Author: Vanesa

Categories
Favourites Lunch & Dinner

Mushroom Risotto

Do you like risotto? Try this easy mushroom and leek recipe!!! It is so creamy and delicious you will want to cook it for days!

In this post, I’ll show you how to make a perfect creamy vegan risotto. It will take about 30 minutes for this and this is more than appropriate for those romantic candlelit dinners. Besides the ingredients, every risotto requires a lot of love and attention!

INGREDIENTS:
– 1 cup of Arborio rice
– 100g of the cut leak
– 1 medium-sized onion
– 2 garlic cloves
– 250g of champignons
– a bunch of parsley
– 100ml of vegan white wine
– 1,5 tbsp of olive oil
– 1 tbsp of vegan butter
– 2 tsp of salt
– 2 tsp of pepper
– 2 vegetable stock cubes

 

PREPARATION:

You can start off by choppin’ the onion (fine chop), leak (just rings), mushrooms, garlic, and parsley.
Once done, boil some water and pour 1 liter into a pot and add the 2 stock cubes to it (just keep it warm on the stove).
Preheat the pan (on high heat) and saute the onions, after that, you can add rice, stir it and heat it all up for 1-2 minutes and then you can add the white wine to it – stir and let it evaporate.
Now you can lower the heat to medium and slowly start adding stock to the risotto (stir often). It should take you about 10-13 minutes until you can add the mushrooms to the story (don’t add any more stock – you should be left with about 200ml of it still in the pot). Cook the mushrooms 3 – 4 minutes and turn off the stove – now add the rest of the ingredients (you want to keep a nice fresh kick to it): leak, garlic, parsley, olive oil, butter, salt, and pepper – one last stir and you are done!!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Jackfruit – Mexican Inspired

Are you wondering what to make for lunch today? Young jackfruit is a delicious option for you! Serve it with rice or make yourself a wrap!

Today we are making young jackfruit that you can find nearly in every grocery store nowadays. To prepare this it should take you around 25 – 30 minutes and should be fine for 3 – 4 people. It’s going to be Mexican inspired and served simply with some rice & roasted soybeans for crunchiness.

INGREDIENTS:
– 1 can of Young Jackfruit
– 1/2 can of Black Beans
– 1/2 small can of Sweetcorn
– 1 medium-sized Onion
– A handful of Green beans
– 1 medium-sized carrot
– 2 small sweet peppers
– Half a Lime (lime juice)
– 2 tsp of Salt
– 1 tsp of Chili (really up to you how spicy you would like it 🙂
– 1/2 tsp of Garlic Powder
– 1/2 tsp of Turmeric
– 1 tbsp of Coconut oil
– 1.5 tsp of Mustard
– 2 tsp of Liquid Smoke

Rice will require the following ingredients:
– bunch of Parsley (and I usually like a LOT)
– 1 tbsp of Vegan Butter
– 2 cups of Rice (I used Basmati this time as it is nice and quick to prepare)
– some Salt and a few drops of oil for the cooking part so the rice doesn’t stick!

PREPARATION:

Once you have gathered all these ingredients, you will start by draining the water from the can of Jackfruit and start taking the pits and hard bits out of it and putting it into a bowl.
The next step is to add all the ingredients: Salt, Chili, Garlic, Turmeric, Coconut Oil, Mustard, Lime Juice, and Liquid smoke – mix it all together, and let’s start choppin’ those veggies.
Chop the onion in nice small pieces and the rest in bigger ones. You are now ready for cooking! (You can now start cooking some rice)
Preheat the pan, and throw that onion into it. Let it fry for about 2 minutes and then add the cut vegetables and fry it for the same amount of time on high heat.
Now you can lower down the heat and add the Jackfruit mixture to it with 1/3 cup of water. Once it comes up to heat add the beans & corn and take it off the hob!

You are ready to serve it, Enjoy!!

For a video tutorial, check the link below:

Categories
Desserts Favourites

Vegan Pancakes

The best way how to make fluffy eggless/vegan pancakes with a homemade fruit compote. A great healthy breakfast idea with aquafaba.

Today we have fluffy vegan pancakes on the menu and instead of eggs, we will use a can of chickpeas (it’s the liquid called AQUAFABA that works as a great binding agent).
It will take around 25 minutes for this recipe and you should be able to make around 15 pancakes (3-4 servings)
Among the pancakes recipe, I will also show you how to make a nice mix berry compote that will accompany them 🙂

P.S. – don’t forget the maple sirup :O

INGREDIENTS:
– 1 can of chickpeas (approx. 200ml of Aquafaba)
– 200 ml soya milk
– 3 tbsp brown sugar (you can use regular as well, I just like a toffee taste to it)
– 1 lemon (for some lemon zest) and the rest for compote
– 1.5 cup of regular flour
– 1 tsp salt
– 1 tsp baking soda
– 5 tbsp sunflower oil
– vanilla extract (4 – 5 drops)

The ingredients for the compote:
– strawberries
– blueberries
– raspberries
– 3 tbsp brown sugar
– 1,5 tsp lemon juice

PREPARATION:

Our first step is to separate the liquid that we need from the chickpeas and put it in a bowl where you will mix everything together.
–> Also for those days when you just use chickpeas for something, it is safe to put the liquid in a plastic container and to freeze it for another time.
We will now add the following: soya milk, brown sugar, salt, baking soda, sunflower oil, vanilla extract, and a bit of lemon zest to the bowl.
And the next thing is to slowly start adding the flour to the bowl while mixing it.
Once you are done with this, you have 2 options: start baking the pancakes (it would be handy if you have a helping hand) or put the mix in the fridge while you are making the compote.

For the compote it will take you 10 minutes to prepare it – you will have to cut the strawberries and blueberries and add them to a saucepan together with the raspberries (leave some aside just to add them at the end for crispiness).
Put the saucepan on the stove on medium heat and give it some time to heat up.
Once heated up add the sugar and give it another few minutes so it all becomes nice and thick.
You can then take it from the stove and add the remaining fruits to it.
Squeeze out some lemon juice and add it to the compote – in case you have some leftovers this is a great preservative.

Now, it’s time to serve them and eat!

Enjoy!!

 

For the video tutorial, check the link below:

Categories
Favourites Snacks & Sides

3 Hummus Ideas

Having friends or family over? Or just craving for an easy snack? Here are some great hummus recipes, made not only with chickpeas.

In this post I’m going to show you some simple recipes for different hummus – these are great for friends and family gatherings, but also just for a quick snack!
It will be very simple – just put all the ingredients in the blender and blend for a minute and it’s ready! 🙂

Chickpea & Paprika Hummus ingredients:
– 1 can of chickpeas
– 1/2 lemon
– 1 tbsp of olive oil
– 1,5 tsp of salt
– 1 tsp of pepper
– 1,5 tsp of dried paprika
– 1 tsp of garlic powder
– 25g of roasted pine nuts
– 50ml water

Cannellini & Basil Hummus ingredients:
– 1 can of cannellini beans
– 1 tsp of salt
– 1 tsp of pepper
– 2 tbsp of nutritional yeast
– 1,5 tbsp of milled chia seeds
– 2 tbsp of olive oil
– 1 tbsp of lemon juice
– 15-20 fresh basil leaves

Spicy MarrowFat Peas Hummus ingredients:
– 1 can of marrowfat peas
– 50 grams of sun-dried tomatoes (cut)
– 1 tsp of salt
– 1/2 tsp of pepper
– 1 tbsp of chili flakes
– 1 tsp of onion powder
– 1 tbsp of sesame oil
– a bit of fresh thyme
– 80ml of water

Blend it and enjoy it!

 

For the video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Vegan Burger

Are you vegan and craving a delicious burger? Well, you are at the right place!!! This amazing vegan burger is also gluten-free!!!

Today I am showing you a Classic, a delicious Vegan Burger that is also gluten-free! The preparation will take about 30 minutes and then it’s good to leave it in the fridge at least an hour so it gets a firmer shape. The mixture should be for 5 large or 10 smaller burgers.

INGREDIENTS:
– 2 tsp of dry paprika
– 1 tsp of turmeric
– 3 tsp of salt
– 1,5 tsp of chili flakes
– 1 tsp of pepper
– 1 tsp of garlic powder
– 2 tsp of dry thyme
– 1 tbsp of brown sugar
– 1 tbsp of coconut oil
– 6 tbsp of pea protein
– 5 tbsp of milled chia seeds
– 4 tbsp of tomato paste
– 2 tbsp of oil from sundried tomatoes (for umami flavor)
– 1 can of chickpeas
– 100g of soy mince
– 1 large cooked beetroot

PREPARATION:

Start off by cutting the beet into smaller pieces and put them in the blender. Get your chickpeas, as well as 1/2 cup of aquafaba (liquid out of the can), and add it to the blender – now blend it well!
Now you can soak the soy mince in water for about 5 – 10 minutes and then drain all the water out of it – give it all your power!!
Place the blended mixture a bowl and first add all the ingredients except soy mince, pea protein, and chia seeds – give it a good stir.
Now you can add the soy mince – give it a good stir – and add the protein and chia seeds at last and repeat the mixing.
Leave it to stay for 10 minutes just that the chia seeds and pea protein start working.
As it’s good to leave the burgers in the fridge for an hour you want to wrap up a chopping board in cling film – trust me 😉
Now for the burger mold, I have been creative and used a piece of an old plastic container – press them well.
Leave in the fridge and get them out whenever you are ready (you can freeze some of them, just put them on some baking paper).
Preheat your oven on 180°C (360°F) – place the burgers on some baking paper lightly sprayed with oil.
Cook for 20 – 30 minutes – you decide when you are happy.
The burgers won’t harden during the cooking BUT as you leave it outside the oven for a few moments they will get a nice crust!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link below: