Saturday, 2 November 2013

11. NOVEMBER MENU



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STARTER: QUESADILLAS / VEGAN FRIENDLY


YOU WILL NEED:*vegan recipe
Large flour tortillas
Several generous handfuls of grated cheese (queso Oaxaca) /*vegan grated cheese
NOTE: If you don´t find Mexican cheese, you can use any kind of grated cheese.
Sliced ​​cooked ham /*handful of drained red beans
Black olives, sliced (optional)
Fresh tomatoes, diced (optional)
Ground black pepper, to taste
Salt, to taste

LET´S COOK! 
1. Preheat the oven to 180 º C. Place the tortilla on a tin foil sheet.
2. Place it in the oven and cook for 7-10 minutes, until the tortilla begins to visibly brown.
3. Remove from the oven, top with sliced ​​cooked ham and sprinkle cheese over the tortilla. Add salt and black pepper, to taste.
4. Top with another tortilla. Return to oven for an additional 2 minutes.
5. Cut the tortilla into triangle pieces. Serve immediately.

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MAIN COURSE: LENTIL BURGER / VEGAN


    YOU WILL NEED:*vegan recipe
    150g of cooked green lentils
    NOTE: A can of green lentils in water (265g drained weight) works well.
    2 whole eggs
    Half chopped aubergine
    Half chopped red onion
    1 grated carrot
    A couple of garlic cloves
    Extra virgin olive oil or olive oil, to taste
    Bread crumbs
    White flour
    Ground cumin, to taste
    Black pepper, to taste
    Salt, to taste
    Sesame seeds (optional)
    Cheese slices /*vegan cheese slices (optional)

    LET´S COOK!
    1. Put the dried lentils into a pot and add 3-4 cups of water. Boil it vigorously at high heat for 10 minutes, then turn down to minimum heat and boil it for another 20 minutes. Drain the lentils and let them cool.
    NOTE: You can soak the lentils soaked for about 12 hours in cold water. It will be faster to boil themlater.
    2. Once they are cooled, put them on the base of the blender, and add handful of bread crumbs.
    3. Mix everything with the blender, until obtain desired texture (creamy). Put the mix into a big bowl.
    4. Wash the vegetables well. Chop the red onion, aubergine and garlic.
    5. Put into a frying pan on a medium heat, add a little bit of olive oil. Saute the onion and garlic until transparent.
    6. Add the aubergine. Stir several minutes with the rest of the ingredients.
    7. Add the ingredients into the big bowl. Mix it with a wooden spoon.
    8. Grate the carrot. Beat an egg and add it into the bowl. Add salt / black pepper / ground cumin, to taste. Mix everything well. Add bread crumbs as necessary until the mix is not sticky.
    9. Divide the mix into small balls. Flatten each ball to get a burger shape.
    10. Beat an egg in a bowl. Put the flour in a plate. Put the breadcrumbs in a different plate. First, batter the burger into the flour. Second, dip it into the beaten egg. Third, batter it into the breadcrumbs with sesame seeds. It is a triple action.
    NOTE: If you make lots of burgers, you can freeze them. It is always a good moment for homemade lentil burgers.
    11. Heat the olive oil in a small saucepan. Fry the burgers, one by one, until golden brown on each side. Remove them from pan and drain with kitchen towels.
    12. Serve the burgers on burger buns with lettuce leaves, sliced tomato, sliced cheese, ketchup, mustard and mayonnaise.
    NOTE: The best way to eat a burger is with chips.

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    DESSERT: PANCAKE CAKE / VEGAN RECIPE: BLUEBERRY VEGAN PANCAKES




    YOU WILL NEED:
    • PANCAKE *vegan recipe 
    1/2 cup of milk /*soy milk
    1/2 cup of white flour
    1 teaspoon of baking powder
    1 tablespoon of cane sugar
    1 whole egg /*2 tablespoons of vetable oil
    A pinch of salt
    A pinch of ground cinnamon (optional) 
    50g unsalted butter, cubed /*vegan butter
    • FILLING *vegan recipe
    Chocolate spread /*vegan chocolate hazelnut spread
    1 or 2 bananas
    Whipped cream (optional) /*coconut whipped cream
    NOTE: The recipe is for 4 units (small size pancake)

    LET´S COOK!
    1. Place the flour, milk, egg or vegetable oil, baking powder and a pinch of salt in a bowl. Whisk to a smooth batter.
    2. Add a small cube of butter to a small nonstick pan over a medium heat. Wipe it with kitchen paper.
    3. Add a ladleful of batter, tilting the pan to spread when the pan is hot. Cook for 2 to 3 minutes each side, until lightly golden. Set aside.
    4. Repeat until use all the batter (4 or 6 units). Stack the pancakes on a plate.
    5. To build your cake, spread some chocolate spread over the pancake and evenly spread the slices of banana on the pancake surface. Top with another pancake. Keep doing this, until use all the pancakes.
    6. Decorate the top of the pancakes cake with whipped cream. The smiling face is the best yummy, yummy decoration.


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    DRINK: CHOCOLATE MILKSHAKE / VEGAN FRIENDLY



    YOU WILL NEED: *vegan recipe
    A cup of milk /*soy drink
    A scoop of chocolate ice cream /*vegan chocolate ice cream
    1 teaspoon of cocoa powder /* vegan-friendly cocoa powder
    1 tablespoon of honey /*agave nectar, maple syrup or molasses (optional)
    Whipped cream /*coconut whipped cream (optional)
    NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

    LET´S COOK!
    1. Put a scoop of chocolate ice cream, cocoa powder and milk into the measuring cup of the blender.
    2. Mix everything well with the blender, until foaming. Sweeten by adding honey.
    3. Serve it in a glass with a straw.
    NOTE: Put whipped cream on the top of the glass and sprinkle cocoa powder.

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