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Coconut Champignon Sauce II – with Pasta (Vegan)

Hello Guys,

you might already have seen the recipe for my Coconut Mushroom Sauce, which I created in October this year. Well, I made it again tonight, but with some changes. As I loved it, I thought I have to share this with you. The recipe is basically the same, I just added some more ingredients. It really is worth a try.

Coconut Mushroom Sauce with Pasta (2 big portions)

Ingredients

  • 400g of mushroom
  • 2 tbsp of coconut milk
  • 1 carrot
  • 1/2 parsnip
  • Vegan parmesan
  • 2 garlic cloves
  • 1 and a half big onions
  • Olive oil
  • around 200ml of broth
  • 1 handful of fresh parsley
  • Salt, pepper, and nutmeg
  • 300g of tagliatelle (I used spelt noodles)

First, wash the parsnip, carrot, and mushroom. Then cut the mushroom into slides, before you cut the carrot and parsnip into small sticks. Now cut the onion and the garlic into small pieces and put it with olive oil into a pan. I always cut the garlic into small pieces, then crush them with a knife so that the taste is stronger.

When the onion and the garlic are transparent, add the carrot and parsnip. Shortly afterwards (1 – 2 minutes) you can add the mushroom and cook everything until the vegetables are tender. Then add the broth, the coconut milk, and the spices. While the sauce is still cooking, cut the parsley and add it to the sauce.

Put salted water in a pot and put it on the stove. When the water is cooking, put the noodles in it. Cook them until they are al dente (time is written on the packaging).

Serve the noodles with the sauce and parmesan. If you do not find vegan parmesan you can eat the meal without it, it is still delicious. 🙂 Of course, if you are not a vegan, just use normal parmesan or Grana Padano.

Please leave a comment if you liked the recipe or if you have any additional ideas or any remarks. Bon appetit!

Love, Eileen

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Fresh Summer Rolls (Vegan)

Hello Guys,

here is a recipe which is not from me, but which I like very much. My boyfriend showed me how to make summer rolls some weeks ago. They are quickly made and very light, as they consist mostly of vegetables. He also used shrimps and salmon as ingredients, but when I made them last week I only used vegetables. So here is a recipe for how you could make them. But feel free to add any ingredient you like.

Summer Rolls

Preparation time: 30min

Ingredients

  • Salad (Romano)
  • Carrots
  • Cucumber
  • Paprika
  • Spring onions
  • Avocado
  • Rice paper
  • Sauce (Hot chili sauce, sate sauce)

At first, you have to prepare the vegetables. Cut everything into small pieces and put them onto a plate or a cutting board. We cut them into long thin slices. Then put water into a tall and slightly deep plate. Now you can start rolling your summer rolls! Just take another cutting board, dip the rice paper into the water on the plate, and put it on the board. Now you can put anything you like on one end of the rice paper before you roll it. To do this you just roll the paper around the vegetables, then fold the sides of the paper before rolling the rest. Place it on a new plate. As you see, it is very easy. Just pay attention to roll them quickly, if not they will get very sticky and wet, so it gets more difficult to roll them. When you rolled enough rolls (I always make around 8 to 10 rolls), you can take the plate and some sauces and start eating. Just dip them into the sauces and enjoy your meal!

As I did not have any sauce at home the last time I made a homemade dip to go along. I mixed yogurt, a smashed garlic clove, salt, pepper, and paprika powder. This dip also goes well with potatoes or oven vegetables. Attention: this dip is not vegan! But you can use a vegan yogurt such as oat yogurt or almond yogurt.

If you have any ideas for ingredients, please share your ideas by leaving a comment. 🙂

Love, Eileen

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Homemade Curry (Vegan)

Hello Guys,

as I had some time last week, I cooked one of my most favorite recipes. I call it a curry, but as I have created the recipe on my own and as I never have cooked a real curry, I can not say if it is one. But at least I can say that it is very tasty.

Homemade Curry (4 big portions)

Preparation time: 1 hour

Ingredients

  • 250 g of rice (Basmati or Jasmine)
  • 500 g of mushrooms
  • 200 g of coconut milk
  • 220 g of chickpeas
  • 1 zucchini
  • 1 paprika
  • 3 carrots
  • 2 tomatoes
  • 1 chili
  • 1 ginger
  • 2 garlic cloves
  • 2 onions
  • 2 spring onions
  • Olive oil
  • Salt, pepper, turmeric, herbs of Provence, curry, hot paprika

Heat salted water, then cook the rice for around 10 minutes. While the rice is cooking, start preparing the vegetables by cutting the carrots, the zucchini, and the paprika into pieces. I always put the vegetables in the same bowl where I will put the rest of the food after eating to save dishes (student life without a dishwasher ;)).

Cut the onions, spring onions, and the chili into small pieces. Pay attention that you only cut the white part of the spring onions, while you keep the green part for later. Put some olive oil into a pan, add the onions, and shortly afterwards the chili. When the onions are transparent, add the vegetables you already prepared.

While the vegetables cook, wash the mushrooms and cut them into slides. Add them to the pan. Then cut the tomatoes, the green of the spring onions, the garlic, and the ginger. When the vegetables are well done, add the garlic, the ginger, the chickpeas, the tomatoes, the green of the spring onions, and the coconut milk. I use a lot of spices such as turmeric, curry, and paprika, which gives the meal a slightly spicy taste. The rest of the spices round the dish perfectly off. Just let everything cook for some minutes, then you can serve it with the rice.

The recipe does take an hour for preparation, but the result is a healthy and tasty meal that lasts several days.

Please leave a comment if you liked the recipe, or if you have any additional ideas or any remarks. Bon appetit!

Love, Eileen

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Coconut Mushroom Sauce (Vegan)

Hello Guys,

and welcome to my second recipe. As I still have coconut milk left from the pumpkin soup, I decided to make a mushroom sauce with it. I hope you like it.

Coconut Mushroom Sauce (2 portions)

Ingredients

  • 500g mushroom
  • 1 tbsp coconut milk
  • 2 hands of vegan parmesan
  • 1 garlic clove
  • 1 onion
  • Olive oil
  • 8 tbsp of broth
  • 1/2 bunch parsley

First, wash the mushroom and cut it into slides. Then cut the onion into small pieces and put it with olive oil into a pan. When the onion is transparent, add the mushroom and cook the vegetables until they are tender. Then add the broth, coconut milk, and garlic. I always cut the garlic into small pieces, then crush them with the knife so that the taste is stronger. While the sauce is still cooking, cut the parsley. Then you can add the parsley and the parmesan to the sauce.

If you do not find vegan parmesan you can also cook without it, it is still delicious. 🙂 You can eat it with pasta, rice, or as I did with bread dumplings (Semmelknödel). I bought spinach dumplings from Aldi and cooked them before preparing the sauce. Then I used the water of the dumplings as water for the sauce. The sauce is made within 30 minutes and is sufficient for two people.

Please leave a comment if you liked the recipe, or if you have any additional ideas or any remarks. Bon appetit!

Love, Eileen

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Coconut Pumpkin Soup (vegan)

Hello Guys,

today I wanted to share my latest recipe with you. As it was rainy and cold, I was in the mood for a bowl of soup. I just used the ingredients that I had, which produced a pumpkin soup. The preparation takes less than an hour, and the soup is a little bit spicy and very creamy. I liked it a lot.

Pumpkin Soup for two People (four tall plates)

Ingredients

  • 1/2 Butternut Squash
  • 1 Onion
  • 1 Garlic Clove
  • 1 Potato
  • 2 Carrots
  • 1 Pepperoni
  • 1 Ginger
  • 0,5l of Broth
  • 3 tbsp. of Coconut Milk
  • Pepper, Salt, and Muscat
  • Oil (I used olive oil)

You first cut the onion, the pepperoni, the ginger, and the garlic into small pieces. The potato, carrot, and pumpkin have to be cut into cubes. The smaller the cubes, the faster they are finished cooking. I normally cut them into something like 2 cm x 2 cm cubes.

Then you put a little bit of oil in a pan and add the onion. When the onion is transparent, you add the pepperoni. Shortly afterwards you can add the rest of the vegetables. Sweat the vegetables for some minutes while stirring, then add the broth and the coconut milk. I used coconut milk instead of cream so that the soup is light and vegan. Cook the soup for around 20 minutes on medium heat. The soup is ready when you can cut the carrots and potatoes easily with a spoon. At last, you have to smush the soup with a pureeing device. Voilà, the soup is ready to be eaten! The soup goes well with fresh bread, pumpkin seed oil, and pumpkin seeds.

Have fun trying the recipe and bon appetit. 🙂 I am happy about your feedback, as this is a recipe I created on my own.

Love, Eileen

PS: You can keep the seeds, wash them, and then roast them with cinnamon and sugar in a pan. Makes a very tasty snack or dessert.