To make the spice mix: Place all spices in a jar with tight fitting lid and shake well, or stir with a spoon. It will keep for 3 months. For the Golden Latte: Place 1 teaspoon of the spice mix and 2 teaspoons of water in a small pan, and mix into smooth paste, add…
Author: Vladka
Vegetarian Paella
Rice, oyster mushrooms, vegetables and some Hungarian paprika, simple yet great combination if you like hearty vegetable dishes. Topped with fresh cilantro and lemon juice. In some olive oil brown the mushrooms and remove from the paella pan. Same with the carrots and sweet potatoes. Then saute the onions, garlic and bell pepper until soft,…
Ice Cream Sundae
We absolutely love this simple and quick dessert. Summer is around the corner, and I hope you enjoy it as much as we do. You can add any of your favorite toppings, the only downside to this one is, you gotta eat it right away. Serves 2 Blend in a high speed blender until you…
Fruit Crumble
Crumble reminds me of the czech “koláč”, and it’s easy to make. I have tried different ways to make it, adding oats and oat flour but the classical version with a pinch of ground cardamom is my favorite. In the picture: homemade vegan vanilla ice cream and red fruit sorbet, they both pair very well…
Creamy Celery Root and Leek Soup
This soup is ideal for those who are on a gluten-free, and lactose-free diet and enjoy creamy vegetable soups. Use home made vegetable stock or for quick cooking use one that is your favorite. My favorite is Edward and Sons Not-Chick’n Bouillon Cubes. Start by cooking the quinoa. Rinse 1 cup of quinoa and cook…
Pita Bread
This pita bread is wonderful for Meat Free Gyros, or as a side to any dish of the Mediterranean cuisine. I personally enjoy the thickness and softness of this pita bread. Combine all dry ingredients in a bowl and add water. Mix the dough at low speed for about 6 minutes. Form a ball and…
Ginger Limeade
This drink is refreshing on a hot summer day with ice cubes, and healing during the winter time adding some hot water. Blend the lime juice, coconut sugar and mint with 2 cups of water, strain through a fine mesh strainer, and add 2 more cups of water. Store in the refrigerator for 1-2 days.
Vegan Tortilla Soup
This soup is packed with protein, which makes it a perfect lunch on a busy day. As a kid I didn’t really like soups, we had them before every meal, it took over forty years for me to get to enjoy them and now I’ll even have one for breakfast! For serving: tortilla chips, avocados….
Raspberry Vinaigrette
One of my favorite salad dressings. I like this vinaigrette with kale, dandelion, pommegranate, roasted beets and ground almonds. Another favorite combination is arugula, roasted beets, pears, mandarin, and roasted walnuts. If you are a vegetarian, grated parmesan is a delightful adition to this salad. Press the thawed raspberries through a large sieve into a…
Avocado Toast
Simple, quick and delicious. I like to cut a nice thick slice, and toast the bread in a cast iron pan with a splash of olive oil, until golden brown. Spread a layer of mayonnaise (homemade vegan or store bought), layer the avocado slices, add salt, red pepper flakes and cilantro or basil.
Czech Vegan Chef 