Tag: Vegan

Vegan Fajitas: the vegetable version of the Tex-Mex dish – Gordon Ramsay’s version

Vegan Fajitas: the vegetable version of the Tex-Mex dish

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Here’s my delicious one vegan fajitas with mushrooms and vegetables, a 100% vegetable variant of traditional Mexican fajitas.

The origins of fajitas

The Mexican tortillas are a staple of Mexican cuisineused in numerous traditional recipes such as tacosburritos, enchiladas and, of course, fajitas.

Originally, fajitas were made with cuts of beef, such as diaphragm, marinated with a blend of spices, grilled, and served on warm tortillas. Over time, the recipes have evolved to also include chicken and prawns, enriched with peppers and onions for an explosion of flavours.

The name “fajitas” comes from the Spanish term “faja”, which means “strip” or “band”, referring to the cut of meat used to prepare the dish. This tradition dates back to the cowboys of southern Texas and northern Mexico, who cooked scrap meat on the open grill, creating a flavorful and nutritious dish.

Over the years, fajitas have become a symbol of Tex-Mex cuisine, appreciated around the world for their versatility and taste.

My vegan version of fajitas

Today I want to offer you a modern and completely vegetable version of this classic Mexican dish: vegan mushroom Fajitas.

This recipe is perfect for those who follow a vegetarian or vegan diet, but also for those who want to try a plant-based alternative to traditional fajitas.

The combination of cardoncelli and Portobello mushrooms, along with peppers and onion, offers a meaty texture and rich flavor that won’t make you miss the original version.

The right spices for vegan fajitas

This recipe, with some variations, is also present in the book “Spezie” by Cucchiaio d’Argento of which I am the author. As for the spices tacosI want to leave you some suggestions for preparing the spice blend at home and making your vegan fajitas even more special and authentic.

What you will need:

  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon ground dried garlic*
  • 1/2 teaspoon dried oregano
  • 1 pinch of chilli powder

Simply gather and mix all the ingredients and place them in an airtight container, away from light and heat sources.

The breakthrough to transform your tortillas

Do you want crunchy tortillas but only have regular soft tortillas or regular wraps?

I have the solution for you: take a muffin pan, turn it upside down and insert the slightly folded tortillas into the empty spaces. 10 minutes in the oven will be enough to obtain crispy, golden shells to fill with your favorite Mexican recipes.

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Vegetarian sushi: the vegan futomaki recipe – Gordon Ramsay’s version

Vegetarian sushi: the vegan futomaki recipe

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If you want to prepare a Vegetarian Sushi, This is the right place. I will explain to you step by step how to make gods vegan futomaki with colorful and crunchy vegetables.

Sushi, an iconic dish of Japanese cuisine, is loved around the world for its freshness and its ability to combine flavors in surprising ways. There are truly infinite variations, most of which include raw or cooked fish.

Today I want you to try a vegetarian version of sushi, in particular my vegan futomaki, based only on vegetables. A delightful alternative for those looking to explore a completely vegetable variant of this dish.

Unlike simple hosomaki, which you can find here in my salmon versionfutomaki are richer in flavors, textures and colors.

A futomaki it is a type of sushi rolled with external seaweed, it is thicker than traditional hosomaki, and can include a variety of julienned vegetables, making each bite a true explosion of flavors.

The rice for your vegetarian sushi

As with any type of sushi, the preparation of rice is critical.

The first step is washing. To avoid excess starch and a sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pan.

Once washed and rinsed, simply cover it with double its volume in water, bring to the boil, lower the heat and cook with the lid on until the water is completely absorbed, for about 10 minutes. Without removing the lid, let it rest for another 10 minutes then season with vinegar and sugar.

Once cooled, the rice will be ready for your favorite sushi and transformed into uramaki, hosomaki, nigiri or futomaki. Also vegetarian.

The video recipe of my vegan futomaki

You find it on my Instagram channel @lennesimoblog here.



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Vegan cutlets with borlotti beans – Gordon Ramsay’s version

Vegan cutlets with borlotti beans

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The vegan ribs with borlotti beans they are a surprising recipe, ideal for those looking for a tasty and sustainable option. An excellent example of how plant-based dishes can be just as delicious as their meat-based counterparts.

In fact, they look like finger burners, but in reality they are 100% vegetable, good and sustainable… just for everyone! Perfect for the first outdoor lunches or for an alternative festive occasion in the name of taste and sustainability.

Made with simple yet flavorful ingredients, these vegan short ribs consist primarily of pinto beans, potatoes and a customized choice of spices, which together create a perfect base for this rich and textured dish. The final crunchiness is guaranteed by a coating of breadcrumbs enriched with chopped pistachios and lemon zest, which adds a fresh and slightly acidic touch.

The preparation, although simple, allows you to play with spices and herbs to customize the dish to your liking. Just like I did for mine Indian vegetable pakoras.

Ideal to serve with a vegetable cream and accompanied by fresh aromatic herbs, vegan cutlets with borlotti beans are a dish that celebrates sustainability without sacrificing flavour.

The video recipe for vegan finger chops

You find it on my Instagram channel @lennesimoblog in collaboration with Accendi Luce e Gas Coop, for my column “light up your appetite!

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