Tag: easy vegan

Categories
Snacks & Sides

Puff Pastry Pizza Fornetti

Puff Pastry Snacks (Fornetti) are the go-to for any occasion!! Check out our new pizza-flavored recipe and follow along with us!!!

Hello,

In this post, we are showing you how to fill puff pastry with a pizza filling!
It’s super quick and easy, and is great when a few friends come over, or just as a snack for yourself!

INGREDIENTS:

– 1 puff pastry (we found a vegan one in an Aldi store)
– 120g of tomato paste
– 1 tbsp of sugar (we used light brown)
– 1 tsp of salt
– 1/2 tsp of pepper
– 1/2 tbsp of mixed herbs
– 1 tbsp of freshly cut chives (optional)
– 1/4 tsp of Aceto Balsamico
– 50g of grated vegan cheese

PREPARATION:

Go ahead and start by placing all the ingredients into a bowl and mix them together (except for the puff pastry :).

Roll out the puff pastry and cut it into 12 even squares – take a hipped teaspoon of mix and place it in the middle of the square and it’s really up to you how you shape them – the mixture shouldn’t really ‘leak out’ during baking.

Preheat your oven on a 180°C (360°F) FAN option,

Bake for 15-20 minutes and you are ready to serve!

Enjoy,

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Homemade Sauerkraut

Wanting to make sauerkraut but don’t know how? You are at the right place – roll up your sleeves, get your cabbage and let’s start

Hi Everyone,

For today we have such a tasty & easy recipe and it’s Sauerkraut! Next to cabbage and some salt, get those muscles ready! The process from cabbage to sauerkraut will take a minimum of 2 weeks (to make it sour enough) but can be stored for much longer – as long as it’s in a cold and dark place.

INGREDIENTS:
In this recipe you will need the following ingredients:
– 1 cabbage (but use as many as you want)
– salt (2% of the cabbage weight)
– 1 small carrot
– 1/4 of a red bell pepper
– 2-3 garlic cloves
– 1/2 tbsp of mustard seeds

The traditional Sauerkraut is just made from cabbage and salt – so go ahead if you like it just that way!

PREPARATION:
To start off let’s cut the cabbage in half, take the hearths out and then nicely shred it – by knife, mandolin, shredder, or food processor.
Once done, transfer it into a bowl and weigh the cut cabbage – now you will know how much salt you need.
We got 950g of cabbage, so 2% would be 19g of salt!

950 x 0,02 = 19

Put the salt into the bowl and leave it for 10 minutes.

Now it’s time for the thought part start squeezing the cabbage to the point that it’s not crispy anymore and that a lot of water came out – it will take at least 10 minutes.

Go ahead and cut the carrot, pepper, and garlic and then add them to the cabbage together with the mustard – mix it well together!

Fill your glass container with the cabbage and top it up with the brine that is left and now firmly pack the cabbage mixture into the container – press it together so you have at least 1 inch of water covering the cabbage.
It’s very important that the cabbage mix stays submerged under the brine (so it doesn’t go off) so use a weight to keep it down – in this case, I just used a food bag filled with some water.
Store the sauerkraut in a dark and cold place and release the air from the container 3 times a week (scum will occur on top of the liquid – just remove it).
The fermentation is complete when the bubbling stops – you can then store it in containers in the fridge and use it for up to 3 months.

You can also use a fermenting crock (vessel) that is much easier to use (a very good buy if you are planning to make sauerkraut more often) – the water seal on top allows gasses to escape but prevents anything from coming in!

As mentioned at the beginning of the post, the sauerkraut will be ready for use already in two weeks!

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Mushroom Sliders

Need a new idea for your lunch/dinner menu?? Follow along with our new recipe and make these delicious mini mushroom sliders.

Hi Everyone,

In this post, I am going to show you a great recipe for mushroom sliders. It serves 3 people and takes about 35 minutes to prepare.

INGREDIENTS:
The ingredients that are needed are as follow:
– 400g of mushrooms (we used champignons)
– 2,5 tsp of salt
– 1/2 can of jackfruit
– 2-3 cloves of garlic (finely cut)
– a bunch of chives (finely cut)
– 3 tbsp of nutritional yeast
– 1 tsp of chili flakes
– 1/2 tbsp of paprika powder
– 1,5 tsp of pepper
– 4 tbsp of pea protein
– 1 tbsp of corn starch + 3 tbsp of water
– 1/2 cup of oats

PREPARATION:
Start off by chopping all the mushrooms fine and placing them into a bowl with 2,5 tsp of salt. Let it rest for 15-20 minutes and then go ahead and squeeze as much water as possible out of it.

Now get half of the content of a can of jackfruit – clean all pits and hard bits out of it – also squeeze the excess water out of it. Add the jackfruit to the bowl of mushrooms.

Add all the rest of the ingredients from the list to the bowl (besides corn starch & oats) and mix well together – then add the corn starch with water & oats to the batch and mix once more.

You can now form a little mushroom slider out of the mix!

Cook on sunflower oil for about 3 minutes.

Ready to serve it, enjoy!

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Banana Bread

Looking for a great banana bread recipe as those bananas on the counter have seen better days? Follow along with our recipe, Enjoy

Hi Everyone,

Welcome back to the blog!

In this post I will show you how to make THE BEST Banana Bread with a dark chocolate filling – can it get any better?!
The main ingredient is the bananas, so the riper they are, the sweeter they are – the better they are!

INGREDIENTS:
– 4 ripe bananas
– 2 tbsp of milled chia seeds
– 240g (2 cups) of all-purpose flour (Gluten-Free can be used as well!)
– 2 tsp of baking powder
– 1 tsp of baking soda
– 1/2 cup of light brown sugar
– 1/2 tsp of cinnamon (optional)
– pinch of salt
– 1,5 tbsp lemon juice
– 1 tsp of vanilla extract
– 1/3 cup of melted coconut oil
– 1/3 cup of soy milk (or any other plant-based milk)

PREPARATION:
Go ahead and mash the bananas well and then add the chia seed to it and mix well – leave aside and grab another bowl.
Fill the bowl with flour, baking soda & powder, sugar, cinnamon, and a pinch of salt – mix all well together.
Melt some coconut oil on very low heat and then add to the mixture, also add the rest of the liquid ingredients – mix all well together.

Pour the mixture into a cake/bread thin that you previously lined with some parchment paper.
Preheat your oven to 170°C (350°F).

Now, let’s get the chocolate filling ready:
– 75g of dark chocolate
– 4-5 tbsp of vegan butter
– 1/4 cup of sugar

Melt your chocolate, butter & sugar on low heat, once you get a nice liquid substance, take a piping bag, or make one out of parchment paper as I did 🙂
Fill the middle of the banana wanna be bread and then just cover the chocolate with the mixture from the sides (use a spoon).

Optional topping:
– 1 banana for the topping (optional)
– 1/3 cup of chocolate chips
– a handful of crushed walnuts
– sprinkle some light brown sugar on top

Cut the banana just in half or into smaller slices and then put them on top, then sprinkle some chocolate chips. Crush some walnuts in your hands and add them together with some sugar to the topping.

You are ready to bake it – bake for 50-60 minutes at 170°C (350°F).

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Vegan Mayonnaise

Do you like sauces but couldn’t find any replacement for mayo? Make yourself this easy and delicious vegan mayo in only 5 minutes!

Hi Everyone!

Today I am showing you a quick, easy, and cheap way to make homemade vegan mayonnaise – made in less than 5 minutes!

The ‘secret’ ingredient is black salt that you can find in most Asian stores – it gives a very similar taste to eggs (also known as Kala namak or Himalayan black salt – that gets this taste and flavor mostly because of sulfur).

INGREDIENTS:

– 100ml of soy milk

– 1/2 tsp of regular salt

– 1/2 tsp of black salt

– 1 tbsp of lemon juice

– 1 tbsp of Apple cider vinegar

– 1,5 tsp of dijon mustard

– few drops of agave syrup

– 200ml of sunflower oil

PREPARATION:

First place all of the ingredients except the oil in a bowl, and quickly blend it (hand-held blender), keep the blender on the bottom and add the oil – start blending and keep it on the bottom for around 20 seconds while it emulsifies – than you can start going up and down with the blender to finish the mayo off!

You can also flavor it up later but I wouldn’t mix anything liquidy as it won’t bind!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link  below:

Categories
Favourites Lunch & Dinner

Vegan Sausages

Did you know that sausages can be made vegan, and extremely delicious at the same time? Well, they can! Check out my recipe today!

Today I am going to make yummy vegan sausages!

INGREDIENTS:
– 200g of sweet potatoes (peeled)
– 1 can of red kidney beans
– 40g of green lentils
– 40g of mixed quinoa (cook both for 10 min once up to boiling)
– 2 tsp of salt
– 2 tsp of pepper
– 1,5 tsp of dried paprika
– 1,5 tsp of garlic powder
– 1,5 tsp of onion powder
– 2,5 tbsp of nutritional yeast
– 2 tbsp of tomato paste
– 150g of vital gluten flour

PREPARATION:

To start off, cook the sweet potatoes (they will need about 8-10 min once the water is boiling), and also cook the lentils and quinoa (for 10 minutes once the water is boiling).
Place the beans into your blender with about half of the liquid out of the can together with the sweet potato and blend it well!
Once done, place the mixture into a bowl and add all the rest of the ingredients besides vital gluten flour and mix it well
Now you can add the flour and kneed it until it nicely incorporates.

The next step is to wrap them tightly into some cling film – you will see this step best in the video itself!

Leave them in the fridge for at least 1 hour, then you can unwrap them and put them into a preheated oven on 140 – 160C for about 20-25 minutes (turn them over after 10 minutes)

To get and extra crispy skin, you can dissolve some sodium alginate in water with a bit of sugar and dip the sausages in it before cooking.

Enjoy!

For a video tutorial, check the link below: