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Wednesday September 18th, 2013

Pesto

Posted in : Sauces/Creams, Uncategorized on by : fleur
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30 g pine nuts 50 g basil leaves 2 garlic cloves 2 tablespoons nutritional yeast 50 ml  olive oil lemon juice (to taste) salt and pepper Place all ingredients except the olive oil in a blender, turn the blender on and add the olive oil, little by little, until you get a fine paste. In the absence of a blender you can use a  garlic/spices mortar.

Wednesday September 18th, 2013

Spaghetti con pesto

Spaghetti con pesto
Posted in : Main dishes on by : fleur
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For 4 servings: 500 g spaghetti See the pesto recipe here. Cook the spaghetti as directed on package. Season with pesto sauce and garnish with fresh basil.

Tuesday September 17th, 2013

Peanut sauce

Peanut sauce
Posted in : Sauces/Creams on by : fleur
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200 ml unsweetened soy milk 1 teaspoon ginger powder 1 teaspoon coriander powder 2-3 tablespoons soy sauce 4-5 tablespoons peanut butter Preheat the soy milk in a saucepan, add all ingredients, mix it well until peanut butter is incorporated and let it boil for a minute. The composition should have the consistency of a thick sauce otherwise add a little bit more peanut butter. After cooling the sauce continues to thicken. Serve with Asian dishes (nasi rice, spring rolls etc).

Tuesday September 17th, 2013

Seitan sate

Seitan sate
Posted in : Main dishes on by : fleur
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For 3-4 servings: For the seitan: 1 kg flour 1 teaspoon garlic powder 1 teaspoon paprika powder 1 tablespoon soy sauce When you make the seitan dough add the paprika powder, the onion powder and the garlic powder. Than follow the seitan recipe. For the marinade: a small onion 3 cloves of garlic 1 teaspoon fresh ginger (or powder) 1 tsp coriander powder 1/2 tsp lemon grass powder (optional) 1/2 teaspoon salt 2-3 tablespoons soy sauce Blend all the ingredients for the marinade until a smooth paste is obtained. After the seitan was “washed” allow to drain well. Cook for 30-40 minutes in water with a few peppercorns and a bay leaf. Drain well then cut into square
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Tuesday September 17th, 2013

Seitan in tomato sauce

Seitan in tomato sauce
Posted in : Main dishes, Easter menu on by : fleur
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For 2-3 servings: For seitan (see recipe here) 2 teaspoons paprika powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 tsp carob powder (optional, for color) 2 tablespoons soy flour (optional) 10 peppercorns 2 bay leaves For the sauce: 4-5 tablespoons of tomato passata (or 2-3 tablespoons tomato paste) 4-5 cloves of garlic, finely chopped 2 teaspoons thyme 2 tablespoons olive oil salt and pepper, to taste Add to the seitan dough the paprika-, carob-, onion-, garlic powder and soy flour than follow the steps from the seitan recipe. Cut the seitan into desired shape and cook for about 30-40 minutes, in water with peppercorns and bay leaves. Drain well. Put the seitan in a oven
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Tuesday September 17th, 2013

Breaded zucchini

Breaded zucchini
Posted in : Appetizers on by : fleur
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For 2-3 servings: 2 medium zucchini flour 1/2 cup unsweetened soy milk salt, to taste oil for frying Wash and cut the zucchini in 0.5 cm slices. Coat the zucchini slices with flour (shake the flour excess), dip them in soy milk, then coat again with flour. Fry in hot oil, on both sides, until golden brown. Serve hot with garlic sauce.

Tuesday September 17th, 2013

Panna cotta

Panna cotta
Posted in : Desserts on by : fleur
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For 4 servings: 500 ml of the soy milk (or any vegetable milk) 4 tablespoons raw sugar approx. 5 cm vanilla stick  (or 2 teaspoons vanilla essence) 150 g raspberries 1 1/2 teaspoon  agar-agar Dissolve the agar-agar in a tablespoon of soy milk. Boil the rest of the soy milk together with 3 tablespoons of sugar (if you  want it sweeter you can add 4 tablespoons of sugar) and vanilla (collected from inside the stick). Cook for 3 minutes then add the agar-agar and continue cooking for another 2 minutes. Set aside and allow to cool a little bit. Separately blend the raspberries and a tablespoon of sugar, until you get a sauce. Add the sauce in a form (glass, cup) and pour the
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Tuesday September 17th, 2013

Mushrooms with vegetable sour cream

Mushrooms with vegetable sour cream
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 2-3 servings: 500 g mushrooms, cut in 4 1 large onion, finely chopped 3-4 cloves of garlic, finely sliced 150 ml vegetable cream 1 tablespoon oil dill, finely chopped salt and pepper, to taste Stir fry the onion and garlic, in oil, for about 1-2 minutes. Add the ​​mushrooms  and very little water (the mushrooms will leave enough water). Cover and simmer on medium heat, stirring occasionally. When the mushrooms are cooked add the vegetable sour cream, salt, pepper  and dill. Cook for another 2-3minutes. It can be served with cooked spinach (see photo).