Homemade "gyros" seitan

You will need
basic:
1 cup wheat gluten
3/4 cup water
1 spoon of vegan Worcester sauce
1/4 tsp vegetable broth (powder)

marinade:
2 Tbsp oil
1/8 cup water
Worcester sauce
gyros spices
smoked paprika
turmeric
herbs de Provence

Method
Mix in a bowl wheat gluten and vegetable broth. Then pour water with worcester sauce and knead until soft.

Cut the seitan dough for pieces and leave about 10 minutes.

In a medium saucepan boil water with warcester sauce and vegetable broth. Add seitan pieces and cook about 15-20 minutes.

Meanwhile prepare the marinade. In a medium bowl mix oil with water and Worcester sauce. Add gyros spices, smoked paprika, turmeric and herbs de Provence and mix well. Drain cooked seitan pieces and give them into the marinade. Close everything with a lid and leave about 2 hours (more the better).

Fry in a pan and serve for example with baked veggie and giant couscous or bread. Enjoy

Seitan with baked veggie (potatoes, 2 types of beetroot, celeriac and carrot - everything seasoned with Herbs de Provance and salt) and giant couscous

Creamy Avocado Sauce

You will need
1 ripe medium size avocado, pitted
4 garlic cloves
3 tbsp Extra virgin Rapeseed oil
2 tsp nutritional yeast
1/4 cup fresh basil (or other favorite herbs)
zest of 1 lemon
juice of 1/2 lemon
salt
pecans or walnuts

Method
Place lemon juice, lemon zest, oil, garlic, basil, nutritional yeast and avocado in a food processor. Process until smooth and creamy. Taste and season with salt.
Cook pasta until al dente. Drain well and mix with avocado sauce. To serve garnish with pecans or walnuts.

Vegan BBQ "Ribs"

You will need
2 cups vital wheat gluten
1.5 cups vegetable broth
4 tbsp nutritional yeast
4 tbsp smooth peanut butter
2 tbsp smoked paprika
2 tbsp soy sauce
4 tsp onion powder
2 tsp garlic powder
1/2 cup Barbecue sauce, plus more for serving

Method
Preheat oven to 180 C and lightly grease baking dish. In a medium bowl stir together wheat gluten, nutritional yeast and spices. In a small bowl whisk broth with peanut butter and soy sauce. Pour mixture into bowl with the dry ingredients and stir until the mixture has formed a soft dough. Use your hands and knead gently about 3 minutes. Transfer mixture into greased baking dish and flatten so it's spread across the entire pan. Use a knife to make one lengthwise cut across the dough, then cut evenly crosswise to make about 10 slices. Place baking dish in preheated oven and bake for 25 minutes. Remove baking dish from oven and brush the top of the ribs with barbecue sauce. Then return ribs to oven and bake for 200 C or on heated grill until the bottom of the ribs are deeply browned (about 5 minutes). Remove from heat and serve with bread and a lots of veggie...and with mustard or more barbecue sauce.

Simply chickpea cutlets

You will need
1 can chickpea, drained
1 onion, diced
60g breadcrumbs
50g soy single cream
2 tbsp cornflour
1 tbsp mustard
2 tsp capers
1 tsp paprika
1 tsp bouillon powder
oil

Method
Put everything (without oil) into the blender and mix until smooth. Leave rest about 10 minutes in the fridge. Make a little cutlets and fry them on the pan with oil until golden or bake them in the oven (180 C) about 20 minutes. Serve with veggie, bread or mash.

Chocolate cake with cherry and coconut whipped cream

You will need
Chocolate sponge:
100g white spelt flour
100g plain wholegrain flour
50g buckwheat flour
50g soy flour
140g almond butter
100g dark muscovado
3 cups soy milk
2 tsp baking powder

Cherry and chia "custard":
2 cans cherry in light juice
2 tbsp cornflour
2 tbsp lemon juice
2 tbsp chia seeds

Coconut whipped cream:
2 cans coconut milk
3 tbsp chia seeds
2 tbsp lemon juice
1 tbsp icing sugar

Method
Chocolate sponge: Preheat oven to 170 C. In a large bowl mix all types of flours with banking powder and dark muscovado. Add almond butter and soy milk and stir through until just well combined. Pour batter into a cake tin with baking paper and bake about 30-40 minutes until skewer inserted in the center comes out clean. Leave to cool.

Cherry and chia "custard": Stone all cherries and drain the juice. Pour juice into the saucepan, add lemon juice and cornflour and cook until thick. Mix the cherries and chia seeds and leave to cool.

Coconut whipped cream: Chill your coconut milk in the fridge overnight. Then remove the can from the fridge (without tipping or shaking) and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place cream in mixing bowl, add lemon juice and icing sugar and beat with a mixer about 30 second or until creamy. Then add chia seeds and mix about 1 minute. Leave the cool in the fridge about 10 minutes.

Cut off the upper part of the sponge, return it back into the cake tin, pour the cherry "custard" and then coconut whipped cream. Sprinkle with the rest of the crumbled chocolate sponge and leave the cool in the fridge about 30 minutes. Take out from the cake tin and serve.

Roast "Turk'y"

You will need 
dry ingredients:
2 cups what gluten
1/4 cup chickpea flour
2 tsp onion powder
1 tsp cornflour or arrowroot power
1 tsp poultry seasoning
1 tsp garlic powder

liquid ingredients:
2 1/2 cup water
2 tbsp nutritional yeast
2 tbsp oil
1 tbsp soy sauce
1 tbsp Marigold Vegetable Bouillon Powder

Method
Add the liquid ingredients to the dry mixture. Mix well until combined and until some elasticity begins to develop in the dough. Let the dough rest for 10 minutes (the dough will become a bit firmer and easier to work with). While the dough is resting, preheat the oven to 170 C.
On a work surface, lay out a large sheet of aluminum foil. Put the dough on the foil. Begin to roll. Wrap with 2 additional sheets of foil to completely seal the dough, twisting the ends very tight.
Place into shallow baking dish and roast for 2 hours, turning after 1 hour.
Remove from the oven and transfer the foil package to a plate. Let cool at room temperature and serve.

Recipe is from Skye Michael Conroy's book "The gentle chef cookbook"  

Baked sweet potato with cashew sour cream, baked chickpea and tomato salad

You will need 
4 medium sweet potatoes

for cashew sour cream
1 cup cashews, soaked and drained
1/2 cup water
2 tbsp lemon juice
1/2 tsp salt

for baked chickpea
1 can chickpea, rinsed and drained
1 tsp smoked paprika
1/2 tsp salt

for tomato salad
cherry tomatoes, halved
mix of herbs - I used two types of mint, oregano, flat leave parsley
extra virgin rapeseed oil (or olive oil)

Method
Bake sweet potatoes in oven (180 C) about 40 minutes or until they are soft.

Meanwhile prepare cashew sour cream - Using a blender, puree the cashew, salt, water and lemon juice until very smooth. Add extra water if needed to thin sauce, and season to taste with additional salt if desired.

Prepare chickpea - Line a baking sheet with baking paper. Mix chickpea, smoked paprika and salt. Bake about 10 minutes.

Tomato salad - Mix tomatoes with herbs and oil. You can add a lemon juice or salt, if you want.

For serving, cut the skin of sweet potato and squeeze a little bit. Add cashew sour cream, baked chickpea and serve with tomato herb salad. Serve immediately.

Note: recipe for a Cashew sour cream - "Plant-Powered Families" from Dreena Burton

Chickpea and rice soup

You will need
1 can chickpea, rinsed and drained
1/2 cup brown rice
1/2 cup red lentil
3 medium carrot, chopped
4 celery stick, chopped
1 onion, chopped
2 tsp fresh oregano
3 tbsp nutritional yeast,
4 cloves garlic, minced
1/2 tsp miso paste
2 bay leaves
4-6 cups vegetable stock

Method
In a large pot over medium heat, add 1 tablespoon of the water, carrot, celery stick, oregano and stir through. Cover and let cook for 4-5 minutes.
Stir Through again, then add the rice, red lentil, chickpea, garlic, nutritional yeast, miso, bay leaves and vegetable stock. Increase heat to bring mixture to a boil. Then reduce hat to low, cover and simmer for 30 minute until rice and lentil are fully cooked.
Remove the bay leaves. Add more water to thin, if you want. Season to taste with salt and serve.

My favorite Granola

You will need
3 cups oats
1/3 cup maple syrup
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 1/2 tbsp almond butter
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp blackstrap molasses
1/2 cup raisins or chopped dates

Method
Line a large rimmed baking sheet with baking paper. In a bowl mix oats, seeds, cinnamon and stir until well combined. Add almond butter, maple syrup and molasses and combine until well incorporated
Transfer mixture to your lined baking sheet and spread out evenly. Bake for 30 minutes, stirring a couple of times while baking to ensure the mixture bakes evenly. Then stir in raisins or dates and bake for another 3 minutes. Remove from oven and let cool completely.
Once cool, store in an airtight container.

Mashed Chickpea Salad

You will need
1 can chickpea, drained and rinsed
3 medium carrots, diced
3 celeriac stick, diced
300g hummus,
1-2 tbsp mustard
salt to taste

Method
Give a chickpeas in a medium size bowl and roughly mash with a for, or potato masher. Add the remaining ingredients and mix. Season with salt, if you want and serve with bread, vegetables....
Store leftovers in an air tight container in the fridge for up to a week.

Note: If you want, you can use a food processor and add any herbs.

Vanilla ice cream

My daughter loves ice cream and is a little hard to tell her "NO" always if we met the Ice cream car. This was the reason why I bought ice cream maker and made a decision make our own ice creams...I usually making the fruits sorbets. This was my first attempt for a "cream" ice cream....it is simple and very yummy

You will need
1 Alpro vanilla soya custard (525ml)
1 Alpro soya single cream (250ml)
maple syrup

Method
Mix soya custard with single cream, add maple syrup if you like ice cream more sweeter and pour the mixture into the ice cream maker. Leave to make until smooth. Serve immediately or transfer to a container to freeze.
Serve with more maple syrup and everything what you like...I love this ice cream with chopped toasted nuts.

Best Banana Bread (without oil & sugar)

I finally have a cookbook from Dreena Burton "Plant-powered families over 100 kid-tested, whole-foods vegan recipes" and I am so excited. This book is superb and I must recommend it. I simply love it ;)

You will need
1 cup plain flour
1 cup pureed overripe banana
3/4 cup oat, mix until almost flour
1/2 cup non dairy milk (I used Alpro Vanilla)
1/3 cup maple syrup
2 tsp baking power
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
raisins or non dairy chocolate chips

Method
Preheat oven to 170 C. In a large bowl mix the flour, mixed oat, baking powder, baking soda, cinnamon and nutmeg. Add pureed banana, milk and maple syrup and stir through until just well combined. Add raisins or chocolate chips and stir again.
Pour batter into loaf tin with baking paper and bake about 45 minutes until golden and skewer inserted in the center comes out clean. Leave cool and serve.

Chickpea, carrot and red pepper burgers

You will need
2 cans chickpeas, rinsed and drained
2 cups oats
3 medium carrots
1 medium red pepper
4 garlic cloves
1/2 cup nutritional yeast
1 tbsp tomato puree or ketchup
1/4 cup fresh basil leaves
1/4 cup fresh flat leave parsley
1 tsp salt
1 tsp red wine vinegar
1/2 tsp mustard

Method
In a food processor, process the carrots, red pepper and garlic until crumbly. Add chickpea, oats, nutritional yeast, tomato puree/ketchup, herbs, salt, mustard and vinegar and process through. Stop the processor a few times and scrape down the sides. Then add the outs and pulse through.
Remove the bowl from the processor and place in the fridge to chill for about a 30 minutes. After chilling, form burgers in your wet hands.
Place the burgers into the pan with little oil and let cook on one side for 7-8 minutes or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side.
If you want to bake, place burgers on a baking sheet lined with parchment paper and bake at 200 C for about 20 minutes.
Serve on buns or with baked potatoes/ bread and salad.

Note: The smaller one is fried, the bigger is baked. I prefer the fried version, but, you know, baking is healthier ;)

Cashew Caesar dressing

You will need
1/2 cup cashews, soaked and drained
1/3 cup plain almond milk (unsweetened)
1.5 tbsp nutritional yeast
1 tsp chia seeds
1/2 tsp salt
1/2 tsp capers
3 medium glove garlic
2 tbsp lemon juice
1 tsp maple syrup

Method
Using a blender, combine the cashews, nutritional yeast, chia, salt, capers, garlic, milk, lemon juice and maple syrup and puree until very smooth. If you like more cheesier flavor, add more nutritional yeast.
Serve tossed into romaine lettuce and croutons (I used Baked polenta croutons). If you prefer more strong dressing, add more capers, garlic or black pepper. You can use any non dairy milk - I prefer plain almond milk.

Baked squash and onion soup (cream)

You will need
1 medium butternut squash
2 medium white unpeeled onions
2 1/2 cups water
1/2 cup cashews, soaked and drained
3 medium cloves garlic
1 tbsp lemon juice
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice

Method
Place the squash and onions on the baking paper and bake in preheated oven (220 C) until completely tented when pierced through. Remove squash and onion from oven and leave to cool.
Meanwhile, add the water, cashews, lemon juice, salt, cinnamon, allspice and garlic to a blender. Puree until smooth and silky.
Remove the skins and seeds from the squash and add the flesh to the blender. Remove the outer tough layer of skin from the onion and add to the blender. Puree with the cashew mixture until smooth.
Transfer the mixture to a pot and gently heat. Season with salt if desired or add extra water to thin if you like.
Serve with croutons, pumpkin seeds a splash of good extra virgin oil.

Vegetable Korma

You will need
2 potatoes, cubed
4 carrots, cubed
1 cup frozen green peas 
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tbsp ground unsalted cashews
1 (4 ounce) can tomato sauce
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced 
2 tbsp Mild curry powder
2 tbsp coconut milk (powder)
1 1/2 tablespoons vegetable oil
salt

Method
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and coconut milk powder into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve with rice and/or Naan bread (homemade is the best)

Bean and tofu burgers

You will need
250g natural tofu (or wild garlic tofu), mashed
1 can kidney beans in water, drain and mash in hand
1 small can corn, drain
100g oat flakes
1 onion, chopped
8 cloves of garlic, chopped
breadcrumb
smoked paprika
salt

Method
Mix mashed tofu, beans, oat flakes, onion and garlic. Season with smoked paprika and salt and pour a little bit of breadcrumb. Make burgers with wet hands and fry in a pan with oil or give them on lightly oiled baking paper and bake in the oven for 180 degrees about 30 minutes. Serve warm for example with potato mash

Seitan with peppers and tomatoes

This is very quick and easy dish. My all family are ill and I'm feeling bad too also I need something easy for our stomach and healthy. This is very very simple but tasty...yummy. If you don't want to make a Homemade seitan, you can use vegan sausages, smoked tofu or smoked tempeh...

You will need

1/2 of Homemade seitan ( http://vegalucy.blogspot.co.uk/2015/02/homemade-seitan.html )

1/2 cup vegetable broth

3 peppers, chopped

10 cherry tomatoes, chopped

1 onion, chopped

4 cloves garlic, minced

2 tbsp oil

Method

Pour oil into the big saucepan. Add chopped onion and fry about 5 minutes. Then add peppers, tomatoes with cubed seitan and garlic. Mix everything and pour the vegetable broth. Cook about 10-15 minutes and serve...for example with polenta, bread....

Homemade seitan

You will need
1 1/2 cups wheat gluten flour
1 1/2 cups water
1/4 cup Besan (gram) flour
1/3 cup nutritional yeast
2 tbsp oil
3 tsp vegetable bouillon powder (I used Marigold Organic Swiss Vegetable Vegan Bouillon Powder)
2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp salt

Method
In a large bowl mix wheat gluten, besan flour, nutritional yeast, bouillon powder and all spices.

Mix and pour the water with oil. Stir with the tablespoon at first and if all ingredients are combined, continue with your hands. Knead the dough about 5 minutes and than return it into the bowl and leave to rest (about 5 minutes). Meanwhile prepare four pieces of aluminum foil. Tear off 4 pieces and wrap each piece of seitan like bonbons.

Put the prepare seitan's "bonbons" into the steamer and steam 35 minutes. Remove from the steamer and let cool.

Note: Wrapped tightly, it'll last in the fridge for up to 2 weeks. Freeze it, and it'll last for months.