Page 81 - Vegan Food & Living (February 2020)
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Savoury mini doughnuts with

                                           melted cheese dip

                                           By Teresa Sacramento from The Endo Vegan (theendovegan.com)
                                           Serves 5 | Prep 15 mins plus cooling/chilling | Cook 15 mins | Calories 301 (per serving)

             FOR THE DOUGHNUTS        FOR THE CHEESE DIP  FOR THE DOUGHNUTS              FOR THE CHEESE DIP

            250g (1½ cups) chickpeas   fresh chives, finely diced  1  Boil the potatoes in a saucepan.   7  Place the milk together with the
                 (garbanzos), boiled    black sesame seeds   Once they’re nearly cooked, add   mozzarella, salt and black pepper
             5 tbsp ground flaxseeds      ½ tsp black pepper  the chickpeas. Rinse the water,   in a medium saucepan and use a

                                                             add the rest of the doughnut   medium heat to start cooking the
             3 medium-size potatoes       ½ a pack of vegan   ingredients and mash together with   melted cheese dip.
             1 tsp turmeric (for extra         mozzarella    the help of a fork or a mandoline.  8  Give it a good stir every couple of

              anti-inflammatory aid)  150ml ( ⁄3 cup) almond milk  2  Leave to cool off for at least   minutes at first.
                                         2
                 1 tsp garlic powder         a pinch of salt  1 hour. (They get to their perfect   9  Once the milk gets warmer and
                       fresh chives                          consistency after 12 hours in the   warmer, stir the mixture non-stop
                                                             fridge, but you can use them before
                     a pinch of salt                                                       until the cheese has completely
                                                             as well.)                     melted and you get a rich, smooth
                ½ tbsp vegan butter
                                                          3  Preheat the oven to 180°C/Gas   and silky dip. This mozzarella cheese
                                                             Mark 4 and prepare a baking tray by   melts beautifully, creating absolutely
                                                             laying a sheet of baking parchment,   no lumps whatsoever!
                                                             so the doughnuts don’t adhere to it.    10 Turn off the heat and serve the dip
                                                          4  Using your hands, make little   in your favourite dip bowl. Add the
                                                             doughnut shaped pieces, about 4cm   finely diced fresh chives and the
                                                             (1½in) wide each and place them   black sesame seeds on top.
                                                             on the baking tray.
                                                          5  Bake in the oven for 15 minutes.
                                                          6  Alternatively, if you have a doughnut
                       12.3g   1.5g  0.15g  4.2g   9.8g      maker, you can use that, cooking the
                       Total fat  Saturates  Salt  Sugar  Protein  dough for about 4 minutes.


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