Sweet Citrus & Curry Macadamia Bites

August 1, 2013 · by · Leave a Comment

Print
Sweet Citrus & Curry Macadamia Bites
Hubbie loves to have a few of these if he doesn't have time to make breakfast before work. I love them the rest of the day 🙂
Prepared by:
Cuisine: vegan
Recipe type: snack
Cook/wait time: 
Total time: 
You need
  • ¾ cup of ground raw macadamia nuts (grind them in the coffee grinder to a thick paste)
  • zest of 1 lime
  • zest of 1 lemon
  • 2 tsp curry powder (hot if you like it)
  • ½ tbsp of raw agave nectar
  • pinch of Himalayan rock salt
To do
  1. I actually grind the macadamias in the coffee grinder, because of the small amount, but you can make it in any processor or blender.
  2. don't grind the nuts into a nut butter, it will be useless then (well, for balls), you want the paste to be thick like a thick dough
  3. then with a fork, mix the rest of the ingredients in and form balls
  4. you could roll them through sesame seeds, or dessicated coconut, but you can leave them naked too 🙂
Notes
Keep them in the fridge, but they should be fine in a lunch box if the weather is not too hot.

 

Filed Under: All, Gluten free, Snacks & Entrées · Tagged: , , , ,

Raw Macadamia Aioli

July 30, 2013 · by · 2 Comments

Print
Raw Macadamia Aioli
If you're not into soy or if you eat all raw, you should try this stuff, it is gorgeous. Even our 9 year old neighbour loves it 🙂
Prepared by:
Cuisine: vegan
Recipe type: sauce, dip
Prep time: 
Total time: 
You need
  • 1 cup of macadamias
  • 3 tbsp of olive oil (make it a light version, olive oil can be quite strong in flavour) - or use rice bran or sunflower oil)
  • 1 tbsp apple cider vinegar
  • almost ¾ cup of water (don't throw it all in at once)
  • 1 clove of elephant garlic (or a few small ones of regular garlic) or to taste
  • ¾ tsp salt
  • 2 tbsp of Italian herb mix
To do
  1. add all ingredients except for oil to blender, start with ½ cup of water
  2. whizz till smooth
  3. with machine running, slowly add oil
  4. if you find it's too thick, you can add either more water or oil, it's up to you how thick you make it 🙂
Notes
I use this as a base for variations; it is lovely to add some capers, hot spices, smoked paprika, truffle oil, you name it 🙂
Recipe is based on the Raw Mayonnaise recipe by The Rawtarian.

 

Filed Under: All, Dips, Sauces & Condiments, Raw & Almost Raw, Vegan 101 & Alternatives · Tagged: ,

Raw Onion, Cashew & Sunflower Seed Crackers

July 29, 2013 · by · 3 Comments

Print
Raw Onion, Cashew & Sunflower Seed Crackers
These are great for snacking and to be served with cheeze or dips. Easy to make too. I made them in the dehydrator 🙂
Prepared by:
Cuisine: vegan
Recipe type: crackers
You need
  • 1 cup of soaked sunflower seeds
  • 1 cup of soaked cashews
  • ¼ cup of tamari
  • ½ cup of coconut water (or plain water)
  • 1 large spring onion
  • 1 large garlic clove
To do
  1. blend everything in a power blender
  2. spread out on your dehydrator sheet, quite thin and dehydrate for about 8 hours. The nut layer should be dry to the touch at least, then break off a corner to see if it's dry enough, and if not, let dehydrate longer. It's up to you if you want them dry as crackers, or keep them a little pliable.
Notes
You can score the layer half way, to make tidy breaking easier.

 

Filed Under: All, Breads & Wraps, Raw & Almost Raw, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , ,

Roasted Tomatoes w Truffle Oil, Sage, Hemp & Cream Cheese

July 27, 2013 · by · Leave a Comment

Print
Roasted Tomatoes w Truffle Oil, Sage, Hemp & Cream Cheese
Such a lovely side dish! Make as much as you want, all you need is:
Prepared by:
Cuisine: vegan
Recipe type: side dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • tomatoes
  • truffle oil
  • dried sage
  • vegan cream cheese (I used Garlic & Chives Sheese)
  • salt & pepper
  • Hemp seeds (or use sesame or Chia seeds)
To do
  1. heat oven to 200C
  2. half your tomatoes and place in oven dish
  3. on each tomato, pour a few drops of truffle oil and sprinkle sage, salt & pepper
  4. bake for about 40 minutes or until they start to have dark brown edges
  5. take out and place cream cheese on top
  6. put back in oven for another 5 minutes
  7. take out, sprinkle hemp seeds on top, and you're done
Notes
Keep the truffle oil handy at the table, just in case you want a strong truffle flavour 🙂

 

Filed Under: All, Gluten free, Veggies & Sides · Tagged: , , ,

Puff Pastry Pizza Bites

July 27, 2013 · by · Leave a Comment

Print
Puff Pastry Pizza Bites
We had unexpected visitors, so I quickly threw these together. They are delicious and disappeared very quickly!
Prepared by:
Cuisine: vegan
Recipe type: pizza
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 puff pastry sheets
  • ⅓ cup of pesto
  • ⅓ cup of tomato dip, capsicum dip, or ditto sauce
  • almost one jar of asparagus, chopped
  • capers
  • ¾ medium onion, sliced
  • 1 large clove of garlic or a few smaller ones, grated or minced
  • vegan cheese (Notzarella, in this case), grated
  • Himalayan rock salt
  • ½ tsp of chilli powder
  • a few olives, sliced
To do
  1. preheat your oven to 200C
  2. spray some oil on your oven tray, and place the sheets on it
  3. on one sheet, spread the pesto with half of the garlic
  4. cut the sheet in 16 squares
  5. place on each square asparagus, a few capers and grated cheese
  6. on the other sheet, spread the tomato dip with the other half of the garlic
  7. cut this sheet too in 16 squares
  8. place on each square a few slices of onion, some olive and grated cheeze
  9. sprinkle salt and chilli over the top of both sheets, and place in oven
  10. bake for about 20 minutes, take out and serve

 

Filed Under: All, Complete Meal Ideas, Light meals, Main Dishes, Snacks & Entrées · Tagged: ,

Carrot & Gnocchi Soup w Croutons

July 24, 2013 · by · Leave a Comment

Print
Carrot & Gnocchi Soup w Croutons
Go for seconds with this lovely, lightly spicy soup. We did 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 liters of water
  • about 400gr of grated carrot
  • 4 tbsp of veggie stock powder
  • 1 tbsp of lavender flowers – optional
  • 25 gnocchi, sliced
  • ¾ can of coconut milk
  • 50gr of onion, chopped
  • 6 tbsp of Ketjap Manis (sweet soy sauce)
  • 2 tsp of Madras curry powder
  • zest of ½ a lemon
  • 1 slice of bread per bowl, cubed
  • a small hand of chives
To do
  1. boil the water with the stock powder, carrot, onion and optional lavender
  2. when this is all nice and soft, let’s say at 20 minutes, turn off the heat
  3. after 5 minutes (just to prevent you burning yourself), add the coconut milk and blend in blender or with stick blender
  4. put back on heat and add coconut milk, sliced gnocchi, zest, curry powder, Ketjap Manis and lemon zest
  5. boil for a minimum of 10 minutes
  6. fry the cubed bread in a skillet with some oil, add a bit of garlic powder and/or other spices just before you take them out
  7. chop your chives, serve soup in a bowl and top with chives and croutons
  8. done!

 

Filed Under: All, Light meals, Soup · Tagged: , ,

Coconut Carrot Dip

July 24, 2013 · by · Leave a Comment

Print
Carrot Coconut Dip
Light but as spicy as you like, this is lovely as a dip, on toast or as a sauce 🙂
Prepared by:
Cuisine: vegan
Recipe type: dip, sauce
Prep time: 
Total time: 
You need
  • 2 cups of finely grated carrot
  • ½ cup of coconut yoghurt
  • 1 tbsp Bragg
  • 1 tsp Madras Curry blend
  • 1 tsp mild curry powder
  • 1 tsp garlic powder (or use fresh, of course)
  • ½ tsp Himalayan rock salt
To do
  1. Mix everything in your blender or food processor till it has the consistency you like. Serve with veggies, or dilute with coconut water and a dash of lemon into a sauce.

 

Filed Under: All, Dips, Sauces & Condiments, Gluten free, Snacks & Entrées · Tagged: , , , ,

Garlic & Thyme Cheeze

July 24, 2013 · by · Leave a Comment

Print
Garlic & Thyme Cheeze
It doesn't have to be cheese! Nut cheese may never taste like real cheese - it just isn't that oily - but it looks great, it tastes great, it slices, cubes and it melts! Pretty good! :-),
Prepared by:
Cuisine: vegan
Recipe type: cheeze, vegan alternatives
Prep time: 
Total time: 
You need
  • 1 cup + 2 tbsp of cashews
  • 3 tsp of garlic powder
  • 3 tsp of onion flakes
  • 1¼ tsp Himalayan rock salt
  • 2 tbsp of fresh thyme leaves (or 1 of dried thyme)
  • 1 tsp turmeric
  • 1 tbsp of nutritional yeast
  • 8 tsp agar agar powder
  • 1 tbsp lemon juice
  • 1 tbsp of miso (preferably light miso)
  • 1¾ cup of non-dairy milk (I used a combination of rice milk and almond milk)
  • ¼ cup of rice bran oil (or other oil you prefer)
To do
  1. grind the nuts in the small bowl of your food processor till fine
  2. add garlic, onion flakes, salt, thyme, turmeric and nutritional yeast
  3. in a small sauce pan, bring the milk with the agar to the boil, making sure all the agar is dissolved
  4. with the machine running, pour the agar mixture into the bowl
  5. add lemon juice, miso and slowly pour oil in
  6. let run till all nice and smooth
  7. pour into plastic or silicon container and place in fridge for about 4 hours
  8. take out of mould and that's it 🙂
Notes
Keep in fridge, it will stay fine for weeks. It melts, so you can use it on pizzas, for toasties, stir it into your pasta dishes, ahh... anything 🙂

 

Filed Under: Agar Agar, All, Gluten free, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , , , , , , ,

Dehydrated Smoky Beetroot Chips

July 22, 2013 · by · Leave a Comment

Print
Dehydrated Smoky Beetroot Chips
Healthy chips? Yep! 🙂
Prepared by:
Cuisine: vegan
Recipe type: raw snack
Prep time: 
Total time: 
You need
  • 3 medium beetroots
  • 1 tbsp of liquid smoke
  • 1 tbsp of tamari
  • 1 tbsp of agave nectar (or another liquid sweetener)
  • 1 tbsp of water
  • ½ to 1 tsp of Himalayan rock salt
To do
  1. slice the beetroot as thin as possible
  2. mix the other ingredients
  3. toss the beetroot in the liquid mixture, let sit for 5 minutes, toss again, let sit for another 5 minutes
  4. place all slices straight onto your dehydrator trays (don't let them overlap)
  5. dehydrate untill you're happy with the crispiness - how long does depend on how thin your slices are, but at least 8 hours (just dehydrate them overnight and see how they are then)
Notes
When done, either munch away or keep in a container, they will stay crisp for a couple of days

 

Filed Under: All, Raw & Almost Raw, Snacks & Entrées, Veggies & Sides · Tagged: , ,

Watermelon Steak

July 20, 2013 · by · Leave a Comment

Print
Watermelon Steak
This is really, really nice. I think you can eat it any time of the day, as any course. You could also cube it and mix it through a salad, with beans and potato and much more 🙂
Prepared by:
Cuisine: vegan
Recipe type: side, fruit
Prep time: 
Cook/wait time: 
Total time: 
You need
  • slices of watermelon, about 2-2.5cm thick (1 inch)
  • salt
  • olive oil
  • pepper
  • sesame seeds
To do
  1. sprinkle the slices with salt all over, and let sit for about 20 minutes
  2. - rinse them and pat them dry thoroughly
  3. - heat a grill pan
  4. - sprinkle watermelon with black pepper
  5. - grill till black lines appear, turn over and do the same
  6. - sprinkle sesame seeds on top and serve

 

Filed Under: All, Fruit dishes, Veggies & Sides · Tagged: , ,
« Previous Page
Next Page »