Vegan Is Good: Easy Vegan Recipes

May 17, 2012
by Diana
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Curry Stuffed Eggplants

What you need is an hour and the following:

1 large eggplant

100g red lentils

100g organic green soybeans (boiled)

1 can of peeled tomatoes

1 glass of water

5-6 cloves of garlic, chopped

1 small onion, chopped

3 tbsp vegetable oil

1/4 teaspoon of each of the these: cumin, paprika, chili, dried coriander, cinnamon, dried ginger, white mustard seeds, cardamom, turmeric, grounded black pepper

Cut the eggplant in two, carefully carve the halves with a spoon to 1.5 cm thickness. Salt both the carved halves and the … flesh (wasn’t sure which word to use here, “flesh” sounds almost dirty in a vegan cooking blog) and put aside for 20 minutes. Then wash well with water and put aside. We’ll use later the halves as recipients for the curry.

Preparing the curry – heat the oil in a large pan and add first the mustard seeds and once they start to pop – the rest of the spices. When mixed well in the pan, put in the carved eggplant flesh and mih well. Cover and let it cook for 2-3 minutes.

Now add the tomatoes, the soy beans, the lentils and the water, use a wooden spoon to mix well and lower the heat. Let it simmer for about 10-15 minutes, until almost all the water has evaporated and the lentils are cooked.

Meanwhile, cover the inside of the eggplant carved halves with a thin layer of olive oil, sprinkle with grounded black pepper and bake in a preheated (180C) oven for 10 minutes. Then take them out and let them cool.

Divide the curry in two and stuff the egg plants. Put in the oven for another 15 minutes. Serve with rice and enjoy!

Vegan is Good!

May 12, 2012
by Diana
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On Benefits of Basil and a Vegan Pesto Recipe

To all basil lovers! Basil, king of herbs, the sacred plant, is back in the menu. Check out how much more there is about it, except the obvious good looks.

Mr. Basil has it all.

Health* – Anti-bacterial properties, not only for the digestion track, but also used as an extracted oil, for example. Good source of vitamin A, vitamin K, vitamin B6, calcium, iron, dietary fiber, manganese, magnesium, vitamin C and potassium. Makes nice tea and has a slight relieving effect on nausia.

*this is not to be used to diagnose health problems or for treatment purposes, but as general information.

Beauty – Because of its anti-inflammatory effect, basil may have positive effect on skin problems such as acne and other skin infections. Nice additive to any homemade vegan cosmetics.

Food – Combines well with any tomato based dishes, from pasta sauce to salad, olives and pretty much everything typical for the sub-tropical areas. Good seasoning for pasta or bread dough. It is best to add it in the end of cooking as it’s aroma evaporates very quickly when heated. Can be stored frozen and this is a better way to keep its taste and aroma properties than drying. I prefer it fresh (or frozen when fresh is not available).

Other – Rumor has it basil is an efficient mosquito repellent if grown by a window, because of its strong scent.

Is there a better way to enjoy the flavour of fresh basil than make a pesto and put it on everything? Here’s how:

Ingredients of the Vegan Pesto Recipe (one small jar):

6-7 stems of fresh basil

3-4 cloves of garlic

30g walnuts

4 tbsp olive oil

a pinch of salt

Remove the basil leaves from the stems and put with the garlic, the walnuts, the salt and two tbsp of the olive oil in a food processor and reduce to a paste. Move the paste in a small jar where you’ll be keeping it and pour the remaining olive oil for conservation. Keep refrigerated, it will last long enough to eat it all.

Vegan is Good!

April 25, 2012
by Diana
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Taboulé that Tastes Like Spring

I’d like to start with the news for all readers that this is a special post for me. And the reason for this is that this is the fiftieth recipe from me on this blog, trying to bring vegan food to the table. So, congratulations and let the future bring more of what we all like.

And a taste of spring…

…and garlic…

What you need is like 20 minutes and:

1 teacup of wheat bulgur

2 stems of spring onion

2 stems of spring garlic

1 large tomato

handful of fresh dill

2 tbsp olive oil

fresh ginger (a piece as large as your thumb)

1/2 lemon’s juice

grounded black pepper

chili to taste

The idea of this tabbouleh is that it is fresh and raw, as spring is. So start with washing the bulgur and instead of boiling it. This will require to keep it in the fridge a bit longer, but it’s worth it as it will keep all the nice things of the wheat from evaporation. Drain it and put aside in a bowl.

In a food processor reduce the garlic, the onion, the tomato, the dill and the ginger into tiny pieces. If don’t have a food processor, use a knife to chop them very finely. Put the mixture in the bowl with the bulgur.

Add the lemon juice, the spices and the olive oil and mix very well. Cover with some stretch folio and put in the refrigeration for at least 4 hours.

Serve cold with a salad and some pita bread.

Vegan is Good!

April 11, 2012
by Diana
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Green Quinoa Recipe

The dominating colour all around is green. Everything is coming back to life, eager to make the most of the abundant sunlight.

So am I. Not that my hair is turning green or something, but it really feels like this is the right colour for food right now. And this is how I came up with this very easy recipe.

What you need to feed 2 with the meal on the pic is:

1 teacup of white quinoa, washed

2-3 small courgettes, sliced

200 g spinach, stems removed, cut in large pieces

200 g white mushrooms, sliced

2-3 cloves of garlic, chopped

2 tbsp vegetable oil

2 teacups water

1/2 teaspoon crushed muscat

1/2 teaspoon dried coriander

2 pinches of chili

paprika and grounded black pepper

Heat the oil in a large frying pan (ideally with a cover) with the pepper and the paprika in it. When hot put in the garlic for 10 seconds and then add the courgettes and the mushrooms. Cover and lower the heat. Let it cook for 4-5 minutes.

Add the spinach and mix well. Now add the quinoa and the water and mix again. Sprinkle the coriander, the muscat and the chili on top.

Cook without the cover until all the water is absorbed . The quinoa should become soft and transparent.

Vegan is Good!

April 3, 2012
by Diana
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Aromatic Vegan Pasta with Eggplants and Cherry Tomatoes

Healthy is on the menu. Here’s an addition to the vegan pasta group – very easy and fast to cook, yet delicious with traditional Mediterranean taste. And pretty too I believe. Spring is coming!

What you need for two is 20 minutes and:

300 g pasta of your choice (I’ve picked fusilli), boiled al dente

300 g cherry tomatoes, cut in two (ordinary will make it too)

1 large eggplant, chopped on large cubicles, salted, then rinsed

5-6 cloves of garlic

2-3 tbsp olive oil

some basil (fresh or dried)

Cover the surface of the pan with the oil, put inside the eggplants and the cloves of garlic, and cook in the oven for about 10 minutes.

Take out the garlic, put in the cherry tomatoes and put in the oven for another 5 minutes.

Meanwhile, peel the cloves and use a fork to smash them.

Take out the pan and use the fork again to squeeze gently the tomatoes, so that some of their juice gets out. Add the pasta and the the garlic and mix well.

Sprinkle with some basil right before serving.

Vegan is Good and easy.