Paleo Pumpkin Dessert

I’ve got a whole pumpkin sitting in my fridge, in the adventure of looking for recipes, I concluded that those are too much work and the taste is all the same, you know, the usual cinnamon, nutmeg, allspice combination. More than that I appreaciate the natural sweetness of the pumpkin, it is so sweet and delicious already, why overfill it with other tastes?

Simple is really the best in some cases, you are eating pumpkin, not the fragrance of the spices. In my opinion spices are only to enhance taste and not to “create” taste, if you know what I mean, you don’t add salt to a cake to make it taste savory but to bring out the sweetness of the taste.

I think pumpkin can do that on its own, all you need to do is to bake it right. I chopped it in 3-4cm pieces, set the grill setting of the oven to 200ºC and put aluminium foil losely over it (so it doesn’t burn the meat), and let it there for 1h30 and went to set my documents straight.

When I came home 4 hours later the pumpkin smell was still dwelling all over the house, was a good «welcome home».

On the baking tray, there stood some caramelized pumpkin juice, so beautiful! And here I leave you my recipe!

Ingredients:

500g of chopped pumpkin (you don’t need to chop of the skin)
1 tbsp of honey (or to taste)
200g of greek yoghurt
water or milk (optional, to taste)

Directions:

1. Place pumpkin in a baking tray, losely cover with aluminium foil and bake for 200ºC in grill setting for 1h30.
2. Let the pumpkin cool down until you can remove its skin, after removal you can either smash it with a fork or combine well in a food processor along with honey and yoghurt. You can add water or milk if the product is too thick for your taste, and adjust honey if desired.

Enjoy!

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Magic Dumpling/ Gyoza Formula

A friend asked me for my dumpling recipe, I never payed much attention to the exact measurements of the ingredient of my dumplings, neither did any old chinese woman. But we have to start somewhere, don’t we? This guide works for Gyoza also, the difference between these two kinds is the thickness of the skin and the wrapping method. It can be filled with any ingredient, though tradicionally it is with ground pork.

You have to select a cut from the pork that is neither too fat or too lean — pork loin, pork chops, pork belly — ask the butcher to ground it once.

The egg in the recipe works as a binding agent, crumbling meat is not desirable in there. The amount of all ingredients is freestyle and all ingredients are raw. I’ll give you a base recipe and other options to play around, but it is totally ok if you don’t add anything else to the basic recipe. This is only a rough guide, feel free to release your cooking genie. Old grandma didn’t need scales or spoons, let’s assume her success came from magic.

Servings
Each dumpling/ gyoza only needs around 1-2 tsp of filling, this will render A LOT, the ones you can’t eat right away:
1. Sprinkle a tray with flour so they don’t stick;
2. Either store in the fridge for 1-2 days maximum or store in the freezer for 3-4 months maximum.

Basic filling
around 500g/ 2 cups ground pork
1 egg
4-6 tbsp Chinese cooking wine (you can substitute with white wine or vodka)
2-4 tbsp light soy sauce
1/2 tsp salt (if the flavour is too plain you’ll have soy sauce later when it is cooked, so no worries)

Options
minced spring onions or chinese leeks (if you don’t like neither, supress them from your recipe)
minced pawns (same amount as picture)
minced shiitake mushrooms (same amount as picture)
minced white part of leek (in case you don’t have chinese leeks, twice as much as chinese leeks)

**Dumplings, gyozas, huntun, whatever you like, rely on fresh ingredients and the natural juices that are absorbed by the skin, my dad used to scold me “don’t you wrap so much meat in there, is all about the skin! *arghararar*”. So don’t try to suffocate the taste of the meat with too much veggies, nor try to make a undercover meatball.

***There are many other fillings, including vegan and vegetarian, but that’s another post.

Potatoless Low-Carb Soup Formula also Low-Fat

So I’ve placed the lonely high starch potato in the most dark and unreachable corner there is. That means no potato in my soup, hell no. Although in my diet, carb is not the strongest villain to beat (it is fat), you only need to cut on carbs like potatoes and flours, those are calorie bombs awesome for post-exercise meals, but if we’re not sweating that much, why not kick that potato away?

So what to do to replace the creaminess of our (grounded ):<) potato? Leeks, cauliflower, pumpkin, chestnuts, carrots. If you do not like leeks, you’re not even going to notice the flavour. In order to adapt to any soup which features potatoes, you just need to replace the potato for these ingredients, over time you’ll find out what works best for you and start swapping ingredients like a pro!

What works for me is roughly:

1 big potato = 1/2 cauliflower floret
= 1/2 white part of the leek + 1 medium carrot
= 1/3 cauliflower floret + 1/3 white part of leek
= equal 1 cup chestnuts
= 1 cup pumpkin

Of course it is not going to taste the same, every ingredient as its unique flavour, personally I love love chestnuts, but it is so expensive, man, what I use most is leaks what I like most (other than chestnuts) is cauliflower, the creaminess is perfect.

Good “soup’ing”! Crush those veggies! Eat those veggies!

Sopa de Feijão e Couve Lombarda

Ingredientes
1 Lata de Feijão Encarnado cozido
1 Courgette grande
Batata (opcional)

Couve Lombarda cortada
Abobora (pouca)

2 Cenouras
2 Cebolas médias

2 Dentes de Alho
Chouriço
Alho françes
Arroz
1/2 Caldo de Carne
Pimenta q.b.
Pimentão Doce q.b.
Sal

Realizar um refogado com o azeite, as cebolas picadas, os dentes de alho e umas rodelas de chouriço. Depois juntar o courgette cortado em pequenas porções, a batata, a cenoura, a abobora e 2/3 da lata de feijão. Misturar tudo deixando refogar um pouco.
Depois juntar a agua até os legumes ficarem cobertos e temperar com sal, pimenta, e pimentão doce. Juntar ½ caldo de carne. Deixar cozer e depois triturar tudo. (Se a sopa se encontrar muito espessa, acrescentar a água quente necessária)
Juntar a couve cortada, e um pouco de arroz. Ter o cuidado de mexer frequentemente, para não deixar pegar ao fundo. Quando o arroz estiver quase cozido junte o resto da lata de feijão, e apague o lume.
Bom Apetite!

Vegan low-carb lettuce soup | Sopa low-carb de alface

Brother got stuck with braces, he couldn’t stand the pain and can’t eat anything that requires chewing. So soups are the “solution”. Solution=liquid. He liked it, so did my mother. Ay!

Ingredients
1 washed big or medium lettuce
2 medium zucchinis
2 onions
2 garlic cloves
2 handfuls of chopped leek
500 ml water
3 tbsp extra virgin olive oil
Salt to taste
1 tbsp fresh coriander (optional)

1. Steam the lettuce. Put every ingredient in a pot, add water, bring water to a boil and keep small fire (100ºC) for 25 minutes.

2. Transfer the soup to a food processor or whatever to cream the soup. Correct the salt.

3. Put some toasts if you’d like, this will raise the amount of carbohydrates.

Enjoy! I really liked it!

O meu irmão colocou aparelho, não consegue comer nada sólido que requer mastigar por causa da dor. Sopa é a “solução”! Solução porque é líquido… O meu irmão e a minha mãe gostaram muito! 😀

Ingredientes
1 alface grande ou média lavada
2 courgettes médias
2 cebolas
2 dentes de alho
2 mãos de alho francês cortado grossamente
500 ml de água
3 colheres de sopa de azeite extra virgem
Sal a gosto
1 colher de sopa de coentro fresco (opcional)
Tostas integrais (opcional)

1. Cozer a alface a vapor. Colocar todos os ingredientes numa panela, adicionar a água, ferver e manter fogo pequeno (100 º C) por 25 minutos.

2. Transfira a sopa para um processador de alimentos ou o que tiver para cremar a sopa. Corrija o sal.

3. Colocar as tostas na sopa. Isto irá elevar a quantidade de hidratos de carbono.

Bom apetite!

Empada de espinafres e cogumelos portobello Vegana I Spinach and portobello mushroom empada Vegan friendly

When we have spinach at home it is always me who has to exterminate it in some tasty way.
This time I’m going for a empada, some sort of tart?, amongst the Portuguese and Brazilian is quite popular. They have a reason to it! They are easy to make, portable and tasty. Great when you are in a rush, if you want a light meal.

I’ve searched a bit and changed it a bit 🙂

makes 3 small empadas, you can just double 1 triple that!
Ingredients

5 pre-made Shortcrust Pastry
3 garlic cloves
3 tbsp of virgin olive oil
approximately 200 grams of spinach leaves (two handfuls)
3 portobello mushrooms
Salt, ground nutmeg, black pepper
2 tbsp soy milk(optional)
2 tbsp of your favourite vegan cream cheese!

1. Turn the oven to 210°C and Place the portabello mushrooms on the grilling tray until it smells good, about 10 minutes. Take out the mushroom and cut into small cubes.
2. Cook garlic in the olive oil with low heat, when soft and golden throw in washed, drained spinach leaves. You should hear sizzle~ add satt, nutmeg, black pepper to taste. Cook for 5 minutes. Add the mushrooms.
3. When the excess water has been evaporated, it should be a little moist though, add soy milk, blend. Correct seasonings if desired. Cook for about 7 minutes until it resembles a paste, so, it shouldn’t have much water, stir in the cream cheese and set aside.
4. Grease a cupcake form with olive oil, place the 4 of the pastry sheets, cut the remaining sheet into 4 equal parts, will work as the “lid”.
5. When the filling is cooled down, pour the filling in the pastry “shells” and cover the shell with the oil brushed lid (you can use the excess oil from the pan) gently closing the pastry together with your fingers.
6. Place the empadas in the oven and cook for 15-20 minutes or until the filling stops bubblingand the crust is nice and golden and crunchy!

EAT IT , DEVOUR THEM

Feijoada Nutritiva Vegana — Vegan Black Bean Feijoada

I’ve decided to write the recipes in both Portuguese and English, to see if I can get more people to float by, I’ll have to take some pictures too.

 

Ingredientes

3 colheres de sopa de feijão preto

2 colheres de sopa de feijão vermelho

1 colher de sopa de feijão frade

1 colher de feijão branco

2 colher de grão de bico

água

1 cebola média picada grosseiramente

2 dentes de alho esmagados ou meio cm de gengibre

2 cravinhos da índia

uma pitada de canela

sal a gosto

1/3 de Chouriço de soja/seitan ou outro substituto de carne como soja desidratada e(q.b.)

  1. Passar os feijões em água e colocar durante uma noite ou um dia.

  2. Aquecer uma panela de pressão em lume brando e adicionar azeite, cebola, dentes de alho/ gengibre). Cozinhar até ficar um pouco transparente, adicionar cravinhos e canela e gengibre, cozinhar mais um pouco.

  3. Colocar os feijões na panela com a água em que esteve de molho, adicione água até ficar três centímetros acima dos feijões, dependerá do tempo de cozedura. Tapar a panela, aumentar o lume. Quando estiver a sair muito vapor, baixar para lume brando e cozinhar durante 15 minutos – 25 minutos, depende do tempo de molho e da sua preferência.

  4. Na mesma panela ou noutra, corrigir água se necessário, adicionar sal, e o chouriço cortado em rodelas. Cozinhar durante 5-10 minutos e servir com arroz, legumes cozidos.

Poderá adicionar tofu frito ou tofu firme ao feijão se for o prato principal.

 

I’ve decided to write the recipes in both Portuguese and English, to see if I can get more people to float by, I’ll have to take some pictures too.

 

Ingredients

3 tbsp black beans

2 tbsp red beans

1 tbsp black eyed peas

1 tbsp white beans

2 tbsp chickpeas

water

1 medium onion roughly chopped

2 crushed garlic cloves or half cm of ginger

2 cloves

a pinch of cinnamon

salt to taste

1/3 soy/seitan chorizo or another meat substitute or dried soya(q.b.)

  1. Wash all the beans and chickpea. Store in a bowl and let it soak overnight or for a day.

  2. Heat a pressure pan in low heat, add olive oil, onion, crushed garlic cloves/ginger. Cook until it starts to become a little translucid, add in garlic or ginger, cloves, and cinnamon, cook for a while.

  3. Put the beans in the pressure pan with the water in which it soaked, and add water 3 cm above the beans. The cooking time will vary according to the soaking time. Cover the pan, turn to maximum heat. When the steam is on max, put fire on lowest and cook for 15-25 minutes, dependent of the soaking time and texture preference.

  4. In the same pan (you can transfer to another pan), correct the water if necessary, add salt, chorizo  or substitute. Cook for  5-10 minutes and serve with rice, or cooked vegetables.

You can add fried tofu or firm tofu to the feijoada if you are aiming for a main course.