Saturday, 29 December 2012

Fancy Rice Cake

I love rice cake and keep on creating different recipes and ways to prepare it. In this recipe I used a ramekin to shape it and don't they look lovely?? It's light and extremely tasty. Give it a go!

300g cooked rice
1/2 onions chopped
250g chestnut mushroom
100g smoked tofu
8 baby plum tomatoes
2 sticks spring onions
65g spinach chopped
2 tbsp nutritional yeast

1 - Cook the rice as per the package instruction
2 - Fry the onion until tender
3 - Add the rest of the ingredients apart from the spinach and cook for 10 minutes
4 - Turn the fire off, add the spinach and the rice
5 - Fill a ramekin with the rice mixture and turn it on a baking tray covered with baking sheet
6 - Bake it for 35 minutes at 180C


Thursday, 27 December 2012

Pea Soup

If you, like me, eat a lot over Christmas, you are going to love this soup. Light, nutritious and super tasty is perfect for a so needed detox.

1/2 onions chopped
10g parsley
370g  peas
10 (220g) cherry tomatoes
1 cube vegetable stock

1 - Fry the onion for 5 minutes
2 - Add the peas and the vegetable stock and stir for 15 minutes
3 - Add the tomatoes and parsley and pour 800ml of boiling water
4 - Cook it for 20 minutes and blend it on a blender.

Yes it's that easy!! Enjoy!!!

Friday, 21 December 2012

Broccoli with Cashew

This recipe couldn't be more easy but it's full of nutrients and it's delicious. Give it a go, it will be ready in less than 5 minutes and you will love it!

160g broccoli florets
4 cloves of garlic smashed
1/4 cup cashew
1 tbsp olive oil
Sea salt

1 - Cook the broccoli florets in boiling salted water for 4 minutes.
2 - In a fry pan, fry the garlic until tender.
3 - Add the cashews and cook it until the they are slightly brown.
4 - Pour the cashews to the broccoli, sprinkle the olive oil and sea salt and serve while still hot.


Thursday, 20 December 2012

Mashed Surprise

In Brazil this is called "escondidinho" and in England Shepherd Pie. Well, my version of it, off course is neither of them, as it's vegan, but believe me it's the best. The good thing about this recipe is that you play with the filling as much as you want, I love trying different ones but mushroom is definitely my favourite. There is no other way, you have to try it! J.

700g potatoes
150ml single cream
150g shimeji
250g chestnut mushroom
1/2 onions chopped
4 cloves garlic mashed
1 cube vegetable stock
1tbsp pine nuts
2 sticks spring onions chopped
Black pepper
2tbsp spread melted

1 - Slice the potatoes and put them in boiling salted water and cook them for about 20 minutos or until a fork can easily be poked through themoft.
2 - Drain water, add the single cream and mash the potatoes until they are lump free.
3 - In the meantime fry the garlic and onions until tender
4 - Add the rest of the ingredients apart from the spread and cook for about 15 minutes, stirring from time to time.
5 - Transfer the mushroom mixture to a baking tray and cover it with the mashed potato.
6 - Brush the top of the mash with the melted spread and bake it for 30 minutes at 200C


Wednesday, 19 December 2012

Coconut Dream

This is what a real treat taste like. We all need that from time to time, right? Well, if you manage to keep your hands away from a few of these babies, why not wrap it up and give it to someone special.

1 cup desiccated coconut
1/8 cup light brown sugar
1/8 cup golden syrup
1 tsp vanilla extract
100gr chocolate bar 70%
1 – In a small bowl mix all the ingredients apart from the chocolate.
2 – Take the mixture to the fridge and let it rest for at least one hour.
3 – Make little balls using a tablespoon and take them to the fridge for another hour.
4 – Melt the chocolate in the microwave.
5 – Dunk the coconut balls into the chocolate and transfer it to a baking sheet.
6 – Leave it in the fridge overnight.

Tuesday, 11 December 2012

Kale Chips

Kale is an excellent source of calcium, vitamins A and C, iron and chlorophyll. Is that it? Nooooooooo, kale is also delish!!! This chips are perfect as a snack or you can also mix it with rice or sprinkle in your soup or salad.

200g kale chopped
1/2 cup sunflower seeds
1/2 onions chopped
2 tbsp olive oil
1 tsp salt

1 - Squeeze the kale with your hands.
2 - Spread them in a baking tray covered with baking sheet.
3 - In a food processor beat the rest of the ingredients.
4 - Using your hands mix the kale leafs with the seasoning.
5 - Bake it for 7 minutes.

Yes that is really it! Enjoy!

Friday, 7 December 2012

Tofu Steak with Fried Onions

If you are not a number 1 fan of tofu, as I am, this recipe will do the trick. These fillets are heavenly good, the saltiness of the sauce together with the sweetness of the fried onions is just perfect. Give it a go, you will be amazed, and that is a guarantee!!

400g firm tofu cut in 1cm slices
1/2 cup light shoyo
1/2 cup rice vinegar
2 cloves garlic smashed
1 tbsp sea salt
1 tbsp olive oil
Black pepper
1 onions cut in big slices
Vegetable oil
1 - In a baking tray mix all the ingredients apart from the tofu and the onions.
2 - Add the tofu and let it rest in the fridge for 24 hours, turning the tofu slices in the middle of the time.
3 - Heat a frying pan with a little bit of vegetable oil and fry the tofu slices, three at a time. 
4 - When they are golden brown pour two tbsp of the sauce on top of the tofu slices and fry it a bit longer so all the flavours can be absorbed. Repeat the process until all the tofu slices are fried.
5 - When you are done with the tofu, add a bit more of vegetable oil to the frying pan and fry the onions until golden brown and soft.
6 - Add the onions on top of the tofu fillets and serve right away.



Tuesday, 4 December 2012

Homemade Focaccia

This bread is so good that Neni (my husband) eat more than half of one big loaf in less than a hour. When I thought he was about to get sic he went to the kitchen and came back with a slice of chocolate cheesecake. Don't you just hate how much man can eat and never get fat? Life is so not fair!!
Now back to the bread, this might seem difficult but it's just time consuming, most of the time you are not doing anything just waiting it to rise. But the wait is totally worth it, this bread is divine!!

1 package dry yeast
1/3 cup warm water
2 1/4 cups cold water
5 tbsp olive oil
3 cups bread flour
4 1/2 cups all-purpose flour
1 tbsp salt
Sea salt
2 sticks of rosemary

1 – Stir the yeast into the 1/3 cup of warm water and let it rest for 10 minutes.
2 – In a large bowl, pour in 2 1/4 cups of cold water and 2 tablespoons olive oil.
3 – When the yeast has rested pour it into the water-oil mixture.
4 – Whisk in 2 cups of flour and salt and mix well.
5 – Then, cup by cup, whisk in the rest of the flour.
6 – By the time you get to the last cup of flour, you will be able to work the dough with your hands.
7 – On a floured surface, knead the dough for 8 minutes.
8 – Transfer it to a large clean bowl, spread 1 tbsp olive oil on the dough. Cover the bowl with cling film and let it rest for 1 1/2 hours.
9 – Divide the dough in two greased baking trays, cover it with cling film and let it rest for another 30 minutes.
10 – Dimple the breads with you thumb and stick the rosemary leafs on a few of the holes and set it to rest for two hours.
11 – When there is 30 minutes to go turn the oven on at 200C.
12 – Before taking the breads to the oven spread a tablespoon of olive oil into each and sprinkle sea salt on it.
13 – Bake each bread for 15 minutes until golden brown.
14 – Turn the bread onto a rack to cool down.

If you are not going to eat it all on the same day, cover it with cling film.