This vegan recipe really makes the most of the flavours and aromas of the La Reunion Estate Cacao. The sweetness of the fruits mellows the bitter notes of the cocoa mass, whilst the sharpness of the cherries enhances the piquancy and smoky flavours to bring another dimension to the mouthfeel and overall taste sensation.
When I was given the opportunity to work with Miso Tasty’s new Fermented Miso, I jumped at the chance! Inspired by my travels to Mexico, where I learned how much the Asian culture inspires their food, I created this Mole harnessing the antioxidant properties of high percentage cocoa from the plantations of L’Artisan Du Chocolat. The cocoa mellows the tang of the spices and miso, adding a roundness to the dish.
Created by gourmetglow on June 10, 2016
Vegan Miso Mole, A great ‘no fuss’ recipe for when you have a gathering (or if you just want a night in with a good movie!). Just team up with gluten free nachos, rice or baked potatoes and maybe a cheeky spoon (or two!) of guacamole! So shut the curtains, pull out the sofa and...
- 8 plum tomatoes, chopped
- carrots, finely sliced
- 1 bulb fennel, finely sliced
- 1 red onion, finely sliced
- 3 cloves garlic, crushed
- 1/2 bag spinach
- 2 tablespoons grated ginger
- 1 head broccoli, grated
- 1 can chopped tomatoes
- 1 tablespoon oregano leaves
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 bay leaf
- 1 tablespoon coconut palm sugar
- 1 lime (juiced)
- 1 tablespoon chopped parsley
- 3 tablespoons rapeseed/hemp oil
- 1 tablespoon Artisan du Chocolat cacao stick grated
- 100 grams Miso Tasty raw unpasteurised red miso
- Himalayan salt & black pepper to taste
- Preheat oven 200C
- Put the plum tomatoes, salt, black pepper & 1tbsp oil in a roasting tin and roast 15 minutes until soft and juicy.
- Heat remaining oil in a pan and sweat onions until soft. Add garlic, cook for 1 minute, then add carrots, fennel, broccoli, ginger and herbs (retaining the parsley) with the spices.
- Cook until slightly softened, add the roasted tomatoes with their juices l,chopped tomatoes and spinach.
- Simmer until reduced by 1/4 and add miso and cacao.
- Taste and adjust with lime, sugar, salt & pepper.
- Cook for a further 5 minutes to infuse flavours.
- Serve with sliced avocado, ancient grains or rice.
Created by gourmetglow on June 6, 2016
These ‘clean snickers’ bars are made from almond, oat, amaranth and cacao and are gluten-free, dairy-free, soy-free, refined sugar-free, egg-free and vegan!
- 50 grams Coconut Merchant Coconut Sugar
- 50 grams amaranth
- 150 grams Gluten Free Oats
- 100 grams Biona Cocomega Spread
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Himalayan Salt
- 200 millilitres Coconut Merchant Coco Amour
- 150 grams Trinidad & Tobago Raw Cacao Mass (or cacao powder)
- 40 grams Coconut oil
- 80 grams Biona Brown Rice Syrup
- 50 grams Almonds (toasted and lightly crushed)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Sea Salt Flakes
- Preheat oven 180C, grease a 20x20cm tin with coconut oil.
- Melt the base sugar, vanilla, salt and spread in a pan until combined.
- Remove from heat, stir in amaranth and oats.
- Pour into greased tin, pack down and bake in oven for 10 minutes until lightly golden.
- Remove and cool.
- Spread Coco Amour over cooled base, sprinkle over almonds, refrigerate. In a bowl over a pan of simmering water melt the remaining topping ingredients omitting the salt.
- Stir constantly to emulsify.
- As soon as combined, remove from heat, stop stirring and cool slightly.
- Spread over nuts and sprinkle with sea salt flakes.
- Refrigerate overnight until set.
- Cut into bars.
- Try not to eat all at once!