Tuesday, 27 November 2012

Red Lentil Mash

This recipe is so easy and quick that there is no excuse for not to try it. Its lighter than the regular mashed potato and healthier. Red Lentil helps to lower cholesterol, manage blood-sugar disorders and provide vitamins, minerals and protein, with virtually no fat and very low calories so give it a go this is so tasty you won't believe it.

1 1/2 cups of red lentil
60ml single cream
1 tsp salt

1 - Cook the lentil for a bit longer than you would normally cook. About 15 minutes.
2 - Mashed it until smooth.
3 - Add the single cream and the salt and mix it together.

Done! Enjoy

Wednesday, 21 November 2012

Coconut Sequilho Biscuit

Sequilho is a typical Brazilian biscuit that as a vegan I though I would never eat again but with the help of flaxseed that when mixed with water can be used as a egg replacer, I managed to veganised this recipe the other day and the results was better than expected. This biscuit is light, sweet and totally addictive. It's a perfect combination with tea or coffee.

150g grated coconut
3 1/2 cups cornflour
3 tbsp flaxseed
9 tbsp water
1 cup spread (vegan margarine)
1 3/4 cups light brown sugar

1 - Mix the flaxseed and the water until it gets a bit gooey.
2 - Mix the flaxseed/water mixture together with the rest of the ingredients and knead until dough forms a ball. If it gest to sticky add a bit more of cornflour.
3 - On a floured surface shape small portions of the dough into long "snakes". Cut the snakes into 1.5cm pieces
4 - Bake it on a pre-heated oven at 180C for 15 minutes


Tuesday, 20 November 2012

Quinoa Tabouli Salad

Tabouli or Tabbouleh is so refreshing and is perfect for a summer salad. Well, it's no really summer here in London but I decided to do this anyway as it's light and delicious. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.
As you will see below I mix the vegetables first and then add the quinoa and that is because if I don't the quinoa absorbs all the dressing and leave the vegetable tasteless.

150g cooked quinoa
2 cloves of garlics smashed
Zest of one lemon
1 cucumber diced
10 cherry tomatoes cut in four
10g parsley chopped
1 avocado cut in cubes
Juice of one lemon
1 tbsp olive oil
Smoked sea salt

1 - Mix together the garlic, lemon juice and zest, cucumber, tomatoes, avocado, parsley and salt in a salad bowl.
2 - Pour the quinoa and mix with the vegetables.


Monday, 19 November 2012

Lentil Burgers

Iron and folic acids are two important nutrients that helps to build the red blood cell in your body. They are easily found in animal products so as vegans we need to look to make sure we get them in regular basis and the lentils are a very good source of both of them.
If you are cooking your lentils it takes around 30 minutes and make sure you don't put any salt in it otherwise then won't soften up properly. The ingredients in this burger stick together perfectly and the flavour is amazing.
I am at the moment trying to shred a few pounds so I am baking my burgers, but if you prefer to fry them don't add the olive oil as you will need some vegetable oil to fry it.

250g cooked brown lentil
2 carrots grated
1/2 onion chopped
1/2 cup flour
1 tbsp lemon and parsley seasoning
Sea salt
Black pepper
1 tbsp olive oil

1 - Mix all the ingredients together and mash a bit so they stick together
2 - Using you hand make each burger out of two tbsp of the mixture
3 - Bake the burgers for 45 minutes on a pre-heated oven at 180C
4 - Turn the burgers half way through to get an even brown colour.


Thursday, 15 November 2012

Where Is The Love Salad

The black-eyed peas, the legume not the band, is an excellent source of calcium, folate, protein and vitamin A. It's a versatile legume and it's used worldwide. Although I can think of many other ways of cooking it, to use it on a cold salad is the best. It doesn't longer than 5 minutes to prepare it. 
On other thing, did you know that eating black-eyed peas on new year's day is thought to bring prosperity in the Southern United States. 

250g Black eyed peas (one can or pre-boiled)
20 cherry tomatoes cut in 4
10g parsley chopped
2 sticks of spring onions chopped
1/2  onions thinly chopped
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
Juice of one lime
Smoked sea salt

1 - Mix all the ingredients together and enjoy!!

Monday, 12 November 2012

Wild Mushroom Pie

This tart is so yummy that it's a blessing. The combination of ingredients gives you a delicious, full of healthy goodness meal. It is perfect with white rice and salad. I hope you enjoy it as much as we did at home!

Ingredients for the pastry:
100g flour
50g wholemeal flour
100 ml water
2 1/2 tbsp vegetable oil
1 tsp salt

Ingredients for the filling:
1 red onions cut in big chunks
2 cloves garlic smashed
250g chestnut mushroom sliced
100g wild mushroom
3 sticks spring onions chopped
200g tofu crumbled
1 vegetable cube
1 tbsp sesame oil

1 - Using your hands mix the pastry ingredients together into a soft-ball consistency
2 - Turn on to a floured surface and knead for 5 minutes, until the dough is smooth and elastic
3 - Open the dough on a 7 or 8 inches round spring form baking tray until the top
4 - Fry the garlic and onion on a tbsp of vegetable oil until tender
5 - Add the chestnut mushroom, vegetable cubes and spring onion and stir for about 5 minutes
6 - Add the wild mushrooms and the sesame oil and stir for another 5 minutes
7 - Turn the fire off and add the tofu
8 - Pour the filling on the baking try and fold the pasta that is left
9 - Bake it at 180c for 30 minutes


Friday, 9 November 2012

"Ricotta" and Spinach Lasagne

This lasagne is insanely delicious. It's quick and easy to prepare. There is no need to cook the lasagne sheets before you take it to the oven and the tofu mixutre taste just like ricotta, hence the name. Give it a go, I can guarantee you will love it! :)

9 lasagne sheets
250ml tomato sauce
500g tofu
1/4 cup almond milk
1 tbsp olive oil
3 cloves garlic smashed
1/2 onions chopped
Juice of half a lemon
1 tbsp mustard
1 tbsp sugar
1 tbsp salt
120g baby spinach leafs
2 tbsp vegetable oil

1 - Fry the onions and 2 cloves of garlic on the vegetable oil until tender
2 - Add the tomato sauce, sugar, mustard and a small amount of water and bring it to boil
3 - In a food processor beat the tofu, almond milk, olive oil, 1 cloves of garlic, lemon juice and salt
4 - Add the spinach leafs to the tofu "ricotta" mixture
5 - Spoon a bit of the tomato sauce into the bottom of the baking dish and place pasta sheets on top, then spread hald of the ricotta/spinach mixture evenly using a spatula and pour more of the tomato sauce.
6 - Repeat the process until final layer of pasta and tomato sauce
7 - Bake it on a pre-heated oven at 180c for 45 minutes.


Thursday, 8 November 2012

Pine Nuts Cream Cheese

This cream "cheese" is tasty and nutty with a touch of sweet from the pine nuts. You can use it as an ingredient in another recipe, on wraps or a simple crackers. It doesn't taste like a regular cream cheese so it can also be used for canapes in dinner parties. It lasts for one week in the fridge. Mouthwatering good, you will certainly impress all your friends with this beauty! Enjoy!!! :)

1 cup pine nuts
1/2 cup cashew
2 tsp lemon juice
1 tsp white miso
1/2 tsp salt
1/2 cup almond milk
2 tbsp cornstarch

1 - Oil a 240ml ramekin
2 - In a food processor, finely grind the pine nuts and cashew
3 - Add the lemon juice, miso and salt and process until very smooth
4 - In a small saucepan, whisk together the milk and cornstarch
5 - Put the pan over medium heat and whisking constantly bring the mixture to a boil. As soon as it boils, it will be very thick
6 - Cook for a few seconds, then quickly scrape the mixture into the processor with the nuts and process until the mixture is very smooth. You will process it for at least 5 minutes
7 - Transfer the cream "cheese" to the oiled ramekin and cover
8 - Refrigerate for about 4 hours before serve

Source - Big Vegan cookbook by Robin Asbell

Monday, 5 November 2012

Lavash Bread

These breads are so light and tasty, you won't believe it. This recipe gives you four breads but if you want more just double the ingredients. These are good to eat fresh and warm so try to do them on the day you intend to eat it. You can basically use any kind of seasoning you want, with this anything goes! :)

75g flour
1/2 tsp sugar
1/2 tsp salt
1 tbsp melted spread
88 ml warm water
1 tbsp sesame seeds
1 tbsp lime seasoning
1 tbsp olive oil
Sea salt

1 - In a large bowl mix together the flour, sugar, salt, sesame seeds and lime seasoning
2 - Pour the melted spread and warm water
3 - Using your hand mix to a soft-ball consistency.
4 - Turn on to a floured surface and knead for 5 minutes, until the dough is smooth and elastic
5 - Divide the dough into 4 pieces and roll them into smooth balls
6 - Using a rolling pin open the dough into circles about 2 mm tick
7 - Bake it at 250C for about 15 minutes or until golden brown
8 - Brush the baked bread with the olive oil sea salt mixute


Source - Magazine Vegetarian Living

Thursday, 1 November 2012

Vegan Eclair

To celebrate the world vegan day I have decided to do something really special and this mouthwatering, sweet, luxurious, delightful, comforting, rich, chocolaty recipe it just perfect. 
I decided to use puff pastry because I wanted the pastry to be light and crunchy and the raw whipped cream is to die for, absolutely divine and and really versatile, I'm sure I'll use it in other recipes. So indulge yourself and enjoy these beauties!!

Whipped cream ingredients:
1 cup cashew nut
3 tbsp golden syrup
1/4 cup spread (I use Pure)
6 tbsp coconut water
1 tsp vanilla extract

Chocolate topping ingredients:
100g chocolate (70% - 75%)
150ml single cream (I always use Alpro)

Eclair Ingredients:
1 sheet of puff pastry

1 - Using a upside down small glass make circle cut on the pastry. Group the remaining pastry and roll so you don't waste pastry.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the circles and bake it at 180c for 25 minutes
3 - In the meantime mix all the ingredients of the whipped cream in a food processor and beat for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Melt the chocolate in the microwave and mix with the single cream.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a sharp knife cut the middle of it to open the shells. You will see that there will be a line on the side and that only by pressing the knife you will be able to easily open it.
6 - Put 2 tbsp of the whipped cream on the base of the shells, dunk the top of the chocolate cream and close it pressing lightly
7 - Take the eclairs to the fridge for at least an hour before serving.