Vegan club sandwitch

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Good morning, dear friends! I am so excited about the recipe I am posting today! I guess we all love club sandwitch and we all think that it is an irresistible junk food, right? The bad thing is that it is loaded with fattening ingredients and calories! So I decided to healthify it and I did it! I proudly present to you my mouthwatering vegan club sandwitch that even meat eaters will appreciate! It is packed with nutrients and flavour! Made with simple, healthy ingredients such as mushrooms, avocado, onion, tomato and whole wheat bread. Dont be intimidated by the long ingredient list! Some are mAnd of course there were fries on the table. But the fake fries, those baked in the oven that taste heavenly and are good for you. To cut a long story short you have to try this! Make it for your kids, give them the best you can! That’s what I will make for my baby boy when he grows up!

Kisses and hugs!

Χορτοφαγικό club sandwitch

Χορτοφαγικό club sandwitch

Ingredients (serves 2):
for the toasts:
6 slices whole wheat toast bread
200 gr. big mushrooms, sliced (white or portobello)
1 big onion
3+1 Tbsp olive oil
1+1 tsp garlic powder
1_+1 tsp oregano
1/2 tsp smoked paprika
salt and pepper
2 lettuce leaves
1 tomato, sliced
2 medium ripe avocados
lemon juice
2 Tbsp mustard
for the potatoes:
400 gr. potatoes, very thinnly chopped
1 Tbsp olive oil
1 Tbsp mustard
1 tsp garlic powder
1 tsp sweet paprika
1 tsp oregano
salt and pepper

Χορτοφαγικό club sandwitch

Χορτοφαγικό club sandwitch

Instructions:
For the «fries»: In a bowl place potatoes. Season with salt and pepper and add the remaining ingredients. Mix with your hands until well coated. Place potatoes on a baking sheet lined with parchment paper and bake for about 25 minutes at 200 C and then for 10 minutes at fan oven.
For the toasts: In a bowl combine3 Tbsp olive oil with 1 Tbsp mustard, 1 tsp garlic powder,1 tsp oregano, salt and pepper. Brush mushrooms slices with this mixture and grill on a grill pan (or bake in the oven on a baking sheet lined with parchment paper). Then in a bowl combine 1 Tbsp olive oil with 1 tsp oregano and garlic powder, 1/2 tsp smoked paprika, salt and pepper. Brsuh onion slices with this mixture and grill. Mash avocado with a fork, season with salt and pepper and drizzle with lemon juice. Toast the bread and spread one slice with avocado cream. Layer on lettuce, tomato and onion slices. Spread avocado cream on both sides of the second slice. Top it on the previous slice and layer on mushroom and onion slices. Spread mustard on the last  slice and top it. Press, secure with 2 toothpics and cut diagonally. Place toasts and fries on a platter. Do the same with the second club sandwitch. Enjoy!

Χορτοφαγικό club sandwitch

Χορτοφαγικό club sandwitch

Savoro mushrooms

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Our grandmother, Sophia, was born in Asia Minor and came as a refugee in Greece after the catastrophe of Smyrna. She was a baby back then and was adopted by a family in Patras where she grew up and got married. Unfortunately her husband died from an accident while she was still very young and she raised her 3 sons all by herself! She worked as a cook from time to time and she was extremely talented in cooking! Her fridge was always full of goodies and whenever we visited her, she would have always a savory or sweet treat for us! I guess we inherited her talent and passion for cooking…She passed away 14 years ago and did not have the chance to see our cyber kitchen…I am sure she watches from above and is proud of her grandchildren who share her passion…

Savoro mushrooms with puree

Savoro mushrooms with puree

You must be wondering why I am telling you all this! Well the recipe I am posting today is based on my grandma’s recipe. She used to make a sauce called savoro. She fried fish and then put it in this tomato sauce which contained rosemary and vinegar. In this way she preserved the fish for longer. Instead of fish I used mushrooms and of course I didn’t fry them, I just baked them. I served with puree, you can also serve with rice or gnocchi! You should definitely try it! Have a lovely week, dear friends! Kisses and hugs!

Savoro mushrooms with puree

Savoro mushrooms with puree

Ingredients (serves 4):

750 gr. portobello mushrooms, halved
400 gr. canned diced tomatoes
500 gr. tomato juice
4 garlic cloves, chopped
4 bay leaves
3 rosemary twigs
1/2 cup vinegar
2+6 Tbsp olive oil
salt and pepper

Savoro mushrooms with puree

Savoro mushrooms with puree

Instructions:
Clean mushrooms with a wet paper and remove their stems and the black gills by scraping with the edge of a spoon. Place them in a baking sheet lined with parchment paper and bake them in preheated oven at 200C for abour 30 minutes (until tender). In a pot heat 2 Tbsp olive oil and saute garlic, bay leaves and rosemary for 1 minute. Pour vinegar and allow to evaporate. Then add diced tomatoes and tomato juice and let simmer. When the sauce thickens, pour the rest of the oil and season with salt and pepper. Transfer mushrooms in a baking dish and pour the sauce over them. You had better allow them to soak the sauce for a few hours before serving. Serve with puree, rice or ghocchi. Enjoy!

Vegan chili con carne

Για την συνταγή στα Ελληνικά πατήστε εδώ
 Good morning, dear friends! The weather is getting warmer and warmer and it feels like spring is in the air! Today we are cooking a classic mexican dish as I had promised you in my previous post about guacamole. It is a veganized version of chili con carne! A spicy dish, easy to make filling and yummy! Depending on how tolerant your taste buds are you can adjust the spices to taste. Mushrooms have taken the place of meat. Accompanied by rice or stuffed in tortillas it is perfect! As long as you have guacamole to quench the spicy result! Happy weekend everyone!
Χορτοφαγικό chili con carne - Vegan chili con carne

Χορτοφαγικό chili con carne – Vegan chili con carne

Ingredients:
400 gr. portobello mushrooms
1 red onion, finely chopped
2 garlic cloves, finely chopped
80 gr. corn, cooked
200 gr. red beans, cooked
250 gr. tomato juice
1 cup of water
6 Tbsp olive oil
½ red, orange, yellow and green pepper, finely chopped
1 Tbsp soy sauce
1 tsp cocoa powder
1 tsp cumin
½ tsp cayenne pepper
½ tsp chili
½ tsp paprika
1 tsp oregano
salt and pepper
for a more spicy result:
2 chilis or 1 tsp hot pepper ή 1 tsp tabasco

Χορτοφαγικό chili con carne - Vegan chili con carne

Χορτοφαγικό chili con carne – Vegan chili con carne

Instructions:
In a cup combine all the spices and cocoa powder. Remove the black gills on the underside of the mushroom cap by scraping with the edge of a spoon and place them in a blender. Pulse until ground. In a big pan saute onion, garlic and peppers and then add soy sauce and the spice mix. Add mushrooms, tomato and water. Allow to cook. When there is no liquid, add corn and beans. Check how spicy it is and adjust to taste. Enjoy!

Χορτοφαγικό chili con carne - Vegan chili con carne

Χορτοφαγικό chili con carne – Vegan chili con carne

 

Vegan junk food: mushroom millet burger

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Good morning, dear friends! Today we are making a vegan version of burger! It was a crowd pleaser and satisfied even meat eaters! We accompanied it with greens, veggies and sunflower seed cream. It was filling, delicious and packed with nutrients! Ths proves that vegans can enjoy junk food in a yummy healthified version! You should try it!
Happy new week!

Χορτοφαγικό "junk food": υπέροχο μπέργκερ με κεχρί κ μανιτάρια - Vegan "junk food": mushroom millet burger

Χορτοφαγικό «junk food»: υπέροχο μπέργκερ με κεχρί κ μανιτάρια

Ingredients for 8 burgers:
1 1/3 cups millet
250 gr. oyster mushrooms, finely chopped
10 gr. porcini
1 onion, finely chopped
50 gr. bread crumbs
1 tsp garlic powder
1/2 cup wine
4 Tbsp olive oil
salt and pepper
vegan sunflower seed cream cheese, tomato, avocado, greens, mustard

Χορτοφαγικό "junk food": υπέροχο μπέργκερ με κεχρί κ μανιτάρια - Vegan "junk food": mushroom millet burger

Χορτοφαγικό «junk food»: υπέροχο μπέργκερ με κεχρί κ μανιτάρια

Instructions:
Cook millet according to package instructions. Season with salt, pepper and garlic powder. When ready, pour 2 Tbsp olive oil. In the meantime soak porcini in wine for 2 hours. Then drain them, finely chop them and saute them in one Tbsp olive oil along with oyster mushrooms and onion for 2 minutes. Pour the wine and cook in low heat. Place millet in a bowl and add the mushroom mixture. Season with salt and pepper,pour 2 Tbsp olive oil, add bread crumbs and stir to combine.ά. Cover with a plastic wrap and put in the fridge for 1 hour. Then shape into burgers, put them on a baking sheet lined with parchment paper and bake at 180C  in preheated oven for about half an hour until golden brown. Put them in buns along with avocado/tomato slices, green leaves, mustard, sunflower seed cream.  Enjoy!

Saltless veggie stuffed canelloni with sunflower seed cream

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Good morning, dear friends!One of the challenges of the contest food blog awards we are partecipating  (in case you don’t know we ‘ve been nominated at the food blog awards held by the greek cooking magazine Vima Gourmet at the Best Special Diet category. If you want to vote for us, just click here and then click the like button at the end of the page). Thank you for supportng us, dear friends!) was to make a saltless delicious dish. We had to make something without salt and without using ingredients that contained salt such as cheese, mustard, soy cream, olive paste etc. What a challenge! Salt is every where! I was really happy when I made these canelloni and my hubby didn’t even notice the absence of salt! The plethora of veggies, ouzo, the aroma of dill did the work! These vegan veggie canelloni with «cheesy» sunflower seed cream were to die for! Don’t be discouraged by the list of ingredients. They are all simple and some are mentioned twice because they are used both in the filling and the cream. This is a worth making dish and an ideal one for the festive Christmas table! Kisses!

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο! - Saltless veggie stuffed canelloni with sunflower seed cream

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο

Ingredients (serves 3):
250 gr. canelloni
400 gr. white mushrooms, sliced +15 gr. dried porcini
400 gr. leeks, sliced
1 small fennel, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 bunch of dill, finely chopped
2 cups (plantbased) milk
4 Tbsp olive oil
2 Tbsp ouzo or sambucca
pepper
1 Tbsp poppy seeds and black sesame seeds
2 Tbsp nutritional yeast (optional)
for the sunflower seed cream
1 cup sunflower seeds, soaked overnight
1 big garlic clove
1/3 bunch of dill
3 Tbsp lemon juice
7 Tbsp water in which seeds were soaked
2 Tbsp olive oil
1 Tbsp nutritional yeast (optional)

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο! - Saltless veggie stuffed canelloni with sunflower seed cream

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο

Instructions: 

Soak porcini in one cup milk for 2 hours. Then finely chop them and set milk aside. In a big non sticking frying pan place porcini along with all the other veggies and cook on medium heat. After a while pour oil and sauté for 2-3 minutes. Then pour ouzo and stir until all liquid is evaporated. Remove from heat. In the meantime make the cream by blending all its ingredients in a food processor until creamy. Pulse the pan ingredients in a food processor too (don’t puree them, just chop them so that you can fill the cannelloni easily). Add in the veggie filling 3 Tbsp of the cream and sti to combine. Fill cannelloni with a spoon and lay them on a greased baking dish.  Pour 1 cup milk in the sunflower cream and stir it. Pour it over the pasta. Then pour the rest of the milk. Top with nutritional yeast, sesame and poppy seeds. Cover with aluminium foil and bake in preheated oven at 180C for ½ hour until pasta is soft. Then uncover and let cook for another 5-10 minutes until golden brown. Remove from the oven and allow to cool before serving. Top with freshly ground pepper and finely chopped dill. Enjoy!

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο! - Saltless veggie stuffed canelloni with sunflower seed cream

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο