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14:38 | September 15, 2018

Veganmatsorgie

Jag och ett glatt gäng på 20 personer har en kvinnoklubb. Som man betalar en årlig medlemsavgift till och så ses vi ca tre gånger per halvår och gör olika saker ihop eller har en inbjuden föreläsare.

Det är så spännande då det är olika arrangörer varje gång.

Denna gång var det Vegansk matlagningskurs med Gabriel som ligger bakom Vivo Sthlm. Han var helt otrolig och jag som har haft en och annan fördom om just helvegansk mat fick på näsan och sånt älskar man ju. Har sparat ner alla recepten för att laga hemma. Omg.

Här kommer recept och bilder. OBS dom är på engelska och en sk. cup motsvarar 2,5 dl annars är det nog inte så svårt. Jag lagade pajen, tahinan och desserten. Mums!

Testa hemma ni kommer inte att ångra er.

Roasted Cumin and beet hummus

  1. INGREDIENTS

  • 3 cups cooked chickpeas (approx. 1½ cups dry), peeled

  • 250 g cooked beetroot

  • 2 large garlic cloves

  • 90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)

  • 1¼ tsp salt, more to taste

  • 1 tsp roasted cumin seeds

  • about 180 ml / ¾ cup fridge-cold aquafaba* or water

  • 4-5 tbsp lemon juice

  • fresh parsley, to garnish (optional)

  • black and white sesame seeds, to garnish (optional)

  • extra virgin olive oil, to garnish (optional)

METHOD

  1. Add cooked beetroots and garlic to food processor or blender, and process them till a paste

  2. Pour some of the cold aquafaba and lemon juice to the bottom of the food processor/ blender ( but blender will give you a smoother hummus) with all the tahini, cumin seeds and chickpeas.

  3. Process until smooth. If the mixture is a bit too thick, trickle more aquafaba (or cold water) through the opening in the lid. Once the mixture becomes homogeneous and thick and your average blender starts to struggle (if you have a Vitamix or a similar hi-tech blender you probably will not need to worry about this) start making circles on the surface of your hummus mixture (in the direction of the turning blades) with a spatula (don’t dip the spatula in too deep as you don’t want to accidentally touch the turning blades). This simple action will prevent air pockets forming under the mixture’s surface, helping your blender process the heavy mixture.

  4. Finally, season the mixture with extra salt, cumin, garlic and lemon juice if you like.

  5. To serve, put hummus in a bowl. Drizzle with extra virgin olive oil (if you don’t care about it being oil-free), sprinkle some sesame seeds and chopped parsley on top.

    1. Cashew Cream

    2. INGREDIENTS:

    • 1 cup (150 g) raw cashews

    • 1/2 – 3/4 cup (125 – 190 ml) filtered water (add more water according to consistency desired)

    • Savory Cashew Cream

    • Juice of 1/2 lemon

    • 1/2 tsp. sea salt

    • 1/2 tsp apple cider vinegar (optional)

    • 1 garlic clove (optional)

    • 1 tbsp olive oil (optional)

    • 1 tbsp nutritional yeast (optional)

    • Sweet Cashew Cream

    • 2-4 tbsp honey or pure maple syrup

    • 1/2 tsp vanilla extract

    1. DIRECTIONS:

    • Soak the cashews in filtered water for 3 hrs or more then strain (to speed up this process add boiling water to the cashew nuts and let them soak for around 15 minutes then strain).

    • Add the cashews and fresh filtered water to the blender or food processor and blend until smooth.

    • Add remaining ingredients depending on whether you were making a sweet or savory cream, then blend until smooth.

    • Savory Cashew Cream can be used as a pizza topping, to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (this can be thinned down with extra olive oil) or anywhere were you may have added a savory creamy sauce!

    • Sweet Cashew Cream can be drizzled over fruit and healthy desserts.

    Prep time: 3 hours (to soak cashews) plus 10 minutes

    Cook time: 0 minutes

    Total time: 10 minutes

    Servings: 16

    Farinata Pie (gluten free)

    INGREDIENTS

    1,5 cups of milk (or any substitute)
    1/2 cup of oil
    3 flax or chia eggs (3 tbsp of milled flaxseeds and 9 tbsp of water wait 15 minutes till it becomes gel like)
    10 (full) tablespoons of chickpea flour
    2 tbsp of baking powder or 1 tbsp of bicarbonate of soda
    Salt and pepper for taste and any other herb of choice
    50grs of olives
    500 grs of spinach
    Method
    Cook and drain the spinach the way you like the drier the better I usually squeeze it through a sieve.
    Pour all wet ingredients in a bowl or mixer and blend or whisk it till ingredients are well mixed.
    Add flour salt herbs pepper baking powder and mix again. The dough should look like a pancake mix.
    Pour half of the mix on a baking tray.
    Add the spinach and olives.
    Pour the rest of the dough on top.
    Put in a warm oven 200C fan for something between 20/25 minutes.
    Enjoy it.

    I mitten ungefär är den veganska majonnäsen. Alltså såååå god. Kommer äta denna även till kött.

    Vegan Mayo

    INGREDIENTS

    1 dl Soya milk

    1 tsp of mustard

    ½ tsp salt,

    1 ¾ dl oil (t ex rapeseed oil),

    1 ½ tsp vinegar

    METHOD

    Put all ingredients in a container and blend with a hand blender untill all ingredients have emulsified. Put in the fridge to thicken up.

    This is a very versatile mayo you can add pretty much anything to this mixture and play with colours and falvours. e.g. Garlic, turmeric, olives, sundried tomatoes, beet juice, mint, parsley coriander

    It looks very nice as decoration for dishes

    OBS börja mixa alla torra ingredienserna sen i med de “blöta”.

      1. Chocolate Orange Cake

      2. INGREDIENTS

      1. FOR THE VEGAN ORANGE CAKE

      • 1/2 teaspoon salt

      • 1 teaspoon baking soda

      • 1 cup sugar

      • 1 cup orange juice

      • 1/3 cup vegetable oil

      • 1 teaspoon vanilla

      • 1 tablespoon white vinegar

      • 1 tablespoon orange zest

      • 1 1/2 cup flour

      1. FOR THE VEGAN CHOCOLATE CAKE

      • 1 teaspoon baking soda

      • 6 tablespoons cocoa

      • 1 cup + 2 tablespoons sugar

      • 1/8 teaspoon salt

      • 1 cup water

      • 1 tablespoon white vinegar

      • 1/4 cup vegetable oil

      • 1 1/2 cup flour

      1. INSTRUCTIONS

      1. Prepare each cake in separate bowls

      1. FOR EACH CAKE

      1. Combine the dry ingredients then stir in the wet ingredients.

      2. Prepare two 8 inch round cake pans. Alternately add ¼ cup of the cake mixes into the cake pans creating the zebra effect. I stared and ended with chocolate. Bake at 175C for 30 – 35 minutes.

      3. Let cool in the pans for 10 minutes then flip them out onto a cooling rack.

      Vegan Ganache

      INGREDIENTS

      450grs dark dairy-free chocolate (good quality, coarsely chopped)

      1 (425grs) can coconut milk (not light varieties)

      1/2 teaspoon vanilla (optional)

      METHOD

      1- Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside.

      2- In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface.

      3- Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes.

      4- After 5 minutes, stir the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring).

      5- Add the vanilla extract (optional) and stir until incorporated. Use warm or slightly cooled.


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