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!!

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!!!

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!!!

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!!

Red Lentil Mash

This recipe is so easy and quick that there is no excuse for not to try it. Its lighter than the regular mashed potato and healthier. Red Lentil helps to lower cholesterol, manage blood-sugar disorders and provide vitamins, minerals and protein, with virtually no fat and very low calories so give it a go this is so tasty you won't believe it.

Ingredients:
1 1/2 cups of red lentil
60ml single cream
1 tsp salt

Method:
1 - Cook the lentil for a bit longer than you would normally cook. About 15 minutes.
2 - Mashed it until smooth.
3 - Add the single cream and the salt and mix it together.

Done! Enjoy

Baked Tomatoes

I know this recipe is pretty basic, but basic it's also good right? And sometimes you have the ingredients the only thing missing is the idea of what to do with it. Well I love tomatoes, in any way and baked is delicious as it becomes a bit sweet. I hope you try this one. :)

Ingredients:
35 cherry tomatoes
2 sticks spring onions chopped
3 tbsp olive oil
Smoked sea salt

Method:
1 - Combine all the ingredients on a baking tray and bake it for 30 minutes

 

 

Enjoy!!

Homemade French Fries

Who doesn't like French fries? They are a perfect accompaniment for any kind of food and simply delicious. This is not a regular French fries as it's not fried. Anyone who lives in London knows that is impossible to fry any food, unless you don't mind that your whole house is going to smells like fried food for hours or if you live in a very big house. Apart from that I always try to avoid fried food whenever I can. This one doesn't miss a bit in flavour or crunchiness. It is crispy on the outside and fluffy on the inside. Is so delicious that you will never think on frying them again.

 



 

Ingredients:
5 Vivaldi Potatoes
1 tbsp olive oil
Salt

 

Method:



1 - Cut the potatoes in thin slices
2 - On a small pan cook it for 5 minutes in salted boiling water
3 - Drain the potatoes on a colander and pour the olive oil
4 - Spread the potatoes on a baking tray coved with greased paper and bake them on a pre-heated oven at 180c for 30-40 minutes

Enjoy!!!

Buna Shimeji Mushroom

I absolutely love mushroom, any kind, I am a huge fan!! Buna Shimeji, also known as Brown Clamshell mushroom, has a nutty meaty flavour that is perfect as accompaniment, with pasta, quiche, basically anything you can think of. The only thing is that it has to be cooked as it's bitter taste completely disappear when cooked, which also makes it easier to digest. This simple recipe with spread and basil is delicious and quick.

Ingredients:
110g buna shimeji mushroom
1/2 onions chopped
4 cloves of garlic smashed
1 1/2 tbsp sunflouwer spread (I use Pure)
Salt
Black pepper
10g basil chopped

Method:
1 - Fry the garlic and onions on the spread until tender
2 - Add the rest of the ingredients and stir from time to time for about 10 minutes

Done! Can you believe it was that easy! Enjoy

Strawberry sauce

This is the base for a jam but if you don't stir for too long it becomes a tasty sauce to have it with ice-cream or any other desert that you think it would get better with the sour/sweet taste of strawberries.

Ingredients:
250g strawberries cut in half
2 tbsp water
3 tbsp sugar

Method:
1 - Combine all the ingredients on a small pan and stir it for about 15 minutes

That’s it! Ready to serve. Enjoy!

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.

Ingredients:
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

Method:
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

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.

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

Method:
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!!

Vegan Cream Cheese

This recipe it was a nice surprise as it can be used in sandwiches, wraps, pizzas, with crackers and any kind of recipe you need a creamy “cheese”. It doesn’t take longer the 5 minutes to do it and taste really good.

Ingredients:

250g Tofu

½ cup olive oil

½ tbsp salt

Juice of one lime

1 tbsp corn flour

1 tbsp water

Black pepper

Method:

1 – Blend the tofu and the olive oil

2 – Transfer the mixture to a pan and add the rest of the ingredients

3 – Stir in low fire until it is almost at boiling point but don’t let it boil

4 – Let it cool and it is ready to serve

Can you believe it was that simple? Enjoy!

Source – vista-se website

Courgettes Crisps

This recipe is actually my mom’s. The last time I went to Brazil on holiday she made it for me and since then I have been doing it almost every week. It is the perfect accompaniment for almost every dish. I hope you like it as much as we do.

Ingredients:

3 courgettes

3 cloves of garlic smashed

Olive oil

Salt

Method:

1 – Slice the courgettes thinly in a multiprocessor if you have one, if you don't just try to do it as thin as you can

2 – Using your hands rub the smashed garlic on the slices of courgettes and spread them into a baking tray

3 – Sprinkle a small about of olive oil, you don't want it to be to oily
4 – Add the salt and bake it for 30 minutes on a pre-heated oven at 180c or until they start to look crispy and brown.

Enjoy

Roasted Potato

I personally don’t know anyone who doesn't like a good roasted potato. This recipe is extremely easy to make and is the perfect accompaniment for most dished. Is one of those foods you just can’t get enough.

Ingredient:

500g mini new potato

2 tbsp vegetable spread (I use Pure sunflower)

3 sticks of spring onions chopped

Salts

Black pepper

Method:

1 – Cut the potatoes in half

2 – Mix the spread and half of the spring onions

3 – Using your hand mix the potatoes and the spread/spring onions mixture

4 – Sprinkle the rest of the spring onions, salt and black pepper

5 – Bake it in pre-heated oven at 180c for 40 minutes or until brown.

Try it with mushroom or aubergine roast, rice and salad. I can guarantee you’ll love it. Enjoy!