Agave-Tahini Relish / Намаз од агаве и таан

(makes one big  jar) / (излегува 1 голема тегла)
Agave-Tahini Relish
You’re probably wondering why only a tsp of this in the pic and where is the whole jar. Well, it’s what’s left after I just made it. It’s that tasty 🙂
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Sorrel Dip / Намаз од штавел

(Serves 10) / (за 10 лица)
Sorrel Dip
(Photo credit: http://www.chow.com)

Ingredients
4-5 large sized garlic cloves
1/2 cup water + more for the flour
3 bunches sorrel
1 Tbsp baking T55 flour
Salt
Mixed pepper, freshly ground
Grape-seed oil
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Sundried Tomato and Avocado Dip / Намаз од авокадо и суви домати

(Serves 3) / (за 3 лица)
Sundried Tomato and Avocado Dip

I know a lot of these recipes call for plain sun-dried tomatoes (not the oily ones), but when I tasted the mixture before adding spices I realized it is the best dip I’ve tasted in a looooooong time (save the ones that include a lot of garlic :)). It’s great for chips or vegan sausages.
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Baba Ghanoush / Баба гануш

(Serves 2) / (за 2 лица)
Baba Ghanoush

Ingredients
1 medium sized eggplant
1 large sized garlic clove
1/2 small lemon, squeezed
1 Tbsp tahini
*Tahini has a bit overwhelming taste, so if you’re using it for the first time, try adding 1/2 Tbsp first, and then add the other 1/2 later if you still want it.
Salt
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Homemade Mustard / Домашен сенф

(Makes one 600 ml jar) / (излегува една тегла од 600 мл)
100. Homemade Mustard

Ingredients
300 g (about 2 cups) yellow mustard seeds
1 cup vinegar (I used organic umeboshi plum this time)
2 cups water
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Urnebes Salad / Урнебес салата

(Yields 400 ml) / (излегува 400 мл)
Urnebes Salad

Vegan picnic today! Yay! This is one of the recipes we made. People (non-vegans) that tried it said it tastes exactly the same as a regular dairy-loaded salad.

I will be sharing all the recipes from today’s menu with you soon, personal post with pics from the picnic also coming soon. Even though it was not all decorated elaborately because we weren’t sure if the picnic will be happening at all – the weather was constantly changing – we had a great day, celebrated a friend’s b-day, hiked, laughed really hard, and had a lot of fun. Being vegan is great!
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Bean Pâté / Паштета од грав

(Makes one 600 ml jar) / (излегува една тегла од 600 мл)
Bean Pate

Ingredients
1/2 cup kidney beans
2 small sized carrots
2 tsp mustard
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Homemade Peanut Butter / Домашен путер од кикирики

(Yields one small jar) / (излегува една мала тегличка)
Homemade Peanut Butter

I’ve never really liked peanut butter much, but becoming vegetarian, and later a vegan made me enjoy trying out new stuff. One of the things that I also enjoy doing is thinking of new interesting ways to incorporate old ‘boring’ recipes into delish food combos. Sometimes I like it simple, but I like experimenting more 🙂 So this peanut butter is due to be a part of something much bigger. The first vegan picnic is scheduled for the end of this week. I hope you’ll like our menu 🙂
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Eggplant Pâté / Паштета од модар патлиџан

(Yields one 600 ml jar) / (излегува една голема тегла од 600 мл)
Eggplant Pate

Ingredients
1 large sized eggplant
1 Tbsp mustard
3 Tbsp vegenaise
1/2 handful coarsely chopped walnuts
2 large sized garlic cloves
Salt
Mixed pepper, freshly ground
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Olive Hummus / Хумус со маслинки

(Yields one 600 ml jar) / (излегува една тегла од 600 мл)
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Today, March 20th, is the American Meatout Day. It’s an internationally observed day when the public is exposed to to the joys and benefits of a plant-based diet, while promoting the availability and selection alternatives to meat and dairy in mainstream grocery stores, restaurants, and catering operations, as they say so themselves on their webpage. If you choose to go vegan for a day, 8,000 animals will be saved, 3.7 million sq ft of forest will not be destroyed, and 10,500 doses of antibiotics will not be misused on farms.

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Mushroom and Carrot Sauce / Сос од печурки и моркови

(Serves 2) / (за 2 лица)
Mushroom and Carrot Sauce
I have to give credit to bf for making this sauce. While I was finishing up some stuff I had piled up from the last couple of days, bf took care of tonight’s dinner. And this has nothing to do with today being 8 March 🙂

Ingredients
2 medium sized carrots
1 cup mushrooms
1/2 cup homemade tomato sauce
1/2 cup beer
Savory
Vegeta (or sea salt)
Unrefined oil

Directions
Thoroughly wash and slice the mushrooms. Wash the carrots, peel them, and chop them into circles. Put enough oil to cover the bottom of a small pot. Once the oil is ready put the mushrooms in for a minute or so and then add the carrots. Simmer just until the carrot is tender but not quite (check this once in a while with a fork). Add the beer and the spices, and simmer for couple of minutes before adding the tomato sauce. Add the sauce and stir for a minute or two before removing the pot from oven.

This sauce goes well with pasta as well as with seitan or soy schnitzels.

One love,
D
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Морам да кажам дека сосов го зготви М, не е мое дело. Додека јас довршував некои работи што ми имаа заостанато од претходните денови, М ја спремаше вечерата. Не, нема никаква врска што денес е 8 март 🙂

Состојки
2 средно големи моркова
1 шолја печурки
1/2 шолја домашен кечап
1/2 шолја пиво
Чубрица
Вегета (и/или морска сол)
Нерафинирано масло

Подготовка
Печурките темелно измијте ги и исечкајте ги на листови. Измијте ги и излупете ги морковите, па исечкајте ги на тркалца. Земете мало тенџерче и ставете масло колку да се покрие дното. Штом маслото се загрее додајте ги печурките. По една минута додајте ги и морковите. Гответе додека морковот не омекне малку (внимавајте да не ви омекне целосно, најдобро е одвреме-навреме да проверувате со виљушка). Додајте ги пивото и зачините и гответе уште неколку минути пред да го додадете кечапот. Додајте кечап и мешајте уште минута-две пред да го тргнете тенџерето од рингла.

Овој сос е одличен за со паста, но и како гарнир на шницли од соја или сејтан.

Со љубов,
Д

The Amazing Almond Cheese / Чудесното сирење од бадеми

(Serves 4 ) but it depends how greedy you get, might be for just 1 🙂 / (за 4 лица) ама може да биде и само за еден, зависи колку ќе станете алчни 🙂almondcheese

Ok, have you ever tried almond cheese?! I have tried my first bite of almond cheese this past week, and all I have to say is WOW! Smells like almonds, tastes very much like cheese, absolute heaven. I never wanted to try making it, because it seemed so difficult, turned out it doesn’t have to be 🙂 And the part I really really love is that you use everything, nothing is wasted, and you end up with almond milk and almond cheese, be still my eco heart… Continue reading

Vegan Brown Olive Tapenade / Посен намаз од маслинки

(Makes about 1/2 cup) / (Околу половина шолја)
Vegan Brown Olive Tapenade

You know how I always say that I hate wasting food, right? Well, there are times when despite my best efforts some of the food spends weeks in the fridge and no one wants to eat it. This is the time to go creative. Everything gets an instant extended shelf-life if you add a tad of vinegar and a dash of sugar in it. So that’s what I did with the olives I found at the back of my fridge. I didn’t end up throwing them away and I made a super tasty spread that I can use on toast in the mornings, or even for light dinners.

Ingredients
1/2 cup medium sized brown olives, pitted
1 tsp dried basil
*This is completely optional and depends on taste. If basil has too strong a taste for you – omit it. But, if you are a basil fan, like I am – add more 🙂 You can also use fresh if you have.
1/2 tsp apple cider (barrique)
Dash of sugar
Mixed pepper, freshly ground
Other spices (optional)

Directions
Put the all of the ingredients in a large bowl and mix with a hand blender until well combined and smooth. Place in an airtight glass container and refrigerate. Use within 10 days.

I suggest spreading it on some garlic-rubbed toast with cherry tomatoes and sprinkle some nutritional yeast on top.

One love,
D
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Којзнае колкупати ви имам кажано дека многу мразам да фрлам храна, нели? Е па, некогаш и покрај сите мои напори некоја храна ќе заврши зафрлена во задниот дел од фрижидерот и ќе остане таму подолго отколку што треба и никој повеќе не сака да ја јаде. Тоа е момент кога треба да го вклучам мозокот и да размислам во што би можела да ја претворам за некој да сака да ја смачка за две секунди. Знаете дека малку оцет во комбинација со шеќер го продолжуваат рокот на траење на речиси секој производ? Токму тоа и го направив со заборавениве маслинки. Не ги фрлив и успеав да направам многу вкусен намаз што може да се јаде и за појадок и како лесна вечера.

Состојки
1/2 шолја средно големи кафени маслинки, без семки
1 мала лажичка сув босилок
*Ова е алтернативно и зависи од вкус. Ако не ви се допаѓа каков вкус има босилокот – исфрлете го, но ако го сакате исто како јас, додадете повеќе од една лажичка 🙂 Ако имате при рака, може да користите и свеж.
1/2 мала лажичка јаболков оцет (барик)
Прстофат шеќер
Шарен бибер, свежо измелен
Други зачини (по желба)

Подготовка
Сите состојки ставете ги во длабока чинија и миксирајте со рачен блендер додека смесата не стане хомогена. Префрлете го намазот во стаклена тегла и ставете ја во фрижидер. Употребете го во период од десет дена.

Мој предлог за овој намаз е да го намачкате на испечени лепчиња истриени со лук, да исечкате чери домати и да наросите нутритивен квасец.

Со љубов,
Д

Vegenaise + Big & Tasty Sauce / Веганез + „Big & Tasty“ сос

Sorry I have no pic for this one, haven’t prepared it in a while, but I’ll update the post as soon as I do. This raw vegenaise recipe was my treasured find in a local raw food blog, which unfortunately (as far as I know) is written only in Macedonian.

So the original recipe is from that blog, but the twist is mine and it was inspired from my pre-vegan life, when I used to swing by Continue reading

Shiitake and Parsley Mousse / Мус од шитаке и магдонос

(Serves 4) / (за 4 лица)
31. Shiitake and Parsley Mousse

Every time I hear mousse I look like a cat that’s just heard the kibble bowl being loaded with fresh kibbles. I kid you not! And if you are (probably) guessing that this started out as a modest shiitake mousse (but then came along the parsley and swept my buds away), than you are abso*******lutely right!

You know how they say that truffles are the best tasting (and pocket burning, if I may add) mushroom in the world? Well the first time in my life I had truffles it was in Italy (and I paid a small fortune, so they’d better not hoax me with some Continue reading

Extremely Tasty Vegan Gravy / Неодоливо вкусна посна каша

(Serves 6) / (за 6 лица)

Ingredients
2-3 Tbsp all purpose flour
Pinch of paprika
6 Tbsp unrefined oil
Water (to taste)
Salt
Mixed pepper, freshly ground Continue reading