DINNER

Stewed young cabbage with dill

Young vegetables is all the best what spring can give us. That is why stewed young cabbage was my first thought for a dinner.

If we are talking about gluten free dishes than young cabbage is a good choice. I am sure that everyone knows it well from grannys dinners and not only. Lately I have became used to quick and easy dishes, just because of lack of time. Now you know the reason why I choosed today stewed young cabbage for my dinner. The point is to have loots of fresh dill and it will do all magic!

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Ingredients:

( 3 portions )

 

600 grams of white cabbage

1 onion

2 tbsp oil

bunch of dill

salt + pepper

Preparation:

  1. Chop finely cabbage and onion. Heat oil in large pot, than glaze onion and add cabbage. Stir it for few minuts. Add glass of water and stew covered on small heat for around 40 minutes. In the end spice with salt and pepper.

serve with young boiled potatoes

Tagiatelle with avocado and spinach for the first day of Spring Tagiatelle with avocado and spinach for the first day of Spring

Tagiatelle with avocado and spinach

Flat belly till summer? haha so it is time to start clean eating! for the first day of spring I propose light and easy to prepare Tagiatelle with avocado and spinach.

Have you ever heard about clean eating? I am sure you have, if not I will shortly explain. Literally it means clean eating, simple meals. It aims to eat unprocessed and lowfat products or naturally fatty products such as nuts, avocado etc. I have to admint that for past few weeks I wasnt not doing that. Luckily the first day of Spring made me do it again. More about clean eating you can find in Colin T Campbel “The China Study” book. I heartily recomend it. In a week you should see not only your weight loss, but also improved taste and smell perception.

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Ingredients:

( 2 portions)

200 gram Tagiatelle

1 large ripe avocado

1 cup spinach

1 tsp yeast flakes

large pinch of kala namak salt

1 tbsp squeezed lemon juice

1 large garlic clove

cherry tomatoes

Preparation:

  1. Toss tagiatelle on boiling water and cook like it is said on package.
  2. Peel garlic and chop, toss in bowl. Avocado cut in half, remove drupel and peel it with a spoon, place in bowl with spinach, yeast flakes, salt and lemon juice. Blend it with hand blender till smooth mass.
  3. Strain cooked pasta and place in pot, add blended mass and stir it well. Divide on two plates and decorate with cherry tomatoes, sprinkle with vegan parmesan cheese or yeast flakes.

Potato patties

Quick, easy, cheap and gluten free! With any variety of potatoes.

The easiest pancakes on the world. Everyone knows and love them. In gluten free version they are with buckwheat flour and they taste amazing. Actually I was surprised because I have not like them before. Yes, I admin, I have not like potato patties, but those ones are on point. They do not need any special additives and potatoes are available everywhere, cheap and naturally gluten free.

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Ingredients:

( 2 portions)

0,5 kg potatoes

1 / 2 cup buckwheat four

1 / 2 tsp salt

2 tbsp grounded flax seeds

oil

Preparation:

  1. Peel potatoes and grate them on grater. Combine in bowl with flour, slat and flax seeds. Stir it well, so it become little bit thicky.
  2. On the pan heat oil. Form patties in hands and fry both sides on heated oil.

serve with brown sugar / xylitol

Corn pasta with kale in cheese sauce

Very cheese gluten free pasta with greens, but without cheese. Perfect for spring, easy peasy meal to take away to school or work.

Actually I have not been here for a while and I have a lot to say, but not everything at once :). I will start from famous gluten free diet. I have not idea is it healthy or not, but I am sure that I will find it out. Another day I bought that William Davis “Wheat Belly” book. We are getting to know eachother.  That is why in a couple few weeks I will share only gluten free recipes. Todays pasta is one of the first ones.

Basic recipe comes from kuchniaspoleczna.pl It supposed to by caserrole with spinach ( which I did not have at home ), but it came out pasta with kale in amazing cheese sauce. I was not sure either post it or not,  but this sauce killed me and I hope it will win yours dinner as well.

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Ingredients:

 

300 grams gluten free corn pasta

150 grams kale or spinach

2 cups plant milk

1 cup yeast flakes

1 / 4 cup oil

1 tsp smoked paprika

4 cloves garlic

3 tbsps mustard

1 tsp salt

 

Preparation:

  1. Cook pasta like it is said on label. Put on boiling water and cook 10 minutes. It has to be al dente. Cooked pasta wash with cold water and place in big bowl.
  2. To blender container add milk and finelly chopped garlic with mustard, salt and smoked paprika. Blend, than add yeast flakes and oil. Blend again.
  3. Chop greens and add to the bowl with pasta, than pour with sauce. Stir it well and transfer to ovenpan. Bake around 25 minutes in preheated oven on 200*C.

Ravioli with sweet potato and spinach pesto

Slightly different, but still dumplings filled with delicious sweet potato and served with spinach pesto.

Do you always have problem with folding dumplings? Never again! because someone discovered ravioli. I like dumplings so much, I could have eat them everyday. Always when it come to folding I am wondering how it gonna look in the end. Since today I do not have this problem, because I make ravioli. Two square pieces, one on another with feeling inbetween, kneaded edges and voila :). Nothing falls apart in hands.

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Ingredients:

 

batter:

1 cup wheat flour (type 650)

3/4 cup rye’s flour (type 720)

2 tbsp grounded flax seeds

2 tbsp oil

1/2 cup water

1/2 tsp sea salt

 

filling:

1 small onion

1 garlic clove

1 medium sweet potato

1 tbsp oil

2 tbsps yeast flakes

1 / 2 tsp kala namak salt

1/3 tsp chilli

pinch of nutmeg

 

pesto:

2 cup thick loaded spinach

1/2 cup cashews ( or other nuts  )

1/3 cup oil

1 garlic clove

2 tbsp yeast flakes

salt + pepper

Preparation:

pesto:

  1. Peel and chop garlic and place in blender container with oil, nuts, yeast flakes and spinach. In the end season with salt and pepper. Blend till is smooth.

filling:

  1. Place sweet potato in oven and set it on 200*C and bake around 1 hour till is soften. You will be able to smoothy insert fork.
  2. In the meantime peel and chop garlic and onion, than heat oil on pan. Glaze onion on it, in the end add garlic, gilli and nutmeg.
  3. Baked sweet potato place in bowl, cut in half and remove all pulp, throw away skin. Add onion to the bowl, yeast flakes and kala namak. Stir and mash it with a fork or just blend.

 batter:

  1. In big bowl combine flour, salt and grounded flax seeds. In cup combine water and oil. Add cup content to the bowl, stir it than knead it well. Should be elastic and do not stick to hands or bowl.
  2. Kneaded batter devide in four pieces. Sprinkle chopping board with fould and roll one piece of batter. Cut out equal squares.
  3. Place half of squares on board and place on them 1/2 tsp of filling, cover with another square, knead edges with fork.
  4. Ready ravioli place on boiling water and cook till they flows.

serve with pesto

Shepherd’s Pie with smoked Polsoja tofu

Smoked Polsoja tofu rock my kitchen. It is all because of this genius aroma. Baked with potatoes in tomato sauce with thyme, means vegan Shepherd’s Pie!

Not too long ago I discovered, I mean I have tried for the first time smoked tofu. I felt in love from the first moment. Thankfully to the aroma it works perfect with any kind of casserole, stuffed veggies or even with bolognese.

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Ingredients:

( around 6 ramekins)

 

around 10 potatoes

1 cube smoked Polsoja tofu

1 cup tomato passata

1 / 3 cup plant milkd + to cook potatoes

1 tsp thyme

salt + pepper

1 bay leaf

1 allspice

1 / 2 onion

1 garlic clove

rapeseed oil

 

Preparation:

  1. Peel potatoes, wash them and place in pot. Cover with water so that it almost covered, than add plant milk to cover. Cook till is soften.
  2. Mash cooked potatoes with 1 tbsp of oil and 1/3 cup of plant milk. Set aside.
  3. In small bowl mash tofu and set aside. Heat oil on the pan than add bayleaf, all spice and chopped onion. Stir from time to time till is glazed. In the end add peeled and chopped garlic and thyme. Than add mashed tofu. Fry it few minutes than add tomato passata and cook another few minutes. Spice with salt and pepper. Remove allspice and bay leave.
  4. Oil ramekins or ovenpan and place on the bottom first potato layer, than tofu layer and again potato layer on top.
  5. Bake them around 15 – 20 minutes in previously heated oven on 180*C.

serve sprinkled with yeast flakes

Sajgonki z wędzonym tofu Polsoji Sajgonki z wędzonym tofu Polsoji

Spring rolls with smoked tofu

Very flavorful spring rolls with smothe Polsoja tofu.

Spring rolls come from Asian countries. Generally it is filling wrapped it rice papper and fried. They are little bit different in each Asian country. I have eaten the one with pork meat and Chinese cabbage. Few times I have made spring rolls with fruits, not fried. They are amazing! Everyone should try them for spring or summer lunch. This ones are with smoked tofu. It has just irreplaceable taste. What is more tofu is full of iron, so it is presence is important in vegan or vegetarian diet.

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Ingredients:

(around 8 spring rolls)

 

2 cubes of smoked Polsoja tofu ( 180 g one)

1 / 2 cup groated carrot

1 / 2 cup finelly chopped onion

1 / 4 cup choppen spring onion

2 tbsp soy sauce (GF: tamari)

rice paper

 

 

Preparation:

  1. Glace carrot and onion on pan.
  2. In big bowl combine carrot, onion, spring onion and tofu. Mash tofu in fingers. In the end add soy sauce. Stirr it well.
  3. On the board place one rice papper and smear with water. Add 2 tbsps of filling and fold left and righ sides. Than top part fold yourself, than fold it down till the end.

folding

4. Fry it on hot oil, turn it from time to time, so it can fry on each side.

serve it solo or with sauce you like

Vegetable salad

Series of traditional dishes in a vegan version. This time is traditional Polish vegetable salad without eggs and with vegan mayo.

The best for Christmas, after Christmas and before Christmas. What is it? Polish vegetable salad. Ofcourse it goes in pair with vegan ‘chicken’ soup. What can you do with leftover vegetables if not salad. What instead of eggs? Of course Polsoja tofu. Do not fothet that it always tastes batter the day after.

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Traditional Polish Vegetable Salad

Ingredients:

( around 8 portions )

 

veggies from ‘chicken’ soup
4 pickled cucumbers
3 apples
2 cubes natural Polsoja tofu ( 180g – one)
2 cups oil

 1 / 2 cup soy milk
salt + pepper
1 tbsp apple cider vinegar
2 cans green peas
1 can sweet corn

Preparation:

  1. Chop all veggies and place in big bowl. Strain and wash peas and corn, add to the bowl with veggies. Strain tofu and chop in cubes, add to the bowl. In the end peel apple and chop it with pickled cucumber, add to the bowl.

2. In tall jug combine oil, milk, vingera and salt. Blend if for a moment till it thicken. Add mayo to the bowl with veggies and stir it gently. In the end season with pepper.

Dumplings with sauerkraut, mushrooms and lentils

The best dumplings with green lentils, sauerkraut and mushrooms.

I personally do not cellebrate christmas, but dumplings I can eat everytime of the year! Who have already made dumplings?I have made mines, two series plus big pot of  cabbage stew. I do not need nothing more hehe, I can eat it everyday, whole week.

Batter for the dumplings is always the same. Grounded flaxseeds, water, salt and flour, depending of type which I have at the moment at home. Tradicianally it is type 650, but others are good as well. Especially those whole ones. They are the healthiest.

…and fillings? There is nothing to say. Super easy combination of sauerkraut, mushrooms and lentils tells everything. You do not have to seasing it, genius in simplicity! 😀

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Ingredients:

 

( around 26 dumplings)

 

filling:

1 cup green lentils, dry

1 1 / 2 cup sauerkraut

5 gram driend mushrooms

1 / 2 big onion

1 garlic clove

1 tbsp oil

1 / 2 tbsp sea salt

1 / 2 tsp grounded pepper

 

batter:

 

2 cup wheat flour ( type 650 )

2 tbsp grounded flax seeds

1 cup water

salt

 

Preparation:

 

filling:

info: soak green lentils and mushrooms over night

      1. The next day in the morning strain lentils, wash and place in pot, pour with fresh water and boil until is soften,
      2. Strain mushrooms and chop them, set aside. Peel and chop onoin and garlic, glace them on the pan on oil, than add chopped mushrooms, set aside.
      3.  Cooked lentils strain ( if needed ) and place in a big bowl, blend a bit, than add onnion, galic and mushrooms from the pan and sauerkraut ( if needed chop before adding ). Still it all well and season with salt and pepper.

 

batter:

  1. In a big bowl combine flour, salt and flax seeds. Than add water and knead the batter. Divide in two pieces. Sprinkle with fould chopping board and pin out first part of the batter. With a glass cut out 8 – 9 cm circels. Put 3 / 4 table spoon of the filling on one circle and fold. Ready dumplings place on sprinkled with flour plate. Put on put on the boiling water and cook until the float up.

Zucchini patties+ fermeted cashews cheese

Who want to little bit of kitchen experiments I invite you to make your own fermentech cashews cheese. It is delicious with zucchini pancakes.

I just felt autumn blues?! Zucchini pancakes with fermented cashews cakes for the rescue! They went quite famous here anad there, but I had never craving for them. Autumn weather made me do it, but wich what should I eat them? Every time when it comes to grimmy autubmn weather everythink has just no taste. The best ones, which saves my life are piccles, but next time about them. So, what is that this fermented cashews cheese? For the first time I found out about it on LatającejKuchniBabyJagaty webinar and about rejuvelac I had heard even earlier. On video below is shown how to do it step by step, but also how to make other types of cheese ( mozarella, brie ). Oryginall recipe coomes from “Artesian Vegan Cheese” Myioko Schinner, you can find there even more interesting recipes for vegan cheeses.

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Ingredients:

 

Rejuvelac:

 

1 / 2 cup cereals or mix ( wheat, oat, pigweed etc.)

boiled water ( room temperature )

 

Cheese:

1 / 2 cup rejuvelacu

4 cup cashews ( around400 gram )

 

Patties:

 

( 2 portions)

1 medium zucchini

3 tbsps whole wheat flour

1 tbsp grounded flax seeds

1 tsp powdered ginger

2 tbsps plant milk

salt + pepper

Przygotowanie:

 

Rejuvelac:

  1. Place grains in jar and pour with little bit of fresh water. Leave for 3 days where in shadowed place. Rinse seeds twice a day, when is sprouting a bit its ready.
  2. Transfer grain to sterilized jar and pour with 2 cups offiltred / boiled water. Cover jar with gauze /  coffe filter and put on rubber band. Leave for 3 days in shadowed place.
  3. After that time strain grain, and pour water into sterylized jar / bottle.

Rejuvelac can be sotred for around 1 month in fridge in tightly closed jar..

 

Cashew cheese:

info: soak 4 cups of cashews overnight

    1. In the morning strain them and add 1/2 cup of rejuvelac, blend it well.
    2. Container where I was blending nuts cover with gauze, put on rubber band and leave in shaded place for 2 days..
    3. Afterwards cheese is ready. Store in fridge.

 

Zucchini patties:

  1. Grate zucchini on grater, place in big bowl. Add flour, gounded flax seeds, milk, ginger, pepper and salt. Stirr it well and let sit for 5 minutes. Than stirr again, it should thicken a bit.

zucchini patties serve with fermented cashews cheese and / or with veggies