Author: Dania Portman

Gooey Black Bean Brownies

These black bean brownies really hit the spot when you craving something chocolatey. It sounds a bit weird mixing black beans into your brownies but when they’re blended with the coconut cream and cacao powder they make the most indulgent gooey brownie. Who wouldn’t love that? The black beans give you an extra boost of fibre, protein and minerals like iron and copper. These brownies are great on there own but I love to finish them off with a creamy tahini and chocolate frosting. Black Bean Brownies Makes 8 -10 brownies Ingredients For the brownies 2 cups of black beans 1/2 cup of  natural coconut cream, from a can 3/4 cup cacao powder 3 tablespoons of coconut oil, melted 2 tablespoons of chia seeds, soaked in 6 tablespoons of water 1/4 cup of coconut sugar or maple syrup 1 teaspoon of vanilla pinch of salt For the frosting 2 tablespoons of tahini, coconut cream and cacao powder 1 tablespoon of coconut oil coconut sugar to taste Method Frist get your can of natural coconut cream …

Walnut Lasagne

I discovered two things while making this lasagne. 1. Lasagne is really hard to take an appetising photo of. I got there in the end 🙂 2. You can make dairy-free gluten-free, vegan lasagne taste deliciously close to the real thing. Recreating a healthier vegetarian version of Italian dishes is one of my favourite things to do. Basically so I can eat them all the time. I’ve had a few wins and a couple of disaster pasta but this walnut lasagne is one of my best experiments. The ground walnuts cook down in a delicious savoury tomato sauce amplified by the sundried tomatoes and dried herbs. The texture is very similar to beef mice so perfect for any veggie sceptic or transitioning vegetarian. Walnuts are also packed with omega 3 fatty acids, protein, fibre and are great for boosting brain health. The fats in walnuts will also help your body absorb and convert the antioxidant found in the tomatoes. The cauliflower bechamel is another hit for me. I’ve tried making a vegan cheesy pasta sauce …

Bangin Beetroot Falafel

  Beetroots are one of my favourite vegetables to eat this time of year. Their earthy and sweet flavour makes them a perfect choice for winter meals. Beets are also remarkably versatile, you can serve them simply roasted with cumin and black pepper, grated raw and added to a slaw with a lemony dressing or blended into a thick chickpea hummus. For this recipe, I’ve created a bit of a beetroot love triangle combining all 3 of my favourite cooking techniques into one delicious magenta falafel. Raw beets are blended with chickpeas, fresh coriander and cumin, formed into patties, coated in sesame seeds and baked until crispy. Wrapped up in a warm flatbread and drizzled with a turmeric, tahini and yoghurt sauce. The earthy spicy flavours of the sauce taste amazing with the falafel and the colours look incredible together as well. These are great to make when you have friends coming round for dinner. You can lay them out mezze style and everyone can make their own veggie kebab. They are also a great …