THE BEST OF THE WEEK (# 78): Layered hazelnut praline cups, Nutty Coconut Bread with Flour from Coconut Bagasse, Steamed Green Bean Cake Wrapped in Banana Leaves

Today we publish other edition of the special curatorship, which will complement the MEATLESS MONDAY; that we have called: THE BEST OF THE WEEK. Our intention with this post is to recognize the best of the best of the posts that you, friends of Hivers, share weekly in our Plant Power (Vegan) community, selecting the top three recipes from the previous week; which on this occasion corresponds to the period from Wednesday, February 21 to Tuesday, February 27, 2024.

Each of the selected publications will be reviewed in this curatorship, and in turn, its author will be awarded 0.5 Hive and 50 $foodie token, in order to give him/her a modest recognition for the excellence and quality of his/her work.

This week @amy-goodrich made a space to share in a great post, with beautiful photos, the recipe for a dessert that she served at a gathering with her friends. These are layered hazelnut praline cups, a delicious, elegant, nutritious dessert that undoubtedly deserves to be part of The Best of the Week!

One of the most satisfying things that exists is baking our own bread. And this week @marlyncabrera shared this great experience with us, with a super recipe for coconut bread, with a lot of flavor and aroma; a whole wheat bread that feeds and nourishes the body and spirit. In her beautiful post, she details the step by step of this recipe, which is why it is also part of The Best of the Week!

Traditional Indonesian cuisine is very varied, both in sweet and savory recipes. And this week @nurfay shared with us a traditional cake from her country: The nagasari, a preparation that is presented wrapped in banana leaves. However, she made her own version, using green beans, or Mung beans, as an ingredient; delicious recipe that he shares with us in a great post; so it is also part of The Best of the Week!