BAKING

Lemon tart with seasonal fruits

I am comming back! Not really, because I have not gone anywhere ūüôā but I wish that I will appease you with a bit of sweetenes

uh! I am back! I know, I know it was a wile, but I had so much work to do, that I neglected you. No, no I have not stopped cooking, nither saving them. I still do that, so be prepared for another series of new recipies, because I have a lot of them so far. Today I am comming back with wonderful lemon tart perfect for Fathers Day! I will not tell any more, but you can find all newest dishes on my Instagram (veggetoncom), there is always everyting updated! Those who are following me, know that I am still alive and I am still cooking. Although I have to admit that, because of all those hot days I eat only fruits such as half of watermelon for breakfast :3

tarta

Ingredients:

tart:

1 1/2 cup wheat flour

1/3 cup oil

1/3 cup water

2 – 3 tbsp maple syrup

3 tbsp grounded flax meal

filling:

1 cup cooked millet

3/4 cup plant milk

1/4 cup xylitolu or brown sugar

1/2 squeezed lemon

1 lemon grated skin

1 – 2 tbsp oil

to decorate:

strawberries, raspberries, mint leave

Preparation:

  1.  In big bowl combine flour and grounded flax meal. In cup combine oil, water and syrup. Pour cup content into bowl. Knead the batter. If needed add some more flour or water. Batter should be flexible. Grate it on grated and place in form. Knead into the form. Do some whole with fork.
  2. Bake 20 minutes in previously heated oven on 180*C.
  3. When tart is baking, blend all ingredients for filling.
  4. Pour blended filling into cooled tart. Let it cool down. Decorate with seasonal fruits such as raspberries, strawberries and mint leaves.

Vegan doughnuts

Do not be scared of donuts and do them by yourself and you will never ever buy them again. Before you start go and buy rose jam!

For the first time I have made them few weeks ago. I had no idea how to start. I was thinking that they are difficult to prepare. In fact there were easy, because it is just yeast cake! The most important thing is to spume yeast very well. For that you need lot of warmth and sugar. It must be sugar, not xylitol. Xylitol is alkaline, so yeast will not start. How to give enough warmth? I have genius solution for that, which I got from my dad. You just need to place bowl in warm oven and just see it IMG_0225 IMG_0231 IMG_0234 (2) IMG_0237 (2)

Ingredients:

 

leaven:

2 tbsp plant milk

1 tsp wheat flour

1  tbsp brown sugar

50 gram fresh yeast

 

batter:

500 gram wheat flour ( type 650 )

3/4 cup plant milk

1 / 3 cup oil

2 tbsp brown sugar

1 tsnp spirit

rose jam

1/2 liter oil for frying

Preparation:

leaven:

  1. Yeast and milk must be in room temperature. In small bowl combine all ingredients for elaven. Place bowl in oven and set it on 30*C. When oven reaches this temperature turn it off, but leave bowl inside. When it starts to spume and reaches sides of bowl take it out.

batter:

  1. Im big bowl combine flour and brown sugar, than add spumed yeast and warm milk and oil. Knead the batter well. It have to be elastic and do not stick to hands eighter bowl sides.  Than add spirit, keep kneading, than oil your hands and knead again for another few minutes. Ready batter place in bowl, cover with kitchen cloth and set aside for another 1 1/2 hour to rise.
  2. Sprinkle chopping board and roll batter on it. It should be 1 cm thick. Than place jam on one half of batter, than cover with first half. In places where is jam knead cicrcles around than cut it out with a glass. Place them in safe, cover with kitchen cloth and let it rise.
  3. Place 1/2 liter of oil in pot. Fry on hot oil. Before frying try little bit of batter if is fizzling than oil is ready. Fry 1 – 2 doughnut at once. Fry till is browned than pick with a strainer and place on kitchen towel.

ready doughnuts sprinkle with sugar powder ( I grounded ksylitol ūüėõ )

Raw coconut milk + coconut cookies

Who is not enough after Christmas I propose coconut cookies and those who are should clean their bodies and make smoothie with raw coconut milk.

Today in shop was lots of coconuts, so I took few. Those were the first ones which I opened by myself. Than I had no idea what should I do with them, first thought was – coconut milk! First and the best. I recommend to everyone to buy coconuts. They are very easy to store, so you do not have to use them asap. Raw coconut milk I way different that canned one or carton milk. Is more deeper and does not have this metalic taste.

When I placed it in fridge I though that everything will be normal. …and it was normal! It thickened, just like the one from the can, so drink it fresh or¬†warmed in a water bath eventually leave in room temperature.

Of course after making milk I had leftover pulo, which is the best for cookies. Eighter oat, coconut or almond homemade milk, there is always lefover pulp. I have also seen some who use it for patties.

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Ingredients:

 

coconut milk:

( 500 ml )

 

2 coconuts

600 ml water

 

coconuts cookies:

( around 16 cookies)

 

leftover pulp

1 / 2 cup whole wheat flour

1 / 3 cup xylitolu

2 tbsp grounded flax seeds

1 / 2 cup oil

 

Preparation:

 

coconut milk:

  1. Punch coconut across in concrescence with dull side of nife, till it starts breaking. When break become bigger, remove shell. Slice coconut in half, be carefull, because inside is water. Than peel it.
  2. Peeled coconut place in blender container and blend with water till is smooth.
  3. Prepare pot, place on it strainer and than gauze. Strain coconut milk through strainer with gauze. Stir from time to time, so liquid flow into the pot. In the end squeeze the gauze.
  4. Ready milk transfer to the bottle.

Drink it fresh or store in fridge. If stored in fridge , before using need to be warmend it water bath or room temperature.

 

Cookies:

  1. Leftover pulp combine in big bowl with wheat flour, xylitol, oil and grounded flax seeds.
  2. From ready batter form balls and flatten them. Place on baking tray lined with baking paper.
  3. Bake around 15 minut in previousle heated oven on 200*C. Ready remove from the oven and let it cool down.

Easy peasy Polish apple pie

The easiest Polish apple pie in the whole world. Does not need any extravagant ingredients. Just traditional vegan apple pie.

Who thought that you can not make apple pie without butter and eggs? Not me anymore! I used to think that it is impossible, to make vegan cake. Later I made my first¬†good carrot and pumpkin cake dairy free. Apple pie was always my favorite, not only mine, I guess. I am sure that all of us in childhood was treated with that cake from ours grandamas, some maybe even with¬†meringue. Alright, so since today you can say to your grandma: ” Listen Granny, this is mine vegan apple pie! Maybe not as good as yours, but its dairy free :)”

Christmas is comming, so hop siup go to the kitchen and show to your granny what can you do! ūüôā

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Ingredients:

1 cup wheat flour ( type 650 )

2 cups rye flour ( type 720 )

4 tbsps semolina

3/4 cup xylitol

1/3 cup oil

2/3 cup water

1 ‚Äď 2 tbsps¬†cinnamon

1 tsp baking soda

1 kg roasted apples

 

Preparation:

  1. In big bowl combine flour, semolina, xylitol and baking soda. Than add oil and water and knead the batter. Form ball, wrap in cling film and place in freezer for 2 – 3 houres.
  2. Peel apples and remove cores. Chop in medium / big cube, place in pot with small amount of watter and boil on low heat. Around 10 – 15 minutes.
  3. Remove batter from the freezer and grate it on grater. Half beat down with hands in lined with baking paper oven Рpan, to make first layer.
  4. Roasted apples place on strainer to remove water excess, than place them on first layer and sprinkle with cinnamon. In the end place last layer, sprinkle with previously grated batter.
  5. Bake around 40 minutes (till browned on top) in previously heated oven on 180*C.

 

Breakfast kale buns

Soft and moist breakfast buns with kale taste.

Because of all this hot days I stopped to bake breads. Just because. I could not eat them anymore. Instead I started to but lots of fruits. Mostly bananas, which I usually placed in freezer. Last few days was a less hot, so I baked buns. I do not why, but I forgot about kale, so I bought it. It was laying in fridge too long, because no one wanted to eat it. Every time when I open fridge, it was¬†politely ling in drawer and getting older… It¬†can not happened! Kale can not expire – I thought. I had to use it somehow. Salad? No. Burgers? Bleuh. Pasta? No one want pasta. While I was in shop I noticed spinach buns and it was obvious what I am going to do.

Home made buns is the easiest thing which you can do in kitchen. Smell, which is floating all over your house is just price less. Kale in this buns gives them extra nutritional values and you can hardly taste it. Great idea for sneaking it for them who does not like it.

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Ingredients:

( 6 buns )

3 cup wheat bread flou bio planet ( type 750 )

2 cup kale, thick

1 1 / 4 cup water

8 gram dry instant yeast

1 tsp sea salt soli

2 tsp  xylitolu

1 tbsp rapeseed oil

 

Preparation:

1.  In big bowl combine flour and yeast. In blender container combine water, oil, xylitol, salt and kale. Blend till is smooth. Constantly stirring add mixture from the blender to the bowl with flour. Than knead 10 minutes with hands. Form ball and place covered in bowl till double volume.

2. Grown batter knead again for another 5 minutes. If needed spread with flour. Divide in six equal pieces and place in oven-pan lined with baking paper. Cover with kitchen clover and set aside to rise.

3. Bake 15 minutes in heated oven on 200*C.

i like to eat them with soy naurale yoghut VALSOIA

Perfect, all-purpose wheat buns

Perfect, spongy buns especially for breakfast, burgers or supper. They are great for trips with hummus and favorite veggies.

I already make them for a while. Firstly I was using rye flour, now I use rye. Yes, I have to admit wheat flour is so easy to use. Pastries always comes perfect. Of course, always you have to put your all heart and flour will do its job. Final result will be outstanding.

Story of this buns is as simple as its preparation. Dinner called burgers always meant burgers and homemade buns. At the beginning it was ryes buns, so easy to make. Now I use to make wheat ones. They are super soft and rise really quickly, this is why I prefer them. Because every Friday I eat burgers, so today I served them with barley burgers. Instead of sorghum I added barley, which I bought few days in local market. I am so proud of my purchase, because it is our local grain. Before I was not aware, but now I am will all my heart in to buying locally and eating seasonally! Either we and local farmers takes benefits form this.

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Ingredients:

( 4 big buns  )

3 cups wheat flour ( type 650 )

1 cup water

8 grams dry instant yeast

1 tsp salt

2 tsp xylitolu

2 tbsp rapeseed oil

 

Preparation:

1. In big bowl combine flour and yeast, stir. In cup combine water, salt, xylitol and oil. Add cup content to the bowl constantly stirring. Than knead it with hands. If it sticks to your hand sprinkle it with flour. Knead 10 – 15 minutes. Form ball and leave it in bowl covered with kitchen cloth for 1 hour to rise.

2. Grown batter knead again 1 – 2 minutes, if needed sprinkle with flour. Divide in 4 equal pieces ( one 191 grams ) and place in oven-pan lined with baking paper. Cover with kitchen cloth and set aside to rise for around 1 more hour.

3. Grown buns bake 15 minutes in heated oven on 200*C.

Perfect bilberry buns with crumble

Delicate, soft and moist cake full of berries. Just perfect bilberry buns with crumble, which you have to make before berries season ends.

I know it is almost end of the berries season, but I found last two kilos. Despite of hot weather I woke up early morning to buy berries. I did it, but it was not easy. I crossed this market along twice, I found only one woman with last few kilos of blackberries. They were mine! Happy because of shopping, decided to make bilberries. I wonder why in this super hot weather I eat cakes instead of ice creams. I regret that photos can not taste and smell, because this buns are tasty. I think tomorrow I will make another ones. I still got some berries. I tried to make bilberry buns few times. Finally I made this perfect ones. Actually it was by mistake, I combined two flours, added a bit of oil and loooots of love to rise well. ..and they raised :).

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Ingredients:

( 6 buns )

 

1 cup spelt flour ( type 700 ) + 2 tbsp

1 cup semolina ( type 00 )

1 cup sot milk unsweetened + for smear

2 tbsp rapeseed oil

3 tbsp xylitol

8 g dry instant yeast

18 tbsp blackberries ( around 0,5 kg )

 

crumble:

 

1 tbsp spelt flour ( type 700 )

1 tbsp semolina ( type 00 )

1 tbsp  xylitol

1 3 / 4 tbsp rapeseed oil

 

Preparation:

 

1. In big bowl combine 1 cup of spelt flour, semolina, xylitol and yeast. In cup combine oil and soy milk. Constatly stirring and gradually content of cup to the bowl. In the and start to gently knead the batter, than add 2 tbsp of spelt flour. Than start to form a ball. Batter should be little bit loose. Place ball in the bowl cover with kitchen cloth and set aside to rise.

2. When batter double its volume divide in six pieces. If needed sprinkle your hands and roller with flour. Each of pieces roll on sprinkled with flour board and add 3 tbsp on each one. Fold it like an envelope and place ( folding on the bottom ) on tray lined out with baking paper. While you fold it, water should help with sticking. Set it aside covered to rise.

3. When batter is rising in another bowl combine flour and xylitol for crumble. Stir it evenly than add oil gradually. Knead it well, wrap in cling film and place in fridge.

4. When bilbberry are rised smear top of them with milk. Remove crumble from the fridge and grate it in on grater. Bake 20 minutes in previously heated oven on 180*C.

Carob pudding buns with blueberries

Sweet bun with carob pudding and  slightly sour blueberries.

I was waiting for them for a really long time! I was fighting tight to make them. I tried to make super healthy ones on avocado. It supposed to be instead of oil. Unfortunately it did not come out how it suppose to. Batter was not rising and was tough. I know that it is possible, so I will try again till I have done it. Meanwhile today I have done buns on small amount of oil, so it is not that unhealthy. I was super happy, so I ate two immediately. Rest of them disappear as fast as first two. Now I know that when they are worth recommendation. If they disappear fast, means they are tasty. hehe

Another proposition:

  • soy pudding and pears

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Ingredients

( 6 buns )

batter:

2 cups + 2 tbsp whole wheat bread flour

1 cup soy milk

8 gram instant yeast

2 tbsp rapeseed oil

3 tbsp xylitol

pudding:

1 cup soy milk

2 tbsp corn starch

1 tbsp carob

1 tsp cinnamon ( optional ) recommend!

6 handfull blueberries

 

Preparation:

 

1. In big bowl combine 2 cups of flour, xylitol and yeast. In cup combine milk and oil. Constantly stirring add gradually liquid to the bow. Then gently knead the batter till all ingredients are combined. It will stick to hands, so add 2 table spoons of flour and knead it gently again. If needed sprinkle head with flour and form ball. Set it aside covered for 1 Р2 hour, till double volume.

2. While batter is growing prepare pudding. Prepare it before putting on buns. In small pot combine milk, carob and corn starch. Whisk it. Place on the heat and bring it to boil, that stir it till it thickness.

3. When batter is risen, sprinkle hands and batter with flour. Knead it gently for few minutes. Divide on six pieces. If it stick to hands sprinkle with flour. From each batter piece form ball and stretch it and make place for pudding in the middle. Place them on the tray lined with baking paper. Put 1 Р2  tablespoons of pudding and 1 handful of blueberries on one bun. Cover ans set aside to rise. Around 1 hour.

4. Raised buns bake 15 minutes in previously baked oven on 180*C. Baked buns remove from the oven and set it cool down.

serve sprinkled with sugar

 

Vegan carob cheese cake with raspberry jelly ( no bake )

Sweet raspberries jelly with pinch of sugar, but rest is sweetened with dates. No bake, it makes itself in fridge.

Summer equal lots of fruits, lots of berries. Raspberries, blueberries, blackberries, strawberries. From each one you can make delishious vegan cheese cake. There is strawberries in chocolate, but I have raspberries in carob. To be honest I make it for a reason. I wanted to have ready breakfast for next few days. Surprisingly, today is Vegan Cake Day, so taa daa I present one of my first vegan cheese cake. Carob cheese cake with raspberries. It is more delicate than sesame – orange cheese cake.

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Ingredients:

( round form 16 cm )

 

bottom:

 

1 / 2 cup dates

3 / 4 cup almonds¬†migdaŇā√≥w

1 / 3 cup oats

 

carob layer:

 

250 gram tofu

250 ml plant milk

1 / 2 cup dates

juice squeezed from 1 lime

3 tbsp carob

1 / 3 cup walnuts

2 tsp agar

 

jelly with raspberries:

 

1 cup water

1 / 2 cup raspberries

1 tbsp brown sugar

1 tsp agar

raspberries

 

Preparation:

 

info:  soak 1 cup of dates for 1 hour 

bottom:

1. Strain dates and place 1 / 2 of them in blender container with oats and almonds. Blend it, than place on the bottom of round form. Place in the fridge.

 

carob layer:

1. Another half of soaked dates place in blender container with tofu, plant milk, carob, juice from lime and walnuts. Blend it well. I have to be blended well.

2. Pour content of blender container to the pot. Add agar and bring to boil, boit for 1 – 2 minutes. Constantly stirring. Than remove from the heat.

3. From the fridge remove form with ready bottom and pour on it tofu – carob batter. Gently form top of it. Let it cool down, than place in fridge for another 3 hours.

 

raspberries jelly:

1. In blender blend 1 / 2 cup of raspberries with water. Pour it to the pot, add agar and bring it to boil. Boil for 1 Р2 minutes. Constantly stirring. Pour it into the bowl / cup through strainer, to strain pits. Let it cool down a bit, stir from time to time to check if is not to thick.

2. After 3 hours remove from the fridge ready cheese cake. Pour on it slightly cooled down jelly, than place on it as much as you want raspberries. Let it to cold down, than leave it in fridge overnight.

Two ideas for homemade tortillas

_MG_9138Beetroot greens and watermelon tortillas with garlic ginger sauce

Light and refreshing tortillas with beetroot greens and water melon. Poured with garlic – ginger sauce.

It last in there ages and nobody wants to use it. I am talknig about beetroot greens. I did not have craving for beets, but for tortillas. I am trying to make it from past few months. Firstly I was fighting with gluten free tortilla and I end up with wheat one. Well, for me it is easier. After my success with chapati, I am brave enough to make tortillas. I found this recipe on Vegazone blog. I did it, but I did not thing about filling. It was ready on the table, but I was without idea. I opened fridge and I stopped for a while what I want to eat. On the first plan was watermelon, but watermelon with tortilla, for dinner! Fine, nobody did not want to use beetroots greens, so I used it. Watermelon, beetroot greens plus some seeds, a bit of peas from previous day. For a contrast to sweet taste I used big chive. Ready! This tortillas are really fast and easy to make by yourself and you do not have to buy ready ones full of E.

As my craving was bigger and bigger everyday I was making tortillas. It is flexible and super tasty. I made them too much. I have used all flour so for the next time I had to use whole wheat flour. I thought that it will be genius idea. In the meantime, while I was kneading I realized that it absorb a lot more water then usual flour, so I added more. Effect was amazing. The most healthy whole wheat tortillas on the world! I made them few days after beetroot greens filling, so this time I had to thing about something else. Luckily I had carob cream, so I had no problem. Sweet way quesadilla, similar to crepes.

To sum up, I am proud of my whole wheat tortilla. It is brown, whole wheat and super flexible. You want wrap anything you want. Veggies and fruits add hummus or any paste and lunch for work or school is ready!

The most important is to fry it as short as possible, so they will be very flexible. The longer you fry it, the stiffer they become.

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Ingredients:

 

tortillas:

( around 10 tortillas )

 

2 cup wheat flour

2 tbsp olive oil

160 ml water

pinch of salt

 

filling:

 

1 bunch beetroot greens without beetroots

1 big chive with spring onion

1 / 4 cup pumpkin seeds

1 / 4 cup sunflower seeds

1 huge slice of watermelon

1 / 2 cup cooked peas

 

sauce:

 

1 tsp miso

1 tsp sesame

1 tbsp thick balsamic vinegar

2 tsp juice squeezed form lemon

1 garlic clove

small slice of ginger

water

 

Preparation:

 

tortillas:

1. In big bowl place flour. In cup combine salt, water and olive oil. Constantly stirring flour add gradually water. Then knead the batter for 10 minutes. It supposed to be like plasticine. It should not stick to hands and bowl. Leave for 30 minutes to rest.

2. After this time knead it for another 5 minutes. Than divide on 10 equal pieces, place in bowl and cover with kitchen cloth.

3. Spread some flour on chopping board. From the bowl take one piece and form bowl, that flatten it a bit. Roll it out as thin as possible.

info: if you do not want to do them all, before frying wrap it in cling film and put in fridge. On the bottom you can read how to wrap it.

4.Ready tortilla place on previously heated plan on medium heath, fry on dry pan for 20 – 30 seconds. Fry as short as possible. You can not fry it too long, because they will be stiff like nachos.

5. Ready tortilla place on the place and cover with cloth.

 

filling:

1. Wash beetroot green, than chop it finely. Add to the bowl with boiled peas, chopped in cube watermelon and chive.

2. On dry pan roast seeds and add to the bowl. Stir it delicately.

 

sauce:

1. In small glass combine miso, sesame, balsamic vinegar and lemon juice.

2. Peen ginger and garlic and chop it finely, add to the glass. Leave it in fridge for 30 minutes. If sauce is too thick add a bit of water.

Fill tortillas with filling (place it in the middle), pour with sauce and wrap, additionally pour after wrapping.

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Sweet quesadilla ( with carobella and banana )

Super flexible and whole wheat tortillas with carobella, means vegan nutella with carob. Usually made on dates, but this one on sweet potatoes. It is pefect supper for me, but you can also serve it as lunch.

Most of important thing I wrote above and I have no more words. It is just too good. At the same time is really light, that I just wana scream aahhh! I deferentially recommend everyone to make this whole grain ones, they are billion times better than usual ones!

Just to remind! Fry it as short as possible. They have to get some brown color and straight away change side. If it burns, it will not be flexible. Do not worry, first time is always the worse one, every next one is better. Burned ones can be eaten with pastas, hummus or dip as nachos. I needed time to become, better, but finally I have done perfect ones.

Ah! I almost forgot! For those who do not like to knead batter every day and eat all of the at the same time. If batter is kneaded, divided and rolled out for very thin tortillas, just place it on one layer of cling film and cover with another one. Than place on it another tortillas and cover with third layer of cling film ( it reminds me harmonica ). Do it with all tortillas you want to store. Store it for more less 3 days in fridge. If you want to prepare it, just remove one layer of cling film and fry tortilla on heated pan. Rest of tortillas can be stored in fridge.

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 Ingredients:

 

tortillas:

( around 10 tortillas )

 

2 1 / 3 whole wheat flour

2 tbsp olive oil

160 ml water

pinch of salt

 

 carobella :

(1 jar )

 

1 bug sweet potato

1 tbsp carob

1 cup walnuts

1 big banana

 

Preparation:

 

tortillas:

1. In big place flour and in cup combine water, salt and olive oil. Constantly stirring flour add gradually water. Than knead the batter for around 10 minutes. It suppose to be like plasticine. It should not stay on hands or bowl. Leave covered for around 30 minutes.

2. After this time knead it again for 5 minutes. Than divide for 10 equal pieces and place in the bowl, cover.

3. Chopping or pastry board spread with batter. Take one piece from bowl and form ball, that flatten it a bit. Roll it out as thin as possible.

info: if you do not want to eat them all, before frying wrap them in cling film and place in fridge.

4. Ready tortilla place on previously heated pan on medium heath, fry it 20 – 30 seconds on each side. Fry as short as possible. Do not fry too long, otherwise it will be stiff like nachos.

5. Ready tortilla place on place and cover with kitchen cloth.

carobella:

1. Peel and chop sweet potatoes. Steam it.

2. Ready potato place in bowl or pot, add nuts and carob. Blend it till is smooth mass.

Smear tortillas with carobella just like crepes and on one half place banana slices, fold in half and place on plate. You can pour it with maple syrup and serve with seasonal fruits.