Monday, 17 November 2014

Roasted quinoa and seitan croquettes with flavor and rich potatoes

    Visiting  certain places for periods that include meals is not always easy as most of times there are no vegetarian restaurants and nothing suitable to eat at  local restaurants.
    My own experience advises me not to  create expectations. In these cases, it is best to simplify and be ready for what it comes. Therefore, the ideal is to leave the house with a tasty home prepared snack that satisfies us.
    This is what I did yesterday, I hope you can enjoy the recipe as much as I did! I prepared roasted quinoa and seitan croquettes with flavor and rich potatoes!

(yields 22 croquettes)

1 cup dark quinoa
250 gr of seitan + 3 garlic cloves + 2 tbsp of olive oil + pinch of salt + 2 tbsp soy sauce
1 + ½ cup almond paste (obtained from almond milk- recipe here: Almond milk )
1/3 cup of flax seeds
1/3 cup black and gold sesame seeds
1  chopped onion
1  chopped tomato
¼ cup chopped parsley and coriander
2 tbsp soy sauce
or the amount necessary

Wash and cook the quinoa according to directions on the package. Allow it to cool.

For the seitan:

Sauté the garlic cloves in olive oil and add the finely chopped seitan.
Season it with a pinch of salt and cook, stirring, for 5 minutes.
Add the 2 tbsp of soy sauce, mix well and let it cook for 2 minutes. Allow it to cool.

Place the seeds in a food processor, or in a coffee grinder and grind it.

For the croquettes:

In a large bowl ,place the quinoa, add the seitan and mix well.
Add the almond paste and the seeds and wrap again.
Add the chopped onion, tomato and herbs. Mix everything and season with 2 tbsp of soy sauce or other seasonings to your taste.

Preheat oven to 180º degrees.

Mold the croquettes and put them on a baking tray in the oven.

Bake for 30 minutes.

For the potatoes:

Wash and cut potatoes into thick sticks.
Cook in abundant salted water. When cooked al-dente, drain and place in a serving dish that  you can put in the oven.
Grind black sesame seeds, flaxseeds, sunflower seeds or other to your taste.
Add 1 tbsp olive oil to the  seeds and mix with the potatoes. Check the seasoning and place in oven until crispy.

Bon appétit!
© veggie delicious food, November  2014

Monday, 10 November 2014

Yellow cauliflower soup with shitaké and pink pepper

     Autumn  gray colors bring us some melancholy and invite us to  be with ourselves and to contemplate  landscapes, especially on rainy days. During this time of the year, it feels so good  to comfort ourselves with warm food ,  as  roasted chestnuts and comforting soups.  It just warms our soul.
   Last  weekend there was time to do a bit of everything, even to go for a small walk to contemplate the colors of Autumn. Coming home and enjoy a delicious yellow cauliflower and shitaké mushroom soup, satisfies any final Autumn walk.
     During this time of the year colored varieties of cauliflower begin to appear in the street markets, mainly yellow and purple. 

Cauliflower gives a creamy consistency to the soup and a very distinctive flavor as well. I particularly like to cook cauliflower soup with no more vegetables to keep the flavor of this cruciferous intact. To enrich the nutritional value of the soup, I added at the end, a medicinal mushroom, the shitaké.
     Shitaké mushroom is rich in proteins, it has 9 amino acids and it helps to strengthen the immune system, which is very important in these cold and rainy days.

(serves 3)

1 onion
2  garlic cloves
2 tbsp olive oil
1 cauliflower
5 cups cabbage broth
salt to taste
200 gr shitake mushrooms + 2 tbsp olive oil
pink pepper

Wash the cauliflower and separate the leaves from the flowers.

Reserve 400g  flowers for the soup.

Place the leaves in a pan with water and let boil for 5 minutes. Reserve.

Cut the onion into small pieces and sauté in olive oil.
Add the garlic cloves (chopped) and cook for 1 minute.
Add the cauliflower flowers, mix well.
Add 5 cups broth cabbage and season with salt.
Cook in medium heat until soft.


 Clean the mushrooms, cut into strips and sauté in olive oil. Reserve.
Grind the soup until you get a creamy consistency.
Garnish the soup with strips of pink mushrooms and freshly ground pepper.

Bon appétit!
© veggie delicious food, November  2014

Wednesday, 5 November 2014

Spinach and mushrooms in puff pastry

    A week after the excitement  plans for the Halloween’s party, it was time to tidy up the house, and Saturday was devoted to pack "webs" and all other decorative objects for next year's journey. I was so tired for having slept just a few hours and  spending so much time cooking... But Sunday turned out to have a catalytic effect, where relaxation and light meals set  pace in the company of good music.
    I prepared a puff pastry filled with spinach and mushrooms, a tasty and quick lunch or snack. And to go with, a rich vegetable salad.

(yields 7 puffs)

400 gr broadleaf spinach
200 gr  mushrooms + 2 tbsp olive oil + salt
¼ cup of white sauce (optional)
300gr puff pastry
salt to taste
black pepper to taste
greens for a rich and tasty salad

For the white sauce:

1.5 dl oat milk (150 gr rolled oats + 150ml of water – you can use more water but I prefer using a thick milk for the sauce)
40 gr  vegetable butter
25 gr wholemeal flour
pinch of salt
pinch of nutmeg

Wash the spinach and steam until tender (2 minutes). Let them cool and slice finely. Reserve.

Clean the mushrooms, cut into blades and sauté in olive oil. Season with salt. Reserve.

For the white sauce:

I prefer to make my nondairy milks at home. They are healthier, economic and without sugar. Moreover, they are quick to prepare, especially oat milk that does not require a long time to hydrate.
I used 150 gr of oat flakes, hydrated in mineral water for at least 1h. Then rinsed and drained and put into the food processor with 150 ml of mineral water and a pinch of salt water. Then strain to get the milk.

Start preparing the white sauce: 

Place the butter in a saucepan on low heat and let it melt, add the flour and stir quickly to engage fully. Add the milk and stir until thickened. Season with salt and nutmeg.

Drain all water from mushrooms and spinach. Mix the white sauce, add black pepper to taste and rectify the seasoning.

Preheat oven to 200º

Roll out the dough using a rolling pin.
Cut pieces into the desired shape, place a serving of spinach and close  well using your finger or a fork.

Place in the oven until they are golden.

Serve with a colorful salad!

Bon appétit!
© veggie delicious food, November  2014