BREAKFAST

Perfect oat pancakes!

This kind of breakfast always makes my day, does not matter how good IT aLREADY is, they ALWAYS make it better ūüôā

The best part of it is that you need no more than 15 minutes to make it. Just blend it, fry it and voiola!

IMG_20170226_090331

IMG_20170226_090340

Ingredients:

1 cup oats

3/4 cup plant milk

2 tbsp agave or maple syrup or dates

1 banana

cococnut oil

Preparation:

  1. Blend all ingredients till is smooth mass(pitted dates).
  2. On peviously heated coconut oil add 1-2 tbsp of batter. Fry both sides 1-2 min on each side.

serve poured with syrup, favourite toppings, shreded cocconut

The best homemade nutella

Full of hazelnuts real and the best homemade nutella which you can make by yourself at home. 

I was making many differen chocolate spreads:

Honestly usually they were made on the go, when I actually needed any chocolate spread. Of course all of them were deliciously chocolate, but none of them was like nutella. The true is that I do not want to copy nutella, because that is not the point. Nutella is not the healthiest product, but hazenutsts win this game! Thankfully to them ( if not their aroma ) nutella has this nutty taste. This is why my homemade nutella is the best of the bests. It is full of nuts, but has to be made calmly and slowly. Do not skip any ingredient, what is more do not substitute any one of them.

_MG_0167 _MG_0169

Ingredients:

( 500 ml )

 

200 gram hazelnuts

3 tbsp cacao

3 tbsp agave syrup or maple syrup

1 / 2 ‚Äď 1 / 3 cup plant milk

Preparation:

  1. Roast nuts on dry pan, stir from time to time. Roast till they are browned and skin is tearing apart. Roasted place in kitchen clove and squize and oppres to remove the skin.
  2. Ready nuts place in blender container and blend to crush them. Than add cacao, syrup and milk. Adjust amount of milk to your preferable consistency.
  3. Blend on small turnover till is smooth. If needed add a bit more milk.

reay spread transfer to jar and serve with bread or buns, crepes or pancakes

So classy for the breakfastas, scrambled tofu with spinach and tomatoes So classy for the breakfastas, scrambled tofu with spinach and tomatoes

Scrambled tofu with tomatoes and spinach

Tofu marathon is still on! This time scrambled tofu for breakfast with lots of turmeric, cherry tomatoes and spinach. Ofcourse you can not skip fresh bread! 

Classy scrambled tofu with tomatoes and spinach was on my table ages ago. Obviously porridges are the best, but there is always one day off. I chose tofu, because of a cold. I was fed up of sweet breakfasts.

I have made this particular scramble tofu in the early beggining, when I have just getting to know my first vegan dishes. It always had to be with tomatoes, spinach and bit of plant milk, it gives a bit of moisture. ..and it tastes the best this way. I have not tried any other way, which could have been better. I think, that those who have seen my previous site, could know this recipe when veggeton has been built on blogspot. 

You should also remember to add yeast flakes. I use to forget about them, because they are hidden somewhere deep down in mykitchen. Thankfully to irreplaceable  An apple a day since today I will always remember about them. You should notice that they contain important vitamine B12, about which one you can not forget.

IMG_0110

Ingredients:

(around 4 portions)

 

2 cubes Polsoja bio tofu with herbs or with tomatoes and basil

10 cherry tomatoes

1 cup of spinach

1 onion

1 garlic clove

1 tsp turmeric

1 tsp thyme

1/3 cup plant milk

4 tbsp yeast flakes

salt kala namak

rapeseed oil

 

Preparation:

  1. Place tofu in bowl and mash it with fork. Set aside.
  2. Peel onion and garlic, chop it finely. Heat oil on the pan and glaze onion in the end add garlic and thyme. Than add mashed tofu. Fry it. Stir from time to time. Add turmeric and stir it well again. In the end add milk and stir it well, than add yeast flakes and salt, stir again.
  3. Chop tomatoes in quaurters and chop spinach roughly. Add to the pan and leave it covred for another 5 minutes.

serve fir favorite bread or buns

Pumpkin pancakes for autumn breakfast

I will not say how it tastes, I have no idea how to describe it. You just need to check it yourself. Just pumpkin, cinnamon and white buckwheat.

White buckwheat continuation. Fro pancakes and omlettes I am in love with buckwheat. It is my no. 1. Usually most of us would make pancakes from wheat flour, but I bravely admit that I¬†changed it for white buckwheat, is much more¬†healthier! You can make almost everything from it. Berries pancakes with carob, omlette with banana and simple with millet. It is September, so It is season for pumpkin, than its October, so we gonna have Halloween, pumpkin, pumpkin and more pumpkin. This time I replaced banana with pumpkin. How it tastes? hmm.. for me it was delish! but I have no idea why? while I was eating it I was thinking about cottage cheese dumplings.. bur it is only mine opinion. You need to taste it and check yourself, if you gonna like it that try it for autumn breakfast. In fact till 31 October is long time, but for Halloween it is really good idea. ūüôā

_MG_1077_MG_1082

Ingredients:

( around¬†6 ‚Äď 7 thick¬†pancakes¬†)

1 / 2 cup white buckwheat, dry

4 tsp thick pumpkin puree

1 ‚Äď 2 tsp cinnamon

50 ml plant milk

 

Preparation:

info: soak buckwheat overnight

1. In the morning strain buckwheat and wash it under running water.

2. Place buckwheat in blender container with pumpkin puree, cinnamon and plant milk.

3. On heated pan* place batter and gently with a spoon form pancakes. Fry both sided, each one around 3 minutes.

serve them with soy natural yogurt Sojade and sprinkle with cinnamon

 

* pan should by mineral, so you do not need oil for frying, and pancakes will not burn.

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.

_MG_0487 _MG_0477_MG_0482

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

The easiest gluten-free buckwheat omlette

The easiest buckwheat omelette on the whole world. Thick and spongy with sweet chocolate taste. You just need white buckwheat and banana.

White buckwheat is the healthiest groat. I used to eat roasted buckwheat and I never thought to try another one. It was just too good to think about anything else. For the first look I would say that it is a grain, but its not! Buckwheat is a fruit of white Рlight pink flower of buckwheat. More interesting is that it protein is better assimilate than that one from grains. It all happends because buckwheat contains lisyne and tryptophan. These are amino acids which we can not produce by ourselves and we need them to produce proteins. I heard that we are getting sick because our bodies are acidified, in this case buckwheat is perfect solition, because it has alkaline pH plus is gluten free. Now is the question. Why is healthier than roasted one? Because roasted one loose its vitamins, make worse proteins and gets lots of toxins.

I found its out some time ago and I really like to eat it for breakfast. It is good alternative for usual pancakes. I made of it three ingredients gluten free pancakes. With millet it makes master breakfast, super healthy meal. Either millet and buckwheat are gluten free and alkaine. I also done pancakes with carob and blackberrries.

_MG_0436 _MG_0433

Ingredients:

( 1 omlet )

 

1 / 2 cup white buckwheat, dry

1 banana

1 tsp carobu

1 / 2 tsp cinamonu

1 / 4 cup plant milk ( optional )

extras: raspberries, blackberries, blueberries

 

Preparation:

 

info: soak buckwheat overnight

1. Strain buckwheat and rinse under running water. Place in blender container with banana, carob and cinnamon. Blend till is smooth mass. For loose consistency add a bit of plant milk. If you add extra fruits do not add milk.

  • if you make omlette with extras, to blended mass add your fruits ( 10 tbsp blackberries ). Fry just on one side 7 minutes.

2. Heat pan*  and spread on in omlette batter. Fry it without oil on low heat, till it become mat on the top, around 4 Р5 minutes. Than flip on anothe side, fry another 3 Р4 minutes.

Serve with  natural soy yoghurt VALSOIA and fresh blackberries.

* pan should be mineral, so you do not need oil to fry and batter will not stick or burn.

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.

_MG_0421 _MG_0401_MG_0408_MG_0417_MG_0425

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 :).

_MG_0299_MG_0292_MG_0321 _MG_0314

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

_MG_0189_MG_0188_MG_0184_MG_0192 _MG_0199

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

 

Three ingredients gluten-free pancakes

Gluten-free pancakes with nutty buckwheat taste. Is easy to pour loose batter on the pan, so pancakes are thin and perfectly round.

Since nursery, I have this super obsessions on one meal. When something taste super good I can eat it over and over. Lately, I have been eating all the time sweet buckwheat pancakes every morning. I have to recommend this recipe, because is just genius. I found it on mynewroots. Luckily I did not have to cook millet, because I had some leftover from day before. Perfectly two thirds of cup. Batter was almost like for crepes. It is perfectly spreading itself on the pan and they are perfectly round and super thin.

I also made just buckwheat pancakes, where batter wast thick and I had to spread it on pan with a spoon, as good as todays ones. Of course each oh them was fried oil free on low heat.

_MG_0058 _MG_0052 _MG_0055

Ingredients:

( around 12 pancakes )

 

1 / 2 cup white buckwheat, dry

2 / 3 cup millet, cooked and cooled

1 cup plant milk

1 tbsp carob, cinnamon, cacao, young barley, spirulina ( optional )

Preparation:

 

info: soak buckwheat overnight 

1. In the morning strain buckwheat on strainer and wash it well with clean water. Place in blender container with millet, milk and ( optional ) carob. Blend it till is smooth.

2. Heat the pan, than low the heath. Pour two spoons of the batter on one pancakes. Fry oil-free ( or on small amount ) on low eath both sides. When sides are golden brown flip side.

Ready pancakes place on plate, pour with blended bannana with 1 tsp cinnamon, soy yogurt or maple syrup. Serce with nuts and seasonal fruits.