Tag: vegan comfort food

Categories
Favourites Lunch & Dinner

Arancini

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!

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Favourites Snacks & Sides

Sun-Dried Tomato & Basil Pesto

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.

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Desserts

Strawberry Pie

Want a Strawberry Pie recipe that is super easy to make? You are in the right place, and my suggestion is to make 2 right away! 😉

Hi Everyone,

In this post, I will show you a super-easy way to make a delicious strawberry pie!

The ingredients that you will need for the crust are:
– 350g of flour
– 130g of sugar
– 1 tbsp of baking powder
– 1 lemon zest
– pinch of salt
– 130ml of almond milk
– 100ml of sunflower oil
– 1 tsp of vanilla extract

Place the dry components into a bowl (flour, sugar, baking powder) and also add the zest to it. Whisk it until it all mixes well.
Now add the rest of the ingredients and then knead the dough!
Once done, wrap it up in some cling film and leave it in the fridge for at least 2 hours.

Once you take it out of the fridge, roll out the dough and place it into a baking tray that you have buttered up with some vegan butter – cut off the parts that are sticking out and it’s time to bake it in a preheated oven for 20 minutes on a 180°C (360°F).

Now let’s make the filling to finish it off:
– 300g of strawberries (+ extra 300-400g just to cut up and place on the pie)
– 100g of light brown sugar
– 2 tbsp of agave syrup
– 1 tsp of vanilla extract
– 1,5 tbsp of lemon juice
– 4-5 tbsp of corn starch

Place all ingredients (except the corn starch) into a blender and blend it. Now, place it into a saucepan and cook it on medium heat – once boiling, mix the corn starch with some water and add it to the saucepan. Stir it for a couple of minutes and take it off the hob.

You will just need another 300-400g of strawberries, that you will cut into bigger pieces and mix in some lemon juice so they stay fresh.

Once the pie is baked, let it rest for half an hour to cool down, and then add the strawberries and filling (it should be warm) to it and you are ready to let it cool down fully in the fridge for a couple of hours before you serve it!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Orange Cake

Craving for a mild but jet a dessert that will knock you off your feet!? It’s easy, check out our new recipe and make it yourself!

Hi Everyone,

I am so excited to share this vegan orange cake recipe, that is sooo delicious!

We will start off with the wet mix and you will need the following ingredients for that:
– 3 oranges (2 orange zests & 3/4 cup of orange juice)
– 1/2 cup of desiccated coconut
– 1/2 cup of soy milk
– 1 tbsp of lemon juice
– 80ml of olive oil
– 2 tbsp of agave syrup
– 1 tsp of vanilla extract

Get all your ingredients into a food processor and blend for 30 seconds, so the desiccated coconut gets nicely blended in.

For your dry components you will need the following ingredients:
– 2 cups of regular flour (optional 2 extra tablespoons can be added)
– 1,5 tbsp of baking powder
– 1 tbsp of baking soda
– 10 tbsp of light brown sugar

Sift the flour and add the rest of the ingredients into a bowl and whisk it so it mixes all evenly. now you can add the dry component and mix it together, but be careful, don’t overmix it as your cake won’t bake properly.

Preheat the oven to 180°C (360°F) and put the cake on the middle rack and bake it for 25 minutes.

In the meantime, you can make the glazing, and you will only need:
– 1/2 cup of orange juice
– 8 tbsp of sugar
– 1,5 tbsp of corn starch
– 1/2 tsp of vanilla extract

Put the orange juice and sugar into a saucepan and cook it on medium heat. Boil it for 5 minutes and then add 2 tbsp of water to the corn starch, mix it and then add to the saucepan. Cook it for another 5 minutes and let it cool down a bit.

Once your cake is done let it cool down and then you are ready to pour the glazing over the cake!

You can optionally serve it with some caramelized mandarines, just cut 6 of them in half and place them in a baking tray – put some sugar on top – and bake it in the oven for 25 minutes at 180°C (360°F).

You are ready to serve it, Enjoy!!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Vegan Mince – 3 Layered Pie

Today we are doing a nice 3 layer vegan oven-baked dish that consists of a soy mince and veg layer, followed by some ‘cheesiness’ (who doesn’t like that?! 🙂 and finished off with mash potato. Not to forget a sprinkle of breadcrumbs that will create a crunchy crust.#

INGREDIENTS:
– 1 zucchini
– 1/2 eggplant
– 2 medium carrots
– 1 sweet pepper
– 1 leek
– vegan butter
– vegan cheese
– 1 tbsp brown sugar (or just use regular)
– 3 tsp salt
– 2 tsp pepper
– 1 tsp chili flakes (or as spicy as you like it 🙂
– 2 tsp mixed herbs
– 1/3 cup breadcrumbs
– 50g red lentils
– 50g soya mince
– 1 cup passata

PREPARATION:

To start off, did you wash your hands?!? 🙂
Begin with washing your lentils and put them in a pot of cold water with some salt and start cooking them (this will take about 15 minutes).
The next step is to chop your vegetables into small cubes, once that is done, it will probably be time to rinse of those cooked lentils under some cold water.
Afterward, start prepping your sauce by adding your ingredients (salt, pepper, chili, sugar, and herbs) into the passata and mix it all together (for some more flavor, you can always add some olive oil).
Now, preheat your pan and start frying the vegetables (put some salt to take out the water more easily out of them), meanwhile wash of the soya mince. You will also have enough time to cut your leek into rings, once cut, separate them so you can wash it more easily.
It’s time to get back to your veg and add the sauce and a cup of water – cook for about 5 minutes. Afterward, add your lentils and soya mince to the pan and stir it all together. In a few minutes it will all thicken up, but if it is still not up to your satisfaction, add 2 tbsp of milled chia seeds that will for sure do the job!
Before taking it off the stove add the leek and mix it once more.
Now, preheat your oven on a 180°C (360°F) on the FAN option.
At last, take a baking tray and start putting your mince as the first layer, followed by cheese and then mash potato. On the mashed potatoes spread some butter and then sprinkle the bread crumbs on top.
After 15 minutes of baking, it’s time for why we are all here – to serve it and enjoy (or just straight out of the tray, that’s all up to you 😉

Enjoy!!

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
Desserts Favourites

Vegan Mousse

Curious how to make an irresistible dessert? Well, you are in the right place to learn how to make a plant-based chocolate mousse!

 

Hi Everyone,

Today it’s time to cover up a famous recipe in a vegan way and it is Chocolate Mousse – a dessert for any occasion!

To start off, get some Aquafaba chilled in the fridge (liquid from a can of chickpeas)!

INGREDIENTS:
– 1 can of chickpeas (aquafaba) – chilled (this is a must)
– 100g of dark chocolate (should be at least 70%)
– 200ml of canned coconut milk (try to scoop out the thicker parts)
– 1 tsp of vanilla extract
– 1 tsp of strawberry extract
– 1 tbsp of agave syrup
– 3 tbsp of sugar
– 1/2 orange (zest)

PREPARATION:

To start off drain the liquid from the chickpeas (it has to be chilled!) and place it into a bowl, add the sugar, and whisk it until you get a thick ‘eggwhite’ – don’t worry, you can’t over whisk it!
Now you can melt the chocolate in a bowl on a saucepan filled with some water – medium heat on the stove.
It’s time for mixing – a lot!
Once the chocolate is melted use another bowl where you will put about 1/3 of the aquafaba and add all the chocolate to it – whisk until the chocolate nicely incorporates.
Now you can add coconut milk and keep up the good work – once you get a proper mixture add the rest of the ingredients: vanilla & strawberry extract, agave syrup, and orange zest – you know what to do now.. 🙂
Now you can start adding the rest of the aquafaba and keep mixing it.
You are probably a bit tired, but don’t give up as the only thing that is left now is to fill up the glasses with the mixture, cover it up with some cling film and let it stay in the fridge overnight (it will take at least 8 hours to get a proper texture).
Once ready you can add some fresh strawberries to it and some homemade caramel!

Enjoy!!

 

For a video tutorial, check the link below:

Categories
Snacks & Sides

Soybean Snack

Created with GIMP

Ever wondered what to do with dried soybeans? This is the perfect occasion to find out what to make when your friends come over!!

Hello everybody,

It’s nice to have you back!

In this post, I will show you a simple yet delicious snack made out of soya beans. It will be both crunchy and spicy, sounds good right? 🙂

The preparation will start a day prior, where you will have to soak 2 cups of dried soybeans in a bowl of water. This will make them bigger, so count for some extra water in that bowl.

INGREDIENTS:

– 3 tbsp of oil (I made a mixture of sunflower and sesame for an extra punch)

– 3 tsp salt

– 2 tsp of chili (this really depends on how spicy YOU like it)

– 2 tsp of seasonal cajun and fennel mix (you can find these in almost any grocery store)

PREPARATION:

To start off the day of snacking, drain the soya beans and give them a good wash (take out the separated skins and the ‘not so good lookin’ ones’). After that, place them back in the bowl and add all the seasoning to it – give it a good mix. If you do this by hand, don’t be touching your eyes – trust me on this one!

Preheat your oven to 160°C (320°F) on the FAN option. Take some baking paper and place it on a baking tray and nicely spread all the soya beans on it. Now it’s roasting time! The baking will take around 30 minutes, but take them out every 7-8 minutes to give them a mix, so they don’t burn that quickly.

At last, once you take them out of the oven, you can give them some extra flavor with 2 tsp of dried paprika and then transfer them to some kitchen paper so it soaks out the extra oil.

Enjoy!!

 

For a video tutorial, check the link below:

Categories
Desserts Favourites

Ice Cream

Fan of ice cream, but not dairy? Go try this delicious vegan ice cream with peanut butter and chocolate, that is high in protein!

Hi Everyone,

For these warmer days, I’ve been experimenting with different flavors of ice cream, and in my humble opinion I came up with 2 flavors that are phenomenal, but also high in protein, so are very good for muscle growth also 🙂
One of the flavors is banana & peanut butter and the other is infused with dark chocolate!

INGREDIENTS:
– 500g of peeled bananas – the riper the better, as the ice cream is gonna be sweeter 🙂
– 300g of peanut butter (I use 100% peanuts for ultimate flavor)
– can of coconut milk (high fat)
– 7 tbsp sugar
– 100g dark chocolate
– 1,5 tbsp coconut oil
– 1 tsp vanilla extract

PREPARATION:

It’s best to prepare the peeled bananas the night before by cutting them into smaller pieces and rolling them into some baking paper (so they don’t stick together) and leaving them in the freezer overnight – also leave the can of coconut milk in the fridge.

The next day you can start off by placing the bananas into a blender, together with the can of coconut milk and blend it well together – now add the peanut butter, sugar and vanilla extract, and blend/stir it all well together – you got your first flavor so take HALF of the batch and place it into a container and place it in the freezer.

Now you can make your second flavor!

Place a saucepan on the stove on medium heat with some water and place a bowl with the chocolate and the coconut oil in it and let it start melting, stir occasionally. Once the chocolate is properly melted you can add it to the mixture and blend it once more, and you have the second flavor also!

You will get the perfect texture by leaving it in the freezer for 6 – 7 hours and then you are ready to serve it as a perfect dessert after dinner!

If you are leaving it for another day you can put it in the fridge for a few hours before serving.

It’s great to serve it with slightly blended up salted peanuts!

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: