I'm super excited to share with you my ebook- "Easy vegan recipes. Spring/Summer edition". I've been working on this ebook for months and couldn't be more thrilled that it's done. The book currently 71 pages (50+recipes), photos, tips and inspiration. Here's just a couple of pages: With this collection of recipes as your guide you’re sure to find the perfect dish for any occasion, any day of the Spring/Summer seasons. Moreover, you’ll find that is both easy and satisfying to bring new flavors and aromas to your table and more healthful, seasonal dishes to your daily diet. Now doesn't that sound like something you want to read? If yes, make sure to check out Easy vegan ...
CURRY SOUP
Make this creamy Curry Soup with rice on a cold winter day, when time is short and a hot supper in a bowl sounds good to everyone at the table. MY LATEST VIDEO CURRY SOUP INGREDIENTS Coconut milk Vegetable broth Green curry powder Fresh ginger Cane sugar Soy sauce Carrots Frozen corn Firm tofu White jasmine rice HOW TO MAKE VEGAN CURRY SOUP In a pot, combine vegetable broth, coconut milk, ginger, lemon juice, soy sauce, curry powder, cane sugar and salt. Bring to a boil and cook for 10 minutes. Add chopped carrot, corn and tofu. Cook for additional 15 minutes. Remove the ginger before serving. Add cooked rice to each soup bowl. Ladle the soup into bowls. I ...
BARLEY PILAF
Warm up on cold days with Barley pilaf flavors. Beluga lentils put a kick of nutty flavor into this dish, while barley has a pleasantly chewy texture and sweet flavor. MY LATEST VIDEO VEGAN PILAF INGREDIENTS Barley Beluga lentils Onion: yellow sweet onion Tomatoes Garlic Vegetable broth Spices: dried thyme, dried oregano, ground turmeric. HOW TO MAKE PILAF Soak barley for 30 minutes. Rinse and drain. Rinse and drain lentils. In a frying pan, warm the oil. Add the onion, garlic and cook for 5 minutes. Add tomatoes and cook for 3 minutes. Add the thyme, oregano, and turmeric. In a baking dish add barley, lentils, fried onion mixture and vegetable broth. Cover the ...
VEGAN BAKED BUNS
Carrot and chestnuts add burst of color and sweetness to this Vegan Baked Buns, while celery lend crunch. MY LATEST VIDEO VEGAN BAKED BUNS INGREDIENTS Dough: Active dry yeast Cane sugar Warm water Flour: all-purpose flour Vegan egg Grapeseed oil Filling: Dried mushroom Fresh celery Carrot Chestnuts : vacuum packed chestnuts Filling sauce: water, soy sauce, sesame oil, cornstarch, cane sugar, vegan oyster sauce, salt and pepper HOW TO MAKE VEGAN BAKED BUNS Dough: In a large bowl, mix the yeast, warm water and cane sugar. Set in a warm place for 10 minutes. Add the flour, vegan egg and grapeseed oil to the yeast mixture. Stir the mixture. Knead the dough until ...
FRENCH FENNEL SOUP
These French Fennel Soup (Soupe au fenouil) is easy to make, vegan soup made from simple ingredients and absolutely delicious! MY LATEST VIDEO FRENCH FENNEL SOUP INGREDIENTS Fresh fennel Vegetable broth Vegan cooking cream Salt and pepper (to taste) Croutons (to garnish/optional) Dried herbs (to garnish/optional) HOW TO MAKE FENNEL SOUP Cut and slice the fennel bulbs into strips. Heat the olive oil. Toss the fennel in the oil and ass vegetable broth. Let simmer until the fennel is overcooked. Puree the soup (you could use blender, food processor or food mill). Add the vegan cooking cream. Add salt and pepper to taste. Pour the soup into a bowls and garnish with the ...
QUICK PICKLED ASPARAGUS
This Quick pickled asparagus is perfect for wintertimes, when you crave robust flavors but want relatively light side dish-one that will satisfy different types of eaters. MY LATEST VIDEO QUICK PICKLED ASPARAGUS INGREDIENTS Fresh asparagus Water White vinegar Cane sugar Garlic Dill springs Spices: allspice berries, clove, mustard seed, bay leave, peppercorns and coriander HOW TO MAKE QUICK PICKLED ASPARAGUS Rinse asparagus. Cut spears to fit the jar. Place asparagus, dill springs and garlic into a jar. Bring water, white vinegar, cane sugar, salt and spices in saucepan over medium heat, stirring until sugar and salt dissolve. Ladle hot pickling liquid over ...
GARDEN SALAD
With its bright array of colors, this Garden salad is both satisfying and delicious during winter months. Serve the salad right away to ensure that all the ingredients remains crisp and bright. MY LATEST VIDEO GARDEN SALAD INGREDIENTS Green beans Turnips Carrots Cannellini beans Zucchini HOW TO MAKE GARDEN SALAD Cook cannellini beans. Set aside. Cut zucchini into stripes and salt slightly. Blanch green beans in a pot of salted boiling water for 10 minutes. Drain and cool under cold water. Blanch carrots and turnip sticks for 5 minutes. Rinse under cold water and dry. Slice the leek. Peel and seed tomatoes. Cut into strips. Drain zucchini, rinse and pat dry. In a large ...
GARLIC SOUP
Inspired by France's classic dish, this Garlic soup features simple ingredients and easy to make. MY LATEST VIDEO FRENCH GARLIC SOUP INGREDIENTS Garlic: two bulbs Flour: all-purpose Vegetable broth Olive oil Bread Salt and pepper HOW TO MAKE GARLIC SOUP Separate each clove of garlic from the heads and crush with flat side of a knife. Do not remove the garlic from its skin. Add olive oil to the pot, let it get warm. Add the flour and cook for 5 minutes. Gradually whisk in the warm broth and bring to boil. When the mixture boils, add garlic and let simmer for 30 minutes. Put piece of bread and grated cheese (optional) at the bottom of each bowl. Strain the soup. Ladle ...
VEGAN COCONUT SOUP
A generous addition of coconut milk turns this soup into a warm, main dish. Add mandarins or oranges for extra flavor. MY LATEST VIDEO VEGAN COCONUT SOUP INGREDIENTS Coconut milk : full-fat, canned Vegetable broth Mandarins: could be substituted for oranges Rice: jasmine rice Mushrooms: dry white mushrooms Salt and pepper HOW TO MAKE COCONUT SOUP Cook rice. Set aside. Soak mushrooms for 20 minutes. Chop. Set aside. In a medium pot, add coconut milk, vegetable broth, mandarin zest, mandarin juice. Bring the soup to boil. Boil for 5 minutes. Add mushrooms. Boil over medium heat for 10 minutes. Divide rice between bowls and pour the soup over it. I hope you will ...
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