Beets me

Name: The Best Vegan Bean and Mushrooms Burger Patties
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1/2 cup rice (uncooked); 1 cup walnuts; 1/4 cup bread crumbs; 2 tbsp olive oil; 1 small onion finely chopped; 1 garlic clove finely chopped; 1 cup white muxhrooms finely chopped; 1 tsp cumin; 3/4 tsp sweet paprika; 1 tsp oregano; 1 tsp garlic powder; 1/2 tsp salt; Black pepper; 1 can red kidney beans (240 gr)

The Best Vegan Bean and Mushrooms Burger Patties

Beets me — Sat, 04 Sep 2021 16:00:00 +0000

The Best Vegan Bean and Mushrooms Burger Patties

Recipe by Beets meCourse: LEGUMES, MAIN COURSE, MOCK MEATS

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

A delicious vegan burer patty with red kidney beans and mushrooms. Packed with protein, flavors and aromas!

Ingredients

1/2 cup rice (uncooked)
1 cup walnuts
1/4 cup bread crumbs
2 tbsp olive oil
1 small onion finely chopped
1 garlic clove finely chopped
1 cup white muxhrooms finely chopped
1 tsp cumin
3/4 tsp sweet paprika
1 tsp oregano
1 tsp garlic powder
1/2 tsp salt
Black pepper
1 can red kidney beans (240 gr)

Directions

Start by preparing the rice. When ready set aside. Heat a pan over mediym heat and roast walnuts for a couple of minutes until fragrant. Add the walnut in food processor and pulse until crumbly. Add the walnuts and the bread crumbs in a bowl.
In a pan over medium heat add the olive oil. Once hot add the onion and saute until tender. Add the the garlic and the mushrooms and stir. Let cook for five minutes. Once aall liquides have evaporated add spices and stir. Saute until browned. Drain and rinse te beans and pat dry with a kitchen towl.
Add everything in the bowl with the walnuts and the bread crumbs. Give a good stir and knead for a minute until mixture comes together. Form 4 or 6 patties. Heat some olive oil in a pan and fry burger patties for 3 – 4 minutes from each side. Create your own burger just like the way yo u like it!

Notes

If you want a firmer texture you can bake the beans for about 10 minutes at 180 °C before adding them to the mixture.

If you have any questions or want to say hi drop your comment below.

happy cooking!

Easy and Decadent Coconut and Cocoa Bites

Beets me — Fri, 03 Sep 2021 16:00:00 +0000

Easy and Decadent Coconut and Cocoa Bites

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Super easy, yet decadent cocount bites! These tiny balls of heaven need less than 15 minutes to make and just 4 ingredients!

Ingredients

225 gr graham crackers
125 gr vegan sweetened condensed milk (HERE)
100 gr dried shredded coconut
2 – 3 tbsp cocoa powder

Directions

Add graham crackers to a food procesor and pulse until crumbly. Add crubles, condensed milk, cocoa powder and 1/3 of the shredded coconut to a bowl and mix until it comes together. Using your hands form little balls.
Add the rest of the shredded coconut to a plate and roll in the balls. Transfer he ball in the fridge for a couple of hours to firm up. Enjoy!

Notes

If the mixture comes out too dry add a tbsp more condensed milk. If too wet add a tbsp more shredded coconut

If you have any questions or want to say hi drop your comment below.

Happy cooking!

Easy to make Vegan Sweetened Condensed Milk in 30 minutes

Beets me — Thu, 02 Sep 2021 16:00:00 +0000

Yes you read that right! Vegan sugared condensed milk is a thing and can be made in 30 minutes with just simple ingredients! Since going vegan one of the things I really missed was sweetened condensed milk. Not that I had it often, but from time to time I used to have in a couple of recipes. But at some point I accepted the fact that I wouldn’t have it again. So you can only imagine my surprise when I realised that I could make it at vegan home! Took a couple of tries to get this recipe right but here it is! Easy to make, perfect consistancy and sooo yummy! Give it a go and let me know what you think!

Easy to make Vegan Sweetened Condensed Milk in 30 minutes

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Cooking time

minutes

Ingredients

1 can full fat coconut milk
1/3 cup sugar

Directions

In a non stick pan over medium heat add the coconut milk and the sugar. Stir until it comes to a boil. Lower heat t minimum and let simmer for about 30 minutes or until it reduces to half. Make sure to stil every 2 – 3 minutes.
It will thicken up up more as it cools down. Store in an airtight container for up to a couple of weeks.

Notes

It can be made with other plant based milks. Though you might have to add more sugar.

If you have any questions or want to say high drop your comment below.

Happy cooking!

The Best Vegan Pumpkin Pie – Easy and Delicious

Beets me — Wed, 01 Sep 2021 16:00:00 +0000

The Best Vegan Pumpkin Pie – Easy and Delicious

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: AmericanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best vegan pumpkin pie there is! Easy to make with a flaky crust, creamy and decadent filling and a dollop of coconut whipped cream!

Ingredients

For the crust
190 gr all purpose flour
1/4 tsp salt
2 tbsp powdered sugar
115 gr vegan butter
1/4 cup (60 ml) plant milk
For the filling
2 1/2 cups pumkin puree
1/3 cup coconut sugar
1/4 cup agave syrup
3/4 cup coconut milk (from a can)
1 tsp vanilla extract
1 1/2 tsp pumpkin spice
1/4 tsp salt
3 tbsp corn starch
For the cream
1 can coconut milk (keep in the fridge for 2 days)
40 gr powdered sugar

Directions

For the pie crust
In a bowl add flour, powdered sugar, salt and stir to combine. Cub the vegan butter and add it in the bowl. Use a fork or a butter cutter to incorporate the butter in the flour. Pour in the plant milk and stir until combined. Don’t over work the mixture as you don’t want the butter to melt. Flour a clean surface and roll out the dough using a rolling pin, approximately 33 cm (or slightly biger than your pie pan). Lightly butter your pan. Once your dough is large enough transfer it in the pan. Slightly fold the dough to the outside of the pan and trim the excess pieces. Shape as desired. Transfer the pan in the fridge.
For the filling
Pre-heat the oven at 180°C. Add all the ingredients in a blender and blend until creamy. Pour the filling over the pie crust and transfer ton the oven. Bake for 50 – 55 or until pie crust turns a slightly golden and filling firms a bit up. Once ready remove from oven and let to cool down completely.
For the cream
Spoon out the coconut cream seperated from the liquids and add it in a bowl along with the powdered sugar. Bit with a hand mixer until fluffy. Transfer to the fridge for 30 minutes. Serve the pumpkin pie with a dollop coconut cream and enjoy!

Notes

Make sure to keep the cocnut cream in the fridge for at least 2 days so the liquids can seperate from the cream.

If you want to say hi or have any questions drop your comment below!

Happy cooking!

Delicious Creamy Coconut Milk and Pineapple Risotto

Beets me — Mon, 15 Feb 2021 17:00:00 +0000

Hi friends! Today we are making my favorite risotto! The ingredients might seem a bit odd at first but I guarantee you that the combination is absolutely delicious! Creamy coconut milk, sweet pineapple and mushrooms! What’s not to like about this scrumptious recipe! Hearty, rich and mouthdrooling! Give it a go and you will be amazed!

Coconut Milk and Pineapple Risotto

Recipe by Konstantinos – Beets meCourse: MAIN COURSECuisine: Asian, IndianDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Creamy, hearty and exotic pineapple risotto!

Ingredients

Sesame oil
1 onion chopped
250 gr mushrooms in slices
5 – 6 slices of pineapple
2 tea cups carolina rice
1 can full fat coconut milk
1 tbsp curry
1 tsp sweet paprika
1/2 tsp salt
Black pepper
1 pinch chili flakes
3/4 tbsp soy sauce
4 cups vegetable broth
Extra ingredients
Chives
Vegan parmesan

Directions

In a pan we add 3 – 4 tbsp sesame oil. Once hot we add the onions and sautee for about 10 minutes or until transluscent. We add the mushrooms and cover the pan. Once all liquids are gone through in the pineapple and sautee for another 8 mminutes or until the mushrooms are golden.
Add the rice and stir. Pour in the coconut milk and add all the ingredients except for the veggie broth. Give it a good stir, cover and let cook for 6 minutes. Uncover and once the liquids have reduced to half add 1 cup of the veggie broth. Give a good stir and let simmer until most liquids are gone. Add one more cup veggie broth and continue until all the broth is gone and the rice is ready.
When ready add some vegan parmesan and chives. Enjoy!

Notes

Make sure your broth is warm since you don’t want to stop the cooking process.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

How to Make Vegan Butter

Beets me — Fri, 12 Feb 2021 17:00:00 +0000

From time to time I’ve been asked what vegan butter I use for my recipes and it was about time to let you know! Easy to make, creamy, soft the perfect vegan alternative to dairy butter. And the best part? Less than 10 ingredients are required to make it! Perfect for cooking, baking, frying or even for your breakfast! 100% natural with ingredients you can easily find or have already in your kitchen! Give it a go and I’m sure you will love it!

How to Make Vegan Butter

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Prep time

minutes

Easy to make, creamy and soft vegan butter!

Ingredients

1/2 cup almond flour
1/2 cup + 1 tbsp oat milk
2 tbsp nutritional yeast
1 tsp salt
1 tsp apple cider vinegar
1/4 cup olive oil
1 cup refind coconut oil
1 pinch turmeric

Directions

In a blender add all the ingredients except for the olive oil and the coconut oil. Blend until well incorporated. Slowly pour in the olive oil and then the coconut oil until creamy consistancy.
Empty the mixture in a container and transfer to the fridge for at least 3 hours to set. Keep stored the fridge for about 2 weeks.

Notes

You can omitt the turmeric since it only adds colour.
Use any plant based milk you like. Avoid using soy milk as it might curdle

Nutrition Facts

70 servings per container

Amount Per ServingCalories35
% Daily Value *
Total Fat 5g 8%
- Saturated Fat 2.8g 14%
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 2mg 1%
Total Carbohydrate 0.3g 1%
- Dietary Fiber 0.1g 1%
- Sugars 0.1g
Protein 0.1g 1%

Calcium 3%
Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or jyst want to say hi drop your comment below.

Happy cooking!

Easy and Delicious Pasta with Creamy Black Pepper Sauce

Beets me — Wed, 10 Feb 2021 17:00:00 +0000

Hi friends! Let me tell you a little something about me or to be more exact, about my weekends! I love lazy, comfy weekends with movie nights and good food (who doesn’t)! Most people when watching a movie have some pop corn, chips, pizza or nachos. I, on the other hand, love having a big bowl of pasta! There is nothing more comforting than pasta along with a movie (at least for me!). So today’s recipe is one of those Saturday movie nights recipes! Pasta in a creamy and spicy cashew sauce yu will absolutely love! Rich and velvety, with lots of freshly cracked pepper (you gotta love black pepper!). Easy to make – ready in less than 30 minutes- and so comforting! Give it a go and let me know what you think!

Easy and Delicious Pasta with Creamy Black Pepper Sauce

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, PASTA, SAUCES & DIPSCuisine: American, EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy to make, creamy and spicy pasta!

Ingredients

250 gr pasta of choice
2 tbsp olive oil
1 onion chopped
250 gr mushrooms (agaricus) in slices
1 clove garlic
1/4 cup white wine
Black pepper corns
250 gr cashews (or soy) cream (HERE)
Black pepper (lots)
1 pinch chili flakes
1/2 tsp salt
1/2 cup pasta water

Directions

Prepare your pasta according to instructions. Make sure to cook them about a minute less. In a pan add the olive oil. Once hot add the onion and sautee for 5 minutes. Add the mushrooms and cover. Let the mushrooms cook for about 5 minutes. Uncover and let liquids evaporate.
Sautee mushrooms for 8 minutes until brown. Add minced garlic and 4 – 5 pepper corns. Cook for 3 minutes. Pour in wine and after 4 – 5 minutes add the cashews cream. Stir and add lots of freshly cracked black pepper (about 1/4 – 1/2 tsp) and the chili flakes.
Add the water and give it a good stir. Add in the pasta, cover and let cook for about 1 minute. Serve with some extra black pepper on top.

Notes

Use any pasta you like, I suggest penne.

Nutrition Facts

2 servings per container

Amount Per ServingCalories433
% Daily Value *
Total Fat 20.5g 32%
- Saturated Fat 3.2g 16%
Cholesterol 0mg 0%
Sodium 88mg 4%
Potassium 140mg 4%
Total Carbohydrate 47.5g 16%
- Dietary Fiber 3.3g 14%
- Sugars 6.6g
Protein 13.8g 28%

Calcium 46%
Iron 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your commeent below.

Happy cooking!

Delicious and Super Easy Vegan Black Forest Cake

Beets me — Mon, 01 Feb 2021 17:00:00 +0000

The black forest cake is probably one of the most popular one here in Greece. Everybody loves it! With that being said, I had to create a vegan version of it. Rolled up my sleeves enterd the kitchen and started playing around with simple ingredients to make the best vegan black forest cake there is! And I think I did it!

3 layers of delicious chocolate cake, fluffy coconut whipped cream and cherry sauce! Easy to make and simple ingredients which you can find everywhere. Perfect for a little sweet treat or for a birthday cake! Try it out and leave me a comment below!

Delicious and Super Easy Vegan Black Forest Cake

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: European, AmericanDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

The best vegan black forest cake with 3 layers of chocolate cake, coconut whipped cream and cherry sauce!

Ingredients

175 gr all purpos flour
1 tsp baking soda
50 gr cocoa powder
220 gr sugar
1 pinch salt
275 ml warm water
60 ml sunflower oil
2 tsp apple cider vinegar
1 tbsp brandy
1 tsp vanilla extract
Coconut whipped cream
2 can coconut milk (leave in the fridge for at least 2 days)
60 gr powdered sugar
Other ingredients
1/2 can cherry topping or about 1 cup cherry jam

Directions

In a bowl add all the dry ingredients and mix. In a second bowl add all the wet ingredients. Empty the wet ingredients in the dry and stir until combined.
Preheat oven at 180°C. Grease a cake pan (about 17 cm), pour in the batter and bake for about 55 – 60 minutes. Once ready leave it to cool down completely.
From the coconut milk can take only the cream seperated from the liquids and add it in a bowl along with the powdered sugar. Using a hand mixer beat it until fluffy. Transfer the bowl in the fridge for 30 minutes.
When your cake has cooled down cut your cake in 3 equal layers. Spread 1/3 of the coconut whipped cream on your base layer. Then add a little bit less than half of your cherry sauce over the coconut cream. Place the second cake layer over it and spead another 1/3 of the coconut cream and then again add some cherry sauce. Top with the last cake layer and decorate the top with the reamaining coconut whipped cream and cherry sauce. Transfer in the fridge for about 2 hours to set.

Notes

Make sure that when you cut the cake it is compleeteley cooled down. If not it will break apart.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

The Best Cashews Cream for Cooking – Ready in 5 Minutes

Beets me — Fri, 29 Jan 2021 17:00:00 +0000

Making your own cashews cream was never easier! Perfect for cooking and for all kind of recipes that ask for cashews or soy cream! Easy to make, 3 simple ingredients (including water) and 3 minutes to make. So much healthier than store bought and you can adjusted to your preference! Add spices, or make it a bit more thick ot runny! It’s up to you!

The Best Cashews Cream for Cooking – Ready in 5 Minutes

Recipe by Konstantinos – Beets meCourse: SAUCES & DIPSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Easy and simple cashews cream. Perfect for cooking!

Ingredients

1/2 cup cashews raw
1/2 cup water
1 pinch salt

Directions

Soak cashews overnight. Add all ingredients in a food processor and pulse until creamy and smooth.
Store in an airtight container and the fridge for up to 4 days.

Notes

Instead of soaking the cashews we can cook them for about 15 minutes until soft.

Nutrition Facts

4 servings per container

Amount Per ServingCalories98
% Daily Value *
Total Fat 7.9g 13%
- Saturated Fat 1.6g 8%
Cholesterol 0mg 0%
Sodium 42mg 2%
Potassium 97mg 3%
Total Carbohydrate 5.6g 2%
- Dietary Fiber 0.5g 2%
- Sugars 0.9g
Protein 2.6g 6%

Calcium 9%
Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Beets me — Wed, 27 Jan 2021 17:00:00 +0000

Hi friends! How are you? So, today’s recipe is one of those that I make quite often! Probably every week. I’m a sucker for scrambled tofu and I can have it every single day! My recipe is an absolut favorite! Creamy, hearty, filling and sooo good! The secret to this recipe is the cashew cream which adds to the tofu the fatty texture it needs to be perfect! Most scrabled tofu recipes are usually a bit dry for me but with the addition of the cream it gets just the way I like it! The cherry tomatoes add a nice little garicky touch to it which you will love and the spinach (though it can be omitted) is the perfect match to scrambled tofu! I know I get a bit excited over this recipe but hey… I love it! Give it a go and let me know in the comments what you think!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Recipe by Konstantinos – Beets meCourse: BREAKFAST, MAIN COURSE, MOCK MEATSCuisine: EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best ever scrabled tofu recipe! Rich, creamy and absolutely delicious!

Ingredients

The Cherry Tomatoes
2 clusters cherry tomatoes
1 garlic clove pressed
Olive oil
1 pinch salt
Fresh rosemary
The Scrambled Tofu
4 tbsp olive oil
1 onions finely chopped
400 gr tofu
1/4 tsp cumin
1 tsp garlic powder
3/4 tsp turmeric
1/2 tsp sweet paprika
1/4 cup cashew or soy cream
1/4 cup water
1/2 – 1 tsp salt
100 gr fresh spinach
Kala namak (black himalayan salt)

Directions

Preheat oven at 200°C. Line a baking tray with parchment paper. Add the two clusters and and the garlic clove pressed. Sprinkle with some olive oil, salt and black pepper and bake for about 15 minutes.
In pan over medium heat add the olive oil. Once hot throw in th eonion and saute until translucent. Using your hands crumble the tofu in the pan and saute for about 8 minutes. Add all the spices and stir.
Add the cashews cream and the water. Once creamy and thick add the salt and the spinach and give it a good stir. Once spinach is wilted turn heat off and sprinkle some kala namak over it.
Serve with the roasted cherry tomatoes on the side and some grilled bread.

Notes

You can omit the spinach if you like.

Nutrition Facts

2 servings per container

Amount Per ServingCalories386
% Daily Value *
Total Fat 27.4g 43%
- Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 338mg 15%
Potassium 1202mg 35%
Total Carbohydrate 21.8g 8%
- Dietary Fiber 8.9g 36%
- Sugars 7.2g
Protein 22.3g 45%

Calcium 552%
Iron 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say drop your comment below.

Happy cooking!