Tag:

veganfitness

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

DESSERTS

My Lemon Posset

by Tomas October 12, 2018

written by Tomas

Hi, my lovely rabbit readers. I have a confession to make, one day I was so lazy and just lay in bed and thought, what can I make for you that’s really simple and easy?…. and then pudding came to my brain hahaha I have to say, here in England and especially in county side pubs they always have traditional puddings such as sticky toffee pudding, brownies and lemon posset. And I decide it and also asked myself, how about I try and make lemon posset a vegan way?

So, first of all, this is a quick dessert to make, and delicious for any occasion like a birthday, family party or any special day! This dessert is also not complicated to make. So, I hope you will like it and let me know 🙂

Recipe:

250ml oat cream or your choice

half lemon (zest + juice)

40g xylitol (sugar-free) or any sugar-free substance

1/2 teaspoon of agar powder

Method:

Zest lemon and squeeze the lemon juice to put into your pan. Next, add the cream with the sugar and mix it together. Then heat your pan and just lightly boil everything together before adding agar powder. Make sure that you first put the agar into a cup or mug and add about two table spoons of very hot water. Mix this well before adding to the posset mixture. I suggest you use a whisk to mix it thoroughly, and just move to your nice dessert glass or pot.

October 12, 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

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

DESSERTS

Banana and Coconut Cake

by Tomas May 1, 2018

written by Tomas

Hey Guys,

I have a question for you. Have you ever made a cake or recipe in your life, which you expected to be perfect but then something happened, for example, you changed the ingredients slightly and created something different to how you expected?

So that exactly happened to me, and I have to smile because I was going to make a kind of vegan sponge, to begin with, but I changed direction completely, finding this cake in my mind and producing it instead.

It was the day after I worked for a lovely client here in this beautiful part of southern England, East Sussex, who asked me if I could make some gluten-free, vegan cake. He started telling me a few ideas, and as I listened, I just got it. I have to say This cake is a little bit dry but don’t be shy use any nice coulis or some nice, yummy vegan yogurt.

Recipe:

3 soft bananas

150ml nut milk your choice (I used cashew)

80g xylitol or 80ml date dark syrup

40g organic baking powder

50g desiccated coconut

115g GF buckwheat flour

1/2 lime (zest and juice)

1 pinch of Himalayan salt

1 spoon of olive oil

Method:

Use any large bowl and crush bananas with fork or whisk and melt it. Add syrup or xylitol and whisk together before adding milk, coconut, lime, salt, flour and baking powder. Gently mix it together, making sure you have a nice consistency. Add olive oil and use a little to wipe gently around your baking form before putting baking paper in your form. Put your cake base mixture into your baking form and bake for around 25min at 166C. Be sure to check it via skewer and if it’s still soft and melty add another 5 min.

I can highly recommend serving this cake with mango salsa, coulis or sorbet, also coconut yogurt or ice cream is a nice combination as well.

May 1, 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

BREAKFAST

Sweet Green Grapefruit / Kiwi Smoothie

by Tomas March 9, 2018

written by Tomas

Good morning to my lovely readers from around the world! This post is about your morning and morning routines. I ask you, what is your morning motivation? What exactly do you need to start fresh and fully charge your soul, body, and mind?

My morning has begun by remembering a conversation I had almost 8 years ago in Brighton with a respected Master of Wing Chun. His views on food and the role it plays in our well-being were particularly interesting in regard to the use of traditional roots, high energy foods (that are full of herbs and spices) and their relationship to the flow of energy and circulation of 4 planet energy in our bodies. This might seem a bit heavy for a fuzzy morning brain, but, this post is precisely about combatting that fuzz and starting your morning right!

I have decided to mix my culinary experience with the information this master gave me to create an incredibly tasty morning smoothie that will boost your energy and help all elements of you start the day in the correct way.

Recipe:

2 grapefruit

2 small bananas

2 kiwis

1 small red apple

2 teaspoons of raw cocoa powder

1 teaspoon of date syrup

1/2 teaspoon ginger powder

1/2 teaspoon spirulina powder

1/2 teaspoon dandelion dry leaf

1/2 teaspoon nettle dry leaf

1 teaspoon cinnamon powder

8 fresh mint leaf

300 ml nut milk your choice

Method:

This is a simple recipe. Remove kiwi skin and flax (the hard part in the middle). Then, remove grapefruit skin and halve. Add the kiwi and grapefruit to all other ingredients in food processor and mix till a smooth consistency.

March 9, 2018 0 comment

MAINS

Courgette Tagliatelle with Steamed Broccoli and Enoki Mushrooms

by Tomas February 19, 2018

written by Tomas

Sometimes we are late from work, school, meetings or the gym, sometimes we don’t have too much time to make a meal, sometimes we need a really quick solution to have food ready in 30 min. M’I right?
I’m just using my own experience of when I need to eat something and I have been too busy to do it and my time’s been running so fast somewhere. Also, I was listening one day to some conversation in the shop between some lovely ladies about how time is pressing them sometimes and how they need to think every day of a meal in little time. So after this, I got an idea to make another really nice brunch lunch or dinner for you. Not too many ingredients, not too many complications and I can tell you, it is such a yummy dish.

Recipe:

100g steamed tender broccoli
160g courgette/zucchini
150g enoki mushrooms
2 cloves of smoked garlic
10g pecan nuts
½ teaspoon of onion seeds
1 large tablespoon of pressed coconut oil
80ml white cooking wine
100ml single oat cream
oil for cooking
salt & pepper

Method:

Use a nice, large pot for cooking or nonstick pan or wok and preheat it on a very low heat with oil for cooking.
Clean the courgette and chop ends off, then use a peeler to make tagliatelle, by just moving your peeler one way slowly and nicely, you will make good ribbons. Then chop up the garlic very nicely and add it straight into your pot with the courgette and also with the mushrooms. Give it a nice mix for 4 min on low heat, then add onion seeds, broccoli, salt and pepper, and nuts. Increase the heat a little and cook for 10 –15 min then move to a large bowl. Add butter with wine and cream to the pot and just reduce it and cook till you have a nice smooth sauce. Finally add all the cooked ingredients from your bowl back, and gently mix together.

February 19, 2018 0 comment

MAINS STARTERS

Lentils / Spinach Balls

by Tomas February 2, 2018

written by Tomas

Hello, my lovely readers today I have for you another nice and yummy dish which came to me one morning in the gym. I’m sure it’s perfect for this winter time, and I think lentils are very powerful for our bodies, good circulation, keeping the stomach full and in fact, the high fiber and protein are definitely added benefits.
So when exactly did I get this inspiration? I’m working closely with my personal trainer Gilberto and one day I was listening carefully as he told me about his clients, about nutrition and protein in particular. I got a simple vision in my mind and I could clearly see this recipe in my kitchen. I’m repeating myself, but it is really easy to make and another important thing is that it’s completely up to you guys which side dish you would like to serve with these balls. It could be a small salad with dressing, tomato sauce or just a light herb dressing. Seriously, just follow your intuition, but of course, I’ll tell you what I made it with, I chose smoked garlic, roasted red peppers and tomato puree sauce with salt, pepper, and a little bit of maple syrup.
I made each ball around 50g but if you prefer bigger ones, go for it.

Recipe:

150g dark lentils
340g baby spinach leaf
1 clove of garlic
120g carrots
1 teaspoon of smoked paprika powder
½ teaspoon of mixed sesame seeds
10g of hemp seeds
65g gluten-free breadcrumbs
40g buckwheat flour
oil
salt & pepper

Method:

I would recommend you soak the lentils for around 4 hours. In this time you can prep and peel the carrots, grate them and put them into your large salad bowl. Add the already prepped garlic (peel and chop the clove) and also the breadcrumbs, flour, seeds, and paprika.
The next step is to use a colander to wash the spinach. Shake the excess water off and then cook with olive oil in a pot for 6 mins ’til soft. Remove the liquid from the pot and add the spinach to the salad bowl.
The last step is to dry the lentils after having soaked them for 4 hours and cooked them until soft. They will not take long to cook once the water is boiling but keep an eye on them. Once they are done, either let them cool down or cool them down with cool water, before adding to your salad bowl. Mix the mixture very well, add salt and pepper, and you are ready to make it into balls. Once the balls are ready, heat your oven to gas 4 or 180C and fill your nonstick pan with quite a bit of olive, or any oil for cooking. Sear the balls in the pan for 6 min before moving to your gastro pot. Finally, cook these in the oven for another 18- 20min and they’re ready for your stomach.

February 2, 2018 0 comment