Tag:

plantbasedfood

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 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

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 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

BREAKFAST DESSERTS

Vegan Banana Pancake

by Tomas August 18, 2019

written by Tomas

Vegan Banana Pancake

Love Is In the Air?

Can you imagine how cool it would be if you could walk to inside the massive pancake house? and you could eat as much as you want these amazing sweet treats? That’s a really nice vision, isn’t it … hahaha Hello, my lovely readers, I’m just trying to put you in the mind of a child a little bit because I have to share with you some memories of my childhood. On the last Friday of every month, my grandmother made me and my brother pancakes! My grandmother used all organic ingredients, but of course, as a kid, I didn’t have any idea what veganism was, we all ate everything. But I have such lovely memories, she always made such delicious combinations, serving pancakes with homemade jam, marmalade, chocolate, creme cheese, and many more variations. I really enjoyed these moments but the reason why I mentioned my nan is that every time I make a vegan version of pancakes, it feels like my grandma is with me 🙂

So, I decided to make a recipe for my own version of Vegan Banana Pancake for you with slightly different ingredients, but I would like to say this dish is great for any occasion and your family, kids, friends or even work colleges will all love them.

Also, remember you can serve this yummy dessert with whatever you prefer, such as jam, compote, coulis, yogurt, fresh fruits, homemade chocolate sauce or ice cream or sorbet 🙂

This Vegan Banana Pancake is so easy to make it as Raw Chocolate / Avocado Mousse

Recipe:

2 fresh, soft bananas (approx: 250G)

80g coconut sugar

140g green banana flour

250 ml nut milk of your choice

Pinch of salt

oil or vegan butter for cooking

Method:

Ok, guys, this is a super quick process.

Use a salad bowl or some other large bowl and smash with a fork or use an electric hand mixer to make the bananas a nice, smooth consistency. Add the coconut sugar, milk and flour and a pinch of salt, and mix all ingredients for few more minutes. Don’t worry about the brown colour, that’s just the coconut sugar and is totally normal. then prepare your non-stick frying pan or pancake pan and use oil or butter for cooking then place a nice sized amount your mixture inside and cook till bubbling and then flip over onto the other side. Cook for 5 mins on low heat each side.

August 18, 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 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

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