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.


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Juwenalia is a traditional students’ party organised in Poland by each university in all biggest cities. Concerts, lots of drunk and celebrating students, great weather and good music.

Juwenalia at Uni of Łódź, brought to Poland Fussit’s German friend Steffi, who – thinking in vegan way – prepared a great “Scotch” Irish Coffee. Morover Tina add to that quickly some veggies for a grill. Great warming up drink, delicious veggies and… what’s the best – brilliant party!

“Scotch” Irish Coffee

  • 40ml (2 parts) Irish whiskey (here scotch)
  • 80ml (4 parts) hot good quality coffee
  • 30ml (1½ parts) fresh cream or vegan soy cream (vegan version)
  • 1tsp brown sugar
Prepare the strong coffee with sugar. Pour it into the glasses and mix with the whiskey in the given proporions. Sponge the cream and pour it delicately using the spoon (spoon little above he black part and pour the cream on the spoon, thats the cream is sinking slowly on the coffee and whisky, doing a nice white shift). Ready!
Enjoy hot! Then it’s even more warming :)

What to grill for vegans?

Zucchini and tomatoes. Obvious? Rather genious in its simplicity.

In alumin foil was put between the glowing coals later on.

After a bit longer break, we’ll coming back on the blog. During this time, the work shifts spoilt a little our plans, but still we managed to cook some very very simple or more complicated meals to give some joy to our stomachs. This here belongs to the group: “fast but very good”. Recipe even quicker, if you have cooked rice before. Taste even better at the next day. Suitable for five middle portions. (by Fussit)

Ingredients:

2 small packages of basmanti rice (2 x 100 g), 4-5 small onions, 2 tbs extra virgin olive oil, 3 carrots, 5-6 cloves of garlic, 1 small cup of water or vegetable stock, 1 package of passata (tomato thick sauce, 300-400 ml),  2 minced dill, 225 g of shelled peas (or frozen, cooked before), sea salt, 1 tbs black cummin, 1 tbs chilli, 2 Tbs curry powder, as required freshly ground black pepper

Preparation:

1. Cook the rice with 1 Tbs of salt (if not already cooked)

2. Chop the onions. Heat the oil (or vegan margarine) in a large sacepan ans saute them for 2-3 minutes.

3. Crush or cut into small pieces garlic and add it to the pan. Chop the carrots into small pieces and stir them in. Add tomato passata. Cook for a few minutes until the carrots are tender.

4. Add the cooked green peas and add some water or stock. Bring to the oil. Add the  spices. Add the cooked rice, dill. Lower the heat and cook for a few minutes until the water is absored and he peas are tender. Season to taste.

5. You might to sprinkle nutritional yeast or soy sauce on top if desired.

Salad: 

lettuce, choped cucumbers, brown lentils fried with the minced mint leaves, salt pepper, seassam seed, olive oil, apple wine vinegar


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!