No eggs – but still omelet

“Omelets – eggs. No eggs – no omelets. And it depends on the quality of the eggs. In the supermarket you have eggs class 1, class 2, class 3, and some are more expensive than others and some give you better omelets. So when the class 1 eggs are in Waitrose and you can not go there, you have a problem.”

Yes, I know, I used this joke before, but I have to use it again. You see, back when I wrote the “scrambled eggs” post I had never tried to make eggless omelets. I had heard about it, but I use to think – “yeah, yeah, it should be a nice piece of crap.” But like everything that is unkown, it just requires habituation. Once you get used to it, you start loving it. And today, I can honestly say I am a big fan of eggless omelets.

Omelet? Omelette? How do you write it? Because the original word in french is omelette, but chefs tend to call it omelet sometimes. I guess it should be the american way or something. Whatever. Call it what you want. It will taste nice anyways.

Chickpea Flour Omelet with green asparagus and mushrooms

Ingredients:

1 Cup of Chickpea Flour

1 Cup of Water

4 Green Asparagus (big ones)

3 Mushrooms (big ones)

1/2 TSP of Onion powder

1/2 TSP of Garlic powder

3 TBSP of Nutritional Yeast

1/2 TSP of Baking powder

1 Bunch of Fresh Parsley

Pinch of Nutmeg

Pinch of Black Pepper

Pinch of Salt

Touch of Coconut Oil

Instructions:

  • Mix the chickpea flour with all the powders (onion, garlic, baking powder, nutritional yeast, nutmeg, salt and pepper);
  • Mix in the water;
  • Prepare your asparagus just like I show on the vídeo;

captura-de-ecra%cc%83-2016-09-09-as-09-42-50

  • Slice the asparagus;
  • Dice the shrooms;
  • Chop the parsley;
  • Add everything to the chickpea flour mix;
  • If the mix looks too tough, add in a bit of water;
  • Melt a bit of coconut oil (about 1/2 or 1 TSP is enough) in a hot non-sticking pan;
  • Pour in a portion. Just enough to cover the bottom of the pan – check the video;

captura-de-ecra%cc%83-2016-09-09-as-09-45-19

  • Let it cook for a while and fold it in half. It’s important to cook it through. Raw chickpea flour doesn’t taste that nice;

captura-de-ecra%cc%83-2016-09-09-as-09-47-40

  • If you’re a master rolling your omelets, I wouldn’t recommend using the same technique for this. I know omelets are supposed to be all rollish and fluffy, but it doesn’t work very well with this recipe. Or maybe it works, if you will use much more oil than we’re using here. I don’t really know. And I don’t really care. I think it looks quite nice just folded in half;
  • Serve your omelet with rice, chips or even as a sandwich;

omelet1

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captura-de-ecra%cc%83-2016-09-09-as-09-39-20

Kcal Breakdown:

(1 service is 1/2 the recipe)

Blue – 53% Carbs

Red – 18% Fat

Green – 29% Protein

It helps A LOT  if you comment or share this recipe 🙂

Suggestion: If you like cheese, I would recommend adding in some vegan cheese (just like daya cheese for example) in the middle of your omelet when you fold it.

P.S.:
I just want to note that I know The Real Green Scene has been dead for the past 2 weeks. But you know, sometimes life happens and stuff gets in the way and we have to learn how to readjust our time to make our hobbies work. What matters is – we still want to keep writing and inspiring you with our ideias. And darling, darling stand, by me, Stand by me, stand by me, stand by me.

That Pizza V2.0

I wanted to be many things when I was a kid. I wanted to be a fisherman, fireman, austronaut, even a junky. Don’t ask me, I just thought junkies were cool dudes. And, of course, like any other kid, I wanted to be a ninja. Damn, it would be593b83c0-92a6-0132-442b-0ebc4eccb42f even better if I could be a giant ninja turtle. I think that’s why I would make an effort to eat pizza. Yes, I hated it when I was a kid. But if that could turn me into a teenage mutant ninja turtle, then sacrifices had to be done.

Nowadays, nearly at the age of 30, I’m still not a ninja. But at least I started learning brazilian jiu-jitsu.

Vegan pizza was one of our first recipes on this blog and our first on YouTube. Everyone who knows me or who follows The Real Green Scene on instagram, knows I love pizza. We have it pretty much every Sunday. Because this recipe was changed so many times, we decided to share the recipe we’ve been doing recently. This crust is so crispy and easy to work that almost doesn’t feel like whole wheat. It’s hard to believe that pizza can be healthy food after all.

Vegan Pizza

Ingredients:

Crust:

3 Cups of Whole Wheat Flour (some extra flour for dusting)

1+3/4 Cups of Warm Water

1 TSP of Quick Instant Yeast

1 TSP of Brown Sugar

1/2 TSP of Salt

1 TSP of Garlic powder

2 TBSP of Dried Rosmary

1 TBSP of Olive Oil

Pinch of Nutmeg

Pinch of Black Pepper

Cashew Mozzarella:

1/4 Cup of Cashews

1 Cup of Warm Water

1 Garlic Clove

2 TBSP of Nutritional Yeast

2+1/2 TBSP of Tapioca Flour

1 TBSP of Mustard

1 TBSP of Lemon Juice

Pinch of Salt

Pinch of Black Pepper

Toppings:

400 gr. of Canned Tomatoes

Dried Oregano

Aubergine Pizza:

1 Aubergine

1 TSP of Curry powder

1 TSP of Smoked Paprika

Pinch of Onion powder

Pinch of Coriander Seeds powder

Pinch of Flor-de-sal

8 Kalamata Olives

2 TBSP of Green Lentils (Du Puy)

Spinach Pizza:

1 Cup of Frozen Spinach

3 Artichoke Hearts (canned or pre-cooked fresh ones)

6 Green Olives

1 TBSP of Capers

Instructions:

The Crust:
  • Add your flour to a bowl;
  • Mix in all the dry ingredients (yeast, sugar, salt, garlic powder, rosmary, nutmeg and black pepper);
    • Note that if you’re using normal active dry yeast, you should first dissolve your yeast and sugar in the  warm water and let it activate in a warm place for about 15 minutes. Check out my previous video for more detail;
    • If you’re using quick instant yeast, ignore the previous step;
  • Add in your warm water. And yes, it is very important to be warm;
  • Mix it well. I like using hashi (chopsticks) for this;
  • Add in your olive oil;
  • Dust your bench with flour and work on your dough until it looks… well, until it looks nice;
  • You can always use more flour if necessary;
  • Dust your bowl with some flour (you could also grease it up with some olive oil if you want) and place your dough in it;
  • Cover it with a wet towel and let it rest in a warm place;
  • The longer you allow your dough to rest, the sharper will the taste be. Preferably it should rest for at least 3 hours;
The Crust Round 2:
  • Some hours later, remove your dough from the bowl and throw it your dusty bench. Not dusty like dirty you f*ckin idiot. Dusty like sprinkled with flour;
  • Work on your dough one more time;
  • Remember that you can always use more flour if necessary;
  • Divide your dough in 3 pieces and shape it into small balls;
    • If you like your crust a bit thicker, you could divide the dough into 2 pieces. We like to have a crispy crust, so we prefer to make 3 crusts and freeze 1 for later;
  • Once again, sprinkle your bowl with some flour and allow your balls to rest for 30 minutes, covered with a wet towl. You know I’m talking about the dough right?
Aubergine Pizza Topping:
  • Dice your aubergine;
  • Season it with the curry powder, smoked paprika, onion powder, coriander seeds and flor-de-sal;
  • Bake it in the oven for about 20 minutes on 180ºC. It’s ready when soft and tender;
  • Cook the lentils in boiling water with salt until soft;
The Crust Round 3:
  • Shape your dough into pizza crusts. Check it out on the video;
  • Cook the crusts first in a nonstick skillet (use some olive oil if necessary) and then in the oven until it’s crispy;
Aubergine Pizza:
  • Spread some canned tomato on your crust;
  • Season it with a pinch of flor-de-sal and black pepper;
  • You could also use tomato sauce if you want;
  • Top with your baked aubergine, lentils and kalamate olives;
Spinach Pizza:
  • Season your spinach with lemon juice, flor-de-sal and garlic powder. And yeah, obviously you should defreeze it first;
  • Spread your canned tomato on your crust and season it;
  • Top it with your spinach, artichokes, olives and capers;
Cashew Mozzarella:
  • Throw all the ingredients in a high speed blender and blend it;
    • Blanch your cashews in boiling water first, if your blender is not so powerful;
  • Cook the cheese mix in a nonstick skillet until it has the consistency of high quality semen;
Rest Of The Scene:
  • Top your pizzas with the mozzarella and dried oregano;
  • Throw it in the oven to gratinate on 200ºC until the cheese is golden;
  • Slice it and enjoy it;

ThatPizzaMoldura

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Captura de ecrã 2016-07-26, às 09.30.44

Caloric Breakdown:

(Values for 1 pizza if you did 3 crusts but just used 2 like us)

Blue – 70% Carbs

Red – 16% Fat

Green – 14% Protein

It helps A LOT if you comment 🙂

Psychedelic Mushroom Burgers

http://memeguy.com/photos/images/mrw-when-i-ate-magic-mushrooms-and-my-friends-tells-me-those-were-grown-on-cow-shit-27431.gif

Come on guys, seriously? Were you really expecting a recipe with drugs? Actually that could be a great ideia. But not this time. And not everybody in Olhão is a drug dealer okay? Well, let’s just have some regular mushroom burgers today. We had bean burgers before, but portobello burgers are a totally different game. If you never tried it, just do it. You will be surprised. Btw, I didn’t include the potatoes in the recipe because… come on, it’s just potatoes. You gotta be sick and tired of oven baked potato recipes.

Smokey Portobello Burgers

Ingredients :

Hummus:

1 Small Can of Chickpeas (250gr.)

1 TBSP of Lemon Juice (1/2 lemon)

1 TBSP of Tahini (heaping)

1 TSP of Cummin powder

1+1/2 TSP of Smoked Paprika

Pinch of Garlic powder

Pinch of Nutmeg

Pinch of Cayenne Pepper

Pinch of Flor-de-sal

Cheese:

1/4 Cup of Sunflower Seeds

1 Cup of Vegetable Milk (I used Soy)

2 TBSP of Nutritional Yeast

2 TBSP of Tapioca Flour

1 TBSP of Mustard

1 TBSP of Barbecue Sauce

1 TBSP of Lemon Juice (1/2 lemon)

1/2 TSP of Garlic powder

1 TSP of Smoked Paprika

1 TSP of Maple Syrup

Pinch of Flor-de-sal

Rest of the scene:

Portobello Mushrooms (1 per person)

Whole Wheat Burger Bread (1 per person)

Some nice Salad

Some nice Basil

Black Pepper

Instructions:

  • Start by seasoning your mushrooms with some flor-de-sal, black pepper and garlic powder. Season it on both sides;
  • Throw it in the oven on 150/160ºC for about 1 Hour. Keep an eye on it. They should be juicy and tender;
Hummus:
  • Throw in your chickpeas in your food processor (I recommend to wash the chickpeas, if you’re using canned);
  • Add in your tahini, lemon juice, cummin, garlic powder, smoked paprika, flor-de-sal, cayenne pepper and nutmeg;
  • Process it;
  • Add a bit of water to help if necessary;
Cheese:
  • Throw in your sunflower seeds, nutritional yeast, tapioca flour, smoked paprika, garlic powder, flor-de-sal, mustard, barbecue sauce, lemon juice, maple syrup and vegetable milk in your blender;
  • Blend it;
Rest of the scene:
  • When your mushrooms are ready, roast your bread;
  • Cook your cheese mix in a anti adherent pan, like I did in the video. It will look like sh*t when it starts cooking. It actually look like vomit. But it will be fine in the end. Trust me. Although I said your food would look like vomit;
  • Lay your mushrooms upside down on the oven tray;
  • Put some basil leaves over it and then some cheese;
  • Throw it in the oven on 200ºC for about 5/10 minutes;
  • Spread some hummus on your bread. Just a nice layer. Don’t go crazy on it;
  • Put some nice lettuce (or any other salad mix your’re using) on it;
  • Mushooms on the top;
  • Top of the bread on;
  • Enjoy it with some oven baked fries and a nice ketchup;

portobelloburgers

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Captura de ecrã 2016-07-13, às 12.09.30

Caloric Breakdown:

(Values for 1 burger with a generous side of chips. I always have 2 burgers)

Blue – 70% Carbs

Red – 17% Fat

Green – 13% Protein

It helps A LOT if you comment 🙂

Macaroni tutte le verdure

va-fa-napoli

So who doesn’t like a nice pasta right? And who doesn’t like some old good caponata right? And who wouldn’t like caponata WITH pasta right? And you probably don’t even know what caponata is right? Yeah, I figured .

Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.[1]

Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.

There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfishgarnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad.

Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course.”

Thank for enlightening the world Wikipedia.

Macaroni Alla Caponata

Ingredients for 2 hungry bambini:

2 Cups of Macaroni Pasta (wholewheat preferably)

2 Aubergines… or Eggplants… or some other stupid name

2 Celery Stalks

1 Red Onion

2 Garlic Cloves

6 Pieces of Sun Dried Tomato

2 TBSP of Capers

Handful of Green Olives

1 Tomato Can (about 400 gr)

3 TBSP of Balsamic Vinegar

1 TBSP of Dried Oregano

Handful of Sliced Roasted Almonds

Bunch of Parsley

Flor-de-sal and Black Pepper

Instructions:

  • Dice your aubergines… or eggplants… or… you get me. Don’t dice it like to a normal caponata but slightly smaller. Well, if you have no ideia what you’re doing, just watch the video;
  • Also dice your celery stalks;
  • I didn’t say, but remember to wash everything before. Yeah, wash your f*ckin food;
  • Chop your onion, garlic and sun dried tomato;
  • If you’re using whole olives, remove the pits and chop it roughly;
  • Throw your aubergine in a big hot pan (preferably anti adherent);
  • If you don’t mind some fat, you could use some olive oil here, or coconut oil. If you want to keep it fat free, watch how I did it in the video;
  • Season with some dried oregano and flor-de-sal. Be careful with the salt. Capers, olives and sun dried tomatoes are all salty foods, so you won’t need much extra salt in this recipe;
  • Cover your pan and keep stiring your aubergine from time to time until it starts getting tender;
  • Add in your celery and cover your pan again;
  • In the meanwhile, cook your pasta in some boiling water with salt. Make sure to have the water boiling BEFORE throwing in the pasta. You know that mushy pasta that your mom always do? Yeah, that’s not want you want;
  • If you have extra olive oil at home and you don’t know what to do with it, add some in the water. It’s a very efficient way to waste money;
  • Stir your aubergine and celery mix and throw in your onion, garlic,sun dried tomato, olives, capers and canned tomato;
  • Mix it and let it cook covered in medium/low heat for about 10 minutes;
  • Drain your pasta;
  • Taste your caponata. Does it need salt? Yeah? So season it;
  • Add in your balsamic vinegar;
  • Let it cook uncovered while stiring for about 1 minute or so. Uncovered because you want that alcohol from the vinegar to evaporate;
  • Chop your parsley
  • Add in your pasta and parsley to your caponata;
  • Season it with a touch of black pepper;
  • Serve it with some sliced almonds and some more parsley on the top;

caponata

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Captura de ecrã 2016-07-07, às 14.34.10

Caloric Breakdown:

Blue – 76% Carbs

Red – 12% Fat

Green – 12% Protein

It helps A LOT if you comment 🙂

 

Risi Bisi

This have always been my favorite risotto combination. Before I used to add mozzarella, butter and olive oil to it. Yes, plenty of fat. But you don’t need any of those stuff to make a nice and creamy risotto 🙂 You may also like to try this same combination with green olives or mint instead of the basil! Mint and peas it’s classic!

Green Peas Risotto

Ingredients – 3 portions:

2 Cups Risotto Rice (carnaroli, arborio, vialone nano, or even bomba rice or carolino rice)

2 Cups Frozen Green Peas

3 Cups Cherry Tomatoes

3 Artichoke Hearts (canned)

1 Lemon (juice)

1 Red Onion

2 Garlic Cloves

1 TBSP Vegetable Stock Powder

1 Bunch Fresh Basil

Instructions:

  • Fill up a big pot with water, let it boil, and add the vegetable stock. How much water do you ask? About a lot;
  • If you have a lot vegetable wastes at home, like rests of carrots, onions, celery, over ripened tomatoes, etc., just throw it in the pot as well;
  • Let the vegetable stock on, but put it on very low heat. Just to keep it warm;
  • Wash your rice. I know, I know, rice startch is the secret for a good risotto and bla, bla, bla. My friend, I wash all my food. If you rather have a creamier risotto rice of a cleaner one, that up to you;
  • Chop your onion and garlic;
  • Throw your onion and garlic in a hot pan. I cooked it without fat, using an antiadherent pan (it was a wok actually), but if your pan tends to burn the bottom, just use some olive oil;
  • If you’re cooking without fat, add a bit of water to your fry and cover the pot. Check how I did it in the video;
  • Cut the artichokes in small pieces;
  • Cut the tomatoes in halves. Use this amazing technique;
  • Add in the rice to the pot;
  • Add in some salt;
  • If you live in a country where wine is cheap, you could add in a splash of white wine right now;
  • Add in some of your prepared vegetable stock and stir it;
  • Add in your artichokes and half of your cherry tomatoes;
  • Now starts the funny part. The thing about risottos is it requires love. This is not the kind of recipe where you throw some food in a casserole and go drink some beer in the couch. A decent risotto requires you to be there, stirring all the time, cooking it in gently in medium low heat, adding vegetable stock little by little. So, my best advice is: grab yourself a nice glass of wine and prepare to work on your rice for about 20 minutes;
  • When your risotto looks like it’s done, please taste the f*ckin rice to be sure. It shouldn’t be soft and mushy, but it shouldn’t also taste like raw rice. It should be firm but cooked through. Another method you can use is cut a grain of rice in half – if it is cooked through, it’s all white inside, if not, it should be more like translucid in the inside;
  • If you think your rice is nicely cooked, add in the frozen green peas and the rest of your cherry tomatoes;
  • At this point, check if your risotto needs more salt and black pepper. TASTE YOUR F*CKIN FOOD!;
  • If you want, you could now add some vegan parmesan, vegan butter or margerine or even some fresh olive oil and stir it. Just keep in mind this will make your risotto much higher in calories, plus, less healthy;
  • At last, add in your lemon juice and chopped basil and mix it;
  • Eat it;

Risotto

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Captura de ecrã 2016-07-04, às 12.02.43

Kcal Breakdown:

Blue – 85% Carbs

Red – 3% Fat

Green – 12% Protein

It helps A LOT if you comment 🙂