Kohlrabi salad #raw #vegan #fingerlicking

Ingredients for one or two servings:

• 1 middle sized kohlrabi http://en.wikipedia.org/wiki/Kohlrabi
• 1 middle sized carrot
• 1 smaller zucchini

Among the three, only the kohlrabi is important. If you’re missing one or two of the latter, you can still prepare a fingerlicking salad.

• 1 tablespoon of mayonnaise (vegan) ripe avocado
• 2 tablespoon of soya yoghurt
• Salt, Apple cider vinegar, pepper voluntarily

The instructions are again quite simple:
Clean the carrot, zucchini and peel the kohlrabi. Grate them; I usually use the food processor because it is faster, including the cleaning. Put the vegetables in a bowl; add the salt, pepper, mayonnaise mashed avocado and the apple cider vinegar. Put the bowl in the fridge for a few minutes, so the tastes settle well. In the meantime you can cut yourself a piece of tofu, meat, salami, or cheese. Any of them goes very well with the salad! Enjoy J

 Credits: TadiDeLux

Kolerabna solata #presno #vegansko #zaprstepolizat

Sestavine za eno do dve porciji:

• 1 srednje velika koleraba
• 1 srednje velik korenček
• 1 manjša bučka

Izmed vseh treh je pomembna koleraba, če vam korenje ali bučka ali oboje manjka, lahko vseeno pripravimo okusno solato.

• 1 jušna žlica majoneze (vegani jo nadomestite z vegansko različico)
• 2 jušna žlica sojinega jogurta
• Sol, jabolčni kis, poper po okusu, lahko tudi žličko ali dve pesto
• 1 avokado - sesekljan v kremo

Postopek je zopet zelo enostaven:

Kolerabo, korenje in bučko očistimo in naribamo, Jaz jo najraje kar v multipraktiku, saj gre s pomivanjem vred, hitreje kot pa na roke.Tudi preliv pripravim v multipraktiku. Zelenjavo preložimo v skledo, dodamo sol, poper, majonezo, kisavokado ter jabolčni kis in dobro premešamo. Solato za nekaj minut postavimo v hladilnik, da se okusi dobro združijo, ravno prav, da si medtem narežete kos tofuja, mesa, salame ali pa sira, ki se k solati prav lepo podajo. Dober tek

Zasluge: TadiDeLux

Coco – Abricot #raw #vegan #fingerlicking

 

Ingredients for about 40 balls:

• 100 g of pitted dates
• 150 ml water
• 260 g dried apricots (moist)
• 300 g shredded coconut

 

Instructions:

Blend the dates with lukewarm water thoroughly. Add the apricots and blend slightly.

Add them to the bowl with shredded coconut and kneed well. Shape into 3 cm balls and leave them on a tray overnight so they dry a little. Save them in a closed box. They will last until they’re eaten. Enjoy!

Credits: TadiDeLux

PS: You may share a ball or two with your dog. My Ayda adores them!

 

Coco – Abricot kroglice #presno #vegansko #zaprstepolizat

Sestavine za približno 40 kroglic:

• 100 g izkoščičenih datljev
• 150 ml vode
• 260 g marelic (suhih, mehkih)
• 300 g kokosove moke (nastrgan kokos)

Postopek je zelo enostaven:

Datlje v mešalniku (blenderju) prelijemo z mlačno vodo in dobro zmeljemo. Tekočini dodamo marelice, ki pa jih ni treba zmleti zelo na drobno.

 

Vse skupaj preložimo v posodo s kokosom in dobro pregnetemo. Oblikujemo kroglice, ki jih pustimo na zraku čez noč, da se malo osušijo. Shranimo v zaprto posodo. Coco-Abricot kroglice trajajo, dkler jih ne pojemo. Dober tek

Zasluge: TadiDeLux

PS: Kakšno kroglico lahko delite tudi s svojim kužkom, moja Ayda jih obožuje!

Penne with asparagus and peas #fingerlicking

Ingredients for 2 to 3 servings:

• 250 g penne (I use the gluten free)
• 500 g green asparagus spears
• 300 g frozen peas
• 100 ml cream (lactose free or soya cream)
• Pecorino (hard sheep cheese) – if you like 

Gluten free pasta is mainly made from the mix of corn and rice flour, or just corn flour. The first can easily be overcooked; the latter are often very firm even when they’re done. Seriously, people not used to them have accused me of making them “too al dente”.

For this recipe just use your favourite penne.

Make sure that all the ingredients are ready (washed, broken, out of the fridge) before you put the pot on fire. Wash the asparagus spears and break them on 2-3 cm pieces. Put the tips separately because they need less cooking than stalks. Throw away the woody stalk ends.

Throw pasta in salted boiling water (at least 3 litres) and cook as instructed. The instructions are very important because we’re adding asparagus stems 5 minutes before the pasta is done and the tips 4 minutes later.

In the meantime boil the cream in a big pan and add the peas. When pasta and asparagus are done add them with the skimmer in the pan with cream and peas. Add also a ladle of pasta/asparagus water. The exact amount of water depends on how thick or watery you want the sauce to be. Put the fire off and if you like, grate the pecorino and stir well.

Enjoy! Dober tek!

The meal is very fulfilling so in spite of being #fingerlicking you can have the left-overs. No worries, you can put them in the fridge and later add a bit of balsamic vinegar, olive oil and leafy salad and/or tomatoes, you get a delicious salad that is also #fingerlicking!

Enjoy again!

Credits: TadiDeLux (yes, me :)

Peresniki s šparglji in grahom #zaprstepolizat

Sestavine za 2 do 3 porcije:

• 250 g peresnikov (jaz uporabljam tiste brez glutena)
• 500 g zelenih špargljev
• 300 g zmrznjenega graha
• 100 ml smetane (sojine oz brez laktoze)
• Pecorino (trdi ovčji sir) – po želji

Testenine brez glutena so navadno narejene iz mešanice riževe in koruzne moke, ali pa same koruzne moke. Prve se znajo kaj hitro razkuhati, druge pa so lahko zelo čvrste tudi, ko so skuhane. Resno, tisti ki jih niso vajeni, so me že obtoževali, da so »preveč al dente«.

Ta recept lahko pripravite z vrsto peresnikov, ki je vam najljubša.

Preden postavimo pisker na ogenj, pripravimo (operemo, razlomimo, vzamemo iz hladilnika) vse sestavine. Šparglje operemo in nalomimo na približno 2-3 cm dolge koščke. Vršičke spravimo posebej, ker jih bomo kuhali manj časa kot stebla. Skrajni del stebel pa seveda zavržemo.

Testenine vržemo v vrelo osoljeno vodo (pazi, da je vode vsaj 3 litre) in kuhamo po navodilih. Navodila za čas kuhanja so tu zelo pomembna, saj bomo 5 minut pred koncem kuhanja testenin dodali še stebla špargljev, 4 minute kasneje pa še vršičke. Vmes pa v veliki ponvi segrejemo smetano do vrenja in ji dodamo grah.

Ko so testenine s šparglji kuhane, jih s penovko poberemo iz lonca in preložimo v ponev. Dodamo še malo zajemalko vode, v kateri so se kuhali, pravzaprav pa je količina je odvisna od tega, kako gosto omako želite. Odstavimo z ognja, po želji naribamo pecorino in dobro premešamo.

Dober tek!

Jed je kar precej nasitna, zato je kljub temu, da je #zaprstepolizat, na koncu lahko nekaj ostane. Nič hudega, spravite ostanke v hladilnik, ko jim dodate malo balzamičnega kisa, olivnega olja, pa malce zelene solate in/ali paradižnika, dobite okusno solato, ki je tudi #zaprstepolizat!

Dober tek še enkrat!

Zasluge: TadiDeLux (ja, sama sem si izmislila :)