COOKBOOK: Stylish Vegetarian Feast [selected pages] by Stylish Vegetarian

Book – art directed by Aleksandra Ośko, an awarded artist, a graduate of the Academy of Fine Arts – is a collection of modern photography combined with stylish vegetarian recipes. Easy instructions together with extraordinary variety of beautiful pictures create the ART of cooking. Designed with simplicity and accompanied by minimalistic photographs this cookbook brings a kind of freshness and vigor that the modern cuisine needs.

ISBN 978-83-954888-0-1

9 788395 488801

Stylish and Easy Vegetarian Feast · Simple and Sophisticated Recipes to Impress Your Friends, Family and Guests

Stylish and Easy Vegetarian Feast. Simple and Sophisticated Recipes to Impress Your Friends, Family and Guests is an artistic cookbook that shows how simple dishes could be transformed into a gourmet meal. Beautiful photographs brilliantly illuminate the simplicity of good quality food combined with easy to make recipes. Created for people who love to feast! Human emotions are unique and universal at the same time – we all need friends and family around us to share joy, happiness and… meal. Invite your friends! Revel your vibrant and energetic food. Celebrate your vegetarian feast.

Stylish and Easy Vegetarian Feast Simple and Sophisticated Recipes to Impress Your Friends, Family and Guests

Table of Contents Happy Buzz Drink.........................................................................................................................................10 Healthy Chocolate Mousse................................................................................................................14 Blueberry Smoothie Bowl....................................................................................................................18 Poached Egg on Avocado Toast...................................................................................................22 Spanish Churros with Chocolate.................................................................................................29 Rustic Homemade Bread.....................................................................................................................35 Tartines of Fig and Goat Cheese.................................................................................................38 Light Quinoa........................................................................................................................................................45 Leek and Potato Soup.............................................................................................................................48 Vegan Pho Noodle Soup......................................................................................................................54 Roasted Vegetables....................................................................................................................................59 Homemade Italian Dumplings.........................................................................................................64 Roasted Pumpkin..........................................................................................................................................70 Garlic Asparagus Pasta..........................................................................................................................75 Comforting Eggplants with Cilantro.........................................................................................80 Sweet and Crispy Batatas..................................................................................................................86 Creamy Mushroom Penne with Parsley..............................................................................90 Chocolate Moody Cake..........................................................................................................................96 Chocolate Pear Loaf Love...................................................................................................................100 Chocolate Fudge with Raspberry Kiss..................................................................................107 Lemon Tart with Sweet Topping ..................................................................................................112

healthy

BREAKFAST

Advantages of eating breakfast are invaluable and have numerous health benefits. First of all, eating breakfast decreases your appetite. It greatly suppresses hunger and cravings through the day. Breakfast kick-starts your metabolism, helping you burn calories for hours. Researchers have found that on average, people who eat breakfast are thinner than those who donâ&#x20AC;&#x2122;t. However, you need to pay attention not only to the amount of calories but also to the quality of them. Eating healthy in the morning will also improve your memory. Try to eat whole foods that are full of nutrients. Carbohydrates are essential for active brain functioning, including better concentration and mindfulness. Vitamins and minerals including iron, calcium, zinc and vitamin B2 are absolutely necessary to maintain vitality and stamina. They perform hundreds of important functions in the body. Starting from building strong bones, through repairing cellular damage to transmitting nerve impulses. Breakfast does not have to be large or complicated. The whole-grain cereal or granola (without additional sugar!), fruits and nuts will do the job.

Blueberry SMOOTHIE BOWL

Ingredients 1 cup blueberries (you may also use frozen) 1 banana 2 tablespoons water 1 tablespoon almond butter 1 teaspoon vanilla extract 1 tablespoon pine nuts

Blend blueberries and a half of banana with water, almond butter and vanilla until smooth. Pour into a bowl. Top with sliced banana, pine nuts, flaxseeds and a few fresh blueberries. You may also add some spirulina or barley grass powder to boost your energy levels.

light QUINOA with Cayenne Pepper and Green Pea Sprouts

Ingredients 1 ½ cups quinoa ¼ teaspoon salt 4 cups water ½ bunch green onions ¾ chopped celery stick ½ cup raisings 1 pinch cayenne pepper 1/3 cup chopped fresh cilantro ¾ cup chopped pecans, walnuts or almonds

Dressing ¼ cup fresh lemon juice 1 small garlic clove ¼ teaspoon ground cinnamon 1/3 cup olive oil 1 teaspoon honey ½ cup coconut cream (additionally) salt to taste

Bring the quinoa to boil in salted water. Reduce the heat and simmer until the quinoa is tender – about 20-25 minutes. Drain and cool it down a bit. During that time prepare dressing, just by blending well all the ingredients. Stir in celery and green onions into quinoa, add raisins and cayenne pepper. Toss together quinoa and dressing, just leave some drops for decoration. Place in a room temperature for 1 hour to combine the flavors. Add cilantro and nuts, gently mix with a spoon. Place on the plate, add the rest of dressing and cover with pea sprouts.

Sweet and Crispy

Batatas

Beta-carotene enchanted in orange-golden tasty pieces of sweet potatoes will protect your body and strengthen your immune system. The skin benefits of this powerful carotenoid include potent antioxidant protection, which help to neutralize free radicals present all around in the environment. It imparts a natural glow to your skin.

Ingredients 2 pounds sweet potatoes (3-4 large ones) try to choose rather orange or red skinned, not purple ones 3 tablespoons oil ¾ salt 1 teaspoon of seasonings (you may add paprika and chili powder, garlic powder and curry or simply just salt and thyme)

Peel the skin off and wash them. Cut into chunks – half length-wise then each half into 4 long stripes. Dry a bit with paper towel to be sure that they are not wet. Preheat oven to 400-425°F (200-220°C). Place potatoes on baking sheet lined with parchment paper.

Use a large sheet pan to be sure, that pieces are spread equally. They need space to be roasted not steamed. Toss the cubes with the oil and seasonings. If you want to have them crispy – also sprinkle it with corn flour just before baking. Bake for 25-30 minutes, until crispy. Serve with salt and spiced plum ketchup.

Creamy Mushroom

Penne with Parsley

Ingredients 1 cup unsalted butter 1 tablespoon olive oil 1/2 onion 1 garlic clove 3 oyster mushrooms 1/2 glass white wine 1/2 cup heavy cream 2 tablespoons fresh parsley

Mushroom sauce over pasta with fresh parsley, white wine, garlic and olive oil is that kind of a dish that can warm up anybody in any conditions and under any circumstances.

Put penne pasta in a large pot of salted water and cook accordingly to the instructions on the package. Melt the butter with olive oil in a large pan and allow garlic with onion to fry. Add julienned mushrooms and cook on a medium heat for 5-6 minutes, until soft. Toss occasionally to prevent burning. Season well with salt and pepper. Pour white wine and cook until the volume of liquid has reduced by half. Add the cream and parsley and simmer for 5 more minutes. Toss the pasta through the sauce, serve in a warm bowl and sprinkle with some parsley and pepper.

Chocolate

Moody Cake

Ingredients 1 cup of unsalted butter (1/2 of pound / 225 g / 2 butter sticks) 1 cup of sugar 6 tbsp water 6 tbsp cocoa 4 eggs 11/2 cups all-purpose flour 1 tea spoon of baking powder 2 tea spoons of rum or cognac (optionally) pinch of salt

Moody day? Make your moody cake then! Chocolate contains nutrients which can raise levels of endorphins, the pleasure-giving substances in the brain. And it is even more stimulating to your heart than kissing! Cocoa not only increases heart rate but also brain activity! At the point the chocolate melts in your mouth, all regions of the brain receives a boost far more intense and longer lasting than the mental excitement from kissing. Who needs kissing when there is chocolate filled loaf cake.

Put butter, sugar, water, cocoa in the pot. Mix well and simmer until all the ingredients are evenly melted. Cool it down. Add 4 yolks and mix it well. Pour ¾ cup of the liquid and leave for next steps – you will need it as a topping for the cake. Into the bigger part of the cocoa mass sieve all the flour and add baking powder. Mix well. Beat up egg whites with

a pinch of salt in another bowl. When rigidly whipped add it to the mass by mixing gently with a spoon – do not mix it! Pour the mass into a cake pan lined with baking paper. Bake it at 320-360°F (160-180°C). When cooled down, add chocolate glaze – that part of the mass which was poured into the glass. Wait until congealed.

Chocolate Pear

100

Loaf Love

101

Ingredients 1 cup chopped pears + 2-3 slices to decorate 2 eggs ½ cup oil 5 ounces plain Greek yogurt 1 ½ cups white whole wheat flour 1/3 cocoa powder (unsweetened) ½ cup + 2 teaspoons brown sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ teaspoon cinnamon 1 teaspoon vanilla extract 1 fistful of nuts to decorate the cake (you may use peanuts, hazelnuts or walnuts)

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In a small bowl whisk together eggs, vanilla and oil. Then in the large bowl mix flour, cocoa, baking powder and soda, salt, cinnamon. Combine all together until smooth. At the end add yogurt as well as chopped pears. Pour batter into greased loaf pan. Add some nuts on top along the center of the loaf. Bake for 55-60 minutes in 430Â°F (220Â°C), until a toothpick inserted into the pastry comes out clean. Remove from oven and cool in pan on a wire rack about 10 minutes.

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ISBN 978-83-954888-0-1

9 788395 488801

Stylish and Easy Vegetarian Feast · Simple and Sophisticated Recipes to Impress Your Friends, Family and Guests

Stylish and Easy Vegetarian Feast Simple and Sophisticated Recipes to Impress Your Friends, Family and Guests