Date Dadus ~ Vegan

 

Date Dadus

Dadus make decadent, high-fiber treats that taste absolutely amazing. Plus, they are easier on blood sugar than most sweets. These raw refrigerator cookies rank high in protein, fiber and healthy fats—making them an ideal homemade, energy boosting treat. You can use any variety of dates in this recipe. The larger the date, the fewer you need. Fan favorites are medjool, Dayri, honey and barhi dates.

Ingredients:
1 16-ounce jar raw tahini, refrigerated for 2 hours or more

8−10 dates any variety, pitted and roughly chopped
¼ cup maple syrup or alternative liquid sweetener
¼ cup raw cacao powder cocoa powder or carob powder
½ cup dried currants or raisins
½ cup raw sunflower seeds or pumpkin seeds
¼ cup dried figs roughly chopped

1/8 cup raw cacao nibs optional
3 tablespoons crystallized ginger finely chopped
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground clove
1/8 teaspoon vanilla or cardamom extract
1/8 teaspoon high-quality mineral-rich salt
½ cup dark chocolate chips optionalDark Chocolate
For The Coating
½ cup vanilla granola or ½ cup raw almonds
¼ cup raw cacao powder cocoa powder or carob powder
½ teaspoon ground cardamom or cinnamon
½ teaspoon ground dried rose petals optional

Directions:

Pinch of high-quality, mineral-rich salt First prepare the coating. Finely grind the granola or almonds in a blender or food processor. 

Pour the ground granola into a small bowl and combine with the cacao powder, cardamom, optional rose petals and salt. Set aside.

Place all the remaining ingredients, minus the optional chocolate chips, into a food processor and combine until the mixture forms a sticky mass. Mix in the (optional and recommended) chocolate chips.

Alternatively, combine everything together in a large bowl with a wooden spoon. Just make sure you’ve finely chopped the dried fruit and that your batter gets well mixed.

Roll the sticky batter into 1-inch or 1-ounce balls. Roll each ball in the ground granola mixture so that it’s well coated and place on a plate.

Refrigerate after making. Dadus will keep in a well-sealed container in the refrigerator for up to 1 month. They also freeze beautifully.  Makes about 30 balls.

Cranberry Hot Sauce

Cranberry Hot Sauce

A sweet, sour and spicy punch of flavor that’s perfect with turkey sausage. If you like your condiments on the milder side, use a hot sauce like Frank’s RedHot in place of Tabasco.

Ingredients:
3/4 cup (175 mL) dried cranberries
3/4 cup (175 mL) apple cider vinegar
3/4 cup (175 mL) freshly squeezed orange juice
2 tbsp (30 mL) Tabasco or other bottled hot sauce
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground clove
1/4 tsp (1 mL) ground allspice

Directions:
To make hot sauce, place all ingredients in medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer until cranberries are very soft, about 15 to 20 minutes. Allow to cool 30 minutes.

Transfer mixture to blender and process on high speed until smooth. Pass mixture though fine sieve and store in airtight container in the fridge for up to 2 weeks. Makes 2 cups (500 mL) hot sauce

Green Cannelloni With White Beans and Zucchini

Green Cannelloni With 

White Beans and Zucchini

Tested by LA CUCINA ITALIANA
A delicious vegetarian alternative to this traditional meat stuffed dish, our home made spinach cannelloni are filled with creamy white beans and zucchini and served with a cheese sauce.
Cooks in: 1h 30mins

Serves: 6
Ingredients
1 pound of boiled white beans
12 oz. of zucchini, ends trimmed
5 oz. of Stracchino cheese
1 cup of semolina flour
1 cup of all-purpose flour
2 oz. of spinach
2 large eggs
1 shallot, chopped
1 garlic clove, minced
1 bunch of parsley, minced
4 tablespoon Grana Padano, grated plus extra for

   sprinkling
unsalted butter
extra-virgin olive oil
salt
pepper

Directions:
Cook the spinach in a large pot of salted water for 2-3 minutes from the time it boils. Using tongs, transfer spinach to a large bowl of ice water to cool. Strain and blend the spinach with 1/4 cup of its cooking water.

Mix the semolina with the flour, 1 egg, the pureed spinach, a pinch of salt, and 1 Tbsp. oil; if necessary add 1-2 Tbsp. water to obtain a smooth mixture. Wrap it in plastic wrap and let it rest for around 30 minutes.

Grate zucchini on the large holes of a box grater and sauté in a pan over high heat with 3 Tbsp. oil and the shallot. After 3-4 minutes, add the parsley and garlic. Remove from the heat after 1 minute.

Blend the beans and pass them through a sieve. Mix the pureed beans and zucchini together. Add salt, pepper, 2 Tbsp. Grana Padano, and 1 egg. Stir well. Fill a pastry bag with the filling.

Roll out the dough into 1/16" thick sheets and cut into 18 4x4" squares. Cook the squares in a large pot of boiling salted water for 30 seconds. Transfer pasta squares to a large bowl of cold water to cool. Drain and lie flat on a cloth.

Preheat the oven to 375°F. Sprinkle the pasta squares with Grana Padano. Squeeze the filling along end of the square and roll pasta around the filling to form cannelloni.