Vegan is not a diet, it is a life style.

Chocolate – peanut butter smoothie

Those who are running catch delisious smoothie made from bananas, peanut butter and cocoa. Be careful it gives lots of energy!

Ohhh It has been long time since I have posted any smoothie recipe while I do them everyday for lunch! Everyone love cocoa and peanut butter blends, so I have to share this recipe here! What is more this is great idea for a lunch for those who are leaving home very fast. Banana and peanut butter give you a kick + few nice microelements and witamins from group B.

It is very easy to make. Tastes the best with home made milk for example coconut and peanut butter. I will write about this second one soon. It is also super easy to prepare, but sometimes needs patience 😉

_MG_0144

Ingredients:

( 1 portion)

 

2 bananas

3/4 cup plant milk

1 tbsp cacao

1 heaping tbsp peanut butter

 

Preparation:

  1. Peel bananas and place them in blender container with cacao, peanut butter and milk. Blend around 1 minutes till is smooth.
  2. Pour into the cups or bidon.

Decadent vegan truffles

With deep chocolate taste, full of proteins, easy peasy and quick to prepare vegan truffles.

I am sure that all of you, just like me has that blues from time to time. In this mood I have no idea what should I do with myself, either cook anything or eat. No idea for everything. I would just lay on the sofa in front of tv. I have this state, but it happen sometimes and what than? This time truffles for the rescue! That what has happened. It is freezing, snow is everywhere and I am like I previously laying on the sofa in front of TV, and.. I see truffles! baam, one step forward, now I know what I want to do. Hoop to the kitchen and let’s do it. Not longer than fifteen minutes and balls are ready. Obviously I could not eat them all, because of thier deeply chocolate taste. One was enough to get huge butt kick full of positive energy. ..and I have to admit, that I even went running with mine dog 🙂

Truffles are also good idea for a snack before or after gym / trenning. It works on small picnincs / friends meetings. What is more I am sure that anyone who would get box full of vegan truffles would be rapt 🙂 Valentines day is comming so let’s make boxes full of healthy sweets!

_MG_0121 _MG_0122

Ingredients:

 

1 cup dried white bean

2 tbsp cacao + for coat

4 tbsp xylitolu

4 handfuls chopped almonds + for coat

1 dark chocolate bar (I used VIVANI organic)

 

Preparation:

info: soak beans overnight

  1. Soaked bean strain and pour with fresh water, cook till is soften.
  2. Strain cooked bean. Grate chocolate on grater and add to beans with cacao and xylitol. Blend while is warm.
  3. On dry pan roast almonds than chop them. 4 handfuls add to chocolate mass, stir it well. Rest or chopped almonds set aside.
  4. From ready mass form balls and coat in cocoa powder or previously chopped almonds.

set aside for 1 hour to harden or place in fridge for 15 – 30 min

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

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.

IMG_0103 IMG_0104

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.

_MG_0088

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.

IMG_0076

 

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.

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.

IMG_0051 IMG_0052 IMG_0062 IMG_0064

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.

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! 😀

_MG_9913 IMG_0014

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.

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! 🙂

_MG_0161

 

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 – 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 – pan, 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.

 

Gluten Free pumpkin cake

Delicious gluten free pumpkin cake! Without preparing pumpkin puree.

Easy and quick gluten free pumpkin cake. Always when I had craving for pumpkin I was letting it go, because of necessity of preparation pumpkin puree. Baking it in oven was too much for lazy me. With my pumpkin cake is no such a thing. Just grate raw pumpkin add to the bowl and there you go! Why should I bake twice?!

Besides photos I also have video! I wish you gonna like I and It will help with cooking. Sometimes it is easier to see instead of reading. 🙂 As soon as I have lots of spear time rest of recipes will be also visualized with easy and short video.

Enjoy watching, cooking and eating 🙂

0EAB5AEC257645B1A3587F3F82F5E4E9

Ingredients:

500 grams brown rice flour

500 gram raw pumpkin, grate on a grater

1 tsp baking soda

2 tsp gingerbread spice

3 tsbp grounded flax seeds

1 / 2 cup of oil

1 cup plant milk

pinch of salt

Preparation:

  1. Slice pumpkin in half and peel it. Remove all seeds and cut in medium pieces.
  2. Measure grated pumpkin and add to the bowl with gingerbread spice, pinch of salt, ground flax seeds, oil and plant milk. Stir it all and blend it.
  3. Transfer to the silicon form or lined with baking paper oven-pan.
  4. Bake 30 minutes in previously heated oven on 180*C.