Vegan Scrambled Eggs

Vegan Scrambled Eggs

A nice recipe for a generous breakfast with orange juice and fresh homemade bread.

Serves: 6 people

Ingredients

1 onion
150 g smoked tofu
400 g natural tofu
1 shot tamari
A pinch of turmeric powder
200 g silk tofu
Salt (or Himalayan black salt) and pepper


Directions

Peel and slice the onion.
Cut the smoked tofu in thin slices and heat the smoked tofu with onions in a frying pan. In the meantime, mash the natural tofu with a fork.
When the smoked tofu is fried, add 1 shot tamari and the mashed natural tofu and let it fry. When the natural tofu is fried, scatter turmeric over the tofu. (Be careful not to add too much turmeric since it has a very intense flavour).
Smash the silk tofu and add it to the frying pan. Add salt and pepper.

The dish can be garnished with sprouts and herbs.

scrambled for inside-post

Palak Paneer

Palak Paneer

Palak paneer is one of the most popular North Indian curries made of blanched spinach and soft paneer.

Serves: 6 people   Time: 1 hour

Ingredients

1 kg spinach fresh or frozen
250 g paneer
3 tablespoons oil
1-2 teaspoon(s) cumin seeds or powder
3 medium sized onions (finely chopped)
1 green chili (slit into half)
2 tablespoons fresh ginger
2 cloves of garlic crushed
½ teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons coriander powder
1 cinnamon stick
4 – 6 medium size tomatoes (finely chopped) or 1 can of canned tomatoes
100 ml cream
1 teaspoon garam masala
1 teaspoon sugar
Salt to taste
Grated cheese for garnish (optional)


Directions

Cook the spinach for about 5 minutes in boiling water.
Cut the paneer into small cubes and deep fry in oil till light golden brown.
Heat the oil in a non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn. Add the chopped onions and green chilies and sauté till the onions are golden brown. Add the ginger and garlic and sauté for another minute. Add the turmeric powder, chili powder, the cinnamon stick and the coriander powder and sauté for another 1-2 minutes. Then add the tomatoes and stir till the oil separates.

Add the spinach to this mixture along with 200 ml water. (Tip: You can use the water from cooking the spinach).

Add the cream, paneer, garam masala, sugar and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.

Garnish with some shredded cheese (optional) in the end.

 

Spanish Omelette – without eggs

Spanish Omelette – without eggs

Spanish omelette is a typical Spanish dish called tortilla española or tortilla de patatas. This one is without egg and can be served as a main course.

Serves: 4 people

Ingredients

4 medium potatoes
1 medium onion
Olive oil
Salt
55 g chickpea flour or tempura
125 ml milk (cow, soy or oatmeal)
1 pinch turmeric or saffron

 

Directions

Wash, peel and cut the potatoes in thin uneven slices. Peel, wash and dice the onion.
Heat oil in a frying pan. When hot, add the onion. Once golden, add the potatoes and salt to taste.
In a bowl put the flour or tempura, milk and turmeric or saffron. Mix well until smooth and even.
When the potatoes and onion are well cooked drain the oil and add them to the bowl.
In an non-stick pan, heat a little olive oil. Add the mixture and spread evenly. Let fry until light brown and flip with a lid or plate to cook on the other side. It must be cooked well inside.

 

 

 

Buckwheat with Mushrooms

Buckwheat with Mushrooms

A gluten-free and vegan recipe perfect for the winter season.

Serves: 4 people

Ingredients

250 g buckwheat
4 leaves of kumbu seaweed (optional)
olive oil
2 or 3 garlic cloves
1 medium onion
½ red pepper
250 g mushrooms
a pinch of turmeric
soy sauce

 

Directions

Wash the buckwheat and cook it with the seaweed for 20 minutes. Wash or peel the vegetables and cut in small pieces. Sauté for a few minutes in olive oil and add the mushrooms. Dissolve the turmeric in half a glass of warm water; add to the frying pan when the mushrooms are done. Add the soy sauce. Add the buckwheat to the vegetables and leave it on the heat for a few minutes. It also can be served separately.

Note: The buckwheat can substitute the rice in a paella dish. By washing and roasting it, the buckwheat doesn’t stick together as much.

 

 

 

Vegetable Pakoras

Vegetable Pakoras

Serves: 10 people

Ingredients

180 g chickpea flour
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon Garam masala
1/2 teaspoon baking powder
4 cloves garlic, crushed
300 ml water
1,6 L oil for deep frying
1 heads cauliflower florets
4 onions or paprika, sliced into rings

 

Directions

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Add the baking powder.
Make a well in the center of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 190 degrees C° (375 degrees F).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels and sprinkle with Chat Masala before serving.
Enjoy with Ketchup and Podina (Mint) Chutney and a cup of tea.
It is also possible to use other vegetables such as potatoes thin sliced or whole chilis for those who like it hot.

Speedy Pumpkin Gnocchi

Speedy Pumpkin Gnocchi

There are different ways and methods to prepare pumpkin gnocchi! It depends on the type of pumpkin, its size, the quality of the potatoes and the cooking method. The most original way to prepare gnocchi seems to be done with 100% oven cooked pumpkin, so that it maintains a good flavour and does not get too humid. This is a speedy recipe, but nonetheless valid. The pumpkin is cooked in a pot that contains 75% pumpkin and 25% potatoes. After only 35 minutes your plate will be served!

Serves: 4 people    Time:  35 min             

Ingredients

600 g pumpkin
200 g potatoes
150 g flour
nutmeg and salt as you wish
40 g butter
a handful of sage
parmesan cheese

Directions

After removing seeds and peel, wash and rinse the pumpkin and potatoes. Cut everything in small cubes of about 3 cm and boil in little salted water for 10 minutes. Meanwhile, heat up a pot with water and, on the side, melt the butter in a saucepan where it can be lightly cooked with the sage. On a flat surface covered by flour begin to work the dough with your hands and add more flour little by little. Don’t use too much flour because it tends to harden the gnocchi! Add nutmeg and salt to the dough. When the dough is no longer sticky you can split it and form long sticks (or snakes) of 2 cm each diameter. Cut the gnocchi in small pieces of about 1.5cm and place them on a surface covered in flour; try to avoid the gnocchi touching each other. Cook the gnocchi in salted water keeping the water just below the boiling point; collect them as soon as they rise to the top and drop them directly on a saucepan with the butter. Toss them for a few seconds and serve immediately.

VARIATION

In the same way you can create gnocchi with only potatoes, with spinach or even with beetroot. It is important to understand that the base of the dough is made of potatoes and flour and you have to add more flour, if the ingredients are too moist.

HEATED GNOCCHI

Any left over gnocchi can be heated in the oven the following day : 200C for about 10 minutes.

IN THE FREEZER

Larger quantities may be frozen. Place the gnocchi on a container or on a plate making sure they don’t touch each other. Place a baking sheet between the layers. Once they are frozen, you can split them in portions and store them in small bags.