since last year (which was the year I came back to Brunei) I’ve been baking cakes for the family. It was the better solution to, I guess, wanting a specific flavour for an affordable price. I cannot stress enough house much I hate store bought cakes – mainly because of their icing; too thick, too sweet, just… Ugh. I’m not much of a baker since I’m more into savoury foods, but I guess baking a cake 4 times a year (at minimum) isn’t too stressful and helps me practice.

Happy 22nd Birthday Angela!
Happy 22nd Birthday Angela! – early dinner at Balkony today after work. The cake not only looked amazing, but it tasted so good as well! I will definitely try out more no bake vegan ‘cheesecakes’ in the upcoming months – maybe for my Birthday in November!

Today’s recipe shall keep in theme with the theme for this month on Amcarmen’s Kitchen, which is, if you haven’t been following, Yes Ve Gan! A month of tribute to animal-free dishes that are sure to tickle your tummies from a different perspective. Before I had the idea of coming up with an animal-free theme for the blog, I wanted to bake a strawberry shortcake for my sister. I then only just changed my mind earlier last week to do a No Bake Strawberry & Coconut ‘Cheesecake’ for her after being inspired and reminded of the cake that Miao made back in March when we gathered for a dinner and catch up session with friends in Singapore. I think I mentioned in the beginning of the month in a post that it was a pretty darn delicious cake and it made me crave for more! So I thought to myself, why do I give a raw vegan cake a try since, like Miao at that time, I have never done one before! It’s super easy to make and you can substitute the strawberries out for your favourites berries such as raspberries, blueberries, blackberries, or boysenberries.

No Bake Strawberry & Coconut Vegan 'Cheesecake'

This ‘cheesecake’ is completely gluten-free, dairy-free, and egg-free! The recipe makes for one 8″ sized cake, but of course you can always double the recipe to make a bigger one if you wish! Mind you, for those who have not read in an earlier post this month, I haven’t stopped eating animals, dairy, or eggs altogether. I still eat my meat, but not as often as I used to, and I still have my daily dose of cow’s milk in the mornings  to accompany my breakfast. I don’t see myself going completely vegan in the next couple of years – but who knows, that may change over time when I make that shift to loving all animals, and most importantly for a healthier lifestyle. For now, it is something that I want to look into and slowly add this way of eating into my daily diet.

No Bake Strawberry & Coconut Vegan 'Cheesecake' Ingredients

PREP TIME 25 MINS | FREEZE TIME min. 4 HOURS* | SERVES 8-10

*preferably overnight to ensure that the cake is set.

INGREDIENTS

For the crust

  • 250g medjool dates, pitted
  • 3/4 cup sliced almonds
  • Pinch of salt

For the filling

  • 1 cup raw cashews, soaked overnight* and drained
  • 1 punnet (25g) fresh or frozen (but thawed) strawberries
  • 2/3 cup full fat coconut milk
  • 4 tbsp coconut oil, liquified
  • 2 & 1/2 tbsp lemon juice
  • 2 tbsp maple syrup
  • Zest of 1 small lemon

For the topping

  • Fresh strawberries
  • Shredded coconut
  • Edible flowers (optional)

*if you are a bit pressed for time, or decided to make your cake today and hadn’t realised that you needed to soak your cashews overnight, then you can soak them in very hot water for about an hour instead of overnight.

METHOD

  1. Crust: Soak the pitted medjool dates in warm water for about 15-20 minutes and then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and a pinch of salt, and pulse until a paste forms.
  2. Press mixture into an 8-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with baking paper). Place the crusted pan in the freezer while you prepare the filling.
  3. Filling: Put all ingredients for the filling in a blender and blend on low until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
  4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with fresh strawberries, shredded coconut, and edible flowers.

Tip: Run your knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

No Bake Strawberry & Coconut Vegan 'Cheesecake'

No Bake Strawberry & Coconut Vegan 'Cheesecake'

BON APPÉTIT

– Ally xx

myTaste.com

Capellini al Pesto e Gamberi

Capellini al Pesto e Gamberi

Capellini al Pesto e Gamberi

Hello Everyone! I’ll keep this short and simple as I don’t have much to say either. So out of all the pasta dishes that I have whipped up in the kitchen over the years, there has been one recipe that I hadn’t attempted to make myself from scratch – and that recipe is for homemade pesto sauce. I’m actually not a pesto person, and it’s not that I don’t have anything against it, it’s just that I prefer cream-based or aglio e olio-based pastas. However, that didn’t stop me from trying to make my own pesto sauce at home!

Last weekend, I went grocery shopping with my family. We scattered all around the grocers and I found myself at the fresh herbs section, and to my dismay, they did not have any fresh basil leaves *sad face* at first I was trying to come up with another pasta dish to make – thinking about what I had at home and what I could whip up easily as well. Then I decided to quickly look up on possible substitutes for basil leaves, and I was slightly relieved that I could use other greens such as cilantro or parsley for my pesto. In my opinion, I don’t think they flavours of using either was as strong as using basil, but it was satisfactory.

There are other ingredients that you can use to make different types of pesto, and you can find it here on Oh My Veggies. I’m keen to try out the sun-dried tomato and beet pesto another time!

Capellini al Pesto e Gamberi Ingredients

Capellini al Pesto e Gamberi Ingredients

PREP TIME 10-15 MINS | COOKING TIME 5 MINS | SERVES 6

INGREDIENTS

For the pesto

  • 1 bunch parsley, rough chopped (about 2 & 1/2 cups)
  • 2/3 cup olive oil
  • 1/2 cup raw cashews
  • 1/3 cup parmesan cheese
  • 3 tbsp freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • Ground salt and black pepper to taste
  • 500g angel hair pasta (or any other shaped pasta)
  • 500g fresh prawns, heads removed, peeled and deveined

METHOD

  1. For the pesto: Preheat oven to about Add all the ingredients to a food processor or blender, and blend until smooth. Set aside.
  2. For the prawns: Heat a large frying pan on high until it is very hot. Add a little bit of melted butter or oil to the pan and swirl it around the base. Add the prawns and cook for about 2-3 minutes (1 to 1 & 1/2 minutes per side) or until they change colour to pink. Prawns cook very quickly. If you leave them on the heat for too long they will be tough and unpalatable. When they are cooked, remove them and drain them on absorbent paper before serving.
  3. For the pasta: While the prawns are cooking, bring a pot of salted water to a boil and cook the angel hair pasta according to packet instructions – they usually take only 2 minutes to cook.
  4. Once the pasta is done, turn the heat off, drain and return the angel hair pasta to the pot. Add the pesto and stir until the pasta is well coated.
  5. Divide the pasta into 5 equal portions and top each plate with the pan-fried prawns, a bit of crushed cashews, and some parmesan cheese. Serve immediately and enjoy!

Capellini al Pesto e Gamberi

BON APPÉTIT

– Ally xx

myTaste.com