Vegans are not freaks

This recipe is from the New York Times's food journalist Mark Bittman . I thought I should share it with everyone as it is a really great dessert and it's so easy to make it almost seems like a dream. Warning: This is a really rich dessert so I only recommend it to real chocolate lovers. Serves 8: Ingredients: -450g of silken tofu (a pound) -200g good quality melted dark chocolate (I've made it with 85%, 75% and 65% and its been great with each of them but it really depends on your taste) -3/4 cup of sugar syrup, half water/half sugar -1/2 tsp of cinnamon, good cinnamon otherwise it doesn't taste like anything -1/2 tsp of chilli powder, careful not to use a really hot one -1/4 tsp of vanilla essence Method: -Once you've melted the chocolate, blend it all together, put it into glasses or dishes and refrigerate. Once it has cooled eat it!! As Bittman mentions you can put chocolate shavings on top, or nuts or anything you like really. I also think it ...

To be honest I never really liked quince. In Spain we have it as a kind of spread and I hated it. Looking through Skye Gyngell's A year in my kitchen I found a recipe for quince and since they are on season I said why not? It is really really good, I don't particularly have a sweet tooth but this has a great texture, it's not overly sweet and neither is it complicated. It honestly surprised me!! If you are having a dinner party, this is the dish to serve. It's sophisticated and very nice. Serves 4: Ingredients: -4 quinces -115ml of verjuice (about a half a cup), this was easy for me to find because it was Sturm season in Vienna but it can be substituted by apple juice and a bit of lemon juice. -4 tbsp of sugar syrup (half water, half sugar and bring to a boil), if you are not fussy about honey use honey. or agave syrup? -2 cinnamon sticks -1 vanilla pod, split in half lengthways -zest of one lemon -4 bay leaves -soya yoghurt, to serve Method: Prehea...

So... More pumpkin today! As it was a pretty horrible day today, autumnal I would say, I decided to mix my two favourite autumn ingredients: mushrooms and pumpkin. I had three kinds of mushrooms at home: chestnut, button and I'll upload a pic of the other one cause I don't know what it's called... I also had some left over Hokkaido squash. Ingredients: (4 people) -any kind of pasta that you like. -1 medium chopped onion -2-4 crushed cloves of garlic (for easy removal) -olive oil -around 2 cups of sliced mushrooms (any kind that you like, shitake would be nice too) -about a cup of bite size pumpkin -1 big spoon of vegan margarine (I have alpro soya at the moment) -2 tablespoons of flour -soya milk (or any other type that you like, maybe not rice milk as it might be too sweet) -salt and pepper -cayenne (optional) -spinach? Method: Boil the pasta following the instructions of the packet. If you have a steamer you can put it on top of the pasta and steam...

Can't think of what to have? Don't have time to cook? Well no excuses now... this soup takes 30 min and it's easy and delicious. If you are like me (and many other people) you have cans of different pulses in the cupboard as well as oregano and stock. So all you need to buy is a pumpkin and, as we all know, there are hundreds of things you can make with them and they also last quite a long time. So perhaps you have one lying around cause you went to the market and thought it was a good idea to buy it because you would make something with it and now you've had it for two weeks and you know it's time you ate it but you can't be arsed to cook it... so make this soup! Ingredients: (4- 6 people) - about 4 cups of chopped pumpkin (in my case it was half a pumpkin...) -1 medium chopped onion -1 cube of vegetable stock -1/4 teaspoon of dried oregano (I had fresh oregano so I put 4 sprigs) -1 can of white beans (400 gr can) -salt and pepper -water To garn...

I know Chilli Con 'Carne' is quite easy to make and to be honest I've never had bad Chilli Con 'Carne' but this recipe has been perfected thanks to my sister and it is absolutely scrumptious! (and very very easy!) For 3/4 people: Ingredients: -1 chopped onion -4 cloves of garlic -2 small green peppers, sliced -2 small red peppers, sliced -1 teaspoon of dried oregano -1 teaspoon of ground cumin -textured soya (you can use vegetables as well) -chilli powder (to taste) -salt and pepper -chipotle pepper (if you have it it really makes a difference) -Can of kidney beans -a couple of tablespoons of corn. -some red wine (optional) -Olive oil or vegetable oil Method: In a pot put about a tablespoon of olive oil and add the onion, garlic, oregano and cumin. Fry at medium heat until the onion is a bit translucent (be very careful not to burn the garlic). Add the peppers and fry for 3 to 5 minutes stirring occasionally so that nothing burns or sticks. ...

There is absolutely no reason why vegans should not have brownie so here I post a easy and great chocolaty brownie recipe. I really like brownies that have a lot of chocolate and I find that normally recipes that call for two kinds of chocolate are the best there should be a difference between "chocolate cake" and "brownie" Ingredients: 2 cups of plain flour 1 and a half cups of demerara sugar 1 cup of cocoa powder 1 teaspoon of salt 1 teaspoon of baking powder 1 cup of vegetable oil 1 cup of water 100 gr of melted dark chocolate nuts (optional) Preheat the oven at 180 degrees Centigrades. Mix all the dry ingredients and then add the vegetable oil, the water and the chocolate. Mix well and stir in the nuts. Put it in a suitable oven dish, 10x5 inch or 25x17 cm aprox. is what I used. I covered it with grease paper to make it easier to clean afterwards, but otherwise cover the inside of te dish with some oil or soy spread. Cook for around 20-25 min, let ...

This is a wonderful soup, I took the idea from Madhur Jaffrey's "World of the East Vegetarian Cooking" and basically changed the method used because hers was a bit time consuming and in my opinion unnecesary as it turned out great, although I have no doubt that it must be even better if you do it her way! (which I will try one day) Ingredients (serves 2-4) 1 big chopped onion 1 chopped clove of garlic 1 teaspoon of ground cumin seeds 1/8 teaspoon of turmeric a pinch of cayen pepper (to taste) 1 can of coconut milk 3 cups of corn (I used frozen corn which she suggests in her recipe) The recipe calls for freshly grated coconut which I did not use and also a teaspoon of sugar which I didn't put it in for no particular reason. In a pan add some vegetable oil and when its hot add the onion and the garlic and stir until it is translucent. Then add the spices and stir well. Add the coconut milk and the corn, bring to a boil, and cook for aprox 45 min at low hea...

Dear readers, I know that there are thousands of vegan blogs out there but I found that either the recipes were too complicated, had too many ingredients or were not particularly easy to find, and some of them were not even tasty. In this blog I hope to post tasty recipes and recommend restaurants that are vegan friendly. I like cooking and I love good food. Yes, I am a vegan and I strongly believe that you can be vegan and love food, and specially good and tasty food. I also think that recipes do not need to be difficult, have expensive ingredients etc. Most of the recipes I hope to post here will be the ones I make on a day to day basis, with the busy schedule of a senior year university student, and with the budget that goes with it, although I do recognise that I'd rather spend my money on food rather than booze, so it might sound expensive to some. I really like international food although I think i have a bias for Korean and Japanese f...