Tag:

vegansofig

Vegan Cauliflower and Quinoa Fritters Ball

by Tomas September 11, 2021

written by Tomas

Vegan Cauliflower and Quinoa Fritters Ball

Good Food Is The Foundation Of Genuine Happiness

Hello, lovelies I am happy to be back again with a yummy, fresh, and not only for summer recipe. This dish is a fusion of a few international cuisines, inspired by some ideas I picked up on travels to Greece, Italy, Spain, and France over the last few years. I’ll never forget the organic market experiences of these beautiful cities, the colours and aromas, tasting and experiencing new things in an exciting new city.

I have so many memories and if I close my eyes I can still remember the different combinations and flavours I discovered in each place. One of the best pieces of advice I can give you if you are visiting a different country is to always try local foods; be adventurous and you will not only learn but will find something special that you just can’t find inside cookbooks.

This ethos has provided me with a lot of inspiration over the years, and I hope you love this recipe as much as I do. It’s great for summer, especially if you’re planning a BBQ or garden party it could be perfect. But Vegan Cauliflower and Quinoa Fritters Ball you can make it any time of course.

This recipe is for 4-6 people and it’s really up to you what shape and size you make the fritters, you can make them into balls, even as a rosti, or cake. Also, it’s easy to make like Sweet Potato Rosti with Spinach and Mushroom Sauce

I will appreciate your feedback on this dish

1 small cauliflower (750g)

250g cooked quinoa

80g spring onions

250g gluten-free chickpeas

4 teaspoon garam masala

1 teaspoon agave syrup

1 spoon dry garlic

1 large spoon dry yeast flakes

pinch of cayenne pepper

salt

oil

Dressing:

120g mango

10g fresh dill

100g coconut yogurt

Vegan Cauliflower and Quinoa Fritters Ball

: Easy To Make It

: Perfect for BBQ or Garden party

: Good Meal for all family

: Healthy and Power Meal

: Perfect For Any Occasion

Vegan Cauliflower and Quinoa Fritters Ball
Tomas Vegan Cauliflower and Quinoa Fritters Ball Good Food Is The Foundation Of Genuine Happiness Hello, lovelies I am happy to be back again with a yummy, fresh, and not only… MAINS Vegan Cauliflower and Quinoa Fritters Ball European Print This
Serves: 4-6 Prep Time: 20M Cooking Time: 35M 35M

Nutrition facts: 1344 calories 20.05 fat

Rating: 5.0/5
( 2 voted )

Ingredients

Fritters:

1 small cauliflower (750g)

250g cooked quinoa

80g spring onions

250g gluten-free chickpeas

4 teaspoon garam masala

1 teaspoon agave syrup

1 spoon dry garlic

1 large spoon dry yeast flakes

pinch of cayenne pepper

Salt

Oil

Dressing:

120g mango

10g fresh dill

100g coconut yogurt

Instructions

Cut the cauliflower into florets and cook until soft, at which point remove from the water and strain before placing in a large bowl. Mash the softened cauliflower and add the cooked quinoa with the finely chopped spring onions. Next, add the flour and all the other ingredients and mix well. Heat oil in a pan ready for the fritters whilst you mould the mixture into your chosen fritter shapes. Place these into the pan and fry on both sides until they’re a nice golden colour, just make sure they’re not burning! Finally, you can place your fritters onto a baking tray and bake for 35min with 170C.

To make the dressing cut the mango into cubes and with fresh dill put inside your food processor and mix it well, before adding the yoghurt and mix everything together again.

September 11, 2021 0 comment

STARTERS

Vegan Courgette and Carrots Fritters

by Tomas February 20, 2021

written by Tomas

Vegan Courgette and Carrots Fritters

Food is Memories

Who likes courgette? I know some people love it, some people hate it but, I have to say personally I think it’s a great vegetable, and it also has plenty of benefits for our bodies. It’s also good in so many different recipes and can be enjoyed in so many different ways, for example, in salads, raw food, baking, soup, you can even use it to make juice as well. For this recipe, however, I decided to make some really nice Vegan Courgette and Carrots Fritters.

I know I’m repeating myself, but it really is so easy to make Vegan Courgette and Carrots Fritters and works for a snack, or in bigger portions for meals. You can serve them in many different ways depending on the occasion, with bread, mixed salad, some roasted vegetables, or any vegan sauce or vegan yogurt. And remember, you can really use your imagination and choose your own combinations and serving suggestions or other inspiration you can get on my website and remember it’s a really easy way to make it like https://greenrabbitkitchen.com/vegan-sweet-potato-quinoa-falafel-with-roasted-pepper-walnut-dressing/

I’ve had this recipe in my mind for a long time and I actually made it few times over the summer for vegan BBQs with my family but this is not just a summer dish, as you can make it all year round as well.

This recipe gives you around 4 portions depending on how many fritters you want a per plate. So, enjoy! it’s yummy, quick and so delicious as well.

I will appreciate your feedback on this dish

Ingredients:

450g of courgette

190g of carrots

80g of pecan nuts

3-5 cloves of garlic (even more if you like)

1 small orange (just zest)

1 teaspoon of garam masala

150g gluten free chickpea flour

fresh mint (20g)

salt and pepper

cooking oil

Vegan Courgette and Carrots Fritters

: Easy To Make It

: Friendly for Your Vegan Fitness Diet

: Gluten and Dairy Free

: Easy Preparation

: Healthy Benefits and Family Meal

Vegan Courgette and Carrots Fritters
Tomas Vegan Courgette and Carrots Fritters Food is Memories Who likes courgette? I know some people love it, some people hate it but, I have to say personally I think it’s… STARTERS Vegan Courgette and Carrots Fritters Meditirian, Europian Print This
Serves: 4 Prep Time: 10M Cooking Time: 20M 20M

Nutrition facts: 1467.50 calories 58.90 fat

Rating: 5.0/5
( 2 voted )

Ingredients

450g of courgette

190g of carrots

80g of pecan nuts

3-5 cloves of garlic (even more if you like)

1 small orange (just zest)

1 teaspoon of garam masala

150g gluten free chickpea flour

fresh mint (20g)

salt and pepper

cooking oil

Instructions

If you don't like courgette skin just peel it off, but if you like it just keep it on and grate the courgette into a big bowl and leave it for 15 min. Then use some kitchen towel to remove the excess juice/water from the courgette, then put back in the bowl and add the grated carrots, chopped nuts, chopped garlic, orange zest, garam masala, flour, salt and pepper and mix it all together well. Mould the mixture into nice small fritters then put them on the already oily, heated pan and fry to nice brown colour before moving them to a baking tray and sticking them in the oven for 15-20 at 185C. Enjoy!

February 20, 2021 0 comment

BREAKFAST

Vegan Scramble Tofu

by Tomas December 20, 2020

written by Tomas

Vegan Scramble Tofu

Food Is Culture

Hi, my lovely Rabbiters 🙂 How are you these days? Also, how are you feeling this year about Christmas? Have you had a chance to buy everyone’s presents? Or maybe you decided to just celebrate with smaller gifts. Regardless, the important thing is to be with family and the people you love. For me, this Christmas I’m most looking forward to spending time with my parents, family and of course with my girlfriend, and having a good mood and also good food. I can imagine this year will be a very different Christmas for many people, but despite this, we have to keep up the Christmas spirit with love, good times and good food.

Today I’m more than happy to share an easy and very well-known vegan dish which is Vegan Scramble Tofu.
I can say I’ve had the opportunity to try this dish in many different cities and countries, and one morning recently I decided to make it for myself and my girlfriend for breakfast. She loved it! I really enjoyed having it alongside a cup of delicious fresh coffee.
As I mentioned, it’s easy to make as it uses just a few ingredients. Vegan Scramble Tofu I served it with vegan homemade rye bread but it’s your choice what you have it with, baps, rice bread or even some yummy salad garnish. And also, it’s always up to you what/how many other elements or ingredients you want to add. This is the way I made it however, and I believe you will enjoy it.
This recipe is good for two people and it’s easy to make it like https://greenrabbitkitchen.com/vegan-roast-vegetable-sourdough-bruschetta/

I will appreciate your feedback on this dish

Ingredients:

220g herbal silk tofu

50g king oyster mushroom

a few baby cherry or baby plum tomatoes

a small banana or baby shallot

half teaspoon of organic turmeric

organic Kala Namak salt

crushed black pepper

oil

micro herbs or micro salad garnish

bread your choice

Vegan Scramble Tofu

: Yummy Breakfast or Brunch

: Easy To Make It

: Perfect for any occasion

: Friendly for Your Vegan Fitness Diet

: Healthy Benefits and Family Meal

Vegan Scramble Tofu
Tomas Vegan Scramble Tofu Food Is Culture Hi, my lovely Rabbiters 🙂 How are you these days? Also, how are you feeling this year about Christmas? Have you had a chance… BREAKFAST Vegan Scramble Tofu European Print This
Serves: 2 Prep Time: 10M Cooking Time: 15M 15M

Nutrition facts: 290 calories 15.7 fat

Rating: 5.0/5
( 1 voted )

Ingredients

220g herbal silk tofu

50g king oyster mushroom

a few baby cherry or baby plum tomatoes

a small banana or baby shallot

half teaspoon of organic turmeric

organic Kala Namak salt

crushed black pepper

oil

micro herbs or micro salad garnish

bread your choice

Instructions

You will need a small salad bowl into which you will add the tofu, salt, turmeric, pepper and using a fork try to gently smash the tofu, mixing the ingredients together. Place an oiled frying pan on the heat and add the finely chopped shallot with the mushrooms and stir together till soft. Next, add all ingredients from the salad bowl and gently mix, and if you need to add more salt and pepper just do so as you wish. To serve, place it with your choice of bread and add some baby tomatoes with micro herbs or salad.

December 20, 2020 0 comment

DESSERTS

Vegan Pan-Fried Pineapple

by Tomas November 17, 2020

written by Tomas

Vegan Pan-Fried Pineapple

with Rosemary/Chili and Black Pepper Sauce

Love at First Bite

Hello, my lovelies. I would like to ask how you and your families are really doing in these crazy times we are living in? I hope you are all well, I know it’s a challenging time, and I have to say 2020 has definitely been a rollercoaster year for me. However, I always try to focus on the positive points as everything happens for a reason, and it’s important to look for opportunities and happiness in negative times.

I am happy to be back with fresh recipes for you, but I would also like to share with you a little bit of info about me. I’ve been a chef for 13 years, and this has been a very busy period of my life, but when lockdown first came earlier this year, I completely switched off for the first time in a while. I literally did not do anything or think about anything, I just kept in contact with my family and friends and I really relaxed and took the time to meditate, take walks along the beach, and do a little bit of exercise but in terms of work and my normal routine, I completely switched off. I was constantly busy 24/7 always making plans, always doing something, even on my days off. I’m always conscious of my mental health, and I really believe the first lockdown helped me take a strong deep breath and see the beautiful small things in our world. I seriously needed it and I am so thankful for the universe and the small things that make every day perfect. I am sorry if I get a bit philosophical here, but I think it’s important I share this feeling with you, and thanks to all of you for listening.

So, after doing nothing (hahaha) I am so happy to be back and give you more nice recipes, ideas and inspirations for yummy Vegan meals.

If you are a pineapple lover, and if you would like to try something a bit different, I think you will like this dish; Vegan Pan-Fried Pineapple with Rosemary/Chili and Black Pepper Sauce! I got the inspiration for this year ago when I was talking with one head chef in East Sussex (UK) at a lovely pub close to the beautiful city of Eastbourne. We had a conversation about different flavours, and I wrote down a lot of ideas which I completely forgot about until I was moving to London and I found some of my old notes and remembered the idea.

This meal Vegan Pan-Fried Pineapple is nice during wintertime because it’s sweet, sour and kind of spicy as well and we can also use it as dessert.

It’s up to you what shape and size you make it and how many portions you make.

Also, Vegan Pan-Fried Pineapple is easy to make like https://greenrabbitkitchen.com/pan-fried-saturn-peaches/

I will appreciate your feedback on this dish

Ingredients:

1 soft or ready to eat pineapple

1 small red chilli

5g fresh rosemary

pinch of crushed black pepper

1 or 2 large spoons of vegan butter or spread

Agave or any plant syrup

1/2 shot of vegan-friendly amaretto

Oat or any single plant-based cream.

Oil

Pinch of salt

Vegan Pan-Fried Pineapple

: Gluten-Free and Dairy Free

: Healthy Benefits and Family Meal

: Good for Kids

: Low Fat Meal

: Easy To Make It

: Perfect for Familly

: Low-Cost Ingredients

: Friendly for Your Vegan Fitness Diet

: Perfect for any occasion

Vegan Pan-Fried Pineapple
Tomas Vegan Pan-Fried Pineapple with Rosemary/Chili and Black Pepper Sauce Love at First Bite Hello, my lovelies. I would like to ask how you and your families are really doing in… DESSERTS Vegan Pan-Fried Pineapple Modern Print This
Serves: 4 Prep Time: 45M Cooking Time: 15M 15M

Nutrition facts: 1165 calories 74.9 fat

Rating: 4.0/5
( 2 voted )

Ingredients

1 soft or ready to eat pineapple1 small red chilli5g fresh rosemarypinch of crushed black pepper1 or 2 large spoons of vegan butter or spreadAgave or any plant syrup1/2 shot of vegan-friendly amarettoOat or any single plant-based creamoilpinch of salt

Instructions

First, remove the pineapple skin, decide the size and shape of how you would like to serve it and cut the fruit into pieces. Place the pineapple into an already warm oily pan and start to slowly fry. During this time finely chop the rosemary and chilli. Next, try to fry every side of the fruit until it's soft enough then add the amaretto shot with the vegan butter, cream, rosemary, chilli and black pepper. Also, add a pinch of salt and reduce the sauce till it’s a smooth consistency.

November 17, 2020 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 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

SOUPS

Vegan Celeriac and Asian Pear Soup with Crispy Sage

by Tomas December 22, 2019

written by Tomas

Vegan Celeriac and Asian Pear Soup with Crispy Sage

Soup Lovers

Autumn and winter is a season of the year that some people like and some people may not, but I have to say I personally love it. I always feel it’s a time for a change, cleaning out the old and bringing in the new. I like to watch how everything is changing in nature too, if you walk into the forest or park you smell of trees you can feel the atmosphere.

It’s fantastic to get outside, clear my mind and get lots of inspiration not just for food but for myself personally. For me, the forest is like a massive charger, usually, after walking I feel so revitalized with fresh ideas and a clean head 🙂 The reason why I mention this little story is because one weekend in October this year, I visited a forest close to Hever Castle, which is a beautiful location in Kent, UK. Whilst walking with my friend I started writing this recipe for a nice, warm, typically autumnal or wintery season Vegan Celeriac and Asian Pear Soup with Crispy Sage. If you are a soup lover like me, I’m sure you’ll love this recipe and you’ll be surprised at how yummy this combination is.

Again, Vegan Celeriac and Asian Pear Soup with Crispy Sage it’s easy to make like https://greenrabbitkitchen.com/celeryhazelnutbroccoli-soup/, and you will spend the maximum of 50min of your time and lunch, dinner or starter can be ready.

I will appreciate your feedback on this dish.

Ingredients:

1kg organic celeriac

2 banana shallots (12g)

1 potato (300g)

500g Asian pears

30g fresh sage (if you are sage lover add more)

1 teaspoon paprika powder

1 teaspoon nutmeg powder

1 teaspoon clove powder

1600ml water with organic vegetable stock or homemade

Cooking oil + vegan butter

Salt & pepper

Vegan Celeriac and Asian Pear Soup with Crispy Sage

: 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

: Delicious and yummy

Vegan Celeriac Sage and Asian Pear Soup
Tomas Vegan Celeriac and Asian Pear Soup with Crispy Sage Soup Lovers Autumn and winter is a season of the year that some people like and some people may not, but… SOUPS Family Meal for Lunch or Dinner Worldwide Print This
Serves: 4 Prep Time: 15M Cooking Time: 35M 35M

Nutrition facts: 358 calories 4.32 fat

Rating: 3.5/5
( 2 voted )

Ingredients

Vegan Celeriac and Asian Pear Soup with Crispy Sage

Ingredients:

1kg organic celeriac

2 banana shallots (12g)

1 potato (300g)

500g Asian pears

30g fresh sage (if you are sage lover add more)

1 teaspoon paprika powder

1 teaspoon nutmeg powder

1 teaspoon clove powder

1600ml water with organic vegetable stock or homemade

Cooking oil + vegan butter

Salt & pepper

Instructions

First, peel the celeriac and chop into nice chunks, peel the shallots and potatoes cut these into similar sized chunks. Next, peel the Asian pears and cut them into halves, removing the seeds. Put all the ingredients into your cooking pot with cooking oil (I used olive oil). Add the sage leaves, cloves, nutmeg, and paprika powder and braise all of it for about 10 min. Then, add the water with stock and cook till soft. Finally, your soup is ready for your food processor. Add 35g of vegan butter then mix it all together with your handheld kitchen blender and add salt & pepper as you like.

Notes

Calories and Fat are measured per person...

December 22, 2019 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 STARTERS

Vegan Pearl Barley Artichoke Lemon and Capers Risotto

by Tomas November 4, 2019

written by Tomas

Vegan Pearl Barley Artichoke Lemon and Capers Risotto

Delicious on Your Plate

Hello, my lovely rabbit readers around the world. After a long break, I’m back and I have to say sorry for my absence, I’ve just been so busy at work and also with my projects for clients. I have also been in school as well and I learned so many new and different cooking techniques and methods to apply to my work. But once more, I’m happy to be back and creating some new dishes and recipes for you. I hope that the summer season was great for you and that you have many lovely memories. I also hope you managed to try some amazing food as well like me. All the experiences I’ve had this summer I have mixed together in my mind and memorized everything I saw, smelt and ate.

So I would like to share with you today a very yummy and delicious vegan Pearl Barley Artichoke Lemon and Capers Risotto made from pearl barley. I saw this recipe in a lovely village pub in Kent (UK), an area known as ‘the garden of England. The head Chef Adam made a very similar version from rice, which inspired me so much and I upgraded his original and made this version for you. This recipe is for 2 people as a starter or for one person as a large main, Vegan Pearl Barley Artichoke Lemon and Capers Risotto it’s easy to make it like Pearl Barley / Chestnut / Shitake Mushrooms Risotto it’s easy to make and you will need more than 12hours to complete this dish…

I will appreciate your feedback on this dish.

Ingredients:

110g pearl barley

200g marinated and cooked artichokes

60g organic jumbo onion

2 cloves of smoked garlic

100g fennel

1/2 teaspoon of mini capers

1 small lemon (zest+juice)

pinch of saffron

200g small tab of oat crème freche

20g pecan nuts

½ teaspoon mini capers

140ml water with home vegetable stock or organic vegetable stock

3 and half large tablespoon od dry yeast flakes

35g fresh dill

½ teaspoon of smoked paprika powder

salt & pepper

oil for cooking

This Vegan Pearl Barley Artichoke Lemon and Capers Risotto are:

: 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 Pearl Barley Artichoke Lemon and Capers Risotto

Tomas Vegan Pearl Barley Artichoke Lemon and Capers Risotto Delicious on Your Plate Hello, my lovely rabbit readers around the world. After a long break, I’m back and I have to… MAINS Family Meal for Lunch or Dinner European Print This

Serves: 2 Prep Time: 12H10M Cooking Time: 50M 50M

Nutrition facts: 634 calories 31.4 fat

Rating: 4.8/5

( 4 voted )

Ingredients

110g pearl barley200g marinated and cooked artichokes60g organic jumbo onion2 cloves of smoked garlic100g fennel1/2 teaspoon of mini capers1 small lemon (zest+juice)pinch of saffron200g small tab of oat crème freche20g pecan nuts½ teaspoon mini capers140ml water with home vegetable stock or organic vegetable stock3 and half large tablespoon od dry yeast flakes35g fresh dill½ teaspoon of smoked paprika powdersalt & pepperoil for cooking

Instructions

So, I would like to suggest you first wash and soak the pearl barley overnight, makes cooking the next day much easier. Just wash the barley again one more time and add it to your other cooking pot which needs to be ready for your ingredients.

So put the oil with the chopped garlic and jumbo onion on medium heat and just fry to a nice color for around 3 min. Then add fennel and mix it all together for another 5 min to make a nice golden color. Next, add chopped pecan nuts with the lemon zest and juice, smoked paprika powder, a pinch of saffron and the mini capers. Mix it together again for 5 min before adding water with the stock and pearl barley. Mix it again with a wooden spoon and bring to the boil. Cook all together till the barely reaches soft consistency then add crème freche, salt, and pepper as you like. Finally, reduce it to a nice and smooth risotto then finish it with chopped fresh dill.

Notes

Remember: Soak Pearl Barly overnight 12hours, it will help you cook it fast and easy....

November 4, 2019 0 comment

BREAKFAST DESSERTS

Vegan Banana Pancake

by Tomas August 18, 2019

written by Tomas

Vegan Banana Pancake

Love Is In the Air?

Can you imagine how cool it would be if you could walk to inside the massive pancake house? and you could eat as much as you want these amazing sweet treats? That’s a really nice vision, isn’t it … hahaha Hello, my lovely readers, I’m just trying to put you in the mind of a child a little bit because I have to share with you some memories of my childhood. On the last Friday of every month, my grandmother made me and my brother pancakes! My grandmother used all organic ingredients, but of course, as a kid, I didn’t have any idea what veganism was, we all ate everything. But I have such lovely memories, she always made such delicious combinations, serving pancakes with homemade jam, marmalade, chocolate, creme cheese, and many more variations. I really enjoyed these moments but the reason why I mentioned my nan is that every time I make a vegan version of pancakes, it feels like my grandma is with me 🙂

So, I decided to make a recipe for my own version of Vegan Banana Pancake for you with slightly different ingredients, but I would like to say this dish is great for any occasion and your family, kids, friends or even work colleges will all love them.

Also, remember you can serve this yummy dessert with whatever you prefer, such as jam, compote, coulis, yogurt, fresh fruits, homemade chocolate sauce or ice cream or sorbet 🙂

This Vegan Banana Pancake is so easy to make it as Raw Chocolate / Avocado Mousse

Recipe:

2 fresh, soft bananas (approx: 250G)

80g coconut sugar

140g green banana flour

250 ml nut milk of your choice

Pinch of salt

oil or vegan butter for cooking

Method:

Ok, guys, this is a super quick process.

Use a salad bowl or some other large bowl and smash with a fork or use an electric hand mixer to make the bananas a nice, smooth consistency. Add the coconut sugar, milk and flour and a pinch of salt, and mix all ingredients for few more minutes. Don’t worry about the brown colour, that’s just the coconut sugar and is totally normal. then prepare your non-stick frying pan or pancake pan and use oil or butter for cooking then place a nice sized amount your mixture inside and cook till bubbling and then flip over onto the other side. Cook for 5 mins on low heat each side.

August 18, 2019 0 comment

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