COCONUT YOGURT

VEGAN COCONUT YOGURT

Empty one probiotic capsule and add to two 8.5oz cans of coconut milk; let sit on the counter, lightly covered for about two days, or until it separates. Whisk and refrigerate for two days. Whisk again before using.




GRILLED CHICKEN DINNER

this is a simple but delicious dinner; I used my indoor grill and cooking there is fun. Coat chicken with olive oil, sea salt and ground pepper; grill, turning chicken twice on each side. I cook the bone side for at least ten minutes to ensure the inside is fully cooked; and mark the skin side on both directions, cooking each time for at least five minutes or until breast is fully cooked.




I used homemade pasta from a local store; Tricolor fettuccine and tossed it in olive oil, garlic, sea salt and pepper.











QUICK VEGETARIAN ONION SOUP

This is a rich version of the French Onion Soup; one of my favorites and very difficult to find, one that really tastes good. 

This version is fully vegan; I use all organic ingredients. The stock can be made at home as well by caramelizing onions and adding filtered water and thyme, carrots and celery. The caramelized onions give this broth the taste of beef and make a rich onion soup.

In this recipe I used the organic broth from Whole Foods which has the same 'beef' flavor.










I use toasted French bread and Gruyere; 





BURRATA

BURRATA is a fresh Italian cheese made from Mozzarella cheese and cream. Burrata means 'buttered'.

Slice fresh organic tomatoes, sprinkle olive oil, salt, pepper; top each slice with a spoonful of Burrata, and top with a good balsamic vinegar; decorate with a basil leave.


The 







FRENCH BREAD



Bread
3cps flour
1 5/8 water
1/4 tsp yeast
Salt
3 and a half tsp. salt
Pre-heat oven to 475 degrees


Place flour, salt, yeast in a bowl


Add water and mix with a rubber spatula


Stop mixing as soon as all the water is absorbed; the dough does not have to be smooth, or pressed together into a ball. I fold the flour onto the water, around the bowl until the dough comes into a ball-like mass.


Funny thing about this recipe; you do not touch the dough; instead, you cover it with a napkin and let it sit overnight, 12-18 hours. 

Pre-heat the oven about fifteen minutes; sprinkle some flour on the dough, use the spatula to free the dough from the bowl; place the dough on a baking sheet coded with vegetable oil and transfer the baking sheet to the oven; let it bake for thirty minutes; for a darker crust, extend baking to thirty five minutes.


The bread comes out with a firm crust; the inside is spongy and absolutely delicious.



Serve with a good olive oil, preferably Italian.




ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL, LIGURIA, ITALY



THE MAKINGS OF A VEGAN SOUP

Making a vegan soup is easy and fast; the soups are flavorful and truly delicious. There are as many versions as one's imagination allows.

I gathered spices and vegetables from my pantry; fresh herbs


Plus organic frozen spinach;




I saute onion, garlic, basil; mixed with tomato paste, ápices and coconut oil, until onions are tender; add Yellow Mung Dal, and mix it in. You can use any other beans instead, but I stick to organic only.


Add two diced potatos and one medium carrot; cover with filtered water; bring to a boil, and simmer untill potatos are tender. When ready; I blend the contents to create a wholesome base for more potatoes, onions, and carrots.




Add two more diced potatos, a diced small carrot, and one half medium onion; add more filter water; bring to a boil, and simmer until tender; add salt and pepper to taste. This is a delicious Middle Eastern savory soup.

A SECOND VERSION:


I start with filter water or vegetable broth which can be purchased or made at home. I add to it vegetables and herbs; the veggies can vary depending on what is in season or what the limitations are to purchase the right organic items. I use only organic products when cooking a vegan dish; otherwise, I feel the combination vegan-non organic is an oxymoron; vegan cooking is for health.

In this soup I combined onions, carrots, celery, sweet and white potatoes, and turmeric for added health reasons. I used a fresh turmeric root that can be disposed of before serving; otherwise the flavor is too strong. I let this cooked at low temperature for about one hour, making sure all vegetables and potatoes were soft.


I cooked separately a tomato sauce spiced with smoked imported paprika, for an exotic flavor; and once ready, combined both the vegetable and potato broth with the tomato sauce into one pot and let it simmer for fifteen minutes longer.



I make this tomato sauce with one 28 0z. can of San Marzano tomatoes, I started with six cloves of garlic sautéed in olive oil, added the tomatoes, one tsp. salt, one tsp. sugar; one tsp. herbs; here I used dried oregano because I did not have fresh. Fresh is definitely better; 


The result is really a delicious soup with a tomato taste similar to an Italian soup; if you love tomato sauces and soups, this recipe is definitely for you.

VERSION NUMBER 3


Dice and saute celery, onions, tomatos, carrys, ginger(one piece cut in half, to take out before blending), Kale, and spices in coconut oil until tender; blend to create a thick base.



Pull out ginger to avoid strings in soup.




Add second budge of vegetables; and filter water. Save beans and add when vegetables are tender.



Serve with fresh bread.


ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL, LIGURIA, ITALY
ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL FROM LIGURIA, ITALY

ARDOINO FRUCTUS E.V.O.O.