Recipes

Preparation time: 15 min Cooking time: 30 min Per: 2 servings Nutrition per serving: – 583 kCal – Fats – 35g – Carbohydrate – 143g – Proteins – 7 g Ingredients: 2 green plantains (sliced horizontally app. 1-2 mm each) 2 tbsp of maple syrup Vegetable oil 2 ripe avocados 1/2 lemon Olive oil 1 tsp turmeric 1 tsp paprika 1 small tomato (cut in small cubes, app. 0.5*0.5 cm) 1 zucchini Salt and pepper Instructions: Firstly, prepare guacamole. Cut avocados in half, take out the bone and spoon out the flesh. Smash the flesh with a fork, add some olive oil, juice of half a lemon, season with salt, add paprika, turmeric and tomatoes and mix everything. Guacamole – ready! Then, preheat your frying pan with vegetable oil on it. Place your sliced zucchini, fry them first from both sides. Then, place them on a clear wooden board to cool. After zucchini, fry plantains on the pan, add a little maple syrup when they are being fried to calamerize them from both sides. Once fried, place on a board to cool down. Place zucchini slice on top of the plantain slice, make a roll, put a stick through it and spoon guacamole in. Do the same for all the clicks. Rolls ready! Enjoy!

[siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Preparation time: 15 min Cooking time: 50 min Per: 4 servings Nutrition per serving: – 308 kCal – Fats – 12.5g – Carbohydrate – 40g – Proteins – 11 g Ingredients: 3/4 cup (90 g) raw cashews 3 Tbsp (9 g) nutritional yeast 1 glove of garlic 4 medium size potatoes 400 g Coconut Cream 15 g of Vegan Butter/Margarine 2 medium size tomatoes 1 zucchini Salt and pepper Equipment: Food processor Instructions: Preheat the oven to 375˚F (190˚C). Prepare vegan parmesan cheese. Add cashew nuts (raw; don’t soak), nutritional yeast, and 1/2 a clove of mashed with salt garlic to a food processor and mix/pulse until a fine meal is achieved. Season as appropriate for your taste. Store in the refrigerator to keep fresh. Lasts for several weeks. Smear the inside of the baking tin with butter. Make sure to cover all the sides and the bottom of the tin. Prepare the cream mixture. Take a small saucepan, pour cream inside, add the remaining butter and the remaining half of the mashed with salt garlic, and season a little with salt. Put the cream mixture on heat and warm a little. Do not boil, just warm. When warmed up, take off the heat. Meanwhile, slice the potatoes thinly (app. 2-3 mm in width). Do not put them in water after slicing, so not to loose any starchiness. Slice tomatoes (app. 3-4 mm in width). Slice zucchini (app. 2-3 mm in width). Start layering in the following order: potatoes, zucchini, tomatoes. After each layer pour a little bit of cream on top, season with salt and pepper and add a layer of cheese. The last layer should be potatoes (the nicest peaces), or cheese. Press down each payer to achieve the even smooth effect. After placing the last layer, pour the rest of the cream mixture on top. Put the lid over the tin, tighten it and place the tin into the oven for about 35 min. In 35 min, open up the top of the tin. If the potatoes are already ready – put the tin back in the oven (lid-off) and roast for another 15 min to achieve the golden cover. Once the Dauphinoise is nice and golden, take it out of the oven, let it chill, put the lid back on and refrigerate overnight. Cut it up nicely in any shape the next day and enjoy your Vegan Dauphinoise! P.S. If you are not ready to wait for a day to try it – just follow your heart/stomach and enjoy your fresh Vegan Dauphinoise anyway 😉

Ingredients for VEGAN KEFIR CREPES: 500 gr of vegan kefir 2 cups of plain flower 3 tbsp of sugar 1 tbsp of vanilla powder 1 pinch of salt 2 tbsp of soda 2 tbsp of vinegar 6 tbsp of sunflower oil 1-2 cups of warm boiled water   Directions: Sift flower into a big bowl. Add sugar and salt and form a funnel form the mixture. Pour vegan kefir down the tunnel and start mixing. If the mixture is too think, add some water. Take a table spoon of soda and add vinegar to it. Wait till it dissolves completely and add it to the mixture, mix well. Add sunflower oil and mix again till all the lumps dissolve completely.* ** Preheat the frying pan. Pour approximately 100 gr of the mixture to the hot pan and spread out over the pan surface. Flip the crepe in 30 seconds.     *If lumps do not disappear and you have time, put the mixture into the fridge for 3-4 hours (or overnight). ** Mixture should be of a think milk consistency. If not, add more water.