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NAROČILO KNJIGE: RASTLINSKA KUHINJA ZA VSAK DAN

NAROČILO KNJIGE: RASTLINSKA KUHINJA ZA VSAK DAN

ALI IŠČETE NEKAJ, KAR VAM BO DALO VEČ ENERGIJE IN BOLJŠE POČUTJE ALI IŠČETE NEKAJ, DA BODO VAŠI OBROKI OKUSNI, A VSEENO PRIJAZNI ZA DENARNICO ALI IŠČETE NEKAJ, DA BOSTE V KUHINJI PREŽIVELI MANJ ČASA, VAŠI OBROKI PA BODO BOLJ ZDRAVI ALI IŠČETE NEKAJ, KAR 

Persimmon with vanilla cream and cookies

Persimmon with vanilla cream and cookies

Ingredients: Method: 1. Crush the cookies finely with your hands. Separate the persimmon flesh from the peel. In a cup mix together oat drink and rum. 2. Mix together pudding from a bag, vanilla sugar, brown sugar and a teaspoon of rum with a whisk 

Vegan Spinach dumplings in mushroom sauce

Vegan Spinach dumplings in mushroom sauce

Ingredients: (phyllo (or filo) dough)

(for about 6 large dumplings or 12 smaller)

  • 450 g all purpose flour
  • 100 g wholewheat spelt flour
  • 350 ml warm water
  • 3 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1,5 tsp salt

Method:

  1. Place flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt. Pour in warm water and apple cider vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
  2. Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest in refrigerator 1 to 2 hours.
  3. Cover the table with a clean linen or plastic tablecloth. Sprinkle it with flour and place the dough on it. Gently flatten it with the palm of your hand, lightly dip it, and then roll it out as thinly as possible. Finally, thinly coat it with oil and let it rest for 5 minutes.
  4. Roll out the dough with the back of both hands. We start in the middle and gently and patiently pull the dough towards us. If possible, we move around the table. If this does not work, turn the tablecloth with the dough several times. When you notice that the dough shrinks, coat it thinly with oil and let it rest for a few minutes. Repeat the process to get a transparent thin dough. Roll out the dough a bit thicker for cooked dishes, e.g. for štruklji. Finally, we cut the the thicker edges.
  5. Cover the dough with filling and roll it into a spiral. Cut it in smaller pieces (about 10-15 cm) and roll them in oiled aluminium foil. Do not tighten too much and seal the edges.
  6. Steam them for about 30-40 minutes, depending on the thickness (mine were smaller so I cooked them for abour 30 minutes).
Adding the spinach filling
Roll it into a spiral
Rolling uncooked dumplings into oiled aluminium foil
Rolled and ready to cook

Ingredients: (spinach filling)

  • 1 large onion (chopped)
  • 3 cloves garlic (chopped)
  • 600 g frozen spinach
  • 400 g firm tofu
  • 400 g vegan sour cream
  • 6 tbsp nutritional yeast
  • 8 tbsp vegan parmesan
  • salt and pepper
  • dried vegetable mix

Method:

  1. Chopp onions and saute them in 3 tablespoons vegetable oil. Add 2 cloves chopped garlic.
  2. Add spinach and continue cooking.
  3. Add crumbled tofu, vegan sour cream, nutritional yeast and vegan parmesan.
  4. Season with salt, pepper and dried vegetable mix.
Add spinach to sauteed onions and garlic
Add crumbled tofu (to crumble tofu use your hands)
Add 400 g vegan sour cream
Mix well and add nutritional yeast and vegan parmesan

Ingredients: (mushroom sauce)

  • 1 large onion (chopped)
  • 2 cloves garlic (chopped)
  • 350 g mushrooms sliced thinly
  • 200 g vegan sour cream
  • 3 tbsp nutritional yeast
  • fresh parsley and dill
  • salt and pepper
  • dried vegetable mix

Method:

  1. Clean and slice the mushrooms.
  2. Chopp onions and saute them in 3 tablespoons vegetable oil.
  3. Add mushrooms and continue cooking until they release their juices and the juices then evaporate.
  4. Add 2 cloves chopped garlic, chopped parsley, a pinch or two of dill and add salt, pepper and dried vegetable mix to taste.
  5. Add vegan sour cream, nutritional yeast and some water if the sauce is too thick.
  6. If you like you can also add some smoked paprika powder or/and cayenne pepper if you like it spicier.
VEGAN PISTACCHIO DOUGHNUTS

VEGAN PISTACCHIO DOUGHNUTS

12 doughnuts Ingredients: 200 g spelt flour 25 g chopped pistacchios 1 tsp baking soda 20 g vanilla sugar (or 1 tbsp vanilla extract) (optional) 50-60 g brown sugar 150 g apple sauce 150 g oat milk 60 g sunflower oil 0,03 dl apple vinegar 

Chilli Sin Carne

Chilli Sin Carne

Preparation: 30 minutes Cooking: 40 minutes Ingredients: (for 4-6 persons) 250 g red kidney beans (uncooked) or 3 cans cooked red kidney beans 4 large chopped onions 3-4 cloves garlic 1 green pepper 3 red peppers 2 bay leaves 7 dl tomato sauce 1 can 

Bean minestrone with pasta

Bean minestrone with pasta

Ingredients: (for 4 persons)

  • 1 kg cooked beans
  • 300 g dry pasta
  • 1 large onion
  • 4 cloves garlic
  • 3 medium carrots
  • celery
  • 2 bay leaves
  • vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, dill
  • parsley
You can also add other vegetables to minestrone like pepper or leek.

Method:

  1. Soak beans overnight and rinse them with water before cooking. Cook beans in water with salt and 2 bay leaves.
  2. If you are in a hurry just use beans in a can. I always use at least 2 diffrenet kind of beans.
  3. In a large pot saute chopped onion, add sliced carrots and celery. Add minced garlic (be careful not to burn the garlic), beans and bay leaves.
  4. Pour in 1l of water and let it boil (you can add more later if you need to..).
  5. Add spices to your taste and let it simmer on medium heat for about 20 minutes.
  6. While the bean minestrone is cooking, cook pasta by instructions on the box.
  7. When the minestrone is cooked take out bay leaves and pulse with a few times with hand mixer. Add parsley.
  8. Serve with cooked pasta and enjoy!
Adding garlic to sauteed onion with carrots and celery.
Add beans, bay leaves and water.
Vegan goulash

Vegan goulash

Preparation: 30 minutes Cooking: 60-90 minutes Ingredients: (for 4-6 persons) 200 g soy “meat” (soak in 5 dl vegetable broth and 2 tbsp soy sauce) 320 g chopped onion 3-4 cloves garlic half green pepper (about 100 g) 3 medium carrots 2 bay leaves 3 

Pumpkin risotto with mushrooms

Pumpkin risotto with mushrooms

Preparation: 20 minutes Cooking: 40-50 minutes Ingredients: (for 2-3 persons) 100 g onion (chopped) 3 cloves garlic (chopped) 350 g hokaido pumpkin 220 g mushrooms sliced thinly (champignons in this recipe) 1 medium carrot 250 g brown rice salt and pepper, turmeric, dill 2 bay 

Vegan basil pesto – pesto genovese

Vegan basil pesto – pesto genovese

Ingredients: (for about 480g)

  • 115 g basil (stems removed)
  • 100 g almonds
  • 70 g pine seeds
  • 6 garlic cloves
  • 2 pinches of salt
  • 40 g nutritional yeast
  • 1/2 small lemon (juice only)
  • 5 tbsp olive oil
  • 0,8 dl cold water

Method:

  1. Put all ingredients in a blender and mix untill all is combined.
  2. Put in small glass containers and keep in refrigerator up to 2 weeks.

Use on pasta, risotto or as a bread spread.

Raw energy bars

Raw energy bars

Ingredients: (for 21 energy bars) 70 g walnuts 30 g brazilian nuts 50 g almonds 80 g oats 50 g coconut 50 g pumpkin seeds 2 žlici chia seeds 100 g raisin and cranberry mix 50 g dates 1 dl cold water Method: Mix all