Chocolate peanut butter dates

Cooking for KR tonight and thought I'd make these for dessert. Stuffed half with peanut butter and the other half with my new obsession, Biscoff. HOW FUCKING INCREDIBLE IS BISCOFF, HOW IS IT EVEN VEGAN??? Also just melted down some Pico salted caramel chocolate for the coating. With fresh raspberries we are gonna have a time of it.

OG recipe here.

Stuffed Dates with Peanut Butter & Chocolate

These dates with peanut butter and chocolate are the perfect healthy snack and take just minutes to make. Naturally vegan, refined sugar free and gluten free.

Prep Time10minutes mins

Total Time10minutes mins

Course: Dessert, Snack

Cuisine: comfort food, gluten-free, healthy, vegan

Diet: Gluten Free, Vegan, Vegetarian

 

Servings: –+ stuffed dates

 

Calories per serving: 87kcal

 

Author: Elizabeth Emery

Special Equipment

• Baking tray

Ingredients

• 20 medjool dates
• ⅓ cup peanut butter (80g) - may need slightly more if dates are large
• ¼ cup coconut oil (50g)
• ¼ cup cacao or cocoa powder (15g)
• Sea salt flakes

Alternative (instead of cacao & coconut oil)

• ½ cup dark chocolate or chocolate chips (70g)

Instructions

• Line a large baking tray with parchment paper (to ensure dates don't stick).
• Slice open each date and remove pit. Place on tray.
• Spoon just under 1 teaspoon of peanut butter into the middle of each.
• To make chocolate, add coconut oil to a small bowl and microwave for 30 seconds until melted, or melt in a double-boiler. Stir cacao powder into oil until completely mixed.

  (If using pre-made chocolate, break into pieces and microwave for 30 seconds until melted.)
• Allow chocolate to cool slightly and drizzle over dates (or dip dates in chocolate if you're feeling adventurous!). Optionally sprinkle with sea salt.
• Refrigerate until chocolate has hardened (about 20 minutes).

Roasted shallots with buttery sweet-tart glaze.

 Side-dish for a lasagna and absolute perfection. Melt in the mouth. I had them at 180 for a bit over an hour. They could probably do a tiny bit less and be left to caramelise on the stove.

Roasted Shallots With Buttery Sweet-Tart Glaze Recipe

Active10 mins

Total50 mins

Serves6 to 8 servings

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Ingredients

• 4 tablespoons unsalted butter

• 2 tablespoons sugar (see notes)

• 2 tablespoons sherry vinegar (see notes)

• 3 sprigs thyme

• 2 1/2 pounds shallots, peeled, root end trimmed but left intact

• Kosher salt

Directions

1. Preheat oven to 400°F (200°C). In a 12-inch oven-safe skillet, melt butter over medium-high heat until foaming. Add sugar and stir to dissolve.

   

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   Stir in vinegar, add thyme, and simmer until a glaze forms, about 1 minute.

   

   Serious Eats / Vicky Wasik

   Add shallots, season with salt, and stir, turning to coat with glaze.

   

   Serious Eats / Vicky Wasik

   Transfer to oven and roast until shallots are browned and tender, about 40 minutes. Serve shallots right away, or refrigerate up to 3 days and reheat before serving.

   

   Serious Eats / Vicky Wasik

Notes

This recipe can work with different types of vinegar and sugar: We tested it successfully using sherry vinegar, balsamic vinegar, and apple cider vinegar, as well as both granulated and demerara sugar.

Cherry Streudel

Yes I am cooking a great deal in January and I am Very Happy thank you. Made this last night, added some cream cheese with maple syrup at the bottom but not sure it needed it? It was VERY 'runneth over' vibes. Anyway we ate it with vanilla ice cream and watched that hideous documentary series Breath Of Fire. Why do cult leaders have to ruin everything? Love you. x

1 puff pastry sheet, defrosted
1/4 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
4 cups fresh cherries, pits removed
1 tablespoon freshly squeezed lemon juice
2 tablespoons vegan butter, melted
sugar, for sanding

Defrost the puff pastry according to package directions. (It takes approximately 30 minutes to defrost one sheet)

Preheat the oven to 375° F

In a large bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. Toss the cherries with the lemon juice, then add to the dry mixture. Toss until the cherries are well coated and set aside.

Unfold the puff pastry and roll out onto a lightly floured surface to approximately 11 x 15 inches. Spoon the cherries out onto the dough in a line down the middle. Fold one edge over the cherries, then take the opposite side and fold it over—Tuck in the ends.

Brush the top of the strudel with the melted butter, then sand generously with sugar. Use a serrated knife to make several diagonal slashes along the top of the strudel. Carefully transfer the strudel to a Baking Sheet that's been lined with Parchment Paper.

Bake for 30 - 35 minutes until the top is golden and puffy.

Allow the strudel to cool for 20 to 30 minutes before slicing.

Shaved Brussels sprouts with tofu crumbles, shiitake and hot tahini

This recipe was sent to me in whispers. Apparently it's not 'out yet'. Fuck it's good though. I used soy sauce in the tofu AND the shiitake, because I obviously have 'a salt solution'.  

Brussels best chopped in shreds as they're easier to eat.

Excellent side dish, 10/10 no notes.

Shaved Brussels sprouts with tofu crumbles, shiitake and hot tahini 

 

Serves 4 -6

 

300g/10-ounces Brussels sprouts, thinly shaved

1 tablespoon rice vinegar or lemon juice

sea salt and white or black pepper

extra virgin olive oil

400g /14 ounces extra firm tofu, drained and crumbled into large chunks 

1 teaspoon five spice powder 

1 clove garlic, finely chopped

150g/5-ounces fresh shiitake mushrooms, stem removed and thinly sliced

3 scallions, thinly sliced 

2 tablespoons toasted white or black sesame seeds

 

Hot tahini

80ml (1/3 cup) tahini

1-2 tablespoons chili crisp, chili oil, or hot sauce

½ teaspoon sea salt

 

Vegan and gluten free

 

Substitution

Brussels sprouts: cabbage

Shiitake: king oyster/trumpet), oyster, maitake (also known as hen of the woods), cremini, button

Five spice powder: ground cumin, ground coriander

Chili crisp, chili oil, or hot sauce: ½ - 1 teaspoon of red chili/pepper flakes

 

Place the brussels sprouts into a large bowl and add the rice vinegar or lemon juice and 1 teaspoon of salt. Massage the sprouts and leave for 10 minutes to soften slightly. 

 

Heat a large frying pan/skillet on medium high heat for 1-2 minutes. When hot, drizzle with 1-2 tablespoons of olive oil, add the crumbled tofu, five spice powder and season with 1 teaspoon salt and a big pinch of pepper. Toss until the water has evaporated and the tofu is dry and starting to caramelize, 4 to 5 minutes (the tofu will break into small pieces as you toss them). Add the garlic and toss for 30 to 60 seconds, until fragrant. Remove the tofu from the pan. 

 

To the same pan, add another 1 tablespoon of oil, along with the shiitake mushrooms. Season with salt and pepper and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. 

 

In a small bowl, add the tahini, chili crisp, chili oil, or hot sauce along with 3 to 4 tablespoons of water. Whisk until smooth, adding more water, a teaspoon at a time, until smooth and pourableAdd salt and stir to combine. 

 

To the brussels sprouts, add the tofu, shiitake mushrooms, and half the scallions and sesame seeds. Pour over the tahini sauce and toss to coat. To serve, top with the remaining scallions, sesame seeds, and finish with a little more chili crisp, chili oil or hot sauce, if you like.  

 

Tip: the hot tahini can be made 5 days ahead. Store in an airtight jar in the refrigerator. It will thicken up as it sits, so add a little water to loosen it up when ready to use. 

Mexican feast for Famiglia Xmas

Pulled together some 'taco fillings' for a late-year lunch with Chosen Family. I love them so. Doubled the Walnut Taco Meat and now I have so much left over I'll be using it as pastry fillings tonight. All I want to do is cook and write. Happy 2025.

x

Crispy Lentil Walnut Tacos

5 from 2 votes

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Serves: 6 tacos

Prep Time: 25minutes mins

Cooking Time: 20minutes mins

Total Time: 45minutes mins

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Ingredients

• ▢6-8 small soft-shell tortillas
• ▢1 cup pre-cooked black or brown lentils
• ▢1/2 cup walnuts, chopped
• ▢1 small white onion, chopped
• ▢1 cup vegetable broth
• ▢1 (14.5 oz) can of diced tomatoes
• ▢2 tbsp olive oil
• ▢1 clove garlic, crushed
• ▢2 tbsp taco seasoning. Mine was heavily salted, so I did not add additional salt
• ▢1 tbsp hot sauce (optional)
• ▢Cooking spray
• ▢1/2 cup shredded cheese of choice, vegan or regular

Top with

• ▢Salsa
• ▢Greek yogurt or Cashew Cheese Sauce
• ▢Guacamole

Directions

1. Preheat your oven to 375 F
2. Heat a large pan with the olive oil. Add in your chopped onions and cook on a medium/low flame for 5 minutes, until they become translucent.
3. Add the lentils, walnuts and garlic to the pan and stir together for a minute or two, lightly mashing the lentils as you mix.
4. Season the mix with the taco seasoning and stir together. Pour in the crushed tomatoes and veggie broth, bring it to a boil and reduce the heat to let it simmer for about 7-10 minutes covered, until the taco mixture thickens. Remove the lid and cook uncovered for additional 5-7 minutes. If the mixture is too watery, let it cook down for a few more minutes on medium heat.
5. Add in the hot sauce if using, and adjust the seasoning as needed. My taco seasoning was salted, so I did not need to add more salt.
6. Spread the taco mixture into half of a soft-shell tortilla and fold it over, then add a sprinkle of shredded cheese. Repeat with all of the taco meat. If you’re prepping the taco meat ahead of time, leave it in the pan until you’re ready to serve it. Don’t fill the tacos ahead of time, they will get soggy!
7. Layer your folded tortillas on a sheet pan, and spray lightly with cooking spray.
8. Bake the tacos for 15 minutes, until crispy on top- I like to place them under the broiler for the last minute. Serve with salsa, guacamole, and toppings of your choice!

PULLED JACKFRUIT

INGREDIENTS

(for best flavour, make a day ahead)

AD
• 4 tbsp olive oil
• 1 medium red onion, finely diced
• 4 cloves garlic, finely diced
• 1 heaped tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 pinch ground cinnamon
• 2-3 pinches ground cloves, adjust to taste
• 1 tsp sambal oelek (Indonesian chilli paste) or chilli powder, to taste
• 2 tbsp tomato paste
• 2 x 565 g / 20 oz tins young (green) jackfruit in water
• 4 tbsp soy sauce
• 3 tbsp maple syrup
• ¼ tsp white pepper (black is okay too)
• 1-2 tsp liquid smoke**, adjust to taste
AD
• 1 tbsp apple cider vinegar

SALSA

• 15 ripe plum tomatoes
• 1 spring onion, sliced thinly
• 2 tsp lime juice
• ½ tsp sugar
• salt & pepper, to taste

REMAINING INGREDIENTS

AD
• Romaine lettuce, shredded
• quick-pickled red onions (details in this recipe)
• vegan sour cream (details in this recipe)
• small bunch of coriander

METHOD

PULLED JACKFRUIT (for best flavour, make a day ahead)

1. Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.
2. Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.
3. Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and cloves to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
4. Mix in the tomato and chilli paste.
5. Now add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and another pinch of ground cloves if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.
6. Just before you are ready to assemble the tacos, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned.
7. 
   

How To Make the Ultimate Vegan Cashew Cream

Makesabout 1 cup

Nutritional Info

Ingredients

For basic, all-purpose cashew cream:

• 1 cup 

  raw, unsalted cashews

• 2 1/2 cups 

  water, divided

• 1/8 teaspoon 

  kosher salt

For sweetened cashew cream:

• 1 cup 

  raw, unsalted cashews

• 1 

  dried Medjool date, pitted

• 2 1/2 cups 

  water, divided

• 1/8 teaspoon 

  kosher salt

For "cheesy" cashew cream:

• 1 cup 

  raw, unsalted cashews

• 2 1/2 cups 

  water, divided

• 1 tablespoon 

  nutritional yeast

• 1 teaspoon 

  freshly squeezed lemon juice

• 1/8 teaspoon 

  kosher salt

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Equipment

• Measuring cups and spoons

• Medium bowl

• Colander

• Blender

• Rubber spatula

Instructions

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1. Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.

2. Drain and add fresh water: Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.

3. Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.

4. Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.