Tag:

veganforlife

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

MAINS STARTERS

Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing

by Tomas January 5, 2020

written by Tomas

Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing

Just Bite Me

Hello, my lovelies around the world. How many of you like snacks? Something small, light and not to heavy to eat, but that is also delicious and yummy? The answer is Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing. It’s not complicated to make and it can be done in small or large portions. It’s also great as a yummy, healthy meal for kids, for your family or just a quick solution for your lunch at work. There are so many benefits to sweet potato and quinoa, they contain plenty of minerals, vitamins, and fibre, are also rich in antioxidants and are also great for our digestive system.

You can really use your imagination with this dish to create a different flavor and make it your own. Some people like more herbs, for example, some more might like it spicier, etc. this recipe is the version I made for myself and my friends. They happened to visit me when I was trying out this dish and I told them they had to stay until I’d finished making them so they could try it :))) Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing is also easy to make it like as https://greenrabbitkitchen.com/vegan-chick-pea-and-artichokes-cake/

PS: They really loved it 🙂

This recipe is completely vegan, dairy and gluten-free and it’s about right for 4 people as a starter…

I will appreciate your feedback on this dish.

Ingredients:

700g sweet potato

150g white onion

150g cooked quinoa

70g mixed mini color peppers

1 and 1/2 teaspoon smoked paprika powder

1/2 teaspoon ras el hanout

1 teaspoon of cinnamon powder

1/2 teaspoon of turmeric

1 teaspoon nutmeg

3 tablespoon olive oil + some oil for your baking tray

salt & pepper

250g gluten-free chickpea flour

Dressing:

135g red pepper

25g walnut

15g olive oil

15ml water

salt & pepper

Vegan Sweet Potato Quinoa Falafel with Roasted Pepper Walnut Dressing

: 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

January 5, 2020 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

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

MAINS SALADS

Spiced Rainbow Carrots Salad with Purple Potato Puree

by Tomas December 27, 2017

written by Tomas

Hi, my wonderful readers from all around the world. How is your Xmas holiday going? How are you feeling these days? And what about your exercise routine, your drinks, and food? Am just asking because I think we need to keep a very good balance between all the meals and drink during the festive time, right?
It used to always be a problem for me years ago. At Xmas, I’d eat lots of foods without thinking much of it, but now, of course, I’ve changed my ways.
Well, I will let you make your own decisions while I focus on this new, light and so so so yummy dish for you.
I have to say that I’m fascinated with rainbow carrots. I love their colors, benefits, taste, size and of course the opportunity to make more than a hundred recipes using them, but today I have chosen only one and this is a light and delicious salad for you.
I’m sure you won’t find it complicated or difficult to make, and the smell and the taste amazing, but let me know, please?

Recipe:

320g mix of rainbow carrots
1g whole cumin seeds
1g grated celery seeds
1g smoked paprika powder
1g ras el hanout powder
2g walnut (crushed)
1g turmeric powder
1g cardamom powder
1g harissa
1 teaspoon of olive virgin oil
1 tablespoon of organic cider vinegar
a few fresh leaves of coriander
salt & pepper

Puree:

1 purple potato (150g)
90ml milk of your choice
1 tablespoon of pressed coconut butter
salt & pepper

Method :

So after measuring out the spices and peeling the carrots, please choose the way how you would like to finally plate it. You can slice, continue to peel carrots and make ribbons, or you can grate them, or if you have a spiralizer you can use that. After doing it your way, add the carrots to a large salad bowl and add all of the spices including olive oil, vinegar, salt and pepper, and mix gently using your hands, please. If you would like to make it sweeter, add some syrup and your salad is ready for eating.

Puree:

Firstly peel the potato and chop into small cubes, then add to small boiling pot and cook until very soft. Afterwards please remove the hot water and add the potato to your kitchen processor. Add butter, milk, salt, and pepper and blend it ’til it reaches a smooth consistency. Add more salt or pepper if you need to, and the puree is ready to serve, but don’t mix it with the carrots, plate it separately.

December 27, 2017 0 comment

MAINS

Stuffed Portobello Mushrooms

by Tomas December 18, 2017

written by Tomas

Hello to my lovely readers from all around the world. I would like to give a big thank you for your feedback which I get via email, Instagram, and another social media. It’s a big motivation and I’m so glad to receive your messages.
I have to say that I always try to use my experience, ideas and inspirations and of course bring them together to you.
Today I prepared a really easy, yummy and quick dish full of vitamins, minerals and also natural fat. It’s perfect for brunch lunch.
I visited a local grocery shop here in Hasting UK and bought those lovely large Portobello mushrooms. The Veggie Man has been running his shop for 34 years, a very long time. He knows lots of local and also national resorts where you can pick mushrooms in the forest. I felt like a little boy inside a kid story as I listened to so many of his stories J
However, when I bought these mushrooms, I already knew how they would be sitting on the plate for you.
So let’s start.

Recipe:

2 portobello mushrooms
2 red onions (180g)
baby spinach leaves ( around 2 handfuls per portion)
1 small clove of smoked garlic
3 large spoons of dark date syrup
5g of walnut
water
truffle oil
salt and pepper
vegan red cheddar or any vegan cheese of your choice
vegan butter of your choice

Method:

So guys what you need to do first remove the bottom and skin from the mushrooms and put them in some small gastro pot with salt and pepper and vegan butter and cook ’til they soften ( 20min 185C) in the oven.
In the meantime, peel the onions, slice them and put them in your non-stick pan. Caramelise them by adding water with date syrup and cooking on low heat until soft, you can add salt and pepper if you would like to. When the mushrooms are ready, remove the water or liquid from gastro and just stuff these with crushed walnuts, caramelized onion, and top with cheese. Cook for another 6 min in the oven. While the cheese melts, use a small pot to cook the chopped smoked garlic and spinach. Braise and finish with a little truffle oil.

December 18, 2017 0 comment

BREAKFAST

Persimmon/Asian Pears Smoothie

by Tomas December 11, 2017

written by Tomas

Good Morning amazing people all around the world.
How is your day, your life, your health, your spirit, your focus, your everything ….
Are you happy??? I guess this is better question……
I think a very good start to making ourselves happy is this really yummy smoothie. It will help our stomach smile all day
So I was walking around the local market shop yesterday and amongst the shelves, I found these amazing Asian pears, with this magical, orange Persimmon. I would like to share the idea I then had for another quick breakfast
I can tell you a bit about these great fruits. Filled with energy, vitamins, fibers, potassium, they are also perfect for our digestive system which they keep it clean, healthy and of course in good condition. This combination is exactly perfect for winter season if you living in cold and snow area. Turmeric, clove, and cinnamon always bring nice power to our bodies.
So I created an interesting mix of fruits and herbs and I believe you will like it, feel its spirit and nice taste….

Recipe:

1 banana
1 Asian pear (200g)
1 persimmon (200g)
1 small mandarine
180ml nut milk your choice
½ tsp of cinnamon powder
½ tsp of turmeric
½ tsp of vanilla seeds
½ tsp of clove powder

Method:

I suggest to you use a nice and fast blender or good kitchen processor and put everything together, but don’t forget to remove banana skin and also remove the pear’s seeds and stalk. If you don’t like pear skin you can peel it off as well. Then do exactly the same with the persimmon and just chop into chunky cubes. Add to your processor add all of the ingridents and blend it all together ’til it reaches a nice and smooth consistency.

Just small note: If you prefer your smoothie sweeter add always some organic syrup (your choice)

December 11, 2017 0 comment