My son is 3 years old and loves sweet things, of course. His favourite biscuits are the biscoff and bourbon kind. Well, can you blame him? They are lovely! I thought, why not combine them and create a cake inspired on both, with both tastes? This 2 tier cake is delicious and there are no… Continue reading Biscoff and bourbon biscuit cake
Author: plantbasedportuguese
Hi there! I'm Márcia, a Portuguese lady living in Leicester, UK, with my 3 boys: husband, baby Rafael and Churchill, the cat. I like to cook and be creative in the kitchen. Yes, yes... This is another blog account about food. But why not? Food is amazing! We eat at least 3 times a days (excluding snacks... OK, 10 times a day then :)) it seems like a reasonable subject to give a lot of emphasis to! I'll be mainly focusing on Portuguese dishes, but also other vegan dishes... Hold on, Portuguese vegan dishes? Yup, no animals had to suffer to create traditional and delicious food here. Watch this space! 🤗🙋♀️👩🍳 (this is a vegan 'egg')
Katsu tofu
I love a katsu curry! Up until recently I never even thought of making it myself, it was always a good excuse to go out for dinner! But since trying to make it myself, oh my, not going back!! Is so delicious and incredibly easy to make! Not even to mention, a lot lighter on… Continue reading Katsu tofu
´Valsichas´ enroladas em couve
Quem será que se lembrou que salsichas e couve seriam uma combinação tão boa? É ótimo, com o molho branco adicional. Eu costumava comer este prato quando era bem mais nova (e claro, com salsichas de porco, infelizmente). A minha tia de Lisboa cozinhava isto para nós sempre que eu ia passar lá alguns dias… Continue reading ´Valsichas´ enroladas em couve
Cabbage hugged vegan sausages
Who would have thought that vegan sausages and cabbage would be such a good combination? It is lovely, with the additional white sauce. I used to have this dish when I was a lot younger (and well, with pork sausages unfortunately). My aunt in Lisbon used to cook this for us every time I spent… Continue reading Cabbage hugged vegan sausages
Lentil NO-meatballs
Lentils are one of my favourite pulses/ legumes. I didn't use to eat them before going vegan, but now they're a staple in my kitchen. Lentils are rich in iron, folate and proteins. They are also low in calories, and have no fats or cholesterol. If you're cooking brown/ green lentils, it's always good to… Continue reading Lentil NO-meatballs
Creamy courgette and mushroom orzo pasta
This dish takes 20 minutes to make and is absolutely delicious! You can add other vegetables if you prefer, keeping the proportions the same. Nowadays is so easy to find vegan alternatives of different cheeses, that getting soft cheese is not a difficult or expensive task. What a treat! What you need: 2 medium courgettes,… Continue reading Creamy courgette and mushroom orzo pasta
Ferrero balls
These energy balls are so good and so easy to make, it's unbelievable! Hazelnuts and dark chocolate are one of the best combinations, and it really tastes like a ferrero rocher...yum! Nutritionally, they are rich in protein, fibre and calcium, and very little saturated fats. Time: 15 minutes (plus 1h to set) Type: snack Difficulty:… Continue reading Ferrero balls
‘Quichotilla’
I saw a recipe that used chickpea flour to make a quiche, and I thought, what a brilliant idea. But then I thought, what about a Spanish tortilla? Damn, what about a quiche and tortilla all together? And I came up with 'quichotilla'! This is beautiful.... full of flavour, textures and easy to make -… Continue reading ‘Quichotilla’
Rojões (receita em Português)
O que posso dizer sobre ‘rojões’? É um prato muito tradicional do norte de Portugal e é feito com porco marinado e frito, com batatas e verdura, geralmente couve. O segredo deste prato está em marinar o substituto da carne - usei o seitan pela consistência. O resultado é muito bom e saboroso. Não é… Continue reading Rojões (receita em Português)
Rojões
What can I tell you about 'rojões'? It is a very traditional dish from the north of Portugal and is made with marinated and fried pork, with potatoes and some kind of greens (usually cabbage). The secret is in marinating the meat substitute - I used seitan due to its consistency. The result is pretty… Continue reading Rojões
Plant Based Portuguese 