Just Take One and You Will Eat AllHi, My lovely rabbit’s readers around the world, I made Vegan Chick Pea and Artichokes Cake which taste like a Fish Cake but this is a dilemma, because can we call a cake which tastes like fish but does not use any fish or animal products at all! I know some people who don’t understand veganism are always asking, why do you call vegan products things like ‘vegan sausages’, ‘salami’, ‘fish’, ‘chicken’, but I think it’s ok, as these foods appear so similar, they are imitations of these popular foods just without any animal-based ingredients. So today I’m happy to introduce another yummy and delicious dish for you. It’s Vegan Chick Pea and Artichokes Cake and I have to say It’s perfect for lunch or dinner for just yourself, or to make for your friends and family. So quick to make and believe me it’s not complicated. This recipe is definitely perfect for all four seasons of the year, it really is very versatile! Also just to let you know, in the future I would like to make this dish again in a short video and show you step by step how to prepare it. It’s not complicated to make it and it’s also easy to like https://greenrabbitkitchen.com/my-raw-beetroot-tartare/ This recipe will give you around 7-10 portions. Recipe: 780g organic potato 60g spring onion 15g fresh chives 30g fresh dill 1 organic lemon (120g zest and juice) 280g grilled and marinated artichokes hearts 400g organic black chickpeas 85g panko or gluten-free vegan breadcrumbs 1 large spoon of vegan butter salt and pepper oil for cooking gluten-free flour for dusting Method First, peel the potatoes and chop them into small cubes. Cook them in your pot till soft then drain them and make plain mash in your large salad bowl. Add the chopped spring onions, chives, dill, and the juice and zest of a lemon. Also add the chopped artichokes, and chickpeas (don’t forget drain artichokes and chickpeas), then panko or breadcrumbs, salt and pepper and then just mix all the ingredients together very well. After molding the small cakes (each about 120g) just dust them with GF flour and use an oiled frying pan to fry both sides and then finally move the cake to your gastro pot and stick in the oven at 180C for about 20 min. These cakes are delicious served with homemade vegan tartare sauce, lemon mayo, or sweet chili sauce 🙂
Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus
When Food is Make You Happy
Hello to my lovely rabbit readers all around the world! How are you today? I hope you are all well and happy and if you have any goals or dreams you are working towards, I really hope they are going well! Do you have a vision or plan you are trying to achieve in life? I believe the most common answer will be yes, but it is important no matter how busy you are, never forget to fuel yourselves with delicious meals and healthy food 🙂
So this recipe is for everyone who likes to play around with flavor, who love making food with more than one ingredient, because, of course, vegan food is notoriously boring! 🙂 No just kidding, of course, I create food with all the love in my heart and am always trying to show you something interesting, yummy and new as Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus. Despite what many people think, vegan food is definitely not boring! I remember, two years ago my friends asked me, “what are you eating as a vegan Tom? Just potatoes and lettuce, right?” And I just laughed so much and gave them my business card with my website and just said, “have a look guys :)” But let’s get back to this lovely salad. I combined in this salad baby turnips and romanesco broccoli which make a delicious and interesting combination.
You can do this recipe as a starter or main for yourself or even for 20 people or all your family 🙂 And it’s a little bit similar as Figs / Carrots Salad on Sweet Potato with Fennel Puree
This is the ingredients for one portion, but I always make a little bit more extra just in case.
Pan Fried Heritage Baby Carrots Salad with Black Truffle Hummus
112g baby heritage carrots
80g baby turnips
1/2 teaspoon dried chili flakes or less if you are not a fan of spices
1 very small head of Romanesco broccoli apx 50-60g
1 small fresh orange
oil for cooking
salt & pepper
15g coconut sugar
pea shoots for decoration or any micro herbs
400g of chickpeas (organic in glass if possible)
1/2 large lemon (zest + juice)
90g baby turnips
2 teaspoons of black truffle puree
1 teaspoon of organic tahini
1 teaspoon of black truffle oil
1 teaspoon of dark coconut sugar
50-70ml organic olive oil
Salt & pepper
I would like to start with the hummus. First remove the chickpeas from the glass, draining the liquid. Place in your food processor then add a half lemon including zest and juice with the truffle puree and oil, the sugar, and tahini and mix it for 30secs. Next, add grated baby turnips, salt, and pepper then slowly add the olive oil and mix it again to your preferred consistency. Sometimes I prefer it smooth, but sometimes I like it thicker. It’s nice if you try and catch the balance between. Your hummus is now ready for your plate and ramekin, it’s up to you how you serve it!
So now about the carrots and the rest. I used one pot of water to cook all the vegetables, blanching the turnips and broccoli for about 40secs before moving them from the pot to the plate and adding the carrots instead. Cook these for around 10 min. Some of you might like very soft carrots and some might like them more al-dente, so you have to check that they are to your liking before you take them out of the pot. Next, put all the vegetables in a frying pan with the cooking oil and start to cook. After 7 min adds the orange, chili and chopped pistachios with the salt and pepper and just fry till it’s a nice color and the vegetables are soft, then just move on to your plate and enjoy with hummus!
Vegan Chanterelle Mushroom Crostini
From Minimalism to Maximalism
Hi, my lovely rabbits’ readers. Today I have created a very delicious and simple dish, Vegan Chanterelle Mushroom Crostini, which I’m sure will make all you mushroom fans happy! Chanterelle mushrooms are full of vitamins and minerals and generally have many benefits for our bodies. Personally, I love all mushrooms I always have so many ideas for different combinations and ways of using them. I particularly love this type and I also love it I’m so excited about the size and color, as well and in fact, you can use it for so many dishes, for example, soup, parfait, pate, puree or you can even dehydrate and have dry mushrooms, there are so many options. This recipe is really simple to make as Pearl Barley / Chestnut / Shitake Mushrooms Risotto, and I have to say it’s great for all occasions if you would like to have a small starter or really nice large portions for your breakfast, or as a lovely snack.
I’m sure you will love the delicious combinations in this interesting mix of flavors of Vegan Chanterelle Mushroom Crostini.
This is so delicious and powerful Vegan Stuffed Squash for you!!!
Hello, my lovely rabbits’ readers around the world …
You might remember in previous recipes about “pumpkin soup” I mentioned my visit to the organic farm where I bought some mini squash. I used them to create one more dish which I would like to share with you today. It’s easy to make and so, so yummy!
Vegan Stuffed Pumpkin It’s absolutely up to you what you prefer to use for the filling but I believe I will inspire you with my ingredients and my idea. This meal is perfect for the autumn/winter season. You can cook it as lunch or dinner for your family, friends, children, for everyone! I played around a bit with my filling, and eventually perfected one I really like, I know I will definitely cook it again over the festive period. I used my favorite; pearl barley as good plant protein, plus other ingredients. And, instead of sauce, I made a puree and it really does work perfectly. I just would like to say It’s really up to you which pure you prefer and like it choose your way and I would like to say, this dish will take 2 days and cooking time is about 45 min. But don’t be afraid it’s not complicated to make it You will find the easy way and you will create it as my other recipe as My Stuffed Figs Also, this recipe is for a one person portion.
I believe it you will like and I’d love to hear your feedback!
1 squash (300g)(pumpkin)
40g pearl barley
1 small clove of garlic
50g button mushrooms
20g celery sticks
30g smoked tofu
1/2 teaspoon of smoked paprika powder
1 teaspoon of ras el ham powder
1/2 teaspoon dry sage
5g pistachio nuts
100g baby spinach
1/2 teaspoon spirulina powder
50ml non-dairy milk
1 spoon vegan butter
salt & pepper
So guys, firstly I highly recommend you soak the pearl barley overnight because this makes it so much easier to cook the next day. After soaking it, the barley will be ready after a maximum of 10 min of cooking time on high heat.
Prep your squash: First, chop off the head and remove flax and seeds so it ready for filling. In your frying pan, add oil and then the very finely chopped garlic, celery, carrots, and tofu. Cook on medium heat and mix it till it is braised and soft. Add the paprika, ras el ham powder, the sage, pistachios and also salt and pepper. Finally, add the cooked pearl barley and mix it all again. After 10 min, move the mixture into the squash.
Then, place your pumpkin in the oven and cook for 45 – 50 min at around 195C
You can use the same frying pan, but first just use some kitchen roll to clean inside. On high heat, add the butter with the spinach and just braise till soft. Next, add salt and pepper and stir it well. After 10 min moves the spinach to your food processor and add the spirulina and milk and blend to a smooth consistency.
The most delicious Vegan Jerusalem Artichokes Soup is yummy and healthy for You!!!
Hi, my lovely rabbit readers. Who’s ready for Vegan Jerusalem Artichokes Soup? But let me ask you something. Do you know about artichokes and how many good benefits they have for our bodies? Full of iron and potassium, they also help keep low blood pressure along with many more advantages. You can always play with these little miracles and make more than Vegan Jerusalem Artichokes Soup, pure, cake, crisps, At this time of year they are in the season, and perfect for winter time meals. I have a friend who does fruit and vegetable delivery, so I asked him if he has any artichokes available and he was able to deliver to me 2 kg of these amazing things:) I had already a plan in my mind to make a delicious soup like Mixed Mini Squash pumpkin Soup.
I know I’m repeating myself, but I have to say I really love to make soup! It’s a real pleasure of mine, and I always enjoy working out new combinations and flavors. This soup is incredibly simple, yet incredibly delicious!
6 cloves or 10 if you like it of black garlic
1200g of artichokes
3 small onion (230g)
1 teaspoon of nutmeg powder
1/2 teaspoon celery seeds
1000ml of water with organic vegetable stock
salt & pepper
Firstly, I’d like to suggest you use a nice large pot for this soup, make sure add oil first, then put it on low heat. Add the already peeled and chopped artichokes, the onion, potato, garlic, nutmeg, and celery seeds and braise them all together for 7-10 min then turn your heat up and add the water and vegetable stock mixture and cook till boiling. Add salt and pepper to your taste and then blend the softened vegetables smooth with your hand blender.
This easy Christmas Vegan Filo Pastry 2018 is perfect for your Christmas dinner. It’s always a hit!
Hello, my lovelies all around the globe, how are you today and who is ready for Christmas day and a special Christmas dinner? What are you planning for yourself and your family? Which yummy dish is traditionally on your table? Maybe this year you are thinking of making a change and trying a light, non-meat dish? In this recipe, I aim to give you inspiration on how to have a healthy but delicious meal.
Now just quickly let me share with you a bit about my childhood. I grew up in a very lovely family in the Czech Republic, we always had pea soup and traditional potato mayo salad with fish. I have to say as a kid I did not think about veganism as an option, I just followed my family. I really have nothing bad to say about the food my parents gave us, they really fed me and my brother so well. But it was not just about food, mealtimes are of course all about atmosphere, and Christmas time was absolutely excellent! Mum always prepared a brilliant cake and lots of traditional homemade biscuits and we had fresh nuts, fruits and chocolate I have to say we ate so, so, so much! ‘Fully belly’ we said. However, since I gave up meat and animal products and became vegan, I’ve spoken with so many people about festive meals, and it seems most people do something similar to a vegetable, vegan wellington I guess, and know this is a perfect festive meal, but I would like to offer an alternative. So, here you go! It’s ready for you …Christmas Vegan Filo Pastry 2018. It’s not as hard as it looks like Sweet Potato Rosti with Spinach and Mushroom Sauce
This recipe is for 2 people you will need around 1 hour for the pastry and a few hours for the puree.
Christmas Vegan Filo Pastry 2018
250g filo pastry
100g wild mushrooms
80g celery sticks
100g roasted chestnuts
150g fresh cranberries
1 large spoon of coconut sugar
1 teaspoon of nutmeg powder
1 teaspoon of cloves powder
1 small orange (zest + juice)
Oil for cooking
Salt & pepper
Christmas Vegan Filo Pastry 2018
300g red cabbage
4 juniper berries (if you like very aromatic and strong flavor add 10)
1 1/2 large spoons of Chinese 5 spice
190ml cider apple vinegar
200g coconut sugar
1/2 teaspoon of cardamom powder
1 teaspoon of cinnamon powder
Firstly, preheat the oven to around 180C. For the filo, you will need a baking ring or round baking form. Spread vegan butter on the inside and outside of the baking form, then use a large bowl and cut a large circle, make sure you use a minimum 5-6 sheets thickness of pastry. Next, gently move this circle inside your baking form and place in the oven for 5 min then remove from the oven and fill that pastry with the mixed stuffing. During baking time pan frying, in oil, all the ingredients. The onion, celery, carrots, chestnut, mushrooms, all finely chopped. After 6 min adds the nutmeg, cloves, berries, orange and salt and pepper, and fry till soft. When this filling is ready, just gently place inside your filo base and return to the oven for another 15-20 min at the same temperature.
It’s up to you if you would like to make this the same day or the day before. Personally, I recommend making it before the pastry. So, first, chop the cabbage first into very tiny slices and move to a large pot. Add all the other ingredients and bring to boil before cooking on medium heat till the mixture is soft. Then just use your mixer or handheld blender and mix it to a smooth consistency…
And don’t forget, this dish is delicious served with crispy kale or some potatoes, whatever you choose!…
Hi lovelies, how’s life at the moment? I hope everything is going well 🙂 If you remember in the previous soup recipe I mentioned the local organic farms here in Southern England, I’m happy to say I’ve bought a few more mixed squashes and have created a special autumn cake:) I had the idea for this recipe as soon as I saw these lovely seasonal vegetables and already knew what to make for you. I have to say I used my experiences from being a chef in countryside pubs and restaurants. Two desserts that are always popular with customers always seems to be the sticky toffee pudding and the carrot cake, and this delicious autumnal cake is partly inspired by these classic dessert favourites.
This recipe is not at all hard to make it and you can always serve this cake with any vegan components you like, for example, ice cream or yoghurt etc.
The measurements listed here will give you around 4 potions.
93g pitted dates
200g mixed squash pumpkin
80g xylitol (vegan sugar)
1 small banana
90g vegan butter spread
95g gluten-free self-rising flour
1/2 teaspoon bicarbonate soda
2 teaspoon Chinese 5 spice
pinch of Himalayan salt
1/2 teaspoon oil
Put the dates and water in a small saucepan and just bring the dates to the boil so they are soft and mix it thoroughly to create a smooth consistency. Use a nice large bowl for all the ingredients. First, add the banana and whisk with the xylitol to smooth consistency then add butter and carry on whisking for few minutes. Next, add the date mixture and flour. Mix these ingredients together than grate in the pumpkin just as you would grate vegan cheese. Continue mixing before adding spice, soda and salt. Remove the mixture from the bowl and put into a baking tray lined with oil and baking paper.
Pre Heat your oven to 160C and bake for 30 – 35 min max. You can mix your vegan butter with syrup and orange zest and serve as topping for the cake.
Hello, my lovely rabbit readers. I’m just wondering where you are right now? Where are you living? Where do you live on this amazing planet, and what are the seasons like there? Do you have a four-season year like here in the UK?
I’m simply asking about this because there are always seasonal products, I mean fruits and vegetables, which are right for every special month and season in the year 🙂 I like this time of year as autumn has so many wonderful seasonal vegetables and there is so much colour around! in both food and also in nature as well. Personally, this season for me is a huge inspiration. What I can see and feel and makes me so happy and very productive:)
I just spent a few days in National Trust parks in East Sussex and Kent and also visited some local organic farms. I can’t explain exactly how I felt but believe me, it was so uplifting to be surrounded by the beautiful energy of mother nature, it really just made me so happy. It was also so nice to have a conversation with the farmers, and after chatting with them, I decided to buy some organic mini pumpkin squashes and created another yummy dish for you. This is my fantastic warming mini squash soup, let me know what you think! I hope you like it 🙂
150g white onion
1 large potato (340g)
3 cloves of garlic
4 clementines (220g)
2 kg mixed squash pumping
1/2 teaspoon of chilli flakes
1/2 teaspoon cloves powder
1 teaspoon nutmeg
3 large spoons of rapeseed oil
1 large spoon of date dark syrup
1700 ml water with vegetable stock
pinch of saffron
salt & pepper
Firstly, I’d like to suggest using a nice large pot for this soup. Start by removing the skins and seeds from the squashes and cut into cubes. Put the oil in the pot first, and then add the squash, as well as the diced onion and peeled garlic. Also, add the peeled potato and braise for 6 min before adding the clementines without skins. Mix in the nutmeg, chilli flakes and ground cloves and cook for another 8 min. Next, add the water and cook till soft. Finally add the salt, pepper and saffron and blend it all together. You can serve this soup with roasted nuts, seeds or vegan croutons.
A few days ago, I visited the local vegetable and fruit market in a town called Tunbridge Wells. It was such a good atmosphere, with all the local, organically grown farm products, and the lovely people at the market stalls. After speaking with such a lovely lady, I got an idea and I choose some sweet potatoes. They have lots of benefits, including minerals, vitamins, antioxidants and plenty of iron, selenium, and calcium and much more! I decided to make a nice and yummy brunch-lunch meal which takes around 40 min to make, it’s also easy to cook for all of you and your family if you want 🙂
700g sweet potato
1 large spoon of dry marjoram
3 cloves of garlic
1 teaspoon of caraway seeds
100g gluten free flour (your choice) I choose buckwheat
salt & pepper
1 small banana shallots
400g button mushrooms
2 cloves of garlic
100ml white cooking vine (vegan)
180g baby leaf spinach
2 spoon of olive oil for cooking
250ml non-dairy cream (oat)
3 spoon of dry yeast flakes
1 large spoon of vegan butter
salt and pepper
First, peel the potatoes, grate them and put into a large bowl. Then add the marjoram, the chopped garlic and flour and the salt and pepper and mix it all together to make a nice dough. Mould the mixture to your own size and shape and then pan fry both sides until they’re a golden colour before moving to the oven for 25mins at around 180C gas 4
Put your choice oil in a nice large saucepan and start to braise the chopped shallots and garlic. Then add mushrooms and after 7 mins add the butter, wine, cream and yeast and just cook all together on high heat until it reaches a smooth consistency. Then just add the spinach, salt and pepper and mix well.
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 🙂
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
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.