A traditional dessert from the Northeast of Brazil.
Very easy to prepare (no cooking required), and delicious.
100 g tapioca coarse flour
200 ml water (non vegans can use milk)
200 ml of coconut milk
70 g grated coconut (fresh or dry)
50 g sugar (or to taste)
In an ovenproof dish, place the tapioca, coconut and sugar and mix well. Boil the water with the coconut milk.
Pour the boiling milk over the dried ingredients and mix well.
Cover with a tablecloth towel, folding it around the dish and leave in a protected place. This makes the tapioca to cook and soften. Leave for two hours, check if its softened, taste the amount of sugar and add more if you want to. Place it in the refrigerator.
The traditional way to serve this is adding shredded (or hydrated) coconut and drizzle with condensed milk. I find this option to be too sweet for my taste so I usually make a coffee or chocolate cream to cover it.
Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is part of the traditional cuisines of Japan, Korea, and China.
It is a nutritious marvel, containg soluble and non-soluble fiber, protein, calcium and other minerals. Nutritionally speaking it is better than soy milk or tofu because of the high fiber content.
Fresh okara can be frozen, or dried and kept as a powder.
Fill up your largest pot with water and bring to the boil. Cut 2 large aubergines in cubes and drop in all of them. Boil them for approximately 10 minutes or until they feel quite soft when you prick them with a small knife. Remember to turn them a couple of times, as they need to be cooked evenly.
Remove them with a slotted spoon into a colander and squeeze the water absorbed during their cooking time pressing them with a spoon. Do this quickly because you need to season them while hot so the flavour infuses the aubergine.
On a separate bowl mix
120ml extra virgin olive oil
2 garlic cloves, chopped very finely
juice of 1/2 lemon
Add to the aubergine cubes and mix very well.
Let the flavours infuse for couple of days.
1 head Cauliflower
3 cloves Garlic, Minced
1 Tablespoon Worcestershire Sauce
1 Tablespoons Chili Powder
1 Tablespoon Cumin
1 Cup Whole Wheat Flour
2 whole Eggs Beaten
2 Teaspoons Olive Oil
Put a large pot with 8 to 12 cups of water, salted heavily, on to boil. Cut the cauliflower into parts, and when the water is boiling, put the cauliflower in. Cook it until it is soft. Then, drain out the water and put the cauliflower into a bowl.
Using a fork or masher, mash the cauliflower until creamy. Put the puree into a pan and stir over a gentle heat for 1-2 minutes; this will allow some of the excess moisture to evaporate. Add in garlic, Worcestershire sauce, chili powder, cumin, whole-wheat flour, and eggs. Taste and adjust the seasoning if necessary.
Spoon into 4 greased ramekin dishes then sprinkle with grated Parmesan or bread crumbles.
Bake in the oven for about 15-20 minutes, until golden.
Serve hot with a salad.
With this recipe you will be always ready to make wonderful caffe lattes and cappucinos with that delicious layer of thick foam in 5 minutes. No special machines required. 🙂
One envelope – 50 gr of instant coffee
100 gr of sugar
200ml of boiling water
Beat on medium speed everything for about 10 minutes, until it reaches the point of whipped cream. The more you blend, the better and the tastier it will be.
ATTENTION: Use a very large bowl because it more than doubles its size.
With this you can make:
Caffe Latte (coffee with milk) add a full tablespoon to a cup of hot (soy, almond, rice or cow) milk. For an even tastier version add chocolate powder and cinnamon
Cold coffee – Blend with cold (soy, almond, rice or cow) milk.
Milkshake – Blend with your favourite ice cream and some (soy, almond, rice or cow) milk
It’s also works very well as a cake/crepe filling.
Keep on a tupperware in the refrigerator (4 weeks) or freezer (3 monts).
It does not lose consistency, but if it does just beat it again for a couple of minutes and it will go back to normal.
1 silken tofu (250g)
1/2 tbsp apple cider or white vinegar (or lemon juice)
1/2 tbsp Dijon-style mustard
1/2 tsp honey or sugar (optional)
1/2 tsp cayenne (optional)
2 tbsp olive or sesame oil (optional)
2 pressed garlic cloves (optional)
salt & pepper to taste
Blend ingredients in a food processor or blender until smooth & creamy. Salt and pepper to taste. Ready to serve.
Makes about 2 cups.
A dairy-free alternative to replacing mayonnaise in salads, dips, dressings and sandwiches’ spreads. Store unused portions in a covered container/jar and refrigerate.
A nice way to face a rainy morning.
Melt 4 tablespoons of sugar stirring constantly until it forms a golden caramel.
Remove from heat.
Add the chopped pepper (amount depends to your taste – I like spicy things so I use one pepper), stir quickly and let it rest for a minute.
Pour over the bananas.