Tag: garlic

Tortilla Soup (Vegan)


Hearty and flavorful, this Mexican – inspired soup is the best option whenever you feel like eating something satisfying and flavorful but time isn’t exactly your best friend. The juxtaposition between the hearty and tangy soup and the crunchy tortilla croutons is simply wonderful. This dish is ready in practically no time and it requires only budget-friendly ingredients. It’s so tasty that I find it simply impossible to limit myself at just one bowl. It’s packed with veggies, each and every one of them doing its own thing, transforming this dish into a color and flavor symphony. Simply amazing…

    Ingredients (for 6 servings):

    • 1 can of corn
    • 1 can of red kidney beans
    • 1 can of chopped tomatoes
    • ½ red bell pepper
    • 1 medium onion
    • 3 garlic cloves
    • 3 Tbsp olive oil
    • 800ml vegetable soup
    • juice of 1 lime
    • 1 tsp oregano
    • 1 tsp cumin
    • 1 tsp paprika
    • ¼ tsp chili

    for the tortilla croutons:

    • 2 large tortillas
    • 2 tbsp olive oil
    • 1 tsp brown sugar
    • ¼ tsp cumin
    • ¼ tsp paprika
    • ¼ tsp garlic powder
    • ¼ tsp salt


    Method:

    Preheat de oven at 400°F/204°C (treapta 6). 

    Peel the onion and give it a chop. Remove the seeds from the red bell pepper and cut it into small cubes. Peel the garlic and mince it.

    Preheat the olive oil in a large saucepan over medium heat and sautee it until translucent. Add the minced garlic and sautee it as well until fragrant. Add the spices and give the ingredients a stir.

    Add the canned tomatoes and the soup and bring the pot to a boil. Simmer the soup for about 5 minutes.

    Add the beans and the corn and boil it for about 15 minutes.

    Meanwhile prepare the tortilla croutons. Slice them into 2 cm thick ribbons, lay them over a parchment paper-lined tray and bake them in the preheated oven until golden.

    Carefully remove them from the oven, drizzle the 2 Tbsp of olive oil over them and sprinkle them with the spice mix.

    Serve the soup in large bowls garnished with the tortilla croutons.


    Tapenade – olive spread (vegan)

    Creamy and flavorful, this olive spread is the answer when you’re in the mood for something delicious but not overly complicated. This olive paste is also quite versatile, it’s absolutely divine spread over fresh bread, it can be rolled into wraps or served as a dip for a plethora of raw vegetables. The technique is as simple as it can be. You press the olives against a wooden board to smash them, you remove the pits and you blend them in the food processor. In the end you season the spread with garlic, capers and salt and you enjoy this delicacy spread over a nice crusty, preferably homemade slice of bread.


    Ingredients (for 4 servings):

    • 300g olives (I used 200g black olives and 100g Kalamata olives)
    • 2 Tbsp olive oil
    • 2 tsp capers
    • 1 garlic clove
    • salt to taste

    Method:

    1. Remove the pits. For this step I never use pitted olives as they tend to be less flavorful. Smash the olives against the wooden board using a knife. Remove each stone with your fingers.
    2. Pat the olives dry. Place the olives on a paper towel – lined cutting board and cover them with another paper towel. Gently press the olives to remove the excess moisture.
    3. Blend the olives. Place the olive chunks and blend them until you form a chunky spread, adding about 1 tablespoon at a time.
    4. Season. Peel the garlic, place it in a mortar, season it with some salt and smash it with a pestle. Add the capers and smash them as well until you form a paste.
    5. Serveing and leftovers. Add the condiment over the olive paste and give it a few pulses to make sure the spread is homogenous. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

    Roasted Red Pepper Pasta (Vegan)

    This creamy and spicy roasted pepper pasta are the ideal option on those busy evenings when time isn’t precisely your friend. With some basic organisational skills, this dish is ready in less than 1 hour. While the water boils, the peppers are being roasted and while the pasta is being cooked, the sauce simmers on the stove. I find that pipe rigate are the perfect option for this type of sauce. Once mixed with the sauce, this type of pasta captures the creamy sauce and you get to enjoy that decadent sauce with every bite. Simply amazing…

    Ingredients (for 4 servings):

    for the sauce:

    • 2 large red bell peppers
    • 360ml almond milk
    • 1 medium red onion
    • 4 garlic cloves
    • 3 Tbsp active dry yeast
    • 1 ½ tsp corn starch
    • 1 ‘bird’s eye’ dried chili
    • salt and pepper to taste

    for serving:

    • 350g dry pipe rigate
    • fresh basil leaves
    • active dry yeast

    Method:

    1. Pasta. Cook the pasta according to the instructions on the package. Drain them using a colander and cool them under cold tap water. Drain them very well and place them in a large bowl.
    2. Roast the peppers. While the water boils, take a metal disk, place it on the stove and roast the peppers on each side. Place the roasted pepper in a small saucepan and cover with a lid. Proceed the same with the second pepper.
    3. Peel the peppers. Carefully peel each pepper. Remove the stem and the seeds, give them a quick wash and pat them dry with a paper towel.
    4. Onion and garlic. Peel the onion and slice it carefully. Peel the garlic.
    5. Prepare the sauce. Place the milk, onion, garlic and chili in the bowl of a blender. Mix until smooth. Add the peppers, olive oil, corn starch, and dry nutritional yeast and blend until smooth and creamy.
    6. Cook the sauce. Add the sauce to a medium saucepan and simmer it over low-medium heat until thick (for about 7 minutes).
    7. Serve. Add the sauce to the pasta and mix well. Serve in large bowls and garnish with basil ribbons and nutritional yeast.

    Source: www.minimalistbaker.com


     

    Pesto alla Genovese (Vegan)

    One of the most famous Italian sauces is undoubtedly pesto alla genovese, a sauce made by smashing together 5 ingredients: fresh basil, olive oil, garlic, pine nuts and cheese (a mix of parmigiano regiano and pecorino romano). The traditional way of making this amazing sauce requires a mortar and a pestle, its name comes from the Italian verb pestare (= to beat). Pesto alla genovese has a great taste, it’s definitely not shy nor delicate, it has lots of bold flavors which complement each other beautifully.

    Ingredients:

    ⦁ 3 Tbsp olive oil (45ml)
    ⦁ 25g basil leaves
    ⦁ 1 garlic clove
    ⦁ 1 Tbsp pine nuts (10g)
    ⦁ 1 Tbsp nutritional yeast (5g)
    ⦁ 1/4 tsp salt

    Method:

    1. Wash the basil in cold water and pat it dry with paper towels.
    2. In the mortar, crush the clove of garlic with about 1/4 tsp of salt until the garlic has softened.
    3. Begin adding basil leaves about 1/4 of the quantity a time.
    4. Add the oil one teaspoon at a time, stirring continuously.
    5. Add the pine nuts and crush them as well.
    6. Add the nutritional yeast and mix until combined.
    7. Serve immediately or store in an airtight container. Refrigerated, it will keep up to one week.

    Source: ricette.giallozafferano.it

    Cream of Zucchini Soup

     

    Creamy and flavorful, this zucchini soup saves me each time I have less than 30 minutes to make something rich and filling. And I say it from the bottom of my heart, a bowl of zucchini soup is the only thing you’ll need after a long working day. It’s tasty, it’s smooth and creamy, it’s delicate and hearty at the same time.
    For making this soup, my oraganisational skills come in handy. Therefor, I chope the onions and I sautee them in a saucepan. Meanwhile, I heat the soup in a small saucepan and I chop my zucchini. I season the onion with garlic and thyme, I add the zuchhini and the boiling soup, I cover with a lid and I cook the zuchhini until tender, for about 15 minutes. I blend the soup, I add the cream and I serve it. Quick, budget-friendly and heart-warming good!

    Ingredients (for 4 servings):
    ⦁ 3 medium zucchini (1 – 1.2 kg)
    ⦁ 2 medium onions (150g)
    ⦁ 3 garlic cloves
    ⦁ 2 springs of thyme
    ⦁ 2 Tbsp olive oil
    ⦁ 3 cups vegetable soup
    ⦁ 50ml whipping cream

    for serving:

    ⦁ grated parmesan cheese
    ⦁ crutons (I used Backerbsen)

    Method:
    1. Onion. Peel the onion, half it and and chop it. Take a large saucepan and heat the olive oil. Add the onion and sautee it over low heat until translucent (for about 5 minutes).
    2. Soup. Place the soup in a small saucepan and bring it to a simmer.
    3. Zucchini. Wash the zucchini and pat it dry. Trim their ends, cut them lenghtwise and chop them.
    4. Sautee the veggies. Add the minced garlic and the thyme leaves to the pot and sautee until the garlic is fragrant (for about 1 minute). Add the zucchini, the boiling soup and cover with a lid. When the soup starts simmering, boil it over low – medium heat until the zucchini are tender (it takes no more than 15 – 20 minutes).
    5. Blending. Take about 1 cup of boiling liquid and set aside. Carefully place the vegetables and the remaining liquid in the bowl of a blender. Blend until smooth and creamy. If the soup is too dense, thin it with the remaining soup.
    6. Season. Place the soup in the same saucepan. Add the cream and season with salt if necessary.
    7. Serve. Serve it in bowls with parmesan cheese and croutons.

    Source: www.skinnytaste.com

    Garlic – Green Bean Salad

    I’ve discovered this amazing creamy salad two years ago and now I can’t imagine my life without it. Since it’s so easy to make and since it tastes absolutely delicious, it’s no wonder I tend to make it at least once a week every summer. Those vibrant green beans are cooked in salted water just until they become tender, without losing their bite. After they are cooked to perfection, I cool them down in ice cold water, to make sure they keep their lovely color. While the beans rest in cold water, I make mayonnaise, I mix it with Greek yogurt and season it with garlic and parsley. I dress my chilled beans with this creamy sauce and I devour the salad without regrets.

    Ingredients (for 4 servings):

    • 500g green beans
    • 2 Tbsp mayonnaise
    • 2 Tbsp Greek yogurt
    • 2 garlic cloves
    • 1 Tbsp lemon juice
    • 1 Tbsp fresh chopped parsley
    • salt to taste

     

    Method:

    1. Trim the beans. Wash the green beans and trim their ends. Cu them in half using a sharp knife.
    2. Cook the beans. Fill a large pot with water, cover with a lid and bring to a boil.
    3. When the water starts to boil, add 1 Tbsp of salt.  Add the beans and simmer them for 7 – 8  minutes.
    4. Blanch the beans. Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully drain the beans and immediately place them in the ice bath. Let them cool completely and drain them using a colander.
    5. Prepare the sauce. Meanwhile prepare the mayonnaise (this is the technique I use). In a large bowl mix it with Greek yogurt, lemon juice and minced garlic.
    6. Serve. Add the green beans to the bowl and stir. Season with salt and serve it with toast.
    7. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

     

    Source: www.justapinch.com

    Pasta e Fagioli (Vegan)



    This Italian-inspired dish is so delicious and extremely easy to make. Basically, we are speaking about some small pasta cooked in a basil-flavored tomato broth, together with buttery cannellini beans, carrots, celery and onion. With some organisatory work done ahead this no fussn dish takes no longer than 30 minutes. Those vegetables I’ve mentioned above combine together in a genuine taste symphony, creating an absolutely delicious dish which is also heart and packed with nutrients. If I’d have to place it in a category I’d say it stays somewhere between a soup and a stew. I love my pasta e fagioli on the thick side but if a soupier dish is your cup of tea, please feel free to add more liquid.

    Ingredients:

    • 2 Tbsp olive oil
    • 2 medium onions (200g, chopped)
    • 2 large carrots (200g, chopped)
    • 3 celery stalks (150g, chopped)
    • 4 garlic cloves
    • 10 basil leaves
    • 2 bay leaves
    • 1 can of crushed tomatoes
    • 4 – 5 cups of vegetable broth
    • 2 cans cooked cannellini beans (500g)
    • 1 cup dried small pasta (120g)
    • salt and pepper to taste

    Method:

    1. Broth. I heated the vegetable broth over high heat. If you use room temperature broth, it would take longer for the soup to reach boiling point.
    2. Vegetables. Peel the onions, carrots and garlic cloves. Chop the onions, celery and carrot. Finely chop the garlic and basil.
    3. Sautee the vegetables. In a large saucepan heat the olive oil over medium heat. Add the onions and sautee them until translucent. Add the garlic and continue cooking until fragrant (about 1 minute). Add the carrot and the celery and sautee for further 3 minutes.
    4. The liquid. Add the chopped basil and bay leaves. Add the crushed tomatoes and about 4 cups of hot soup. Cover the saucepan and bring it to a simmer. Lower the heat to medium and cook the soup for 15 minutes. Add the cannellini beans and cook for further 10 minutes.
    5. Pasta. Finally add dry pasta and cook it until tender (about 10 minutes). Season with salt and pepper and serve in large bowl with olive oil drizzled on top.

    Source: www.themostlyvegan.com

    Farro Salad with Mushrooms and Pickled Onion

    Farro (also known as emmer) is an ancient grain with a chewy texture and a subtle nutty flavor. Farro is an excellent source of fiber, protein, vitamin B complex and microelements (such as magnesium, iron and zinc).

    Farro is usually cooked like pasta, so it is practically boiled in salted water. The cooking time usually varies between 25 and 45 minutes, it is ready when it’s tender but still a little bit chewy. Today I served it in a divine salad, topped with sauteed mushrooms and pickled onion. This salad is simple yet elegant, light yet hearty, packed with nutrients and bold flavors. I started the salad by boiling the farro and while the farro was on the stove, I pickled the onion slices in a brine made with water, brown sugar and apple cider vinegar. To this brine I added a sliced beet which gave the onion ribbons a wonderful, almost hypnotic strawberry-red color. While my farro was simmering and my onion was pickling I sauteed some champignon mushrooms in some chili-flavored olive oil. And this is how my all-time favorite salad was born!

    Ingredients (for 2 servings):

    • 150g uncooked farro
    • 250g champignon mushrooms
    • 2 Tbsp olive oil
    • 1 Tbsp lemon juice
    • 1/8 tsp chili powder
    • 2 garlic cloves
    • 1 small red onion
    • 1/2 cup water
    • 2 Tbsp brown sugar
    • 2 Tbsp apple cider vinegar
    • 1 small red beet

    Method:

    1. Fill a large saucepan with water, add 1 Tbsp of salt, cover with a lid and bring to a boil. Add the farro, reduce the heat to minimum and simmer for 25 – 45 minutes (cook according to the instructions on the package; farro is cooked when it’s tender but still a little bit chewy).
    2. Meanwhile peel the beet with a vegetable peeler, slice it and place it in a small saucepan. Peel the onion, halve it, slice it finely and add it to the saucepan. Add 1/2 cup of water, 2 Tbsp of sugar and 2 Tbsp of vinegar. Place it on the stove over medium heat and bring it to a simmer. Lower the heat to medium and simmer it for 1 minute. Leave it aside to marinade.
    3. Clean the mushrooms with a clean sponge. Remove the stems and halve the caps. In a large skillet heat 1 Tbsp of olive oil over medium-high heat. Season it with chili and add the mushrooms (caps + stems). Sautee until the mushrooms become golden brown and the liquid has evaporated. Add the minced garlic and chopped thyme and cook for further 60 seconds, stirring continuously. Deglaze the pan with 1 Tbsp lemon juice and leave aside to cool down.
    4. When the farro is cooked, drain the excess water, rinse under cold water and drain well using a colander.
    5. Remove the excess liquid from the pickled onions and discard the beet slices.
    6. To assemble the salad mix together the farro with the sauteed mushrooms. Add 1 Tbsp of olive oil and season with salt. Divide the salad between two plates and garnish with pickled onion ribbons.
    7. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.




    Source: www.cookieandkate.com

    Broccoli Spread



    Undoubtedly, broccoli is one of my favorite vegetables. I love everything about broccoli, the taste, the texture, the fact that it’s so versatile. One of the most simple and yet delicious recipes with broccoli is broccoli spread. It’s extremely creamy and it’s wonderful spread on a slice of homemade bread (or tortilla, in my case). It’s so hearty and flavorful and the color is simply hypnothyc. This recipe is a great way to use the whole vegetable, stem included, so nothing goes to waste. And before I forget, all the ingredients are plant-based, so it’s suitable for a vegan diet.

    Ingredients (for 6 servings):

    • 500g broccoli
    • 1/2 large avocado
    • 2 Tbsp nutritional yeast
    • 1 garlic clove
    • 1 tsp chopped chives
    • 1 Tbsp lemon juice
    • 1/8 tsp chili powder
    • salt to taste

    Method:

    1. Fill a medium saucepan with water, cover with a lid and bring to a boil.
    2. Peel the broccoli stalk using a vegetable peeler. Cut the broccoli into florets and cube the peeled stalk.
    3. When the water starts to boil, add the broccoli and simmer them for 8 minutes ( the cooking time depends on the size of the florets). Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully drain the broccoli and immediately place itin the ice bath. Drain the broccoli using a collander and refrigerate it for about 20 minutes.
    4. After 20 minutes place it in the bowl of a food processor and pulse until smooth and creamy.
    5. Add the rest of the ingredients and pulse until smooth. Give it a taste and adjust the salt. Spoon it into a bowl and refrigerate until ready to use.

    Zucchini Pasta alla Marinara (Raw Vegan)



     

    I’ll give you four reasons why these marinara zoodles are amazing:

    1. since they aren’t cooked using heat, these noodles are an excellent method to include more raw nutrient-packed fruit and vegetables in your diet
    2. since it’s a raw dish, you don’t need a heat source, a detail which is most welcomed on these hot summer days
    3. this dish doesn’t take more than 15 minutes, form picking the tomatoes to garnishing the dish with the irreplaceable basil leaf
    4. since it’s august, the organic garden tomatoes are ripe and juicy, which brings a delicious flavor to the dish

    The veggie spiralizer does an amazing job, but if have some spare time, it can be replaced with just a cutting board and a sharp chef’s knife. You just have to cut the zucchini in parallel ½ a centimeter – thick slices. Then you have to cut each slice into thin noodles. Obviously, it tends to be a rather laborious job, but it surely does the trick. Continue reading Zucchini Pasta alla Marinara (Raw Vegan)