Once again I used one of my favourite meat alternatives: sunflower seeds. They are so versatile and can be used in all sorts of vegan dishes – sweet and savoury. This time I added some kidney beans. This helps to add some further plant-based protein to the meal. The sunflower seeds and kidney beans combined add up to 40g of protein, which is about 10g per portion.

And the texture? Super deilious and almost a bit scary, because it reminds me of the meat version. The classic way to prpare these balls is boiling. I have used a different method by baking them instead. This allows for a better texture.

In the sauce I used the classic ingredient capers and bay leaves. And thaks to the chsews (or amcadamias or blanched almonds) it has alovely creamy texture, without any dairy products.

As always, this recipe for Konigsberger Klopse (German Meatballs) is vegan, gluten-free and also oil-free. It goes very well with boiled potatoes or rice.

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No-Meat Konigsberger Klopse – German Meatballs (Vegan, Gluten-free, Oil-free)

Savoury dishes like these German Konigsberger Klopse, also called boiled meatballs, are easily made vegan, completely without meat. Makes approx. 15 to 20 balls.

Course Hauptgericht

Cuisine Deutsch

Diet Gluten Free, Vegan

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Soaking time 8 hours hours

Servings 4 Portions

Ingredients

• 150 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200 g kidney beans, cooked
• 1/2 onion, finely diced
• 3 tbsp psyllium fiber husk
• 1 tbsp soy sauce
• 1 tsp marjoram
• 1/2 tsp salt
• 1-2 pinches chili (or to taste)
• approx. 10 drops liquid smoke

For the sauce:

• 30 g cashews (alternatively macadamias or blanched almonds)
• 350 ml to 450ml water (depending on the desired consistency)
• 1 Tbsp rice flour heaped
• 1/4 Tbsp onion powder
• 1-2 bay leaves
• 1 pinch allspice, ground
• Fresh lemon juice, to taste
• Salt, to taste
• 2 tbsp capers

Instructions

• Preheat the oven to 180°C (top-/bottom heat). After soaking the sunflower seeds, rinse and drain them.
• Add sunflower seeds and kidney beans to a bowl and blend with a stick blender until it is fairly crumbly.
• Add the remaining ingredients and let rest for a few minutes.
• Form the no meat balls with wet hands and spread them on the baking tray. Bake for approx. 20 to 30 minutes and flip them in between.
• For the sauce blend cashews, water and rice flour in a blender until creamy. Pour the mixture with the other ingredients (expect the capers) into a pot and bring to the boil. Let it simmer until it thickens up a bit.
• Add capers at the end. If needed add a little more water. Enjoy

Ingredients:

• 165g quinoa
• 375ml water
• 170g grated beetroot, raw
• 1 tbsp psyllium fiber
• 1 tsp marjoram
• 1 tsp smoked paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin seeds
• 1/2 tsp coconut sugar
• salt to taste

Instructions:

1. First wash the quinoa, rinse and drain. Place in a pot with the water and bring to the boil. Let simmer on low heat until the water is gone (approx. 15 minutes).
2. Preheat oven to 180°C (top-/bottom heat). Mash the cooked quinoa with a potato masher. Add grated beetroot, psyllium fiber, herbs and spices. Stir to combine.
3. Form small balls with wet, cold hands. Place on lined baking tray. Bake for appprox. 15 minutes before flipping them over. Then bake for another 10 minutes. Serve with pasta sauce.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Makes approx. 18 balls (depending on size):

For the balls:
1/2 cup (100g) whole buckwheat groats
1 cup (250ml) water
100g grated beetroot (raw)
1-2 pinches salt
1/2 teaspoon of each:
– ground coriander
– ground allspice
– thyme
– marjoram
– oregano
2 tablespoon tahini (or any other nut or seed butter)
1/2 tablespoon soy sauce (or coconut aminos)
10 drops liquid smoke (alternatively 1/3 teaspoon smoked paprika)
1 tablespoon psyllium fiber husk
1 to 2 tablespoon rice flour
1 to garlic cloves, minced
For the sauce:
1 small onion, finely diced
some cooking oil or a 1 tablespoon water
2 teaspoon ground paprika
1 teaspoon dried oregano and/or thyme
500ml passata
salt to taste
additional water as desired
Note: Of course you can add heaps of veges to this sauce if you like

Instructions:

1. Wash the buckwheat groats in a sieve and drain. Place in small pot, cover with water and cook on medium heat until it starts boiling. Simmer on low heat with closed lid until water has evaporated.
2. Preheat oven to 200°C (top/-bottom heat). Transfer cooked buckwheat to a bowl. Mash with a potato masher.
3. Add remaining ingredients and mix to combine. A wooden spoon works well for this step.
4. Form small buckwheat balls and place on a lined baking tray.
5. Bake in the oven for approx. 15 minutes before turning the balls over and baking them for another approx. 15 minutes.
6. In the meantime saute the onions in a frying pan. Sprinkle with ground paprika and dried herbs and stir well.
7. Add about half of the passata, stir and let cook for a while until it thickens up. The add the remaining passata, rinsing the bottle with some water and adding it to the pan as well.
8. Add salt to taste and if it is too thick for your taste, add as much water as needed.
9. Once the no meat balls are ready, gently add them to the sauce and serve. Tastes great with pasta or rice
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

 

I played with three different flavours: raspberry, lemon and lime. And my rather generous collection of powdered foods came to good use. As always, this recipe for fruity blissballs is vegan, gluten-free and without refined sugars.


Makes approx. 40 bliss balls:

For the base:
3/4 cup (105g) dates, pitted and chopped
3/4 cup (190ml) water
1 1/2 cup (210g) cashews

For the raspberry flavour:
1 1/4 cup (125g) desiccated coconut
2-3 teaspoon raspberry powder

For the lemon flavour:
1 1/4 cup (125g) desiccated coconut
1 teaspoon ground turmeric
grated zest of 1 to 2 lemons (depending on how zesty you like it)

For the lime flavour:
1 1/4 cup (125g) desiccated coconut
1/2 to 1 teaspoon spirulina powder (or chard powder, chlorella, spinach powder etc.)
grated zest of 1 to 2 limes (depending on how zesty you like it)

Preparation:
1. In a high-speed blender, blend dates and water until smooth. Then add cashews and blend as smooth as possible. It may be recommended to use the temper.

2. Divide the cream in equal parts into three bowls.

3. Add the ingredients for each flavour to one of the bowls and mix well. The dough should become quite form after a few minutes. Should it still be too wet, add some extra desiccated coconut.

4. Form blissballs with your hands. You can also blend two or three flavours into one blissball. Chill finished blissballs until serving. They also freeze very well and can be defrosted as needed.

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I used ground pistachios to dust some truffles before. Now I had these freshly cracked macadamias and a desire for a quick chocolaty snack. And off I went to try this combination again! Delicious, sticky, dark chocolaty is all that I can say. …and perfect for school snacks, party food or as a home-made gift

And as always this recipe is vegan, gluten-free and free from refined sugar You can also use different nuts to macadamias. These other nuts (for example walnut, hazelnut, almond) would require soaking i water for approx. 8 hours).

Makes approx. 12 truffles:

1 cup (130g) macadamias
3/4 cup (105g) dates, pitted and chopped (use more if you like it sweeter)
1/4 cup + 2 tablespoons (40g) FAIR-TRADE cocoa or cacao powder
12 pistachios

approx. 40g pistachios for dusting

Preparation:

1. Place macadamias and dates in a high-speed blender. Pulse to fine crumbles.

2. Transfer mixture to a bowl. Sift in cacao or cocoa powder and mix well.

3. Take little portions of the mixture and form balls. Then pop in one pistachio and smooth the surface of the ball.

4. Pulse the pistachios for the dusting in a powerful mini-blender to crumbles. Transfer the ground pistachios to a small bowl.

5. Place one chocolate ball at a time into the bowl with the ground pistachios. Then lightly swing the bowl to make the ball roll in the ground pistachios until it is evenly covered.

6. Store in fridge in an air-tight container.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This energy balls recipe is super easy with only three ingredients

…and it is very flavourful. And as always it is vegan, gluten-free and without refined sugar

If you like using dried apple, you can also find a recipe for no-bake apple cinnamon cake here.

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Apple Cinnamon Energy Balls (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free enegy balls recipe makes use of dehydrated apples. And cinnamon. Oh, how I love this flavour combination! It takes me right back to cozy childhood memories of enjoying porridge with fruit and cinnam

Course Blissballs

Cuisine American

Diet Gluten Free, Vegan

Keyword Apple, Blissballs, Cinnamon, No Refined Sugar

Servings 10 blissballs

Equipment

• high-speed blender

Ingredients

• 140 g (approx.) nuts (soak them in water for at least 8 hours, then rinse and drain)
• 150 g (approx.) dried apple densely packed
• 1-2 teaspoons cinnamon powder

Instructions

• Place the nuts into a high-speed blender and pulse to fine crumbles.
• Add the dried apple pieces to the blender and blend into smaller pieces (a tamper might be needed for this step).
• Transfer mixture into a bowl (or use directly from blender jug). Scoop out portions with a spoon and roll them into small balls. Place aside.
• Sprinkle the cinnamon into a small bowl. Place one blissball at a time into the bowl. Shake the bowl so that the bliss ball gets evenly covered with cinnamon.
• Keep chilled and eat within 3 to 4 days.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve been playing with the idea of some kind of bliss ball that is nut-free and relatively low-fat for some time. Millet seems to be a fabulous ingredient for this kind of recipe. Add the chocolate layer on top and you enter a whole new level of treat! Yum!

The millet allows for a super fluffy, soft and light interior. The additional chocolate adds flavour and an ultimate surprise when popping one of those delicious truffles into your mouth. These could make a perfect home-made gift for your valentine!

As always this recipe for millet chocolate truffles is vegan, gluten-free, without refined sugar and this time also nut-free and mostly low-fat.

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Millet Chocolate Truffles (Vegan, Gluten-free, Nut-free)

The millet of this vegan and gluten-free chocolate truffles allows for a super fluffy, soft and light interior. The additional chocolate adds flavour and an ultimate surprise when popping one of those delicious truffles into your mouth. These could make a perfect home-made gift for your valentine!

Course Truffles

Cuisine American

Diet Gluten Free, Vegan

Keyword Balls, chocolate, fruit-sweetened, Millet, No Refined Sugar, nut-free, Truffles

Servings 30 Truffles

Equipment

• high-speed blender

Ingredients

For the truffles:

• 100 g uncooked uncooked
• 250 ml water
• 140 g dates pitted and diced
• 30 g FAIR-TRADE cacao or cocoa powder
• 2 tablespoon water

For the chocolate:

• 50 g cacao butter melted
• 50 g FAIR-TRADE cacao or cocoa powder
• 30 g coconut sugar preferably finely ground (or more if you like it sweeter)

Instructions

• Place millet and water in a small pot, cover with lid and bring to the boil. Let simmer on low heat for 10 to 15 minutes until the moisture is soaked up, with the lid slightly opened. Then let rest covered for 10 minutes. The millet should have become fluffy. Let cool down completely before the next step.
• Pulse the dates in a high-speed blender to fine crumbles. Add to the millet.
• Sift in cacao or cocoa powder and mix well. Add just enough water to form a knead-able dough.
• Form the balls and place in fridge or freezer while preparing the chocolate.
• For the chocolate place all ingredients into a cup that sits in a bowl with hot water. Stir well to dissolve.
• Use a wooden skewer to pick up one ball and then dip it into the chocolate. Allow to cool a little before picking up the next ball (I use a whole bunch of wooden skewers and place them into a glass to let cool down the chocolate). Garnish to your liking while the chocolate is still soft. Best kept chilled.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Because they are such an incredibly easy and quick solution to whip up some delicious, filling, healthier, vegan and gluten-free snack.

And please view this recipe just a base for so many variations.

There are so many options. I’ll list a few inspirations below:

• Replace cocoa / cacao powder with a teaspoon of cinnamon (while using less water).
• Use other dried fruit instead of dates (apricots, apples, plums, you name it)
• Roll them in chopped pistachios for a cute green tinge, or use freeze dried fruit powder.
• For a nut-free option use sunflower seeds or pumpkin seeds, but make sure to still soak them overnight.

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Super Easy Energy Balls (Vegan, Gluten-free, Refined Sugar Free)

There are so many recipes for (vegan and gluten-free) Energy balls out there. But I still have to share my favourite recipe with you! Because they are such an incredibly easy and quick solution to whip up some delicious, filling, healthier, vegan and gluten-free snack.

Course Energy Balls

Cuisine American

Diet Gluten Free, Vegan

Keyword Bliss Balls, Energy Balls, Refined Sugar Free

Servings 16 balls

Ingredients

• 150 g nuts soak them in filtered water for at least 8 hours, then rinse and drain
• 140 g dates pitted and diced
• 25 – 50 g FAIR-TRADE cacao or cocoa powder
• 1/4 cup (approx) water
• I used some desiccated coconut and ground freeze dried raspberries to garnish.

Instructions

• Pulse the nuts in a high-speed blender to fine crumbles and transfer to a medium sized bowl.
• Pulse dates to fine crumbles and add to the bowl.
• Sift in cacao or cocoa powder and stir well.
• Add just enough water until the dough becomes moist and sticky.
• Roll bliss balls and place aside. Roll in garnish of your choice.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Well, in my pantry this happens particularly to lentils. Somehow I have a love hate relationship with them. Once they are cooked though, I love them!

So I’ve motivated myself to use those forgotten ingredients again. And this is what happened as a result! A no-meat ball that is absolutely delicious! I haven’t tested them on my favourite omnivores yet but I will let you know what they said about them

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No-Meat Ball & Tomato Sauce (Vegan, Gluten-free, Soy-free, Nut-free, Oil-free Option)

Well, in my pantry this happens particularly to lentils. Somehow I have a love hate relationship with them. Once they are cooked though, I love them! So I’ve motivated myself to use those forgotten ingredients again. And this is what happened as a result! A vegan and gluten-free no-meat ball that is absolutely delicious! I haven’t tested them on my favourite omnivores yet but I will let you know what they said about them

Course Main

Cuisine German

Diet Gluten Free, Vegan, Vegetarian

Keyword Balls, Lentils, Meat-free, No-Meat, oil-free, soy-free, Tomato

Servings 4 people

Ingredients

For the no-meat balls:

• 150 g brown lentils (soak them for at least 12 hours and the cook and drain them)
• 1/2 onion diced
• 45 g buckwheat flour
• 2 tablespoon tahini
• 1 tablespoon fiber husk
• 1 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder

For the sauce:

• 375 ml passata (pureed tomato)
• 1/2 onion diced
• 2 teaspoon ground paprika
• 1 teaspoon dried thyme
• salt & pepper to taste
• 375 ml water
• some cooking oil I prefer coconut oil or water, if you want to go for the oil-free version

Instructions

• Preheat the oven to 190°C. For the meatballs, mash the cooked and rinsed lentils in a medium sized bowl or pot. Then add the remaining ingredients and mix well.
• Line the baking tray with baking paper. Form the no-meat balls with your clean hands and place on the baking tray.
• Bake for approx. 10-15 minutes, then flip and bake another 10-15 minutes, until golden brown and relatively firm.
• While the balls are baking, heat the coconut oil in a medium sized frying pan and cook the diced onion until golden brown. If you don’t want to sue oil, cook the onion in a few tablespoon water until tender.
• Add paprika powder and mix well. Then quickly stir in the passata and cook for about 15 minutes, until is has thickened up considerably.
• Add the remaining spices and the water and mix well. Bring to boil again and let simmer for a few more minutes.
• When the balls are finished, add them to the sauce and gently cover them with it, don’t let them cook in the sauce. Serve with some freshly chopped herbs like oregano or basil

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Preparation doesn’t take long at all. And they can be stored in the fridge for about 4 days. Not that they would last that long. Har har!

For approx. 20 chocolate balls you’ll need:

1/2 cup (70g) sunflower seeds, soaked in filtered water for at least 6 hours and then drained + 1/4 cup water

120g dates + 1/4 cup water
2 cups (160g) desiccated coconut
1/2 cup FAIR TRADE cacao powder
some extra desiccated coconut for rolling if desired

Preparation:

After you have rinsed the sunflower seeds, blend them with 1/4 cup water to a relatively fine cream. Don’t worry about them being a bit chunky. Transfer to a medium sized bowl.

2. Blend the dates with 1/4 cup water to a relatively smooth cream. Add to the bowl.

3. Add desiccated coconut, cacao powder and coconut oil and mix well. Place in fridge for a few minutes to set a little.

4. Take tablespoon portions and roll them into small balls with your (clean) hands.

5. If desired, roll them in the ingredient of your choice.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.