Chokladdoppade energibollar med kikärtor och jordnötssmör

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Wait, chickpea balls? Seemingly covered in chocolate? Calm down. It’s not as crazy as it might sound. Mike suggested a while back we could try making an energy ball using chickpeas as the main ingredient, his mind obviously thinking of ways to make these types of snacks nutrient dense and perfectly acceptable to munch on whenever. An overall balanced diet usually provides us with all the macro nutrients we need, thus no need for the protein-packed this or protein-packed that even for us mostly plant-based folks, but listen to the micro nutrient bonanza in these balls: heaps and heaps worth of folic acid, vitamins E and K plus B1, B3 and B6, selenium, zinc, iron, phosphorus, calcium, potassium and magnesium.

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Choklad- och pumpamuffins

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This past summer, we made about a gazillion of these Chocolate Zucchini Muffins, using up the zucchinis that had grown waaaayyy too big for “normal” eating. We (obviously) ate a lot of muffins then, preferably when soaking up the sun somewhere, but we could also put many in the freezer for later. We literally just finished the last ones from the summer – which can serve as an indication of exactly how many we actually made – and so, it was time to make new muffins. Because really, isn’t it just unbeatable to have chocolate muffins in the freezer that you can defrost in no time and fend off any blood sugar dips with? It is to us, at least. But with no zucchinis on hand now, during the winter, what to do? Introducing: winter squash. With essentially endless storage possibilities, winter squashes can be used throughout the whole dark and cold season, all the way until the garden is back to former glory. By making a puree using butternut squash, you’ll end up with the most moist, borderline sticky, muffins ever. No dry crumbs here, be sure of it. I was, after all, raised by my mother – a fan of all things sweet and dessert-like, and with a strong preference for stickiness and gooeyness.

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Zucchinibiffar

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Ah, the loyal zucchini plant. It relentlessly produces shiny, green fruits at a mind-boggling rate, surprising us with new ones in the morning that we could have sworn weren’t there the night before. Some may run out of things to make with them, but so far, that hasn’t happened to us. There’s nothing better than heating up some of these patties on a chilly winter’s day, reminiscing the summer, and hey – making a giant batch for the freezer on a rainy August afternoon isn’t too bad of an activity. With that said, you don’t have to use 8 lbs/4 kg of zucchinis (our record batch) when you take these on. This recipe yields somewhere around 10-12 patties, and we think you’ll be hard pressed to find any leftovers. If you do, though – know that they do hold up very well in the freezer. As for the cheese, something a little bit aged is preferred, and use whatever onions you have on hand – white, red, yellow, leeks, scallions, it’s your pick. Same goes for the herbs – we’ve tried and tested parsley, dill, basil and oregano and they all offer a quite lovely injection of summer flavors. That’s it – go make these!

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