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!

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!

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!

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 !

Parmesan Tomato Garlic Basil Spaghetti - Italian Style Pasta

 I tried a lot of vegan, vegetarian food and they were amazingly delicious!
 That's why I would like to share this amazing recipe with you guys! Simple and easy to make!

Ingredients for 2:

Half box of Spaghetti 
2 tablespoon of Olive Oil
2 tablespoon Parmesan 
1 small can of Tomato Paste
2 cubed Roma Tomato
6 big leaf of Basil
2 big cloves shredded Garlic
1 celery 
1 tablespoon sugar
Salt and Pepper to taste

Cook the pasta in salty water for about 5-7 minutes (al dente), drain it and mix with 1 spoon of oil. Set a side!
Add the leftover oil to a pan, and put the tomato paste, the garlic, the sugar, the salt, pepper and toast for about 2 minutes but stir continuously. Now add the celery, tomato, basil, and pour with approx. 1/2 cup of water. Boil slow for about 15-20 minutes, until it's reach the perfect consistency. Take out the celery and add the cheese. Mix the pasta into the sauce and serve with basil or shredded Parmesan!
 

When you have question or perception please write comment, or find me in the following contacts:

E-mail: renataphoto16@gmail.com

Facebook: Renata Horvath-Riba

Instagram: @renataphoto16

Fall inspired Creme - Filled Pumpkin Cupcakes 🎃🍁

This Cupcakes are easy to make, fluffy and really-really delicious! ♥ I've never made anything from pumpkin, but after that recipe I will! :)
Sorry for the small character, but the blogger don't like to work now :(

Ingredients:

To the cupcake:
-  2 cups sugar
- 3/4 cups vegetable oil
- 1 can organic pumpkin (15 oz)
- 4 eggs
- 2 cups AP flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon ( +1 tsp pumpkin spice - optional)

To the filling:
- 1 tbsp corn starch
- 1 cup milk
- 1/2 cup shortening ( I used butter flavor)
- 1/4 cup unsalted butter - softened
- 2 cups confectioners' / powdered sugar
- 1/2 tsp vanilla extract

- whole cloves (optional for decorating)

I started with the filling, I cook together the corn starch and the milk until thick (stir continuously!!) and set a side to cool.

Preheat the oven to 350F and line with paper the cupcake pan.

Now I continue with the pastry. Beat the sugar, the pumpkin, the oil and the eggs well, combine flour, baking powder, salt and cinnamon ( add the pumpkin spice too ) and slowly corporate to the pumpkin mixture. Fill the paper-lined pan to 2/3 and bake for 18-22 minutes (based on oven - I used fancy cupcake paper and I need to fill with the larger ice cream scoop, so my baking time was 35 minutes) or until toothpick come clean from the middle. Leave in the pan for 10 minutes and set a side to cool.

For the filling beat the shortening, the butter, the sugar until light and fluffy, add the vanilla and the cornstarch-milk mix and beat well. Put this mixture to a piping bag (I used big star tip - optional).

Cut holes to the middle of the cupcakes - I used round cookie cutter - fill with the cream, put back the tops and decorate with whole cloves. 

Roasted Tomato & Bacon Pork - Italian Feeling

My husband has a favorite meal - Mozzarella & Tomato Chicken - (season the chicken with salt and pepper and roast them in high heat, put into baking pan, add some fresh cherry tomatoes, cover with mozzarella cheese and bake for about 30 minutes 450F preheated oven until the cheese turns golden brown - but today I made some twist with this simple meal. Now I show to you the secrets! :)

Ingredients for 2:

Roasted Tomatoes

- 3 cups Cherry Tomatoes - I had a selection

- 3 tablespoon Extra Virgin Olive Oil

- 5-6 leaves of Basil

- pinch of Pink Salt

- pinch of Ground Peppercorn

- 1 tsp Garlic Cream / 2 cloves of Garlic

For the meat:

- 2 x 7oz Pork Loin 

- Salt and fresh ground Peppercorn to taste

- 1 big ZipLoc bag for tenderizing

- 6 slices of Pork Bacon

 - 2 types of cheeses, I had Mozzarella & Provolone mix and Colby & Monterey Jack 

 Wash the tomatoes, cut them into half and add the spices.

 

 Mix well and pour into a ceramic bowl.

 Roast for 410F preheated oven for 40 minutes (the time can be changeable, it depends on the oven +-10 minutes)

 

 Now I fry the bacon. It's your choice, I made in the oven 450F for about 30-35 minutes. Crispy and amazing!! :)

 Tenderizing the meat. I always use ZipLoc bag, I hate to cleaning  the meat pieces from everywhere, that's why I put into the bag and I can start to hit ;)

 Roast the meat slices high heat fast, approx 2 minutes per sides and  put into baking sheets.

 Put the delicious tomatoes to the top of the meats.

 Cut the bacon smaller peaces (easier to eat) and spread to the slices.

 I use 2 types of cheeses because it's will be more flavorful.

 I turn the heat for 470F and roast.

 This is how it's looks like.

Rosemary Steak Potato - the side

6 medium Red Potatoes

15 (approx) fresh Rosemary leaves (cut into small pieces) - to taste

1 pinch of Pink Himalayan Salt

1 pinch of fresh Ground Peppercorn

1 tbsp :ow Sodium Garlic Grill Seasoning

2 tsp Sriracha chili

2 tbsp Extra Virgin Olive Oil

 I washed the potatoes and cut into medium cubes. Sprinkle with the seasons, pour the olive oil and Sriracha and mix well. Put into 420F preheated oven for about 30 minutes, shake the pan and put back for another 20-25 minutes to broil. Sometimes I make the seasoning after the baking process. This is your choice! :)

 I serve with the Steak Potato and Spring Mix Salad. It is a heavy meal, I recommend for lunch, but my husband like to eat anytime :) Please enjoy!

Please when you have question or perception please write me:

E-mail: renataphoto16@gmail.com

Instagram: renataphoto16 - Ren

Facebook: Renata Horvath-Riba