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Vegan Chef

Vegan Yellow Pea Ragu

by Tomas June 16, 2020

written by Tomas

Vegan Yellow Pea Ragu

Food is Love

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

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

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

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

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

I will appreciate your feedback on this dish

Ingredients:

100g yellow peas

1 clove of garlic

1 small shallot (15g)

1 small carrot (50g)

550ml water with veggie stock

A pinch of dry thyme

1/3 teaspoon smoked paprika powder

25g vegan butter or spread

Salt & pepper

Oil

Vegan Yellow Pea Ragu

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Good for Kids

: Low Fat Meal

: Easy To Make It

: Perfect for Familly

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

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

Nutrition facts: 535 calories 18,1 fat

Rating: 5.0/5
( 2 voted )

Ingredients

100g yellow peas

1 clove of garlic

1 small shallot (15g)

1 small carrot (50g)

550ml water with veggie stock

A pinch of dry thyme

1/3 teaspoon smoked paprika powder

25g vegan butter or spread

Salt & pepper

Oil

Instructions

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

June 16, 2020 0 comment

DESSERTS

Vegan Orange Olive Oil and Pistachio Cake

by Tomas March 10, 2019

written by Tomas

Vegan Orange Olive Oil and Pistachio Cake

Love Goes Through the Stomach

Hello, my lovelies, how are you all? Does anyone have a bit of a sweet tooth? Who is ready for a yummy cake? Vegan Orange Olive Oil and Pistachio Cake. I believe we all love a delicious dessert sometimes, and this type of cake is good for all seasons in the year. However, be warned this recipe is not for someone who has a nut allergy, but without the nuts, I’m sure this cake will be still so good. I made this recipe last year in December at a pub I work at close to Eastbourne (Lovely city in South East UK). They are great clients and they always want from me some vegan meals for the menu, and of course some deserts as well. So, I found in the dry store a tub of pistachios and saw in walk-in fridge lots of oranges. I instantly got this idea and started to make it:) Emma who is GM in the pub asked me what I was making and I explained to her, she said she couldn’t wait till it was ready and that it’s sounded amazing:) So because everyone wanted some at the pub I made a large amount, but later in my house I created a smaller version of Vegan Orange Olive Oil and Pistachio Cake.

I believe It’s not complicated to make it and It’s easy to like My Chocolate Brownie

This pudding you can serve with sorbet, vegan ice cream, cream or even vegan chocolate sauce. They all work perfectly together.

Recipe:

100ml olive oil + a little bit for cake form

280g self-raising gluten-free flour

240g coconut sugar

1 large teaspoon of organic baking powder

180ml cold water

1 large orange (zest + juice)

pinch of salt

75g pistachios

baking paper

Method:

First spread a little bit oil in your cake form and add baking paper. Then in a large bowl zest the orange and squeeze the juice. Add the sugar and whisk together with olive oil before adding flour with the water and baking powder.

Mix one more time and lastly add the chopped pistachios and mix it all together. Before you move the mixture to your baking form, switch on your oven to 180C, and let it preheat for 5 min. Let it bake for 18min or 20min.

March 10, 2019 0 comment

MAINS SOUPS

Vegan Jerusalem Artichokes Chowder

by Tomas February 24, 2019

written by Tomas

Vegan Jerusalem Artichokes Chowder

Food is Life and Your Body is Your Temple

Hello to everyone! A few weeks ago, I visited my lovely family in the Czech Republic. I’m so happy that they’ve been so accepting of my veganism for the last few years 2, and I have to say, my mom and sister in law always try to make and buy some vegan food for me, and I always make some yummy meal for them and the rest of the family. So, I’m not originally from Prague but from the lovely North East area close to Poland and Slovakia. Whilst here, my friends and I went to the fruit & vegetable warehouse and I bought few organic products including around 3kg of Jerusalem Artichokes and I decided to make my own special Vegan Jerusalem Artichokes Chowder for my family. My mom asked me what I was making, and I told her it’s simply it’s kind of soup and she watched me as I cooked it and I can say it’s another easy recipe like Mixed Root Vegetable Soup. I would like to say this recipe for Vegan Jerusalem Artichokes Chowder is perfect for all seasons, but I personally think it’s a great winter recipe. It’s always up to you what you add to it to give it your own twist depending on what flavors you like. You can really use your imagination!

This recipe is for small portions, but I did a little bit more for my family. I believe you will like it, as this is a meal that really warms you up:)

Recipe:

300g Jerusalem artichokes

4 cloves of garlic

10g fresh ginger

60g celery sticks

280g corn

150g wild mushroom mix

50g spring onion

130g baby carrots

280g new potato

130g baby corn

1 large spoon of vegan butter

1/2 teaspoon paprika powder

1//2 teaspoon of celery seeds

1 large spoon of apple cider vinegar

1 teaspoon French mustard

1 liter of water with vegetable stock

4 teaspoons of dry yeast flakes

300ml almond milk

4 teaspoon of corn flour (mix it with warm water till smooth)

1 lime (zest + juice)

Salt & pepper

Oil for cooking

40g fresh dill or more if you like it

Method:

It would be good if you can find a very nice large cooking pot for this soup, and before you start cooking pour in a bit of oil, and also add the vegan butter. Then add already peeled and chopped garlic and ginger, I prefer to chop them chunky style. Sear the garlic till nice gold color, then add the peeled and chopped baby corn, carrots, spring onion, mushrooms, artichokes, and celery. Also, add the celery seeds and mustard. Wait another 4 min before mixing it, then add the lime and vinegar and braise for another 7 min. Next, add water with stock, and cook all together, bringing to boil before adding the yeast flakes, cornflour, and milk. Mix it all together again and cook till the vegetables are soft. Finally, add salt, pepper, and fresh dill as you like.

February 24, 2019 0 comment

BREAKFAST MAINS STARTERS

My Vegan No-Eggs Omelette

by Tomas December 9, 2018

written by Tomas

My Vegan No-Eggs Omelette

Tom, what are you eating instead of eggs? That was the question I was asked by my friends last week… and I just said, “This is an absolutely amazing question guys” they were very interested so after a nice discussion I answered; chickpeas 🙂 I then explained to them how to use it as a good alternative for scrambled/ pan-fried eggs, or omelet. I would like to say, this is not the only egg alternative you can use, you have more possibilities. For example, silk tofu or in organic and health shops, or online you can also buy vegan eggs or vegan scrambled egg mix, but I find it is nicer homemade. So again this is a meal you can have as breakfast, lunch or dinner. It’s a tasty brunch and has huge benefits, especially for a highly active vegan diet. It’s full of protein and keeps you full throughout the day. Also, it’s up to you which garnish you prefer you can mix it with mushrooms, peppers or cherry tomatoes I just made My Vegan No-Eggs Omelette very simple with spring onion.

Recipe:

250 ml of aquafaba (liquid from chickpea)

40g fresh spring onion

50 ml of non-dairy milk (I have chosen almond)

1 teaspoon of turmeric powder

2 teaspoons of dry yeast flakes

90g of chickpea flour

Salt & pepper

A spread of cooking oil or vegan butter

Method:

I recommend you use a frying pan, and first, add the butter or oil, and put on a low heat. After 3 min add chopped spring onion and fry till soft. Whilst the onions are frying mix all ingredients in your large bowl. First mix the aqufaba with turmeric then add the milk and flour and yeast and mix it till smooth. Then add to your pan and just cook on a medium heat.

December 9, 2018 0 comment

MAINS

My Wild Mushroom Stroganoff

by Tomas May 26, 2018

written by Tomas

My Wild Mushroom Stroganoff

Last summer I visited my parents and my family, and my mum made me smile when she asked me; “Tom, what will you eat here, and what should I cook for you?” and I just answered her; “I will eat food:)” Haha I was not being sarcastic, it just made me smile. So, I had a very nice conversation with my Mami and I showed her the recipe I will tell you now. It’s a really yummy and easy dish and I know you will like it. It was so good I ended up cooking it for my dad, my sister in law and two nephews:)

So, I explained to them what I was doing as I cooked this lovely stroganoff, and I can tell you it’s another dish which is really quick to put on your table and has many benefits as well:)

Recipe:

170g mixed wild garlic

1 large shallot

3 cloves of garlic

50g of gherkins

120ml white cooking wine

200ml oat single cream or your choice

150ml organic tomato puree

200ml water with vegetable stock

1 teaspoon dark date syrup

2 teaspoons of smoked paprika powder

cooking oil

salt & pepper

Method:

I used a large pot in my mom’s kitchen and after I’d peeled and cleaned the shallots and garlic, I diced both, put them in the pot and braised in coconut oil for around 3 min. Then I added the mushrooms, mixed it all together and braised for another 3 min. Next, I added tomato puree and vegetable stock as well as the gherkins, paprika powder, and cream. Finally, I just mixed everything together and cooked till the mushrooms were soft and the sauce smooth.

May 26, 2018 0 comment

MAINS SOUPS STARTERS

Sweet Purple Potato Soup

by Tomas April 18, 2018

written by Tomas

Hey, my lovely readers. How are you? And how’s everything going?

I decided to make a different and maybe unusual soup for you, but I can promise you it’s full of power and energy for our bodies. I was visiting my favorite Asian shop market when I saw these purple beauties and instantly had an idea. This soup is good for our cardiovascular system and also for our blood system. I always try to find more information about each product, how fruit and veg are helping us and our bodies.

Recipe:

1 kg of sweet purple potatoes

3 small banana shallots

2 carrots

1 fresh red chili

5 tiny mandarin

4 cloves of garlic

1 spoon of cinnamon powder

1 spoon of cardamom powder

40g fresh coriander

1600ml water with vegetable stock

100ml coconut milk

salt & pepper

oil for cooking (your choice)

Method:

I always use my nice, large non-stick soup pot, I can highly recommend finding a nice soup pot for your kitchen. Now let’s get started:)

First, peel the potatoes and carrots and also the garlic and shallots. Just chop them all in into chunks and add to your pot with the cooking oil (I used avocado for cooking oil). Braise these ingredients for 7 min then add the mandarin, chili, cinnamon, and cardamom. Mix it all together and braise for another 6 min before adding the water and vegetable stock. Then just cook till soft and if you like, finish it with milk, coriander, salt and pepper to your taste.

April 18, 2018 0 comment

STARTERS

Creamy Yellow Oyster Mushrooms

by Tomas November 1, 2017

written by Tomas

Hi, guys, I’m so excited to share another new dish with you. I found in small veggie & fruit shop yellow oyster mushrooms and when I saw those mushroom automatically I knew it what I will make for you. It looks crazy but I always see my vision first then I will start to cook how to plate it and I really like it.

So that dish you can have as a starter or main and you can choose your way which you wanna serve with it.

I just giving you starter recipe:

Recipe:

100g oyster mushrooms

65ml cooking white wine

200ml soya or oatmeal cream

1 large spoon of pressed coconut oil

1 clove of garlic

coconut oil

small pinch of saffron

salt & pepper

Method:

That’s so quick dish to make it so use nice large nonstick pan and put into cooking coconut oil after melt oil add chopped garlic with clean mushrooms ( just use your fingers to gently break it ) and mix it together, when you see then mushroom are soft add wine, saffron and cream together and reduce sauce until creamy consistency add salt and pepper and butter and mix it again .

November 1, 2017 0 comment

MAINS SOUPS STARTERS

Lemon Grass / Curry Cauliflower Soup

by Tomas April 7, 2017

written by Tomas

Hey guys, I’m back again after my lovely trip doing some private cooking in Malta. This island inspired me so much; the energy, spirit, flow, history, and the food, the organic markets. Such a nice experience, I have to say how much Malta touched my soul. Last Sunday, I walked in the capital Valletta with my friend when I got a nice idea for this soup. I asked myself what if I mixed lemon grass with cauliflower to make a curry soup? Here you go, this is the result. I hope you will like it.

Recipe:

2 kg cauliflower

4 cloves of garlic

1 large spoon of dry curry leaf

2 tbsp of black sesame seeds

2 (30g) fresh lemon grass

1 or 2 small red chili peppers

3 tbs of dry lime leaf

1 large spoon of hazelnuts

350g potatoes

400 ml coconut milk

250 ml coconut cream

3 tbsp mild madras curry

2 tbs turmeric powder

1800 ml water with veg stock

salt & pepper

Method:

So I would like to recommended using a nice large non stick pot for this soup, and first adding some coconut oil or olive oil for cooking. Then after having peeled the garlic and potatoes, add first the curry powder, lime leafs, garlic, sesame seeds, chilli peppers, hazelnuts, chopped cauliflowers and braise for 6 min. Don’t burn it, add the potatoes (diced) and mix it for another 4 min. Add the water with vegetable stock and cook all together till soft cca 45 – 50 min. Just after 40 min add milk, cream and salt and pepper to taste. Blend it all together in your food processor.

April 7, 2017 0 comment

MAINS

Butternut Squash Potato Dumpling with Shallot & Onion Veloute

by Tomas March 14, 2017

written by Tomas

Hey, my lovely readers. How’s everything going with you? I believe all good. Today I would like to share another dish from my kitchen. I created dumplings from butternut squash for you, and I also made shallot & onion veloute. This combination is so yummy and I’m really sure you will love it too.

Recipe:

Dumplings

1 butternut squash 600g

½ tbsp. of smoked paprika

½ tbsp. of thyme

2 cloves of garlic

salt & pepper

3 tbsp of flax powder

3 tbsp large of water

50g of bread crumbs

100g (or more if you like) buckwheat flour

Veloute

400g shallots

200g white onion

2 garlic cloves

5 sage leaves

250g potatoes

100g wine white

200ml milk soya or almond

200ml soya cream

1 ½ tbsp. nutmeg powder

½ tbsp. celery seeds

salt & pepper

Method:

Dumpling

Cut the butternut squash in half and remove the seeds. Then add smoked paprika, garlic and thyme inside between the two pieces, with a little bit of olive oil. Place the halves together, wrap with cooking foil and roast for around one hour in oven at 220C till soft. Remove the foil and take the flesh from the butternut squash and place into a mixing bowl. Add flour, salt and pepper, bread crumbs, flax powder and the rest of the thyme.

And nicely make some dumpling balls before placing these in boiling water for another 15 min to cook.

Veloute

Clean the shallots and onion and then chop and put ,with the garlic and sage, into a pot with olive oil for cooking. Braise for 6 min then add chopped potatoes with nutmeg and celery seeds, and after 4 min add wine and milk. After a further 4 min add cream with salt and pepper and cook till soft for around 35 min. You can always add a little bit more milk after, just blend it with a food processor.

March 14, 2017 0 comment

STARTERS

Pan Fried Pink Oyster Mushroom with Okra and Turnip Puree

by Tomas March 7, 2017

written by Tomas

Hi my lovely readers. I have to say how very surprised I was

when I saw pink Oyster Mushroom. I ‘m so excited by what our planet

Earth creates …… I spotted these little gifts in a shop and had an idea for a

quick starter.

Recipe:

Puree:

30g large spring onions

1g caraway seeds

250g turnip

2 large spoon of pressed coconut butter

2 large spoon of coconut milk

190g water

salt & pepper

Mushrooms/Okra

2 cloves of garlic

100g pink oyster mushrooms

80g okra

6 lime dry leafs

1 ½ tbsp. sesame seeds

½ lime zest +juice

100ml white cooking vine

¾ tbsp. harissa mix

120ml coconut single cream

1 tbsp dark agave syrup

salt & pepper

Method:

Puree:

Peel the turnip and cut into small cubes. Then chop the onion and add it

with all the other ingredients together. Cook on a low temperature till soft

then blend and sieve.

Mushrooms/Okra

In a large pan put the coconut oil or olive oil for frying and braise firstly

the peeled garlic (chopped), after 3 min add the mushrooms , you can tear

these by hand . Then add the okra lime leafs and the sesame seeds , mix

and braise for another 2 min. Add the harissa mix , lime zest + juice , wine

and coconut cream and after 4 min add the coconut butter , agave syrup ,

salt pepper . Reduce the stock and taste to see if okra and mushrooms are

soft.

Then is done. You can serve this dish with boiled rice or some nice crispy

bread.

March 7, 2017 0 comment

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