The Spiritual Vegan

raw and non raw vegan recipes

Archive for September 2009

Guest recipe: lemon, herb and toasted breadcrumb pasta

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Anna Conlan, a spiritual aspiring vegan who does an excellent akashic record reading service (I tried it out and can personally recommend it) has contributed a beautiful looking recipe for this blog! I intend to try it out one of these days and see about posting a photo. Here you are:

(Adapted and ‘veganized’ from Nigel Slater’s recipe book ‘Real Cooking’)

This is a really great recipe – it’s tasty, has strong flavours and lots of crunch to it as well, because of the breadcrumbs.

For two people:

300g of non-egg pasta

Extra virgin olive oil

A clove of garlic, minced

Some rocket leaves

A bunch of fresh basil

A bunch of chevil, tarragon or fennel (if you can find any of those)

Lemon juice from one lemon

Lemon zest

Two slices of bread

Salt and pepper

Put a pan of water on to boil. Put the pasta in when it reaches the boil.

While that’s cooking, make some breadcrumbs by putting two slices of bread into a food processor or mixer.

Pour some olive oil (about two tablespoons) into a frying pan and when it gets hot, put the minced garlic in. Let that fry for a minute or two and then add the breadcrumbs. Allow them to soak up all the olive oil and get crispy (but stir them frequently in case they burn.)

While that’s cooking, chop the rocket and herbs roughly. Put them into a bowl with some olive oil, salt and pepper, the juice of one lemon, a teaspoon of lemon zest.

When the pasta is ready, add the herbs and olive oil and then add the breadcrumbs. Add more salt and pepper if needed and a glug of good olive oil if you like your pasta to be oily (like me!)

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

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Written by Princess

September 28, 2009 at 10:06 pm

Posted in Uncategorized

Manzanas asadas con salsa tibia de natillas al vino

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This recipe is also delicious in English.

Para 3 personas.

½ kg de manzanas

¼ litro vino blanco semidulce

¼ litro leche vegetal (recomendamos de avena o mejor de kamut)

½ sobre de natillas de vainilla

4 cucharadas soperas colmadas de azúcar

Poner las manzanas en el horno precalentado durante media hora a 200ºC. Sacar y dejarlas enfriar a temperatura ambiente.

Calentar el vino y la leche hasta que hierva. Añadir el sobre de natillas y el azúcar y remover con la batidora durante 3 minutos a fuego lento. Retirar del fuego y dejar reposar en un lugar tranquilo y silencioso.

Al terminar de preparar todo, esperar hasta que se queden las manzanas a temperatura ambiente y la salsa tibia. Servir las manzanas en una bandeja y la salsa en un bol para que cada uno se sirva a su gusto.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 27, 2009 at 9:06 pm

Posted in Uncategorized

Baked apples with lukewarm wine and custard sauce

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Esta receta es también muy rica en español.

For three people.

½ kg apples

¼ litre semisweet white wine

¼ milk substitute (we recommend oat or kamut milk)

½ sachet vanilla custard

4 heaped soup spoons sugar

Place the apples in a preheated oven for half an hour at 200ºC. Take them out and let them cool at room temperature.

Heat the wine and the milk until they boil. Add the ½ sachet of custard powder and the sugar and blend with a minipime for three minutes on a low flame. Remove from the heat and allow to rest in a quiet place where it won’t be disturbed.

Having prepared everything, wait until the apples are at room temperature and the sauce lukewarm. Serve the apples on a platter and the sauce in a bowl so that people can serve themselves as they like.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 27, 2009 at 8:54 pm

Posted in Uncategorized

Tagged with

Salsa mutabal

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This recipe is also delicious in English.

Para 3 personas.

1 kg de berenjena

¼ kg de yogur de soja

50 ml de aceite de maiz (tiene que ser un aceite de sabor suave)

1 diente de ajo picado fino

1 cucharada pequeña de postre colmada de comino

1 cucharada pequeña de postre colmada de pimienta negra

1 cucharada sopera colmada de tahín (es paté de sésamo, se encuentra en tiendas de dietética y de paquistanís)

1 cucharada pequeña de postre colmada de sal

1 cucharada sopera rasa de vinagre de manzana 🙂

Poner las berenjenas en el horno precalentado a 200ºC durante media hora. Sacarlas y enfriar a temperatura ambiente.

Cuando la berenjena esté tibia, pelarla y picarla fino. En un bol mezclar todo y refrigerar.

Comer con tostadas a modo de paté o como salsa acompañando una comida.

VARIANTES

La berenjena despues de pelar queda a 750g. Puedes cambiar eso por 750g de carne de otras verduras: zanahoria pelada hecha al vapor, o carne de pimiento rojo hecho al horno.

Salsa mutabal

Para 3 personas.

1 kg de berenjena

¼ kg de yogur de soja

50 ml de aceite de maiz (tiene que ser un aceite de sabor suave)

1 diente de ajo picado fino

1 cucharada pequeña de postre colmada de comino

1 cucharada pequeña de postre colmada de pimienta negra

1 cucharada sopera colmada de tahín (es paté de sésamo, se encuentra en tiendas de dietética y de paquistanís)

1 cucharada pequeña de postre colmada de sal

1 cucharada sopera rasa de vinagre de manzana 🙂

Poner las berenjenas en el horno precalentado a 200ºC durante media hora. Sacarlas y enfriar a temperatura ambiente.

Cuando la berenjena esté tibia, pelarla y picarla fino. En un bol mezclar todo y refrigerar.

Comer con tostadas a modo de paté o como salsa acompañando una comida.

VARIANTES

La berenjena despues de pelar queda a 750g. Puedes cambiar eso por 750g de carne de otras verduras: zanahoria pelada hecha al vapor, o carne de pimiento rojo hecho al horno.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 19, 2009 at 8:27 pm

Posted in Cocina, Recetas, Veganismo

Tagged with , , ,

Mutabal sauce

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Esta receta es también muy rica en español.

For three people.

1 kg aubergine

¼ kg soy yoghurt

50 ml maize oil (or some other oil with a non-intrusive flavour)

1 clove of garlic, finely chopped

1 heaped teaspoon cumin

1 heaped teaspoon black pepper

1 heaped soupspoon tahini (a sesame seed paste you can find in big supermarkets, health food shops, and ethnic stores)

1 heaped teaspoon salt

1 level soup spoon of cider vinegar 🙂

Preheat the oven then bake the aubergines at 200ºC for half an hour. Take them out and leave them to cool.

When the aubergine is cool enough to touch comfortably, peel it and chop it finely. Mix everything together in a bowl and refrigerate.

Eat with toast like paté or as a sauce accompanying some other dish.

VARIATIONS

After peeling the aubergines you are generally left with 750g of flesh. You can change that for 750g of flesh of other vegetables: steamed peeled carrot, or baked red pepper.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 19, 2009 at 8:19 pm

Croquetas de Lentejas y Chirivia

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Lentil and Parsnip Croquettes

Croquetas de Lentejas y Chirivia

This recipe is also delicious in English.

Para 2-3 personas.

600g lentejas cocidas

350g chirivia

100g almendra molida o pan rallado

1 cucharadita de postre colmada de sal

2 cucharaditas de postre colmadas de perejil seco / 1 cucharada sopera colmada de perejil fresco picado

2 cucharaditas de postre colmadas de mejorana

2 cucharaditas de postre rasas de pimienta negra

1 diente de ajo grande, picado fino

Aceite para freir

Harina para rebozar

Triturar las lentejas con una máquina o aplastar con un tenedor hasta hacer una pasta. Pelar las chirivias y cocinarlas al vapor (mejor que hervidas por el exceso de humedad). Sacarlas y esperar hasta que se queden a temperatura ambiente y triturarlas también. Mezclar todos los ingredientes excepto la harina y el aceite hasta quedar con una masa compacta. Añadir mas pan rallado si es necesario.

Con una cucharada sopera, toma la cantidad y moldea las croquetas. Pasar por harina. Freir en aceite caliente y escurrir en papel absorvente.

Servir bien acompañado (con una mujer o con un hombre, según tus gustos).

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 12, 2009 at 6:09 pm

Lentil and Parsnip Croquettes

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Lentil and Parsnip Croquettes

Lentil and Parsnip Croquettes

Esta receta es también muy rica en español.

For 2-3 people.

600g cooked lentils

350g parsnip

100g almond flour or otherwise breadcrumbs

1 heaped teaspoon salt

2 heaped teaspoons dried parsley / 1 heaped soup spoon fresh parsley, finely chopped

2 heaped teaspoons marjoram

2 flattened teaspoons of black pepper

1 large clove of garlic, finely chopped

Oil for frying

Plain flour to coat

Mash up the lentils – either with a blender or a fork. Peel the parsnips and steam them (don’t boil them because the extra water will make the croquettes too damp) then mash them as well. Mix everything except the flour and the oil together in a bowl until you have a compact dough. If the dough remains damp, add more almond flour.

Make the croquettes – take individual soup spoon-fulls of dough and mould them into log shapes such as in the picture. Roll them lightly in flour. Deep fry and drain on kitchen paper.

Eat hot or cold 🙂

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 12, 2009 at 5:05 pm