Lima Beans Winter Salad

Perfect for a fast and comforting meal.

Serves 2:
Lima beans (200g - cooked, rinsed and drained)
Bread (2 slices - cubed)
Tomatoes (2 - cut into small pieces)
Dried tomato (2 - cut into small pieces)
Red onion (1/4 - very thinly diced)
Garlic (1 clove - crushed)
Olive oil (1 tbsp)
Salt and ground pepper

1) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
2) Add the beans, bread, tomatoes, dried tomatoes, salt and pepper. Gently toss everything together and serve warm or at room temperature.

Roasted Brussel Sprouts

If you think you don't like brussel sprouts... give this simple recipe a try!

Serves 2:
Brussel sprouts (300g)
Olive oil (2 tbsp)
Garlic (2 cloves)
Salt
Pepper

1) Preheat oven to 180C.
2) Trim the bottom of brussel sprouts and slice each in half.
3) Toss the brussel sprouts with olive oil and crushed garlic, season to taste with salt and pepper.
4) Place in a oven dish and roast for about 15-20 minutes or until the sprouts are tender and browned. Enjoy!

Mushrooms, avocado and cashews stir-fry

A delicious combination mushrooms and cashews for an easy and fast meal.

Serves 2:
Mushrooms (100g - sliced)
Yellow pepper (50g - sliced)
Olive oil (1 tbsp)
Ginger (1 tsp - shredded)
Avocado (1 - cubed)
Handful cashew nuts (2 tbsp)
Raisins (1 tbsp)
Soy sauce (1 tbsp)

1) Heat the olive oil in a frying pan. 
2) Add the ginger, pepper and mushrooms cook for 5 minutes.
3) Add the avocado, cashew nuts and raisins. Cook for another 2 minutes
4) Sprinkle with soya sauce and serve.

Banana and Persimmon Vegan Cake

Moist, sweet, flavourful and easy to bake :)

Serves 6 to 8:
Banana (2 - ripe)
Persimmons (1 - ripe, pulp)
Muscovado Sugar (1 cup)
Wheat flour (3 cups)
Baking powder (2 tsp)
Water (1 cup)
Olive oil (1/2 cup)
Lemon (juice of half)

1) Preheat the oven to 170 º.
2) Mix banana, sugar, persimmon pulp.
3) Gradually add the flour, baking powder, water, olive oil.
4) Add the lemon juice and mix well.
5) Pour the batter into the prepared cake pan, bake for 35 to 40 minutes, until the top is golden brown.

Fragant Black Beans Rice

Comfort food

Serves 2:
Jasmim rice (150g)
Water (400 ml)
Black Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Olive oil (1 wire)
Salt

1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3) When the rice is almost cooked, add the beans and if necessary, add more water and salt. Cook over low heat for another 3 minutes. Season to taste.
4) Sprinkle with olive oil.

"The Pasta" - Fusilli with Creamy Mushroom Sauce

I think I can call this a family recipe... "the pasta"... that as always been the first answer from my little (higher than me) sisters for the question: what do you want for dinner?

I've already published a similar recipe but this one has a very special ingredient: oat imat creamy, full of flavour, light and delicious... another great product from Oatly.

Serves 2:
Fusilli (200g)
Mushrooms (200g)
Oatly imat (200ml)
Garlic (1tsp - powder)
Tomato Pulp (1 tbsp)
Soy Sauce (1 tbsp)
Olive oil
Pepper

1) Cook the fusilli "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft. Add the garlic, soy sauce and tomato pulp and mix until combined.
3) Add the oatly imat cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat. Season to taste with pepper.

Havregurt Cake with Apple Topping

Oatly has this natural oatgurt: "We make our oatgurt on a fermented oat base that will remind you of yoghurt but it doesn’t contain the work of animals which puts it in a league all by itself."

So I've tried it... with granola like this one.

It's not a yogurt has they say but it's really much better... but while I as eating breakfast and tasting the oatgurt I had the idea to try it on a cake...

Havregurt cake with apple topping

Makes 1 cake:
All-purpose flour (2 cups)
Baking powder (2 tsp)
Muscovado Sugar (1/2 cup)
Natural Oatgurt (1 cup)
Extra virgin olive oil (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

Topping:
Apple (1-chopped)
Coconut oil (1 tbsp)
Muscovado Sugar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the lemon juice, in a large bowl. Add the lemon juice and mix well.
4) Pour the batter into the prepared cake pan. Bake at 180ºC.
5) Melt the coconut oil, add the apple, sugar and cinnamon over low heat. Cook the apples until tender.
6) Take the cake from the oven (it should be tender in the top) and add the apples. Return the cake to the oven.
7) Bake until a toothpick inserted comes out clean and the top is golden brown.

White beans and Soy Bolognese

Easy yet flavoursome vegan recipe...

Serves 2:
Soy (TVP small - 30g)
White Beans (Cooked and drained - 200g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Vegetable milk (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, beans, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and vegetable milk. Add any extra seasoning if necessary.
5) Serve over basmati rice.

Boiled Potatoes with Sautéed Onions and Mushrooms

And here we are in our new house/life... this is the view from our dinning table.

In the first two weeks we've been very busy, but happy :)
We are rediscovering new flavours and ingredients... these potatoes tasted really good...

Serves 2:
Potatoes (400g)
Coconut oil (1 tbsp)
Red onion (1 - sliced) 
Mushrooms (400g - chopped)
Olive oil (1/2 tbsp)
Salt

1) Peel and cut potatoes into irregular chunks. Put the potatoes in a large pot, add water to cover the potatoes and bring to a boil over medium-high heat. Simmer the potatoes until fork tender (10 minutes).
2) In a large skillet, melt 1 tablespoon coconut oil add the onions and sauté, stirring occasionally, until they begin to golden brown. Add the mushrooms and sauté, stirring often, until the mixture is light brown, about 5 minutes.
3) Transfer the onion and mushrooms into a bowl, and set aside.
4) Heat the olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and allow to cook, stirring occasionally, until the wedges are browned on both sides (10 minutes)
5) Reduce heat to medium stir in the onion and mushroom mixture and adjust the seasoning. 

Broad Beans and Seitan in Tomato Sauce

Earlier in my life picking broad beans was a family affair at my godparents house. These childhood memories were revived during last weekend visit to S&M. Today me and N podded and cooked them, the result was a fragant, delicious and fulfilling meal!

Serves 2/3:
Broad Beans (400g)
Seitan (200g - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Tomato purée (3 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan, broad beans, tomato purée and corianders.
3) Season and cook for 3 minutes.

Sauteed Kale

Serves 4:
Kale (400g)
Garlic (3 cloves - minced)
Olive oil (2 tsp)
Salt and pepper

1) Roughly slice the kale.
2) Heat the oil in a frying pan, add the garlic.
3) Add the cabbage and sauté for 5 minutes.
4) Season, to taste, with salt and freshly ground black pepper.

Walnut Muffins

Fragant and delicious...

Makes 6 (small - 65 mm): 
Whole wheat flour (75g)
Apple puree (60g) Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp) Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C. 
2) Line muffin cups with paper or foil liners. Set aside. 
3) In a large bowl, mix together all the ingredients until combined. 
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Tofu and red onion pastry

Makes 4:
Ready rolled puff-pastry (4 squares)
Olive oil (1 tbsp)
Red onion (1 large, finely sliced)
Tofu (200g - crumbled)
Soy sauce (1 tbsp)
Curry powder (1 tsp)

1) Preheat the oven to 200C/390F/Gas 6.
2) Cook the onion in olive oil, over a low heat, until soft.
3) Add the tofu, soy sauce and curry powder and cook for a couple of minutes.
4) Spoon the onion and tofu mixture into the centre of each pastry, leaving the edges clear. Wrap them.
5) Bake for 15-20 minutes until golden.

Vegan Cake

For the last couple of months I've been trying to bake the perfect vegan cake, fluffy, light and moist... and here it is :)

Makes 1 cake:
All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/2 cup)
Maple syrup (1/2 cup)
Water (1/2 cup)
Lemon (juice of 1)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the lemon juice, in a large bowl. Add the lemon juice and mix well.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown.

Red Lentil Cream Soup

Serves 2 to 4:
Potatoes (200g - peeled)
Butternut Squash (200g - peeled)
Red Lentils (100g)
Garlic (1 clove)
Water (700 ml)
Corianders (2 tbps - fresh, chopped)
Olive oil
Salt
Pepper

1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper, olive oil and sprinkle with corianders.

Vegan Orange Cake

And for today... an orange vegan cake, fluffy and moist :)

Makes 1 small cake:
Flaxseed (powder - 2 tsp + 2 tsp water)
the Vegg (1 tbsp+1tbsp rice milk)
Dark Muscovado Sugar (4 tbsp)
Yofu (125g - natural, sugar free)
Olive Oil (2 tbsp)
All purpose flour (150g)
Baking powder (2 tsp)
Cinnamon (1tsp)
Orange juice (100 ml + 100ml)

1) Preheat the oven to 180° C (350° F)
2) Line a small cake tin.
3) Mix together all ingredients, use only half of the orange juice and reserve the rest.
4) Pour the batter into the prepared cake tin. Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven.
5) Pour over the orange juice (while the cake is still in the tin) and leave until cold.
6) Ease the cake from the sides of the tin before trying to remove it from the tin.

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.

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.

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.

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
Pepper

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.