Monday, 17 October 2016

Mashed roots with white beans "cebolada"

And the Autumn arrived :)


Serves 4:

For the mashed roots:

Turnip (400g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Rice milk (50 ml - warm)
Salt
Nutmeg

1) Peel the turnip, sweet potatoes and carrots and cook them in water until tender.
2) Drain the roots, and then place them back in the pan.
3) Mash everything with the margarine, the rice milk, salt and nutmeg.

For the beans "cebolada":

White beans (400g - cooked)
Tomato (500g - peeled, seeded and chopped or 300g tomato purée)
Onions (300g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.

2) Add the tomato and simmer for 5 minutes. Season to taste. Add the cooked beans and cook for 5 more minutes.

Enjoy!

Saturday, 23 July 2016

Pasta with kantareller

I love their flavour since the first time I tasted them... they are wild, golden and earthy... delicious!

Serves 2:
Fusilli (gluten free - 200g)
Kantareller (Chanterelle - 200g)
Soy cream (200ml)
Olive oil
Pepper
Salt

1) Cook the fusilli "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft.
3) Add the soy cream cream and simmer for 2 minutes. Season to taste.
4) Pour the sauce over the pasta and toss to coat.

Friday, 22 July 2016

Cocoa cake with blueberries

First experience with aquafaba...  it really works ;)
Makes 1 cake:
All-purpose flour (1 cup) 

Coconut flour (1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (2 tbsp)

Cocoa powder (3 tbsp)
Coconut sugar (1/2 cup) 
Aquafaba (1 cup) 
Cider vinegar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the vinegar and the aquafaba, in a large bowl. 

4) Add the vinegar and mix until combined.
5) Gently fold the aquafaba into the cake mix.
6) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, o
r until a tooth pick comes out clean.
7) Cover with blueberry jam and fresh blueberries.

Homemade aquafaba:
Liquid from 1 can of organic chickpeas - whip the chickpea liquid until it forms firm peaks.  

Tuesday, 14 June 2016

Veggies "à Brás"

A new version of an old portuguese classic...

Serves 2:
Potatoes (200g - peeled and cut into fine julienne)
Carrots (150g -  peeled and cut into fine julienne)
Zucchini (150g -  peeled and cut into fine julienne)
Mushrooms (100g - sliced)
Leek (100g - sliced)
Tofu (50g - cut into julienne)
Red Onion (1 - sliced)
Parsley (finely chopped)
Olive Oil (3 tbsp)
Salt
Black Pepper

1) Heat 2 tbsp of olive oil in a frying pan over a medium heat and fry the potatoes and carrots until crisp and golden. Transfer to a serving dish.
2) Add the remaining olive oil, leek, mushrooms, red onion, zucchini, tofu and cook over a gentle heat for five minutes, or until softened and beginning to caramelise.
3) Mix the potatoes and carrots with the leek mixture in the frying pan and heat.
4) Sprinkle with parsley, salt and pepper.
5) Serve with a green salad.

Friday, 29 April 2016

Vegan Coconut Scones



Easy and fast... in just 30 minutes you have this delicious and fluffy scones ready...

Makes 6:
Flour (250g)
Baking powder (2 tsp)
Coconut sugar (20 g)
Coconut milk (200 ml - caned)

1) Preheat the oven to 220ºC.
2) Prepare a baking tray.
3) Put the self-raising flour (250g) into a large bowl.
4) Add the sugar and coconut milk and gently rub until it comes together in a ball.
5) Lightly flour a work surface, lay out the dough and pat it flat, with your hands, to a thickness of about 2 cm.
6)  Divide it into 6 scones. Place them onto the prepared baking tray.
7) Pop into the oven for 15 minutes until the are cooked (Tapp them on the bottom to see if they sound hollow).

Tuesday, 12 April 2016

Caramel pears

It tastes delicious!


Serves 2:
Pears (2 - ripe, peeled and cubed)
Coconut oil (1 tbsp)
Coconut sugar (1 tbsp)
Cinnamon (1 tsp)

1) Put the coconut oil and pears in a small pan.
2) Add the coconut sugar and cinnamon.
3) Simmer in low heat until the pears are soft and the sugar melted.
4) Enjoy warm, room temperature or cold .... as you wish :)

Sunday, 3 April 2016

Chia Balance Smoothie

Superb flavor, delicious and energizing!
Mix 1 balance smoothie sachet with 200 ml of water, add 2 tbsp of chia seeds and leave in the fridge for a couple of hours. Serve with a tbsp of vegan yogurt and a splash of agave nectar.... Yummy!