2017. augusztus 8., kedd

Baked Donuts - 6 serv.


Ingredients:

1 cup AP flour
1/2 cup raw cane sugar
1 1/2 tsp baking powder
1/4 tsp salt (optional - the vegan butter contains more salt!)
1/4 tsp nutmeg
1 dash cinnamon

1/2 cup soy milk (or any dairy substitute)
1 tsp apple cider vinegar
1 tsp pure vanilla extract / paste
1 tbsp ground flax seed (mixed with 3 tbsp warm water - this is the egg replace)
1 cup plant based butter / margarine (cut into small cubes - easier to melt)
 

 
Make the flax 'egg' and let set for about 10 mins. Preheat the oven for 180°C / 355°F and grease the donut tray. (I'm using coconut spray or Wilton baking spray.)

In a medium mixing bowl whisk together the dry ingredients. In a small saucepan mix together the soy milk and the apple cider vinegar and let sit for a few minutes or until thickens. Add the vanilla, flax 'egg' and butter into the pan and starting to melt together on low heat. Don't boil just heat up until the butter melted!

Pour the wet ingredients into the dry mixture and stir together with a spatula. Divide the dough with a teaspoon to the donut tray and try flattening the surface. 

Bake for about 12-14 minutes or make a toothpick test. Pop the out from the tray and let cool completely on a baking rack. 

If you don't like when they are too sweet, grab a fork or a whisk and drizzle the glaze to the donuts - you can see down below!
For the original icing: mix icing sugar with dairy free milk (almond or soy), add flavor (as vanilla, mint, almond, hazelnut or any type of extract what you prefer), colors and glaze the donuts. 

For a delicious creamy icing, mix together 2 tbsp melted coconut oil, 2 tbsp dairy free milk (almond or soy) and 1-1.5 cup icing sugar. You can use flavors and colors and edible decorations if you like to pop up the donuts.
It will be a really thick cream and you need to work as fast as you can. 


I usually store them on wax paper!

2017. február 20., hétfő

Vegan Hungarian Mushroom Paprikash & Brown Rice Fusilli - Gluten Free



Ingredients for 2-3 servings:

- 200 g sliced white mushroom
- 3 tbsp diced onion
- 2 cloves of shredded garlic
- 1 tbsp olive oil
- spices to taste: salt, black pepper, paprika, nutmeg, marjoram
- 1 tsp Hungarian goulash cream - optional!
- 1 diced Roma tomato
- 1 diced Cubanelle Pepper
- 1 1/2 tsp corn starch - mixed with 6 tbsp water
- 3 tbsp Toffuti Sour Supreme
- approx. 1/2 cup water - in small portions
- 2 big pinches of fresh parsley

- cooked egg- and gluten-free pasta or steamed rice

For the first step, I prepare every ingredients, dishes, etc. I put a medium pot to the stove with water for the pasta and add 1 pinch salt. I washed the veggies and cut them, I always put all of the spices near me too. 
I preheat a pan with the olive oil in medium heat, add the onion, a pinch of salt and braise until soft and glassy. Turn the heat low, add the garlic and roast for 1-2 minutes (don't burn!). Now add all the spices for your taste. I added the next amounts: approx.1 pinch fresh ground pepper, 1 tiny pinch of ground nutmeg, 1 pinch marjoram, 1 tbsp Hungarian Sweet Paprika (You can use any type), the goulash cream and pour with 1/4 cup water/ Start to boil in medium heat. After 5 minutes I add the pepper, after another 5 minutes I pour the tomato and the mushroom too. Add the leftover water, boil for approx.10 minutes or until the mushroom softer and turn the heat low. ( I add the pasta to the water and cook all dente ) I make the thickening for my paprikash - mix the starch / flour with water, the sour cream and pour to the mushroom goulash slowly and mix continuously. Boil for another 5 minutes, taste for the last time, add spice if need and serve. You can mix the parsley to the paprikash after you turn off the heat, or sprinkle to the top of the dish. Enjoy!



2017. február 6., hétfő

Vegan Bolognese Sauce - Meat and Gluten Free

My favorite foods are from the Italian kitchen, so today I would like to show you a meatless Bolognese sauce. Easy to make and delicious!

Ingredients:
- 1/3 cup TVP (Textured Vegetable Protein) soaked in 2/3 cup water
- 1/3 cup diced white onion
- 2 big cloves of garlic (shredded)
- 1/3 cup diced celery
- 1/3 cup diced mushroom
- 1 1/4 cup diced cherry tomatoes
- tomato paste (170 gr)
- 4 large basil leaves
- water 2 - 2.5 cup
- pinch of salt, black pepper and sugar

Soften the onions in some water.
Add the tomato paste and roast for few minutes.
Sprinkle the sugar.

Add the celery...
the tomato, the salt and the pepper.
Mix well, boil up in low heat, cover (don't full) and cook for 20 mins.
Add the mushroom, the TVP and the basil...
and cook for more 20 mins.
You can use as a pizza sauce, it's delicious!
Or spread into bread, sprinkle with cheese and toast in the 410 F preheated oven.
Delicious!
Of course You can use as a sauce on gluten- and egg-free pasta or with fresh zucchini spaghetti. But you can use in lasagna too, later I will upload picture from that too!

2017. január 26., csütörtök

Red Veggie Chili - Vegan and Gluten Free

The most amazing meal this week in my kitchen. I like sweet potato, corn, beans, tomatoes and after that chili I like the red lentil too. Rich and creamy, full with vitamins, nutrients and fibers. I made in Slow Cooker, so it's easy to make too. I don't like to speak too much from the ingredients and how amazing this meal, please try if you like! 

Ingredients:
- 1 cup red lentil
- 1.5 cup diced sweet potato
- 3/4 cup diced white onion
- 2 diced clove of garlic
- 1 small can tomato paste
- 1 can diced tomato (organic - no salt added)
- half of a Jalapeno chili (without seeds and veins - if you like spicy food, leave)
- 1 veggie bouillon (see the ingredients list!) [You can use veggie stock - in this case don't use water just the broth]
- 2 tbsp sugar / 1 tbsp sweetener - what you prefer
- 2 tbsp ketchup (vegan & organic)
- 2-3 cup water
- spices: (I used that measures, but please taste because we are not the same! ;) ) salt (2 pinch), ground black pepper ( 1 big pinch), oregano (2 big pinch), marjoram (1 pinch), mustard powder (1/8 tsp) Worcestershire sauce (1/2 tbsp), Sriracha (2 tsp)
-1 cup frozen yellow corn
- 1 can kidney beans (reduced salt - washed and drained) [You can add 1 more can if you like bigger portion of bean in there]

The preparing process is easy: put every ingredients to the slow cooker with 2.5 cup water, without the corn and the beans. Cover and cook in low heat for approx.2 hours (until the sweet potato and the lentil soft, but I like to cook the lentil fully because this will be the creamy part of our dish). Now you need to taste, add any missing spices what you need to your taste and after that add the leftover ingredients. Cover back and cook one more hour to the better taste and consistency! Easier to digest the lentils and beans when you serve them with fresh salad. I added some steamed Jasmine rice and fresh Romain & Baby Spinach mixture! Enjoy!




If you have any questions, remarks or perceptions please leave a comment, write me on Facebook or e-mail: renataphoto16@gmail.com !