Thursday, 10 January 2013

Stuffed Portobello Mushrooms

Portobello mushroom it's delicious and ultra nutritional. They are a good source of nutrients, such as copper, folate, niacin and has as much potassium as a banana which is essential to a healthy heart. On top of that they are also source of calcium.
This recipe is delicious, you can serve it as an appetiser or as a side dish, anyway you prefer it's heavenly good.

400g mini portobello mushroom
1/2 onion chopped
4 cloves garlic
5g chives chopped
1 tbsp nutritional yeast
2 tbsp breadcrumbs
Vegetable oil
Black pepper

1 - Separate 2/3 of the mushrooms, spread a bit of salt in it and set aside. Slice the rest of them.
2 - Saute the onions and garlic on a little of vegetable oil.
3 - Add the sliced mushrooms, chives, salt and pepper and cook it for 15 minutes in low fire.
4 - Turn the fire off, add the nutritional yeast and breadcrumbs.
5 - On a non sticky frying pan, fry the portobello mushrooms (no need for oil) you separated at the beginning for 2 minutes at each side.
6 - When ready stuff the fried mushroom with the cooked mixture and serve straight it away.


Wednesday, 9 January 2013

Pasta al Pomodoro

I love pasta and although we all have to use the ready made tomato sauce sometimes, it's undeniable that the homemade sauce is the best. This is a easy and quick recipe and it's perfect for when you want a comfort and light dinner. Indulge yourself!!

300g linguine
650g plum tomatoes cut in half
1 red onion chopped
1 onion chopped
4 cloves of garlic
10g chives chopped
Handful basil
1 vegetable cube
Black pepper
1 tbsp spread

1 - Fry the garlic and onions on a low fire for 5 minutes
2 - Add the chives and stir for about 5 minutes
3 - Add the tomatoes, black pepper, basil and vegetable cube and cook it low fire for 20 minutes.
4 - In the meantime cook the pasta in salted water as per the package instructions
5 - When the pasta is ready add the spread and mix it with the sauce.

Serve it straight away and enjoy!!

Monday, 7 January 2013

Strawberries Mille-feuille

How can I describe this recipe? The word that comes to my mind is perfection!! It's light, sweet but not too sweet, the whipped cream/strawberry mixture it's to die for and the whole "cake" is a bliss!! You simple have to try it and believe me, you'll thank me later!!! :)

1 sheet of vegan puff pastry
400g strawberries cut in slices
4 tbsp light brown sugar
Icing sugar for dusting

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

1 - Open the pastry and cut into small squares. I used a small plastic food container upside down.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the squares (but not the borders) 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 it for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Mix the strawberries with the sugar and set aside.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a 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 - You will need three pieces of pastry to make one mille-feuile. Spread 2 tbsp of the whipped cream on the base of the shells, spread 2 tbsp of the strawberries mixture on top, put one shell of the pastry on top and repeat the process. Close it with another piece of pastry pressing it lightly
7 - Dust a little of icing sugar on top and serve it straight away.


Wednesday, 2 January 2013

"Cheese" Crackers

This recipe was inspired by a non vegan one that my sister-in-law does it for years and I decided to veganise. The crackers are light, tasty and perfect as snack or for a party. The only problem is to stop eating them! Enjoy!!

300g flour
200g spread (I used Pure Sunflower spread)
1 tbsp ground flaxseed
2 tbsp water
1 tsp salt
100g Vegusto No-Moo Mild Aromatic
50g Vegusto No-Moo Classic
1/2 tsp nutmeg

1 - In a small pot mix the flaxseed and the water and let it rest a bit until it gets gooey.
2 - In a big bowl mix all the ingredients together. You'll need to use your hands at some point.
3 - Let it rest in the fridge for 30-40 minutes.
4 - Using a dough roller open the dough and cut it using a small round cookie cutter.
5 - Bake it at 180C for 15 minutes or until golden brown.