November is World Vegan Month. Bite into decadence when you make these vegan tofu brownies!

Vegan tofu brownies 

Instead of the ginger bites, swirl through natural peanut butter, vegan chocolate spread or berry jam to top off these decadent brownies.

Makes 16 

Ingredients

1 cup (200g) treacle sugar, firmly pressed
½ cup (125ml) vegetable oil
½ cup (115g) vegan butter or margarine
300g silken soft tofu
1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) boiling water
1½ cups (225g) cake flour
1½ cups (185g) cocoa powder
½ tsp (2.5ml) baking powder
1 tsp (5ml) flaky salt
40g raw gingerbread chocolate-coated bites, halved
Vegan ice cream, to serve (optional) 

Method

1. Preheat the oven to 180°C. Grease and line a 20cm square tin.
2. Whisk together sugar, oil and butter using an electrical whisk for about 2 minutes.
3. Add tofu and whisk for another 20 seconds until smooth.
4. Combine coffee and boiling water, stirring to dissolve granules.
5. Add coffee mixture to the bowl and beat for another 20 seconds until combined.
6. Sift together flour, cocoa and baking powder, then add salt. Pour wet ingredients into dry sifted mixture.
7. Whisk the mixture on slow until the flour has just combined. Be careful not to overmix – the batter should resemble a biscuit dough.
8. Spoon mixture into prepared tin, pressing chocolate bites into the mix.
9. Bake for 22-25 minutes, or until the top is cooked and the middle feels springy.
10. Cool for 20 minutes, then slice into squares and serve with ice cream, if you like.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post Vegan tofu brownies  appeared first on MyKitchen.

Craving comfort without the meat? These three hearty meals with chickpeas are packed with flavour, texture, and all the cozy vibes you need this autumn. Who knew you could even make a yummy sweet treat with chickpeas? 

Grilled breakfast naan with spinach pesto and chickpeas 

Serves 6 // Cooking time 35 minutes 

Ingredients  

For the roasted chickpeas 

2 tins (410g each) chickpeas, drained, rinsed and dried
2 Tbsp olive oil
1 Tbsp cumin
2 tsp ground coriander
2 tsp dried origanum
1 tsp paprika
1 Tbsp sesame seeds  

For the spinach pesto 

1½ cups spinach, stems removed
½ cup basil
3 Tbsp parsley
3 Tbsp almonds, chopped
¼ cup olive oil
1 garlic clove, crushed
3 Tbsp grated hard cheese
2 Tbsp lemon juice  

For the grilled breakfast naan 

1 cup sour cream
6 naan breads, toasted
6 poached eggs
½ red onion, sliced
2 wheels feta, crumbled 

Method 

For the roasted chickpeas 

1. Preheat oven to 200°C. Line a baking tray.
2. Spread the chickpeas on the prepared tray and drizzle with olive oil. Toss through the spices and sesame seeds.
3. Bake for 25 minutes, stirring every 10 minutes, until the chickpeas are crisp.

For the spinach pesto 

1. Blanch the spinach and squeeze out any excess liquid.
2. Add this, along with the remaining ingredients to a food processor and blend.

For the grilled breakfast naan 

1. Spread sour cream and spinach pesto on each naan. Top with an egg and onion, feta and chickpeas.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Chickpea and spinach stew with toasted almonds 

Serves 4 // Cooking time 20 minutes 

Ingredients 

2 cloves garlic, peeled and crushed
Olive oil
2 × 400g tins cream of tomato soup
410g tinned chickpeas, drained
2 cups baby spinach
3 Tbsp flaked almonds, toasted
Salt and milled pepper 

Method 

1. Fry garlic in olive oil until golden. Add the soup and cook over high heat for 15 minutes, stirring occasionally.
2. Add chickpeas and cook for 5 minutes. Remove from the heat and add the spinach.
3. Season with salt and pepper, and garnish with flaked almonds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Choc-chip chickpea brownies 

Serves 9 // Cooking time 1 hour 

Ingredients 

2 × 410g tinned chickpeas, drained and rinsed
1 cup peanut butter
1 cup honey
½ cup coconut sugar
2 Tbsp almond milk
4 tsp vanilla essence
1 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup chocolate chips, plus to decorate
Sea salt, to decorate
Dark chocolate, to decorate 

Method 

1. Preheat oven to 180°C and grease a 20 cm baking tin.
2. Place all ingredients, except the chocolate chips and sea salt, in a food processor. Blend until smooth. Stir in chocolate chips with a wooden spoon.
3. Pour the batter into the tin and spread evenly. Sprinkle with chocolate chips and sea salt.
4. Bake for 30–40 minutes, until the edges just pull away from the tin, and the top is set and slightly golden brown.
5. Allow to cool for at least 15 minutes, then drizzle with melted dark chocolate and raw caramel. Slice into 9 brownies.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Also read: 4 delicious ways with mushrooms 

The post 3 Comforting meat-free meals with chickpeas appeared first on MyKitchen.

Celebrate World Vegan Month in November with these yummy sweet treats. Whether you’re a dedicated vegan or just looking for something deliciously different, these desserts promise to bring joy with each bite. 

Millionaire shortbread 

Serves 8 // Cooking Time 25 minutes  

Ingredients 

For the crust 

1½ cups flour
½ cup wholewheat flour
½ cup sugar
½ tsp salt
¾ cup olive oil
2 tsp vanilla essence 

For the date caramel 

2 cups dried pitted dates
½ cup peanut butter
Pinch salt
1 tsp vanilla essence 

For the chocolate 

320g vegan chocolate, melted
1 tbsp olive oil 

Method 

For the shortbread 

1. Preheat oven to 180°C and lightly grease a rectangular tart tin.
2. Sift the dry ingredients together in a large bowl and make a well in the centre. Add the oil and vanilla and mix until a dough forms.
3. Press the dough into the prepared tin and bake blind for 15 minutes. Allow it to cool completely.

For the date caramel 

1. Soak the dates in boiling water for 5 minutes, then drain. Reserve the soaking liquid.
2. Add the dates, peanut butter, salt, vanilla and 3 tablespoons of the soaking liquid to a food processor. Blend until smooth.
3. Spread the caramel evenly over the cooled shortbread and refrigerate for 10 minutes.

For the chocolate 

1. Whisk the melted chocolate and oil together and pour over the caramel layer, smoothing it over with a knife.
2. Once even, swirl the chocolate slightly for decoration and refrigerate until set. Cut into slices and serve.

DID YOU KNOW?
The majority of peanut butters and dark chocolates available at local supermarkets are vegan. Peanut butter is simply peanuts, oil and salt, and properly made dark chocolate shouldn’t contain any dairy. Always check your labels to be sure, though. 

No-bake vegan brownies with cherry sorbet 

Serves 12 // Cooking Time 1 hour, plus Chilling and Freezing Time 

Ingredients  

For the brownies 

2½ cups dates, pitted (if dried, soak in warm water for 10 minutes, then drain)
1½ cups raw walnuts, plus extra for topping
1 cup raw almonds
¾ cup cacao powder or unsweetened cocoa
2 tbsp cacao nibs, plus extra for topping
¼ tsp sea salt  

For the ganache  

¼ cup almond milk
1 cup dairy-free dark chocolate, chopped
¼ tsp sea salt
2 tbsp coconut oil, melted
¼–½ cup icing sugar  

For the cherry sorbet  

1 punnet cherries, pitted and frozen
100ml fruit juice of choice 

Method 

For the brownies  

1. Line a 20cm × 20cm dish with baking paper.
2. Blend dates in a food processor. Remove and set aside. 
3. Roughly chop ½ cup walnuts and set aside.
4. Finely grind the remaining 1 cup walnuts and the almonds in the food processor. Add cacao/cocoa powder, cacao nibs and salt and pulse to combine.
5. While processing, drop small handfuls of the date pieces into the processor’s spout. Continue until you have a dough that holds together when squeezed in your hand. (You may not need to use all the dates.)
6. Transfer the brownie mixture to the prepared dish and sprinkle with the ½ cup chopped walnuts and the extra cacao nibs. Toss to distribute evenly throughout the mixture.
7. Using your hands or the back of a wooden spoon, press down the brownie mixture until flat and firm. (Cover with clingfilm to prevent it from )
8. For slightly thicker, denser brownies, lift up the paper to remove the brownies from the dish and slightly squeeze in the sides to create a smaller square.
9. Chill in the freezer or fridge for 10–15 minutes, or until firm.

For the ganache 

1. Microwave the almond milk for 45 seconds, or until hot. Or heat in a pot until just simmering, then transfer to a bowl.
2. Immediately add the chocolate to the hot milk and cover. Let it stand for 2 minutes to melt.
3. Add the salt to the milk and stir gently with a wooden spoon. Whisk in the melted coconut oil and chill in the fridge for 10 minutes.
4. Remove from the fridge and add sugar a few tablespoons at a time, whisking to combine, until the ganache is light and fluffy.
5. Ice brownies generously with ganache and top with extra nuts and cacao nibs. 
6. Cut into 12 squares and store in an airtight container at room temperature for three to four days, or in the freezer for up to one month.

For the cherry sorbet 

1. Just before serving, blend cherries in a food processor until the consistency is similar to sorbet. Sweeten with juice to taste, pulsing to incorporate. 

Chia pudding with raspberry jam corn cake bars 

Serves 2–4 // Total Time 45 minutes 

Ingredients 

For the corn cake bars 

7 corn cakes, crushed
1 cup smooth peanut butter, plus extra for swirling
⅓ cup coconut oil, melted, plus extra for topping
¼ cup golden syrup
1 tsp vanilla extract
150g dark chocolate, chopped  

For the raspberry chia jam 

1⅓ cup fresh raspberries
¼ cup chia seeds
⅓ cup golden syrup
1 tsp vanilla
1 lemon, zested and juiced 

For the chia pudding 

⅓ cup chia seeds
1⅓ cups milk
1 cup yoghurt
3 heaped Tbsp cocoa powder
1–2 tsp syrup
¼ cup peanut butter  

Method 

1. Grease and line a square, 20cm x 20cm, baking tin.
2. Break corn cakes up and place in a food processor. Blitz until chunky.
3. Place ¾ cup peanut butter, coconut oil, syrup and vanilla in a bowl. Heat in the microwave at xx-second intervals, stirring before returning to the microwave, until melted and smooth.
4. Add the corn cakes and mix well to coat. Press mixture into prepared tin and place in the freezer.
5. For the raspberry chia jam, place all the ingredients in a saucepan, mash the raspberries and simmer until the chia seeds have puffed up and the jam starts to get gooey. Remove from heat.
6. Add jam to the frozen corn layer and smooth out. Freeze for another 20 minutes.
7. In one bowl, melt chocolate and 2 tsp of the extra coconut oil in the microwave at 20-second intervals, stirring in between, until smooth.
8. In another bowl, melt together remaining ¼ cup peanut butter and 1 Tbsp coconut oil using the same process..
9. Add dollops of melted chocolate and peanut butter on top of the jam layer, using a knife to swirl through. Place in the freezer until needed.
10. For the chia pudding, add chia seeds to 1 cup milk and soak for 20 minutes, or until plump, then stir through the rest of the milk.
11. Add the 1 cup milk to a bowl, soak the chia seeds, and the rest of the milk, then mix in the yoghurt, cocoa powder, syrup and peanut butter. Spoon into two glasses.
12. Using a hot knife, slice the corn cakes into bars and serve with your chia pudding.add the 1 cup milk to a bowl, soak the chia seeds, and the rest of the milk, then mix in the yoghurt 

Vegan pavlova with cardamom and pineapple 

Serves 8 // Cooking Time 1 hour 40 minutes 

Ingredients 

For the topping 

1 tin coconut cream
1 cup yoghurt  

For the vegan pavlova  

1 cup aquafaba (liquid from a tin of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom 

For serving 

½ pineapple, peeled and sliced
⅓ cup fresh coconut shavings’ 

Method 

1. Place the coconut cream in the freezer to partially solidify.

For the vegan pavlova 

1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar in a stand mixer until frothy. 
3. Gradually add the sugar and beat for 10 minutes, or until thick and glossy.
4. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
5. Dollop spoonfuls onto a baking tray in a circle. Make peaks using the back of a spoon.
6. Bake for 40 minutes, or until set, then turn the oven off and allow the meringue to crisp up for an hour.

For the coconut cream 

1. Remove the solid layer of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and coconut shavings.

Also read: Impress your vegan friends with these great dishes

The post 4 vegan desserts to delight your taste buds  appeared first on MyKitchen.

It’s the most wonderful time of the year – and the perfect time to treat yourself to a yummy dessert. Spoil your family with these decadent fudgy caramel brownies. It’s the ultimate festive treat!
 

Serves 9 // Hands-on time: 20 minutes // Hands-off time: 40 minutes 

Ingredients 

1 cup (200g) Selati Pure White Sugar
1¼ cups (243g) Selati Muscovado Sugar
1 cup (227g) butter, melted
½ cup cream
3 large eggs
2⅓ slabs (350g) dark chocolate, melted
½ cup (56g) self-raising flour 

Want to try them in the microwave? Microwave cooking times may vary due to wattage. Use the timings below as a guide. 

Method 

1. Preheat the oven to 180ºC. Line a 23cm square baking dish with baking paper and grease with non-stick cooking spray.

2. Place a medium-sized pot on medium-high heat. Add the Selati Pure White Sugar and ¼ cup of water and stir the mixture once. Simmer the mixture for 4-5 minutes until it turns light amber in colour, being careful not to stir the mixture while it’s simmering. (Tip: stirring the sugar mixture will form lumps.)

3. Remove the pot from the heat and whisk in the cream and ¼ cup of butter. Add the bubbling caramel back to the heat and whisk for 1 minute until the caramel is well dissolved and silky smooth. Transfer the caramel to a bowl and set aside to cool.

4. In a mixing bowl, whisk the eggs with an electric beater until pale, airy, and doubled in volume. Add the Selati Muscovado Sugar and whisk until the mixture has thickened. (Tip: Muscovado sugar adds a delicious nutty flavour to your bake)

5. Add the melted chocolate and remaining ¾ cup of melted butter to the bowl and fold the ingredients until combined. Sieve in the flour and gently fold until a smooth brownie batter has formed.
6. Transfer ¾ of the brownie batter to the prepared baking dish and spread the batter evenly to form a smooth surface.

7. Bake the brownies for 20 minutes or until almost cooked through and still gooey in the centre.

8. Remove the brownie from the oven and generously drizzle half the caramel over the batter, reserving the remaining half for serving. Add the remaining ¼ of the brownie batter over the caramel.

9. Bake the brownies for a further 20 minutes until almost cooked through and still gooey in the centre.

10. Allow the brownies to cool for 1 hour before cutting them into squares.

11. Serve the brownies on a platter, drizzle with the reserved caramel and enjoy!

The post Fudgy caramel brownies with Selati appeared first on MyKitchen.

What’s better than getting a box of chocolates? How about being treated to a plateful of these delicious chocolate delights, prepared with love by your special someone? Editor Chad January shows you how to make it look easy…   

3-ingredient chocolate mousse and quick peanut honeycomb  

Serves 4 • Total Time 20 Min (Plus Refrigeration Time) 

Ingredients
For the mousse
4 slabs dark chocolate, chopped
200g white marshmallows, chopped
2 cups cream

For the honeycomb
½ cup peanuts, lightly salted and toasted
½ tsp bicarbonate of soda
1 cup white sugar

Method
For the mousse
1. Add the chocolate, marshmallows and half the cream to a large heat-proof bowl over a pot of simmering water.
2. Stir the ingredients until they have all melted, about 10–12 minutes.
3. Remove from the heat and allow mixture to cool to room temperature.
4. In a separate bowl, whip the remaining cream until soft peaks form.
5. Fold the cream into the chocolate mixture until its combined well and smooth.
6. Scoop into serving bowls or glasses and chill overnight until set.

For the honeycomb
1. Arrange the peanuts on a lined baking tray. Set aside.
2. Place the sugar in a saucepan over medium heat. Do not stir it.
3. Carefully tilt the pan from side to side to melt the sugar evenly.
4. Once the sugar turns a deep gold colour, add the bicarbonate of soda.
5. Stir to combine and pour onto the tray of peanuts.
6. Cool until honeycomb has set and hardened.
7. Break into shards and serve as a topping with the chocolate mousse.

My Funny Valentine: Show your date just how well you know them by adding their favourite flavours to this mousse. If they’re not a dark chocolate fan, simply swap it for milk or white chocolate. When you melt the chocolate and marshmallows, consider adding cardamom, chilli, cinnamon or a crush of sea salt flakes. Or pour in some coffee or liqueur to add a sophisticated touch.  

Top Tip: Dinner date about to knock? Don’t stress — this mousse is ready to serve whenever you need it.  

Double chocolate brownies with whisky caramel sauce

Makes 12 Brownies • Total Time 30-35 Min  

Ingredients
For the brownies
2 slabs milk or dark chocolate, chopped 
¾ cup butter, softened 
1 cup light brown sugar 
2 eggs, whisked 
1 tsp vanilla essence 
1 cup cake flour
2 tbsp cocoa powder 
2 slabs white chocolate, chopped  

For the caramel sauce
1 cup white sugar
¼ cup whisky
¼ butter, softened
salt pinch
½ cup cream

Method
For the brownies
1. Preheat oven to 170°C.
2. Melt the milk or dark chocolate until smooth and free of lumps. 
3. In a large bowl, cream the butter and sugar until pale and fluffy.
4. Stir through the eggs and vanilla essence.
5. Gently mix in the flour and cocoa powder.
6. Carefully fold through the white chocolate.
7. Pour the batter into a lined and greased deep rectangular baking tray.
8. Bake for 15–20 minutes. The brownies should still have a bit of a wiggle if you shake the tin slightly.
9. Allow to cool completely in the tin.

Top Tip: When you remove the brownies from the oven, place the tin into ice water to shock it. This will stop the cooking process and produce a gooey fudge brownie.   

Method
For the caramel sauce
1. Place the sugar in a dry pan and cook over medium heat until it starts to melt.
2. Continue cooking until the sugar has melted into a deep golden syrup. Swirl the pan from side to side to melt the sugar evenly.
3. Remove from heat and add the whisky, butter and salt. Stir vigorously.
4. Place the pan back on the heat, stir through the cream and cook for a further 2–3 minutes until completely smooth. Leave to cool.
5. Serve the brownies sliced and drizzled with whisky caramel sauce.

Top Tip: Stirring the sugar while it’s melting will make it crystalise instead of becoming smooth and silky.    

Rib-eye steak with chilli chocolate sauce  

Serves 2 • Total Time 20 Min

Ingredients
2 tbsp olive oil 
2 rib-eye steak  (about 200g each)
salt and freshly ground black pepper
1 tbsp butter
2 tbsp cornflour
1 red chilli, deseeded and chopped
1 tsp paprika
1 slab dark chocolate, chopped
micro herbs for serving
radishes, sliced for serving
pink peppercorns for serving

Method
1. Rub the steaks with olive oil, coating evenly, and generously season them.
2. Place a large pan over medium-high heat.
3. Add the steak to the pan and brown for 3–4 minutes on each side. This will cook it to medium-rare.
4. Add the butter and baste the steak using a spoon for 1–2 minutes. Remove from the pan. 5. Allow the steak to rest for 4–5 minutes.
5. Place the pan back onto the heat and cook the pan drippings for 2 minutes. Whisk in the cornflour.
6. Cook for 3–5 minutes while whisking.
7. Add the chilli, paprika and dark chocolate to the pan.
8. Cook the sauce for a further 2-3 minutes and season to taste.
9. Arrange the sliced steak on a platter. Garnish with herbs, radishes and peppercorns. Drizzle over the sauce.

Top Tip: Allow the steak to rest for half the amount of cooking time. It allows the meat fibres to relax and redistribute the juices, making for a more tender steak.  

Dark chocolate soufflé with white chocolate and cardamom sauce  

Makes 4 Total Time 30-35 Min (Plus 15 Min Chill Time) 

Ingredients
For the soufflé
2 tbsp butter, softened
¼ cup white sugar
¼ cup butter, softened
2 slabs dark chocolate, chopped
3 eggs, separated
1 tsp vanilla essence
pinch of salt
pinch of cream of tartar
¼ cup castor sugar    

For the sauce
2 slabs white chocolate, chopped
½ cup cream
pinch of ground cardamom

Top Tip: Swap the cardamom for nutmeg, cinnamon or citrus zest for some zing. 

For the soufflé
1. Butter the ramekins and sprinkle with sugar. Leave to chill in the fridge.
2. Melt the butter and chocolate in the microwave over a period of about 5 minutes. Make sure to stir every 30 seconds until smooth. Cool slightly.
3. Whisk the egg yolks, vanilla essence and salt into the cooled mixture.
4. In a large bowl, whisk the egg whites and cream of tartar to form soft peaks.
5. Add the sugar one tablespoon at a time until all the sugar has dissolved and the meringue is thick and glossy.
6. Fold the meringue into the chocolate mixture until combined. Be careful not to over mix.
7. Chill the batter for 15 minutes and preheat oven to 200°C.
8. Spoon the batter into the ramekins and level the tops using a spatula.
9. Run the handle of a spoon around the edge of the batter to create an indent.
10. Place the ramekins into the oven and reduce the temperature to 190°C.
11. Bake the soufflés for 12–15 minutes. Remove from the oven.

For the sauce
1. Melt the white chocolate and cream over a double boiler and stir until smooth.
2. Stir in the cardamom.
3. Serve the soufflé in the ramekin and drizzled with the sauce.

Photography: Zhann Solomons

The post A Love Letter To Chocolate appeared first on MyKitchen.

With only a handful of ingredients and very little prep time, these incredible Top Deck brownies are a sure weekend winner!

SERVES 16 // COOK TIME 40 min

INGREDIENTS
180 g butter
100 g dark chocolate (70% cocoa)
250 g caster sugar
3 eggs
150 g flour
3 tbsp cocoa powder
2 × 150 g slabs Top Deck, cut into chunks

METHOD
1. Preheat oven to 180°C. Grease and line a 20 cm square baking tin.
2. Place butter and chocolate in a pot over low heat. Stir for a few minutes until melted. Remove from the heat and leave to cool.
3. Cream together the caster sugar and eggs until light and fluffy. Sieve in the flour and cocoa powder. Gently fold this into the cooled butter mixture. Stir in the Top Deck chunks.
4. Pour the mixture into the tin and bake for 15–20 minutes, until cooked through but still slightly wobbly.
5. Remove from the oven and allow to cool slightly before cutting into squares.

To make these delicious lamingtons, you don’t need an oven or fancy ingredients. In fact, you may already have most of these staples in your pantry.

The post Top Deck brownies appeared first on MyKitchen.