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 …
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 …
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.
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.
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.
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.
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.
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 fillingRoll it into a spiralRolling uncooked dumplings into oiled aluminium foilRolled 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:
Chopp onions and saute them in 3 tablespoons vegetable oil. Add 2 cloves chopped garlic.
Add spinach to sauteed onions and garlicAdd crumbled tofu (to crumble tofu use your hands)Add 400 g vegan sour creamMix 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:
Clean and slice the mushrooms.
Chopp onions and saute them in 3 tablespoons vegetable oil.
Add mushrooms and continue cooking until they release their juices and the juices then evaporate.
Add 2 cloves chopped garlic, chopped parsley, a pinch or two of dill and add salt, pepper and dried vegetable mix to taste.
Add vegan sour cream, nutritional yeast and some water if the sauce is too thick.
If you like you can also add some smoked paprika powder or/and cayenne pepper if you like it spicier.
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 …
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:
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.
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)
When the vegetables soften add tomato paste with balsamic vinegar, soy sauce, spices and bay leaves.
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.
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 spicesAfter about half an hour cooking…After a few hours, just add some water and reheat.
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 …
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 …
*If you would like more protein in your meal add diced smoked tofu at the end (it tastes better if you fry it in a small pan seperately and then add to the stew).
I added one can of baked beans later on.. 🙂
Method:
Soak barley overnight and rinse them with water before cooking.
Cut and slice all the vegetables and prepare all the ingredients.
In a large pot saute chopped onion and add minced garlic (be careful not to burn the garlic).
Add sliced carrots, potatoes, barley and beans.
Add 2,5l of water and let it boil.
Add spices to your taste with bay leaves and let it simmer for 30-40 minutes.
Serve and enjoy!
You can cook it one day ahead, because it tastes better the second day 🙂
I always prepare a large 6 l pot for the whole family so we eat it for 2 days or you can freeze it.
while cooking..This is what it looks like the next day, because it soakes with water. Just add about 2dl of water and mix. Add salt and other spices to taste if you need to…