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Рецепт веганских баурсаков

4/29/2018

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Самый известный казахстанский продукт - это баурсаки, кусочки теста жаренные в растительном масле. В нашем рецепте мы использовали только продукты растительного происхождения. Тем не менее, тесто хорошо поднялось и баурсаки вышли легкими и вкусными.

Для 20-25 баурсаков необходимо:
  • 500 грамм (1 фунт) муки
  • 300 мл миндального молока
  • 2 столовые ложки кэшью йогурта, можно обойтись и без него
  • Одну упаковку сухих дрожжей
  • Три столовые ложки кленового сиропа
  • Пол-чайной ложки соли

Предварительно согрев миндальное молоко, размешайте в нем кэшью йогурт, добавьте соль и три столовые ложки кленового сиропа и добавил дрожжи. Дайте этой смеси постоять и возможность дрожжям “ожить”. Смесь не должна быть горячей.

Полученную смесь залейте сверх муки в посуду, в которой будете замешивать тесто. В зависимости от муки, тесто может получится более плотным. После замешивания в посуде, смажьте поверхность стола растительным маслом и выложите тесто, начинайте замешивать, чтобы в нем не было кусочков нерастворившихся дрожжей и муки. Полученное тесто можно оставить подниматься на ночь. Тесто может подняться в два своих объема, поэтому посуду подготовьте соответствующую.

Через несколько часов или если вы оставили тесто на ночь, можно выкладывать для раскатки на стол. Предварительно рассыпьте муки по столу и можно выкатывать тесто скалкой. Тесто можно выкатывать до толщины в 1см (пол-дюйма) можно нарезать на квадратики размером 5 см (два дюйма). Переложите их на поднос и накройте влажным полотенцем.

Можно начать греть растительное масло. Огонь под маслом должен быть умеренным. Важно не перекалить масло. Масла должно быть достаточно, чтобы тесто при жарке в нем плавало. В посуду, в которую вы будете выкладывать жаренные баурсаки выложите салфетки для сбора лишнего масла.

Начинайте жарить, не забывайте переворачивать баурсаки до образования золотистой корочки. Обычно на каждую порцию баурсаков уходит 1-2 минуты.


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Beet Hummus - A Simple 3-ingredient Recipe

9/25/2016

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This is a super simple, delicious recipe that is fast and easy. A hit at gatherings both for the taste and for the beautiful velvet purple color!

Ingredients:

1 medium beet, steamed or boiled, chopped into pieces
1 can chickpeas
Juice from 1/2 a lemon 
Spices: salt, pepper, pinch of cumin
Optional: fresh herbs such as dill or cilantro

Method:

Mix the steamed beet, chickpeas and lemon juice together in a blender. If the mixture doesn't blend try adding a bit of water or (optional) olive oil. Then add the spices and top with fresh herbs. Delicious served with crackers, raw vegetables, or even mixed with pasta or on top of rice! Enjoy! 

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Yam and Chickpea Hummus 

7/30/2016

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This is a very easy recipe for a great nutritious dip!

Ingredients:
1 steamed yam (cut yam into small pieces and steam until soft)
1 can garbanzo beans  (chickpeas)
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cumin
Fresh cilantro to taste

Method:
 
Combine the steamed yam with all other ingredients except cilantro in a blender and mix until smooth. If necessary, add a spoon or two of water to get desired consistency. Finally, add the fresh cilantro. Serve with fresh vegetables, chips, or even as a bagel spread in the morning!
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Hummus-inspired Avocado Chickpea Spread

9/9/2015

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This is an easy, fast and delicious spread that is somewhat of a cross between hummus and guacamole. It serves well as a dip for chips or veggies, but also works as sandwich or pita filler.

Ingredients:

1 ripe avocado
1 can chickpeas
Juice from 1/3 to 1/2 a lemon
Herbs of choice - cilantro and basil work great!
Pinch of ground cumin
Salt to taste 
Few tablespoons of water

Simply combine all the ingredients in a blender, mixing together. Add a bit of water if necessary as you blend. If you'd like, feel free to add a spoonful of nutritional yeast to the mix as well. Enjoy! 

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Swiss Chard Chips - A Healthy Plant-based Snack!

6/15/2015

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Steamed Asparagus Sandwiches + Salad

5/27/2015

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1 piece whole wheat (or black) bread
Cashew spread (we added some fresh mint to give it a kick!)
Sautéed eggplant 
Steamed asparagus 


And bonus salad recipe too - super easy and healthy!
Chopped steamed asparagus
Grated carrot
Cilantro
Lime juice

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Roasted Pumpkin Hummus 

4/12/2015

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Roasted pumpkin and chickpeas paired together are a match made in vegan, plant-based heaven!  Chickpeas are chock full of protein, and pumpkin is an excellent source of fiber, vitamin A and vitamin C.  The lemon juice and fresh herbs only enhance the taste and benefits of this dish. It's almost effortless to make, and goes over very well as an party appetizer! See other serving ideas below too. 

Ingredients: 


1 cup roasted pumpkin (cut pumpkin into small pieces and toss with 1 tablespoon olive oil, bake uncovered for 20 minutes at 180 Celsius or 350 Fahrenheit) 
1 can garbanzo beans  (chickpeas)
Juice from 1/2 a lemon
1 tablespoon olive oil (optional!) 
1 tablespoon sesame seeds
2 tablespoons water
1/2 teaspoon salt
1 teaspoon cumin
Fresh cilantro to taste

Once you've roasted the pumpkin, combine it with all other ingredients (except cilantro) in a blender and mix until smooth. If necessary, add a bit more water to get desired consistency. Finally, add the fresh cilantro and stir in by hand.  A few serving ideas include:

1. Place the hummus in a bowl and surround it with raw vegetables, including carrots, cucumbers, celery and peppers
2. Use the hummus as a spread for pita bread or rice crackers!
3. Turn the hummus into a meal! Pair it with broccoli and rice for a satisfying and healthy lunch or dinner.  

The amount of hummus above serves dinner for 4 or is enough to serve as an appetizer for a party of 10.

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Roasted Pumpkin and Sunflower Seed Spread

3/28/2015

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This recipe was born from experimentation. I've been combining roasted pumpkin with different ingredients lately and am usually very pleasantly surprised with the results. This spread is no exception. You can substitute almonds for walnuts if you'd like, and leave out the nutritional yeast too if that isn't to your taste. The chopped celery gives the spread a nice and unexpected crunch. I hope you enjoy it - and that your friends/family do too! 



Total prep time: 25 minutes

Ingredients:
1 cup chopped pumpkin (toss lightly with olive oil and sea salt, 
roast in oven for 15 minutes at 180 C or 350 F)
1/4 cup each of sunflower seeds and walnuts, soaked at least 4 hours
1 teaspoon nutritional yeast
1 tablespoon lemon juice
1-2 tablespoons water
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/2 stalk celery, chopped finely
Fresh cilantro

Method:
Combine the roasted pumpkin, sunflower seeds, walnuts, nutritional yeast, lemon juice, water, salt and cumin in a blender or Magic Bullet. If not creamy enough, add a bit more water.  Stir in the celery and fresh chopped cilantro.  Goes very well with chopped vegetables - celery, cucumbers, carrots, or as a spread for rice crackers or bread. Enjoy! 

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Rice Cakes with Cashew Spread 

3/9/2015

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This is a simple recipe that just has four parts - 

Rice cakes
Cashew 'cheese' spread
Tomatoes
Fresh herbs

After you've made your cashew 'cheese' just spread it on the rice cake and top with tomato slices and your favorite herbs. A perfect mid afternoon snack or party appetizer! 

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Black Bread, Tomato and Cashew 'Cheese' Sandwiches

11/14/2014

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These are quite literally the easiest - and fastest - sandwiches to make! Once you've made your vegan cashew 'cheese' spread, just spread it on top of several slices of black bread, top with fresh tomato slices, cilantro and dill! That's it! 

You can find our cashew cheese spread here!  

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