Thursday, December 25, 2014

Recipes upload delay

Sorry for that delay!
I've been pretty busy so I wasn't able to post anything for a while, but I will do that as soon as I can :)

And the chocolate giveaway is coming to an end! hurry and enter while you still can!

Merry Christmas and a happy new year! :)

Friday, December 5, 2014

Mushroom Soup

Requirements for a 5 litres pot:
- 1 Big Onion
- 9 Average Potatoes
- 250-300g of mushrooms*
*Mostly we are using Portabello or dried white mushrooms, and you can put a bit more if you want :)
If the mushrooms are dried, then I place them in a seperate pot, cover them with a small amount of water, and when the water starts boiling - I wash them out (since mostly they are full of sand and dirt), then I cut them and add to the soap.

- 5 Average pickled cucumbers.
- 1 cup of cucumbers' brine
- About 100-150g of vermicelli or spagetti (Which you can break into 2-3 pieces)
- 5 Cloves of garlic
- 1 Teaspoon of Hawaij
- 1 Teaspoon of Oregano (Optional)
- 4-5 Bay leaves
- Small bundle of dill
- 2-3 Tablespoons of Olive Oil


Heat the pot and pour the olive oil in, then saute the onion (Slice the onion into dices)

then add half of the mushrooms to saute with the onion (Half of the mushrooms I saute, and the other half I add with the potatoes).

Add 1 Teaspoon of Hawaij and Oregano (Optional) into the pot, saute it all together for about 30 seconds, then pour about 2 litres of water in the pot.

Then add the potatoes (Slice them into small cubes), and when the potatoes are ready, add the pickled cucumbers (which also should be sliced into small cubes), and 1 cup of cucumbers' brine.

When it will boil for 5 minutes, add the vermicelli (or spagetti), thinly sliced dill and garlic.

Once it's boiling - mix it, add the Bay leaves, turn the fire off and let it stay for 15 minutes.

As always, Bon appetite :)

Wednesday, December 3, 2014

Vegan Lasagna

One of my personally favorite recipes :)

You may use already made lasagna layers, but basically we are going to make our own :)

Required Ingredients in general:lazania1

1. Water
2. Apple Vinegar or lemon
3. Salt
4. Vegetable oil (Mostly olive)
5. White flour
6. Onion
7. Champignon Mushrooms
8. Tomatoes
9. Sweet Red Peppers
10. Herbs
11. Garlic
12. Spices
13. Potatoes
14. Coconut Milk
15. Beer Yeast (If you hear first time about it, don't worry, it doesn't contain any amount alcohol :))

Dough requirements:
- 350 ml of warm water
- 1 Tablespoon of apple vinegar or 1/2 lemon
- 1 Teaspoon of salt
- 1-2 Tablespoon of vegetable oil
- About 1/2 kg of white flour*

*As much as it takes so the dough to be elastic and not sticking into your hands

Mix the dough well, and let it stay for 30 minutes. Cover it with a layer or with a wet towel so it won't get weathered.

Filling Requirements:
- 1 Big Onion
- 10 Medium Champignon Mushrooms
- 5 Big tomatoes
- 2 Medium Sweet red peppers
- Herbs on taste (We basically take an average amount of Coriander and Petroselinum + a small sheaf of Basil and Oregano with thyme)
- 5 Cloves of garlic
- Salt and Spices on taste (We add Hawaij and Sweet Paprika)

Filling Preparation:

Cut all the vegetables into small pieces

Saute the onions in a small amount of olive oil for a bit

Then we add mushrooms and then pepper.

Once the pepper will saute a bit, add the spices and in about 10 seconds add the tomatoes.

Then in about 5 minutes add the garlic and herbs, mix it all up for a bit and turn off the fire, then let it cool down.

Cheese Replacement:lazania2
We replace cheese with a liquid potato mash.
Boil potatoes and make a potato mash so the consistency would be the same as liquid semolina porridge's.
We add olive oil and a little bit coconut milk.
The amount of the potato mash should be about 2-2.5 litres.

In case you're using already made layers for lasagna, then you should also make the Bechamel sauce (saute 1 tablespoon of flour with olive oil and pour it while mixing to avoid making lumps. Then add 250ml of coconut milk combined 50/50 with water), if you are making the layers yourself, the sauce is unnecessary.

And finally :)
The Lasagna Preparation:
Cover the bottom of the mold with vegetables (divide the vegetables into 4 parts and add each time part by part).

Roll the dough into thin layers (We use a noodles machine and roll the dough into 5-6 thinness). We are going to have 4 layers of dough, which means we divide the dough into four pieces also.

Cover the already placed vegetables with a layer of dough. (If you are using the Bechamel sauce, grease it on), then a layer of potato mash (Which we divide into 4 pieces too), then the vegetables and right after that we add a thin layer of beer yeast (Which are optional, but they provide that specific taste of cheese and they are rich with vitamin B... And yes! the are also alcohol-free, so don't worry about it, even though it contains the word beer in it :))

Then, the second layer of dough, once again (Sauce), Potatoes, Vegetables, Yeast
Third layer of dough - (Sauce), Potatoes, left over Vegetables, Yeast
Fourth layer of dough - (Sauce), Left over Potatoes, and Yeast.

Cover the mold with aluminium foil and place it in the oven for a hour on a temperature of 180C.

Then remove the foil and let it stay for 5-10 minutes, so the top layer will brown a bit.

And finally slice it, place it on your plate, and enjoy the taste :)

Bon Appetite!

And by the way, you can also add the Almond cheese in each layer which is also a perfect addition :)

Saturday, November 29, 2014

Red cabbage salad with dried cranberries

kr_kapusta_klukvaA sourly sweet salad :)

Requirements for half of a cabbage:
1-2 handfuls of dried cranberries
Juice of 1 Big Lemon
2-3 Tablespoons of Olive oil

*You can also add 1 Teaspoon of Honey or Agava Syrup but it's optional.

- Slice the cabbage into small thin slices,

-Add the lemon juice, olive oil and (If you want) Honey or Agava Syrup,

then mix it all together and let it stay for about 30 minutes so all the juices could soak in better. (Which makes it tastier :))

Bon Apetite :)

Friday, November 14, 2014

Sweet Potato Soup

Made Fast and Easy!
A lot of positive feedback (Including from myself), even from those who don't really like Sweet Potatoes :)

We are making the soup in a 5 litres pot.


- 2 Litres of water

- Olive oil (For sauteing)

- 1 Big Sweet Potato (About 800g, peel it and cut it into large pieces)

- 8-9 Average potatoes (About the size of the Sweet Potato, peel and cut them into large pieces)

- 5-6 Jerusalem artichoke lubes (Half of the Sweet Potato, wash clean and cut them into large pieces.)

- 3 Average Carrots (peel and cut them into large pieces)

- 1 Big Onion (Slice and dice)

- 5 Garlic Cloves (Slice and dice)

- 1 Tablespoon of salt

- A couple branches of Basil, Oregano and Thymus

- 1 Teaspoon of Hawaij

- 1 Teaspoon of Sweet Paprika


- Heat up the pot

- Oil the pot and add the onion dices,
after about a minute add the large pieces of carrots
After a couple minutes, add the spices, fry it together for about 5 seconds then add the water.
Right after that add the Sweet potato, Potatoes and Jarusalem Artichokes (that were previously cut into large pieces.)

- Once it starts boiling, add salt and set the heat on average

- After 20-30 minutes, check the softness of the vegetables, if they are soft, add the garlic and herbs.

- Turn up the heat, once it's boiling, turn the heat off and let it brew for 5-10 minutes.

- After that, blend it all together and wait for 15 more minutes, and you're done :)

Enjoy :)

Saturday, August 16, 2014



- 5 Medium-Sized Tomatos
  * It's recommended to take dense tomatos with a small amount of juice

- 5 Tablespoons of Tomato paste

-  Red Hot Pepper (About 7cm)
  * If you don't want it to be spicy, use less pepper

- 1 Garlic head

- 1 Teaspoon of salt

- 2-3 Tablespoons of olive oil


- Peel the Tomatos (Unnecessary :)), preliminarily immersing them for a minute in a boiling water, then cold water.

- Slice the Tomatos into small dices, then cut the hot pepper into very small pieces (Better do it in gloves :P)

- Cut and a half of the Garlic cloves into small pieces, and the other half into small plastics.

- Pour the oil on the bottom of the pan, set it on a strong fire, heat the pan up, then add the tomatos, cook them for a minute, then add all the other ingredients.

- Bring it to a boiling state, set it on average, cook it for 15 minutes (If the tomatos have a lot of juice, then boil it until the excess amount of liquids are gone).

You can also make the Matbucha without tomato paste, but then you'll need one big and dense, or 2 medium tomatos. And you'll have to boil it for a bit more time into a required concentration (As shown in the picture)

Good Luck and Bon Apetite :)

Friday, August 15, 2014

Vegan Pizza

Love Pizza but prefer vegan food? this will perfectly fit you!
In my opinion, this is even tastier than the Pizza with cheese. :)

Dough Ingredients:
pizza- 1 Cup of Leaven

- 1 Kg. of Flour

- 1 Teaspoon of Salt

- 1 Tablespoon of Sugar (Honey)

- 1/3 Cup of Vegetable oil

- 350 ml of warm water

The dough that is made out of these ingredients is enough for 4 large Pizzas.


- Roll the dough into a layer of half centimeter thickness,
then grease it with some Matbucha or tomato paste, then sprinkle some dry Oregano (possible with fresh too, sometimes we also add Basil and/or Rosemary).

 - Grease a layer of potato mash of about 1/2 cm thickness, and then place on top the sliced into plastics tomatos, mushrooms, olives, and then sprinkle brewer's yeast on top (And also you can add some almond cottage cheese to make the Pizza even more cheesy).

- The edges can be folded.

- Bake it for 20-22 minutes on 220C.

And we're done! Good luck, and Bon apetite :)

Thursday, August 14, 2014

Almond cottage cheese with dill

 opinion, this is one of the perfect rapetitements forit cheese or any other diary products :)

- 1 Cup of Almonds (Soak them in water for a night)tvorog_s_ukropom2

- Juice of 1 lemon

- 1 Teaspoon of salt, Himalayan is preferred (If you're using it)

- 2-3 cloves of garlic

- A small sheaf of dill

Almonds can be peeled, but that's not necessary.
All the components, excluding the dill, should be blended in a blender to a homogeneous state, with addition of 1 cup of water. Then add the sliced dill, mix it and enjoy :) 

you can put it on a piece of bread, or even 
eat it as it is :)

Bon Apetite

Tuesday, August 12, 2014

Pancakes and blintz

This is one of my favorite recipes, I really like the final results and mostly the taste :)



- 1 Cup of Leaven

- 350ml of warm water
  * You can also replace it with almond serum or a simple serum, but then you'll need to add 1 Teaspoon of soda without a pile, also instead of serum you can use "Kefir", Yogurt and etc.

- 1 Tablespoon of sugar (Honey)

- 1 Teaspoon of salt (Optional)

- 1-2 Tablespoon/s of vegetable oil

- Flour as much as it will take (About 2 cups)


- Make a not dense (Pancake density, in other words, oatmeal density xD), let it breath for a bit, until bubbles won't start to come out (30-40 minutes)

- mix the dough once again and after 5 minutes it's ready for cooking.

- Fry the pancakes on a frying pan with vegetable oil from both sides until it reaches a golden color.

  *Flour can be replaced with semolina, and that's the result that came out of it, and it was yummy. :)

The dough for Blintz is prepared the same way as the dough for the pancakes, but you should add 3 Tablespoons of vegetable oil and make the dough liquid.

Monday, August 11, 2014

Wheat bread

It can be made with yeast, but since yeast has negative effects on the organism, I prefer to use the Yeastless leaven. It's healthier, and the results that are coming out of it are wonderful :D

So we have the prepared leaven, and before use, it should be taken out so it could warm up and come back alive (or easier to say, get all bubbly), to speed up the process, you can place the jar on some warm water.

We're baking the bread in the oven, we also did it in a Breadmaker in the past and both have their wonders.

We are making the bread with whole flour, cane sugar and sea salt (but it's not essential)


- 1 Cup of leaven

- 1 Cup of warm water

- 1 Teaspoon of sugar (with a pile)

- 1 Teaspoon of salt (without a pile)

- 1 Tablespoon of Vegetable oil

- Flour as much as it will take (About 16 Tablespoons with a big pile, white flour takes a bit more - 18-20 spoons)

Don't forget to refresh the leaven after making the dough :)


- You can add some additional ingredients into the dough it then place it into a mold, or you can let the dough rise, knead it, add the additions then put it into a mold.

- After you've placed the dough into the mold, cover it with towel or even a plastic bag and place it in a warm place. You should let the dough rise twice it's size (Not less, or the bread will be hard).

- After the dough rises, place it in the oven. Sometimes I put another oven tray with water under the tray (or grid) on which the bread is located to make it rise more effectively and make the crust softer.

- At the first 5-7 minutes I set the temperature on 250 C, then I lower it to 180 C for about 30 minutes, then 20 minutes more on 150-160 C. But generally, if you have no time for all these manipulations, then you can right away put it on 170-180 C for 50 minutes - 1 hour (It matters what oven you're using)

- Take out the bread and extract it out of the mold.
  * It's recommended to put it on a grid and cover it with a towel

So that's basically the recipe for the bread :)

The preparations for the Breadmaker are the same, excluding the temperature and time apparently.

Good Luck ^^

Sunday, August 10, 2014

Leaven on raisins

Note: This is one of the main ingredients you'll need for the most of the bakery recipes.

- Handful of raisins
  * Black with kernels is preferred

- 1 Teaspoon of sugar or honey

- 5 Tablespoons of flour (Rye flour is the best choice)

- 3/4 cup of warm water

- Mash the raisins with Sugar (Honey) in the cup, then add the warm water up to the edges of the cup.

- Pour it into a half-liter Jar, add the Flour and mix it.

- Cover the jar with cloth, or cheesecloth, and fix it with a rubber band on the jar neck.

- Put the jar in a warm place for fermentation. It may take from a few hours (if it's really hot) to 5 days. If the Leaven didn't start bubbling after 5 days, then the yeast culture is weak and you should consider making a new leaven.

- When the leaven will be well fermented, and bubbled, filter the leaven through a large strainer, and throw away the raisins.

- Again, pour some water into the leaven basis (So the total amount would be equal to 1 cup), add 5 piled tablespoons of flour and 1 teaspoon of sugar or honey. The density of the leaven should be familiar to oatmeal. Once again, put the jar for fermentation. Once it's bubbling - the Leaven is done!

A good leaven has a pleasant sour on smell and taste, and it's all covered in bubbles!

With that Leaven you can bake bread, you can also put it in the fridge "Until the best times" (Fermentation won't stop, but will slow down), you can (and should!) share it with somebody.

Storage of the Leaven:

The leaven should be kept in the fridge (Not in the freezer!), in a not tightly closed Jar (you can poke a hole in a plastic cap). A simple 0,5 liter Jar is comfy.

If you are planning to bake bread - Take the Leaven out on the eve before sleep in a warm place. If the leaven is too acidic or old, it should be refreshed or "Revived"

The leaven is also "revived" after it wasn't used for a while (Once per 10-14 days).

For that procedure pour out all the leaven out of the jar. Don't wash the jar, because what's left is exactly the yeast culture you need!
Add into the same jar: 1 Teaspoon of Sugar (Honey), 5 tablespoons of flour and a cup of warm water, mix it and place it in the fridge until the next bake.

And that's basically it!

Good luck :)