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How to prepare and cook Vegan brunch recipes
This basil olive oil is an easy way to use fresh basil from your vegetable garden. Simple and aromatic this oil is a tasty condiment for pasta, bruschetta, salad and everything that is to be seasoned with a drop of raw olive oil.
Besides traditional chickpea hummus there are countless variants. Chickpeas are replaced with different types of legumes or the classic mixture of chickpeas, tahini, lemon and garlic is accompanied by different types of vegetables and spices. The beetroot hummus is one of these variants. The baked beetroot goes perfectly with the delicate chickpea flavour and surprises everyone with its lively and cheerful colour.
This recipe came to me while I was on holidays in Poland. My father is a vegetable garden enthusiast and he cultivates various types of vegetables including zucchini. This year he grew too many so to be able to eat all of them we invented many zucchini recipes including this recipe for bread. The bread itself is delicate, soft, almost like a brioche but with a crunchy crust, perfect with a layer of butter (vegan or regular) and some strawberry jam.
Classic hummus is a spread made from chickpeas and tahini (sesame paste) flavored with olive oil, garlic and lemon juice. It's a very healthy and tasty appetizer that is prepared with ease. Perfect with crackers, Indian naan bread or bruschetta.
Satisfy your appetite with a delicious veggie burger. So easy to prepare and much healthier when you can use natural ingredients that you already have at your home. These spicy burger that comes from the Arabic tradition are a delight for the palate and even if they are not equal to their meat "cousins" they are extremely tasty.
An amazing, healthy and flavorful vegan barley salad garnished with capers, garlic and green olives paste. All mixed with crispy and super fresh fennel and radicchio that have been kindly provided to me by Bioexpress* (see the notes).
A delicious side dish of mixed vegetables roasted in the oven. An easy way to get your kids eat some more veggies. The use of starch creates a crispy layer on the vegetables and the addition of fresh herbs make them even tastier.
Tomato stewed potatoes (called patete in umido) is a delicious Italian side dish. A peasant dish that is very simple to prepare and goes perfectly with fish and meat.
This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic . It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.
Union of various spices with the predominant turmeric taste clashes with the sweetness of the pumpkin in this flavorful dish of vivid colors and flavors.
Another version of hummus. This time I used the seasonal vegetable, that is the pumpkin, to give a little sweetness to one of my favorite side dishes. Pumpkin goes perfectly with chickpeas and flavour of paprika (both sweet and smoked) and the heat of the chili powder. If you do not have ready to use pumpkin puree, I would like to remind you that on foodohfood you can find the recipe that tells you how to make homemade pumpkin puree.
To those who like lentils and mushrooms this is a perfect dish. Try it with crispy bruschetta accompanied by a glass of red wine. The recipe has been modified from chow’s red lentil patè.
Spicy, smoky and tasty. This sauce is perfect with fries, sandwiches, and crunchy snacks. A healthy homemade version of a tex-mex store bought salsa.
White bean hummus is an alternatives to the classic chickpea hummus. It is slightly more delicate and creamy thanks to the consistency of the beans and is no less tasty than the original one. Rich in vegetable protein and healthy. Perfect with bruschetta, pita bread or crackers. On my website you can find an excellent recipe for homemade cheese crackers.