Introducing
WE ARE ON A COCO ROLL!
If you’re a coco-enthusiast or just craving a sweet treat, these rolls are calling your name. Sprinkle them as a topping on your dessert, or enjoy them with your coffee or tea. Also available in chocolate.
Snackattack?
Follow the flavour trail for snacksperation
Cambodian curry
- 2 tsp. laos powder
- 2 tsp turmeric
- 4 fresh lemongrass stalks, chopped
- 6 chopped shallots
- ½ lime peel
- ½ tsp star anise powder
- 4 garlic cloves, finely chopped
- 2 chillies, seedless, finely chopped
- 800 ml Amaizin full fat coconut milk
- 2 tsp soy sauce
- 1 tsp trassi (shrimp paste)
- 400 g soy chuncks
- 2 peeled and diced potatoes
- 1 tbsp palm sugar or brown sugar
- 1 tbsp curry
- 1 chopped onion
- 100 g green beans
- sea salt
- Mix the laos, turmeric, lemongrass, shallots, lime zest, star anise and garlic in a mortar or food processor to make a curry paste. Chop the chilli very finely to a paste.
- Bring half the coconut milk to the boil and cook until almost solid.
- Add the curry paste and cook until the aroma is released. Add the chilli, soy sauce and trassi.
- Mix well and add the soy chucks and potatoes.
- Add the other half of the coconut milk and cook for about 5 minutes.
- Add the sugar, curry, onion, beans and salt and simmer gently for another 15 minutes
Vietnamese vegetable pancakes
- 4 finely chopped onions
- 20 fresh shitake, only the cap, sliced
- 100 g washed bean sprouts
- oil
Pancakes:
- 100 g rice flour
- 1 tsp turmeric
- 1 tsp sugar
- 8 spring onions, cut diagonally
- 50 ml Amaizin full cream coconut milk
- 2 beaten eggs
- 1 tsp fish sauce
Garnish:
- lettuce leaves
- 2 mint sprigs
Dipping sauce:
- 1 pressed garlic clove
- ½ finely chopped chilli pepper
- 1 tsp sugar
- 1 tbsp lime juice
- 2 tbsp fish sauce
- Sieve the flour and mix with the turmeric, sugar and spring onions.
- Put the coconut milk, eggs and fish sauce in a bowl, stir together and gradually stir in the flour. Put in a cool place.
- Heat a tablespoon of oil in the wok, cover the bottom and heat.
- Stir-fry the onions until soft and keep aside.
- Pour ¼ of the batter into the wok and swirl the wok around until a thin pancake forms.
- Turn the heat low and place ¼ of the onions, shitake and bean sprouts in the middle of the pancake. Put a lid on the wok and cook for 3-4 minutes.
- Roll up the pancake and slide onto a heated plate. Keep this warm while the other pancakes cook.
- Each can roll a piece of pancake in a lettuce leaf, add some mint and dip in the sauce
Warm and steamy aduki bean soup
- 1 can of aduki bonen (Amaizin)
- 1 tin of diced tomatoes
- 1 litre vegetable stock
- 1 yellow bell pepper
- 1 green bell pepper
- 1 leek
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1/2 tsp chilli flakes
- 1 tsp cumin
- Splash of olive oil
- For the garnish
- 1 snack bag of chili tortilla chips (Amaizin)
- Optional: fresh coriander
- Finely chop the onion and garlic cloves. Dice the yellow and green bell peppers. Cut the carrot into halves. Cut the leeks into half rings.
- Put the soup pan over medium-high heat. Add olive oil and fry the onion for 2 minutes. Add the garlic along with the sliced bell peppers, carrot and leek. Turn down the heat a little and fry the vegetables for 5 minutes.
- Add the drained and washed aduki beans to the vegetables along with the diced tomatoes, vegetable stock and spices. Then simmer the soup for 25 - 30 minutes. The soup is ready when the vegetables are done but still have a nice bite.
- Divide the soup among four deep plates or bowls. Garnish options: we love this aduki bean soup with fresh coriander and some tortilla chips.
Loaded nachos with vegan cheese sauce
- Family bag of tortilla chips natural (Amaizin)
- 1 can of red kidney beans in chilli sauce (Amaizin)
- Small can of corn (150 g)
- 2 tomatoes
- 1 avocado
- 1 red onion
- ½ jar of jalapeños (Amaizin)
- Optional: 15 grams fresh coriander
Vegan cheese sauce
- 200 ml unsweetened almond milk
- 125 g cashew nuts
- 2 garlic cloves
- 1 onion
- 3 tablespoons of edelgist flakes
- 2 tablespoons mustard
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Pepper and salt
- Splash of olive oil
- Start by making the vegan cheese sauce. Soak the cashew nuts in boiling water for half an hour. Chop the onion and garlic cloves. Put some olive oil in a small pan and fry the onion and garlic for 2 minutes.
- Preheat the oven to 180 degrees (hot air). Drain the cashew nuts and put them in a blender together with the onion mixture and all other ingredients. It should become a smooth compact cheese sauce. If necessary, season the sauce slightly with salt and pepper.
- Grease a large baking dish. Chop the red onion and dice the avocado and tomatoes. Drain the corn.
- Put a layer of tortilla chips in the baking dish and spread some of the red kidney beans in chilli sauce on top. Top with some diced tomatoes, red onion and mais. Repeat in layers until all ingredients are used up. At the end, spread some of the vegan cheese sauce over the nachos.
- Place the nachos in the preheated oven for about 15 minutes. Then turn on the grill until all have turned golden brown.
- Garnish the avocado, coriander and jalapeños over the nachos. Put the remaining vegan cheese sauce in a bowl and serve with it.
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