Gourmandelle Lifestyle Blog

Grandma's Spaghetti and Cheese Pudding

noreply@blogger.com (Gourmandelle) — Wed, 22 Feb 2012 14:27:00 +0000

Hey foodies! I present you today my grandma's pasta pudding recipe which I'm sure you'll love. This is a vegetarian recipe which is not that diet-friendly but still it's a comfort food which you can indulge yourself once in a while.

I don't normally eat cheese. I mean it rarely happens...only when I don't have anything else to eat (mostly on family dinners). My grandma recently gave up trying to feed me meat but there's a really long way to go until she'll understand that I don't eat dairy products also (well, at least avoid them as much as I can).

This is a really delicious recipe; you'll have a hard time trying to resist eating all the pudding!

Enjoy!

P.S. The weather is finally better here. Sun is shining and at least you won't freeze to death when you stay more then 20 minutes outside! Ha ha! Here's a pic with one of the cute seagulls that I feed at my window. See..he's happy too :))

Ingredients for 10-12 servings:

500g spaghetti (better use whole wheat spaghetti, it's healthier this way)

200g low fat cottage cheese

200g feta cheese

3 eggs

1 tbsp olive oil

sea salt, to taste

white pepper, to taste

Optional:

1 garlic head, garlic cloves peeled and mashed *

I love garlic! So I added some garlic sauce on top. I think this recipe would have been perfect with some sliced or mashed garlic inside. So if you like garlic as much as I do and you want your pasta cheese pudding to have that extra-something, add it in the composition.

Directions:

Boil the pasta following the instructions on the package. (10-12 minutes)

Preheat your oven at 392⁰.

Coat the oven tray with some olive oil.

Drain the spaghetti and put them in a large bowl.

Whisk the eggs with salt and pepper and pour them over the pasta.

Using a fork, blend cheeses together and when they have a paste-like consistency add them over the spaghetti.

*Add sliced/mashed garlic. (optional)

Mix well, then put them in the oven tray.

Place the tray in the oven and cook for about 30-35 minutes, until golden and crispy. You can use the grill for the last 10 minutes to create a lovely crust on top.

Hearty Veggie Soup – perfect for cold winter days!

noreply@blogger.com (Gourmandelle) — Tue, 14 Feb 2012 14:48:00 +0000

I was desperately craving for a delicious hearty soup to warm me inside out and so I decided to make this easy veggie soup which is just perfect for a snowy day! I guarantee you that you’ll love it! Even my boyfriend, who is very picky when it comes to soups, said that this was one of my best soup recipes.

This recipe is really easy to make. The only annoying part is when you have to peel the garlic cloves...arrrgh...I really hate it! But it’s worth it ‘cause you’ll love the subtle garlic flavor. Unfortunately I didn’t have any fresh herbs (that’s why I don’t like winter!! Less fresh veggies...) and I’m sure it would have been perfect with some fresh parsley on top. I also used some frozen celery leaves which are basically as good as fresh ones.

About the veggie mix... use any kind of veggie mix you like but try to use one that is as healthy as possible – low in salt and free of monoglutamate monosodium/ E621; It is ideal to have a homemade condiment mix so when the summer comes make sure you don’t forget to sundry some vegetables and prepare yourself an awesome-good-for-everything veggie mix :)

Ingredients for 6-8 servings:

2 carrots, sliced

1 big onion, diced

1/2 cup celery root, diced

1/2 cup green peas

1 red bell pepper, diced

6 garlic cloves, sliced

a 400g can of peeled, chopped tomatoes

Sea salt and pepper, to taste

1 tbsp sunflower oil

2 tbsp celery leaves, chopped

1 tbsp dry parsley

1 tbsp dry veggies mix (I used my homemade mix, you can find it here , but you can use any healthy, monoglutamate free, veggie mix)

fresh parsley, for garnish

Directions:

Heat the oil in medium pot.

Add diced onion and sauté until golden.

Fill two thirds of the pot with water. (6-8 cups of water)

Add condiments: salt, pepper, dry parsley, veggie mix.

Add sliced carrots, diced celery root, red bell pepper and peas.

Let it boil until all veggies are tender. (about half an hour)

Add chopped tomatoes, sliced garlic and celery leaves.

Let it boil for another 5 minutes.

Serve with fresh parsley on top. (Unfortunately I didn’t have any...)

Spicy Mussels with White Wine and Garlic Sauce

noreply@blogger.com (Gourmandelle) — Sun, 12 Feb 2012 01:36:00 +0000

Ha ha! I’m not on a seafood diet but still.. it’s funny! I found this on pinterest and it immediately put a smile on my face. This awesome recipe is for my non-veg readers. It’s a healthy recipe which I’m sure you’ll love.

First of all let me just say that this is not my recipe. Cooking seafood isn’t exactly my thing; I’m also not a very frequent seafood eater...a few times a year at most! This recipe was made by my dad. He likes cooking special recipes and he’s really good at it. It was just YUM and it is very easy to make, ready in half an hour!

Hope this recipe will remind you of warm, sunny days! Can't wait for winter to pass... but the snow outside doesn't look like it wants to go away very soon.

Let me know if you like this recipe! Hugs!

Ingredients for 6 servings:

1 kg unshelled mussels

6 garlic cloves, sliced

1 red onion, diced

2 tbsp extra-virgin olive oil

3 tbsp fresh lemon juice

4 small, dry chili peppers, diced

½ glass white wine

4 tbsp low fat yogurt (optional: It is just as delicious dairy free; Your choice!)

sea salt and pepper, to taste

parsley or dill, chopped

Directions:

Heat the oil in a large saucepan. Add diced onion. Sauté for 5 minutes.

Add the mussels, chili, wine, garlic, salt and pepper.

Sauté until cooked; about 20 minutes, not really sure.

Add lemon juice, chopped herbs and yogurt (optional). Stir well.

Best served with roasted veggies or baked potatoes with julienne onion on top.

This was supposed to be a carrot flower...well... at least I tried!

Stuffed Button Mushrooms with Garlicky Rice Noodles

noreply@blogger.com (Gourmandelle) — Mon, 30 Jan 2012 18:45:00 +0000

Yum! Yum! I'm a huge mushrooms fan! I love their texture and how they can easily replace meat in your diet. High in proteins and low in calories, they're just perfect for anyone who wants to maintain a healthy lifestyle! Portobellos are my favorite because they're easy to cook and have a really a soft texture.

Easy and diet-friendly, this recipe can be made by anyone. The stuffed mushrooms can be served as a main or side dish or even a party appetizer! The rice noodles are also really healthy and super-fast to cook! Just put some boiling water over them and they'll be ready in no time! The sauce although must have a strong flavor or else they'll be pretty tasteless.

Hope you'll like this recipe!

Ingredients for 24 stuffed mushrooms:

24 button mushrooms

1/4 cup celery root, grated

1 small carrot, grated

1 medium onion, diced

4-5 scallions, chopped

1/3 cup dill, chopped

parsley, for garnish

1/3 tsp ground coriander

1/2 tsp dry thyme

ground pepper, to taste

sea salt, to taste

1 tbsp butter - for vegetarians or 1 tbsp oil - for vegans

Ingredients for the rice noodles side dish:

rice noodles - I can't tell you how much. I really have a problem with figuring out how much pasta should I make for each serving. I always tend to make more than needed.

1 tsp sweet paprika

3-4 garlic cloves, mashed

1/2 tbsp lemon juice - for vegans or 1 tbsp yoghurt/sour cream for vegetarians

sea salt, to taste

Directions for stuffed mushrooms:

In a large bowl mix the following ingredients: grated celery root and carrot, diced onion, chopped scallions and dill, coriander, thyme, pepper and salt.

Remove the mushrooms' stems. You can use them to make a delicious Brown Rice Mushroom Pilaf.

Preheat the oven at 375° F.

Place the mushrooms in an oven tray.

If you use butter - melt it in a small saucepan then pour a little in each mushroom.

If you use oil, just pour a few drops in each mushroom.

Stuff each mushroom with about 1 or 1 1/2 tsp of stuffing.

Pour 1/4 cup of water in the tray. We want the mushrooms to be moist not dry.

Cover the tray with some aluminum foil.

Place it in the oven and let it cook for about 30 minutes.

Eat!

Directions for the rice noodles:

Boil some water in a saucepan. When reaching boiling point add the rice noodles and remove from heat. Let them stay in the water for a couple of minutes then move them into a large bowl.

In a small bowl add the mashed garlic cloves, sea salt, lemon juice or yoghurt and mix all together.

Pour the sauce over the noodles.

Sprinkle with lovely ruby colored sweet paprika and garnish with parsley.

Serve!

Vegetarian Serbian Rice Pilaf

noreply@blogger.com (Gourmandelle) — Sun, 22 Jan 2012 13:46:00 +0000

Sorry for the long break dear foodies! I had lots of exams recently and no time for cooking. I made this recipe especially for those of you who are always on the run and want something healthy to eat. This recipe is ready really fast and feeds 8 people!

What other ingredients do you use for rice pilafs? I love rice and I'd like to try different recipes as well.

Tips for cooking rice pilafs: How do you know how much water you need to add? Easy! 3 times the amount of rice. It’s a 1:3 ratio. Also, boil the rice only for a couple of minutes then remove from heat and cover with a lid. This way it will absorb all the water and you’ll never have to worry again about burning the rice.

Ingredients for 6-8 servings:

1 cup rice (I used white rice. You can use round brown rice, it’s healthier)

3 cups water

1 big onion, diced

1 medium carrot, grated

1 big red bell pepper, diced

1 tsp sweet paprika (optional - it gives a lovely reddish color)

sea salt, to taste

¼ tsp ground pepper

3 tbsp unrefined oil (I used sunflower oil, you can use any type of oil you like as long as it doesn’t have a very strong flavor; unrefined cold-pressed oils are healthier)

Directions:

Heat the oil in a large pan. Add chopped onion and sauté for 3 minutes.

Add grated carrot and diced pepper.

Add the rice along with 3 cups of water. Stir until all ingredients are evenly spread. Add paprika, salt and pepper.

Let it boil for 5 minutes over medium heat. Remove from heat and cover with a lid. Let it rest until all water is absorbed by the rice (10-15 minutes).

Garnish with fresh herbs and serve!

Mushroom Crepes with Vegan/Vegetarian Sauce

noreply@blogger.com (Gourmandelle) — Fri, 13 Jan 2012 09:29:00 +0000

YUM! I LOVE crepes! Ever since I was little and my grandma made me strawberry jam filled crepes I absolutely fell in love with this lovely dish. I love the salty version as much as I love the sweet one. This recipe has a special ingredient – corn! It has a crunchy and sweet delicate flavor which I’m sure you’ll like.

It’s an easy recipe, ideal for parties! This plate disappeared in no time and was very much appreciated. You’ll love the meaty and rich texture and the abundance of flavors. Garlic sauces are perfect for this recipe. Don’t worry because you’ll only feel a subtle garlic aroma; sour cream and tomatoes somehow neutralize the smell.

Enjoy!

Ingredients for 8 crepes:

200g whole wheat flour *

250 ml water

2 eggs

Oil – for frying

300g mushrooms (Portobello, Champignons)

½ cup canned corn

1/2 cup chopped parsley

1/2 cup chopped dill

1/2 cup white wine

1 big onion, chopped

sea salt, to taste

1/3 tsp ground pepper

1/2 tsp ground coriander

1tsp sweet paprika

1 tsp garlic powder

* The desired consistency should be like yoghurt – not too thick, not too thin.
You may need to add more flour or water, it depends.

Directions:

Whisk the eggs. Add the water and mix well (you can also use a hand-held mixer).

Sprinkle the flour while continuously whisking/mixing until it has the right consistency.

Heat some oil in a frying pan over medium high heat. Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.

Pour the batter in the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter.

For the filling:

Add the mushrooms and wine in your food processor. Blend until you get a thick paste.

Heat some 1 tbsp oil in a large saucepan.

Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.

Add spices – salt, pepper, coriander, garlic powder and sweet paprika.

Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.

Let it cool for at least 10 minutes before assembling the crepes.

Fill the crepes using about 1 ½ tbsp of filling / crepe.

Serve!

Sauces:

Vegetarian sauce:

½ cup low fat sour cream

2-3 garlic cloves, mashed

a pinch of sea salt

1-2 tbsp chopped chives

Mix all ingredients above and pour sauce over the mushroom crepes.

Vegan sauce:

2-3 garlic cloves, mashed

2 tbsp water

a pinch of sea salt

1 tsp olive oil

4 tbsp tomato juice (or you can scoop out the inside of 1-2 soft tomatoes)

1-2 tsp chopped chives

Mix all ingredients above and pour sauce over the mushroom crepes.

Tuna Stuffed Hard-Boiled Eggs

noreply@blogger.com (Gourmandelle) — Fri, 06 Jan 2012 19:46:00 +0000

This is a very easy appetizer ready in less than 15 minutes. All you need to do is boil some eggs and mix some ingredients, then store in the fridge until the guests arrive. I made this for the New Year's Eve party and it was a success!

I don't eat fish and seafood very often; once or twice a year is enough for me. It is the only type of meat that I eat so that's why I can't say I'm 100% vegetarian. Anyways, I also made this appetizer because I had non-vegetarian guests and I had to feed them with something familiar to them. This was the only meaty recipe on the table.

So, all you non-veg. readers this recipe is for you!

Enjoy!

Ingredients:

6 hard boiled eggs, halved

1 tuna can, drained

1/2 small onion, grated *

1/4 cup carrot, grated

1/3 cup chopped parsley

1 tbsp freshly squeezed lemon juice

corn, for garnish and crunchy texture

Directions:

In a medium bowl, add the drained tuna, lemon juice, chopped parsley and grated onion and carrot. Mix well.

Scoop out the boiled yolk of each halved egg and add 1 tsp of tuna stuffing.

Garnish with parsley or corn.

* Also add the onion juice that resulted during grating.

Vegan, Low Fat "A La Russe" / Olivier Salad

noreply@blogger.com (Gourmandelle) — Tue, 03 Jan 2012 16:02:00 +0000

This is a special recipe for me because I only eat this salad once a year! It's a tradition for us Romanians to make this salad on Christmas and New Year's Eve. The original recipe is Russian and contains meat but it's just as delicious without it.

I'm not a fan of mayo and I tried to make it as healthy as possible. The sour flavor of pickles blends perfectly with the sweetness of the corn, carrots and potatoes. The combination is just perfect.

I hope you like this simple and easy world-known recipe - now healthy!

Ingredients for approx. 10 servings (more or less):

5 big red skin potatoes

2 carrots

1/2 cup peas (canned, boiled)

1/2 cup corn (canned, boiled)

a jar of pickled cucumbers - you'll be using about 10-12 pickles, more or less - it depends on their size; *

a jar of pickled red bell peppers - you'll be using about 10-12 slices (halves) - it depends on their size; *

2 tbsp good quality mustard

3 tbsp lemon juice

3 tbsp unrefined olive oil

sea salt, to taste

ground pepper, to taste

vegan low fat mayonnaise (optional) - for garnish

*I don't know the exact quantities; add as much as you like.. Also, save some for decorating the salad.

* If you want you can replace the lemon's juice, mustard and oil with mayo.

Directions:

Boil the unpeeled potatoes until tender.

In another pot, boil the carrots until ready.

Peel the boiled potatoes and chop them in small pieces. Chop the boiled carrot.

Chop the pickled cucumbers and bell peppers.

Place chopped veggies, corn and peas in a large bowl and set aside.

Place 1/3 of a boiled peeled potato in another jar - you'll be using it to make the mayo. Mash the one third of the potato. Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix ingredients very well. (skip this if you use mayonnaise).

Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.

Garnish with low fat mayo (optional) and decorate as you please.

*I used an egg to decorate but you can use pickles or bell pepper if you're vegan. The recipe is egg-free.

Happy New Year!

noreply@blogger.com (Gourmandelle) — Sun, 01 Jan 2012 19:06:00 +0000

Hello 2012!

2011 was an important year for me. I went through some pretty drastic changes and I am very grateful for that. The most important was that I chose to be vegetarian and this decision changed my whole perspective on life. Also, I started blogging and writing a book; I would have never thought I would ever do this, but here I am ...a whole new me!

Hope you all had a beautiful year full of accomplishments and most of all I hope that 2012 will be an even better year!

Wish you all a great year full of love, health and happiness! May all your wishes come true!

Dairy and Sugar-Free Tiramisu

noreply@blogger.com (Gourmandelle) — Wed, 28 Dec 2011 13:17:00 +0000

Merry Christmas everybody! Sorry for the long delay but I didn't have any internet access. Hope you all had a wonderful Christmas and Santa gave you the most beautiful gifts!

As you can see my cat Mishkin the Grinch loved the Christmas tree very much. Fortunately this year he didn't attempt to ruin it. For those of you who have cats, did you have any problems with them trying to climb the tree? They're so funny when they do that :)

The New Year's Eve is coming and I am still planning the party menu! I want it to be healthy and delicious, but most of all easy to make! I am not in the mood of spending long hours in the kitchen; I just want to party!

I will soon post some easy and quick recipes that are traditional here in Romania and are found on every Romanian family's table on New Year's Eve. Until then, I hope you'll like this easy and delicious tiramisu recipe. You can use normal mascarpone cheese of course but I try to be as dairy-free as possible. Also I recommend you to use organic eggs bought from a safe source.

Don't think I forgot about the e-book! No, no! I've been working really hard because I want it to be perfect! I'm not bragging but I think that when I finish it, it will be the best herbal medicine e-book out there!

Happy Holidays everybody!

Ingredients for 4 servings:

12-16 lady fingers

150 g vegan mascarpone (you can make it yourself following the steps I found here)

3 eggs

4 tbsp sucanat

3 tbsp cocoa or carob powder

100ml espresso

2 tbsp coffee liquor or cognac

Directions:

Separate the egg yolks from the whites.

In a bowl, whisk together the egg yolks with the sucanat until incorporated. In another bowl , whisk the egg whites until you get a foamy texture, then add slowly the yolk cream and vegan mascarpone.

Pour the cooled coffee in a bowl and add the coffee liquor or cognac. Dip the lady fingers in the liquid (not too much) and layer them in a medium tray (6-8 lady fingers / layer). Over the first layer of lady fingers add a layer of cream, then another layer of soaked lady fingers. Cover with cream and garnish with powdered cocoa or carob.

Let it cool for at least 5 hours before serving.

Hiding in the dark...lurking the candies...

Aha! So he was the one who unwrapped the presents!

Vegetarian Mushroom and Brown Rice Dolmas

noreply@blogger.com (Gourmandelle) — Fri, 23 Dec 2011 14:04:00 +0000

First of all let me tell you what dolmas are . Dolmas are grape leaves traditionally stuffed with a mixture of rice and meat and then cooked. They are a Middle Eastern and Mediterranean specialty and are served as appetizers. The vegetarian ones are usually served cold and the ones with meat warm.

I prefer them warm and served as a main dish with a tasty sauce on top. If you are vegan you can try a tomato based sauce and if you are vegetarian some sour cream (+ garlic - optional) on top will make these dolmas just perfect.

Unfortunately I didn't count them before I put them in the oven and now once they're ready it's pretty impossible to do it. I think I made about 30 dolmas but this is only an approximation.

Enjoy this healthy and delicious low calorie meal!

Ingredients for about 30 rolls:

40-50 grape leaves
1 cup uncooked brown rice (soaked in water for 1 hour)
800g mushrooms (I used Portobello)
1 onion
1/2 cup chopped parsley
1/2 tsp paprika powder
sea salt, to taste
ground pepper, to taste
1 tsp dry thyme
3 bay leaves
1/2 tsp ground coriander
1/4 tsp ginger powder
2 tbsp olive oil

Directions:

For the filling:

Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder).

Heat the oil in a large saucepan, over medium heat.

Add the mushroom and onion paste into the saucepan and sauté for another 10 minutes.

Add the rice (drained) along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn’t need to be cooked, it just has to absorb all of the excess water. Add spices.

Remove from heat and add chopped parsley. Let it cool for 10 minutes.

For the wrappers and assembly:

Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll.

See here how you can make the rolls.

Take a large pot and line the bottom with some grape leaves.

Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full.

Add the bay leaves.

Cover with remaining grape leaves.

Add water until all rolls are covered.

Place in oven at 392F˚ for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it’s ready, add the tomato paste and finish cooking.

Serve!

What's in your juice?

noreply@blogger.com (Gourmandelle) — Thu, 15 Dec 2011 12:21:00 +0000

Do you know what's in your fruits and veggies juices?

This is a very nice study made by Dr. Robert Sandor, which tells you what amount of water, sugar and how many calories are in your juices.

I love natural fruit juices! They're perfect for breakfast because they give you an energy boost almost instantly and also they're full of vitamins and antioxidants which will give you a glow that lasts all day!

About calories...I don't count them! I just eat what I consider healthy and that's enough for me, but for those of you who count them this infographic below can be very useful.

Prepared by Dr. Bob Sandor of www.LabAnalyticalBalance.com

Amazingly Delicious Chocolate Mousse. Heaven in a tea cup!

noreply@blogger.com (Gourmandelle) — Wed, 14 Dec 2011 14:08:00 +0000

This is the first time I make chocolate mousse! It's not a recipe like the ones written in cookbooks because I just followed my instincts not some strict rules, but I can assure you it is AMAZING! It is also the first time I eat chocolate mousse and I am absolutely astonished by the texture and flavors. I think this will be the only way I am going to eat chocolate from now on.

It's an easy recipe with just a few steps that anyone can make. I don't know how this recipe can be vegan; if you know some tips to make it vegan please do tell! Anyways, I recommend you to use organic eggs bought from a safe source.

Enjoy!

Ingredients for 3 servings:

100g semisweet chocolate, chopped ( you can also use dark chocolate 85% cocoa- it's healthier)

30ml dark-brewed coffee
2 large eggs, separated
1 tbsp sucanat (skip this ingredient if you're using sweet chocolate)
3 ml rum essence

1/2 tsp vanilla extract
pinch of sea salt

Yum! Hot, melted chocolate chunks!

Directions:

Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate and coffee, stirring until smooth. Remove from heat.

I used a steam oven to melt the chocolate. It's easier and it is ready in 7-8 minutes.

Whisk the egg yolks with 1 tbsp of sucanat and rum for about 3 minutes until the mixture is thick, like mayonnaise. (You can also use a handheld electric mixer.)

Fold the chocolate mixture into the egg yolks.

Beat the egg whites with salt and vanilla in a separate bowl until you get a foamy texture.

Fold the beaten egg whites into the chocolate mixture and whisk just until incorporated. Be careful not to over mix!

Divide the mousse into serving dishes and place in bowls. Refrigerate for at least 3 hours, until firm. ( I wasn't that patient so I ate it after only one hour. It had a sticky, caramel-like texture which I actually loved!)

Extra ingredients:

I absolutely love spicy chocolate! If you want to taste something different add a pinch of chili powder in the chocolate mousse. It will be amazing!

Also, you can get that spicy flavor by adding ground Sichuan pepper berries. Just a pinch or two are enough to get a unique aroma.

If you want something with a seasonal flavor you can add some cinnamon and a pinch of ground cloves. It will smell and taste like Christmas!

Oyster Mushroom Spaghetti with Tomato and Basil Sauce

noreply@blogger.com (Gourmandelle) — Sun, 11 Dec 2011 12:38:00 +0000

I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight.

This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the mushrooms' meaty texture are two things that I love most about this recipe.

Enjoy!

Ingredients for 6 servings:

500g gluten-free spaghetti

2 cups chopped oyster mushroom (Pleurotus)

1 big onion, diced

1 can (400g) chopped and peeled tomatoes

1/2 glass of red wine

1-2 pinches of chili powder (optional)

4-5 garlic cloves, minced

fresh or dry basil leaves

sea salt, to taste

ground pepper, to taste

1-2 tbsp olive oil

Directions:

Cook spaghetti as per package directions. Rinse and set aside.

Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.

Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.

When ready pour over the spaghetti and mix gently.

Serve!

Eggnog and Gingerbread Cookies for Christmas, by Ligia's Kitchen

noreply@blogger.com (Gourmandelle) — Wed, 07 Dec 2011 08:49:00 +0000

Ligia Pop is the promoter of the raw food diet in Romania, author, raw chef and host of the show “Ligia’s Kitchen®” which has 21 episodes so far. She is also the founder and organizer of the national “Raw Generation®” fair and “Romania Goes Raw” movement. Ligia has published three books to date about raw food and an innovative piano method. She is also a piano teacher licensed by the University of Arts "George Enescu", Iasi.

· “Retete Vegane Fara Foc“ - Raw vegan recipes

· “Germeni si Vlastari, Surse de Sanatate si Energie” - Sprouts - Health and Energy sources

· “Deserturi pentru Parinti si Copii Sanatosi” - Desserts for Healthy Parents and Children

· “Pasi in Lumea Muzicii” - Steps into the music world

Ligia Pop's website is what determined me to start my own blog. I learned many interesting things about how to have a healthy lifestyle and what I should or should not eat. I don't have a 100% raw diet but eating raw from time to time is good for everyone.
If you love eating healthy desserts and not feeling guilty after you should check her awesome dessert recipes which I personally love, at Ligia's Kitchen !

Chocolate Chip Coconut Muffins

noreply@blogger.com (Gourmandelle) — Mon, 05 Dec 2011 15:44:00 +0000

No fun, just work! This is exactly what describes this week for me. I have 3 exams to come, lots of projects to finish, no time for cooking, no time for eating, not even time to breathe! Ok..I'm exaggerating but honestly I have to set the alarm clock just to remind me that I have to eat or drink some water. My hand is glued to the mouse and I'm wired! I sometimes ask myself why I chose this...

On top of all, just to complete the scenery...a "very nice and polite" guy sneezed on me 2 days ago and now I started coughing. Yep..fortunately I'm on Vitamin C, Echinacea, and zinc supplements since the flu season began so the symptoms are mild...the headache is what pisses me off!

Now let's stop with the self pity and talk about these gorgeous muffins above! Oh yum! Since this stressful period began I started to have these huge sweet cravings; it's like my brain needs fuel or something. No raw, healthy desserts or delicious fruits can satisfy my cravings..oh no..I crave for baked warm goodies! So today, right before an awful exam, I decided to indulge myself with the cute ones in the photo above.

Bake + chocolate = Love, right?! You'll definitely love this recipe. I added some coconut flakes to make them taste even better! These are super chocolate chip muffins...I named them Coco-choco Muffins! Ha! I think all that sweetness went straight to my brain :))

I wish I had some healthy flour or make a vegan recipe but you can substitute some of the ingredients and make it healthier. Do you know any egg-free muffin recipes? What types of healthy flours can I use? Looking forward to your comments :)

P.S. Check out this guessing game on Knapkins! It's fun!

Ingredients for 12 muffins:

1/2 cup coconut butter

2 large eggs

1 cup almond milk (or any other vegan milk)

1 1/2 tsp pure vanilla extract

2 cups all-purpose flour(or use a healthy gluten-free flour; Unfortunately this was the only type of flour I had)

2/3 cups sucanat

1 tbsp baking powder

1/2 tsp sea salt

1 cup dark chocolate chips

1/3 cup coconut flakes

Directions:

Preheat oven to 375 degrees F. Prepare your muffin tin by lining with paper cases and set aside.

In a large bowl whisk together the eggs, vegan milk, and vanilla extract.

In another large bowl whisk together the flour, sucanat baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter! A few lumps are ok.

Evenly fill the muffin cups with the batter, using two spoons /muffin. Place in the oven and bake for about 18 - 20 minutes. Test by inserting a toothpick; When they’re ready to come out, the toothpick will remain dry.

Let the muffins sit in the tin for 1-2 minutes after you take them out of the oven, place them on a cooling rack for 10 minutes and then serve still warm, yumm!

Delicious Vegan Whole Wheat Lasagna with Mushrooms

noreply@blogger.com (Gourmandelle) — Mon, 28 Nov 2011 15:36:00 +0000

This dish is one of my favorites so far. I didn't think it will be so good but trust me it's even better than the original meat lasagna.

The wonderful thing about using mushrooms for lasagna is that mushrooms provide a richness and meaty texture that makes most people not miss the meat at all.

I substituted the shredded cheese on top that is usually sprinkled over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won't miss the cheesy texture. Of course, if you have some vegan cheese you can use it but unfortunately it can't be found here.

You definitely must try this! You'll love it !

Ingredients for one 8x12 casserole dish:

whole wheat lasagna noodles, cooked slightly (I used lasagna noodles that don't need to be boiled first)

500g portobello mushrooms

1 carrot

2 big onions

1 red bell pepper

100g textured soy protein, granulated

ground pepper, to taste

sea salt, to taste

2 tsp thyme

1 tbsp unrefined oil

Sauce:

1 400g can peeled tomatoes

fresh or dry basil, to taste

Directions:

Grind the carrot, mushrooms, onions and pepper using your food grinder.

Put the mixture in a large bowl and add soy, thyme, sea salt and pepper.

Heat oil in a large pan. Add mixture and sauté for 5 minutes.

Preheat oven to 375° F.

Put some parchment paper on the bottom of the tray to avoid sticking and using any extra oil.

Assemble the lasagna. Lay down one layer of noodles. Use a spatula to spread 1/2 of the mushroom mixture. Lay down a second layer of noodles. Spread rest of mixture. Lay down last layer of noodles.

Cover casserole with some aluminum foil. It will cook faster.

Bake for about 40 minutes.

Remove from oven and let sit for about 10 minutes.

Add peeled tomatoes and basil in your food processor and blend. Pour sauce on top of lasagna.

Serve warm.

Enjoy!

Finger Lickin' Good Stewed Quince Dessert

noreply@blogger.com (Gourmandelle) — Mon, 21 Nov 2011 17:24:00 +0000

Hello everybody! Sorry for the long break but I had a stressful week. I've been really busy with school these days; lots of deadlines and hard projects to finish and no time for cooking. Fortunately mom saved me again! She cooked this wonderful hot dessert this morning and made my day a lot better.

I can't say I'm a huge fan of quinces. I don't like them raw but cooked are absolutely amazing! This is a very easy dessert and the abundance of flavors will amaze you! It is perfect for this season.

Do you know other ways to cook quinces? I'd love to try different hot desserts using this lovely fruit. Looking forward to your comments!

Ingredients for 4-6 servings:

3 quinces

3 tbsp unrefined oil

1 tbsp rice flour, mixed with 50 ml of water

50g sucanat

1/2 tbsp cinnamon

1 tsp ground cloves

3 tbsp raisins

1/2 tsp vanilla extract

1 tsp rum extract

pinch of sea salt

Directions:

Yumm! Yumm! I just couldn't resist and ate the dessert during the photo shoot!

Put 100ml of water in a small pan and heat it. Pour sucanat and stir until dissolved.

Chop quinces in bite-size pieces; remove the inner, hard core.

Add oil in another pan. Pour the sucanat sauce. Add chopped quinces.

Boil for 10 minutes over medium heat.

Add a pinch of sea salt, dissolved flour, cinnamon, ground cloves, raisins, vanilla and rum extracts.

Boil for another 5 minutes.

Don't forget to stir continuously to avoid burning the sauce.

Serve either hot or cold.

What do you think of my new weird-shaped bowl? It's not round, it's not square...it's just weird and curvy but I like it! :))

Herbal Medicine E-Book. I need your opinion!

noreply@blogger.com (Gourmandelle) — Tue, 15 Nov 2011 15:16:00 +0000

Hello dear readers! I need your help and your opinion.

I came up with this great idea to write an e-book about how to treat different diseases using only herbal medicine and healthy diets. I've been treating myself using herbal medicine for a couple of years and I must say that it is the ideal method to boost your immune system and to create the perfect balance between your mind and body. This method does not only cure but it also prevents other illnesses from appearing. I have read many books about natural remedies, phytotherapy, aromatherapy and so on and I consider myself able to share my knowledge with you.

I have an overall image about how this book will look like and I thought about including the following chapters, not necessarily in this order:

Plants from A to Z - This will contain all important plants and their uses with photos of course.
Diseases from A to Z - All diseases with herbal cures for each of them.
Aromatherapy - How to use essential oils to improve your mental and physical health.
Beauty tips and tricks + DIY recipes for face/body creams.
Vegetarianism - all about it.

I want it to be different. It's the kind of book that is more like a super-easy to use dictionary, written in a fun and interesting way. You can find everything you want in just a few seconds because it will be very well structured. I want to make it a bit more dynamic than an usual e-book and it will have a fun and attractive design, because basically graphic design is what I do :).

Now...what do you think? What other things would you like to find in this book? Would you like to have a book like this? Would you buy it?

I'm really looking forward to your comments, and if the comment section doesn't work ( as it has some problems that need to be solved) please send me your opinion at
ruxandramicu29@gmail.com

or contact me via FB, Twitter...any way you'd like!

Thank you very much for your help! It is very much appreciated!

Upside-Down Vegetarian Apple and Cinnamon Pie

noreply@blogger.com (Gourmandelle) — Fri, 11 Nov 2011 14:45:00 +0000

Say hello to Mishkin my cat! Even he loves this pie and trust me he is very picky when it comes to food. He just couldn't leave it out of sight that tempting it was for him. Isn't he cute? He's not always like this you know, peaceful and quiet...oh no.. he's a trouble-maker but I love him anyway.

I don't usually eat baked goodies because I'm not a huge fan of flour-based desserts but this pie is definitely a must-try! It is just perfect for this season and you'll love how all flavors blend together. Also, you can substitute apples with any other fruit you like; I also tried it with sour cherries and peaches and it's just as great. I will not make a habit from eating baked desserts (I still prefer them raw) but from time to time a lovely, warm dessert like this one is just perfect especially now when it's so cold outside.

So for all you animal lovers out there, here's a lovely apple and cinnamon pie to warm your souls and put a sweet smile on your faces!

His face expression says it all!

Ingredients:

3 eggs

2 apples, sliced

1 cup rye flour

1/2 cup sucanat

2 tbsp unrefined oil

1 tbsp lemon zest

1 tbsp baking soda

1 tsp vanilla extract

1 tbsp rum extract

2-3 tsp ground cinnamon

50 ml water

Sniff..Sniff...Miamm!

Directions:

Separate egg yolks from the whites. Whip egg whites until they have a foamy texture.

In a separate bowl, add water and mix it with sucanat until it is dissolved. Pour this over the beaten egg whites.

Add the other ingredients except apples and blend well together using a hand mixer.

Put some parchment paper on your cake/pie form. Place the sliced apples on the bottom and pour over the pie mixture.

Place in oven at 356˚ for about 50 minutes.

Let it cool for a little while, turn it upside down and serve!

Look at that innocent face...well..not so innocent in fact!

Ha! Gotcha! He received a gentle slap after this! Ha ha!

Stuffed Aubergines with Garlic Sauce

noreply@blogger.com (Gourmandelle) — Thu, 03 Nov 2011 17:14:00 +0000

Aubergines...it sounds so sophisticated doesn't it? Any word with a French origin sounds so sumptuous. Anyways, this is not a difficult French recipe. It's easy, healthy and made by Mom!

This recipe is simply WOW! Mom is getting better and better at cooking vegan dishes and I must say this is one of her top best recipes! I just couldn't get enough of it.

The garlic sauce is great also. The lovely flavor blends perfectly with the roasted eggplants.

Way to go Mom!

This recipe is simple, easy and looks great. I love how all the colors blend together. Try it and let me know if you liked it as much as I did. I'm sure you will!

Ingredients for 5 servings (1serving = 1whole eggplant):

5 small eggplants, halved

5 medium mushrooms(champignons), chopped

1/3 cup brown rice

1 small carrot, grated

1 onion, diced

some parsley and dill, chopped

sea salt to taste

1/3 tsp ground pepper

1/4 tsp ground coriander

1 tbsp unrefined oil

Directions:

Scoop out the inside of each halved eggplant.

Roughly chop up the removed flesh and place it in a bowl for later.

Heat the oil in a medium pan. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes then add 1/3 cup of water and cook until all water is absorbed.

Add chopped parsley and dill.

Add all the cooked ingredients above in the bowl where you put the chopped eggplants. Mix together then stuff the eggplants. About 2-3 tbsp per halved eggplant.

Cover an oven tray with some parchment paper. Place the eggplants. Cover the eggplants with aluminum foil. They will cook faster this way. Cook for 40 minutes.

Serve with garlic sauce on top!

Ingredients for garlic sauce - vegan:

4 garlic cloves, mashed

a pinch of sea salt

1/2 tbsp unrefined oil

4 tbsp water

the inside of a small, soft tomato, mashed

Directions:

Mix all ingredients above.

Ingredients for garlic sauce - vegetarian:

4 garlic cloves, mashed

a pinch of sea salt

4-5 tbsp low-fat yoghurt or cream

Directions:

Mix all ingredients above.

Pumpkin Cake - The ideal dessert for a sunny autumn day

noreply@blogger.com (Gourmandelle) — Tue, 01 Nov 2011 16:56:00 +0000

This is the first time I use pumpkin in a dessert and I am absolutely in love with it! I found the recipe on this website and because I had a big slice of pumpkin in the fridge, I decided to try it! I changed a few ingredients and also modified the quantities because I wanted to make a bigger cake.

This is a must-try dessert and it's very easy! Your steam oven will do all the work. If you don't have a steam oven you can bake it or use a steamer.

You'll love the creamy texture with a subtle pumpkin and coconut aroma.

Hope you'll like it. It's delicious and healthy!

P.S. What do you think about that wonderful leaf in the last photo? I found it while strolling in the park. It illustrates autumn perfectly!

Ingredients:

500g pumpkin, steamed

180g brown rice flour (ground some brown rice)

200ml coconut milk

coconut flakes, for garnish - just enough to cover the whole cake

1/4 cup raisins

100g agave syrup or Sucanat

Directions:

Add the steamed pumpkin, sweetener, rice flour and coconut milk in your food processor. Blend until it has a smooth consistency.

Place half of the mixture in a cake form, sprinkle some raisins on top then add the other half.

Place it in your steam oven - use a regular steamer if you don't have a steam oven or bake it. *If you use a regular steamer place the mixture without the cake form and put it in the cake form after it is cooked.

Steam until cooked. Test it after 25 minutes with a toothpick. Stick the toothpick in the cake and if it's clean when you take it out it means it's ready.

Sprinkle coconut flakes on top.

Let it cool and place it in the fridge.

Serve!

The Perfect Butter Beans Stew

noreply@blogger.com (Gourmandelle) — Fri, 28 Oct 2011 15:09:00 +0000

This dish goes straight to the first place in my favorite foods list! It is absolutely perfect! I like beans a lot and I have tried different recipes but this one has the ideal combination of flavors. I know, I know I'm bragging but still...you have to try it and you'll see that I'm right.

Use dry butter beans! Don't cheat and use canned ones because I don't guarantee that the taste and texture will be same.

Ingredients for 6 servings:

500g dry Lima Beans (Butter Beans) *soaked overnight, optional

2 onions, diced

4 garlic cloves, chopped

1 tsp dry tarragon

2 tbsp chopped fresh tarragon (if you don't have this ingredient you can double the quantity for dry tarragon)

2 tbsp sweet paprika

3 bay leaves

1 tbsp unrefined sunflower oil

1/3 tsp ground pepper

sea salt, to taste

Directions:

Boil the beans for 2-3 hours (half this time if previously soaked). Change the water at least 2 times. Don't skip this step! Beans are hard to digest and if you didn't soak them overnight they will release bad enzymes into the boiling water.

Heat the oil in a large pot.

Sauté the onion for 2-3 minutes.

Add the drained beans.

Add water just enough to cover the beans.

Add bay leaves, pepper, salt, dry and fresh tarragon, chopped garlic and paprika.

Cook for half an hour.

Serve and enjoy this flavorful dish!

Leek and Black Olives Stew

noreply@blogger.com (Gourmandelle) — Wed, 26 Oct 2011 12:15:00 +0000

This is one of my favorite dishes. I love onion and I love leeks even more, so for me it's the perfect combination. Be careful though when you prepare the leeks because they have to be rinsed very well. Dirt usually hides under their leaves and if you don't like the taste of sand in your food, be patient and clean them thoroughly.

I remember the first time I cooked this dish, it was delicious but unfortunately I didn't know that leeks have to be carefully rinsed and an unwanted extra-ingredient was added to my meal. Now, because I really lack of patience, I always ask my mom to help me and rinse the leeks.

This dish is perfect for those of you who are on a diet. It's low in calories and high in vitamins, very tasty and easy to make.

Enjoy!

Ingredients for 4 big servings:

1 kg coarsely chopped leeks

100g black olives, pitted (and sliced - optional; I let mine whole)

1 medium onion, diced

1/2 cup white wine

1 tbsp tomato paste

1 bunch of dill

1 bunch of parsley

1 tbsp unrefined sunflower oil

1 tsp sea salt (or more, to taste)

1/2 tsp ground pepper

Directions:

Heat oil in a large saucepan.

Add diced onion and sauté for 5 minutes until golden.

Add the chopped leeks.

Add 1/2 cup of white wine and cover with a lid.

Check every 10-15 minutes and add more water if necessary.

Let it stew over medium heat until tender (about 30-40 minutes).

Add chopped dill and parsley, ground pepper, salt, olives and tomato paste.

Stew for another 10 minutes.

Serve! It can also be served cold, but I prefer it warm.

Vegan Beetroot Borscht

noreply@blogger.com (Gourmandelle) — Sat, 22 Oct 2011 11:57:00 +0000

Today is a cold autumn day. The wind is howling and the leaves started to fall. I really wanted to make a hot, flavorful soup to warm me up from inside out and enjoy it while I watch a good, old movie. I decided to make this lovely, ruby-colored beetroot soup.

This recipe is similar to the Ukrainian borscht but it is vegan; it does not contain any beef broth.

Enjoy this wonderful beet borscht, perfect for a cold weather day.

P.S. Check out this Recipe Guessing Game on Knapkins.com !

Ingredients:

1 beetroot, chopped in small cubes

1 big carrot, grated

2 onions, diced

1/2 cup celery root, chopped in small cubes (or grated, as you wish)

1 tbsp unrefined sunflower oil

3 tbsp vinegar

1/2 cup chopped celery leaves (or lovage leaves)

sea salt, to taste

1/3 tsp ground pepper

chopped parsley, for garnish

Directions:

Heat oil in a large pot.

Add diced onions and sauté for 5 minutes, until golden.

Add water, to fill 2 thirds of the pot.

Add chopped beetroot, celery root, grated carrot , salt and pepper.

Boil for 30 minutes.

Add vinegar and chopped celery leaves.

Garnish with parsley and serve hot!