Tuesday, 8 January 2013

"Farinheira" soy sausage

Though it is said that tradition is no longer what it was, I think a nice vegetarian sausage based in the Portuguese tradition of smoked sausages is the healthiest way to continue to enjoy our traditional flavors.
My pleasure in enjoying sausage, goes back to my childhood. And recently, it was a pleasant surprise when the soy sausage "farinheira" appeared on the market.

I bought it, I tasted it and I liked it!

Now, imagine a dish made with "farinheira" soy sausage and garnished with vegan mozzarella. Divine!

This dish is very simple to cook and quick as well. It is so tasty that even the most skeptical about vegetarian food, would be surrendered  to its flavors and textures.

Do you want a bite?

        1 "farinheira" soy sausage
        spaghetti pasta
        3 or 4 tablespoons of olive oil
        2 large garlic gloves
        1 vegan mozzarella
        salt to taste

Use a big pot with 1 liter water per 100g dry pasta. Bring the water to boil and add the right amount of salt. Let it boil again and put the pasta.
Stir it well and let it cook uncover until it is al-dente.
Drain the pasta in a calender. 

Cut the garlic cloves into pieces put them in a frying pan and sauté in the olive oil for 1 minute (low flame).
Peel  the skin of the sausage, cut it into very small pieces and add it to the garlic mixture. Combine well for about 3 min (medium flame).
Add the pasta and mix it carefully for about 1 min.

Put it in a beautiful plate. Grate the mozzarella and garnish the plate.

Et voilá!

© veggie delicious food, January 2013

Vegan Queen Cake

To celebrate Three Kings Day, I suggest my latest vegan  inspiration , based on the Portuguese tradition.
And as all Kings deserve a Queen, it is fair , that my contribution this week would be a new vegan recipe of "Bolo Rainha", dedicated especially to the beloved Three Kings, and to be honest, to  all  kings and queens of this world!

Singing  "Janeiras" is a tradition that people are forgetting , however, if  this recipe brings water to your mouth, why not celebrate it  by cooking and  reviving the tradition with new flavors!

       350g  plain flour
        about 100g  additional flour for kneading the cake
       10g  fresh yeast
       80g  vegetable butter ( I used alpro soy)
       100g   demerara sugar
       150g  dried fruit
       1 dl  oat milk 
       1 dl  of orange juice
       lemon zest
       ½ teaspoon salt

Cut the fruits and add them to the orange juice. Let them rest for  15 min.

Dissolve 10g of yeast in 1 dl of  lukewarm water. Add 5 tablespoons of  plain flour. Combine well and let  it stand for 15 minutes in a warm place.

Using an electric mixer, beat  the butter with  the sugar until light and creamy. Add the lemon zest and  the oat milk. Combine  it well and add the dough that was resting. Combine all  the ingredients.

Add the 350g of flour and the salt.

Knead  the dough until you get an elastic and smooth consistency.

Make a well in the centre and add the fruits and  the orange juice.

Work the dough slowly by adding the  100g of flour or the required amount until you get a mixture that doesn't stick.

Form a ball and cover it  with a damp. Let it rise  in a warm place between 4 to 6 hours.

After the yeast time, place the cake on a baking tray, make  a circular opening in the middle, cover it and let it stand for 1 hour more.
Preheat  the oven to 190ºC 10 min before placing the cake.

Bake for about  1 hour at  190 °.

And the result .....

© veggie delicious food, January 2013

Tuesday, 1 January 2013

Start 2013 with a green juice!

This green juice is part of my breakfast routine and it is great to recharge the body and cleanse the liver. It tastes good and it is an easy and healthy way to start the day.


  • 3 apples
  • a bunch of spinach
  • 4 leaves of kale
  • 1 medium turnip
  • 1 inch slice ginger
  • 1 tsp of spirulina 1 tsp of chorela powder for extra energy

Use a juicer to blend the ingredients. Add the spirulina and chorela powder and drink it immediately.

Bon appétit!

© veggie delicious food, January 2013