Tuesday, 29 October 2013

Vegan Coconut Cake

Serves 4:
Flaxseed (powder - 2 tsp + 2 tsp water)
Dark Muscovado Sugar (75g + 10g)
Coconut Milk (120 ml)
All purpose flour (100g)
Baking powder (1 tsp)
Non-hydrogenated soy margarine (1tbsp)
Coconut (2 tbsp)

1) Preheat oven to 175C/350F.
2) In a bowl mix flaxseed, muscovado sugar (75g), coconut milk, flour and baking powder until well combined. Reserve the rest of muscovado sugar, margarine and coconut and combine them in a small bowl.
3) Pour batter into prepared pan. Top with the coconut mixture.
4) Bake until a toothpick inserted in the middle comes out clean, 25 to 30 minutes.

Monday, 28 October 2013

Mushrooms Fusilli

Serves 2 to 3:
Fusilli (200g - cooked and drained)
Mushrooms (200g - sliced)
Pineapple (100g - cubed) 
Red Pepper (50g - cubed)
Green Pepper (50g - cubed)
Soy Cream (200 ml)
Olive Oil
Soy Sauce (1 tbsp - reduced salt)

1) Heat the olive oil in a pan and sauté the mushrooms for a few minutes, until soft.
2) Add the peppers and the pineapple and cook for 5 minutes.
3) Sprinkle with soy sauce.
4) Add the soy cream, the cooked fusilli and simmer for 2 minutes.

Monday, 21 October 2013

Vegg Waffles

Today I made some vegan waffles to try "the Vegg" vegan egg yolk. The result: light and tasty waffles :)

Makes 3:
Plain flour (50g)
Whole wheat flour (50g)
Rice drink (250 ml)
Baking powder (1 tsp)
Non-hydrogenated margarine (1 tbsp)
Flaxseed (powder - 1 tsp)
Agave nectar (1 tsp)
the Vegg (1 tsp)
Raspberry (sugar free) jam (for topping)
(Waffle machine)

1) In a blender mix the Vegg and the rice drink.
2) Mix all the ingredients in a bowl.
3) Leave the batter to "swell" for 5-10 minutes.
4) Preheat the waffle iron.
5) Cook the batter in the waffle machine.
6) Eat the waffles warm or room temperature.

Thursday, 17 October 2013

the Vegg

Today I received a new product to try, the Vegg, the world’s first vegan egg yolk. 
Fat free, dairy, soy, gluten, EGG, and animal free... really great and delicious.
I made some French Toasts but they were so good that I forgot to take the picture :)
In the next days I will post some recipes...

Wednesday, 16 October 2013

Blueberry and Apple Pie

When summer and autumn are together, the flavours mix into this delicious pie!

Serves 6:
Apples (4 - peeled, cored, sliced)
Blueberries (75g)
Margarine (2 tbsp)
Muscovado Sugar (60g)
Cinnamon (½ tsp)
Cornstarch (¼ tsp)
Vegan puff pastry (250g)

1) Preheat the oven to 180C.
2) Place the apples and blueberries in a bowl add the sugar, cinnamon, margarine and cornstarch. Mix well.
4) Line a baking pan with the dough and garnish with the apples and blueberries.
5) Bake for about 40 minutes or until golden brown.

Tuesday, 15 October 2013

Pepper and Tofu Stir-Fry

Serves 2:
Tofu (200g - firm, cubbed)
Olive oil (1 tbsp)
Red Pepper (1 - de seeded and chopped)
Green Pepper (1 - de seeded and chopped)
Garlic (1 clove - chopped)
Soy sauce (1 tbsp)
Black pepper (freshly ground)

1) Heat the olive oil in a wok or a large frying pan, add the tofu and fry for 3 minutes, then add the garlic, peppers and fry for 2 minutes.
2) Add the soy sauce, freshly ground black pepper and fry for 2 minutes.

Monday, 14 October 2013

Beetroot Greens

Serves 2:
Beet Greens (300g)
Olive Oil (1 tbsp)
Pepper (freshly ground)

1) Wash the greens with cold water. Drain and cut away any heavy stems.
2) In a large skillet in low heat add the beet greens and sprinkle with olive oil. Simmer for 10 minutes until the greens are tender. Season with pepper.

Wednesday, 9 October 2013

Smoked Tofu and Tomato Chickpea Wraps

This was the first time I used gram/chickpea flour, the result is amazing... great taste!

For the warps (makes 4):
Chickpea/gram flour (1 cup)
Water (1 cup)
Nutritional yeast (1 tbsp)
Salt (1/2 tsp)

For the filling:
Smoked Tofu (16 stripes -+ 200g)
Tomato (8 slices)

1) Heat a non-stick pan on medium-high heat with a bit of olive oil.
2) Add flour, nutritional yeast and seasoning to a bowl and stir to combine. Slowly add water, mixing well.
3) Add 2 tbsp of batter to the pan and whirl around to fill out the pan in a thin layer.
4) Cook until golden on both sides. Do the same for the other 3 wraps.
5) Fill with the sliced tomato and tofu and enjoy!

Tuesday, 8 October 2013

Rice Salad

Serves 2:
Brown rice (150g - cooked)
Sweet Corn (150g - cooked)
Mushrooms (150g - sliced)
Pineapple (75g - cubed)
Chive (fresh - 1 tbsp)
Olive oil
Soy sauce

1) In a frying pan place the sliced ​​mushrooms sprinkle with a little olive oil and cook until the mushrooms are soft.
2) Add the corn, pineapple, rice and chives mixing well and cooking until everything is warm. 3) Sprinkle with soy sauce, pepper and serve warm or room temperature.

Monday, 7 October 2013

Apple "Boleima"

A tradicional portuguese recipe from alentejo, "veganized" :)
Plain flour (2 cups)
Whole wheat flour (1 cup)
Rice Milk (1 cup - or any other vegetable milk)
Coconut oil (1/2 cup)
Apples (4 - cut into quarters and laminated)
Muscovado Sugar (1/2 cup) 
Cinnamon (1 tbsp)

1) Preheat oven to 180C.
1) Mix the dry ingredients in a bowl and make a hole in the center, place the milk and the oil into it and mix until smooth.
2) Knead by hand adding more flour if necessary. Divide the dough into two roughly equal parts.
3) Place one portion of dough on vegetable parchment and flatten with a roll pin until gets thin. Do the same with the other and reserve.
4) Cut the apples into quarters, peel and cut them into thin slices. 
5) Place the vegetable parchment with one part of the dough in the baking pan, sprinkle with sugar and cinnamon and distribute the apple slices and sprinkle again with sugar and cinnamon.
6) Turn the second dough over the apples. 
7) Slightly close the ends of the dough squeezing them between your fingers.
8) Bake until golden brown (about 25 minutes).

Wednesday, 2 October 2013

Raspberry Cake

A moisty and delicious vegan cake...
Makes 1 small cake:
Yofu (125g - natural, sugar free)
Muscovado Sugar (3 tbsp)
Flour (150g)
Soy margarine (1 tbsp)
Flaxseed (ground - 3 tbsp mixed with 3 tbsp water)
Baking powder (2 tsp)

Raspberry Spread (sugar free - 2 tbsp)

1) Preheat the oven to 180° C (350° F)
2) Line a small cake pan.
3) Mix together all ingredients, except the raspberry spread, in a large bowl.
4) Pour half of the batter into the prepared cake pan spread the raspberry over it and pour the rest of the batter, bake for 30 to 35 minutes, until the top is golden brown.