Tag:

eatwell

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 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

MAINS STARTERS

Vegan Creamy Black Buckwheat Spaghetti

by Tomas November 24, 2019

written by Tomas

Vegan Creamy Black Buckwheat Spaghetti

Spaghetti Love Story

Hello lovelies, how are you all? Just wondering I’m curious what type of meals you all prefer. Do you like brunch or a fine dining meal or even street food? When speaking with my friends, clients, and colleagues I think we are pretty much the same because we like to try a bit of everything. Sometimes we like to try “posh food” but sometimes we like to eat something quick, yummy and not too complicated. Are you the same? I traveled a lot in summer 2019, and I have had opportunities to try so many different, delicious and uncomplicated dishes that really inspired me. And another idea came to my mind Vegan Creamy Black Buckwheat Spaghetti!!!

I was also thinking about what limited time so many people have with the busyness of everyday life, and how most of the time people need quick, easy but tasty meals. I had an idea and created for you a delicious but simple dish like https://greenrabbitkitchen.com/asian-style-udon-noodle-with-pan-fried-vegetable-2/

Vegan Creamy Black Buckwheat Spaghetti

This is one portion but if you will split between two of you, It makes two small starters. Also, this meal takes around 20 minutes of your cooking time.

I will appreciate your feedback on this dish.

Ingredients:

120g organic and gluten-free buckwheat spaghetti

100g cashew nuts

150ml cashew milk

1 clove of garlic

15g sun dry tomatoes

1 small lemon (zest + juice)

1 teaspoon smoked paprika powder

10g fresh basil

salt and pepper

oil for cooking

20g pecan nuts

Vegan Creamy Black Buckwheat Spaghetti

: Gluten-Free and Dairy Free

: Healthy Benefits Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Family Lunch or Dinner

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

Vegan Creamy Black Buckwheat Spaghetti
Tomas Vegan Creamy Black Buckwheat Spaghetti Spaghetti Love Story Hello lovelies, how are you all? Just wondering I’m curious what type of meals you all prefer. Do you like brunch or… MAINS Family Meal for Lunch or Dinner European Print This
Serves: 1 Prep Time: 10M Cooking Time: 20M 20M

Nutrition facts: 1185 calories 63.5 fat

Rating: 5.0/5
( 3 voted )

Ingredients

Vegan Creamy Black Buckwheat Spaghetti

Ingredients:

120g organic and gluten-free buckwheat spaghetti

100g cashew nuts

150ml cashew milk

1 clove of garlic

15g sun dry tomatoes

1 small lemon (zest + juice)

1 teaspoon smoked paprika powder

10g fresh basil

salt and pepper

oil for cooking

20g pecan nuts

Instructions

Creamy Cashew Sauce:

Soak cashew nuts first for 5 hours then remove from water and put in your food processor with the cashew milk, lemon zest, and juice. Blend the ingredients till creamy consistency.

Pasta:

Add water and little salt to a small cooking pot and cook pasta till soft, this should be 10 min from boiling point.

Pour away nearly all the water but keep around 30 ml of this water to mix with your cashew cream. But first, use a large pan with a bit of oil and add the chopped garlic, chopped nuts, and chopped sun-dried tomatoes and just braise for around 6 min. Next, add the pasta with a bit of water and mix together. Add salt and pepper and mix for another 3 min. Remove heat and add the cashew cream sauce and mix it again till its nice and smooth. Finally, add the chopped fresh basil and maybe more salt & pepper if needed....

November 24, 2019 0 comment

MAINS STARTERS

Vegan Chick Pea and Artichokes Cake

by Tomas June 2, 2019

written by Tomas

Just Take One and You Will Eat All

Hi, My lovely rabbit’s readers around the world, I made Vegan Chick Pea and Artichokes Cake which taste like a Fish Cake but this is a dilemma, because can we call a cake which tastes like fish but does not use any fish or animal products at all! I know some people who don’t understand veganism are always asking, why do you call vegan products things like ‘vegan sausages’, ‘salami’, ‘fish’, ‘chicken’, but I think it’s ok, as these foods appear so similar, they are imitations of these popular foods just without any animal-based ingredients. So today I’m happy to introduce another yummy and delicious dish for you. It’s Vegan Chick Pea and Artichokes Cake and I have to say It’s perfect for lunch or dinner for just yourself, or to make for your friends and family. So quick to make and believe me it’s not complicated. This recipe is definitely perfect for all four seasons of the year, it really is very versatile! Also just to let you know, in the future I would like to make this dish again in a short video and show you step by step how to prepare it. It’s not complicated to make it and it’s also easy to like https://greenrabbitkitchen.com/my-raw-beetroot-tartare/

This recipe will give you around 7-10 portions.

Recipe:

780g organic potato

60g spring onion

15g fresh chives

30g fresh dill

1 organic lemon (120g zest and juice)

280g grilled and marinated artichokes hearts

400g organic black chickpeas

85g panko or gluten-free vegan breadcrumbs

1 large spoon of vegan butter

salt and pepper

oil for cooking

gluten-free flour for dusting

Method

First, peel the potatoes and chop them into small cubes. Cook them in your pot till soft then drain them and make plain mash in your large salad bowl. Add the chopped spring onions, chives, dill, and the juice and zest of a lemon. Also add the chopped artichokes, and chickpeas (don’t forget drain artichokes and chickpeas), then panko or breadcrumbs, salt and pepper and then just mix all the ingredients together very well. After molding the small cakes (each about 120g) just dust them with GF flour and use an oiled frying pan to fry both sides and then finally move the cake to your gastro pot and stick in the oven at 180C for about 20 min.

These cakes are delicious served with homemade vegan tartare sauce, lemon mayo, or sweet chili sauce 🙂

June 2, 2019 0 comment

DESSERTS

Vegan Rocky Cake

by Tomas May 12, 2019

written by Tomas

Vegan Rocky Cake

After a Bite You Will Have to Eat It All

Hi, my lovely rabbit readers around the world,

In 2016 I created this Vegan Rocky Cake for the first time, and I have to say, since then I’ve definitely made a little bit of progress with my presentation. I was not very happy with my original plating, and it was so good to have a chance to redo this recipe of Vegan Rocky Cake and see how far I’ve come. I would like to say I’ve started to make a few changes here and there, in preparation for the new upgrade of my website which is coming very soon I can’t wait! But, back to the cake. I would like to introduce my lovely editor Holly, I’m so thankful for the excellent job she’s doing and her amazing re-typing. I recently told her I wanted to make her a yummy cake as a present and asked her what kind of ingredients she likes. I decided this chocolatey cake would be perfect for her! I can only say her reaction and feedback was amazing for me and I’m so glad she and her family loved it:) Guys, this cake is really so quick and easy to make like My Chocolate Brownie, and so so delicious especially for chocolate lovers:)

Let’s do it together:

Recipe:

130g raw cocoa powder

200g coconut butter

90g-130g dark agave syrup

400ml coconut milk

50g gluten free biscuits

80 raisins

15g hemp seeds

90g walnuts

Method:

Prepare two bowls. Into the first one mix the biscuits, chopped or broken into small chunks, together with raisins, hemp seeds, and walnuts. Into the second bowl put the cocoa powder, butter, milk, and syrup. Meanwhile, boil water in a pot larger than the second bowl, and put the second bowl with its contents into the boiling water to melt everything down. When is perfectly melted and smooth, mix in all the ingredients from the first bowl and whisk together. Pour all of the mixtures into a cake tin of any shape, leave it to cool down and then refrigerate for 7 hours. After a long wait in the fridge, it’s time to try your cake! Let me know if it was worth the wait!

I can’t wait for your feedback 🙂

May 12, 2019 0 comment

MAINS

Raw Heritage Carrots Spaghetti

by Tomas April 28, 2019

written by Tomas

Raw Heritage Carrots Spaghetti

Your Body is Your Temple

Last Tuesday morning, after a nice walk on the seafront, I visited an Asian shop here in Hastings (UK), and I have to say, I really love having conversations with the lovely ladies who work in the shop. They are always telling me lots of information about Asian cuisine, including products and which kitchens use what with different ingredients and also which countries in Asia prefer certain spices and vegetables. This is so useful to me as a chef, I’m always listening for interesting information and I love learning about food around the world:) So, inspired by this conversation, I decided to make something easy, light and unusual for you I picked some rainbow or heritage carrots with few shallots and specific fruit called a “Kumquat”. It’s very close to orange and I just love the taste, when you bite you have sweet, sour and bitterness all in your mouth, I really recommended you visit “Wikipedia” to find the full information. I love using this yummy fruit sometimes in my smoothies, it goes very well with pineapple and kiwi- so delicious! But I would like to continue and present to you my dish. Just like many of my recipes, you can make it as a starter, main or even a snack, it’s so yummy and everyone who’s a fan of raw food will like it 🙂 It’s not to hard as well to make it as my previous recipe Raw Green Courgette Spaghetti

This type of Raw Heritage Carrots Spaghetti you can serve alone, or after you’ve mixed it with another ingredient, for example, peas, coriander, spinach, broccoli… 🙂 It’s up to you.

Recipe:

50g Kumquat fruit

300g fresh heritage carrots

1 small banana shallot

20g pecan nuts

50g of tofurky (smoked) or tofu

1 teaspoon of Ras el Hanout spices

1 large spoon of cider apple vinegar

1 teaspoon dark agave syrup

salt & pepper

Oil for cooking

Method:

First peel the carrot skin and chop ends off. Use a julienne peeler or small hand peeler to do this, and then move them to a salad bowl.

Remove the kumquat stems and just slice them. If you find seeds, just take them out. Add the chopped ingredients to your frying pan with oil, including the diced shallot, the chopped pecan nuts, and the chopped tofurky salami or tofu. Stir well and fry for 3 mins. Next, add the ras el hanout spice with vinegar, salt and pepper, and the agave syrup and mix it again. Fry for around 8 mins more than add to your salad bowl and mix again nicely with your carrot spaghetti.

Also, you can serve plainlike that or if you prefer and like any type of green puree ( spinach, wild garlic, broccoli, etc.) you can plate it with it.

April 28, 2019 0 comment

MAINS SALADS STARTERS

Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus

by Tomas April 14, 2019

written by Tomas

Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus

When Food is Make You Happy

Hello to my lovely rabbit readers all around the world! How are you today? I hope you are all well and happy and if you have any goals or dreams you are working towards, I really hope they are going well! Do you have a vision or plan you are trying to achieve in life? I believe the most common answer will be yes, but it is important no matter how busy you are, never forget to fuel yourselves with delicious meals and healthy food 🙂

So this recipe is for everyone who likes to play around with flavor, who love making food with more than one ingredient, because, of course, vegan food is notoriously boring! 🙂 No just kidding, of course, I create food with all the love in my heart and am always trying to show you something interesting, yummy and new as Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus. Despite what many people think, vegan food is definitely not boring! I remember, two years ago my friends asked me, “what are you eating as a vegan Tom? Just potatoes and lettuce, right?” And I just laughed so much and gave them my business card with my website and just said, “have a look guys :)” But let’s get back to this lovely salad. I combined in this salad baby turnips and romanesco broccoli which make a delicious and interesting combination.

You can do this recipe as a starter or main for yourself or even for 20 people or all your family 🙂 And it’s a little bit similar as Figs / Carrots Salad on Sweet Potato with Fennel Puree

This is the ingredients for one portion, but I always make a little bit more extra just in case.

Enjoy!

Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus

Recipe:

112g baby heritage carrots

80g baby turnips

1/2 teaspoon dried chili flakes or less if you are not a fan of spices

1 very small head of Romanesco broccoli apx 50-60g

1 small fresh orange

10g pistachios

oil for cooking

salt & pepper

15g coconut sugar

pea shoots for decoration or any micro herbs

Hummus:

400g of chickpeas (organic in glass if possible)

1/2 large lemon (zest + juice)

90g baby turnips

2 teaspoons of black truffle puree

1 teaspoon of organic tahini

1 teaspoon of black truffle oil

1 teaspoon of dark coconut sugar

50-70ml organic olive oil

Salt & pepper

Hummus method:

I would like to start with the hummus. First remove the chickpeas from the glass, draining the liquid. Place in your food processor then add a half lemon including zest and juice with the truffle puree and oil, the sugar, and tahini and mix it for 30secs. Next, add grated baby turnips, salt, and pepper then slowly add the olive oil and mix it again to your preferred consistency. Sometimes I prefer it smooth, but sometimes I like it thicker. It’s nice if you try and catch the balance between. Your hummus is now ready for your plate and ramekin, it’s up to you how you serve it!

Salad Method:

So now about the carrots and the rest. I used one pot of water to cook all the vegetables, blanching the turnips and broccoli for about 40secs before moving them from the pot to the plate and adding the carrots instead. Cook these for around 10 min. Some of you might like very soft carrots and some might like them more al-dente, so you have to check that they are to your liking before you take them out of the pot. Next, put all the vegetables in a frying pan with the cooking oil and start to cook. After 7 min adds the orange, chili and chopped pistachios with the salt and pepper and just fry till it’s a nice color and the vegetables are soft, then just move on to your plate and enjoy with hummus!

April 14, 2019 0 comment

STARTERS

Vegan Chanterelle Mushroom Crostini

by Tomas March 31, 2019

written by Tomas

Vegan Chanterelle Mushroom Crostini

From Minimalism to Maximalism

Hi, my lovely rabbits’ readers. Today I have created a very delicious and simple dish, Vegan Chanterelle Mushroom Crostini, which I’m sure will make all you mushroom fans happy! Chanterelle mushrooms are full of vitamins and minerals and generally have many benefits for our bodies. Personally, I love all mushrooms I always have so many ideas for different combinations and ways of using them. I particularly love this type and I also love it I’m so excited about the size and color, as well and in fact, you can use it for so many dishes, for example, soup, parfait, pate, puree or you can even dehydrate and have dry mushrooms, there are so many options. This recipe is really simple to make as Pearl Barley / Chestnut / Shitake Mushrooms Risotto , and I have to say it’s great for all occasions if you would like to have a small starter or really nice large portions for your breakfast, or as a lovely snack.

I’m sure you will love the delicious combinations in this interesting mix of flavors of Vegan Chanterelle Mushroom Crostini.

Recipe:

1 slice of bread your choice, ( I prefer rye bread or sourdough gluten free)

200g chanterelle mushroom

2 cloves of black garlic

oil for cooking

truffle oil

fresh dill

1 large spoon of vegan creme fraiche

1 spoon of vegan butter

salt and pepper

Method:

So, I prefer to pick and clean mushrooms by hand, doing this you will still find some dirt or trimmings from the forest, so make sure you clean them thoroughly then give them a shake in a small colander. I used a large frying pan, first adding cooking oil and adding the finely chopped black garlic and mushrooms. Fry around 5 min, giving it a good stir every minute or so. Then add vegan butter and let this melt before adding the creme fraiche, salt, and pepper. Cook all of it till it’s a nice smooth consistency and finally add salt and pepper and spread truffle oil as you like and topped with yummy and fresh dill.

March 31, 2019 0 comment

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