Vegan Travelling

Archive for the ‘Vegan recipes’ Category

As to me the best way to cook is follow to video to try to prepare it – step by step. So, now I’m going to cook Vegan Spaghetti exactly like the girl on this video does.

You may never have realised it before, but the Greek cuisine is ideally suited to those who closely follow vegan or vegetarian recipes each day of the week.

For vegans who know how to cook Greek food, the fact that a week can go by without a boring old salad entering the kitchen can be a blessed relief, and Greek recipes are so easily to learn that there really is no excuse not to get stuck into this world of flavour and food fun.

Let’s take a look at a couple of popular recipes from this rightly world-renowned cuisine. Eggplant is a popular staple of the Greek diet, primarily as a result of its flavour and versatility. It can be cooked so many ways and combined with so many other ingredients that it deserves to be the first starting point for any Greek cooking newbie. Eggplant is the main ingredient in vegan moussaka, which combines the vegetable with soya mince, onion, garlic, potatoes, herbs, and tomato puree to create a satisfyingly filling dish.

Falafel is another excellent choice for vegans. To make this dish, combine two cans of chickpeas, garlic, whole wheat flour, tabasco, and tahini before frying in oil. Serve with steaming hot home-made pittas to create a filling meal ideal for lunchtime or a side dish for your evening meal.

To accompany your Greek dishes, a cucumber salsa is an ideal choice. This recipe is so easy to follow and extremely cheap as well. Simply combine a cucumber with tomatoes, olives, jalapenos, and balsamic vinegar, and store in the fridge for at least an hour or two. This salsa goes especially well with falafel but can also be used as an accompaniment for grilled vegetables.

It’s still cold outside then the best dish now is soup! As a soups lover I collect different wegan recipes to make every day other soup during a cold season along. Ok, anyway I try to!:-) As far as all sorts of plant foods though it were fruit, vegetables, nuts, grains, seeds or fungi are mine ones I love to experiment with all of them.

Here is my recipe of pumpkin soup. This is a yummy!
pumpkin – 1 (small, peeled, diced )
batata – 2 (peeled, diced )
fenchel – 1 (peeled, diced )
2 tbs olive oil
vegetable stock
garlic – 2
1/2 tsp freshly grated nutmeg
1/2 tsp ground coriander or something you prefer
salt, etc by your taste

Heat oil, add onion and leek and cook for 2-3 minutes, until softened then add garlic and spices and cook, stirring, for 30 seconds then add pumpkin, batata and fenchel bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.

Return soup to pan, stir through cream and reheat gently.