AIR FRIED POTATOES AND MUSHROOMS WITH CHEESE

 Hello!

As a potato lover I want to share one of my basics...

This recipe with potatoes, mushrooms and cheese is so delicious and easy...and filling!

INGREDIENTS FOR INDIVIDUAL SERVINGS.

1 Jumbo potato, any kind, washed

6 medium mushrooms washed 

1/2 cup of cheddar cheese shredded or in slices

1 spoon of lemon pepper seasoning 

1/2 spoon of Provence herbs

1 pinch of fresh or dry basil finely chopped

INSTRUCTIONS:

Microwave the potato about 3 minutes each side, this is what I calculate for a big potato about 6 inches long, but you can calculate yours, the bigger the most minutes per side and you can make sure each size is soft by introducing a fork once the time its over.

Once your potato it's ready, cut them in 4 halves, season them with lemon and pepper, place the cheese slices and the again seasonings. If your cheese is shredded you can place the potatoes in the air fryer before adding the cheese.

Remove the tails from the mushrooms to make room and stuff them with the cheese, place the mushrroms in the air fryer and add the herbs de Provence.

Set the air frier at 400 for 15 minutes, then let if cool.

Remove the potatoes and mushrooms, serve and enjoy!

Tip: This dish goes perfect with tomato and red pepper soup!

ENJOY!

VEGETARIAN SUSHI CALIFORNIA ROLLS

 Hello!

I have made vegetarian sushi and this recipe it's perfect for the summer, so I want to share it with you.

INGREDIENTS FOR 2 ROLLS:

-1 CUP OF SHORT GRAIN SUSHI RICE 

-2 CUPS OF WATER

-2 TBS. OF WHITE VINEGAR

1/2 TBS OF ORGANIC SUGAR

-2 SUSHI NORI, SEAWEED SHEETS

1/4 CUP OF SHREDDED CARROT

1/4 CUP OF FRESH CUCUMBER IN JULIENNE CUT

1/4 CUP OF AVOCADO CUBES

1/4 CUP OF CREAM CHEESE

1/2 OF SOY SAUCE

1/2 JUICE LEMON

1 TSP OF SESAME SEEDS

+YOU WILL NEED THE BAMBOO SUSHI MAT

INSTRUCTIONS.

Cook the rice with water and wait for it to be ready.

In a small container, mix the vinegar with sugar and season the warm rice with the mixture gently to avoid braking the rice grains.

ASSEMBLE THE SUSHI ROLL:

Place a nori sheet on a bamboo rolling mat, shiny side down.

Spread a thin, even layer of rice over the nori, leaving a small space at the top or lower edge.

Arrange your fillings in a line across the center of the rice.

Using the mat, tightly roll the sushi, starting from the edge closest to you.

Moisten the top edge of the nori with water to help seal the roll.

SLICE THE ROLL.

Use a sharp, wet knife to cut the roll into bite-sized pieces, you can wet the knife between cuts, you can do each cut about half inch.

THE SAUCE:

Pout the soy sauce into a deep bowl, add the lemon juice and the sesame seeds and mix it.

NOW DIP THOSE ROLLS AND ENJOY!

PAPAS CON RAJAS Y QUESO (v)

 

Hello everyone! 

Today I have a new recipe for my childhood and it reminds me to my mom preparing the chiles and also my Tía Lupe, because every time I visited her house the smell to roasted chiles was everywhere!.

I’m going to share a recipe enough for 2 people so you can make it for more just adding more ingredients of course.

This is so easy, so here we go:

INGREDIENTS:

1 Jumbo potato washed 

1big poblano chile 

1 small garlic glove finely chopped 

1/4 onion in thin julienne style 

1tablespoon of lemon and pepper 

Pinch of salt

1/3 cup of water

1 cup of shredded cheese, I will use vegan cheese, I recommend cheddar, Monterrey/colby or mozzarella but you can use any. 

INSTRUCTIONS:

Roast the poblano pepper till it’s ready to peel. Once the pepper it’s cold, remove the thin layer of burned skin, remove the seeds too.

Shred the pepper thin and put aside.

Cut the jumbo potato in medium cubes

In a pan, put the onion, garlic, potatoes and peppers with a little bit of water and salt.

Let it it cook in low heat for 5 minutes, then add the lemon pepper.

Let it cook for 10 minutes more or till the potatoes are soft.  Once the potatoes are ready, turn off the heat and put the cheese on top and cover it with. Let the cheese melt.

Once the cheese is melted it’s ready to serve and enjoy!

You can eat this as a side or make tacos! 

Enjoy! 

VEGAN LEMON SCONES

 Hello fiends! lemon lover here 🍋 ...

I love all LEMON, so I decided to experiment with a recipe in which I failed but won at the same time. WHY? well, at the beginning I wanted to do flat lemon cookies but I ended with scones as an unexpected result and I could not be more happy as they turned out absolutely delicious!

So I thought to share this with you.

INGREDIENTS FOR THE DOUGH:

-1 3/4 Cup of all purpose flour

-1/2 teaspoon of baking soda 

-1/4 teaspoon of salt

1/2 cup of unsalted vegan butter

3/4 cup of granulated sugar, I used turbinado

1/2  to 1 lemon

1 teaspoon of lemon zest

1 tbs of cornstarch

3 tbs of water.

1/2 tbs of baking powder

INSTRUCTIONS:

In a medium bowl whisk flour, baking soda, salt and baking powder and set aside.

In a small bowl mix 1 tbs of cornstarch and 3 tablespoons of water.

In another small bowl, melt the butter a just a little bit in the microwave and with a fork mix well with the sugar, if you are using turbinado sugar, this will not look homogenous or well mixed and that is perfect. Add the cornstarch and the lemon juice, I used the half of a lemon but you can use a whole lemon for extra flavor, finally add the lemon zest and combine. Set a side.

Add to the flour mix the liquid ingredients and combine with a spatula, then with your hands to start kneading. you can add a little bit more of water if needed, we need a good dough consistency enough to play and make balls.

Knead about 10 minutes till the dough be soft, transfer the dough to a bowl and cover it lightly and place it in the refrigerator for 1 hour.

BAKING THE SCONES:  

Once you dough is ready, preheat the oven 350F, prepare your baking surface with baking paper or foil previously sprayed with avocado oil, you can use your favorite,

Take the dough and cut in half, now cut those halves till get approximately 10 pieces, work with each one and roll into balls, flatten a little bit. Place the scones onto the baking surface taking care they are not together as they can spread a little.

Bake the scones for 10-12 minutes (yes! they are fast.)

Remove the scones from the oven and allow them to cool.

FROSTING AND DECOR.

You can eat then just without nothing, add melted chocolate, or any other topping.

I have used the same icing that it's used for cinnamon rolls and made some drips on top.

Also I have collected and washed flowers and herbs from my garden (roses, violets, dandelions, clovers and hibiscus) to stick them to the icing, the look beautiful and taste phenomenal!

Store in a dry and room temperature place.

Enjoy!

CARROT CAKE WITH CHEESE PIE

 Hello people! Today I want to share a delicious recipe in which I was experimenting and turned out amazing!.

I made CARROT CAKE WITH CHEESECAKE FILLING This is not vegan as most of my content as contains eggs and dairy products,

Ok, lets start!

INGREDIENTS:

FOR THE CARROT CAKE...

-1 box of carrot cake mix any brand

-1 can of evaporated milk 12 oz.

- A pinch of baking powder

- A pinch of cinnamon and nut meg powder

-3 eggs

-1/3 cup of melted butter 

-1 cup of shredded carrots

-1/2 cup of chopped fresh pine apple

-1/2 cup of chopped pecans

-1/3 cup of chopped almonds

-8'' round mold or other suitable for the cake

-Coconut or avocado oil to spray on the mold

-1 bottle of cream cheese flavored icing any brand 

INSTRUCTIONS:

Preheat the oven at 350F.

Put the carrot cake mix inside a bowl, add the baking powder, cinnamon and nutmeg and mix all with a spoon.

Add 3 eggs, the evaporated milk, melted butter and mix with a mixer machine till have all blended. Once you have it ready add the carrots, the pineapple, almonds and pecans but save a little to decorate the top.

With a spatula or big spoon, mix all again slowly to incorporate the texture.

Now place it into a baking mold previously covered with the oil, I have a 8' round mold and bake at 350F for 30 to 35 minutes or till a pick looks dry once you pinch the cake.

Let the cake cool before removing it from the mold.

Once the cake it's off the mold and cool, cut carefully into halves

INGREDIENTS FOR THE CHEESECAKE:

-2 big packages of cream cheese 8 oz each block, room temperature

-1 spoon of vanilla

-2 eggs 

-1 cup of granulated sugar, I have used turbinado 

-The juice of 1/2 lemon. 

-Same mold already cleaned 

- Waxed paper

INSTRUCTIONS:

In a bowl, mix the cream cheese with the sugar using a mixer machine, then add the eggs, vanilla and lemon juice.

Once you have a homogenous mix, cut the waxed paper to fit the bottom of your mold, and spray some oil to the walls of your mold.

Add the mix to the mold and bake for 40-45 minutes or till a pick looks dry after sticking into the pie.

Once your pie it's ready, let it cool and put it on the fridge will gets cold enough to remove it carefully from the mold.

Remove the pie and place it between the cakes evenly, now you have the cheese cake between the halves of cake.

Cover the cake with the cream cheese icing and decorate with almonds and pecans.

Your cake it's ready, enjoy with a cup of lemon tea because it goes perfect!