Granola - my love. Ideal for breakfast, lunch, dessert, or snack. Great as a gift. Delicious with plant milk, yogurt, fruit, or on its own. Tastes amazing eaten on a plate, bowl or from a jar. Can be made of anything and kept anywhere. Requires no cooking skills. Simply: perfect food.
I'm not a huge fan of Christmas. But that is a fact that borscht never tastes as well as on Christmas Eve. This Chrismas was so warm and green I almost forgot it was December! For the first time I used nori wraps to cook vegan fish. That was very authentic- so so fishy!
I love the colour of cranberry sauce. And the colour of kale. This salad is very colourful, rich in textures and flavours. Roasted sunflower is one of my favourite ingredients ever. Its aroma is wonderful. When you mix the kale with olive oil, you can add your favourite seasonings, such as chili powder or curry.
Poppy seed buns are nice for dessert (very filling dessert!) with a cup of tea or for breakfast with warm plant milk. To prepare them you need a basic yeast dough. I use the same recipe on planty of occasions: when making pizza, flatbreads, or patties. You can replace fresh yeast with an adequate amount of dried yeast for the same effect. Try the buns with your favourite filling.
Wow. It's been a long time since the last post. I have to make it up now. I'll start with this absolutely delicious spread. You need only four ingredients to prepare it: dates, walnuts, cocoa powder and plant milk. It is really sweet but no sugar is added. The spread tastes great with my favourite Lotus biscuits, banana, bread, pancakes, waffles and whatever you like.
Today is the last day of the mushroom week. On this occasion I prepared a noodle dish with black mushrooms. You can easily get them from Asian markets. These Chinese mushrooms can be bought fresh when in season and dried all year round. The drying process gives them a stronger flavour. The dish is very rich in texture thanks to the crispy carrot and soft mushrooms.
Onion soup is one of the dishes that you want to have on cold autumn and winter days. It will warm you very quickly. It takes a while to cook it. Take your time, cook it slowly, until the onions are soft and sweet. At the end of cooking you can add some oat or soya cream if you like. It’s great with crunchy bread and cheese on top.
Sunday mornings have bacome awkward when I gave up eating eggs. There always was scrumbled eggs for breakfast on Sundays. Fortunately there is an easy way to cook it with no animal ingredients. You need tofu, black salt that tastes like an egg, turmeric that makes the dish yellow, your favourite mushrooms and some veggies. Et voilà!
This is the most "mushroomy" dish I have ever tried. When a couchsurfer from Italia cooked this risotto for me, I simply fell in love with it. It's very creamy and soft. The flavour of porcini mushrooms is very strong. It is definitely one of my favourite dishes of all time. I don't usually use alcohol for cooking and I am surprised that wine benfits the dish that much.
Flat mushrooms are ideal for stuffing as they are really big. The filling in this recipe is subtle in taste so you might want to add more salt and pepper, maybe some chili. Vegan cheese on top will be a great addition as well. Stuffed mushrooms is a very nice addition to any dish. You can also serve it as a starter.
This pizza is amazingly delicious. I love the creamy sauce made of cashews with garlic and herbs. Mushrooms’ flavour is intense but not too strong. I'll search for a nice gluten-free dough recipe next time. For this occasion I used the perfect one I always use. Ketchup doesn't go well with creamy pizza but top it with spring onion or chives.
There are many different types of mushrooms and you can cook dozens of different dishes with themand autumn is a great time to do this. The first dish this week doesn't require any effort. The only thing you need to do is to marinate baby mushrooms and then cook them. They taste really nice on warm crunchy toast.