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Vegan Meatless Lasagna

Vegan Meatless Lasagna

Recipe for 3-4 persons Ingredients: (for 20x30cm glass baking tray) 15 lasagna leaves 1 large onion (chopped) 2-3 cloves minced garlic 3 tbsp celery (chopped) 2 grated carrots 100g soy granulat 7 dl tomato sauce (+ 2dl water) spices (1 tsp oregano, 1tsp basil, 2 

KNJIGA: VEGANSKO PREPROSTO OKUSNO – veganske sladice

KNJIGA: VEGANSKO PREPROSTO OKUSNO – veganske sladice

50 enostavnih veganskih receptov, ki vam ne bodo vzeli veliko časa. Vsi recepti vsebujejo znane in dostopne sestavine, ki jih lahko dobite v bližnji trgovini. Trda vezava, A5 format, 128 strani, barvne fotografije Z nakupom podpirate moje sanje in nadaljnje ustvarjanje, prav tako pa tudi 

Corn semolina with vegetables

Corn semolina with vegetables

Ingredients: (for 3-4 persons)

  • 250 g corn semolina
  • 1 medium onion (chopped)
  • 2-3 cloves garlic (chopped)
  • 1 medium leek
  • 1 large zuchinni
  • 200 g mushrooms sliced thinly (champignons in this recipe)
  • 1 can diced tomatoes
  • fresh parsley, oregano, basil
  • salt and pepper, turmeric

Method:

  1. Cook corn semolina as instructed on the package (Boil water, add the corn semolina, stirring with your right hand and adding the polenta with your left gradually).
  2. Clean and slice the mushrooms, leek and zuchinni.
  3. Chopp onions and saute them in 3 tablespoons vegetable oil.
  4. Add chopped leek, zuchinni and mushrooms and continue cooking for a few minutes until they soften.
  5. Add 2-3 cloves chopped garlic and 1 can of chopped tomatoes and stir.
  6. Add chopped parsley, a pinch or two of oregano and basil and add salt and pepper to taste.
  7. If you like you can also add some smoked paprika powder or/and cayenne pepper if you like it spicier.
  8. Add cooked corn semolina and mix.
  9. Serve and enjoy! 
Pizza

Pizza

Ingredients: (for 2 large pizza’s) The dough: 20g fresh yeast (or 1 package dry yeast) 250 ml warm water 1 tbsp brown sugar 250g all purpose flour 200g whole wheat spelt flour 1 tbsp of salt 2 tbsp olive oil The sauce: 1 can of 

Zuchinni and mushroom moussaka

Zuchinni and mushroom moussaka

Ingredients: (for 4 persons) 4 large potatoes sliced thinly 1 large zuchinni sliced thinly 200 g mushrooms sliced thinly (champignons in this recipe) 100 g grated vegan cheese (GreenVie Gouda) Bechamel sauce: 6 dl water 2 dl oat milk (or any other plant milk) 2 

Simple Vegan Sugar Cookies

Simple Vegan Sugar Cookies

This recipe is sufficient for about 2 baking trays (60 – 80 cookies depending on the thickness and size)

Ingredients:

  • 270g all purpose flour
  • 6g baking powder
  • 60g powder sugar
  • pinch of vanilla (or 1 vanilla sugar)
  • 125g vegan butter (room temperature)
  • 4 tbsp oat milk

Method:

  1. Take your vegan butter from refrigerator and let it warm up at room temperature for about 1hour.
  2. Sift all purpose flour and baking powder in a large bowl, then add all other ingredients and knead with your hands.
  3. Divide dough in two pieces because sections of dough are easier to roll out.
  4. Roll out cookie dough to 0,6 cm (1/4 inch) thick and cut into shapes.
  5. Chill cookie dough for about 10 minutes. Without chilling, these cookie cutter sugar cookies won’t hold their shape.
  6. Bake for 10-13 minutes in oven preheated to 175 degrees Celsius / 347 degrees Fahrenheit.
  7. After 10 – 13 minutes take them out of the oven and leave them to cool in a cold space and then decorate!  

Decorating suggestions:

  1. cover them in powder sugar,
  2. cover them with chocolate and sprinkles,
  3. bake half of cookies with a hole in the middle and put apricot jam in between cookies (linzer cookies) ,
  4. cover them with icing (this one is too sweet for me, but they look beautiful in colour)
Vegan Spring Rolls

Vegan Spring Rolls

Ingredients: (for about 24 small spring rolls) 20 – 25 rice paper wrappers water 1 small leek (60g) 2 medium carrots (80g) 1/4 cabbage (500g) 2 cloves garlic (finely chopped) 180g mungo beans (1 jar) 50g soy granulat (before cooking soak in water) black pepper, 4-6 

Vegan Vegetable Lasagna

Vegan Vegetable Lasagna

Recipe for 3 persons Ingredients: (for 20x30cm glass baking tray) 12 lasagna leaves 1 large leek (chopped) 2 cloves minced garlic 250g fresh mushrooms (champignon) 1-2 grated carrots 1 broccoli 1 pepper (I like green pepper, sometimes I use red) 1 can of red beans 

Vegan Crepes

Vegan Crepes

Ingredients: (for about 8-10 crepes)

  • 230g all purpose white flour
  • 100g rice flour
  • 600 ml cold water
  • 2 – 3 tablespoons vegetable oil
  • 2 pinches of salt

Method:

  1. Mix all the ingredients with hand mixer and set aside for about 30 minutes.
  2. Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the pan (I use a soup ladel) and tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. When you see the edges curling (about 2-3 minutes) turn the crepe around and cook for about 1 minute more.
  4. Repeat until you ran out of batter or keep the batter in the fridge (It’s good for about 2-3 days if you cover it, just mix it again before using).
  5. Cover your crepes with your favourite jam or hazelnut spread and enjoy 😉 I am a huge fan of hazelnut spread and raspberry jam 🙂
Falafel yogurt sauce

Falafel yogurt sauce

Ingredients: 500ml soy yogurt 4-6 tbsp vegan mayonaisse 1-2 tbsp ketchup 1/4 small onion 1-2 large cloves garlic 1 tsp salt a pinch or two black pepper 1/2 tsp turmeric 1/2 tsp smoked paprika 1/2 tsp dill a pinch of cayenne pepper Method: Put all