#veganforabetterworld

[karibuniveganchef]

Ingredients : 90 g Wheat gluten flour 130 g Cannellini beans 20 g Smoked paprika 1 Chilli pepper 30 g Ground almond 1 Garlic cloves 2 Tbsp nutritional yeast 1 tsp Rosemary 125 ml Vegetable broth salt and pepper ________________________________________ Preparation: I learned this recipe years ago from an amazing Italian cookbook, UNO cookbook by Manuel Marcuccio.

Add in a bowl the paprika, rosemary, chilli pepper, salt and nutritional yeast and stir. Then add pressed garlic and cannellini beans and mash it well until you have a very firm purée. Add the almond, wheat gluten and the vegetable broth cold and knead until you have a spongy dough. Let it rest for 30 minutes.

Divide the dough into 10 equal parts and roll them into a sausage shape. Wrap them all in a candy shape with alluminium foil. Steam them for 40 minutes then cool down completely. A this point they are ready. Grease them and cook in a pan or in the oven. This goes well with aioli sprouts and vegan mayo

[myrandomramblings84]

This though.... 🐶🤷🏼‍♀️🐮 . #Repost @third_eye_vegan with @get_repost ・・・ The hardest part about being introduced to veganism is that you are learning something that goes against everything you were taught your whole life. It’s can be a very surreal, eye opening experience. You can take that and seek more truth and take responsibility. Or you can fight against the truth and feel offended by facts. Nobody said this life was going to be easy, they just said it would be worth it. #govegan #takeresponsibility #saveourplanet #bebetterhumans #stoptheviolence #stopdeforestation #foryourhealth #facts #sustainability #propoganda #thinkforyourself #creatingdisease #bigpharma #allalie #scam #compassion #logic #education #indoctrination #cognitivedissonance #wakeupworld #veganforabetterworld

[karibuniveganchef]

Ingredients : 1 Cauliflower 400 g Pasta 50 g Gondino 50 g Greenville gouda flavour 1 Garlic clove 3 Tbsp Soya cream 1 tsp Mustard Soya milk Salt & pepper Olive oil Fresh bread crumbs Nutritional yeast ________________________________________ Preparation: Begin with boiling the cauliflower until soft. In a separate pan heat a drizzle of olive oil with the garlic for few seconds. Add the cauliflower, a pinch of salt and simmer. Add soya cream, a drizzle of soya milk and let it cook for a few minutes. Remember to stir occasionally. Whilst preparing the sauce boil some water in a separate pot. Once the water is ready, add your favourite pasta and wait until cooked. In the pan with the cauliflower, once obtained a creamy texture add mustard, a pinch of pepper, some nutritional yeast and the previously grated cheeses. In a little pan previously heated place your fresh breadcrumbs with a drizzle of olive oil and a pinch of salt and stir until crisp and golden. When the pasta it’s al dente, drain the pasta and add to the pan with the creamy sauce. Mix it for few seconds. Once ready sprinkle with your crispy breadcrumbs.

[karibuniveganchef]

Ingredients:

225 g smoked tofu 100 g sundried tomatoes 1 garlic clove Extravergin olive oil 3-4 basil leaves Salt and pepper

Preparation:

Dice the tofu and sundried tomatoes . Put them in the mixer, add oil, garlic, basil, salt and pepper and mix and add a drizzle of water to make it creamy. Spread it on bread or crackers and enjoy! It can be stored in a food container in the fridge for 1 week.

[karibuniveganchef]

Ingredients : 300 g Spelt Flour 30 g Corn Flour 100 g Vegan Butter ( I used the Naturlì block) 150 g Unrefined Sugar 1 tsp Baking Powder 100 g Plant milk or Water 150 g Rostead Almond Salt ________________________________________ Preparation: Preheat the oven to 180 degrees. In a large bowl, combine the dry ingredients. Add the vegan butter and slowly the milk and mix all the ingredients. Once you have a crumbly, soft mixture, add the almonds. Transfer the dough on a lightly floured surface and roll it into 2 logs. Wet your hands, it will be easier to shape the dough. Place the logs on a baking sheet lined with baking paper. Bake for 35 minutes, until golden brown. Remove the logs from the oven and let them cool for 10 minutes before slicing. Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into 1.5 cm slices. Put back on the baking sheet and bake them for 8-10 minutes each side. It’s during this step that cantucci dry out and becomes crispy. Remove the cantucci from the oven and let them cool on a wire rack. You can replace the almonds with chocolate chips, hazelnuts, pistachios or dried fruits. Cantucci are traditional almond cookies from Tuscany. In Tuscany, cantucci are traditionally served at the end of a meal with a glass dessert wine for soak into the wine but you can serve them with tea, coffee or cappuccino.

[karibuniveganchef]

Ingredients for the cake:

14 g baking powder 150 g unrefined sugar 200 g all purpose flour 1/8 tsp bicarbonate pinch of salt 75 g chopped walnut 225 ml soy milk 9 ml apple vinegar 67 ml sunflower oil 1 espresso cup of coffee

Ingredients for the coffee buttercream:

300 g vegan butter (my preference Naturlì) 400 g icing sugar pinch of salt 2 espresso cups of coffee or more if you like

Preparation:

Preheat the oven to 175 degrees and grease the 8 inch cake tin. In a measuring jug mix the soy milk with vinegar and let it rest for 10 minutes. In a bowl mix well all the dry ingredients. Add the sunflower oil and the coffee to the milk and whisk together. Add the wet ingredients to the dry ones and mix well. Pour the batter into the cake tin, tap the tin on the worktop to remove any air bubbles. Bake for around 30-35 minutes. To check the cake is ready put a skewer in, if it comes out clean the cake is cooked.

In the meantime make the coffee butter cream. Put the butter in a food processer and whisk at high speed until the consistency is like cream. Add sugar, coffee and a pinch of salt. Let it rest in the fridge.

Cut the cake in half, horizontally. Wet the middle layers of the cake with a small amount of coffee. Spread the middle layers with the buttercream and sandwich them together then cover the whole cake with the remaining coffee buttercream. Leave it in the fridge for 1 hour to set.

To decorate it I transfered the leftover buttercream into a pipping bag with a star nozzle attached. Pipe swirls of cream onto the cake, then I added some coffee beans and walnuts. Once ready it can be served straight away or it can be stored in the fridge for 2/3 days.

[karibuniveganchef]

#veganprofitteroles only for @erpinghamhousebtn ! I hope we will come back soon! 🌱♥️🙏 #veganforanimals #veganpastry #veganchouxpastry #veganpatisserie #veganbrightonandhove #erpinghamhousebtn #veganforabetterworld #veganfoodporn #veganexperiment #brightonvegan #brightonveganfood (at Erpingham House Brighton) https://www.instagram.com/p/B_71pgfJYNc/?igshid=24vcnfn31uub

[karibuniveganchef]

Brioche "co tuppu" and ice cream! Dreaming of my Sicily 🌋🏖️🌅 #vegan #veganpastry #vegansicily #vegansiciliandessert #vegansicilianbrioche #veganforanimals #vegantreats #veganwithlove #veganpastrychef #veganbrightonandhove #veganbrighton #brightonvegan #brightonfood #veganinstagram #instabaker #instagood #picoftheday #veganforabetterworld #noeggs #nomilk #noanimalcruelty #vegangoals (at Brighton and Hove) https://www.instagram.com/p/B_UTXDLpxan/?igshid=7u6cc8lwzqtw

[karibuniveganchef]

#italianbreakfast 😉 #veganpastry #veganforanimals #veganhomecooking #vegancomfortfood #veganfoodlovers #veganpatisserie #veganlifestyle #veganisthefuture #veganforabetterworld #brightonvegan #vegancommunity #veganbreakfast #tumblr (at Brighton and Hove) https://www.instagram.com/p/B_CUicIpzft/?igshid=1asoh8vxkkatp

[karibuniveganchef]

We will back soon 🧡 🌼🌼🌼🌼🌼🌼🌼🌼 Happy Easter everyone 🐝 #vegancake #carrotcake #vegan #veganforanimals #veganforabetterworld #veganeaster #vegancomfortfood  #veganfoodlovers #vegancelebration #veganbrighton #veganbrightonandhove #erpinghamhousebtn #veganisthefuture #veganiseasy  #veganlifestyle #brightonfood #brightonvegan #brightonveganfood #veganuk #veganforlife #veganpastrychef #veganpatisserie #letschangetheworld #onestepatatime #stayhome #staysafe #staypositive (at Erpingham House Brighton) https://www.instagram.com/p/B-wm5iJJFra/?igshid=km3bi8s1yqik

[karibuniveganchef]

Vegan Blueberry Muffins #veganforanimals #vegantreats #vegancomfortfood #veganforlife #veganbrighton #veganbrightonandhove #veganisthefuture #veganforabetterworld (at Erpingham House Brighton) https://www.instagram.com/p/B-aUbtCJg_4/?igshid=n79oc3vvtm2u

[karibuniveganchef]

#vangoghtart chocolate, pears and hazelnut only for @erpinghamhousebtn #veganforanimals #veganforabetterworld #veganfoodlovers #veganbrighton #veganbrightonandhove #veganisthefuture #brightonfood #brightonvegan #brightonveganfood #supportveganbusiness #newjourneyfor #chiarasaittapastrychef #from #waniveganbakeryuk #to #erpinghamhousebtn #veganpastry #veganpastrychef #vegantreats #veganforlife #veganfoodlovers #vegantart #supportveganbusiness (at Erpingham House Brighton) https://www.instagram.com/p/B9onnIiJ9VV/?igshid=1xsc4kzbkbh5f

[karibuniveganchef]

Hello everyone. As many of you might know, I am Chiara: the founder of #waniveganbakeryuk and @wani.bio Apologies with everyone for my absence,there has been a house move happening and many..many news and changes coming along with it. After some deep thought through reflections I got to decide to close wani bakery Uk. For now on I will dedicate my professional journey to a more focused growth as a pastry chef. From today on, you will find me as @chiara_pastrychef here on instagram and no longer on Facebook. The site will be soon changed to accommodate and present to all of you my new journey. I will try to convert most of it into a cooking blog where you can find recipes and news about the ethical vegan lifestyle. My journey here in England will continue with a great opportunity: I will be the official pastry chef of the fantastic @erpinghamhousebtn , @loui_blake new restaurant. The place it’s gonna be in a lovely location in central Brighton, it will have a fantastic team and will open its doors on March 14th. If you loved my vegan sweets and treats, now you know where to find me. I would like to thank to everyone who made my journey here in Brighton so beautiful and sparkling. I hope to see you soon there and if you have any further questions or request remember you can always get in touch with me here or on chiarasaittauk@gmail.com Much love to everyone, I will look forward to see you there 🌿 #veganforanimals #veganforabetterworld #veganfoodlovers #veganbrighton #veganbrightonandhove #veganisthefuture #brightonfood #brightonvegan #brightonveganfood #supportveganbusiness #newjourneyfor #chiarasaittapastrychef #from #waniveganbakeryuk #to #erpinghamhousebtn (at Brighton and Hove) https://www.instagram.com/p/B9UReeIJNn_/?igshid=l6249tvsx9fc

[karibuniveganchef]

Just wanted to say Sorry to everyone for the radio silence. 😐 We are currently moving house and we are very busy with packing everything! 💪 Because we want support veganuary anyway, we will continue to post all the new recipes when the moving will be finished.🐾🐾 Apologies again and stay tuned 😘 #moving #movingcompany #veganuary #veganuary2020 #veganforanimals #tofu #veganforabetterworld #veganforlife⁠ ⁠ #veganrecipe #howcookvegan #vegancomfortfood #veganfoodlovers #veganbrighton #veganbrightonandhove #veganrecipes #veganfoodporn #veganisthefuture #vegan #veganfoodie #foodie #veganiseasy #yummy #plantbased #veganlifestyle #brightonfood #brightonvegan #brightonveganfood #homemade #waniuk https://www.instagram.com/p/B73wx0sp1sc/?igshid=1k30a2fprxdjm

[karibuniveganchef]

There is no better way to explain it: in Sicily, we spread breadcrumbs everywhere and this action is called “ammuddicare” 😉

For this recipe, you don’t need the scale, only your eyes and your taste.

Boil the beans, fresh or frozen, in plenty of boiling water. When they are cooked, drain it. In a pan add a drizzle of extra virgin olive oil and garlic cloves mashed. When the garlic starts to brown add the green beans and a pinch of salt, stir them and lastly add the breadcrumbs. Let them cook for 10 minutes. When the breadcrumb is golden add the pepper and some Gondino cheese grated.

The beans can be served hot, warm or at room temperature. You can choose to add all the spice that you prefer more.

[karibuniveganchef]

Ingredients : 350 g Spelt Flour 150 g Oat Flour 400 g Lukewarm Water 5 g Fresh Yeast 2 Tbsp Extravirgin Olive Oil 1 Tbsp Rice Malt 12 g Salt 2 Tbsp Black Sesame ________________________________________ Preparation: In a bowl mix all the flour with the salt and the black sesame. Dissolve the yeast with the rice malt in the water and then pour in the bowl with the flours. Add the oil and mix all the ingredients with a wooden spoon until you hydrate all the flour. Cover with a towel and let it rise in a warm place for 12/14 hours. Dust with flour the worktop and your hands. Remove the towel and turn the dough over. Without deflating the dough too much, form a rectangular shape with your hands. Fold the far edge of the dough into the middle of the dough, then turn the dough by 90 degree and repeat. Place the dough in a floured tea towel inside a bowl and cover it. Let it rise for 1 or 2 hours. The dough is ready when it will double its volume. Preheat the oven to 220 degree. Put a dutch oven (casserole dish with lid around 20-24 centimetres) in the oven. When the oven is at the right temperature, remove the dutch oven, (remember to do it carefully as it will be really hot) and place the dough inside. Cover with the lid and let it cook for 35 minutes. After this time remove the lid and let it cook for other 20 minute. The surface will need to be golden. Let cold it down completely before you will remove from the dutch oven. I love making bread, it’s authentic and pleasant. I experiment a lot of different dough, with different flour and yeast. I discovered this recipe from the book “di farina in farina” ( from flour to flour) by the author Marianna Franchi.