Happy New Year readers! In 2018, Delicious Doris moves to a new platform. You can now find me here: https://deliciousdoris.com/
When rushing around to get my Christmas errands done, I always get an uh-oh moment when I get the hunger pangs. What am I going to eat that is whole food plant based no oil without spending more time foraging for food (or succumbing to that vegan donut calling out to me)? These granola bites are my answer. They make a super handy snack, full of whole grains, dates, seeds and nuts to give you that energy to power through; without any of the stuff to cause inflammation to your insides and slow you down. We all know we need all the energy we have this time of year!
2 cups dates (soaked for at least an hour and drained)
3 cups oats
2 tablespoons sesame seeds
1 tablespoon ground flaxseed
1/2 tablespoon ground cinnamon
3/4 cup water
1/2 cups nuts (I use pecans and pumpkin seeds)
- Put all ingredients except for nuts in a food processor. Process until it is a sticky consistency.
- Add nuts and pulse the food processor several times. You want your nuts still chunky.
- Mould the dough into little chunks, about teaspoon size, and place on a baking sheet. Chunks should not touch each other.
- Bake at 180C/350F for 15 minutes. Flip each granola bite over and return to the oven for another 10-15 minutes until browned.
- Allow granola bites to cool.
This is the easiest chocolate mousse I have ever made, and a much healthier version than most other standard chocolate mousse. I love the hint of orange flavour that sings the holiday season to me. It’s an easy dessert to bring to a dinner party for my plant-based friends who don’t want to miss out on dessert. It also works great in small lunch box containers. It stores well in the freezer too, if you you want to portion it for later.
100G dairy free dark chocolate
300g silken tofu
Grated rind of 1 orange
- Place chocolate in a heat proof bowl and place bowl above a simmering pot of hot water. Stir through and allow chocolate to melt.
- When chocolate has melted, remove from heat.
- Blend melted chocolate, tofu and orange rind until smooth.
- Portion mousse into 4 single serve containers and leave in fridge for at least an hour. Garnish with orange rind.
The weather took a turn for the colder the last few days and I thought it the perfect time to cook up another holiday recipe for you. I have made my own whole food plant based glaze here which means there is no processed sugar. If this is too much effort for you, you can also use a ready made BBQ sauce but know that commercially made BBQ sauces frequently contains a large amount of sugar.
1 onion, chopped
1 mushroom, chopped
2 garlic, minced
2 cans white beans, rinsed and drained
2 stalk celery, roughly chopped
1 2/3 cups oats
1/2 cup plant milk
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons ground flaxseed
2 teaspoons tomato paste
1 teaspoon smoked paprika
1 handful parsley
1 tablespoon rosemary
Salt and pepper
2 carrots, grated
1/4 cup tomato paste
3 tablespoons apple sauce
2 teaspoons apple cider vinegar
1 teaspoon soy sauce
1 teaspoon smoked paprika
- Sautee onion, mushroom and garlic.
- Add sauteed ingredients and remaining ingredients for loaf except for carrot into food processor. Pulse until all ingredients chopped and well combined.
- Stir through grated carrots.
- Put ingredients in a lined loaf tin and bake at 190C/375F for 30 minutes.
- Mix all the ingredients for the glaze in a separate bowl. After loaf has been cooking for 30 minutes, add glaze to the top of the loaf and bake for another 20-25 minutes.
The holiday season can often be a stressful period of time for people on a plant-based diet who are spending the day with loved ones who do not observe a plant-based diet. It’s figuring out the etiquette of how to have plant-based food at the table. And there is also the having to respond to plant-based diet questions at the table without offending anyone but still being true to oneself. It is an acquired skill.
I made these mushroom parcels over a decade ago when I was a vegetarian, sharing house with meat eaters, living overseas. Whilst planning for our orphan’s Christmas dinner, I was advised that I would not be catered for as there will be a meat roast. The chef in me rose to the occasion and made this kick-ass mushroom parcels which everyone wanted a taste of. I have modified this to a plant-based recipe and hope that you and your loved ones enjoy these crispy, flaky and mushroom meaty parcels.
1/2 onion, chopped
1 garlic, minced
300g mushroom, sliced
1/2 tablespoon nutritional yeast
1 sprig of thyme, leaves removed
1/2 teaspoon rosemary leaves, chopped
Salt and pepper to taste
2 sheets of frozen pastry
Plant milk to brush on pastry
1/2 onion, finely chopped
1 sprig of thyme
1/4 teaspoon balsamic vinegar
1/2 teaspoon stock powder
2 tablespoons dried cranberries
1/4 cup plant milk
- Sautee onions for parcels with 2 tablespoons water until translucent.
- Add onions, garlic, herbs, nutritional yeast, salt and pepper. The mushrooms will start to release its juices. Cook until there are no juices left. Leave to cool.
- After mushrooms have cooled, separate into 2 portions. Place each portion in the centre of the pastry.
- Pull each pointed corner of the pastry to the centre until all 4 corners join. Crimp the sides to seal. There are no rules to the shape you want to make. If you prefer another shape, go for it!
- Brush the top of the pastry with plant milk, then bake at 200C/400F for 20 minutes or until the pastry has browned. Make your sauce whilst your pastry is cooking.
- Sautee onions until translucent. Drizzle some plant milk if needed.
- When onions are translucent, add remaining ingredients and continue stirring with pot on low heat. If you need to add more plant milk, do so.
- When the sauce has thicken, it’s ready to serve.
I have just discovered chia. The look of it used to make me shudder until I tried this chia pudding. It’s amazing! This is coconut mango version that reminds of sipping pina coladas by the beach. Chia puddings are best started overnight and assembled the next day. Once assembled, they can be left in the fridge for a few hours until they are ready to serve. These can also assembled in small containers for a picnic or lunch treat.
1 cup coconut milk
3-4 soaked dates
2 tablespoons chia seed
1 teaspoon vanilla essence
1/4 teaspoon cinnamon
1 cup mangoes
- Put the vanilla essence, cinnamon, soaked dates and coconut milk through a processor to pulp the dates.
- Add chia seeds and leave overnight.
- Spoon chia seeds into glasses and layer with mangoes. Finish with a sprinkle of cinnamon.
My friend’s Italian mama occasionally makes this soup and sends it to me through my friend via take out containers. I have never met her, but imagine her making this heart warming and nutritious broth with a lot of love in her kitchen. This is my whole food plant based no oil version of Italian mama’s soup. Happy Vegan Day everyone!
1 cup lentils (soaked overnight and drained)
6 cups stock
1 onion chopped
2 cloves garlic chopped
1-2 carrots chopped or grated
1 stalk celery chopped or grated
1 teaspoon oregano
1 handful fresh parsley or dill chopped
Salt and pepper (optional)
- Sautee onion in pot with 2 tablespoons of water until onion is soft.
- Add garlic and sautee for another minute.
- Add remaining ingredients except for oregano and parsley.
- Bring to boil then reduce heat to a simmer for 45 minutes.
- Add herbs and seasoning, simmer for another 30 minutes. You can simmer for longer.