Tag:

Vegan Style

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

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

MAINS SALADS

Watercress Salad with Tahini dressing

by Tomas February 16, 2017

written by Tomas

Hello lovely people around the world, how are you today ? How’s

everything going with you ? I have a quick, light and healthy salad for

you today.

Recipe:

80g Watercress

15g hemp seeds

1 large spring onion

10g pomegranate seeds

25g cucumbers

1 lemon (only zest)

fresh mint ( few leafs)

Dressing

1 ½ spoon of tahini

10 tbsp coconut yogurt

½ tbsp. French mustard

½ tbsp. maple leaf syrup

1 small mandarin ( juice)

Method:

Just mix everything together and it’s really up to you how to prefer plate

it. Chop the mint, onion, cucumber or make nice long strips and finally, as

I said, just mix it all together.

Dressing

You’ll need a nice large bowl and a whisk. Put all of the ingredients

together and whisk it well for around 5-6 min.

February 16, 2017 0 comment

SOUPS

Baby Carrots/Ginger Soup

by Tomas January 26, 2017

written by Tomas

Hi to everyone! I hope and am sure you’re having a nice time in your home and

are well. I’m back here today in my kitchen with another yummy soup for you. I

have to repeat myself again, because you know what? I really love soups.

And also I love when you’re trying my soups and saying they’re lovely. So I

created something a little bit different for you, but I believe you will like it.

Recipe:

130g banana shallots

1 kg baby carrots

50g – 90g fresh ginger depending on your taste

450g potatoes

1 ½ tbsp. coriander seeds

2 tbsp celery seeds

5 juniper berries

100ml port wine

1300ml water with vegetable stock

30g fresh coriander

4 clementine juice (mandarins)

salt & pepper

Method:

Peel the potatoes and dice, also peel the ginger and shallots and slice. Place

everything into you soup pot and braise for 4 min. Add the carrots (clean) and

braise for another 4 min. Then add the berries, seeds, and make sure you mix it

all together. After 2 min add the wine and water with the stock and cook cca 45

min till soft. Add the fresh coriander and juice from four clementines and blend

your soup.

January 26, 2017 0 comment

MAINS SALADS

Celeriac Remoulade

by Tomas November 19, 2016

written by Tomas

Hey, my lovely guys. I hope you’re ok and doing really well. Today, I would

like to share with you my new recipe, another raw dish. It’s celeriac

remoulade. I know so many different ways to make this, but I was inspired by

my sweet, adorable aunt. She was always making so many salads, pickled

vegetables and remoulades when I was kid and I’ll never forget these

fantastic flavours.

Recipe:

250g celeriac

100g carrots

80g raisins

½ tbsp black onion seeds

2 tbsp whole grain mustard

1 spring onion

3 ½ large spoon of coconut plain yogurt

2 large spoon of vegan mayo

1 tbsp of nutmeg powder

½ tbsp. of smoked paprika

1 tbsp of cider vinegar

2 tbsp of hazelnut powder

1 pinch of dry garlic

salt and pepper

Method:

So you will need a mixing bowl, but first peel the carrots and the celeriac.

Once peeled, you can choose to make julienne long strips or grate them as I

did. I then put them in the bowl, added the other ingredients and mixed it all

together.

November 19, 2016 0 comment

MAINS

Pan Fried Aubergine with Mashed Potato and Light Wine Sauce

by Tomas November 12, 2016

written by Tomas

Hi Guys,

I’m back with another simple dish for you. I overheard two mums in a café

talking about what their kids can’t eat, and I was inspired to write down

some notes and create this quick and easy home made meal.

Recipe:

1 large aubergine

bowl ( ceramic or glass) of gluten free flour, almond milk and gluten free

breadcrumbs

Mash:

600g potatoes

2 large spoons of pressed coconut oil

60 – 100ml soya cream

salt & pepper

Sauce:

100g baby shallots

3 star anise

100g fresh fennel

100ml white cooking wine

300ml water + vegetable stock

1 large spoon of coconut oil

150ml soya cream

salt & pepper

Method:

So first let’s prep the aubergine. It’s up to you which shape you prefer but I

sliced it into small triangles, washed these in a little bit in water, later dried it

with paper and panached in flour, milk and bread crumbs. In a hot pan I fried

both sides. I chose coconut oil. Then I put all of the aubergine triangles in the

oven for 100C just to keep them warm.

Mash:

First peel the potatoes, chop into chunks, add to a pot with water and cook till

soft, then remove the water using a colander and put the potatoes back into

the pot. Add warm oil and soya cream, salt and pepper, and mix together till it

reaches a smooth consistency.

Sauce:

Peel the shallots first and dice, and the fennel too, then put it all into a hot pot

with oil and braise for 7 min. Then add the star anise, the wine and leave for

another 3 min. After this, add the water with vegetable stock and cream, and

boil everything together till the fennel is very soft and reduce for another 7-

10min. Move the sauce to a blender, add 1 spoon of pressed coconut oil, salt

and pepper, then mix and sieve.

November 12, 2016 0 comment