Archives for category: General

purple-winter-flower

However sad it sounds, our splendid Nothing Naughty Crew collapsed over year ago. Almost all of us have changed the job and opened new chapters in our lives, but none of us found such a cool team of inspiring co-cooks as we were. It was a great adventure to cook and eat with you girls (and Żółą), you made me feel that we were important to each other (we FED each other at least ;). It is great to stay in touch with you and I hope, I really do, we’ll still share some brilliant vegan receipts with each other, no matter where we live, India, UK, Denmark or simply Lodz J.  [Fussit]


Marzipan
brings us closer to the good spanish and mexican cuisine. This time a fantastic vegan burrito made as not only full(y) happy and smily, but it was also fun!!! Unusual idea for brighting your day up!


Ingredients:

1. tortillas and some chili salsa
2. stuffing:
1 bag of pearl barley
1 can of beans
1 can of corn
parsley
onion
chives
a small tomato
1/2 of a green pepper
a teaspoon of tomato paste
salt, chili powder
3. guacamole
2 avocados
pinch of salt
a bit of lemon juice

Preparation

Stuffing:

Cook the barley. Fry the chopped onion and chives for a moment and add it to the barley when it’s ready. Add beans, corn, chopped tomato and pepper, spices and tomato paste. Mix it all with a spoon.


Guacamole:
squash the avocado with a fork, add a pinch of salt and lemon juice (so it doesn’t change the color)
Serving:
Heat the tortilla (in the microwave, on a pan or over a fire)
Put some stuffing on the tortilla, then a bit of guacamole and salsa, and roll it.



Eggplants potatoes mixtures. So simple so good. By Candle.


Ingredients:

1 kilo potatoes

1 big eggplant

1 courgette

1 can of peeled tomatoes

salt, thyme, pepper, chilli, mix of spices

oil for frying

Peel potatoes and cut them into cubes. Cut  eggplant,courgette into cubes as well. Fry potatoes till they are semi soft, in a pot warm olive oil, put semi soft potatoes, eggplant and courgette, add salt than  tomatoes and spices. Simmer till all vegetables are soft.

On the pictures you can see also some cabbage similar stew. It’s fussit’s mum cabbage with peas, traditional polish Christmas meal, in this case on-side, just as a surprice.

Suprising mixture of vegetable and cashews. Suprising good… and yeah.. we started to accept the fact, that Candle is preparing delicious stuff saying that there’s no dinner, because its horrible. Ladies and Gentelmen – we’re afraid to say – that was delightful.

Ingredients:

1 courgette
1 eggplant
1 cup of broccoli
50 grams of cashew nuts
5 curry leaves
2 stalks lemon grass, or 4 pieces of lemon zest
1 tablespoon ground coriander
1 / 2 tablespoons ground turmeric
1 tablespoon salt
1 tablespoon chili (or less)
225 ml coconut milk
1 tablespoon oil

Preparation:

Cut eggplant into slices about 1 cm thick, put salt and leave for 15 min. to let the juice. Dry with paper towel. Cut eggplant and courgette  into very small cubes.

In a wok or deep pan, heat 1 tablespoon oil . Add diced eggplant and fry for a few minutes, until lightly browned .. Remove from pan. In the same pan, heat another tablespoon of oil and briefly fry the courgette . Add eggplant back. Put the spices and stir everything intensely. Pour coconut milk,  lemon grass and curry leaves. Bring to a boil. Add  cashew nuts, and broccoli and simmer everything together several minutes until vegetables are tender.


How to make evening with friends more enjoyable? Prepare PANCAKE’S! :-) .. Granny knows that.

[Receipe soon]


Recipe:

3 glasses of flour, water to make the dough liquidy, 2 tea spoons of cinnamon, chilli, cayenne pepper, 3 chopped bananas. Mix together and fry.

Granny is the master, when you need a fast meal for more people and you don’t want to spend too much time on it. Here’s the great advice for people, who does not have much time to cook, but still enjoy the home-made delicious meals.


Ingredients:

a handful of spinach pasta, a handful of toamto pasta, 450 g of frozen green beans, cumin, cayenne papper, 3 cloves of garlic, salt, balsamic vinegar (3 table spoons).

Quick fry chopped garlic and cumin, add beans and pepper, sprinkle with vinegar, simmer under cover untill soft. Mix with pre-cooked pastas.

Salad:

mixed-leaf salad from tesco’s, fresh mint, olive oil, balsamic vinegar, salt, pepper.

Mix everything together. Enjoy!

Fussit feels the spring. That is a good reason to start to cook with fruits. Of course it cannot be without her favourite spices. 

Recipe with small modifications comes from the book Easy Vegan Cooking written by L. Leneman.
Enough for 5-6 servings.
285 g wholewheat spaghetti
1 big onion
55 g vegan margarine (polish Planta)
40 g wholewheat flour
2 tsp curry powder
285 ml soy milk
55 g raisins or sultanas (golden seedless raisins)
2 tsp chutney or curry paste
4 large bananas
This is an unusual combination. To avoid too much sweetness choose green-tipped bananas.
  1. Cook the spaghetti in boiling salted water until tender, then drain, reserving 140 ml (2/3 cup) of the water.
  2. Chop the onion finely, melt the margarine and sauté the onion gently for 5 minutes.
  3. Stir in the flour and curry powder, then add the milk and spaghetti water, stirring constantly to avoid lumps.
  4. Bring to the boil, then add the raisins and chutney.
  5. Cut the bananas into 1.5 cm slices and add them to the sauce. Simmer gently for 10 minutes.
  6. Place the spaghetti in a heated serving dish and pour the sauce over.