A delicious and low calorie supper (613)
Taken from BBC Good Food
These are so easy and tasty: an excellent vegan chocolate alternative!200g melted chocolate
2x mashed avocados
1tsp vanilla essence/ flavoured liquor
Cocoa powder.Mix the mashed avocado and melted chocolate and leave to cool for 20 mins in the fridge.Roll the mix into tea spoon size balls and then in the cocoa powder. This gets really sticky! You'll want cool hands.Leave them to set in the fridge again and then package them.
I just used vanilla essence but next time I'm going to try cuantro and amaretto and roll them in edible glitter to make them really fancy!
There's been a lot of spam going on about the wonders of avocado and I came across several blogs and websites full of vegan women smiling slyly at me like Bree Vandekamp proclaiming this to be a delicious treat and presumed that since they didn't allow themselves treats often, this must be good.
"Eureka!" I thought, "another gluten-free lacto-free pudding for my poor friends whom life has dealt a cruel hand. There's a light at the end of the desert devoid tunnel!"
I can only conclude that these vegans had been munching on grated carrot for so long they had forgotten what ice cream actually tastes like.The odd thing was that despite being blended none of the favours mixed together: there was a hint of mint, an aftertaste of coconut and a general air of vegetabliness one looks for in gazpacho but not in ice cream. I thought that it made four healthy (small) portions but the only thing that kept me going through the weird half consumed was the chocolate.
The supportive comment from my taster when asked what it needed was, "not to be made from avocado". He then left the ice cream to melt, put it through a sieve and salvaged the chocolate, panning for gold.
If you know a vegan you don't particularly like, blend together the following ingredients:
2 ripe avocados
2tbl spoons coconut oil
3 tbl spoons raw (or otherwise) honey
1/2 glass lacto-free (eg almond) milk
2 caps mint essence
Then add a packet of chocolate (fake) chips and freeze for at least two hours.
This was surprisingly tasty, a gluten-lacto free sweet potato and spinach lasagne.The pasta was made from 100g gluten-free flour, one egg and as much oil as it took to stick together. It was still very flaky and only produced small clumps but lasagne hides that quite well. Next time I'll try corn flour. Make a roux from oil, corn flour and add lactofree milk. Season to taste: I recommend lots of nutmeg, pepper and mustard to simulate cheese or you won't taste anything and grate in some lacto free cheese.The filling was the only real part: peel and chop a sweet potato and roast it with some garlic, herbs and oil. Use the oil to fry some spinach when it comes out of the oven.Layer it all up and cook for 40 mins.You'll be surprised how real it tastes!
You rip what you sew!