Zizi's Adventures - Real Food, Real Stories

  • Home
  • About
  • Recipes
  • Contact
  • Press
  • Inspiration
  • Vegetarian and Vegan Dinners

Superfood Breakfast: Spicy Pumpkin Granola

December 3, 2012 by Zizi

Last Friday evening I was listening to this song (a few times) to get in the Christmas mood. Of course the cinnamon, almond, walnut and chocolate aroma in the flat also helped me. So hello December! You’re more than welcome!

I brought you a breakfast recipe that is excellent choice for cold, misty winter mornings. It also can be a Christmas gift idea – I bet success will be guaranteed if you give this as a present. In the last couple of years I always gave homemade gifts for my family and friends. All the time they were amazed how much time, love and energy I put to make everything. I think homemade gifts in a jar are always perfect idea for gift giving. Add a ribbon, a nice tag, wrap it in a rustic paper and whoever gets it, he/she will be impressed.

Granola is a breakfast or snack food, consisting of rolled oats, nuts, honey / maple, rice or agave syrup, and sometimes puffed rice, that is usually baked until crisp.  Dried fruits, chocolate, coconut flakes are also can be added. See another sugar-free granola recipe on my blog.

Spicy Pumpkin Granola
(Recipe: Sara Forte – The Sprouted Kitchen)

Ingredients

– 2 cups rolled oats
– 1/3 cup pumpkin purée (home baked is the best)
– 1/2 cup walnut
– 1/4 cup maple syrup (rice and agave syrup can be used too)
– 3 tablespoons sesame seeds
– 2 and 1/2 tablespoons coconut oil
– 1 teaspoon cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground clove
– 1/2 teaspoon salt
– 1/4 cup dried cranberries

Method

Preheat the oven to 160C (320F). Line a baking tray with parchment paper.

In a bowl mix together rolled oats, walnuts, sesame seeds, cinnamon, nutmeg, clove and salt. In another bowl mix together pumpkin purée, coconut oil and maple syrup. Mix all the ingredients together and spread the mixture evenly on to the baking tray. Bake for 30-40 minutes until golden brown (half time turn everything around with a wooden spoon).

Add dried cranberries, let it cool before serving it with almond/oat/rice milk or store in an air-tight jar in the fridge for 7 days.

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: breakfast, butternut squash, Christmas, conscious eating, edible gift, granola, superfood breakfast, walnut

What Is Real Food?

November 14, 2012 by Zizi

What is real food? Where does it come from, what does it contain, how do we cook it, who do we share with? The above illustration (text) gives you all the answers. I agree with every word! And you?

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: Uncategorized Tagged With: community garden, conscious eating, organic, real food

Tofu 101

November 13, 2012 by Zizi

Firm tofu

Let’s get to know tofu a little bit more. Who loves it and who hates it? Have you eaten it? What is your opinion about tofu? Let me tell you what mine was.

I was averse of tofu because of GMO. GMO stands for genetically modified organism that is an organism whose genetic material has been altered using genetic engineering techniques. Organisms that have been genetically modified include micro-organisms such as bacteria and yeast, plants, fish, and mammals. GMOs are the source of genetically modified foods, and are also widely used in scientific research and to produce goods other than food.

Soybean is very popular to be genetically modified. That’s why I didn’t want to eat tofu. Then I found out that GMO seeds are illegal in Hungary. “Hungary was among the first to say no to including genetically modified organisms (GMOs) in agricultural production, and this situation has not changed: the country must remain GMO-free” – said the Parliamentary State Secretary of the Ministry of Rural Development. So I thought I would give tofu a chance. I found organic Hungarian ones in stores and my tofu experience started.

Tofu, also called bean curd, is a food made by coagulating soy juice and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calcium and/or magnesium. It is also rich in vitamin B1 and B2.

From left to right: pressed white, firm, silken, medium, pressed brown, super firm

Varieties of tofu

Soft/silken tofu (fresh)
Soft/silken tofu is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Because of its softness it is good to make vegan puddings, cakes, pies. Grams of protein per 85 grams (3-ounce) serving is 4-5 grams. I haven’t used it yet but I’m planning to make one of the vegan pies so I’ll definitely try it.

Medium and firm tofu (fresh)
Both are very similar only the firm is harder. This form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The curds are visible. The medium can be eaten chilled, simmered in broth or braised in sauce. Firm tofu is perfect for roasting, deep-frying and stuffing. You can also find extra firm tofu in stores. When it is sliced thinly, this tofu can be crumbled easily. Grams of protein per 85 grams (3-ounce) serving is 6-14 grams. I mostly use firm tofu.

Dried tofu (fresh)
Kind of extra firm tofu where a large amount of liquid has been pressed out of the tofu. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. I haven’t used it yet.

Fried tofu (processed)
Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface. These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes

Fermented and stinky tofu (processed)
Cubes of tofu are fermented in a brine of salt, rice wine and water (or a unique mixture of whole rice, bean paste, and soybeans) – it gives a rich creaminess and deep savory flavor. Fermented tofu is not eaten alone, rather it is used as an umami-rich seasoning or condiment. Stinky tofu is a soft one that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.

Flavored tofu (processed)
Flavors can be mixed directly into curdling soy milk while the tofu is being produced. Sweet: in order to produce these forms of tofu, sugar, fruit acids, and flavorants are mixed into soy milk prior to curdling. Most sweet tofus have the texture of silken tofu and are served cold. Savory: egg tofu is the main type of savory flavored tofu. Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein.

Byproducts of tofu production

Tofu production creates some edible byproducts (tofu skin, okara). Food products are made from the protein-oil film, or “skin,” which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.

How to press tofu

Pressing tofu takes out the unnecessary water from it and makes it firm. Pressed tofu becomes wonderfully dense and pleasantly chewy when cooked. To press tofu you will need paper towel, kitchen cloth and a few cookbooks (or something else heavy). 🙂

1. Wrap one layer of paper towel over the tofu.

2. Wrap another layer of paper towel over the tofu.

3. Do the same with a kitchen cloth. Wrap the tofu firmly.

4. Put cookbooks (or anything heavy) over the tofu parcel. Let the tofu sit like this for 20-60 minutes (it depends how much time we have). The weights will help to press out the unnecessary water out of the tofu and the paper towels and kitchen cloth will absorb it. In the meantime you can read cookbooks 🙂 or prepare the other ingredients for the meal you will cook.

5. Cut the tofu into small cubes (or any other shape you would like) and cook/bake something delicious with it!

I hope you like this tutorial. The main thing is that tofu is not only for vegetarians and vegans. You can make so many mouthwatering meals from it. If tofu is seasoned well, any meal from it turned out amazing. I wouldn’t thought that I would love tofu one day. I encourage you to try it.

Give a chance to tofu!

Sources:
Wikipedia
Andrea Nguyen: Asian Tofu
Naomi Moriyama and William Doyle: Japanese Women Don’t Get Old or Fat

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: conscious eating, tofu

Superfood Breakfast: Vegan Spicy Pumpkin Oatmeal

November 6, 2012 by Zizi

Do you remember superfood breakfasts? I started these posts in February when I. (my boyfriend) and I did a sugar free diet month (thanks for the inspiration for Sarah Wilson). Now that the weather is cold and murky again I feel that only fruit is not enough for breakfast anymore. I need nutritious, hearty breakfasts that give energy for my body. So superfood breakfasts are back!

Porridge is a dish made by boiling oats (whole-grain, rolled, crushed, or steel cut) or other cereal meals in water, milk (also non-dairy milk), or both. Daily consumption of a bowl of oatmeal can lower blood cholesterol, because of its soluble fibre content. Oat also has a warming effect so it’s ideal to eat it during cold months.

I always make oatmeal with non-dairy milk. I mostly use oat- or ricemilk – they have a slightly sweet taste even if they’re unsweetened! You can also substitute soymilk, or almond milk for milk. You won’t even be able to tell the difference in most recipes, including breads, muffins, cakes, cookies, puddings and other creamy desserts.

I added pumpkin purée to this meal that’s why its colour looks bright yellow. With a bit of maple syrup and spices it is one of the best comfort food breakfast during winter time. It is a small bowl of harmony in terms of its colour and taste.

Suggestion: I always make my homemade pumpkin purée because in Hungary canned ones are not sold. Autumn and winter time I usually bake a small batch of pumpkin every Friday evening for the weekend and next week. It is a good trick when time is short and days are long. Pumpkin purée can be kept in the fridge for 4 or 5 days.

Vegan Spicy Pumpkin Oatmeal

Ingredients (serves 2)

– 60 g rolled oats
– 110 g pumpkin purée
– 350 ml oatmilk
– 2-3 tablespoons maple syrup (you can substitute with agave, rice syrup or honey)
– 1/2 teaspoon cinnamon
– a pinch of grated nutmeg
– a pinch of grated clove
– small handful of walnut

Method

Roast the walnuts in a dry pan for 6-8 minutes then set aside.

In a small pan over medium heat start cooking rolled oats with the oatmilk. When milk is almost absorbed and oats are fluffy, add pumpkin purée, maple syrup and the spices. If you find it too thick, add more milk, a little at a time. Stir gently and serve it in small bowls. Sprinkle the top with the roasted walnuts.

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: breakfast, butternut squash, conscious eating, superfood breakfast, walnut

Superfood Breakfast: Almond Butter Toast With Almond Milk Coffee

June 4, 2012 by Zizi

I don’t deny it… We are in love with almond. Roasted almonds, almond butter, almond milk… yum. We found a great producer at the organic farmers market who sells creamy, thick, light beige coloured almond milk that smells like marzipan when you open the bottle.

I know I could make my own almond milk (only need almond and water) but to be honest I’m a bit lazy that’s why I buy it. You can sweeten or make it spicy with vanilla, cinnamon or cardamom. There are great recipes on the internet, I would choose this or this.

Almond butter is a food paste made from almonds; it may be crunchy or smooth. It is high in monounsaturated fats, calcium, potassium, iron and manganese. It’s considered a good source of riboflavin, phosphorus, and copper, and an excellent source of vitamin E, magnesium, and fiber. Almond butter also provides dietary protein. Recipe here and here. It’s excellent to spread it on toasts, use it for baking (cookies, cakes) or eat it as a snack, dipping apple or pear slices in it.

I’m sharing a very easy recipe today. It’s not even a recipe just and idea how to have a nutritious, healthy breakfast. We sprinkled maple syrup on the almond butter toast and put strawberry slices on top (choose whatever fruit you would like). We used roasted grain beverage as a substitute for coffee, sweetened with coconut flower sugar and added almond milk to it. The result was a creamy, silky, light coffee.

Almond Butter Toast with Almond Milk Coffee

Ingredients (serves 2)

For the toast
– a few slices of whole wheat bread
– almond butter
– maple syrup / honey / rice syrup / agave syrup
– fresh strawberry, sliced

For the coffee
– 400 ml almond milk
– 4 teaspoon organic cereal – barley, rye, chicory – beverage (you can use Nescafé too)
– 2 teaspoon cane sugar

Method

Toast the bread slices then spread them with almond butter. Sprinkle with maple syrup and place a few slices of strawberries on top.

In a pan heat almond milk. Put 2 teaspoons of coffee and 1 teaspoon of cane sugar in each cups, add the hot almond milk and stir it until smooth.

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: almond, breakfast, conscious eating, smoothie, strawberry, superfood breakfast

« Previous Page
Next Page »

Hello!

Social Media

Search the Blog

New post? Get instant notification!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Vegan Walnut Coffee Cake
  • Key Largo – The Florida Keys
  • Vegan Green Vanilla Protein Smoothie
  • Raw Vegan Orange Date Truffles
  • Beet-Potato Two Colored Gnocchi

Archives

You can also find me here

Blog Lovin
Foodgawker
Tastespotting
Honest Cooking
The Hungarian Girl
The Travel Belles
Visit Budapest

Featured by

Follow my Facebook page!

Follow my Facebook page!

Instagram

Minden jog védve © 2023 · Zizi kalandjai szerző Nagy Zita · Built on the Genesis Framework · Powered by WordPress