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Posts tagged “Try Vegan

VEGAN PAZARTESI | PATATESLI PUF POGACA | TURKISH VEGAN.

turkbrek

PATATESLI PUF POGACA | TURKISH VEGAN

Your weekly vegan delightful recipe is out, and may I please suggest that you try patatesli puf pogaca which is a stunningly tasty Turkish breakfast roll. When I was last in Armenia I tried this dish fresh from the bakers, and its the most amazing, tasty, filling and aromatic breakfast roll I’ve ever tried. Vegetarians can opt for the potato and cheese variety which normally consists of feta. However as it is, is just divine.

Every Monday and Friday we publish a vegan or vegetarian recipe onto our main news site, as well as publishing everyday onto our Facebook page various recipes for both vegans and veggies. Please note that we do not any longer use the #GoVegan hashtag. Instead the #TryVegan hashtag, simply because Mondays and Fridays are two days of the week that we encourage ‘thousands of our readers around the world to try a vegan non-meat non-dairy recipe’. There’s no harm in that is there? I didn’t think there was!

Patatesli puf pogaca is a traditional Turkish breakfast roll for those on the go or running a busy lifestyle. Furthermore patatesli puf pogaca can be implemented into dinners and snacks, and you can spice it up a tad too if you’re feeling in the mood. A little ginger or all spice at Christmas is also great – only a little though added to the potato. Okay so here’s the recipe and please enjoy, have a nice day, and enjoy the beginning of your week.

INGREDIENTS:

2 cups luke warm water
4-5 cups flour
1 Tbsp instant yeast (1 package)
2-3 Tbsp olive oil
1 Tbsp sugar
1 Tbsp salt to taste

Potato Filling:
2 large or 3 medium potatoes, boiled and smashed
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp cayenne pepper (optional)
¼ tsp black pepper
¼ tsp cumin (optional)

(NB: If you are allergic to gluten then please opt for the gluten variety ingredients for your fresh bread).

RECIPE:

In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle with pepper, cumin and cayenne pepper.

Glaze:

Glaze:
VEGAN: (AGAR AGAR) (There are other substitutes for egg yolk please click here for more information)
1 tsp water
Sesame seeds for top

(NB: If you’re not a vegan you can use one egg yolk, 1 tablespoon of water and sesame seeds on top)

Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add salt, olive oil and flour; knead for 10 minutes, until dough becomes elastic. The more you knead the better your dough will be. Cover the dough with a plastic wrap or a clean cloth, and let it rest for 2 hours in a warm place, till it rises up to double its volume.

Place dough on the counter and punch to release the air. Cut the dough into 20-22 pieces. Flatten each of the pieces with your hands and place 1 Tbsp or more potato filling in the middle and close it up sticking well the ends. Grease a baking dish and place the puff pogacas over, stuck ends being down, leaving some room between each. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Mix the AGAR AGAR or if veggie beaten egg yolk and water in a small bowl, then brush the surface of the puff pogacas with this glaze. Finally, sprinkle sesame seeds on top.

Preheat the oven to 400F (200C). Bake for 30-40 minutes, until it becomes golden brown. Take it out of the oven and cover with a clean cloth or towel to keep them soft and warm.

(NB: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough).

These savory bread rolls are very easy to make, may I suggest if cooking for breakfast that you prepare the dough before bed and leave the dough within an ambient room. Shelf life NO MORE THAN 4+ HOURS due to the potato. You can reheat however they are best served fresh. Yes breakfast can be time consuming however why not make them on a Sunday, or for a snack, you can prepare this wonderful Turkish delight anytime you want too. I’ve included the option for both vegan and veggie as I believe its fair.

(NB: As with all recipes I or others from our main cooking page print – if you suffer from cardiovascular disease, have a history of stroke or are taking sodium based medications then please opt for the low sodium salt. There are alternatives for salt although I myself have never tried them and I’m not sure if these will work in the prepping process of this bread. However you can read more here

Below are two videos. 1. The vegan method, however I still advise to try the above recipe as its no different really to the vegan (Turkish recipe). 2. The Turkish recipe. (PLEASE NOTE VIDEO [2] IS NOT VEGAN). Video [2] is the Turkish traditional recipe though with cheese and potato.

That’s it folks and have a nice day. 

Dr Jose C. Depre. 

Environmental, Botanical and Human Scientist. 

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BROCCOLI & QUINOA BREAKFAST PATTIES | VEGAN MONDAY #TRYVEGAN ©

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BROCCOLI & QUINOA BREAKFAST PATTIES | VEGAN MONDAY #TRYVEGAN©

Good morning world, and welcome to another #TryVegan recipe. Every Monday and Friday we release on this news site to hundreds and thousands of readers, and many more subscribers (around the globe) a ‘Try Vegan recipe’ Furthermore every day we also release a vegan and/or vegetarian recipe via our main Facebook page hereto: TRY VEGGIE OR VEGAN. Monday and Friday’s vegan recipes are aimed at those that are still wanting to try, but unsure, so why not dedicate two days of the week where you’re meat and dairy free for two of them days?

As we explain every week all recipes are aimed at everyone. We covert recipes from our readers, we share recipes from third parties, and we also make our own recipes. (Stay tuned for the new and tasty French Fries – you’ll be gagging for more). Moreover NO animal died in the making of any recipe that is 100% vegan. Anyway lets crack on.

Broccoli is probably not something you’d imagine ever eating for breakfast. However if that simple yet crucial healthy green vegetable is mixed with other plant based materials and served up with refreshing drinks you’ll never know. Did you know: Broccoli actually helps to ‘fight off cancer cells’ however it doesn’t cure cancer, nor has it ever cured any cancerous illness that I am aware of. If it helps to prevent cancers though from forming, then get it down you fast.

INGREDIENTS:

2 Garlic cloves
1 1/2 tsp Garlic powder
1 handful Green onions
1 cup Mixture of broccoli and carrots
1 1/2 tsp Onion powder
2 tsp Parsley
1 Parsley
Refrigerated
2 Flax eggs
Canned goods
1/2 Vegetable bouillon
2 cups Vegetable broth, low sodium

1 Vegan sour cream
1 cup Quinoa, cooked
1 Salt and pepper
2 tbsp Coconut oil or extra virgin olive oil
1/2 cup Bread crumbs, gluten free

“THAT’S AL YOU NEED”

RECIPE:

Rinse quinoa thoroughly then place in a sauce pan with 2 cups of low sodium vegetable broth and 1/2 vegetable bouillon (optional). Once it reaches a boil, reduce heat, and let simmer for 15 minutes. The quinoa will absorb all the broth. In a large bowl add 1 cup quinoa, shredded broccoli and carrots, flax eggs, bread crumbs, garlic, parsley, 2 tbsp of oil, and salt and pepper to taste, mix until well combined. Drizzle a little coconut oil or extra virgin olive oil over a fry pan. Make palm size balls out of the mixture. Place on fry pan and flatten with a spatula. Cook on both sides 2-3 minutes or until crisp golden brown then place on a plate lined with a paper towel to catch any oil drippings. Do not over saturate with oil. Once cooked enjoy right away and top with vegan sour cream and parsley.
Store in an airtight container, will last in the fridge for up to 5 days, maybe a little longer. Enjoy!

“SOMETHING GOOD TO DRINK MAYBE?”

As with all healthy breakfasts its always good to have a health drink too (with plenty of clear water). While we do like to advocate for non-dairy I myself have noticed among many vegan recipes there is an awful amount of water missing. Water is an incredibly important fluid for humans – and without it you die, simple as. I myself drink over 3.4 liters of water everyday and have done for years. You’ll know when you’re hydrated because your urine will be clear and non-smelly (that’s a good sign).

Dehydration is a leading cause for many diseases, infections, bowel problems and even serious illnesses forming. Furthermore a significantly low water intake can affect your concentration, reduce your alertness, increase irritability, mood swings, and has even been proven in students to lower their grade results. Why though?

Basically your brain needs water, to be precise your body and brain needs at least 2.6 liters of [clear water] every single day. Students trialed with a low water intake were shown to have poor exam results. Students trialed with a good water intake were proven to have near top grades. Water increases your brain function, wards of tiredness, water is so damn good for you – many of us still fail to drink enough. I find that strange.

You know many armed forces combatants that used to present themselves to me with common illnesses I’d allow them to speak then send them off, my simple order was please drink for 48 hours up to and over NOTHING BUT CLEAR WATER. You may find this difficult to digest but your immune system needs water to fend off bugs. Without it you’ll be coming down with bug after bug. Over a decade ago I read a book from an imprisoned general practitioner in Asia. He was a Human Rights Activist. Furthermore he was also a (GP).

Unfortunately he had all of his medicines removed from him, when sent to prison. Within his cell were a number of men that were suffering from serious ulcers and illnesses. Dr Batmanghelidj cleaned the ulcers with water that the guards provided to him, and asked the men to drink water every few hour until the infections cleared up until they were 100% hydrated.

The ulcers cleared up in under one week!. Meanwhile the other men that were presenting themselves to Dr Batmanghelidj were all exhibiting common and some serious illnesses. Dr Batmanghelidj later found out that them men were all being denied water. Once provided with water their symptoms and illnesses went away. You can read Dr Batmanghelidj’s book here and please do purchase it. There are no magical cures for cancers, or other ‘serious illnesses’. However a good intake of water actually increases one good thing in your body – being that of your immune system.

“ONCE YOUR IMMUNE SYSTEM IS IN WORKING ORDER – SO ARE YOU”

“THAT’S BASIC AND STRAIGHT FORWARD MEDICINE WITHOUT THE MED’S”

BREAKFAST HEALTH SHAKE

This recipe was submitted to myself from a wonderful woman that’s actually incredibly healthy. Could it be the water? The shake is called the ‘MEAN GREEN’ and its filled with many antioxidants too.

INGREDIENTS:

1 stick of Celery
Half a Cucumber
1 half of a Lemon
1 handful of Spinach
1 handful of cos Lettuce
1 Pear (skin included), 3-4 rings of pineapple
1 big cup of CLEAR water and just a handful of ice cubes

Add to this a teaspoon of flax seeds

RECIPE:

Take all your prepared ingredients above, add them to a blender, and blitz for about twenty seconds or until the mixture is smooth. Please note when adding ice cubes you may need to blend for a little longer, and shake the blender about a bit depending on the size of the ice cubes.

That’s it folks. Your morning breakfast and drink has been written – now all you need to do is make it, serve, and consume.

Have a nice day and, don’t forget to check the video out below ON WATER!

Dr Jose C. Depre PhD. MEnvSc. BSc(Hons) Botany, PhD(NeuroSci) D.V.M.

Master of Environmental, Botanical & Human Science. 

 

 


Vegan Monday | Vegan French Dip Sandwiches | #TryVegan.

veganfren

VEGAN FRENCH DIP SANDWICHES

Vegan Lundi

Every Monday and Friday – International Animal Rescue Foundation hosts a #TRYVEGAN recipe. We scan recipes from around the globe, convert them, the pubic send recipes to us to convert, or we simply publish our own recipes or that of third parties. We’ve made a small change to our hash-tag as we believe, in a way the “#GOVEGAN” tag is demanding, so we’ve changed that to #TRYVEGAN. What’s the harm in trying? Every Monday and Friday (two days a week) going completely meat, dairy and other animal products free from your normal diet.

Furthermore we’re not in the habit of publishing trash, such as plates of plain lettuce leaves, carrots, spinage or general boring recipes from which there is no goodness whatsoever, nutrients, fiber, protein, vitamins or minerals. Vegan foods must never be boring, and all you’re doing is removing the animal products and replacing that with a non-animal product. Today we’ve a small French recipe which is actually a rather tasty dish in France known as ‘dip sandwiches’. The meat of course has been removed. Try it, you’ll be amazed at just how tasty and filling this simple, easy to make dish is. I would advise to make your own French bread, alternatively, pick out some granary, gluten free French bread from your local continental farmers market.

INGREDIENTS: 

2 tbsps olive oil (divided)
1 onions (medium, sliced into half rings)
2 garlic cloves (minced)
3 portobello caps (about 20 oz. total, cleaned and sliced into thin strips)
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp vegan Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp liquid smoke (optional, but highly recommended)
1/4 tsp black pepper
6 inches sandwich rolls (or baguette sections, sliced open) [Please do try French bread]
horseradish mustard

RECIPE:

Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion and toss a few times to coat with oil. Allow to cook until caramelized, about 20 minutes, flipping occasionally. Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate. Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. Avoid overcrowding the skillet. A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides. Return onions to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes. Slather the insides of rolls with horseradish mustard. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.

“IT REALLY IS THAT SIMPLE”

And if you want a sweet after, and think you’ve got what it takes to be a ‘French cook’ – which is pretty easy. Why not try French Vegan Gingerbread Toast Sticks. 

ENJOY AND HAVE A NICE DAY. 

Dr Jose C. Depre.