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frankzappa

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  1. Who doesn’t love French fries? I do! However, they’re not healthy and I don’t feel well when I eat fried food, so I’ve improved my baked French fries recipe over the years and I want to share it with you. It’s extremely simple and you only need 3 ingredients: potatoes (Russet potatoes are great), extra virgin olive oil (or any other oil you have on hand) and salt, that’s all! The amount of oil depends on your taste. I would add at least 1 tbsp and not more than 2, but it’s up to you. If you don’t eat oil, try my fat-free French fries recipe. Add salt to taste, I usually add about 1/4 tsp, but you should add it gently until the potatoes are salty enough for you. I like to keep things simple, that’s why I’ve only used 3 ingredients, but there are so many things you can add: spices (ground black pepper, paprika, garlic powder, onion powder), dried herbs (oregano, basil, parsley, thyme, rosemary), fresh herbs (parsley, basil), chopped fresh garlic, cheese (they’re so delicious with my vegan Parmesan cheese), etc. Although I prefer to enjoy fries just by themselves, feel free to serve them with any sauce you like, you’ll find so many options on the blog. My favorite ones are: ketchup, vegan mayonnaise, barbecue sauce and vegan ranch dressing. Ingredients for baked french fries These are the ingredients you’ll need to make this baked French fries recipe: Potatoes – Russet potatoes are ideal for this recipe if you want to get super crispy fries because they’re high in starch and low in moisture. However, I’ve made baked French fries using other types of potatoes and it works great as well, so use what you have on hand. Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. Salt – I always use Himalayan pink salt. Any type of salt is okay, though. How to make baked french fries Preheat your oven to 430ºF or 220ºC. Peel and slice the potatoes to French fries shape (you can leave the skin on). Place the potatoes in a bowl full of cold water and allow them to sit for 30 minutes. This step is optional, though. Drain and dry the potatoes with a kitchen towel. Transfer to a large bowl, add the oil and toss to coat. Place the potatoes onto a lined baking sheet and bake for 40 minutes or until golden brown and crispy, turning over after 25 minutes. Remove from the oven, add salt to taste and serve immediately. Keep leftovers in the fridge in an airtight container for 4 to 5 days. simpleveganblog.com
  2. Pasta carbonara is made with egg yolks, parmesan cheese and extra virgin olive oil, but in Spain is usually made with cream, even in some Italian restaurants, I don’t know why. When I made the traditional recipe for the first time, I fell in love with it and it was actually one of my favorite pasta recipes. I hadn’t tried this delicious pasta dish since I went vegan, until last April at the best Italian restaurant I’ve ever been, which is in Edinburgh by the way and also last month at a beautiful restaurant in Rome. When I tried it again after more than three years, I knew I had to make my own version at home and here it is. It’s inspired in the traditional recipe and I used our eggplant bacon. I think it’s the best plant-based carbonara ever! Cooking at home is awesome because you can make dishes using your favorite ingredients and what you have on hand. Ingredients 18 ounces pasta of your choice (500 g), we used brown rice spaghetti 10 ounces firm tofu (275 g) 1/2 cup plant milk of your choice (125 ml), we used soy milk 1/2 cup vegan parmesan cheese or nutritional yeast (8 tbsp) 1/4 cup nutritional yeast (4 tbsp) 2 tbsp lemon juice 1 tbsp tahini (or extra virgin olive oil) 1 tsp turmeric powder 1/2 tsp sea salt 1/8 ground black pepper Vegan bacon to taste, we usually add 3 slices for each serving Fresh parsley to taste Instructions Cook the pasta according to package directions. Place the rest of the ingredients (except the bacon and the parsley) in a blender and blend until smooth. When the pasta is ready, strain it and place it in a frying pan or in the same pot you’ve cooked the pasta, add the sauce and the bacon (chopped) and cook over medium-high heat for about 2 to 3 minutes, stirring constantly. Serve with some fresh parsley on top, more pepper and more bacon (optional). Store the pasta carbonara in the fridge in a sealed container for up to 4 days. Notes Use any type of pasta you want. Adding 1 tsp of turmeric powder you’ll get a beautiful color, but if you’re not a big fan of this ingredient, omit it or add just 1/2 tsp. If you don’t eat soy, you could try to use overnight soaked cashews instead of the tofu and any other plant milk instead of the soy milk. simpleveganblog.com
  3. Feel free to add other veggies, spices or herbs (fresh or dried). I haven’t tried this one pot pasta with no oil, but I think it should work. I would add some tahini (a Middle Eastern sauce made from ground sesame seeds) or nut butter before serving, though, to get a creamier pasta. You need a large skillet, frying pan or pot, big enough for your spaghetti (see picture). I’m in love with my cast iron skillets, so I used a 12-inch one (30 cm), but feel free to use what you have on hand. If you haven’t a skillet or pot that is big enough, don’t worry, use what you normally use to cook spaghetti. You could also use macaroni or any other type of short pasta instead. I’ve never tried it myself, but I think it should work (you may need to add more or less water, though). One pot pasta Ingredients These are the ingredients you’ll need to make this one pot pasta recipe: Spaghetti – I used whole wheat spaghetti, but any other spaghetti will do. Use gluten-free pasta if needed. Depending on the type of pasta you’re using, you’ll need to cook it for a different amount of time. For example, regular wheat pasta is ready in just 10 minutes. Onion. Garlic. Cherry tomatoes – Any other type of tomatoes will do. Fresh basil leaves – Feel free to use other fresh or dried herbs instead. Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. Salt – I always use Himalayan pink salt. Any type of salt is okay, though. Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon. Red pepper flakes – Feel free to use cayenne powder, fresh chilies, or anything you want to make your pasta spicy. This is an optional ingredient, so you can omit it if you’re not into spicy food. Water or vegetable stock – I prefer to use water, but vegetable stock is also a good choice. How to make one pot pasta Add all the ingredients to a large skillet or frying pan. I used a 12-inch cast iron skillet (30 cm). Bring to a boil and cook over medium-high heat for 15 minutes or until the pasta is cooked. Stir frequently. Serve immediately or keep leftovers in the fridge in an airtight container for 4 to 5 days. simpleveganblog.com
  4. Today I want to share the best vegan cookies recipe ever with you guys. I’m so proud of this recipe and after several tries, I’ve found the perfect chocolate cookies, which are one of my favorite treats at the moment. These cookies are not an every day sweet, but they’re great to indulge and enjoy sometimes. In addition, they’re vegan and made with whole wheat flour, so at least they’re a little bit healthier than the classic chocolate cookies, yay! I would combine buckwheat or brown rice flour with gluten-free oat or almond flour. Brown rice flour + oat flour is my favorite combo, though. These vegan cookies are delicious with a glass of milk (oat milk is my favorite plant milk to drink just by itself), especially if you dunk them in the milk. They’re out of this world! You can see one cookie just before baking in the picture below. Hope you find it helpful and I also hope you give these cookies a try and enjoy as much as we did. ingredients for vegan chocolate cookies These are the ingredients you’ll need to make this vegan chocolate cookies recipe: Coconut oil – I used extra virgin coconut oil, but any other coconut oil will do. Some people prefer to use refined coconut oil as it has a neutral taste. I haven’t tried this recipe using other oil, but I think it’s not going to work. I think you could use vegan butter instead, though. Brown, cane or coconut sugar – Feel free to use other types of sugar. I’ve never tried this recipe using liquid sweeteners, like maple or agave syrup. If you give it a try and it works, please let me know in the comments. You’ll probably need to add less milk if you use a liquid sweetener. Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because your cookies will taste even better. Unsweetened plant milk – Any type of unsweetened plant-based milk is okay. Soy milk is my favorite one for this recipe, though. Unsweetened cocoa powder – Raw cacao and carob powder are also great, but I’m not sure if you would need to add more or less as I haven’t used them myself to make this recipe. Baking soda – I guess you can also use some baking powder instead, but I think you’ll probably need less. Salt – It’s optional, but it enhances the cocoa powder flavor. Whole wheat flour – I’ve never made these cookies using other types of flour myself, but I think it should work, just add more or less if needed. If you want to make them gluten-free, I would substitute the whole wheat flour with a combination of buckwheat or brown rice (50%) and gluten-free oat flour (50%). Almond flour is a good choice if you can’t eat oats either. Vegan chocolate chips – If you can’t find them, or prefer a healthier alternative, just use some chopped dark chocolate instead. How to make vegan chocolate cookies Preheat your oven to 350ºF or 180ºC. Place the coconut oil and the sugar in a bowl and mash them with a fork until well mixed. Add the vanilla extract, plant milk and cocoa powder and mix until well combined. Add the baking soda and salt and mix again. If the temperature is warm where you are, you need to chill the mixture in the fridge for about 15 to 30 minutes to firm up, otherwise the cookies will flatten and spread too much in the oven. If it’s cold where you are, you can omit this step. Add the flour and stir again. Then add the chocolate chips and stir until just-combined, but don’t over stir. Make balls using your hands, place them onto a lined baking sheet, press them down and evenly distribute them, about 2 inches or 5 cm apart, as the cookies will expand in the oven. I always add more chocolate chips on top before baking, but it’s up to you. Bake for 12 to 15 minutes or until lightly golden brown and the tops look set. Let them cool for 5 minutes before transfer them to a cooling rack and then let them cool completely. Keep the cookies in an airtight container at room temperature or in the fridge for up to 1 week or in the freezer for about 1 month. simpleveganblog.com
  5. Refried beans is a classic and a staple dish in Mexican and Tex-Mex cuisine, but it’s also popular in other Latin American countries. It’s an incredibly easy to make recipe and only requires a few ingredients, but it’s so flavorful. You just need to sautée the veggies, beans and spices, add some water, cook for a few minutes and mash, that’s all. How can you use refried beans? It’s delicious just by itself, as a dip with some tortillas or tortilla chips. You can also use it to make all kinds of Mexican dishes, like burritos, tacos, enchiladas, quesadillas, you name it! ingredients for refried beans These are the ingredients you’ll need to make this refried beans recipe: Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. Use some water or vegetable stock for and oil-free version. Garlic – Fresh garlic is ideal, but garlic powder will do. Onion – I prefer to use fresh onion, but onion powder is a good alternative. Pinto beans – Feel free to use any canned beans you want (this recipe is also delicious with black beans), or cook them from scratch. Ground cumin. Salt – I always use Himalayan pink salt. Any type of salt is okay, though. Red pepper flakes – Feel free to use chili powder, fresh chilies, or anything you want to make your refried beans spicy. This is an optional ingredient, so you can omit it if you’re not into spicy food. Water – You could add some vegetable stock instead, but I prefer to use water to reduce the amount of sodium in the dish. How to make refried beans Add the oil to a skillet and when it’s hot, cook the garlic and onion over medium-high heat for 5 minutes or until golden brown, stirring occasionally. You can also use some water or vegetable stock instead of the oil. Add the beans, ground cumin, salt and red pepper flakes, stir and cook over medium heat for 2 to 3 minutes, stirring frequently. Add the water and shmmer for 5 to 10 minutes, stirring occasionally. Mash the beans using a potato masher, a fork or an immersion blender. Serve immediately or keep leftovers in an airtight container in the fridge for 4 to 5 days. simpleveganblog.com
  6. Garlic bread, a delicious Italian appetizer that only requires 6 ingredients and is ready in 30 minutes. Garlic bread has always been my favorite Italian appetizer. Some recipes include dairy products like butter or cheese, but it’s so delicious with extra virgin olive oil, which by the way is the fat we use the most here in the Mediterranean countries, including Italy. I think this recipe is just perfect, but feel free to add more or less garlic, parsley, salt or ground black pepper, depending on your taste. Although this garlic bread is delicious just by itself, feel free to add some vegan Parmesan cheese on top just before serving, it’s extremely delicious and ready in just 5 minutes! Garlic Bread Ingredients These are the ingredients you’ll need to make this garlic bread recipe: Garlic – Fresh garlic is ideal for this recipe. I’ve never made it with garlic powder, but I think it’s not going to work. Extra virgin olive oil – It’s the best oil to make garlic bread. Parsley – Fresh basil is also a good choice. Salt – I always use Himalayan pink salt. Any type of salt is okay, though. Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon. Bread – Italian/Frech bread is the best to make this recipe, but any other type is also okay. I used a 1 pound loaf of Italian bread (450 g), but you can also use several smaller loaves if it’s what you have on hand. I’ve never tried this recipe using a gluten-free bread, but I think it should work, however, the baking time may vary. Have you tried my gluten-free bread recipe? It’s so simple and out of this world. How to make garlic bread Preheat your oven to 400ºF or 200ºC. Add the garlic, extra virgin olive oil, parsley, salt and pepper to a food processor or a blender and blend until smooth. Cut the bread in half, horizontally, and then spread the mixture. Bake for 15 to 20 minutes or until golden brown. Cut the bread and serve immediately. Keep leftovers covered in the fridge for 4 to 5 days. simpleveganblog.com
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