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!
Looking for a super easy Tofish and Chips recipe?! You are at the right place, check out our recipe, follow along it’s super easy!!
Hi Everyone,
Welcome back to the blog.
In this post, I will show how to make that perfect Tofish & Chips and it will take us about 30-35 minutes.
The ingredients that you will need before battering the tofu:
– 400g firm tofu block
– salt
– 3 tbsp of olive oil
– 1 tbsp of lemon & dill seasoning (it’s fish seasoning)
– 5g of dried wakame seaweed
Go ahead and press the tofu for about 10-15 minutes, to get out the excessive water.
In the meantime, you can take some potatoes, wash them properly and cut them into thicker chips (fries) – once cut, wash them once again and place them in a pot with cold water and place on the stove on high heat – once boiling lower the heat and cook them for 5-6 minutes. Drain the potatoes and they are now ready for frying!
Cut the tofu into 6 equal pieces and then make small cuts on both sides. Once done, salt the tofu on both sides.
Blend the wakame seaweed and add it with 3 tbsp of olive oil and 1 tbsp of lemon and dill seasoning – mix it and brush it over the tofu.
It’s time to batter the tofu, and you will need the following ingredients:
– 180g of all-purpose flour
– 250ml of Pale Ale beer
– 1.5 tsp of salt
– 1 tsp of pepper
– 1/2 dried paprika
– 1 tsp of lemon & dill seasoning
– 1/4 cup of corn starch
– 1 tsp of baking powder
– 1/2 tsp of baking soda
Place all dry ingredients into a bowl and use a whisk to mix them. Once done, mix the pale ale to the batter and start battering the tofu – preheat about 2 inches of cooking (sunflower) oil – cook until it gets a nice and golden color!
Looking for some real-deal comfort food? Or are you looking for a nice vegan starter? Check out and enjoy – super easy to follow!!
Hi Everyone,
Welcome back to the blog!
In this post, we are going to make stuffed potato skins and I am very excited to share this recipe with you as it’s sooo yummy!!
To start off find 4 ‘good’ lookin’ potatoes and then go ahead and cut them into half. The next step to do is to take most of the inner part of the potatoes, so the skin becomes nice and crispy – I used an ice cream scooper, but you can use whatever is at hand and does the job!
Wash them well.
If you are not going to use the inner part of the potato today, just place the potatoes into a bowl and cover them with water.
Place the potato skins on a baking tray and spray some oil and sprinkle some salt on both sides – preheat the oven to 200°C (390°F) and first bake them for 15-20 minutes with the skin side facing up.
Take out the potato skins and turn them over – add some vegan butter and once it melts a bit, brush the whole inside with the butter.
Place back into the oven for 6-8 minutes.
Take out again and flip the skins, and brush them with some butter from the tray.
Leave in the oven for another 2-3 min.
Now the rest of the ingredients for the stuffing:
– 3/4 can of coconut milk (just the pure milk itself)
– 1/2 can of mixed beans
– 3-4 tbsp of 100% peanut butter
– 2 tbsp of tomato paste
– 1,5 tsp of salt
– 1,5 tsp of chili flakes
– 1 tbsp of cajun seasoning
– 2 tbsp of nutritional yeast
– 2 tsp of light brown sugar
– 1 tbsp of dried paprika
– 1/2 can mixed beans
– 70g of sweetcorn
+ (just for the topping)
– 80g of mixed salad
– 4-5 spring onions
– 25g of salted peanuts
Go ahead and add the coconut milk to a saucepan and bring to medium heat. Add peanut butter & tomato paste and whisk until it incorporates a bit. Add all the ingredients: salt, chili, cajun seasoning, nutritional yeast, sugar, dried paprika – cook on low heat and wish occasionally for 6-7 minutes. Add beans and sweetcorn, mix it and take it off the hob after 2 minutes.
We are almost done!
Cut the salad and spring onion and mix them together and blend the peanuts just a bit (pulse).
Take the potato skins, fill them nicely up with the sauce and top up with salad, spring onions, and crushed peanuts on top!
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).
Looking for THE BEST spring roll recipe, that is super easy to follow?? You are in the right place, check it out and follow along!
Hi Everyone,
Welcome back to the blog!
In this post, we are making vegan spring rolls, that I really love – I mean: Who wouldn’t?! 🙂
INGREDIENTS:
– spring roll sheets (check if vegan, lots of them contain milk)
– 1/2 cabbage (I used pointed cabbage/i f white cabbage use 1/4)
– 3 medium-sized carrots
– 1/2 red bell pepper
– 1,5 tbsp fresh ginger (fine chop)
– 1 tsp of salt
– 1,5 tsp of pepper
– 1 tsp of chili flakes
– 2 tsp of garlic powder
– 1,5 tbsp of soy sauce
– 1,5 tsp of sugar
– 1 tbsp of sesame oil
– 1 tbsp of corn starch
– 30g of rice noodles
PREPARATION:
To start off, if the spring roll sheets are frozen, take them out 1 hour prior to starting to cook.
Place the rice noodles into a bowl and soak them in boiling water for 1:30 min and then drain, wash in some cold water, and then cut into 2cm (1 inch) long pieces.
The next thing is to cut the veggies julienne cut and chop the ginger very fine.
Now, heat up a pan and add some cooking oil (sunflower) to it. Once the oil is warmed up add the bell pepper & carrots to it and saute for 1-2 minutes. Add cabbage and then the rest of the ingredients (except the corn starch) – cook for another few minutes. At the very end, add 2 tbsp of water to the corn starch, mix it and then add to the pan – stir and take off the hob.
You are now ready to start making the spring rolls!
Mix 2 tbsp of corn starch some water that will be used as ‘glue’ to bind the ends of the spring rolls.
Now take one sheet and lay it on a flat surface, while having a corner pointing towards you. Take a handful of filling and place it in 2-3 inches from the edge and then take the corner and fold it over the filling. Now, pull it a bit towards you and roll it to the middle. Fold both sides towards the center and then roll it once more – make another fold on the sides, so they won’t be ‘hanging’ out.
Once you have 1,5-2 inches left from the end, take some of the glue mix on your fingers and spread it on the remaining sheet – finish off.
Once you have made all of the spring rolls, take a saucepan and fill it with about 1-1,5 inch of cooking oil – don’t put too many rolls at once (more than 4), so the oil doesn’t cool off.
Have no idea what to fill your lunch box with? Check out our new recipe, and make the buffalo cauliflower wrap for yourself, cheers!
Hi Everyone,
Welcome back to the blog!
In this post, I will show you how to make a Buffalo Cauliflower Wrap! A sweet and spicy taste that is surely on the very top of my comfort food list. For the filling, we will also use guacamole and the recipe for that you can find on my Youtube channel if you click on the LINK.
If you would like to serve some absolutely stunning homemade chips/crisps you can find a video on my Youtube channel if you click on the LINK.
INGREDIENTS:
For the Buffalo Cauliflower batter recipe, next to a few florets of cauliflower & some hot sauce (1/4 cup) it requires the following ingredients:
– 3/4 cup of all-purpose flour
– 1/4 cup of corn starch
– 1,5 tsp of salt
– 1,5 tsp of chili flakes
– 1 tbsp of cajun seasoning
– 1 tbsp of dried paprika
– 1 tbsp of garlic powder
– 1 tbsp of onion powder
– 1 cup of soy milk (or any other plant-based milk)
– 1 tbsp of lemon juice
– 1 tbsp of maple syrup
PREPARATION:
Go ahead and put all the dry ingredients into a bowl a mix it together. Then you can add the liquid components and whisk until you get a nice batter.
Cut the cauliflower florets smaller and than salt them; roll them into all-purpose flour; dip them into the batter; put them on a baking tray
Bake them in the oven 180°C (360°F) FAN option for 20 minutes – while brushing them with hot sauce halfway!
Done with the cauliflower, let’s get the wraps ready!
We filled our wraps with the following ingredients:
– gem lettuce
– red kidney beans & sweet corn
– homemade guacamole (link to the recipe video is above)
– buffalo cauliflower
To start off, we always quickly heat up the wraps in a pan (10 seconds each side) so they roll more easily.
Once on the table, we will put the ingredients in the middle of the wrap (don’t overdo it). Fold the sides to the middle and then the bottom (the closest side to you) over the filling – now you can get it firmly together by pulling the filling to yourself! Roll it and cut through the middle and you are done!
Looking for a way to make perfect guacamole? You are at the right place, get your avocado ready, and begin!
Hi Everyone,
Welcome back to the blog!
In this post, I will show you how to make guacamole, which is super quick and easy! Use it as a wrap filling or as a dip – in case you want to make the perfect chips/crisps take a look at the following video on my YouTube channel by clicking on the LINK.
INGREDIENTS:
– 3 ripe avocados
– 2 spring onions
– 1 medium-sized tomato
– 1 tsp of salt
– a bit of coriander (cilantro)
– 2 tbsp of lime juice
– 1 tsp of chili flakes (or any fresh/dried chili you like)
PREPARATION:
Clean the avocados, put them in a bowl, and add the lime juice to it – now you can mash the avocado (with a fork or a potato masher).
Cut the onions and coriander fine, and get the seeds and water out of the tomato before cutting and adding it to the mashed avocado – now also add the rest of the ingredients and you are ready to serve it.
Want to learn how to make sushi? Don’t worry, you are in the right place, it’s easy! Get your sushi mat out and let’s get started!
Hi Everyone,
Welcome back to the blog!!
In this post, I will show you how to make vegan sushi and I hope you are as excited as me to try this out, if this will be your first – or if you want to find out for some new fillings.
To start off you will need:
– 2 cups of sushi rice (short grain rice)
– 5-6 Nori seaweed sheets (also called SushiNori)
– 130 ml of sushi dressing (or make a mixture of rice vinegar, salt, and sugar)
Put the rice into a bowl and wash it gently in cold water 2-3 times (you will see the water becoming much clearer), then drain the water and put the rice into a pot/pan and top it up with only 2 cups of water.
Start off with cooking it on high fire and once it starts boiling, lower down the heat (very low) and put a lid on top and cook for another 10 min.
Once done, spread the rice into a large shallow dish so it can cool down.
In the meantime, use half of the sushi dressing and gently mix it with a spatula (cut and fold technique).
Let it sit for about 5 min and then do the same with the rest of the dressing – once done, cover it with a kitchen towel again and now we are ready to get the fillings ready!
We will make 3 fillings:
1. Carrots, spring onion, and sweet paprika & wasabi
2. Spicy tofu, cabbage & sesame seeds (Californian roll)
3. Tempura mushrooms & avocado
DON’T forget your sushi mat – I usually wrap it in cling film so it doesn’t get too messy!
The easiest way to see how to roll the sushi is to check out the video below!
1. Carrots, spring onion, and sweet paprika & wasabi + how to roll the sushi
For the first one to get also warmed up, it’s really easy, just cut all the vegetable julienne cut.
Take your sushi mat and lay down a sushi nori sheet (shiny side down) and take about a cup worth of rice (maybe a bit more) and lay it on the sheet (wet your hands for every time you need to handle the rice, as it is very sticky). Spread it onto the sheet but leave about 1-1,5 inches of seaweed not covered with rice (the side that you are furthest away from). Now you are ready to put the filling (don’t put too much!). Take the mat side that is facing you and start rolling!
Once done, cut the sushi first in half and then 3 pieces out of every half.
1st one done, 2 more to go!
2. Spicy tofu, cabbage & sesame seeds (Californian roll)
First, you will need a small bit of firm tofu (press it to take out as much water as possible – cut into small cubes.
Use the following ingredients to marinate:
– 1 tbsp of sunflower oil
– 1 tbsp of sesame oil
– 1 tsp of salt
– 1 tsp of pepper
– 1 tsp of chili flakes
– a bit of lemon juice
– 1,5 tsp of maple syrup
– 1 tbsp of tomato paste
Once marinated, bake in the oven for about 20 minutes at 180°C(360F) on the FAN option – turn them over halfway.
You will only need some Jullien cut cabbage and some sesame seeds (Californian roll is made with the seaweed from the inside.
The only difference is to do the following while making the sushi roll is once the rice is evenly spread out on the mat, you can sprinkle some sesame seed on top of it, and then you will turn it over (don’t worry, the rice will stick) and just put the filling after that!
One more to go!
3. Tempura mushrooms & avocado
I have to say that I don’t make tempura very often, but I do LOVE it!
The ingredients for the mushroom tempura:
– 1 cup of very cold water (cool it down with ice and if there is some left, just take it out
– 3/4 cup of all-purpose flour
– 1/4 cup of corn starch
– a bit of salt
– a few mushrooms nicely sliced (thicker)
Mix up the cold water and the rest of the ingredients (leave out the mushrooms for now 🙂 and mix it well. Prepare a saucepan with sunflower oil (in this case with just a 1,5 inch of oil as the mushrooms aren’t that big). Once your tempura and oil are ready, put the mushroom into the tempura and fry it.
This sushi will be rolled with the seaweed outside – don’t forget the julienne cut cabbage!
Have some leftover risotto, or just want to find out how to make arancini?? You are at the right spot, an easy to follow recipe!!!
Hi Everyone,
Welcome back to the blog!!
In this post we are going to make leak & mushroom arancini filled with the pestos we made in our last post. For a more detailed video tutorial, click on the LINK for my YouTube channel.
INGREDIENTS:
– 1,5 cup of arborio rice (risotto rice)
– 100ml of vegan white wine
– 2 medium-sized onions
– 2 vegetable stock cubes
– 250g of mushrooms
– 1 leak
– 2-3 cloves of garlic
– bunch of parsley
– 1 tbsp of vegan butter
– 1,5-2 tbsp of olive oil
– 1,5 tsp of salt
– 2 tsp of pepper
For a more detailed video tutorial on how to make risotto, click on the LINK for my YouTube channel.
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 – simmering).
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 2 – 3 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!!
Enjoy a plate or two, while you let the rest cool off 😉
Once cooled down have another 3 bowls ready: 1. filled with cold water, 2. with 1/3 cup of corn starch (flour) and 1 cup of water (mix well together), 3. with bread crumbs.
1.Take a spoonful in your palm and spread it out.
2. Take the tomato pesto and put it in the middle and then fold the sides over the pesto, add some more risotto if needed and shape a ball out of it.
3. Dip the ball into the corn starch (whisk before use as it falls to the bottom)
4. Roll it into bread crumbs
5. Repeat dipping into corn starch
6. ROll into bread crumbs
Do the next one with basil pesto and vegan cheese or vegan cream cheese that works great as well.
Once done, fill a frying pan with 1,5-2 inch of sunflower oil and once up to heat fry them (try to keep it on a medium+ heat 🙂
The rest that you don’t want to use, freeze, and use for another day!
Looking for an easy way to make delicious pesto – tomato or basil? You are in the right place, follow along, and make it yourself!
Hi Everyone,
Welcome back to my blog!!
Today I am going to make a couple of delicious pestos: sun-dried tomato & basil pesto.
You can use these for various things as: pasta, spreads, dips, salads; and it keeps for about 5 days if properly stored (airtight container – refrigerated).
SUNDRIED TOMATO PESTO recipe
INGREDIENTS:
– 150g of sundried tomatoes (drained from oil)
– 50g of quinoa (cooked)
– 50ml of olive oil
– 50ml of water
– 1 tbsp of maple syrup
– 1 tbsp of lemon juice
– 1,5 tsp of salt
– 2 tsp of pepper
– a pinch of chili flakes
– a bunch of chives
– 5-6 garlic cloves (roasted)
– 25g of walnuts
PREPARATION:
Cook the quinoa in cold water, once up to boil, lower the heat, and cook for 15 minutes.
Roast the garlic cloves (skin on) in the oven for 18-22 minutes on 180°C (360°F) FAN option.
Drain the tomatoes from their oil – you can keep the oil for cooking or salads (great umami taste!).
Once the garlic is roasted, clean it and also drain, and then wash the quinoa in cold water.
Now, it’s time to blend it together, add all the ingredients except for the quinoa, and give it a good blend. Stop halfway to scrape the sides of the blender using a spatula.
At the very end, go ahead and add the cooked quinoa to the pesto, and give it just a quick blend!
One pesto down, one more to go 😉
BASIL PESTO recipe
INGREDIENTS:
– 4 cups of fresh basil
– 1-1,5 tsp of salt
– 1,5 tsp of pepper
– 3 tbsp of nutritional yeast
– 1/3 cup of olive oil
– 1 tbsp of lemon juice
– 50g of roasted pine nuts
– 2 cleaned garlic cloves
PREPARATION:
First, roast the pine nuts in a pan with NO oil!
Your next step is only to put all the ingredients into a blender and to nicely blend it all together!
Enjoy and don’t forget to check out the upcoming video this weekend, where we will be using these pestos to make a filling for homemade arancini.
