Tag Archives: coconut milk

Choco Chia Pudding

This desert is so simple that it’s going to blow your vision about¬†vegan cooking. Well, rather preparation than cooking ūüôā

As you probably know by now, beside being a superfood, chia seeds are easy peasy to be used in the kitchen. When soaked in water, they create a mucilaginous mass in a matter of minutes. You can stir them from time to time and add more water if needed, but for the time being just leave them aside and focus on the avocado chocolate. Its delicious taste is obtained by the sole use of a few ingredients:

  • avocado
  • coconut milk/ fat
  • honey
  • cacao and/or carob
  • vanilla (optional)

Now mix the already set chia pudding with the chocolate and decorate it at your wish! Enjoy this simple raw desert as breakfast or a special treat with friends.

Coconut Chana Masala

Introducing: favorite Indian dish cooked on European land! Because we cannot compare the flavors and the vibe of the food when here or there…each one is quite unique!

Nevertheless, I have to admit that the preparation of this one here turned out¬†pretty¬†authentic. Had I grated a real coconut, it would’ve been so much more Indian! But sometimes I get lazy when it comes¬†to break open hard shells ūüôā So because the grated coconut I bought was an average one, I decided to mix it with a good¬†coconut milk. That should work!

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First of all, here’s the inspiration for my¬†preparation (thanks Radu!)

I won’t go through all the steps myself, as you already have it crystal clear in the recipe above. My only piece of advice is not to get stuck if one spice or another doesn’t come handy, just use the most common ones. What really makes the difference here is making your own masala, grinding and roasting it properly.

P1080158 As such, I¬†haven’t done the paste in a wet grinder, but added the spices & the grated coconut (roasted together) to the tomato-onion stir fry. Using more tomatoes ensured me with¬†enough liquid for the time being. I then¬†added the¬†coconut milk¬†along with the chickpeas and brought it to the boil once more.

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Warning: the result it’s dangerously delicious!

(and the roasting pan for the masala will still release the flavor next time you use it :))

I sprinkled parsley instead of coriander leaves on top, and served it next to a¬†summer salad¬†made out of lettuce, cauliflower rice, red peppers and sunflower sprouts. Trust me, you’ll need even more leaves…

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list of ingredients

_the fresh masala_

  • cinnamon bark
  • fennel
  • cumin
  • coriander
  • dry red chilies
  • cloves
  • black cardamom
  • green cardamom
  • black pepper
  • stone flower
    _the rest_
    • chickpeas
    • grated coconut
    • coconut milk
    • cooking¬†oil
    • ¬†bay leaf
    • ¬†mustard seeds
    • ¬†curry leaves
    • ¬†onions
    • ¬†tomatoes
    • ¬†turmeric
    • ¬†ginger
    • ¬†garlic
    • ¬†green chillies
    • salt