Ingredients: potatoes (2-4 potatoes or as many you prefer) finely chopped fresh mint ( few leaves) salt, pepper and herbs to taste coconut oil or olive oil green peas Directions: Preheat oven to 200 C. Wash and scrub potatoes and halve. ( I wash them in vinegar and baking soda). Place them in the oven for 30 minutes on a pan or baking paper. Take them out / In a bowl combine mint, salt, paper and oil and shake well to coat potatoes. Place again in oven and roast for 20-30 minutes until they are fine brown and crispy. Taste and adjust the seasonings. In other bowl mix peas with mint and herbs, then serve on potatoes or separate. On the top I used Mint Sour Cream/ Cheese Cream / Mint Dip ( its all in one :)) Recipe here http://www.vegansenses.com/blog/soft-cheese-sour-cream-dip-mint |
Oohhhh ! From few days I wanted to make them and finally, I did ! I took recipe from http://www.mniumniu.com/2014/01/pierogi-ruskie-z-tofu.html so I edit a bit and translate in google translator :)) hope you will get everything and make them soon ! Ingredients: dough: 1 and 1/2 cup Flour 1/2 teaspoon salt half a teaspoon of olive oil 1/2 glass. Hot water stuffing: 700-800g good quality potatoes Two cubes natural tofu, each of 180g. 2-3 tablespoons lemon juice 1 onion 1 tablespoon olive oil for frying soy sauce or salt pepper Peel the potatoes, boil until tender, drain off, Crush smooth pestle and set aside for cooling off. Tofu, withdraw the excess water and grinding very fine, pour the lemon juice, mix thoroughly and set aside. Dice the onion and toss into the frying pan with olive oil, it fries the gold. Combine all the ingredients together, season with soy sauce or salt and pepper.The flour is sieved through a sieve, add salt and oil and water (preferably boiled). Mix the dough with a spoon and gently knead, cover with a cloth and leave to cool. The dough for the dumplings rool very thin, cutting out circles and put the stuffing. Merge the dumplings and put them on a dry cloth. Boil in salted boiling water, since the departure of approx. 2-3 minutes. Serve with a bit of olive oil, freshly ground coriander and parsley.. My today's dinner was nice and delicious Yesterday I bought jumbo Penne pasta so I found recipe to stuff them with something. I had tofu in my fridge, I had spinach so I made .Tofu “Ricotta” Stuffed Penne with Spinach - I was inspired by this recipe : 'http://veganyumminess.com/tofu-ricotta-stuffed-shells-with-spinach-and-eggplant/. I just didn't use eggplant, and then I made tomato sauce just from my idea.
'' Mix all together, boil and pour on pasta just before you put them to the oven. Cook your jumbo pasta shells according to package instructions. I like to boil mine in an uncovered pot of salted water for about 11-13 minutes. In a medium frying pan, saute 1 clove of minced garlic and onion with 1 tablespoon of olive oil. When your garlic and onion have been cooking for about 1 minute, add your frozen spinach to the mixture, and cook everything until the spinach is just thawed. In a medium sized bowl, mash your tofu with a fork until it is crumbly. Take about 1/4 to 1/2 cup of your crumbled tofu and put it in your blender with 1/4 cup cashews and 1/4 cup water. Blend on high until the mixture is smooth. Pour blender contents back into medium sized bowl, and add garlic, onion, salt, yeast flakes, basil, and the spinach mixture as well. Mix it up. Stuff your shells with your eggplant tofu mixture, and place in a bed of your favorite marinara in a 9 X 13 in baking dish. Pour a little more sauce on top of your shells. At this point, you can sprinkle a little of your favorite vegan cheese on top, if you want. But, I just left it out. Bake uncovered at 400 degrees for about 8-10 minutes, or until your tofu filling is just starting to turn more golden/yellow..Serve hot.'' |
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