Thursday, 26 December 2013

Chia pudding

  • 1/2 cup of soy milk
  • 1/2 cup of coconut milk
  • 1 tsp of agave syrup 
  • 2 tsp of chia seeds
  • 2 tsp of flax seeds 

How to make pudding
  1. Make it at least 1h before enjoying ... the longer you let it sit, the better
  2. Mix all the ingredients and leave it in the fridge 
  3. Enjoy with some frozen or fresh fruit ... I used a mix of frozen berries :) 

Salad with sundried tomato & rosemary pastries

  • Mix of salad leaves
  • Green olives
  • To make 6 pastries ... 6 sun dried tomatoes ... about 2 x 30cm x 5cm of already made puff pastry ... and some rosemary fresh leaves 
  • Some salt, olive oil and balsamic vinegar

How to make pastries
  1. A few hours before place tomatoes with some boiling water in a bowl and let them rehydrate for a few hours before cooking
  2. Drain them and let them aside
  3. Switch on the oven at 180ºC
  4. Put the pastries on top of some foil paper greased and cut about 10x5 squares ... roll a bit really carefully and place the sundried tomato with some rosemary (finely chopped) in the middle
  5. Cover by joining 2 sides and repeat the whole thing for each of the 6 pastries
  6. Place them in the oven and cook for 10-15 minutes until puffed out, crisp and brown 
  7. Make the salad by simply putting the olives and leaves together and set aside. Season it
  8. Let the pastries cool down and enjoy them with the salad

Tofu & veggies tomato sauce

Awesome meal to have with pasta, rice or simply by itself

  • 250g of tofu 
  • 3 carrots
  • 1 onion
  • 3 chinese cauliflower leaves
  • 1 can of tomato 
  • 1/2 zucchini
  • 2 garlic cloves 
  • Spices: Thyme, oregano and basil 
  • Salt and olive oil 

How to make it: 
  1. Start by bringing some water to boil
  2. Peal garlic, onion, zucchini and carrots 
  3. Wash cauliflower leaves
  4. Drain tofu and cut in small squares
  5. Chop zucchini, garlic and onion in small pieces
  6. When water starts boiling add the carrots and let them cook for about 10 minutes (or until soft) 
  7. Start by frying the onion. Add the tofu when it starts to brown and a bit later the garlic and zucchini. 
  8. Cut the cauliflower leaves and add them to the frying pan. 
  9. Pour the tomato and add salt and spices
  10. Get the carrots out, wait until they cool down for a minute and then cut down as you wish
  11. Add them to the mix and lower the heat. 
  12. Add black olives if you like ... it will improve the taste trust me! 


Adding some black olives and cheeeeeseee

Wednesday, 25 December 2013

Peanut butter tofu

  • 100g of tofu 
  • 1 Tsp of soy sauce (mine is too dark)
  • 1 Tsp of rice vinegar
  • 1 tsp of agave syrup
  • 1 tsp (good tsp) of peanut butter
  • 1/2 veg stock cube
  • 1 garlic clove

How to make tofu
  1. Drain the tofu well and press down with some weight and a towel to absorb the liquid
  2. Cut tofu 
  3. Peal and chop garlic
  4. Mix the rest of the ingredients well until soft and creamy 
  5. Fry garlic and tofu
  6. Serve with peanut butter sauce

Yummy Bak choy

Super simple dinner recipe and YUMMY 

  • 1 whole bak choy
  • 1/2 onion
  • 1 garlic clove
  • 1 tsp of shredded ginger
  • 1 Tsp of soy sauce
  • 1 tsp of rice vinegar 
  • 1/2 tsp of salt 
  • 1 tsp of sesame oil

How to make recipe: 
  1. Bring some water to boil
  2. Wash and cut the bak choy
  3. Peal and chop onion and garlic - really small
  4. Shred the ginger
  5. Fry the onion, add the garlic and ginger and a biiiit later on the rest of the ingredients. 
  6. Boil the bak choi about 1 or 2 minutes and serve with the sauce on top

Sunday, 22 December 2013

Cauliflower alfredo sauce

Damn this is good, I found the recipe on 'Pinch of Yum's blog.

  • 5 cups of cauliflower
  • 1/2 cup of unsweetened non dairy milk (E.g. soy vegan option) or normal milk (vegetarian option) 
  • 1L of water 
  • 1 block of veg stock
  • 1 tsp of salt
  • 1/2 tsp of white pepper
  • 1 Tsp of butter
  • 2 garlic cloves

How to make sauce: 
  1. Start by boiling some water. 
  2. Peel and chop onion (get rid of the upper green part!!) 
  3. Fry onion, but get it out before golden, as it will be too bitter. Pour it into bowl where the sauce will be done
  4. When water starts boiling, add the cauliflower and veg stock. Cook for 10 minutes
  5. Add butter, salt, pepper to the garlic. 
  6. When the cauliflower is soft, get it out and add it to the bowl. 
  7. Blend and enjoy!! 
  8. I had it with pasta and 'fake zucchini and carrot pasta' ... OMG it was amazing

Sunday, 15 December 2013

Curry noodles

  • Rice noodles
  • 100g tofu
  • 1/2 cup of broccoli
  • 1/2 cup of coconut milk 
  • 1/2 onion
  • 1 garlic clove
  • Optional: Curry powder (very little), Chives and Chilli 

How to make noodles
  1. Peel and chop onion and garlic 
  2. Bring some water to boil in a small pot
  3. Cut tofu and drain it. If you can put some weight on it to get rid of the water
  4. Cut in squares the tofu and add the broccoli and noodles to the pot
  5. In a wok, fry the onion and then the garlic 
  6. Add the tofu to fry and when golden, add the broccoli, noodles, coconut milk and spices
  7. Lower heat and cook until coconut milk evaporates a bit 
  8. Enjoy with some chives! 

Saturday, 14 December 2013

Spinach vegan scrambled 'eggs'

  • 200g of tofu
  • 1/2 bag of fresh spinach 
  • 1/2 onion
  • 1 garlic clove
  • 1 tsp of turmeric
  • 1 Tsp of nutritional yeast
  • 1 Tsp of water
  • 1 tsp of kala namak salt
  • Pepper and chives optional 

How to make vegan scramble

  1. Drain tofu and put some weight on top of it to get the most water out
  2. Peal and chop onion and garlic
  3. Fry onion and add garlic 
  4. Crumble tofu and add to pan
  5. When gold, add the spinach and blend the rest of the ingredients except the chive together
  6. Carry on frying and add the blended mix (turmeric, kala namak, water and nutritional yeast)
  7. Serve and decorate with chives

Avocado hummus

  • 1 avocado
  • 1/2 can of chickpeas
  • 1 lemon juice
  • 1 tsp of salt
  • 1 tsp of cumin
  • 2 Tsp of tahini
  • 1/2 tsp of paprika
  • 1 tsp of olive oil

Peal avocado, drain and wash chickpeas and simply mix it all with a blender

Sunday, 8 December 2013

tofu pudding

  • 1/2 block of tofu 
  • 1 Tsp of cacao powder
  • 1 Tsp of agave syrup
  • 1 tsp of peanut butter 
  • 1 tsp of coconut milk
  • Mix of frozen berries
  • Almonds
... Simply blend all but the almonds and frozen berries and ENJOY with these

Sunday, 1 December 2013

Zucchini pasta with tofu alfredo sauce

  • 1/2 zucchini
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • 1 tsp of nutmeg
  • 1 Tsp of nutritional yeast
  • 1 tsp of margarine
  • A bit of vegetable broth
  • 1 Tsp of soy cream 
  • 1/2 tsp of white pepper powder
  • 100g of soft tofu 
  • Bunch of roquette leaves
  • Pine nuts and some walnuts... think something sweet would've been good too ... like raisins
  • Olive oil

How to make this fake pasta:
  1. Start by boiling some water
  2. Meanwhile in a bowl mix all ingredients but the zucchini. Blend
  3. Peal zucchini and after you've taken all the green peal, carry on pealing it but this time to save the slices to use as pasta
  4. Boil 'pasta' for 1 minute. 
  5. Drain and bring back to the pot with some olive oil. 
  6. Add the pasta and cook for a couple minutes 
  7. Serve with some roquette leaves and nuts

Maybe too much sauce ... although I saved some! 

Delicious with some crackers! 

Tofu spinach lasagne

  • 1/2 bag of spinach
  • 150g of soft tofu 
  • 1 onion
  • A few slices of vegan mozzarella ... I bought mine in the Bioculture fair in Madrid 2 weeks ago
  • 3 tomatoes
  • 1 can of red pepper 
  • 3 garlic cloves
  • 1 Tsp of nutritional yeast 
  • Fresh or mixed herbs ... I used fresh basil and thyme ... and some dry 
  • As many lasagna sheets you need (I think I used just 3). I used spinach ones
  • Pine nuts

How to make lasagne:
  1. Start by pealing and chopping onion, garlic and pepper
  2. Heat the oven at 180ºC
  3. Bring to boil water in a pot to be able to peal the tomatoes and to boil the fresh spinach
  4. Meanwhile in a bowl mix the tofu, nutritional yeast and some salt and nutmeg
  5. Boil tomatoes for 3 minutes and leave the spinach until they are proper soft
  6. In a pan, fry onion and garlic. 
  7. Take half aside when golden and pour them into the tofu mix. Blend. 
  8. Get the tomatoes out, wait a bit until you can peal them, do so and chop them
  9. Add the red pepper and tomatoes to the remaining onion and garlic and cook for 3 minutes. Add the herbs and blend
  10. Drain the spinach and add them to the tofu mix. 
  11. Grease a glass mold and place lasagne sheets (in my case 1.5 hehe) in the bottom. 
  12. Pour the tofu spinach mix and another layer of pasta. 
  13. Add a layer of pepper and tomato sauce. Pour the rice cheese or other vegan mozzarella cheese on top.
  14. Place the lasagne inside the oven and cook for ... 30 minutes (more or less)


Mmmm I took a little piece of it.. although I wanted to save it for this week to take it to work

Vegan quinoa and beans chili

  • 1/2 can of red beans (pre cooked cans ... Well in my case, glass ... about 200g of beans I used)
  • 1/2 cup of textured soy 
  • 1/2 cup of quinoa
  • 1 can of sweet corn
  • 1 onion
  • 1 garlic clove
  • 1 can of pealed tomatoes
  • 1/2 green pepper
  • 1 tsp of chili powder
  • 1 tsp of salt
  • 1/2 tsp of paprika
  • 1 tsp of soy sauce
  • 1/3 cup of hot water

How to make chili crockpot:
  1. Peal onion and garlic
  2. Chop onion, garlic and pepper
  3. Wash and drain beans and sweet corn
  4. Mix soy sauce, hot water and textured soy and set aside. 
  5. Fry onion, pepper and garlic
  6. When gold, add the tomato, sweet corn, textured soy, quinoa and about 1/2 cup of water. Lower a bit heat.
  7. After 15 minutes, add the already cooked beans, salt, paprika and chili powder. 
  8. Cook for 5 more minutes and enjoy your chili!