Recipe #16 Kiwi, banana and passionfruit smoothie

Shopping list

• 1 peeled kiwi
• 1 passion fruit
• 1/2 mango
• Juice of 1/2 lemon
• 1 banana
• 150 ml -200ml of nut milk

Method

Blend it all together until it's smooth and serve. 

Recipe #15 Vegan Banana Ice Cream

Shopping list

• 3 frozen bananas
• 1 cup of frozen berries
• 1/4 to 1/2 of nut milk

And you need a powerful blender or food processor.

Method 

I used 1/2 cup of hazelnut milk here.
Place everything in the blender and blend long enough till everything is a pulp.

No sugar, no dairy and still so sweet and delicious.
(mine should have been longer in the freezer but it was too good to wait for !)

Recipe #14 Vegan Pink Smoothie

Shopping list

• 2 peeled kiwis
• 1 peeled banana
• 5 strawberries
• juice of 1 lemon
• 1/2 mango
• 1/2 cup soy milk (unsweetened)

Method 

Throw everything into the blender ! = 1 pint of smoothie

Recipe #13 Vegan Chocolate Muffins

Shopping list

• 1 + 1/4 cups of white flour
• 2 teaspoons of vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon soda
• 1 teaspoon salt
• 1 cup warm water
• 2/3 cups cocoa powder
• 1/3 cup vegetable oil
• 1 cup brown sugar

Method 
Beat this on medium speed for about 3 minutes and spoon this into the cupcake holders. 

For cupcakes bake for 17 minutes / 180oC @ electric oven 
For a cake just let it bake longer and check with a toothpick when it's done - toothpick should be dry.

Recipe #12 Chocolate Brownie

Shopping list

• 2 cups of flour
• 2 cups of brown sugar
• 1 cup of sunflower oil
• 3/4 of cocoa powder
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 cup of water
• 1-2 teaspoons of vanilla extract

Method 

Into a large bowl, sift the flour, cocoa powder, brown sugar, baking powder and salt. 

Pour in the water, vegetable oil and vanilla; mix until well blended. Spread evenly onto a baking pan previously covered in baking paper.

Cook for 20-25 min on 180 C (you don't want your brownies too dry)

Sprinkle with powder sugar and cut into squares.

Recipe #11 Tortellini with Spinach cream

Shopping list

• 1 package of ready made tortellini
• baby spinach leaves (around 150gr)
• 1 small package of almond vegan cream
• corn flour
• salt +pepper+ drypaprika 1 teaspoon + dry oregano or fresh parsley

Method 

Boil a package of tortellini in hot water, and put aside.

In a sauce pan cook the spinach leaves in a bit of olive oil then add the cream and let it boil. Add two teaspoons of corn flour (or plain flour) and season. Stir for a couple of minutes (so the cornflour doesn't clump) and add the boiled tortellini carefully so they won't open. Stir carefully and serve.

Recipe #10 Vegan Pasta Bolognese

Shopping list

• 2 cups of dry pasta (I used Tagliatelle)
• 1 cup of dry soy
• 1 onion
• Seasoning: salt, pepper, paprika, cayenne pepper, chillies, dry parsley.
• Juice of 1/2 lemon
• Soy sauce
• Olive oil 

Method 

Cook the pasta until it's al dente - and reserve.

Added into a wok a bit of olive oil and the chopped onion untill golden. Added one cup of dry soy and the seasoning. Cover with the lemon juice and a sprinkle of soy sauce (and a bit more of olive oil if its too dry).

Let ithe flavors blend and after 2-4 min cover with a can of chopped tomatos (or ready made bolognese sauce). Serve on a pasta bed, as below. (you can sprinkle dry oregano over the dish)

Recipe #9 Vegetable Pasta

Shopping list

• 1 courgette/ zucchini
• 1 aubergine
• 1 onion
• 1 can of chopped tomatos
• 2 cups of dry pasta
• salt + pepper
• olive oil
• dry oregano
• dry garlic powder
• (cayenne pepper or paprika if you like)

Method 

Cook the pasta until it's al dente, drain the water and add a bit of olive oil and dry parsley.

In a wok heat a bit of olive oil, add one chopped onion and let it fry until it's golden.

Add the chopped courgette and aubergine - season with salt and pepper and add a bit more of olive oil on top if it gets dry. (You can use other vegetables if you like)

When they are cooked add the tomato can and stir. Let the sauce thicken.

Serve on a pasta bed.

(I sprinkled a bit of grated mozzarella but you can leave this out for a vegan version)

Recipe #8 Olive Tapenade

Ingredients

• 300 gr of olives (drain canned) (black, green or mixed)
• Olive oil 2 tablespoons 
• Dry parsley
• 2 garlic cloves

Method 

Place everything in a food processor or chopper:

• the olives, pitted,
• 2 tablespoons of olive oil,
• 1/2 tablespoon of parsley,
• 2 garlic cloves.

Chop until you get a smooth paste. Serve with some pieces of homemade bread.

Recipe #7 Spinach and Ricotta Quiche

Shopping list

• 5 cups of uncooked baby spinach leaves
• 4 eggs
• Olive oil
• 1 puffy pastry ready made
• 1 package of ricotta cheese (250gr)
• some grated cheddar or mozzarella to cover
• 250gr double cream

Method 

In a medium bowl place the eggs, the cream, the ricotta, salt + pepper and oregano. Use a mixer to mix them well.

Heat a wok or a frying pan and add some olive oil. Place the spinach in and allow it to cook.

Place the pastry ( I like the puffy one with this quiche) in a quiche dish or oven proof tray, pierce the bottom of the pastry slightly with a fork.

Throw in the cooked spinach on the bottom, cover with the ricotta mixture and top it with grated cheddar or mozzarella.

Cook for around 30min on 180 C

Recipe #6: Vegetarian Broccoli Quiche

Shopping list

• 1 broccoli
• 1 can of corn
• 1 puffy pastry ready made
• 2 balls of mozzarella fresh cheese (around 150 gr)
• 400 ml of cream
• 4 eggs
• Salt, pepper, dry parsley

Method 

Get an oven proof tray and lay your puffy pasty in. Be sure to cover all edges at least 2/3 up the edges because the pastry with double its size after cooking.
Drain the water from the corn can and place the corn on the tray. Add the cooked brocolli and cut the mozzarella in chunks and sprinkle over the vegetables.
In a medium bowl add the cream, salt+pepper+dry parley and 4 eggs. Bet until it's a smooth mixture. Cover the vegetables with this.
Cook around 30min on 180 C and be sure to let it cool before serving (or else it might fall apart when you cut it)

This made 6 portions of food ! As below:

To Veganize:

You can make the filling with tofu and 1/4 cup of soy or nut milk.

Recipe #5 Vegan Indian Curry

Shopping list

• 1 cup of basmati rice
• 3-4 cardamom seeds
• Cinnamon stick
• Olive oil
• 1 zucchini
• 1 chopped carrot
• 1 chopped onion
• 200 gr of brocolli
• 250 gr of mushrooms
• 1 can of low fat coconut milk
• 1 1/2 tablespoons of Curry Masala (check recipe #69)
• 1 tablespoon of tomato pure
• 1 tablespoon of lemon juice

Method 

For the rice: add olive oil to a saucepan and add the cardamom seeds and the cinnamon stick. Let the flavors blend in and add the rice. Stir well until its a bit crispy. Add 1 + 1/2 cups of water and let it cook. Remove the seeds and cinnamon stick before serving.

For the curry: Add olive oil and the chopped onion into a wok and let it get golden. Add the mushrooms, zucchini, carrot and brocolli to the wok and add more olive oil if you think it's getting dry. Sprinkle your spice mix and stir well everything together. Add the can of coconut milk, tomato pure, lemon juice and keep mixing to blend in the flavors. Once the vegetables seem cooked (but not mushy) serve on a rice bed.

You can use other vegetables too such as cabbage leaves, cauliflower, butternut squash, potatoes, sweet potatoes, leek, asparagus...

Recipe #3 Vegetable Couscous (vegan)

Shopping list

• 1 cup of dry couscous
• 1 + 1/2 cups of hot vegetable stock
• 1 teaspoon of turmeric, dry parsley
• salt & pepper
• Olive oil
• A mix of roasted vegetables (such as asparagus, zucchini,  carrots)

Method 

For this recipe I used asparagus, zucchini, mushrooms, chickpeas and peas, but it works with any vegetable you have at home.
I roasted the asparagus and zucchini and set this aside.
Then in my wok I heated some olive oil and added 1 chickpea can, 1 can of peas and some mushrooms diced in 4. I set this aside.
In a big bowl I added the couscous with some turmeric and parsley. I poured over this the hot vegetable stock and stired a bit, not too much as you dont want to loose the steam. Cover this as soon as you can with a cloth and let it rest for around 5-10min. When this is done you will have nice cooked couscous as a base for your vegetables.
Serve the couscous in a deep dish (add some spoons of vegetable stock if you don't like it very dry), then add some of the chickpeas and peas and mushrooms. And then add the roasted asparagus and diced zucchini half-es.

Recipe #2 Mushroom risotto (no cheese)

Shopping list

around 500 gr of at least 2 different types of mushrooms

300 gr arborio rice

1 onion

1 glass (around 200-250ml of white wine)

1 liter of vegetable stock

seasoning (turmeric, dry parsley, salt, black pepper, paprika)

olive oil

Vegan Parmesan (for decoration)

Method 

So first thing cut the mushrooms in thin slices. I usually use the chestnut mushrooms and white button mushrooms (or if you like you can use hydrated porcinni mushrooms). When you are done preparing the mushrooms, start the risotto.

Heat olive oil in a big pan or wok (i use a wok). I chop an onion in a food processor and throw it in. While it gets golden sprinkle with some seasoning. Then add the mushrooms, all of them. You might need some more olive oil and seasoning. Stir well. Add the rice and then cover with the wine. Let the wine evaporate almost completely. Then add a cup of vegetable stock and wait till this evaporates too, and stir from time to time. Continue to do this until there is no more vegetable stock. Sprinkle with seasoning and dry or fresh parsley. Stir and cover. Let it rest around 15 min before serving. 

Vegetarian Food Challenge

16 days ago I stopped eating meat. My main reason is the unnecessary suffering of animals raised to end up on our dishes.
I'm not going to be fundamentalist about this, for a long time I did not feel the need to change my diet, because I think this decision should be very personal and arise from you and not from others telling you to do this.

I'll leave a video that motivated my change, (it's disturbing so here's a warning if you don't feel you should watch it, don't)
https://www.youtube.com/watch?v=ql8xkSYvwJs
''everyone would be vegetarian if slaughterhouses had glass walls''

I decided to first cut meat from my diet, and then see from there. It's hard enough to cut out meat, imagine: no more bacon, no more ham, no more chicken, no more beef, no more mince meat...
So my main challenge with this move was/is "what am I going to eat today?"
My fiancé will try anything (at least once) so he was up for my dinner trials. The commom mistake people make is thinking vegetarians and /or vegans only eat flavourless things. I have learned in only 15 days that actually food has more taste, and different flavours in only one bite, as you normally season it more. And by seasoning with herbs and spices you can cut on your salt intake, which makes it healthy.
Another challenge was continuing to eat enough proteins. So for now, and with no date in mind, i'll continue to feast on fish when I feel like :)
I would be able to fish a fish and eat it, but I would never be able to kill a cow or chicken to eat; so why be hypocrite and ask other people to do my dirty job? Also - as stated above - I don't agree on giving money to meat farmers that so brutally and inhumanely treat chickens, pigs and cows. I just cannot.

So this blog will be about cooking ideas and recipes. Not only MY recipes but an array of recipes I like cooking,some I found and some i adjusted creating some twists myself.  Starting from now: no meat :) I started a 30 day challenge of no meat but the more I read about it, the more I know I won't go back to my days where I ate 1x or even 2x a day meat. So my first goal is 365 recipe ideas for a non meat diet: that should keep you going on for one year :)