Vegan Smoked Salmon

Hello everybody!

Today I'm happy to share the recipe of this gorgeous smoked salmon.

Easy to make, only a few ingredients and 100% delicious!

Ingredients:

3 Carrots

200 ml Boiling Water

1 ts Garlic Powder

1 ts Onion Powder

2 ts Liquid Smoke

1 Nori Sheet

Salt to taste

Method:

Place carrots in a tray covered with foil.

Sprinkle some sea salt, wrap in foil and bake for 50 minutes at 180° C.

For the marinate:

Roughly tear nori sheet and place it in a blender.

Blend for a few seconds until powdered. Set aside.

In a bowl add: boiling water, garlic & onion powder, liquid smoke and nori sheet. Stir well.

Once carrots are cooked, leave them covered in foil until completely cool.

Cut carrots into slices and pour over the marinate.

Refrigerate for at least 24 hours before use (ideally 2 days).

Can last up to one week in the refrigerator. 

Enjoy in bagels or sandwiches, pies, fish cakes, risottos and sauces :)

Don't miss the video recipe of this dish!

Stuffed Peppers with Rice and Tumeric Flavoured Courgettes

Right, so it may seem a bit elaborate, but believe me, it woths every single step!After all this years this was literally the fist time I attemped to use chia seeds as egg substitute, and I'm very very pleased with both the result and texture.

In this version I used pre-boiled rice as a filling (because I had a couple of handfull as a leftover) but I've also tried with cous cous, quinoa, bulgur and pearl barley, so feel free to substitute with your favourite :)

Ingredients:

3 Peppers

200 gr Rice

1-2 Cougette

3 Tbs Nooch (Nutritional Yeast)

2 Slices of Vegan Cheese

2 Tbs Chia Seeds

2 Tbs Pea Flour

2 Tbs Olive Oil

1 Tbs Tumeric

3-4 Garlic Cloves

3 Bay Leaves

1 Chilli Pepper (optional)

Corn Flakes Crumbs (or regular Bread Crumbs)

Salt & Pepper to Taste

Method:

Grind chia seeds in a food processer, add 10 tablespoons of water and soak for at least 10-15 mintes.

Chop courgette and stir fry with some olive oil, salt, pepper and tumeric until tender (roughly 7-10 minutes).

Combine rice and pea flour.

Season with salt and pepper...

..then combine the chia seed mixture.

Season with salt, pepper, garlic (grated) and nooch.

Roughly chop some of your favourite vegan cheese (those who melt are ideal).

Stuff peppers cut in half (previously seasoned with salt and pepper) and top it with bread crumbs and olive oil. 

Final touch: crashed garlic, bay leaves, chopped chillies, olive oil and an inch of water on the bottom of the tray.

Bake at 200° C for 30 to 40 minutes.

These peppers are both delicious chilled or warm.

Enjoy :)

Vegan Chocolate Browie Cake with Raspberries and Peanut Butter

Gooey and well risen, this brownie cake will definetely make you forget you're on a vegan diet.
An explosion of flavours will accompany every mouthfull of this dessert, perfect for any occasion, from breakfast to afternoon teas.

I used a 7 inches round tin to achieve the cake look, but if you prefere making brownies all you need to do is to use a wider and rectangular container.

Also, this recipe works really well if you fancy baking regular chocolate brownies (just omit peanut butter and raspberries).

Ingredients:
125 gr Spelt Flour
120 gr Plant Based Milk (or Water)
40 gr Dark Chocolate
20 gr Cocoa Butter
60 gr Brown Sugar
20 gr Caster Sugar
20 gr Maple Syrup
1 tsp Baking Powder
1/3 tsp Vanilla Extract
Raspberries (frozen or fresh)
Peanut Butter (preferably smooth)

Method:
Roughly chop chocolate and cocoa butter, add water and microwave at 800W for 40 seconds.

Whisk the mixture until both the chocolate and the butter are melted, then combine:

sugars, syrup, cocoa powder and vanilla extract..

..sift flour and baking powder.

Add raspberries..

..and pour the mixture in a spring form cake tin coated with baking paper. 

A few teaspoon of peanut butter on the top of the cake..

..a little swirl..

..and bake at 180° C for 20 to 25 minutes.

*Special Thanks*

This is dedicate to my dear *almost* sister in law Annarita, who asked me to start writing on this blog again because she was looking for inspiration and wants to start eating healthier.

Grazie Annarita cara, ti voglio Bene :)

Vegan Tzatziki Sauce

OMG I'm literally addicted to this sauce. It's smooth, creamy with a acid and refreshing aftertaste.. In two words: Simply Perfect!

Pefect to season wraps, as a dipping sauce for your fav raw veggies or just to be eaten straight from the pot, spoonful after spoonful.
And guess what? It's very quick and straightforward to make!.. Well, at least if you remember to soak a little in advance the nuts. :)

Ingredients:
100 gr Cashews Nuts - Salted and Roasted (soaked overnight or at least for 4 hours before blending)
1 Lemon (Zest & Juice)
1/4 Cucumber (grated and drained)
1 Clove of Garlic
10ish Leaves of Fresh Mint
Salt & Pepper to Taste

Method:
Soak cashews ideally overnight (or at least fo 4 hours).

Grate the cucumber and drain the excess water with a clean cloth.

Add all the ingredients in a blender and blend until smooth and gorgeous!

*May require a bit of extra water (of some plant based milk for extra taste) in order to achieve the perfect smoothiness.*

Do not forget to taste it to adjust the saltiness and the amount of pepper........

.......and SERVE!

Told ya it was easy peasy! Hope you enjoy it :)

*Serving Suggestion*

Falafel Wrap with Homemade Sweetcorn Relish, Salad, Sweetcorn and Tzatziki Sauce.

Courgette and Smoked Paprika Pastry Rolls

Perfect as a starter, a tea or a buffet, these mouthwatering rolls are seriously easy to make. With a few ingredients and zero cooking skills, these tasty little bites will need just around 15 minutes prep plus 15 to 20 minutes in the oven. You can even prep them in advance and store the roll in the fridge before cutting and baking it.
And there they are: gorgeus and ready to be devoured :) .

Ingredients (make 30ish rolls):
1 Puff Pastry Sheet
100 gr Vegan Spread Cheese 
1 Courgette, grated (or 2 small)
Smoked Paprika, Salt and Pepper to taste

Method:
Microwawe courgette with a little salt for 7 minutes at 750-800 W.

In the meantime unroll puff pastry...

 ...and spread over an uniform layer of "cheese".

Once courgette is cooked, spread it on the cheese layer and season with some pepper and paprika.

Roll up the pastry as shown in the picture below...

...stick the end and cut pieces of around 1 centimeter. (If you need to store them in the fridge make sure to wrap the entire roll in some film before cutting it. This way it can last up to 2 days.)

Arrange bites on a baking tray making sure there's at least 1 centimeter between each one (to prevent them sticking together after they puff out) and bake at 180° for 15-20 minutes.

Rolls are perfect both warm or at room temperature.

Vegan Aubergine Lasagne

It probably is because of my Italian roots but the fact that I love lasagne is a sure thing.

You won't believe me if I say that this is the first time ever I tried a version with aubergine as the only filling.. and that turned out pretty good I must say!

Ingredients for 6 (or greedy 4) servings:

12 Egg-Free Lasagne Sheets

2 medium Aubergines

1 Onion

10 to 15 Cherry Tomatoes*

350 ml Italian Passata*

Onion Powder

Garlic Powder

1 Garlic Clove

100 gr Grated Mozzarella

Basil Leaves

Olive Oil

Salt & Pepper to taste

... for the Beschamelle sauce ...

500 ml Plant Based Milk (Oat)

30 gr Vegetable Oil

30 gr Plain Flour

30 gr Nutritional Yeast (Nooch)

1 ts Salt

1/2 ts Nutmeg

* you can only use 500 ml Italian Passata. I love to use both passata and fresh tomatoes because it gives the sauce a fresher kick.

 1) TOMATO SAUCE:
Roughly chop the tomatoes and place in a microwave friendly bowl with olive oil and salt to taste. 

Microwave for 3 minutes at 800 W.

Add passata, pepper, basil leaves, onion and garlic powder.

Microwave for 6 more minutes at 800 W.

2) FILLING:

Wash onion and aubergines. 

Chop and sauté the onion with olive oil, salt and a splash of water for around 10ish minutes. Than add the garlic clove, grated.

In the meantime cut the aubergine into cubes. Combine with the onion (once it became translucent) and cook for 10-15 minutes.

Turn off the heat and set aside.

3) BESCHAMELLE SAUCE:

Combine oil and flour in a microwave friendly bowl and heat for 30 seconds at 800 W.
Gently combine milk (a spalsh at a time), salt, and microwave for another 3 minutes at 800 W.
Stir with a whisk (sauce should be thickened a bit) and add the rest of the ingredients. 

Mix well and microwave for 3 to 5 minutes more. Blend one more time and set aside.

4) ASSEMBLING:

In a tray pour a few tablespoons of tomato sauce.

Place as many lasagna sheets as to cover the entire bottom.

Cover with a layer of aubergine (half of them) first...

 ...then pour some tomato and beschamelle sauce. Sprinkle some mozzarella cheese. Repeat another layer (lasagne sheets, aubergine, tomato sauce, beschamelle and mozzarella).

Top with some beschamelle and tomato sauce and do a little swirl with the back of a spoon.

Pre-heat the oven on 180° and bake for 40 minutes (pierce with a skewer or a fork to make sure lasagne is cooked thoroughly).

Enjoy :)