Friday, May 18, 2018

Tomato basil frittata (EN/RO)


Before I went vegan, I used to make frittatas sometimes, because I could just bake it without oil and I added more veggies than to a "normal" omelette. 
And now, as a vegan, I still enjoy a good frittata from time to time. And why shouldn't I? Frittatas are delicious, healthy and highly customizable!


And the best part? The vegan version is higher in protein, doesn't have any cholesterol, is as delicious second and third day... 
And it's really easy to make too! And quite cheap also!
I think that this is quite perfect for any meal you'll like to have it, even to pack for a work or school lunch. It's only your choice! 
And you can always change the veggies if you want, make it your own! I love to add greens, maybe mushrooms, broccoli... The sky is the limit for what you can add :)


Ingredients:
** 160 g (1.5 cups) chickpea flour
** 100 g (1/2 cup) onion, chopped
** 150 g (1 cup) sweet peppers, chopped
** 130 g (1 cup frozen or 2 cups fresh) spinach, chopped
** 20 g (1/3 cup) nutritional yeast
** 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
** 5 tbsp tomato paste
** 2.5 tsp basil, dried
** 1 tsp baking powder
** 1 tsp garlic powder
** 1 tsp turmeric
** 1 tsp black salt
** 1/2 tsp black pepper
** 1/4 tsp chili powder
** 250 ml (1 cup) water

Method:
Preheat the oven on medium heat for 10-15 minutes before baking.
Cook your veggies for a bit, just to soften them. Start with the onion, and cook for about 30 seconds in water, then add the peppers and cook for about a minute. Add your spinach. If it's fresh cook until wilted. If it's frozen and thawed, cook until heated for a bit.
Mix your dry ingredients until combined, then add your wet ingredients starting with the flax egg and tomato paste, then add the water little by little. Add the veggies and mix until well combined.
Pour your batter in a baking tray/ pan and bake on medium-low heat for about 40-45 minutes.
You can also make savory muffins with this 
It's better not to pour your batter too thick. I find that 3-4 cm thick is enough to bake nicely.
Serve with more tomatoes on top, ketchup, sriracha or whatever you prefer.
It's perfect for any meal of the day and keeps well in the fridge in an airtight container for at least 3 days.




Ingrediente:
** 160 g (1,5 cani) făină de năut
** 100 g (1/2 cană) ceapă, tăiată
** 150 g (1 cană) ardei dulci, tăiați
** 130 g (1 cană congelat sau 2 căni proaspăt) spanac, tocat
** 20 g (1/3 cană) drojdie inactivă
** 2 ouă de in (2 linguri de făină de in + 6 linguri de apă)
** 5 linguri de pastă de tomate
** 2,5 lingurițe busuioc, uscat
** 1 linguriță praf de copt
** 1 linguriță usturoi pudră
** 1 linguriță turmeric
** 1 linguriță sare neagră
** 1/2 linguriță piper negru
** 1/4 linguriță chili pudră
** 250 ml (1 cană) apă

Metodă:
Preîncălziți cuptorul la foc mediu timp de 10-15 minute înainte de coacere.
Sotați ușor legumele, doar pentru a le inmuia. Începeți cu ceapa și gătiți timp de aproximativ 30 de secunde, apoi adăugați ardeii și gătiți timp de aproximativ un minut. Adăugați spanacul. Dacă folosiți proaspăt gatiți până se inmoaie spanacul. Dacă este congelat și dezghețat, gătiți până se încălzește puțin.
Se amestecă ingredientele uscate până se combină, apoi se adaugă ingredientele umede, începând cu oul de in și pasta de tomate, apoi se adaugă apa puțin câte puțin. Adăugați legumele și amestecați până se combină bine.
Se toarnă aluatul într-o tavă și se coace pe foc mediu-scăzut timp de aproximativ 40-45 de minute.
Se coace cel mai bine dacă grosimea aluatului nu depășește 3-4 cm.
Serviți cu mai multe roșii deasupra, ketchup, sriracha sau orice doriți.
Este perfect pentru orice masă a zilei și păstrează bine în frigider într-un container etanș pentru cel puțin 3 zile.



You have the video version here too:


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Friday, May 11, 2018

3 ingredients peanutella (EN/ RO)

I was asked to share my recipe for peanut butter, but I felt like a fraud for making a video or a post just for that, because it's too simple.
And because I wanted to give you more, I'm gonna share with you a sweet recipe that involves peanut butter and cacao powder (so it's rich and chocolatey).
It's a chocolate spread that it's healthy, cheap, sugar free, and oil free. And delicious, of course! Typically, this kind of spread is made with hazelnuts, but they are quite expensive and I wanted to keep this recipe affordable also, not only delicious.
Of course, the taste is a bit different with the peanuts instead of the hazelnuts, but it's delicious nonetheless.
I really believe that you should give this spread a try :)



Ingredients:

Friday, May 4, 2018

Seitan ribs (EN/ RO)

Who said that vegans can't get enough proteins? I love using wheat gluten because I can make a lot of foods with it, all high in protein, like steaks, burgers, wellington and more. And the gluten gives those foods that "meaty" texture that a lot of people miss.
I like these ribs because they are delicious and juicy and they go really well in sandwiches, wraps or just with veggies and a good sauce :)


Ingredients (EN):

Friday, April 27, 2018

Buckwheat cacao nibs waffles (EN/ RO)

I still love to experiment with waffles! And now I thought I would share with you another delicious waffle recipe, made with buckwheat flour. It's fluffy on the inside and a bit crunchy on the outside.
I prefer to top it with fruits, some peanut butter and a drizzle of maple syrup or agave. Delicious!


Ingredients:

Friday, April 20, 2018

Chocolate chip banana bread muffins (EN/ RO)

As you saw lately, I started to work with buckwheat flour and I have to say that I love it! I love the way it works in cakes and muffins.And if you usually don't like the taste of buckwheat, I have good news! You can't actually feel the buckwheat taste. It's just a nice texture. 
As you already know, I made a carrot cake with this flour, and it was so delicious! 
And that recipe encouraged me to test further and I made these banana bread muffins with chocolate chips, that turned out fluffy and delicious, and I had to share it with you!Also, these muffins are (accidentally) gluten free, oil free, refined sugar free. And as I already said it, they are delicious! 
So you have to try them for yourself! 
Don't be afraid, I am still pro gluten, but because I love to test new recipes and ingredients, I will have a lot of recipes that are (mostly) accidentally gluten free too, because of the type of ingredients that I use. Ok, that was said like disclaimer, because I never considered gluten to be unhealthy if you don't have an intolerance/ allergy or coeliac disease. 

I absolutely love eating them with some soy or coconut yogurt! The sweetness of the muffin and the tanginess of the yogurt... Just yum! 
Let's go to the recipe now! 


Ingredients:

Friday, April 13, 2018

3 delicious oil free dressings (EN/RO)

Because here it's spring and warm and I'm craving more fresh foods, like salads and fresh bowls and just a bunch of veggies, I think it's time to show you my favorite dressing/ dipping sauce recipes :)
They are easy to make, delicious and they really deserve a try!



Lemon garlic tahini sauce/ dressing (EN)
Ingredients: