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Vegan Yellow Pea Ragu
MAINS

Vegan Yellow Pea Ragu

by Tomas
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. 

Vegan Yellow Pea Ragu

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.

Vegan Yellow Pea Ragu

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/

Vegan Yellow Pea Ragu

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
Vegan Yellow Pea Ragu

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

Vegan Yellow Pea Ragu
Vegan Yellow Pea Ragu

Vegan Yellow Pea Ragu
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: Cooking Time:
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. 🙂

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Vegan Jerusalem Artichokes Chowder 02
MAINSSOUPS

Vegan Jerusalem Artichokes Chowder

by Tomas
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:)

Vegan Jerusalem Artichokes Chowder 01

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

Vegan Jerusalem Artichokes Chowder 04

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.

Vegan Jerusalem Artichokes Chowder 03

Vegan Jerusalem Artichokes Chowder 05

 

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MAINS

My Wild Mushroom Stroganoff

by Tomas
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.

 

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STARTERS

Creamy Yellow Oyster Mushrooms

by Tomas
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 .
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MAINSSOUPSSTARTERS

Lemon Grass / Curry Cauliflower Soup

by Tomas
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.

												

		


					

									

													
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MAINS

		
		
Black Beans Pasta with Butternut Squash

				

			by Tomas
					

							
written by Tomas

			


	

		

			

									
Hello to everyone. I’m very glad to introduce you to another simple, nice and


yummy dish. This is perfect for everyone who’s in a hurry to make some quick


tasty food. Actually I really like it. It’s delicious and lovely.




 


Recipe:


60 – 80g black bean pasta/spaghetti


40g butternut squash potato


1 clove of garlic


6 large leafs of fresh sage


15g pumpkin seeds


½tbsp of smoked paprika powder


1 large spoon of pressed coconut oil


salt & pepper




 


Method:


You will need two pots, one for the pasta and a second for the other ingredients.


So cook the pasta just around 5 min once the water has boiled, and during this


time start to pan fry the pumpkin seeds with sage. Then add the butternut


squash (cutting it julienne is nice, easy, and I added it raw straight to the pan)


chop the garlic, add smoked paprika and salt and pepper. After, mix everything


together with the pasta.





												

		


					

									

													
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DESSERTSMAINS

		
		
My Stuffed Bromley Apple

				

			by Tomas
					

							
written by Tomas

			


	

		

			

									
Hi Guys I‘m back today with another simple recipe for you. I just would like to


ask you if you have ever tried apple crumble or apple pie as a dessert? This is


another traditional pudding in the UK. Customers and other people really love it


all the time. There are so many different recipes and methods of making this. I


remember as a kid we had my Grandma’s apple strudel some Sundays. She made


this old school pudding so absolutely delicious I will never forget it. So I


combined all of my ideas and came up with this, I believe you will like it.




 


Recipe:


1 large Bramley apple


10g raisins


20g cranberries


1 ½ tbsp. cinnamon


1 pinch of cloves in powder


1 splash of agave syrup or maple leaf syrup


crumble






 


Method:


Cut the apple in half and remove the seeds and inside. I used a melon baller but I


firstly removed the seeds before placing the flesh in a small cooking pot. I added


berries, raisins and all of the other ingredients except the crumble to the pot, and


cooked for 5 -8 min till soft. I then added this stuffing to the inside of the apple


and cooked in the oven for 14min / 180C. Simply top with crumble 4 min before


cooking time is up.


I used home made gluten free crumble. To make it you need gluten free flour,


coconut pressed butter and syrup or vegan sugar. If you don’t have these I


suggest gluten free digestive biscuits.




 

												

		


					

									

													
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BREAKFAST

		
		
Lyches / Physalis and Spirulina Smoothie

				

			by Tomas
					

							
written by Tomas

			


	

		

			

									
Hi, Guys!


Now when all the fruits are full of flavors and you can taste the summer


in them, I am back with another smoothie! I am sure that like me, you


can’t get enough of them! It has been a while since I’ve been thinking of


trying out these fruits. Not only is there so much info on their health


benefits but I was very pleasantly surprised at how good they taste.




 


Recipe:


200g lychees


50g physalis


2 bananas


1 red apple


200g pineapple


1 tbsp spirulina powder


1 tbsp cinnamon


150ml almond milk


 


 


Method:


Remove the skin and seeds if the lychees, and the leaves from the


physalis. Put all the fruits and other ingredients into a blender and blend it


together for about 3 minutes until nice and smooth.



												

		


					

									

													
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SOUPSSTARTERS

		
		
Asparagus / Thyme / Spinach Soup

				

			by Tomas
					

							
written by Tomas

			


	

		

			

									
Good morning, afternoon or evening, guys! Who is up for another soup?


ME, of course!


As you already know I am in Love with my soups, so I keep coming up


with recipes for new ones. I’m hoping that my love for them will rub off


to you too!


Just came back from an organic farm in Kent. This beautiful county is


also called Garden of England and I am not surprised why. Among all the


vegetables that I picked there, were these beautiful fresh asparagus and


all I can think of is to make a yummy soup from them. Let’s not wait,


let’s start cooking……




 


Recipe:


680g asparagus


300g potatoes


1 large white onion


5 cloves garlic


150g thyme


250ml white vine


100g baby spinach


1 tbsp smoke paprika


1200 ml water with vegetable stock


salt & pepper


olive cooking oil




 


Method:


Cut off the ends from the asparagus. They are too hard and don’t taste so


nice. Then cut them into halves and braise them in a large pot with


chopped garlic, onion and potatoes cut into chunks. Add the fresh thyme


and cook for about 8 minutes. The white wine and paprika go into the pan


next, cook everything together for another 3 minutes, add water and cook


till boiling and soft. At the end add the spinach, and some salt and pepper.


Blend, sift, serve and enjoy.


Bon appétit!!



												

		


					

									

													
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