Mashed roots with white beans "cebolada"

And the Autumn arrived :)

Serves 4:

For the mashed roots:

Turnip (400g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Rice milk (50 ml - warm)
Salt
Nutmeg

1) Peel the turnip, sweet potatoes and carrots and cook them in water until tender.
2) Drain the roots, and then place them back in the pan.
3) Mash everything with the margarine, the rice milk, salt and nutmeg.

For the beans "cebolada":

White beans (400g - cooked)
Tomato (500g - peeled, seeded and chopped or 300g tomato purée)
Onions (300g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.

2) Add the tomato and simmer for 5 minutes. Season to taste. Add the cooked beans and cook for 5 more minutes.

Enjoy!

Stuffed Eggplant 2.0

A vegan version of an old recipe :)

Serves 2:
Eggplant (1)
Bread (2 slices crumb)
Tomato (2– diced)
Soy cream (50 ml)
Garlic (1 clove - crushed)
Olive oil

1) Cut the eggplants in half and scoop out the pulp, leaving a shell about 1 cm thick. Take care not to break through the skin of the eggplant. 
2) In a frying pan, place the eggplant pulp, garlic and little olive oil, cook for 5 minutes over medium heat.
3) Add the bread crumbs and diced tomato and cook for 2 minutes. Remove from heat and add the soy cream.
4) Fill the eggplant shells with this mixture.
5) Bake in the oven (grill), 180C for 10 minutes or until golden brown.

Cabbage and carrot red rice

Serves 2:
Red rice (150g)
Carrot (100g - sliced)
Cabbage (100g - shredded)
Water (400 ml)
Tomato passata (2 tbsp)
Olive oil (1)
Salt

1) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Reserve.
2) In a saucepan, add the rice and water, cook for 15 minutes.
3) Add the tomato passata stirring occasionally.
4) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

Vegan dinkel pizza

Lindroos dinkel tunnbröd...

...for a fast and delicious meal :)

Serves 2:

Dinkel tunnbröd (2 slices)

Tomato purée (3 tbsp)

Mushrooms (sliced - 100g)

Vegan cheese (50g)

Vegan ham (50g)

1) Preheat oven to 180C.

2) Top the bread with tomato, mushrooms, cheese and ham.

3) Cook for 15 minutes, or until the mushrooms are cooked and the cheese melted.

Mixed beans salad

This simple and delicious salad is easy to make, full of flavour and perfect as a main dish :)

Serves 2/3:
Mixed beans (cooked - 350g)  
Tomato (2 - cubed) 
Cucumber (1 - cubed) 
Pickled cucumber (1 tbsp - chopped) 
Garlic (1 cloves - minced) 
Olive oil (1 tbsp) 
Salt 
Pepper

1) Mix all the ingredients in a serving bowl. 
2) Gently toss to combine.

Mixed beans and soy

Another version of this full of flavor and nutritious recipe.

Serves 2:  
Soy minced (frozen - 75g)
Mixed Beans (Cooked and drained - 200g) 
Garlic (1 clove - minced) 
Olive oil Tomato (1 - chopped) 
Fresh herbs (minced)
 
1) Heat the oil in a large pan over a medium heat. Add the garlic, soy, beans and tomato. Bring to a simmer and continue to heat gently for 10 minutes. 
2) Add the chopped fresh herbs. Add any extra seasoning if necessary. 
3) Serve over soft polenta, rice or on its own.

Pak choi, carrot and kamut casserole

Kamut is a chewy, buttery taste ancient grain, an excellent source of protein, vitamins and minerals.

Serves 2:
Kamut (150g - cooked)
Olive oil (1 btsp)
Ginger (1 tsp - grated)
Garlic (minced - 1 clove)
Pak choi (200g - chopped)
Carrots (150g - sliced)
Tomato pureé (50 ml)
Oat Cream (100 ml)
 
1) Heat the oil in a large pan and add the ginger, the carrots and the white part of the pak choi. Stir for a few minutes and then add the green part. Cook until softened (if necessary add a spoon of water), then add the tomato sauce, the kamut and the oat cream.
2) Cook through a few more minutes until warm, season to taste with salt and pepper and serve.

PS: In the picture served with polenta and soya cakes.

Beef style strips in tomato and basil sauce

Fry's beef-style strips are great if you fry them in a little bit of olive oil for around 6 to 8 minutes and then add to your favorite stir-fry. In this recipe I decide to make them in a basil and tomato sauce, served with white rice and some raw radishes.

Serves 2:
Fry's beef-style strips (200g)
Olive oil (1 tbsp) 
Tomatoes (3 - ripe, cubed)
Basil (4 leaves)
Onion (1 small - minced)
Garlic (1 clove - minced)
Pepper

1) In a nonstick skillet, over medium heat, add the strips, olive oil, garlic and onion and cook for 5 minutes.
2) Add the tomato and the basil and cook for another 2 minutes. Season to taste with a bit of pepper and serve.

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.

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.

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.

Broad Beans Salad

For our last lunch in Cascais we decided to use the rest of the broad beans that were picked in S&M house... and the result was this great salad!

Serves 2/3:
Broad Beans (250g)
Seitan (100g - cubed)
Tomato (2 - cubed)
Cucumber (1 - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 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 and corianders.
3) Season and cook for 3 minutes.
4) Mix all the ingredients in a serving bowl.
5) Gently toss to combine.

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.

Vegan Pizza

This is my first attempt, but definitely not my last, at making a vegan pizza. There’s plenty of room for improvement, but for my first shot – not bad. I didn't want to use a store bought "vegan cheese" so I used a home made crumble with tofu, spices and nutritional yeast, it as ok but not perfect. Next time I will try a home made vegan "melty-cheese".

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)
Oregano (1 tsp)
Pepper

For the topping
Tomato sauce (2 tbsp)
Black olives (20 - sliced)
Onions (2 - finely sliced)
Tofu (100g)
Nutritional yeast (1 tsp)
Curry (1 tsp - powder)
Soy sauce (1 tsp)
Oregano

1) In a large mixing bowl, stir together the flour, salt, oregano, pepper and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Crumble the tofu, mix in the curry, soy sauce and nutritional yeast and reserve.
6) Cover the surface with the tomato sauce, onion, olives and oregano.
7) Top with the tofu mixture.
6) Cook until the base is golden-brown, around 30 minutes.

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!

Vegan Soy Patties

Makes 10:
Soy (TVP small - 100g)
Garlic (1 clove)
Corianders (1 tbsp - chopped)
Salt (q.b.)
Tomato purée (1 tbsp)
Rice drink (2 tbsp)
Cornstarch (1 tbsp)
Flaxseed (powder - 1 tbsp)
Corn flour (1 tbsp)
Olive oil

1) Rinse the soy in warm water.
2) In a food processor mix soy, garlic, corianders and salt until well combined.
3) Add the tomato, rice drink, cornstarch, flaxseed and mix well.
4) Shape and roll the patties in the corn flour.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Summer Feta Salad

Serves 2:
Tomato (2 - diced)
Cucumber (1 - diced)
Beetroot (1- finely sliced)
Carrot (1- finely sliced)
Radishes (4 - finely sliced)
Black Olives (15 - unpitted)
Gherkins (15 - very small)
Feta Cheese (100g - cubbed)
Chives (1 tbsp - chopped)
Basil (2 tbsp - chopped)
Olive oil (1 tsp)
Lemon juice (1 tsp)

1) Mix all the ingredients in a bowl.
2) Gently toss to combine. Eat fresh.

Virgin Salad

Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)

1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined. 
3) Serve warm.

Soy and Pumpkins Casserole

Serves 2/3:
Soya tvp chunks (75g)
Onion (1 - sliced​​)
Courgette (250g - diced)
Pumpkin (250g - diced)
Tomato purée (300ml)
Olive oil
Salt
Pepper
Coriander (fresh, chopped)

1) Rinse the soy in hot water for 2 or 3 minutes. Or soak for 15.
2) In a large pot, sauté the onion in a tablespoon of water. Add the soy and olive oil, sauté until onion is soft.
3) Add the courgette, pumpkin and a bit of water.
4) Add the tomato pulp, involving well. Cook slowly until the courgette and pumpkin are tender. If necessary add more water.
5) Season to taste with salt and pepper.
6) Sprinkle with fresh coriander.