Sunday, 31 March 2013

Vegan chocolate fudge with pistachios

  I had a chocolate fudge with pistachios recipe for several years and I had never tried it . I honestly, do not remember where I got the recipe from. I adapt it to vegan and it came out very good. It resulted in an intense chocolate flavor dessert, recommended for true fans of pure chocolate!


150 g cooking chocolate (70% cocoa)
1/2 can of condensed soy milk
15 g of vegetable butter (1 tbsp)
100 g of pistachios
1 pinch of salt

Peel the pistachios, place them in a bag and run a rolling pin over the top to smash them without turning them into powder.
Melt the chocolate in a boiling water bath (slow flame).
Add the condensed milk, the butter and the pinch of salt. Combine well.
Remove from the heat and add the pistachios. Combine well.
Line a small bowl or form with parchment paper and pour in the filling.
Refrigerate it for 1 hour.

Bon appétit!

© veggie delicious food, March 2013

Easter with raw carrot and turnip spaghetti.

  After a few days of great anxiety, I finally received the “on line” order that I made, a machine for preparing vegetable-shaped spaghetti (I bought it on
   For some days now that I was thinking about preparing a simple dish, tasty and with a light sauce.
   The experience resulted in a composition based on carrots, turnips, mushrooms, broccoli and hazelnut sauce. Great for detoxifying the body!
   To prepare the sauce I used hazelnut milk to which I added broccoli and fresh coriander for an aromatic flavor.
   Traditionally people eat a lot of chocolates on Easter, following this tradition, I am just finishing a special vegan dessert made for those who are passionate about chocolate flavors, like me. Soon in the blog ....

   To prepare the spaghetti you need a specific machine but if you don't have it, you can use a traditional grating.

(serves 2)

2 large carrots
2 medium size turnips
6 mushrooms
8 olives
hemp seed (sold in health food stores)
pinch of salt

For the sauce:

150 ml oat milk - you can see the recipe here - Almond milk - the method is the same
2 broccoli flowers
fresh coriander
pinch of salt


Wash all the ingredients.
Prepare the carrots and turnips spaghetti .
Place it on a plate, add the sliced ​​mushrooms and the olives. Season it with salt.
In a blender grind the broccoli flowers with the coriander, the hazelnut milk and a pinch of salt.
Pour the spaghetti with green sauce and sprinkle it with hemp seeds.

Bon appétit!

© veggie delicious food, March 2013

Monday, 25 March 2013

Stuffed aubergines with two color rice and Detox juice

  All seasons feed our imagination with their peculiar charms but by this time, with the arrival of my favorite season, the charm of the birds and of the plants inspires me in a special way.
  Spring also brings more vegetable varieties and a greater diversity of options for making delicious dishes, producing the energy and creating a proper atmosphere to experience healthy meals.
  To reduce (or to eliminate) the consumption  of animal and dairy products, increasing the eating of raw vegetables and green juices, helps us to strengthen our immune system that, at this time of the year, can be more sensitive.
  To celebrate the first Sunday of the season I prepared a detox juice and a dish based on  aubergines and rice.
  A few days ago I had this desire of eating aubergines and when I found these on sale, I bought them! Stuffed with seitan and white sauce, served with two color rice and a green salad, they were delicious!

Ingredients for the juice:

2 medium carrots
2 small oranges
2 small beetroots
1 slice of ginger
1 slice of lemon

Drink it with empty stomach and after 20 minutes, if necessary, eat something healthy.

Ingredients for the meal:
(Serves 4 people)

4 aubergines average size
200 g of seitan
1 onion
3 garlic gloves
1 bay leaf
4 medium tomatoes
3 tbsp olive oil
1 dl vegetable broth
1 tsp of cinnamon powder

For the white sauce:

1.5 dl of oat milk *
40 g of vegetable butter (I used vitaquell)
25 g of whole flour
pinch of salt
pinch of nutmeg

* I used what I had done: 150 g of oat flakes, hydrated in mineral water overnight. After that, they were drained and rinsed under running water and then blended with 150 ml of mineral water and a pinch of salt. When I got the consistency I wanted, I strained and squeezed all the liquid to get the milk.

For the rice:

6 hands of basmati rice
1 beet

Start by washing the rice and place it in a container with water to cover. Let it stand for 1 hour.

Wash the aubergines and cut them into two halves. Let them stand for 20 minutes while you begin to prepare the seitan.
Place the olive oil in a pan and heat. Add the onion, cut into quarters, let it brown and add the chopped garlic. Stir it well and add the peeled tomatoes. Let it ascertain for 5 minutes on medium heat and add the bay leaf and the seitan cut into cubes. Add the vegetable stock and simmer for 10 minutes while you remove the inside of the aubergines and cut the flesh into small pieces.
After 10 minutes, add the aubergines, season them with salt and cook for 5 minutes more. Add cinnamon and cook for 1 minute more. Remove it from the heat and blend until you get a creamy paste.

Preheat oven to 200 º

Begin to prepare the white sauce: place the butter in a saucepan, on low heat, to melt. Add the flour and stir quickly to engage fully. Add the milk and stir until thickened. Season it with salt and nutmeg.

Add the white sauce to the seitan paste, stuff the aubergines, sprinkle them with breadcrumbs and bake in the oven for 30 minutes.

Prepare the rice:

Cook 4 hands of rice in plenty of water and salt for 5 minutes. Drain and let it stand for 5 minutes.

Wash the beets, remove the peel and grate them . Put water in a pot and when it starts boiling, add the beets and simmer for 5 minutes. Add 2 hands of the remaining rice, season it with salt and cook for 8 minutes. Drain and let it stand.

Serve the aubergines with white and rose rice. Add a green salad.

Bon appétit!

© veggie delicious food, March 2013

Monday, 18 March 2013

Soba soup



          Trying a vegetarian diet can reserve very good surprises. Besides the benefits to human health, there are also many advantages for the health of the planet.
  A vegetarian meal has many possibilities in terms of flavors and textures, with plenty of alternatives for combining ingredients that have nothing in common with the ​​reducing idea that a vegetarian only eats "green stuff"
  It is known that water on the planet tends to decrease, mainly because of the unsustainable use of the natural resources. Forest destruction to create grazing pastures and livestock are two parallel industrialized agents with the same objective, that consume forest and water in an unsustainable and destructive ratio of natural resources in an irreversible process.

  My recipe suggestion for today is very simple to make and with easy found ingredients.
  I prepared a soba noodle soup.
  Japanese soba is a based buckwheat pasta. It is very tasty and when combined with vegetables and tofu is just super delicious...

(Serves 4)

Soba pasta
350 gr pumpkin
5 large carrots
1 large onion
1 bunch of asparagus
200 g of mushrooms
150 g of tofu
2 tbsp olive oil
2 tbsp soy sauce
1 tsp lemon juice
salt to taste
Arugula for garnishing

Start by cutting the tofu into cubes and allow them to marinate for 20 minutes in 150 ml of water with the soy sauce and lemon juice, while you prepare the remaining ingredients.
Wash the carrots and pumpkin.

Cut into 100 gr pumpkin (without removing the skin) and 2 carrots into small pieces and reserve to use later.

Remove the peel of the onion, cut it into pieces and put in a pan with olive oil. Let it cook for 2 minutes over medium heat, stirring constantly to prevent from burning.
Add the 150 g pumpkin and 3 carrots cut into small pieces and cook it in water that covering all ingredients. Season it with salt and when the ingredients are soft, blend until you get a creamy puree.

Meanwhile, steam the pumpkin and the carrots that you have reserved until they are al-dente.

Clean the mushrooms and cut them into pieces.
Wash the asparagus and cut them into pieces.
After getting the pumpkin and carrots puree, add the soba pasta in the desired proportion. Separate the soba with a fork and cook it for 4 minutes.
After 4 minutes, add the tofu, the mushrooms and the asparagus.
Let it cook another 3 minutes and add a bit of marinade water of the tofu and the steamed pumpkin and the carrots as well.
Season it with salt and serve garnished with arugula.

Bon appétit!

© veggie delicious food, March 2013