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Glutenfree okonomiyaki (Japanese savoury pancakes) [May. 21st, 2015|07:36 am]
Veg Recipes

kueken23
I love the Japanese cuisine, but being wheat-intolerant, many of those delicious dishes are a no-go for me now. Therefore I was really happy when I found some buckwheat flour (see photo below) in the local supermarket and decided to make one of my favourite dishes: Okonomiyaki ("okonomi" means "what you like" and "yaki" means "grilled" or "cooked") - Japanese savoury pancakes! You can find the recipe here.

Okonomiyaki 1

Ingredients
1 cup of water
1/2 cube vegetable stock
200 g buckwheat flour
300 g cabbage
50 g spring onions
2 eggs
oil
for the garnish: mayonnaise, okonomiyaki sauce (or Worcestershire sauce)

Instructions
1) Dissolve the vegetable stock in a cup of water. In a separate bowl, combine flour and the vegetable stock water.

2). Chop cabbage and spring onions into bite-sized pieces.

3) Add eggs, cabbage and spring onions to the flour-water mixture, combine well.

4) Add oil to a non-stick frying pan, wait until oil is very hot and add one third of the pancake mixture. Spread out in the pan to the size of a pancake, fry for 3-5 minutes. Flip over and fry for another 3-5 minutes.

5) Transfer the pancake to a serving plate, garnish with mayonnaise and if available, okonomiyaki sauce (or Worcestershire sauce). If you aren't a vegetarian, the traditional way to eat this would be to add some katsuobushi (fish flakes).

Note: If you can't find buckwheat flour, any other gluten-free flour is fine as well.
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The Healthy Cherry and Coconut Cheesecake [May. 19th, 2015|05:42 pm]
Veg Recipes
happyeatinghl
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Very Vegan Stuffed Mushrooms [May. 13th, 2015|12:49 pm]
Veg Recipes
happyeatinghl


Last week we had some friends coming over and I wanted to make something special for the occasion, something that would be easy to eat (preferably without knives and forks) because we would be standing most of the time. Of course, it had to be healthy and tasty as well. I came up with these Very Vegan Stuffed Mushrooms and everybody was happy with the result, there was nothing left!


I prepared the stuffing ahead, so the only thing I had left to do was grill the mushrooms, fill them with the stuffing and pop them back in the oven for a few minutes. The combination of the sweet and spicy flavor of the vegan pate together with the umami taste of the mushrooms was simply mouthwatering. Extra bonus: these little warm appetizers are easy and “clean” to eat with your hands, because the vegan pate stays perfectly in place, no messy stuff here!

The Lentil Sprout and Sweet Potato pate you will make with the ingredients on the list below is enough for stuffing at least a dozen of mushrooms. If you don’t want to stuff so many mushrooms, you might want to create a few variations. Try adding some vegan pate on top of Chicory leaves. The sweetness and fullness of the Lentil and Sweet Potato pate will balance perfectly the lovely freshness and bitterness of the Chicory leaves.



How to sprout lentils

1) Rinse and soak lentils in water overnight.
2) Drain and leave lentils in the colander or place them in a sprouting tray.
3) Rinse with cold water 2-3 times per day.
4) After about 3-5 days, you’ll have sprouts measuring about 1-2 cm. The lentils are soft and edible, even raw.
5) Sprout until you see green if your colander is in the sunlight – this adds chlorophyll to your diet.
6) Store in the refrigerator for a few days in an airtight container.



Ingredients

6 Big White Mushrooms, scrubbed
1 ¼ Cup Lentil Sprouts
1 Sweet Potato, washed and cut into chunks
2-3 cloves of Garlic, finely sliced
1 Chunk of Fresh Ginger about the size of your thumb, peeled and finely chopped
2 Tbsp of Sunflower Seeds
2 Tbs of Nutritional Yeast
1 Tbsp of extra virgin Coconut Oil
2 Tsp of Garam Masala
1 Tsp of Ground Dried Chili (optional)
Salt and Pepper to taste



Instructions

1) Preheat the oven at 200 degrees Celsius.
2) Remove the stalks from the Mushrooms, cut them in chunks and set aside. Place the Mushrooms upside down on a parchment paper.
3) Heat a pan, add the Coconut Oil and cook the Garlic, the Ginger, and the Spices. Add the Sweet Potato and the stalks of your Mushrooms and cook your vegetables over medium heat. Add a little bit of water if needed. When your vegetables have softened, turn the heat off and allow them to cool down.
4) In the meantime, add the Sunflower Seeds in your food processor and grind them in small pieces.
5) When the oven has warmed up pop in your mushrooms for about 7 minutes, depending on their size.
6) When your vegetables have cooled down put them in your food processor, together with the Sunflower Seeds and the Lentil Sprouts. Process till everything is uniformly mixed but keep some texture.
7) Your mushrooms have surely sweated while in the oven, so take them out of the oven, drain them, and then stuff them with the Vegan Pate. Pop them back in the oven for about 5 minutes. Sprinkle with Nutritional Yeast Flakes and devour!

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Broad Beans Bonanza [May. 10th, 2015|05:25 pm]
Veg Recipes
happyeatinghl
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Creamy broccoli carrot soup (vegan) [May. 4th, 2015|07:52 am]
Veg Recipes

kueken23
[Tags|, ]

The world's easiest soup... Okay, maybe that's not entirely true, but it's definitely very easy and made all in one pot, ready to be a delightful meal! You can find the recipe here.

Broccoli carrot soup 1

Ingredients
1/2 broccoli
1 carrot
1 shallot
50 g frozen sweet corn
1/2 cube of vegetable stock
1/2 teaspoon turmeric
1/2 teaspoon paprika spice
fresh or dried coriander

Instructions
1) Boil ~750 ml of water (kettle or on the stove).

2) Chop the broccoli, carrot and shallot in small pieces. Add to a pot, cover with the boiling water. Add vegetable stock, turmeric and paprika spice. Cook on medium heat for 20 minutes, occasionally stirring (you can leave the lid on, but be careful that it doesn't spill out of the pot!).

3) You can test whether the broccoli is cooked by inserting a fork: If it goes in without any resistance, it's done.

4) With an immersion mixer or blender, turn everything into a soup. To make sure this really turns into a creamy soup, I sometimes remove some of the liquid and keep it in a bowl aside. While blending, I add some of it back - that way I can adjust the creaminess and it will never get too liquid. Cook again for 1-2 minutes on low heat.

5) Garnish with some fresh or dried coriander.

Variations
This soup also works really well if you add a little bit of coconut milk before blending.
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http://www.happyeatinghappyliving.com/dark-chocolate-banana-bonbon-bites-2/ [May. 1st, 2015|03:42 pm]
Veg Recipes
happyeatinghl
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Vegetarian omelette [Apr. 21st, 2015|07:07 am]
Veg Recipes

kueken23
[Tags|, ]

Omelette is one of the dishes I do when I'm travelling or don't have much time. You can get most of the ingredients anywhere in the world, you don't need a lot of them and you can even vary, what you put into the omelette. You can find the recipe and more photos here.

Vegetarian omelette 3
Ingredients and instructionsCollapse )
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Carrot and pinepple madras [Apr. 16th, 2015|08:41 am]
Veg Recipes

kueken23
[Tags|, ]

Madras is a semi-hot curry spice mix originally from the South of India. It gives great taste to lots of dishes. You can find the recipe and more photos here.

Glutenfree vegetable madras 1

Ingredients and instructionsCollapse )
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Chocolate pralines (4 variations) [Apr. 4th, 2015|06:58 am]
Veg Recipes

kueken23
[Tags|, ]

4 different types of pralines with a creamy and thick filling. They make lovely presents as well! You can find the recipe and more photos here.

Pralines 4
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Creamy broccoli and green lentil soup [Mar. 31st, 2015|07:47 am]
Veg Recipes

kueken23
[Tags|, , , ]

Cold days are made for soups that warm your body and soul. This soup is also perfect if you have an upset stomach or feeling like getting a cold (just use less spices), so I usually make a big portion of it and freeze some to have it at hand when I don't feel so well. You can find the recipe and more photos here.

Creamy broccoli lentil soup 1

Ingredients (for 2 portions)
1 head broccoli
1 shallot
50 g green lentils
100 ml coconut milk
1/2 cube of vegetable stock
1/2 teaspoon turmeric
1/2 teaspoon paprika spice
pinch of pepper
optional: 1 garlic clove or garlic powder, ground ginger

Instructions
1) Boil ~750 ml of water (kettle or on the stove).

2) Chop the broccoli and shallot in small pieces. Add to a pot, cover with the boiling water. Add green lentils, vegetable stock, turmeric and pepper (and optional spices). Cook on medium heat for 20 minutes, occasionally stirring (you can leave the lid on, but be careful that it doesn't spill out of the pot!).

3) You can test whether the broccoli is cooked by inserting a fork: If it goes in without any resistance, it's done. For the lentils, the packaging will tell you how long they should be cooked for. Some might need to be pre-soaked in water before the actual cooking process. Again, check your packaging.

4) Add coconut milk. With an immersion mixer or blender, turn everything into a soup. To make sure this really turns into a creamy soup, I sometimes remove some of the liquid and keep it in a bowl aside. While blending, I add some of it back - that way I can adjust the creaminess and it will never get too liquid. Cook again for 1-2 minutes on low heat.

5) Garnish with some parsley or other herbs you have/like.

Variations
Also works really well with red lentils. If you love it hot and spicy, add some chilli. This soup can also be frozen and therefore makes a great stock-up meal for busy days!
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