thevegstuff

[thevegstuff]

Artichoke lasagna

Ingredients:

- Artichoke heart (200gr) - Carrot (small) - Onion (medium) - Celery (stem and leaf, to taste) - Veggie Cream (100gr) - Pre-cooked lasagna sheets. - Cheese (optional) - Good music an a litle silly dance. (This is important)

Preparation:

Hmm ... a clarification before start, I used canned artichoke hearts, but the ideal (because it will always be tastier, use fresh vegetables) is to find the artichokes at natural and include the bottom not only the heart ... (this is what happens when the panda doesn't go shopping 😔)

well ... First step! Sauté the onion, carrot and celery into very small pieces, then add the cream, season with salt and pepper. we reserve. (super hard) 😐

Then seal the artichokes in hot oil until golden brown. (extremely difficult)😐

Then in a source, assemble the lasagna layer by layer to finish with a cheese coating, when you have finished take it to the oven for 20 minutes, here it depends on the dough you are usin 🤔, at 180 ° Claudia  (tell me if you need help with this extreme level of difficulty) :V

[VIP SECTION]

And today this section is long because I have a lot to say about it 😁

1) After playing a bit in the kitchen (which also, when I am in the mood, is my goal when cooking, have fun! 😁😃) I realized that making this dish and obtaining exactly the same flavor but in a faster way is possible, and that for that You just have to make the sauce (fry for an extra 10 minutes for the flavor😌) add the golden and chopped artichokes + the cream and that's it. Then you just cook noodles of your choice and sprinkle cheese on top 🤷

2) why do I say this? the recipe from where I got it, the lasagna layers are made of piadine bread, which is a very slim Italian bread... nothing special (really) just a flat cooked dough which will then be soaked with the flavor of the preparation and dried again when we take it to the oven... of course this gives a much greater force to the dish, and I use the word force, to try to explain that it will be heavier and more satisfying when eating it, obviously because of the bread.

To avoid this, (I personally avoid this, because it is not necessary and I am eating all day, and I tyr to not eat too much calories at once to be able to eat other things 😁) I prefer to use ready-made lasagna sheets that are not so thick also of course, due to laziness and time 😛 If you want I can make the other more refined version including the integral piadine 😎

Another thing... the panda bought a new brand of vegetable cream and it does not behave in the same way as the common one she always use, it is much more "oily" because in the photo it is almost impossible to distinguish if there is cream or not.. BUT! there is, and that is why this time my lasagna does not have its layer of cheese 😔

That's it! hopefully this is a new idea for change the menú a litle bit. 💃💃💃

[thevegstuff]

Potato and cheese sticks.

And here I am sharing a potato recipe for a German... 🤣 Why? you may aslk ... well ... just because ... maybe she later tell me how other many form she eat this stuff.

Ingredients:

Potatoes 375 grams. 1 pinch black pepper Thyme also a pinch Corn Starch 55 grams. A bunch of Parsley. Cheddar or Parmesan cheese 50 grams 1 tablespoon vegetable oil red pepper powder 2 grams.

And good music of course https://open.spotify.com/track/5uRa4je68U6oSiPKTiX1MW?si=3dcb27d12d9f4e03

first thigs first!!... cook the potatoes 🙄

then we give way to violence against the tubers!! it is necessary ... grind them ... mash them! Once the potatoes are completely ground, add the rest of the ingredients: thyme, pepper, salt and chopped parsley. We form a homogeneous dough and then it is time to get our hands a little dirty 😏, take a little dough and shape the sticks.

We put them on a tray with backing paper 👀 (just in case) And before sending them to the oven with a skewer "paint" them with the mixture of oil and red pepper. Then bake at 180°Claudia for around 30/35 minutes!

then you eat them! :D

VIP SECTION: this is approximately for four people. Don't tell anyone but the panda freezes the canes/sticks and then when She doesn't want to cook she bakes them...😬😳

[thevegstuff]

Pasta with tomato cream and cashew nuts.

ingredients:

250g pasta 100g cashew nuts (soaked in water overnight) 200g whole peeled canned tomatoes 150 ml of vegetable broth 1 cloves of garlic 1 teaspoon dried thyme 1 handful of fresh basil leaves 1 tablespoon of olive oil Salt Pepper And it is essential dance music for those of us who don't dance... 😎

https://open.spotify.com/track/5M5mzimlah21xlC1rAuIuY?si=fde922322eec4d51

let's do it!

(you can sing too)   And then I saw her face, now I'm a believer 🎶🎶🎶 okay sorry...

Let the cashews soak in water overnight ... don't forget ... You know, it happens to me (always) that I say ... tomorrow I'm going to eat legumes! 😃 but then I forget to leave them soaking, so I end up having some nonsense lunch 😟 well, let's continue!  (the panda is a little distracted today)

Put the cashews with the vegetable broth in the infernal machine (you know what i'm talking about) and puree the canned tomatoes, garlic clove, thyme, salt and pepper until you get a creamy sauce.

Cook pasta "al dente" 👩🏻‍🍳👌 remove all the water and add a drizzle of olive oil, put the sauce in the same saucepan to cook a little more (about 5 minutes) chop a little basil to mix with the pasta Finally serve with the fresh basil leaves on top because it looks cute 😊

VIP SECTION I think it is the first time that I have nothing to add in this section the recipe is very, very easy and it's good 🤤

[thevegstuff]

Cannelloni (with cheating of course)

Panda refuses to make pasta... so the cannelloni are definitely bought :P

Ingredients:

- Cannelloni ready to bake. - 1/4 Seitan (or chicken) - 1 garlic - 1 half onion. - 2 cup chopped spinach - 100ml vegetable cream - 300gr of canned tomato. - Bread crumbs. - Coconut oil. - salt and pepper. - Good vibes. 🐢

For the filling, sauté the onion and garlic (only for a couple of minutes this goes to the oven afterwards) we add the seitan (or the shredded chicken breast) plus the chopped spinach We leave 4 minutes to simmer. we rectify the salt and reserve! 😎

To make the sauce... and this sauce is tremendously difficult C, I'm sorry :( 1-You take the tomatoes, you put them in the killer machine... the same one that people call a processor (of evil), you know which one I'm talking about, right? Yes, yes the blender okay... 2- Then you take the cream and process it together for 1 minute. 3- Next you take your sauce to a frying pan over medium heat for 5 minutes, seasoned with salt and pepper. I warned you tremendously difficult. 😜

And now the interesting part! the assembly! you take your Cannelloni and fill them with chard :D Once they are all filled and ready on the baking sheet, cover them with your tomato sauce (Make sure it is abundant.) To "soak" the pasta we don't want dry pasta. finally, sprinkle some breadcrumbs on top.

This goes to the oven for 15 to 20 minutes 200 ° Claudia. And you are ready! I mean, the food ... the food is ready! 😎

[VIP SECTION] : -of course you can use any type of oil ... but coconut oil and spinach work very well together. - If you want you can altar the last step of the sauce ... but it will be a bit sour it still tastes good, but I don't know ... panda stuff 🤷‍♀️ -stuffing the Cannelloni can be a bit messy I recommend that you make / buy them bigger than mine. 😅 - instead of breadcrumbs, you can put cheese but personally, i find it a bit "heavy" the cream, the pasta, and then cheese? I don't know it's a matter of taste (and people seem to love cheese too much) 😂 -only for two servings and it is quite little, I suggest something else on the plate xD

[thevegstuff]

Tomaticán

There is a very old and popular saying in Chile. "Más Chileno que los porotos" means "More Chilean than beans" It is used colloquially to express that something is very typical of our culture (like beans are) This dish (that has nothing to do with beans) fits this description in its maximum expression, because it was prepared since the colonial years when Spain still ruled the lands. The name is a mixture of words tomate+carne (tomato + meat) in my case it would be tomato+soy Sí, ya lo sé los veganos arruinamos todo 😅🤣

Ingredients:

Two fresh, ripe tomatoes. Half a cup of corn. Half a cup of textured soy. (meat for you) Half an onion. A few sprigs of coriander or parsley. A garlic. A pinch of sugar A pinch of  black pepper Salt to taste. Dance is also neccesary https://open.spotify.com/track/1diS6nkxMQc3wwC4G1j0bh

Preparation:

Chop the onion, garlic and put them to sauté in oil for just a couple of minutes, season and add the textured soy (previously hydrated) five minutes of this for the soy to infuse flavor... if you use meat give me this face 🙄

Then you chop the tomatoes into small squares and together with the corn you add everything to the pot. after 20 minutes it is ready :D

once served, chop the coriander or parsley and put it on top. boom! to eat! 🤤

[VIP section]

It is generally eaten with white rice. There is an amount of liquid that is not negligible, I let it reduce a little more over low heat ... but of course, this depends on each taste. And yes, the recipe is with meat ... ground or minced, but red meat that is very good (the vegan never said this)

[thevegstuff]

Crazy noodles :D

Ingredients:

- Noodles. - Craziness. - Green beans. - Coconut oil. - Sesame seeds. (Unroasted) - Onion and garlic powder.

Preparation!

For the noodles: - wake up! - get a coffe. - get pretty (It's not that hard for you). - put the mask on. 🙄 - leaving home. - go to the supermarket. - listen music in you way there. - enter the supermarket. - locate the noodle aisle. - choose the ones you like the most. - pass by cashier. - go back home. - take off the mask. 🙄 - go to the kitchen. - put water to boil. - leave a smooch somewhere for a certain panda while you wait. - once the water is ready put in a casserole. - open the noodle package. - add them to hot water. - season if customary for you. - wait for time the directions say. - remove the pasta from the water. - and they're ready. - 🙄 this is your face right now right? - this is mine ��

For the green beans: heat the oil in a pan, add the chopped beans, season and cook until golden brown, is what leaves the flavor you know? Add the sesame seeds and wait for them to turn golden (and be careful that when they are very hot they jump, it's not a joke) at the end add the salt.

then mix it with the noodles and voila!

[VIP section] Okay maybe not a recipe... but an option for a little variation and it's super jummy.

Also, do you know that varying with the noodles is also a good option? for example mine this time are made of peas, their flavor mixes very well with green beans: D But of course, there are all kinds of them and in general they are always eaten only from wheat flour with one or two colors... that is lack of imagination... be bold 😎

[thevegstuff]

Panelle

Ingredients:

- 140 grams of chickpea flour. - 300 ml of water. - 2 generous tablespoons of fresh parsley. - Pinch of black pepper. - 45 ml of olive oil. - Lemons - Salt taste. - Good music.

It is another way to incorporate legumes to the week. It is a very versatile preparation you can use both as a garnish or as an aperitif (witha nice a beer 🤤)

Originally it is prepared with thyme and they are fried however for health purposes there are recipes that are fried but that can also be baked and do not lose any quality, this way you can avoid consuming unnecessary saturated fat... small changes that make you improve you know what I mean?

Well, this is one of those recipes, in my version they are baked. (like the recepie was mine 😅)

let's get ready, it's not complicated at all.

Pour the water and olive oil into a saucepan, add the chickpea flour and stir well until there are no lumps.

Bring to medium heat, stirring always (always) I said always? if not... always until it thickens.

It should not take you more than 10 minutes, when you notice that lumps are appearing again it is ready Then season with salt and pepper to taste, add the chopped parsley and mix well.

Spread the preparation on a plate and roll out with the help of a rolling pin and baking paper to prevent sticking. it should be smooth and more or less than one cm thick Let cool about 10 minutes in the fridge.

Once the time has passed, the dough being colder is much "harder" so it is easy to handle.

Cut with round pasta cutters or use a knife and make straight cuts forming squares or rectangles, use a cookie cutter ... what do I know?  Get creative.

Bake in the oven over high heat 180 ° Claudia, (heat on both sides 🙃) on a plate previously greased with oil and also with paper cook them 5 to 6 minutes per side, until they look golden and nice.

that's it! It's not complicated at all, do you agree with me?

And the lemon? [panic music playing] ohh... I forgot the lemon! 😨

No, I did not forget the lemon, before eating the panelle you spread a few drops of lemon on top and then you eat them, without the lemon believe me they are not good.

enjoy! 😃

[thevegstuff]

Lasagne di polenta 🇮🇹

oggi realizzeremo la ricetta in italiano per onorarne l'origine!

Okay, no... lasagna! delicious satisfying lasagna filled with cheese and an excellent salsa marinara! The best? It does not have pasta, we will make it from polenta 😎

Ingredients:

-1/2 cup of instant polenta. - 2 fresh or canned tomatoes - tomato sauce (optional) - 3/4 onion - 3 garlic - 2 leaves of fresh sage - Vegan laminated cheese (optional and will depend on the layers) - 200 gr of vegan parmesan cheese - Olive oil - 2 teaspoon papikra - Pepper and salt.

let's go to work!

As I told you before, we are going to replace the pasta with polenta, so we start with that since it needs a few minutes. In a pot with a cup of previously boiled water, a tablespoon of oil and salt, add the polenta as a rain so as not to make lumps. This will take 2 minutes to cook.... without stopping stirring, we will cook it a little more until it is more solid than liquid :V (the mixture should not come off the spoon easily) Then we put it in a mold... the mold must be deep so that when we cut it, we will achieve layers. We cover it and let it cool.

Meanwhile we make our marinara sauce in its most traditional version, but equally delicious :D We cut our onion, it is not necessary to be meticulous about this, we cut our garlic and fry it with a tablespoon of olive oil, we begin to cut our tomatoes into very small pieces and add them together with our chopped sage :D

Season with salt, paprika and pepper. We let cook for five minutes, then all goes to the devilish killer machine to triturate everything and return the mix to the pan to reduce it a little more for about 10 minutes and voila!

We return to our polenta that should already be molded and we laminate it, not very thick layers.

And the most entertaining hour arrives! assemble the lasagna!!

▍🅂🄷🄴🄴🅃 🄾🄵 🄿🄾🄻🄴🄽🅃🄰▍ ▍  sauce/grated cheese  ▍ ▍🅂🄷🄴🄴🅃 🄾🄵 🄿🄾🄻🄴🄽🅃🄰▍ ▍  sauce/grated cheese  ▍ ▍🅂🄷🄴🄴🅃 🄾🄵 🄿🄾🄻🄴🄽🅃🄰▍ ▍  sauce/grated cheese  ▍  ➱ (cheese sheet is optional) ▍ ▬ ▬ ▬ ▬ ▬ ▬ ▬ ▬ ▍

No, it's not a foolproof chart, I know that you know how to cook ... it's just that I was excited to do it 😃 I have time, you know... and I get bored 😳😬

Obviously the layers will depend on the amounts ... and the ones I give you here are only for two servings. Be aware of it. Finally this delicacy is baked for 20 minutes at 250 ° Claudia. And we are ready! 🙌

Let it rest before serving so that it settles a little... if you serve it fresh from the oven, you will eat something more like a soup than a lasagna 🤣

VIP section:

-The obvious... you don't have to use vegan cheese. - The tomato sauce, (and I mean the typical one) is necessary only if you make the marinara sauce with fresh tomatoes to enhance the flavor, but if you use canned tomatoes it is not necessary, those are already concentrated in flavor.🤤

-Laminate the polenta can be a bit delicate.. soooo.... soft hands okay? and a little water to the knife.😉 -Cheese slices are really for cheese lovers and if you are one of them go ahead. but they really are extra. with the grated Parmesan cheese is enough.

-I had no idea if polenta is used or not for your polo or if it is easy to get ... So I did a little research just in case! so that you do not go around the corridor of the supermarket unnecessarily, I have time and you don't, I call it teamwork 😁 I mean this: https://shop.rewe.de/p/rewe-bio-polenta-500g/7270210 you may not find the same one, but it can be found? yes it can be found.so good luck searching if you decide to try the recipe. -And after my research and having so many options available I deduce that yes, it is used over there and easy to get, also that my research was a waste of time, but at least I learned things along the way 🤣🤣🤪

[thevegstuff]

Salty pionono with peas cream.

maybe not a recipe but a good source of ideas  

Thinking... since I can't always provide a recipe that you can follow to the letter (for some ingredients) at least I can provide ideas rigth? 😊

Ingredients:

Salty pionono ready to fill 1 cup of peas. 1/2 canned bell pepper. Coconut oil. 1 garlic 1/2 onion. Good music.

Preparation: Considering that the dough is ready (because I have no intention of baking a sponge cake without eggs) it will only be about making the filling

First and important step... cook the peas :V Meanwhile, we season our bell peppers, to get the most flavor out of the bell peppers, I first make a reduction with the same liquid where they come, if they are canned with oil obviously there is nothing to reduce 🙄 (maybe an extra step, but it's worth it)

When all the liquid is evaporated we add the oil, the garlic and the onion (the cuts do not matter here, they will go to the diaolic machine after) and we let them cook until they are ready, of course a pinch of black pepper does not hurt to the preparation 😋

Then everything goes to the processor and voila! time to fill in the pionono! It's the funniest part if you ask me, spread the filling completely covering the surface of the dough and then carefully roll up. that's it! we're done. 😎

The accompaniments can be varied, but salads always come in handy to bring freshness to the dish.

VIP section :

-Since the filling can be of many things and we are avoiding the high consumption of unnecessary calories I'm going to share with you how my dad used to make the filling of the pionono. a) Mixing tuna, onion, parsley with bechamel sauce, the pionono is usually eaten cold, but in this way you leave it in the oven for 8 minutes, and the flavors are better integrated. b) Another option, tuna, lettuce, a pinch of salt, a few drops of lemon and mayonnaise :D c)I remember that we also ate it with shrimp parmesan 🤤 (🤫 the vegan never said that)

- I don't want to be silly, but if you buy the dough make sure it's salty. -the amounts above are only for half the pionono. -The filling should be like a soft paste, in the photo you can see chopped corn, but that was just an invention of mine because I already had the cooked corn, but it does not contribute anything and takes away the color.

[thevegstuff]

Stuffed mushrooms.

A tasty recipe, easy to make, quick and with simple ingredients that can be found anywhere in the universe and other dimensions.

Ingredients

- 4-6 mushrooms (rather large) - 50 gr. of onion - 50 gr. red pepper - 3 dried tomatoes in oil, chopped (or dehydrated) - 100 ml. vegetable (or cow) milk - 15 gr. cornstarch - 25 gr. vegetable margarine - 80 gr. breadcrumbs - Fresh parsley - 1 clove garlic - oregano - Black pepper - Salt - A good playlist.

The preparation :D

We start by cleaning the mushrooms well to remove the remains of dirt. (Once when I was little I ate dirt but I don't usually do it anymore 😳)

We separate the pileus from the stipe. (so today you learn something new ☺️)

Chop the onion, the trunks, the garlic, the parsley, the dried tomatoes and the pepper into very small pieces. We reserve.

In a frying pan with virgin olive oil and over low heat, we make a sauteed with the onion, the trunks of the mushrooms, the pepper and the dried tomatoes. Sauté about 10-12 minutes until the vegetables are done.

We dissolve the cornstarch in a glass of soy milk (or any vegetable "milk"), stir violently until it is well integrated and add it to the vegetables, acting as a false béchamel. (I know I'm a fraud) We mix until the sauce thickens. Season and add oregano to taste. We preheat the oven to 180º Claudia.

In a bowl we mix the margarine with the breadcrumbs, the parsley and the minced garlic, and add a little salt.  We stir until we have a granulated mass.

Carefully and with the help of a 🥄 we filling the mushrooms with the vegetable "béchamel" and, on top, the breadcrumb mixture. Finally, we bake until golden brown on top and crisp. (15 minutes aprox.)

And they are ready to eat! 😃

VIP section: The recipe is quite easy, no tips but as it is the policy of this company I wish you a nice day ☺️🐢

[thevegstuff]

Asparagus and Tomatoes with pasta in cheese sauce.

Ingredients:

- Asparagus - Dehydrated tomatoes - Sesame seeds (unroasted) - Salt and pepper. - Rice noodles

For the cheese sauce:

- 100 gr parmesan or cheddar cheese (or any cheese to melt) - 1 teaspoon butter - Teaspoons of all-purpose flour - 100 ml of milk - Salt and pepper. - a nice song.

This is a simple dish, but with a great combination of flavors, it unifies everything very well.

The preparation of the asparagus: sauté the precooked and chopped asparagus in coconut oil or whatever oil you like Add the previously dehydrated tomatoes and finally the sesame seeds, cook over medium heat for 10 minutes.

On the other hand the preparation of the garnish. boil the noodles without adding salt, which are also obviously your choice. When I need a stronger dish, I prepare it with Fettuccine, they are wonderful too.

the preparation of the cheese sauce:

Grate the cheddar cheese and reserve it. In a saucepan over low heat add the butter so that it melts, add the flour spoons and stir with a wooden spoon so that it is mixed. Add the milk and keep stirring until the mixture is thickened. Add the grated cheese and stir until it melts, more or less in about 2 or 3 minutes. Taste the sauce and add salt and pepper to taste.

then mix the sauce with the pasta and serve with the asparagus.

Note: The cheese I use is coconut oil based, like most vegan cheeses, so if you are going to use some of these, avoid the butter in the sauce otherwise it is very "oily"- that my cheese lacks a little color? yes i am aware :P

[thevegstuff]

potatoes "omelette"

Ingredients:

- 400 grams of potatoes - Extra virgin olive oil - 1/2 onion - 8 tablespoons of chickpea flour - 1 cup of water - Salt to taste

Preparation:

Peel the potatoes, wash them, cut them in half and cut them into thin slices. Cut the onion into very small pieces.

In a frying pan add one or two tablespoons of oil and when it is hot add the potatoes and onion, add salt to taste, 250 milliliters of water (or a cup) and turn the heat to the maximum. When the water is boiling, lower the heat and cover the pan with a lid. Leave the potatoes until they are done, approx. they take about 20 minutes.

In a bowl add the 8 tablespoons of flour and water, beat until a homogeneous mixture is obtained, add a little salt, the potatoes and the cooked onion. mix.

In a frying pan add one or two tablespoons of oil and when it is hot add the previous mixture and let it curdle over medium heat for about 5 minutes per side. Repeat this last step so that the omelette cooks well inside.

[thevegstuff]

Something made of apples :D

Ingredients:

- 4 sweet apples (three if they are very big) - 4 eggs -150 gr of flour - 150 gr of sugar -160 ml of milk -80 gr of butter -16 gr of baking powder -1 tablespoon of vanilla essence

Preparation:

In a bowl put the four eggs with the sugar and beat them until well integrated. Now add the milk while continuing to beat so that foam forms faster on the surface of the mixture. Add the melted butter and the vanilla essence then mix until it is very frothy.

when you are done with that it is time to add the flour and baking powder mixed together VERY important ... it must be sifted otherwise you know it won't be fluffy.

And for the same reason when integrating the flour (that you sifted👀) You must mix with rather slow movements and with the hand mixer in one direction so as not to lose oxygen... I mean the dough not you. but you already know that stuff... anyway... thanks for letting me explain... the best C in the world!!! the mixture should be a liquid consistency and without lumps.   That is ready.

Now we are going to peel and slice the apples into thin slices. My lazy ass recommends using the grater but no problem, if you want to spend 10 minutes slicing apples with the knife. preheat the oven to 180°Claudia. (heat from both sides) when the apples are ready add to the mixture that we made before and mix them a little ... just a little so that they are impregnated.

Let's go to the mold wrapped in baking paper My mold is 15 cm wide by 20 long more or less. It should not be too high to promote cooking. Distribute the apples well and put the walnuts of the size you want, (striped they give a crunchy layer to the cake) Then put in the oven for 50 minutes.

important ... during the cooking time look at the browning, and when it is the color you like the most, cover it with aluminum foil (I know, I know, bad aluminum foil, bad) if you don't want to use the evil aluminum foil, its no matter your cake it will be just a little more golden and just as tasty :D when the time has elapsed, verify that it is cooked with the stabbing technique.

This cake has a spongy texture, it is difficult to unmold when it is still hot without breaking it so it is better not to try your luck and let it cool. It is also necessary to allow all the ingredients to settle. And this is the boomer part of this preparation... it will take more than three hours to cool completely ¬¬ but! If we look at the good side, the longer the cake rests, the better and the more cohesive the flavors will be.

And finally when it's cold... eat!  😎

VIP SERVICE

As I know that you are a sweet tooth, I will be honest with you because this recipe is not the original one, it is how my mother likes it the most, not extremely sweet. The original recipe uses icing sugar and caramel instead of nuts on top. the choice is yours ... decide wisely :V But be careful if you add sugar, the cake must be completely cold, otherwise it will melt the sugar and it will not look pretty. you will lose the aesthetics. again, I mean the cake not you... you are the best looking C of the world.

[thevegstuff]

Red bean puree and mushrooms.

I really don't know if this has a name. (and you are the good one putting names, not me) 😅

Ingredients:

- 200gr of cooked red beans. - 200gr oyster OR  Shiitake mushroom - Soy sauce. - 100gr leek - Coconut oil. - 1 KG OF CUMIN. - Parsley. - 1/2 teespoon of Umami - Salt, pepper and curry. - A good playlist. (one for Christmas) :V

Ok, soo i did found this recepie y and it does not have any strange ingredients, it is easy and fast. And a good way to add more legumes to the diet? i guees... I do not know 😜

Preparation

We first make the mushrooms fried in coconut oil. This type of chanpiñon needs a good cooking, otherwise it get a slightly rubbery texture. so first you have to seal them out to very high heat and then simmer with little soy sauce for about 10 minutes. (not an eternity) When the soy sauce is reduced add the chopped leek and umami. If necessary add another little bit of oil and  brown over high heat.

On the other hand, the bean puree has no magic at all. It's just the beans processed and seasoned with salt, oil, pepper and curry to taste plus the chopped parsley.

VIP section.

Now! tips.

- It can be prepared with all kinds of mushrooms (but these are the tastiest) or with meat. - Coconut oil and meat do not go well together. -The beans can also be of any type. I recommend blacks ones 🤤 - Umami or Monosodium Glutamate is a flavor enhancer. The secret of Asian food and that we vegans use very often, especially with vegetables. It is worth clarifying that it is a chemical, artificial food. But considering the quantity and quality of all the other flavorings on the market It is a very good option, it is also only used in small quantities versus the 20 grams of "bouillon cube" that also contain more sodium than The Dead Sea :V 🤪

[thevegstuff]

Quinoa croquettes.

Ingredients:

100gr of quinoa. Three tablespoons of potato starch. Half an onion. (medium) Two garlic. One teaspoon of Turmeric. One teaspoon of Curry. One teaspoon of cumin. Fresh Thyme. Parsley. Salt.

The making part!

But first an aclaration, (bc I have no idea what kind of quinoa you will be using) If you buy the quinoa in bulk, it has to be washed before cooking. If you have the quinoa that is ready, the one they usually sell in the supermarket (as in my case I’m a lazy ass) that doesn’t need washing and is basically the same preparation, in proportion as rice. 1x2 as dictated by the oldest rule of mankind.

like the busy woman that I am … 🤣 (what a big lie) I always opt for quinoa that is ready to cook. This is fried in a tablespoon of oil with half a teaspoon of Turmeric, cumin, curry and salt. Add the water and let it cook over low heat for 15 to 20 minutes.

Meanwhile, unfortunately for the South American panda, this time is used to make the “base of the flavor” and not for conversations, Sooooooo…. the onion, garlic, parsley, thyme and the rest of the spices plus the salt to taste in a pan with a teaspoon of oil. you know the drill 😉

Once the previous steps are ready, you have to get dirty 😏 But in the most boring sense of the statement… In a bowl mix everything plus the potato starch, integrate them one by one so that they don’t form lumps. then divide into four and shape them with your hands, although it is much easier if you use a mold … (here again my lazy ass appears) four small ones are enough for me with these amounts, I’ll leave you the math to you if you need more 🤣 Then they go to the pan with a minimum of oil to get a crisp layer and a nice color and of course, obviously to cook potato starch.

And you are done!  :D

PD: -Treat them with love because they are fragile before browning. -Use the non-stick pan. -The mailbox for questions and inquiries is always available to VIP users.

[thevegstuff]

Super fast noodles with vegan bolognese sauce.

For the sauce you need:

- 35gr dehydrated Mushroom - 1 very ripe tomato. - 200ml of concentrated tomato puree. - 1 onion - a Celery branch - Handful of parsley - 1 garlic - Spices: pepper, paprika, - 2 bay leaves

For the pasta you need: The truth is that I do not know, I am too lazy to make homemade pasta 😛 and when I dare to make it it takes a long time, which is not the objective of these recipes. let us begin!

Put the mushrooms in a container with hot water to hydrate. Today we are also going to make use of the murder machine, this time the big one to make things easier.

Take the tomatoes, all the vegetables and mash them in the blender until they form a paste... then cook for 25 minutes, go adding vegetable stock so it doesn't dry out. then add the concentrated tomato and the mushrooms, season it with your spices. Another 10 minutes and done! 🙌🎉

Tips: [This section is only available for VIP clients] * the price of the vip subscription is one 🙄 ..waiting.... Thanks for your purchase!

Tips:

-cook the pasta with 2 bay leaves 🌿 -Before serving, season the pasta with coriander and olive oil. -The truth is that when I am in the mood, I make the traditional recipe, instead of using the machine, I cut all the ingredients into small pieces and the cooking time is around 1 1/2hours. + 100ml of white wine.

[thevegstuff]

Empanadas 2.0

So, the original empanadas are made of onion, minced meat, a piece of hard-boiled egg, 1 raisin and 1 olives, all that wrapped in the dough. Now crazy noodle styles.

Ingredients:

- 2 medium onions - 200 gr Seitan - 2 tablespoons of Vegetable Margarine - 1 teaspoon of ground cumin. - Olives. - Salt - good music

First you must chop the onions into small squares and boil them in water for 5 minutes with a teaspoon of sugar. This step is optional,personally, the onion it gives me heartburn when I eat it, so I do this to reduce the level of acidity. and then all is good. If you are going to use meat, I also recommend this step, because the meat is already quite acidic.

Next fry the onions in the margarine until they are transparent, then add the diced Seitan, the cumin and the salt. keep the fire for another 5 minutes (15 for the meat) The cumin is important, the taste should be promient try half a teaspoon of cumin first and then rectify the flavor to your liking

The filling is ready 😋

At the time of assembling the empanada, simply add the olive, the egg, the raisins. I only add just one or two olives because I don't like the sweet taste of raisins when you find them in the empanada when you eat them. So yeah, it is totally to your liking.

Tips:

*My experience forces me to recommend the use of gloves to chop the onions 😐😅 * If you are going to use meat, use top, inside, or topside round. which is not so greasy. * Traditionally the filling (which we call pine here) is left to rest, is made in the afternoon and is used the next day. This is also optional of course, but is done to enhance the flavors. *If you are up one day to make the recipe, do as like those who know, instead of using simple ground cumin, toast the seeds and then grind them yourself, the flavor is much better. *Sorry again olives are included ... but luckily this is not the only recipe of the week, it is just a variant. 😉