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 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 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.
Need to make lunch but have very little time?!? You are at the right place, check out our SUPER SIMPLE stir fry noodles recipe!!!
Hi Everyone,
Welcome back to my blog!
In this post I am keeping it very simple – stir fry noodles – for those busy days! It will take you no more than 20 minutes to prepare this yummy recipe filled with crispy vegetables.
INGREDIENTS:
– 200g of noodles (I used Ramen)
– 3 scallions
– 1 carrot
– 1/2 sweet pepper
– a handful of mange tout
– g of broccolini
– a few baby corns
– 1/3 of a pointed cabbage
– 2 tbsp of sesame oil
– 2 tbsp of soy sauce
– 2 tsp of salt
PREPARATION:
Go ahead and cut all the vegetables into strips/slices and cook the noodles. Now, preheat a stir fry pan on max and add 100ml of cooking oil and all the vegetables except the cabbage to it, add the salt, and saute for 2 minutes.
Add the noodles and cook for another minute – turn off the hob and add the cabbage to it, mix it and you are ready to serve it!
Looking for an easy to follow plant-based lasagne recipe?? You are at the right place, check out our new recipe and follow along!!!
Hi Everyone,
Welcome back for another portion of veg!
As I have seen a lot of requests for vegan lasagna, I decided to make a delicious recipe and it will take you about 75 minutes to prepare it – and it can easily feed 5 hungry mouths 🙂
We will start with the ‘meat’ base and you will need the following ingredients:
– 100g of black beluga lentils
– 100g of red lentils (or 200g of any lentils that you have)
– 100g of soy mince
– 3 medium-sized onions
– 2 medium-sized carrots
– 1 can of chopped tomatoes
– 3 tsp of salt
– 2,5 tsp of pepper
– 2 tsp of chili flakes
– 2,5 tbsp of nutritional yeast
– 1 tbsp of maple syrup
– 1 tbsp of dried paprika
– 5 tbsp of milled chia seeds
Start off with cooking the lentils in cold water on medium heat – once boiling, cook for 15 minutes.
In the meantime, you can chop the onions and carrots in small pieces – also soak the soy mince for 5 minutes in some water and then try to squeeze as much water as possible out of it.
Preheat a pan on high heat with some oil and then saute the onions and carrots for 6-7 minutes.
Now, lower the heat to medium and add all the ingredients to it – stir it well and let it cook for another 5 minutes.
You are done with the base!
You will need the following vegetables:
– 250g of mushrooms
– 1 zucchini
– 1 eggplant
– 1 sweet pepper
– 3 medium-sized tomatoes
Chop all the vegetables: mushrooms & tomatoes in slices and the rest in little cubes. Keep the tomatoes on one side (as you will need them for the lasagna topping) and place the rest of the vegetables into a bowl, sprinkle with some salt, and mix it together.
Before you start off with putting the lasagna together you still need bechamel, and you will need the following for it:
– 100 ml of sunflower oil
– 125g of regular flour
– 700 ml of soy milk (or any other plant-based milk)
– 2 tsp of salt
– 2 tsp of pepper
– 2/3 tsp of nutmeg
Preheat the pan on high heat and add the oil first and then the flour – stir until combined and then lower down the heat to low and add the rest of the ingredients – it’s very important to stir continuously for about 4-5 minutes.
It’s time to get excited, as it’s time to put it all together!!
You will still need:
– 1 pack of lasagna sheets
– 1 pack of shredded vegan cheese
To start off, spread some bechamel on the bottom of the baking tray, and then you can lay down your first layer of lasagna sheets (so they won’t move).
Follow up with another layer of bechamel, then spread some vegetables and follow up with a layer (half of the mixture) of the ‘meat’ base.
Now you can fill up the sides of the lasagna with lasagna sheets and then put a new layer of sheets on top.
The second layer will consist of bechamel, cheese, vegetables, and then the rest of the ‘meat’ base.
Finish off with another layer of lasagna sheets, bechamel, cheese, and tomatoes on top!
Preheat the oven on FAN 180°C (360°F) – and then bake the lasagna for 45-50 minutes.
Are you looking for a new Sunday lunch recipe for the whole family?? Bingo! Check out our new recipe that is packed with protein!!
Hi Everyone,
In this post, I am showing you how to make a mixed lentil pie, that everyone at your Sunday lunch table will love and is also packed with protein!
INGREDIENTS:
To start off, you will need the following vegetables:
– 2 medium-sized onions
– 3 medium-sized carrots
– 2 celery stick
– 1 sweet pepper
– 1 eggplant
– 8 medium-sized potatoes
The lentils that are used in the recipe (but you can do any lentils – approx. 300g):
– 70g of black beluga lentils
– 70g of lentils verts
– 70g of red lentils
– 70g of green lentils
The rest of the ingredients:
– 1 can of red kidney beans
– 1 can of chopped tomatoes
– 2,5 tsp of salt
– 2 tsp of pepper
– 2 tsp of chili flakes
– 2 tbsp of nutritional yeast
– 6 tbsp of milled chia seeds
– 1 tbsp of maple syrup
PREPARATION:
Go ahead and start cooking your lentils in cold water on low heat (once it starts boiling cook for another 15-20 minutes). Then, chop all the vegetables into smaller pieces, except the potatoes that have to be cut into thin slices.
Now you can heat up some oil in a pan (high heat) and add all the vegetables (not the potatoes) and saute them for 5-7 minutes and then add the rest of the ingredients (including lentils), stir it well, and cook on low heat for another 5 minutes.
Once the mixture is taken off the hob, spray some oil on the bottom of the baking tray and then put a layer of potatoes in – put some salt and oil on top and make your second layer, including a layer on the sides of the baking tray. Now it’s time to put the mixture in and then finish it off with the rest of the potatoes.
Preheat your oven to 180°C (360°F) on the fan option and bake it for 45-50 minutes.
PREPARATION:
To start off, chop all your vegetables: fine chop onion carrots, and the rest in cubes. Saute the onions and carrots for a few minutes on high heat and then add the rest of the vegetables to the pot – mix them up and top up with cold water.
Cook the soup on low heat for an hour and a half – add the vegetable stock cubes a few minutes prior to taking it off the hob.
In the meantime let’s prepare the semolina dumplings, the ingredients that you will need are:
– 100g of wheat semolina
– 1,5 tsp of egg replacer
– 1,5 tsp of salt
– 1,5 tsp of pepper
– 1,5 tbsp of nutritional yeast
– 1 tbsp of olive oil
Wisk the egg replacer in a bowl with 3,5 tbsp of water, and after that add the rest of the ingredients and make a dough out of it. Once done, make little dumplings and then cook them in water for 45 minutes.
When your soup is cooked, separate in another pot 1/3 of it and add into the 1/3 of soup the following ingredients:
– 1,5 tsp of salt
– 1,5 tsp of pepper
– 1,5 tbsp of olive oil
– 1,5 tbsp of vegan butter
Now go ahead and blend it – serve it with the dumplings and some fresh parsley & soy cream (this serves 3).
I usually freeze the rest of the soup for another day 🙂
