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PREDNAROČILO: RASTLINSKA KUHINJA ZA VSAK DAN

PREDNAROČILO: RASTLINSKA KUHINJA ZA VSAK DAN

Kot že ptički čivkajo, 10. julija prihaja NOVA kuharska knjiga, ki vam bo olajšala kuhanje preprostih obrokov. 🙂 Vsi recepti so pripravljeni z dostopnimi sestavinami, ki jih dobite v večjih trgovinah, večino pa jih imate že doma! Za tiste, ki želite prvi dobiti svoj izvod 

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.
Chow mein noodles in garlic soy sauce

Chow mein noodles in garlic soy sauce

Ingredients: (for 4 persons) 250 g noodles 200 g firm tofu (diced) – If you like tofu with more crisp cover it with 2 tbsp spelt flour before frying 3-4 tbsp sesame oil for frying (or vegetable oil) 1 large leek 1 medium carrot 1 

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 of corn
  • 100 g soy granulat
  • 1 tbsp brown sugar
  • vegetable oil
  • 1 tbsp salt
  • 1/4 tsp pepper
  • 2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp dill

Method:

1. Soak red kidney beans overnight and cook them as instructed on the package. If you use canned beans skip this step 😉

2. Clean and prepare the vegetables and other ingredients.

3. In a large pot saute chopped onion in vegetable oil for about 5-10 minutes untill it softens (add a pinch of salt while stirring). Add chopped green and red pepper and minced garlic. (Be careful not to burn the garlic)

4. When the vegetables soften add corn, cooked red kidney beans, tomato sauce, spices and bay leaves. Add about 7 dl water and 1 tbsp brown sugar.

5. Add soy granulat and boil. Reduce the heat to medium and cook for about 40 minutes. Check every 10-20 minutes to stirr and add water if necessary.

6. Add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.

Add garlic to sauteed onion
Add corn and red kidney beans to sauteed peppers, onion and garlic
Add tomato sauce, spices, bay leaves and sugar
Add soy granulat
Pumpkin Chickpea Curry

Pumpkin Chickpea Curry

Ingredients: (for 4 persons) 500 g hokaido pumpkin 1 can of chickpeas 1 large onion 3-4 cloves garlic 1 red pepper 2 medium carrots 2 tomatoes 200 g spinach 1/2 tsp grated ginger (optional) 3 tbsp tomato paste 3 tbsp soy sauce 1 can of 

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 Method: Soak beans overnight and rinse them with 

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 tbsp tomato paste + 2 tbsp balsamic vinegar
  • 1 tbsp dark soy sauce
  • 1 dl red wine (Cabernet Sauvignon)
  • vegetable oil
  • 1 tbsp salt
  • 1/4 tsp pepper
  • 2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp dill
  • a pinch or two summer savory and thyme
Almost all the ingredients… 😉

Method:

  1. Soak soy “meat” for about half an hour in hot vegetable broth and 2 tbsp soy sauce. Meanwhile clean and prepare the vegetables and other ingredients.
  2. In a large pot saute chopped onion in vegetable oil for about 5-10 minutes untill it softens (add a pinch of salt while stirring). Add chopped carrots, green pepper and minced garlic. (Be careful not to burn the garlic)
  3. When the vegetables soften add tomato paste with balsamic vinegar, soy sauce, spices and bay leaves.
  4. Add soy “meat” with vegetable broth, red wine and about 1 l of water and let it boil. Reduce the heat to medium and cook for about an hour. Check every 10-20 minutes to stirr and add water if necessary.
  5. After one hour add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.

After a few hours the liquid will reduce, so just add more water before warming it up and add spices if necessary.

As a side dish you can use semolina, cooked potatoes, mash potatoes or just bread.

Add tomato paste with soy sauce and balsamic vinegar to your sauteed vegetables (also, I added carrots later because I forgot about them :D)
Add the spices
After about half an hour cooking…
After a few hours, just add some water and reheat.

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