Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Vegan Swiss Chard & Sweet Potato (Yam) Quiche

This post is going to be a little bit extensive in details. If at any time you feel that you just want to read the full recipe, just scroll down to the bottom of the page to find a printable, consolidated version of this recipe.

However, I see this post as a vehicle that will carry you through some awesome tips, tricks and cooking techniques that should help you in achieving better results while cooking other recipes that you are already familiar with and will open a window to the thought process behind creating this recipe.

So, what I’m planning to cover besides giving you an awesome quiche recipe?

  • How to create an amazing crumbly but stable pie crust (shortcrust), that you can use for any quiche or a sweet pie (with the addition of just sugar)
  • A binding and delicious vegan custard mix for quiches, savory pies and casseroles (“eggs and cream” / custard substitute).
  • How to easily separate the quiche from a pan with a loose bottom?
  • How to avoid having a runny filling in a quiche that has greens (or mushrooms) in it.
  • How to get that shiny top without using eggs.
  • And probably more.

So let’s start.

What is a quiche?

Quiche  is (from wikipedia) “...a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, and/or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food…

From the definition above you can rightly assume that the custard part (usually cream and eggs) is the main barrier between many vegans and the perfect quiche. In addition to that, the pastry crust in the non vegan world is full of butter, that adds fat to the flour and creates a texture to the crust that semi melts in your mouth (butter is solid in room temperature and becomes liquid in your mouth) and very crumbly.

So how do we veganize the custard part of the quiche? 

Let’s start with the recipe and later break it down and explain the function each ingredient plays in this vegan custard version.

In a vitamix or a similar blender, blend:

  • 1 cup of soaked (for 3 hours) raw (unsalted) cashews (or macadamia nuts)
  • 1/4 cup olive oil
  • 1/2 cup water
  • 200 grams (about 1 cup) firm tofu
  • 1 TBS cornstarch
  • 1 tsp baking powder

Flavoring:

  • 2 TBS nutritional yeasts
  • 1 garlic clove
  • 1 tsp salt (I use grey sea salt)

Blend all the vegan custard ingredients in a blender to a creamy texture

How did I arrive to the above vegan custard recipe?

The custard plays several roles in the quiche. The main role is to  bind the veggies or other ingredients you decide to put in your quiche. Second, it adds fat and “fluffy” texture (mouthfeel) that is very pleasing, soft, yet with an omelette-like bite to it. The eggs that start as a liquid, become solid and “fluffy” when heated and bind the quiche ingredients to each other. The added cream, will soften the texture of the eggs and will add fat for a more pleasing mouthfeel (just like you would do when you make a non vegan omelette).

My substitute for the binding attributes of eggs is a cashew cream (cashews blended with water). It can basically be any type of nut cream (like macadamia or even almonds), but cashews have relatively high fat content and also serve as a substitute for the fat content a non vegan recipe will get from the cream. When you blend (soaked) cashews with water to a cream consistency and then heat it up, the water evaporates and the cashews  will go back to a solid state, but since it is now spread throughout the quiche, it now has the binding attributes similar to that of an egg. So we got ourself a binder, which adds almost neutral-nutty flavor to our quiche. BTW, why do you soak the cashews? when you soak the cashews they 1. It becomes softer and easier to blend to a smoother texture 2. It become neutral in flavor.

So what’s next? Eggs also tend to expand with heat, giving you this “fluffy” texture. For this attribute of the custard, we will add about 1 teaspoon of baking powder for each cup of soaked cashews.

Let’s move on. We are still missing some fat and protein content in this vegan custard. For that we will add a bit of olive oil and some Firm Tofu. Tofu is not a must here. I got similar binding results without tofu, however, texture wise, when water content evaporates with heat, the tofu serves as a binder as well and in addition, giving the mixture a scrambled-egg-like texture. The downside of having tofu in the mix is the after taste some tofu has. This can be resolved with adding some flavor to the custard like nutritional yeasts, garlic and salt and finding a tofu that is more neutral in flavor (experiment with different brands – go for the freshest tofu you can get).

Lastly, if we would like to get the sheen we get when baking a non-vegan custard, we should add the cornstarch. When cornstarch is baked or fried, it becomes crispy and shiny. 1 tablespoon of cornstarch will give us the desired sheen.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Look at the sheen this quiche has thanks to the added cornstarch.

Ok, now what about the crust?

  • 1 1/2 cups of flour (it can be any flour, including GF flour. I used whole sprouted spelt flour)
  • 1/2 cup almonds flour / almonds meal
  • 3 TBS (of 15mL) aquafaba (the liquid from a can of chickpeas)
  • 1/2 cup of refined coconut oil (refined coconut oil is neutral in flavor, you can use a non-refine coconut oil if you don’t mind the faint coconut aftertaste you get)
  • 1 tsp salt

Mix it all with your hand to a crumbly dough.

How did I arrive to this crust / shortcrust recipe?

The almonds flours helps a lot in achieving the desired crumbling effect of the crust. If you only use flour (and omit the almonds flour) and over process/kneed the dough,  there are high chances that the crust will be too stiff and dry, similar in texture to a cracker and will not be as pleasant to cut and eat, texture wise. The almond fine grains, are making sure that this will not happen, as they separate between the flour parts (gluten and starches). It also adds some awesome nutty flavor to the final outcome. #win

Aquafaba (AF). Well, for over a year now I use AF to sub eggs in pastry with amazing results. The AF will make the crust softer and will even help it rise a bit, just like an egg would do.

Refined coconut oil. Coconut oil is a fat that has some similar attributes to that of a butter. It does liquefy in a lower temperature than butter, but it works great in this recipe. You can use olive oil instead, however, the end result will be less “melt-in-your-mouth”. When the quiche cools down, the coconut oils solidifies and when you put it in your mouth – it melts, just like butter. If you have some time in your hand, and would like to achieve similar melting temperature for your fat content, you can melt 1 part of cocoa butter with 10 parts of coconut oil and use it in this recipe. I find it better to use in sweet pie crusts than savory crusts, though the cocoa flavor is hardly noticeable. you really have to look for it to notice it.

If you would like to use this shortcrust recipe in sweet pies, just add two tablespoons of sugar to this recipe and reduce the salt content to 1/4 teaspoon.

Shaping the crust

This crust dough, doesn’t need refrigeration before you put it in a pan. You simply crumble it onto your 10″ pie pan and press it to the pan evenly with your fingers:

Vegan Swiss Chard & Yam (sweet potato) Quiche

Here is how you shape some nice edge to the pie:

Vegan Swiss Chard & Yam (sweet potato) Quiche

Stab it slightly with a fork, and refrigerate for 30 minutes.

Vegan Swiss Chard & Yam (sweet potato) Quiche

How do you make the filling?

Now, when you already know how to make the perfect crust and the perfect vegan custard, you can go wild with the filling you choose. You can basically veganize any non-vegan recipe of your choice.

In this case, I used the following veggies:

The Yam (sweet potato)

I’ve boiled diced sweet potatoes (to avoid undercooking) in salty water. Just bring to a boil and turn off the heat. Use the same process but boil for extra two minutes, if you decide to use potatoes in your quiche.

Vegan Swiss Chard & Yam (sweet potato) QuicheThe swiss chard

I’ve sauteed a big bunch of sliced swiss chard, making sure that there are no excess liquids. In this process, the chard loses about 4/5 of its volume! The same process is applicable to mushrooms in case you want to make a fried onions and mushrooms quiche.

Vegan Swiss Chard & Yam (sweet potato) QuicheThe shallots

I finely sliced two shallots and placed them in a large mixing bowl.

Assembling the quiche and baking

In a large bowl, mix with a spatula your boiled yams, chard, shallots and your vegan custard.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Take your crust out of the fridge and spread the mixture evenly in the crust using a spatula.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Bake on 320F for about 45 minutes or until you see that your pie gets the desired sheen.

Remove from the oven and let it cool for 10 minutes.

Place your pie on a container that is slightly narrow than the perimeter of the pie and slide the metal edge down.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Now it’s ready to cut.

Vegan Swiss Chard & Yam (sweet potato) Quiche

Some afterthoughts. I would add some roasted bell peppers to the next quiche I would made. I think it would add some nice texture and flavor to it.

Let me know in the comments what you think about this post and if you like me to post more posts in this fashion.

Guy

Here is the printable recipe:

5.0 from 3 reviews
Vegan Swiss Chard & Sweet Potato (Yam) Quiche
 
Prep time
Cook time
Total time
 
This is a recipe that fits a 10" pie pan.
Cuisine: French
Ingredients
The vegan custard
In a vitamix or a similar blender, blend:
  • 1 cup of soaked (for 3 hours) raw (unsalted) cashews (or macadamia nuts)
  • ¼ cup olive oil
  • ½ cup water
  • 200 grams (about 1 cup) firm tofu
  • 1 TBS cornstarch
  • 1 tsp baking powder
  • 2 TBS nutritional yeasts
  • 1 garlic clove
  • 1 tsp salt (I use grey sea salt)
The veggies
  • 1 large sweet potato diced and boiled in salty water for a minute.
  • 1 big bunch of swiss chard sliced and sauteed until all water content evaporates
  • 2 shallots thinly sliced
The crust
  • 1½ cups of flour (it can be any flour, including GF flour. I used whole sprouted spelt flour)
  • ½ cup almonds flour / almonds meal
  • 3 TBS (of 15mL) aquafaba (the liquid from a can of chickpeas)
  • ½ cup of refined coconut oil (refined coconut oil is neutral in flavor, you can use a non-refine coconut oil if you don't mind the faint coconut aftertaste you get)
  • 1 tsp salt
Instructions
  1. Make the crust. Mix all the crust ingredients with your hands to a crumbly dough. Crumble the dough evenly on a pie pan with a loose bottom. Use your fingers to flatten the dough evenly to the surface and edges. Stub the bottom of the crust slightly with a fork. Refrigerate for 30 minutes.
  2. Bring the diced yam to a boil in a pot with salty water. remove from heat.
  3. Sautee a big bunch of sliced Swiss chard until all water evaporates.
  4. shallots - finely sliced
  5. Put the yums, shallots and chard in a large bowl.
  6. Blend all the vegan custard ingredients in a blender and mix, using a spatula in a bowl with the veggies.
  7. Take the crust out of the fridge and spread the above mix evenly using a spatula.
  8. Bake for 45 minutes at 320F until the quiche gets a sheen

 

Vegan Linzer Torte with Aquafaba

*as always, you can scroll down to the bottom of the post for a printable recipe.

Haven’t posted for almost a year now. I was remodeling my house for many months starting last summer and haven’t had a proper kitchen to experiment in and to inspire my cooking. I will probably post about the kitchen remodeling process as I have many lessons to share about design, appliances etc….stay tuned for that.

Vegan Linzer Torte with aquafaba

I also made these two lovely tartlets 🙂

I was inspired to veganize this Linzer Torte recipe my good friend, Sharon Heinrich, posted recently (recipe is in Hebrew). She got this recipe from a chef patisserie, so all the ingredients are specified in weight.

Linzer Torte is an interesting (and one of the oldest documented) kind of cake, the base is sort of a mix between a Shortcrust pastry (Pâte brisée) and a Pound cake, with ground almonds or nuts and usually spiced with spices like cinnamon, cardamom. clove, vanilla etc. On top of the thick crust, there is a layer of tangy jam like strawberry, rhubarb, raspberries, apricots etc. It was relatively easy to veganize the original recipe and the results are superb! The only two ingredients that I needed to sub were butter (replaced with an equal weight of refined coconut oil) and two eggs (replaced with 9 TBS of aquafaba and 1 TBS of cornstarch).

Vegan  Linzer Torte with Aquafaba ( one 10″ Linzer Torte)

Ingredients: 

270 gram white flour

40 gram ground almonds

3 gram ground cinnamon

7 gram cacao powder

3 gram baking powder

a pinch of salt

130 gram refined coconut oil

130 gram sugar

9 (15mL) TBS of Aquafaba (the liquid from a can of chickpeas) (for a total of 135mL) + 1 TBS of cornstarch slightly whisked

400 grams of tangy jam (I used raspberry, cherry, and rhubarb jam)

DSC_6371Directions:

  1. Make the dough for the crust: In a bowl of a mixer with a guitar hook, put: flour, almonds, cinnamon, cacao, baking powder and salt and mix slightly. Add the coconut oil and sugar and mix for a couple of minutes. Add the whisked aquafaba and whisk until a sticky and moist dough is formed (about two minutes).
    Vegan Linzer Torte with aquafaba
  2. Wrap the dough in plastic wrap, flatten slightly with a rolling pin and place in the fridge for a couple of hours.
  3. Take out of the fridge and place on a lightly floured surface. Flatten with a rolling pin into a 12″ in diameter and 1/4″ thickness.
  4. I used a pan to cut the dough into the shape of my 10″ pan and transferred it to the base of the pan.  Using a fork, slightly stab the dough and put the pan with the dough in the fridge for additional 30 minutes.
  5. Make some shapes with cookie cutters (or use strips of dough) to put on top of the pie and store in the fridge with the pie for 30 minutes.
    Vegan Linzer Torte with aquafaba
  6. Take the pie and the decorations out of the fridge. put an 1/8″-1/4″ layer of jam on top of your torte base and place your dough decorations on top.
    Vegan Linzer Torte with aquafaba
  7. Bake for 30 minutes in 350F.

I really think that this “cake” could be exceptional with a homemade jam. Let me know in the comments if you made it and what share your thoughts.

Vegan Linzer Torte with aquafaba

Guy

Printable recipe:

Vegan Linzer Torte with Aquafaba
 
Prep time
Cook time
Total time
 
Linzer Torte is an interesting (and one of the oldest documented) kind of cake, the base is sort of a mix between a Shortcrust pastry (Pâte brisée) and a Pound cake, with ground almonds or nuts and usually spiced with spices like cinnamon, cardamom. clove, vanilla etc. On top of the thick crust, there is a layer of tangy jam like strawberry, rhubarb, raspberries, apricots etc. It was relatively easy to veganize the original recipe and the results are superb! The only two ingredients that I needed to sub were butter (replaced with an equal weight of refined coconut oil) and two eggs (replaced with 9 TBS of aquafaba and 1 TBS of cornstarch).
Cuisine: French
Ingredients
  • 270 gram white flour
  • 40 gram ground almonds
  • 3 gram ground cinnamon
  • 7 gram cacao powder
  • 3 gram baking powder
  • a pinch of salt
  • 130 gram refined coconut oil
  • 130 gram sugar
  • 9 TBS of Aquafaba + 1 TBS of cornstarch slightly whisked
  • 400 grams of tangy jam (I used raspberry, cherry, and rhubarb jam)
Instructions
  1. Make the dough: In a bowl of a mixer with a guitar hook, put: flour, almonds, cinnamon, cacao, baking powder and salt and mix slightly. Add the coconut oil and sugar and mix for a couple of minutes. Add the whisked aquafaba and whisk until a sticky and moist dough is formed (about two minutes).
  2. Wrap the dough in plastic wrap, flatten slightly with a rolling pin and place in the fridge for a couple of hours.
  3. Take out of the fridge and place on a lightly floured surface. Flatten with a rolling pin into a 12" in diameter and ¼" thickness.
  4. I used a pan to cut the dough into the shape of my 10" pan and transferred it to the base of the pan. Using a fork, slightly stab the dough and put the pan with the dough in the fridge for additional 30 minutes.
  5. Make some shapes with cookie cutters (or use strips of dough) to put on top of the pie and store in the fridge with the pie for 30 minutes.
  6. Take the pie and the decorations out of the fridge. put an ⅛"-1/4" layer of jam on top of your torte base and place your dough decorations on top.
  7. Bake for 30 minutes in 350F.

 

Vegan Salted Caramels Recipe

**** At the bottom of this post you can find a printable recipe ****

Well, this is the real thing.  Just like the store bought Fran’s salted caramels, but vegan. Trust me on this, they are the same, the only difference is that you will not pay $30 for 20 little pieces. this recipe’s ingredients cost about $10 and will yield more than one hundred (close to two hundreds) of these chewy caramels, covered with the chocolate of your choice. I used Valrhona 70% dark chocolate that you can find at any Trader Joe’s – super high quality.

Two things I would do differently next time I make these caramels:

1.  After covering the caramels with chocolate, I will place the covered caramels on a cooling rack (above a parchment paper), so I will not have to cut the extra chocolate with a knife after it cools.

2. I will take better pictures [many of the photos here taken with my (amazing) cell phone camera (lumia 1520)]. I didn’t plan to post about this, but only a month later I realized that I can’t find a similar recipe online, so I decided to share it as is. Next time I make it, I will update the post with some better pictures.

So…how did I get to this recipe?

I got this link  to a vegan caramels recipe from my friend Linda (check out her AMAZING blog)  who made vegan sneaker bars. The Vegan caramels recipe called for 1 cup of Margarine and 2 cups of soy milk.  Since I don’t have margarine in my fridge, and I don’t like to use it anyways, I decided to substitute the milk and margarine with 2.5 cups of coconut cream (most of the content of two cans). It proved to be working great. The caramels are chewy and creamy with a very faint coconut flavor that almost no one will notice. Since this recipe yields many many caramels, many friends and family have tried them (vegans and non-vegans) and all, with no exception just went immediately for another one (or two or five lol) after trying the first.

Before you start gathering the ingredients for this recipe, make sure you have a sugar thermometer and a tall pot/pan.

So, here is how you make some amazing chocolate covered vegan salted caramels.  BTW, you can skip the chocolate altogether and just eat the caramels if you prefer as the original recipe that inspired me (link).

Vegan Caramels recipe

Ingredients:

2.5 cups of coconut cream

2 cups of granulated sugar

1 cup light corn syrup

1/8 tsp salt

1 tsp Vanilla extract or any other flavor you like your caramels  (mint / cardamon / ginger/ cayenne etc’ )

Directions:

Before you start, line with parchment paper a 8 inch x 8 inch baking pan.

1. Put all the ingredients besides the vanilla, in a tall pot/pan – at least 5 times tall as the height of the ingredients and mix well. During the boiling process, the cream tend to expand with bubbles quite a bit.

2. Put the thermometer in a way that it does not touch the bottom of the pot.

3. Bring the ingredients to boil, stir occasionally, then cook over medium head until it reaches 240F (soft ball) to 245F degrees.  Please note, it might take up to 20 minutes to get to 220F (as all water evaporates), but about a minute or two later, you’ll be at 240F. If you are not careful and you will let the candy go above 245F, the caramels will not be as chewy and will be more similar to a hard candy if you reach 260F (once cooled down).

Vegan Salted Caramels

4. Remove from heat and stir in the vanilla.

5. pour into the lined baking pan. Allow  it to cool completely (about 5 hours or over night).

Vegan Salted Caramels

6. Cut it with a clean sheers (if you reached 245F) or with a plastic/metal scraper.

Vegan Salted Caramels

7. If you are just after the caramels, wrap them individually with wax paper. If you would like to cover them with chocolate (YUM), proceed to the next steps.

Cover Vegan Caramels with Chocolate

8. Cut the caramels to pieces in the size you would like to cover and put in the freezer to at least one hour. They don’t have to be at the same size or shape, it will taste the same, have fun!

Vegan Salted Caramels

9. Melt chopped chocolate (about 200 grams)  over steaming water (bain marie)

Vegan Salted Caramels

10. After the chocolate melted (mix well with a small whisk), remove from heat. Grab a fork (chocolate fork as seen in below picture is preferred) and a spoon. Drop the frozen caramels one by one into the melted chocolate. Use the spoon to take the caramel out of the chocolate and place on the fork, allow the excess to drip.

Vegan Salted Caramels

11. Place on a baking sheet lined with parchment paper, sprinkle with some crushed gray sea salt, if you like, and let it cool completely.   ***if you put it on a cooling rack, the outcome will look even better. make sure to put some parchment paper below the cooling rack.

Vegan Salted Caramels

12. Repeat.

Vegan Salted Caramels

13. After the caramels cooled completely, you can easily cut the chocolate excess from the rims using a knife and put it in your mouth 🙂

That’s it. Totally worth it, if you are missing some chocolate covered salted caramels.

Vegan Salted Caramels

A look inside:

Vegan Salted Caramels

See the rims after I cut the excess with a knife? you will not have it if you use a cooling rack.

Vegan Salted Caramels

5.0 from 9 reviews
Vegan Salted Caramels Recipe
 
Before you start, line with parchment paper a 8 inch x 8 inch baking pan. Also make sure that you have a sugar thermometer
Author:
Recipe type: Dessert
Ingredients
  • 2.5 cups of coconut cream
  • 2 cups of granulated sugar
  • 1 cup light corn syrup
  • ⅛ tsp salt
  • 1 tsp Vanilla extract or any other flavor you like your caramels (mint / cardamon / ginger/ cayenne etc' )
Instructions
Before you start, line with parchment paper a 8 inch x 8 inch baking pan.
  1. Put all the ingredients besides the vanilla, in a tall pot/pan - at least 5 times tall as the height of the ingredients and mix well. During the boiling process, the cream tend to expand with bubbles quite a bit.
  2. Put the thermometer in a way that it does not touch the bottom of the pot.
  3. Bring the ingredients to boil, stir occasionally, then cook over medium head until it reaches 240F (soft ball) -245F degrees. Please note, it might take up to 20 minutes to get to 220F (as all water evaporates), but about a minute or two later, you'll be at 240F. If you are not careful and you will let the candy go above 245F, the caramels will not be chewy and will be more similar to a hard candy if you reach 260F (once cooled down).
  4. Remove from heat and stir in the vanilla.
  5. pour into the lined baking pan. Allow it to cool completely (about 5 hours or over night).
  6. Cut it with a clean sheers (if you reached 245F) or with a plastic/metal scraper.
  7. If you are just after the caramels, wrap them individually with wax paper. If you would like to cover them with chocolate (YUM), proceed to the next steps.
Covering the caramels with Chocolate
  1. Cut the caramels to pieces in the size you would like to cover and put in the freezer to at least one hour. They don't have to be at the same size or shape, it will taste the same, have fun!
  2. Melt chopped chocolate (about 200 grams) over steaming water (bain marie)
  3. After the chocolate melted (mix well with a small whisk), remove from heat. Grab a fork (chocolate fork as seen in below picture is preferred) and a spoon. Drop the frozen caramels one by one into the melted chocolate. Use the spoon to take the caramel out of the chocolate and place on the fork, allow the excess to drip.
  4. Place on a baking sheet lined with parchment paper, sprinkle with some crushed gray sea salt, if you like, and let it cool completely. ***if you put it on a cooling rack, the outcome will look even better. make sure to put some parchment paper below the cooling rack.
  5. Repeat.
  6. After the caramels cooled completely, you can easily cut the chocolate excess from the rims using a knife and put it in your mouth 🙂

 

Vegan fluffy and “airy” pancakes

I don’t know how many of my readers are aware of the recent discovery that went viral across the world. In short, if you take the liquids of cooked beans, you can whip it with sugar just as you would do with egg whites and get the same kind of meringue. While it will not hold as egg whites in a temperature above 130C (at least when I tested it), in low heat, it acts almost the same. You will also not notice the chickpea’s aftertaste, I can assure you that.

Vegan Meringue - Fluffy Pancake

The guy who brought this discovery to the attention of the vegan community in Facebook was Goose Walt from Vegan Cookery  dot net 

***Update (4/2/2015) – Follow the link for full details about how Vegan Meringue was discovered (and get a bonus recipe for meringue cookies with chocolate!!) ***

The easiest way to make the meringue is to use the liquids from a can of chickpeas (I usually use Trader Joe’s organic) which is about 2/3 of a cup (140 grams) of liquid. I use a Kitchen aid stand mixer with a balloon whisk attachment and just whisk it for about 2 minutes to create soft peaks. Than I add 1/2 cup to 1 cup of caster sugar (powdered sugar and regular sugar will work as well) and whisk for 2-3 more minutes until it reaches hard peaks. If you flip the mixer bowl, it will stay intact. I encourage all of you to join the thriving FB group that was created for the soul purpose of experimenting with this bean juice to find more information about what can be done with this aquafaba.

Look at these vegan Macarons as an example of what is possible.

So where were we? ah, pancakes, yes.

Thanks to the vegan meringue, we can now make fluffy and very airy pancakes that will drink enormous amounts of maple syrup 🙂

Ingredients and directions:

In a bowl mix with a whisk:

1/4 cup oil

2 TBS sugar
1 cup plant based milk (I used soy)
2 tsp vanilla extract

Sift in:
1 and 1/4 cup pastry flour or all purpose flour
2 tsp baking powder

Mix with a spoon! (not with a whisk that tends to create a rubbery texture)

Fold in with a spatula 1 and 1/4 stiff peaks french meringue (use measuring cup) ( I whipped 2/3 cup aquafaba (liquids from canned chickpeas) for 6 minutes. Added 10 TBS of sugar one at a time and whisk for another minute.)

WP_20150328_09_08_40_Pro

Heat a non stick pan with a lid to medium heat (no oil needed).
With a large spoon put in the pan the desired amount of batter (depends on the size of pancake you want). If they are small. you can make more than one pancake at a time. cover with a lid.

DSC_4737
When the rims of the pancake are dry and micro bubbles appear, flip it to the other side to complete cooking.

DSC_4746

These pancakes are so light in weight and so airy, almost too good to be true.

DSC_4749

Please note: The yield of the 2/3 of bean juice and 10 TBS of sugar is about 5 1/2 cups of fluff. Use the rest to make vegan meringue or a cake (recipe will follow in few days)

Some Ideas what can you do with the rest of the fluff:

Vegan Meringue – pipe it on a parchment paper and bake on 200F (100C) for about 2 hours.

Vegan Meringue

Make another batch of pancakes – add 1 TBS of lemon zest and bake in a pan for a very lemony cake – airy and fluffy. Bake for 20 minutes on 350F (175C). Make sure that the batter does not exceed 1″ (2.5cm) in hight, or it will collapse.

DSC_4753

Add to the pancake batter 4 TBS of cocoa powder and a handful of chocolate chips (follow baking directions above) to one of the best chocolate cakes ever.

DSC_4768

Possibilities are endless, really.

 

 

Vegan Chocolate Crinkles (cookies) Recipe

I love these Chocolate crinkles and I’ve made them many times since my daughters wouldn’t stop asking for them. What I like the most about these cookies is that they turned out great with any kind of flour I used and I believe that they will also be delicious with buckwheat or brown rice flower if you would like to make them gluten-free. The texture of these cookies is slightly hard on the outside with a soft brownie-like inside, I’ve had multiple people telling me that they taste like a small brownie, that I now think that next time I make this batter, I will try to bake at least half of it in a brownie pan.

Vegan Chocolate Crinkles (cookies) Recipe

Please use measuring cups and spoons for best results!

Ingredients:

3/4 Cup sugar (I use organic cane or brown – both will have similar results)
1/3 cup oil (I use sunflower or safflower)
1/3 cup plant based milk (almonds or soy works the same)
2 TBS maple syrup
1/2 Cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate (melted)
2 tsp vanilla extract
1/4 tsp salt

1.5-2 cups of flour (I used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great – Try buckwheat or brown rice flour for a Gluten-Free version)
***update: based on feedback I got from some readers, it looks like flours performance varies in this recipe. Start with 1.5  cups of flour and increase as necessary
1 tsp baking powder.

4 TBS good quality cocoa powder.

Directions:

1. Heat oven to 325° F,

2.  Melt ½ cup of semi-dark chocolate chips (or 100 grams of dark chocolate) using bain marie or microwave (10 seconds, mix, repeat until melted)

3. In a large bowl, mix with a whisk: 3/4 Cup sugar (I use brown or organic cane), 1/3 cup oil (I use sunflower), 1/3 cup plant based milk (almonds or soy works the same), 2 TBS maple syrup, 2 tsp vanilla extract, 1/4 tsp salt, the melted chocolate from step 2 and whisk well.

4. Sift into the bowl using a sieve: 2 cups of flour (I’ve used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great), 1 tsp baking powder and 4 TBS good quality cocoa powder. Mix with a spatula until a soft dough is formed.

5. Sift some powder sugar into a deep plate.

6. Form small balls from the dough and coat all around with powder sugar.

Vegan Chocolate Crinkles (cookies) Recipe

7. Place on a cookie sheet and bake for 14 minutes until cookies are firm and the tops crack in 325F (160C)

Vegan Chocolate Crinkles (cookies) Recipe

8. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Vegan Chocolate Crinkles (cookies) Recipe

5.0 from 3 reviews
Vegan Chocolate Crinkles (cookies) Recipe
 
I love these Chocolate crinkles and I've made them many times since my daughters wouldn't stop asking for them. What I like the most about these cookies is that they turned out great with any kind of flour I used and I believe that they will also be delicious with buckwheat or brown rice flower if you would like to make them gluten-free. The texture of these cookies is slightly hard on the outside with a soft brownie-like inside, I've had multiple people telling me that they taste like a small brownie, that I now think that next time I make this batter, I will try to bake at least half of it in a brownie pan. Please use measuring cups and spoons for best results!
Author:
Recipe type: Dessert
Ingredients
  • ¾ Cup sugar (I use organic cane or brown - both will have similar results)
  • ⅓ cup oil (I use sunflower or safflower)
  • ⅓ cup plant based milk (almonds or soy works the same)
  • 2 TBS maple syrup
  • ½ Cup semi-dark chocolate chips or 100 grams semi-dark vegan chocolate (melted)
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1.5 - 2 cups of flour (I used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great)
  • 1 tsp baking powder.
  • 4 TBS good quality cocoa powder.
Instructions
  1. Heat oven to 325° F,
  2. Melt ½ cup of semi-dark chocolate chips (or 100 grams of dark chocolate) using bain marie or microwave (10 seconds, mix, repeat until melted)
  3. In a large bowl, mix with a whisk: ¾ Cup sugar (I use brown or organic cane), ⅓ cup oil (I use sunflower), ⅓ cup plant based milk (almonds or soy works the same), 2 TBS maple syrup, 2 tsp vanilla extract, ¼ tsp salt, the melted chocolate from step 2 and whisk well.
  4. Sift into the bowl using a sieve: 2 cups of flour (I've used whole spelt flour, whole wheat pastry flour, and white all purpose all worked great), 1 tsp baking powder and 4 TBS good quality cocoa powder. Mix with a spatula until a soft dough is formed.
  5. Sift some powder sugar into a deep plate.
  6. Form small balls from the dough and coat all around with powder sugar.
  7. Place on a cookie sheet and bake for 14 minutes until cookies are firm and the tops crack in 325F (160C)
  8. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Vegan Mafrum (Boulettes) – Stuffed Vegetables Recipe

The original Mafrum or (Boulettes in Tunisia) is a meat patty nestled between slices of potatoes, then coated in flour and eggs, pan fried and cooked in a thin tomato sauce. It is usually served without any sauce on couscous or rice with your favorite north African stew or soup along any north African salad like tirshi, Msier and marmumaThis is a staple of Libyan and Tunisian home cuisine and is usually served as a part of a Friday or a holiday dinner.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

I’m eating this patty every week since I was a little child since my mom and grandmother used to make it every Friday to go along with the couscous. So….today I’m bringing you a cruelty-free version of the mafrum that by no means less tasty than the original recipe and most of the credits for this veganized recipe go to my mom <3.

You might  wonder why bother veganizing such an obscure dish, for that I’ll say that mafrum for a north African is just like a hamburger for an American, and we all know how many vegan burger recipes are out there 🙂

Before going into the details of the recipe, I would like to note that this is not a easy or a simple recipe like many of the recipes I post here; there are multiple steps in it, and each is very important for achieving the final taste and texture. The vegan version tastes very similar to the non vegan version of the patty and carries the same texture, I know that for certain because I’ve tasted the original for many years and everyone in my family who had tasted it said that it is delicious and will gladly eat it when they come to visit.

One last note: though mafrum is usually made as a patty between potatoes, you can substitute potatoes for any other hard vegetable like zucchini, eggplant, fennel, artichoke, cauliflower, carrot, dried red pepper etc’.

Ingredients (for about 14 Mafrums):

1 cup of walnuts + 2 cups of black/red bean – cooked, drained – processed in a food processor (you can use veggie meat crumbles to more meaty texture)

1 cup – finely chopped parsley

1/2 cup – finely chopped cilantro

1 big onion – diced

1 TBS of Kosher salt

1/2 tsp freshly ground coriander

1/4 tsp turmeric

1 tsp salt

2 garlic cloves – minced

1/4 tsp – freshly ground black pepper

4 potatoes

2 zucchini

4 dried peppers

1/2 cup bread crumbs or 2 slices of day old bread (wet and squeeze out of water)

1/2 cup of chickpea or lentils flour

1 tsp paprika or 1 tsp of tomato paste

Vegetable oil for frying

Tomato

2 cloves of garlic – peeled.

Directions:

Preparing the patty mixture

1. Finely dice the onion, put in a sieve and mix with 1 TBS of Kosher salt. Add the parsley and cilantro on top of the onion and set aside. We would like to extract some of the spiciness out of the onion and soften it a bit. It will extract about 1/4 of a cup of liquids while we prepare the rest of the ingredients. Don’t skip this step, it is crucial to the final flavor of the Mafrum.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

2. Blend the cooked beans with the walnuts in a food processor until smooth. If you use veggie meat crumbles, you can skip this step, though I would recommend to wash the veggie crumbles in a sieve under some running water to extract all the spices that are in it. We have our own spices 🙂

Vegan Mafrum - Stuffed Vegetables - North African Recipe

In this pic you can see the ratio between the cilantro (on the cutting board) and the parsley

3. Add the following spices to our meat substitute and mix well: 1/4 tsp of black pepper, 1/2 tsp – ground coriander, 1/2 tsp turmeric, 1 tsp salt, two cloves of garlic – minced.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

4. Now, we will prepare the vegetables that we are going to fill with our mixture, there are many ways to prepare it, the best way (that requires the use of a bird’s beak knife) to hold the filling  is to create some kind of a nest for the patty as shown in the following pic:

Vegan Mafrum - Stuffed Vegetables - North African Recipe

If you are filling some dry pepper (one of my favorite mafrum), you will have to soften it by soaking it in hot water for about 10 minutes. If you have any vegetable leftovers, you can grate them on top of the onions and parsley, we will later use them in the patty mixture.

5. Wash the onion, parsley and grated veggies under running water and squeeze well!

Vegan Mafrum - Stuffed Vegetables - North African Recipe

6. Add the onion and vegetables to the bean mixture and mix well. Add the soaked and squeezed bread or the breadcrumbs into the mixture and mix again. Now you can start filling the veggies with the mixture.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

Frying the mafrum

7. Mix the garbanzo beans flour with paprika and water until it reaches a creamy texture. A good sign for the right consistency (how much water to add) is that if you insert a spoon into it and take it out, it will stay coated all around.

8. Heat oil in a pan to a medium high heat. With tow spoons, dip the patty inside the mixture, make sure it is coated all around and transfer to oil. The oil should reach about half the height of the patty.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

9. When the part that is in the oil is golden brown, flip the patty to the other side.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

10. When the patties are fried all around, transfer to a plate.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

Vegan Mafrum - Stuffed Vegetables - North African Recipe

The patty is inside these dry spicy red peppers – yum!!

 Cooking the mafrum in tomato sauce

11. Take a large enough pan that can fit in one layer all the mafrum that you would like to make. Put about 1 TBS of oil, 1 tomato – sliced, salt, pepper and two cloves of garlic and fry until the tomatoes’ flesh separates from the skin. BTW, if you made, say 14 patties, but you planning to serve only 7 during dinner, you can freeze the fried patties and cook them in a later date.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

12. Add the patties in one layer on top of the sauce you’ve just cooked.

13. Add water, leave 1/8″ (1/2 cm) uncovered with water. Cover with a lid and cook over medium heat for 10 minutes.

14. Remove the lid and cook on low-medium heat until all water evaporates.

Vegan Mafrum - Stuffed Vegetables - North African Recipe

 Printable recipe:

5.0 from 1 reviews
Vegan Mafrum - Stuffed Vegetables - North African Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • 1 cup of walnuts + 2 cups of black/red bean - cooked, drained - processed in a food processor (you can use veggie meat crumbles to more meaty texture)
  • 1 cup - finely chopped parsley
  • ½ cup - finely chopped cilantro
  • 1 big onion - diced
  • 1 TBS of Kosher salt
  • ½ tsp freshly ground coriander
  • ¼ tsp turmeric
  • 1 tsp salt
  • 2 garlic cloves - minced
  • ¼ tsp - freshly ground black pepper
  • 4 potatoes
  • 2 zucchini
  • 4 dried peppers
  • ½ cup bread crumbs or 2 slices of day old bread (wet and squeeze out of water)
  • ½ cup of chickpea or lentils flour
  • 1 tsp paprika or 1 tsp of tomato paste
  • Vegetable oil for frying
  • Tomato
  • 2 cloves of garlic - peeled.
Instructions
Preparing the patty mixture
  1. Finely dice the onion, put in a sieve and mix with 1 TBS of Kosher salt. Add the parsley and cilantro on top of the onion and set aside. We would like to extract some of the spiciness out of the onion and soften it a bit. It will extract about ¼ of a cup of liquids while we prepare the rest of the ingredients. Don't skip this step, it is crucial to the final flavor of the Mafrum.
  2. Blend the cooked beans with the walnuts in a food processor until smooth. If you use veggie meat crumbles, you can skip this step, though I would recommend to wash the veggie crumbles in a sieve under some running water to extract all the spices that are in it. We have our own spices 🙂
  3. Vegan Mafrum - Stuffed Vegetables - North African Recipe
  4. In this pic you can see the ratio between the cilantro (on the cutting board) and the parsley (in the sieve)
  5. Add the following spices to our meat substitute and mix well: ¼ tsp of black pepper, ½ tsp - ground coriander, ½ tsp turmeric, 1 tsp salt, two cloves of garlic - minced.
  6. Now, we will prepare the vegetables that we are going to fill with our mixture, there are many ways to prepare it, the best way (that requires the use of a bird's beak knife) to hold the filling is to create some kind of a nest for the patty as shown in the following pic:
  7. If you are filling some dry pepper (one of my favorite mafrum), you will have to soften it by soaking it in hot water for about 10 minutes. If you have any vegetable leftovers, you can grate them on top of the onions and parsley, we will later use them in the patty mixture.
  8. Wash the onion, parsley and grated veggies under running water and squeeze well!
  9. Add the onion and vegetables to the bean mixture and mix well. Add the soaked and squeezed bread or the breadcrumbs into the mixture and mix again. Now you can start filling the veggies with the mixture.
Frying the mafrum
  1. Mix the garbanzo beans flour with paprika and water until it reaches a creamy texture. A good sign for the right consistency (how much water to add) is that if you insert a spoon into it and take it out, it will stay coated all around.
  2. Heat oil in a pan to a medium high heat. With tow spoons, dip the patty inside the mixture, make sure it is coated all around and transfer to oil. The oil should reach about half the height of the patty.
  3. When the part that is in the oil is golden brown, flip the patty to the other side.
  4. When the patties are fried all around, transfer to a plate.
Cooking the mafrum in tomato sauce
  1. Take a large enough pan that can fit in one layer all the mafrum that you would like to make. Put about 1 TBS of oil, 1 tomato - sliced, salt, pepper and two cloves of garlic and fry until the tomatoes' flesh separates from the skin. BTW, if you made, say 14 patties, but you planning to serve only 7 during dinner, you can freeze the fried patties and cook them in a later date.
  2. Add the patties in one layer on top of the sauce you've just cooked.
  3. Add water, leave ⅛" (1/2 cm) uncovered with water. Cover with a lid and cook over medium heat for 10 minutes.
  4. Remove the lid and cook on low-medium heat until all water evaporates.

 

Crispy Breaded Broccoli and Mushrooms with Almonds Butter and Sweet Chili

This is a template recipe that yields a delicious appetizer that you can make to any potluck or dinner with your friends and family and it takes about 30 minutes to make, start to finish. Underneath the external crispy coating, there is a layer of sweet and spicy buttery spread and then, there is that perfectly cooked broccoli or mushroom.  If you serve it as a party appetizer, you can stick a wooden toothpick in each, so your guests can easily serve themselves. It will not stay for long, I promise you that.

Ingredients:

Broccoli florets

1 package of crimini or white mushrooms

For the marinade

3 TBS almonds butter / peanut butter / sunflower seeds butter

4 TBS olive oil / sunflower seeds oil /safflower oil

4 TBS sweet chili sauce

1 clove of garlic – minced

1/2 tsp salt

1 tsp minced ginger

1 tsp all purpose flour (optional)

For the coating

1 cup bread crumbs / substitute for processed corn flakes for GF version

2 TBS nutritional yeasts

1 TBS white sesame seeds

1 TBS black sesame seeds

1/2 tsp salt

Directions:

1. Preheat oven to 420F (215C).

2. Make the marinade. Mix all marinade ingredients using a tablespoon or a whisk.

3. Mix the coating ingredients.

4.  Dunk the mushrooms and broccoli into the marinade bowl and use a brush or your hands to smear the marinade evenly over its surface. You will have to do it per individual broccoli floret but, you can mix all mushrooms with the marinade for faster similar results.

704411_10151192741898720_1464170641_o

5. Transfer each marinated mushroom and broccoli floret into the breadcrumbs mix and toss to coat from all sides.

221490_10151192741963720_204981354_o

6. Transfer the coated broccoli and mushrooms to a baking pan padded with parchment paper.

7. Bake for 10-15 minutes until slightly brown and crispy.

Here’s how the broccoli should look like

703583_10151192742513720_136242681_o

Here is how the mushrooms should look like

5.0 from 1 reviews
Crispy Breaded Broccoli and Mushrooms with Almonds Bbutter and Sweet Chili
 
Prep time
Cook time
Total time
 
This is a template recipe that yields a delicious appetizer that you can make to any potluck or dinner with your friends and family and it takes about 30 minutes to make, start to finish. Underneath the external crispy coating, there is a layer of sweet and spicy buttery spread and then, there is that perfectly cooked broccoli or mushroom. If you serve it as a party appetizer, you can stick a wooden toothpick in each, so your guests can easily serve themselves. It will not stay for long, I promise you that.
Author:
Recipe type: Appetizer
Ingredients
  • Broccoli florets
  • 1 package of crimini or white mushrooms
For the marinade
  • 3 TBS almonds butter / peanut butter / sunflower seeds butter
  • 4 TBS olive oil / sunflower seeds oil /safflower oil
  • 4 TBS sweet chili sauce
  • 1 clove of garlic - minced
  • ½ tsp salt
  • 1 tsp minced ginger
  • 1 tsp all purpose flour (optional)
For the coating
  • 1 cup bread crumbs / substitute for processed corn flakes for GF version
  • 2 TBS nutritional yeasts
  • 1 TBS white sesame seeds
  • 1 TBS black sesame seeds
Instructions
  1. Preheat oven to 420F (215C).
  2. Make the marinade. Mix all marinade ingredients using a tablespoon or a whisk.
  3. Mix the coating ingredients.
  4. Dunk the mushrooms and broccoli into the marinade bowl and use a brush or your hands to smear the marinade evenly over its surface. You will have to do it per individual broccoli floret but, you can mix all mushrooms with the marinade for faster similar results.
  5. Transfer each marinated mushroom and broccoli floret into the breadcrumbs mix and toss to coat from all sides.
  6. Transfer the coated broccoli and mushrooms to a baking pan padded with parchment paper.
  7. Bake for 10-15 minutes until slightly brown and crispy.

 

Quick and Easy Vegetables and Tofu Fried Rice

Everyone in our family likes fried rice and there are many variations on fried rice that I’m making at home regularly. The key for having a delicious Thai style fried rice is two fold: you need to fry a lot of garlic (red onions will also be a nice addition to the flavor) and you need a special soy sauce that will substitute the fish sauce. Other than that, you can add any vegetable you like and cut it however you like, whatever you see and eat in your favorite Thai restaurant will do.

In regards to the soy sauce to use in vegan fried rice I highly recommend  Golden Mountain Seasoning Sauce. It has a unique flavor that really helps in achieving a Thai style fried rice flavor. Any other soy sauce will do, but again, this one is the closest to the fish sauce flavor without adding the “fishy” taste to it (which I didn’t like anyways).

WP_20140801_19_20_41_Pro__highres

Some other tips:

1. Fried rice turns out better with a day old rice. You can store your rice in the fridge in an air tight container or in a big ziplock. It will still be good for fried rice up to four days later.

2. You have to fry a lot of chopped garlic and turn it slightly brown, this is giving the fried rice they unique Thai flavor.

The version that I’m suggesting here is a very quick and easy one that can serve as a full meal as it is full with protein and nutritious veggies. The way I cook the Tofu in this recipe mimics the fried egg that you occasionally find in non vegan fried rice dishes.

3. Use high heat during the whole cooking process, not medium-high. This will reduce the cooking time significantly and will also improve the flavor while maintaining the nutritional values of the veggies you use.

Ingredients:

10-15 garlic cloves – finely chopped

1 red onion – sliced

1 package of Tofu – crumbled

1 cup of broccoli florets

2 corn kernels – or one can of corn kernels

1 large carrot – diced

2 TBS oil

4 cups of cooked rice

2 TBS of turmeric or curry powder

1/4 cup Golden Mountain seasoning sauce or any other soy sauce.

WP_20140801_19_06_51_Pro

Directions:

1. Place a wok with the oil heat the oil over high heat.

2. Add the garlic and saute until slightly brown (about 40 seconds). Add the onions and saute for about 1 minute. Add the crumbled tofu and saute for about 2 minutes.

WP_20140801_19_02_58_Pro

 

3. Add the turmeric or curry powder and stir well until the tofu is yellow and resembles scrambled eggs.

4. Add the veggies and Saute for two more minutes.

WP_20140801_19_10_35_Pro__highres

5. Add the rice and the soy sauce and saute for about 3-5 minutes. You can add about 1/3 cup of water, if you like your fried rice to be more “sticky”.

6. Serve.

WP_20140801_19_20_59_Pro

5.0 from 1 reviews
Quick and Easy Vegetables and Tofu Fried Rice
 
Prep time
Cook time
Total time
 
Ingredients
  • 10-15 garlic cloves - finely chopped
  • 1 red onion - sliced
  • 1 package of Tofu - crumbled
  • 1 cup of broccoli florets
  • 2 corn kernels - or one can of corn kernels
  • 1 large carrot - diced
  • 2 TBS oil
  • 4 cups of cooked rice
  • 2 TBS of turmeric or curry powder
  • ¼ cup Golden Mountain seasoning sauce or any other soy sauce.
Instructions
  1. Place a wok with the oil heat the oil over high heat.
  2. Add the garlic and saute until slightly brown (about 40 seconds). Add the onions and saute for about 1 minute. Add the crumbled tofu and saute for about 2 minutes.
  3. Add the turmeric or curry powder and stir well until the tofu is yellow and resembles scrambled eggs.
  4. Add the veggies and Saute for two more minutes.
  5. Add the rice and the soy sauce and saute for about 3-5 minutes. You can add about ⅓ cup of water, if you like your fried rice to be more "sticky".
  6. Serve.

 

Red Lentils Omelet / Savory Pancake Recipe

Before I’ve transitioned to a vegan diet, one of the most common dinners that I used to have was an omelet and a salad (usually along other condiments and bread). Since the transition, I’ve explored and developed many vegan omelets recipes that I love which I will probably share in the future. I’ve recently started making this recipe and I find it to be one of the tastiest versions of a vegan omelet. These vegan lentils omelets are very nutritious and full of protein and I bet you and your family will love to have it for dinner.

Please note: you will probably need a strong blender like the Vitamix to prepare this recipe as weaker blenders cannot create a smooth enough mixture from red lentils.

Ingredients for 8 medium omelets:

Must haves:

1 cup of red lentils – washed
1 cup of water
1/2 tsp salt
1/2 tsp baking powder

Olive oil for frying.

Optional – for flavor:

Small bunch of parsley
1 glove of garlic
3 TBS nutritional yeasts – will add nutritional values as well as egg yolk flavor
1 shallot
1/2 tsp Kala namak – a salt with a taste and a smell of sulfur – will give the omelet an egg like taste

DSC_3299

Directions:

1. Place the lentils, water, clove of garlic, nutritional yeasts, salt, half of the parsley and Kala Namak in the blender container and blend for about 2 minutes until very smooth and creamy. It is better to put the lentils and water first, when you start preparing the ingredients for this recipe so the lentils will soak in water for few minutes. Add the other ingredients as you have them ready.

2. Pour the mixture into a bowl, add the chopped shallot, chopped other half of the parsley and the baking powder. Taste the mixture to see if it is salty enough for your taste, I like it less salty than others.  Mix well.

DSC_3333

3. Preheat a nonstick pan on a medium heat, add some olive oil. Using a ladle put from the mixture in the pan and fry from one side for about 2-3 minutes until the top part is slightly dry.

DSC_3363

4. Flip the omelets using a flexible flip turner, the omelet should be slightly brown. Fry the other side of the omelet for additional 2 minutes.

DSC_3365

5. Transfer the omelets to a plate lined with paper towels. It is ready.

Serve warm or eat cold a day after in your sandwich or lunch box. I suggest to serve it with fresh raw salads, tahini, hummus, olives and bread.

DSC_3366

5.0 from 2 reviews
Red Lentils Omelet / Savory Pancake Recipe
 
Prep time
Cook time
Total time
 
Serves: 8 Medium
Ingredients
Must haves:
  • 1 cup of red lentils - washed
  • 1 cup of water
  • ½ tsp salt
  • ½ tsp baking powder
  • Olive oil for frying.
Optional - for flavor:
  • Small bunch of parsley
  • 1 glove of garlic
  • 3 TBS nutritional yeasts - will add nutritional values as well as egg yolk flavor
  • 1 shallot
  • ½ tsp Kala namak - a salt with a taste and a smell of sulfur - will give the omelet an egg like taste
Instructions
  1. Place the lentils, water, clove of garlic, nutritional yeasts, salt, half of the parsley and Kala Namak in the blender container and blend for about 2 minutes until very smooth and creamy. It is better to put the lentils and water first, when you start preparing the ingredients for this recipe so the lentils will soak in water for few minutes. Add the other ingredients as you have them ready.
  2. Pour the mixture into a bowl, add the chopped shallot, chopped other half of the parsley and the baking powder. Taste the mixture to see if it is salty enough for your taste, I like it less salty than others. Mix well.
  3. Preheat a nonstick pan on a medium heat, add some olive oil. Using a ladle put from the mixture in the pan and fry from one side for about 2-3 minutes until the top part is slightly dry.
  4. Flip using a flip turner, the omelet should be slightly brown. Fry the other side of the omelet for additional 2 minutes.
  5. Transfer to a plate lined with paper towels. It is ready.
Serve warm or eat cold a day after in your sandwich or lunch box. I suggest to serve it with fresh raw salads, tahini, hummus, olives and bread.

 

Quinoa Dish with Herbs and Steamed Vegetables Cooked in One Pot

Quinoa is high in protein content, low in fat and is the perfect substitute for rice or pasta dishes. You can serve it plain, with grilled or steamed vegetables, mixed with raw veggies and herbs or with your favorite pasta sauce. I often hear people complaining about how hard it is to cook Quinoa, how sometimes they get quinoa porridge and how sometimes it is under cooked and that sometimes it is even bitter. In this post I’ll explain the various ways to cook quinoa that will yield results that will be delicate and perfectly fluffy. I will also explain how you can make a delicious quinoa dish in one pot with about 5 minutes of preparation time.

How to cook the perfect quinoa?

There are many ways to cook quinoa that will yield good results:

  1. Cook it like you would cook pasta – boil water, season with salt, add the quinoa, lower the heat and cook for about 12 minutes until it reaches satisfactory texture. Drain and use in your favorite recipe.
  2. Cook it like you would cook rice – measure out 1 cup quinoa and 2 cups liquid, rinse the quinoa in a fine mesh strainer, fry the quinoa for a minute in oil, add liquid and some salt bring to boil and cook for 15 minutes. Leave the lid covered for another 5 minutes.
  3. The method I use in this post’s suggested recipe – measure out 1 cup quinoa and 2 cups liquid, rinse the quinoa in a fine mesh strainer – place the quinoa and the liquid in a pot. Bring to a boil. Lower the heat and cook for 10 minutes, Leave the lid covered for additional 20 minutes.

It is important to rinse the quinoa as it has a natural coating called Saponin, which tastes a little bitter or soapy. rinsing under running water will help you remove this coating and the quinoa will not be bitter.

How to make quinoa that will actually taste good?

  1. Cook with vegetable stock instead of water – Well, almost any recipe that calls for adding water will benefit from adding vegetable broth instead, this is also the case with quinoa.
  2. Add some diced vegetables and herbs to the cooking water – Since I don’t always have  vegetable broth ready to use, I usually add to the water 1 clove of garlic, some chopped parsley and even some diced celery and carrots – these are the staples in any vegetable soup and will enrich the flavor of your quinoa.
  3. Add salt – about 1/2 of a teaspoon for each cup of dry quinoa.

Quinoa Dish with Herbs and steamed vegetables cooked in one pot

I usually make a variation of this recipe as a lunch to take to work. It doesn’t require a lot of preparation time (perhaps 5-10 minutes) and the overall process takes about 30 minutes, so it’s the perfect way to make sure I have a healthy and nutritious warm meal at work.

Ingredients:

1 cup of quinoa – washed

2 cups of water or vegetable stock

1/2 bunch of parsley – chopped

1 tomato – diced

1/2 tsp salt

1 cup of broccoli florets

4 leaves of kale, washed and teared into bite size pieces

Roughly chopped chives (optional)

Directions:

1. Place the quinoa, water, parsley, tomato and salt in a tall cooking pot. We would like the pot to be at least 4 times taller than the volume of the quinoa as the boiled quinoa tend to boil over the top of lower pots.

DSC_3388

2. Put the lid and bring to a boil (about 2 minutes)

3. As you see the steam coming out of the lid, reduce the heat to low medium and put a timer for 10 minutes.

DSC_3390

4. Once the timer rings, place the kale, brocooli and chive on top of the partially cooked quinoa. This is how we are going to steam the kale and broccoli. You can squeeze some lemon on top and sprinkle some salt if you’d like.

In this stage, the quinoa is only partially cooked, the rest of the cooking process will be only steaming

In this stage, the quinoa is only partially cooked, the rest of the cooking process will be only steaming

Add the broccoli and the Kale and Cover with a lid for 20 minutes of steaming

Add the broccoli and the Kale and Cover with a lid for 20 minutes of steaming

5. Turn off the heat source! Place the lid back and put the timer for additional 20 minutes (of steaming).

DSC_3411

6. It is ready. Serve with some tahini, chopped cilantro/parsley, preshly cut tomatoes. I also like to dice a slice of lemon and add it to the mix.

DSC_3414

Tips and Variations:

– Cooking with vegetable stock instead of water will yield even tastier Quinoa

– Try adding raw vegetables like diced zucchini, celery, carrots, tomatoes, fennel, yams etc’ during the first phase. Or any other herb (Step 1 above).

– Try adding spinach, kale, cilantro, parsley to the steaming process (Step 4 above).

5.0 from 1 reviews
Quinoa Dish with Herbs and steamed vegetables cooked in one pot
 
Prep time
Cook time
Total time
 
I usually make a variation of this recipe as a lunch to take to work. It doesn't require a lot of preparation time (perhaps 5-10 minutes) and the overall process takes about 30 minutes, so it's the perfect way to make sure I have a healthy and nutritious warm meal at work.
Ingredients
  • 1 cup of quinoa - washed
  • 2 cups of water or vegetable stock
  • ½ bunch of parsley - chopped
  • 1 tomato - diced
  • ½ tsp salt
  • 1 cup of broccoli florets
  • 4 leaves of kale, washed and teared into bite size pieces
  • Roughly chopped chives (optional)
Instructions
  1. Place the quinoa, water, parsley, tomato and salt in a tall cooking pot. We would like the pot to be at least 4 times taller than the volume of the quinoa as the boiled quinoa tend to boil over the top of lower pots.
  2. Put the lid and bring to a boil (about 2 minutes)
  3. As you see the steam coming out of the lid, reduce the heat to low medium and put a timer for 10 minutes.
  4. Once the timer rings, place the kale, brocooli and chive on top of the partially cooked quinoa. This is how we are going to steam the kale and broccoli. You can squeeze some lemon on top and sprinkle some salt if you'd like.
  5. Turn off the heat source! Place the lid back and put the timer for additional 20 minutes (of steaming).
  6. It is ready. Serve with some tahini, chopped cilantro/parsley, preshly cut tomatoes. I also like to dice a slice of lemon and add it to the mix.
Tips and Variations:
- Cooking with vegetable stock instead of water will yield even tastier Quinoa
- Try adding raw vegetables like diced zucchini, celery, carrots, tomatoes, fennel, yams etc' during the first phase. Or any other herb (Step 1 above).
- Try adding spinach, kale, cilantro, parsley to the steaming process (Step 4 above).

 

« Older posts