It always amazes me, how transformable simple things like nuts and grains are. Before I went vegan nuts were already my favorite snack, but I would have never imagined that it´s possible to make creamy and cheesy bread spread just by soaking them and adding some umami taste in form of yeast flakes and some simple spices. Or to blend them together with a splash of lemon juice, agave syrup and a pinch of aromatic vanilla extract just to be left with the most velvety and smooth “cheesecake” that doesn’t leave you feeling bloated and overstuffed. It´s pure magic really.
Vegan egg-salad - for all those, who miss some traditional dishes, which are normally served on Easter or just want to try something different. I made this salad last year on Easter as well, but with tofu as a base (recipe from my favorite polish blog - Jadlonomia). The salad/paste was really great, but the texture was a little bit grainy. The next time I made it, I used chickpeas, but it tasted like a mushy, eggy hummus. So, this year I thought of making few changes. The secret ingredient here are noodles. They perfectly imitate the texture of egg whites and are very neutral in taste. You can make wonderful sandwiches with this salad or use it as a side dish and nobody will know it´s lacking the eggs, when you don´t tell. The funny thing is that I never even liked the smell of real eggs, but have absolutely no problem with the smell of the black salt. You can also easily make it gluten free by using rice noodles for example. I think that you could also try to replace half of the noodles with millet or potatoes…I guess I´m already planning my next attempt…But the best thing is: all those cute baby chickens stay alive!
I´ve already posted a recipe for my favorite porridge here, but I was inspired by jadlonomia`s amaranth porridge with roasted carrots to make a gluten free one. I modified it a little by adding ground chufas (earth almonds), because I love the nutty taste of them and made it with cold coconut drink instead of adding warm liquid to save time. I think it would be also great to cook this porridge with regular amaranth instead of using the puffed version. The puffed version however, imitates the crunchy taste of cereals and is lesser dense than the cooked option. It´s as versatile as normal oat porridge, sweet, nutty and a little bit sticky. Just the healthy and delicious breakfast you need before undertaking the day's work!
When I was a kid, I definitely wouldn’t choose semolina pudding for dessert. Maybe because it was considered baby food. But as the years went by I became a big fan. I like the sweet variations more than the savory ones. I often cook it for breakfast with raisins or eat it just plain with fresh fruits, or bake it wrapped in phyllo sheets as a midday snack or use it to make a cake soaked in heavy syrup with strong black tea. Ok, you get the idea… It´s always wonderfully filling, creamy yet light and healthy. Just the perfect accompaniment to your daily cup of tea/coffee.
I think I may be addicted to porridge. I could eat it for every meal every single day. It´s nourishing, warming, deliciously creamy, rich in fiber, budget friendly and keeps you full for hours. The best thing is that you can vary your toppings every day and transform this simple baby pulp into the most exquisite dessert in the world. And it totally allows you to have chocolate for breakfast and feel good about it. Which other meal provides that? You can always buy a ready-to-make mix or just blend plain oats and mix them with water or milk to prepare an easy and energizing breakfast in less than 5 minutes. But we want to take it to the next level…I once bought this ready-made oatmeal mix, which contained a lot of delicious ingredients besides the obvious oats and fell in love from the first bite. After buying kilograms of this stuff, I was very determined to make my own mixture. And the results became my favorite thing in the morning.
Don´t let the long list of ingredients scare you, once you have everything together it´s super easy and will last for many weeks.
Follow me here:
"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf