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 🙂
Raw Heritage Carrots Spaghetti
Your Body is Your Temple
Last Tuesday morning, after a nice walk on the seafront, I visited an Asian shop here in Hastings (UK), and I have to say, I really love having conversations with the lovely ladies who work in the shop. They are always telling me lots of information about Asian cuisine, including products and which kitchens use what with different ingredients and also which countries in Asia prefer certain spices and vegetables. This is so useful to me as a chef, I’m always listening for interesting information and I love learning about food around the world:) So, inspired by this conversation, I decided to make something easy, light and unusual for you I picked some rainbow or heritage carrots with few shallots and specific fruit called a “Kumquat”. It’s very close to orange and I just love the taste, when you bite you have sweet, sour and bitterness all in your mouth, I really recommended you visit “Wikipedia” to find the full information. I love using this yummy fruit sometimes in my smoothies, it goes very well with pineapple and kiwi- so delicious! But I would like to continue and present to you my dish. Just like many of my recipes, you can make it as a starter, main or even a snack, it’s so yummy and everyone who’s a fan of raw food will like it 🙂 It’s not to hard as well to make it as my previous recipe Raw Green Courgette Spaghetti
This type of Raw Heritage Carrots Spaghetti you can serve alone, or after you’ve mixed it with another ingredient, for example, peas, coriander, spinach, broccoli… 🙂 It’s up to you.
50g Kumquat fruit
300g fresh heritage carrots
1 small banana shallot
20g pecan nuts
50g of tofurky (smoked) or tofu
1 teaspoon of Ras el Hanout spices
1 large spoon of cider apple vinegar
1 teaspoon dark agave syrup
salt & pepper
Oil for cooking
First peel the carrot skin and chop ends off. Use a julienne peeler or small hand peeler to do this, and then move them to a salad bowl.
Remove the kumquat stems and just slice them. If you find seeds, just take them out. Add the chopped ingredients to your frying pan with oil, including the diced shallot, the chopped pecan nuts, and the chopped tofurky salami or tofu. Stir well and fry for 3 mins. Next, add the ras el hanout spice with vinegar, salt and pepper, and the agave syrup and mix it again. Fry for around 8 mins more than add to your salad bowl and mix again nicely with your carrot spaghetti.
Also, you can serve plainlike that or if you prefer and like any type of green puree ( spinach, wild garlic, broccoli, etc.) you can plate it with it.
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.
My Wild Mushroom Stroganoff
Last summer I visited my parents and my family, and my mum made me smile when she asked me; “Tom, what will you eat here, and what should I cook for you?” and I just answered her; “I will eat food:)” Haha I was not being sarcastic, it just made me smile. So, I had a very nice conversation with my Mami and I showed her the recipe I will tell you now. It’s a really yummy and easy dish and I know you will like it. It was so good I ended up cooking it for my dad, my sister in law and two nephews:)
So, I explained to them what I was doing as I cooked this lovely stroganoff, and I can tell you it’s another dish which is really quick to put on your table and has many benefits as well:)
170g mixed wild garlic
1 large shallot
3 cloves of garlic
50g of gherkins
120ml white cooking wine
200ml oat single cream or your choice
150ml organic tomato puree
200ml water with vegetable stock
1 teaspoon dark date syrup
2 teaspoons of smoked paprika powder
salt & pepper
I used a large pot in my mom’s kitchen and after I’d peeled and cleaned the shallots and garlic, I diced both, put them in the pot and braised in coconut oil for around 3 min. Then I added the mushrooms, mixed it all together and braised for another 3 min. Next, I added tomato puree and vegetable stock as well as the gherkins, paprika powder, and cream. Finally, I just mixed everything together and cooked till the mushrooms were soft and the sauce smooth.
Hey, my lovelies. How are you? More importantly, how hungry you are?!
Today I have a small surprise for you. I believe this new recipe will work for fans of mushrooms and tempeh. I would like to add a little touch of spring and of freshness in this meal.
Again, I am trying to mix my experience from fine dining and Michelin restaurants with a simple no messing attitude 🙂 whilst making it really easy for you, the end result is really yummy trust me. It will take a little bit time and you will have to play around to you’re your preferred taste, but it is worth the effort.
100g mushroom (Pied De Mouton)
2 cloves of smoked garlic
3 teaspoon smoked paprika powder
1/2 teaspoon chili flakes or a fresh one
50ml white cooking wine
1 large spoon tomato pure
7g fresh tarragon
coconut oil for cooking
salt & pepper
So for duxelle, you will need nice large pan-fried pot. Finely dice the first garlic and add into your pot with coconut oil, once nice and brown, add the mushrooms (finely diced), mix 0for 5 min. Then, add tempeh and try to stir everything using a wooden spoon. After 5 min adds chili, wine, paprika, tomato puree, tarragon and salt & pepper. Stir again and cook until final reduction (once it starts to have the consistency of pate, it’s ready).
Peel carrots and kohlrabi and grate directly into your salad bowl. Add mustard, mayo and salt and pepper, mix nicely together and your slaw is done.
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.
120g pearl barley
125g shitake mushrooms
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
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.
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.
150g dark lentils
340g baby spinach leaf
1 clove of garlic
1 teaspoon of smoked paprika powder
½ teaspoon of mixed sesame seeds
10g of hemp seeds
65g gluten-free breadcrumbs
40g buckwheat flour
salt & pepper
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.