I made a vegan Dubai chocolate bar

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I wanted to try a proper vegan version of the viral  Dubai chocolate. I have tried the one from Palm bites  and  it’s good but it’s a healthier version made from dark chocolate and the pistachio is the crunch. I have also tried the cookie from Naturally Vero since they had an option to get it with my meal prep delivery. They do make a chocolate bar  but they don’t deliver it. I like the cookie filling but find it was too heavy in the cookie. Juice Dudez also has the filling in a mango pudding which is excellent but they don’t do a vegan chocolate yet. I am hoping I will convince them or any other Ottawa vendor to make one some day. In the meantime I had to make one myself.  I have asked my vendor friends to make me one even sent them the recipes but no one has yet. I really wanted to try a proper unhealthy version just once. I didn’t want to make it myself because I knew I would want to eat it all. I always gravitate to things that are pistachio flavoured. It’s ...
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I made Vegan Hackspod mung bean vegan egg recipe with Urad dal or Split black Mapte Beans

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I love VeganHackspod’s Mung bean vegan egg recipe. Here is a previous blog comparing it to Justegg-vs-mung-bean-egg-using-vegan.html

I wondered if  different lentil would work I didn’t cook lentils much myself before I was vegan but my mom always did. I only had Urad Dal or split black mapte beans a couple of times. My mom would save it for special occasions telling me it took longer to cook. I remember it being so creamy as a soup. It was only $3.99 for the bag about the same price as mung beans. Looking at the instructions they don’t take longer to cook and I looked up some recipes online they are used in pancakes. 

I soaked them after four hours they are so fluffy and expanded so much. The washing was a little more work for these than the mung lentils because it’s hard to tell if it’s skin or dirt on them maybe that’s what my mom meant by longer cooking. 

The next day I blended the lentils with some spices and plant milk. I used ripple milk and I used the magic bullet to blend so it wasn’t perfect but I liked the added texture. 

 

I don’t have a big pan right now so I cooked them in a pot to start with this took around 15 minutes. I added some vegan butter to the mix and after 10 minutes some more plant milk. 

I wanted to know if this mixture would be a good omelette so after 5 minutes of cooking I took some out to cook in my mini cast iron pan later.  It set so well I could see baking this as a quiche or vegan egg bites in the future. 

I cooked the cooked mixture with some veggies then I added some vegan cheese. I think it turned out pretty well. 


After the scrambled mixture cooled it also looks pretty good. I did find it has a slight bitter taste to it if there aren’t any veggies in it but that could be the spices I used. I like this recipe I will make it again. Let me know if you make this. 

Thank you for reading. For more vegan food follow me on Instagram @LivingOttawaLocal and @VeganCanadianfinds
For scenery videos follow me on YouTube LivingOttawaLocal

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