Friday, 29 June 2012

Baked Rice with Vegetables

This is one of my favourite meals. Rice is not only healthy but it normally goes with everything (expect pasta) so I like to try combining it with different ingredients and it is a guarantee of a delicious dish.
On this one, one tip is to cut the red pepper in big slices before washing it so you make sure you remove all the seeds and it also takes a bit of its acidity.

1/2 onion chopped
1 red pepper cut in small cubes
300g closed cups mushroom sliced
160g broccoli florets
185g peas
3 tbsp olives
3 tbsp raisins
4 sticks of spring onions chopped
3 cups of cooked white rice
Black pepper

1 - Cook the rice as per pack instruction
2 - Fry the onion until tender
3 - Add the red pepper and cook it for 10 minutes stirring from time to time
4 - Pour the mushrooms, spring onions and broccoli florets and stir for 5 minutes
5 - Add the peas, olives, raisins, black pepper and salt and cook for 7 minutes
6 - Pour the cooked rice and bake it for 25 minutes at 180c.


Thursday, 28 June 2012

Conchiglioni Rigati

I really like pasta with a white sauce and the single cream from Alpro always gives a silken and rich flavour. Maybe not the best thing to eat in the evening but who cares? J
This extremely good as the sauce and vegetables in into the shells,  simply heaven!

500g Conchiglioni Rigati
300g Closed cup mushroom
1 small onion chopped
250g sweetcorn in water with no added salt drained
300g peas in water drained
1 vegetable cube
140g sundried tomato cut in small pieces
250ml single cream Alpro

1 - Cook the conchiglioni as per pack intructions
2 - Fry the onions until tender
3 - Add the mushroom and vegetable cube and stir for 5 minutos
4 - Pour the peas and sweetcorn and stir for 4 minutos
6 - Add the sundried tomato and the single cream
7 - Pour the sauce on the pasta and sprinkle parmazzano


Wednesday, 27 June 2012

Tofu and Caramelised Onion

This is insanely good!!! It was supposed to be the start of another dish but we couldn't resist it. The whole kitchen was with a sweet lovely smell. The crunchiness of the tofu mixed with the sweet of the caramelised onion and the seasoning it's just perfect. You have to try it.

1 red onion chopped
2 cloves of garlic smashed
250g tofu cut in small cubes
1 tbsp parsley and lemon seasoning
1 tbsp sunflour oil
Black pepper
Sea salt

1 - Fry the garlic and onion on the sunflour oil until tender
2 - Add the tofu, seasoning, black pepper and salt
3 - Fry all the ingredient for about 15 minutes.
4 - Until the tofu is golden and crunchy and the onion is caramelised

Tuesday, 26 June 2012


I always liked shortbread so I tried to veganize a recipe I came across the other day. To be honest I wasn't expecting it to be this good as I always thought that shortbread was all about butter, but it turn out that I ended up liking this one more than the old regular ones. So if you like to have a cuppa every now and then you have to try this recipe. I promise you won't be disappointed.

230g spread Pure Sunflour
125g light brown sugar
1 tsp vanilla extract
300g plain flour

1 - Cream the spread and the sugar together in a bowl till light and fluffy
2 - Add the vanilla extract and then 250g of the flour, little at a time, and incorporate until the dough is smooth
3 - Using the rest of the flour, knead the dough on a flat surface and then roll out to a thickness of just under 1cm
4 - Cut the biscuits out with cookies cutters and place them on the baking sheet on top of a up side down baking tray.
5 - Cling film the tray and chill in the fridge for 30 minutes
6 - Preheat the oven at 180c
7 - Take the tray our of the fridge and bake it for 20 minutes or till the biscuits are golden

Source Vegetarian Living magazine. Enjoy!!

Friday, 22 June 2012

Broccoli and Mushroom Burger

Ok this burger was a result of too many ingredients in the fridge that are reaching expire date and my curiosity to find out if it is possible to can make a burger of almost anything. At the end it was crispy on the outside and soft on the inside just like it was supposed to be. So my theory is right, you CAN make a burger of almost anything... :)

250g chestnut mushroom sliced
160g broccoli florets
150g cooked white rice
1/2 onions chopped
2 cloves of garlic smashed
1 vegetable cube
55g breadcrumbs
1 tbsp whole-wheat flour
1 tbsp pine nuts

1 - Fry the garlic and onion until tender
2 - Add the sliced mushroom and stir for about 5 minutes
3 - Add the broccoli, pine nuts and the vegetable cube and stir for another 5 minutes
4 - Turn the fire off and add the rice, breadcrumbs and flour one at a time
5 - Using your hands make the burgers and put them either on a greased baking tray or if you don't want to make a big mess in the kitchen put them on a sheet of baking sheet on top of a baking sheet
6 - Bake it at 180c for 35 minutes or until brown.

It is perfect with brown rice and salad. Enjoy!!!

Thursday, 21 June 2012

Roasted Potato with Parmazzano

Roasted potato is the best accompaniment ever, it goes with almost everything and so is delicious that it’s always a hit. I’ve done different versions of it but this is by far my favourite. It is so easy and it the preparation it not at all time consuming.

250gr mini new potato
2 tbsp vegetable spread (I use Pure sunflower)
9gr chives chopped
Dairy free Parmazzano

1 – Cut the potatoes in half
2 – Melt the spread on the microwave for 15 seconds or until completely melted
3 – Add the chives
3 – Using a kitchen brush, spread the mixture onto the potatoes
4 – Sprinkle the salt and Parmazzano
5 – Bake at 180c for 30 minutes or until the potatoes are brown.

It goes really good with rice, beans and salad. Enjoy!!

Wednesday, 20 June 2012

Black Eyed Beans salad

Bean salad is so refreshing, perfect for a summer lunch or dinner. The secret to a good bean salad is the wash the beans (especially if you using canned beans as they normally are too salty), by doing that you make them less gassy. It is also good to leave it in the fridge for about 30 minutes before serving, not only it tastes better if it's cold but it's also enough time for the beans to marinate a bit.

235g black eyed beans
½ onions thinly chopped
10g chives chopped
12 cherry tomatoes cut in four
¼ cup olive oil
1 lime
Maldon smoked sea salt flakes

1 – Wash the beans on a colander.
2 – Add the onions, tomatoes and chives and mix it well
3 – Add the olive oil, lime juice and salt

Leave it in the fridge for about 30min before serving. Enjoy!

Monday, 18 June 2012

Strawberry and Banana Smoothie

One of the best ways to start a day is with a smoothie and toast. And that is what we did on Sunday before going for a ride on the Thames Path. This is a easy one and that doesn’t require too many ingredients but is delicious anyway.

2 medium bananas
15 strawberries
300ml orange juice

1 – Blend all the ingredients together on a blender


Friday, 15 June 2012

Pitta Bread Crackers

Don't know what to do with those pitta breads you bought and don't feel like eating, worry no more, these crackers taste great and goes really well with drinks. It also makes you feel good for not wasting your food and money.
You can eat it on its own or with any kind of dip you prefer. I recommend a sweet chili or caramelized onion hummus.

4 pitta breads
4 tbsp olive oil
2 tsp Italian herbs
2 tsp salt
1/2 lime juice

1 - Put the pitta breads on the toaster for about 15 seconds so it gets easier to open the pockets
2 - Open the pitta bread and cut them in 4 which will give you 8 slices per bread and spread them in a baking tray
3 - In a small bowl mix the olive oil, herbs and salt
4 - Using a cooking brush spread the mixture onto the pitta bread slices
5 - Cook at 180c for about 15 minutes or until it gets a bit brown
6 - Remove from the baking tray and sprinkle the lime juice


Tuesday, 12 June 2012

Sweet Corn and Broccoli Lumaconi Pasta

I normally have dry pasta at home especially for those days when you are hungry but doesn’t want to spend too much time in the kitchen and although I like to create new sauces I have to say that a regular tomato sauce is by far my favourite. You will see that I added sugar into the sauce, I know that might seem a bit weird but the reason for that is that sugar reduces the acidity of the industrial tomato sauce.

250g of lumaconi pasta (most dry pasta are vegan)
150g broccoli
1 small can of sweet corn (the one that is no added salt and sugar)
3 cloves of garlic
1 medium onion chopped
1 jar of tomato sauce (I used Dolmio Tomato & Basil sauce)
1 tbsp mustard
1 tbsp sugar
10g chives chopped
Black pepper
Dairy Free Parmazano to sprinkle
Spinach leafs

1 – Cook the pasta as per the package instructions until al dente. I normally put salt on the water so the pasta gets salty without having to put more salt later on
2 – Fry the onions and garlic until tender
3 – Add the broccoli, sweet corn, chives and black pepper and stir for about 7 minutes
4 – Add the tomato sauce, mustard and sugar and stir in low fire for another 5 minutes
5 – Pour the sauce to the pasta and serve with fresh spinach leafs and Parmazano.


Monday, 11 June 2012

Strawberries and Lime Mille-feuille

I find mille-feuille so elegant, the name itself is beautiful to pronounce so I’ll stick with the French name. I saw a different (meaning non vegan) version of this recipe on a magazine and thought “hey here’s another recipe to be veganised” and it worked.  

You will end up with more custard cream that you actually need but I’ve done that on purpose so you can put more on top when serving.

1 sheet of vegan puffy pastry (I use Jus-Roll)
1 ½ cup vegan custard cream (I use Alpro)
12 strawberries sliced
1 lime juice
5 tbsp sugar
½ tsp vegan spread melted

1 – Defrost the pastry over night in the fridge or if you leave outside de fridge it normally takes an hour or two to defrost.
2 – In a bowl mix the custard cream, lime juice and 3 tbsp sugar. If you think is to sour add a bit more of sugar.
3 – Cut the puffy pastry in six even small rolls
4 – Open the pastry and lightly divide it in three without actually cutting it
5 – On the first part spread the custard cream mixture and put the strawberries slices on top, fold the pastry and repeat the process.
6 – Fold the last part and brush the mille-feuille with the melted spread and sand generously with sugar
7 – Bake it at 180c for 25 minutes


Friday, 8 June 2012

Flat Rice Cake

This was supposed to be a regular rice cake but as I wanted to bake it instead of frying it, I’ve made them flat. The result was crunchy and delicious. We liked it so much that we are already thinking of difference filling and other varieties of rice to use next time. Yes there will be a next time and I’ll make sure to share the results with you.

250g cooked brown rice
½ can of peas
½ onions chopped
25g sundried tomatoes cut in small pieces
5 tbsp olive oil
2tbsp flour
1 cup of breadcrumbs
10g of chives chopped
Black pepper

1 – Combine all the ingredients together
2 – Make all balls and smash them on the baking tray
3 – Bake it at 180c for about 25 minutes or when it becomes brown

Suggestion – mix the rest of your peas with regular rice and serve it with the rice cakes, baked mini potatoes and salad. Enjoy!!!

Thursday, 7 June 2012

Prestigio (Bounty) Cake

Prestigio is a Brazilian chocolate produced by Nestle. It has a coconut filling enrobed with milk chocolate and in the UK the similar one is Bounty chocolate.  I made this cake for the first time for my husband’s birthday and as expected it was a hit, purely out of luck as I had invented the filling on the same day (ufa!).
This cake is rich, chocolaty and delicious. A real treat!!

Cake ingredients:
115g raw cane sugar
4 tsp unsweetened cocoa powder
1/2 tsp salt
170g flour
1 tsp baking soda
90ml vegetable oil
1 tsp vanilla essence
2 tsp cider vinegar
200ml cold water

1 – Mix the sugar, cocoa, salt, flour and soda in a mixing bowl.
2 – Add the oil, vanilla essence and vinegar and pour cold water over the mixture.
3 – Combine well with a fork, but do not beat.
4 – Pour into a greased with oil and flour round spring form baking tray and bake it at 180C for 20-30 minutes.

When ready wait for the bake to cool down before removing from the baking tray and repeat the recipe

Filling ingredients:
½ can of coconut milk
1 cup desiccated coconut
1 tbsp corn flour
5 tbsp sugar

1 – Mix 3 tbsp of the coconut milk with the cornflour 
2 - Combine all the ingredients in a saucepan and bring them to the boil slowly, stirring constantly.
3 – Let it cool down a bit before you apply on top of the first cake.

Icing ingredients:
55g vegan margarine
30g unsweetened cocoa powder
4 tbsp almond milk (you can also soya milk)
140g sugar
1 tsp vanilla essence

1 – Combine all the ingredients in a saucepan and bring them to the boil slowly, stirring constantly.
2 – Remove from the heat and beat until cold. Add the vanilla essence and spread the icing on the cake


Tuesday, 5 June 2012

Fusilli with Asparagus

I love asparagus and I love pasta so there is no better combination. This is the ultimate comfort food, you’ll love it!

250g fusilli pasta
250 tofu cut in small cubes
250g chestnut mushroom
200g asparagus
½ onions chopped
3 cloves of garlic
1 tbsp mustard
250ml single cream (I use Alpro)
10 plums tomatoes cut in half
3 sticks of spring onions chopped
Black pepper


1 – Fry the garlic and onions until tender
2 – Add the tofu and black pepper and fry for about 10 minutes stirring from time to time
3 – When the tofu is brown transfer it to a bowl
4 – Fry the mushrooms and the spring onions for about 10 minutes
5 – Add the tomatoes, single cream, mustard and salt, stir a for about 5 minutes in low fire. Only when it is done add the tofu
6 – Boil the pasta in salted water and cook it according to the instructions on the package
7 – In a small pan boil the asparagus for no more then 6 minutes so it keeps its crunchiness
8 – When the pasta it is ready pour the sauce in it
9 – Serve the pasta e put the asparagus on top.