Today’s recipe is how to do a Vegan Aioli sauce, also known as Alioli. I tried it in Spain when I first lived there, and I absolutely loved it! However, it isn’t vegan so I never ate again until I discovered this recipe that I’m sharing with you today. It is incredibly fast and easy to do and it is delicious! You would never notice that this isn’t the original recipe.
At last I tried the tofu scramble, and you know what? I like it a lot! Although the flavour is not quite like eggs, it super tasty and it replaces the traditional scrambled eggs incredibly well. For me, this is the best tofu scramble recipe: 100% vegan, delicious, whole-food, gluten-free, very easy to do and you can have them in your breakfast or any other meal you wish to.
You can do this recipe using home-made tofu, and the ingredients used to flavour it are very simple: onion, soy sauce (or tamari sauce for a gluten-free version), nutritional yeast, olive oil, turmeric, black pepper, salt and optionally almond milk.
There are days that we are in a rush, lazy or even too tired to spend too long in the kitchen preparing a decent meal. Have you been there? If your answer is yes, you will like this super easy broccoli rice recipe that I bring you today! It takes about 20 minutes to have it ready and it is tasty, nutritive, quick and easy to do.
Ravioli are a delicious way to combine amazing ingredients with pasta. Porcini Mushroom Ravioli is probably one of my favourites, and there’s nothing better than homemade ones. Although it requires a bit of effort, you can always do a bigger amount and freeze them in order to have homemade supply of ravioli for future meals. This is a vegan, plant-based and whole-food ravioli recipe that you can easily do at home with your family on a rainy weekend.
Today’s recipe is how to do vegan mayonnaise. It is whole-food, gluten-free, 100% vegan, and incredibly fast and easy to do. You must be wondering what do you use in the place of eggs? Aquafaba, the liquid in the chickpeas can or the water where you boiled dried chickpeas! And the taste? Just like real mayonnaise!
I love dips (as you may have noticed), in particular Hummus. I normally like to stick to the traditional recipe. There was one time when I happened to not have chickpeas at home. I found peas and I thought ‘why not?’. I was surprised about how delicious it turned out to be. From then on, this Creamy Peas Hummus became one of my favourite dips recipe.
This is super easy and fast to do recipe – just like I like it. It takes about 5 minutes to do and all you need is a maximum of 6 ingredients and a blender.
‘Cauliflower soup?? I don’t like cauliflower!’ Yes, that was my reaction when my friend Marta first told me about it! ‘Rita, I know what you’re thinking, but I guarantee you that the name doesn’t do justice to its flavour! It’s delicious! You will love it!’ I finally decided to give it a go and try this vegan cauliflower soup, and you know what? It really is delicious! Even for those of you that, like me, may not like cauliflower, you will find this soup really tasty.
Happy Halloween to all! I hope you are enjoying a spooky celebration and that you already bought our Halloween Pumpkin Cookbook (e-book)! Today I bring you a fun recipe for this Halloween. Who doesn’t like cookies? If you have a sweet tooth and you like crunchy cookies these lemon biscuits recipe is for you! This is also a great alternative to use the leftovers of the dough used for the pumpkin pie from our Halloween Pumpkin Cookbook (e-book).
They are a good treat for those who have a sweet tooth, and fun to do with family, especially kids. You can also use these lemon biscuits for trick-or-treating!
This Halloween we have a surprise for you! A Halloween Pumpkin Vegan Cookbook (e-book in PDF), where all the recipes are vegan, whole foods and all of them have in common one ingredient: the pumpkin! As you will be able to see, pumpkins are in season now, and consequently a great sustainable and yet a super nutritive option for your meals!
Today I’m sharing with you 3 Vegan Rissóis recipes (Portuguese pasties). Rissóis are very popular patties in Portugal, made with a very specific pasta/dough and normally filled up with meat or shrimp. It has been years since I last ate one until I decided to make my 100% plant-based/vegan version of Rissóis. Today I’m sharing with you how to do these pasties with 3 different flavours: Rissol with spiced lentils and Rissol with tofu with veggies and Rissol with mushrooms and leeks.
What are Rissóis?
When I was a child, I spent a lot of time with my grandparents. My nana used to cook a lot of traditional Portuguese dishes, and my sister and I used to help her in the kitchen when we finished our homework. One of the things I loved helping with (and eating) was doing Rissóis. Rissol is the word we use for the singular and Rissóis is for the plural (eg. 1 Rissol and 2 Rissóis). They are part of one of the most traditional dishes in Portuguese gastronomy and, although is normally part of the main dish, you can also have them as a snack.