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Vegan Recipes

Cook the quinoa according to the instructions on the package. (it should take around 15 minutes). Set aside. Chop the purple cabbage, peel and grate the carrots. Slice thinly the fresh peas and the spring onion. Grate the ginger. In a small bowl mix the peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, freshly grated ginger and a pinch of red pepper flakes. You can season the sauce with some salt & pepper if you wish. Mix all the ingredients (veggies and quinoa) in a bigger bowl and add the peanut sauce. Stir well until all the ingredients are well combined. Sprinkle the salad with the roasted peanuts and chopped coriander. Enjoy :)
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Vegan Thai peanut butter and quinoa salad – easy and delicious

by Jan Vasil
written by Jan Vasil

Vegan Thai peanut butter and quinoa summer salad to satisfy even the most sophisticated taste buds

The weekend is over. As I had some leftover food in my kitchen and fridge I wanted to use it up. The first option was to cook some warming soup from it. But I have chosen to make a fresh and crunchy salad instead 🙂 As usual, it is a very simple and fast one. You need only 15 minutes to cook the quinoa and prepare the rest of the ingredients.

Vegan Thai peanut butter and quinoa salad - easy and delicious

Vegan Thai peanut butter and quinoa salad – easy and delicious

Thai Peanut & Quinoa Salad (VeGaN)
Vegan Thai peanut butter and quinoa salad - easy and delicious
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Vegan Thai peanut butter and quinoa salad – easy and delicious

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

2

servings
Prep time

15

minutes
Cooking time

15

minutes
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Ingredients

  • ¾ cup uncooked quinoa

  • 1 ½ cups of water

  • 1/4 of purple cabbage

  • 3 carrots

  • 1 cup green peas

  • Bunch of fresh coriander

  • 1 spring onion

  • 2 tablespoons of roasted and salted peanuts

  • 2 tablespoons of peanut butter

  • 1 teaspoon sesame oil

  • 3 tablespoons soy sauce

  • 1 tablespoon maple syrup or honey

  • 1 tablespoon rice vinegar

  • Juice from 1/2 of lime

  • 2cm piece of fresh ginger

  • Pinch of red pepper flakes

  • salt & pepper

Directions

  • Cook the quinoa according to the instructions on the package. (it should take around 15 minutes). Set aside.
  • Chop the purple cabbage, peel and grate the carrots. Slice thinly the fresh peas and the spring onion. Grate the ginger.
  • In a small bowl mix the peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, freshly grated ginger and a pinch of red pepper flakes. You can season the sauce with some salt & pepper if you wish.
  • Mix all the ingredients (veggies and quinoa) in a bigger bowl and add the peanut sauce. Stir well until all the ingredients are well combined.
  • Sprinkle the salad with the roasted peanuts and chopped coriander.
  • Enjoy 🙂

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Cook the quinoa according to the instructions on the package. (it should take around 15 minutes). Set aside. Chop the purple cabbage, peel and grate the carrots. Slice thinly the fresh peas and the spring onion. Grate the ginger. In a small bowl mix the peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, freshly grated ginger and a pinch of red pepper flakes. You can season the sauce with some salt & pepper if you wish. Mix all the ingredients (veggies and quinoa) in a bigger bowl and add the peanut sauce. Stir well until all the ingredients are well combined. Sprinkle the salad with the roasted peanuts and chopped coriander. Enjoy :)
Cook the quinoa according to the instructions on the package. (it should take around 15 minutes). Set aside. Chop the purple cabbage, peel and grate the carrots. Slice thinly the fresh peas and the spring onion. Grate the ginger. In a small bowl mix the peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, freshly grated ginger and a pinch of red pepper flakes. You can season the sauce with some salt & pepper if you wish. Mix all the ingredients (veggies and quinoa) in a bigger bowl and add the peanut sauce. Stir well until all the ingredients are well combined. Sprinkle the salad with the roasted peanuts and chopped coriander. Enjoy :)

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Best Gazpacho to cool you down during a summer
Recipe bookAll RecipesLunch RecipesVegan Recipes

Best Gazpacho to cool you down during a summer

by Jan Vasil
written by Jan Vasil

Best summer, vegan Gazpacho to cool you and your friends down during a heatwave.

I made it a few times in my life but it never tasted somehow special. So I have made some research and checked out several recipes online. In the majority of them, the ingredients and directions were very similar to each other. But as I learned very quickly, the best is to use a high quality (homegrown) tomatoes. They will give an unbelievably good and rich taste to your gazpacho no matter how you make it and what you put into it.

For this recipe, I have used the last “homie” tomatoes, and a few more ingredients. The whole thing was ready in 45 minutes but don’t worry, you will need 30 minutes to marinate the veggies in the vinegar. So you can still have coffee in between 🙂

Best Gazpacho to cool you down during a summer

Best Gazpacho or cold tomatoe soup to cool you down during a summer

Best Gazpacho to cool you down during a summer
Best Gazpacho to cool you down during a summer
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Best Gazpacho to cool you down during a summer

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

2

servings
Prep time

15

minutes
Cooking time

30

minutes

 
Traditional Spanish gazpacho from fresh tomatoes, cucumber and bell pepper. All served with toasted rye bread and cherry tomatoes. It’s vegan and very delicious.

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Ingredients

  • 4 tomatoes (very ripe and homegrown if possible)

  • 1 cucumber (medium size)

  • 1 red bell pepper

  • 2 tbsp red wine vinegar

  • 4 tbsp olive oil

  • 1 clove garlic

  • 1-2 shallots

  • flaky salt

  • few colourful cherry tomatoes for garnishing

  • 2 slices rye bread

Directions

  • Deseed and roughly chop the bell pepper. Peel and deseed the cucumber, then cut into smaller pieces. Peel and finely chop the garlic and the shallots.
  • Cut the tomatoes in half and scrape out the seeds. Then cut into smaller pieces.
  • Transfer the cucumber, red pepper, shallots, garlic, and the tomatoes into a bowl. Pour over with 2 tablespoons of red wine vinegar and season with 1 teaspoon of flaky salt. Mix well and set aside for 30 minutes at room temperature.
  • Meanwhile, heat up a pan and place in the rye bread slices. Drizzle over with some olive oil and roast until the bread edges turn golden. Once ready, chop roughly and set aside.
  • Transfer the marinated veggies into a blender with all the juices from the bowl. Add 3 tablespoons of olive oil and blend on medium speed for 1-2 minutes, or until you will get a smooth puree. Season with more salt or vinegar if needed and place into the fridge to cool completely.
  • Serve cold with sliced cherry tomatoes and the toasted bread pieces.
  • Enjoy

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Easy NO bake lemon tart to impress (VeGaN)
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Easy NO bake lemon tart to impress (VeGaN)

by Jan Vasil
written by Jan Vasil

So here you go. Finally, I have some dessert recipes worth sharing with you 🙂 VEGAN, no-bake, refined sugar-free, and even gluten-free lemon tart. What I like about this recipe is definitely the way it tastes. If I would serve you two different versions of lemon tart (this one and then a traditional one with eggs and double cream) it would be really hard for you to guess which one is which. The only thing which might be tricky is the preparation time. For example, just soaking the cashews will take at least 1 hour. And the coconut cream should be chilled for at least 2 or even 4 hours.

But nevertheless, the final product is amazing and definitely worth trying. 🙂

Easy NO bake lemon tart to impress (VeGaN)

Easy NO-bake lemon tart to impress (VeGaN)

Easy NO-bake lemon tart to impress (VeGaN)
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Easy NO-bake lemon tart to impress (VeGaN)

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Recipe by Jan Vasil Course: Recipe book, Sweet treats, VeGaN mealsDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

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Ingredients

  • CRUST

  • 160g of sliced almonds (or 180g of whole almonds)

  • 40g of unsweetened shredded coconut

  • pinch fine sea salt

  • 2 tablespoons (30 ml) maple syrup

  • FILLING

  • 230g raw cashews, soaked in cool water for 4-12 hours (or covered in boiling water and soaked for 1-2 hours)

  • 2 tablespoons (10 g) finely ground white chia seed (I used a black one)

  • 145ml light maple syrup

  • zest from 3-4 large lemons

  • ¾ cup lemon juice

  • ⅛ teaspoon ground turmeric (optional, for color)

  • pinch fine sea salt

  • 60ml cool water

  • 180g melted and cooled extra-virgin coconut oil

  • TOPPING

  • 400ml can of unsweetened coconut cream (minimum coconut 70%), chilled for at least 2 hours

  • 1 tablespoon (10 ml) maple syrup

  • ½ teaspoon vanilla extract

  • 2-3 cups mixed summer berries, large berries halved or quartered

Directions

  • CRUST
  • In the bowl of a food processor, process the almonds, coconut, and salt until finely ground. Drizzle in the maple syrup and pulse until the mixture clumps together. Use moistened fingers to press the crust into the sides, then the bottom, of a tart pan with a loose bottom. Chill.
  • FILLING
  • Rinse and drain the cashews and place them in the bowl of a blender with the ground chia, maple syrup, lemon zest and juice, turmeric, and salt. Blend on low, gradually increasing to high, gradually adding the water. Blend on high for 2-3 minutes until silky-smooth, scraping down the sides of the blender as needed. Add the melted coconut oil and blend until just combined; don’t process or the mixture could become grainy. Pour the filling into the chilled crust, and chill until firm, about 4 hours (or cover and chill overnight if you can).
  • TOPPING
  • Without tilting or shaking the cans, remove the coconut cream from the refrigerator, open the cans, and scrape the firm top part into the bowl of a stand mixer fitted with the whip attachment, discarding the liquid. Add the maple syrup and vanilla extract and whip until the mixture gets soft. When the tart filling is firm, remove it from the refrigerator and top it with the coconut cream and berries. Optionally chill again to firm the coconut cream, for 30 minutes or up to several hours. Carefully remove the sides of the tart pan and place the tart on a platter or cutting board. Use a large, sharp chef’s knife to slice the tart into slender wedges, wiping the knife clean between cuts. The tart keeps well, refrigerated airtight, for up to 3 days.

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Easy NO bake lemon tart to impress (VeGaN)
Easy NO bake lemon tart to impress (VeGaN)
Easy NO bake lemon tart to impress (VeGaN)
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Super healthy green spread from peas and leek. (VeGaN)
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Easy and healthy green spread from peas and leek. (VeGaN)

by Jan Vasil
written by Jan Vasil

Let’s start the year with an easy and super healthy recipe (I guess some of you are on some kind of diet so a healthy recipe will be a great start 🙂 This spread is made from frozen green peas, leek, Dijon mustard, and a few more green ingredients and it is VeGaN. The preparation takes up to 15 minutes and you can store it in the fridge up to 4-5 days.

Easy and healthy green spread from peas and leek. (VeGaN)

Easy and healthy green spread from peas and leek. (VeGaN)

Easy and healthy green spread from peas and leek. (VeGaN)
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Directions

  • Cook the frozen peas in slightly salty water. Drain and transfer to a blender.
  • Add to the blender the spinach leaves, linseed oil, lemon juice, Dijon mustard and blend until smooth. In case the spread is too thick, you can add a bit of water to loosen it.
  • Season the spread with the salt and pepper to your taste.
  • Now you can add the chopped chives and the leek to the spread. Stir well and serve with rye bread.
Easy and healthy green spread from peas and leek. (VeGaN)
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Easy and healthy green spread from peas and leek. (VeGaN)

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Recipe by Jan Vasil Course: Recipe book, Small bites, VeGaN meals, BreakfastCuisine: PolishDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes

Easy and healthy green spread from peas and leek. (VeGaN)

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Ingredients

  • 280g frozen green peas

  • 3-4 cloves of garlic

  • 2 tablespoons of chopped chives

  • 100g of chopped leek (only the white part)

  • 50g of fresh spinach

  • 10ml of linseed oil

  • 1 tablespoon of fresh lemon juice

  • 40g of Dijon mustard

  • Salt & pepper

Directions

  • Cook the frozen peas in slightly salty water. Drain and transfer to a blender.
  • Add to the blender the spinach leaves, linseed oil, lemon juice, Dijon mustard and blend until smooth. In case the spread is too thick, you can add a bit of water to loosen it.
  • Season the spread with the salt and pepper to your taste.
  • Now you can add the chopped chives and the leek to the spread. Stir well and serve with rye bread.
  • Enjoy 🙂

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Easy and healthy tomato bread [VeGaN]
All RecipesBreakfastsRecipe bookSweet RecipesVegan Recipes

Easy and healthy tomato bread recipe [VeGaN]

by Jan Vasil
written by Jan Vasil

Easy and healthy tomato bread [VeGaN]

If you would tell me before that I can make bread from tomatoes, I would probably laugh at you 🙂 Today I know that it is possible. The bread is so delicious that I could eat it just like that several times a day.

The preparation is quite easy and you can do it two ways. In the first one you can use canned tomatoes and in the second one, you go for the fresh ones. But if you ask me I would definitely recommend using the fresh tomatoes. They will give much more flavors and brighter red color to the bread than the ones from the can. The only thing you have to do with them is to skin them in advance.

Easy and healthy tomato bread [VeGaN]

Easy and healthy tomato bread recipe (VeGaN)

Easy and healthy tomato bread recipe [VeGaN]
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Easy and healthy tomato bread recipe [VeGaN]

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Recipe by Jan Vasil Course: Breakfasts, Recipe book, Sweet treats, VeGaN mealsCuisine: PolishDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Cook Mode

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Ingredients

  • 4 ripe fresh tomatoes, skinned and quartered

  • 1 banana

  • 1/2 cup vegetable oil

  • 1/2 cup caster sugar

  • 2 cups of flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon powdered ginger

  • 1 teaspoon cinnamon

  • salt

Directions

  • Place the skinned and quartered tomatoes into a pot and bring to boil, then reduce the heat and cook for 8-10 minutes. Push through a sieve and transfer to a taller container or blender.
  • Add the banana, vegetable oil, sugar and blend until you will get a smooth cream.
  • In a separate bowl mix together all the dry ingredients and then add wet ingredients into it. Stir gently only to the point when all the ingredients are well combined.
  • Transfer to a baking dish and bake in a preheated oven at 180°C.
  • Serve warm or cold, with coffee or black tea.
  • Enjoy 🙂

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Easy and healthy tomato bread [VeGaN]

 

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Black quinoa burger (black beans, carrots) [VeGaN]
All RecipesDinner RecipesLunch RecipesRecipe bookVegan Recipes

Black quinoa burger (black beans, carrots) [VeGaN]

by Jan Vasil
written by Jan Vasil

I used to make a lot of vegan burgers in the past. Usually from sweet corn, beans, or chickpeas. But when I tested out the black quinoa, I knew that this is the perfect burger ingredient. Black quinoa has a specific flavor and a harder texture. So even if you overcook it, it will not get mushy as the white quinoa would for example.

Last but not least the combination of black quinoa, black beans, and carrots is really tasty.  The burgers are not falling apart, and they can be fried in a pan or baked in the oven.

Black quinoa burger (black beans, carrots) [VeGaN]

Black quinoa burger (black beans, carrots) [VeGaN]

Black quinoa burger (black beans, carrots) [VeGaN]
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Black quinoa burger (black beans, carrots) [VeGaN]

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

2

servings
Prep time

20

minutes
Cooking time

25

minutes
Cook Mode

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Ingredients

  • One cup of black quinoa

  • 1 can of black beans

  • 1 teaspoon chili powder

  • salt

  • 2 medium carrots

  • 1 tablespoon olive oil

  • 1 red onion

  • Fresh rucola

  • 1 avocado

  • 4 burger buns

Directions

  • Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to a boil. Then reduce the heat and cook the quinoa uncovered for 15-20 minutes, or until all the water is absorbed. When the quinoa is done, remove it from the heat, cover it, and let the quinoa steam for 5 minutes. Let it cool completely. 
  • Drain and rinse the black beans. Peel and shred the carrots. Slice the burger buns in half and dry roast on a pan. Peel and thinly slice the red onion. Cut through the avocado, discard the pit, and slice into thick slices. 
  • Transfer the cooked quinoa black beans, chili powder, salt, and carrots to a food processor and blend for 3-4 minutes or until everything is combined and holds together.
  • Heat the olive oil in a large pan over medium-high heat.
  • Form 2 patties out of the quinoa mixture and place them in the pan.
  • Bake for 3 minutes on each side.
  • Serve the quinoa burgers on top of the toasted buns and fresh rucola. Place the red onion and avocado slices on top. 

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Black quinoa burger (black beans, carrots) [VeGaN]

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Blend with a hand blender both of the milk with the garlic and lemon juice. Blend until you will have a smooth liquid. Cut all vegetable into small cubes and add to the soup. Place into the fridge for at least 1 hour. The colder it gets the better it will taste. Before serving sprinkle with chopped mint, chives, and grated black pepper.
All RecipesDinner RecipesLunch RecipesRecipe bookVegan Recipes

Quick vegan cold coconut soup to cool you down in summer time

by Jan Vasil
written by Jan Vasil

OMG, this is definitely my new summer obsession. 🙂 This coconut soup is so refreshing that it will cool you down immediately. Especially on the hot summer days. Also, it is always good to have a backup recipe when you don’t have any clue about what to cook. This recipe is very easy, vegan-friendly and last but not least it is super fast 🙂 The preparation time is only 10 minutes and you need only a couple of ingredients.

Quick vegan cold coconut soup to cool you down in summer time

Please remember to cool it down before serving. One hour in the fridge is enough, but if you can, leave it in the fridge overnight. Thanks to that the soup will taste even better. So let’s stop talking about crap here and hooray to the kitchen. Here is what you will need to make it at home.

Quick vegan cold coconut soup to cool you down in summer time

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Quick vegan cold coconut soup to cool you down in summer time
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Quick vegan cold coconut soup to cool you down in summer time

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

2

servings
Prep time

20

minutes
Total time

1

hour 

10

minutes

Quick vegan cold coconut soup to cool you down in summer time

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Ingredients

  • 400ml of coconut milk (or cream)

  • 1 cup of vegetable milk (I used rice one)

  • 4-5 tablespoons of lemon juice

  • 1/2 of clove garlic

  • Salt

  • 1 kohlrabi

  • 1 cucumber

  • 3-4 red radish

  • For serving: fresh mint, chive, and black pepper

Directions

  • Blend with a hand blender both of the milk with the garlic and lemon juice. Blend until you will have a smooth liquid.
  • Cut all vegetable into small cubes and add to the soup.
  • Place into the fridge for at least 1 hour. The colder it gets the better it will taste.
  • Before serving sprinkle with chopped mint, chives, and grated black pepper.

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Carrot, sweet potato and chili pepper soup (VeGaN).
All RecipesLunch RecipesRecipe bookVegan Recipes

Carrot, sweet potato and red chili pepper soup to warm you up [Easy and VeGaN]

by Jan Vasil
written by Jan Vasil

Carrot, sweet potato and red chili pepper soup.

This is the second recipe from the Valentine’s dinner. I have chosen a soup which will warm you up and give you a proper boost.

The soup is tuned up with chili pepper which is another libido boosting ingredient. This invigorating spice has an exotic reputation and a bright red color, which could be why chili peppers are considered natural aphrodisiac foods and a symbol of love. Chili peppers stimulate endorphins (the brain’s feel-good chemicals), speed up heart rate and make you sweat, which all mimic how you feel when you’re aroused.

Carrot, sweet potato and red chili pepper soup to warm you up [Easy and VeGaN]

Carrot, sweet potato and red chili pepper soup to warm you up [Easy and VeGaN]

Carrot, sweet potato and red chili pepper soup to warm you up [Easy and VeGaN]
Carrot, sweet potato and red chili pepper soup to warm you up [Easy and VeGaN]
Carrot, sweet potato and chili pepper soup (VeGaN).
Carrot, sweet potato and red chili pepper soup to warm you up [VeGaN]
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Carrot, sweet potato and red chili pepper soup to warm you up [VeGaN]

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

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This creamy soup is perfect for Valentine’s Dinner! 🙂

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Ingredients

  • 150g of sweet potatoes, peeled and chopped to smaller cubes

  • 45g of carrot, peeled and chopped

  • 2 tablespoons of coconut milk 18% fat

  • 1 teaspoon of clarified butter (Ghee)

  • 10g of red chili pepper, deseeded and sliced finely

  • Dried coconut slices

  • 1/2 teaspoon of turmeric

  • Salt & pepper

Directions

  • Heat up a pot and add the clarified butter. Once the butter is hot add the red chili pepper, and roast for 30 seconds.
  • Add the chopped sweet potatoes and the carrots to the pot and roast for 2-3 minutes and then add the coconut milk. Stir well, cook for 1 minute and then pour over with 600ml of cold water. Bring to boil, reduce the heat to medium and cook until the veggies will get tender (approximately 20 minutes).
  • Once the soup is ready add the turmeric, and season with black pepper and salt to your taste. Stir well and set aside.
  • Blend the soup with immersion blender until it will get a very smooth consistency. This shouldn’t take more than 5 minutes. Also, you can add more water if the soup will be too thick.
  • Serve with dried coconut slices and optionally with few chili slices. Enjoy 🙂

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Vegan corn chowder with cauliflower and chili - Easy summer meal
All RecipesDinner RecipesLunch RecipesRecipe bookVegan Recipes

Vegan corn chowder with cauliflower and chili – Easy summer meal

by Jan Vasil
written by Jan Vasil

By the way, if you don’t know what chowder is, here is a short description. Chowder is a thick soup usually thickened with milk or cream, and you can make two varieties – vegetable or seafood one. As I am currently on my 30-day vegan challenge I have chosen the vegetable version made with rice milk. The taste was actually very interesting as the corn and rice milk gave it a very sweet accent (so if you are a sugar person this soup is perfect for you 🙂 ).

Preparation time is around 45 minutes and the ingredients mentioned below will be enough for 4 servings.

Vegan corn chowder with cauliflower and chili - Easy summer meal

Light, vegan corn chowder with cauliflower and chili for hot summer body

Vegan corn chowder with cauliflower and chili - Easy summer meal
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Vegan corn chowder with cauliflower and chili – Easy summer meal

4 from 34 votes
Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Cook Mode

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Ingredients

  • 2 cobs of corn

  • ½ of small cauliflower

  • 5 pcs of sun dried tomatoes

  • 2 pcs of bay leaves

  • 1 allspice

  • ¼ spoon of chilli

  • ¼ spoon of smoked red paprika

  • 3-4 spoons of oil from dried tomatoes

  • Bunch of fresh chives

  • 1L of vegetable milk (I used a rice one)

  • 1 cup of vegetable bullion

  • Salt & black papper

  • 1 pinch of nutmeg

  • 1 leek

Directions

  • Take a sharp knife and peel both cobs of the corn. Cut the dried tomatoes into cubes, cut the cauliflower into smaller pieces and slice the leek into thin slices.
  • In a bigger pot heat up a 3-4 spoons of dried tomatoe oil, add the corn, cauliflower, chopped tomatoes and all the spices except the nutmeg. Cook for approximately 10 minutes, stiring from time to time.
  • In a meantime chop the chives. Add the milk into the pot, stir well and cook on a low heat for 15-20 minutes until the cauliflower is soft.
  • If the soup is thick add the vegetable bullion and loose it a bit. Add the nutmeg, season with salt & black pepper and add 3/4 of the chopped chives. Stir well.
  • Serve with the leftover chives on top and your favorite bread. Enjoy 🙂

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Kukuričný chowder s karfiolom

Chowder je hustá polievka ktorá je zahustená mliekom alebo smotanou a je dostupná v dvoch rôznych verziách. Zeleninovej alebo pripravenej z morských plodov. Kedže ja som práve teraz (30 dní) na vegánskej strave tak som sa rozhodol uvariť verziu s ryžovým mliekom. Chuť polievky bola celkom zaujímavá s tým, že ryžové mlieko a kukurica jej dali dosť veľa sladkosti. Čiže ak máš rád/a sladké jedlá tak táto polievka je pre teba ako vyšitá 🙂

Čas prípravy je okolo 45 minút a dole spomenuté prísady ti vystačia na 4 porcie.

  • 2 kukurice
  • ½ malého karfiola
  • 5 kúskov sušených paradajok
  • 2 bobkové listy
  • 1 nové korenie
  • ¼ lyžičky čili papriky
  • ¼ lyžička červenej údenej papriky
  • 3-4 lyžice oleju zo sušených paradajok
  • čerstvá zelená cibuľka
  • 1L zeleninového mlieka (ja som použil ryžové)
  • 1 šálka zeleninového vývaru
  • Soľ a čierny mletý peper
  • 1 štipka muškátového oriešku
  • 1 pór
  1. S ostrým nožom orež obe kukurice, rozober karfiol na menšie kúsky (môžeš ich pokrojiť aj nožom ak chceš), pokroj sušené paradajky na menšie kocky a pór posekaj na medajlónky.
  2. V hrnci si ohrej 3-4 lyžice oleja zo sušených paradajok, pridaj karfiol, posekané paradajky, kukuricu a všetky prípravy okrem muškátového oriešku. Var približne 10 minút a od času do času pomiešaj.
  3. V medzičase posekaj zelenú cibuľku. Do hrnca pridaj mlieko, dobre pomiešaj a var na malom ohni 15-20 minút až kým karfiol nezmäkne.
  4. V prípade, že je polievka hustá pridaj zeleninový vývar. Pridaj muškátový oriešok, soľ, čierny peper a 3/4 posekanej zelenej cibuľky. Dobre pomiešaj.
  5. Podávaj s posekanou cibuľkou na vrchu a tvojim obľúbeným pečivom. Dobrú chuť 🙂

 

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Vegan corn chowder with cauliflower and chili - Easy summer meal
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The best cauliflower meatballs for your summer party (VeGaN)
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The best cauliflower meatballs for your summer party (VeGaN)

by Jan Vasil
written by Jan Vasil

As there are many things on the internet about cauliflower vegan meatballs I will cut the bullshit here 🙂 Go and google it 🙂

Today I want to talk about something else. I am currently on my 3rd day of 30-day VEGAN challenge and I can already tell you that I ate more vegetables than in past 6 months. Funny or scary? Think that the second one. I don’t know why are people (me as well of course) underestimating the power of vegetables and fruits. They are so simple to cook, tasty and full of vitamins and minerals. And last but not least I feel much better already. I don’t have anymore the “after food coma”, the stage when you just want to sleep after you ate, but feel more energetic.

I have discovered so much greatness in vegetables and fruits I would never imagine before. All the varieties, colors, different tastes are just fascinating. I am very much looking forward to next days as I want to continue with the challenge even more. In case you want to cook your cauliflower differently than just deep frying it here is the recipe of the cauliflower “meatballs” with lemon and coriander. You should definitely try it out 🙂

The best cauliflower meatballs for your summer party (VeGaN)

The best cauliflower meatballs for your summer party (VeGaN)

The best cauliflower meatballs for your summer party (VeGaN)
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The best cauliflower meatballs for your summer party (VeGaN)

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

4

servings
Prep time

10

minutes
Cooking time

15

minutes

The best cauliflower meatballs for your summer party (VeGaN)

Cook Mode

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Ingredients

  • One cauliflower

  • 100g of semolina flour (I have used the whole grain one)

  • 50g of sesame

  • 50g of breadcrumbs

  • Bunch of freshly chopped Coriander

  • Lemon zest from 1/2 of the lemon

  • 50ml of olive oil

  • Vegetable oil for frying

  • 2-3cm piece of fresh ginger, grated

  • Pinch of chili

  • Salt and black pepper

Directions

  • Cut the cauliflower into smaller pieces and cook in salty water for approximately 10 minutes. Once it is cooked and soft drain and set aside to cool down. Mash it with a potato masher or with a fork.
  • Add all the leftover ingredients and mix well until you will get a smooth mass. Then create smaller sized balls and flatten them out.
  • Heat up the vegetable oil in a frying pan and fry until golden brown. Just watch out as the sesame likes to “jump” out under high temperature.

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One cauliflower 100g of semolina flour (I have used the whole grain one) 50g of sesame 50g of breadcrumbs Bunch of freshly chopped Coriander Lemon zest from 1/2 of the lemon 50ml of olive oil Vegetable oil for frying 2-3cm piece of fresh ginger, grated Pinch of chili Salt and black pepper
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