Red lentil dahl (VGN & GF)

The temperatures have significantly dropped in The Netherlands this past week. It has been snowy and rainy. As someone who was born in a sunny and warm country like Portugal, I must say that I get all excited when it snows! Well, except when I need to grab my bike and realise that I have my saddle frozen… that is just not fun. Apart from that, I love it!! haha It is such a beautiful change of scenery. Anyway, because cold and snowy weather asks for hearty comfort food for the soul, today I bring you my red lentil Dahl  recipe. This is now the third time I have made it (always using different ingredients and measurements) but this recipe turned out to be the tastiest. I was so happy with its thick consistency because a good Dahl is traditionally fairly thick. The boyfriend love it and so did I! 🙂

If you follow me on Instagram or you have been following me here for a while, you guys should now how I am al about humble comfort food, especially when it is thick, creamy and infused with fragrant spices. This dhal is quite simple to make, perfectly spiced and comforting. It will satisfy your taste buds and certainly nourish your body down to the core. ♥

 

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So, here is the recipe:

Ingredients:

  • 300gr of lentils, cooked
  • 1/2 white onion, diced
  • 1 red pepper, diced
  • 1 can of diced tomatoes (400gr) or 2 medium ripe tomatoes, diced
  • 2 1/2 tsp of garlic powder (or 2 cloves of minced garlic)
  • 2 tsp of ground cumin
  • 2 tsp of turmeric
  • 2 tsp of ground ginger (or 1 tbsp of finely chopped fresh ginger)
  • 1 tsp garam masala
  • 1 tsp of paprika
  • 1 tsp of fenugreek (optional)
  • Fresh cilantro
  • Vegan soya or coconut yoghurt (optional)
  • Salt to taste

Directions:

  1. Rinse lentils and soak them overnight in a bowl of water (see note)
  2. In a large pot heat 1/2 cup of water over medium high heat. Alternatively, if you prefer you can also use a tsp of olive oil instead of water
  3. Sauté onion, garlic and ginger for 3-4 minutes, stirring. Once translucent, add in red pepper and sauté for 3-5 minutes, until the onion is fragrant and has started turning gold. Then add salt, spices and turn heat to medium. Stir for another 3 minutes letting the spices toast and release their flavours.
  4. Strain lentils and add to the pot, along with water and tomatoes. Give a good stir, bring to boil, cover, and then turn heat down. Let gently simmer for about 15 to 20 minutes, until lentils are perfectly cooked and soft.
  5. . Afterwards uncover and check consistency. If it is watery, continue to simmer uncovered until it becomes nice and thick.
  6. If needed, adjust seasoning to your liking.
  7. Serve Dahl over a hearty grain like rice or quinoa; or pair it with toasted naan bread or flatbread toast.
  8. Garnish with chopped green onions, fresh cilantro and a drizzle of vegan yogurt.

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*note: whenever I cook dried legumes, I make sure to soak them overnight for optimum digestion and less cooking time. Plus, soaking not only neutralises anti-nutrients but it also increases the nutritional value. It breaks down the hard-to-digest carbohydrates and protein tinto simple components that are easier for our bodies to absorb.

If you give this recipe a go, be sure to leave your feedback in the comment section below! Would love to hear from you.

 

Much Love,

Blissfully Grateful

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Raw Coconut Lemon Cheesecake (VGN & GF)

Happy January and Happy 2019! Hope you had a great start to the new year.

Who is (always) in for some yummy raw vegan cheesecake? *hand raised*

I have made this cheesecake recipe both for Christmas and New Years and as it turned out to be a lovely creamy tangy sweet treat, I decided to come here to share it with you.

This is an easy no bake dessert with a date-almonds crust and a lemon-coconut-cashew filling. It is entirely vegan and somewhat allergy-friendly since it contains no gluten or dairy. It is also refined sugar free for those of you who like to go for naturally sweetened desserts. I must say that I do not have the biggest sweet tooth and that is one of the reasons why I love this cheesecake. It has just the perfect balance of sweet sour! Now let’s jump right in! This 11-ingredients no bake cheesecake would make, in my opinion, the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

Ingredients:

Crust:

  • 100g fresh pitted dates
  • 70g toasted almonds
  • 20g shredded coconut

Filling:

  • 200g cashews (soaked in cold water for at least 4 hours)*
  • 200g coconut yogurt
  • 100g agave syrup (or other natural sweetener of your choice)
  • 1 tbsp of lemon zest
  • 1tsp of melted coconut oil
  • 1tsp vanilla extract
  • 50ml lemon juice
  • A pinch of salt
Directions:
  1. Line the bottom of a round cake pan/baking tray with parchment paper.
  2. For the crust, blent all three ingredients in a food processor to a sticky paste. Remove and set aside.
  3. Press the crust mixture with your fingers (you may also use the help of a spoon) into the cake pan/baking tray and compress it until you get an even layer.
  4. Refrigerate for at approximately 1 to 2 hours to firm up (and while you prepare the filling).
  5. Add all the ingredients required for the filling to your (already cleaned) food processor and blend it all until silky and very smooth. If it does not seem like it is together, just add a touch more of lemon juice or even of the coconut yogurt; that should help.
  6. Pour the filling over the prepared crust and freeze it overnight. In  case you do not have that long because you are in a rush, freeze it for 3 hours. Enjoy!!
*Remark: For a softer cheesecake, you can store leftovers in a container in the refrigerator for up to 4-5 days. Alternatively and for a harder cheesecake texture, you can also store it in the freezer up to 1 month.

In my opinion, this 11-ingredients no bake cheesecake would make the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

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(I apologies for not having decent pictures of the cheesecake but I guess I was just way too eager to try it ahah)

 

If you decide to give this recipe a go (which I definitely suggest you to do so haha!), please let me know how it turned out! 🙂
Much Love,
Blissfully Grateful

 

Pumpkin and vegetable soup (VGN & GF)

It is finally pumpkin season and to celebrate it, I just came from the supermarket with various types of pumpkin (some of which are actually completely new to me). You should have seen me carrying them through the steep and narrow stairs (typically Dutch) of my house! haha but hey, they looked so cute and oh so pretty that I could not help myself! #sorrynotsorry Also, I swear they screamed “Please take me home with you!” and so I did (even though I have no idea of what I am gonna do with them because it feels like it is a waste to just cook them! haha).

Anyhoo, I am here today to share my pumpkin soup recipe, it is the perfect comfort food for brisk and cold Autumn nights. It is a bit different from the “typical pumpkin soup” because I added two of my fave veggies (cauliflower, mushrooms and spinach) to make it extra nutritious and comforting.

Whenever Fall and Winter come around, soup makes up my perfect staple diet for the week. I love to cook a pot of it in the weekend and store it in the fridge for when I come back home from work and gym feeling knackered during the week.

This soup recipe is just gently spiced with ginger powder and turmeric because I wanted to make sure that the pumpkin flavour shines above the rest. However, please do feel free to adjust the seasonings to your liking. My favourite thing about using pumpkin in my soups is the perfect silky and creamy texture it gives to it.

Ingredients:

  • 500gr pumpkin, peeled and cubed
  • 200g carrot, peeled and cubed
  • 1 medium-sized zucchini, peeled and cubed
  • 150g cauliflower, grated
  • 100g brown mushrooms (or any type really), finely chopped
  • 2 handfuls of spinach leaves
  • 2tsp of ginger powder
  • 2tsp of turmeric
  • salt to taste

Directions:

  1. Fill a medium-sized pan with water and bring it to a boil over high heat.
  2. In the meantime, peel and dice the pumpkin, carrots and zucchini and put them aside.
  3. Then grate the cauliflower and put it aside.
  4. When the water is boiling, add the diced carrots, zucchini and pumpkin. Cover with a lid and let it cook for 10 minutes. Then, add the spices and salt and simmer for around 20 mins until pumpkin is soft.
  5. Turn off heat, and use an immersion blender to blend the soup until smooth.
  6. Add the grated cauliflower to the soup and simmer it again until it becomes soft.
  7. Then add the mushrooms and spinach leaves and let it all cook for more 3-5 minutes.

….And this is what you end up with:

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A thick and creamy soup loaded with flavour! If you decide to make this soup recipe (which I hope you do!!), let me know in the comment section how you liked it! 🙂

 

Much Love,

Blissfully Grateful

Tofu Scramble

Nothing beats a slow and steady weekend brunch at home with your beloved one(s)!♥ It was so wonderful to slowly wake up to a bright and sunny day this morning and since my boyfriend was at home, I decided to treat him (well, treat us..) to an entirely homemade brunch. Since my boyfriend is British, I promised that I’d include a sort of vegan English breakfast in our brunch. Gladly, he was not disappointed with the result. *phew*

So, today I am here to share my absolute favourite brunch staple: TOFU SCRAMBLE!! It is not only super easy and quick to prepare but it is also very nutritious due to its high protein content and 0% cholesterol.

The recipe below includes the basics I usually use often but you are free to play around with the spices and use any veggies you have left in the fridge.

 

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Ingredients:

  • 200g firm tofu
  • 1 small thinly sliced red onion
  • 1/2 red, yellow or orange pepper diced (I actually used a mix of the three)
  • A big handful of spinach leaves
  • 50 gr mushrooms thinly sliced
  • 1/4 finely sliced leek
  • Fresh parsley to garnish

 

  • Seasonings:
    • 1 teaspoon of turmeric
    • 1 teaspoon of garlic powder
    • 2 tablespoons of nutrional yeast
    • Cracked black pepper to taste
    • Salt to taste

Directions:

  • Start by pressing the tofu, which increases its capacity to absorbe any flavourings and seasonings added to it. You can leave it draining with something heavy on top for about 10-15 minutes
  • While the tofu is draining, you can prepare and chop all the veggies.
  • Warm a skillet over medium heat with some water on it. Once hot, you may add the already thinly sliced onion and pepper(s) and saute until fragrant (about 3 to 5 minutes). Stir ocasionally.
  • Once the tofu is well pressed, you can crumble it slightly using a fork (or simply your hands) to get the preffered consistency for your scrambled tofu.
  • Add the sliced mushrooms, leek and crumbled tofu to the skillet as well as the nutritional yeast and the rest of the seasonings (make sure that the tofu is well coated). You will have most likely to add some more water to thin. Stir until well combined and let it cook it for approximately 5 to 7 minutes, until the tofu starts to get brown.
  • Serve immediately with some fresh parsley on top.

We served our tofu scramble over some gluten free multiseed toasted bread and paired it with vegan sausages. I do not consume processed meat-alternatives like this on a regular basis but it is good fun to switch things up every once in a while. Plus, I could not call it a vegan English breakfast without the sausages, could I?

If you try this recipe, please let me know in the comments how you like it! 🙂

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Small remark: I always buy organic tofu and would advise everyone to do it since, from what I have read, non-organic tofu is most likely genetically-modified and sprayed with toxic chemicals, which is just stuff our bodies do not need.

 

Much Love,

Blissfully Grateful

Source, York (England)

I traveled to the north of England earlier this year and I finally had the chance of visiting the lovely city of York. Going to cozy and pretty cafes and trying new and good foods are always part of my travel itinerary whenever I go on holidays. In my opinion, one of the greatest joys of wandering is discovering that little gem of a restaurant or cafe along the way. ♥

After a well-spent morning exploring York’s ancient walls and alleys, we decided to stop by at the restaurant “Source” for lunch. This time was actually my boyfriend who looked up this restaurant online and I was super glad with his suggestion! 🙂 The cloudy weather got me craving some real comfort food and I must say that the dishes I ordered totally hit the spot!

The restaurant is conveniently located in the heart of the city and all the ingredients used are locally sourced. Even though Source is specialized in slow meats, superfoods and vegetarian dishes, they also have a menu that is entirely vegan. 🙂 Despite its simple decor and relativelly small space, the restaurant has a clean and inviting atmosphere with an open kitchen (a concept that I love) and comfortable seating. The staff was accomodating and friendly.

You can see below the dishes I ordered:

Starters to share (£6.00):

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Caulliflower florets roasted with turmeric, chilli and ginger and garnished with fresh rocket leaves and pomegranate seeds. They came served with a yoghurt dip. As I do not consume dairy products I did not try the dip but boyfriend did and approved! 🙂 *small remark* can we please take all a moment to appreciate how pretty the what looks like to be handmade ceramic dinnerware is? Love it!!

As for the main, I decided to order this mouth-watering and hearty ratoutille (£12.00):

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The ratatoutille consisted of oven baked aubergine, green and yellow zucchinis with a super yummy red pepper and tomato sauce. It came served with some traditional bread, which I kindly asked to be toasted since it was supposed to be “warm” according to the menu. It was absolutely scrumptious and its aroma would leave you drooling trust me. By the way, who would have guessed that my first Ratoutille would be in England, rather than in France? haha

Given the quality and portion sizes of the dishes above, I found them to be fairly priced. I must also add that we did have to wait quite some time for our dishes but as soon as they arrived, we could understand why. It was visible how carefully they were prepared. Plus, it was totally worth the wait because the food was just excellent and wonderfully presented. So, if you guys happen to be in York and want to eat some good food, I’d totaly recommend this restaurant. 🙂

 

P.S. I apologise for not sharing any pictures of the restaurant itself or of the dish my boyfriend ordered but I guess I was too absorbed in the moment and in my food that I totally forgot.

 

Much Love,

Blissfully Grateful