Tag:

Vegan Food

My Tomato Bruschetta

by Tomas August 4, 2018

written by Tomas

Hello, my lovely rabbit readers. I would like to ask you how is your summer going? What are you doing, cooking, drinking and eating? I hope you are happy and enjoying every day?

Because, we are finally having such amazing weather here in the South of England, which really makes me happy. I’m smiling and full of energy, and this really transfers into my food as well.

This amazing sunshine makes me imagine easy, light food, which is also quick to make and of course so yummy for your belly 🙂

So today I decided to share with you my lovely, super yummy tomato bruschetta. I have seen so many different methods and recipes for this here in the UK made by Italian chefs, but I have also seen it made in Italy as well, so I just mixed all my experience with this dish together and the resulting recipe is here:

Recipe:

120g cherry tomatoes

1 small spring onion

1 small soft avocado

1 small clove of black garlic

1 slice of gluten free, dairy free bread of your choice

fresh basil leaves

1 spoon of olive oil

1 teaspoon balsamic glaze

1 small wedge of fresh lemon

salt & pepper

Method:

So first, toast your slice of bread and leave it on your plate. Then, peel avocado chopping it nice and chunky and add it to your salad bowl. Repeat exactly same with onion, tomatoes, garlic and add them all to your salad bowl. Next, add lemon juice, olive oil, salt and pepper, and fresh basil and mix together. Then put your bruschetta mixture on the toast and finally spread over some balsamic glaze to your liking.

August 4, 2018 0 comment

MAINS SALADS

Fennel Salad with Corn Puree

by Tomas June 23, 2018

written by Tomas

Hello my lovelies how are you these days? How is everything in your lives? I hope all good and well and don’t forget good food it’s always basic routine every day 🙂

So I have today for you my another so yummy dish inspired by my lovely aunty which I never can forget as a child what she prepared for us and all family. She created so amazing salads from this magic vegetable called fennel and I can still see it as today what was on our tables.

I really loved and still love her combinations and variations of salads and especially in the summer she always making absolutely stunning vegan food of course because of me 🙂

So I picked few things from her and I mixed my way and this is it.

Recipe:

Salad:

20g fennel

80g carrots

10g fresh coriander

1/2 teaspoon of dry nettles

100g mustard leaf

1 teaspoon of organic cider vinegar

1/2 teaspoon dark agave syrup

1/2 teaspoon whole grain mustard

3 and a half teaspoon of vegan mayo

salt & pepper

Pure:

50g corns

1 large teaspoon of smoked paprika powder

1 clove of black garlic

60ml dairy-free milk your choice

salt & pepper

Method:

Salad:

Peel the carrot the first and also remove middle flax from fennel and dry skin and then you can chop everything or I grated inside the salad ball and mixed very well all ingredients together just finished with salt and peppers as your taste.

Pure:

Ad all ingredients into your small cooking pot and in low flame cook all together till boiling and soft then remove to your food processor and mix together.

June 23, 2018 0 comment

SOUPS STARTERS

Red Caramelised Onion and Thyme Soup

by Tomas June 9, 2018

written by Tomas

Hello, my lovely green rabbit readers…..

I know ….winter season in Europe is gone but this type of soup is good for all 4 seasons 🙂 trust me hahaha.

ok, I’m not joking I really would like to recommend it this nice and yummy soup all the times cause it’s kind of powerful and also healthy as well. It could help for our langs system and warm you up. I made this soup for my another lovely client in East Sussex here in England and what is interested you don’t need many ingredients to make it and honestly, it does not take long to cook.

I would like to remind you how much benefits you will get from thyme and red onion its prevention of blood pressure, fever, flu, infections, cardiovascular disease and many more. I’m always trying to send a message to you via my food 🙂 So let’s make it together.

Recipe:

1 large potato approx 400g

1,2 kg of red onions

2 cloves of garlic

100ml of red cooking wine

20 – 70 g fresh thyme as you like

1200ml water + vegetable stock

cooking oil

salt & pepper

Method:

This kind of soup is really easy to make it. You have to remove onions skin and also garlic skin and just chop very large chunks and add to your soup pot, also peel the potato and cut exactly same add to your pot and spread some cooking oil and braise around 5 min then add fresh thyme I recommended pick just leaves please and add it and braise another 5 min then add wine mix it and braise 3 min and add stock with water and cook till everything will be soft then after mixing add salt and pepper.

June 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

DESSERTS

My Vegan Scones

by Tomas March 3, 2018

written by Tomas

Hey guys how are you? Last month marked the 12 year anniversary of my arrival in England, 12 years on and I love it here. I’m based in East Sussex, it is a beautiful part of England. During my time here, I have worked with many great colleges, specializing in pastry and have seen stunning cakes and traditional English pastries. But. Today we are shining the light on the wonderful English scone. There are many methods and recipes out there, I’ve noticed that’s each county has a slightly different way, not to mention the many old family recipes passed down from grandmothers! I decided to pick out the best information out there and share with you my version of an English scone. The added bonus is that this recipe is not only dairy free but gluten-free to… and nice and easy!

Recipe:

385g GF self-rising flour and for dusting

1 teaspoon baking powder

112g vegan coconut butter (spread) margarine

56g xylitol (sugar)

180ml cashew milk

1/2 lemon (zest+juice)

1 pinch of Himalayan salt

1 teaspoon cardamom powder

1 teaspoon cinnamon powder

Method:

Preheat oven to 220c (gas 5-6). Add butter, flour, and sugar. Either mix by hand or, if you have a food processor use a low setting. Then, add the zest, juice, cinnamon, cardamom, and milk and mix all together (I prefer to make this with my hands). Once the dough is mixed, roll dough in the palm to your preferred size, then use a small kitchen ring to shape your perfect scones. If you like raisins or apricots just go for it and add to your taste.

Bake your scones for 25 min but make sure you have a look and check it with cocktail sticks to see it is nice and fluffy (if you prefer harder scones leave it for another 10 min). Once baked, you can serve with homemade jam, oat creme or any dairy-free yogurt with fresh fruits.

March 3, 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

STARTERS

Capri Peppers Bruschetta

by Tomas October 20, 2017

written by Tomas

Hi to everyone who is reading today. I’m really happy to introduce so quick and easy to make dish today for you. I have to say this is a touch of Italy because I get inspiration from my very good Italien friend Carla.

A few years ago I have had the opportunity to work with her for 2 months and she told me so many different ways and the secret of North Italian cuisine and I can tell you mostly recipes she learned from her family and an amazing grandmother.

So I picked a little bit off inspirations and made my way to you I believe you will like it and eat fast and quick hahaha no just enjoy it.

Recipe:

350g red Capri peppers

1 clove of garlic

1tbsp of black onion seeds

1 large spoon of olive oil for cooking

4 tbsp of cider apple vinegar

3 tbsp of organic date syrup

2 – 3 g fresh oregano

salt & pepper

Method:

So you will need clean peppers first remove seeds and if you don’t like peppers skin I can recommend to you boil water and put for 1 and a half min peppers to hot water take out and remove skin gently. Personally, I like it cause it’s so yummy and crispy so choose your way and after slices, pepper for julienne then chop garlic very well and put olive oil into your cooking pan.

I’m using ceramic pan it’s very comfortable and nonstick which is very good for frying searing etc. so after 3 min heat ad garlic with pepper in and make sure you are not gonna burn it make good mix every 3 min after 10 min add onion seeds and vinegar and check again its take around 40 min make nice, soft consistency after 30 min add date syrup salt and pepper and last few minutes before serving to add fresh oregano leaves.

October 20, 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

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