Everyday Joy


On Sunday September 9th we had the honour of catering an intimate wellness event with Tamu of Live Three Sixty at the gorgeous venue Clapton Laundry in East London. It was a day of self development, introspection and sisterhood in all its empowering glory. The menu was inspired by my love of mexican food, but we also wanted a meal that each person could craft on their own, with their own hands, so they could continue to create something personal to them in line with the general themes of the day. Our taco spread included smokey baked tofu, smoked parika & garlic black beans, chili spiced roasted veggies, massaged kale salad, fresh pico de gallo, tomatillo salsa, lime cashew cream. We also had carrot cake bliss balls (and hazelnut chocolate crunch balls) which were a crowd pleaser for our morning break. Below you will find our recipe for guacamole and the carrot cake bliss balls for you to try at home.

Guacamole

Serves 4

Time about 5 minutes


Ingredients

2 ripe avocados

1 1/2 limes

1 red onion

20g fresh coriander

1 tomato or approximately 10 cherry tomatoes

1 clove garlic

1 jalapeño *optional

pinch of paprika for the finished dip


Method

Mash avocados in a bowl

finely dice the onion & garlic

chop the coriander & tomatoes

add all ingredients to the smashed avocado, mix well

sprinkle with paprika and dig in!





Carrot cake bliss balls

Serves 4

Time 5-10 minutes


Ingredients

2 small carrots or 1 large carrot

100g nuts * we used cashew & walnuts

5-8 pitted dates

1-2tbsns coconut oil

pinch of nutmeg

1tsp cinnamon

pinch ground ginger


* optional shredded coconut to roll the finish balls in


Grate the carrots

add all ingredients into a food processor until well combined

It should be stiff enough to form balls

Roll into small balls and refridgerate for atleast 30 minutes

These will keep in the fridge for about 5 days, and in the freezer 1 month, but to be honest if you are anything like me they probably wont make it to the freezer haha.


Tag us on social media (#cookieandbiscuitmakes) if you have a chance to make either of these recipes, we love seeing you getting your plant based realness on!


ps. eat your veggies xxDanae










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About Me

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Cookie& Biscuit was founded by Danae Dade in 2013, determined to make delectable treats for her daughter and then the community at large. From local farmers markets, press days, shipping brownies all over the UK and of course baking special occasion cakes that everyone can enjoy, Danae is passionate about spreading vegan treats far and wide.