For those who love vegan cuisine, today we will see how to prepare the carrot and lentil soup that everyone will like anyway because it is really delicious.
Either hot and cold, it’s perfect in any season.
Few ingredients are needed for a healthy and nutritious dish, but also rich in flavor.
A tip, not to leave out the orange peel that will make the difference, making this velvety really unique!
CARROT AND LENTIL SOUP
Ingredients for 4 people: 240 grams of cooked lentils – 500 grams of carrots – 1 organic orange (grated peel) – 1 onion – 500 ml of vegetable broth – salt – pepper – extra virgin olive oil – a little parsley to decorate
Rinse the carrots and cut into slices, clean the spring onion and chop finely, drain the lentils of their liquid in which they are packaged, (follow the directions on the bag if you want to cook it yourself).
Let the onion dry in a saucepan together with the orange peel, which will release all its aromas.
Add lentils and carrots, let them flavor briefly, then cover with broth and cook for 15-20 minutes overmedium heat.
Blend with an immersion blender to obtain a smooth cream, then season with salt and pepper. At last, add some parsley to decorate.
Another variation is that it is prepared with a filling based on feta and spinach. To remain unchanged is the basic dough, the yufka, or phyllo dough.
If you want the vegan version, you just have to do it without the feta cheese.
SPINACH BUREK (TURKEY)
Ingredients for 4 people: 1 pack of phyllo dough – 500 g of spinach – 200 g of feta – 1 onion – 3 tablespoons of oil – salt – pepper – a bit of milk
Put a little oil in a pan and brown the finely chopped onion until it is tender and transparent.
Then add the spinach, cover with the lid and let them wither without adding water. When they are tender, discover and evaporate the excess liquids – which could compromise the success of the dish.
Let them cool, and add the feta crumbled with your hands (for the vegan version, omit this step); season with salt and pepper.
Unroll the sheets of phyllo dough, and overlap two by brushing in the middle with melted butter (oil for the vegan version). Lay with a little filling at two cm from the long edge so as to form a strip, then roll tightly.
Arrange the cylinder obtained inside the cake tin, starting from the center and forming a sort of spiral that you will go to complete gradually preparing other rolls with the remaining ingredients.
Brush with milk and bake for 20 minutes at 200° C. If you like, you can decorate the surface with sesame seeds before serving.
Another dessert for you! Yes, this pudding, however, is really special thanks to the use of rice flour and its fragrance from the rose water.
Muhallabia or Muhallabieh or Malabi is a typical Middle Eastern dessert made with milk, rice flour, rose water and dried fruit.
MUHALLABIA (MIDDLE EAST)
Ingredients for 4 people: 50 g of milk (also vegetal if you prefer) – 25 g of rice flour or cornstarch – 40 g of light cane sugar – a pinch of salt – one and a half tablespoons of rose water – unroasted pistachios – raisins
Dissolve the rice flour or cornstarch with a little cold milk in a large bowl, to avoid lumps in the next steps.
Gently boil the rest of the milk in a saucepan, and then remove from heat.
Add the sugar to the melted rice flour, pour over all the boiled milk, stirring with a whisk and bring back on low heat.
Keep mixing as if to prepare the cream, for about eight minutes, it should not become a pudding but remain a cream.
Turn off the heat and add rose water, stirring. Transfer the cream into cups, let cool and put in the refrigerator covered.
Right before serving, add the roughly chopped pistachios and the previously rinsed raisins.
Just half an hour to serve these pappardelle (Italian kind of pasta) with porcini mushrooms, a tasty dish made with a few fresh ingredients.
PAPPARDELLE WITH MUSHROOM SAUCE
Ingredients for 4 people: 350 g. of pappardelle (a kind of pasta similar to spaghetti, but thicker and flattter) – 300 g. of fresh porcini mushrooms (or 25/30 g. of dried porcini mushrooms) – 4 or 5 tomatoes – 1 shallot – 1 clove of garlic – 1 cup of broth – 1 sprig of fresh thyme – oil – salt
If you use dried mushrooms, leave them for about half an hour in a cup of warm water (which you will keep), cut them into thin strips and cook them 5 minutes over a high heat in a pan with two or three tablespoons of oil and the clove of garlic, salt to taste.
Chop the shallot and add it to the mushrooms by adding a tablespoon of oil in the pan and lowering the heat, after a couple of minutes add the broth or the water in which you used to soak the mushrooms, raise the heat and bring to a boil.
Cut the tomatoes into cubes, remove the garlic clove from the pan, add them to the mushrooms, lower the heat and cook for about 15 minutes.
Cook the pappardelle in plenty of salted water, drain, add to the sauce and serve.
If you want a stronger flavor, you can add at the end of cooking a little grated Parmesan… your recipe will no longer be vegan in this case!
Typical of the Aleppo area, the Muhammara is a cream made with peppers and nuts.
Its thickness is quite dense and its preparation really easy and fast.
Among the ingredients there is a generous amount of common garlic.
This recipe is a great alternative to classic vegan ones, but it can also be used as a sauce to garnish meat dishes.
MUHAMMARA (ALEPPO – SYRIA)
Ingredients for 4 people: 2 slices of toasted bread – 4 peppers – 65 g walnuts – 2 cloves black garlic (if you don’t have it you can use normal garlic) – 1 tablespoon lemon juice – 1 tablespoon pomegranate syrup (optional) – cumin powder – chili – 6 tablespoons extra virgin olive oil
Turn on the oven at 180º C and cook the peppers for about 40 minutes: let them cool, remove the skin and cut into pieces.
Grate the freshly toasted bread.
Combine all the ingredients and work with the mixer until you get a cream that has a rather dense consistency.
Today we move to beautiful Tunisia. We will see how to prepare the Kafteji, a vegetable-based side dish, rich and colorful as most of the dishes of this population. As always, a delicious recipe and really easy to prepare.
Ingredients for 4 people: 3 potatoes – 5/6 courgettes – 5 green sweet peppers – 15 cherry tomatoes 15 – 1 tablespoon tea TEBEL (mix of spices usually consists of 50 % of coriander seeds, 25 % of cumin seeds, 10 % of chili powder and 15% of garlic peeled and dried) – 1 tablespoon tea HARISSA SAUCE – 3 eggs – 1 tablespoon tea chili powder – 50 ml extra virgin olive oil (EVO) – 300 ml frying oil – chopped parsley – salt
Take a saucepan and pour in plenty of oil for frying (about 300 ml) and first put the potatoes cut into matches, then the zucchini cut into rounds, the green peppers and the eggs.
Remove the peel from the chillies and gather all the vegetables and eggs in a bowl.
At this point cut the tomatoes in half and add them to the oil left in the saucepan, season with salt, chili powder and tebel.
Chop the contents in the bowl.
Sprinkle with chopped parsley and serve.
This dish is served cold in summer and at room temperature in winter.
Today we will see how to make churros, fried sweets that belong to the traditional Spanish pastry.
Very common throughout the American continent, these desserts are accompanied in various ways: sprinkled with a mix of sugar and cinnamon powder or with dulce de leche (sweetened milk).
The dough is very simple and consists of flour, water, sugar and salt.
They are great for breakfast or snack and are usually accompanied with hot drinks, such as chocolate or coffee.
Ingredients for 4 people: 300 g flour 00 – 1/2 l water – 35 g sugar – 1 teaspoon salt – 1/2 teaspoon cinnamon powder – oil for frying
Put water, salt and 1 teaspoon of sugar in a saucepan. Bring to a boil and remove from heat. Pour in the flour and stir quickly with a wooden spoon, the dough will become very dense and a bit hard to work, but continue to stir for 2-3 minutes. Cover and let cool.
Fill a sac à poche with a star-shaped tip. Cover the worktop with baking paper and pack the churros (about 15 cm long each). Prick them with a fork to prevent the dough to swell and break during frying.
Pour the oil in a pan and bring it to temperature. Fry the churros a few at a time and, once ready, let them drain on paper towels.
The churros must be very crunchy outside and soft inside, so be careful with the cooking time.
Mix the remaining granulated sugar together with the powdered cinnamon. Sprinkle the churros with this mixture and serve hot.
And who says vegan baked pasta is less tasty than the classic one? Try this recipe, suitable for all seasons, for a delicious but also healthy lunch.
A tip: use seasonal vegetables depending on the period in which you prepare this pasta!
BAKED VEG PASTA WITH VEGETABLES
Ingredients for 4 people: 300 g penne (short kind is the best) – 0.5 l vegan béchamel sauce – 1 carrot – 1 zucchini – 1 bell pepper – 1 potato – 1 broccoli – salt and pepper q.b. – extra virgin olive oil – a few tablespoons of breadcrumbs
Cook the pasta in plenty of salted water for the time indicated on the package. Add in the pasta pot also peeled potatoes cut into half a centimeter slices.
Meanwhile, dedicate yourself to the preparation of the vegetables. Peel the carrot and remove the ends. Remove the ends of the zucchini too. With a large kitchen knife cut all the vegetables into half a centimeter cubes. Wash the peppers, remove the stalk, seeds and white filaments inside and cut it like other vegetables. Take away the tops of the broccoli with a small knife.
Heat 3 tablespoons of oil in a large pan and add the vegetables. Cook, stirring occasionally for 15 minutes, then season to taste with salt and pepper. If they dry too much in cooking you can add a few tablespoons of water.
When the pasta is ready, drain and pass under the jet of cold water, so as to remove excess starch and stop cooking. Transfer it in a rather large bowl and season with vegetables and béchamel sauce.
Stir well and transfer into a pan suitable for baking in the oven. Sprinkle with breadcrumbs and cook at 200 º C for 20 minutes or until a crust is formed.
Serve baked pasta steaming hot!
On the market there are many possibilities of vegan bechamel sauces, but if you want to make it at home here is the vegan béchamel recipe: besciamella vegana
Today we prepare a dish suitable for everyone, even vegans: the pennette with cream and mushrooms.
For the vegan version, you will just have to replace the normal cream with a soy based one.
You might wonder what I mean with “pennette“. Well, this is a short pasta that we use in Italy. It suits very well all recipes with a sauce because it absorbs the taste of it. If you can’t find it, you can use also other kinds of short pasta.
You will obtain good and complete dish without meat nor fish.
PENNETTE WITH CREAM AND MUSHROOMS
Ingredients for 4 people: 250 g sliced champignon mushrooms – 150 ml cream (vegetable or soy for vegans) – enough salt – one clove of garlic – 150 g pennette – olive oil – 2-3 tablespoons grated cheese for non-vegans
Start by cooking the sliced mushrooms in a pan with a drizzle of olive oil, salt and a clove of garlic. Bring the water for the pasta to a boil and add salt.
When the mushrooms are well cooked add the cream.
Mix well, without adding water because the mushrooms during cooking release water.
Add 2-3 tablespoons of grated cheese and stir well.
Toss the pasta and cook slightly al dente (al dente means not too cooked), following the directions on the package.
Drain the pasta and add it to the dressing. Mix well and serve. If you have it, you can add fresh chopped parsley.