Karibuni in a vegan Kitchen

* Vegan recipes and everyday Vegan Chef life *

[karibuniveganchef]

#veganprofitteroles only for @erpinghamhousebtn ! I hope we will come back soon! 🌱♥️🙏 #veganforanimals #veganpastry #veganchouxpastry #veganpatisserie #veganbrightonandhove #erpinghamhousebtn #veganforabetterworld #veganfoodporn #veganexperiment #brightonvegan #brightonveganfood (at Erpingham House Brighton) https://www.instagram.com/p/B_71pgfJYNc/?igshid=24vcnfn31uub

[karibuniveganchef]

Homemade Ravioli 🤩 #veganforanimals #veganravioli #homemadepasta #noeggs #veganquarantine #veganforabetterworld (at Brighton and Hove) https://www.instagram.com/p/B_dUfjtp3bh/?igshid=1f53abze7strh

[karibuniveganchef]

Happy birthday to me! 🤩 #fraisier #vegan #veganfraisier #vegancake #veganforanimals #veganbirthday #veganbirthdaycake #strawberriesfraises #vegantreats #veganwithlove #veganforlife #veganpatisserie #veganbrighton #brightonvegan (at Brighton and Hove) https://www.instagram.com/p/B_Z3O5cpmXZ/?igshid=2xxl1ty1q9hu

[karibuniveganchef]

Brioche "co tuppu" and ice cream! Dreaming of my Sicily 🌋🏖️🌅 #vegan #veganpastry #vegansicily #vegansiciliandessert #vegansicilianbrioche #veganforanimals #vegantreats #veganwithlove #veganpastrychef #veganbrightonandhove #veganbrighton #brightonvegan #brightonfood #veganinstagram #instabaker #instagood #picoftheday #veganforabetterworld #noeggs #nomilk #noanimalcruelty #vegangoals (at Brighton and Hove) https://www.instagram.com/p/B_UTXDLpxan/?igshid=7u6cc8lwzqtw

[karibuniveganchef]

#lepainquotidien #handmixed 💚 70% hydration 20% sourdough starter 2% salt Autolyse, lamination and 3 coil folds. #sourdoughbread #highhydrationdough #homemade #vegan #veganforanimals #sourdoughbaking #instabread #realbread #breadlove (at Brighton and Hove) https://www.instagram.com/p/B_KmNHrpM59/?igshid=1vvwgjwo4nzyf

[karibuniveganchef]

Baking night 🥧 #vegan #veganwithlove #veganforanimals #veganforanimals #veganpastry #veganhomecooking #veganquarantine (at Brighton and Hove) https://www.instagram.com/p/B_DnD8ap1J8/?igshid=yxbwlftq0h7o

[karibuniveganchef]

#italianbreakfast 😉 #veganpastry #veganforanimals #veganhomecooking #vegancomfortfood #veganfoodlovers #veganpatisserie #veganlifestyle #veganisthefuture #veganforabetterworld #brightonvegan #vegancommunity #veganbreakfast #tumblr (at Brighton and Hove) https://www.instagram.com/p/B_CUicIpzft/?igshid=1asoh8vxkkatp

[karibuniveganchef]

First attempt of bread with Li.co.li. (Liquid sourdough). Its shape is ridiculous but the taste is delicious 😋 #licoli #bread #homemade #lockdown #experiment #vegan #veganhomemade #veganhomecooking #veganforanimals #veganbaking #veganbread #brightonfood #brightonvegan (at Brighton and Hove) https://www.instagram.com/p/B-9wfzOJ8c_/?igshid=60rw7l6sl7t4

[karibuniveganchef]

We will back soon 🧡 🌼🌼🌼🌼🌼🌼🌼🌼 Happy Easter everyone 🐝 #vegancake #carrotcake #vegan #veganforanimals #veganforabetterworld #veganeaster #vegancomfortfood  #veganfoodlovers #vegancelebration #veganbrighton #veganbrightonandhove #erpinghamhousebtn #veganisthefuture #veganiseasy  #veganlifestyle #brightonfood #brightonvegan #brightonveganfood #veganuk #veganforlife #veganpastrychef #veganpatisserie #letschangetheworld #onestepatatime #stayhome #staysafe #staypositive (at Erpingham House Brighton) https://www.instagram.com/p/B-wm5iJJFra/?igshid=km3bi8s1yqik

[karibuniveganchef]

Vegan Blueberry Muffins #veganforanimals #vegantreats #vegancomfortfood #veganforlife #veganbrighton #veganbrightonandhove #veganisthefuture #veganforabetterworld (at Erpingham House Brighton) https://www.instagram.com/p/B-aUbtCJg_4/?igshid=n79oc3vvtm2u

[karibuniveganchef]

#vangoghtart chocolate, pears and hazelnut only for @erpinghamhousebtn #veganforanimals #veganforabetterworld #veganfoodlovers #veganbrighton #veganbrightonandhove #veganisthefuture #brightonfood #brightonvegan #brightonveganfood #supportveganbusiness #newjourneyfor #chiarasaittapastrychef #from #waniveganbakeryuk #to #erpinghamhousebtn #veganpastry #veganpastrychef #vegantreats #veganforlife #veganfoodlovers #vegantart #supportveganbusiness (at Erpingham House Brighton) https://www.instagram.com/p/B9onnIiJ9VV/?igshid=1xsc4kzbkbh5f

[karibuniveganchef]

Hello everyone. As many of you might know, I am Chiara: the founder of #waniveganbakeryuk and @wani.bio Apologies with everyone for my absence,there has been a house move happening and many..many news and changes coming along with it. After some deep thought through reflections I got to decide to close wani bakery Uk. For now on I will dedicate my professional journey to a more focused growth as a pastry chef. From today on, you will find me as @chiara_pastrychef here on instagram and no longer on Facebook. The site will be soon changed to accommodate and present to all of you my new journey. I will try to convert most of it into a cooking blog where you can find recipes and news about the ethical vegan lifestyle. My journey here in England will continue with a great opportunity: I will be the official pastry chef of the fantastic @erpinghamhousebtn , @loui_blake new restaurant. The place it’s gonna be in a lovely location in central Brighton, it will have a fantastic team and will open its doors on March 14th. If you loved my vegan sweets and treats, now you know where to find me. I would like to thank to everyone who made my journey here in Brighton so beautiful and sparkling. I hope to see you soon there and if you have any further questions or request remember you can always get in touch with me here or on [email protected] Much love to everyone, I will look forward to see you there 🌿 #veganforanimals #veganforabetterworld #veganfoodlovers #veganbrighton #veganbrightonandhove #veganisthefuture #brightonfood #brightonvegan #brightonveganfood #supportveganbusiness #newjourneyfor #chiarasaittapastrychef #from #waniveganbakeryuk #to #erpinghamhousebtn (at Brighton and Hove) https://www.instagram.com/p/B9UReeIJNn_/?igshid=l6249tvsx9fc

[karibuniveganchef]

Just wanted to say Sorry to everyone for the radio silence. 😐 We are currently moving house and we are very busy with packing everything! 💪 Because we want support veganuary anyway, we will continue to post all the new recipes when the moving will be finished.🐾🐾 Apologies again and stay tuned 😘 #moving #movingcompany #veganuary #veganuary2020 #veganforanimals #tofu #veganforabetterworld #veganforlife⁠ ⁠ #veganrecipe #howcookvegan #vegancomfortfood #veganfoodlovers #veganbrighton #veganbrightonandhove #veganrecipes #veganfoodporn #veganisthefuture #vegan #veganfoodie #foodie #veganiseasy #yummy #plantbased #veganlifestyle #brightonfood #brightonvegan #brightonveganfood #homemade #waniuk https://www.instagram.com/p/B73wx0sp1sc/?igshid=1k30a2fprxdjm

[karibuniveganchef]

Ingredients : 100 g Chickpea Flour 200 g Water 1 Garlic Clove Salt and Pepper Extravirgin Olive Oil 2 Potatoes 1 Onion ________________________________________ Preparation: In a measuring jug weigh the flour and the water, add the garlic, a pinch of salt and pepper and a drizzle of olive oil. To give more taste you can also add some Gondino cheese or nutritional yeast. Blend the mix with an immersion blender and let it rest in the fridge. In a non-stick pan add a drizzle of olive oil and brown the onion with the potatoes, adding a little bit of salt. Cover the pan with a lid and let them cook until tender. When the vegatables are cooked add the egg-free mix in the pan and wait for it to set. Check with a spatula the edges and the bottom of the frittata, if it is cooked flip it with the help of a lid or a flat plate then slide it back in the pan. When the edges start to brown and lift away from the pan the frittata is ready. This is the basic recipe, you can change the vegetables with all the ingredients that you prefer like spinach, tofu, vegan sausages etc.

[karibuniveganchef]

200 ml Soy milk 300 ml Sunflower oil 1 Lemon 2/3 Tbsp Apple vinegar 1 Garlic clove Salt ________________________________________ Preparation: In a measuring jug add milk, salt, lemon, garlic and vinegar and blend with an immersion blender. Add the oil gradually while the blender is going, let it go until thick. Use it immediately or keep it in the fridge for a few days. You can add other ingredients to your mayo like basil, betroot, mustard etc.

[karibuniveganchef]

Fran Costigan’s Recipe Ingredients : 230 g Dark Chocolate (70 to 72%), finely chopped ¾ cup plus 2 tablespoons Unsweetened Organic Plant Milk 2 Tbsp Unrefined Sugar ⅛ tsp Salt 1 tsp Vanilla Extract 2 tsp Extra Virgin Olive Oil (mild tasting) Cocoa Powder (for coating) ________________________________________ Preparation: Add the chocolate to a heatproof bowl and set aside while you heat the milk. Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times, to a low boil. Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes. Add the vanilla and olive oil and whisk from the center out only until smooth and glossy. Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed. Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container. Make The Truffle Centers Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1⁄2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating. Alternatively, coat the truffles in chopped nuts or cacao nibs, seeds, coconut.

[karibuniveganchef]

Ingredients : 350 g Durum Wheat Semolina 1 Tbsp Extra Virgin Olive Oil Tumeric Salt Warm Water Ravioli filling of your choice ________________________________________ Preparation: In a large bowl whisk together flour, tumeric and salt. Make a “hole” in the center of the flour and add olive oil and gradually add enough warm water to make a stiff dough. Mix them together well using your hands. Knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with a tea towel for 30 minutes.

While the dough is resting, prepare your favourite ravioli filling. Cut the dough in half and roll each half of the dough out on a floured board, and make it into a very thin sheet. Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough. Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife. Allow ravioli to dry for one hour before cooking. Drop ravioli into a boiling, salted water and cook for about 10 to 15 minutes or until dough is tender. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well. Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated vegan cheese between each ravioli layer.