The whole cooking process takes around 1h 20min and it serves 8 portions. The best part is that this version is a VeGaN one and it still tastes like the original one. So enjoy and have fun cooking

My tips on making the perfect Minestrone.

My Tips for Making the Best Minestrone

1. Quality of Ingredients: Use fresh, seasonal vegetables for the best flavor and nutrition.
2. Texture Variation: Add vegetables in batches based on their cooking times to maintain texture diversity.
3. Flavor Depth: Incorporate a splash of high-quality homemade pesto for a richer flavor.
4. Spice it Up: Consider adding a touch of sriracha or red pepper flakes for a subtle kick.
5. Pasta Choices: For a gluten-free option, use gluten-free pasta or leave it out entirely and add more vegetables.
6. Tomato Tip: Use both crushed and diced canned tomatoes to balance flavor and texture.

Serving and Pairing Ideas

• Serving Suggestions:
  • Garnish with fresh herbs like parsley or basil.
  • Top with vegan Parmesan or nutritional yeast.
• Pairing with Other Dishes:
  • Serve with crusty bread or a side salad.
  • Pair with a light red wine or a crisp white wine.
• Meal Planning:
  • Serve as a starter for an Italian-themed dinner.
  • Include as part of a buffet with other Mediterranean dishes.

Preparation and Storage Insights

• Making Minestrone in Advance:
  • Prepare a day ahead for enhanced flavors.
  • Store in the refrigerator for up to 3-4 days.
• Freezing Tips:
  • Cool the soup before freezing.
  • Freeze in portions for easy reheating.
  • Avoid freezing with pasta to prevent sogginess.
• Reheating Suggestions:
  • Reheat on the stove over medium heat.
  • Add a bit of water or broth if the soup is too thick.

Adjustments for Dietary Restrictions

• Gluten-Free Options:
  • Use gluten-free pasta.
  • Substitute pasta with quinoa, rice, or barley.
• Low-Fat Diet Considerations:
  • Minimize the use of oils.
  • Opt for water or low-sodium vegetable broth instead of oil-based sautés.
• Diabetes-Friendly Modifications:
  • Balance carbohydrate content with high-fiber vegetables.
  • Consider whole-grain pasta or beans for complex carbohydrates.

The perfect Minestrone (Vegan)

The perfect vegan Minestrone recipe

5 from 6 votes

Recipe by Jan Vasil Course: Lunches, Recipe book, VeGaN mealsCuisine: ItalianDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

50

minutes

The best vegan recipe.

Cook Mode

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Ingredients

Metric US

• 1 clove of garlic

• 1 red onion

• 2 carrots

• 2 sticks of celery

• 1 small leek

• One large potato

• 1 x 400 g of red canned beans

• olive oil

• ½ teaspoon dried oregano

• 1 bay leaf

• 2 x 400 g cans of chopped tomatoes

• 1 L vegetable stock

• 1 large Chinese cabbage

• 100 g wholewheat pasta

• Couple of fresh basil leaf for garnishing

• *Optional: Vegan Parmesan cheese

Directions

• Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, and celery, and then add the vegetables to a large bowl.
• Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
• Scrub and dice the potato. Drain the red beans, then set aside.
• Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the garlic, onion, carrots, celery, leek, oregano, and bay, and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
• Add the potato, red beans, and chopped tomatoes, then pour in the vegetable stock. Stir well.
• Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through.
• Wash the Chinese cabbage under running water and remove the hard stalks. Chop the leaves roughly and place them into a bowl.
• Pack or wrap the pasta in a clean tea towel. Using a rolling pin or your hand, bash it against a hard surface. The pasta should be broken into smaller pieces. Thanks to this the soup will get the extra thickness.
• Add the greens and pasta to the pot, and cook for a further 10 minutes, or until the pasta is al dente.
• Add a splash of more stock or water to loosen, if needed.
• Pick over the basil leaves and stir through. Season to taste with sea salt and black pepper, then serve with grated VeGaN Parmesan (if using) and a slice of whole wheat bread or a baguette, if you like. Enjoy

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FAQ

Recommended recipe:

SAŁATKA GAJOWEGO (FOREST KEEPER’S DELIGHT SALAD)

Polish Zucchini Ketchup

5 from 2 votes

Recipe by Jan Vasil

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Cook Mode

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Ingredients

Metric US

• 1 kg 1 zucchinis, grated

• 2 large 2 onions, finely chopped

• 3 cloves 3 garlic, minced

• 500 ml 500 tomato passata (pureed tomatoes)

• 1/2 cup 1/2 apple cider vinegar

• 1/4 cup 1/4 brown sugar

• 2 tsp 2 salt

• 1 tsp 1 black pepper

• 1 tsp 1 smoked paprika

• 1/2 tsp 1/2 allspice

• 1 1 bay leaf

• 1 tbsp 1 sunflower oil or another neutral oil

Directions

• Preparation
• Start by washing the zucchinis, then grate them using the coarse side of a box grater. Similarly, finely chop the onions and mince the garlic.
• Cooking
• In a large pot, heat the sunflower oil over medium heat. Add the chopped onions, and sauté them until translucent, about 5-7 minutes.
• Add the minced garlic to the pot and sauté for an additional 1-2 minutes.
• Stir in the grated zucchinis, ensuring they mix well with the onions and garlic.
• Add the tomato passata, apple cider vinegar, brown sugar, salt, black pepper, smoked paprika, allspice, and bay leaf to the pot. Stir everything together until the mixture is well combined.
• Let the mixture come to a gentle boil, then reduce the heat to low and let it simmer. Cook for about 45 minutes to 1 hour, stirring occasionally, until the zucchini is soft and the flavors meld together.
• Blending
• Once the mixture has cooled slightly, remove the bay leaf. Use a hand blender or a food processor to blend the ketchup until smooth.
• Bottling
• Sterilize glass bottles or jars in boiling water. Pour the hot zucchini ketchup into the sterilized bottles or jars, leaving a little space at the top. Seal them tightly.
• Store in a cool, dark place. Once opened, keep the ketchup in the refrigerator and consume within a month.
• Smacznego! (Enjoy your meal in Polish)

Notes

• Serving Suggestions: Use the zucchini ketchup as you would traditional ketchup: on burgers, hot dogs, fries, or any dish that requires a tangy, sweet sauce with a hint of smokiness.

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Perfect for those seeking a quick yet sophisticated salad, it’s a delightful symphony of textures and tastes that will leave you craving for more. Dive in and let your taste buds revel in this summertime favorite.

How to cook quinoa?

Quick Vegan Quinoa and Avocado Salad with Truffle Oil Recipe

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsDifficulty: Easy

Servings

1

servings

Prep time

20

minutes

Cooking time

20

minutes

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Ingredients

• 1 cup 1 cooked quinoa

• 100 g 100 white grapes, halved

• 50 g 50 sliced almonds (preferably peeled)

• A handful of arugula (rocket)

• 2 tablespoons 2 dried cranberries

• 1 1 avocado, chopped into large pieces

• 2 tablespoons 2 quality white truffle oil

Directions

• Prepare the quinoa as directed on the package. For reference, you can cook 1 cup of quinoa with 2 cups of water and a pinch of salt for roughly 20 minutes, or until the water is fully absorbed.
• In a large bowl, combine the grapes, arugula, quinoa, cranberries, and avocado. Drizzle with truffle oil and mix well.
• Serve the salad on a plate and garnish with the sliced almonds. Savor and enjoy!

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This is my go-to recipe on those bustling days. From start to finish, it’ll only take you about 15 minutes and yields two hearty servings. If you’re on the lookout for a swift yet scrumptious meal, this pasta dish is the one for you. Bon appétit!

P.S. Don’t miss out on trying my Vegan Banana Bread recipe!

Quick and easy vegan pasta salad with basil pesto.

Pesto, with its rich and fragrant flavor, has always been a favorite in many kitchens. Originating from Italy, this versatile sauce has been incorporated into various dishes around the world. But with its traditional recipe containing cheese, many vegans often find themselves asking, “Can we eat pesto too?” Thankfully, the culinary world has evolved, and vegan pesto is not only possible but incredibly delicious. Let’s delve deeper into the world of vegan pesto and how it can be the star ingredient in your next pasta dish.

Can vegans eat pesto?

The classic pesto recipe calls for Parmesan cheese, which is not vegan-friendly. However, with the rise in veganism and the demand for plant-based alternatives, several vegan pesto versions have been created.

So, yes, vegans can indeed enjoy pesto, provided it’s made without any animal-derived ingredients.

How to Make Vegan Pesto?

Making vegan pesto is as simple as substituting the non-vegan ingredients with plant-based alternatives. Here’s a basic recipe:

Ingredients:

• 2 cups fresh basil leaves
• 1/2 cup nuts (pine nuts, walnuts, or cashews work well)
• 2 garlic cloves
• 1/2 cup olive oil
• 2 tbsp nutritional yeast (to replace Parmesan cheese)
• Salt and lemon juice to taste

Instructions:

1. In a food processor, combine basil, nuts, and garlic. Process until coarsely chopped.
2. With the processor running, slowly pour in the olive oil until the mixture is smooth.
3. Add the nutritional yeast, salt, and lemon juice. Blend again until everything is well combined.

Vegan Pesto Pasta Recipes

1. Classic Vegan Pesto Pasta: Cook your favorite pasta, toss in vegan pesto, and garnish with cherry tomatoes and toasted pine nuts.
2. Creamy Pesto Pasta: Add a splash of coconut milk or almond milk to your vegan pesto for a creamier texture. Mix with pasta and add roasted vegetables for a hearty meal.
3. Pesto Avocado Pasta: Blend ripe avocado into your vegan pesto for an ultra-creamy sauce. Combine with pasta and enjoy the richness of flavors.

Possible Ingredients for a Vegan Pesto Pasta

1. Nuts: Pine nuts, cashews, almonds, and walnuts can add a crunchy texture and rich flavor.
2. Greens: While basil is traditional, you can also use spinach, kale, or arugula for varied flavors.
3. Veggies: Cherry tomatoes, zucchini, bell peppers, and olives complement the pesto flavor beautifully.
4. Proteins: Tofu chunks, chickpeas, or lentils can make your pesto pasta more filling.
5. Spices and Herbs: Red pepper flakes, black pepper, fresh parsley, or even a dash of vegan wine can elevate your dish.
6. Vegan Cheese: Nutritional yeast provides a cheesy flavor, but there are also many vegan Parmesan brands available in the market for that added touch.

With these ingredients and recipes at your disposal, a delightful vegan pesto pasta dish is just minutes away. Enjoy your culinary journey in the vegan world of pesto!

Vegan Pesto Pasta recipe

5 from 1 vote

Recipe by Jan Vasil Course: Lunches, Recipe book, VeGaN mealsCuisine: ItalianDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Quick and easy vegan pasta salad with basil pesto.

Cook Mode

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Ingredients

Metric US

• 200 g 200 pasta (spirals recommended)

• 50 g 50 cherry tomatoes

• 1 handful 1 Fresh basil leaves (a handful)

• 2 tbsp 2 pine nuts

• 2 tbsp 2 quick vegan parmesan ([recipe link])

• 1 tbsp 1 Olive oil

• 1 piece 1 garlic clove

• 1 piece 1 lemon

• 1 pinch 1 Salt and pepper to taste

Directions

• Cook the pasta as per the package instructions, drain, and return to the pot.
• In a blender or food processor, combine fresh basil leaves, 1 tbsp pine nuts, garlic clove, and 1 tbsp olive oil. Pulse until the basil is finely blended. Incorporate 2 tbsp of vegan parmesan and an extra tbsp of olive oil. Continue to blend for another minute. Add 2 tbsp of lemon juice, season with salt, and blend again. If the pesto feels too thick, thin it out with an additional tbsp of olive oil.
• To the cooked pasta, add the freshly made pesto and halved cocktail tomatoes. Stir until well combined.
• In a small pan, dry roast the remaining pine nuts without any oil.
• Serve the pasta garnished with vegan parmesan and the toasted pine nuts.
• Dive in and enjoy!

Notes

• To make the vegan basil pesto check out the recipe below.

Nutrition Facts

• Serving Size: 2g
• Calories: 422kcal
• Carbohydrates: 60g
• Protein: 13g
• Fat: 15g
• Saturated Fat: 1.8g
• Sodium: 29mg
• Fiber: 1.5g
• Sugar: 1.1g
• Calcium: 27mg
• Iron: 4mg

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Whether you’re a seasoned chef or a kitchen novice, let’s embark on this flavorful journey together!

What herb to put on roasted potatoes?

Herbs can elevate the simple roasted potato to gourmet heights. Popular choices include:

• Rosemary: With its woody and fragrant aroma, rosemary pairs perfectly with potatoes.
• Thyme: Its subtle minty flavor complements the earthy taste of potatoes.
• Parsley: Fresh parsley can be sprinkled over roasted potatoes for a burst of color and fresh flavor.
• Oregano: This herb imparts a slightly bitter and pungent taste, making potatoes even more flavorful.
• Sage: Its robust flavor profile stands out, especially when used with buttery potatoes.
• Dill: Fresh or dried, dill brings a tangy brightness to roasted potatoes.
• Garlic: While not an herb, freshly minced garlic or garlic powder can be added for an extra kick.

How to make herb roasted potatoes?

1. Ingredients:

• Medium-sized potatoes, washed and cut into desired size
• 2-3 tablespoons of your chosen herbs (fresh or dried)
• 2 tablespoons of olive oil or the oil of your choice
• Salt and pepper to taste

1. Instructions:
2. Preheat your oven to 200°C (390°F).
3. In a large mixing bowl, combine the olive oil, herbs, salt, and pepper.
4. Toss the potato pieces in the herb-oil mixture until well-coated.
5. Spread the potatoes in a single layer on a baking sheet.
6. Roast in the oven for 40-50 minutes, turning occasionally, until golden brown and crispy.
7. Serve hot.

Is it necessary to boil potatoes before roasting?

No, it’s not strictly necessary, but parboiling potatoes before roasting can speed up the cooking process and help achieve a fluffier interior. When parboiled, the outer layer of the potato becomes rough, allowing for a crispier exterior when roasted.

Why aren’t my roasted potatoes crispy?

Several factors can prevent potatoes from becoming crispy:

• Overcrowding: Potatoes need space on the baking sheet. When too close together, they steam rather than roast, leading to a softer texture.
• Insufficient oil: Oil helps in crisping up the exterior. Ensure potatoes are well-coated.
• Oven temperature: A hot oven (around 200°C or 390°F) is essential for crispy roasted potatoes.
• Excess moisture: If potatoes are washed before roasting, they should be dried thoroughly. Wet potatoes will steam instead of crisping up.

Which oil is best for roasting potatoes?

Different oils impart different flavors and textures:

• Olive oil: Provides a rich flavor and is a classic choice for roasted potatoes.
• Sunflower or vegetable oil: These have a neutral taste and can achieve a good crisp.
• Duck or goose fat: Traditionally used for ultra-crispy potatoes, especially in festive dishes.
• Coconut oil: Gives a slight coconut flavor and can be a healthier alternative.

Remember, the choice of oil can affect the final flavor, so choose based on the desired outcome and dietary preferences.

Delicious Roasted Potatoes with Herbs recipe.

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book, Small bites, VeGaN mealsDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

45

minutes

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Ingredients

• 5 pcs 5 medium-sized potatoes

• 1 tablespoon 1 dried thyme

• 2 tablespoons 2 sweet paprika

• 1/4 teaspoon 1/4 ground chili paprika

• 1/2 teaspoon 1/2 whole cumin seeds

• 150 ml 150 plant-based white yogurt

• 2 tablespoons 2 chopped spring onions

• Salt and pepper to taste

• 2 tablespoons 2 vegetable oil

Directions

• Set the oven to preheat at 190°C.
• Start by peeling the potatoes and slicing them lengthwise.
• In a mixing bowl, combine the dried thyme, sweet and chili paprika, cumin seeds, and vegetable oil. Season with salt and pepper.
• Introduce the potato slices to this mix, ensuring they’re thoroughly coated with the herbs and spices.
• Lay the seasoned potatoes on a baking tray.
• Slide the tray into the oven and roast for about 45 minutes or until the potatoes achieve a golden hue. Remember to give them a stir after the 30-minute mark.
• When serving, dollop with the plant-based yogurt and sprinkle with spring onions.
• Relish the flavors!

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Today I will show you my own “mastered” version of Polish Pierogi’s My dough is super elastic and the filling is vegan-friendly. But as I said at the beginning, they can be filled with whatever you like. So get creative

Easy, traditional Polish Pierogi (dumplings), VeGaN Style

Easy, traditional Polish Pierogi (dumplings), VeGaN Style

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

18

minutes

Cook Mode

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Ingredients

Metric US

• 500g of all purpose flour (I used a 450 one)

• 1/2 tbs of salt

• 60ml of vegetable oil

• 200ml of hot boiling water (boiled and left to cool for 3-5 minutes)

• 500g of sauerkraut, rinsed in a cold water and chopped into small pieces.

• 250g of mushrooms (I used white Champignons) chopped into small cubes

• 3 tbs of olive oil

• 2 onions, chopped into small cubes

• Bunch of fresh parsley, finely chopped

• Salt & black pepper for seasoning

• 1 spring onion (but only the green part) chopped into thin slices under a 45° angle. You will need it for decoration

Directions

• DOUGH: Mix the flour with salt and add the oil. Now add the hot water into the flour and mix well (if you are using your hands, be careful with the hot water). After a couple of minutes of dough-making, you should get a smooth and non-sticky dough.
• Once it is ready, cover with a kitchen towel and leave to rest for 10-15 minutes.
• Meanwhile, you can make the filling.
• FILLING: In a pot heat up 2 tbs of olive oil and add 3/4 of the chopped onions. Fry until golden brown and then add the sauerkraut. Cook together around 10 minutes, or until the sauerkraut will get softer. Then take out from the pot and set aside to cool a bit.
• In the same pot heat up 1 tbs of olive oil and then add the mushrooms. Roast until golden brown or until all the water will evaporate.
• Mix the sauerkraut with the mushrooms and parsley. Season with salt and pepper and mix well.
• PIEROGI: The dough should be ready now. Dust your working surface with a small amount of flour and place the dough on it. Roll out until you will get an approximately 0,2mm dough. Then take a glass or other round shaped tool (I used a metal ring for tartare ) and cut out as many pierogis as you can. Later combine the leftover dough together and roll out again. Repeat until you will use all the dough.
• Hold the cut pierogi dough in your hand, fill with the filling and close down with your fingers. If you don’t have a special “pierogi maker” use a fork to close it properly.
• Cook in a salty water for around 7-8 minutes. If you want the fried ones, drain them well after cooking and set aside for 5 minutes. Heat up some vegetable oil, add the leftover onions and the cooked pierogi. Roast until pierogi will have a golden brown color and a crispy crust on top.
• Sprinkle on top with the chopped spring onions.
• Enjoy

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Hi, and welcome back to Taste Is Yours.

I am very happy that you came back as I will share with you another great recipe which I “veganized”. Today It will be a classic Vietnamese soup. Usually, it is made from beef bones broth, noodles, spices and thinly sliced beef meat. As I am still having my vegan days, I had to change the recipe and veganize it. And the result? A wonderful soup full of flavors great for cold autumn days. The soup is cooked in 30 minutes and serves 4 portions.

The best Pho Bo – a classic veganized.

The best Pho Bo – a classic veganized.

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: VietnameseDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cooking time

28

minutes

Cook Mode

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Ingredients

Metric US

• 2pcs of star anise

• 2 whole cloves

• 1 cinnamon stick

• 1L of vegetable bouillon

• 1 small onion, diced

• 2 garlic cloves, peeled and quartered

• 1 2-inch piece of fresh ginger, julienned

• 2 small carrots, julienned

• 250g of shiitake mushrooms stems removed and thinly sliced

• 1 tablespoon soy sauce

• 2 green onions, sliced thin (I like to slice them at a 45-degree angle)

• 2 small baby bok choy, sliced lengthwise into quarters

• sea salt and pepper

• 250g of cooked rice noodles

• 250g of tofu, diced into 2cm cubes

• sriracha sauce

• lime slices from 1/2 of lime

• bean sprouts

• bunch of fresh coriander leaves

• 1 tablespoon of vegetable oil

Directions

• Heat up a pot and dry roast the star anise, cloves, and cinnamon stick. Stir for about 30 seconds and let the spices to relieve the aromas.
• Add the vegetable bouillon, onion, garlic, and ginger. Cover with the lid and bring to a boil. Reduce the heat to low and cook for 15 minutes.
• Add the carrots, shiitake mushrooms, soy sauce, and green onions. Cook for 10 minutes, then add the bok choy. Cook for 2-3 more minutes, or until tender. Add salt and pepper to taste.
• Meanwhile, heat up 1 spoon of vegetable oil in a pan and add the diced tofu. Bake from all the sides until golden.
• Place the cooked rice noodles into the bowls, then pour over with the pho. Put the baked tofu, bean sprouts, chopped coriander leaves, lime slices, and sriracha (it will add a nice spiciness) on top and serve.
• Enjoy

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Omnomnom This is the only thing I can tell you about this dish. It is simply delicious  Also it is very easy to prepare and you need only several ingredients. The oven baked balsamic beetroots and the celery root pure are matching together perfectly and create a nice harmony. I strongly recommend this dish to all of you, not only VeGaNs

Easy celery root puree with roasted beetroots (VeGaN)

Easy celery root puree with roasted beetroots (VeGaN)

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: PolishDifficulty: Easy

Servings

2

servings

Prep time

25

minutes

Cooking time

50

minutes

Cook Mode

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Ingredients

Metric US

• 4-5 of medium-sized beetroots

• 10 pieces of pearl onions (or any kind of small onions)

• 4 tablespoons of olive oil

• Salt & pepper

• 2 tablespoons of balsamic vinegar

• 1/2 tablespoon of maple syrup

• 1 tablespoon fresh (or dried) thyme leaves

• 1 tablespoon fresh (or dried) tarragon

• 2 medium-sized celery roots

• 1 can of coconut milk (400ml)

• 3 cloves of garlic

• 1/2 cup of water

• greens for garnishing

Directions

• Preheat your oven to 200°C.
• Peel the beetroots and cut into cubes. Remove the skin from the onions.
• Place the beetroots and the onions on a baking sheet, season with salt & pepper and add 2 tablespoons of olive oil. Stir well and place in the oven. Bake for 25-30 minutes, stirring once after 15 minutes.
• In a small bowl mix together the herbs, balsamic vinegar, 1 tablespoon of olive oil and the maple syrup. Set aside.
• Remove the skin from the garlic and chop finely. Peel the celery root and cut into bigger cubes.
• Heat up one tablespoon of olive oil in a pan, add the garlic and roast for 1 minute. Add the chopped celery roots, pour in the coconut oil and the water. Bring to a boil then reduce the heat to medium and cook for 15 minutes.
• Once the celery is cooked, mix well with a blender. You should get a nice and creamy puree. Season with salt & pepper and set aside.
• When your beetroots and onions are baked, add the balsamic mixture, stir and place back into the oven. Bake for another 5 minutes.
• Serve warm and enjoy

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Celefish | Zeleryba
Yes, it is true, vegans can make fish from celery I have heard such a thing only a couple of days ago and it grabbed my attention so much that I wanted to try it at home as soon as possible. Once I did, I immediately knew why this dish is so popular. Even though it still might sound crazy for you, go and try it by yourself. Hopefully you will be positively surprised like me

And because it is almost the weekend, I will cut my story short and move to the recipe straight away

Áno, je to pravda. My vegáni vieme spraviť rybu zo zelera Keď som o tom počul prvý krát tak to chytilo moju pozornosť neskutočne rýchlo. A keďže ja v kuchyni rád experimentujem, chcel som vyskúšať tento recept čo najskôr. Bol som veľmi zvedavý, ako je vôbec možné uvariť niečo takéto. Avšak hneď ako som zelerybu vyskúšal bolo mi úplne jasné, prečo je tento recept taký populárny. A nebojte sa, zjedia ho aj všežravci  

The best recipe for Celefish – Zeleryba

Celefish – Zeleryba

0 from 0 votes

Recipe by Jan Vasil Course: Lunches, Recipe book, VeGaN mealsDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1kg of celery root – 1kg koreňového zelera (ja som na 2 porcie použil 1 väčší kus)

• 2L vegetable bullion – 2L zeleninového vývaru

• 7 Nori sheets – 7 plátkov Nori

• 2 tbsp of soy sauce – 2 lyžice sójovej omáčky

• 4 pcs of bay leave – 4 bobkové listy

• 2 pcs of allspice – 2 kusy nového korenia

• 1 teaspoon of coriander seeds – 1 lyžička koriandrových semiačok

• salt and black pepper – soľ a čierny mletý peper

• non-dairy milk or water – rastlinné mlieko alebo voda

• all purpose flour – múka

• vegetable oil for frying – olej do vyprážania

Directions

• Peel the celery and cut into 1cm slices (be careful with your fingers). In a bigger pot bring to a boil the vegetable bullion together with the bay leaves, coriander seeds, allspice, soy sauce and 2 pcs of Nori sheets. Once it is boiling place in the celery slices and cook until they will get soft. (15-20 minutes) – Za pomoci škrabky alebo ostrého noža poriadne očisti zeler. Potom ho nakroj na približne 1cm plátky. V hrnci ohrej zeleninový vývar a pridaj do neho bobkové listy, koriandrové semiačka, nové korenie, sójovú omáčku a 2 plátky Nori. Keď vývar vrie tak do neho vlož zelerové plátky a var až kým zeler nezmäkne. Zaberie to približne 15-20 minút. 
• Take out the cooked celery and leave to cool down for a couple of minutes. Meanwhile cut the leftover Nori sheets into approximately 5cm stripes. Prepare two bowls. Pour the milk (or water) into one and the flour into the second one. – 
  Uvarené zelerové plátky vyber a nechaj vychladnúť. Medzitým nakrájaj zvyšné plátky Nori na asi 5cm pásiky a priprav si dve misky. Do jednej daj rastlinné mlieko (alebo vodu) a do druhej múku. 
• Season each slice of celery with salt and pepper, then wrap around with the Nori stripe. When the Nori sheet is soft, place the slice into a bowl with flour and dust from both sides. Repeat with all the celery slices. – Okoreň zeler soľou a čiernym peprom a potom obaľ tenkým plátkom Nori. Obalený zeler ponor na chvíľu do mlieka (aby Nori zmäklo) a potom obaľ v múke z oboch strán. Zopakuj so všetkými zelerovými plátkami.
• Heat up the vegetable oil in a frying pan and fry the celery slices for about 2-3 minutes from both sides. – Vo väčšej panvici si ohrej olej a peč zelerové plátky po dobu asi 2-3 minút z každej strany. 
• Serve with potatoes, vegetable salad or bread. Enjoy – Zelerybu podávaj so zemiakmi, šalátom alebo pečivom. Dobrú chuť

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What does KETO coffee mean?

The idea behind keto diet is that our body takes energy form carbohydrates and fats. Carbohydrates are more pleasure to eat- they’re in bread, fruits, sweets, pasta. In keto diet we limit amount of those carbohydrates and we eat more fats. Our body reacts to that and to get energy it starts to burn fats. Main sources of healthy fats are avocados, butter, plant oil, nuts and if you’re not vegetarian- meat.

And why should you actually drink coffee with coconut oil?

1. More energy: Coconut oil belongs to the so-called thermogenic foods. This means that after consumption, it creates more energy in your body and it heats it up. If we add caffeine from coffee you will become an energy machine.
2. Better metabolism: It is well known that caffeine in coffee helps us to stimulate our metabolism. Combined with coconut oil (which is otherwise considered a natural laxative) it will help you to improve your digestion.
3. Better immunity: One of the main fatty acids found in coconut oil is lauric acid. This acid can really help you to fight germs and bacteria.

Easy and healthy bulletproof KETO coffee with coconut oil and turmeric.

To prepare this KETO coffee you will need coconut (or even normal) milk, ground turmeric and BIO coconut oil.
The best coconut oil would be the one without any smell or taste (like THIS one). Thanks to these properties, it’s suitable for preparing drinks like this. Finally, you’ll be able to enjoy coffee and not coconut. And your coffee will literally turn into a ‘’super coffee’’!

Let me know if you enjoy interesting ideas like this one! See you soon ?

Easy and healthy bulletproof KETO coffee with coconut oil and turmeric.

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Recipe by Jan Vasil Course: DrinksDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 100ml of coconut milk (you can also use classic milk)

• 100ml of your favorite coffee

• 1 tablespoon of BIO coconut oil

• 1 teaspoon of ground turmeric

Directions

• Make your coffee the way you normally do.
• Put all the ingredients (with your coffee) in a blender and mix for about 30 seconds at full speed.
• Pour the coffee into your favorite cup or mug.
• Sprinkle the coffee with a pinch of ground turmeric.
• Enjoy!

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