tag:blogger.com,1999:blog-77501548966111396982024-03-06T05:31:49.552+00:00Anula's KitchenUnknownnoreply@blogger.comBlogger189125tag:blogger.com,1999:blog-7750154896611139698.post-77817394815730948842023-07-16T14:38:00.000+01:002023-07-16T14:38:06.267+01:00"Fake Meat: Real food for vegan appetites" by Isa Chandra Moskowitz... (book review)<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><b><font color="#f57c00" size="4">"Fake Meat: Real food for vegan appetites"</font></b></div><div class="separator" style="clear: both;"><b><font color="#f57c00" size="4">by Isa Chandra Moskowitz</font></b></div><div class="separator" style="clear: both;"><b><font color="#f57c00"><br /></font></b></div><div class="separator" style="clear: both;"><font color="#f57c00">Hardback, 320 pages, 10 chapters</font></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL7X2UBAxStLVYEVjjLeewf2NzhlRYlzeMHri7veo_0aQeiQO7jnt6vEADdyCQoaFvxRRieDbxeT9F5djGLkh9KNudFtTCv6MlN6wDSDmp7h3YYQH3CgpwzDxGal403zyThsIsileWqvYo77Mx6DNhUSUp_yliIhllVEP9eAguIvErom7P5ppU6kBJw/s1024/fakemeat_cover_large-774x1024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="774" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL7X2UBAxStLVYEVjjLeewf2NzhlRYlzeMHri7veo_0aQeiQO7jnt6vEADdyCQoaFvxRRieDbxeT9F5djGLkh9KNudFtTCv6MlN6wDSDmp7h3YYQH3CgpwzDxGal403zyThsIsileWqvYo77Mx6DNhUSUp_yliIhllVEP9eAguIvErom7P5ppU6kBJw/w484-h640/fakemeat_cover_large-774x1024.jpg" width="484" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;">As a passionate vegan I am thrilled to share my thoughts on "Fake Meat", written by one and only <a href="https://www.theppk.com/" target="_blank">Isa Chandra Moskowitz</a>. This incredible cookbook, filled with 125 mouth-watering recipes, caters to every meat craving imaginable - it's a plant-based paradise!</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">"Fake Meat" showcases the genius of using tofu, tempeh, jackfruit, and other plant-based ingredients to craft delicious and satisfying alternatives. With innovative recipes like the jackfruit boeuf bourguignon and the tempeh wings with satay sauce (both at the moment, my firm favourites from the whole book), this cookbook takes vegan cuisine to a whole new level. These standout dishes made my taste buds dance with their incredible flavours and textures, leaving me craving more.</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4zUSHATY3vn5VzfvfT_LQ5APNvG1GEBkdOMkmr3JckMG1W4MEG-_ylo5RCozoJxBBXUTZUU_ZUKtn56C4cLdDaNzYmvD2aKgIiUR9Nj0KQu-cBGWmecyTYu09cUmqn9HHzgRxaBr9MnhQ3VZg4r4mZVgY1AHDpUAxXw9d9de4H_KzJjyOR3tUJ8LfA/s695/51cpRGNUt8L.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="695" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4zUSHATY3vn5VzfvfT_LQ5APNvG1GEBkdOMkmr3JckMG1W4MEG-_ylo5RCozoJxBBXUTZUU_ZUKtn56C4cLdDaNzYmvD2aKgIiUR9Nj0KQu-cBGWmecyTYu09cUmqn9HHzgRxaBr9MnhQ3VZg4r4mZVgY1AHDpUAxXw9d9de4H_KzJjyOR3tUJ8LfA/w640-h394/51cpRGNUt8L.jpg" width="640" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Isa's expertise shines through in each recipe. Clear and concise instructions ensure that even novice cooks can confidently recreate these dishes at home. From marinating techniques to precise cooking times, every detail is meticulously laid out, guaranteeing delightful results every time.</div><div class="separator" style="clear: both; text-align: left;">Whether you're seeking comfort food classics or looking to explore bold flavours, "Fake Meat" has it all. From the savoury vegan Philly cheesesteak that transports you to the streets of Philadelphia, to the basket of wings that perfectly balances spice and crunch - this cookbook satisfies all your meaty cravings, while promoting a compassionate lifestyle!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09VY4ElCU1p7mG-pPTT3WK-wwKXzMmOdvafoqMUSdvNnMeQrb6qGr_27Bz7IaZtwZW5Ut7hNvQFYDJqyFNecebmj-iaiZfHo6LBwsQTiMVKgqwgjMHqyvzMpEZZBIeyhzHVH9xFMtIGsxB94W2WbJTaRPapWKk7jKbsJdJesc_OH0OsgYF0gzP3IrBg/s695/51TMtRTp-CL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="695" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09VY4ElCU1p7mG-pPTT3WK-wwKXzMmOdvafoqMUSdvNnMeQrb6qGr_27Bz7IaZtwZW5Ut7hNvQFYDJqyFNecebmj-iaiZfHo6LBwsQTiMVKgqwgjMHqyvzMpEZZBIeyhzHVH9xFMtIGsxB94W2WbJTaRPapWKk7jKbsJdJesc_OH0OsgYF0gzP3IrBg/w640-h394/51TMtRTp-CL.jpg" width="640" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">"Fake Meat" beautifully combines indulgence with nourishment. Each recipe is thoughtfully designed to provide a proper plant-based meal, ensuring your body receives a lot of nutrients, but all the recipes are created for pure indulgence and culinary satisfaction. It's a testament to the versatility and healthfulness of plant-based proteins, proving that ethical eating can be both delicious and beneficial.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYSVarXVg_B31csvX0d95BZm1F6iNY3YXGclNs2pyuq6DvHZHb-rdv9mxgzwDBFMpNKh6C8_Ma9AzAZaWNBpgQWyff9s0UQ095IKufDZPytPUjbYFFXOPktS62SHfXK1Atjktdro8W6NAzCLDE-RRyjntjguIreRVlqzkuGZB8oKni0E0MECeDkcfWg/s679/51SSHSa01TL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="679" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYSVarXVg_B31csvX0d95BZm1F6iNY3YXGclNs2pyuq6DvHZHb-rdv9mxgzwDBFMpNKh6C8_Ma9AzAZaWNBpgQWyff9s0UQ095IKufDZPytPUjbYFFXOPktS62SHfXK1Atjktdro8W6NAzCLDE-RRyjntjguIreRVlqzkuGZB8oKni0E0MECeDkcfWg/w640-h406/51SSHSa01TL.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">"Fake Meat" is an invaluable addition to any vegan's cookbook collection. With its diverse range of recipes and clever use of plant-based ingredients, it's a gateway to a world of culinary possibilities. As a vegan, and a former chef, I highly recommend this cookbook to anyone seeking a delectable and satisfying plant-based experience. Say goodbye to meat cravings and embark on a flavourful journey with "Fake Meat" today!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font size="1">I bought the book with my own money. All thoughts and opinions stated in this post are 100% mine. All photos -> Amazon.co.uk</font></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-18113820708475630002023-06-26T13:01:00.000+01:002023-06-28T12:59:46.227+01:00Vegan biryani...<p>This biryani style dish is my family favourite. It combines gentle spices, coconut milk, lots of veggies, fluffy rice and crunchy nuts, an all-in-one full meal, that's ready in about an hour (most of which is hands free cooking!). The blend of spices and textures in a vegan biryani will leave you wanting more and more. it's also a great way of using up all those vegetables, that otherwise might be going to waste... I love the complexity of this dish, but at the same time simplicity in the way in which it's made - fuss free!</p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUC0jQBUJV7JQlo6htWYv1DaFmIeR3JtA3ugqXBAQfE3_IZHpm3KtB_9UZFIRt2hu8XNOjNZVAAx3uG965ZGNIJ1u6YQf_b-tZZ_SYx70oHadJY8WdlbwSqYy87TPb5cIFkvy9w9VB3FWoYzdIcK-djy_yBZyPqpDLdiBoVgdBeWx64VZtoWoAa2nkjRt_/s1080/2.png" imageanchor="1"><img alt="vegan biryani" border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUC0jQBUJV7JQlo6htWYv1DaFmIeR3JtA3ugqXBAQfE3_IZHpm3KtB_9UZFIRt2hu8XNOjNZVAAx3uG965ZGNIJ1u6YQf_b-tZZ_SYx70oHadJY8WdlbwSqYy87TPb5cIFkvy9w9VB3FWoYzdIcK-djy_yBZyPqpDLdiBoVgdBeWx64VZtoWoAa2nkjRt_/w640-h640/2.png" title="vegan biryani" width="640" /></a></div><p>I'm by no means an expert in Indian cuisine, but it's one I enjoy a lot, learn as much as I can, and make sure to always research the recipe, read about origins, culture and do its justice (whichever dish I end up cooking). I have the utmost respect for Indian rich and amazing traditions and food culture. </p><p>Biryani is an iconic dish, a mixture of aromatic spices, fragrant rice and vegetables (traditionally also meat). Originating in the royal kitchens of India, biryani has become a beloved culinary masterpiece worldwide. Each region in India has its own unique style, resulting in a kaleidoscope of flavors. The Hyderabadi biryani from Southern India is renowned for its blend of fragrant spices and tender meat, while the Kolkata biryani from the East has subtle sweetness and addition of potatoes. It's a celebration of culture, tradition and the joy of good food.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagWA7A8-klMbPdwDF5h1vnXI_aOZip1FbDnAttlSqgowb9-WjxpNSBweGwUkiCHbMN727so5FQbGBOt-KZk0Jzf7Ty9qii-Jg0AcJ1i9f3mM7-fBTgMdrKON-tOjh_a1NO2onN1qtZKoLQD1SvNMy43RrOE8yPcFjVA4LzjKYdEvFnJiKO9AIEZMZYZ_k/s1080/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="vegetable vegan biryani" border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagWA7A8-klMbPdwDF5h1vnXI_aOZip1FbDnAttlSqgowb9-WjxpNSBweGwUkiCHbMN727so5FQbGBOt-KZk0Jzf7Ty9qii-Jg0AcJ1i9f3mM7-fBTgMdrKON-tOjh_a1NO2onN1qtZKoLQD1SvNMy43RrOE8yPcFjVA4LzjKYdEvFnJiKO9AIEZMZYZ_k/w640-h640/1.png" title="vegetable vegan biryani" width="640" /></a></div><p><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></p><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div>- 400 g basmati rice, washed</div><div>- 1 Tablespoon sunflower/vegetable oil</div><div>- 2 carrots, peeled and sliced into thin rounds or small dice</div><div>- 1 red onion, diced</div><div>- 1 teaspoon grated fresh ginger</div><div>- ½ head of cauliflower, broken into florets, optional</div><div>- 10 mushrooms, cleaned and sliced</div><div>- 10-20 green beans / snap peas, trimmed and halved</div><div>- 1 pepper, deseeded and diced</div><div>- 5 Tablespoons frozen or canned sweetcorn</div><div>- generous handful of cashew nuts or sliced almonds, whichever you're using, they should be lightly toasted</div><div>- 1 can 400 ml full fat coconut milk</div><div>- 1 Tablespoon medium curry paste</div><div>- 1 teaspoon ground turmeric</div><div>- ½ teaspoon ground cumin</div><div>- ½ teaspoon ground cinnamon</div><div>- ½ teaspoon ground medium/mild chili powder (unless you want it more spicy, then use hot chili powder, or add more medium/mild chili)</div><div>- ½ teaspoon garam masala mix</div><div>- 2 spring fresh coriander, finely sliced</div><div>- generous pinch of sea salt</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>You can make this biryani in a big, round dutch oven dish on top of the stove, which is how I usually make it. Alternatively, you can bake it instead in an ovenproof dish. The following steps will be for the method using a dutch oven, I'll follow with the oven one in the tips section, at the end of the recipe.</div><div><br /></div><div><div>- Pour the oil into a dutch oven, and heat it up on a medium heat, add the onion and fry until soft and translucent. </div><div>- In the meantime, while the onion is frying, pour the coconut milk into a big jug, along with 230 ml cold water. Add in the curry paste and whisk together until combined. Put aside.</div><div>- Add grated ginger into the dutch oven and fry for 1 minute. </div><div>- Add all your dry spices: turmeric, cumin, cinnamon, garam masala and chilli and toast them for 1 minute with the onion and ginger.</div><div>- Add all your veg that you're using, and coat them in onions and the spice mix. Follow with the toasted nuts.</div><div>- Add rice and mix all well together.</div><div>- Pour the spiced coconut milk mix over the rice and veggies, and gently stir through to ensure all of the rice is coated.</div></div><div>- Cover the dutch oven, lower the heat to low and simmer the biryani for about 45-50 minutes, until the whole spiced milk is absorbed, rice is cooked and the veg are all softened. </div><div>- DO NOT uncover the dutch oven at any stage - you'll release the heat and steam, which are both vital for the success of this dish.</div><div>- After about 45 minutes, take the cover off, stir the biryani and check that all is cooked properly. If it seems a bit dry, you can add up to a 1/2 cup of water and mix it through. </div><div>- Serve sprinkled with chopped fresh coriander and/or lemon slices. </div><div><br /></div><div>✅ If you prefer to bake it in the oven, or don't own a dutch oven dish, simply use big frying pan for first few steps of the recipe. </div><div>✅ Prepare a large ovenproof dish and place all fried vegetables and spice mix inside, add rice, spiced coconut milk and mix all well together.</div><div>✅ Cover the dish with a silver foil, then bake in preheated to 200°C/400°F oven for 45-50 minutes, or until rice is cooked and veg softened. </div><div><b><span style="color: #729c0b; font-size: large;"><i><br /></i></span></b></div><div><b><span style="color: #729c0b; font-size: large;"><i>Smacznego!</i></span></b></div><div><br /></div><div><b>You may also like:</b> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2014/05/pan-fried-fruity-aubergine.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1g4ZpGx4JQHarjxJQmykwvF1DiJ-23h9ZixiFkfO_IITWnP9VD9nkQQdGHSn0e3VoHsQ8bSft9vOJgBqqeq5FQ-flVVlARPBOgkMjKSJfiYjZ95eFw56CPyqq9Qot4zWtqZnbRiapX3eHGvpey_n94MQ3QcfBmJrYeSuoT7yfCvjsmtk6OlMAfR2fA/w150-h200/IMG_6886.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2020/06/indian-naan-bread.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="499" data-original-width="500" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-D4Ou_3aslvwUUMaZCo_DA4fnIhcce-0X0QTUyLOBFn4ePl0iUFiI0xI6Od6ORIzWw1qVE_IOarLC3j974v_Tz--cA29_ElZZOCiOMeU0P5LKnbGDjLQa7aDxCyLopMT4xopwMRuO_tF-wCL-ei_0ajXttURx3MYT3nYSF4qy3D3BXZ4w_5_U6EQAg/w200-h199/naan%20bread%20anula's%20kitchen.jpg" width="200" /></a> <a href="http://www.anulaskitchen.com/2014/04/rajma-red-kidney-bean-curry.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCCgEISldXrNW2TRG8LN1NO8FH7q1RSePHrinz0kduIfXFUj-LcS6QzoL4Wn91ujHISu9ofh5VuTY1Ik5ilOF7WD9tA751G5uslE2Qo0qTGwvpNYsbHukoHzfNu4aEWbgmMU8KAh6G_BJXVrH0rgFXbWZI77M8C2hidt42jW1hLv2PU2tC48krR61sA/w150-h200/IMG_5951.JPG" width="150" /></a></div><br /><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-65512452515740175092023-06-12T10:14:00.003+01:002023-06-12T10:14:55.736+01:00Green delight: Summer vegan broccoli pâté...<p>Looking for a refreshing way to savour summer? Want to make your sandwiches a bit more interesting? Dive into this green goodness of my vegan green pâté, starring the incredible broccoli! This vibrant spread is not only bursting with flavour, but also a great way to deliver a dose of wholesome nutrients.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWPPT6EIH3rsx1q0fekJMZGYdpeGw9NBynH-QensLbxCxKHY51xlgL9i_HF4xJcRYtU6Wx-JJXadfkyqEOoBNism7geRZQ47yLiJM806F-dK_nPZaCzJBdkiTaQiwEW-FeURAu1Dz_8KUFhd8Z7htDpVwMyCJm97X0n0W4Xk2yTfux3eg2SMq6Inzfg/s1080/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan summer pate" border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWPPT6EIH3rsx1q0fekJMZGYdpeGw9NBynH-QensLbxCxKHY51xlgL9i_HF4xJcRYtU6Wx-JJXadfkyqEOoBNism7geRZQ47yLiJM806F-dK_nPZaCzJBdkiTaQiwEW-FeURAu1Dz_8KUFhd8Z7htDpVwMyCJm97X0n0W4Xk2yTfux3eg2SMq6Inzfg/w640-h640/1.png" title="vegan summer pate" width="640" /></a></div><p>The recipe was created as a need of trying to convince my kiddos to eat more broccoli - of which they're no the biggest fans in the world... My way of thinking here, was along the lines of a green pesto, and it turned out rather well, if I may say so myself ;) Hope you'll give it a go, as it's the perfect companion for picnics, parties, or simply an interesting and healthy way of satisfying your snack cravings.</p><p><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></p><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div><div>- 1 big broccoli, or 2 small ones</div><div>- 1 onion, sliced</div><div>- 2 cloves of garlic, roughly sliced</div><div>- 5 Tbsp olive oil</div><div>- 2 Tbsp nutritional flakes</div><div>- salt and black pepper to taste</div></div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div><div>- Divide the broccoli florets into small pieces, clean and slice the broccoli stem into 1 cm thick pieces.</div><div>- Blanch the broccoli florets in salted, boiling water for no more than 2 minutes.</div><div>- Simmer the broccoli stem pieces in salted, boiling water for 5 minutes.</div><div>- Heat up a medium-size frying pan and pour 1 Tbsp of oil into in, add sliced onion and garlic. </div><div>- Fry on a medium heat until onion becomes soft and lightly brown. Take off the heat and cool down.</div><div>- Put the broccoli, fried onion with garlic, nutritional flakes and olive oil into a kitchen blender, big enough to hold all the ingredients. Blend everything together, stopping sometimes to scrape the sides, if needed. You can add more olive oil if you want softer/smoother consistency of the pâté.</div><div>- How long you'll blend it depends on you - what kind of consistency you like.</div><div>- Keep the pâté in an airtight container in the fridge for up to a week maximum.</div></div><div><br /></div><div>✅ You can experiment with the flavour and add other spices of your choice, or even more veggies (for ex. grilled courgette). This pâté/spread is very east to customise to your own taste!</div><div><b><span style="color: #729c0b; font-size: large;"><i><br /></i></span></b></div><div><b><span style="color: #729c0b; font-size: large;"><i>Smacznego!</i></span></b></div><div><br /></div><div><b>You may also like:</b> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2023/05/tofu-scramble-mouthwatering-vegan.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1080" data-original-width="1080" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKrU3t4Ni2P8qOS-FduqqdiF1WXq0RQ4nYnsxZfw5qpshr6kgk-J58Ee6A4pYC9-mY_U4cAu8iRDnnWywZJEuo-odScDUT89o2cwvFrTiN0d3lftRBjm_-1Z5QTujClDShjL_Mi2ziyeDlLUQHcJS77W-lCVsfFhTvdirMKVzTBTf2yoUFEcMsPGJqg/w200-h200/scramble%202.png" width="200" /></a><a href="http://www.anulaskitchen.com/2011/07/pasta-alla-genovese.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="597" data-original-width="530" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LquXTRP0MPjefBxWJjQS8cZ41toIRjNT4AZboGoVWXqHBP63Uc_H4Ys7CsmYMecVik3ypEeKRfZg1gC0TIcCU52lHPbvn55OI7rh9JoCjPCwq-Z3tNwcSpZoQuOweIaMiWSux6dla2LDclPtfbbVGmbeK5robgMHrEEfoVihmt_xW7ZMP8Lu4t_4Qg/w178-h200/pasta%20genovese.jpg" width="178" /></a><a href="http://www.anulaskitchen.com/2020/07/baked-cauliflower-crispy-buffalo-wings.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="557" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuAAvjBGEqBcjwj9MWm-EU02HxbgtA-b_1UiMLkXZDN4gKFv4rfAR5dGcW3mRK1k3foISAefK2eFDyszIQRstpigCDGCZNw_ttQb4ZJdKQlIE1DXNKUpqgJ_sWuxNZHxMBDV2ro1Koqeb7JW-zxZ34jX4Bsap2-3nxxoEfVVH8OyipmJxQD9uB_ZkUg/w186-h200/wings%201.jpg" width="186" /></a></div><br /><div><br /></div><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-11750467938322880902023-05-27T14:16:00.001+01:002023-05-27T14:19:04.395+01:00Tofu scramble - a mouthwatering vegan breakfast...<p>Looking to start your day with a healthy and delicious breakfast that's also cruelty-free? Say hello to the incredible vegan tofu scramble! Bursting with flavour, this plant-based twist on the classic egg scramble is a game-changer for vegan breakfast enthusiasts. Enjoy a breakfast that's packed with protein, loaded with nutrients and bursting with vibrant flavours!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKzt6FuKVk6K-yZwIRozkazq2WdGtyHLF_VQSIf1RY_Hb3oH90bbjj1SYP8rsIJBPrulE6SL1uR4VLsqDBdK3w5hP0gK9Uw2pqXHSlmSaPKxp34_eIcS-CAAkSiw6s3JDE5VNdCNv-m8nhyRV4W-VyjJgVUW12gEkZ-TFt2CSqVeG5Fc_vYNkxhvDbw/s1080/scramble%201.png" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan tofu scramble" border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKzt6FuKVk6K-yZwIRozkazq2WdGtyHLF_VQSIf1RY_Hb3oH90bbjj1SYP8rsIJBPrulE6SL1uR4VLsqDBdK3w5hP0gK9Uw2pqXHSlmSaPKxp34_eIcS-CAAkSiw6s3JDE5VNdCNv-m8nhyRV4W-VyjJgVUW12gEkZ-TFt2CSqVeG5Fc_vYNkxhvDbw/w640-h640/scramble%201.png" title="vegan tofu scramble" width="640" /></a></div><p>With its savoury goodness and remarkable versatility, the vegan tofu scramble is a fantastic breakfast or even lunch idea. You have the freedom to customize it with your favourite veggies, spices and herbs. So, the next time you're in the mood for a delicious and healthy breakfast, give the vegan tofu scramble a go. Trust me - your taste buds and the planet will thank you!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiEVDTZ1E2cE-XmZvASV-21TaTskjIs9g2V1UclngTD7SgKMiATOHjt78yoDNc21y5XcfBZ1UxTHOVJf6t5d41qicpMoUQVnlkhWs5PkHcRFiYQGmxl27h6iTl0iaU07TP_vruFN_dN1mvkJCCiXG6E-ftKuQmFk17b3CjmFfVUh5zSC-YvEzChBTmA/s1080/scramble%202.png" style="margin-left: 1em; margin-right: 1em;"><img alt="tofu scramble" border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiEVDTZ1E2cE-XmZvASV-21TaTskjIs9g2V1UclngTD7SgKMiATOHjt78yoDNc21y5XcfBZ1UxTHOVJf6t5d41qicpMoUQVnlkhWs5PkHcRFiYQGmxl27h6iTl0iaU07TP_vruFN_dN1mvkJCCiXG6E-ftKuQmFk17b3CjmFfVUh5zSC-YvEzChBTmA/w640-h640/scramble%202.png" title="tofu scramble" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here's an unusual take on the tofu scramble though - I make mine using... silken/soft tofu! I just prefer it that way, as I believe that it has more of an "eggy texture" and I like to softness of it without any bigger lumps, but hey - that's just me! </div><p></p><p><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></p><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div>- 1 block (200 g) of silken/soft tofu</div><div>- 1 tablespoon olive oil</div><div>- 1/2 onion, finely chopped</div><div>- 1 bell pepper, diced</div><div>- 4 big mushrooms, sliced</div><div>- 2 cloves of garlic, diced</div><div>- handful of chopped spinach or kale leaves, optional</div><div>- 1 Tablespoon gram flour (chickpea flour)</div><div>- 1/4 cup water</div><div>- 1 teaspoon turmeric powder</div><div>- 1/2 teaspoon paprika</div><div>- 1/4 teaspoon black salt (kala namak) for an "eggy" flavor (optional)</div><div>- salt and pepper to taste</div><div>- chopped fresh herbs, such as green onions, chives, coriander or parsley for topping, optional</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div><div>- Remove the tofu from its packaging, drain the water and very gently press it between two paper towels or kitchen towels, to remove excess moisture, crumble it into small pieces using your hands or a fork. Aim for a texture similar to scrambled eggs.</div><div>- Heat the olive oil in a large pan/skillet over medium heat. Add the chopped onion, diced bell pepper, mushrooms and minced garlic. Sauté until the vegetables are tender and slightly caramelized.</div><div>- Add chopped spinach or kale leaves. Mix together.</div><div>- Add the crumbled tofu to the pan and mix with the sautéed vegetables. Cook for a couple of minutes, allowing the tofu to warm through.</div><div>- Mix water and gram flour together and pour it over tofu. </div><div>- Mix the vegetables, flour mix and tofu together, so the veggies are evenly distributed throughout.</div><div>- Sprinkle the turmeric powder, cumin powder, paprika, black salt (if using), salt and pepper over the tofu and vegetables. Mix well to evenly distribute the spices and coat the tofu.</div><div>- Continue cooking the tofu scramble for an additional 5-7 minutes, stirring occasionally, until the tofu is lightly set (thanks to the flour mix) but still soft.</div><div>- Remove the pan from the heat. If desired, sprinkle on top with fresh herbs such. </div><div>- Serve the tofu scramble immediately, alongside a toast, slice of sourdough or a bagel.</div></div><div><b><span style="color: #729c0b; font-size: large;"><i><br /></i></span></b></div><div><b><span style="color: #729c0b; font-size: large;"><i>Smacznego!</i></span></b></div><div><br /></div><div><b>You may also like:</b> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2023/05/vegan-spanish-omelette-tortilla.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="819" data-original-width="801" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOFRdNHzrBN8yXhX7MibzRmnMt554UxnT4kG5LOAU0qh9TAJoPx9LbVIR7imeN-wJkMBIzkTd5cLPr2qgEEJx8NbBoILZmN4FFI5lGUWbxioE25puZm-qvKtFf0fYPpYNM2RAgMAnDgLLbI6VqGf2KaVwZTiAx5q7ib2w2bH3rD3f6UH7F76YWykaWQ/w196-h200/tortilla%201.jpg" width="196" /></a><a href="http://www.anulaskitchen.com/2020/07/homemade-tofu-recipe.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="578" data-original-width="561" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMcCpeZ6lZWbXI9W07aD5y4vXLbJHdy8_181YNZPhUvzxCgE03Ka97Dyw3Cp3DLD1Qz1DEy8OLeBr6bHXe-SofoH7EDZuO0SnoVFlzyP2E38_akphPhfIpCIwP5Z4qfb16y1la8Dnx2eg3kilI7QoA6QyZYCSPrlVVfh0t30_q-BcTdEO286cKDiVSQ/w194-h200/tofu%201.jpg" width="194" /></a><a href="http://www.anulaskitchen.com/2022/09/vegan-tofu-and-potato-croquettes.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="500" data-original-width="537" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutTcjM-lSVHHrUwFg1RyQEvD4d_uvCVcMQnDvRWTH_LYWitQghTBXqlc1aBUbxtjHK20TK5jxI8lmX3EHkUq84DoASBkuNNXX28jG2FFAW9uDRuzUks5cmToIwMTwz_A9DGTdT8xcEFJPMOq-uTE4cCkP7ZLDIWkFrkenIbKZ-b_0X74dcAmWKe_OaA/w200-h186/croquettas.jpg" width="200" /></a></div><br /><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7750154896611139698.post-25064792958640128592023-05-21T11:54:00.001+01:002023-05-21T11:54:55.613+01:00Vegan Spanish omelette - tortilla...<p>This savoury delight features layers of sliced potatoes, caramelised onions and instead of traditional beaten eggs - a mix of tofu, soy milk and our "vegan secret" - kala namak salt. Served hot or cold, it's a versatile and flavourful treat, that captures the essence of Spanish cuisine. On a sunny day it has the capacity to be able to transport you to sun-drenched terraces, lively tapas bars and the heart of culinary bliss.</p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXSxgwaKgfogEonG1qq2-c01W6gLqPxb4t6W96_kVDx6OlZV_fsRdfs0eu4Vp_KdcyTCGbUGFB0jAiJd7OAT20jS1VO7mWVGRrh5WUfVuAjOuHx1-0EKdUcWCVR9WQuZ9ZH2-aA2fYHZtbyi7rnQPn38GB5QX2uIo_EK_DM75ngz6vAz5TCdA83y9Lw/s819/tortilla%201.jpg" imageanchor="1"><img alt="vegan spanish tortilla" border="0" data-original-height="819" data-original-width="801" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXSxgwaKgfogEonG1qq2-c01W6gLqPxb4t6W96_kVDx6OlZV_fsRdfs0eu4Vp_KdcyTCGbUGFB0jAiJd7OAT20jS1VO7mWVGRrh5WUfVuAjOuHx1-0EKdUcWCVR9WQuZ9ZH2-aA2fYHZtbyi7rnQPn38GB5QX2uIo_EK_DM75ngz6vAz5TCdA83y9Lw/w626-h640/tortilla%201.jpg" title="vegan spanish tortilla" width="626" /></a></div><p>Spanish tortilla is not a difficult dish to prepare, and something I made quite a few times wile working as a chef in a Spanish tapas restaurant. I was told though, that many people make a mistake and dice their potatoes rather than slicing them - something I was told by my Spanish colleagues is a big no no...</p><p>It proved to be quite an easy dish to "veganise" and the old friend tofu worked here perfectly. I prefer to bake mine rather than fry it. I found that it "sets" better this way, I don't have to deal with awkward flipping of the whole thing upside down, and it doesn't require keeping an eye on it, as it won't burn at the bottom etc. I like to line my pan with some baking paper - saves the headache of sometimes sticking of the omelette to the bottom of the dish, also makes for cleaner and fuss free portioning!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLBiOeqJrX7fciep0Uo7AyNsCCuBkS-ZfDOCRcSGd3FXrYTp7P9mOW051SdZiN6IREpb8LhSBagKCM1ZZXfAbqGJWkgNgKTp-fZ9rcB0uFidU9JvlopruIhnDtwEnZOUj-yhjL4AD5j0w_81LlaNeDF2XmYT8_F6wo-wZd1AAbb4qLphOCPqNyy9shg/s845/tortilla%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan Spanihs tortilla omelette" border="0" data-original-height="845" data-original-width="795" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLBiOeqJrX7fciep0Uo7AyNsCCuBkS-ZfDOCRcSGd3FXrYTp7P9mOW051SdZiN6IREpb8LhSBagKCM1ZZXfAbqGJWkgNgKTp-fZ9rcB0uFidU9JvlopruIhnDtwEnZOUj-yhjL4AD5j0w_81LlaNeDF2XmYT8_F6wo-wZd1AAbb4qLphOCPqNyy9shg/w602-h640/tortilla%202.jpg" title="vegan Spanish tortilla omelette" width="602" /></a></div><p><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></p><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div>- 1 big Spanish onion, or 2 smaller ones, sliced</div><div>- 1 kg potatoes, peeled and cooked "al dente", after cooling sliced into 5mm thin slices</div><div>- 2 Tbsp of olive oil for frying</div><div><br /></div><div><b><span style="color: #f27830; font-size: medium;">"Egg" mixture:</span></b></div><div>- 280 g tofu, drained</div><div>- 300 ml soy milk, unsweetened</div><div>- 1 Tbsp potato flour</div><div>- 2 Tbsp cornflour</div><div>- 1 heaped tsp kala namak salt</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>- Preheat the oven to 180C (350F).</div><div>- Blend together all the ingredients for the "egg mixture" until smooth and without any lumps.</div><div>- In a big ovenproof pan (or standard pan if you'll be baking it in another dish) heat up the oil and fry the onion slices until soft and golden. Add sliced potatoes and mix with fried onions.</div><div>- Pour the vegan egg mixture over the potatoes and onions. Mix through well together. Level the top a little.</div><div>- Cover the pan with a kitchen silver foil and place in preheated oven. Bake covered for 30 minutes.</div><div>- After 30 minutes uncover the tortilla and bake for further 15 minutes to crisp up the top.</div><div>- Serve warm or cold. Keep any leftovers in the fridge.</div><div>- The tortilla should still be quite soft and "wet" in the middle (like in the original recipe eggs would still be), it will also firm up/set more while it's cooling down.</div><div><br /></div><div>✅ If you wish for your top to be even crisper you can turn on your salamander/grill setting in the oven and grill it for 3 minutes - be careful not to burn it!</div><div>✅ I precook my potatoes - it's how I was taught by my Spanish colleagues to do, but it also saves me time as I don't have to fuss over the pan for them to fry properly with the onion, and it makes sure that all my spuds are evenly cooked.</div><div>✅ I made my tortilla with young, small potatoes and there was no need to peel them - that way they have much more flavour.</div><div>✅ If you're worried that your omelette will stick to the bottom of your ovenproof dish, simply line it with some baking paper like myself, fuss free, easy to portion and take out.</div><div><b><span style="color: #729c0b; font-size: large;"><i><br /></i></span></b></div><div><b><span style="color: #729c0b; font-size: large;"><i>Smacznego!</i></span></b></div><div><br /></div><div><b>You may also like:</b> </div><div class="separator" style="clear: both; text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2013/05/spanish-churros.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IOUc51LHe_ywOBwQjTv_idO9gpQrSX8_AWAAsLZ8JTJZg8QHc6YEq0s0FZRUE2MKWXfDGsVvaDLBznWcXoKIK8gsjobmovrZRCZJk5tVJU3_VwTGKY5ox4wXomHja-0uj74OmkZwK4mt1OAYMw-r_miacPqbBGwt_58yGLBI0_LdscqVlN28xibMjw/w150-h200/IMG_3573.JPG" width="150" /></a><a href="http://www.anulaskitchen.com/2022/09/vegan-tofu-and-potato-croquettes.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="500" data-original-width="537" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXaydCm5kQaT720Cdwg2hifRYikg3X-UTr1167s7-6O5CMNLo8-5NdvAq75hevZej8MW8N7vxa4JAGvJM96fXvOAWurAbexdLX43_0HR6c2UkegDsapc-ymcu70CznuoZJZRFiyvIRbSvqkzx8at9ce7EwG4TF6xA96BNU__cnTjZCttuTAYRwujwFuQ/w200-h186/croquettas.jpg" width="200" /></a><a href="http://www.anulaskitchen.com/2013/05/guirlache-spanish-sweet-treat.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmTCvJkveGIFMkPLpg5IuhEYsdc04OkNmZCx4zq24MP59MWynQf1JpG-wmx65VEVR799ozCnrloFjVVbukyNgW8Isoh2ER_U6HNG5mwkgs22imIYwitWYbAiMX7ASCfUuZMtpjZpsdYyClXedWokNt-fCNsd-r6UgvbpmTsUgZdq3zfYpowIIhoPIAA/w150-h200/IMG_3613.JPG" width="150" /></a></div><br /></div><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-81262481064617525012023-05-08T11:17:00.004+01:002023-07-15T16:45:33.038+01:00"Be a plant-based woman warrior" by Jane Esselstyn & Ann Esselstyn... (book review)<p style="text-align: left;"><span style="text-align: center;"><b style="color: #f57c00; font-size: large;">Be a plan-based woman </b><span style="color: #f57c00; font-size: medium;"><b>warrior</b></span><b style="color: #f57c00; font-size: large;">: live fierce, stay bold, eat delicious</b></span></p><p style="text-align: left;"><b style="color: #f57c00; font-size: large; text-align: center;">by Jane Esselstyn & Ann Esselstyn</b></p><div style="text-align: left;"><font color="#f57c00" style="color: #f57c00;">Paperback, 320</font><span style="color: #f57c00;"> pages, 12</span><span style="color: #f57c00;"> Chapters</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><font><span style="color: black; text-align: left;"><div class="separator" style="clear: both; color: #f57c00; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ixrSiEL5TPj7rnT3MMUhYKJ53TgTjfuVbgpJGEMhP21CIWeMXYHYnlJIn0jqU1YEDtGceU1tKEUQBdKEPVJyJjxRDVLwD8HhA7DK2EEhrWTh1LoTUny4Tyc5iDjWcSzcTIH3P_cVePr8KTqek0cQewa_EZeEFQM6r0o4Sq8NXzFmBX9AIv681vsqMw/s750/0593328914.01.S001.LXXXXXXX.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ixrSiEL5TPj7rnT3MMUhYKJ53TgTjfuVbgpJGEMhP21CIWeMXYHYnlJIn0jqU1YEDtGceU1tKEUQBdKEPVJyJjxRDVLwD8HhA7DK2EEhrWTh1LoTUny4Tyc5iDjWcSzcTIH3P_cVePr8KTqek0cQewa_EZeEFQM6r0o4Sq8NXzFmBX9AIv681vsqMw/w512-h640/0593328914.01.S001.LXXXXXXX.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; color: #f57c00; text-align: left;"><span style="color: black; text-align: justify;">I am absolutely in love with the Esselstyn family cookbook! Their plant-based lifestyle has been going strong for three generations, and it's all thanks to Ann Esselstyn's creative recipes that are completely dairy and meat-free. I was so inspired to learn that Ann started making these amazing meals over thirty years ago, after her husband's research showed how diet can reverse disease. Her daughter <a href="https://janeesselstyn.com" target="_blank">Jane</a> is equally passionate about the plant-based lifestyle and together, they have become incredible advocates for it, reaching thousands through their books and <a href="https://www.youtube.com/c/JaneEsselstyn" target="_blank">YouTube channel</a>.</span></div><div style="text-align: justify;">What's even more amazing is that Ann and Jane are both in incredible health, despite being 86 and 56 years old, respectively. They spend their days hiking, doing yoga, gardening, cooking, and spreading the message that diet is the key to living a happy, strong, and disease-free life. Their cookbook, Be a Plant-Based Woman Warrior, is a testament to this legacy and an inspiration to women everywhere to take control of their own health.</div><div style="text-align: justify;"><br /></div></span></font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCGdLnuapVkwzbeBGCzBDVP6BI-ZCkj5wIg_QSIx7zlz9Vq-dbbTGJkYQwJgQBhYVTkmtbbS5bvoNBghC0D0qpp440kTc3pAPQ5N4LyrGUzcQ6zs3-SX_EEN27nhwcoWS8E0tTehm-HgH1nF2e43ZcLG1nYUK65roo3ZJGAICxXKdH2A14a4ONnLb2Q/s956/aa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="545" data-original-width="956" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCGdLnuapVkwzbeBGCzBDVP6BI-ZCkj5wIg_QSIx7zlz9Vq-dbbTGJkYQwJgQBhYVTkmtbbS5bvoNBghC0D0qpp440kTc3pAPQ5N4LyrGUzcQ6zs3-SX_EEN27nhwcoWS8E0tTehm-HgH1nF2e43ZcLG1nYUK65roo3ZJGAICxXKdH2A14a4ONnLb2Q/w640-h364/aa.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">The cookbook is filled with over 125 delicious and nutritious recipes that are perfect for busy women (and not only women!) on the go. From Apple Flax Flapjacks to Black Ramen Bowls, to Portabella Sliders with Green Goddess Sauce, to Mint Chip Outta Sight Brownies, there's something for everyone. And for those who may be skeptical about vegetable-focused meals, there are big-flavored dinners like Sweet Potato and Cashew Ricotta Lasagna and Plant-Based Pad Thai that are sure to tempt even the most reluctant eaters. My personal favourite are all those salad dressings - taking the mix of fresh veggies into another level!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvUYVrafzkpShl3ZqWWfs9Erjlx2q2JEVMQOwtxQa_TaByzd4wRKUOtYU83gmbz2i3QjV7d2MLMdUuYEt71vSmi8aXy0BKiQAP8-D05xmuWzENEf9vJN0ketMrP0Q8H7J1bBxZMlV38CxNFq14a9GMrZ5nyw5KyJflEPdytiBiUWiIEeccGZKiUNQbQ/s1160/a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="664" data-original-width="1160" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvUYVrafzkpShl3ZqWWfs9Erjlx2q2JEVMQOwtxQa_TaByzd4wRKUOtYU83gmbz2i3QjV7d2MLMdUuYEt71vSmi8aXy0BKiQAP8-D05xmuWzENEf9vJN0ketMrP0Q8H7J1bBxZMlV38CxNFq14a9GMrZ5nyw5KyJflEPdytiBiUWiIEeccGZKiUNQbQ/w640-h366/a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">What I enjoy most about this cookbook is that it's not just about the food, it's about the joy and energy that comes from living a plant-based lifestyle. The Esselstyn family table is a place where plants and happiness are at the center, and this cookbook brings that energy to life. I highly recommend it to anyone looking to improve their health and embrace a delicious plant-based diet!</div><p><br /></p><p style="text-align: left;"><span style="font-size: x-small;">I paid for this book myself and was not reimbursed for this review in any way at all. The above opinion is purely my own.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-35020620395993939222022-09-07T16:46:00.001+01:002022-09-07T16:46:19.339+01:00Vegan tofu and potato croquettes...<p>Those tofu and potato croquettes are my family's favourite! They're very easy and quick to make and they're tasty either hot or cold (I actually usually double the recipe, as we love them so much). The vegan croquettes are also a great idea as a finger food for a party or "dine in" Spanish style tapas dinner.</p><p>Only few ingredients - mainly tofu and potatoes - and such a great little dish. I would highly recommend to use a kitchen thermometer for checking the temperature of oil (unless you own a proper deep fat fryer), as those tofu croquettes will fall apart if dropped into not hot enough oil - trust me, I learned this the hard way! Another good thing to use here will be a tofu press. Your tofu needs to be as dry as possible for the recipe to work well, you need to press out of it, as much of that water as you can! Either a proper dedicated <a href="https://capitaloneshopping.com/p/tofu-press-a-unique-and-stylish-/V2QCHFX5XW" target="_blank">tofu press</a> or a kitchen towel and a pile of heavy books (or a can of beans) will work well here. </p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQcp0_BKWfrnoUpQYhbb5N8VCwmwgksyswM5Gdi20j24GT1WsDJF1ZUrxpHNn8JMey1IGmcv_uz_fb9-lKYU417KiXcl1-wND5tMgn6v-2qqFJpGcDqWirGuvcJ2ygkQYc_nIkvlqbFV4lrDneTVRtqJ1fbBea3wFReJp5UV0jxpUvY91aso5SZSvdw/s537/croquettas.jpg" imageanchor="1"><img alt="vegan tofu croquettes" border="0" data-original-height="500" data-original-width="537" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQcp0_BKWfrnoUpQYhbb5N8VCwmwgksyswM5Gdi20j24GT1WsDJF1ZUrxpHNn8JMey1IGmcv_uz_fb9-lKYU417KiXcl1-wND5tMgn6v-2qqFJpGcDqWirGuvcJ2ygkQYc_nIkvlqbFV4lrDneTVRtqJ1fbBea3wFReJp5UV0jxpUvY91aso5SZSvdw/w640-h596/croquettas.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">You can use other seasoning here, besides the ones I'm suggesting, to suit to your personal taste. Think Asian spices like more ginger, chilli, fresh chopped coriander, or go the other way, more Indian, with dry cumin, garam masala powder and turmeric. Whichever way you'll decide to season those tofu croquettes I hope you'll enjoy them1</div><p><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></p><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div><div>- 250 g cooked and mashed potato, cooled down</div><div>- 250 g tofu, pressed and mashed</div><div>- 1/2 tsp ground ginger</div><div>- 1/2 tsp garlic powder</div><div>- 1/2 tsp chilli powder (or paprika, if you don't want it hot)</div><div>- 1/2 tsp salt</div><div>- 2 Tbsp cornflour</div><div>- 1 Tbsp gram (chickpea) flour</div><div>- oil for deep frying (like sunflower oil, it needs to be neutral flavour oil)</div></div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div><div>- Mix all the ingredients well together, you can add a bit more corn or gram flour, if it's not sticking together and the mixture feels too wet. </div><div>- Take a tablespoon of the mix and roll between your hands to form a ball (roughly the size of a walnut).</div><div>- In a deep stovetop pot heat up the oil to 180°C-190°C, or use your deep fat fryer. </div><div>- Gently drop few croquettes into the hot oil (do not overcrowd it, as the temperature will drop too much and they will start falling apart instead of frying nicely). </div><div>- Deep fry until golden brown, about 2-3 mins. </div><div>- Take out and drain on a paper kitchen towel or similar. </div><div>- Continue until all croquettes are fried.</div></div><div><br /></div><div>✅ Make sure your oil is back to temperature before you'll fry the next batch, to prevent them from falling apart. </div><div><b><span style="color: #729c0b; font-size: large;"><i><br /></i></span></b></div><div><b><span style="color: #729c0b; font-size: large;"><i>Smacznego!</i></span></b></div><div><br /></div><div><br /></div><div><b>You may also like:</b> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2020/07/homemade-tofu-recipe.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="578" data-original-width="561" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuAScLUK4LUiHKFmfLW5NIbbiEYss8-JIXiGZlZrBPTKlgCoDoi_KNVgWAzK8GWHtFAth-0dF3j9pptgKnDXBdmk7I_JL2GKfCb_BfAU7v1sO52l5WXv5M1p69QHnsLrNcsjJNoLTtcv1ETRMwFADPzCMmy7DcYDldvltpUkkQLgq-eKNN0MuU5cAIw/w194-h200/tofu%201.jpg" width="194" /></a> <a href="http://www.anulaskitchen.com/2021/02/egg-free-pierogi-dough.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="500" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmYs6B0wEcHikHJBpa9ir8Auzobrvg4D2znAzkAlZm8hheUeOWbiIPrqbLKJK3L1bh-ovy0srmYH6mNHQuZNCiJgT41WYGD3M1tEREMtBAvQ5Alx5x7clwoP0NSYiAR7rDTTkkxGYqqdff1iSe-miWHIObByJxnLeFbjRuffVzZPENlQ9aXGd51NLDg/w200-h198/pierogi%20dough%202.jpg" width="200" /></a><br /><br /></div><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-45964482930138874112022-06-29T09:56:00.005+01:002022-08-28T12:14:09.426+01:00Vegan black bean brownie...<p>I used to bake with red kidney beans, but then - why not black beans too? I came across a vegan bean brownie recipe that used red kidney beans and decided to create my own take on the subject. </p><p>While looking for that perfect structure of the brownie (moist, fudgy like), but also wanting to keep the recipe somehow healthy - meaning not using a ton of refined sugar or chocolate - I came up with the perfect recipe for fully plant based black bean brownie. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamej78WAU-W-iO_RIM--R5-vMdrReCUGYiW5ST6_gCHUxru2cQyfz5_UONatIummzDdR-cLAzLBZUUmqKJYGR8siMLr2nj5SyEAdegu9fXd1iWOCf70JJW_KAN2ZqfK7B_QV_Vsgp_MfuuR-r98fCWn3IdRfOHRyb1LJnBCkTFHOzt8vmWuNyx-t4Jw/s765/brownie.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan brownie" border="0" data-original-height="765" data-original-width="765" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamej78WAU-W-iO_RIM--R5-vMdrReCUGYiW5ST6_gCHUxru2cQyfz5_UONatIummzDdR-cLAzLBZUUmqKJYGR8siMLr2nj5SyEAdegu9fXd1iWOCf70JJW_KAN2ZqfK7B_QV_Vsgp_MfuuR-r98fCWn3IdRfOHRyb1LJnBCkTFHOzt8vmWuNyx-t4Jw/w640-h640/brownie.jpg" title="vegan brownie" width="640" /></a></div><br /><p style="text-align: left;">I'm already quite used to substituting eggs in recipes (on which you can find more detailed info <a href="http://www.anulaskitchen.com/2020/06/vegan-egg-replacements.html">HERE</a>), but this time sugar wasn't a big challenge either - dates are usually the answer. An addition of banana makes the whole cake keep its moisture after baking. Also, my brownie version contains no fat whatsoever! </p><p style="text-align: left;">Hope you'll try it and experiment yourself with different toppings (think all kind of nuts and dry fruit like goji berries or even raisins). This black bean brownie will come together for you in no time, but it will disappear in no time too! </p><p><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></p><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div><div>- 1 can no-salt-added black beans, drained, no need to rinse (or 1½ cups cooked)</div><div>- 1 cup pure dates (1 cup dates + ½ cup hot boiling water, put aside for half an hour then pureed)</div><div>- 2 tablespoon golden syrup (optional, depending on your "sweet tooth" and if you want brownie to be a little healthier simply omit this)</div><div>- ½ cup unsweetened cocoa powder</div><div>- ½ banana</div><div>- ¾ cup rolled oats</div><div>- 1 teaspoon baking powder</div><div>- ½ teaspoon baking soda</div><div>- chopped walnuts (or any other nuts of your choice, like hazelnuts, unsalted pistachios etc)</div><div>- vegan semisweet chocolate pieces (optional)</div></div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div><div>- Preheat the oven to 180°C (350°F). Line a 23 cm (9-inch) round cake pan with parchment paper (or use a silicone cake pan).</div><div>- Combine the beans, pureed dates, half a banana, cocoa powder and golden syrup if using in a food processor, process just until smooth. </div><div>- Add the oats, baking powder, and baking soda, stir with a spatula until combined, no need to blend it at this stage anymore.</div><div>- Put the batter into the prepared cake pan. </div><div>- Sprinkle over with nuts of your choice and chocolate pieces (if using). </div><div>- Bake for 35 minutes. Cool slightly before cutting. Best served warm.</div></div><div><br /></div><div><br /></div><div>✅ You can add some orange zest into the batter mix too, to make orange flavour brownie.</div><div><br /></div><div><b><span style="color: #729c0b; font-size: large;"><i><br /></i></span></b></div><div><b><span style="color: #729c0b; font-size: large;"><i>Smacznego!</i></span></b></div><div><br /></div><div><b>You may also like:</b> </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2016/03/chocolate-truffles.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhlJGoYJgDplq_OOVIBcdzfWY_KAkIbEXGknilyup5VwGpYR-O7BAqtgvjvKAiOiXQ0a-c85zgUYXQVCn3EKqk0pWT06SsyjU9MxDIZ9mqblleovGyRnEfscu3iRge4HKghrMA11xUF11Ph-evV5lhe4I2dG-xsBrruZw0IM80NFypVHp1NGM4ziOZEw/w150-h200/IMG_4151.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2017/01/vegan-chocolate-fudge-cake.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7J01sOIw_KKaxE7MYTXcSiMSmX6iWfFyOgTeuVwjl6-3JgMOCdcour71OQQRuNcvNRWwjGjMUo4N805CZEvXVczxNminEYnuUSGg56UfCuEoKProT4RiHDV-fkbfh1Gtq687h3Z0byqiYG7bg4G18Y136OwpuSP5eGeuqg-2lbMwjvRqUdxHPnw9zg/w150-h200/IMG_4903.jpg" width="150" /></a><br /><br /></div><div style="text-align: center;"><br /></div><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7750154896611139698.post-75603783002990919562022-06-01T21:10:00.003+01:002022-08-30T12:32:39.371+01:00Vegan macaroni and cheese...<div style="text-align: left;">This vegan macaroni and cheese one of the quickest dinners I can make when caught for time and one that disappears immediately too. My girls absolutely love this version of Mac n Cheese and they simply can't get enough of it! Which suits me perfectly, as I make sure that they eat veggies and get their daily intake of B12 too, in the form of nutritional flakes (I use fortified nooch). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The big advantage of this vegan macaroni and cheese is, that you don't have to bake it - simply put your cooked pasta straight into the pot with the sauce, stir together and enjoy straight away. <br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKtONG5k_Jmx6T8FbyMEDJ6ikrxuPL214pbY8-yYFtVHomhPbwwYfv7AkgMbUJadhIMrYsUNkoBXIUMGwNREQ_0V5yaNwnaf0QRmm6Mu0nmpNUdvlF1OSIEUEOoFQA197T7VkjLD1YtVZ/s500/mac+n+cheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan macaroni and cheese" border="0" data-original-height="500" data-original-width="497" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKtONG5k_Jmx6T8FbyMEDJ6ikrxuPL214pbY8-yYFtVHomhPbwwYfv7AkgMbUJadhIMrYsUNkoBXIUMGwNREQ_0V5yaNwnaf0QRmm6Mu0nmpNUdvlF1OSIEUEOoFQA197T7VkjLD1YtVZ/w636-h640/mac+n+cheese.jpg" title="vegan mac n cheese" width="636" /></a></div><div><br /></div><div>This version of macaroni and cheese sauce is based on sunflower seeds - seeds that are way cheaper than nuts (especially cashew nuts used normally for making cheeze sauces) and also, as a result of using seeds rather than nuts, it's allergy friendly! And please, don't go at me for the shape of the pasta - it IS cheaper than the traditional macaroni shape (at least here in Ireland), but also I buy my penne and few others in their wholemeal version, so...</div><br /><div style="text-align: left;"><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div style="text-align: left;"><div>- 1 cup unroasted sunflower seed kernels, pre soaked in water for 1 hour</div><div>- 1 tablespoon vegetable oil</div><div>- 1 medium sweet potato (or half butternut squash), diced</div><div>- 1 small onion, diced</div><div>- 4 cloves garlic, minced or finely diced</div><div>- 1/2 tsp salt</div><div>- 2 1/2 cups vegetable broth</div><div>- 2 tablespoon corn or potato flour</div><div>- 1/4 cup nutritional yeast</div><div>- 1 tablespoon tomato paste</div><div>- sweet paprika for sprinkling, optional</div><div>- 500 g (dry weight) macaroni pasta (or any other of your choice), cooked as per instructions</div><div><br /></div><div><span style="font-size: medium;"><b><span style="color: #729c0b;">Method:</span></b> </span> </div><div><br /></div><div>- In a medium size pot (you need one that will fit all the sauce ingredients) sauté onions in a bit of oil with a pinch of salt for about 10 minutes, until onions are translucent and soft. </div><div>- Add sweet potato (or butternut squash) and sauté until slightly softened. </div><div>- Add garlic and sauté for 30 seconds or so, then remove from heat.</div><div>- Place the sweet potato and onions in a blender or food processor. Add vegetable broth, corn/potato starch, nutritional yeast, tomato paste and sunflower seeds. Blend until very smooth. </div><div>You can also add everything to the bot and use immersion stick blender to liquidise all.</div><div>- Add more broth if you want your sauce to be thinner. The sauce needs to be smooth, with only a slight bit of graininess.</div><div>- Place the sauce back into the pot. Turn the heat up to medium and let it simmer, stirring very often, until thickened, around 10-15 minutes. Add salt and some black pepper.</div><div>- When the sauce is thick, put your cooked pasta into the pot and mix all well together. Serve immediately sprinkled with some sweet paprika.</div><div><br /></div><div><b><span style="color: #729c0b; font-size: large;"><i>Smacznego!</i></span></b></div><div><br /></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2011/07/pasta-alla-genovese.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="530" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqSfLReCB-Y-GrvfuyhWUNMjPiTTivbBAJaSAc3w1TP0Md8o_hILEmRkIiCiGgXUNrh4rK3xzlR6pOkICX-Y9lEee6MaidxnOjUNHLQOecLpXJL8QzX__2EN0iOXOIc4Fia0BExWVkbUcpR304aEwVx8dxhR4HiZMGmYEPz4gk1f_zV9feRb8u4NY_w/w178-h200/pasta%20genovese.jpg" width="178" /></a></div><div><br /></div><div><br /></div><div><br /></div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen<div><br /><div style="text-align: left;"><br /></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7750154896611139698.post-44877839346641091742022-04-01T14:08:00.095+01:002022-06-09T16:53:13.038+01:00"Veganomicon: The ultimate vegan cookbook" by Isa Chandra Moscowitz & Terry Hope Romero... (book review)<div style="text-align: center;"><font color="#f57c00" size="4"><b>Veganomicon: The ultimate vegan cookbook</b></font></div><div style="text-align: center;"><font color="#f57c00" size="4"><b>by Isa Chandra Moskowitz</b></font></div><div style="text-align: center;"><font color="#f57c00"><br /></font></div><div style="text-align: center;"><font color="#f57c00"><font color="#f57c00">Hardcover, 336</font><span style="color: #f57c00;"> pages, 13</span><span style="color: #f57c00;"> Chapters</span></font></div><div style="text-align: center;"><font color="#f57c00"><span style="color: black; text-align: left;"><br /></span></font></div><div style="text-align: center;"><font color="#f57c00"><span style="color: black; text-align: left;"><br /></span></font></div><div style="text-align: center;"><font color="#f57c00"><span style="color: black; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3NgRkIRD7FVOXux3CN1o7eh-Et1mkN4AMbwsRzEfq83z-Jr-FP_940Me-PnqigfGXdo_Uq0C2D1ZdYDF0wRxXIL3d1c2n68wIaMxWliAgCeH3E4J0izcAeh3T-b7tAlZWoZqGo8kOdWGnD5yqCMu2eKtWyjFI4Y5TIAS0AzfnPBxQyXUQ47LoSir4g/s750/veganomicon.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="622" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3NgRkIRD7FVOXux3CN1o7eh-Et1mkN4AMbwsRzEfq83z-Jr-FP_940Me-PnqigfGXdo_Uq0C2D1ZdYDF0wRxXIL3d1c2n68wIaMxWliAgCeH3E4J0izcAeh3T-b7tAlZWoZqGo8kOdWGnD5yqCMu2eKtWyjFI4Y5TIAS0AzfnPBxQyXUQ47LoSir4g/w530-h640/veganomicon.webp" width="530" /></a></div> </span></font></div><p>This has to be my favourite vegan cookbook, literally MY BIBLE of vegan cooking and baking, and Isa is my Vegan Queen! So yes, this cookbook review might not be very objective, but I can't detach myself from this and Isa itself, my feelings (all those positive ones only) are simply too strong!</p><p>I'm vegan since 1st January 2019 (I guess it was one of those New Year's Eve resolutions, but one that I actually stuck with!). When you're changing your whole way of cooking and eating so much, you eliminate something you grew up with, something familiar that you almost do it automatically - it can be daunting at best of times, but it also means that you kind of have to learn to cook from scratch. You definitely have to learn and change the way you think about food and meals in general. It did mean learning (and discovering) cooking and baking from zero (hopefully to hero! 💪😅) but thankfully at that stage I've already discovered Isa and her <a href="https://www.theppk.com" target="_blank">blog</a>. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKivGz3TL_0kMefZDTEoEGNq7X_NFYyiV-snUsSXXmj1we0lo5EoNMkV4ly7mDim1Ze0EybDkBXkwK67lmb7NjPx2dJnSF_uxGd65rDAWFb2eqqhjAAaLaTGY9wSL3CDKlypdpTYKvkRhdjrQ21LCAtcyr0fDZ0gB0uzCJV33jbCQux6ST5JIng2EJQA/s2510/veganomicon_acornsquashpearadzukisoup.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1479" data-original-width="2510" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKivGz3TL_0kMefZDTEoEGNq7X_NFYyiV-snUsSXXmj1we0lo5EoNMkV4ly7mDim1Ze0EybDkBXkwK67lmb7NjPx2dJnSF_uxGd65rDAWFb2eqqhjAAaLaTGY9wSL3CDKlypdpTYKvkRhdjrQ21LCAtcyr0fDZ0gB0uzCJV33jbCQux6ST5JIng2EJQA/w640-h378/veganomicon_acornsquashpearadzukisoup.webp" width="640" /></a></div><br /><p style="text-align: left;">I tired few recipes from Isa's blog, and encouraged by fantastic results I decided to invest in one of her cookbooks. After doing some small research as to which one to buy, the Veganomicon had the best (raving) reviews and it also happened to be time of its 10th Anniversary, which meant a new edition of the cookbook was on the way (with lots more photos and some updates to the recipes too).</p><p style="text-align: left;">You'll find literally everything in this cookbook, that you might crave or want to try for the first time! There are vegan versions of foods we all know and are familiar with (waffles, burgers, pasta dishes) but also new ones to discover too. </p><p style="text-align: left;">The beginning of the book will give you "know how's" about vegan kitchen rules, what to have in your pantry or how to handle specific ingredients. The recipes are easy to follow, written in a language that's not "chefy", nor pretentious (there's bit of a laugh between the lines to have too ;) ). There are no expensive, foreign sounding ingredients and you'll find dishes for all occasions, as well as soy and glute free ones or even low fat options! There's more than 250 recipes, so I'm pretty sure you'll find at least few that will interest you enough to make them yourself.</p><p style="text-align: left;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_mwoxsfO9B82i3ZX1RNs0UzmnI3ryIVV-_IKM9sGKB7qx_v2IP8e4EJwP1yqGMkmGfJi34HZn5ThnpcXP13EMZRscRBYVbeSme6YR4uB0jMJpprmTcCJ3GgrUcXs1XzbDqGSkspRqhCkng7YrY6_anBtN7e2kYA0NztmB9YEvVB_xBCUS5VmeBaA8w/s2510/veganomicon_seitanpiccata.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1479" data-original-width="2510" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_mwoxsfO9B82i3ZX1RNs0UzmnI3ryIVV-_IKM9sGKB7qx_v2IP8e4EJwP1yqGMkmGfJi34HZn5ThnpcXP13EMZRscRBYVbeSme6YR4uB0jMJpprmTcCJ3GgrUcXs1XzbDqGSkspRqhCkng7YrY6_anBtN7e2kYA0NztmB9YEvVB_xBCUS5VmeBaA8w/w640-h378/veganomicon_seitanpiccata.webp" width="640" /></a></div><br /><p style="text-align: left;">If you can/want to invest in only one vegan cookbook (there's also more than one chapter regarding baking, so your cakes/cookies/breads are covered in this one too!) I'd say Veganomicon is one to go for. I tried many recipes from this one (some of which became our family's favourite) and not even one recipe was a failure (in regards to method of making or the final result - the taste). If you prefer to simply only "tip your toes" into Isa's food, head over to her <a href="https://www.theppk.com" target="_blank">blog</a>, but I'm sure that you'll want more ;) At this stage, I'm a proud owner of Isa's 7 cookbooks (but I know there's more out there!).</p><p><br /></p><p style="text-align: center;"><span style="font-size: x-small;">I paid for this book myself and was not reimbursed for this review in any way at all. The above opinion is my purely my own.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-84956980026367226222021-02-28T12:28:00.005+00:002022-08-30T12:32:28.441+01:00Vegan spicy roast...<div style="text-align: left;">When you become vegan or even vegetarian, many a times it creates a dilemma - what to serve for that traditional roast Sunday dinner, as of course any kind of meat is off the menu completely. The choice is actually quite big: from nut/veg roasts, whole stuffed baked squashes to seitan - trust me, you have plenty to choose from! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I've started using vital wheat gluten flour only quite recently. First, experimenting with it to make vegan sausages, but lately to make a whole roast, or plant based "charcuterie" type of food for slicing and eating on sandwiches. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The below roast is a result of looking for that comforting, slightly spicy, smoky, full of flavour dinner centrepiece. Besides wheat gluten it also contains some jackfruit, and that's to create that stringy "meaty like" structure. It has some dry spices not only on the inside, but all around too, for that maximum kick!</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXeG-abrE8maki0b6egNP_cC0TgEE940JLzSXvohv_Tlb0h8uzseQU_X8w-w-ULAQmb06zbrsFce0t3haroskbtXv49fcCW0pjW_sLh2tWVHyaeVQf4ykC6hMdWWt0Y2b4GbKy3Ib9pA2/s500/roast+2.jpg"><img alt="vegan roast" border="0" data-original-height="500" data-original-width="478" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXeG-abrE8maki0b6egNP_cC0TgEE940JLzSXvohv_Tlb0h8uzseQU_X8w-w-ULAQmb06zbrsFce0t3haroskbtXv49fcCW0pjW_sLh2tWVHyaeVQf4ykC6hMdWWt0Y2b4GbKy3Ib9pA2/w611-h640/roast+2.jpg" title="vegan roast" width="611" /></a></div><div><br /></div><div>Don't be scared by rather long list of ingredients, as the process itself is very easy - you make it all in a kitchen robot! Only one utensil is used to combine it all. Then, there's just the matter of baking it to a perfection ;) which I could share not only the photos, but also the aroma that fills the whole house while the roast is baking...</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQEXo0lYMCFXOpx9S8fF2wmw8L2uG9gMv-GsPhyOHKvoViP4I78ETS8b8CB_Jhj4rtZGDW3p3z0dm_-MmDD_ZHwSaoR1H60obPQLjS4smeneoYA23CWu8Xx5zr0OhBtxVSqbdwT2tSOMw/s500/roast+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan roast beef" border="0" data-original-height="500" data-original-width="487" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQEXo0lYMCFXOpx9S8fF2wmw8L2uG9gMv-GsPhyOHKvoViP4I78ETS8b8CB_Jhj4rtZGDW3p3z0dm_-MmDD_ZHwSaoR1H60obPQLjS4smeneoYA23CWu8Xx5zr0OhBtxVSqbdwT2tSOMw/w623-h640/roast+1.jpg" title="vegan roast beef" width="623" /></a></div><br /></div>Seitan, or rather meat substitute made out of vital wheat gluten, isn't anything new. Actually, it dates back to 6th century China, where wheat gluten was used to make noodles and later by Buddhist monks to substitute meat, as they were strict vegetarians. <div><br /></div><div>Wheat gluten is food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten. The name "seitan" comes from Japan. It's not "unhealthy food" by any means, but of course people with allergy to gluten and those with gluten intolerance should avoid it.<br /><div style="text-align: left;"><br /></div><br /><div style="text-align: left;"><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div style="text-align: left;">- 1 can jackfruit in brine, drained and rinse in cold water and dried</div><div style="text-align: left;">- 1 cup vital wheat gluten</div><div style="text-align: left;">- 1/4 cup tapioca flour</div><div style="text-align: left;">- 1/4 cup nutritional yeast</div><div style="text-align: left;">- 1 tsp marmite/vegemite</div><div style="text-align: left;">- 2 Tbsp water</div><div style="text-align: left;">- 2 Tbsp soy sauce</div><div style="text-align: left;">- 2 Tbsp vegetable oil</div><div style="text-align: left;">- 1 Tbsp liquid smoke</div><div style="text-align: left;">- 2 tsp minced fresh garlic or 1 tsp dry garlic granules</div><div style="text-align: left;">- 2 tsp onion granules</div><div style="text-align: left;">- 2 tsp Worcestershire sauce</div><div style="text-align: left;">- 2 tsp ground cumin</div><div style="text-align: left;">- 2 tsp sweet smoked paprika</div><div style="text-align: left;">- 1 tsp each of salt and black pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #f27830; font-size: medium;">Spices for coating:</span></b></div><div style="text-align: left;">- 3 Tbsp vegetable oil</div><div style="text-align: left;">- 1 Tbsp sweet smoked paprika</div><div style="text-align: left;">- 1 Tbsp muscavado sugar (or other brown sugar)</div><div style="text-align: left;">- 1 tsp onion granules</div><div style="text-align: left;">- 1 tsp salt</div><div style="text-align: left;">- 1 tsp black pepper</div><div style="text-align: left;">- 1 tsp dry thyme</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">It's best to make this in a standard kitchen robot with an S shaped knives attached.</div><div style="text-align: left;">- Preheat the oven to 180C (350F).</div><div style="text-align: left;">- Place jackfruit in the kitchen robot and pulse few times to brake it apart.</div><div style="text-align: left;">- Add all the other ingredients for the roast, besides the spices for coating.</div><div style="text-align: left;">- Turn the kitchen robot on and blend everything together until it starts coming together.</div><div style="text-align: left;">- Take the seitan out of the blender and using your hands knead for 2-3 minutes, you don't need to use any force here, it's simply to make the dough come nicely together.</div><div style="text-align: left;">- Form the seitan to resemble an oval shape (somewhat like a piece of roast beef).</div><div style="text-align: left;">- Prepare silver kitchen foil, about 3 times bigger than your roast.</div><div style="text-align: left;">- In a small bowl (or on a plate) pour the oil for the coating and place the seitan in it. Roll it in oil few times to make sure it's all covered in it.</div><div style="text-align: left;">- Put all the dry spices in the middle of your tin foil, mix them together and place oiled seitan on it.</div><div style="text-align: left;">- Roll the seitan around to cover it with the dry spices all over (also the foil will get covered with that oil from the roast, and that's what should happen!).</div><div style="text-align: left;">- Place the roast in the middle of the foil and gather the sides together to enclose the roast in it.</div><div style="text-align: left;">- Put your wrapped roast in the middle of a flat baking tray and place in the oven. </div><div style="text-align: left;">- Bake wrapped for 30 minutes.</div><div style="text-align: left;">- After 30 minutes take the roast out of the oven and either open the top (the part of the foil that you gathered together) either by cutting it off with the scissors or if you can with your hands (be careful not to get burned by the steam coming off from the inside the wrapper!).</div><div style="text-align: left;">- Put opened up roast back in the oven and bake for further 25-30 minutes.</div><div style="text-align: left;">- Take the roast out of the oven, let cool a little and slice.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">✅ You can eat the baked roast on the day or keep it for few days, in an airtight container in the fridge. To reheat you can fry slices on an oiled pan, reheat in the microwave or enjoy cold, thinly sliced on a piece of bread.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #729c0b; font-size: large;"><i>Smacznego!</i></span></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div style="text-align: left;"><br /></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7750154896611139698.post-48732966046085433362021-02-14T13:32:00.007+00:002022-08-30T12:32:49.976+01:00Jackfruit fishcakes... <div style="text-align: left;">If you're following a plant based/vegan diet, chances are that you're already familiar with a wonder fruit that is jackfruit. If you're not - time to change that!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Unlike animal sources of protein, jackfruit contains no saturated fat or cholesterol, it's light in sodium, and is also low in calories. It's a healthy vegan meat replacement, it's great marinated and grilled, in stews, casseroles or like here - instead of fish. It takes on flavours really well.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When preparing tinned jackfruit for cooking: place it in the colander, rinse under running cold water. Drain well and if you're marinating it - squeeze any excess of water and pat it dry with a (paper) kitchen towel.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmB7Cj_5wXcFxfmE5btRmbChCMUaK4y3ZSrSJshFBu1QvBfV-pJqP6W0qGKww3fB2Xm-x161ihfwPP7Kq19yF4QxHGSk2absxAVdXm01nw3ICnNkkah9ItR_2_OFN32ysn_ABBtq7Pgku9/s500/fishcakes.jpg"><img alt="jackfruit fishcakes" border="0" data-original-height="498" data-original-width="500" height="637" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmB7Cj_5wXcFxfmE5btRmbChCMUaK4y3ZSrSJshFBu1QvBfV-pJqP6W0qGKww3fB2Xm-x161ihfwPP7Kq19yF4QxHGSk2absxAVdXm01nw3ICnNkkah9ItR_2_OFN32ysn_ABBtq7Pgku9/w640-h637/fishcakes.jpg" title="jackfruit fishcakes" width="640" /></a></div><br /></div><div style="text-align: left;">"The jackfruit, also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family. Its origin is in the region between the Western Ghats of southern India and the rainforests of Malaysia." - by wikipedia.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div style="text-align: left;"><div>- 500 g mashed potatoes, cooled down</div><div>- 1 can jackfruit, drained, rinsed with cold water and tapped dry</div><div>- 1 small onion, diced </div><div>- 1 teaspoon soy sauce</div><div>- zest of half a lemon</div><div>- 1 green onion, diced</div><div>- 1 sheet nori, crushed well (I used my spice grinder for that)</div><div>- pinch of chilli flakes</div><div>- salt and black pepper to taste</div><div><br /></div><div><span style="color: #f27830; font-size: medium;"><b>For coating:</b></span></div><div>- 1/2 cup plain flour, </div><div>- 1 cup aquafaba, or unsweetened plant milk </div><div>- 1 cup panko breadcrumbs</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>- Heat a bit of oil in a medium pan and fry the onion, until lightly browned. If you want to get the most flavour out of your jackfruit, add it to the onion in the pan, following with nori, soy sauce, salt and pepper. Keep frying on a medium heat until jackfruit becomes browned on the edges, keep moving it from time to time to prevent sticking and burning. Take off the heat and let cool.</div><div>If you're short on time you can omit the step of frying the jackfruit and simply add all those ingredients straight to the mash potatoes. </div><div>- In a bowl mix potatoes, green onion, lemon zest and chilli. Add fried jackfruit mix, if you didn't fry it, then add fried onion, jackfruit, nori, soy sauce and season to taste with salt and pepper. </div><div>- Take 3 dishes (like small, minimum 1 inch deep, plates or plastics containers) for your coating ingredients. With your clean hands form little patties 2 inch wide and about 1 inch tall. Place them first in flour to coat lightly, dip in aquafaba to cover fully and put into breadcrumbs at the end. Make sure that panko are covering your fishcake all around it. Continue with the rest of your mix, until you use it all.</div><div>- You can either fry or bake the jackfruit fishcakes. </div><div><u>For baking</u> - preheat the oven to 200C (390F), place the cakes on a tray lined with baking parchment and bake on each side for 15 minutes (or until golden brown). </div><div><u>For frying</u> - heat up a non stick pan with a bit of sunflower/vegetable oil, when hot place your fishcakes in and fry for about 5 minutes on each side, until golden brown. </div><div>- Serve with a salad and vegan garlic or plain mayo. </div><div><i><br /></i></div><div><span style="color: #729c0b; font-size: large;"><i><b>Smacznego!</b></i></span></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2010/01/polish-potato-pancakes.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2He31DHhdkssQ1xIkHgUCpCYK-FeTw4L__OD_7YFpYntKbCQ6E3zGWC_EJFPnWGcI-DIPZxKpw65uZpKGrU6ZTIcgPyiS2t36UXZ9RCwRsz_OlCHyS6UVECErV95HG33rBM1klliqKer/w150-h200/IMG_7738.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2020/07/baked-cauliflower-crispy-buffalo-wings.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="598" data-original-width="557" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2AxjphH_FCm8_L4tUV-7gZRxOt-RRZtj5cHgxVoZTDOM8URmyoCHcMm8yLfvC9IJERN-bcqUPb3xBKeg-6oHIBcbeKtIKVQ5EIJbltJ5ijMu0II0oo3BpbkHrBf3f7ZDVBCcl5cB35bh/w186-h200/wings+1.jpg" width="186" /></a><a href="http://www.anulaskitchen.com/2014/03/cauliflower-steaks-with-ginger-turmeric.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeT65XEkn9CY5fnWDXgZ7VUSb0VnE8XSTXLyVkbk1phmgzfgwDAAfzKbVYIq2_YoVPdOY4b7JrfxtxOX39Iv1hkIwQqZJJLgCJ2hGWKvN0iuNICv96xzWfiGnhtRhR5np9JTa3Nd5T2WR2/w150-h200/IMG_5903.JPG" width="150" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div><br /></div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7750154896611139698.post-39783935929122633982021-02-13T12:39:00.008+00:002022-09-13T14:54:26.106+01:00Blueberry, lemon and poppy seeds pound cake...<div style="text-align: left;">I'm blue dabu di dabu da...or something down those lines... This cake turned out just as I imagined it would! No worries - your smartphone, tablet, laptop is working fine, it IS quite a <span style="color: #0b5394;"><b>blue</b></span> cake! Blueberries, zingy lemon, crunchy poppy seeds and coconut aftertaste, they all come together rather well. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">It's a cake full of goodness too, so besides being a sweet treat it might actually provide you with some nutrients. Lemon - rich source of vitamin C, blueberries - source of vitamin C, antioxidant properties, help maintain eye health and also low in calories, poppy seeds - source of omega-3 and omega-9, rich in manganese, copper and calcium.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXvU06YpECFoCcUe-05n2Bd-NAudbE-yHlFJZvaDcvrWJ6n_l_75YOWQoq0DKGge_ZSMnsiUqcYX8k4HarrkeI6RLmdGuOcwD2UhtM9DbXpwur4dY4jjumAN2pZ0h1r0b3EzTqKm40Jij/s500/blueberry+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Blueberry pound cake" border="0" data-original-height="498" data-original-width="500" height="637" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXvU06YpECFoCcUe-05n2Bd-NAudbE-yHlFJZvaDcvrWJ6n_l_75YOWQoq0DKGge_ZSMnsiUqcYX8k4HarrkeI6RLmdGuOcwD2UhtM9DbXpwur4dY4jjumAN2pZ0h1r0b3EzTqKm40Jij/w640-h637/blueberry+cake.jpg" title="vegan blueberry cake" width="640" /></a></div><br /><div style="text-align: left;"><span style="font-size: medium;"><b><span style="color: #729c0b;">How to make it...</span></b><br /><br /></span></div><div style="text-align: left;"><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div style="text-align: left;"><div>- 1/2 cup coconut milk</div><div>- 3 Tbsp blueberry flavoured soy yogurt</div><div>- 1 Tbsp lemon juice</div><div>- zest of half a lemon</div><div>- 1/4 cup sunflower oil</div><div>- 3/4 cup granulated sugar</div><div>- 1 1/2 cup plain flour</div><div>- 1/2 cup coconut flour</div><div>- 1 Tbsp black poppy seeds</div><div>- 2 1/2 tsp baking powder</div><div>- 1/2 tsp salt</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>- The cake is made within minutes, literally, so turn on your oven to preheat before you start making the batter, set it to 180C.</div><div>- In a jug whisk together coconut milk, yogurt, lemon juice, lemon zest, sunflower oil and sugar.</div><div>- In a separate bowl (big enough to hold all the ingredients) mix dry ingredients together. </div><div>- Add wet ingredients into the bowl with dry ones. Fold together until it's all well incorporated, but try not to overmix it. </div><div>- Fold in 1 cup of fresh blueberries.</div><div>- Transfer the batter to a lined bread baking tin (pound tin). </div><div>- Bake at 180°C for 45 minutes, or until well risen and and when pierced with a tooth pick it comes out dry and clean. </div><div>- Take out of the tin and let cool on a wire rack. Keep covered at room temperature.</div><div><br /></div><div><span style="color: #729c0b; font-size: large;"><i><b>Smacznego!</b></i></span></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2014/07/lime-and-poppy-seed-loaf-cake.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HPigMpw_EiM25x_lULYMbK3OFhW8flJyarIMAY2B7R4OpR_xYnUjOtEmghEojZ6MeQGXU0f50MnOeTSGRkn0WOAaq1sqZp2H3OtXn_U9ZI8x2vPD0WPnPE2nFcXJSEYZMJlZzS3xc9-H/w150-h200/IMG_7144.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2014/01/lemon-curd-and-strawberry-sponge.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nfyKxxaYb3IsObJbVmZ1lcCZZdJtUiqgdBFX1lhiY6SGT16dccM51dRxPtKIH2V62vvm73ewoP9v5dGdS206GIAe0zicE5_x1JcgzCIYyU1tNmA49It8SLWpyQI9NzUW5FRySevmEkdj/w150-h200/IMG_5226.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2015/02/bread-butter-pudding.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyhQ-34dZNnKvdH361vtuED6_HoXZHxSMX0aGO-JLVx9DHTIM3aiKM9O6s-m140tnDeR5dF5qokkSYK-vXf8W9lFpAHB1kuad6v9qLM0aeoWyaScML-h-wrU8e2g4zphncfvsJVj_aI8i/w150-h200/IMG_9106.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-31458245398037864982021-02-01T19:47:00.008+00:002022-09-14T11:14:37.526+01:00Egg free pierogi dough...<p></p><div class="separator" style="clear: both; text-align: left;">I don't think I've ever met a person who didn't like some kind of pierogi, I say "some kind of" as there are many versions of, where I grew up - Poland. From sweet, fruity ones to savoury filled with minced meat, cabbage, mushrooms - there's a pierogi version for everyone. There's also a lot of traditional only veggie fillings too! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The most popular meat free pierogi are sweet ones with cottage cheese filling. That cheese filling is accompanied by strawberries, blueberries or simply a bit of sugar. There are also purely vegan ones too, like cabbage & wild mushroom pierogi, which are most popular during Christmas celebrations. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBv9ziFhu6EHZBJ0jOcYq4wLce4z-r0qkaG2lXBYaudn5rQHG5EuW7qylJotIkuklUR8IFoF1Kror_BnYkZMtBFr45zgoKSlBzy8xqL3mLEPFaOimEt2znjVyM0JateMqYNy8qmdoroEWV/s500/pierogi+dough+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="500" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBv9ziFhu6EHZBJ0jOcYq4wLce4z-r0qkaG2lXBYaudn5rQHG5EuW7qylJotIkuklUR8IFoF1Kror_BnYkZMtBFr45zgoKSlBzy8xqL3mLEPFaOimEt2znjVyM0JateMqYNy8qmdoroEWV/w640-h634/pierogi+dough+2.jpg" width="640" /></a></div> <p></p><p><span style="font-family: inherit;">My most favourite pierogi filling is what's called in Poland "ruskie". </span>Ruskie pierogi arrived from a pre-war region of Poland, which is now a part of Ukraine. Indeed, before 1945 Ukrainians used to call this particular variety of pierogi "Polish pierogi". It is likely that - “pierogi ruskie” were created by Poles living in Ukraine at the time. </p><p>It's a simple filling of quark cheese, mashed potatoes and caramelized onion. As I cut out dairy from my diet, I substitute it with firm tofu - works perfectly! It's equal parts of crumbled tofu to mashed potatoes, one large onion, sliced and caramelized on a bit of oil, all mixed together, seasoned well and your filling is ready.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsF32zokTWTBujuqPcV_blbgOkQGOmHp33CK04mv0ygjnxPn4fVJiOBxbwt3KsZusZG78ldq8lSotT3rMTxMD59iQK6Ore1KQ53IOb8q07gx_uTXOUCGGZj6NgR_Ux1zL5BlRMVE-8ioD/s500/pierogi+dough+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsF32zokTWTBujuqPcV_blbgOkQGOmHp33CK04mv0ygjnxPn4fVJiOBxbwt3KsZusZG78ldq8lSotT3rMTxMD59iQK6Ore1KQ53IOb8q07gx_uTXOUCGGZj6NgR_Ux1zL5BlRMVE-8ioD/s16000/pierogi+dough+1.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This egg free pierogi dough can be used with any filling you want, it freezes well too. If you're looking to cut eggs from your diet I've put together a list of <a href="http://www.anulaskitchen.com/2020/06/vegan-egg-replacements.html" target="_blank">vegan egg substitutes</a>, that will help you to choose the best one, depending on what you're making. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div><span style="font-family: inherit; font-size: medium;"><b><span style="color: #729c0b;">How to make it...</span><span style="color: #38761d;"> </span></b></span></div><div><span style="color: #f27830; font-family: inherit; font-size: medium;"><b><br /></b></span></div><div><span style="color: #f27830; font-family: inherit; font-size: medium;"><b>Ingredients:</b></span></div><div><span style="font-family: inherit;">- 4 cups all purpose flour</span></div><div><span style="font-family: inherit;">- 1 1/2 cup super hot water (plus 1/2 cup more if needed)</span></div><div><span style="font-family: inherit;">- 3 Tbsp sunflower oil or similar light flavoured oil</span></div><div><span style="font-family: inherit;">- 1/2 tsp table salt</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">The above quantities will make about 70 pierogi, but you can easily half the amount of ingredients.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="color: #729c0b; font-family: inherit; font-size: medium;"><b>Method:</b></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">- Place all the ingredients in the bowl and using a spoon start mixing them altogether, starting to knead after a while (after water cools down slightly and you can handle it with your bare hands). </span></div><div><span style="font-family: inherit;">- Once it forms a uniform ball (yes, it will be quite stiff, but should be play-doug consistency, not sticky! use more water if needed) leave it the bowl, covered with a cling film for minimum 30 minutes.</span></div><div><span style="font-family: inherit;">- In that time, the dough will become softer and easy to roll and work with. </span></div><div><span style="font-family: inherit;">- After those 30 mins divide the dough into 3 equal parts, keeping the parts you're not working with tightly covered. </span></div><div><span style="font-family: inherit;">- Dust your work surface with a bit of flour and roll a piece of dough till about 2mm thick. </span></div><div><span style="font-family: inherit;">- Using a round cutter (the size is up to you and how big you want your pierogi) cut discs of dough.</span></div><div><span style="font-family: inherit;">- Place the filling of your choice in the middle, using your finger dipped in water dampen the edges of the pastry disc (so it sticks nicely together), close and seal pierogi.</span></div><div><span style="font-family: inherit;">- In a rather big pot, boil plenty of water, add a heaped teaspoon of table salt into it. </span></div><div><span style="font-family: inherit;">- Once the water is boiling, put few pierogi at a time, as to not overcrowd them.</span></div><div><span style="font-family: inherit;">- Simmer pierogi on medium heat (making sure that the water bubbles slowly all the time) for 2 minutes from the moment they resurface. </span></div><div><span style="font-family: inherit;">- If your filling was already cooked, which is almost always the case with plant based fillings for pierogi 2 minutes is enough, if you want you can simmer pierogi up to 3-4 minutes. </span></div><div><span style="font-family: inherit;">- Serve immediately, while still hot.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">✅ Filled pierogi can be frozen before cooking. Place them on a baking (parchment) paper, on a tray in a single layer and place in the freezer, once they're fully frozen you can transfer them into a bag. Cook from frozen, for 6 minutes from the moment they resurface.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="color: #729c0b; font-family: inherit; font-size: large;"><i><b>Smacznego!</b></i></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><b>You may also like:</b></span></div><div><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2009/05/polish-gnocchi.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0o01aoX2kGlLJAJb9sZvfVgM3r72z5lXEx2AIb4g-NVruc11zuIOpFBpt31yf4AOXvNOc_706UkZZ2WPFkOP7CCXNZIeBNYxs-yph-BTajza2S05PuK7VIevylKJGwCgd_Va7f-gPU66/w150-h200/IMG_6644.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2009/03/dumplings-with-plums.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoRxYnR_1WV4KKad9uvEIkXGHxxCylZZ4z_dRh-wzYr-QJLREdATcv4_lUO35lHBJncSdMX7Cryt2GvJG7FXu2yt293AbNlV2t5O1dX77M5Elsbu3_HejQ5bqyc6q4k3jJTWW-Hg5RVjv/w150-h200/IMG_7756.jpg" width="150" /></a> <a href="http://www.anulaskitchen.com/2009/05/silesian-dumplings-kluski-slaskie.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmKl5ovISCgNOJgj_XN8K_FqbaoIB1PxsySnFeOFul7FyQ4vzDU5RnbxDEddgmMiLj91_IpQHT8rXnsAz35hd7DAtMk7pkonPNBp-24xBPZVWMcHlG7Z-sUp2ZTb6XTgL3opupJMXQQ-8/w150-h200/IMG_9940.JPG" width="150" /></a></div><div><br /></div><div><br /></div><div><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div><br /></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7750154896611139698.post-39187239085257763542021-01-18T16:30:00.007+00:002022-09-13T15:15:25.605+01:00Roasted red cabbage...<div style="text-align: left;">I really wanted to title this post/recipe "Red cabbage steaks", but decided against it. Why? Because I think that this way, even carnivores might actually want to try and make it (it is a brilliant side veg, for whatever your main is!). It's actually quite sad, that some people want to control names like steak, sausages, burger or even yogurt... OK, it's not your "traditional" steak, but the way it's cooked, seasoned and served is in line of your "traditional" meat steak. So, why not call it that? What's more important - no lives were taken or harmed in the making of this! :D</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHPyVVnNeYNF49YwwYrFwt_W_G_KpKkUzDfnGO7bQzta3OAsl1yhaBJybPz9SfSYQFvXIgNimCbuwjvW4kfz9nvwEuNq2s9qJ-z43ZVeer7j9C5F56XaheaPYWaPfomFvFCjBsYNMPTXD/s512/red+cabbage+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHPyVVnNeYNF49YwwYrFwt_W_G_KpKkUzDfnGO7bQzta3OAsl1yhaBJybPz9SfSYQFvXIgNimCbuwjvW4kfz9nvwEuNq2s9qJ-z43ZVeer7j9C5F56XaheaPYWaPfomFvFCjBsYNMPTXD/w625-h640/red+cabbage+2.jpg" width="625" /></a></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;">Back to the topic at hand. If you already like red cabbage, I'd say you'll love this way of cooking it. If you're not a fan, please do try it, as the taste of the cabbage is changed quite significantly and the citrus on top gives it a bit of sweetness and zing. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I had it as a side veg, which worked beautifully, but I think you can make a main meal out if too - just cook some grains or beans, make a sauce/dressing or even a dip, add to it a side of green leaf salad and there you go, dinner ready!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">PS. It's also super easy and quick to make too!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RqLOv84Fxg9QhgPPpQ4BCuaAfL2U6Vrb3r19qGsWN-P6B30yWNaBap7unXBLWvJkeArdMsfmrk4qVmZXxYjc9fbhOdJWLmzFURTVPV7v1pTp4GGS9ZjVqipP91qlZp59O4Tm5XNzKDuo/s500/red+cabbage.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="roasted red cabbage" border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RqLOv84Fxg9QhgPPpQ4BCuaAfL2U6Vrb3r19qGsWN-P6B30yWNaBap7unXBLWvJkeArdMsfmrk4qVmZXxYjc9fbhOdJWLmzFURTVPV7v1pTp4GGS9ZjVqipP91qlZp59O4Tm5XNzKDuo/s16000/red+cabbage.jpg" title="roasted red cabbage" /></a></div><br /><div style="text-align: left;"><span style="background-color: white; color: #729c0b; font-family: inherit; font-size: medium;"><b>How to make it...</b></span></div><div style="text-align: left;"><span style="background-color: white; color: #729c0b; font-family: inherit; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="background-color: white; color: #f27830; font-family: inherit; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">- 1 red cabbage, cut into 1cm slices<br /></span><span style="background-color: white; color: #262626;">- 1 orange or grapefruit, peeled and cut into 1cm slices</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;"><br /></span><span style="background-color: white;"><span style="color: #f27830; font-size: medium;"><b>Spices (all mixed together):</b></span><br /></span><span style="background-color: white; color: #262626;">- 1 Tbsp maple syrup<br /></span><span style="background-color: white; color: #262626;">- 2 Tbsp olive oil<br /></span><span style="background-color: white; color: #262626;">- 1 tsp white miso<br /></span><span style="background-color: white; color: #262626;">- 1 tsp salt<br /></span><span style="background-color: white; color: #262626;">- 1/2 tsp ground black pepper<br /></span><span style="background-color: white; color: #262626;">- 1/2 tsp ground coriander<br /></span><span style="background-color: white; color: #262626;">- 1 tsp paprika<br /></span><span style="background-color: white; color: #262626;">- 1/2 tsp chilli flakes<br /></span><span style="background-color: white; color: #262626;">- chopped parsley, for sprinkling after baking</span><span style="background-color: white; color: #262626;"><br /></span><span style="background-color: white; color: #262626;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #729c0b; font-size: medium;"><b>Method:</b></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">- Arrange the cabbage on baking tray, on a piece of greaseproof (baking) paper, so it won't stick to the tray. </span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">- Spread the spice mix evenly, all over the top of the cabbage (be generous with the spice mix!). </span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">- Place an orange/grapefruit slice on each slice of the cabbage. </span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">- Bake for 25 mins at 200°C. </span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; color: #262626;">- Serve immediately, while still hot. You can keep leftovers in an airtight container in the fridge, and reheat by frying on a hot pan, on a bit of vegetable oil.</span><span style="background-color: white; color: #262626; font-size: 14px;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #262626;"><i><span style="font-family: inherit; font-size: large;"><br /></span></i></span></div><div style="text-align: left;"><span style="background-color: white;"><i><span style="color: #729c0b; font-family: inherit; font-size: large;"><b>Smacznego!</b></span></i></span></div><div style="text-align: left;"><span style="background-color: white; color: #262626;"><i><span style="font-family: inherit; font-size: large;"><br /></span></i></span></div><div style="text-align: left;"><span style="background-color: white; color: #262626;"><span style="font-family: inherit;"><b>You may also like:</b></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #262626;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #262626;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2011/07/pasta-alla-genovese.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="597" data-original-width="530" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg57cKJYUpMTKSv5N_VCgpoUDDvX8gVw-LKOtxgDjkAgPGpo6WzByUksWC0GWwTssKWSE6RkuYFEKhtw64tzqhLdU6hLROfIXykku-HZ_aGZhGViPdazWOIcc4-Q1lydnZY35YNUnwcbWo/w178-h200/pasta+genovese.jpg" width="178" /></a><a href="http://www.anulaskitchen.com/2020/07/baked-cauliflower-crispy-buffalo-wings.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="598" data-original-width="557" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2AxjphH_FCm8_L4tUV-7gZRxOt-RRZtj5cHgxVoZTDOM8URmyoCHcMm8yLfvC9IJERN-bcqUPb3xBKeg-6oHIBcbeKtIKVQ5EIJbltJ5ijMu0II0oo3BpbkHrBf3f7ZDVBCcl5cB35bh/w186-h200/wings+1.jpg" width="186" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;">Have you made any of my recipes? Tag </span><a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a><span style="color: black;"> on Instagram and hashtag it #anulaskitchen</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;"><br /></span></div></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7750154896611139698.post-13598376760983323442020-07-29T10:00:00.004+01:002022-05-31T10:51:48.651+01:00Coconut lemon bundt cake...This cake is probably one of the easiest ones you can ever make! The recipe comes from "Veganomicon" by <a href="https://www.theppk.com/" target="_blank">Isa chandra</a> - a true bible for those leading a vegan/plant based lifestyle and I am no exception! I absolutely love that cookbook and it's one, that I probably reach most for when looking for an inspiration, or for one of my (many) favourite recipes.<br /><div><br /></div><div>There's something quite majestic about a bundt cake - it's shape, like a crown, sitting proudly on top of a table. Who can resist?! If you like coconut and lemon flavours, this is a cake for you. It's a very fresh and quite summery type of cake, but that doesn't mean, that one can't enjoy it in the middle of winter too!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDuLhgczmN87xBlGIOxSl3KcpbwegY5_fivAuw-BpuQCGuiQfAY5-ltJK66I9Pzxh_InhUVJF3mAFWQSBYO05lPNBdK2YCeCqcSVS3ennWLgVek4BfNL5tKW3mEUWXWkrlGm_cSDTPOm5/s599/coconut+bundt+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="594" data-original-width="599" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDuLhgczmN87xBlGIOxSl3KcpbwegY5_fivAuw-BpuQCGuiQfAY5-ltJK66I9Pzxh_InhUVJF3mAFWQSBYO05lPNBdK2YCeCqcSVS3ennWLgVek4BfNL5tKW3mEUWXWkrlGm_cSDTPOm5/d/coconut+bundt+cake.jpg" /></a></div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><b><span style="color: #729c0b; font-size: medium;"><br /></span></b></div><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div><div>- 1 1/2 cup granulated sugar</div><div>- 2/3 cup canola oil</div><div>- 1 (14-oz) can coconut milk</div><div>- 1/4 cup plant milk (coconut milk would work perfect here!)</div><div>- 1/4 cup lemon juice</div><div>- 3 tbsp lemon zest</div><div>- 2 tsp vanilla extract</div><div>- 3 cup flour</div><div>- 2 tsp baking powder</div><div>- 1 tsp baking soda</div><div>- 1 tsp salt</div><div>- 1 1/2 cup shredded unsweetened coconut</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>- Preheat oven to 180 C. </div><div>- Lightly grease a 10″ bundt cake pan (the cake rises quite significantly). </div><div>- In a large mixing bowl, combine the granulated sugar, oil, coconut milk, plant milk, lemon juice, lemon zest and vanilla. Stir to combine. </div><div>- Sift the flour, baking powder, baking soda and salt into the wet ingredients in batches, mixing well after each addition. </div><div>- Stir to combine, then stir in the desiccated coconut at the end. </div><div>- Pour batter into the bundt pan. </div><div>- Bake for 1 hour or until a knife inserted through the cake comes out clean.</div><div>- Remove from the oven and let cool for about 10 minutes, then place wire cooling rack over the cake pan, gently flip over and release the cake from the pan. Let cool completely. </div><div>- Once cooled, sift a sprinkling of the confectioners’ sugar over the tip. Slice, serve and enjoy!</div></div><div><br /></div><div><font color="#729c0b" size="5"><i><b>Smacznego!</b></i></font></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.anulaskitchen.com/2016/04/shortbread-cookies.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsfUnPXoXPa_m8QFf33iERrBpr6mKKz4ISR93JGLn1hZRyV8V-1q0TQj-LfW3gHzOkv8Po-Vv-6kwqSPcEiOlkmUDKTCwqYvq79qSLR8mAU-vfxlUhbl-LEkXewFS2ptB5TIShVw7JhVn/w150-h200/IMG_4445.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2015/07/gooseberry-crumble.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="488" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IhveO7dSRBvkcbdvRGKFE1WCmYkfaShq__wlKnZR61apd9a-fsVUAwVq-Rk2_4ZDl9buys-nzLqzsImIZGSblqAOMO6tZodSIGLLG_60Ip7fYuBWsLBz_GfK6gEkVxRvaDSaBftjfcbX/w150-h200/IMG_0607.JPG" width="150" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div class="separator" style="clear: both; text-align: left;"><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7750154896611139698.post-75712324593200660062020-07-27T10:28:00.003+01:002022-09-09T12:43:19.575+01:00Easy vegan pancakes...The easiest vegan pancakes you can find the recipe for and... NO banana in sight! Many vegan pancakes will call for the addition of banana to the batter, instead of an egg, for those binding and "fluffing" qualities of the fruit, but all that is easily achievable without eggs or bananas! So for whatever the reason you don't eat bananas, this might be the recipe just for you.<div><br /></div><div>You can make those pancakes in no time at all, you can also add fruit into the batter, but be careful that they're not too watery, as it will affect the end result. I usually place a spoonful of batter mix onto a medium hot pan, and before it starts setting, I simply scatter some fresh fruit on top (blueberries, strawberry pieces, raspberries, currants, chopped apple - sometimes even some chocolate chip drops...) and proceed with frying as per instructions. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlq7UzKMOLdQ6oxJpFVgaoJNAdfK94cASpAf8iSiim6cXSf9_N43-cxk_ZqIzdsA3XW_kx3_UuSDw1j2pcjTHFvWI2GUR0_z6VFmXLpMG4iLeQ1Odmu2LnbNHcPeBl2z59Z9Ax9sCJkeO/s599/easy+pancakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="easy vegan pancakes" border="0" data-original-height="599" data-original-width="524" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlq7UzKMOLdQ6oxJpFVgaoJNAdfK94cASpAf8iSiim6cXSf9_N43-cxk_ZqIzdsA3XW_kx3_UuSDw1j2pcjTHFvWI2GUR0_z6VFmXLpMG4iLeQ1Odmu2LnbNHcPeBl2z59Z9Ax9sCJkeO/w560-h640/easy+pancakes.jpg" title="easy vegan pancakes" width="560" /></a></div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><span style="font-size: medium;"><br /></span></div><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div><div>- 1 cup plant milk (my favorite here are almond or cashew)</div><div>- 2 tbsp veg oil</div><div>- 1 tsp vinegar</div><div>- 2 tbsp muscavado/caster sugar</div><div>- 1 cup plain flour</div><div>- 1 tbsp baking powder</div><div>- 1 tsp baking soda</div><div>- 1/4 tsp salt</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Mathod:</span></b></div><div><br /></div><div>- In a medium jug whisk together milk, oil, vinegar and sugar. </div><div>- In a separate bowl mix together flour, baking powder, baking soda and salt.</div><div>- Pour wet to dry and mix everything with a big spoon, until there's no lumps, but don't over mix the batter! </div><div>- Place non-stick pan on medium heat, oil a bit, wait for it to heat up. </div><div>- Place table spoonful of batter on medium hot pan and fry until small bubbles start forming on top, at that stage flip the pancakes on the other side and fry until golden. </div><div>- Serve immediately with your favourite toppings.</div></div><div><br /></div><div>✅ Any leftover pancakes will keep well in the fridge, in an airtight container. To reheat you can either microwave them for up to 1 minute or even toast.</div><div><br /></div><div><font color="#729c0b" size="5"><i><b>Smacznego!</b></i></font></div><div><br /></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div style="text-align: center;"><a href="http://www.anulaskitchen.com/2020/06/crepes-egg-less-and-dairy-free.html"><img alt="vegan crepes" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajbJ3vs2osiWKKbUoyzveB8WaFf4nw29l7FKskXDjJgkdR6zt0HMf3GK3OkWKZ6OMEQD5UBBC2Us6Uuhh8cC_VM_4xV5rUiHOQdMFElD57w6wHTtyNpITsn5NxN9MJShlBfaH0VPicQpF/w200-h199/crepes.jpg" width="200" /></a> <a href="http://www.anulaskitchen.com/2017/01/vegan-banana-pancakes.html"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBW6PU8qNqPD_liD8bRkNBMQa9hEO9-r95Fj_OGp2hZJ7XxLV0oGzFYdbd2IbWWA9S0Zj6gTG6TU0r0rgXHFvas5YVkF16D-Q3nTtJujZU-6TTd2z1xJ6DoDxQuS8Mv8mW1EjEBJJjyQ9/w150-h200/IMG_4830.jpg" width="150" /></a> <a href="http://www.anulaskitchen.com/2020/06/vegan-french-toast.html"><img alt="vegan french toast" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GLwy9bpUUtU405aTSY2V3JZ-3_jFvYCyQgK5EjWx5gekZpB0qEG1_kKZW05E16bnjnQC8P-CkAkt6IjY1w2qLCCw-W_-CmV064EDrOtLQrt2YSs-G_WJ58Ayo5WlviFgmARSquKVSuGa/w200-h200/french+toast+2+anula%2527s+kitchen.jpg" width="200" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7750154896611139698.post-65300482195460742752020-07-18T08:30:00.003+01:002022-05-31T10:57:40.902+01:00Turmeric immunity boost shot...<div>Even though I don't own a juicer, I'm not missing out on some healthy daily juice dose - I simply use my smoothie blender to make it and then just pour it into my glass through a fine sieve 👌 </div><div><br /></div><div>I am on a lookout for a good, reliable juicer, but they're quite pricey and I don't need one that badly... I found out that simply blending my juice ingredients (apples, celery, orange juice, kiwi, ginger etc) and pouring the mixture through a sieve, will result in a fresh, homemade juice, no sugar, nor anything else added! You don't have to sieve it at all if you can't be bothered - you'll simply have a juice with bits.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZFLijX2FSitLgfBVQwqDp6g4-3XSN7EAUio7uc3ZSLaMD08LLMPtyiyceSD5eYWgjYSMHdrBYLqi-zxMDE7hrSdBZ7gwUEeyrhRVtAl-cioHY4ObksLyp4exl27gcARZWSDrC2sZE2OJ/s595/shot+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="turmeric shot" border="0" data-original-height="595" data-original-width="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZFLijX2FSitLgfBVQwqDp6g4-3XSN7EAUio7uc3ZSLaMD08LLMPtyiyceSD5eYWgjYSMHdrBYLqi-zxMDE7hrSdBZ7gwUEeyrhRVtAl-cioHY4ObksLyp4exl27gcARZWSDrC2sZE2OJ/d/shot+1.jpg" title="turmeric shot" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I like turmeric, it has a strong taste, but one that I'm quite fond of. I know it's very healthy for you, but to rip all the benefits of it, you should always take it with a bit of black pepper, hence the pepper in my juice recipe. Add to it ginger, lemon and orange and you have yourself a vitamin bomb in a shot glass!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxAjeAJBhn9BYz7TSU4mQSHmd3xbx-emH-VjFy1iZCiS7gDVDc5vJsqm9iaKimTP4NFLOipdEf7K-fZcPFyn6H6uW1s7qkW9tymrmFYvIR-TkMTrMj79h_DDd2fu0pueHKCuB4NxxiIjk/s645/shot+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="turmeric immune boost shot" border="0" data-original-height="645" data-original-width="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxAjeAJBhn9BYz7TSU4mQSHmd3xbx-emH-VjFy1iZCiS7gDVDc5vJsqm9iaKimTP4NFLOipdEf7K-fZcPFyn6H6uW1s7qkW9tymrmFYvIR-TkMTrMj79h_DDd2fu0pueHKCuB4NxxiIjk/d/shot+3.jpg" title="turmeric immune boost shot" /></a></div><div><br /></div><div>You can read about many turmeric health properties <a href="http://www.anulaskitchen.com/2020/07/turmeric-latte-aka-golden-milk.html">here</a> </div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><b><span style="color: #729c0b; font-size: medium;"><br /></span></b></div><div><b><span style="color: #f27830; font-size: medium;">My immunity boost shot recipe:</span></b></div><div>- 1 cm piece of fresh turmeric</div><div>- 1 cm piece of ginger</div><div>- juice of one orange/mandarin</div><div>- juice of half a lemon</div><div>- pinch of ground black pepper</div><div>- 1/2 to 1 teaspoon maple syrup</div><div>- sometimes I would also add (if I happen to have it at hand) few strawberries, raspberries, blueberries or a bit of apple juice</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>- Put everything into a blender a blend for 2 mins, until you see that there's no pieces of anything left. </div><div>- Pour through a sieve into a glass, drink immediately. </div><div>- Alternatively, you can use your juicer, but I would advise to double the quantities. You can keep leftover turmeric juice in the fridge, but stir it before drinking. "Na zdrowie!"</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFacIJKSfSybv6DdkmouWFfgTiAxD5GeniuSTKJHU_sc0_IEppwt1aDYaz7A33w40rEJfvLzUa4omWIKriV0SSwgwSKWSRtYmR2kW0Og4RCIjpni_tHClrv6chKFhVjCjL6xk2uW7DFURD/s597/shot+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="turmeric juice" border="0" data-original-height="597" data-original-width="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFacIJKSfSybv6DdkmouWFfgTiAxD5GeniuSTKJHU_sc0_IEppwt1aDYaz7A33w40rEJfvLzUa4omWIKriV0SSwgwSKWSRtYmR2kW0Og4RCIjpni_tHClrv6chKFhVjCjL6xk2uW7DFURD/s16000/shot+2.jpg" title="turmeric juice" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><font color="#729c0b" size="5"><i><b>Smacznego!</b></i></font></div><div><br /></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div style="text-align: center;"><a href="http://www.anulaskitchen.com/2020/07/turmeric-latte-aka-golden-milk.html"><img alt="turmeric latte" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwMAnND4I-cwUfXTjSpy9S_G4lQru8CqZeB0Jv6ERzWlfC14pIZIN_-eZXgFK8dTy4obsviqwJtqF5hvL9JTY74rO-QfdGFe7EIKDzLnzPsd7OX9aSPfc_ey6b51-qR3dMOo9a65Pbnh6/w200-h199/turmeric.jpg" width="200" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7750154896611139698.post-90922310260768171602020-07-14T15:00:00.002+01:002022-09-09T12:43:19.576+01:00Pasta alla Genovese...This pasta dish is quite quick to prepare and you have only 1 pot to clean afterwards - how good is that? I was concerned a little bit about all the different textures of potato and pasta together, how to time it well, so it doesn't turn out into this big mushy lump of... something... <div><br /></div><div>It all worked well in the end! I loved all the different textures. It's a very budget friendly dish, family friendly (no strong spices, no unusual ingredients) and something that you can quickly put together after a days' work.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTugg7EDqu4w-FXGgoTUP6oqt7PHTrWuiUX-uwYlrBVPUHMI7_hwVhyzCUCWmUvl4eRAhtomNlU78IGkRPWDMY0-AoFseIo9yQ2pzb1u_zTK3VRG2NtS3WIYNAXOAT6J5qFFCC16YB6EfN/s597/pasta+genovese.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="pasta alla genovese" border="0" data-original-height="597" data-original-width="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTugg7EDqu4w-FXGgoTUP6oqt7PHTrWuiUX-uwYlrBVPUHMI7_hwVhyzCUCWmUvl4eRAhtomNlU78IGkRPWDMY0-AoFseIo9yQ2pzb1u_zTK3VRG2NtS3WIYNAXOAT6J5qFFCC16YB6EfN/d/pasta+genovese.jpg" title="pasta alla genovese" /></a></div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><span style="font-size: medium;"><span style="color: #729c0b;"><b><br /></b></span><b><span style="color: #f27830;">Ingredients:</span></b></span><br />
- 500 g large floury potatoes, peeled and cut into 1.5 cm cubes<br />
- 500 g linguine pasta<br />
- 200 g fine green beans, trimmed and cut in half<br /><i><br />
</i><div><span style="color: #f27830; font-size: medium;"><b>For the pesto:</b></span><br />
- 100 g basil leaves (about 2 fat bunches)<br />
- 100 g grated vegan Parmesan cheese (or any other vegan cheese, which is hard and quite salty)</div><div>- 30 g pine nuts or walnuts (which are way cheaper than pine nuts)<br />
- 1 garlic clove, peeled<br />
- 100 ml regular olive oil<br />
- 100 ml extra-virgin olive oil<br />
<br /><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br />- Put the prepared potato chunks into a large saucepan with enough salted water to take the pasta later, and bring to the boil.</div><div>- Cook the potatoes until tender, about 20 minutes, then add the pasta. Check the packet cooking instructions, and at about 4 minutes before the end of the specified cooking time of your pasta, add the green beans. </div><div>- While this is bubbling away, whiz the ingredients for the pesto in a food processor (you can also make pesto in advance, as it keeps well in the fridge). </div><div>- Before you drain water from the saucepan, remove and reserve about 1/2 cupful of the cooking liquid. - Tip the drained potatoes, beans and pasta back into the dry pan.</div><div>- Add the pesto and enough cooking water to make a runny sauce that coats the strands of pasta, as you work it through with a fork or pasta claw. Serve immediately.<br /><br />
<span><em><font color="#729c0b" size="5"><b>Smacznego!</b></font></em></span></div><div><span style="font-size: large;"><em><br /></em></span></div><div><span><b><br /></b></span></div><div><span><b>You may also like:</b></span></div></div><div><span><b><br /></b></span></div><div style="text-align: center;"><span><a href="http://www.anulaskitchen.com/2015/04/pasta-broccoli-salad-with-asian-style.html"><img alt="pasta and broccoli salad with asian style dressing" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5_mctRv1U2VFsAf4YmSnYXEnUGv9dF7oGhIRSMBx1gowcrtZQue8hkdzhIjE0XjhMM_DBFUP0J8qvb4ePTIckdqbf62yidLpgQq_4kR6YhyI1B46IgsXRG5yhyphenhyphenEvJNq5vpY9wF4Ncbgp/w150-h200/IMG_9571.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2014/09/one-pan-pasta.html"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gMSqCkVt3EICf4ieqCGI8cybsoc5Gm0dtc9s7FzW8mhXURJ_8c0k20vS5gW4bN0KKd9jFMFaTl3A81nELMams_FJtJ4rWD0JzDtE0t4GgiR0wz1h5HanXz5VSsJNJLlq9fKWFiDCVWzX/w150-h200/IMG_7999.JPG" width="150" /></a></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div style="text-align: left;"><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-46560227312853376232020-07-13T09:55:00.003+01:002022-05-31T11:09:42.314+01:00Polish racuchy - apple fritters...<div>The taste straight from my childhood "racuchy z jabłkiem" (apple fritters). My dad would made them quite often as a quick lunch alternative or an afternoon snack. Red sweet, juicy kind of apples are the best for this, as they soften a little bit during frying, but still keep their shape. Super easy and quick to make, and as it turned out - even easier to "veganise" than I thought! Just swap the milk for plant based alternative and voila! </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtu-hGeA6y4e2AFxoGFTBv3OJ-JrfKAqWxMofrsgwr0E-QG02Kck49b68TojQ_5t5DS1bNn7RIVIQbfJIfcmUtbdRgG_O3ORBvqnAAJ90Zvd8RwDN-iO7nvo3D1jZZbZr0yTq2fUMWURP/s599/racuchy.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="polish racuchy with apple" border="0" data-original-height="598" data-original-width="599" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtu-hGeA6y4e2AFxoGFTBv3OJ-JrfKAqWxMofrsgwr0E-QG02Kck49b68TojQ_5t5DS1bNn7RIVIQbfJIfcmUtbdRgG_O3ORBvqnAAJ90Zvd8RwDN-iO7nvo3D1jZZbZr0yTq2fUMWURP/d/racuchy.jpg" title="polish pancakes with apple" /></a></div><div><br /></div>Racuchy are traditional Polish dish, it's similar to the crêpe and American style pancakes. Racuchy are traditionally made using yeast, but if you want the quick version, baking powder or baking soda will be a perfect substitute too. Traditional recipe calls for milk and eggs - all of which can be easily swapped for a plant based alternatives. So, either as an afternoon snack, or sweet breakfast/brunch this is a very nice option, especially if you have kids at home.</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><b><span style="color: #729c0b; font-size: medium;"><br /></span></b></div><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div><div>- 5 apples, peeled, cored and sliced into 1 cm thick rings</div><div>- 1 1/2 cup plain flour</div><div>- 1 1/2 cup plant milk of your choice</div><div>- 1 Tbsp caster sugar</div><div>- 1/2 tsp cinnamon powder</div><div>- 1 tsp bread soda</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>- In a big bowl, whisk all the better ingredients until there are no lumps left. </div><div>- On a medium heat, warm up pan filled with around 1 cm (half an inch) of vegetable oil. It's not a deep fried dish, but you need a bit of oil to make sure they'll fry properly on all sides.</div><div>- Dip apple slices, one by one in the batter and fry on medium hot pan, on both sides until golden (around 1,5-2 minutes on each side), take care when flipping them to the other side. </div><div>- Proceed with all the slices until you have no more apple left.</div><div>- Serve immediately, still warm, with fruit compote, maple syrup, icing sugar, chocolate sauce or anything you like! </div></div><div><br /></div><div><font color="#729c0b" size="5"><i><b>Smacznego!</b></i></font></div><div><br /></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div style="text-align: center;"><a href="http://www.anulaskitchen.com/2020/06/crepes-egg-less-and-dairy-free.html"><img alt="vegan crepes" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajbJ3vs2osiWKKbUoyzveB8WaFf4nw29l7FKskXDjJgkdR6zt0HMf3GK3OkWKZ6OMEQD5UBBC2Us6Uuhh8cC_VM_4xV5rUiHOQdMFElD57w6wHTtyNpITsn5NxN9MJShlBfaH0VPicQpF/w200-h199/crepes.jpg" width="200" /></a> <a href="http://www.anulaskitchen.com/2017/01/vegan-banana-pancakes.html"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBW6PU8qNqPD_liD8bRkNBMQa9hEO9-r95Fj_OGp2hZJ7XxLV0oGzFYdbd2IbWWA9S0Zj6gTG6TU0r0rgXHFvas5YVkF16D-Q3nTtJujZU-6TTd2z1xJ6DoDxQuS8Mv8mW1EjEBJJjyQ9/w150-h200/IMG_4830.jpg" width="150" /></a> <a href="http://www.anulaskitchen.com/2020/06/vegan-french-toast.html"><img alt="vegan french toast" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GLwy9bpUUtU405aTSY2V3JZ-3_jFvYCyQgK5EjWx5gekZpB0qEG1_kKZW05E16bnjnQC8P-CkAkt6IjY1w2qLCCw-W_-CmV064EDrOtLQrt2YSs-G_WJ58Ayo5WlviFgmARSquKVSuGa/w200-h200/french+toast+2+anula%2527s+kitchen.jpg" width="200" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7750154896611139698.post-38017783316918319372020-07-11T09:00:00.004+01:002022-06-07T13:10:58.075+01:00Baked cauliflower crispy Buffalo "wings"...<div>One of the comments I got on <a href="https://www.instagram.com/anulaskitchen/">Instagram</a> after posting this photo was: "I didn't know cauliflower had wings!". Well, of course they don't, but we're so used to naming familiar things a certain way, that it's simply easier and quicker, than starting to explain to someone what that dish actually is, or is supposed to work as, or what it might remind you of. So, for the lack of other nomenclature, that might not "upset" some, and for the purpose of this recipe - yes, cauliflower has wings ;P and I will choose those kind of "wings" for eating over the "real ones" every time!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCABFKBw4HizP36kPHLG5zARIPNlpXHd6zfBG_Icts4xlCsqfTvYNe_QqnEibP_WenSw4cYSf-60PtCBd0vfw69WDo5XaxUGslxsihYXBP9Dc7SvTXmlrh2Suj7Q9sLxfMOE8VlHj6Zz-_/s598/wings+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cauliflower wings" border="0" data-original-height="598" data-original-width="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCABFKBw4HizP36kPHLG5zARIPNlpXHd6zfBG_Icts4xlCsqfTvYNe_QqnEibP_WenSw4cYSf-60PtCBd0vfw69WDo5XaxUGslxsihYXBP9Dc7SvTXmlrh2Suj7Q9sLxfMOE8VlHj6Zz-_/d/wings+1.jpg" title="cauliflower spicy bites" /></a></div><div><br /></div><div>This dish, or rather an appetizer, nibble, snack is soooo good and comforting. Hot, spicy and crunchy - all that you might be expecting from an ideal finger food. The below recipe doesn't "belong" to me, it comes from <a href="https://www.bosh.tv/">BOSH</a> boys, a duo that I highly recommend you getting familiar with, if you're a herbivore, or simply want to cook and eat more veggies!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhh4HMNrLEdPS49671mgmzF4bms_WfaP3900QcqWMf_G-R_0OT0IoyHOJ6bNxAL-m4sCBpD89gLScF5tNv3GicyZvvNW6qj_XtIyRBb1cN84UFj_vDynDRhKHQUlnrMYZELGSHb36qB9L/s555/wings+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cauliflower spicy bites" border="0" data-original-height="555" data-original-width="517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhh4HMNrLEdPS49671mgmzF4bms_WfaP3900QcqWMf_G-R_0OT0IoyHOJ6bNxAL-m4sCBpD89gLScF5tNv3GicyZvvNW6qj_XtIyRBb1cN84UFj_vDynDRhKHQUlnrMYZELGSHb36qB9L/d/wings+2.jpg" title="cauliflower wings" /></a></div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><b><span style="color: #729c0b; font-size: medium;"><br /></span></b></div><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div>- 1 large head of cauliflower</div><div><div>- 150 g plain flour</div><div>- 300 ml plant-based milk</div><div>- 2 tsp garlic powder</div><div>- 1 tsp onion powder</div><div>- 1 tsp ground cumin</div><div>- 1 tsp paprika</div><div>- 1⁄2 tsp salt</div><div>- 1⁄4 tsp black pepper</div><div>- 100 g panko breadcrumbs</div><div>- 120 g dairy-free butter</div><div>- 200 g buffalo hot sauce or other hot sauce of your choice</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>- Preheat oven to 180°C (360F). </div><div>- Break the cauliflower into florets and cut the stem into bite-sized pieces. </div><div>- Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to form a smooth batter. </div><div>- Put the panko breadcrumbs into another bowl. </div><div>- Tip the cauliflower into the batter and toss to coat. </div><div>- Transfer wet cauliflower pieces into the bowl with breadcrumbs, a few pieces at a time, and toss gently until well coated. </div><div>- Spread the cauliflower pieces on the lined baking trays and bake for 20 minutes. </div><div>- While the cauliflower is baking, melt the dairy-free butter in the microwave and stir in the hot sauce.</div><div>- After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated. </div><div>- Put the tray back in the oven for 20–25 minutes, until a sharp knife glides easily into the thickest parts of the cauliflower and the outsides are really golden brown and crispy. </div><div>- Remove from the oven. Serve the cauliflower wings while they’re still hot.</div></div><div><br /></div><div>The original recipe includes a ranch sauce, but I gave it a pass, as I prefer to dunk my hot cauli wings in plain or garlic vegan mayo.</div><div><br /></div><div><i><font color="#729c0b" size="5"><b>Smacznego!</b></font></i></div><div><br /></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div style="text-align: center;"><a href="http://www.anulaskitchen.com/2014/03/cauliflower-steaks-with-ginger-turmeric.html"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkl9T4jArEnZVVJQV6mB0PF5jnuerpQb7ruMghrDE0-EJlA6_SfpFJFFQkN6Mr4_d9E7494h_pp7Sv9AkifLMnufJOAZLr6bySzyv7P8eg9zMVHY36sLdHvZtJt2VfiXd61BEX60G5OHh/w150-h200/IMG_5903.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2014/07/cauliflower-pakoras.html"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlDLNptSobWmOg5EOrdAJDIQ_E_nmnWqSKPKVnaz5fzqwWMPzBAkoLUq-XaMwEQLvIlDvGoScOtFXdoQE6OlSr3PjlZaZPG_8za-iLRviIwX3MDcovyDjhL-aMEPfEs1zkRouLU3GiOfb/w150-h200/IMG_7190.JPG" width="150" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div style="text-align: left;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-13942903543019073622020-07-09T08:30:00.007+01:002022-05-31T11:14:30.761+01:00Turmeric latte aka Golden milk...<div>Among many natural remedies, one that I find the most helpful and actually quite delicious is... turmeric 💛 As it turns out, turmeric latte aka golden milk couldn't be easier to make from scratch - no need to buy those expensive, ready made powder mixes and you decide yourself, how "spicy", or not, you want it. </div><div><br /></div><div>It might seem odd to you, to add pepper into your latte, but there's a logic behind that madness - adding a pinch of black pepper to your recipes with turmeric can help you get the most out of it. Pepper and its bio-active compound piperine, enhance curcumin absorption by the body by up to 2,000%, making turmeric more effective in smaller doses.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwMAnND4I-cwUfXTjSpy9S_G4lQru8CqZeB0Jv6ERzWlfC14pIZIN_-eZXgFK8dTy4obsviqwJtqF5hvL9JTY74rO-QfdGFe7EIKDzLnzPsd7OX9aSPfc_ey6b51-qR3dMOo9a65Pbnh6/s599/turmeric.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="turmeric latte" border="0" data-original-height="596" data-original-width="599" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwMAnND4I-cwUfXTjSpy9S_G4lQru8CqZeB0Jv6ERzWlfC14pIZIN_-eZXgFK8dTy4obsviqwJtqF5hvL9JTY74rO-QfdGFe7EIKDzLnzPsd7OX9aSPfc_ey6b51-qR3dMOo9a65Pbnh6/d/turmeric.jpg" title="golden milk" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>In my turmeric latte you'll find: fresh ginger and fresh turmeric, black pepper, ground turmeric, cinnamon, cloves and plant milk (my favourite one for this drink is soy vanilla one). Turmeric has many, but many health benefits (see infographic below) and to avail fully of its properties, you should consume 1/2 to 1 1/2 teaspoons of turmeric per day, then you may start to feel the benefits after about four to eight weeks.</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><b><span style="color: #729c0b; font-size: medium;"><br /></span></b></div><div><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div>- 2 cups milk of your choice (coconut, almond, soy, oat etc.)</div><div>- 1 teaspoons ground turmeric</div><div>- 1 cm piece of fresh turmeric, thinly sliced</div><div>- 1/2 teaspoon cinnamon</div><div>- 1 cm piece of fresh ginger, grated (I rarely peel mine, just make sure it's clean)</div><div>- 2 whole cloves</div><div>- 1 tablespoon maple syrup or 1 teaspoon coconut sugar (optional)</div><div>- pinch of ground black pepper</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method: </span></b></div><div><br /></div><div>- In a small saucepan on a medium heat, warm up all the ingredients, until it comes to a low simmer. </div><div>- Whisk well to "dissolve" spices and froth the milk slightly. </div><div>- Simmer for about 3 minutes, to let the milk infuse well, stirring from time to time to prevent burning.</div><div>- Pour through a small strainer directly into mugs. Enjoy while still hot.</div><div><br /></div><div><font color="#729c0b" size="5"><i><b>Smacznego!</b></i></font></div><div><br /></div><div>Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3MAheiMqbQLn7Jn1d7MqlV-2ag5-hG-iDyg8VOWJtpOadjt7avP0H-5bcTblpEl_ng5b6_SCbieOqKOcysqTfAQ7V6OFR_SCtlENcEyf5XzOZDaoAynZUH4VF7rGYtheXCBQxrmLqlOB/s2000/Turmeric+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="health benefits of turmeric" border="0" data-original-height="2000" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3MAheiMqbQLn7Jn1d7MqlV-2ag5-hG-iDyg8VOWJtpOadjt7avP0H-5bcTblpEl_ng5b6_SCbieOqKOcysqTfAQ7V6OFR_SCtlENcEyf5XzOZDaoAynZUH4VF7rGYtheXCBQxrmLqlOB/d/Turmeric+%25281%2529.jpg" title="turmeric health benefits" /></a></div><div><br /></div><div><br /></div><div>✅ Always check with your doctor before adding anything (herbs, supplements etc) to your everyday routine. While turmeric lattes are generally safe to consume, drinking too much in a day could be harmful!</div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-58997863694853688872020-07-07T09:30:00.003+01:002022-09-09T12:43:19.574+01:00Homemade tofu recipe...<div>This tofu recipe is a result of good few trials and errors, experimenting with different ways of setting the curds. Depending on the coagulant, I had mixed results, some better than others, and within time I've picked my favourite, one that produces consistent tofu each and every time. </div><div><br /></div><div>I've tried Epsom salt, lemon juice and vinegar. I don't have access to nigari though, which is the "original" tofu coagulant, so can't tell you anything about that, but my aim here (the idea) was to be able to make homemade tofu, WITHOUT having to buy anything extra, using only what I already had in my kitchen, on an everyday basis.</div><div><br /></div><div style="text-align: center;"><img alt="homemade tofu" border="0" data-original-height="578" data-original-width="561" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0rWvhh08_Cd6t81w_QTzDlnUWKnuPZQVmMsHgDC0gxpFlfQqxbfnijFjPe4fZHM1w9VtL-4UmNWsnHx9DcA2biXYWSib4Dzkq_ivtVLu0wPvYNjl_xyjQCM37Nw9XGv4zdLIIiZatIbC/d/tofu+1.jpg" title="homemade tofu anula's kitchen" /></div><div><br /></div><div>I got the "worst" tofu result using Epsom salt, maybe it's the fault within the salt itself, but I simply had to throw away the first batch I've made... I tried again, using more Epsom salt, but wasn't entirely happy with the result, the tofu had weird consistency and there was this funny aftertaste.</div><div><br /></div><div>Lemon juice was next, worked quite well, but because lemon juice isn't that much acidic, the resulting tofu was very soft, crumbly and I was not able to cut it nicely, only crumble it into salad, make scramble etc. I also found that I needed quite a bit of the juice itself, to make the curds set!</div><div><br /></div><div>Third time lucky as they say, and it was for me too. Vinegar worked like a charm, curds appeared almost immediately and they turned into proper big ones, which firmed up creating firm tofu, easy to cut, with pleasant taste of soy, no aftertaste present! 👌 </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFWgL6HsSUwxyYndsGfXDBw4qAoccHpS3jfTRI_VzoViPkFAhBtn_-w7R1CibgN33VDsZmIJAjwLtwcSyHN1-PIyE08sDzppAUJLG2aYIZMuuKwxBQSJA330-rAdobnI4yyUSpMtCt13r/s580/tofu+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade tofu recipe" border="0" data-original-height="580" data-original-width="559" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFWgL6HsSUwxyYndsGfXDBw4qAoccHpS3jfTRI_VzoViPkFAhBtn_-w7R1CibgN33VDsZmIJAjwLtwcSyHN1-PIyE08sDzppAUJLG2aYIZMuuKwxBQSJA330-rAdobnI4yyUSpMtCt13r/d/tofu+2.jpg" title="homemade tofu recipe" /></a></div><div><br /></div><div>I make my tofu using store bough, unsweetened soy milk. Some might say it won't produce great tofu, others will say it's lazy, well I say - it's quicker, I have no waste, and if you buy good soy milk to start with, you'll get good tofu at the end. Make sure you're using quite strong vinegar, of around 10%. Apple cider vinegar is usually around 5% and it didn't work well for me, so ideally look for some stronger ones.</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><b><span style="color: #729c0b; font-size: medium;"><br /></span></b></div><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div><div>- 1 l unsweetened soy milk (organic if possible, soy is one of the crops hugely affected by GMO)</div><div>- 2 tablespoons vinegar (minimum 10%, you can buy this kind of vinegar in Polish/Eastern European grocery shops)</div><div><br /></div><div><span style="color: #f27830; font-size: medium;"><b>Good to have</b></span> </div><div>-> a cooking thermometer, plastic cheese basket, muslin/cheese cloth.</div><div><br /></div><div><span style="color: #729c0b; font-size: medium;"><b>Method: </b></span></div><div><br /></div><div>- Heat up soy milk up to around 80°C (175 F) , if you don't have the thermometer, it's about to the point in which the milk starts to "smoke" (you'll see smoke like thin clouds coming up from the pot). </div><div>- Stir from time to time, to prevent burning at the bottom. Don't bring it up to the boiling point, if you accidentally did, just let it cool before the next step.</div><div>- Take the pot of the heat and pour 1 Tbsp of vinegar in, stir very gently! You'll see it curdling immediately. </div><div>- "Sprinkle" over the second Tbsp of vinegar, don't stir this time at all. </div><div>- Cover the pot with a lid and put aside for 15 mins. After that time, you'll see that the curds have formed and they separated from "whey" - which will be a yellowish liquid. </div><div>- Using a big spoon, working gently as to not break newly developed tofu cuds too much, strain the curds (I'm using a round plastic cheese basket lined with a muslin cloth, you can probably get one of those - sometimes even for free, like myself - from your local cheese-monger, or buy it online), press gently and wait for the gravity to do it's job, around 1 hour or so. </div><div>- If you don't have a cheese basket like that, use a colander, lined with double layer of muslin cloth, fold the overlapping cloth on top of the tofu curds, and put a plate on top for gentle pressing. </div><div>- Once pressed, place your tofu in a container with a lid and refrigerate till needed. Enjoy!</div></div><div><br /></div><div><i><font color="#729c0b" size="5"><b>Smacznego!</b></font></i></div><div><br /></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div style="text-align: center;"><a href="http://www.anulaskitchen.com/2020/06/vegan-lemon-curd.html"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFG3EkRe4A0gUg1kdSxDEtZ72sCse0u2dGKaDlGqul5otJoduIo6aaBbDNWeMxqWbOCIeHJqDmmj02FUgWlmSbMP6D5maKXi4_7BJXcAYRqEZoYnh_2g60AysJVN4Z8ZW5SV_rMxFcJ65/w199-h200/lemon+curd+anulas+kitchen.jpg" width="199" /></a> <a href="http://www.anulaskitchen.com/2020/07/easy-vegan-caramel-sauce.html"><img alt="vegan caramel sauce" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVET1bTv2qpOuter8bDiFtLDo0y8KbyLwXizOodaGIFMyntGWXMSl46vNCo8VoXzESSr4XplDYMF2DawYcO8OWtCotHY0gGPn3OnrhyphenhyphenRlbbDMvsNE3C8_X-YsS5zXPtau4HTK8Hk2JU5Rp/w160-h200/caramel+sauce.jpg" width="160" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div class="separator" style="clear: both; text-align: left;"><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7750154896611139698.post-52407313030317336592020-07-02T12:29:00.005+01:002022-05-31T11:18:33.168+01:00Easy vegan caramel sauce...<pre style="text-align: left;"><br /></pre>Just when you think, that you can't enjoy some of the foods you love, while on the fully plant based (vegan) diet. Well, again the plant food world comes to the rescue! Caramel sauce mmm.... You can whip it up in less than 15 minutes and it's less than 5 ingredients, all you probably have in your kitchen right now. <div><br /></div><div>My caramel sauce is rather thick one, more like a thick yogurt consistency, than that of a runny sauce, but I prefer it that way, so it's not sliding off my toast ;) If you prefer your runnier, simply add more water into it.<div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVET1bTv2qpOuter8bDiFtLDo0y8KbyLwXizOodaGIFMyntGWXMSl46vNCo8VoXzESSr4XplDYMF2DawYcO8OWtCotHY0gGPn3OnrhyphenhyphenRlbbDMvsNE3C8_X-YsS5zXPtau4HTK8Hk2JU5Rp/s598/caramel+sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan caramel sauce" border="0" data-original-height="598" data-original-width="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVET1bTv2qpOuter8bDiFtLDo0y8KbyLwXizOodaGIFMyntGWXMSl46vNCo8VoXzESSr4XplDYMF2DawYcO8OWtCotHY0gGPn3OnrhyphenhyphenRlbbDMvsNE3C8_X-YsS5zXPtau4HTK8Hk2JU5Rp/d/caramel+sauce.jpg" title="vegan caramel sauce anulaskitchen" /></a></div><div><br /></div><div>Caramel sauce is one of those super versatile things, that you can enjoy in many, many ways, some of them (my favourite ones) are:</div><div><div style="text-align: left;"><span style="color: #f27830;"><b>*</b></span> enjoying with my morning porridge<br /><b style="color: #f27830;">*</b> spreading on toast, yes!<br /><b style="color: #f27830;">*</b> adding to yogurt<br /><b style="color: #f27830;">*</b> putting on ice cream <br /><b style="color: #f27830;">*</b> mixing into no-bake goods, like granola bars<br /><b style="color: #f27830;">*</b> on top of breads, muffins and cakes<br /><b style="color: #f27830;">*</b> stirring into hot coffee, chocolate and/or tea</div><div><br /></div><div><span style="color: #729c0b; font-size: medium;"><b>How to make it...</b></span></div></div><div><span style="color: #729c0b; font-size: medium;"><b><br /></b></span></div><div><span style="color: #f27830; font-size: medium;"><b>Ingredients:</b></span></div><div><div>- 200 g soft, dried dates</div><div>- 150 ml boiled, warm water</div><div>- 1 tsp maple syrup</div><div>- 1/4 tsp salt (or more, to your taste)</div><div>- 1 tsp lemon juice</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method:</span></b></div><div><br /></div><div>- Soak the dates in warm water for about 15 mins, or until they're really soft. </div><div>- Add all the other ingredients and blend (with that soaking water!) until very smooth. </div><div>- Transfer into a container with a lid, keep in the fridge and consume within a week. </div><div>Yes, it really IS that easy!</div></div><div><br /></div><div><i><font color="#729c0b" size="5"><b>Smacznego!</b></font></i></div><div><br /></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div style="text-align: center;"><a href="http://www.anulaskitchen.com/2014/07/cherry-syrup.html"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDupJvO1r7T3is7Kou4ou0-jiPHP6glmjVJZhijpezmLZ6mrzN1qW9kF6I6KKhPDSk6Ee9ykazfkuriqhhPEc6A0p_qNJbYXI8ome4O0uVah_5DqW6E3zOll-3Yz1uhJqeYjWTGoW6Zwik/w150-h200/IMG_7222.JPG" width="150" /></a> <a href="http://www.anulaskitchen.com/2020/06/vegan-lemon-curd.html"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFG3EkRe4A0gUg1kdSxDEtZ72sCse0u2dGKaDlGqul5otJoduIo6aaBbDNWeMxqWbOCIeHJqDmmj02FUgWlmSbMP6D5maKXi4_7BJXcAYRqEZoYnh_2g60AysJVN4Z8ZW5SV_rMxFcJ65/w199-h200/lemon+curd+anulas+kitchen.jpg" width="199" /></a> <a href="http://www.anulaskitchen.com/2016/10/homemade-pumpkin-pie-spice-and-ways-to.html"><img alt="pumpkin pie spice" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8MvUkSLc2CWv5dy3AJq04F_s2GQCdvdFWHHd2ENnpVsjJiGrGFLpv4v1_7UcDVO-O1Ad3SfEQtqIG4hLA_RKu-vpG75iktXSqeuYRMtAboUvXuBuILdkow_PVQvhWXk91rxe7ghzl6NI/w141-h200/Pupkin+Pie+%25281%2529.jpg" width="141" /></a></div></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div style="text-align: left;"><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7750154896611139698.post-81373886457255738482020-06-23T11:27:00.003+01:002022-09-09T12:43:19.575+01:00Vegan egg salad sandwich...<div>Sometimes, the struggle is real... I do love porridge for breakfast, or smoothie, or a bowl of yogurt with fresh fruit, but... But sometimes, I just want a sandwich, and not any sandwich either, THE sandwich from my childhood, egg paste/salad sandwich! </div><div><br /></div><div>How do you do that, when the eggs are off the menu?! Thankfully there is a solution, as any other person in my circumstances, you probably have two options here: tofu or chickpeas. In this case, it was the latter. The result was brilliant, even my husband, and few omnivore friends, were fooled and positively surprised with the outcome. Want to know the secret? It's kala namak salt (black Indian salt), which you can buy in most health food shops, Asian grocery shops or simply online.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBZ1kFP_qfA5tvaEhs5eWmPp6F5MRKYdDMSCXkqe-KCuRN64GGtcbcezNM7htXwRVNUVuyoc0WeSyvxMWgyoV8MOsVr-f4e2Xh7sOo3K6Wt2h36c_48Pn3P2LyCFGQAI_IHIUe8jp1W1U/s500/eggless+paste.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan egg salad" border="0" data-original-height="498" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBZ1kFP_qfA5tvaEhs5eWmPp6F5MRKYdDMSCXkqe-KCuRN64GGtcbcezNM7htXwRVNUVuyoc0WeSyvxMWgyoV8MOsVr-f4e2Xh7sOo3K6Wt2h36c_48Pn3P2LyCFGQAI_IHIUe8jp1W1U/d/eggless+paste.jpg" title="vegan egg salad" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Kala namak or black salt, is a kiln-fired rock salt used in South Asia. It has a strong sulphurous, pungent-smell, which reminds strongly of that of hard boiled eggs. It's used in cooking and baking to imitate the egg smell and taste.</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">How to make it...</span></b></div><div><b><span style="color: #729c0b; font-size: medium;"><br /></span></b></div><div><b><span style="color: #f27830; font-size: medium;">Ingredients:</span></b></div><div>- 1 can chickpeas, drained (keep that aquafaba though! handy for baking)</div><div>- 1 tsp kala namak salt</div><div>- 2 cups water</div><div><br /></div><div><b><span style="color: #729c0b; font-size: medium;">Method: </span></b></div><div><br /></div><div>- Place all the above in a pot with water and simmer for 20-30 mins. </div><div>- Drain the chickpeas and let them cool down. </div><div>- I always take the skins off cooked chickpeas, while they're still a bit warm, as I believe that it makes for nicer, smoother paste/salad. </div><div>- Mash the chickpeas with your fork, don't mash it completely, try leaving few small pieces of chickpea, to give you a bit of texture and "cooked egg yolk" like pieces.</div><div><br /></div><div><b><span style="color: #f27830; font-size: medium;">Add:</span></b></div><div>- 1/3 cup vegan mayo (or more/less, depending on the consistency you want)</div><div>- chopped chives</div><div>- pinch of kala namak salt and black pepper to taste</div><div><br /></div><div>Mix all well together and enjoy! </div><div>Keep refrigerated, will keep in the fridge, in an airtight container, for up to a week.</div><div><br /></div><div><br /></div><div><i><font color="#729c0b" size="5"><b>Smacznego!</b></font></i></div><div><br /></div><div><br /></div><div><b>You may also like:</b></div><div><br /></div><div style="text-align: center;"><a href="http://www.anulaskitchen.com/2020/06/crepes-egg-less-and-dairy-free.html"><img alt="vegan crepes" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajbJ3vs2osiWKKbUoyzveB8WaFf4nw29l7FKskXDjJgkdR6zt0HMf3GK3OkWKZ6OMEQD5UBBC2Us6Uuhh8cC_VM_4xV5rUiHOQdMFElD57w6wHTtyNpITsn5NxN9MJShlBfaH0VPicQpF/w200-h199/crepes.jpg" width="200" /></a> <a href="http://www.anulaskitchen.com/2020/06/vegan-french-toast.html"><img alt="vegan french toast" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GLwy9bpUUtU405aTSY2V3JZ-3_jFvYCyQgK5EjWx5gekZpB0qEG1_kKZW05E16bnjnQC8P-CkAkt6IjY1w2qLCCw-W_-CmV064EDrOtLQrt2YSs-G_WJ58Ayo5WlviFgmARSquKVSuGa/w200-h200/french+toast+2+anula%2527s+kitchen.jpg" width="200" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Have you made any of my recipes? Tag <a href="https://www.instagram.com/anulaskitchen/">@anulaskitchen</a> on Instagram and hashtag it #anulaskitchen</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com2