Preshana’s Quick hummus

Preshana’s Quick hummus

TRH Preshana's Quick hummus

Ingredients
200g/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
Salt
100ml/3½fl oz tahini (sesame seed paste) optional
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika

Preparation method
Drain the chickpeas and rinse.
Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste.
Turn out into a dinner plate, and make smooth with the back of a spoon.
Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
Sprinkle with chilli flakes and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters or as desired.
This will keep in the fridge for 3-4 days.

Recipe credit: BBCFood

I adapted this recipe to make it slightly healthier.
I reduced the amount of Tahini to 2 Tbspn, olive oil to 1 Tbspn, used Sumac instead of paprika and increased the lemon juice to 3 Tbspns.

Adapted, Prepared, tried and tested by: Preshana Singh‎

Preshana’s Halloumi salad bowl or a Halloumi salad roll up

Preshana’s Halloumi salad bowl or a Halloumi salad roll up

TRH Preshana's Halloumi salad bowl or a Halloumi salad roll up1TRH Preshana's Halloumi salad bowl or a Halloumi salad roll up2

These are individual portions, so add ingredients at your discretion
I placed a lettuce leaf on a plate, layered it with thin slices of cucumber, onion slices, red pepper strips, grated carrot, and finely slice celery.
Placed long strips of grilled Halloumi over, drizzled it with my favourite salad dressing, placed a jalapeño on top and sprinkled over finely chopped parsley for flavour and garnish.
The lettuce leaf serves as a bowl or can be rolled up.

Prepared, tried and tested by:  Preshana Singh‎

Es’s Vegan chocolate cupcakes

Es’s Vegan chocolate cupcakes

TRH Es's Vegan cupcakes

Ingredients
Dry Ingredients:
2½ Cups All Purpose Flour
2½ Cups Sugar, I use berry sugar
1 Cup Cocoa Powder
1 tablespoon, 12.5 ml Baking Powder
½ tablespoon Baking Soda
1 teaspoon Salt

Wet Ingredients:
2½ Cups Non-Dairy Milk of Choice (I used Almond)
⅔ Cups Light Oil (I used canola)
2 Tablespoons Cider Vinegar
1 Tablespoon Vanilla Extract

Directions
Preheat your oven to 350F (180C).
In a large bowl whisk together all of the dry ingredients, then set aside.
In a medium bowl whisk together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix.
Line 24 regular size cupcake wells with paper casings.
Divide the batter evenly and then pop them in the oven.
Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

You should get 24 regular size cupcakes from one mixture as above.
I decorated this with vegan chocolate icing (Betty Crocker) and only added sliced organic fruit as decoration – see picture.

Tried and tested by Es Slabs
I do not use any other recipe when I need a VEGAN CHOCOLATE CAKE. This one is moist and incredibly easy and above all mega yummy!
Yesterday I made the above recipe x3 and had 6 dozen cupcakes, which I made for our granddaughter’s 1st birthday party. 👶

‎Sadsac’s Oven Baked Zucchini With Three Cheeses

‎Sadsac’s Oven Baked Zucchini With Three Cheeses

TRH ‎Sadsac's Oven Baked Zucchini With Three Cheeses

6 large zucchini
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup parmigiano cheese
1 cup shaved parmigiano cheese
Salt and Pepper

Wash and trim tops and tails of the zucchini.
Slice them long ways but not to thin.
Place them on a tray to season them.
Grease an oven proof dish.
Season both sides of zucchini and place in single form covering the bottom of the dish.
On top of bottom layer cover with 1/3 of each cheese.
Repeat with the rest of the zucchini and on the last layer I always add extra parmigiano to cover every inch in the dish.
Bake at 180 degrees for 30 minutes.
Zucchini is perfectly cooked and cheese is golden brown.
This can be served with meat, chicken, fish or just on its own.
A good vegetarian dish enjoy

Prepared, tried and tested by: Sadsac Sadsac

5 Ingredient Chocolate Bliss Balls

5 Ingredient Chocolate Bliss Balls

GUEST POSTER – Recipe courtesy and by approval of Masala Vegan
Guest Blogger: Masala Vegan Link: Original Post

Vegan, Nut & Gluten Free

These allergy free morsels of goodness were developed as a lunch box snack. My little ones school is designated nut free and most of the bliss balls/ bars out there had nuts in some form or, the other. What’s an innovative mother to do but, to develop her own 5 ingredient and 2 step recipe?!

5 Ingredient Chocolate Bliss Balls

gueset post    BLOG thank you

Es’s Vegan Birthday Cake

Es’s Vegan Birthday Cake

TRH Es's Vegan Birthday Cake
Ingredients
Dry Ingredients:
2½ Cups All Purpose Flour
2½ Cups Sugar
1 Cup Cocoa Powder
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Salt

Wet Ingredients:
2⅔ Cups Non-Dairy Milk of Choice (I used Almond or Soy Milk)
⅔ Cups Canola Oil
2 Tablespoons Cider Vinegar
1 Tablespoon Vanilla Extract

Directions
Preheat your oven to 350F (180C).
Prepare one 6-inch round cake pan by spraying with cooking spray.
I also made 8 x 3-inch width x 2-inch depth baby vegan cakes – prepare pans the same as the large baking pan.
In a large bowl whisk together all of the dry ingredients, then set aside.
In a medium bowl whisk together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix.
Divide the batter into the prepared pans then pop them in the oven.
Bake for about 40 minutes until a toothpick inserted into the center comes out clean.

I decorated this with vegan chocolate icing (Betty Crocker) and only added sliced organic fruit as decoration.

Prepared, tried and tested by: Es Slabs 

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