Vegan easter breakfast ideas

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Hey, it's Easter next week. Let's take a moment and let that sink it. It was Christmas three weeks ago. No son, no it wasn't.

Now that we covered up the subject of time being fucked up already, we can proceed to talking about food rabbits like to eat. Seeds, carrots, grass. So what's the difference between a vegan and a rabbit? I have no idea.

Once again, we face a vegan's biggest fear - the holidays. I mean the damn fruit salad is getting old people. Come on, get creative. First of all, ditch the fake imitation products. They probably contain more salt than the sea. Second of all, get in your damn kitchen and use it.

Here in Slovenia we make "potica" for every holiday. If you don't know what potica is and don't know how to use google, imagine you're making cinnamon rolls but you don't fill them up with butter and sugar (uhm coconut oil and coconut sugar), instead you spread the dough with a filling made of ground nuts, sugar, eggs, rum and lemon zest (or nuts, maple syrup and rum if you're me) and Instead of cutting them like cinnamon rolls you put the entire log into a pound cake pan and bake it like bread. Here's my version of it.

For this years easter I'm doing all sorts of awesome dishes, but here's some suggestions. Today I'm sharing three recipes : almost raw berry cheesecake, caramelized onion & tomato galette and pistachio cinnamon rolls. I also made a carrot cake using this recipe, but I made it gluten free and used 1 cup brown rice flour, 1/2 cup tapioca flour, 1/2 cup walnut flour and 1 tsp xanthan gum. All of these recipes were developed for KuhaM sponsored by Mercator.




Tomato & caramelized onion galette w/ a herbed spelt & olive oil crust

1 1/2 cup whole spelt flour*
1/4 cup olive oil
1 tsp salt
1/2 tsp baking powder
1/2 tsp each : garlic powder, onion powder, chilli powder, dried basil and dried oregano
4-5 tbsp water

2 tablespoons olive oil
2 large onions
a fat pinch of salt
1/2 cup red wine**
1 tsp sugar (I used coconut, but feel free to use regular)
1 tsp chilli powder (optional)
1/4 water or as needed

5-10 cherry tomatoes / 2 regular (optional) - sliced thinly

In a large mixing bowl mix together the flour, salt, spices and baking powder. Make a well in the middle and pour in the olive oil. Whisk it lightly with the fork, but leave in some chunks of olive oil and flour. Add the water a tablespoon at a time and knead into a dough. Wrap into foil and refrigerate for at least 30 minutes.

Add the olive oil to a large non-stick skillet and let it heat up. Slice the onions and add to the hot olive oil and add a big fat pinch of salt as it will help the onions sweat and caramelize a lot faster. Cook for 10-15 minutes while stirring constantly, then add the wine and coconut sugar. Let the onions cook and soften completely in the wine, it should take about 5-10 minutes. If your onions still aren't completely soft, add a bit more water. Set aside and cool completely.

Preheat your oven to 180ºC. When the dough has rested, roll it into a large circle and spread with the caramelized onions, add the cherry tomato slices (if using) and pull the edges over the filling slightly. It should look like the picture above. Add a pinch of salt to the tomatoes and drizzle with a bit of olive oil if you want to. Bake for 35 minutes and eat it warm or cold.

Galetta s karamelizirano čebulo in češnjevimi paradižniki

1 1/2 skodelice pirine moke
1/4 skodelice olivnega olja
1/2 žličke pecilnega prašnja
1 žlička soli
pol žličke vsakega : česna v prahu, čebule v prahu, čilija v prahu, posušenega origana in peteršilja
4-5 žlic vode

2 žlici olivnega olja
2 veliki čebuli
velik ščep soli
1/2 skodelice rdečega vina
1 žlička sladkorja (kokosovega, navadnega, trsnega...)
1 žlička čilija (po želji)
1/4 skodelice vode po potrebi

5-10 češnjevih paradižnikov / 2 navadna (po želji)

V veliki skledi zmešaj moko, pecilni prašek, začimbe in sol. V sredini naredi jamico in vlij olje. Rahlo premešaj z vilico, a v zmesi pusti še grudice olivnega olja. Žlico po žlico dodajaj vodo, da dobiš testo. Zavij ga v folijo, ter ga daj vsaj za pol ure počivat v hladilnik.

Medtem v veliki ponvi segrej olivno olje in na tanko nareži čebulo. Čebulo dodaj v vroče olje in jo radodarno posoli, saj sol pomaga, da se zmehča hitreje. Neprestano jo na zmernem ognju praži 10-15 minut medtem ko neprestano mešaš. Ko je čebula prozorna dodaj kokosov sladkor, vino in čili, ter pusti da skoraj vsa tekočina izhlapi; 5-10 minut. Če čebula še vedno ne bo čisto mehka dodaj še malce vode in pusti da popije še to. Ko je čebula karamelizirana jo popolnoma ohladi.

Pečico segrej na 180ºC. Testo razvaljaj v velik krog in ga po sredini namaži z karamelizirano čebulo. Na čebulo dodaj na tanko narezan paradižnik ter ga posoli in polij z malo olivnega olja. Robove testa zapogni proti sredini, da zgreda tako, kot na sliki zgoraj. Peči 35 minut oz. dokler ne postane testo zlate barve. Postrezi še toplo ali hladno.


Almost raw cheesecake w/ raspberry chia jam 

1 cup walnuts
1 cup medjool dates, soaked
a pinch of salt
water, as needed

1 1/2 cups raw cashews
1/4 cup maple syrup
1/4 cup raw almond milk - or more if needed
juice of one lemon
1 tbsp nutritional yeast (optional)
1/4 cup + 1 tbsp coconut oil
1 tsp vanilla

1 1/2 cups frozen and thawed raspberries
1/4 cup chia seeds
2 tbsp maple syrup

Start by soaking your cashews in water overnight. Add the walnuts to a blender and grind them into a fine flour. Remove from the blender and set aside. Add your dates to the blender and let them become a paste. Now add back your walnut flour and a pinch of salt and pulse until a dough forms. Press into a 15-18cm round cake pan that was previously oiled with coconut oil. Set aside.

Clean your blender so there are no crust leftovers in it. To the blender add the cashews, lemon juice, almond milk, maple syrup, vanilla and nutritional yeast if using. Blend it into a smooth paste and add the coconut oil while blending. It should be extremely creamy. Pour onto your crust and freeze for an hour.

Make your chia jam by mashing up or blending the raspberries and adding the rest of the ingredients. Let it thicken for about an hour and then spread onto the cheesecake. Freeze the cheesecake overnight and then keep in the fridge.

Skoraj presni cheesecake z marmelado iz malin in chia semen

1 skodelica orehov
1 skodelica medjool datljev, namočeni
ščep soli

1 1/2 skodelica indijskih oreščkov
1/4 skodelice javorjevega sirupa
1/4 skodelice mandljevega mleka
sok ene limone
1 žlica kvasnih kosmičev (po želji)
1/4 skodelice + 1 žlica kokosovega olja
1 žlička vanilije

1 1/2 skodelice odtaljenih zamrznjenih malin
1/4 skodelice chia semen
2 žlici javorjevega sirupa

Indijske oreščke namoči čez noč.

V blender daj orehe, jih zmelji v fino moko, nato pa jih prestavi v dodatno posodico. V blender zdaj dodaj datlje in jih zblendaj v pasto. Dodaj ščep soli, orehovo moko in zblendaj v fino testo. Z rokami ga pritisni v 15-17cm velik naoljen pekač za torte in daj na stran.

Očisti blender, da v njem ne bo koščkov testa. Zdaj vanj dodaj vse sestavine za kremo razen kokosovega olja. Zmelji v gladko pasto, med mešanjem pa postopoma dolivaj kokosovo olje. Zmes mora biti res gladka. Prelij jo v tortni pekač in zamrzni vsaj za eno uro.

Medtem naredi malinovo madmelado. Zmečkaj ali zblendaj odtaljene maline in jim dodaj chia semena ter javorjev sirup. Pusti, da chia semena nabreknejo in zgostijo marmelado, kar bo trajalo pribljižno uro. Marmelado nato namaži čez kremo in cheesecake zamrzni čez noč. Hrani ga v hladilniku. Za dekoracijo ga lahko posuješ z mletimi pistacijami.



Pistachio cinnamon rolls

1 cup whole spelt flour
2 cups unbleached AP flour (or light spelt)
1 tsp salt
1/2 tsp cardamom

1 cup pistachio milk (or other plant milk)
2 heaped tbsp coconut oil
1 tbsp maple syrup
1 1/2 tsp active dry yeast

1/2 cup cane OR coconut sugar
1,5 tbsp coconut oil
1 tbsp cinnamon

1/2 cup shelled salted pistachios
1/2 cup chopped cranberries - optional 
2 tbsp poppy seeds - optional

In a large mixing bowl mix the flours, salt and cardamom. Melt the coconut oil and add the pistachio milk which should make a lukewarm liquid. Add maple syrup and yeast. Mix until the yeast is dissolved and let it proof for 15 minutes. Add the wet mixture to the dry mixture and mix into a dough. Knead it for 10 minutes by hand or until the dough is very elastic. Put into an oiled dish and let it rest for at least an hour or until doubled in size.

Make the filling by mixing soft room temperature coconut oil, sugar and cinnamon into a paste. Roll out the dough into a 20x50cm rectangle. Spread it with the filling and evenly sprinkle with pistachios. Add cranberries and poppy seeds if you're using them. Roll into a 20cm wide thick log and cut into 8 pieces. Put them into a parchment lined baking tray and brush with a mixture of non-dairy milk and coconut oil (optional). Cover them with a kitchen cloth and let them rise again until doubled in size. 

Preheat your oven to 200ºC. Bake the cinnamon rolls for 22-26 minutes - they should be golden brown and sound hollow, but you really don't want to over-bake these as they will dry out before they even get to cool. Glaze with a mixture of powdered sugar and non-dairy milk if wanted, but I didn't.

Pistacijeve cimetove rolce

1 skodelica polnozrnate pirine moke
2 skodelice ekološke bele moke (ali bele pirine moke)
1 žlička soli
1/2 žličke kardamoma

1 skodelica pistacijevega mleka (ali drugega rastlinskega mleka)
2 zvrhani žlici kokosovega olja
1 žlica javorjevega sirupa
1 1/2 žličke suhega kvasa

1/2 trsnega ALI kokosovega sladkorja
1,5 žlic kokosovega olja
1 žlica cimeta

1/2 skodelice pistacij brez lupine
1/2 skodelice brusnic - po želji
2 žlici maka - po želji

V veliki posodi zmešaj moki, sol in kardamom. Stopi kokosovo olje ter mu dodaj pistacijevo mleko in javorjev sirup. Ko je med povezana dodaj kvas in ga raztopi v tekočini. Pusti da vzhaja 10-15 minut. Ko kvas nabrekne ga dodaj v suhe sestavine in zamesi testo. Gneti ga 10 minut, dokler ne postane zelo mehko in elastično. Daj ga v naoljeno posodo in pusti da vzhaja vsaj eno uro oz. dokler se ne podvoji v velikosti. 

Medtem naredi nadev, tako da zmešaš kokosovo olje, sladkor in cimet. 

Testo razvaljaj v 20cm širok in 50cm visok pravokotnik. Namaži ga z nadevom, posuj s pistacijami, ter makom in brusnicami, če ju boš uporabil. Testo zvij v 20cm široko "rolado" in ga razreži na 9 kosov. Rolce daj na s peki papirjem obložen pekač in jih premaži z mešanico rastlinskega mleka in kokosovega olja. Pokrij jih s kuhinjsko krpo, ter pusti da vzhajajo še enkrat.

Po eni uri segrej pečico na 180ºC. Rolce peči 22-26 minut. Ko bodo pečene bodo zlatorjave barve. Po želji jih premaži z glazuro iz sladkorja v prahu in rastlinskega mleka. 

4 comments:

  1. Wow! Fine ideje, čudovite fotke!

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    2. Hvala! Kaj pa ti kuhas za veliko noc? :)

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  2. Oh, Anže it's perfect! Bravo!
    Luv the healthy version of Potica!

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