Tag: vegan meal prep

Categories
Lunch & Dinner

Buffalo Cauliflower Wraps

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!

Thank you and enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Vegan Sushi

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!

Thanks & Enjoy!

Cheers,

Vito

For a video tutorial, chceck the link below:

Categories
Snacks & Sides

Vegan Mashed Potatoes

Who said you can’t make delicious and plant-based mashed potatoes, well they were wrong! All you need is my secret ingredient…..

This VEGAN mash potato is a real favorite even among my non-veggie friends, so don’t miss on trying this one yourself!!

INGREDIENTS:

– 5 medium-sized potatoes

– 2x 2 tsp salt

– 2 tsp pepper

– 50g cashews

– 2 tbsp coconut oil

And my secret ingredient is….. homemade CASHEW MILK!

You will also need a hand-held blender to make your cashew milk.

PREPARATION:

How to make it: Peel and cut your potatoes into cubes and top them up with cold water and add 2 tsp of salt to it. Once you bring it up to boil, lower down the heat and let it cook for 8-10 minutes (this all depends on the types of potatoes). In the meantime, soak the cashews into warm water for about 10 minutes, you will just have enough time for that while your potatoes finish with cooking. Once you drain your cooked potatoes, blend your cashews in some fresh warm water for a minute, until you get a smooth compound. Now it is time to do your last steps, add salt, pepper, coconut oil, and your cashew milk to the potatoes and start mashing (may the force be with you on this one)!!

A quick tip: if you want your mash a bit more creamy, you can always add a bit of soy milk, or make more cashew milk (it’s important that it suits your taste buds).

Thank you for reading.

Vito

 

For a video tutorial, check the link below: