Home Author
Author

kimchicooking

DinnerLunch

Sweet Potato Lentil Fritters

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious sweet potato lentil fritters. This recipe is gluten-free and vegan-friendly. For those who don’t mind gluten, I also show a second option which is a little easier to bake. Whether you pick the first or the second option it is definitely going to be a tasty fritter.

Preparing the ingredients

Before we can make the sweet potato lentil fritters we need to prepare the ingredients. Start by boiling the lentils until they are soft. This takes approximately 10 minutes. In the meantime prepare a flax egg and grate the potatoes.

For the flax egg mix 2 tbsp ground flax seeds with 8 tbsp warm water and let it soak a few minutes. After a few minutes, you’ll get a sticky structure similar to an egg.

  • Cooked Red Lentils
  • Flax egg before soaking
  • Grating the potatoes

How to make Sweet Potato Lentil Fritters?

After we’ve prepared all the ingredients we only have to mix them together, add some spices, and make the fritter shape. I just added some salt and pepper to taste. But you can also add other spices if you like.

  • Grated sweet potato
  • cooked red lentils
  • Flax egg

When you’re making the fritters make sure they stick as much as possible by pressing the batter in your hand.

Now carefully place the fritters in a pan with a generous layer of oil. The fritters will stick to the pan if you don’t add enough oil. Bake the fritters on both sides for approximately 10 minutes.

While baking make sure the fritters keep their shape. If you notice the batter is moving, press the batter with the spatula to put it back in place. Also don’t flip the fritters too early. Only flip them when you can move them easily in the pan. If you flip them too early they will fall apart.

If you want you can also add a little flour to the batter. This will make the batter more sticky and therefore easier to bake. You also need less oil to bake these fritters. So depending on your preferences you can either make the version without flour or the version with flour.

  • Flour
  • Fritter with flour

Bake the fritters on both sides until golden brown.

Garnish with some vegan cream cheese and spring onions and enjoy!

In this recipe, I’ll show you how to make these delicious sweet potato lentil fritters. This recipe is gluten-free and vegan-friendly. For those who don’t mind gluten, I also show… Dinner Sweet Potato Lentil Fritters European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300g Grated Sweet Potatoes
  • 2 Flax eggs (2 tbsp ground flax seeds + 8tbsp warm water)
  • 150g Cooked Red Lentils
  • Salt & Pepper to taste
  • 50g flour (optional)
  • Vegan cream cheese & spring onions (optional)

Instructions

  1. Start by cooking the red lentils
  2. While the lentils are cooking prepare the flax egg by mixing 2 tbsp of ground flax sweets with 8 tbsp of warm water and set it aside.
  3. Peel and grate the sweet potatoes in the meantime as well.
  4. Drain the lentils after they are cooked.
  5. Mix the grated sweet potato, red lentils, flax egg, and salt and pepper to taste.
  6. If you want you can also add 50g flour but this is optional. The flour makes the fritters easier to bake but it's not mandatory.
  7. Pour a generous layer of oil in a pan if you're making the version without flour and a little oil if you're making the version with flour.
  8. Bake the fritters on both sides until they are golden brown. Don't flip the fritters without flour too fast. Wait until you can move them easily in the pan to make sure they won't fall apart.
  9. After baking put the fritters on a paper towel to soak up the excess oil and garnish with some vegan cream cheese and spring onions.

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
Drinks

Vegan Brown Sugar Latte

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make this super easy 4 ingredient Brown Sugar Latte. Perfect if you want a fancy drink but don’t want to put in too much effort or spend a lot of money at Starbucks for example.

Coffee or Tea?

A brown sugar latte can be made with much more than coffee. So if you want you can get a little creative and make it with Matcha or Hojicha for example.

You can just brew the coffee or tea how you normally would. And let it cool a little before serving the drinks.

How to make the Brown Sugar Syrup?

The brown sugar syrup is really easy to make. Just melt the sugar on low heat in a little water. This takes a couple of minutes. The syrup is ready when the sugar has dissolved.

Making the Brown Sugar Latte!

When the sugar syrup is ready and the coffee or tea has cooled a little you can assemble the drink. Start with half of the sugar syrup or less if you want the drink to be less sweet. Add some ice cubes and slowly pour the oat milk on top. Next, add some extra ice cubes and pour the coffee on top.

If you want to create layers it is important to add ice and pour the drink slowly. If you don’t want ice in the drink you can also use a spoon to layer the milk and the coffee.

Stir the drink to mix in the sugar. You don’t have to mix in all the sugar syrup. Just stir a couple of times and taste :).

You can also add some whipped cream. I use soy whipped cream.

Vegan Brown Sugar Latte

In this recipe, I’ll show you how to make this super easy 4 ingredient Brown Sugar Latte. Perfect if you want a fancy drink but don’t want to put in… Drinks Vegan Brown Sugar Latte European Print This
Serves: 2 glasses
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g Brown sugar
  • 40ml Water
  • Plant-Based Milk
  • Coffee or Matcha

Instructions

  1. Make the coffee or matcha and put it aside to cool.
  2. Mix the sugar and water in a pan.
  3. Warm over low heat until the sugar has dissolved.
  4. Put half of the sugar in a high glass (or to taste)
  5. Add ice cubes
  6. Slowly pour the plant-based milk into the glass. Fill approximately half of the glass with plant-based milk.
  7. Fill the other half of the glass with coffee or matcha.
  8. Stir and enjoy!!

0 comment
0 FacebookTwitterPinterestEmail
Snacks

Vegan Garlic Cheese Rolls

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious vegan garlic cheese rolls. They are crispy on the outside and soft and moist on the inside. If you are a fan of garlic bread you definitely have to try this recipe. It’s so easy and delicious. Perfect to serve to guests or just enjoy on your own 😊.

How to make the dough?

For the dough first, make sure your plant-based milk is lukewarm. You can heat the milk on the stove or in the microwave. Pour the lukewarm milk into a bowl and add the melted butter. You can also melt the butter in a pan or the microwave. Add the yeast as well. And wait a minute before you add the flour. This will allow the yeast to activate.

Mix and knead the dough until you can make a ball. Let the dough rise for an hour.

How to make the garlic cheese stuffing for the rolls?

Start by slicing the parsley and basil. You can also use different herbs if you like. Mix the herbs with the melted butter, minced garlic cloves, and shredded vegan cheese. Mix until everything is combined well.

How to roll and stuff the dough?

When the dough has risen you can take it out of the bowl and place it on a flour-dusted surface. The flour will prevent the dough from sticking to the surface. Roll the dough with a dough roller in a rectangle. It helps if you shape the dough first with your hands before rolling.

When the dough is approximately 5mm thick you can spread the garlic cheese stuffing on the dough.

Carefully roll the dough. You should be able to slice the roll into 12 parts.

How to bake the vegan Garlic Cheese Rolls?

You can place the rolls in a greased baking pan or put them on some parchment paper . Bake the rolls for approximately 20-25 minutes at 180°C or until they are golden brown. If you want you can coat the rolls with an extra layer of butter after baking.

The finished rolls are crispy on the outside and soft and moist on the inside.

Which dipping dauce to use for the Garlic Cheese Rolls?

To lift the vegan garlic cheese rolls to the next level, you can add some sauce. You can use any sauce you like. I dipped the rolls in a homemade tomato sauce. A homemade vegan yogurt sauce would also be a nice option. Or for an extra cheesy roll, you can also make a vegan cheese dip.

Vegan Garlic Cheese Rolls

In this recipe, I’ll show you how to make these delicious vegan garlic cheese rolls. They are crispy on the outside and soft and moist on the inside. If you… Snacks Vegan Garlic Cheese Rolls European Print This
Serves: 12 rolls Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500g Flour
  • 75g Sugar
  • 250ml Plant-based milk
  • 75g Melted vegan butter
  • 1tsp Yeast
  • Pinch of salt
  • 15g Parsley
  • 15g Basil
  • 60g Melted vegan butter
  • 150g Shredded vegan cheese
  • Salt to taste
  • Extra vegan butter for coating the rolls

Instructions

Making the Dough

  1. Mix 250ml lukewarm plant-based milk and 75g melted vegan butter in a bowl.
  2. Add 1tsp yeast and let it rest for a few minutes.
  3. Add 500g flour and a pinch of salt.
  4. Mix all the ingredients and knead the dough until you can make a ball.
  5. Cover the bowl with a clean towel and let the dough rest for 1 hour.

The Filling

  1. Slice the parsley and Basil.
  2. Mix the herbs with the melted butter, minced garlic cloves, and shredded vegan cheese.
  3. Mix until everything is combined well.

Rolling and baking the buns

  1. Preheat the oven at180°C
  2. Add a little flour to the surface you're going to roll the dough on.
  3. Shape the dough into a rectangle and place it on the surface (Make sure the dough doesn't stick to the surface)
  4. Roll the dough into a larger rectangle and shape the edges with your hands (the dough has to be approximately 5mm thick). The rectangular the shape, the prettier the rolls will be.
  5. Spread the filling on the dough. Make sure the filling is divided evenly.
  6. Carefully roll the dough to create the bun shape.
  7. Cut the roll into smaller pieces. You should be able to make 12 rolls.
  8. Put the rolls in a baking pan or on some parchment paper and bake them 20-25 minutes at 180 degrees.
  9. Take the rolls out of the oven when they are golden brown and coat them with a little vegan butter.
  10. If you like you can dip the rolls in a sauce.

Enjoy!

0 comment
1 FacebookTwitterPinterestEmail
Breakfast

Vegan Carrot Cake Pancakes

by kimchicooking
written by kimchicooking

If you’ve ever wanted cake for breakfast you definitely have to try these vegan carrot cake pancakes. They are really easy to make and you can make them as luxurious as you want with extra cream cheese and maple syrup on top. Or really healthy with some vegan yogurt on top.

How to Make a Vegan Carrot Cake Pancake Batter?

Start by peeling and cleaning the carrot. Next, to get a nice structure for the pancakes it is important to grate the carrots.

  • Peel the carrot
  • Cut the carrot
  • Grate the carrot

This is the grater I use.

After you’ve grated the carrot you can add the oat flour, ground cinnamon, plant-based milk, flax egg, and maple syrup.

  • Grated Carrot
  • Oat Flour
  • Ground Cinnamon
  • Plant-Based Milk
  • Flax Egg
  • Maple Syrup

The finished vegan carrot cake batter.

Baking the Vegan Carrot Cake Pancakes.

Divide the batter before you start baking if you want the pancakes to be the same size. Add some oil or vegan butter to the pan if needed. And scoop 1/4th of the batter in the pan. Spread the batter with a spoon or spatula. And make the edges as round as possible.

Bake until the pancakes are golden brown on both sides.

Vegan Carrot Cake Pancake Toppings.

To finish the pancakes you can add some extra maple syrup, walnuts, and vegan cream cheese.

For a healthier option, you can add some vegan yogurt.

Vegan Carrot Cake Pancakes

If you’ve ever wanted cake for breakfast you definitely have to try these vegan carrot cake pancakes. They are really easy to make and you can make them as luxurious… Breakfast Vegan Carrot Cake Pancakes European Print This
Serves: 4 pancakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 120g grated carrot
  • 100g Oat Flour
  • 1 tsp ground cinnamon
  • 60ml Plant-Based Milk
  • 1 Flax Egg (1tbsp ground flax seeds + 4 tbsp warm water)
  • 2 tbsp maple syrup
  • Oil for baking

Instructions

  1. First, prepare the flax egg by mixing 1tbsp of ground flax seeds with 4 tbsp of warm water and let it soak while you grate the carrots.
  2. Next, grate the carrots and put them in a bowl.
  3. When the flax egg has thickened you can add the oat flour, ground cinnamon, plant-based milk and flax egg.
  4. Mix until combined well.
  5. Put a little oil in a pan if needed and divide the batter into equal parts if you want pancakes that are the same size.
  6. Put the batter in the pan and spread it with a spoon or spatula into a pancake.
  7. Bake the pancakes on both sides until golden brown.
  8. Put some vegan cream cheese, walnuts, or maple syrup on top for a cake for breakfast experience. Or add some vegan yoghurt for a healthier option.

0 comment
0 FacebookTwitterPinterestEmail
Lunch

Vegan Afternoon Tea Sandwiches

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make 4 delicious vegan afternoon tea sandwiches. All 4 sandwiches are quite easy to make. Serve them with your favorite tea. Or add some scones and pastries for a vegan high tea!

How to make the perfect Tea Sandwich?

A big part of the perfect Tea Sandwich is of course the spread. Below you can find four easy ideas for your vegan tea sandwiches. Another big aspect is the bread. Usually, white bread with the crust cut off is used for the tea sandwiches. But in my opinion, any bread that you love would be fine. You can also leave the crust on. I cut the crust of and used the leftover crust to make some vegan french toast.

Chickpea Tuna Salad

To make the chickpea Tuna salad start by mashing the chickpeas with a fork. Next, add the vegan mayonnaise. I like to add 2 tbsp but you can also add more or less. For some extra crunch and flavor, I also added diced red onion. If you don’t have red onion you can also use yellow onion.

To finish the chickpea tuna salad add garlic powder, salt & pepper to taste and a little lemon juice.

So good!! It’s so easy and so delicious!

Vegan Egg Salad

Next, we have the vegan egg salad. For this recipe, you’ll need to make some tofu scramble first. You can find the recipe over here. After you’ve prepared the tofu scramble you can add the vegan mayonnaise. Add some extra salt & pepper to taste if needed. And if you like you can also add some herbs. I’ve added a few basil leaves. But other herbs such as cilantro, parsley, dill, thyme, or chives

Delicious and creamy!

Hummus & Cucumber

A super easy option is to make a hummus and cucumber sandwich. If you want a quick sandwich you can buy some hummus. I use a store-bought spicy mango hummus. But you can of course also make your own hummus. And add some cucumbers on top.

Creamy and fresh!

Vegan Carrot Salmon & Vegan Cream Cheese

Another option is the vegan carrot salmon sandwich with vegan cream cheese. This sandwich needs a little more preparation as the carrot salmon needs some time to marinate. You can find the recipe for the carrot salmon over here. You can also make your own vegan cream cheese but you cal also buy. If you like to make your own vegan cream cheese you can find a recipe over here.

Enjoy with your favourite tea on the side! And you’ll have a nice afternoon tea with delicious sandwiches.

Vegan Afternoon Tea Sandwiches

In this recipe, I’ll show you how to make 4 delicious vegan afternoon tea sandwiches. All 4 sandwiches are quite easy to make. Serve them with your favorite tea. Or… Lunch Vegan Afternoon Tea Sandwiches European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chickpea Salad:
  • 200g Chickpeas
  • 2 tbsp Vegan Mayonnaise
  • Salt & Pepper to taste
  • 1/2 red onion
  • Juice of 1/4th of a lemon
  • ...............................
  • Vegan Egg Salad:
  • 375g Tofu Scramble
  • 2 tbsp Vegan Mayonnaise
  • Salt & Pepper to taste
  • A couple basil leaves or other herbs if you don't like basil
  • ..............................
  • Cucumber & Hummus:
  • Your favorite hummus ( I use a spicy mango hummus)
  • Cucumber
  • ............................
  • Carrot Salmon & Cream Cheese:
  • Vegan Cream Cheese
  • Carrot Salmon

Instructions

Chickpea Tuna Salad

  1. Mash the chickpeas with a fork.
  2. Add vegan mayonnaise, red onion, garlic powder, salt & pepper to taste, and lemon juice.
  3. Mix until well combined. Taste to see if you like to add more spices or lemon juice.
  4. Spread the chickpea tuna salad on a slice of bread. Add another slice on top and slice in half.

Vegan Egg Salad

  1. Make the tofu scramble
  2. Add vegan mayonnaise, salt & pepper to taste, and the fresh basil.
  3. Mix until well combined. Taste to see if you like to add more spices.
  4. Spread the vegan egg salad on a slice of bread. Add another slice on top and slice in half.

Hummus & Cucumber

  1. Spread a layer of hummus on a slice of bread.
  2. Add 2 slices of cucumber (or more if you like).
  3. Add another slice of bread on top and slice in half.

Vegan Carrot & Cream Cheese

  1. Make the Carrot Salmon.
  2. Spread a layer of cream cheese on a slice of bread.
  3. Put the carrot salmon on the cream cheese.
  4. Add another slice of bread on top and slice in half.

Serve with your favorite tea and enjoy!

 

 

 

 

 

0 comment
1 FacebookTwitterPinterestEmail
SnacksBreakfast

Healthy Vegan High Protein Banana Oatmeal Cookies

by kimchicooking
written by kimchicooking

These healthy high protein vegan cookies are perfect for a grab-and-go breakfast or high-protein snack. They are really easy to make and perfect if you’re craving some chocolate cookies but don’t want to give up on the health benefits at the same time.

How to Make Healthy Vegan high-protein cookies?

I’ve chosen Bananas and oats for the base of the cookies. The bananas are a natural sweetener and also help to bind the ingredients. And the oatmeal adds some extra crunch. I use a vegan protein with white chocolate and coconut flavor. But you can use any flavour you like.

Start by mashing the bananas in a bowl and add the protein powder and oats. You can also add some baking powder if you have it at home but it’s not mandatory. Mix everything until well combined.

  • Mashed banana
  • Protein Powder
  • Baking Powder
  • Oats
  • The finished cookie dough

Healthy vegan cookie toppings

You can get really creative with the toppings. Or keep it simple. I added some dark vegan chocolate and cranberries. But you can for example also add raisins or nuts

  • Add dark chocolate and cranberries
  • Finished dough with toppings

Next, divide the dough evenly. You can make 9 regular-sized cookies from the dough. But you can also make larger cookies or thicker cookies. Bake the cookies for 15-20 minutes at 200°C until they are brown and a little crispy.

The finished cookies!

Perfect with some coffee in the morning :).

Healthy Vegan High Protein Cookies

These healthy high protein vegan cookies are perfect for a grab-and-go breakfast or high-protein snack. They are really easy to make and perfect if you’re craving some chocolate cookies but don’t want… Snacks Healthy Vegan High Protein Banana Oatmeal Cookies European Print This
Serves: 9 cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 Ripe bananas
  • 35g Protein powder
  • 1tsp Baking powder
  • 80g Oats
  • 40g Dark vegan chocolate
  • 40g Cranberries

Instructions

  1. Mash the bananas in a bowl
  2. Mix in the protein powder and baking powder
  3. Add the oats little by little. If you have smaller bananas you may need less than 80g but if you have larger bananas you may need more than 80g. 
  4. Mix until it's well combined and you have a nice dough.
  5. Add the cranberries and dark vegan chocolate and mix.
  6. Divide the dough evenly and shape the cookies however you like. You can make them a little thicker or thinner.
  7. Bake the cookies for 15-20 minutes at 200°C

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
Snacks

Vegan Lentil Fritters (Phulauri)

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make these delicious Lentil Fritters. These lentil fritters are one of my favorite snacks. I don’t fry very often but when I do it is 9/10 times to make this snack. The official name of this vegan snack is Phulauri. It is a Surinamese snack that you’ll absolutely fall in love with once you’ve tried it 🥰.

How to make the batter for the Phulauri?

First, it is very important to soak the lentils. Phulauri is made from yellow split peas which can be very firm and usually take a long time to cook. So to soften the lentils you’ll have to soak them in water for at least 2 hours. For convenience, I prefer to soak them overnight. When the lentils have soaked long enough they’ll increase in size, become brighter and softer. Also, don’t forget to wash the lentils after soaking.

  • Soak lentils in water
  • After soaking
  • Wash and drain the lentils

After you’ve soaked the lentils it’s time to prepare the spices. I always use roasted cumin garlic, onion, and salt and pepper to give the Phulauri some extra flavor. If you want you can also add a more spicy pepper to the mixture. Traditionally a madame Jeanette pepper is used. But you can skip the pepper or use a different one if you like your snacks to be spicy and can’t find a Madame Jeanette.

To roast the cumin I just put dried cumin seeds in a pan and roast them on low heat for a couple of minutes. Don’t put the heat too high. The seeds can easily burn if you roast them on high heat. The cumin seeds are done when they’ve become a little darker. Grind the cumin in a mortar and they are ready to use!

  • Cumin after roasting
  • Cuming after grinding
  • Lentils, cumin, onion, and garlic

Next combine 1 tbsp of the roasted cumin, 2 diced garlic cloves, one diced onion, the lentils, and salt and pepper to taste in a bowl. Use a blender or food processor to make the batter for the fritters. The goal is to be able to make a small ball from the batter. So if you’re not able to get the lentils as small as I did it isn’t a big problem. As long as the batter is sticky and you can make a small ball.

To get the most crispy texture after frying it is very important not to make a perfect round ball. The rounder the shape the less crispy. Just grab a little bit of the batter (approximately 1 tsp) and quickly shape it and drop it in the oil.

How to fry the Phulauri?

To fry the perfect Phulauri first make sure you add enough oil for the balls to float. Turn to heat to high and wait until the oil is warm. I always like to fry one ball first to test the temperature of the oil. You don’t want the Phulauri to fry too fast because you’ll end up with a crispy outside but a raw inside. Also frying one Phulauri first will give you the opportunity to check if you’ve added enough salt!

Take the brown balls out of the oil and put them on some kitchen paper to soak up the excess oil.

  • Put finished Phulauri on kitchen paper
  • The inside of the Phulauri

The Phulauri tastes really good with some ketchup or spicy ketchup.

Vegan Lentil Fritters (Phulauri)

In this recipe, I’ll show you how to make these delicious Lentil Fritters. These lentil fritters are one of my favorite snacks. I don’t fry very often but when I… Snacks Vegan Lentil Fritters (Phulauri) European Print This
Serves: Approximately 50 balls
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 350g Soaked Yellow Split Peas
  • 1 Diced Onion
  • 2 Diced Garlic Cloves
  • 1 Tbsp Ground Roasted Cumin
  • Salt to taste
  • Black Pepper to taste
  • Oil for frying
  • Kitchen Paper
  • Ketchup or Hot Ketchup for dipping

Instructions

  1. Soak the lentils in plenty of water for at least 2 hours or overnight.
  2. Roast 1tbsp of cumin seeds in a pan on low heat until they become brown. Be careful to not turn the heat too high. The seeds burn easily.
  3. Wash and drain the soaked lentils.
  4. Grind the roasted cumin seeds in a mortal.
  5. Next combine 1 tbsp roasted cumin, 2 diced garlic cloves, one diced onion, the lentils, and salt and pepper to taste in a bowl.
  6. Use a blender or food processor to make the batter for the fritters. The goal is to be able to make a small ball from the batter. So if you’re not able to get the lentils as small as I did it isn’t a big problem. As long as the batter is sticky and you can make a small ball.
  7. Add enough oil to a pan to cover the balls. Turn to heat to high and wait until the oil is warm.
  8. Fry the Phulauri until they are brown. You don’t want the Phulauri to fry too fast because you’ll end up with a crispy outside but a raw inside.
  9. Take the brown balls out of the oil and put them on some kitchen paper to soak up the excess oil.
  10. The Phulauri tastes really good with some ketchup or spicy ketchup.

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
Lunch

Vegan Summer Salad

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make this super easy vegan summer salad. This vegan salad is perfect for those warm days when you don’t feel like cooking but still want a balanced meal. This salad is also perfect if you’re looking for a simple side dish!

How to make a delicious vegan summer salad?

To make this delicious vegan summer salad start by cooking the quinoa. I just follow the instructions on the package for the amount of water. While the quinoa is cooking slice the cucumber. tomato and avocado.

  • Quinoa
  • Cucumber
  • Tomatoes
  • Avocado

When the quinoa is cooked you can let it cool if it is a warm day. But if you are impatient you can also use the quinoa while it is still warm. Put the quinoa, cucumber, tomato, avocado, and chickpeas in a bowl.

For some extra flavor I’ve made a very simple lemon vinaigrette dressing. Just mix the garlic, olive oil, and lemon juice in a bowl and add salt and pepper to taste.

  • Garlic and Olive oil
  • Lemon Juice

Add as many as you like to the bowl and mix until combined well. And taste to see if you need some more dressing, salt, or pepper.

Vegan Summer Salad

In this recipe, I’ll show you how to make this super easy vegan summer salad. This vegan salad is perfect for those warm days when you don’t feel like cooking… Lunch Vegan Summer Salad European Print This
Serves: 2 Bowls
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 150g Cooked Quinoa
  • 1/2 Cucumber
  • 2 Tomatoes
  • 1 Avocado
  • 200g Canned Chickpeas
  • 1 Garlic clove (for the dressing)
  • 150ml Olive Oil (for the dressing)
  • 75ml Lemon Juice (for the dressing)
  • Salt & Black Pepper to taste (for the dressing)

Instructions

  1. Start by cooking the quinoa.
  2. While the quinoa is cooking slice the cucumber. tomato and avocado.
  3. Put the cooked quinoa, cucumber, tomato, avocado, and chickpeas in a bowl.
  4. Make the dressing by mixing the garlic, olive oil, and lemon juice in a bowl and add salt and pepper to taste.
  5. Add as many as you like to the bowl and mix until combined well.
  6. Taste to see if you need some more dressing, salt, or pepper.

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
LunchDinnerSnacks

Vegan Potato Cheese Pancakes

by kimchicooking
written by kimchicooking

In this recipe, I’ll show you how to make delicious potato pancakes with vegan cheese inside and crispy panko on the outside. These potato cheese pancakes are super easy to make and perfect to serve as a snack or side dish.

How to make Potato Pancakes?

Start by peeling, washing and dicing the potatoes. Next cook them until they are soft.

  • Peel and wash potatoes
  • Dice potatoes
  • Cook potatoes

Drain the water and start mashing the potatoes. If you do not have a potato masher you can also use a fork. Make sure your mashed potatoes end up smooth with no remaining lumps. Next, add the flour and mix until you can make a ball from the dough. The dough should not be too sticky but also not too dry. You should be able to fold the dough over the cheese.

  • Mashed potatoes
  • Add flour
  • Finished dough

For some extra flavour you can add some spring onions. But if you don’t have any at home you can also leave them out. Don’t forget to add some salt and pepper to the dough and mix again.

  • Spring onions
  • Salt & Pepper
  • Finished dough

Take a little bit of the dough and start flattening it into a round shape. Make sure the edges are flatter compared to the inside. This will help when you’re going to stuff them with the cheese.

Stuffing the Potato Pancakes with Vegan Cheese.

You can use any vegan cheese for the pancakes. Just pick the one you like or one that melts really well. I used slices but you can also use shredded vegan cheese. To stuff the potatoes with the cheese I used half a slice of cheese for each pancake. Just put the vegan cheese in the middle of the pancake and fold the edges over the cheese.

  • Slice vegan cheese to fit pancake
  • Put vegan cheese in the middle
  • Fold edges over the cheese

When you’ve covered the vegan cheese with the dough flatten and shape the pancake a little so you have a nice round potato pancake. Next, put the panko in a bowl and cover the potato pancake in the panko.

  • Finished pancake shape
  • Cover pancake in panko

Baking the Vegan Potato Pancakes.

Cover the bottom of the pan in a layer of oil. And bake the potato pancakes on both sides until they are golden brown and crispy.

To get rid of excess oil you can place the baked potato pancakes on some kitchen paper. Serve the potato pancakes while they are still hot. They taste extra delicious with some sweet chili sauce!

Vegan Potato Cheese Pancakes

In this recipe, I’ll show you how to make delicious potato pancakes with vegan cheese inside and crispy panko on the outside. These potato cheese pancakes are super easy to… Lunch Vegan Potato Cheese Pancakes European Print This
Serves: 6 pancakes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 550g Potatoes
  • 100g Flour
  • Spring Onions
  • 100g Panko/Bread Crumbs
  • 3 slices of your favorite vegan cheese (half a slice for each pancake)
  • Salt & Pepper to taste
  • Oil for baking
  • Tip: serve with sweet chili sauce

Instructions

  • Peel, washing, and dice the potatoes.
  • Next, cook the potatoes until they are soft.
  • Drain the water and start mashing the potatoes. If you do not have a potato masher you can also use a fork. Make sure your mashed potatoes end up smooth with no remaining lumps.
  • Add the flour and mix until you can make a ball from the dough
  • Add the spring onions and pepper and salt to taste. Mix again until you have a smooth dough.
  • Take a little bit of the dough and start flattening it into a round shape. Make sure the edges are flatter compared to the inside. 
  • Put the vegan cheese in the middle of the pancake. I used half a slice of cheese for each pancake. If you use slices you can cut them in squares to make them fit easier.
  • Fold the edges of the dough over the cheese. Flatten and shape the pancake a little so you have a nice round potato pancake.
  • Next, put the panko in a bowl and cover the potato pancake in the panko.
  • Cover the bottom of a pan in a layer of oil. And bake the potato pancakes on both sides until they are golden brown and crispy.
  • To get rid of excess oil you can place the baked potato pancakes on some kitchen paper.
  • Serve the potato pancakes while they are still hot. They taste extra delicious with some sweet chili sauce!

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
DrinksCocktails

Virgin Pineapple Coconut Mojito

by kimchicooking
written by kimchicooking

This virgin pineapple coconut mojito is perfect if you’re looking for a fun and healthy drink. This drink will give you those cocktail vibes without the extra calories.

How to make a Virgin Pineapple Mojito?

To make the virgin pineapple mojito start with a couple pineapple wedges and one mint branch. If you want the drink to be more refreshing instead of sweet you can also add some lime wedges. But since we’re not adding any sugar to this virgin mojito I left the lime out.

Muddle the pineapple and mint until the juices come out. If you don’t have a muddler you can also use a wooden spoon for example.

Next add some ice. I’ve added some crushed ice but ice cubes are also fine. And top the drink off with coconut water.You can also use sparkling water, but the coconut water adds some extra flavour.

Garnish with some mint and the drink is ready!! For some other drinks without sugar you can check out my mango passionfruit and mango raspberry smoothies.

Virgin Pineapple Coconut Mojito

This virgin pineapple coconut mojito is perfect if you’re looking for a fun and healthy drink. This drink will give you those cocktail vibes without the extra calories. How to… Drinks Virgin Pineapple Coconut Mojito European Print This
Serves: 1 drink
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • A couple pineapple wedges
  • One mint branch
  • Coconut water

Instructions

  1. Muddle the pineapple with the mint until you have some juice.
  2. Add ice
  3. Top the drink off with coconut water
  4. Garnish with some mint.

Enjoy!

0 comment
0 FacebookTwitterPinterestEmail
Newer Posts
Older Posts