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.
Friendship & La Fauxmagerie
This weekend one of my dearest friends came to visit me in Cambridge. Hugo lives in London, and he moved out of Portugal just before I did. We lived so many things together. One of the best memories I share with him is our backpack trip to Romania, Serbia and Hungary back in 2015. We both love bread and cheese. Consequently, and also due to our low budget for the trip, we ate loads of it.
In honour to our old times (and because he knows that I opt for a sustainable vegan lifestyle) he surprised me with this absolutely delicious artisanal cheeses, spreads and scones. He bought them in the UK’s first plant-based artisanal cheesemonger La Fauxmagerie.
Today’s recipe is Red Lentils Falafels. And who doesn’t fancy a good patty? They are tasty and fulfilling. It is even better when they can be easy and flexible to do: you can choose the amount or type of spices you prefer, you can opt to add more garlic, more onion or more parsley. You can even choose between frying them or cooking in the oven.
A lot has happened since New Year’s Eve. We had a very successful to Real Life Gourmet Dinner in Bern. Thanks again to all who came! In addition, I have just finished a training as a baby massage instructor, we are about to move to a new city, and preparations for the big brunch next Sunday are also happening right now. But somehow we are still at the beginning of the year. There is so much more to come. Isn’t this awesome? I have a very good feeling for this year. I believe that several wonderful things will happen..
My biggest learning of the last year, however, is that everything is going to be fine anyway, if I have a positive attitude and take things calmly. Prospi has already told you about my final thesis for the university, which I wrote following the 80/20 principle. Our wedding in September was another great example of this learning. I deliberately put myself in a positive vibe and decided to enjoy the special day without sticking to the idea that everything will be perfect. Even if the marquee would collapse and heavy rain would start at the same time, I could accept this situation and continue to celebrate. In the end, nothing collapsed, and the weather was fantastic. But this attitude has allowed me to take everything as it came, and to enjoy an absolutely magical and unforgettable wedding day full of love and positive energy. Of course, not everything came as planned. It was imperfectly perfect. And that’s how life is.
Are you also looking forward to finding out what 2018 is going to offer?
You can create a very joyful moment for yourself if you take 5 minutes to make the vegan, wholesome and extremely delicious hot chocolate I’m showing you today. I usually make this kind of hot beverages with our blender. But as I know that not all of you have a powerful blender at home, I’ve created a version that can be made with a normal hand blender.
I hope you’re all enjoying spring. Spring is my favorite season of the year. I love how everything is starting to grow and live again. Furthermore, I really enjoy those sunny days that are not too hot yet, but still refreshing. Among others, nature offers us wild garlic that has the potential to transform any dish even if you add only a small amount thanks to its strong flavor. Today, I show you how I use it in a super creamy white sauce that tastes awesome combined with homemade lentil balls.
I use my muffin cups very often. Since we travel a lot, we need snacks that can be easily transported. Sweet muffins with all kinds of flavors of fruits, spices, and nuts are excellent. But sometimes we need something salty on the road. Thus, the idea of vegetable muffins has arisen. They are perfect as a salty snack, as a lunch on the go for example with a lentil salad, as a hearty breakfast, as a starter with a green salad, as a party snack for children as well as for adults or as part of a picnic. You can enjoy them either warm or cold. They are healthy and completely plant-based, have a perfectly moist consistency and taste delicious. For a gluten-free version, you can use brown rice flour. That works very well. Depending on the season, you can vary with the vegetables. In summer, for example, the leeks can be replaced by zucchini. The following suggestion with carrots and leeks is our favorite and fits in the beginning of spring. So start baking! 🙂
In my last article I have told you how I follow a plant-based diet while travelling. The idea for this article came spontaneously during my three-week trip in Japan. There, it was in fact not always easy to get plant-based dishes. However, I discovered and tried a lot – which was absolutely worth it. I really like the Japanese cuisine. Often, the foods such as rice, noodles, vegetables, tofu, mushrooms, etc. were not very flavorful. Crucial for the taste was the sauce. And whenever I found sesame sauce on my dish, I was very happy because it was generally really really delicious. At the same time sweet, slightly acidic, with intense sesame flavor and the Japanese touch due to the soy sauce. Once I was back in Switzerland, I tried to make it myself. My first attempt contained about 10 ingredients. Only at the second attempt, I realized that it actually requires only 5 ingredients. Like this, I absolutely loved my homemade sesame sauce. And it’s also like this that I want to share it with you now!
Have you already noticed that there hasn’t been any cookie recipe on this blog until now? 😮 Actually, we love cookies. Especially if they contain almonds. And tasty spices such as Ceylon cinnamon, vanilla and cardamom. And some red lentils for the perfect consistency. And some chopped sweet dates hidden under a heavenly chocolate almond butter coating.
We like these almond cookies because they are an awesome nutritious and sweet snack when we are on the road. But we also enjoy them as a dessert together with a good cup of hot tea.
By the way, they also taste delicious without the chocolate topping. In this way, they are prepared very quickly. You decide, if you prefer them with or without. The size can also vary. For those, who don’t have the patience to form lots of small cookies or just prefer biting into a huge cookie, there is the possibility to make them bigger.
I’m actually not a big fan of autumn … Since I’m an early riser, the time in the year in which the sun rises before the alarm clock goes off, is very short. Once the sun rises when I am already at my work desk, summer is definitely over. People are nostalgic. Satisfied, but nostalgic. The omnipresent summery good mood is gone. Everything is quiet. Everyone is busy following his working routine. Regarding this, in my opinion we could skip one and a half months to already reach the romantic and festive pre-Christmas time…
But when it comes to food, autumns is the best time of the year! I love the hearty tastes of autumnal dishes and the magnificent edible plants that we can harvest locally in autumn. Numerous types of squashes, apples, pears, mushrooms, Brussels sprouts, cabbage, grapes, various nuts… and of course chestnuts. All these foods provided by nature in autumn are so delicious that they don’t even need to be seasoned or processed a lot.
They don’t need to, but they can! Chestnuts baked in the oven with a little salt are absolutely delicious. However, they still have a much greater potential. For example, there is chestnut flour made out of raw chestnuts. Chestnut flour is gluten-free. Since it is slightly sweet in taste, it is ideal for the preparation of desserts.
I have recently discovered the wonderful combination of chestnut and cocoa. This combination makes the basis of the tart I show you today. By using chestnut flour, which is very finely ground, the tart filling is fantastically creamy. The flavorful crust contains among others walnuts that are currently falling straight from the trees in Switzerland. If you like the taste of chestnuts and want to make yourself a big (I was about to write “small”, but that would be an understatement) pleasure in the middle of the quiet autumn life, you have to try the recipe.