It’s halloween today so the day wouldn’t be complete without some kind of pumpkin dessert.
I decided to make these Pumpkin Muffins, which as well as being delicious, are also a great way to use up all those bits of pumpkin leftover from carving! All other recipes seem to call for canned pumpkin, so I thought it’s time to make one with fresh one!
To make the muffins you will need:
1,5 cup of fresh grated pumpkin
1 cup of brown sugar
1,25 cup of vegan milk of your choice ( i used rice milk)
0,25 cup of vegetable oil
2 tablespoons of ground flaxseeds
2 table spoons of cinnamon
1 pinch of ground cloves
1 pinch of ground nutmeg
1 pinch of salt
1,75 cup of plain flour
2 tea spoons of baking powder
Mix all the ingredients in a bowl except for flour and baking powder. Blend slightly with a hand blender to remove bigger bits of pumpkin.
Add flour and baking powder and mix by hand.
Pour mixture into muffin cups and bake for 25-30 minutes in 180*C.
Chocolate and Chia seed pudding
To make one portion this easy and tasty dessert you will need:
4 tablespoons of chia seeds
2 flat tablespoons of cocoa powder
2-3 tablespoons of agave syrup (maple or rice syrup work fine too)
1/2 teaspoon of vanilla extract or vanilla powder
1/2 cup of your vegan milk of choice (I used organic rice milk)
Mix all the ingredients thoroughly with a spoon and leave for 20-30 minutes to allow the chia seeds to thicken the mixture.
Serve with your favourite fruit or on its own.Let me know if you like it on Twitter kasia_ring :)
Quinoa beans, guacamole and salsa wraps
Me and my friend fancied some Mexican flavours today so in search of that taste of Mexico I decided to make some tortilla-style gluten-free crepes with a stuffing of quinoa beans with home made guacamole and salsa.
For the crepes (wraps) I used around 2 cups of plain gluten-free flour and 0,5 cup corn flour, 1 tea spoon of baking powder, 4 tablespoons of oil, 1 tea spoon of salt and 2 cups of warm water. I then mixed everything thoroughly into a smooth batter.
I fried the wraps on a very lightly greased non-stick pan on both sides until slightly browned.
For the quinoa beans, I fried half of a large onion with a couple cloves of garlic. When they became golden I added 1 can of red kidney beans, around 2 cups of cooked quinoa, 1 teaspoon of cumin, a handful of chopped coriander, a few drops of lime juice and some salt and finely chopped chilli pepper to taste. This was nice and quick as the beans and quinoa had already been cooked, meaning I only needed to fry everything together for a couple of minutes.
The salsa was made with chopped tomatoes, fresh coriander, chilli, lime juice and a pinch of salt.
For guacamole I used avocado, garlic, cherry tomatoes, lime juice and salt (exact recipe coming soon!!).
This week my mum came to visit me in England. As we both love to cook we decided to team up to make this traditional Polish dish-Pierogi.
If you haven’t heard of Pierogi before they are a kind of dumplings made with dough similar to what you would make pasta with. We tend to serve the dumplings stuffed with a wide variety of fillings. The ones we made today were stuffed with a potato and garlic filling.
Here is the recipe:
Dough (makes around 100 pierogi):
3 cups of plain flour
3/4-1 cup of warm water
2 tablespoons of oil
1 teaspoon of salt
Mix everything by hand and knead until you get an even soft dough. If the dough is sticky just add a little bit more flour. Then cut the dough into smaller portions and roll each of them out to be around 3mm thick. I then cut the dough into small circles with a glass or a cookie cutter.
For the filling we used mashed potatoes mixed with lightly fried garlic and seasoned with salt and pepper.
To make each pierogi place one teaspoon of filling in the middle of one of the dough circles, fold in half making sure the dough is locked securely inside. If you’re feeling creative you can wave the edge of pierogi with your fingers like I did.
When you are finished forming your pierogi boil them in water for 5-10 minutes. Serve with golden fried onion and with a side of soya yoghurt or hummus (optional).
I would love to see your attempts at making pierogi. Please tweet me your pictures with your twist on this Polish classic.