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)
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!

Wednesday, 30 March 2016

Stuffed Eggplant 2.0

A vegan version of an old recipe :)
Serves 2:
Eggplant (1)
Bread (2 slices crumb)
Tomato (2– diced)
Soy cream (50 ml)
Garlic (1 clove - crushed)
Olive oil

1) Cut the eggplants in half and scoop out the pulp, leaving a shell about 1 cm thick. Take care not to break through the skin of the eggplant. 
2) In a frying pan, place the eggplant pulp, garlic and little olive oil, cook for 5 minutes over medium heat.
3) Add the bread crumbs and diced tomato and cook for 2 minutes. Remove from heat and add the soy cream.
4) Fill the eggplant shells with this mixture.
5) Bake in the oven (grill), 180C for 10 minutes or until golden brown.

Monday, 28 March 2016

Sweet Pinwheels

Made from crispy puff pastry, filled with your favorite jam... and ready in 15 minutes :)

Makes 28 small pinwheels:
Vegan puff pastry (400g)
Peach jam (sugar free -1/2 cup)
Cashew butter (1/2 cup)
Coconut sugar (1 teaspoon)
Cinnamon (1 teaspoon)

1) Preheat oven to 200C.
2) Unwrap the puff pastry onto a floured surface and divide in two.
3) In one, spread the peach jam and and roll up the puff pastry as tightly as possible without losing jam on the sides.
4) In the other, spread the cashew butter, top with coconut sugar and cinnamon and roll up the puff pastry, as you did with the other half.
5) Now, cut your logs with a sharped knife into 1 cm thick rolls.
6) Place rolls cut side up on to a prepared baking sheet.
7) Bake for 15 minutes or until golden brown. Enjoy!

Saturday, 26 March 2016

Cabbage and carrot red rice

Serves 2:
Red rice (150g)
Carrot (100g - sliced)
Cabbage (100g - shredded)
Water (400 ml)
Tomato passata (2 tbsp)
Olive oil (1)

1) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Reserve.
2) In a saucepan, add the rice and water, cook for 15 minutes.
3) Add the tomato passata stirring occasionally.
4) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.