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 Jerusalem Artichokes Chowder
Food is Life and Your Body is Your Temple
Hello to everyone! A few weeks ago, I visited my lovely family in the Czech Republic. I’m so happy that they’ve been so accepting of my veganism for the last few years 2, and I have to say, my mom and sister in law always try to make and buy some vegan food for me, and I always make some yummy meal for them and the rest of the family. So, I’m not originally from Prague but from the lovely North East area close to Poland and Slovakia. Whilst here, my friends and I went to the fruit & vegetable warehouse and I bought few organic products including around 3kg of Jerusalem Artichokes and I decided to make my own special Vegan Jerusalem Artichokes Chowder for my family. My mom asked me what I was making, and I told her it’s simply it’s kind of soup and she watched me as I cooked it and I can say it’s another easy recipe like Mixed Root Vegetable Soup. I would like to say this recipe for Vegan Jerusalem Artichokes Chowder is perfect for all seasons, but I personally think it’s a great winter recipe. It’s always up to you what you add to it to give it your own twist depending on what flavors you like. You can really use your imagination!
This recipe is for small portions, but I did a little bit more for my family. I believe you will like it, as this is a meal that really warms you up:)
300g Jerusalem artichokes
4 cloves of garlic
10g fresh ginger
60g celery sticks
150g wild mushroom mix
50g spring onion
130g baby carrots
280g new potato
130g baby corn
1 large spoon of vegan butter
1/2 teaspoon paprika powder
1//2 teaspoon of celery seeds
1 large spoon of apple cider vinegar
1 teaspoon French mustard
1 liter of water with vegetable stock
4 teaspoons of dry yeast flakes
300ml almond milk
4 teaspoon of corn flour (mix it with warm water till smooth)
1 lime (zest + juice)
Salt & pepper
Oil for cooking
40g fresh dill or more if you like it
It would be good if you can find a very nice large cooking pot for this soup, and before you start cooking pour in a bit of oil, and also add the vegan butter. Then add already peeled and chopped garlic and ginger, I prefer to chop them chunky style. Sear the garlic till nice gold color, then add the peeled and chopped baby corn, carrots, spring onion, mushrooms, artichokes, and celery. Also, add the celery seeds and mustard. Wait another 4 min before mixing it, then add the lime and vinegar and braise for another 7 min. Next, add water with stock, and cook all together, bringing to boil before adding the yeast flakes, cornflour, and milk. Mix it all together again and cook till the vegetables are soft. Finally, add salt, pepper, and fresh dill as you like.
Sometimes Less is More
A few weeks ago I had a business meeting with my chef agent in the town of Tunbridge Wells or “TW” as the locals call it. I have to say it’s such a beautiful place, it has so many parks, trees, and green spaces, but, most importantly you can find many small bistros, cafes, and restaurant which are vegan-friendly, as well as many organic shops……. I definitely recommend to you if you visit the UK. But, back to point, so my agent’s name is Dan and we had a nice late breakfast in a really cozy bakery, @the_bicycle_bakery which produce fresh bread and food. I just have to tell you about this delicious bruschetta they gave me with the organic coffee, as it was this that inspired me to decide to replicate Vegan Roast Vegetable Sourdough Bruschetta with a little bit of an upgrade for you. You can have it for your lunch, breakfast or any time when you want it. It’s really nice and would make such a yummy brunch meal and it takes no time to make it :)))))) Believe me it’s really to make as my older recipe Capri Peppers Bruschetta.
Vegan Roast Vegetable Sourdough Bruschetta
1 clove garlic (smoked if you have)
1 medium or small red pepper (90g)
1 medium aubergine (230g)
1 courgette (260g)
1 stem of fresh rosemary
salt & pepper
oil for cooking
Well, it’s pretty easy to make the roast vegetables, but the first you have to make the bread! :))) or, of course, if you wish, just buy fresh sourdough in your local bakery. So, if you have a small gastro pot you can roast the vegetables in the oven but I roasted veg in my cooking pan. So, first chop your vegetables, making them a bit on the chunky side and then finely dice the garlic. Next put all the vegetables and garlic into your ready oiled hot pan and roast very well for around 25 – 30 min with fresh rosemary. If you have a toaster you can slice a really nice bit of bread and toast it or you can toast it inside your oven. When veg and bread are done just add a splash of truffle oil, salt, and pepper to your taste, and the meal is ready for you!
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.
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!…
Hello, my lovely rabbit readers. I would like to ask you how is your summer going? What are you doing, cooking, drinking and eating? I hope you are happy and enjoying every day?
Because, we are finally having such amazing weather here in the South of England, which really makes me happy. I’m smiling and full of energy, and this really transfers into my food as well.
This amazing sunshine makes me imagine easy, light food, which is also quick to make and of course so yummy for your belly 🙂
So today I decided to share with you my lovely, super yummy tomato bruschetta. I have seen so many different methods and recipes for this here in the UK made by Italian chefs, but I have also seen it made in Italy as well, so I just mixed all my experience with this dish together and the resulting recipe is here: