Saturday, 22 February 2014

Miso Soba Soup

Miso is so great! It has so many benefits like helping the digestive process, it's a great source of B-vitamins including Vitamin B12 and Vitamin K, it's high in antioxidants, strengthens the immune system any many more. 
You can make as many variations as you like. You can just add any leftovers as we often do. 
It's super quick and super yummy. 

Vegan Miso Soba Soup
(serve 4-6)
1/2 cup of red miso paste 
10 cups of water 
1 clove of garlic, minced
thumb size of ginger, minced
2 carrots , sliced 
few flowers of broccoli 
buckwheat soba noodles
seaweed ( Seaweed is super healthy for you, don't be afraid to use it - you can read more about seaweed benefits here )
black and white sesame seeds
sesame oil
2 tablespoons soy sauce
1 tablespoon mirin

1. In a large pot heat small amount of sesame oil, add garlic and ginger. Cook for 60 seconds ( be careful, don't burn the garlic). Add carrots and cook for few minutes. Pure the water and allow it to simmer for couple of minutes. Add broccoli and let it cook few more minutes.  
3. In a separate pot cook the soba noodles.
2. In a small bowl combine the miso and 1/2 cup of the stock from the pot. Stir it well until the miso has dissolved into liquid. 
3. Pure the miso into the large pot and stir until combined. Add soy sauce and mirin. If it's too

salty add more water. 
4. Add nori ( seaweed)
5. Let it simmer for one more minute. 
6.Serve with soba noodles and sliced tofu. Sprinkle with black and white sesame seeds.

Tuesday, 11 February 2014

Not so Vegan egg, ham and tomatoes cups

 Are you looking for a simple breakfast idea ? Try this yummy Not So Vegan egg, ham and cherry tomatoes cups. 

Not So Vegan egg, ham and tomatoes cups 
( 4 cups)
3 eggs
4 slices of ham 
salt, pepper, thyme ( or any herbs you like)
spinach, tomatoes ( or any veggies you like)
Chives (optional)

1. Preheat the oven to 180C and lightly grease your muffin pans 
2. Line the bottom of the muffin pan cups with ham 
3. Divide cooked spinach among the cups ( or any other vegetables)
4. In a small bawl whisk eggs with salt pepper and herb ( you can add 1 tablespoon of milk). Divide the mixture among the cups.
5. Top off with tomatoes and thyme ( you can also add some cheese)  
6. Bake for 15/20 minutes. 

Saturday, 1 February 2014

Vegan Cinnamon Rolls

 Simple Vegan Cinnamon Rolls


1 pack of instant yeast
1 cup unsweetened almond milk ( or any vegan milk)
1/2 cup of vegan butter 
3 cups of flour 
1/4 teaspoon salt
3 tablespoons cinnamon
3 tablespoons of mixed nuts ( crushed)
2 tablespoons of almond flakes
1/2 cardamom (I used whole cardamom seeds ground in the mortar)  
1/2 brown sugar + 1 tablespoon of sugar 

1.Heat the milk and 3 tablespoons of butter in the saucepan until warm and melted but make sure it doesn't boil. Leave aside to cool down to bath temperature( make sure it's not too hot as the hight temperature will kill the yeast)
2.  Transfer mixture to a large bowl and add the yeast. Let them activate for 10 minutes then add 1 tablespoon of sugar and salt. 
3. Next add in flour 1/2 cup at time. The dough will be sticky. When is too sticky transfer to a floured surface and knead for a couple of minutes or until it forms a loose ball. 
3. Put the ball in the bowl. Cover with plastic wrap and set aside for 1 hour or until double the size. 
4. After the hour take out the dough and roll out into a thin rectangle. Brush it with butter. Sprinkle with cinnamon,nuts,almonds and cardamom. 
5. Tightly roll up the dough and cut it into 1.5 inch pieces. Transfer everything to a round pan (see the photo) and cover with a plastic wrap for 15 minutes or until the oven is hot ( Preheat the over to 180 degrees) 
6. Bake it for 25 minutes -30 minutes or until it's golden brown.  
7. Meanwhile prepare the frosting. In a bowl mix 4 tablespoons of icing sugar and 2 spoons of water ( you can add orange juice if you want an orange frosting - omnomnom). Adjust as you wish . 
8. Cover with the frosting and enjoy this yummy dessert.