Main Archives • Page 18 of 26 • Green Evi

Spinach & Caramelised Onion Pasta

August 2, 2016 24 Comments

Spinach and caramelised onion pasta with walnut cream sauce and sage.

Tender, sweet onions, fresh spinach, crunchy, toasted walnuts, fragrant sage, and a creamy miso-walnut sauce come together in this flavour and texture-packed pasta. This vegan and oil-free dish is simple and quick to make, but trust me, your mouth will be watering as you cook this stuff (tell me I’m not the only one who could die for the smell of cooked onions). It’s perfect for week night dinners when you wan’t something little more special than the usual tomato sauce pasta, and it’s also delicious cold, so you can take the leftover with you the next day to work.
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Hungarian Potato Casserole

July 19, 2016 44 Comments

Layered Hungarian potato casserole is my ultimate comfort food.

One of the national dishes of Hungary, Rakott Krumpli, this traditional casserole is originally made with sausage, hard boiled eggs and tons of sour cream. But not this, not here, not today. My version is vegan, oil-free and as satisfying as it could get. This awesome veganized comforting dish of potato slices, tofu eggs and kidney bean sausage in a creamy cashew sauce makes the most delicious main dish accompanied with pickles or a big bowl of green salad. This savoury bake is a true comfort food, which is also easy to prepare and budget-friendly.
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Vegan Olive and Artichoke Tart

July 12, 2016 87 Comments

Vegan olive and artichoke tart with green peas, cannellini beans and cashews.

This olive and artichoke tart (or quiche if you want) is very simple to make, takes just a few minutes to prepare, but tastes absolutely amazing. It’s savory, hearty, loaded with veggies, full of flavor and the texture is basically perfect. Seriously. I’ve experimented a lot with eggless tart/quiche fillings the last months, so I am confident that this version will fool even the most devoted non-vegans. So try it! The mixture of cashew and beans makes a creamy, custardy and rich base, which happens to be also a cheaper version to the only nut fillings and is of course soy-free. This vegan tart will make any lazy weekend brunch a little more special, but it’s also great for weekdays with a big green salad. Plus since it’s delicious cold too, it’s the food you want to take with you to work or to picnics and potlucks.

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Mini Herbed Tofu Burgers w/ Green Spring Salad

May 9, 2016 22 Comments

Mini herbed tofu burgers with asparagus, avocado and watercress salad.

These pretty little oven-baked and vegan tofu patties require only a handful of simple ingredients to make, but they taste amazing. They are the perfect little bites: soft and tender on the inside, crispy on the outside, and full of flavours. These easy-to-make mini burgers are delightful with any fresh salad, fries, or as a slider. They also make a great snack or picnic food, because they are totally delicious cold and warm too.
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Aubergine and Bean Stew

April 25, 2016 22 Comments

Simple and budget-friendly Aubergine and Bean Stew.

This vegan Aubergine and Bean Stew makes a great, filling meal. It’s a healthy, high carb, oil-free and very satisfying dish, which happens to be also cheap and super easy to make. All you’ll need to do to make this simple dish is dice some vegetables, and sauté them in a perfectly spiced broth. Your kitchen is going to smell AMAZING.

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Vegan Shepherd’s Pie + GIVEAWAY

April 21, 2016 35 Comments

Delicious vegan shepherd’s pie with sweet potatoes and veggies cooked in red wine sauce + vegan wine giveaway!

Some may say shepherd’s pie is a classic autumn/winter food, but I refuse to believe those people. Shepherd’s pies are awesome comfort food anytime of the year! What not to love in those hearty vegetables with a spicy red wine and tomato sauce, topped with fluffy mashed sweet potatoes. Right? It’s all baked to bubbly, flavourful perfection to impress any non-vegans. This vegan shepherd’s pie is so delightful, nutritious and satisfying you definitely won’t miss the meat! Though it’s not a 10-minute recipe, it’s still pretty easy to make, plus you don’t have a lot of work with it. It also freezes well, so you can cook a big portion of it and freeze in individual small portions….