Valentine’s Day Truffles

So these truffles are chocolate and strawberry flavour, which you may have noticed by now is a favourite combo of mine. I mean that strawberry chocolate vegan cheesecake is one of my favourites on the blog. But if you haven’t got time to make it, these truffles come together in 10 minutes. Great to surprise your loved one with this Valentine’s Day. (Or any other day of the year for that matter). The other great thing about them is they only have three ingredients, so what are you waiting for? Off you go and make some truffles!

Valentine’s Day Truffles

Preparation Time: 10 minutes             Servings: 10 truffles                                                 Cooking Time:       0 minutes                                                                                                              Total:                        10 minutes

75g unsweetened dessicated coconut

6 tbsp cocoa powder (divided use)

1-2 tbsp strawberry jam

1. Mix coconut with 3 tablespoons of cocoa powder and 1 tbsp of jam. Mix thoroughly. It will seem impossible that this is enough jam but keep on mixing until it forms a stiff mixture.
2. Taste the mixture and if it tastes too dry or not sweet enough for you add 1 teaspoon more of jam and mix again. Repeat (shouldn’t need more than 3 teaspoons of extra jam) until you are satisfied with the flavour.
3. Put 3 tablespoons of cocoa powder on a plate. With clean hands form balls a little smaller than a golf ball with the mixture and roll in cocoa powder.
4. Store in an airtight container in the fridge. I find they taste better the second day, if they last that long!!!

 

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Walnut And Mushroom Bake – My Christmas Main

This is what I have for lunch on Christmas day, every year. With all the side dishes of course, wouldn’t want to miss out on roast potatoes or yorkshire pudding!

It’s my mum’s recipe although I have a feeling it may have come from a magazine in about 1980, and I’m sharing it with you because you need to make this recipe!!! I dream about this for weeks before Christmas, it’s that good,  I don’t know why I don’t make it any other time of the year but I don’t, maybe because it wouldn’t be so special then. It would be perfect for any special occasion such as Thanksgiving or a birthday too.

It’s got egg in it so it’s not suitable for vegans and no, I haven’t tried to veganise it. As I only make it once a year I haven’t really played around with it but I would suggest trying aquafaba or simply leaving the egg out. If anyone tries to veganise it let me know!!!

Walnut and Mushroom Bake

Preparation Time: 20 minutes                   Servings: 2 people                                                Cooking Time:      40 minutes                                                                                                                      Total:                        1 hour

1 small onion

225 g mushrooms

50g walnuts

1 tbsp extra Virgin olive oil

50g wholemeal breadcrumbs

1 egg

2 tbsp chopped parsley

Salt and pepper

1 packet of puff pastry or filo pastry

Melted (vegan) butter ( if using filo pastry) or 100 ml soya milk if using puff pastry.

1. Chop onion, mushrooms and walnuts very finely.

2. Saute onions, mushrooms and walnuts in oil for about 5 minutes.

3. Transfer to a bowl, And leave to cool 10 minutes.

4. Add breadcrumbs, egg, parsley, salt and pepper and mix well. Allow to cool completely.

5. If using puff pastry: put the pastry on a piece of baking paper on a baking tray, put the filling on half of the pastry, leaving a 1cm space at the edge. Fold the top down over the filling and seal the edges with a fork. Make a couple of slits in the top for the steam to escape. Brush with soy milk.

6. Bake in the oven at 200c for aprox 30 minutes until the pastry has puffed up, is golden on top and the filling is piping hot all the way through.

5. If using filo pastry: put a piece of baking paper on a baking tray. Melt the (vegan) butter/margarine in a small saucepan and remove from the heat. Take a sheet of filo pastry and brush with the melted butter. Add five more layers brushing each one with melted butter.

6. Put the filling un the centre of the pastry. Cover the filling with the pastry. Adding melted butter to the layers as you go. You want to make the shape of a bag.

7. Cook in the oven at 220 c for 30 minutes.

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Potato Salad (no mayo)

It may seem strange to be posting salads in November but while the rest of the Northern Hemisphere is turning on the heating, here we are still wearing short sleeves, at least in the daytime. And anyway a hearty salad can be enjoyed at anytime of the year, right?

This salad is based on a typical Spanish dish called Patatas aliñadas which I often order when eating out. It’s always got potatoes and an oil based dressing although different bars and restaurants usually give it their own twist. A word of warning, if you’re in Spain and you fancy some patatas aliñadas some establishments add fish or egg to theirs so if you don’t eat either of those make sure you check the ingredients before ordering.

For me, the secret to this dish is the tangy dressing, the tangier the better! So if the juice of half a lemon doesn’t do it, you should go ahead and add more.

Some more recipes featuring potatoes on yummyvege One Pot “Meat” and Potatoes, Steamed Potato Salad with Beetroot Dressing, Leek and Potato Soup.

Potato Salad (no mayo)

Preparation Time: 10 minutes + cooling time       Servings: 2 people                                       Cooking Time:        15 minutes                                                                                                      Total:                         25 minutes

5 small potatoes

1 carrot

1 large tomato

1/2 spring onion

1 tsp grainy mustard

Juice of half a lemon (or 1 whole lemon)

Generous pinch sea salt

4 tbsp extra virgin olive oil

1. Scrub the potatoes. Peel the carrot ant remove the ends. Place in a large saucepan and cover with cold water. Bring to the boil then simmer for about 15 minutes or until the potatoes are soft when pierced with a knife.

2. Meanwhile, chop the tomato and spring onion.

3. Make the salad dressing. Put the mustard, lemon juice, salt and olive oil in a large bowl. Whisk until creamy.

4. Drain the potatoes and carrot. As soon as they are cool enough to handle, peel the potatoes, chop them into bite size pieces and add to the bowl with the dressing. Mix well. They should absorb more dressing as they are warm. Chop and add the carrot. Leave to cool slightly before adding the tomato and spring onion. Mix well.

5. When completely cool, cover and refrigerate at least an hour.

6. Taste the salad and add more lemon juice, oil or salt if necessary. I like a very strong lemon flavour.

7. Serve and enjoy!

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