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Mushroom Spaghetti

Today, I made this spaghetti recipe with mushroom and the vegan Bechamel sauce I posted last month. The recipe came out a successful one. It was not a brainer. It took me 25 mins to make it. Below I will provide you with the ingredients that you will need to have for this recipe, Just keep in mind that getting a good spaghetti is important. I usually buy this spaghetti from Eataly market. So if you have a good Italian market around you, then take that trip to get a good Italian spaghetti.

 

Serving for 4 people 

Time to make: 25 mins

To start making this recipe, you will need the following: 

  • Bechamel Sauce. Check out the recipe here.  
  • I onion, finley chopped. 
  • 2 tbsp of Olive Oil (I am using the Greek Oil )
  • 1/2 tbsp of each: ground black pepper, and sea salt. 
  • Garlic, 1 glove minced
  • Small Dairy-Free parmesan cheese shredded
  • Spaghetti
  • 5 Cherry Tomatoes
  • 8 Cremini mushrooms sliced 

Instructions:

The first thing to make is the Bechamel sauce and boiling water for the spaghetti in a pot. I usually cook the spaghetti in a boiling water with 1 tbsp of olive oil for about 12 mins and set aside. 

Using a pan, add the olive oil, onion, garlic, mushroom, salt, black pepper and tomatoes over medium heat. Mix all ingredients together and stir regularly for about 10-15 mins. 

Then add the spaghetti  & the Bechamel sauce on top of the vegetables and mix for 2 mins. Your dish is not ready. Nothing faster than this.  

 

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Home Vegan Recipe

The Beyond Meat Lasagna

Beyond meat company did the whole world a favor when they introduced their special meatless products. I recently bought the Beyond ground beef to make this recipe and the dish came out just perfect. The taste is even way better with this Beyond ground beef product. I also used a vegan mozzarella cheese that I got from Whole Foods. It should be easy to follow the recipe and quick to make. You just need to read whats coming next.


Serving for 4 people 

Time to make: 60 mins

To start making this recipe, you will need the following: 

  • Bechamel Sauce. Check out the recipe here.  
  • I onion, finley chopped. 
  • 2 tbsp of Olive Oil (I am using the Greek Oil )
  • 1/2 tbsp of each: ground black pepper, sea salt, and cumin powder. 
  • Garlic, 1 glove minced
  • I can of tomato sauce
  • I Almond ricotta (sells at whole foods)
  • 4 Dairy-Free Mozzarella mini balls (sells at whole foods)
  • Lasagna (I got the one that does not require you to cook it from Whole foods) 
  • Preheat oven 380 degrees F

Instructions:

The first thing to make is the Bechamel Sauce. The next step is to prepare the beyond meat. Using a pan, add the olive oil, onion, garlic, tomato sauce, one pack of beyond ground beef, salt, black pepper and cumin over medium heat. Mix all ingredients together and stir regularly for about 10 mins. If you need to increase the heat to high do so. Continue cooking for another 5 mins on high and until you see the beyond ground beef turn into brown. Set the dish a side to cool down. 

In baking glass dish, lay the first layer of Lasagna. It should be about one sheet to cover the button of the baking dish. Remember we will be doing three layers of Lasagna. Then add the meatless mixture on top the first layer evenly and top it off with almond ricotta. Then add another layer of Lasagna and repeat by adding the mixture and ricotta. You should finish the remainder of the mixture on this layer. Lastly add another layer of Lasagna and top it off with Mozzarella cheese and the Bechamel sauce.

Now that you are done with preparing the baking dish. Put it in the oven for 35-40 minutes. 

The top of the dish should look like the following picture. If so take it out, let it cool and then serve. 


 

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Home Vegan Recipe

Muhammara Dip

Muhammara is a Syrian dip. A tasty mezza option. you can add it to sandwiches, or scoop it on top of main bbq dish, or just have it with pita bread. The dip can be a bit spicy if you like spice, you can control the spice level to you preference. 

This recipe is made to be as healthy as possible. I don’t use sugar nor breadcrumbs and it still taste the same as the traditional Syrian recipe.   

Serving for 4 people

Time to make: 30 mins

To start making this recipe, you will need the following: 

  • 2 red bel peppers 
  • 1 cup of walnuts
  • 1 garlic clove 
  • 1/2 tsp sea salt
  • 1 tsp paprika
  • 1 tsp chili flakes
  • 1 tbsp balsamic vinegar glaze 
  • 4 tbsp of olive oil (I used the Governor premium oil) 
  • Blender 

Instructions:

I prefer to grill the red bel peppers until it is slightly burned on each side. If you do not have a grill, you can use your oven. Preheat the oven to 425 degrees F.  Then brush the red bel peppers with olive oil. Place them on oven-safe pan and let it in the oven for 30 min, turning them over once or twice. 

Once the red bell pepper is ready, transfer to a bowl and then peel the skin with a fork.  Remove seed and slice them into small stripes. 

Now, using a blender or large food processor, combine all the ingredients together. combine the roasted red pepper strips with 4 tbsp olive oil, walnuts, , Chili flakes, salt and paprika. Blend into a smooth paste. 

Using a serving plate, transfer the dip and let stay to cool down before serving. You can drizzle the dip with olive oil.  Serve with Pita or chips. 

This dip can be refrigerated up to one week.  

 

 

 

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Home Vegan Recipe

Mushrooms Naked Tacos

Nothing better than having mushroom tacos especially if it is over lettuce. Very healthy and delicious.

I love food. Meals for me means lots of food and must be filling. But I got to watch my intake of calories too. This recipe is one of those that allow to eat 3 tacos not just one. Butter lettuce replaces tacos and I make it with two types of mushroom, Shiitake and oyster.

Serving for 4 people

Time to make: 20 mins

To start making this recipe, you will need the following: 

  • 1 butter lettuce for tacos
  • 4 pieces of Shiitake, sliced
  • bunch of Oyster mushroom, sliced
  • 1/2 mango cut in cubes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 avocado cut in cubes
  • 1 Jalapeno sliced
  • 1 tbsp of olive oil (I used the Governor premium oil) 
  • Shredded Vegan cheese of your choice

Instructions:

Heat the oil olive in pan over medium high. Add the Jalapeno, mushrooms and stir for 5 mins until becomes brown. Add sea salt and pepper.  Cook for another 3 mins and remove.

Pile inside the butter lettuce tacos with avocado, mango, and cheese on top.

I usually add Zhoug Sauce to it. Checkout the recipe here.

 

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Zhoug (Spicy Sauce)

If you like spicy to mild sauce, you must try this delicious Middle Eastern sauce. I add this sauce to everything I cook. Add it to your sandwiches, rice, falafel, hummus, or pizza. It adds an amazing flavor and taste to your meals. I confess that I am addicted to this.

After multiple trials, I was finally able to get to the desirable taste. It is quick and easy but you will have to follow the steps I will outline carefully so that you get to the great delicious taste of the sauce.

Serving for 4 people 

Time to make: 10 mins

To start making this recipe, you will need the following: 

  • 1 bunch of cilantro 
  • 3 Jalapeno or penam peppers (add Chili flakes if Jalapeno is not spicy enough) 
  • 1/4 cup of Olive Oil (I am using the Greek Oil in the picture)
  • 1/2 tbsp of each: ground black pepper, sea salt, cardamom and cumin powder. (seed is cool too) 
  • Garlic, 1 glove (recommended, but not required) 
  • A blender 

Instructions:

Carefully remove cilantro stems from the bunch and place in the blender. Add the salt, black pepper, cumin, garlic, and cardamom. For the Jalapeno, ensure that you remove the seeds from it and set aside (you can add some of the seed to the mix but that depends on how spicy you would like it to be). Sometimes, the Jalapeno are no spicy enough. In this case, I adds chili flakes, about 1/2 tsp.  

Add the olive oil and blend. For Olive oil, you can add flavored olive oil and explore the taste. I used Jalapeno flavored oil and basil flavored olive oil in my past experiment with the recipe. Each trial will give you a different taste. In this recipe, I used an olive oil that I bought from Corfu during my visit to Greece. You can also but it from this store

Feel free to add more olive oil if the cilantro is not blending well or little water to it. Taste it and see if it is spicy enough. If not, add some Jalapeno seeds or flakes to it and taste again. Repeat till you feel the right level. 

You can serve it right away or you can store it in a refrigerator but ensure to consume within two days. 

 

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Home Vegan Recipe

Cauliflower Masala

For Indian food lovers: This Cauliflower Masala dish will be a new addiction. It is light and full of protein. I make this dish and serve it with a side of basmati rice or Indian pita bread.  

Serving for 4 people 

Time to make: 45 mins

To start making this recipe, you will need the following: 

  • 1 head of cauliflower
  • 1 chopped Green bell pepper
  • 3 chopped garlic
  • 1 chopped onion
  • 2 chopped tomatoes in cubes
  • 2 chopped potatoes
  • Bunch of spinach
  • 1 tbsp of each: ground pepper, salt, curry powder and cayenne pepper
  • 1  cup of boiled water 
  • 3 tbsp olive oil
  • 1 cup coconut Cream
  • 2 tbsp vegan butter
  • grounded cashews (10 of them)

Instructions:

In a wok – med heated – add 4 tbsp of vegan butter then the chopped onions and garlic. Stir for a min then add blended crushed cashews and simmer for another 2 mins. Add more butter if needed. Then add chopped tomatoes, cubed cut 2 potatoes, sliced green bell pepper, and the spaces 2 tbsp each. Mix together and stir for 10 mins. Then add the tomato sauce one can should be enough along with the cauliflower. Continue stirring and add half cup of water. Cover and let cook for 15 mins. Check every 5 mins and mix. Then add the Spanish and stir till mixed (Half a bag of Trader Joe’s organic spinach is good) then pour the coconut cream a full can. Also available at Trader Joe’s. Cover and let cook for 5 mins. Don’t forget to stir the coconut cream. Add salt and taste. Serve with any type of rice you prefer.

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Home Recepies Vegan Recipe

Lentil Salad with Sesame sauce

This salad is quick to make and full of nutrition. It takes about 10 minutes to prepare. This is one of my favorite light dinner meal. 

Serving for 2 people
Time to make: 10 mins

To make the salad you will need to have the following: 

  • Roasted lentils. Buy it ready made from Trader Joe’s. Frenchy and delicious
  • Cucumber shredded (2)
  • Tomatoes cut in cubes (2)
  • Parsley shredded small bunch fest size
  • Cilantro shredded small bunch fest size
  • Scallion thin sliced (3)
  • Yellow bel pepper shredded (1)
  • Yellow apple sliced (1)
  • olives (8)
  • olive oil (2) tbsp
  • sesame sauce from Trader Joe’s

Steps to Prepare: 

Step 1: 

Add all vegetables and apple together and then add the oil on top

Step 2: 

Add lentils and sesame sauce and mix again. Meal is ready to serve

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Broccoli & Tofu

Healthy lunch is made with broccoli and organic tofu, another Japanese dish by Veganster.

Serving for 2 people
Time to make: 25 mins

To make the salad you will need to have the following:

  • Firm organic tofu, 1 block cut in cubes
  • 1 broccoli head, cut in small pieces
  • 3 tbsp of soy sauce
  • 1 cup of rice
  • Chopped green onion
  • Sesame seeds and oil

Steps to Prepare: 

Step 1:

You will make a standard white rice. Follow the rice package to learn how to make it.

Step 2:

Dry out the tofu first. Using a wok for cooking, start by adding the oil to medium heat. Add the tofu, broccoli and soy sauce. You will need to cook the tofu well within 15 mins and the last five mins to fry each side of the tofu. You can add the green onion towards the end.

Serve both in one plate and add sesame seeds on top. Enjoy!!

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Home Recepies Vegan Recipe

Parsnip Soup

I highly recommend this healthy delicious soup. When I go on a detox, this is one of the soup that I make. It should be very straight forward to prepare and the ingredients are not hard to put together.

Serving for 2 people
Time to make: 10 mins

To make the salad you will need to have the following:

  • 1 onion chopped
  • 3 garlic gloves
  • 2 parsnips
  • 400g precooked white beans
  • Some Rosemary leaves
  • 1 bay leaf
  • 2 tbsp olive oil
  • water or vegetables broth

Steps to Prepare:

Step 1:

Add the olive oil and onion into a saucepan. Sauté the onion until they become translucent.

Step 2:

Add the diced parsnip, rosemary, bay leaf and simmer.

Step 3:

Add the white beans and the garlic gloves, salt and pepper and finish pouring the water or broth. Cover in half and stir gently for 20 – 25 minutes.