Tag:

Glutenfree

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

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

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

MAINS STARTERS

Vegan Celeriac and Red Grapes Fritters

by Tomas February 2, 2020

written by Tomas

Vegan Celeriac and Red Grapes Fritters

The Power of Celeriac

Hello, my lovely green rabbit readers, how are you and how is 2020 going for you so far? Did you start any resolutions or just carry on what you started last year? Or are there any plans or dreams you have decided to act on this year? I guess many of you have made decisions like this, and maybe for some of you change is more of a process.. trying veganism is a fantastic small change you can make for your body, even just changing your diet temporarily will clean your digestive system, help your blood circulation and help your metabolism.

I’m not pushing you to commit to a completely vegan diet, but this is just a bit of small advice for the new year:) and you’ll find small changes like this easy with the help of the food and recipes via my blog.

Speaking of which, I have to say I’m so thankful for your support and feedback and for all the many emails, comments, and constructive critics I received in 2019, which I so appreciate. I will continue to stay focused this year, delivering always yummy and delicious recipes for you like this recipe today, which is Vegan Celeriac and Red Grapes Fritters.

Celeriac is a very interesting root with so many surprising benefits that you can easily find on the internet but I would like to mention a few of its many properties like phosphor, manganese, vitamin K, potassium, vitamin C, vitamin B6 and many more. Celeriac is kind of a little miracle for our bodies and it’s inspired me to make this lovely dish for you. Vegan Celeriac and Red Grapes Fritters.

I will repeat myself but Vegan Celeriac and Red Grapes Fritters are easy to make it and it has some similarity like https://greenrabbitkitchen.com/sweet-potato-rosti-with-spinach-and-mushroom-sauce/

I recommend preparing a garnish to go with this dish, and there is so much variety as to what you can serve with it, like compote, salad, chutney, a nice spicy sauce, but I choose to pair it with a combi slaw made with:

Beetroot, apple, fennel, and vegan mayo.

This recipe will create around 12-14 small rings of fritters which will be plenty for 4 people.

I will appreciate your feedback on this dish

Ingredients:

Fritters:

1kg of celeriac

1 of banana shallot

115g of red grapes

15g fresh spring onion

1 1/2 teaspoons of garam masala

1 teaspoon of nutmeg powder

1/2 teaspoon of ras el hanout

1 teaspoon of cloves powder

1 tablespoon of coconut sugar

1 teaspoon of tamari soy sauce GF

130g of chickpea GF flour

oil

Salt & pepper

1 grapefruit zest + some juice

Slaw:

1 apple 1(30g pink lady)

110g of fennel

70g of cooked beetroot

5g of fresh coriander

2 large spoons of vegan mayo

Salt & pepper

Vegan Celeriac and Red Grapes Fritters

: Gluten-Free and Dairy Free

: Healthy Benefits Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Family or Kids Snack

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

Vegan Celeriac and Red Grapes Fritters

Tomas Vegan Celeriac and Red Grapes Fritters The Power of Celeriac Hello, my lovely green rabbit readers, how are you and how is 2020 going for you so far? Did you… STARTERS warm and nice meal for any occasion European Print This

Serves: 4 Prep Time: 45min Cooking Time: 20min 20min

Nutrition facts: 1113 calories 13.5 fat

Rating: 5.0/5

( 2 voted )

Ingredients

1kg of celeriac
1 of banana shallot
115g of red grapes
15g fresh spring onion
1 1/2 teaspoons of garam masala
1 teaspoon of nutmeg powder
1/2 teaspoon of ras el hanout
1 teaspoon of cloves powder
1 tablespoon of coconut sugar
1 teaspoon of tamari soy sauce GF
130g of chickpea GF flour
oil
Salt & pepper
1 grapefruit zest + some juice
Slaw:
1 apple 1(30g pink lady)
110g of fennel
70g of cooked beetroot
5g of fresh coriander
2 large spoons of vegan mayo
Salt & pepper

Instructions

Fritters:

Remove the celeriac skin, cut into small cubes and start grating all of it to your salad bowl. Add the finely diced spring onion, shallots, and red grapes and mix together then add grapefruit and all the other ingredients and mix again. Next, add flour salt and pepper and mix until you have a nice kind of dough. Then you can start making the small circular shapes for the frittatas, I advise using a metal cutting ring. Move these small frittatas to your frying pan with oil and fry for 5 min together on both sides and then move all frittatas to the oven for another 15min at 180C.

Slaw:

Cut or Julian slice from all the slaw ingredients and add to a large bowl before adding the vegan mayo, salt, and pepper and gently mix together.

Notes

Number fat and calories for this recipe per 14 portions

February 2, 2020 0 comment

SOUPS

Vegan Celeriac and Asian Pear Soup with Crispy Sage

by Tomas December 22, 2019

written by Tomas

Vegan Celeriac and Asian Pear Soup with Crispy Sage

Soup Lovers

Autumn and winter is a season of the year that some people like and some people may not, but I have to say I personally love it. I always feel it’s a time for a change, cleaning out the old and bringing in the new. I like to watch how everything is changing in nature too, if you walk into the forest or park you smell of trees you can feel the atmosphere.

It’s fantastic to get outside, clear my mind and get lots of inspiration not just for food but for myself personally. For me, the forest is like a massive charger, usually, after walking I feel so revitalized with fresh ideas and a clean head 🙂 The reason why I mention this little story is because one weekend in October this year, I visited a forest close to Hever Castle, which is a beautiful location in Kent, UK. Whilst walking with my friend I started writing this recipe for a nice, warm, typically autumnal or wintery season Vegan Celeriac and Asian Pear Soup with Crispy Sage. If you are a soup lover like me, I’m sure you’ll love this recipe and you’ll be surprised at how yummy this combination is.

Again, Vegan Celeriac and Asian Pear Soup with Crispy Sage it’s easy to make like https://greenrabbitkitchen.com/celeryhazelnutbroccoli-soup/, and you will spend the maximum of 50min of your time and lunch, dinner or starter can be ready.

I will appreciate your feedback on this dish.

Ingredients:

1kg organic celeriac

2 banana shallots (12g)

1 potato (300g)

500g Asian pears

30g fresh sage (if you are sage lover add more)

1 teaspoon paprika powder

1 teaspoon nutmeg powder

1 teaspoon clove powder

1600ml water with organic vegetable stock or homemade

Cooking oil + vegan butter

Salt & pepper

Vegan Celeriac and Asian Pear Soup with Crispy Sage

: 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

: Delicious and yummy

Vegan Celeriac Sage and Asian Pear Soup
Tomas Vegan Celeriac and Asian Pear Soup with Crispy Sage Soup Lovers Autumn and winter is a season of the year that some people like and some people may not, but… SOUPS Family Meal for Lunch or Dinner Worldwide Print This
Serves: 4 Prep Time: 15M Cooking Time: 35M 35M

Nutrition facts: 358 calories 4.32 fat

Rating: 3.5/5
( 2 voted )

Ingredients

Vegan Celeriac and Asian Pear Soup with Crispy Sage

Ingredients:

1kg organic celeriac

2 banana shallots (12g)

1 potato (300g)

500g Asian pears

30g fresh sage (if you are sage lover add more)

1 teaspoon paprika powder

1 teaspoon nutmeg powder

1 teaspoon clove powder

1600ml water with organic vegetable stock or homemade

Cooking oil + vegan butter

Salt & pepper

Instructions

First, peel the celeriac and chop into nice chunks, peel the shallots and potatoes cut these into similar sized chunks. Next, peel the Asian pears and cut them into halves, removing the seeds. Put all the ingredients into your cooking pot with cooking oil (I used olive oil). Add the sage leaves, cloves, nutmeg, and paprika powder and braise all of it for about 10 min. Then, add the water with stock and cook till soft. Finally, your soup is ready for your food processor. Add 35g of vegan butter then mix it all together with your handheld kitchen blender and add salt & pepper as you like.

Notes

Calories and Fat are measured per person...

December 22, 2019 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 Pearl Barley Artichoke Lemon and Capers Risotto

by Tomas November 4, 2019

written by Tomas

Vegan Pearl Barley Artichoke Lemon and Capers Risotto

Delicious on Your Plate

Hello, my lovely rabbit readers around the world. After a long break, I’m back and I have to say sorry for my absence, I’ve just been so busy at work and also with my projects for clients. I have also been in school as well and I learned so many new and different cooking techniques and methods to apply to my work. But once more, I’m happy to be back and creating some new dishes and recipes for you. I hope that the summer season was great for you and that you have many lovely memories. I also hope you managed to try some amazing food as well like me. All the experiences I’ve had this summer I have mixed together in my mind and memorized everything I saw, smelt and ate.

So I would like to share with you today a very yummy and delicious vegan Pearl Barley Artichoke Lemon and Capers Risotto made from pearl barley. I saw this recipe in a lovely village pub in Kent (UK), an area known as ‘the garden of England. The head Chef Adam made a very similar version from rice, which inspired me so much and I upgraded his original and made this version for you. This recipe is for 2 people as a starter or for one person as a large main, Vegan Pearl Barley Artichoke Lemon and Capers Risotto it’s easy to make it like Pearl Barley / Chestnut / Shitake Mushrooms Risotto it’s easy to make and you will need more than 12hours to complete this dish…

I will appreciate your feedback on this dish.

Ingredients:

110g pearl barley

200g marinated and cooked artichokes

60g organic jumbo onion

2 cloves of smoked garlic

100g fennel

1/2 teaspoon of mini capers

1 small lemon (zest+juice)

pinch of saffron

200g small tab of oat crème freche

20g pecan nuts

½ teaspoon mini capers

140ml water with home vegetable stock or organic vegetable stock

3 and half large tablespoon od dry yeast flakes

35g fresh dill

½ teaspoon of smoked paprika powder

salt & pepper

oil for cooking

This Vegan Pearl Barley Artichoke Lemon and Capers Risotto are:

: 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 Pearl Barley Artichoke Lemon and Capers Risotto

Tomas Vegan Pearl Barley Artichoke Lemon and Capers Risotto Delicious on Your Plate Hello, my lovely rabbit readers around the world. After a long break, I’m back and I have to… MAINS Family Meal for Lunch or Dinner European Print This

Serves: 2 Prep Time: 12H10M Cooking Time: 50M 50M

Nutrition facts: 634 calories 31.4 fat

Rating: 4.8/5

( 4 voted )

Ingredients

110g pearl barley200g marinated and cooked artichokes60g organic jumbo onion2 cloves of smoked garlic100g fennel1/2 teaspoon of mini capers1 small lemon (zest+juice)pinch of saffron200g small tab of oat crème freche20g pecan nuts½ teaspoon mini capers140ml water with home vegetable stock or organic vegetable stock3 and half large tablespoon od dry yeast flakes35g fresh dill½ teaspoon of smoked paprika powdersalt & pepperoil for cooking

Instructions

So, I would like to suggest you first wash and soak the pearl barley overnight, makes cooking the next day much easier. Just wash the barley again one more time and add it to your other cooking pot which needs to be ready for your ingredients.

So put the oil with the chopped garlic and jumbo onion on medium heat and just fry to a nice color for around 3 min. Then add fennel and mix it all together for another 5 min to make a nice golden color. Next, add chopped pecan nuts with the lemon zest and juice, smoked paprika powder, a pinch of saffron and the mini capers. Mix it together again for 5 min before adding water with the stock and pearl barley. Mix it again with a wooden spoon and bring to the boil. Cook all together till the barely reaches soft consistency then add crème freche, salt, and pepper as you like. Finally, reduce it to a nice and smooth risotto then finish it with chopped fresh dill.

Notes

Remember: Soak Pearl Barly overnight 12hours, it will help you cook it fast and easy....

November 4, 2019 0 comment

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