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Veganblog

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

BREAKFAST

Vegan Scramble Tofu

by Tomas December 20, 2020

written by Tomas

Vegan Scramble Tofu

Food Is Culture

Hi, my lovely Rabbiters 🙂 How are you these days? Also, how are you feeling this year about Christmas? Have you had a chance to buy everyone’s presents? Or maybe you decided to just celebrate with smaller gifts. Regardless, the important thing is to be with family and the people you love. For me, this Christmas I’m most looking forward to spending time with my parents, family and of course with my girlfriend, and having a good mood and also good food. I can imagine this year will be a very different Christmas for many people, but despite this, we have to keep up the Christmas spirit with love, good times and good food.

Today I’m more than happy to share an easy and very well-known vegan dish which is Vegan Scramble Tofu.
I can say I’ve had the opportunity to try this dish in many different cities and countries, and one morning recently I decided to make it for myself and my girlfriend for breakfast. She loved it! I really enjoyed having it alongside a cup of delicious fresh coffee.
As I mentioned, it’s easy to make as it uses just a few ingredients. Vegan Scramble Tofu I served it with vegan homemade rye bread but it’s your choice what you have it with, baps, rice bread or even some yummy salad garnish. And also, it’s always up to you what/how many other elements or ingredients you want to add. This is the way I made it however, and I believe you will enjoy it.
This recipe is good for two people and it’s easy to make it like https://greenrabbitkitchen.com/vegan-roast-vegetable-sourdough-bruschetta/

I will appreciate your feedback on this dish

Ingredients:

220g herbal silk tofu

50g king oyster mushroom

a few baby cherry or baby plum tomatoes

a small banana or baby shallot

half teaspoon of organic turmeric

organic Kala Namak salt

crushed black pepper

oil

micro herbs or micro salad garnish

bread your choice

Vegan Scramble Tofu

: Yummy Breakfast or Brunch

: Easy To Make It

: Perfect for any occasion

: Friendly for Your Vegan Fitness Diet

: Healthy Benefits and Family Meal

Vegan Scramble Tofu
Tomas Vegan Scramble Tofu Food Is Culture Hi, my lovely Rabbiters 🙂 How are you these days? Also, how are you feeling this year about Christmas? Have you had a chance… BREAKFAST Vegan Scramble Tofu European Print This
Serves: 2 Prep Time: 10M Cooking Time: 15M 15M

Nutrition facts: 290 calories 15.7 fat

Rating: 5.0/5
( 1 voted )

Ingredients

220g herbal silk tofu

50g king oyster mushroom

a few baby cherry or baby plum tomatoes

a small banana or baby shallot

half teaspoon of organic turmeric

organic Kala Namak salt

crushed black pepper

oil

micro herbs or micro salad garnish

bread your choice

Instructions

You will need a small salad bowl into which you will add the tofu, salt, turmeric, pepper and using a fork try to gently smash the tofu, mixing the ingredients together. Place an oiled frying pan on the heat and add the finely chopped shallot with the mushrooms and stir together till soft. Next, add all ingredients from the salad bowl and gently mix, and if you need to add more salt and pepper just do so as you wish. To serve, place it with your choice of bread and add some baby tomatoes with micro herbs or salad.

December 20, 2020 0 comment

MAINS

Vegan Mung Beans Mushroom Casserole

by Tomas March 3, 2020

written by Tomas

Vegan Mung Beans Mushroom Casserole

Casserole Story

Hello my lovelies how are you around the world? Here in the South of England it’s cold I have to tell you I’m not moaning but we’ve definitely had enough of the bad weather and rain! It seems like this winter is never-ending! I’m not a negative person but I’m sure we deserve some sun and warmth asap 🙂

Fed up of winter, I was thinking the other day about what food could warm me up and give me a little escape from the cold weather. I knew the answer straight away; Vegan Mung Beans Mushroom Casserole of course! This is always a nice comfort food which is yummy on any occasion but for wintery seasons especially:)

This Vegan Mung Beans Mushroom Casserole is easy to make it and again it has some similarity like https://greenrabbitkitchen.com/shitake-mushroom-rice-noodle-asian-style-soup/

This recipe is delicious and is very good for anyone with a sport or fitness heavy lifestyle. It also makes a great family meal as well. Easy to take-away on a trip or for winter camping 🙂

This Vegan Mung Beans Mushroom Casserole is for 6 people. I think you’ll love its rich combination of flavors.

I will appreciate your feedback on this dish

Ingredients:

300g new potatoes

200g wild mushrooms (Pied De Monton)

130g mung beans

120g carrots

1 large pepper cca 170g (pick your favourite colour)

1 large white onion cca 160g

2 cloves of garlic

2 teaspoons of smoked paprika powder

3 teaspoons of caraway seeds powder

2 -3 tablespoon of organic tomato puree

1 tablespoon of French mustard

10g of fresh thyme

850ml vegetable stock + water

Salt and pepper

Oil

Vegan Mung Beans Mushroom Casserole

: 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

Vegan Mung Beans Mushroom Casserole

Tomas Vegan Mung Beans Mushroom Casserole Casserole Story Hello my lovelies how are you around the world? Here in the South of England it’s cold I have to tell you I’m… MAINS Vegan Mung Beans Mushroom Casserole European Print This

Serves: 6 Prep Time: 48H Cooking Time: 55M 55M

Nutrition facts: 828 calories 3.8 fat

Rating: 5.0/5

( 3 voted )

Ingredients

300g new potatoes
200g wild mushrooms (Pied De Monton)
130g mungo beans
120g carrots
1 large pepper cca 170g (pick your favourite colour)
1 large white onion cca 160g
2 cloves of garlic
2 teaspoons of smoked paprika powder
3 teaspoons of caraway seeds powder
2 -3 tablespoon of organic tomato puree
1 tablespoon of French mustard
10g of fresh thyme
850ml vegetable stock + water
Salt and pepper
oil

Instructions

(Soak the mungo beans in around 28 hours in advance, this will make them so much easier to cook later.) Begin by adding diced white onion with oil into your cooking pot and sear with chopped garlic for 3-5 min. Next, add mushrooms and stir the mixture for another 3 min. Then add the chopped pepper and the other ingredients like the paprika powder, caraway seeds, mustard, and diced carrots and mix it again. After 3 min add the mung beans and water with vegetable stock, as well as the tomato puree, and finally the diced or chopped new potatoes. Cook till soft and finish with salt and pepper as you choose before finally garnishing with chopped fresh thyme.

Notes

Please add more water if you need Mung Bean very well done cook cassorele a little bit more please

March 3, 2020 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

DESSERTS

Vegan Rocky Cake

by Tomas May 12, 2019

written by Tomas

Vegan Rocky Cake

After a Bite You Will Have to Eat It All

Hi, my lovely rabbit readers around the world,

In 2016 I created this Vegan Rocky Cake for the first time, and I have to say, since then I’ve definitely made a little bit of progress with my presentation. I was not very happy with my original plating, and it was so good to have a chance to redo this recipe of Vegan Rocky Cake and see how far I’ve come. I would like to say I’ve started to make a few changes here and there, in preparation for the new upgrade of my website which is coming very soon I can’t wait! But, back to the cake. I would like to introduce my lovely editor Holly, I’m so thankful for the excellent job she’s doing and her amazing re-typing. I recently told her I wanted to make her a yummy cake as a present and asked her what kind of ingredients she likes. I decided this chocolatey cake would be perfect for her! I can only say her reaction and feedback was amazing for me and I’m so glad she and her family loved it:) Guys, this cake is really so quick and easy to make like My Chocolate Brownie, and so so delicious especially for chocolate lovers:)

Let’s do it together:

Recipe:

130g raw cocoa powder

200g coconut butter

90g-130g dark agave syrup

400ml coconut milk

50g gluten free biscuits

80 raisins

15g hemp seeds

90g walnuts

Method:

Prepare two bowls. Into the first one mix the biscuits, chopped or broken into small chunks, together with raisins, hemp seeds, and walnuts. Into the second bowl put the cocoa powder, butter, milk, and syrup. Meanwhile, boil water in a pot larger than the second bowl, and put the second bowl with its contents into the boiling water to melt everything down. When is perfectly melted and smooth, mix in all the ingredients from the first bowl and whisk together. Pour all of the mixtures into a cake tin of any shape, leave it to cool down and then refrigerate for 7 hours. After a long wait in the fridge, it’s time to try your cake! Let me know if it was worth the wait!

I can’t wait for your feedback 🙂

May 12, 2019 0 comment

MAINS STARTERS

My Stuffed Figs

by Tomas July 28, 2018

written by Tomas

Did you know how many benefits have figs? Plenty of minerals and fibers but I’m 100% sure you can find it on the internet very easily and get lots of information.

I never gonna forget my experience when I visited the first time Iraklis on Crete and very large veg & fruit market and I met a guy who told me about figs so many and interested information…

I have to say I really do love this amazing fruits I have so many ideas in my mind what you can do and make it but today I just realized another light and summer recipe for you. It will take around 30 min to make it but I believe you will like it 🙂

Recipe:

140g fresh figs

140g vegan creme cheese

180g enoki mushrooms

1 teaspoon of onion seeds

1 teaspoon of smoked paprika powder

1 small clove of garlic

10g of cashew nuts

spread of oil your choice

salt & pepper

Method:

The first chopped figs end and very gently make cross via knife and lightly opened figs and put them on small cooking gastro tray with a spread of oil then use some your small pan and with oil add garlic (diced), chopped enoki mushrooms and pan-fried slowly and after 3 min add onion seeds, paprika, salt and pepper , cashew and finally creme cheese and mix it all together well till smooth and soft consistency and after 4 min just stuffed figs and move all of it to your oven for 8 min ( 180C gas 4) and your figs will be ready for serve

as a garnish, you can make pea puree, rocket or fresh watercress salad.

July 28, 2018 0 comment

MAINS STARTERS

Black Rice Noodle Pasta with Wild Garlic Pesto and Figs

by Tomas July 14, 2018

written by Tomas

Good morning, afternoon or evening to my lovely rabbit readers all around the world.

I’m so happy to share another light, summery and so a yummy dish with you. I’ve mentioned a few times how good figs are for our bodies and also wild garlic. In fact, you have to wait a year for this amazing herb, but I think you really are a winner if you have a chance to pick this green gift.

It was a few weeks ago when I was in East Sussex (part of England) and I visited the gorgeous Barcombe Mills. I walked by the river and I found an absolute forest of wild garlic and I spent more than an hour in this beautiful location and whilst I was picking, I had the idea for this recipe. This is a kind of interesting but very tasty recipe which is definitely healthy for you.

Recipe:

85g black rice noodle

20g walnuts

120g figs

1 wedge of lemon

80g wild garlic puree

1 teaspoon of agave syrup

salt & pepper

Puree:

The easy way to do this is to mix it in your food processor till it’s a smooth consistency or blanch the wild garlic with the vegan butter till soft, before adding a little bit of nut milk (your choice) then mix it together till soft.

Method:

Set up your pot and add water, bring to boil and add the pasta, which you must cook for 7min before moving into a pan-frying pot. Add chopped figs and chopped walnuts with the noodles and mix it all together. Then add the wild garlic puree, lemon juice, salt and pepper and mix it together once more.

July 14, 2018 0 comment

MAINS

Asian Style Udon Noodle with Pan-Fried Vegetable

by Tomas June 2, 2018

written by Tomas

This dish inspired me a long time ago when I visit some nice European cities and I saw different Asian street food. Thai, Japanese, Vietnamese, Malaysian, Korean and many more of course. I remember the freshness of vegetables and fruits very friendly people and chefs as well and very open to sharing information about each ingredient and also about exotic herbs and leaves as well I have to say I’m always curious and open to learning cause this is important study every day and I think it’s not just about cooking it’s generally. Also, I need to mention I use to leave in Brighton UK with Japanese flatmate she cooked everyday fresh meal and I learned so many things which you can’t find in the books or TV 🙂 So that’s what I decided it make today easy brunch lunch for you and It help to all of you who don’t want to spend much time in the kitchen.

Recipe:

200g vegan udon noodle

25g fresh spring onion

150g shimeji mushrooms

1 small carrots

50g tender steamed broccoli

100g peppers (your choice)

1 clove of garlic

5g fresh ginger

1 teaspoon of sesame seeds

2 large spoons of vegan soya sauce

1 head of pak choi salad

5 spoon of vegan hoisin sauce

cooking oil

salt & pepper

Method:

So, my dear readers, I would like to suggest use large cooking pot or ceramic wok pot for better manipulation and also some small pot for noodle which it does not take to long cook you have to be careful since your water start boil and you will add noodle n to your pot it takes around 7 min depending on which noodle you will use but I guess max time it will be 10 min.

For vegetable peel, the first skin from carrots remove garlic shall and chop spring onion ends and clean up all vegetable and slice as julienne all vegetable please then add some your choice cooking oil into your pot and add everything together and nicely braise till soft add hoisin sauce and seeds and also salt and pepper and mix with your noodle together.

June 2, 2018 0 comment

MAINS

Pearl Barley / Chestnut / Shitake Mushrooms Risotto

by Tomas March 22, 2018

written by Tomas

Hello!

Recently I visited a local supermarket and I noticed shitake mushrooms. Shitake has always fascinated me, I can’t explain why but I thought now might be the time for me to create a dish centered around them. So, I grabbed a case and off I went…

I had just bought pearl barley, an amazing cereal full of fiber, high in vitamins, minerals and helps to lower cholesterol. Personally, I love using Pearl Barley in fitness food as it fills you up, but it doesn’t sit too heavily on your stomach. It is the base of an energy filled and light meal for you. On the same trip to the supermarket, I collected some chestnuts, and was ready to go!

So this dish is so easy to make it and again I have to say it’s so so yummy.

Recipe:

120g pearl barley

125g shitake mushrooms

60g chestnuts

1 small banana shallot

1 clove of garlic

5g fresh tarragon

20ml white cooking wine

1 teaspoon vegan margarine

1 large spoon of vegan cheese

1 teaspoon of truffle oil

a spread of oil for cooking

salt and pepper

Method:

I recommended to you the first soak pearl barley overnight in the water you will have nice soft consistency ready for cooking. Use a small pot to cook the barley in fresh water, it takes around 20 min but keeps an eye on it and cook to personal taste.

When ready drain the pearl barley. Once drained you are ready to start pan frying mushrooms.

You will need a large pan. Chop the first shallot with garlic and add the shallot to your hot pan, after 4 min adds the mushrooms and after 6 min adds the chestnuts and fry for another 4 min. Then, add wine, butter, and pearl barley and gently mix together (remember to keep stirring!) until you can see the reduction. Lastly add the chopped tarragon, vegan cheese, truffle oil and salt pepper and mix well again.

March 22, 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

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