Archives For Easy Vegan Recipes

One of the best items in my kitchen is the iron skillet.The pan gives to the vegetables an instant umami (Japanese, literally ‘deliciousness’).Its one of my secrets in creating a wonderful tasting vegetable dishes. 

 

Thank you @tescofood for embracing local. As they say local is greener than organic. I am all for it. #sponsored #eatlocal #eatfresh #feelamazing

A photo posted by Ivelina/Ивелина (@mothernaturelovesyou) on


A few weeks ago I was offered by Tesco to try some of their new farm range items. The 7 farms offer a variety of produce at a very great value price.There is great choice including celery, beetroot,peppers, mushrooms and spinach. Of course I got all of them.:-)

 Chargrilled vegetables are amazing, done in some olive oil and lemon. If you are being super healthy you can cook them in lemon juice and garlic and add the olive oil just before serving. Either way they taste fantastic.Using the iron skillet will boost your iron intake and I highly recommend you investing in one of those pans.

 I am sharing one of the easiest recipes, that I love and cook almost weekly.It takes about 20 minutes to prepare and you get a rich nutricious meal, which is also very versatile and great to share and enjoy at a dinner party,too.

 

Here is what you need 

  • 12 pita breads
  • 4 peppers-cut into thick strips
  • 12 medium size mushrooms, cut into thick strips
  • 1 medium size sweet onion cut into rings
  • 1 courgette cut into rings 

For the dressing/marinate

  • olive oil
  • juice of 3-4 lemons/or more if they are small
  • 4 cloves of garlic-crushed
  • pinch of oregano
  • pinch of salt and black pepper to taste  

For the raw spinach pesto

  • a bag of spinach
  • big bunch of fresh basil
  • 2 cloves of garlic
  • 1-2 spoonfuls of lemon juice
  • olive oil
  • a handful of soaked cashew nuts or walnuts

Your first step is to chop all the vegetables and season them by mixing them all together in a large bowl.Once they are done heat your griddle and start cooking them by turning occasionally. You will see the nice iron lines showing pretty quickly. Once they are done drizzle a generous amount of lemon juice and some olive oil onto the pita bread and cook them on the griddle as well. They will taste amazing as all the flavours from the vegetables are still in the pan and by cooking your pita there afterwards you are making sure every bit of umami stays with you to enjoy. 

You can replace the pita bread with flat bread, tortilla wrap or any other kind of bread you like. The vegetables are also very nice with rice and hummus or served with boiled baby potatoes. They also make an amazing antipasti kept in a fridge in a nice dressing of olive oil, capers and oregano. You can also use they to make a pasta dish and serve them hot or cold. 

To make the pesto simply add all the ingredients into a food processor and blitz until runny or until you like the consistency. Normally takes up to 2 minutes but each blender may vary. 

To serve cut each pita in the middle and generously spread some pesto.Then stuff it with the vegetables. Add some fresh tomatoes pour some more pesto and enjoy.

This is a truly tasty combination and I hope you get a chance to try it. Feel free to adjust the amount of garlic or lemon you use.I like very strong pungent flavours but for the plain eaters out there a milder version of the dish might be better.

Thank you once again for stopping by,

Talk soon.

Eat well, sleep well and hug harder.

Ivelina

Related articles across the web

I am not a great fan of Jamie Oliver, but the man is making millions by education people about food and how to eat. So he must be doing something right I thought.

I do know, that Jamie Oliver is not a vegan. In my mind that is even more of a reason to use his recipe. It is a great invitation to more people to try and include more vegan meals and possibly go all the way vegan when they are ready. 

There is also a collection of 86 vegan recipes on his website, which seem very easy and tasty. I will be looking back into them for sure. 

This evening i was in a chocolate mood. I have been looking how we will be celebrating Easter this year as it will also be my eldest son birthday. He loves chocolate, so I decided to try Jamie Oliver’s chocolate brownie recipe. Mine is a bit different, but based on the same principles. 

Here is my recipe here. I love this cake. 

Vegan Chocolate Brownie Cake 

Prep time 20 minutes 

Cook time 25-30 minutes 

Here is what you need.

180 gr white plain flour
8gr baking soda

2 spoon full of ground flax seeds 

pinch of salt

squeeze of lemon juice (about 10 ml)

200 gr drinking chocolate (i used Green and Blacks’organic)

200 ml almond milk

100 gr. raw unrefined sugar

15 gr vanilla essence

50 gr. coconut butter

50 gr. cocoa butter

For the glaze

100 gr drinking chocolate
30 gr cacao butter
15-20 ml almond milk
dash of whiskey (optional)

100 gr. hazelnuts( you can use any other nuts or anything else that you like)

Method 

First preheat the oven to 180*C degrees.

In a large bowl sieve the flour and add to it the salt and the baking soda. Mix together.
In a small pan put the coconut oil, the cacao butter with the sugar and the drinking chocolate. Melt and mix well. Then add to it the milk with the sugar and the lemon juice and the vanilla essence.

Next add everything together in the big bowl and gently mix and fold together. You will get a very thick and gooey mixture.

Pour into your baking tray and place into the preheated oven.

Bake for about 25-30 minutes.

While the cake is in the oven melt your cacao butter with the drinking chocolate. If you are using unsweetened cacao powder you need to add some sugar to the mix as well.

Once your cake is ready gently cover with the chocolate glaze and decorate with your roasted hazelnuts.

 

This vegan chocolate brownie cake is simply divine, nutty and rich. Highly recommend you to try it if you love chocolate. 

 

Enjoy! 

 

 

All Mediterranean recipes are a true celebration of life, especially the ones, that are vegan.I love all those fruits and vegetables oozing with sunshine and amazing flavours. 

So for this Meatless Monday Vegan Style I am gonna share with you a wonderful combination-

Stuffed Aubergines and Styffed tomatoes server with leek and red pepper rice and sesame garlic sauce.meatless monday
So here is what you need to make the stuffed aubergine
2 medium sized aubergines(cut in half and scored into diamonds)
7 chestnut mushrooms
1 small onion
3 cloves of garlic
1 cup of tomato passata
1 stick of celery
bay leaves
basil
mint
a pinch of salt
black pepper
a dash of red wine (optional)

The first step of this dish is to roast the aubergines.Simply cover them in some olive oil and a bit of water and roast them in the oven turning both ways occasionally.Place the tray in the oven and cook it until its nicely golden and very soft.meatless monday vegan style

While your aubergine is in the oven you can make the sauce.
Simply saute the onion with the garlic with a bit of olive oil and water and then add all the herbs and spices.At this stage add the finely chopped mushrooms.Then add the tomato sauce , I use tomato passata, but chopped tomato will work as well.Let it cook for a bit on a low heat and then pour some wine if required. Turn off the and let rest.

Then all you have to do is simply pour the sauce on the top of the roasted aubergines and let it roast for about 20 minutes on a medium heat.

Serve with some fresh parsley and sprinkle with sesame seeds.

Leek and sweet red pepper rice is another incredibly easy but very delicious dish,

You need 1/2 leek

2 sweet red pepper

3 cups of water

1 cup of basmati rice

salt

pepper

basil 

some hot paprika  (optional)

All you do is this-saute the onions and peppers with all the seasoning and herbs until soft and golden.Then you add the rice a bit of salt.Add 3 cups of water and let it simmer on a low heat until the rice has absorbed all the water . 

I ended up making the stuffed tomatoes as I had some tomato sauce left after I stuffed the aubergines.Simply remove all the inside part of the tomatoes.Then season them with a pinch of salt and pepper and .Mix some sauce with rice and then put it inside the tomatoes.Put the lid and roast for about 20 minutes on a medium heat.

And last but not least here is how you make the most amazing sesame garlic sauce .You would need a powerful blender, I use Vitamix.

Here is the recipe for the Sesame Garlic sauce

100 gr. raw sesame seeds

7 raw cashew nuts

100 mg of water

some lemon juice

a small bunch of parsley

3 cloves of garlic 

salt to taste.

Put everything in a Vitamix and blend on full power for about 90 seconds until is smooth.Put in a glass container with a lid and let it cool in the fridge for about an hour before serving.

Serve everything with love and a good size of a green salad. 

If you like this recipe please share it with your friends , using the buttons above and below. 

Love you lots, 

Ivelina