So, my day so far sucks. I wanted to eat something “bready” but I was too tired to run to the bakery store. Then I saw a photo of bagels on the net and thought to give it a try and make the vegan brunch bagels. Epic fail. The bagels taste great but they all got stuck on my pan. And they didn’t look right. Actually they looked weird… Anyway I got a picture of them which I will post if I ever manage to make good looking bagels. Anyway, on the bright side I found amazingly cheap fresh green peas at the farmers market and I decided to make a salad with the peas and some fresh herbs. My balcony is full of pots with beautiful grown herbs which I used for this salad. And it was soooo good!
Ingredients
2 cups fresh green peas
1 cup mixed chopped herbs (I used spearmint, cilantro, spring onions and few basil leaves)
lemon juice from 2 lemons
1 TS olive oil
salt and pepper to taste
fresh green peas herbed salad
Mix all ingredients and let the peas marinate for about 20 minutes. Enjoy!
This was quite a week. My mom is moving, my brother is moving and also a friend of us is moving. And everyone is using our place as a storage area. Sean keeps carrying things and our apartment is pretty much a mess. I can’t really use my kitchen these days, and I actually live on hummus, but as it’s freaking hot I thought we could enjoy some warm waffles topped with ice cream.
Ingredients
1 cup soy milk
1 ts apple cider vinegar
2 TS olive oil
1-2 TS agave nectar
1 cup whole wheat all purpose flour
¼ cup cornmeal
1 ts baking powder
Pinch of salt
waffles with soft instant banana peanut butter ice cream
In a bowl mix the soy milk with the apple cider vinegar and let it curdle for few minutes. Add the oil and agave nectar and mix well all the wet ingredients. Add the dry ingredients and mix until the batter is smooth. Spray your waffle iron with olive oil or cooking spray and cook according to the manufacturer’s directions.
Banana peanut butter ice cream
2 frozen bananas
2 TS peanut butter
¼ cup soy milk
banana peanut butter ice cream
Blend all ingredients in a food processor until smooth. Serve and Enjoy!
French onion soup – gone vegan. This is something I always wanted to make, as french onion soup was one of the very few soups I often had cravings for before going vegan. Having finally found the perfect vegan cheese (Viofast with herbs) and getting inspired from a recipe I saw on Olives for Dinner – which by the way is one of my favorite blogs to read – I thought to give it try.
Ingredients
4 large Vidalia onions
3 TS vegan margarine and 2 TS olive oil
1 TS flour
1 ts salt
1/2 cup cooking wine
5 cups vegetable stock (homemade is better)
1 TS vegetable bouillon cube
few springs of fresh thyme
2 slices of bread
1/3 cup vegan cheese, shredded
- french onion soup gone vegan
Slice thinly the onions. Heat a big pot over medium-low heat and melt the margarine. Add the olive oil and the onions and a pinch of salt. Cover and simmer for about 45 minutes. Add a bit more salt, increase the heat to medium and cook for 30 more minutes until the onions have a nice light brown caramelized color. Add the flour and mix well. Add the wine and the thyme. Slowly add the vegetable stock and the vegetable boullion cube. Simmer for 10-15 minutes. Transfer the soup into small pots suitable for oven usage. Toast the bread and place it on top of the soup. Sprinkle with vegan cheese and place in preheated over (200 C / 400 F) for about 5 minutes until the cheese melts. Sprinkle with fresh ground black pepper. Enjoy!
