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Today’s video is basically a What I Eat in a Week Snack Edition. I challenged myself to test out a different snack each day, snacks inspired by traditional recipes from around the world! I made lazy gluten free samosas and daifuku mochi, made my own version of vegan bounty and alfajores, went to Switzerland, had some delicious snacks there, and then at some point I also made empanadas. It was a super fun and eventful week for sure! Hope you enjoy!

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✨INGREDIENTS & NOTES ✨

#1 Rice Paper Samosas

34 medium sized potatoes
1 yellow onion
1 small green chili, seeds removed
2 cloves garlic
1 inch (2,5cm) piece of ginger
1 tbsp vegetable oil
1 tsp sabji / chaat / garam masala (or any other spice mix u prefer)
1 tsp agave or sugar
2 tsp white wine vinegar
⅓ cup (60g) frozen peas
12 tbsp melted vegan butter (optional but recommended)
1 handful cilantro, roughly chopped
salt to taste
4 5 round rice paper sheets, around 15cm / 6 inch in diameter
veg oil for frying the bites
Chutney or other sauce of choice to serve this with, I recommend vg sour cream / cream cheese !

→ serves 2 as a snack

#2 Vegan Bounty

1 ½ tbsp cold vegan butter
1 tbsp cold coconut oil
200g (2 cups) desiccated coconut
a generous pinch of salt
¼ tsp cinnamon, optional
23 tbsp agave or maple syrup
100ml soy cream (⅓ cup + 1 tbsp)
2 tbsp cornstarch (mixed in last)

Allow this mixture to rest in the fridge while you melt the chocolate!

150g (5.3oz) 200g (7oz) bittersweet chocolate

→ yields 10 bars


#3 Small Batch Daifuku Mochi

60g glutinous rice flour (1/2 cup)
2 1/2 tbsp sugar
Pinch of salt
100ml water (1/3 cup plus 1 1/2 tbsp)
3 5 tbsp cornstarch to sprinkle on the baking sheet, the rolling pin, the dough, to cover your hands with

5 6 small to medium strawberries
5 6 tbsp sweet red bean paste

→ yields 5 6 mochi


#4 Vegan Alfajores

for the dough:

1 1/2 tbsp cornstarch
180g (1 1/2 cups) all purpose flour, more for surface
60g powdered sugar (½ cup)
1/3 tsp salt
1 tsp baking powder
100g vegan butter (1/2 cup minus 1 tbsp), half melted
1 tbsp apple sauce
Zest of 1/2 lemon

for the filling:

200ml soy cream (¾ cup plus 1 1/2 tbsp)
50g sugar (¼ cup)
generous pinch of salt
1 tsp vanilla
1 tbsp vegan butter
1 tbsp cashew butter

→ stir every few minutes as the “caramel” cooks for 25 min over medium low


#5 Black Bean Empanadas

for the dough:

180g (1 1/2 cups) flour, plus more for surface if needed
1 tbsp cornstarch
1/2 tsp salt
1 /2 tsp baking powder
70g cold butter, cut into cubes (2.47oz or 1/3 cup)
60ml COLD water (1/4 cup)

for the filling:

5 baby peppers or 2 regular sized ones
2 tbsp marinated olives, pitted
olive oil for the pan
1 tbsp tomato paste
spices of choice (i did ¼ tsp each: coriander, cumin, chili flakes, black pepper)
a splash of red wine
1 cup black beans (170g)
salt to taste

vegan pizza cheese, about 1 tbsp per empanada
also: a little flour for the rolling pin / surface

→ yields 8 empanadas

How to Fold Empanadas Tutorial:    • How to fold Empanada  


Music used:

intro by Indigo De Souza https://open.spotify.com/track/3rq5Va...
trees and Lucy:
https://open.spotify.com/album/51HM0H...
(Songs: sunrise, manifest, cooking, hot girl walk)
Also Joe Juniper Street https://thmatc.co/?l=5EC87BF7
Culpeo https://open.spotify.com/track/6s0ACW...
fluhalp   / recently82  
Outro:
dvd delusion boy   / delusionboyoriginalversion