My Blog - Green Rabbit Kitchen

Vegan Cauliflower and Quinoa Fritters Ball

by Tomas September 11, 2021

written by Tomas

Vegan Cauliflower and Quinoa Fritters Ball

Good Food Is The Foundation Of Genuine Happiness

Hello, lovelies I am happy to be back again with a yummy, fresh, and not only for summer recipe. This dish is a fusion of a few international cuisines, inspired by some ideas I picked up on travels to Greece, Italy, Spain, and France over the last few years. I’ll never forget the organic market experiences of these beautiful cities, the colours and aromas, tasting and experiencing new things in an exciting new city.

I have so many memories and if I close my eyes I can still remember the different combinations and flavours I discovered in each place. One of the best pieces of advice I can give you if you are visiting a different country is to always try local foods; be adventurous and you will not only learn but will find something special that you just can’t find inside cookbooks.

This ethos has provided me with a lot of inspiration over the years, and I hope you love this recipe as much as I do. It’s great for summer, especially if you’re planning a BBQ or garden party it could be perfect. But Vegan Cauliflower and Quinoa Fritters Ball you can make it any time of course.

This recipe is for 4-6 people and it’s really up to you what shape and size you make the fritters, you can make them into balls, even as a rosti, or cake. Also, it’s easy to make like Sweet Potato Rosti with Spinach and Mushroom Sauce

I will appreciate your feedback on this dish

1 small cauliflower (750g)

250g cooked quinoa

80g spring onions

250g gluten-free chickpeas

4 teaspoon garam masala

1 teaspoon agave syrup

1 spoon dry garlic

1 large spoon dry yeast flakes

pinch of cayenne pepper

salt

oil

Dressing:

120g mango

10g fresh dill

100g coconut yogurt

Vegan Cauliflower and Quinoa Fritters Ball

: Easy To Make It

: Perfect for BBQ or Garden party

: Good Meal for all family

: Healthy and Power Meal

: Perfect For Any Occasion

Vegan Cauliflower and Quinoa Fritters Ball
Tomas Vegan Cauliflower and Quinoa Fritters Ball Good Food Is The Foundation Of Genuine Happiness Hello, lovelies I am happy to be back again with a yummy, fresh, and not only… MAINS Vegan Cauliflower and Quinoa Fritters Ball European Print This
Serves: 4-6 Prep Time: 20M Cooking Time: 35M 35M

Nutrition facts: 1344 calories 20.05 fat

Rating: 5.0/5
( 2 voted )

Ingredients

Fritters:

1 small cauliflower (750g)

250g cooked quinoa

80g spring onions

250g gluten-free chickpeas

4 teaspoon garam masala

1 teaspoon agave syrup

1 spoon dry garlic

1 large spoon dry yeast flakes

pinch of cayenne pepper

Salt

Oil

Dressing:

120g mango

10g fresh dill

100g coconut yogurt

Instructions

Cut the cauliflower into florets and cook until soft, at which point remove from the water and strain before placing in a large bowl. Mash the softened cauliflower and add the cooked quinoa with the finely chopped spring onions. Next, add the flour and all the other ingredients and mix well. Heat oil in a pan ready for the fritters whilst you mould the mixture into your chosen fritter shapes. Place these into the pan and fry on both sides until they’re a nice golden colour, just make sure they’re not burning! Finally, you can place your fritters onto a baking tray and bake for 35min with 170C.

To make the dressing cut the mango into cubes and with fresh dill put inside your food processor and mix it well, before adding the yoghurt and mix everything together again.

September 11, 2021 0 comment

SOUPS STARTERS

Vegan Butternut Squash Coconut Saffron Soup

by Tomas July 17, 2021

written by Tomas

Vegan Butternut Squash Coconut Saffron Soup

It’s Simple. Great Ingredients Make Great Food

Hello, my lovely readers, how are you doing? I know you haven’t heard from me in a while, and I do apologies, but as I mentioned previously the lock down has been a really crazy time for us all. I’d definitely say that 2020 was a roller coaster year for me, and 2021 is a year full of many changes, I will make a newsletter and keep you posted on all of these of course.

But today I’m happy to be back with another fresh yummy recipe for you. Vegan Butternut Squash Coconut Saffron Soup. I nearly forgot that I made this delicious soup, one day I was hungry and in a bit of a rush so I just made this quick soup out of some leftover items in my fridge and ingredients from my store cupboard. I can tell you it’s good for any season as it’s refreshing and delicious and great for all the family.

This dish is also versatile as a light lunch or dinner or works perfectly as a starter.

This recipe is for 4-6 people and is super easy to make like Vegan Sweet Potato Coconut Milk Soup

I would like to mention the benefits as well, all ingredients work nicely for our bodies with healthy effects.

I will appreciate your feedback on this dish

Ingredients:

1 large butternut (1200g)

1 onion (180g)

5 garlic cloves

400ml coconut milk

1 potato (280g)

large pinch of saffron

2 teaspoon smoked paprika powder

vegetable stock + water 1000ml

2 teaspoons of dry thyme

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

a pinch of cayenne pepper

salt and olive oil for cooking

Vegan Butternut Squash Coconut Saffron Soup

: Easy To Make It

: Light, Yummy and so Delicious

: Healthy Benefits and Family Meal

: Perfect For Any Occasion

Vegan Butternut Squash Coconut Saffron Soup
Tomas Vegan Butternut Squash Coconut Saffron Soup It’s Simple. Great Ingredients Make Great Food Hello, my lovely readers, how are you doing? I know you haven’t heard from me in a… STARTERS Vegan Butternut Squash Coconut Saffron Soup European Print This
Serves: 4-6 Prep Time: 15M Cooking Time: 45M 45M

Nutrition facts: 627 calories 16.5 fat

Rating: 5.0/5
( 2 voted )

Ingredients

Ingredients:

1 large butternut (1200g)

1 onion (180g)

5 garlic cloves

400ml coconut milk

1 potato (280g)

Large pinch of saffron

2 teaspoon smoked paprika powder

vegetable stock + water 1000ml

2 teaspoons of dry thyme

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

A pinch of cayenne pepper

Salt

Oil

Instructions

Method:

Peel the potato and cut into chunky cubes, do the same with butternut squash, removing the skin and the seeds. Peel and dice the onion and garlic and add both to your cooking pot with oil (olive). Then braise for 4 -5 min on medium heat to nice, light gold colour before adding the potato and butternut. Raise the heat and sear it for another 5-6 min then add the seeds, saffron, paprika, and the water with vegetable stock. Let the soup boil then add the coconut milk, pepper, and salt, and finally blend it all together to a smooth consistency.

July 17, 2021 0 comment

STARTERS

Vegan Smashed Butternut Squash Chickpea on Bread

by Tomas April 3, 2021

written by Tomas

Vegan Smashed Butternut Squash Chickpea on Bread

United Colour of Food

Hello, my lovely rabbiters. I hope you are doing well. I would like to introduce my new dish, which is inspired by one of the most beautiful places in Europe, Barcelona. I don’t know if you have been there, but I visited for the first time in my life 3 years ago and I have to say I was just so excited by everything I saw, small cafes, restaurants, bistros, street food stands, food markets and much more. I found inspiration in particular in few small places situated in an area called the Gothic Quarter in Barcelona, this area seemed so familiar to me, it’s hard to explain, but I had a feeling that I already knew this place.

I just inhaled the entire atmosphere, every street and corner and also the amazing menus of the many different restaurants there. So, how did I get inspiration? My friend and I visited few small restaurants and we saw for the first time a food called pintxos, which are a beautiful looking selection of pieces of bread or toast with a variety different toppings and ingredients almost like tapas. Of course, I was only looking for vegan versions, and I can tell you that there were plenty of yummy combinations which I will never forget and I promised myself I would come back and visit this area again, but this time for the full day.

So, resulting from this amazing trip and my experiences in Barcelona, I present to you this very easy and yummy deli-like-recipe which is perfect for any occasion, or any time. Vegan Smashed Butternut Squash Chickpea on Bread, this is so easy to make it like: Vegan Roast Vegetable Sourdough Bruschetta If you would like to prepare this for breakfast, as a snack, brunch, lunch or even for dinner or as canopies, it’ll work, and I believe you will like it.

This recipe gives you around 4 portions.

I will appreciate your feedback on this dish

Ingredients:

700g of butternut squash

100g of red onion

100g of chickpeas

a few sun-dried tomatoes

2 cloves of garlic

fresh basil (your choice how much)

1/2 a teaspoon of smoked paprika powder

salt and pepper

olive oil

bread your choice (I prefer sourdough)

Vegan Smashed Butternut Squash Chickpea on Bread

: Easy To Make It

: Perfect For Any Occasion

: Easy Preparation

: Healthy Benefits and Family Meal

April 3, 2021 0 comment

STARTERS

Vegan Courgette and Carrots Fritters

by Tomas February 20, 2021

written by Tomas

Vegan Courgette and Carrots Fritters

Food is Memories

Who likes courgette? I know some people love it, some people hate it but, I have to say personally I think it’s a great vegetable, and it also has plenty of benefits for our bodies. It’s also good in so many different recipes and can be enjoyed in so many different ways, for example, in salads, raw food, baking, soup, you can even use it to make juice as well. For this recipe, however, I decided to make some really nice Vegan Courgette and Carrots Fritters.

I know I’m repeating myself, but it really is so easy to make Vegan Courgette and Carrots Fritters and works for a snack, or in bigger portions for meals. You can serve them in many different ways depending on the occasion, with bread, mixed salad, some roasted vegetables, or any vegan sauce or vegan yogurt. And remember, you can really use your imagination and choose your own combinations and serving suggestions or other inspiration you can get on my website and remember it’s a really easy way to make it like https://greenrabbitkitchen.com/vegan-sweet-potato-quinoa-falafel-with-roasted-pepper-walnut-dressing/

I’ve had this recipe in my mind for a long time and I actually made it few times over the summer for vegan BBQs with my family but this is not just a summer dish, as you can make it all year round as well.

This recipe gives you around 4 portions depending on how many fritters you want a per plate. So, enjoy! it’s yummy, quick and so delicious as well.

I will appreciate your feedback on this dish

Ingredients:

450g of courgette

190g of carrots

80g of pecan nuts

3-5 cloves of garlic (even more if you like)

1 small orange (just zest)

1 teaspoon of garam masala

150g gluten free chickpea flour

fresh mint (20g)

salt and pepper

cooking oil

Vegan Courgette and Carrots Fritters

: Easy To Make It

: Friendly for Your Vegan Fitness Diet

: Gluten and Dairy Free

: Easy Preparation

: Healthy Benefits and Family Meal

Vegan Courgette and Carrots Fritters
Tomas Vegan Courgette and Carrots Fritters Food is Memories Who likes courgette? I know some people love it, some people hate it but, I have to say personally I think it’s… STARTERS Vegan Courgette and Carrots Fritters Meditirian, Europian Print This
Serves: 4 Prep Time: 10M Cooking Time: 20M 20M

Nutrition facts: 1467.50 calories 58.90 fat

Rating: 5.0/5
( 2 voted )

Ingredients

450g of courgette

190g of carrots

80g of pecan nuts

3-5 cloves of garlic (even more if you like)

1 small orange (just zest)

1 teaspoon of garam masala

150g gluten free chickpea flour

fresh mint (20g)

salt and pepper

cooking oil

Instructions

If you don't like courgette skin just peel it off, but if you like it just keep it on and grate the courgette into a big bowl and leave it for 15 min. Then use some kitchen towel to remove the excess juice/water from the courgette, then put back in the bowl and add the grated carrots, chopped nuts, chopped garlic, orange zest, garam masala, flour, salt and pepper and mix it all together well. Mould the mixture into nice small fritters then put them on the already oily, heated pan and fry to nice brown colour before moving them to a baking tray and sticking them in the oven for 15-20 at 185C. Enjoy!

February 20, 2021 0 comment

MAINS SOUPS STARTERS

Vegan Pea and Mint Soup

by Tomas January 23, 2021

written by Tomas

Vegan Pea and Mint Soup

Soup Lovers

Hello to everyone who is soup lover or just is curious to try another easy but super yummy vegan recipe. As I’ve mentioned so many times, I am definitely a soup lover and my biggest inspiration was my grandmothers who have taught me how to make different soups since I was a child.

My memory is full of absolutely delicious recipes, so many variations and combinations of flavour. No matter what season we always had stunning soups and classic recipes by the executive head chefs (hahaha) which is true! because both grandmothers were brilliantly skilled chefs within their own homes, as I’ve definitely mentioned previously a few times. So today I am really happy to announce a yummy and very easy to make Vegan Pea and Mint Soup.

This recipe I’ve used so many times in different pubs, restaurants, and as a private chef for my clients. I am more than happy to say I’ve received many compliments from customers on this soup, which always made me smile and kept me motivated.

Also, I can say this Vegan Pea and Mint Soup is particularly nice in this wintery time as well, very warming yet refreshing. This recipe is for 2 – 4 people, depending on how big soup bowls you have and as you know again it’s easy to make it like https://greenrabbitkitchen.com/vegan-sweet-potato-coconut-milk-soup/

I will appreciate your feedback on this dish

Ingredients:

2 – 3 cloves of garlic

2 small onion

1 good-sized potato (250g)

800g of frozen organic peas or fresh

20g of fresh mint (if you like a strong flavour of mint add more)

vegetable stock and 1 litre of water

salt and pepper

truffle oil

organic vegan bread for croutons

cooking oil

: Easy To Make It

: Friendly for Your Vegan Fitness Diet

: Healthy Benefits and Family Meal

: Gluten and Dairy Free

Vegan Pea and Mint Soup
Tomas Vegan Pea and Mint Soup Soup Lovers Hello to everyone who is soup lover or just is curious to try another easy but super yummy vegan recipe. As I’ve mentioned… MAINS Vegan Pea and Mint Soup European Print This
Serves: 4 Prep Time: 10M Cooking Time: 35M 35M

Nutrition facts: 818 calories 6.2 fat

Rating: 5.0/5
( 2 voted )

Ingredients

2-3 cloves of garlic

2 small onion

1 good-sized potato (250g)

800g of frozen organic peas or fresh

20g of fresh mint (if you like a strong flavour of mint add more)

vegetable stock and 1 litre of water

salt and pepper

truffle oil

organic vegan bread for croutons

cooking oil

Instructions

Put oil in your nice big soup pot and when the oil is warm add the crushed garlic and chopped onion and stir for around 5-7 min. Then add the already peeled and chopped potato and stir for another 6 min before adding the peas and a little bit more oil and mixing it. After about 4 min add the water with vegetable stock and cook till it’s boiling, and everything is soft. Between cooking, dice the bread and pan fry it or toast it in the oven to make your croutons, make sure you add some salt and pepper, remember to watch carefully so that they don’t burn! When all the ingredients in the soup are soft add the fresh mint leaves and use a kitchen blender or mixer to blend it all to a soup-like consistency. To serve to use your soup bowls and top with croutons and just a few drops of truffle oil.

January 23, 2021 0 comment

BREAKFAST

Vegan Scramble Tofu

by Tomas December 20, 2020

written by Tomas

Vegan Scramble Tofu

Food Is Culture

Hi, my lovely Rabbiters 🙂 How are you these days? Also, how are you feeling this year about Christmas? Have you had a chance to buy everyone’s presents? Or maybe you decided to just celebrate with smaller gifts. Regardless, the important thing is to be with family and the people you love. For me, this Christmas I’m most looking forward to spending time with my parents, family and of course with my girlfriend, and having a good mood and also good food. I can imagine this year will be a very different Christmas for many people, but despite this, we have to keep up the Christmas spirit with love, good times and good food.

Today I’m more than happy to share an easy and very well-known vegan dish which is Vegan Scramble Tofu.
I can say I’ve had the opportunity to try this dish in many different cities and countries, and one morning recently I decided to make it for myself and my girlfriend for breakfast. She loved it! I really enjoyed having it alongside a cup of delicious fresh coffee.
As I mentioned, it’s easy to make as it uses just a few ingredients. Vegan Scramble Tofu I served it with vegan homemade rye bread but it’s your choice what you have it with, baps, rice bread or even some yummy salad garnish. And also, it’s always up to you what/how many other elements or ingredients you want to add. This is the way I made it however, and I believe you will enjoy it.
This recipe is good for two people and it’s easy to make it like https://greenrabbitkitchen.com/vegan-roast-vegetable-sourdough-bruschetta/

I will appreciate your feedback on this dish

Ingredients:

220g herbal silk tofu

50g king oyster mushroom

a few baby cherry or baby plum tomatoes

a small banana or baby shallot

half teaspoon of organic turmeric

organic Kala Namak salt

crushed black pepper

oil

micro herbs or micro salad garnish

bread your choice

Vegan Scramble Tofu

: Yummy Breakfast or Brunch

: Easy To Make It

: Perfect for any occasion

: Friendly for Your Vegan Fitness Diet

: Healthy Benefits and Family Meal

Vegan Scramble Tofu
Tomas Vegan Scramble Tofu Food Is Culture Hi, my lovely Rabbiters 🙂 How are you these days? Also, how are you feeling this year about Christmas? Have you had a chance… BREAKFAST Vegan Scramble Tofu European Print This
Serves: 2 Prep Time: 10M Cooking Time: 15M 15M

Nutrition facts: 290 calories 15.7 fat

Rating: 5.0/5
( 1 voted )

Ingredients

220g herbal silk tofu

50g king oyster mushroom

a few baby cherry or baby plum tomatoes

a small banana or baby shallot

half teaspoon of organic turmeric

organic Kala Namak salt

crushed black pepper

oil

micro herbs or micro salad garnish

bread your choice

Instructions

You will need a small salad bowl into which you will add the tofu, salt, turmeric, pepper and using a fork try to gently smash the tofu, mixing the ingredients together. Place an oiled frying pan on the heat and add the finely chopped shallot with the mushrooms and stir together till soft. Next, add all ingredients from the salad bowl and gently mix, and if you need to add more salt and pepper just do so as you wish. To serve, place it with your choice of bread and add some baby tomatoes with micro herbs or salad.

December 20, 2020 0 comment

DESSERTS

Vegan Pan-Fried Pineapple

by Tomas November 17, 2020

written by Tomas

Vegan Pan-Fried Pineapple

with Rosemary/Chili and Black Pepper Sauce

Love at First Bite

Hello, my lovelies. I would like to ask how you and your families are really doing in these crazy times we are living in? I hope you are all well, I know it’s a challenging time, and I have to say 2020 has definitely been a rollercoaster year for me. However, I always try to focus on the positive points as everything happens for a reason, and it’s important to look for opportunities and happiness in negative times.

I am happy to be back with fresh recipes for you, but I would also like to share with you a little bit of info about me. I’ve been a chef for 13 years, and this has been a very busy period of my life, but when lockdown first came earlier this year, I completely switched off for the first time in a while. I literally did not do anything or think about anything, I just kept in contact with my family and friends and I really relaxed and took the time to meditate, take walks along the beach, and do a little bit of exercise but in terms of work and my normal routine, I completely switched off. I was constantly busy 24/7 always making plans, always doing something, even on my days off. I’m always conscious of my mental health, and I really believe the first lockdown helped me take a strong deep breath and see the beautiful small things in our world. I seriously needed it and I am so thankful for the universe and the small things that make every day perfect. I am sorry if I get a bit philosophical here, but I think it’s important I share this feeling with you, and thanks to all of you for listening.

So, after doing nothing (hahaha) I am so happy to be back and give you more nice recipes, ideas and inspirations for yummy Vegan meals.

If you are a pineapple lover, and if you would like to try something a bit different, I think you will like this dish; Vegan Pan-Fried Pineapple with Rosemary/Chili and Black Pepper Sauce! I got the inspiration for this year ago when I was talking with one head chef in East Sussex (UK) at a lovely pub close to the beautiful city of Eastbourne. We had a conversation about different flavours, and I wrote down a lot of ideas which I completely forgot about until I was moving to London and I found some of my old notes and remembered the idea.

This meal Vegan Pan-Fried Pineapple is nice during wintertime because it’s sweet, sour and kind of spicy as well and we can also use it as dessert.

It’s up to you what shape and size you make it and how many portions you make.

Also, Vegan Pan-Fried Pineapple is easy to make like https://greenrabbitkitchen.com/pan-fried-saturn-peaches/

I will appreciate your feedback on this dish

Ingredients:

1 soft or ready to eat pineapple

1 small red chilli

5g fresh rosemary

pinch of crushed black pepper

1 or 2 large spoons of vegan butter or spread

Agave or any plant syrup

1/2 shot of vegan-friendly amaretto

Oat or any single plant-based cream.

Oil

Pinch of salt

Vegan Pan-Fried Pineapple

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Good for Kids

: Low Fat Meal

: Easy To Make It

: Perfect for Familly

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Vegan Pan-Fried Pineapple
Tomas Vegan Pan-Fried Pineapple with Rosemary/Chili and Black Pepper Sauce Love at First Bite Hello, my lovelies. I would like to ask how you and your families are really doing in… DESSERTS Vegan Pan-Fried Pineapple Modern Print This
Serves: 4 Prep Time: 45M Cooking Time: 15M 15M

Nutrition facts: 1165 calories 74.9 fat

Rating: 4.0/5
( 2 voted )

Ingredients

1 soft or ready to eat pineapple1 small red chilli5g fresh rosemarypinch of crushed black pepper1 or 2 large spoons of vegan butter or spreadAgave or any plant syrup1/2 shot of vegan-friendly amarettoOat or any single plant-based creamoilpinch of salt

Instructions

First, remove the pineapple skin, decide the size and shape of how you would like to serve it and cut the fruit into pieces. Place the pineapple into an already warm oily pan and start to slowly fry. During this time finely chop the rosemary and chilli. Next, try to fry every side of the fruit until it's soft enough then add the amaretto shot with the vegan butter, cream, rosemary, chilli and black pepper. Also, add a pinch of salt and reduce the sauce till it’s a smooth consistency.

November 17, 2020 0 comment

MAINS

Vegan Yellow Pea Ragu

by Tomas June 16, 2020

written by Tomas

Vegan Yellow Pea Ragu

Food is Love

This dish is basically a tribute to both my grandmothers. Why? So, let me tell you something my dad’s mum always used to make. It’s something similar to a porridge consistency but made from these yellow peas. My Mummy’s Mum also used to make this as a delicious soup.

My Mummy’s Mum also used to make this as a delicious soup. As a kid, I clearly remember the smell of these dishes and it’s such a nostalgic smell and I just remember this dish being perfect every time, especially when we had family lunch with my cousins and uncles and aunties:) My grandmothers used organic farm ingredients and I have such deep and strong memories of gathering fresh herbs from their organic gardens. Both lovely ladies inspired this idea to make my own version which is a lovely basic meal perfect for a light lunch or dinner and really good for your diet if you have an active lifestyle.

Yellow peas are also an amazing ingredient in the vegan kitchen, as they have plenty of vitamins and minerals and they also contain all nine essential amino acids. In fact, yellow peas are really beneficial for our bodies in so many ways and also there are so many different ways you can cook it.

This time I created Vegan Yellow Pea Ragu just one portion so if you would like to feed your family or your friends just measure more, please.

Also, Vegan Yellow Pea Ragu is so easy to make for example like https://greenrabbitkitchen.com/lentils-spinach-balls/

I will appreciate your feedback on this dish

Ingredients:

100g yellow peas

1 clove of garlic

1 small shallot (15g)

1 small carrot (50g)

550ml water with veggie stock

A pinch of dry thyme

1/3 teaspoon smoked paprika powder

25g vegan butter or spread

Salt & pepper

Oil

Vegan Yellow Pea Ragu

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Good for Kids

: Low Fat Meal

: Easy To Make It

: Perfect for Familly

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Tomas Vegan Yellow Pea Ragu Food is Love This dish is basically a tribute to both my grandmothers. Why? So, let me tell you something my dad’s mum always used to… MAINS Vegan Yellow Pea Ragu European Print This
Serves: 1 Prep Time: 48H60M Cooking Time: 60M 60M

Nutrition facts: 535 calories 18,1 fat

Rating: 5.0/5
( 2 voted )

Ingredients

100g yellow peas

1 clove of garlic

1 small shallot (15g)

1 small carrot (50g)

550ml water with veggie stock

A pinch of dry thyme

1/3 teaspoon smoked paprika powder

25g vegan butter or spread

Salt & pepper

Oil

Instructions

Soak the yellow peas beforehand for 2 days so they’ll become soft. Then, when you’re ready to prepare the dish, dice the garlic and shallots and pan-fry for 4 min, stirring as you go. Next, add diced carrot and thyme and mix together for around 2 min. Then, add peas and mix together again for around 2 min before adding the water with veggie stock. Also, add the paprika powder and cook for around 40 min (depending on how good your cooker is) until the mixture is soft just before you remove it from the heat add the vegan butter and stir with a wooden spoon, making sure you have nice smooth, un-watery consistency. Finally, add salt & pepper and. To get a slightly mushy, thicker consistency you can take half of the mixture and mix it with a food processor or hand blender, before combining both halves of the mixture again and finally mixing it. I would like to suggest serving this with any type of vegan sausages or smoked tofu, or even king oyster mushrooms would work very well with some vegetables, also drizzling a bit of olive oil on top is always nice. 🙂

June 16, 2020 0 comment

DESSERTS

Vegan Sticky Toffee Pudding

by Tomas May 12, 2020

written by Tomas

Vegan Sticky Toffee Pudding

A little bliss in every bite.

Hey! Who is ready for another delicious dessert? Me :))) Hello my lovelies, I’m thinking about you all, and hope everything is going well with you and your family. I really believe life is beautiful in all parts, but this moment is definitely a test for us, but we can take this time to have a think about ourselves and make decisions and plans that might move our lives towards positive change when this is all over if you know what I mean.

I’m sorry for my a little bit of philosophy but hopefully, I can be a bit of help to you as we’re all together in this:) same feelings, same emotions, and I understand how hard it can at that time. So during this emotional period, I wanted to do something that’s gonna make us happy 🙂 so, I created a vegan version of one of the UK’s favourite desserts, Vegan Sticky Toffee Pudding. Believe me, nearly every pub or restaurant in the UK (before lockdown) had this sweetie bomb pudding on the menu. A few weeks ago, I made a couple as a test because I wanted to get the right measures to get exactly the perfect flavour, and I can tell you I got it just right, and here’s the recipe!

I made it for one portion so if you would like to make more, just multiply this recipe, please.

Vegan Sticky Toffee Pudding is also such great comfort food or celebration food because remember love goes through the stomach. 🙂

Also, It’s up to you How would like to serve with, Vegan Cream, Ice Cream, any type of fresh fruit even coulis.

I know I’m repeating myself, but this type of pudding is perfect for any occasion and any time of the year, it’s also super easy to make like https://greenrabbitkitchen.com/my-chocolate-brownie/

I will appreciate your feedback on this dish

Ingredients:

32g coconut sugar

32g pitted dates

32g gluten-free self-rising flour

1 vegan flax egg (1 tablespoon flax powder with 3 tablespoons of water)

11g vegan butter or vegan spread

1/3 teaspoon gluten-free bicarbonate soda

60-80ml of water

Toffee Sauce:

35g coconut sugar or vegan-friendly dark brown sugar

35ml oat, or any single vegan cream

Vegan Sticky Toffee Pudding

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Familly Dessert

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Vegan Sticky Toffe Pudding
Tomas Vegan Sticky Toffee Pudding A little bliss in every bite. Hey! Who is ready for another delicious dessert? Me :))) Hello my lovelies, I’m thinking about you all, and hope everything… DESSERTS Vegan Sticky Toffee Pudding European Print This
Serves: 1 Prep Time: 15M Cooking Time: 30M 30M

Nutrition facts: 548 calories 8.6 fat

Rating: 5.0/5
( 2 voted )

Ingredients

Ingredients:

32g pitted dates

32g gluten-free self-rising flour

1 vegan flax egg (1 tablespoon flax powder with 3 tablespoons of water)

11g vegan butter or vegan spread

1/3 teaspoon gluten-free bicarbonate soda

60-80ml of water

Toffee Sauce:

35g coconut sugar or vegan-friendly dark brown sugar

35ml oat, or any single vegan cream

Instructions

Before you begin, I suggest you find some small baking pot if you are making just one portion, if you are making more, then maybe one use a baking wipe pot tray with a little bit butter and use non-chemic baking paper cut to the size of your pot or tray. First, take the vegan flax egg and beat it before leaving it to rest for 5 min to get thick. Then, add the sugar and flour to a different bowl and whisk it together before adding the flax egg. Whisk it all together before adding the melted butter.

Use a small pan to cook the dates, soda, and water. Let the mixture boil so the dates become slightly melted and soft. Add this mixture to the rest of the ingredients and after mixing, move it into your baking pot or tray and bake for around 30-45min at 165C depending on your oven. I baked my portion for about 35min /170C in my old oven.

Sauce:

Put the coconut sugar and cream together in a pan and on medium heat mix it together till it’s a nice smooth consistency.

May 12, 2020 0 comment

MAINS SOUPS STARTERS

Vegan Sweet Potato Coconut Milk Soup

by Tomas April 30, 2020

written by Tomas

Vegan Sweet Potato Coconut Milk Soup

Soup Lovers

Hello, my lovely Rabbiters! How are you dealing with lockdown? It’s a very difficult situation, but I hope you are all happy and healthy and that your family is safe. I have to say, after a long period of hard, and sometimes long shifts for clients making new projects and collaborations, I have to admit since the 20th of March this year, of course, I’ve been super lazy once again. I just needed a bit of a break to have a rest and enjoy myself. I just didn’t watch the news or media too much and all stuff like that and spent time with myself, meditating, reading books, and watching some master class academy, which restarted me and prompted me to start cooking again after that break. So, I would like to introduce you to my Vegan Sweet Potato Coconut Milk Soup, which I made last year for a client for a wedding occasion in Tunbridge Wells, UK.

This Vegan Sweet Potato Coconut Milk Soup is so yummy, easy, and quick to make like https://greenrabbitkitchen.com/sweet-purple-potato-soup/, and it’s also delicious for any occasion or time, ideal for family lunch or even as a snack. You could have it in a mug with a sandwich or with a nice chunk of fresh bread. Feel free to have a look online at all the many benefits of sweet potato, from my personal experience it’s very good for the digestive system and blood circulation, and much more…

This recipe gives you around 4 portions, which you can serve with bread and maybe some lovely croutons as well.

Vegan Sweet Potato Coconut Milk Soup

This recipe gives you around 4 portions, which you can serve with bread and maybe some lovely croutons as well.

I will appreciate your feedback on this dish.

Ingredients:

1 kg sweet potatoes

2 banana shallots (cca 80g)

400 ml of coconut milk

15g lemongrass

2 -3 limes (zest + juice)

1 small green chilli (cca 6g)

25g of fresh coriander

800ml water with vegetable stock

olive oil for cooking

Salt & pepper

Vegan Sweet Potato Coconut Milk Soup

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Family Lunch or Dinner

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Vegan Sweet Potato Coconut Milk Soup
Tomas Vegan Sweet Potato Coconut Milk Soup Soup Lovers Hello, my lovely Rabbiters! How are you dealing with lockdown? It’s a very difficult situation, but I hope you are all happy… MAINS Vegan Sweet Potato Coconut Milk Soup European Print This
Serves: 4 Prep Time: 15M Cooking Time: 30M 30M

Nutrition facts: 1689 calories 82.2 fat

Rating: 5.0/5
( 3 voted )

Ingredients

Ingredients:

1 kg sweet potatoes

2 banana shallots (cca 80g)

400 ml of coconut milk

15g lemongrass

2 -3 limes (zest + juice)

1 small green chilli (cca 6g)

25g of fresh coriander

800ml water with vegetable stock

olive oil for cooking

Salt & pepper

Instructions

So, first, peel the potatoes and shallots and just chop into chunks. Then remove the hard skin from the lemongrass and slice into nice rings and next remove the seeds from the chilli and slice this as well. Add the vegetables and lemongrass into a large cooking pot and stir for 5 min together before adding chilli, lime zest + juice for and stir for another 2 min. Next, add the water and veggie stock and cook till all ingredients are soft (cca 30-40 min). Then add coconut milk and cook for another 5 min and let it reduce a little bit before adding fresh coriander, salt & pepper. Finally, use a kitchen hand blender or food processor to bring it to a liquid consistency.

April 30, 2020 0 comment

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