CHEESY DIP (vegan)

February 3, 2021

Λαχταριστό και κρεμμώδες τυρένιο ντίπ απο νιφάδες βρώμης QUAKER χωρίς ζωικά προιόντα (vegan + vegan friendly). Φτιάξτε με αυτό τα πιο λαχταριστα nachos με ‘τυρί’, την πιο εθιστική cheesy σως για τα μακαρόνια, ή συνοδέψτε τα φρέσκα λαχανικά σας όπως στικς από καρότο, αγγούρι ή ντοματίνια. #Quakergreece
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Delicious + creamy cheesy dip made with the QUAKER wholegrain rolled oats without any animal products (vegan + vegan friendly). Use it to make the most tasty nachos with ‘cheese’, an addictive cheesy pasta sauce, or as a condiment with your fresh vegetables (carrot sticks, cucumber or cherry tomatoes). #Quakergreece

ΤΥΡΕΝΙΟ ΝΤΙΠ ΑΠΟ ΝΙΦΑΔΕΣ ΒΡΩΜΗΣ (vegan)

ΥΛΙΚΑ
120 γρ νιφάδες βρώμης ολικής άλεσης QUAKER
500 ml γάλα βρώμης ή γάλα ριζιού
30 γρ διατροφική μαγιά (διαθέσιμο στα σουπερ μάρκετ στο τμήμα των δημητριακών)
2 κουτ. της σουπας (18 γρ) κορν φλαουρ
1 κουτ του γλυκού καπνιστή πάπρικα ή γλυκιά πάπρικα σε σκόνη
½ κουτ του γλυκού κουρκουμά σε σκόνη
2 κουτ της σούπας ελαιόλαδο
½ κουτ του γλυκού κρεμμύδι σε σκόνη
¼ κουτ του γλυκού σκόρδο σε σκόνη
½ κουτ του γλυκού αλάτι
το χυμό απο μισό λεμόνι

ΕΚΤΕΛΕΣΗ

Μεταφέρω τις νιφάδες βρώμης ολικής άλεσης QUAKER σε ενα μίξερ ή blender, και τις μετατρέπω σε λεπτή σκόνη. Προσθέτω το κορν φλαουρ και όλα τα ξηρά μπαχαρικά. Ανακατέβω καλά. Μεταφέρω σε ένα κατσαρολάκι, προσθέτω το γάλα βρώμης (ή ρυζιού) και ανακατεύω καλά με ένα σύρμα. Μαγειρεύω το μείγμα σε χαμηλή φωτιά, ανακατεύοντας διαρκώς με το σύρμα, μέχρι να δέσει και να πάρει κρεμμώδη υφή. Σε αυτό το στάδιο, κομματάκια βρώμης είναι εμφανή στη σως. Αποσύρρω από τη φωτιά και μεταφέρω το μείγμα στο μίξερ ή blender, προσθέτω το ελαιόλαδο και το χυμό λεμονιού και ανακατεύω για λίγα λεπτά μέχρι το ντίπ να γίνει ακόμα πιο κρεμμώδες με απαλή υφή. Έτοιμο για σερβίρισμα... Καλή απόλαυση!

Αλεξάνδρα

—— ENGLISH VERSION ——

CHEESY DIP (vegan)

INGREDIENTS
120 g QUAKER wholegrain rolled oats
500 ml oat milk (or rice milk)
30 g nutritional yeast
2 tablespoons (TBSP) (18 g) corn flour
1 teaspoon (tsp) smoked paprika or sweet paprika, powdered
½ tsp turmeric powder
2 TBSP olive oil
½ tsp onion powder
¼ tsp garlic powder
½ tsp sea-salt
the juice of half lemon

EXECUTION

Blend the QUAKER wholegrain rolled oats – in a food processor or blender - until you get a thin powder. Add the corn flour and all the dry spices. Blend well.

Transfer the mix to a cooking pan, add the milk and mix well – using a whisk. Cook the mix over low-medium fire while constantly stirring – using a whisk – until creamy. At this stage, you might still see small pieces of the oatmeal.

Remove the cream from fire, and transfer it to the food processor or blender. Add the olive oil and the lemon juice and blend it for a few more minutes until smooth and creamy. It is ready to be served... Enjoy it guys!

Alexandra

GRILLED CHICORY SALAD W/ MEDJOOL DATES, OVEN-ROASTED PECAN NUTS & POMEGRANATE SEEDS

March 14, 2018

Makes 4 servings

INGREDIENTS

4 medium sized heads chicory
8 mendjool dates, pitted & chopped
4 tablespoons pomegranate seeds
60 g pecan nuts, raw
1 tablespoon pure olive oil
a pinch of sea-salt

DATE-BALSAMIC DRESSING

2 tablespoons date syrup
2 tablespoons balsamic vinegar
6 tablespoons pure olive oil
sea-salt & black pepper to taste

optional: fresh mint leaves

PREPARATION

Preheat the oven at 170 °C. In a mixing bowl, toss the raw pecan nuts with a tablespoon pure olive oil and a pinch of salt to taste. Roast in the oven for 7 minutes making sure the pecan nuts won’t burn. When ready, transfer the nuts on a different tray and let them cool at room temperature.

Use a blender to prepare the date-balsamic dressing. Combine the date syrup, balsamic vinegar, pure olive oil and blend until smooth. Add salt and freshly ground black pepper according to taste and mix well.

Quarter the chicory heads lengthways, brush with some oil and grill them for 3-5 minutes until they get slightly soft without loosing their bite. Transfer the grilled chicory on a serving plate, drizzle with the date-balsamic dressing, sprinkle with the chopped medjool dates, the pomegranate seeds and the salted oven-roasted pecan nuts. Finish with some fresh mint leaves (optional).

Enjoy x AM

STYLING

Glassware: Serax
Ceramic tableware: Jess Jos Pottery, Broste Copenhagen

CINNAMON ROLLS

February 9, 2018

Enjoy them plain with a good warm cuppa in the morning or as a midday snack to get this extra kick you need to get you through the day

CINNAMON ROLLS

Ingredients for approximately 20 rolls - medium sized with a 5 cm diameter

dough

450 g all purpose flour
80 g brown sugar or palm sugar (as a sugar-free alternative)
1/2 teaspoon sea salt
300 ml plant-based milk (i used almond milk)
95 g plant-based butter
7 g dry yeast

cinnamon - sugar filling

250 g white sugar or 180 g palm sugar (as a sugar-free alternative)
4 tablespoons cinnamon powder
80 g plant-based butter, melted

PREPARATION

In a mixing bowl, sieve the flour. Add the salt, the brown sugar and mix well - using a spoon. In a cooking pan, on low fire, warm up the plant-based milk and the plant-based butter until the butter is completely melted. Be careful not to cook the milk. Remove from fire, let the mix slightly cool, then add the dry yeast. Stir well until the yeast is completely dissolved and gradually add the solution to the dry ingredients (flour, sugar, salt). Mix well - using your hands - to form a dough ball. Cover the dough with a piece of plastic foil and a kitchen towel and let it rest for at least 1 hour at a warm place. After this the dough will slightly rise.

Preheat the over at 180°C.

Divide the dough in two equally sized balls. On a clean and slightly floured surface roll out each dough ball - using a dough roller - to form a rectangular sheet of approximately 40 x 30 cm.

TIP: to make it easy, it is recommended to roll out the dough on a piece of baking paper that will function as a guide for the rolling and will prevent the dough from sticking on your working surface.

Sprinkle your dough sheet with the melted plant-based butter, and then the brown sugar and cinnamon mix. Starting from the one edge of the dough sheet, roll the one side in using the baking paper as guide. Continue, the rolling by flipping each time the side of the dough sheet over. At the end you will have created a long cinnamon roll, you can now cut in equal roll pieces of approximately 4 cm thick.

Choose a round springform or other pan, slightly grease it with plant-based butter and arrange the cinnamon rolls starting from the outside edges of the pan and continuing on a circular direction to the middle of the baking form. Let the rolls rest for half hour and then bake in preheated oven at 180°C for 30 min.

When ready, remove from the oven and let them slightly cool on a rack. Sprinkle with powder sugar, cinnamon or sugar glaze and consume them while still warm.

Enjoy x AM

STYLING

Ceramic tableware: Broste Copenhagen, Kerameio Serifos
Marble dough roller: Pantoufle