Ingredients: – 300 g of Tipo persimmons – 12 Gran Cereale Classic cookies – 3 dl oat drink – 1 package of vanilla pudding – 20 g of vanilla sugar – 2 tablespoons of brown sugar – 1 teaspoon of rum – 140 g of …
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: Place flour in a mixing …
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 …
1 can of full fat coconut milk (if you are making naan bread take away 4 tbsp – recipe below)
1 tbsp brown sugar
1 tsp salt
1/2 tsp pepper
1 tsp curry
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
Clean and prepare the vegetables and other ingredients. Dice pumpkin and tomatoes into small pieces, chopp the onion, garlic, pepper and carrots.
In a large pot saute chopped onion in vegetable oil for about 2-3 minutes untill it softens (add a pinch of salt while stirring). Add chopped carrots, red pepper, grated ginger and minced garlic. (Be careful not to burn the garlic)
After a quick stirr add diced tomatoes.
When the vegetables soften add tomato paste with soy sauce.
Add pumpkin, spices and sugar with about 7 dl of water, a can of chickpeas with liquid and let it boil. Add chopped spinach and coconut milk.
Reduce the heat to medium and cook for about half an hour.
After half an hour add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.
If you prefer thicker curry mix it a little bit with hand mixer or add some flour mixed with cold water to it.
I like it just a little bit more spicy so I used 1 tsp of grated ginger instead of 1/2 tsp.
Serve with rice, couscous or naan bread.
1 tsp instant yeast
2 dl warm water
1 tbsp brown sugar
330 g all purpose flour
1 tsp salt
1/2 tsp baking powder
4 tbsp coconut milk
2 tbsp olive oil
Add the yeast and sugar to a large bowl and pour the warm water on top (not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
Now add the flour, salt, baking powder, coconut milk and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
Place the dough in a large bowl, cover with a kitchen towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
After it rises, flatten the dough and divide into 8 pieces.
Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick).
Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve.
For Naan Bread I used the recipe from Nora Cooks and adjusted it a little bit –> https://www.noracooks.com/vegan-naan/
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 …
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: Put all ingredients in …