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!
http://magicjewellerybox.blogspot.ca/2014/11/giveaway-of-handmade-vegan-raw.html

Merry Christmas and a happy new year! :)

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

Preparation:

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 :)

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:

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:
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 :)