How has your January been? I don't know why, but for me, the first month of the year tends to be rather hard. There are always some things to tackle with and I really have to work on my mental and physical state to stay sane. But there are also some breathtakingly beautiful moments. Like one night at our cabin, when I went outside and my jaw literally dropped. It was a really crispy winter night. There was a humongous full moon and the sky was super starry. Thick white smoke came out of our chimney and I stared at all these beautiful long spruces that are surrounding our handbuilt cabin. Nature. Wow! And lounging on our warm rocket stove and reading some good books. Or watching really old episodes of our favorite series. Or doing yoga on my mat just to stretch after many hours of work behind my computer and really enjoying it. Many beautiful things. And delicious food! If you have been a frequent visitor here, you may have noticed that sometimes I really love to cook and eat veganized versions of old retro classics. Like this stroganoff. A real classic when it comes to a hearty lunch and meat and potatoes kind of meal. This time, I used soy slices to make it similar to the original. If you are not a fan of soy, I have also created a fabulous recipe for lentil stroganoff. The thing with dried soy products is that a proper preparing technique goes a long way. I have discovered a pretty good one, so stay with me. This delicious stroganoff is really filling and just perfect with good old boiled potatoes. And maybe some fresh salad as a side? A really sturdy meal to enjoy for a wintery lunch or dinner. Bye-bye January and hello February! Preparation time: 30 minutes Serves: 4 - 5 people Ingredients: 4 ½ oz / 125 g dried soy cutlets or soy curls 3 Tbsp oil 3 medium onions 2 large pickles ½ tsp ground black pepper 1 heaping tsp paprika powder 2 heaping Tbsp all-purpose flour 4 cups / 950 ml boiling water 4 Tbsp vegan light or heavy cream (I used Alpro Soya) or make your own 3 Tbsp tomato sauce 1 tsp salt 2 Tbsp soy sauce Directions: Boil the soy cutlets or soy curls in plenty of water for about 10-15 minutes or until completely soft. Drain and rinse carefully with cold water. Squeeze every single cutlet or curl until dry. That way they will absorb all the good stuff from the sauce. If you are using cutlets, cut them into strips after. Heat up a pan, add oil and soy strips. Cook for a few minutes, until the strips become crispier. Add sliced onions. Cook for a couple of minutes until lightly golden brown. Add sliced pickles, black pepper and paprika powder. Stir and cook for a minute. Add flour, stir carefully and cook for a minute. Add boiling water and stir carefully. Cook for 5 minutes. Add cream, tomato sauce, salt and soy sauce. Stir and cook for a couple of minutes. Serve with boiled potatoes, rice, pasta or buckwheat.
Tasty, cheap and easy vegan recipes by Sandra Vungi
Tempeh stir-fry with honey garlic sauce! Sweet, savory, and packed with the good stuff: soy sauce, teriyaki sauce, honey, and garlic.
This is an easy healthy breakfast recipe for sweet oatmeal crepes! Similar to my oatmeal pancake recipe, these healthy crepes are thinner and allow for wrapping your favorite toppings like fruit or even chocolate inside the pancake.
Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious. And they taste damn good.
One-Pot Meal Recipes – These cheap and easy one-pot meals are your answer to quick and delicious weeknight dinners! From one-post beef stroganoff to one-pan chicken and rice, with these one-p…
Polish kisiel is a traditional dessert made by thickening fruit kompot with potato starch. It tastes best warm but you can have it cool too!
Easy and delicious vegan vegetable and dumpling soup recipe.
Yakisoba is a quick and easy dish that everyone will love. It consists of noodles and vegetables cooked in a sweet and savory sauce!
Bread and Butter Pudding Recipe – This classic bread and butter pudding recipe is a comforting and easy recipe perfect for Easter brunch, Mother’s Day, or simply to indulge your sweet t…
There’s no need to order a takeaway – plan ahead and cook this easy spiced beef casserole recipe instead.
Tasty, cheap and easy vegan recipes by Sandra Vungi
Here they are, a week's worth of complete meals for your healthy Mediterranean diet.
Tasty, cheap and easy vegan recipes by Sandra Vungi
Hello! How has your February been? The first half of this month was pretty hectic for me. I was wrapping up the manuscript of my fourth cookbook (it will be in Estonian this time) and I also had a big cooking workshop, which went great! After that, we flew to Monaco to visit my mother-in-law and to enjoy the beautiful Mediterranean. Monaco is a wonderful place. It's a city-state with yacht-lined harbor and endless gorgeous gardens. Everything is so polished and safe. It's like a huge atrium of a luxury mall but with fresh air. We also went to France and Italy and celebrated my birthday with a delicious picnic on the mountains of south of France. These ten days were really incredible and it was a much needed vacation with really lovely people. As a Scandinavian, I just couldn't get enough of the sunny and warm days. When we landed in Estonia, it was 2 degrees and snow. Still some time left until the Spring hits us too! I made this recipe many weeks ago and now it's finally time to share it with you. I'm a huge fan on different dumplings. May it be the good old dumpling soup or crispy pierogi. You can fill them with almost everything and the effort of making your own dumplings is always worth it. I use some very simple and effective techniques, so it will not take ages. This time I decided to fill them with mushrooms. I also added spinach and fresh chili. It came out amazing and this juicy and flavorful mushroom filling is just delicious when wrapped in a crispy homemade dough. Don't forget to serve them with an umami filled dipping sauce containing chili, spring onions, soy sauce, oil and lemon juice. Have fun, enjoy and may the Spring come A.S.A.P! Preparation time: 50 minutes Serves: 32 dumplings For the dough: 3 cups / 430 g all-purpose flour ½ tsp salt 1 cup / 240 ml cold water For the filling: 2 Tbsp oil 9 cups / 750 g thinly chopped white mushrooms 1 ¼ tsp salt a little bit over 3 cups (packed) / 100 g fresh spinach 1 heaping Tbsp thinly chopped red chili with seeds For the dipping sauce: ½ Tbsp thinly chopped red chili with seeds 2 heaping Tbsp chopped spring onions 2 large garlic cloves, crushed ½ cup / 60 ml soy sauce 1 Tbsp oil 1 Tbsp lemon juice Directions: Make the dough by mixing the flour with salt and adding water. Knead with your hands for a couple of minutes, until you have an elastic dough ball. Cover it with a clean kitchen towel and let it sit for 10-15 minutes, until you prepare the filling. For the filling, heat up a bigger pan and pour some oil in it. Add chopped mushrooms and salt. Let them cook for a few minutes, until the mushrooms have released their water and there isn't much moisture left. Add roughly chopped spinach and chili. Cook for a couple of minutes. Remove the heat. Now take the dough ball and divide it into two even balls. Make two long "sausages" out of the dough balls and cut each sausage into 16 even coins. Now take a rolling pin and roll each dough piece until you have a thin and flat little "pancake". Spoon 1-2 teaspoons of filling into center and seal and crimp the edges with your fingers. Don't place the freshly wrapped dumplings onto each other but in one layer. My favorite way is to cover a baking tray with a parchment paper and place the dumplings there until it's time to cook them on a pan. If you want to cook all the dumplings, it's a good idea to use 2-3 pans at the same time. Pour some oil into a hot pan and add one layer of dumplings. Cook for 3-4 minutes, then add boiling water so half of the dumplings are covered. Cover the pan with a lid and cook for 10 minutes or until there's no more water left. Make the dipping sauce by mixing all the sauce ingredients. Serve with crispy dumplings.
Learn how to make this Salt and Pepper Chips recipe and your wallet will never have to suffer from expensive Chinese takeaways again.
Eggs with Soy Sauce Sauce & Scallions is a 5-minute cheap, easy meal perfect for busy weeknights and days when the fridge is seemingly empty. It's also super delicious!
These butter chicken meatballs are covered in a rich and mildly spiced tomato gravy that is made luxurious with just a little bit of butter and cream. Serious weeknight magic!
A 3-layer cheesecake: crumb base, cheese and jelly topping.
