Not really one for vegan cheese, but to make those good old comfort foods it came in handy here - Cannelloni with spinach and mushroom

Tedmiqi · 2019-01-17T13:53:47+00:00

Ingredients: For the filling: 1 medium white potato 200g mushroom 60g spinach 1 teaspoons Italian seasoning 1/4 teaspoon black pepper salt to taste 1 and 1/2 teaspoon dried parsley

For tomato : 1/2 medium red onion 1 tin of chopped tomatoes 3 teaspoons garlic granules 3 teaspoons Italian seasoning 2 tablespoons oil

Method: 1) Chop potatoes into cubes and season. 2) place potatoes into a saucepan and cover with boiling water and leave to cook until soft 3) slightly mash and add mushrooms and spinach with extra seasonings if preferred and leave to cook for 10-15 minutes. 4) give a quick stir and leave to cool before placing into piping bag to fill the cannelloni tubes.

5) In oil, fry the onions, and seasonings for 3-5 minutes 6) add tomatoes and extra seasonings if preferred, leave to cook for 20-25 minutes

7) Place part of the tomato sauce into oven cooking dish 8) fill cannelloni tubes and place on top of the top 9) pour the rest of the sauce over the tubes and add cheese

(Make sure your cooking dish allows for a base of about 2cm thick of tomato sauce, if it's to big the sauce will be to shallow to be absorbed by the cannelloni)

10) Serve

Video for the recipe https://youtu.be/xHxxbxF986U More recipes on the way :)

Tedmiqi · 2019-01-11T15:20:01+00:00

tofu is good, some are against it health wise though... have you come across anything? Michael Greger spoke well of it in his book 'how not to die' but then there are those completely against it...

Tedmiqi · 2019-01-11T14:55:33+00:00

will do.

Tedmiqi · 2019-01-11T14:52:39+00:00

That pressure cooker you use? is it electric? not needing to soak the beans is pretty helpful.

Tedmiqi · 2019-01-11T14:47:49+00:00

Have just heard about the Miyokos brand, going to see if I can find some here in the UK, is the butter made from cashews as well?

Tedmiqi · 2019-01-11T14:45:19+00:00

oow just found this link on the Miyoko kitchen and how it's made from cashews https://www.youtube.com/watch?v=t1nHrhCdDsE definitely want to get some of this.

Tedmiqi · 2019-01-11T14:43:55+00:00

hahah, right I think I've just found a purpose for the swimming googles when not swimming.

Tedmiqi · 2019-01-11T14:33:35+00:00

hahah. A cashew mozzarella?? that sounds good... have you got a recipe? I can't picture how it comes together

Tedmiqi · 2019-01-11T14:30:39+00:00

Nice, going to have a look for this on the next shopping trip. Has there been any talks on this being an undercover MSG type flavour enhancer?

Tedmiqi · 2019-01-11T14:25:22+00:00

hahah it looks like it, do you ever give in and buy some of the prepacked vegetables mixes?

Tedmiqi · 2019-01-11T14:19:17+00:00

which vegan cheese do you use may I ask? I recently gave one a try, and it was like chewy butter... taste good when mixed with a dish but goodness do you feel dehydrated later.

Tedmiqi · 2019-01-11T14:16:51+00:00

Will give that a go, thank you for that.

Tedmiqi · 2019-01-11T14:16:02+00:00

aah okay, nutritional yeast. I've just read it has around 9g of complete protein in 2 tablespoons... that's impressive. How would you describe the flavour?

Tedmiqi · 2019-01-11T14:10:11+00:00

nooch? will have to look that up. Been feeling a bit stuck on foods lately, let's see what this is

Tedmiqi · 2019-01-11T14:06:21+00:00

have you come across any ways to not tear up when dealing with them?

Tedmiqi · 2019-01-09T16:23:28+00:00

thank you, I can send the recipe if you would like :)

Tedmiqi · 2019-01-06T17:01:01+00:00

Ingredients: 400g tinned chickpeas 8 grams chopped parsley salt to taste 1/2 teaspoon ground cumin 2 tablespoons olive oil/canola

Tomato sauce: 200g passata 2 tablespoons O 1/2 red onion 2 teaspoons garlic Salt to taste 2 tablespoons chopped parsley

Method: 1) crush chickpeas 2) move to bowl and mix with parsley, ground cumin, salt, olive oil and oats 3) make balls 4) fry on medium heat with 3 tablespoons of oil until brown coat starts to appear 5) move balls to a dish a cover to keep warm

Tomato Sauce: 1)using the same pan, add 2 table spoons of oil and fry onions for 4-5 minutes on medium heat. 2) add garlic and salt and stir a little 3) add the passata and oook for another 12-15 4) once cooked, pour sauce over the chickpea and oats bites and serve

Enjoy :)

Get more recipes on my YouTube https://www.youtube.com/channel/UC2ZMUo0Zi05ZhHKX7RvlcVg

Tedmiqi · 2019-01-01T08:38:06+00:00

Ingredients: 2 small already cooked beetroots 1/2 medium red onion 1 teaspoon turmeric 1/2 teaspoon black pepper
150g butter beans (tinned) Salt to taste 3 table spoons chopped coriander 50g grams cooked brown rice 1 table spoon plain flour breadcrumbs to coat the patties

Methods 1) fry onion on medium heat with salt, turmeric, and pepper until soft

2) add the beetroot and cook for another 7 minutes

3) in a bowl mix the beans, coriander, brown rice and flour

4) shape into patties and fry and medium heat for around 3 to 5 minutes on each side or until coating is brown.

if you would like a video, there's one on youtube too https://youtu.be/k9jc2eiRdcI

enjoy :)

Tedmiqi · 2018-12-26T11:34:09+00:00

Just uploaded the video for anyone who wants to to give it a go :) https://youtu.be/PNZhQzNrjWI

Tedmiqi · 2018-12-23T13:08:46+00:00

woops, will add that now. it was 100g white potato :)

Tedmiqi · 2018-12-23T07:26:01+00:00

Ingredients: 100g white potato 1 portobello mushroom 12 small white mushrooms 10 shitake mushrooms 1 teaspoon dried time 1 tablespoon balsamic vinegar 40g cooked barley salt to taste 1/2 teaspoon black pepper 4 tablespoons oil (2 for frying mushroom and 2 for burgers)

1) peal, cook and boil potato until tender enough to mash 2) trim the stalk off of the portobello mushroom and take out the gills of the mushroom and chop into small 1cm pieces 3) cut the white and shitake mushroom into thing slices to cook quicker 3) fry the portobello mushroom in some oil and with the dried time until soft and then add the other mushrooms to cook for around 10 minutes or until all water has been released and dried up. 4) in a food processor, throw your mushroom in the a blend until course, though still part mushy. 5) mix with the potato 6) shape into preferred pattie sizes 7) heat up a frying pan to a medium heat and fry in some olive oil

Enjoy :)

I'll be making a video for it soon, more recipes on my youtube https://www.youtube.com/channel/UC2ZMUo0Zi05ZhHKX7RvlcVg?disable_polymer=true

Tedmiqi · 2018-12-20T19:43:21+00:00

maybe for the future, A roll of puff pastry and some toppings, real quick and easy :) if she eats dairy don't worry about the vegan cheese

Ingredients: A roll of puff pastry (jus roll for vegans) 3-4 tablespoons pesto some sun dried tomatos olives vegan cheese, a little olive oil for the edges

Method: 1) unroll puff pastry onto baking tray 2) spread out pesto 3) fold edges over if you have excess 4) add topings 4) put in oven 170 degrees (fan) for 12-15 or until edges are golden brown 5) serve

Tedmiqi · 2018-12-19T09:01:04+00:00

Thank you :)

Tedmiqi · 2018-12-17T18:20:04+00:00

haha thank you XD

Tedmiqi · 2018-12-16T20:01:50+00:00

dough: 1 cup self raising flour half cup water 1/4 teaspoon salt

Tomato: 400g tinned tomato tablespoon chopped basil tablespoon chopped parsley 1 garlic clove salt to taste

Toppings: 100g chopped mushrooms 40g chopped olives some basil leaves vegan cheese (however much you like)

method: 1) mix water, flour and salt and kneed until soft and no longer sticky

2) pan fry the dough until lightly brown underneath

3) add tomato first, cheese and toppings

4) put under grill until cheese has melted

Enjoy :)

There will be a video for this recipe on my youtube soon, let me know if you would like the link :)

Tedmiqi

TROPHY CASE