Vegan Sweet Pasta with spices (Aletria vegana com especiarias)

Aletria, is a Portuguese dessert made with angel hair pasta. This recipe is my vegan version of the traditional one.

Hope you try my recipe of vegan Sweet Pasta with spices.

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  • 250g Vermicelli/ angel hair pasta
  • 1l any vegetable milk
  • peel of 1 small lemon (just yellow part)
  • 150g of dark sugar
  • 4 cardamoms
  • 3 Indian Carnations
  • 1/2 anise flower
  • 1 pinch of nutmeg
  • 1 stick of cinnamon
  • cinnamon powder or sesame seeds (to decorate)
  • pinch of curcuma to give yellow color

In a saucepan, pour the milk, lemon peel, sugar and all the spices over low medium heat and let it simmer for 3 to 5 minutes.
Then add the angel hair pasta and let it cook for about 3 minutes, stirring constantly.

Add more sugar or milk if needed.

Remove the lemon peel and spices and pour it on a dish to serve.

Cover with cinnamon powder or sesame seeds.

PT:
  • 250g de aletria
  • 1l de leite vegetal à escolha
  • casca de 1 limão pequeno (só parte amarela)
  • 150 g de açúcar amarelo
  • 4 cardamomos
  • 3 cravos da india
  • 1/2 flor de anis
  • 1 pitada de noz moscada
  • 1 pau de canela
  • canela em pó (para decorar)
  • pitada de curcuma para dar cor amarela (opcional)
Levar o leite ao lume com as cascas de limão, especiarias e açúcar e deixar ferver em lume brando por 3 a 5 minutos. Adicionar a massa, e deixar cozer cerca de 3 minutos, mexendo sempre.
Adicionar mais leite e açúcar se necessário.
Retirar as cascas de limão e as especiarias, transferir para uma travessa e polvilhar com canela.

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Tirta Empul, the temple of purification _ Bali

Tirta Empul is a temple complex and a holy mountain spring, located in the village of Manukaya in central Bali. It’s perfect to visit as a day out from Ubud. The village is a 30-minute drive from Ubud (approximately 15 Km~9 miles).

The temple was founded around a naturally occurring spring (Tirta Empul meaning Holy Spring) and is over a thousand years old. This temple is dedicated to Vishnu, who is the Hindu god of water.

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Tirta Empul was discovered in AD 962 and believed to have magical powers, the holy springs here bubble up into a large, crystal-clear pool. The spring feeds various purification baths, pools and fish ponds, which all flow to the Tukad Pakerisan River.

 

Hindu worshippers stand in the pools waiting to dip their heads under the water spouts in a purification ritual known as ‘melukat’. The water in the pools is believed to have magical powers and local Balinese come here to purify themselves.

 

Visitors are welcome to take part in this self-cleaning process. Just bring a towel and a change of clothes if you want to take part in the purification ceremony.

Behind the purification pools, is the ‘inner courtyard’ the place where people go to pray.

 

How to get there: the best way is the rent a scooter (~Rp.60,000 $4 day) the journey is very pleasant and beautiful through lush green rice fields and coconut trees.

Entrance Fee: Rp15,000/ adult ($1) and Rp.2,000 ($0.13) to park your scooter

Dress Code: Sarong is required to enter the temple as parts of the site are considered holy. Sarongs are available at the temple’s entrance to be and can be rented for a small donation.

Other information: 

There are lockers and a changing area available, and women should wear a shirt, preferably one that covers the shoulders.

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🏍 find out more easy day trips from Ubud 🚌

photography – all rights reserved – Ana Rocha

Ubud a great hub to explore Bali

As I said in a previous post, you shouldn’t visit Bali thinking about the beaches, if you want great beaches, look at other Indonesian islands or even other countries in southern Asia. Said that what a better place to be than a city that doesn’t have a coastline, and is really well located to visit the best places around the island of Bali.

I’ve found that Ubud offers the best location, great and affordable accommodation and abundant vegan food options. Out of all the cities in Bali, Ubud is the best, not because is the most authentic one (far from that) but because it has good quality affordable touristic infrastructures in a perfect location to do days out to other places in the island. Within relatively short driving distances you have temples, museums, mountains, waterfalls, rice terraces, and many other natural sights.

The downside of Ubud is that feels a bit like the city is entirely set up to tourists, unfortunately, most places in Bali that offers good/affordable accommodation nowadays are like that. Although I still found that Ubud offered a good middle ground between touristic and local.

About Ubud

Ubud is located in the Gianyar region of Bali and is surrounded by lush rice paddies, and is one of the cultural centers of Bali. Ubud is extremely popular among tourists and a hub of yoga, spas and, vegan food.

Ubud like the rest of the island of Bali is a multi-religious place, but the predominant religion is Hinduism, called Agama Hindu Dharma, a blend of Shivaism and Buddhism. Their religion is a world apart from the Hindu religion in India. Ubud, like the rest of Bali, is home to countless temples, and their everyday life is inextricably intertwined with colorful and fascinating religious practices.

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Bahasa is the language spoken and the currency used is the Rupiah ($1=Rp.14.800)

I have spent 10 days exploring the island of Bali, always based in Ubud, I had a motorbike to go to different places every day. Please be aware that I don’t advise in any way that you rent a motorbike there if you don’t have experience, Bali, its not the place to learn how to ride one. I never ever seen so many people with motorbike injuries during my travels like I saw in Bali. Road conditions are rough and traffic a nightmare, on top of that there are no rules…

Out of the 10 days only two were actually spent in Ubud, what I think is more than enough if you are not planning to do anything special like a yoga retreat or a course. So here are the top things to do in Ubud

At the end of the post check also what to avoid 🙂

What to do in Ubud
  • Campuhan Ridge Walk (8.5km, ~3h/4h)

This place is a serene and beautiful green path for an easy hike early morning, the path starts at the Campuhan Bridge and has an amazing view of the jungle, rice paddy fields, small villages, communities, temples, and passes over the lush river valley of Sungai Wos.

This is worth waking up early for, you can go any time during the day but it does get hot and crowded, at least the first part of the path.

 

  • The Puri Saren Agungis – Ubud Royal Palace 

It’s far for being a spectacular place but is the hub of all of Ubud’s cultural events. The entrance is free.

  • Saraswati Temple (Water Palace)

Its one of the most beautiful temple in central Ubud with a great little walkway in between lotus ponds leading up to the temple. The Saraswati Temple is a Hindu temple built in the 19th century to adore the Goddess Saraswati (The Goddess of Knowledge).

  • Jalan Goutama 

It’s a road packed with organic everything, from restaurants, bars, cafes, ice-cream shops, etc. and has lots of local warungs serving cheap and delicious food. Here you will find restaurants for all tastes, budgets and, diets.

  • Jl. Kajeng

A road with messages written into the street paving. It’s really nice to stroll up here and read the message of peace, love and ‘vegan propaganda’.

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  • Ubud Market

The market is a great place to stroll around. If you go very early in the morning (what I recommend) you can visit the produce market in the far south-east corner, and this is as authentic as it gets (7h-10h). Later on, you only have souvenir stalls, with clothes, homewares, jewelry, and other miscellaneous bits and pieces. Prices are always fully negotiable.

  • Watch a movie at Paradiso Ubud 

Paradiso Ubud is the world’s first organic vegan cinema and definitely worth a try! There are daily movie screenings and the food is delicious.

  • Food

Balinese food is delicious, and anywhere you go in Ubud there will be delicious vegan options on the menu.

Ubud is blessed with an abundance of great eateries, although menus are a little pricey compared to the rest of Indonesia if you don’t scuffle around backstreets. Local warungs or Padang rumah makan (eating house) are great options.

  • Massage

There is a tonne of little spas lining the roads in the center of Ubud with very reasonable prices. Why not treat yourself with a full body Balinese massage? You can find prices as lower as RP70.000 to 100.00 ($4.70 – $6.80) for one hour massage.

  • Wander around 

This is true for any place you visit, stroll around without a plan or a schedule, and lose yourself through narrow streets.. Because Bali is a predominantly Hindu island, there is always something to see, experience and smell.. for example, each morning you will find hundreds of little boxes called Canang Sari filled with flowers, offerings and burning incense.

Unfortunately, there is also a downside here, Ubud has Jammed traffic from vehicles and pedestrians, severely uneven, damaged and broken sidewalks, broken drainage holes with jagged metal bars, sidewalk vendors, shop displays and sometimes even motorbikes. So you are guessing correctly, walking can be a challenge that requires energy and art.

  • Motorbike around the Ubud countryside

Bali is a small island, so renting a motorbike gives you the freedom and access to explore the Balinese countryside. On your way to places is easy to stumble upon local festivals, cremation ceremonies,  pass by beautiful structures of intricately-carved stone, people flying kites in the fields, beautiful rice paddies, waterfalls, mountains, markets, temples…

⛔️ what to Avoid in Ubud
  • Sacred Monkey Forest

This is considered a must-do for many, for me is a must not. You do not need to pay to go to a jungle and to see macaques in Southeast Asia, literally you can do it everywhere, for free and without the crowds.

Plus these monkeys are not as cute as they look in the pictures they can be scary aggressive. If you are still planning a visit don’t take anything with you that you aren’t prepared to lose, monkeys can open bags with ease and are professional thieves. They are well trained at efficiently robbing tourists.

I know I’m just telling you to avoid one of the most popular Ubud attractions, but trust me on this one.

  • Shopping

Well maybe I’m a bit suspect on this one because to be fair I don’t shop, I’m already carrying my small bag around with me, and the last thing I need is extra weight 🙂 plus Ubud is extremely expensive (for Indonesian standards) you will find the same things much much cheaper somewhere else.

If you are into shopping go to the market but be prepared to haggle. Even if you don’t want to do any shopping I still think that you should give the market a visit but early in the morning, because by afternoon it gets seriously crowded.

Don’t buy spices or coffee on the market, most of it is fake.

  • Sungai Ayung Valley (6.5km ~4h) 

This was sposed to be a great trekking through the lush, tropical river valley but sadly has become an extortion scheme.

When you arrive at the Sayan Terrace hotel, you take the path downhill, there you will find some locals that are blocking the passage with a gate and you can only pass through if you pay RP.150.000 ($10) per person. We refused to pay and they didn’t allow us to pass. So we headed up the hill and we did a different trekking around the same area but instead of the 6.5km took us 15km 🙂

Be aware that the locals carry large sickles or machetes (that they are not using as farming tools) but for the threatening effect.

how to get to Ubud

If you arrive by air, the best option is unfortunately to take a taxi. As you know is always hard to negotiate taxi fares so it’s probably best to have that arrangement done in advance. Most places in Ubud will offer that service, negotiate with them and skip the hassle at the airport in Denpasar.

In August 2018 the taxi fares from Denpasar to Ubud were around RP. 250.000 to RP. 350.000 ($17-$23)

Just get ready for a very slow ride from Denpasar to Ubud, the traffic is just unbelievable. Ubud is about the same distance and time from the nearest port, where boats go to Gili Islands and Lombok.

Where to Stay

My suggestion is to stay close to the center, in a place that includes breakfast, offers transfer and that rents motorbike, this will prevent that you get in one of those motorbikes scams. Ubud has plenty of options with a great relation between quality and price. Make some research and look at the reviews.

I stayed in a great central place, and still in a quiet street. The family was really nice and welcoming, the room was clean and comfortable, and the price excellent, $8 per night with breakfast (I’m happy to pass the name of the place if you want).

Extra notes  
  • To visit temples, you must be dressed appropriately which includes wearing a sarong, that is basically a long piece of cloth that you wear wrapped around the body and tucked at the waist. Just bring one from home so you don’t need to buy or rent one.
  • Small temples are all around the city and each temple is unique in its own way.
  • Don’t buy water bottles, Bali has a project for water refills. Download the app and find the closest location. Ubud has several places offering this service for free or for a small fee (https://www.refillmybottle.com).
  • Indonesia is an affordable place to travel but especially in Bali, you need to be extra careful to not spend more than you budgeted.  Prices offered to tourists are always inflated and haggling is the only option to bring it within reason.
  • ATMs can be found easily throughout Ubud.

photography – all rights reserved – Ana Rocha

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No Bake oat bites (delicias de aveia)

  • 5  tbsp coconut oil
  • 1 + 1/2 cups oats
  • 1/2 cup almonds
  • 3  tbsp raw coconut sugar
  • 2  tbsp ground flaxseed
  • 1 tsp almond essence
  • 1 tbsp cinnamon
  • 1/2 cup raisins

Blend all ingredients together, less the raisins until its well combined and the almonds are broken into small pieces. Then add the raisins and involve.

Line some parchment or wax paper in a pan. Put in the misture and press down with a spoon as hard as you can. Really pack it in. Freeze until firm enough to cut into small bites,  I like to keep them in the freezer for optimum freshness, where they last a few weeks.

PT:

5 colheres de sopa de óleo de côco
1 + 1/2 canecas de aveia
½ caneca de amêndoas
3 colheres de sopa de açúcar de côco
2 colheres de sopa de linhaça moída
1 colher de chá de essência de amêndoa
1 colher de sopa de canela
1/2 caneca de sultanas

Num liquidificador triturar todos os ingredientes menos as sultanas, está que esteja bem combinado e as amêndoas cortads em pedaços pequenos. De seguida, adicionar as sultanas e envolver.

Forrar um tabuleiro com papel e colocar a mistura pressionando com uma colher para que fique o mais compacto possivel.  Congelar até que esteja firme o suficiente para cortar em pequenos pedaços. Eu gosto de mantê-los no congelador acho que ficam mais saborosos mas podem tambem ser guardados no frigorifico.

Roasted butternut squash soup (Sopa de abóbora manteiga assada)

  • 1 medium butternut squash cut in quarters, peeled and seeds removed
  • 1 big onion, cut in quarters, skin on
  • 3 cloves garlic, skin on
  • 1 tsp smoked paprika
  • 1/8 tsp ground white pepper
  • 1/2 tsp grated fresh ginger
  • ~ 4 cups water
  • 1 cup cooked black rice
  • salt and parsley/coriander to taste

Preheat the oven to 200ºC

Place the butternut squash, the onion, and garlic, on a baking sheet for about 10-20 minutes.

Remove first the onion and garlic from the oven, peel and set aside, and let the butternut squash cook for 20 minutes more or until soft.

Remove the butternut squash from the oven. Then put all the ingredients (less the rice and parsley) in a blender and process until creamy.

Taste and adjust season and water if necessary.

When serving garnish with cooked black rice and parsley

PT:
  • 1 abóbora manteiga média- cortada em quatro, descascada e com as sementes removidas
  • 1 cebola grande, cortada em quatro, com pele
  • 3 dentes de alho, com pele
  • 1 colher de chá de paprika defumada
  • 1/8 colher de chá de pimenta branca 
  • 1/2 colher de chá gengibre fresco ralado
  • ~ 4 canecas de água
  • 1 caneca de arroz preto
  • sal e salsa/coentros, a gosto

Pré-aqueça o forno a 200ºC

Colocar a abóbora, a cebola e o alho num tabuleiro e levar ao foto por cerca de 10 a 20 minutos.

Retirar primeiro a cebola e o alho do forno, descascar e reservar, e deixar a abóbora por mais 20 minutos no forno ou até que fique macia.

Retirar abóbora do forno. De seguida, colocar todos os ingredientes (menos o arroz e salsa) e liquidificar até que esteja cremoso.

Provar e ajustar os temperos e a água se necessário. 

Ao servir colocar o arroz preto cozido e salsa por cima.

Vegan Sunflower Seed Cheese (queijo vegano de sementes de girasol)

Spreadable Vegan Sunflower Seed Cheese.

I’ve been making lots of different nut cheese for a long time. But lately, I’ve been receiving requests to make a recipe with more affordable ingredients since nuts are quite expensive in some countries.

Most seeds are quite cheap, compared to nuts plus if you have a nut allergy, nuts are out of the question. This recipe used sunflower seeds instead of nuts and the result is still creamy, tasty and nutritious.

  • 2 cups sunflower seeds
  • 1/4 cup lime juice (can be replaced with lemon)
  • 1/4 cup apple cider vinegar
  • 1 tsp salt
  • 2tsp garlic powder (or 2 cloves garlic)
  • a pinch of turmeric (yellow colour)
  • pepper and smoked paprika to taste
Soak the sunflower seeds for at least an hour or overnight in water.
Drain and rinse.
In high speed blend the sunflower seeds, and remaining ingredients until smooth. Taste and adjust the flavour to your taste, and it’s done!
The paste can is moldable into any shape and this cheese spreadable.
Pull out the crackers, or bread or veggies, open the wine, and enjoy this incredibly delicious vegan cheese.
It will last a few days in the fridge.
PT
  • 2 canecas de sementes de girassol
  • 1/4 caneca de sumo de lima (pode ser substituído por limão)
  • 1/4 caneca de vinagre de maçã
  • 1 colher de chá de sal
  • 2 colheres de chá de alho em pó (ou 2 dentes de alho)
  • uma pitada de timérico ou açafrão (para dar cor amarela)
  • pimenta e paprika fumada a gosto
Demolhar as sementes de girassol por pelo menos uma hora ou durante a noite em água.
Escorrer e enxaguar.
Num processador de alimento processar as sementes de girassol e os rentantes  ingredientes em velocidade máxima, até que a mistura esteja cremosa.
Provar e ajustar o sabor a gosto e está pronto!
A pasta pode ser moldada em qualquer forma e este queijo é para barrar.
Aguenta alguns dias no frigorifico.

Chocolate Chip Cookie Bites with chickpeas and walnuts (docinhos de grão, nozes e chocolate)

This Vegan Chocolate Chip Cookie Bites with chickpeas and walnuts are a favorite at my home and great a recipe, of a healthy snack.
They literally take less than 20 minutes to make, it’s really easy to do, hope you give this vegan Cookie Bites with chickpeas a go.

  • 1 can/250g chickpeas (drain and rinse)
  • 1/2 cup oat flour
  • 1/4 cup maple syrup (other liquid sweetener or sugar)
  • 1/2 tsp vanilla extract
  • 1/3 cup peanut butter (or any other nut/seed butter)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8  cup water
  • ~50g dark chocolate chips (to taste)
  • walnuts (enough to put one in each ball)

Preheat the oven to 180°C and line a baking tray with a silicone mat or parchment paper.

Place all the ingredients in a food processor, except chocolate chips and walnuts and process until smooth.

Place the batter in a bowl, add in the chocolate chips and combine.

Use your hands slightly wet to form small balls and place half or 1 walnut inside.

Place the balls on the baking tray, and bake for 10-15 minutes.

Enjoy warm or store in a air-tight glass container for a week!

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TIPS: substitute the chocolate chips for cacao nibs, date pieces, raisins or dried blueberries/mulberries.

PT:

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  • 1 lata / 250g de grão de bico (escorrido e lavado)
  • 1/2 caneca de farinha de aveia
  • 1/4 caneca de xarope de ácer (outro adoçante ou açúcar)
  • 1/2 colher de chá de extrato de baunilha
  • 1/3 caneca de manteiga de amendoim (ou qualquer outra manteiga de nozes / sementes)
  • 1 colher de chá de fermento
  • 1/2 colher de chá de canela
  • 1/8 caneca de água
  • ~ 50g de pepotas de chocolate preto (a gosto)
  • nozes (o suficiente para colocar uma em cada bola)

Pré-aquecer o forno a 180°C. Preparar um tabuleiro de ir ao forno com um tapete de silicone ou papel manteiga.

Colocar todos os ingredientes num processador de alimentos, exceto as pepitas de chocolate e nozes e processar até ficar uma massa homogênea.

Colocar a massa numa taça grande, adicionar as pepitas de chocolate e misturar.

Com as mãos ligeiramente molhadas formar pequenas bolas e coloque metade ou uma noz dentro.

Colocar as bolinhas no tabuleiro e levar ao forno por 10-15 minutos.

Comer ainda quentinhas, ou guardar num recipiente de vidro hermético durante uma semana!

Delicious Raw Vegan Cashew Cream Slices (quadradinhos veganos de creme de caju)

These Raw Vegan Cashew Cream Slices are a great sweet snack. Doesn’t really stand out for how it looks but I assure you that will be one of the best vegans treats you have tried.

for the base:
  • 2 cups dates (heaping)
  • 2 tbsp ground flaxseeds
  • 1/2 cup oats
  • 1 tsp cinnamon
  • 2 tbsp peanut butter
  • 2 tbsp coconut oil (melted)

Add all the ingredients into a blender and process in high speed until you have a homogeneous dough.

Once you’re happy with the consistency, remove and press into a baking paper lined tray. Place into the freezer to set, while you prepare the cream.

for the cream:
  • 1 cup (150g) cashews
  • 1 tsp almond extract
  • 5 tbsp water
  • 1/2 tsp apple cider vinegar
  • 1 Tbsp sugar
  • 2 tbsp cacao nibs (+more to sprinkle on top)

Blend all ingredients (less the cacao nibs) in a food processor. When completely creamy incorporate the cacao nibs.

Spread the cream evenly over the base and sprinkle the cacao nibs on top. Place back in the freezer.

Cut into bite-sized slices and store in an airtight glass container in the freezer or fridge.

PT:
para a base:
  • 2 caneca de tâmaras (bem cheia)
  • 2 colheres de sopa de linhaça moída
  • 1/2 caneca de aveia
  • 1 colher de chá de canela
  • 2 colheres de sopa de manteiga de amendoim
  • 2 colheres de sopa de óleo de côco (derretido)

Adicionar todos os ingredientes ao liquidificador e processar em alta velocidade até se obter uma massa homogênea.

Quando a consistência estiver boa, colocar a massa numa travessa forrada com papel manteiga precisando com as mãos.  Colocar no congelador para endurecer, enquanto se prepara o creme.

para o creme:
  • 1 caneca (150g) de cajus (castanha de caju)
  • 1 colher de chá de extrato de amêndoa 
  • 5 colheres de sopa de água
  • 1/2 colher de chá de vinagre de maçã
  • 1 colher de sopa de açúcar
  • 2 colheres de sopa de grãos de cacau cru (+ mais para polvilhar por cima)

Misturar todos os ingredientes (menos os pedacinhos de cacau) num processador de alimentos. Quando estiver completamente cremoso, incorporar o cacau.

Espalhar o creme uniformemente sobre a base e polvilhar com cacau por cima. Colocar no congelador.

Cortar aos quadradinhos  e guardar num recipiente de vidro hermético no congelador  ou no frigorifico.

Vegan Banana Bread (pão de banana)

  • ½ cup dark sugar or 2 tablespoons (30 ml) maple syrup
  • 1 1/3  – 2 cups mashed ripe bananas (~4-5 medium bananas)
  • ½ cup melted coconut oil (or 1/3 cup olive oil)
  • 2 tablespoons ground flaxseed
  • 1 teaspoon vanilla extract
  • ¼ cup water
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • ¾ teaspoon baking soda
  • 1/2 tbsp cinnamon
  • 1/4 tsp nutmeg

Pre-heat oven to 180º-200ºC.

With coconut oil (or other) lightly grease a loaf tin and set aside.

Peel and mash the bananas until you have 1 1/3  – 2 cups of mashed banana.

Stir the water, coconut oil,  and vanilla into the banana until combined.

Then add and stir the ground flaxseeds, spices, sugar/syrup, baking soda, baking powder, flour and vinegar into the mixture. Stop stirring when there are no flour patches at the bottom of the bowl and the mixture is smooth.

Pour into the loaf pan, and spread out evenly.
Bake for ~35 – 50 minutes or until a toothpick inserted in center comes out clean and is lightly golden and firm on top.

Let it cool before slicing. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

Tip: Add chopped nuts or chocolate chips.

PT:
  • ½ caneca de açúcar mascavado ou 2 c. de sopa (30 ml) de xarope de ácer
  • 1+1/3 – 2 canecas de purê de banana madura (~4-5 bananas médias)
  • ½ caneca de óleo de côco derretido (ou 1/3 caneca de azeite)
  • 2 c. de sopa de linhaça moída
  • 1 c. de chá de extrato de baunilha
  • ¼ caneca de água
  • 1 c. de sopa de vinagre de maçã
  • 2 caneca de farinha de trigo
  • 1/2 c. de chá de fermento em pó
  • ¾ c. de chá de bicarbonato de sódio
  • 1/2 c. de sopa de canela
  • 1/4 c. de chá de noz-moscada

Pré-aquecer o forno a 180º-200ºC. 

Com óleo de coco (ou outro) untar uma forma e reservar.

 Descascar bananas até obter 1+ 1/3 – 2 canecas de banana esmagada.

Juntar a água, o óleo de côco e a baunilha ao purê de banana e combinar bem.

De seguida, adicionar a linhaça, especiarias, açúcar, bicarbonato de sódio, fermento, farinha e vinagre. Parar de mexer quando já não houver bolinhas de farinha no fundo da tigela e a mistura estiver bem homogênea.

 Despejar a massa na forma e espalhar uniformemente.

Cozer por ~ 35 – 50 minutos até que esteja levemente dourado e firme no topo.

Deixe esfriar antes de cortar. O pão aguenta bem por 4 dias, ou pode ser congelado por 4 a 6 semanas.

Dica: Adicionar nozes picadas ou pedaços de chocolate.

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Homemade Vegan Pretzels (pretzels veganos)

vegan pretzel 2

  • 2 tbsp maple syrup (other liquid sweetener or sugar)
  • 1 sachet active dry yeast (7 grams; 0.25oz; 2 teaspoons)
  • 1 + ½ cups warm water
  • 4 tbsp olive oil
  • 4 cups all-purpose flour, plus more for kneading
Soda Bath
  • 2 tbsp baking soda
  • 1 cup water

Other : coarse salt, for sprinkling

Stir together the syrup, yeast, and warm water in a large bowl, and let sit for 10 minutes.

Add and mix the olive oil, flour, salt and form into a dough.

Transfer the dough onto a lightly floured surface and knead, adding more flour if needed, knead for about 8 minutes until smooth and elastic.

Divide the dough into smaller pieces. With the palms of your hands shape it into a rope. Form each rope into a pretzel shape.

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Make the pretzels and set aside to rest for 20-30 minutes.

Preheat oven to 200º C.

Dissolve the baking soda in warm water, and stir until dissolved. Brush each pretzel generously with the baking soda solution, or gently dip each pretzel in the soda solution.

Put the pretzels on a baking sheet and sprinkle with the coarse salt. Bake until dark brown, for about 12-15 minutes.

Let cool for about 10 minutes if you can 🙂

PT:
  • 2 colheres de sopa de xarope de bordo (ou outro adoçante líquido ou açúcar)
  • 1 saqueta fermento seco de padeiro (7 gramas; 0,25 oz; 2 colheres de chá)
  • 1 + ½ canecas de água morna
  • 4 colheres de sopa de azeite
  • 4 canecas de farinha de trigo (e mais para amassar)
  • ½ colher de chá de sal fino

Banho de bicarbonato:

  • 2 colheres de sopa de bicarbonato de sódio
  • 1 caneca de água

Outros: sal grosso para polvilhar

Misturar o xarope, fermento e a água morna numa tigela grande e deixe descansar por 10 minutos.

Adicionar e misturar o azeite, a farinha, sal e formar uma massa.

Transferir a massa para uma superfície levemente enfarinhada e amassar, adicionando mais farinha, se necessário, amassar durante cerca de 8 minutos até ficar lisa e elástica.

Dividir a massa em pedaços menores. Rolar a massa com as palmas das mãos e fazer um corda.

Dar a forma de pretzel. Deixe descansar por 20 a 30 minutos.

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Preaquecer o forno a 200 ° C.

Dissolver o bicarbonato de sódio em água morna, mexendo sempre até que o bicarbonato de sódio se dissolva. Pincelar cada pretzel generosamente com a solução de bicarbonato de sódio ou mergulhe delicadamente cada pretzel na solução.

Colocar os  pretzels num tabuleiro de ir ao forno e polvilhar com o sal grosso. Levar ao forno até que estejam douradinhos, cerca de 12-15 minutos.

Deixar arrefecer por cerca de 10 minutos, se conseguires esperar 🙂

 

vegan pretzel

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