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Visit us today and see the new recipes we prepared especially for you.

Shimeji Gyoza

Ok I know this recipe sounds a bit complicate but it’s actually not, just time consuming. The dumplings are soooooo tasty that it totally worth the time you’ll spend in the kitchen. The dough is light and easy to prepare and the sesame oil makes the whole difference. So give it a go, you’ll thank me later!
 

 

INGREDIENTS

• 1 1/2 cups flour
• 1/2 cup lukewarm water
• 150g shimeji
• 1/2 onions chopped
• 3 sticks spring onions chopped
• 1 tbsp sesame seeds
• 2 tbsp soya sauce
• 4 1/2 tbsp sesame oil
• 1 tbsp parsley and lemon seasoning
• Salt
• Black pepper

METHOD

1. Mix the water and the flour into a dough.
2. Put a wet towel over the dough, and let it stand for several minutes.
3. Divide the dough into 18 pieces of 1 x 1.5cm.
4. Fry the onions until tender, add the rest of the ingredients and only 1/2 tbsp of sesame oil. Stir for about 10 minutes.
5. Using a rolling pin open the dough pieces as round as possible.
6. Divide the shimeji mixture into the pastry circles placing about 1 tbsp of the mixture in the middle of each circle.
7. Fold wrappers in half over filling and pinch it in the center.
8. Holding the wrapper in that middle spot that you just pinched with your left hand, make a pleat in the top part of the wrapper, pinching it against the flat edge of the wrapper at the back.
9. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Proceed to make two or three more pleats to the right of the first pleat.
10. Steam cook the pillows until they all reach the surface of the water. It’s like cooking regular pasta
11. Using the rest of the sesame oil fry the dumplings, 2 minutes each side or until golden brown and serve it with soya sauce.

Enjoy!!

Albinas’ Calzone

Albina is my lovely grandmother who is an amazing cook. This family recipe was passed from my grandmother to my mother and now it’s my turn, expect that mine is a vegan version of it. You’ll be glad to know that I’ve done good and kept the family tradition (rs). Joke aside this calzone is perfect, you can have it as main, starter or slice it into a snack. Give it a go, I guarantee you’ll love it.
 

 

INGREDIENTS

• 1 cup almond milk
• 1 tbsp grounded flaxseed
• 3 tbsp water
• 1 tbsp sugar
• 1 tbsp salt
• 30g biological yeast
• 2 tbsp spread
• 6 tbsp vegetable oil
• 3 cups flour
• 66g baby leaf spinach
• 110g green olives
• 10g pine nuts
• 10 cherry tomatoes cut in half
• 1 tbsp nutritional yest
• Salt
• Black pepper

METHOD

1. Mix the water and flaxseed and let it rest for 15 minutes or until it gets gooey.
2. Mix the sugar and the biological yeast, stir for a few minutes until it gets liquid.
3. In a large bowl mix the flaxssed mixture and biological yeast liquid the to the rest of the ingredients and bring into a dough.
4. Cover the bowl and let it rest for 1:30 hours.
5. In a small pan fry the onion until tender.
6. Add the spinach, olives, pine nuts, tomatoes, nutritional yeast, seasoning and stir for 10 minutes
7. On a floured surface open the dough, you can make one big calzone or two medium size ones.
8. Spread the mixture in the middle of the dough and close it.
9. Brush the calzone with olive oil and bake it for 25 minutes at 200c.

Enjoy!!

Baked Potato with Cream

This recipe is lovely, the ultimate comfort food!! The combination potato plus cream is perfect. Try it with rice and salad, you'll love it.

Ingredients:
700g potatoes sliced
1 red onions chopped
500ml vegan single cream
1 tbsp nutritional yeast
4 sticks spring onions chopped
1 cube vegetable stock
20g vegan cheese grated (optional)
Salt
Black pepper

Method:
1 - Cook the potatoes in salted water for 15 minutes.
2 - Fry the onions in vegetable oil until tender.
3 - Add the spring onions, vegetable cube, nutritional yeast, vegan cheese and black pepper and stir for 5 minutes.
4 - Pour the vegan single cream and stir for 2 minutes.
5 - Transfer the potatoes to a baking tray and pour the cream on top of it.
6 - Bake it for 30 minutes on a pre-heated oven at 180c.

Enjoy!!

Brazilian "Cheese" Bread

These Brazilian "cheese" breads are heavenly and exactly like the real ones. Pao-de-queijo as we called them in Portuguese is very popular in Brazil and one thing I thought I was never going to eat again but luckely for me and you, we now have the perfect vegan recipe.
You can keep the dough in the fridge for 2 days or freeze dough balls before baking for up to 3 months.

Ingredients:
455g potatoes, peeled and chopped
1/3 cups water plus water to boil the potatoes
2 cups tapioca flour
1/4 cup nutritional yeast
2 tsp salt
1/2 tsp baking powder
1/2 cup Vegusto No-Moo Piquant (you can use any vegan cheese you like)
1/3 cup vegetable oil

Method:
1 - In a small saucepan boil the water and cook the potatoes until tender, drain and mash.
2 - Preheat oven to 250 degrees. Line a baking tray with parchment paper.
3 - In a small bowl mix the tapioca flour, nutritional yeast, salt and baking powder.
4 - In a large bowl mix the cheese, 1/3 cup water and oil. Add mashed potatoes, mix together.
5 - Combine wet and dry ingredients to make a soft, smooth dough.
6 - Make small balls using your hands and transfer to the baking sheet. Bake the balls for 20 minutes or until puffed up and lightly golden.

Serve while hot! Enjoy!!


Source - Veg News

Aubergines Balls

Aubergines are very low in calories and fats but rich in soluble fiber content. It contains good amounts of many essential B-complex groups of vitamins and is an also good source of minerals like manganese, copper, iron and potassium and lets not forget to say that is delicious. These balls are perfect with rice, beans and salad and also with pasta. Give it a try!

Ingredients:
2 aubergines
1 onions chopped
5g chives chopped
1/2 cup breadcrumbs
2 tbsp nutritional yeast
2 tbsp olive oil
Salt
Black pepper


Method:
1 - Slice the aubergines and boil in salted water it for 15 minutes.
2 - Pre-heat the oven at 180C.
3 - Drain the aubergines and mix it with the rest of the ingredients. Use a fork to smash things together.
4 - Cover a baking tray with baking sheet.
5 - Make small ball from the aubergines mixture and bake it for 30 minutes at 180C.


Enjoy!!!

Chocolate and Hazelnuts Bonbons

How can I describe this recipe? Sweet but not too sweet, nutty, chocolaty and fruity, a real treat. Indulge yourself and impress your friends!! :)

Ingredients for the dough

2 cups hazelnuts

1 cup pitted dates

1/2 cup unsweetened cocoa powder

1/2 cup golden syrup

Ingredients for the filling

1 medium avocado

1/4 cup unsweetened cocoa powder

1/4 cup golden syrup

1/2 tbsp vanilla extract

Sliced almonds for garnish

Method:
1 - Soak the hazelnuts for 1 hour before start preparing the bonbons.
2 - Dry the soaked hazelnuts and pulse it in a food processor until finely ground into a flour.
3 - Add in the rest of the dough ingredients and process until it forms into a thick dough that sticks together.

4 - Lay the dough out between two sheets of baking sheet and roll to about 3/4-inch thickness.

5 - With a sharp knife, cut the dough into small squares, about 30. If there’s excess dough you can form it into a ball, roll it out, and cut again.

6 - Make the filling by blending together the ingredients until it’s uniform in colour and texture. Taste it and adjust the sweetness if need be.

7 – Roll the squares until small balls and using your fingers make a cavity in the middle of it. Spread about 1 tsp of the filling into the cavity and garnish with the sliced almonds.



Enjoy!!


Inspired by Veganana

Chocolate Tart

These tart is ultra easy to prepare and takes no time at all. Perfect for those days when you want something rich and yummy or for when you have guests and wants to impress. This is sheer heaven!





Ingredients:
250ml single cream (I normally use Alpro)
200g dark chocolate
10 digestive biscuit
1/2 cup spread
3 tbsp whisky

Method:
1 - Break the biscuits on the multiprocessor.
2 - Melt the spread and mix it with the biscuit on a greased pie baking tray pressing with you fingers so the mixture sticks to the base and sides of the tray.
3 - Melt the chocolate on the microwave or in bain-marie.
4 - Mix the melted chocolate with the single cream and the whisky.
5 - Pour the mixture into the pie tray and take it to the fridge for 1 hour before serve.

Enjoy!!

Stuffed Portobello Mushrooms

Portobello mushroom it's delicious and ultra nutritional. They are a good source of nutrients, such as copper, folate, niacin and has as much potassium as a banana which is essential to a healthy heart. On top of that they are also source of calcium.
This recipe is delicious, you can serve it as an appetiser or as a side dish, anyway you prefer it's heavenly good.

Ingredients:
400g mini portobello mushroom
1/2 onion chopped
4 cloves garlic
5g chives chopped
1 tbsp nutritional yeast
2 tbsp breadcrumbs
Vegetable oil
Salt
Black pepper

Method:
1 - Separate 2/3 of the mushrooms, spread a bit of salt in it and set aside. Slice the rest of them.
2 - Saute the onions and garlic on a little of vegetable oil.
3 - Add the sliced mushrooms, chives, salt and pepper and cook it for 15 minutes in low fire.
4 - Turn the fire off, add the nutritional yeast and breadcrumbs.
5 - On a non sticky frying pan, fry the portobello mushrooms (no need for oil) you separated at the beginning for 2 minutes at each side.
6 - When ready stuff the fried mushroom with the cooked mixture and serve straight it away.

Enjoy!!!

Pasta al Pomodoro

I love pasta and although we all have to use the ready made tomato sauce sometimes, it's undeniable that the homemade sauce is the best. This is a easy and quick recipe and it's perfect for when you want a comfort and light dinner. Indulge yourself!!

Ingredients:
300g linguine
650g plum tomatoes cut in half
1 red onion chopped
1 onion chopped
4 cloves of garlic
10g chives chopped
Handful basil
1 vegetable cube
Black pepper
1 tbsp spread

Method:
1 - Fry the garlic and onions on a low fire for 5 minutes
2 - Add the chives and stir for about 5 minutes
3 - Add the tomatoes, black pepper, basil and vegetable cube and cook it low fire for 20 minutes.
4 - In the meantime cook the pasta in salted water as per the package instructions
5 - When the pasta is ready add the spread and mix it with the sauce.

Serve it straight away and enjoy!!

Strawberries Mille-feuille

How can I describe this recipe? The word that comes to my mind is perfection!! It's light, sweet but not too sweet, the whipped cream/strawberry mixture it's to die for and the whole "cake" is a bliss!! You simple have to try it and believe me, you'll thank me later!!! :)

Ingredients:
1 sheet of vegan puff pastry
400g strawberries cut in slices
4 tbsp light brown sugar
Icing sugar for dusting

Whipped cream ingredients:
2 cups cashew nut
6 tbsp golden syrup
1/4 cup spread (I use Pure Sunflower)
6 tbsp water
1 tsp vanilla extract

Method:
1 - Open the pastry and cut into small squares. I used a small plastic food container upside down.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the squares (but not the borders) and bake it at 180c for 25 minutes.
3 - In the meantime mix all the ingredients of the whipped cream in a food processor and beat it for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Mix the strawberries with the sugar and set aside.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a knife cut the middle of it to open the shells. You will see that there will be a line on the side and that only by pressing the knife you will be able to easily open it.
6 - You will need three pieces of pastry to make one mille-feuile. Spread 2 tbsp of the whipped cream on the base of the shells, spread 2 tbsp of the strawberries mixture on top, put one shell of the pastry on top and repeat the process. Close it with another piece of pastry pressing it lightly
7 - Dust a little of icing sugar on top and serve it straight away.

Enjoy!!

"Cheese" Crackers

This recipe was inspired by a non vegan one that my sister-in-law does it for years and I decided to veganise. The crackers are light, tasty and perfect as snack or for a party. The only problem is to stop eating them! Enjoy!!

Ingredients:
300g flour
200g spread (I used Pure Sunflower spread)
1 tbsp ground flaxseed
2 tbsp water
1 tsp salt
100g Vegusto No-Moo Mild Aromatic
50g Vegusto No-Moo Classic
1/2 tsp nutmeg

Method:
1 - In a small pot mix the flaxseed and the water and let it rest a bit until it gets gooey.
2 - In a big bowl mix all the ingredients together. You'll need to use your hands at some point.
3 - Let it rest in the fridge for 30-40 minutes.
4 - Using a dough roller open the dough and cut it using a small round cookie cutter.
5 - Bake it at 180C for 15 minutes or until golden brown.

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!

Ingredients:
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

Method:
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

Enjoy!

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.

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

Method:
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!!!

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!

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

Method:
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.

Enjoy!!

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.

 

Ingredients:
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


Method:
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


Enjoy!

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.
 

 

Ingredients:

1 cup desiccated coconut

1/8 cup light brown sugar

1/8 cup golden syrup

1 tsp vanilla extract

100gr chocolate bar 70%

 

 

Method:

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.

 

Enjoy!  

 

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.

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

Method:
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!

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!!
 

 

Ingredients:
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

 

 

Method:
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.

Enjoy!!


 

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!!

Ingredients:
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

Method:
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.