Kitty's Long Lunch Recipes
PUBLISHED IN VINTAGE LIFE MAGAZINE, APRIL 2016
If you already follow my Instagram @kittyvontastique you'll know I am a big fan of food! I try to keep my meals as healthy as I can and I love re-inventing dishes to give them a healthy, plant-based twist. After recently being inspired by the amazing food served at the Hydro Majestic Hotel's 'Long Lunch' I decided to reinvent what a couple of the dishes might look like if I was in charge of the menu!
So first-up I am excited to present to you my...
Kitty's Little Golden Balls Of Joy (or as I like to call them 'Ferrero No-Share')
These were inspired by the artisan chocolates in the Long Lunch hampers. As a vego I didn't get any and was ever so sad. My golden balls are not only super easy to make, they are actually good for you too (in moderation of course) and should suit most people's dietary requirements (just substitute in alternatives if you need to).
Ingredients:
1 cup dates (rehydrated first for 10 mins if dry)
½ cup oats (I used rolled organic but you could use gluten-free oats or another cereal if needed)
¼ cup chocolate protein powder (I used a plant-based powder but it could be any that suits you)
2 tbsp flaxmeal
2 tbsp chia seeds
1 tbsp cacao powder
2 tbsp peanut butter (you could also use another nut butter, sunflower seed butter, tahini etc)
¼ to ½ tsp vanilla extract/flavouring (depending on how concentrated your product is)
For rolling stage (optional):
1 tbsp cacao nibs
20 hazelnuts (you could also use dried fruit, shredded coconut or more cacao nibs etc)
Gold cake decorating dust
Small paint brush
Instructions: So ridiculously easy!
Buzz everything together in a blender (except the cacao nibs and hazelnuts) until the mix reaches a dough-like consistency.
If the mix is too dry, add a tsp at a time of either water, juice or plant-based milk until the mix feels like a slightly sticky dough.
Pop your dough into a bowl and if using cacao nibs, knead them into the mix at this stage. (You know you want to because they taste like choc chips, OMG!)
Take approx a tbsp of dough and push a hazelnut (or alternative) into the centre of it.
Roll between your hands until a round ball is formed. Roll the entire mix this way until you have roughly 18-20 balls.
Take your gold dust and with your paint brush, lightly brush the top of all of your balls to give them that special artisan look. (You could also try rolling them in cacao powder, chia seeds, sesame seeds, shredded coconut etc).
Best stored in the fridge in an airtight container.
Kitty's Tropical Jellied Passionfruit Chia Pots (serves 2 + extra)
These were inspired by the passionfruit jelly pots supplied for the Long Lunch. Mine have the benefit of having chia (superfood and super filling) and I use agar instead of gelatine to keep these cruelty-free! This is a 'prepare ahead' dish so give it a read through before starting.
Ingredients:
Pudding:
1 ½ cups soy milk (or any plant-based milk)
1/3 cup raspberries
3 tbsp shredded coconut
5 dates (rehydrated for 10 mins if dry)
¼ tsp vanilla extract
Passionfruit Agar Jelly:
1 cup water
1 tsp agar powder (or 1 tbsp if using flakes)
2 to 3 passionfruits
Instructions – Pudding:
Pop all the ingredients in the blender and buzz until dates and raspberries are well combined into the mix (probably about 15 seconds).
Pour out into jars and allow to set for at least 3 to 4 hours or even better, overnight.
Depending on the size of your jars you may have pudding left over so pop any extra in a container for an extra treat later on. You can also chill the entire mix together and pot up the amount you'd like the next day.
The following day (or at least 4 hours later)
Instructions - Agar Jelly:
Take a small amount of your water and dissolve the agar powder or flakes.
Add the remainder of the water and bring to the boil.
Simmer for a few minutes if using powder (I've heard flakes can take up to 15 mins so I always use powder).
Let cool slightly before adding the passionfruit then pour over the chia puddings.
Agar sets really quickly so you should only need to let it cool for about an hour.
I served mine with edible flowers to ramp up the cool factor but they are great portable little treats if you transport them with the jar lids on.
They should keep for a couple of days in the fridge covered.
