3-ingredient chocolate pots de crème

Full disclosure: I am not crazy about chocolate. There, I said it. I like it but I'd much rather have something fruit-based. And when I do eat it, I pick dark (70%+). Always.

However when dealing with crazy hormones or fatigue or winter blues, there is nothing I like better than a creamy decadent chocolate dessert. Preferably something gooey and sweet (naturally sweet of course).

This recipe was born one evening with hormones out of whack and craving for something sweet.  I always only have whole foods in the house so I knew I would have to make something right there and then to satisfy my sweet tooth. Those three ingredients came to me as an evidence and boy, did the result hit the s(pot)! (See what I did there ? ;-))
 (Needless to say that I scoffed mine right away but you can have it chilled as well...

Dark chocolate contains flavenoids which help lower blood pressure and blood clot risk and improve mood. When choosing your chocolate, make sure it is dark with the highest percent of cocoa solids and pure cocoa butter, and less to none hydrogenated oils, dairy or soya. About 30g a day will give you all the nutritional benefits that you want.

(WARNING: Please note that you will need a high speed blender or mixer for this recipe, at least 600 Watt). I have made this with a small food processor and the crème turned out to be lumpy and quite dense, which was fine but not the original texture that I was looking for)

INGREDIENTS: (for 4 pots)

1 large mug of almond and rice milk (or any plant-based milk of your choice)
10 medjool dates (pitted)
50g dark chocolate (melted, preferably using a bain marie or water bath)


METHOD:

Blend everything together in a high speed blender until smooth. Pour evenly in ramekins. Chill for about 4 to 6 hours.... if you can wait for that long!

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Français:

INGREDIENTS: (pour 4 ramequins)

1 grand mug de lait d'amande et riz (ou autre lait végétal de votre choix)
10 dattes Medjool (ou une quinzaine de dattes Neglour)
50g de chocolat noir (fondu au bain-marie) bien contrôler que les ingrédients ne contiennent pas de beurre ou de lait)

METHODE:
Mettre tous les ingrédients dans un blender/mixeur jusqu'à obtention d'une pâte lisse. Verser dans chaque ramequin et metttre au réfrigératuer pendant 4 à 6 heures  (4h minimum)

Vegan chocolate chip walnuts hazelnuts Brioche

Brioche is a big part of French culture as are croissants (plain and chocolate ones). However the traditional ones are made with eggs, milk and butter and sometimes even crème fraîche! Needless to say that your hips and tummy will not be as pleased as your taste buds :-) nor will be your health in general.
Cue the vegan brioche! Made with whole foods, fluffy, light, anti inflammatory and delicious (it was gone in less than 48 hours and there are only to of us in this household!)
I will definitely make this again and wake up to this on Christmas morning this year.

Warning: You will need to plan ahead and have some time on your hands as the dough needs to rest twice (2 X one hour)

INGREDIENTS:

Brioche:

370g wholemeal flour

100g cornstarch 

1/2 mug tepid rice milk

1/2 mug tepid aquafaba 

2 tablespoons brown sugar (or maple syrup)

5.5g fast action yeast

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon olive oil

Filling:

4 tablespoons brown sugar

2 tablespoons of melted coconut oil (or non dairy butter)

100g chopped walnuts

100g chopped hazelnuts

100g soaked raisins (in alcohol of choice or just water)

100g chopped dark chocolate or chocolate chips

METHOD:

In a large bowl, mix all of the dry ingredients together. Add the tepid milk, aquafaba and oil and combine until everything sticks together.

Sprinkle a clean surface with flour, turn the dough onto it and start kneading for about 5 to 10 minutes until your dough is nice and smooth. Add a little more flour if needed. 

Grease a large bowl and place the dough ball in it. Cover with cling film and a towel on top. Leave to rest until it has doubled in size (about one hour)

Once rested, turn the dough out onto a floured surface and punch it down. Cut it in 3 equal parts and with a rolling pin, flatten it down in a rectangle shape.

Coat the dough with melted coconut oil or dairy free butter, sprinkle with sugar, add the nuts, raisins and chocolate. Starting with the side closest to you, roll the dough into a long tight roll. Make sure all sides are sealed well (you can use wet fingers) Repeat for the other two rolls.

Take a baking sheet and place on a baking tray. Take your 3 rolls, seal them at the top and carefully start plaiting. Again, seal ends well. Cover with a towel and rest for one hour.

Preheat your oven at 180°C. 

In a small bowl, mix one tablespoon of almond or rice milk with a little oil.

Just before you place your brioche in the over, brush the top with the mixture which will act as a glaze.

Bake for about 25 to 30 minutes until golden brown. 

Carefully, transfer from tray to a baking grid to avoid the bottom from going too brown and let cool.

Vegan Christmas En Croûte (Veg and Nut Roast in puff pastry)

Tis the season! Full disclosure:  for many years, I cancelled Christmas. 😱

This post is not about bringing you down but just giving you a bit of context.
After my Daddy passed away around this time of year years ago, I wanted the world to completely come to a halt. I was in so much pain. How could I have fun? How could I celebrate? It felt awful. I missed him SO much. It physically hurt. I didn't do anything for Christmas for many years, I hated the season... until a few years ago when something finally clicked. My Dad used to love having people around. He used to love celebrating family, friendship and he mostly loved to share.

I had to stop living in the past and wallowing in sadness. I had to start honouring him and making him proud again. I took one thing at a time and  I slowly started celebrating again, taking baby steps and including my Mum and baby brother of course. Today, we love getting together again and honouring Dad around the table. He is very much in the room with us, always and forever.

Food at Christmas is evidently a big part of the situation. This is my first year cooking ALL THE THINGS completely plant-based. For the non vegans who will be around my table at Christmas, I wanted something that would be hearty and satisfy their taste buds...Having lived in Scotland for many years, I just loved vegan haggis, nutty and full of flavour.... I got inspired and this is how this dish was born. I love it and it'll be even more delicious served with mash and roasted veg. I simply cannot wait for everyone to dig in! Enjoy the holidays guys!

INGREDIENTS (for 4 people)

1 puff pastry (gluten free if possible)
2 medium carrots, diced
1/2 onion finely chopped
1 garlic clove
1 mug cooked chestnuts
1/2 mug walnuts
1/2 Pecan nuts
4 white Paris mushrooms (diced)
A handful cranberries
Some coriander leaves
Some fresh parsley
1 tablespoon agave syrup or honey
3 tablespoons red wine
A pinch Cayenne pepper
Coconut oil for the pan
A little almond milk to seal the edges
Salt and pepper to taste

Vegan gravy:
500 ml water
1 vegetable stock cube
1 tablespoon balsamic vinegar
4 tablespoons red wine
1 tablespoon onion powder
1 teaspoon garlic powder
4 tablespoons potato starch or corn starch
Some ground pepper

METHOD:

Preheat your oven to 180°C

In a frying pan, heat up the oil then toss the onion and garlic, all finely chopped. Cook for a minute. Add the agave syrup, coriander leaves, parsley, cayenne pepper, carrots and mushrooms and cook for a further two minutes. Add the cranberries.
Deglaze with the wine.

In a food processor, mix the chestnuts, walnuts and pecan nuts to a coarse breadcrumb-like texture. Add to the pan and cook for about 10 minutes on low heat.

For the gravy, put a pan on low heat and pour 500ml boiling water into it. Add the stock cube and stir. Add the onion, garlic, vinegar, pepper and wine and stir. Sieve the potato or corn starch into the mixture and keep stirring until it thickens. (To get a super smooth gravy, just sieve the mixture. )

Take a bowl and put your nutty mixture into it. Add half the gravy and stir. Set aside for about 10 to 15 minutes until the liquid is mostly absorbed. Spread the mixture on the puff pastry (mine was round so I made a pizza calzone shape but you can make it rectangle)

Seal the edges by pressing a fork all around. Brush the top and sides with a little almond milk.
Bake for about 25 minutes until golden brown.
Serve with gravy, mash and roasted veg and have it with a simple salad if you have any leftovers.