Tag:

Vegano

Vegan Butternut Squash Coconut Saffron Soup

by Tomas July 17, 2021

written by Tomas

Vegan Butternut Squash Coconut Saffron Soup

It’s Simple. Great Ingredients Make Great Food

Hello, my lovely readers, how are you doing? I know you haven’t heard from me in a while, and I do apologies, but as I mentioned previously the lock down has been a really crazy time for us all. I’d definitely say that 2020 was a roller coaster year for me, and 2021 is a year full of many changes, I will make a newsletter and keep you posted on all of these of course.

But today I’m happy to be back with another fresh yummy recipe for you. Vegan Butternut Squash Coconut Saffron Soup. I nearly forgot that I made this delicious soup, one day I was hungry and in a bit of a rush so I just made this quick soup out of some leftover items in my fridge and ingredients from my store cupboard. I can tell you it’s good for any season as it’s refreshing and delicious and great for all the family.

This dish is also versatile as a light lunch or dinner or works perfectly as a starter.

This recipe is for 4-6 people and is super easy to make like Vegan Sweet Potato Coconut Milk Soup

I would like to mention the benefits as well, all ingredients work nicely for our bodies with healthy effects.

I will appreciate your feedback on this dish

Ingredients:

1 large butternut (1200g)

1 onion (180g)

5 garlic cloves

400ml coconut milk

1 potato (280g)

large pinch of saffron

2 teaspoon smoked paprika powder

vegetable stock + water 1000ml

2 teaspoons of dry thyme

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

a pinch of cayenne pepper

salt and olive oil for cooking

Vegan Butternut Squash Coconut Saffron Soup

: Easy To Make It

: Light, Yummy and so Delicious

: Healthy Benefits and Family Meal

: Perfect For Any Occasion

Vegan Butternut Squash Coconut Saffron Soup
Tomas Vegan Butternut Squash Coconut Saffron Soup It’s Simple. Great Ingredients Make Great Food Hello, my lovely readers, how are you doing? I know you haven’t heard from me in a… STARTERS Vegan Butternut Squash Coconut Saffron Soup European Print This
Serves: 4-6 Prep Time: 15M Cooking Time: 45M 45M

Nutrition facts: 627 calories 16.5 fat

Rating: 5.0/5
( 2 voted )

Ingredients

Ingredients:

1 large butternut (1200g)

1 onion (180g)

5 garlic cloves

400ml coconut milk

1 potato (280g)

Large pinch of saffron

2 teaspoon smoked paprika powder

vegetable stock + water 1000ml

2 teaspoons of dry thyme

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

A pinch of cayenne pepper

Salt

Oil

Instructions

Method:

Peel the potato and cut into chunky cubes, do the same with butternut squash, removing the skin and the seeds. Peel and dice the onion and garlic and add both to your cooking pot with oil (olive). Then braise for 4 -5 min on medium heat to nice, light gold colour before adding the potato and butternut. Raise the heat and sear it for another 5-6 min then add the seeds, saffron, paprika, and the water with vegetable stock. Let the soup boil then add the coconut milk, pepper, and salt, and finally blend it all together to a smooth consistency.

July 17, 2021 0 comment

Vegan Pea and Mint Soup

by Tomas January 23, 2021

written by Tomas

Vegan Pea and Mint Soup

Soup Lovers

Hello to everyone who is soup lover or just is curious to try another easy but super yummy vegan recipe. As I’ve mentioned so many times, I am definitely a soup lover and my biggest inspiration was my grandmothers who have taught me how to make different soups since I was a child.

My memory is full of absolutely delicious recipes, so many variations and combinations of flavour. No matter what season we always had stunning soups and classic recipes by the executive head chefs (hahaha) which is true! because both grandmothers were brilliantly skilled chefs within their own homes, as I’ve definitely mentioned previously a few times. So today I am really happy to announce a yummy and very easy to make Vegan Pea and Mint Soup.

This recipe I’ve used so many times in different pubs, restaurants, and as a private chef for my clients. I am more than happy to say I’ve received many compliments from customers on this soup, which always made me smile and kept me motivated.

Also, I can say this Vegan Pea and Mint Soup is particularly nice in this wintery time as well, very warming yet refreshing. This recipe is for 2 – 4 people, depending on how big soup bowls you have and as you know again it’s easy to make it like https://greenrabbitkitchen.com/vegan-sweet-potato-coconut-milk-soup/

I will appreciate your feedback on this dish

Ingredients:

2 – 3 cloves of garlic

2 small onion

1 good-sized potato (250g)

800g of frozen organic peas or fresh

20g of fresh mint (if you like a strong flavour of mint add more)

vegetable stock and 1 litre of water

salt and pepper

truffle oil

organic vegan bread for croutons

cooking oil

: Easy To Make It

: Friendly for Your Vegan Fitness Diet

: Healthy Benefits and Family Meal

: Gluten and Dairy Free

Vegan Pea and Mint Soup
Tomas Vegan Pea and Mint Soup Soup Lovers Hello to everyone who is soup lover or just is curious to try another easy but super yummy vegan recipe. As I’ve mentioned… MAINS Vegan Pea and Mint Soup European Print This
Serves: 4 Prep Time: 10M Cooking Time: 35M 35M

Nutrition facts: 818 calories 6.2 fat

Rating: 5.0/5
( 2 voted )

Ingredients

2-3 cloves of garlic

2 small onion

1 good-sized potato (250g)

800g of frozen organic peas or fresh

20g of fresh mint (if you like a strong flavour of mint add more)

vegetable stock and 1 litre of water

salt and pepper

truffle oil

organic vegan bread for croutons

cooking oil

Instructions

Put oil in your nice big soup pot and when the oil is warm add the crushed garlic and chopped onion and stir for around 5-7 min. Then add the already peeled and chopped potato and stir for another 6 min before adding the peas and a little bit more oil and mixing it. After about 4 min add the water with vegetable stock and cook till it’s boiling, and everything is soft. Between cooking, dice the bread and pan fry it or toast it in the oven to make your croutons, make sure you add some salt and pepper, remember to watch carefully so that they don’t burn! When all the ingredients in the soup are soft add the fresh mint leaves and use a kitchen blender or mixer to blend it all to a soup-like consistency. To serve to use your soup bowls and top with croutons and just a few drops of truffle oil.

January 23, 2021 0 comment

DESSERTS

Vegan Sticky Toffee Pudding

by Tomas May 12, 2020

written by Tomas

Vegan Sticky Toffee Pudding

A little bliss in every bite.

Hey! Who is ready for another delicious dessert? Me :))) Hello my lovelies, I’m thinking about you all, and hope everything is going well with you and your family. I really believe life is beautiful in all parts, but this moment is definitely a test for us, but we can take this time to have a think about ourselves and make decisions and plans that might move our lives towards positive change when this is all over if you know what I mean.

I’m sorry for my a little bit of philosophy but hopefully, I can be a bit of help to you as we’re all together in this:) same feelings, same emotions, and I understand how hard it can at that time. So during this emotional period, I wanted to do something that’s gonna make us happy 🙂 so, I created a vegan version of one of the UK’s favourite desserts, Vegan Sticky Toffee Pudding. Believe me, nearly every pub or restaurant in the UK (before lockdown) had this sweetie bomb pudding on the menu. A few weeks ago, I made a couple as a test because I wanted to get the right measures to get exactly the perfect flavour, and I can tell you I got it just right, and here’s the recipe!

I made it for one portion so if you would like to make more, just multiply this recipe, please.

Vegan Sticky Toffee Pudding is also such great comfort food or celebration food because remember love goes through the stomach. 🙂

Also, It’s up to you How would like to serve with, Vegan Cream, Ice Cream, any type of fresh fruit even coulis.

I know I’m repeating myself, but this type of pudding is perfect for any occasion and any time of the year, it’s also super easy to make like https://greenrabbitkitchen.com/my-chocolate-brownie/

I will appreciate your feedback on this dish

Ingredients:

32g coconut sugar

32g pitted dates

32g gluten-free self-rising flour

1 vegan flax egg (1 tablespoon flax powder with 3 tablespoons of water)

11g vegan butter or vegan spread

1/3 teaspoon gluten-free bicarbonate soda

60-80ml of water

Toffee Sauce:

35g coconut sugar or vegan-friendly dark brown sugar

35ml oat, or any single vegan cream

Vegan Sticky Toffee Pudding

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Familly Dessert

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Vegan Sticky Toffe Pudding
Tomas Vegan Sticky Toffee Pudding A little bliss in every bite. Hey! Who is ready for another delicious dessert? Me :))) Hello my lovelies, I’m thinking about you all, and hope everything… DESSERTS Vegan Sticky Toffee Pudding European Print This
Serves: 1 Prep Time: 15M Cooking Time: 30M 30M

Nutrition facts: 548 calories 8.6 fat

Rating: 5.0/5
( 2 voted )

Ingredients

Ingredients:

32g pitted dates

32g gluten-free self-rising flour

1 vegan flax egg (1 tablespoon flax powder with 3 tablespoons of water)

11g vegan butter or vegan spread

1/3 teaspoon gluten-free bicarbonate soda

60-80ml of water

Toffee Sauce:

35g coconut sugar or vegan-friendly dark brown sugar

35ml oat, or any single vegan cream

Instructions

Before you begin, I suggest you find some small baking pot if you are making just one portion, if you are making more, then maybe one use a baking wipe pot tray with a little bit butter and use non-chemic baking paper cut to the size of your pot or tray. First, take the vegan flax egg and beat it before leaving it to rest for 5 min to get thick. Then, add the sugar and flour to a different bowl and whisk it together before adding the flax egg. Whisk it all together before adding the melted butter.

Use a small pan to cook the dates, soda, and water. Let the mixture boil so the dates become slightly melted and soft. Add this mixture to the rest of the ingredients and after mixing, move it into your baking pot or tray and bake for around 30-45min at 165C depending on your oven. I baked my portion for about 35min /170C in my old oven.

Sauce:

Put the coconut sugar and cream together in a pan and on medium heat mix it together till it’s a nice smooth consistency.

May 12, 2020 0 comment

MAINS STARTERS

Vegan Creamy Black Buckwheat Spaghetti

by Tomas November 24, 2019

written by Tomas

Vegan Creamy Black Buckwheat Spaghetti

Spaghetti Love Story

Hello lovelies, how are you all? Just wondering I’m curious what type of meals you all prefer. Do you like brunch or a fine dining meal or even street food? When speaking with my friends, clients, and colleagues I think we are pretty much the same because we like to try a bit of everything. Sometimes we like to try “posh food” but sometimes we like to eat something quick, yummy and not too complicated. Are you the same? I traveled a lot in summer 2019, and I have had opportunities to try so many different, delicious and uncomplicated dishes that really inspired me. And another idea came to my mind Vegan Creamy Black Buckwheat Spaghetti!!!

I was also thinking about what limited time so many people have with the busyness of everyday life, and how most of the time people need quick, easy but tasty meals. I had an idea and created for you a delicious but simple dish like https://greenrabbitkitchen.com/asian-style-udon-noodle-with-pan-fried-vegetable-2/

Vegan Creamy Black Buckwheat Spaghetti

This is one portion but if you will split between two of you, It makes two small starters. Also, this meal takes around 20 minutes of your cooking time.

I will appreciate your feedback on this dish.

Ingredients:

120g organic and gluten-free buckwheat spaghetti

100g cashew nuts

150ml cashew milk

1 clove of garlic

15g sun dry tomatoes

1 small lemon (zest + juice)

1 teaspoon smoked paprika powder

10g fresh basil

salt and pepper

oil for cooking

20g pecan nuts

Vegan Creamy Black Buckwheat Spaghetti

: Gluten-Free and Dairy Free

: Healthy Benefits Meal

: Low Fat Meal

: Easy To Make It

: Perfect for Family Lunch or Dinner

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

Vegan Creamy Black Buckwheat Spaghetti
Tomas Vegan Creamy Black Buckwheat Spaghetti Spaghetti Love Story Hello lovelies, how are you all? Just wondering I’m curious what type of meals you all prefer. Do you like brunch or… MAINS Family Meal for Lunch or Dinner European Print This
Serves: 1 Prep Time: 10M Cooking Time: 20M 20M

Nutrition facts: 1185 calories 63.5 fat

Rating: 5.0/5
( 3 voted )

Ingredients

Vegan Creamy Black Buckwheat Spaghetti

Ingredients:

120g organic and gluten-free buckwheat spaghetti

100g cashew nuts

150ml cashew milk

1 clove of garlic

15g sun dry tomatoes

1 small lemon (zest + juice)

1 teaspoon smoked paprika powder

10g fresh basil

salt and pepper

oil for cooking

20g pecan nuts

Instructions

Creamy Cashew Sauce:

Soak cashew nuts first for 5 hours then remove from water and put in your food processor with the cashew milk, lemon zest, and juice. Blend the ingredients till creamy consistency.

Pasta:

Add water and little salt to a small cooking pot and cook pasta till soft, this should be 10 min from boiling point.

Pour away nearly all the water but keep around 30 ml of this water to mix with your cashew cream. But first, use a large pan with a bit of oil and add the chopped garlic, chopped nuts, and chopped sun-dried tomatoes and just braise for around 6 min. Next, add the pasta with a bit of water and mix together. Add salt and pepper and mix for another 3 min. Remove heat and add the cashew cream sauce and mix it again till its nice and smooth. Finally, add the chopped fresh basil and maybe more salt & pepper if needed....

November 24, 2019 0 comment

MAINS Uncategorized

Vegan Cauliflower Steak with Apricots and Capers Puree

by Tomas July 20, 2019

written by Tomas

World Peace Begins in the Kitchen

Keep Calm and Eat Cauliflower

I think this recipe will make you happy, especially if you like plant-based food and especially if you love cauliflower. I have to say I was always defending myself when my friends asked me a year ago, “why don’t you make steak from cauliflower?” And, I always answered, “you know, it’s kind of boring”. But now I have to smile to myself because I know it actually is not.

Vegan Cauliflower Steak is a simple recipe, also easy to make like My Raw Beetroot Tartare, but with so many variations on how to prepare and serve it, it can really become a stunning and yummy dish. I created this dish while making my dinner one evening. After seeing this absolutely beautiful vegetable in an organic shop here in Hastings (UK), I just had to get it, and I already knew what I wanted to do with it and how to create it this steak, I even had a vision of how I would plate it.

This lunch or dinner is perfect for summertime, and especially when you have a nice, warm evening. I can imagine eating this meal on a terrace or balcony in the sunshine and just enjoying every single bite 🙂

So, are you ready? 🙂 for Vegan Cauliflower Steak?

This recipe is for 2 portions

Recipe:

Steak:

750g Cauliflower (preferably organic)

50g vegan butter

Oil for cooking

45g samphire

1 small banana shallot

70g smoked tempeh

Around 5-10g fresh dill or more if you like it

The spread of truffle oil

salt and pepper

Puree:

220g fresh apricots

1 small teaspoon little capers ( but if you like a test of capers use 2 more)

25g vegan butter

1/2 teaspoon of celery seeds powder

100ml nut milk your choice

4 teaspoon dark agave syrup

Salt and pepper

Method:

Puree:

First, remove the stones from the apricots and just chop them into nice chunks and put in your cooking pot with butter. Roast for about 3 min then add all ingredients and just cook on a low heat to a soft consistency after removing the pot from your cooker and just leave to cool for around 15 min. Finally, place the mixture in your food processor to complete your puree.

Note:

I would like to suggest that you make the puree first as you can always easily reheat it after you have cooked the steak.

Method:

Steak:

So, preheat your oven around 180C and after removing the leaves, slice the head of your cauliflower around 1-inch by 2.5 cm each. Put the two steaks into your baking tray (lined with baking paper) and roast for around 13-15 min, but make sure at just around 7 min to turn the steaks over. Alternatively, you can roast them till soft and golden color in a frying pan with oil or vegan butter. Whilst the steaks are cooking pour some oil in another small frying pan and add the chopped shallots with the tempeh. Add salt and pepper and mix together. After 5 min adds samphire and dill and mix it again. After another 5 min, you are ready to place this mixture on the cooked cauliflower steaks and don’t forget on truffle oil.

July 20, 2019 0 comment

MAINS

Vegan Bubble and Squeak with Scramble Tofu and Hollandaise Sauce

by Tomas June 16, 2019

written by Tomas

This Is Definitely Good Mood Food

Would you like a quick and easy brunch recipe for your table? If yes, then I guess this dish will work for you. In fact in the UK Bubble and Squeak is one of the most popular brunch meals. It’s a favorite with many customers in traditional pubs, but also in restaurants as well, who will often put it on the basic lunch menu. Vegan Bubble and Squeak with Scramble Tofu and Hollandaise Sauce are so nice and easy to make as like Vegan Chick Pea and Artichokes Cake and it’s also up to you to experiment with ingredient combinations. Today I will show you my favorite bubble and squeak recipe, I made it once for my parents and they loved it especially my mom and she was watching me how I made it.

So let’s do it and let me know please how do you like it…

Recipe:

Bubble and Squeak:

140g baby potatoes ( you can use baking potato as well)

15g carrots

40g baby broccoli

salt & pepper

1 large spoon of vegan butter (nut butter)

Tofu:

120g silk tofu

1/4 teaspoon of turmeric

salt & pepper

fresh chives ( up to you how much you use)

oil

Hollandaise Sauce:

128g cashews

3 tablespoons of fresh lemon juice

1 tablespoon dry yeast flakes

1 small teaspoon of turmeric

70ml of water

salt & pepper

few drops of cider vinegar

vegan butter (as you like) 1 or 2 large spoon

Method:

Bubble and Squeak:

So first cook the potatoes so they are very well done and during cooking time, peel the carrots and grate them into a salad bowl. Also, chop the broccoli and add to the bowl along with the soft potatoes, salt, pepper, and butter. You can just use your hand to squeeze the ingredients together to make a very mushy consistency. Mold the mixture into a nice flat cake shape, or if you like, you can cook it as a kind of rustic crumble. Start to slightly pan fry both sides for 5 minutes each so it’s a light golden brown, and finally move the cake to the oven for 14 min,

Tofu:

So first, preheat a frying pan with oil, and just crumble the tofu with a fork or just use your fingers. Put inside your pan, and add salt, pepper, and turmeric. Cook till it’s a nice crispy consistency, and finally you can season with a chopped chive to your liking.

Sauce:

Make sure you soak the cashews in water first for around 4 hours before you start making this dish. Place the drained nuts in your food processor, and add the lemon juice, turmeric, yeast, cider vinegar, water, salt and pepper, and mix it all together to a smooth consistency.

Hopefully, I have given you all the information here and it’s not too confusing, but I’m happy to help if you have any questions, please just email me 🙂 Enjoy!

June 16, 2019 0 comment

MAINS STARTERS

Vegan Chick Pea and Artichokes Cake

by Tomas June 2, 2019

written by Tomas

Just Take One and You Will Eat All

Hi, 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 🙂

June 2, 2019 0 comment

MAINS

Raw Heritage Carrots Spaghetti

by Tomas April 28, 2019

written by Tomas

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.

Recipe:

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

Method:

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.

April 28, 2019 0 comment

STARTERS

Vegan Chanterelle Mushroom Crostini

by Tomas March 31, 2019

written by Tomas

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.

Recipe:

1 slice of bread your choice, ( I prefer rye bread or sourdough gluten free)

200g chanterelle mushroom

2 cloves of black garlic

oil for cooking

truffle oil

fresh dill

1 large spoon of vegan creme fraiche

1 spoon of vegan butter

salt and pepper

Method:

So, I prefer to pick and clean mushrooms by hand, doing this you will still find some dirt or trimmings from the forest, so make sure you clean them thoroughly then give them a shake in a small colander. I used a large frying pan, first adding cooking oil and adding the finely chopped black garlic and mushrooms. Fry around 5 min, giving it a good stir every minute or so. Then add vegan butter and let this melt before adding the creme fraiche, salt, and pepper. Cook all of it till it’s a nice smooth consistency and finally add salt and pepper and spread truffle oil as you like and topped with yummy and fresh dill.

March 31, 2019 0 comment

DESSERTS

Vegan Orange Olive Oil and Pistachio Cake

by Tomas March 10, 2019

written by Tomas

Vegan Orange Olive Oil and Pistachio Cake

Love Goes Through the Stomach

Hello, my lovelies, how are you all? Does anyone have a bit of a sweet tooth? Who is ready for a yummy cake? Vegan Orange Olive Oil and Pistachio Cake. I believe we all love a delicious dessert sometimes, and this type of cake is good for all seasons in the year. However, be warned this recipe is not for someone who has a nut allergy, but without the nuts, I’m sure this cake will be still so good. I made this recipe last year in December at a pub I work at close to Eastbourne (Lovely city in South East UK). They are great clients and they always want from me some vegan meals for the menu, and of course some deserts as well. So, I found in the dry store a tub of pistachios and saw in walk-in fridge lots of oranges. I instantly got this idea and started to make it:) Emma who is GM in the pub asked me what I was making and I explained to her, she said she couldn’t wait till it was ready and that it’s sounded amazing:) So because everyone wanted some at the pub I made a large amount, but later in my house I created a smaller version of Vegan Orange Olive Oil and Pistachio Cake.

I believe It’s not complicated to make it and It’s easy to like My Chocolate Brownie

This pudding you can serve with sorbet, vegan ice cream, cream or even vegan chocolate sauce. They all work perfectly together.

Recipe:

100ml olive oil + a little bit for cake form

280g self-raising gluten-free flour

240g coconut sugar

1 large teaspoon of organic baking powder

180ml cold water

1 large orange (zest + juice)

pinch of salt

75g pistachios

baking paper

Method:

First spread a little bit oil in your cake form and add baking paper. Then in a large bowl zest the orange and squeeze the juice. Add the sugar and whisk together with olive oil before adding flour with the water and baking powder.

Mix one more time and lastly add the chopped pistachios and mix it all together. Before you move the mixture to your baking form, switch on your oven to 180C, and let it preheat for 5 min. Let it bake for 18min or 20min.

March 10, 2019 0 comment

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