Tag:

Healthy

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 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 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

MAINS STARTERS

Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing

by Tomas January 5, 2020

written by Tomas

Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing

Just Bite Me

Hello, my lovelies around the world. How many of you like snacks? Something small, light and not to heavy to eat, but that is also delicious and yummy? The answer is Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing. It’s not complicated to make and it can be done in small or large portions. It’s also great as a yummy, healthy meal for kids, for your family or just a quick solution for your lunch at work. There are so many benefits to sweet potato and quinoa, they contain plenty of minerals, vitamins, and fibre, are also rich in antioxidants and are also great for our digestive system.

You can really use your imagination with this dish to create a different flavor and make it your own. Some people like more herbs, for example, some more might like it spicier, etc. this recipe is the version I made for myself and my friends. They happened to visit me when I was trying out this dish and I told them they had to stay until I’d finished making them so they could try it :))) Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing is also easy to make it like as https://greenrabbitkitchen.com/vegan-chick-pea-and-artichokes-cake/

PS: They really loved it 🙂

This recipe is completely vegan, dairy and gluten-free and it’s about right for 4 people as a starter…

I will appreciate your feedback on this dish.

Ingredients:

700g sweet potato

150g white onion

150g cooked quinoa

70g mixed mini color peppers

1 and 1/2 teaspoon smoked paprika powder

1/2 teaspoon ras el hanout

1 teaspoon of cinnamon powder

1/2 teaspoon of turmeric

1 teaspoon nutmeg

3 tablespoon olive oil + some oil for your baking tray

salt & pepper

250g gluten-free chickpea flour

Dressing:

135g red pepper

25g walnut

15g olive oil

15ml water

salt & pepper

Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing

: 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

January 5, 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 Uncategorized

Vegan Cauliflower Steak with Apricots and Capers Puree

by Tomas July 20, 2019

written by Tomas

World Peace Begins in the Kitchen

Keep Calm and Eat Cauliflower

I think this recipe will make you happy, especially if you like plant-based food and especially if you love cauliflower. I have to say I was always defending myself when my friends asked me a year ago, “why don’t you make steak from cauliflower?” And, I always answered, “you know, it’s kind of boring”. But now I have to smile to myself because I know it actually is not.

Vegan Cauliflower Steak is a simple recipe, also easy to make like My Raw Beetroot Tartare, but with so many variations on how to prepare and serve it, it can really become a stunning and yummy dish. I created this dish while making my dinner one evening. After seeing this absolutely beautiful vegetable in an organic shop here in Hastings (UK), I just had to get it, and I already knew what I wanted to do with it and how to create it this steak, I even had a vision of how I would plate it.

This lunch or dinner is perfect for summertime, and especially when you have a nice, warm evening. I can imagine eating this meal on a terrace or balcony in the sunshine and just enjoying every single bite 🙂

So, are you ready? 🙂 for Vegan Cauliflower Steak?

This recipe is for 2 portions

Recipe:

Steak:

750g Cauliflower (preferably organic)

50g vegan butter

Oil for cooking

45g samphire

1 small banana shallot

70g smoked tempeh

Around 5-10g fresh dill or more if you like it

The spread of truffle oil

salt and pepper

Puree:

220g fresh apricots

1 small teaspoon little capers ( but if you like a test of capers use 2 more)

25g vegan butter

1/2 teaspoon of celery seeds powder

100ml nut milk your choice

4 teaspoon dark agave syrup

Salt and pepper

Method:

Puree:

First, remove the stones from the apricots and just chop them into nice chunks and put in your cooking pot with butter. Roast for about 3 min then add all ingredients and just cook on a low heat to a soft consistency after removing the pot from your cooker and just leave to cool for around 15 min. Finally, place the mixture in your food processor to complete your puree.

Note:

I would like to suggest that you make the puree first as you can always easily reheat it after you have cooked the steak.

Method:

Steak:

So, preheat your oven around 180C and after removing the leaves, slice the head of your cauliflower around 1-inch by 2.5 cm each. Put the two steaks into your baking tray (lined with baking paper) and roast for around 13-15 min, but make sure at just around 7 min to turn the steaks over. Alternatively, you can roast them till soft and golden color in a frying pan with oil or vegan butter. Whilst the steaks are cooking pour some oil in another small frying pan and add the chopped shallots with the tempeh. Add salt and pepper and mix together. After 5 min adds samphire and dill and mix it again. After another 5 min, you are ready to place this mixture on the cooked cauliflower steaks and don’t forget on truffle oil.

July 20, 2019 0 comment

MAINS

Vegan Bubble and Squeak with Scramble Tofu and Hollandaise Sauce

by Tomas June 16, 2019

written by Tomas

This Is Definitely Good Mood Food

Would you like a quick and easy brunch recipe for your table? If yes, then I guess this dish will work for you. In fact in the UK Bubble and Squeak is one of the most popular brunch meals. It’s a favorite with many customers in traditional pubs, but also in restaurants as well, who will often put it on the basic lunch menu. Vegan Bubble and Squeak with Scramble Tofu and Hollandaise Sauce are so nice and easy to make as like Vegan Chick Pea and Artichokes Cake and it’s also up to you to experiment with ingredient combinations. Today I will show you my favorite bubble and squeak recipe, I made it once for my parents and they loved it especially my mom and she was watching me how I made it.

So let’s do it and let me know please how do you like it…

Recipe:

Bubble and Squeak:

140g baby potatoes ( you can use baking potato as well)

15g carrots

40g baby broccoli

salt & pepper

1 large spoon of vegan butter (nut butter)

Tofu:

120g silk tofu

1/4 teaspoon of turmeric

salt & pepper

fresh chives ( up to you how much you use)

oil

Hollandaise Sauce:

128g cashews

3 tablespoons of fresh lemon juice

1 tablespoon dry yeast flakes

1 small teaspoon of turmeric

70ml of water

salt & pepper

few drops of cider vinegar

vegan butter (as you like) 1 or 2 large spoon

Method:

Bubble and Squeak:

So first cook the potatoes so they are very well done and during cooking time, peel the carrots and grate them into a salad bowl. Also, chop the broccoli and add to the bowl along with the soft potatoes, salt, pepper, and butter. You can just use your hand to squeeze the ingredients together to make a very mushy consistency. Mold the mixture into a nice flat cake shape, or if you like, you can cook it as a kind of rustic crumble. Start to slightly pan fry both sides for 5 minutes each so it’s a light golden brown, and finally move the cake to the oven for 14 min,

Tofu:

So first, preheat a frying pan with oil, and just crumble the tofu with a fork or just use your fingers. Put inside your pan, and add salt, pepper, and turmeric. Cook till it’s a nice crispy consistency, and finally you can season with a chopped chive to your liking.

Sauce:

Make sure you soak the cashews in water first for around 4 hours before you start making this dish. Place the drained nuts in your food processor, and add the lemon juice, turmeric, yeast, cider vinegar, water, salt and pepper, and mix it all together to a smooth consistency.

Hopefully, I have given you all the information here and it’s not too confusing, but I’m happy to help if you have any questions, please just email me 🙂 Enjoy!

June 16, 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

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