Raw Food Truffles

Tom here,

These truffles are a recipe from my mum, which make a regular appearance each christmas. Despite being really delicious they are about as close to healthy as truffles get and have no added sugar at all. Quite a simply recipe to make as well, and would be even simpler if you had a nut grinder (instead of a pestle and mortar that I used to hand grind all the cashews!) Raw foods recipes are becoming more and more popular and these are a tasty and simple way to introduce people to raw food cooking styles.

Ingredients:

1 1/4 cup ground Cashews
1 tbsp Cashew Butter (I made mine by accident whilst breaking my coffee grinder - oops, worked well though!)
1/2 cup of Dates
1 tbsp Coconut Oil
1 tsp Vanilla Bean Paste
1 tbsp Cocoa Powder
1-2 tbsp Apple Juice (optional)
Icing Sugar to coat

The extra cashew butter is entirely optional but give a nice richness to the truffles.

Method:

Soak the dates in boiling water until the water is cooled
While this happens, mix together the cashews, oil, paste and cocoa powder in a mixing bowl
Once the dates are soaked (should take around 15 minutes) pour away the excess water as you don't want this and then blend the dates down using a hand blender or food processor
Mix everything together into a dough-like paste (you could equally do this simply by throwing everything into a food processor, if you're lucky enough to own one!)
If the mixture seems a bit dry add tablespoons of apple juice until the dough comes together
I then like to pinch off walnut-sized lumps and roll them in icing sugar to give a nice coating
Make sure your hands a damp as you roll them in your palms so the dough doesn't stick too badly (it will somewhat anyway)
Refrigerate for an hour or two and serve

These should last for around a week in an airtight container in the fridge. This recipe can be easily added too or adapted to other flavours. Originally the recipe used ground almonds which work well. Most other nuts could be used as well.

I really didn't think these would go down very well at the wine and cheese night, so only made a few as well as the dark chocolate and orange truffles (the definitely less healthy version!) but actually everyone seemed to love these and prefer them to the others. They're really sweet without being overly rich (which after an evening of cheese and crackers was just right I think).

As always let us know any versions you come up with at twocooksoneblog@gmail.com!

Thai Pineapple Fried Rice

Hi, Jess today!

Tom is usually the King of Asian cuisine, however during a nervous introduction to Thai food in New York, I tried this (I mean how wrong can you go with pineapple and rice?), realised I love Thai food and decided to make this myself and improve it to my own taste. I've always loved rice dishes, and when you're wheat intolerant you come to love rice simply because you can eat it. If you're a meat eater, its great with some fried chicken or prawns in it, however I made it for Tom so this recipe is fully vegan. Traditionally this dish is served in a sliced open pineapple, however I have not yet got round to this. Next time I make it, I'll try to remember because it'll look pretty in a picture.

As usual, use whatever quantity you need of the ingredients, I am no better at sticking to measurements than Tom.

1 cup jasmine rice (cooked and left in the fridge for an hour or two)
1 small tin of pineapple chunks in juice (or slices, chopped)
2-3 spring onions, sliced
2 cloves garlic, finely chopped
1 red or green chilli, chopped (try to go for a hot one - this dish is great spicy)
1/4 cup raisins
1/4 cup cashew nuts
1/2 cup sliced mushrooms
1/2 courgette
1/2 cup peas
1 pepper, chopped (colour is optional based on your preference)
1/2 cup vegetable stock
Oil 


Sauce - 4 tbsp soy sauce
1 tsp curry powder
1 tsp cumin
1 tsp honey (optional)
2 tbsp pineapple juice (from tinned pineapple is fine)

Firstly, mix the ingredients for the sauce together.
Fry the spring onions, garlic and chilli on high heat in oil for a few minutes. Add a little stock to keep it sizzling (but don't add too much, just a little at a time). Once this looks cooked, add the mushrooms, courgettes and peppers until softening, adding a little more stock if needed. Then, add the rice, raisins, peas and cashews. Drizzle the sauce over the rice and stir fry for about 7-8 minutes, until the rice has taken on the colour of the sauce. When it looks ready, try a bit and flavour it accordingly - add more soy sauce, pineapple juice, salt, pepper, whatever you feel it needs (I usually add a bit more soy and pineapple just for a stronger flavour but up to you). Be careful not to overcook the rice, it will end up soggy.

Serve fresh. Preferably in a pineapple. But in a dish is fine too.

This can be varied by adding different vegetables (carrots work well), and by using meat or fish. If you like egg, add an egg between the chilli and the veg and cook it like scrambled egg. This dish is really filling and is a great one to make for a big group, especially when you have dietary requirements (such as veganism and gluten freeism). Enjoy and let us know what you think and what changes you've made at twocooksoneblog@gmail.com !