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Fans of savory breakfasts are sure to enjoy our new recipe for a vegan omelette. It tastes best served warm with lightly melted plant-based cheese and vegetables such as broccoli and corn. If you prefer other flavor combinations, be sure to try the omelette with plant-based sausage and chives. You can pack such a vegan omelette in your lunchbox for school or work, as it is also a convenient and nutritious snack when cold.
Both traditional and vegan omelette should be nutritious and satiate us for a long time. A high proportion of protein in the dish determines a longer feeling of satiety. By using the vegetable egg substitute myEgg in the recipe, we get a higher protein content in the omelette than if we use flaxseed or banana. You can read about egg substitutes in plant-based dishes in our post: What instead of eggs – or, how to replace eggs in vegan cooking?
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Vegan waffles are a treat not only for children but for anyone who craves sweet debauchery. For many people, waffles are a must-have holiday treat, most often bought from a stall by the sea. With powdered sugar, whipped cream and seasonal fruit or jam, they will be perfect not only for dessert but also work well as a lavish weekend breakfast.
Is it possible to prepare vegan waffles without adding milk and eggs? It is super easy! The secret is to use a good binder for the batter – plant-based egg substitute myEgg. Thanks to it, waffles do not crumble, and at the same time, they are fluffy. If you want your waffles to be crispy, leave them to cool on the griddle after baking. Waffles can also be frozen, so if you have prepared more portions, go ahead and put them in a Ziploc bag and freeze them. That way, if you get the urge for something sweet, you can quickly reheat the waffles in the waffle iron without defrosting them first. Below is a simple and proven recipe for crispy vegan waffles.
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It looks beautiful and tastes delicious – vegan shortcrust tart. This baked product is not to be missed on the Easter table. The name might suggest that this cake comes from the Mazury region (shortcrust tart is mazurek in Polish), however, the recipe most likely came to our country from Turkey. Since the 17th century, shortcrust tarts have been baked in Poland and are an integral part of Easter dishes. Traditional shortcrust tarts are low, rectangular or square in shape and richly decorated, which also makes them serve a decorative function.
Easter shortcrust tarts are traditionally made on a shortcrust, sponge cake or walnut base, while the top is coated with a sweet paste such as toffee, chocolate, orange or marmalade. Shortcrust tarts are characterized by a rich decoration of dried fruits and nuts. They are also often decorated with icing by placing Easter slogans such as. , “Hallelujah” or drawing spring catkins. Practically in every house they are prepared a little differently. Below is a unique recipe for a vegan shortcrust tart brownie – on a shortcrust bottom with an intensely chocolate brownie mix.
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A yeasty, vegan Easter cupcake is a must-have cake on the holiday table. Usually sprinkled with powdered sugar or covered with lemon icing. Baked in a traditional round mould with a chimney and grooves, which give it a distinctive pattern. Decorated with sprigs of boxwood or catkins, it looks beautiful in an Easter basket. It is the culmination of a traditional Easter breakfast and goes outstandingly well with freshly brewed coffee.
In Poland, this baked product has been known since the 15th century. It is traditionally baked on Good Friday and eaten on Easter after the end of Lent. Nowadays, in addition to yeast babka, sand babka is often baked. Sand babka is prepared from 4 ingredients: flour, butter, eggs and sugar in the same proportions, without the use of yeast. Also noteworthy is the marbled babka, part of whose batter contains the addition of cocoa. The light and dark batter are poured alternately into the mould, so that when the cake is baked, beautiful black-and-white patterns resembling marble are created. A vegan Easter babka based on a traditional recipe is easy to prepare. Below is the recipe for a plant-based version of the yeast babka.
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Italian cuisine has a great number of fans and for many, Italian pasta without eggs is a dream. It is one of the essential elements of this cuisine. Pasta-based dishes are valued not only for their taste but also for the simplicity of their preparation. In stores, shelves overflow with various shapes and types of pasta. For lovers of home cooking, we recommend preparing Italian pasta from scratch.
To prepare pasta yourself, a pasta-cutting machine will be useful. With it, you can very easily obtain pasta dough of the desired thickness. Using the right slicer, you can produce pasta of the desired shape, such as tagliatelle or spaghetti. On the market, you can find automatic ones and at a slightly lower price – manual pasta machines.
Homemade pasta can also be prepared without using dedicated equipment. All you need to do is roll out the finished dough thinly on a pastry board and then use a knife to cut out the noodle shape of your dreams. Hand-cut noodles will go well with soups such as broth, tomato soup, or even fruit soup.
The finished homemade noodles can be dried, for example, in a mushroom dryer or oven or spread out on a pastry board. This is a great way to store leftover pasta. You can reach for it when hunger strikes and cook it just like classic pasta from the store.