Friday, 28 September 2012

Penne Rigate with Vegetable and Smoked Tofu

I know I said that before but pasta is the ultimate comfort food. This recipe is delish, rich and yet light, just what you need when it's cold and raining outside!
The smoked tofu and the sundried tomato somehow make it all taste better and the Vegusto cheese on top is heaven.

170g penne rigati
250g closed cup chestnut mushroom sliced
3 sticks spring onions chopped
1/2 onions chopped
100g smoked tofu cut in small cubes
100g broccoli florets
10 slices sundried tomato
100ml single cream
1 vegetable cube
Olive oil
Black pepper
Vegusto No-Moo Mild Aromatic "cheese" to sprinkle

1 - Cook the pasta on a boiling salted water
2 - Fry the onions on the olive oil until tender
3 - Add the mushroom and broccoli and stir from time to time for 7 minutes
4 - Add the vegetable cube, smoked tofu and tomato and stir for another 7 minutes
5 - When ready turn off the fire and add the single cream and black pepper
6 - Mix it all together and pour the cooked pasta
7 - Sprinkle the vegusto "cheese" on top

Now just relax and enjoy!

Wednesday, 26 September 2012

Basmati Rice with Scrambled Tofu

This recipe is so simple and easy that you won't believe you never tried it before. It's something a cook all the time, either as to use the leftover of rice or tofu or from scratch. Anyway, if you haven't tried this before give it a go, I can guarantee it will become one of your regular dishes.

1 cup of basmati rice
1 onion chopped
3 cloves of garlic smashed
2 cups of water
300g tofu
Parsley and lemon seasoning
4 tbsp olive oil
Black pepper

1 - Wash the basmati rice and drain all the water
2 - While the water is boiling on a medium size pan fry half of the onion and the garlic on 2 tbsp of olive oil until tender. Add the rice and stir for a few minutes.
3 - Pour the boiling water and the salt and close the lid.
4 - It will take 10 minutes for the rice to be cooked and during this time if needed pour a bit more of water
5 - On a small pan fry the rest of the onions on the remaining olive oil until tender
6 - Crumble the tofu and add to the pan.
7 - Add the seasoning and stir for about 7 to 10 minutes
8 - When the rice is ready mix it with the tofu and serve while still hot


Monday, 24 September 2012

Chocolate Truffles

This truffle is heavenly good. It's chocolaty, melts on your mouth and will impress even your biggest meat eater friends, if you have any. It's perfect with grapes and strawberries. Give it a go, I can guarantee you won't regret it!! :)

1/2 cup almond milk
1 tbsp spread
2 tbsp sugar
2 tbsp cocoa powder
400g dark chocolate

1 - Mix all the ingredients together in a small pan
2 - Stir constantly on a low fire until the chocolate melts and it becomes a smooth cream
3 - While stirring if you think that it's getting to hot take the pan out the fire and keeps stirring
4 - Leave it on the fridge for about 2 hours to toughen up
5 - Using your hands make small balls and roll it on caster sugar (optional)

The only thing I can say is enjoy!!

Source - o diario sem lactose

Thursday, 20 September 2012

Strawberry Delight Cookie

These cookies are a little bit of heaven, simply perfect. The light brown sugar enhances the flavour of strawberries and the cookie is sweet on the correct amount. You have to try it, that's all I have to say. :)

1 cup of flour
3 tbsp light brown sugar
1 tsp salt
70g spread
1 tbsp water
1 tsp vanilla extract
80g strawberries cut in small cubes
2 tbsp icing sugar to sprinkle

1 - Combine the flour, salt and two tbsp of sugar on a food processor
2 - Add the spread and pulse until crumbs begin to form
3 - Pour the water and vanilla and pulse a bit more to bring the dough together and let it rest for 15 minutes
4 - Mix the strawberries with the rest of the sugar and set aside
5 - On a floured surface roll the dough out to a very thin 1/16th inch thickness and cut into small squares. I used a small plastic food container upside down.
6 - Lay a tsp of the strawberry mixture in the middle of each square the fold two corners of the pastry together and press using your finger
7 - Bake it in a preheated over at 180c for 15 minutes
8 - Sprinkle the icing sugar on top of the cookies while still hot.

It is perfect with tea or coffee!!


Tuesday, 18 September 2012

Banana Caramel

Isn't banana just perfect? It's one of those fruits that goes with almost everything. It's delicious with rice and black beans (kind of a Brazilian thing), ice-cream, toast, porridge, pancakes and the list goes on. For this recipe I used ripe bananas so it also helps with waste. There is only one way to describe it - sheer heaven!!! :)

5 bananas sliced
3 tbsp light brown sugar
1 tbsp water
1 tbsp cinnamon

1 - Combine all the ingredients in a sauce pan and stir so they get all mixed up
2 - It takes around 15 minutes on medium fire to get ready, for the first 10 minutes you are going to stir from time to time but on the last 5 minutes constantly


Monday, 17 September 2012

Chestnut Mushroom and Pine Nuts

Want a recipe that is quick and delicious? Then this one is for you, it's not complicated and it takes no time to prepare at all, but it's comfort food all the way!
I absolutely love mushrooms (of any kind) and pine nuts, you can always find them in my kitchen. On this particular recipe, the sesame oil brings the flavours together in a way that is just perfect!!!
Give it a go, it is perfect with rice and salad.

250g closed chestnut mushrooms sliced
1/2 onions chopped
1 cloves of garlic smashed
2 tbsp pine nuts
1 tbsp olive oil
1 tsp sesame oil
Black pepper

1 - Fry the onion and garlic on the olive oil until tender
2 - Add the mushrooms and stir for about 7-10 minutes or until it loses most of its water
3 - Add the pine nuts, salt, back pepper and the sesame oil
4 - Stir for another 2 minutes and it's done

Enjoy!!! :)

Wednesday, 12 September 2012

Aubergines Wrap

I got the idea of this recipe from a website where they used meat on the ingredients so like I do with everything, I decided to veganise it. It was quite simple as the rice is a perfect substitute. I absolutely love aubergines, there is so much you can do with it and it is almost a guarantee of success, and this one is no exception. Give it a go, you'll love it.


2 Aubergines
1 cup of cooked rice
10 cherry tomatoes cut in 4
1 purple onions chopped
50g spinach leafs
1 vegetable cube
Black pepper

1 - Cut the aubergine lengthways into thin slices, 6 per aubergines, and fry each slice in a non-stick pan until it's browns on both sides and lost most of its water. Remove and allow to cool before stuffing
2 - Cook the rice as per package instructions.
3 - In a separate pan fry the onions until tender
4 - Add the tomatoes and vegetable stock and stir for 7 minutes
5 - Add the spinach and stir for another 2 minutes
6 - Turn the fire off and add the rice.
7 - Put one tbsp of the rice mixture in the middle of each aubergine slice, bring both ends together and put a toothpick to hold them together
8 - Cook on a pre-heated oven at 200c for 15 minutes


Monday, 10 September 2012

Updated Chocolate Brownie

I know I posted a brownie recipe a few days ago but I made a few changes to the recipe yesterday (quite a update) and simply had to share. The recipe is basically the same, I just added cinnamon e sliced almonds to it. But it was one of those simple touches that makes the whole difference. If you have done it before, here another excuse to do it again, now if you haven't give it a go, it is to die for! :)

2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
**1 tbsp cinnamon
**1/2 cup sliced almonds


1. In a large bowl, stir together the flour, sugar, cocoa powder, cinnamon, slice almonds, baking powder and salt.
2. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 minutes in the preheated oven at 170c, until the top is no longer shiny.
4. Let cool for at least 10 minutes before cutting into squares.


Friday, 7 September 2012

Homemade Ravioli

I was really proud of myself when I finished this recipe yesterday. Opening the pasta is a real workout but is pays off in the end as this recipe and heavenly good. It's light and soft and it also looks very nice and posh. It seems a bit complicated as there are too many steps but it's not really just time consuming. Just choose to try this one when you have a bit of time to spend in the kitchen and believe me, you will hear wows and yums when you are done.

Ingredients for the pasta:
1 2/3 cup all purpose flour
2/3 cup of water

1 tbsp parsley and lime seasoning (optional)
3/4 tsp salt
1 tsp olive oil

Ingredients for the filling:
1/2 onions thinly chopped
250g chestnut mushroom sliced and then cut in half
3 sticks of spring onions chopped
1 tbsp pine nuts
1 cut of vegetable stock
Black pepper

Method for the pasta:
1 - In a large bowl, combine the flour and salt, then add the water
2 - Stir the mixture with a fork until it starts to form a ball. Then you can use your hands to combine the dough. If it's too dry, add more water or if it's too wet, add bit more flour

3 - Turn the dough ball out onto a well-floured cutting board. Flour your hands as well
4 - You'll need to knead the dough for about 10 minutes, or until it becomes smooth and pliable
5 - Let the dough rest, wrapped in cling film for about 10 minutes

Method for the filling:
1 - Fry the onion until tender
2 - Add the rest of the ingredients and stir for 10-15 minutes
3 - Let it cool before you start filling the raviolis

Filling your ravioli:
1 - Devide the dough in three
2 - Using a rolling pin open the pasta until is really thin
3 - Using a inverted small glass cut the pasta into small round circles
4 - Put 1 tbsp of the filling into each ravioli and use a fork to close the edges

Cooking your ravioli:
1 - Place the raviolis (you should get around 20 in the end) on salted boiling water and cook until they all rise to the srufice of the pan or are soft.
2 - Sprinkle olive oil, sea salt and Vegusto No-Moo Mild-Aromatic "cheese" on the top


Wednesday, 5 September 2012

5 Minutes Portobello Mushroom

I went out yesterday and when I got home (at 11:30) I decided that I didn't want sandwich for lunch today so I made this recipe in, no kidding, 5 minutes. That is preparation time off course, but once it's in oven it's no longer a hassle.
So voila, lunch was ready in no time at all. As Portobello mushroom is always nice and tasty, I consider this a big success too. I hope this recipe helps with those days that you just don't have the energy to cook but still wants something nice and yummy to eat! :)

4 Portobello mushrooms
1/2 onions chopped
8 cherry tomatoes cut in four
1 stick of spring onions chopped
8 thick slices of Vegusto No-Moo Mild-Aromatic "cheese"
1/2 tbsp parsley and lemon seasoning
Black pepper

1 - Pre-heat the oven on at 180c
2 - Wash the mushrooms and cut the stems off
3 - Mix together the onions, tomatoes, spring onions, seasoning, salt and black pepper
4 - Divide the mixture into the 4 Portobello mushrooms and put the slices of "cheese" at the top
5 - Bake it for 25 minutes at 180c

It is perfect with rice and salad. Enjoy!!