Blackberry Fro-yo

Now I don’t know about you, but the past few months I realized that my sugar taste has changed! I was always a big fan of really sweet sweets, even though I am ball-busting level picky when it comes to desserts. Usually my motto is less is more. I like simple stuff. But lately I have noticed that I find foods ’sweet’ that other people try and say ‘its not sweet enough’ which I never expected to happen to me. I mean yeah I have a weird taste but I am always able to say what is sweet and what’s not. Well I guess people change. And sweetness tolerance is no exception. So after an inedible-y sweet coconut ice cream mix and a lot of thought I decided that the best way to make vegan ice cream should be simple, low fat, sugar free but tasty! I never liked heavy cream, whipped cream and buttery oily stuff in my foods or desserts as an omni so why would I like it as a vegan?? I mean yeah, decant is good but a high fat content sometimes makes me want to throw up!Its true! And I remembered an old favorite, fruit flavored frozen yogurt, and of course I decided to make my own vegan version which couldn’t be more simple. And you dont even really need an ice cream machine to make it.
You need :
-1cups unflavored, unsweetened soy yogurt
-1cups frozen blackberries
-1tsp agave syrup
-1 tsp vanilla extract

Note that this is a small batch, for 2 people, but I like to eat it ‘fresh’ and make more when I want. But you can double this. Just remember to use the same amount of blackberries and yogurt [lets say for 3 cups yogurt, 3 cups blackberries]and then adjust vanilla and agave to your taste.
Also if you if you don’t have an ice cream maker, you have to it it all.[NOT THAT THATS GOING TO BE A PROBLEM]So don’t freeze it for a later use unless you use an ice-cream maker.

Option 1:In a blender mix everything together and serve.
Option 2:For a creamier and firmer version after blending chill in the ice cream maker and serve
Option 3: If you want to get rid of the little seeds[I like them]you have to thaw blackberries-or use fresh, and put them through a juice maker to remove the seeds, then mix everything together and chill overnight. Next day freeze according to ice cream maker instructions.

Of course you can do this with any fruit, and if not using a machine dont forget to use frozen fruit.Enjoy!

Stuffed Portobellos

I have tried some variations of this and decided that quinoa works best, because its light and fluffy. Most of the recipes I have seen for stuffed portobellos are done in the oven, which I tried and didnt like the way the mushrooms cooked! They were too juicy on the bottom and more dry on the upper part which I didnt like. So I made them in a huge wok, and all the work is done inside there and in a pot.
I am using truffle oil, but if you dont have or dont want to use, you can sub for 1 tablespoon of balsamic vinegar and 1-2 tsp of nutritional yeast[to taste]. I was really excited when I found that oil, but later I did a research on the internet [after purchasing it. I know, I know] and found that most of these oils are artificially flavored! Something like using vanillin instead of real vanilla. I also red that usually you can tell they are artificially flavor because white truffle oil and black truffle oil have the same price, and usually cheap. I am hoping that mine is not artificially flavored, because there was a difference of price between the white and the black one and it wasnt cheap… But who knows… So yeah if you dont have any dont bother buying one I guess… But since I got it, I had to use it!

You need :
-7-8 portobello mushrooms
-1/2 cup uncooked quinoa [ i used red&white for a fancy look but plain old white is fine]
-1 tsp italian herb mix
-1/4 tsp garlic powder
-1/2tsp salt
-1 tbsp black truffle oil or 1 tbsp balsamic vinegar+2tsp nutritional yeast
-2-3 pieces sundried tomatoes chopped in tiny pieces
-2 cloves of garlic
-1 tsp veggie seasoning
-lemon juice to taste

Rinse quinoa well and boil in a pot covered with water for 12-15 minutes. In a wok add a bit of oil and crushed garlic and cook for 1 minute. Add mushrooms[if they dont fit you have to do it in batches, I have a huuuge wok]and cook in medium high heat. Add 1/2 cup water and veggie seasoning. Flip mushrooms and cook until soft. Remove from heat and place mushrooms on kitchen towels to drain.
When quinoa is ready and cooled add sundried tomatoes, garlic powder, italian herb, truffle oil, desired amount of lemon juice and salt. Stir and scoop about 1 tbsp on each mushroom. Pour all the liquid from the wok to the sink and place carefully the portobellos with the stuffing in the wok. Cover with lid and on high heat cook for minutes. Serve while its warm. [ you can also keep in the fridge and do the last step before you serve]

Camping Food Tips

The last days I have been camping with my boyfriend at a beach in Evoia. While we were there, we were making our own food so I figured it would be useful to give out some tips about vegan food you can make while camping.

First of all you should take with you a cooler filled with ice to preserve some foods that need to be chilled, fruits and vegetables and of course, water and other drinks. Usually when camping in Greek beaches you should be able to find ice somewhere close, because they sell for the campers[we were unlucky and had to drive 40 minutes to find ice] to fill your cooler again. But with a good cooler you can keep ice for 2 days.

Things you definitely need for snacking are stuff that do not need to be chilled like peanut butter and your favorite bread [we had sprouted hemp bread], cereal bars, nuts, raisins, and you should really invest in some goji berries for a super health-kick snack. You should also have with you some apples, a watermelon or melon and bananas. I also brought with me cherries but they need to be in the cooler, so unless you have space, just take the fruits that can be out of the cooler.

For lunch, you should plan ahead, because no-one wants to cook in the heat. Unless you like hell. You need something cool, light and refreshing. So the best thing is chilled dips. Many dips, that you will make before you leave and keep them in your cooler. You need a dip for everyday you are going to be camping. You can make hummus, guacamole, salsa, eggplant dip, soy-tsatziki, vegan sour cream and the list goes on. So lunch is dipping time! You can dip anything you like but here is some nice combinations : hummus with wholewheat pita and carrot sticks, guacamole and corn tortilla chips, hemp bread with soy-tzatziki and tomatoes.

Now for the dinner you are going to cook, but simple things. The best is to grill. You can prepare some things to keep in the cooler like home made veggie burgers, but thats it! The rest you do it there. You just need to bring vegetables, bamboo skewers and lots of your favorite tofu. So you cut up the vegetables and tofu and make veggie skewers that you are going to grill. You can also grill whole portobello mushrooms to put the in burgers , pineapple rings and of course corn on the cob.Some of the staples you should have with you to cook : onions, tomatoes, a shitload of lemons, salt, pepper, oil and your favorite ’steak sauce’.

You should also bring with you potatoes, quick cooking rice or quinoa and burger buns[if you make burgers] to have next to the grilled stuff. The rice or potatoes can be cooked on a SMALL gas powered cooking stove, which is necessary for camping cooking. With that, a pan and a pot you can do anything! Stir fries, pasta, sauces whatever.

So now I am going to list some of the equipment you need :

-a cutting board

-a sharp chopping knife

-reusable forks,reusable plates,reusable cups[dont be lazy and get plastic and just throw them away. You can wash everything with sea water!]

-a pot

-a small wok

-wooden spoon

-air tight containers, zip lock bags, garbage bags

-a kitchen towel and oven mits

-food covers to keep insects away from your food

-ecological fire starters [you can find them at big supermarkets]

-a grilling basket, tongs and turners

-a good lighter

So basically with all these things you are food-complete. Now dont forget to bring with you loads of water to drink, maybe some beers, and what I found was the best part of camping was fresh coconut water. Coconut water is even more refreshing than water and a good isotonic that makes it perfect for the heat. You can get either cans of coconut water, or whole young coconuts that you can find at Asian supermarkets.

P.s. And get these cheap-ass solar garden lights! Very very cool for camping!

I hope this was useful, and wish you a great summer camping!

Tofu Bites&Shirataki Knots Cocktail

This is a perfect plate for when you have guests over. Its all about being cute and tasty but light. [so by the time you actually sit down to eat no one will be over-stuffed by the deep fried finger food]The dressing needs 30 seconds to make so you do it last minute, and the rest can be prepared even 4 days before!!

I used tofu and shirataki noodles. Shirataki noodles have ZERO calories and carbs so basically is like eating air! But the texture is very interesting-chewy/stretchy. Tofu is also a light food, but with a high quality nutrient content, packed with protein. I also made a brine to put the tofu and shirataki to marinate and get a sea flavor. I thought that it wouldnt do much, but it actually made the flavors much nicer!

You need :

-1 pack [200gr] extra firm tofu [not silken]

-1 pack shirataki noodles[I got them from Soya for 1.50euros]

-2 sticks kombu seaweed[also from Soya, but you can get them from a health food store]

-4 sheets nori [the ones you make sushi with]

-2cups water

-2tbsp rapadura sugar

-3 1/2 tbsp coarse SEA salt

-1tbsp soy sauce

-1tsp rice vinegar

For the dressing [make sure you use your favorite ingriedients, because thats what you are going to taste] :

-1/2 cup of your favorite ketchup

-4 tbsp of your favorite vegan mayonnaise

- parsley or nori flakes to garnish

-1/4 tsp brine

Kombu Sticks

Inspect kombu sticks. If you see any sand of dirt, remove with a damp cloth but dont wash off the white stuff [its all about that] Soak them in the 3 cups of water for 30 min. Bring to boil in the same water for 3 minutes, and remove from heat. Take kombu sticks out of the water and store in the freezer for later use.

While the water is still hot add sugar and salt and whisk until they dissovle. Put nori sheets in food procesor to make them in flakes, add them to the brine, along with soy sauce and vinegar. Set aside.

Press tofu lightly covered in paper towels to remove excess water, taking care not to crush it. Cut in pretty bite-sized shapes. Place inside the bowl with the brine.

This is how the knot-bites should look.

Now open the shirataki noodles, drain them, but keep 2 tbsp of their brine and add it to our kombu brine. Pick out 6 long noodles, fold them in half and start making knots[3 knots,one after the other is perfect]If the ‘tail’ is too long make more knots or chop at desirable length. Keep doing that until there are no noodles left. Some bites might come out smaller, because not all noodles all long, but just add more [like 8 instead of 6,so they become chunky] There will be some short noodles left but keep them in the fridge for, lets say, a seaweed salad. I made around 20 shirataki bites from my package.

Put shirataki also in the brine and refrigerate for at least 24 hours. Before you serve take bites out of brine and drain them, then arrange on a serving plate. Mix ketchup and mayo with 1/4 tsp from the brine[not more because its wayyy too salty] and pour over the bites. Sprinkle with dried parsley flakes or nori seaweed flakes if you wish and you are ready!

Sour Kick Quinoa

I know I said I would not post anything this week, but made up something to eat and turned out really good so I am…This is a very refreshing dish, nice for summery days! The flavor is tangy and sour yet delicate! Try it and serve as a side dish or main. Its also really high in protein and healthy. You will need quinoa [can be found in health food stores], fat-reduced coconut milk[can be found at *thanopoulo* or asian supermarket] ,green sour mango [asian supermarket], edamame soybeans [asian/japanese supermarket] and well, lemon. This is my mom’s favorite dish since I created it!

Ingredients :

-2 handfuls frozen edamame

-1/2 cup uncooked quinoa

-1 green sour mango [same shape with the Thai yellow mango, but green]

-2 tbsp fat-reduced coconut milk

-1 lemon

First rinse and rub quinoa 4-5 times, kind of like sushi rice. Then boil for 15 minutes or until tender. Set aside to cool. Steam soybeans in their shell for around 8 minutes, peel and chop sour mango in bite sized pieces. Put mango to steam as well for 2-3 minutes [do this only if mango is hard, to soften it]. Squish the soybeans out of their shells carefully , mix with mango pieces and add coconut milk and lemon. Combine with cooked quinoa, toss well and serve!