Category: Cooked


Hey everyone,

On the 22nd of October, in Kensington Olympia, London Vegfest took place. I was lucky enough to have amazing friend Tomi telling me to contact the organiser regarding doing a cookery demo there. So I did, and there I was, many months later!

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Overall it was quite a nice day, all the more better to get to catch up with Tomi and see my colleagues and friends supporting me doing this kind of presentation for the first time. For some reason though the atmosphere was very much different, and strange I would even say, compared with the vegfests I have been to before. There was a lot more space than usual which was good, given that  you did not have to fight your way through the little corridors between stalls, but it also made it feel much more emptier. And despite there being many, many stalls, there still seemed to be nothing around. In the sense that there surely was all aspects of veganism represented in the form of food, drink, clothing, publications, charities, animal rights groups, alternative healthcare providers and more, yet when we were in search of food, all the stalls that would have been quite inviting had a queue worth 30 min of your time. Either the 7200 people that passed through the doors yesterday were too little for the amount of space that they this time had booked, or there were not enough stalls for it, but it just felt empty, and we ended up in a restaurant nearby for actual dinner, which is quite odd.
Luckily there is the Animal Aid Christmas fayre coming at the beginning of December, which I think will bring along quite a different atmosphere. Only time will tell!

I think everyone knows about my fascination and love with buckwheat by now, and that is what I wanted to showcase – the diversity of this pseudo cereal.
A little information about buckwheat – it is naturally gluten free, related to rhubarb, that is quite high in protein with 13.25 g in 100 g of dry produce, with 343 kcal of total energy. The  study that I wrote my undergrad thesis on also demonstrated buckwheat as the most satiating of the alternative plant based protein sources it compared (hemp, lupin, fava, green pea and buckwheat vs meat), which is why I always recommend it to people who claim that vegan foods make them full and empty again in very short periods of time; or for sportsmen who need more protein (or so they think). A great source.
There are also different types of buckwheat – raw, sprouted, and roasted. I grew up consuming the latter one, as porridge – we would call it – which essentially meant instead of rice in the context. It is boiled similarly to rice, and it does expand a lot once boiled. As a kid I would always eat it with ketchup. Letcho made a good sauce also. As I grew older I had it with cheese mixed in so it would melt – it works magic with melting vegan cheeses too! My brother would mix the two I think, but I always had a problem with mixing dairy with ketchup. And that has carried over to veganism as well, I find it mentally challenging to eat ketchup with vegan cheese.
Anyway, after being vegan for a year or more, I had quite a look into the raw food world and started using sprouted buckwheat for breakfast – mix it with dried fruit and seeds/nuts for muesli for example, or blend soaked raw buckwheat with flavouring such as cinnamon, and spread it out to dehydrate instead of cereal. However when I tried cooking raw buckwheat into porridge I was put off for quite a while trying to do any kind of porridge from raw buckwheat. For so long in fact that I was eagerly waiting for Rawligion to open given that they were supposed to serve raw buckwheat porridge and I wanted to see proof that it can be done tasting good. Well, Rawligion did open but there was no buckwheat porridge. So one day I decided to pick up the matter again and looked up 10 different recipes and thought I realised what I needed to do. And so I tried. And it came out amazing.  🙂
And the different states of buckwheat is something I also wanted to demonstrate, which I am quite happy worked out even without realising! I came up with three different recipes that I showcased at vegfest, and here they are also for everyone’s convenience.

Buckwheat krispie cakes

Makes six about 60 g bars (with about 14 g protein per bar), or many many smaller pieces

Base:

1 cup (160 g) activated buckwheat (soaked for 2-4 hours, dehydrated)
1/3 cup (70 g) almond butter
1/4 cup (50 g) manna (coconut butter)
1 heaped tbsp (20 g) maple syrup/coconut nectar/other sweetener
pinch salt

Chocolate:

1/4 cup (50 g) manna
1 tsp (5 g) cacao powder
1 tbsp (10 g) xylitol, pulverised, or any other sweetener you fancy
1 tbsp (15 g) coconut oil

Method:

Melt the manna in hot water bath. Mix all the base ingredients together and press into a container about 10 x 20 cm size, dependent on how thick you like it choose larger/smaller surface area.
Mix together the chocolate ingredients, melt again in hot water bath if needed to get it more liquid, and pour over the base. If you like, add cacao nibs, coconut, or whatever else you fancy for decoration on top now so it would set together with the chocolate.
Refrigerate for about 30 minutes until it sets. Cut into pieces and enjoy!

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Raw buckwheat porridge

Makes two about 150 g servings (plenty for breakfast!)

100 g raw buckwheat groats
1 g (pinch) cinnamon
100 ml almond milk (or any other plant milk)
60 g dates (more if you want it sweeter)
50 g berries + more for topping if you like

Method:

Soak the buckwheat in water for 2-4 hours (can be overnight if you prefer), rinse well until the water runs clear
Add all the rest of the ingredients and blend until smooth. If you want it thicker, feel free to add some chia seeds to it and blend again, or reduce the amount of milk.
I have done this with blueberries, bilberries and strawberries, and it has worked magic with all of them. I have no reason to think it would not work with raspberries, grapes, or even kiwis, but only experience will tell.
I quite like layering food and having a layer of desiccated coconut for example adds some texture and visuals when serving from a glass. A strip of cinnamon could also do, or more berries is also very nice. Voila!

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Buckwheat risotto

Serves two with a side, or one very hungry

100 g kasha (roasted buckwheat)
300 g water (more/less depends if cooked with or without a lid)
1 stock cube
1 small swede
1 carrot
1 small / 1/2 large courgette
small handful of fresh parsley
125 ml oat cream (or any alternative)
Pinch of onion, garlic powder
1 tsp dried oregano
1 tsp sea salt
black pepper to taste

Method:

Boil the kasha for 10-15 min with the stock cube, until soft, drain excess water.
Grate the vegetables, chop the parsley, and mix in the kasha together with the cream and all the spices/herbs.
You can either cook it for a few more minutes or let the heat of the kasha soften and heat up the rest of the ingredients.
Taste and add as much of salt/pepper to make it appealing to your palate. I added a decent 1/3 tsp I think of freshly ground black pepper to the portion I made, but always taste and season to taste.
Serve with a side salad, veggie sausages or anything else you desire. Decorate with fresh parsley or microherbs.

Hope you will enjoy these as much as I did and do. Will all be available at Rawligion very soon! Stay tuned!

More photos and videos on my presentation coming soon thanks to the ever amazing Tomi 🙂

Eli x

Hello everyone,

My sincere apologies for leaving this blog alone for quite a while, I just do not have many recipes to add as I rarely cook at home. But this recipe needs sharing.

Bread pudding is a very common dish I reckon everywhere, where bread is commonly used. Just like in the UK there is the bread and butter pudding. Well, the Estonian way – or at least the way we did it in my family – is quite different from it, and that is why I feel the need to write it down once and for all.

When for normal bread pudding you can use any bread, then this recipe requires mainly rye bread or proper black bread, not the typical white or wholemeal you can get from any store, but proper dark, rye bread. You can find them in all sorts of European/Russian/Baltic shops – and they taste amazing. Black bread is much more difficult to come across anywhere further from the countries where it is native.

Ingredients:

1/2 loaf Rye/black bread
2-3 slices of white/wholemeal bread
100 g raisins
Brown sugar/molasses (to taste)
Cinnamon/nutmeg

Milk of your own choice to serve
Whipped cream (optional) to serve

Stale bread works best, but if you let it dry out a bit, or toast it lightly, it works just as well. Roughly break the bread apart into pieces and put it in a pot large enough to accommodate it. Fill it with water enough to cover all the bread (which will rise with the water so check by pushing it down whether it is all wet). Leave it to soak for about 30 minutes or more, depending on how hard the bread was to begin with. When it is nice and soft, start working on it with hands – get in there and break any pieces you find with your hands, making it into a mash. When it looks smooth enough for your liking, drop in the raisins, add a little bit more water and heat it up, until boiling. There comes the next chance to go through it making sure there are no lumps left inside. The consistency will get smoother and you will likely need to add more water to stop it from burning at the bottom. Add the spices and sugar, keeping on stirring at the same time, according to taste, so give it a go and see how you like it. You can make it thicker or thinner as you like, normally it is quite thick, like thick porridge (and it sets once it is cold just alike also), but some make it quite runny as well, like a thick puréed soup. Once you are happy, the raisins should be nicely rehydrated, and the whole soup smooth enough. The cooking is now finished.
You can serve it hot as it is, or store it and serve it cold – is great either way. The traditional way of eating it is in a bowl with milk. I have tried it with almond, vanilla rice, soya, and possibly hemp milk. All of them are grand 🙂 Whipped cream will just put that extra cherry on top.

Here’s some photos:

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This portion is served with coconut cream

Or eat it just plain! I never liked milk as a kid so had it just like that all the time :)

Or eat it just plain! I never liked milk as a kid so had it just like that all the time 🙂

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So if you like bread as much as I do – this is a very comforting food to have indeed, and it really is easy to make, I cannot see how one could go wrong with it. Vary the sizes according to your need – I froze once 3 portions from a batch when I had precious little black bread to make it with – to then savour it over a longer period of time.

Anyway, it has been a blast to share this with you, tomorrow I will share an amazing juicing discovery from this morning. Stay tuned!

Eli x

GF sweet bean ‘traybake’

Hiya, all,

It was about a year ago that I was sent a recipe exchange ‘chain mail’, and what a friend of mine sent me as an answer was savoury bean brownie recipe. I thought it was a fascinating idea to make something different out of beans like that. Never got around to it though. But the idea has stood with me ever since. So today I was faced with a challenge – make dinner for 4 in about 45 minutes. Luckily I had beans soaked so only had to boil them and rice for the main, with some veggies as side. But then the dessert… And as it had to be gluten-free, it got me thinking. Rice flour? Gram flour? Cocoa? Not enough ripe bananas though.. And then it hit me. I had a carton of red kidney beans, and the rest was improvisation. I thought I’ll go with cocoa-orange. So here goes, the recipe, best to my memories –

Ingredients:

1 carton of beans (I used red kidney beans)
1 banana
~50 g brown/muscovado sugar/molasses (to taste)
2/3 cup oats
1/4 cup gram flour
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp cocoa powder
2 tbsp flaxmeal
50 g dates
2 oranges (juiced)

Coating – 100 g chocolate

Drain the beans and blend them with a banana into a mash. Add sugar and orange juice and mix well (I used muscovado so it needs a more liquid environment to mix properly). Chop the dates and add them to the mixture with the rest of the dry ingredients. The dough should be reasonably thick, you would have to spread it in the cake tin. And then bake it for about 20 minutes (my oven doesn’t really react to different heat settings, so I nearly always use the maximum, otherwise I’d say around 200-220 degrees). If you want to have chocolate coating then melt the chocolate in a hot water bath until melted and pour onto the cake. Let it stand until it hardens or serve it as it is – nice and soft 🙂 Has a fudge-y kinda texture.

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So there you go, a rather easy and quick cake, and totally gluten free. Woop!

Hope you enjoyed it! Get creative 😉

Eli x

Hiya, all,

As a way of celebrating pancake Tuesday yesterday, I made some awesome pancakes with ingredients from the top of my head, and they were great – thick, without fat and with very little wheat. And then I got a lovely question from Twitter for a recipe, which reminded me of a time 2 years ago when I also made raw pancakes and decided to make a pancake recipe post. I will share rough 3 different recipes.

1. Oat pancakes
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1.5 cups oat flour (ground oat flakes)
0.5 cup wholegrain flour (can be substituted with gluten-free flour, or rice flour, or gram flour)
50-100 g muscovado/molasses
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp flaxmeal
1 tsp ground ginger
1 banana (mashed)
1 tsp apple cider vinegar
1 tsp lemon juice
1 cup soy milk (or other alternative)
water

Just mix all the dry ingredients and add the wet ingredients. Add water/milk enough to make it into a yoghurt-like consistency. This amount made me about 30 palm-size pancakes – which was a lot. But they got ready rather quickly, one batch in 2 minutes tops 🙂 They need no oil when frying if you have a decent enough pan where they wouldn’t get stuck.
Serve immediately or they’re good cold as well (my lunch today). Great with jam, ice-cream, marmalade, chocolate spread or whatever you can think of.

2. Regular pancakes

2 cups wholegrain flour
0.5 cup dark sugar/sweetener
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp lemon juice
(0.25 cup vegetable oil)
1 cup soy milk (or alternative)
water
Optional:
banana
berry flour
flaxmeal
cocoa/carob powder
chocolate chips
lucuma/maca/spirulina/wheatgrass
apple sauce

As always, mix the dry ingredients and add the wet, dough should have yoghurt-like consistency again. Serve with whatever you like!

3. Raw pancakes
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2 bananas (mashed)
0.25 cup ground brazilnuts/almonds/buckwheat flour
1 tbsp cinnamon
~3 tbsp flaxmeal
Optional:
chia seeds
berry flour
spices like ginger, cloves, or cocoa, lucuma etc (as above)

Add the dry ingredients to the banana-mash, add more of the dry ingredients if after 10 minutes of leaving it stand it’s more liquid than yoghurt-like. It should stay about 5-7mm thickness when putting onto the paraflex sheet in your dehydrator. Dehydrate for 4-5 hours on one side and then turn around/remove the paraflex sheet if possible. Dehydrate another 2-3 hours or until the level of dryness desired. Serve with raw jam (fruit+dates blended/fruit+chia seed) or whatever you desire. 🙂

 

I hope this has been an informative post and you will get to enjoy amazing pancakes!

Eli x

Hello everyone,

I was baking a bit the last couple of days and thought of the numerous times people have asked me – how do I bake and substitute eggs. So I thought I’d put this down ‘on paper’ and have something to refer to whenever asked the question again.
Firstly, my cake and muffin and cupcake doughs are all the same, in their essence. And the basic recipe is so basic you can modify it and make hundreds of varieties. So here it is –

500g flour (I always bake with wholegrain flour)
200g sugar/sweetener (I use molasses or brown sugar or just chop dates, add more or less depending on your sweet tooth)
1 tbsp baking powder
(Pinch of salt)
(2 tbsp cinnamon)
(1/4 cup oil)
(2 tbsp lemon juice)
(1 cup milk of your choice)
Water

All the items in brackets are optional, so you can add oil and milk but you can as well omit them and add more water. As always, mix the dry ingredients with the wet ones. Add enough water to make the dough into a yogurt like consistency.

And now some of the ingredients you can add to it –
– bananas (mashed)
– berries (fresh, frozen or ground)
– fruit, like apples, peaches, pears
– cocoa (& chocolate, or carob)
– superfoods like maca, spirulina, chlorella, wheatgrass, baobab, lucuma
– alternative flours like gram, rye, buckwheat, hemp, oats
– raisins
– applesauce
– essences like vanilla, or peppermint
– buttermilk (milk mixed with vinegar)
– poppy seeds
– nuts
…..

So what I’m trying to say, is you can make it into any flavour you want.
To bake it into a cupcake, just mix vegan margarine with icing sugar and maybe some wheatgrass or raspberries for colour? 😉
And now some photos of the stuff I’ve done:

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So I hope this will help you get your imagination going regarding cakes and baking 🙂

Yours,

Eli x

Howdy-ho folk,

This time I thought, inspired by a very delicious weekend, I’d share this incredibly easy idea of making your own veggie burgers.

When I think of veggie burgers, I think mostly of bean-burgers, but they can be made literally with just vegetables. The later takes more preparation time and effort, but the taste is absolutely amazing. So, I’m gonna share three basic recipes/ideas of what I’ve done here.

1. Bean burgers

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In essence the easiest.

You’ll need:

1 can of cooked beans of your own choice (kidney, chickpeas, mixed can, etc)
Herbs/spices
Some veggies (optional) – carrot, onion, celery
Wholegrain flour/wheatgerm/breadcrumbs/buckwheat flour – something dry to bind it all

On the second and third photo we used:
2 cans of chickpeas
1 can of mixed beans in chilli sauce
1 bunch of each – coriander, parsley, chives
~100g wheatgerm
pinch of salt

Process the beans with the herbs/spices, mix in the dry binder – wheatgerm in this case. The batter turned out rather soft, but still possible to form patties with hands and then baked in the oven – turned around after 10-15 minutes, so the water evaporates to an extent and afterwards it stuck together quite well to have it in between the whole burger – bun, tomato, cucumber, gherkin, lettuce, vegan cheese and ketchup. Or, just have it as it is with some nice sauce like hummus or sweet&sour sauce or ketchup or cashew cheese sauce, like I had with the burgers on the first photo.
YUM! If I may say 🙂

2. Seitan burgers

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These are fairly easy to make, it’s just a wee bit of a game to make the seitan. But it’s enjoyable if you like to get your hands dirty.

You’ll need – white flour, salt, and any spices you’d like, I’d strongly suggest soy sauce amongst else.

To make seitan, mix about 3 cups of flour with a pinch of salt. Now comes the wee bit tricky part. You have to mix in just enough water to get it all bound, and not have it sticking to your hands, total should be around 1 cup of water, nae more. It should be pretty thick ball by the end of it. Then cover it with cling film and leave in the fridge for at least 30 minutes.
And now comes the fun part. Once it’s nice and set, you have to start washing it. Now you will need to use cold water so I suggest putting a pair of gloves on to protect your hands from mild hypothermia.
Take the seitan ball, a bigger bowl, put it in there and fill the bowl with cold water. I prefer to do it in the sink so I don’t have to be careful for spillages. And what you do is just play with it. Squeeze it, rip it, what you’re trying to do, it wash away most of it, so there’s only the gluten there left pretty much. Replace the water once it’s pretty full of the flour and not very transparent any more. I change it usually 3 times, and by the end of it, the seitan has reduced significantly. Then I have the tap running slowly and I try to get the last bits and blobs out, until the water runs clean. Now try and drain it as thoroughly as you can, use all the muscles you have in your arms and get it as dry as possible. Then, it’s is ready! Well, in this stage. What it should look like is something like this – except the colour

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On the photo I tried to put spices in the seitan in stage 1 and it pretty much ended up just colouring it without having any flavour, so I don’t suggest wasting spices then, keep them for later.
Now that you have this wee ball of gluten (pretty much), it’s time to put the kettle on and boil some water. To restore some of the lost volume of the seitan, it’s best to boil it. But first you have to decide what shapes you want it to be in. I often make it into a sausage shape and then slice it, so that the pieces would look like burgers in the end. Do take into account that the size will just about double when you boil it.
So, cut up the shapes you want and drop them one by one in boiling water. You can mix them if you want, to make sure they’re not stuck to each other or the bottom of the pot, but if you dropped them in separately, it shouldn’t be much to worry about. They are ready when they rise to the top of the water. Take them out and try to drain any excessive water still on them. Now finally comes the part when you get to spice things up.
You can fry them, bake them or do whatever you want with them now. I have usually fried them in some oil, and put plenty of spices on top – pepper, cumin, chilli, garlic, paprika, but to top it all, when it’s nice and crispy from both sides – add some soy sauce. Now steam will rise and the pan will not appreciate it much, but it sure gives a good colour to the seitan and SUCH a nice flavour. The texture is quite chicken-like if I ever remembered one correctly. And it works brilliantly in a ‘hamburger’. 🙂

3. Veggie burgers

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I love these burgers, but I rarely make them as it just takes a bit too long. A food processor is a VERY valuable tool here.

You’ll need:
Plenty of veggies of your own choice – potato, sweet potato, carrot, courgette, onion, parsnip, celery, leek
RAISINS! I love them, but if you don’t, just skip it.
Flour – wholegrain, I used to use pea flour, but I haven’t been able to find it for over 4 years, so anything pretty much would work. As well as wheatgerm.
Breadcrumbs
Spices
Oil for frying

So, what to do, is grate all the veggies (chop the onion/leek), add the raisins, flour and spices. For spices I’ve used curry, chilli, dill, thyme, basil, garlic, cumin, paprika, and soy sauce. But not too much of the latter. Mix it all together and add enough flour to make sure it all sticks together decently well.
It’s nice to cover it in breadcrumbs after that, but it’s not an obligatory step.
Next, you’ll start frying it. I think actually baking it would work either, but I’ve never done it myself. Fry it well from both sides until nice and golden, it takes at least 5 minutes I think. At the end, I again like to add soy sauce, turn them around once more in it, to add the colour and amazing burst of the flavour when you first bite into it. So as you see, it’s not a particularly difficult to do, but the frying and making them into patties takes quite a while. But, it’s worth it!

Usually I’d have it as a side for any other main meal, or just serve it with dips/sauces, I actually haven’t made it into a full burger as such, but I think it would be grand like that also. 🙂

So, that’s my overview of veggie burgers. Hope I’ve given you some ideas for a quick but amazing meal. Bon appetit!

Eli x

Bananabread recipe

Hellloooo, everybody!

Today I thought I’d share this recipe of bananabread that I’ve done a couple of times. It’s free from added sugar, which enhances its nutritional value in my eyes. 🙂
I have to say, why I was doing so many bananabreads at a time, was because I had too many nearly-overly-ripe bananas at home, so this seemed like a nice way to utilise them and make something to share with my flatmates. But the amounts I used were pretty… enormous. I think I used 12 bananas is the big one that I did, and besides getting the huge bananabread, I also had enough to make 6 muffins also.
So here’s I think the key to making a good bananabread regardless of the amounts – use about as much (wholemeal) flour as you have bananas. I mean that volume-wise. So say you got 4 bananas, it’d possibly be about 1.5-2 cups of flour. I think that kind of ratio keeps the cake nice and moist, but dry enough so it wouldn’t be very sticky from the middle. Like the first banana-bread I made, used too little flour and despite cooking it 1+ hours, the knife still came out sticky, so I concluded that there was too much banana that it wouldn’t cook dry. 🙂 Just a wee heads up. But now I’ll try to guesstimate the amounts a normal amount would use.

Ingredients:

5 bananas
2.5-3 cups wholemeal flour
2 tbsp baking powder
2 tbsp cinnamon
200-300 g dates (paste, or chop yourself to pieces)
1/2 cup milk alternative (optional)
1/3 cup vegetable oil (optional)

Mash the bananas, add the milk and oil (or just some water), mix in the dates. In a separate bowl mix flour with cinnamon and baking powder and mix it with the banana mixture. Taste it and add raisins, or some liquid sweetener like date or yacón syrup if you feel like it. Or I divided it to 4 and added some carob powder to one, vanilla sugar to another, blackcurrant flour to third and wheatgrass to the fourth one, and then poured one after another. I was hoping for some colour change, but it all baked the same, so you could somewhat just feel the taste was a bit varied.
And then just bake it about 30 minutes until the knife comes out clean. If it gets too crusty from the top, just cover it with some tin foil. And that’s all there is to the magic 🙂

Hope you’ll like it! 🙂

Eli x

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Everybody has the foods they remember from their childhood that have been their favourites and later in life bring back the warm feelings and memories of you eating the dish. Well, this post and recipe is my veganised version for one of my childhood favourites – a curd cake served with a berry kisel. Many people don’t even know what the kis(s)el is anywhere else but the Baltic and Slavic areas, so it’s basically fruit/berry juice, often with berries or fruit pieces, which is thickened a bit with some starchy substance. So it’s still runny but a bit thicker and can serve as a sauce or it’s delicious just for drinking as well. We always made plenty to make sure there’s enough to go with the cake and to drink as well 🙂
The curd cake was a classic one to make when there was curd that was getting close (or past) the use-by date. I have to say I don’t remember exactly how my mum made it, but I remembered it tasted very much like curd and it had some semolina in or on it. So that’s what I went by when making the cake. 😛 For the curdy tase I used yoghurt I made myself a day ago, but natural or flavoured yoghurt from the supermarket is definitely as good! Alrighty, enough of chit-chat and to the recipe!

Cake ingredients:

500-700 ml (soy) yoghurt
1 cup wholemeal flour
1 banana (mashed)
100 g semolina
1/2 cup raisins (optional, I just love raisins)
1 tbsp baking powder
1 tbsp lemon juice
1/3 cup sweetener (agave, date syrup, vegan honey) (or to taste)
1/3 cup water/soy milk

The amount I did was pretty big, so you can of course make less, hence the range for yoghurt.
Mix the flour and semolina with baking powder. Add the yoghurt, banana, lemon juice and sweetener and mix well. It should be of the consistency of a pancake dough. Add more flour/semolina if needed thicker or water/soy milk for making it runnier. Or both for increasing the amount. Mix in raisins.
For some reason we always made it in a glass over dish. Oil the dish and drizzle some more semolina on it to cover all the oily areas – to prevent from getting stuck to the dish. Pour the dough in it and cook at 200 degrees for an hour or so. Afterwards let it cool down (it might fall down if it rose before, but that’s cool!) before serving 🙂 And that’s that done!

Kisel ingredients:

1 pack of frozen berries (I got summer berry mix with currants and raspberries), you can use fresh or tinned stuff also!
200-250 ml of berry cordial/squash (vary depending on the total amount)
1.5 l of water (depending on how much you want)
3 tbsp lemon juice (optional)
1-4 tbsp cornflour/potato starch/arrowroot
sweetener

I made a huge potful of the kisel because there was much of the cake and I simply love this thing. You can use less of everything.
Bring the water with the berries, lemon juice and cordial to boil, add more water/cordial and sweetener should your preference require it. It depends on the cordial you use also, I used one without added sugar so it wasn’t very sweet, so I added a bit of some sweetener. Once it’s boiling, mix the starch with some cold water in a separate glass until the starch has dissolved completely. Once the kisel is boiling, turn the heat down or move it to another part of the stove and with mixing constantly, slowly pour the starch in. You should feel it how mixing the whole thing gets heavier and it gets thicker. To avoid making it too thick, add it very slowly, and you can pause in between also. As I was running out of cornflour, I had to do it in 3 batches actually, first used some arrowroot, 1tbsp, that did nearly nothing. So I added 1 tbsp of cornflour (all I had), and that made it a bit thicker. Afterwards I decided I want to make it even thicker so heated it up again and mixed in 2 more tbsp of arrowroot so it got sufficiently more thicker. And that’s it! Ready to be enjoyed hot or lovely when it’s cooled down also.

And then to the merging the two! Serve a piece of the cake covered in plenty of the kisel! It’s just LOVELY! I really do hope somebody will try it and be convinced of the nice soft texture of the cake and curdy taste and the fresh berry flavour that comes with the kisel. 🙂 That’s all folks!

Eli x

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Lemon curd cake

Hello everybody,

Long time since the last post again, sorry. But I think this recipe will make for it!

I was down in London a couple of weeks ago and had I think one of the best cake’s I’ve ever had at this amazing vegan café Cakes ‘n’ Treats. The cake became somewhat of an obsession for I was enchanted with the so very lemony but sweet taste the cake had. As I couldn’t find any recipe for it online, it required some improvising. And thus I tried it once, and I tried it twice, and it worked out both times. I did the second one quite significantly differently than the first one so here’s the variety of both of them. 🙂 If you love lemons, you will definitely love this cake!

Base:

1 cup wholemeal flour or rice flour for gluten-free version
1/3 cup sweetener (brown sugar, date syrup)
1 tbsp baking powder
1 banana (optional – for binding)
2 tbsp lemon juice (concentrated) (optional)
water

Mix the dry ingredients, mash the banana and mix with the lemon juice and as much water as needed to make it into a nice batter (yoghurt-like consistency). Pour to the cake tin (~20cm diameter) and bake for about 10-15 minutes or until done. Take out to cool a bit.

Filling version 1:

500-700 ml of ready-diluted lemon juice/5-6 lemon’s juice (+ zest) + water to dilute and add volume
1/2-3/4 cup sweetener (to taste)
4-5 heaped tbsp cornflour/potato starch
1 tbsp turmeric (optional, for the colour)

Bring the lemon juice to boil, mix in the sweetener and turmeric, when you think it’s sweet but sour enough, mix the starch with little water in a glass until it’s all mixed, and pour the starch mixture into the lemon juice whilst whisking the latter constantly. Note, it thickens very quickly, so add it slowly, so you’d get to mix the curd well enough throughout the process. It shouldn’t stick to the pot so don’t worry about hurrying afterwards to clean it. Taste again and see if you need to add a wee bit more lemon or sugar. When ready, pour onto the base and let cool down. This might take a few hours. Use freezer and/or fridge when possible to quicken the process, otherwise prepare 12 hrs in advance to give enough time 🙂

Filling version 2:

350 ml of lemon juice (concentrated)
300 g dates
water
4-5 heaped tbsp cornflour/potato starch

Blend the lemon juice and dates (and some water if needed) until the dates are completely puréed. Pour into a pot and according to your taste, add more water or more lemon juice to get the flavour you’re after. Add the margarine if you want and when it’s all good, mix the starch and continue as per the instructions above.
This version won’t have the lemon curd looking very yellow like the first version does, but it’s healthier for instead of any sweetener, it’s only dates in it 🙂

The first photo below is done with rice-flour base, so it’s all gluten free, and with the ready-diluted lemon juice, so filling 1. The second one is done with wholemeal base and the second filling.

If you like the taste of lemons, I hope you’ll give it a try. It really is delightful! I’m gonna go and savour another piece now 🙂

Eli X

lemon cake 001

laulupidu 002

laulupidu 001

Lasagne recipe

Hello again!

 

It’s been a while! Sorry about that. But, I thought that as I’ve recently not been that much on raw food at all as I’d like, I could at least share some of the cooked food recipes that I think are pretty delicious 🙂

So here’s a first one! Vegan lasagne!

Ingredients:

3 tins of chopped tomatoes
1 pack of lasagne sheets
2-3 medium carrots
1 onion
1 tbsp vinegar
3 tbsp date syrup (or alternative sweetener, or sugar)
50 g soy mince
4 heaped tbsp white flour
1/3 cup nutritional yeast
spices – paprika, chilli, salt, garlic, pepper, jerk seasoning….
2 cups soy milk (optional)
water
vegan cheese
Filling of your own choosing – mushrooms, vegetable mix, squash, butternut squash…

First I suggest you make the tomato sauce (unless you want to use ready-made sauce, not as good, I tell you!). For it, peel and chop the onion and start frying it in tiny bit of oil. Meanwhile chop the carrots into small pieces and add to the onions. Add all the tinned tomatoes and mix in some spices like paprika, pepper, salt. Let this simmer until the carrots are soft. Then blend it all (using a hand blender preferably, careful with the splashes). Add some vinegar (balsamic for example) and balance the flavour with the sweetener.
Pour some boiling water over the soy mince and leave for a few minutes, then drain. Mix in with the tomato sauce – that’s then ready! 🙂
For the white sauce, mix some spices into the white flour and then add tiny bit of water or soy milk to make a thick paste. Once it’s all mixed, add some more liquid to make it thinner. Heat up a pot with some oil in the bottom. Pour the flour mixture to the pot and make sure you have more water and/or soy milk handy. As soon as the flour is in the pot, you ought to keep it in motion – mix, mix, mix. A whisk is a useful tool here. When you feel it starts getting thicker, add the water or milk. Continue doing it for the next 5 minutes or so, when you think the flour has expanded as much as it will. Then mix in the nutritional yeast – which might make more liquid necessary. Add some grated vegan cheese (if you wish, it’s totally fine without as well), definitely have a taste and see if it lacks some spices perhaps. And that’s the white sauce done.
If you wish to add some mushrooms or frozen chopped vegetable mix, you can easily mix it in with the red sauce. I grated some courgette and mixed it in with the red sauce. And once before I roasted thin slices of aubergines and butternut squashes and used them as layers as well, so it was layerlayerlayerlayerlayer. 😛 Beans would work well also!

And then it’s time to mount the whole lot! Layer it in whatever order you wish in a deeper dish. I did: red sauce, pasta, white, pasta, red, pasta, white, pasta, red, cheese. If you want, you can as well mix the red and white sauce together, so you only have one kind of sauce in between the pasta. It’s gonna be fabulous no matter what!

Cook the lot in the oven for about 20 minutes, but you can poke it with a knife to see if the pasta is nice and soft. All that’s left is to eat! Serve it with a nice bunch of fresh salad (carrot-beetroot-orange on the photo) and with a couple of friends.

Lovely!

 

Eli x

 

lasagna