How To Make Vegan Parmesan

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If there’s one vegan cheese you need to make, this is it. It’s super simple, very quick to make and delicious. There’s no fermenting or cooking involved so you can spend less time in the kitchen, and more time eating! Here’s a video I made which will show you how to make vegan parmesan in a few simple steps.

 

This recipe is adapted from Minimalist Baker and Beard and Bonnet, two of my favourite foodie bloggers. It’s super easy to make and it’s super handy to have around, especially if you love savoury sprinkles on everything.

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Once you’ve learned how to make vegan parmesan you’ll wonder how you could ever live without it. It’s dairy-free yet it makes everything taste nice and ‘cheesy’. Whether you’re trying to eat less dairy in general, or transitioning to eating more plant-based foods, or perhaps feeling slightly adventurous in the kitchen, this recipe will open up a world of possibilities.

You can sprinkle vegan parmesan on pasta, salads, roast vegetables or anything that needs a hit of ‘umami’. I especially love it on top of mushroom risotto and soup. Yum!

Oh, by the way, you’ll need a food processor to make this (I use Cuisine Companion) or you’ll need to pound the mixture using a mortal and pestle.

Enjoy!

how to make vegan parmesan

How To Make Vegan Parmesan

How to make vegan Parmesan

  • 1/2 cup raw cashews
  • ¼ cup silvered almonds
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  1. Add all ingredients to a food processor and pulse until the mixture resembles fine crumbs (I used Cuisine Companion and it took less than 10 sec on Pulse setting with chopping blade).
  2. Store in the refrigerator for up to 2 months, or longer in the freezer.

how to make vegan parmesan

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

 

Keren x

Be Fraiche Skin Care Workshop

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A few weeks ago I went to a Lip Balm and Lotion Bar workshop organised by Helen Dao, founder of Be Fraiche. Helen and I met through one of the Sydney Passion Bloggers Meetups. Helen thought I might want to check out one of her workshops and learn how to make my own skin care. I’m a big fan of DYI’s so it was a no-brainer for me. Here’s a little video I made for fun workshop held at a cosy co-working space in Bondi, The Little Space.

Now I’ve been to many workshops over the years but I have to say that it was the most organised workshop I’ve been to. The attention to detail from Helen during this three-hour workshop was incredible. From the meticulous placement of the bright yellow aprons and safety glasses on the table, to the goodie bags she prepared for everyone, everything looked so fine-tuned and stylish.

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Everyone turned up early, including me. Some came from as far as Newcastle. There definitely was a buzz about the workshop which none of us wanted to miss.

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Helen gave an introduction about herself – how she went from working in corporate to pursuing her passion in skincare. By the by, Helen is a qualified skincare formulator, having trained in the UK for Organic Skincare Formulation and in France for Perfumery. Pretty impressive and worldly credentials, wouldn’t you say?

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As to the workshop itself, each of us had our own setup, complete with our own little scales. We got to formulate our own lip balm and body lotion. The workshop felt like my old lab days, when I was a biologist, weighing ingredients to as precise as one-tenth of a gram, controlling the temperature so that it wouldn’t get too hot when heating and mixing up the ingredients, pouring solution into the tiniest containers and praying to God that I wouldn’t spill any of this expensive stuff.

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I learned that most lip balms are made using beeswax, so Helen taught us how to replace beeswax using Candelila, which is a plant-based alternative.. It’s a little bit tricky to work with as it’s much harder to dissolve, but when done well it does the job, and it gives the lip balm a nice shiny coat on it, too.

I would say I had an amazing time except that I can’t use that word anymore since the editor (my boyfriend Nat) has declared the word banned due to overuse. Apparently if everything is amazing, nothing is. He may have a point there and maybe I do need to expand my vocabulary a little bit more. So let me think how best to describe the experience.

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AMAZING!

Sorry, Nat. It was. And I think you can have lots of amazing experiences if you choose to. Why wouldn’t you?

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You can check out the Be Fraiche skin care workshop on their website. They have launched their natural skincare products so be sure to try them the next time you’re shopping for some skincare.

 

Keren x

Canberra Truffle Festival 2016

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The last time I went to Canberra was six years ago for the Tulip Festival. I went with four of my girlfriends. I navigated, we got lost (Google Maps failed me) and it took us five hours to get to Canberra, from Sydney, by way of the Blue Mountains (I know…). Despite the slow start, it ended being a great trip and I have a lot of fond memories from that day (including eating too many scones and cookies at Ginger Catering’s high tea buffet). This year I went back to Canberra, not for the Tulip, but for the Canberra Truffle Festival. I was invited by a girlfriend and went on a whim. I had no expectations: I just was hoping for a similarly pleasant experience as to last time, but instead, I was blown away.

We started our 2-day Truffle Festival adventure with a three-hour truffle hunt at Tarago Truffle, which was an amazing and eye-opening experience that makes me appreciate this nuggets of black gold so much more. You can read more about my truffle hunting experience, and the ethics of eating truffles as a vegan, in my last post.

Canberra Truffle Festival 2016

Tarago Truffle

 

Canberra Truffle Festival 2016

 

Canberra Truffle Festival 2016

Canberra Truffle Festival 2016

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After the truffle hunt we went to the Canberran CBD to try The Cupping Room – they’re reputed for making good coffee. We got there in less than an hour and to my surprise, there was a queue at the door- the young and hip, lining up and eager to get in the café for some hot brew. I hate lining up for food, but it didn’t look like there were any other cafés nearby, and since everyone was keen on trying this place, I made an exception. About five minutes later one of their waiting staff came out and offered us some free plunger coffee. I felt much better already.

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Thirty minutes later we got our table. I ordered my usual soy flat white and chose one of the few vegan dishes they have – Avo & his mates (veganised).

It was a pretty good plate, but would have been miles better with a dash of truffle salt (it was hard not to be obsessed with truffles after the previous night)! But, hey, at least they didn’t skimp on the avocado, that’s for sure. So much avo mash on that toast.

Canberra Truffle Festival 2016

Veganised Avo and His Mates

The dish was served with some radish and cress salad which was quite tasty. It gave the dish a nice crunch and a bit of zing. The waiting staff also gave me a side of cashew cream which was creamy and lovely.

Canberra Truffle Festival 2016

Crunchy hot chips at The Cupping Room

Coffee was really good! Their Cascara tea – made from the cherry of a coffee tree – was interesting. It tastes fruity with the tiniest hint of coffee and smells a bit like berry, sour and sweet both at the same time.

The Cupping Room

The Cupping Room

The Truffle Degustation

On the Saturday night we went to a five-course truffle and wine degustation dinner, at the Chifley Hotel, as part of the Canberra Truffle Festival event. The hotel made me a special vegan menu, which is always a nice touch, and I even got my own plate of appetisers while everyone else had to share.

Canberra Truffle Festival 2016

Tomato Carpaccio with lots and lots of truffle shavings – Best dish of the night

 

Canberra Truffle Festival 2016

Pumpkin Soup

It was a fun-filled night (like most nights involving food and wine are). We were the only group younger than our 40’s there, rocking our jeans and boots while everyone else were either in a dress or in a collared shirt. We looked a little out of place, no doubt, but I don’t think we cared. We were there for the food and the wine. But there was nothing to worry about because everyone was really nice and friendly.

Canberra Truffle Festival 2016

Risotto with, you guessed it – truffle!

 

 

We ate a lot of truffle-full dishes and met the winemaker who brought Prosecco into Australia, Otto Dal Zotto from Dal Zotto Wine, and drank heaps of his wine. He even gave us tips on how we can perform better at wine-tasting, including starting as early as seven in the morning!

The food was good but the wine was outstanding. We bought a few bottles each – they have arrived in Sydney by the way, and I’m looking forward to getting my hands on them very soon.

Canberra Truffle Festival 2016

After dinner we went to Molly, also in the CBD (thanks to a tip from a wine distributor who sat at our table). Molly is an underground speakeasy bar which reminds me of Palmer and Co in the Rocks in Sydney. It’s so underground that it doesn’t even have a sign at the door. We (I) had to ask a local Canberrian for directions, and in exchange he asked me for some water as I was carrying my water bottle. It was a pretty random exchange (I gave him the whole bottle) but the directions were on point. We saw a door with a bright light next to a building and inside, a girl sitting on a stool welcoming people in. It would have looked pretty shady had she not been super-nice-friendly-looking. As I walked down the stairs I could hear the crowd and music. This is not the Canberra I once knew. This is so much better.

 

We stayed overnight at Medina in Belconnen, in a two bedroom serviced apartment. It was very nice for that sort of accommodation: It was clean and airy and with a full-size kitchen. I slept like a baby.

Canberra Truffle Festival 2016The morning came and we all had to quickly pack up and check out. We started wandering our way back to Sydney that afternoon, but not without a visit to the local vineyards and one last truffle farm on the way.

 

At the dinner at the Chifley the night before, we heard Jayson Meysman’s story about his inspiring journey leading him to the truffle industry, his $100,000 dog Samson and The Truffle Farm that he now owns at Majura. We decided to drop by to check out his farm and, perhaps, get some more truffles.

The Truffle Farm

Have you heard of truffle-infused vodka? It was our first taste, too.

 

Canberra Truffle Festival 2016

Black Truffle

And we did end up buying more truffles (how could you not?) before making our way to Murrumbateman Winery and then Eden Road Wines.

Canberra Truffle Festival 2016

Canberra Truffle Festival 2016

Eden Road Winery

As is always the case with me and winery visits – I started telling myself ‘I don’t need more wine, I’m just gonna enjoy some free wine’ here and ended up with the ageless ‘I can’t not buy this, it’s so good’ dilemma with my own conscience. Luckily we only visited two wineries so I didn’t completely exhaust my willpower. I ended up buying only a couple of bottles of wine and was feeling pretty proud of myself.

 

Canberra Truffle Festival 2016

So we did everything we wanted to do: We ate lots of truffles, we drank lots of wine and we spent some quality time with each other. It’s amazing how much you can do in two days.

We ended our trip to Canberra with a toast of Eden Road Cabernet Sauvignon, a bunch of full bellies, sweet, truffle-filled memories, and the hope to return to the capital city again next year.

Until we meet again.

 

Keren x

 

The Everyday Vegan Project

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There’s a new and exciting project that has recently launched! It’s called Everyday Vegan.TV. It’s aims at helping you thrive on a plant-based lifestyle in an easy and fun want. I had the fortunate opportunity to go behind the scene of their first photoshoot day to see what it’s all about.  Here’s a sneak peak of what happened that day.

Are you excited? I am! I’m super stoked to be contributing to this awesome project! Anything that inspires people to embrace the plantbased lifestyle hold a special place in my heart.

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The people behind Everyday Vegan

All the food and recipes are still under wrap at this stage but here’s I can introduce you to some of the beautiful souls behind this initiative.

Here’s Dan, the co-founder and grower. He’s the guy that will teach you how to grow your own food. And guess what, you don’t even need a backyard for it. You should see some of the balcony gardens that Dan helped create. So cool!

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Here’s Maz, founder and vegan chef  – she dislike being called a chef because she doesn’t have a chef background, but according to the Oxford Dictionary, the word chef is defined as a professional cook, one that cooks in a restaurant or hotel so technically Maz IS a chef! And oh, she also owns Sadhana Kitchen. A very popular and successful vegan restaurant in Sydney. How’s that for qualification?!

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Here’s Fiona, a vegan nutritionist who will tell you how you get your protein (among other things) on a plantbased diet. She’s amazing in her knowledge of everything nutrition. And guess what, she also used to be a DJ. How’s that for some street points.

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And the last but not least, Stan – the muscle man. He’s a vegan personal trainer and a pull-up expert who will show you how to be buffed, the plant-based way. I realised that Stan is pretty popular around Bondi Beach (where he works out most of the times). Everyone seems to know him!

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So now you know the cool kids behind EverydayVegan.TV. Their first program – 7 Day Raw Reset is starting next week (5th September). You can join for free and get a full 7 day cleansing meal plan. I’m excited to give it a go. I’ve never been raw for more than a day so it will be quite interesting.

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Check out EverydayVegan.TV for more info, tips and the recipe for the gorgeous green smoothies pictured above. Let’s do it together!

Keren x

 

 

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Truffle Hunting at Tarago Truffle, NSW

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If you’re a foodie like me, you’ve certainly heard of black truffles and how precious they are. Some people truly adore truffles (my people) while others think they’re overrated pieces of smelly fungus. People call them ‘black gold’, and in many ways, they are, as they’re extremely hard to cultivate and harvest. I came to fully appreciate how precious and scare they are during my truffle hunting experience at Tarago Truffle with Dusty, a friendly burgundy-brown Australian Shepherd who absolutely loves being the centre of attention.

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As it turns out, truffle hunting is hard work. Yes, we’ve all heard that it’s hard but really, it is very, very hard! You’d think the dog would do all the sniffing and the digging but actually, humans do eighty percent of the physical work. The dogs find the approximate location of the truffles in question but it’s the farmer’s job to determine if the truffle is ripe enough for harvesting, by sniffing the soil, and then digging it out, all without damaging the truffle. It’s not an easy task – you’re on your knees a lot, with your nose buried in soil most of the time trying to find the elusive truffle. Your digging tools: a silver spoon and a bread knife.

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It was an eye-opening and fun experience. We were given a chance to dig for our own truffles and we did. It was nearing the end of the truffle season (truffle season is late June to August in Australia) so there weren’t many left to dig out. Nevertheless it was quite thrilling to find some truffles underground and have a sniff at them. I think we found about five truffles or so in an hour of sniffing around.

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The best part about the truffle hunting experience is that we got to eat some delicious soup, with crusty bread, shavings of fresh truffle and some truffle salt.

Dogs vs. Pigs

Traditionally, truffle hunters used pigs to find truffles. Pigs have a natural appetite and nose for truffles so they need no training at all.

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Modern farmers now use dogs in place of pigs, though: Firstly, dogs have more stamina than pigs. Secondly, dogs are less likely to eat the truffle once they find it. And thirdly, it is easier to manage a 40kg dog than a 200kg pig when trying to rescue the truffle from its finder.

By the way, on the subject of these animals, did you know that dogs smell about 10,000 times better than humans, and pigs’ sense of smell is about three times better than dogs? Mindboggling stuff.

Are Truffles Vegan?

Some vegans don’t eat truffles because of ‘animal exploitation’. I remember feeling bad at Gigi’s in Newtown, once, when I offered a vegan friend a slice of mushroom pizza and they refused because they don’t eat truffles.

I see no problem in eating truffles (expect for the high cost). Yes, the truffler farmers use animals to help find them truffles. So what? That’s not exploitation on its own. It’s just like using miners to mine for gold. I think the important question is the working condition of the pigs or dogs used to find the truffles.

Tarago Truffle-7From my research, and what I’ve witnessed, at least in Australia, the animals are treated exceptionally well. Some truffle dogs are valued at $100,000 so you can imagine how well these valuable animals are treated. Truffle farmers dote on their dogs. At Tarango Truffle you could tell how precious the dogs were. A similar approach is taken with pigs. Truffle-hunting pigs are hand raised and trained, just like dogs. While we can never be absolutely certain of what passes behind the scenes, the best thing you can do, to make sure that your truffles are ethically sourced, is to go and see the process yourself. You might be pleasantly surprised.

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On a sidenote, did you know that most truffle oils are not infused with real truffles? They have synthetic flavouring, and most of the truffle oil dishes you get at cafes are probably using flavoured truffle oil. So if you’re a level 5 vegan, truffle oil maybe a safe option for you. As for me, pass me those smelly, black funguses, please.

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Tarago Truffles

173 Willandra Ln, Tarago NSW 2580

50 minutes drive from Canberra, and two and a half to three hours from Sydney.

Chai Infused Oat Porridge

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Some days you just want to have your tea and eat it too. If today is one of those days then this bowl of spicy, creamy Chai Infused Oat Porridge has come to your rescue.

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Why I’m in love with this chai infused oat porridge

This yummy dish is comforting, calming and stimulating at the same time. The creaminess of oats and the nuttiness of almond milk mixed with the sweet spicy aroma of chai creates a delicious, flavour-packed sustenance.

Chai Infused Oat Porridge

  • 1/2 cup rolled oats
  • 1/2 cup almond milk I use@insideoutng
  • 1/2 -3/4 cup water (depending how thick or creamy you like your oats)
  • 1 1/2 Teaspoons Chai tea – I use @rainbowchaitea
  • 1/4 tsp ginger powder
  • 1/4 tsp cinnamon powder
  1. Place chai tea, water and milk in saucepan, bring to boil.
  2. Gently simmer for 5 min, strain.
  3. Pour the chai tea back to the pan. Add rolled oats.
  4. Cook until creamy for about 5-7 minutes.
  5. Cover and stand for 2 minutes before serving.

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me so I could see what you’re up to.

 

Keren x

 

Fortunate Coffee Jakarta

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It’s all about good coffee, healthy bread and delicious traditional Indonesian dishes, made vegan.

Fortunate Coffee is one of a few emerging cafés serving vegan-friendly foods, breads, and of course, coffee. Most coffee shops in Jakarta do not serve dairy-free coffee so finding a coffee shop like Fortunate Coffee is quite special.

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I was introduced to Fortunate Coffee by Dr Susianto, a friend who is also a well-regarded vegan nutritionist and the, President of Vegan Society of Indonesia.. Fortunate Coffee is one of several vegan business ventures he is involved in. We met up for dinner here when I was in Jakarta a few months ago. I’m biased here but it was one of the best vegan meals I’ve had in Indonesia.

Fortunate Coffee-7We tried some healthy vegan bread, which is made without eggs, dairy, or the preservatives and additives commonly found in store-bought bread. From the way Dr Susianto described the process, it sounds very similar to the making of sourdough bread, except for the fact that the bread is softer and they don’t have that crusty outer that traditional sourdough bread has. It was delicious, though! It caters to the Indonesians taste buds who love soft, fluffy sweet bread.

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We also tried a few of Fortunate Coffee’s popular dishes: Bakmi Jamur (Dry Noodles with Gravy mushrooms), Rawon (a rich tasting traditional Indonesian Black Soup), Empek- Empek (Fish Cakes) and Nasi Padang (Rice with an assortment of spicy curry dishes, and traditional fried Tofu and Tempe).

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Fortunate Coffee-11The entire meal was great! I loved the Bakmi, the Empek-Empek, and everything else, really. I had my sister and my mom with me (they’re not vegans) and they were also impressed by the dishes. The Empek-Empek, in particular, resembles the authentic flavour of the traditional dish yet it contains no fish. Instead, they use seaweed. Smart, don’t you think?

Fortunate Coffee-17Although finding vegan food in Jakarta is not impossible, it’s actually trickier than you may think, especially if you want to eat something other than Gado-Gado, fried Tofu or Tempeh. There’re a lot of traditional Indonesian foods that I grew up with which are not vegan-friendly, such as the Empek-empek, Soto (Indonesian-style traditional spicy soup), and Sate (Peanut satay usually made of meat). This is where Fortunate Coffee comes in.

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Unfortunately (and strangely enough), I didn’t try their coffee. I guess I was too busy eating. I was planning to come back for a second visit but didn’t get a chance this trup. For future reference, however, they have the usual-style coffee (i.e. Cappuccino, Latte, etc) as well as manual and cold-brew coffee.

Anyway, if you’re in Jakarta and looking for a nice little place to have lunch or dinner, you should check this place out.

Fortunate Coffee Jakarta

Ruko Taman Palem Lestari, Blok A11 No. 5A, Jl. Taman Palem Lestari, Cengkareng, Jakarta

It turns out Fortunate Coffee they have a number of branches scattered around Jakarta and other major Indonesian cities so check out their Facebook page to find the closest one to you.

 

 

 

 

Sydney Good Food and Wine Show 2016

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A couple of weeks ago I was invited to Sydney Good Food and Wine show thanks to Liven – an awesome app which offers great savings that you can share with your favorite charity. I didn’t expect to find a lot of vegan-friendly foods but I didn’t go hungry. Plus, it was fun to see what’s happening in the mainstream food world.

There were lots of food, wine and cheese (sad face). Nevertheless, I was quite stoked to see Pana Chocolate and a few other vegan-friendly vendors such as Kez’s Kitchen, Blush Tomatoes, Blind Tiger Gin (makes amazing G&T), Ecoganics Foods, and some others. You can still a foodie as a vegan for sure!

Here’s a short clip with some of my highlights.

Do you love going to food festival like I do? What’s your favourite?

Keren x

The Life Changing Donuts

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Today, we’re gonna transform some lives. With real good donuts. Behold, the Life Changing Donuts.

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How life changing are these donuts, really?

For me, it was like making a new friend: when you’re craving a donut-like experience and you’ve learned how easy it is to make a bunch of these babies, your life will never be the same again.

They’re baked not fried, egg-free, dairy-free, and 100% vegan. You can make them gluten-free by using gluten-free flour instead of normal plain flour and you could easily make them refined sugar-free, as well, if you opt to use coconut sugar or Natvia instead of plain sugar. They’re versatile, incredibly healthy and very tasty! The best thing about them is that they won’t make you feel guilty or sick after eating them. Don’t you just hate that remorseful feeling after a delightful but sinful meal, even though it’s a treat and you know you shouldn’t feel bad about it? You just can’t fool your body.

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By the way, these donuts aren’t just for girls. My boyfriend Nat likes them so much that I have to make a double batch just so there’s some left over for me! If you follow me on my social media accounts you’ll see I’ve made four batches already over the last two weeks! It’s actually quite fun making these donuts, so I don’t mind it at all.

You will need a silicone donut pan

One piece of equipment you’ll need to make these Life Changing Vegan Donuts to perfection is a silicone donut pan. I use a mini donut pan like the one below, which you can get from Amazon.

You can also get a normal size donut pan. You just might need to adjust the baking time to allow for a bigger donut, maybe 15-17 minutes instead of 1o-12 minutes.

Did I tell you that these life changing vegan donuts are healthy, but tasty?

Lifechanging donutHonestly, these are one of the easiest things I’ve made in a while They’re up there with pancakes. You just mix the dry ingredients, then the wet ingredients, then combine the two, and finally bake. Too easy.

I’m doing a lot of testing and experiments to see how far I can push this recipe before it starts to well… fail. I managed to make an oil-free version of the donuts last night so I’m looking forward to sharing that one with you. In the meantime, here’s the recipe for the first version of the Life Changing Donuts.

Lifechanging Donuts (1)

 

Life Changing Donuts

Dry Ingredients:

  • 1 cup plain flour (or gluten free flour for 
gf-free option)
  • 1/4 cup sugar (coconut sugar or your favourite sweetener)
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt
  • 1/4 tsp allspice
 powder * (or your favourite flavours, see notes)
  • 1/4 tsp ground cinnamon

Wet Ingredients:

  • ¼ cup melted coconut oil
  • 1/2 cup soy milk
  • 1 tsp. apple cider vinegar
  • 1 tbsp. chia seed mixed with 3 tbsp water (let sit for 5 min)
  • 1/2 tsp. vanilla extract
  1. Preheat the oven to 180 C.
  2. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small bowl.
  3. Mix wet ingredients to dry ingredient and then scoop 1 tbsp onto mini donut pan. Smooth the surface with the back of the spoon. Make sure to fill the pan 1/2 full or you will have mushroom-shaped donuts instead. Trust me, they have a lot of lift in them.
  4. Bake for 10-12 min until a toothpick comes out clean. Allow to cool for 5 minutes, then remove the donuts from the pan.

Flavour Ideas:
Matcha – add 1 tablespoon of matcha powder
Chocolate – add 2 tablespoon of cacao powder or Dutchpressed chocolate
Coffee – add 1 tablespoon of freeze dried coffee or a shot of espresso

These donuts freeze well so you can make a double batch and freeze them, if you can wait that long. They last about one month in the freezer.

Breakfast, Snack

 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

 

Vegan Protein Power Balls

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I love a good protein ball! And judging from the number of balls I see on the internet, a lot of people love them too. I think protein balls are taking over the food world. They’re slowly invading the counter space at the city cafes, the health food stores, the Instagram, and soon… your very own kitchen, if not already. At least I hope so, with this recipe.

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But before you make them, be warned! There vegan protein power balls can be quite addictive so you want to be careful not to eat all of them in one go! They can also give you a burst of energy and alertness so it’s best not to have them at night. My boyfriend said that they trigger vivid dreams when he consumes them at night. I won’t get to excited about this potential lucid dreaming side effect as I’ve never experienced this myself.

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Why I love these vegan protein power balls

First of all, there’s no cooking or baking involved. It’s a pretty straight forward mix and roll operation. You can adjust the mix before you roll and because you don’t need to cook them, you can eat them as you roll (not advisable for those with a ball addiction :P). They’re rich in fibre, protein, healthy fats, slightly sweet and very moreish. Perfect for snacking in between meals or as an afternoon pick me up.

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Vegan Protein Power Balls
Recipe Type: Snack
Author: Keren
Prep time:
Total time:
Serves: 25 balls
Ingredients
  • 1 1/4 cup of your favourite nut flour (I use 1 cup ground almond and 1/4 cup coconut flour)
  • 3 Tbsp coconut oil
  • 1 heaped scoop protein powder (my favourite is Bioglan rice protein powder and Sunwarrior raw protein powder)
  • 2 tsp maca powder
  • 12 dates (about 1/2 cup)
  • 1/4 hot water
  • 2 Tbsp cacao powder
  • A generous pinch of salt
  • For Coating
  • 2 Tbsp of cacao powder, matcha powder, or dessicated coconut
Instructions
  1. Place all ingredients in a food processor and process until smooth
  2. Take 1 heaped tablespoon of mixture and roll into balls
  3. Dust or roll the balls onto a couple of tablespoon of cacao powder
Notes
Make a double batch in the weekend and freeze them to save time.[br]You could use oat flour instead of nut flour. You can make oat flour by blending rolled oat in a blender for a few minutes until it resembles fine crumbs

Did you make this recipe?

Please let me know how they turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture :)

 

Keren x