Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

May 7, 2013 · by · Leave a Comment

Peanut butter sandwiches are always nice, I think, I grew up on them 🙂 They also contain a lot of protein, and I like to add fruit to make it more complete nutrition wise.

Check list (for 1 person):

•  some (coconut) oil
•  1 handful of coconut flakes
  •  Peanut Butter w Ginger & Vanilla (see recipe)
  •  2 slices of bread (home made is the nicest, but any wholemeal bread will do)
  •  a few slices of pineapple
  •  vegan butter – optional

 

Way to go:
– in a small skillet, toast the coconut flakes (without oil). This goes rather quickly, so don’t walk away, and stir regularly. Take off heat
– toast the bread in the toaster or in a skillet with a bit of coconut oil
– quickly bake the pineapple so it is nice and warm
– put butter on the toast, if you want, and then the peanut butter
– top with pineapple, sprinkle coconut flakes on top
– make a tower to show off, or keep it simple 😉

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

 

Filed Under: Breakfast, Light meals · Tagged: , , , , , ,

Smoky Roasted Coconut Flakes (or vegan ‘bacon’)

May 6, 2013 · by · Leave a Comment

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Smoky Roasted Coconut Flakes (or vegan 'bacon')
Well, wether this tastes like bacon or not, it is very yummy and morish! Lovely to snack on, and lovely to sprinkle on just about anything 😉 It is easy to make too (by the way, this is not my own recipe, you can easily find it online):
Prepared by:
Cuisine: vegan
Recipe type: vegan alternatives
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 hands of coconut flakes
  • 1 tbsp liquid smoke (yes, table spoon)
  • 2 tbsp Tamari
  • 1 tbsp water
  • 1 tbsp organic agave nectar (or maple syrup)
  • salt to taste
To do
  1. preheat oven to 150C
  2. in a bowl, mix the liquids
  3. mix in the flakes and mix well
  4. transfer to oven tray
  5. bake for about 15 minutes, but keep a good eye on it, as all ovens are different. Once I went to stir the flakes and they were done already. They should have a crispness to them, with a chewiness as well. They do get a bit crispier once out of the oven.
  6. add salt to taste
Notes
Let's see how quickly your batch disappears!

 

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

Capsicum C. Juice

May 6, 2013 · by · Leave a Comment

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Capsicum C. Juice
Lots of vitamin C in capsicums, so hence the name (you got to come up with something, hey). This recipe will yield about 1.5 glass. Better drink it all! 😀
Prepared by:
Cuisine: vegan
Recipe type: juice
Serves: 1
Prep time: 
Total time: 
You need
  • 1 yellow capsicum
  • 1 red capsicum
  • 1 medium to large carrot
  • 2 stalks of celery
  • 1 large apple
  • 1 thumb of ginger
To do
  1. Juice and drink straight away 🙂

 

 

 

Filed Under: All, Gluten free, Juices, smoothies & other drinks, Raw & Almost Raw · Tagged: , , ,

Broccoflower Coconut Soup w Garlic Croutons

May 6, 2013 · by · Leave a Comment
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Broccoflower Coconut Soup w Garlic Croutons
An absolutely beautiful, delicate soup. Leave out the garlic croutons or make them of gluten free bread for a gluten free version.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 head of broccoflower, in florets (or cauliflower)
  • 1 can of coconut milk (I used light milk)
  • 1 liter of water
  • 1 tbsp of veggie stock powder
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • leafs of 3 sprigs of fresh thyme
  • pepper
  • 1 tsp of capers per person
  • about 1 slice of bread per person
  • 2 tbsp of oil (for the croutons)
  • 2-4 tsp of garlic powder
  • some sprigs of chives per bowl, chopped
To do
  1. cook the broccoflower florets in the water with veggie stock powder, till they are about half soft
  2. add the chopped onion, the coconut milk, garlic and pepper
  3. let gently boil till everything is soft, about 10 minutes
  4. when broccoflower is nice and soft, either use your stick blender to liquify, or pour in blender. A stick blender can easily do the job
  5. add in the thyme leafs and return to stove for another 5 to 10 minutes
  6. in the meantime sprinkle the both sides of the bread with garlic powder, or one side if you like less garlic
  7. heat the oil in a pan and cut the slice of bread in cubes
  8. when oil is hot, throw the bread cubes in pan and fry them, add more oil if too dry, turn them over a few times, keeping heat on medium
  9. soup will be ready by now, so serve and top with a part of the croutons, chopped chives and capers
Notes
Keep some of the croutons on the side, so you can have a fresh crunch half way. Unless you like soggy croutons, of course!

This soup is also awesome with a few drops of liquid smoke per bowl, and the same for Truffle oil. It just depends what you feel like - but there is a beautiful delicate balance between the brocco-(or cauli)flower and the coconut milk. Try without first, you can always add 🙂

Enjoy!
Filed Under: All, Gluten free, Soup · Tagged: , , , , , , ,

Kale & Red Cabbage Parcels w Pine nuts

May 4, 2013 · by · Leave a Comment
Kale & red Cabbage Parcels w Pine nuts

Kale & red Cabbage Parcels w Pine nuts

 

Nothing complicated, but they look very nice and taste lovely 🙂

You need (for 6-7 parcels):
•  6 stalks of kale
•  about 2.5 cm of a red cabbage
•  2-3 cloves of garlic, chopped or minced
•  a hand of pine nuts
•  salt & pepper
•  1/2 tsp curry powder (or more if you want a more obvious curry flavour)
•  coconut oil (I used deodorized oil this time) or other oil
•  6 or 7 sheets of filo pastry
•  sprinkles of poppy seeds
•  I used a bit of my Coriander & Macadamia Terrine, but you can use fresh coriander in stead, about half a cup.
•  a tbsp of Cashew Cream  per parcel – optional
•  a sprinkle of nutritional yeast per parcel – optional

You do:
– preheat oven to about 200C
– pull the leafy bits of the stem of the kale
– chop kale and cabbage quite finely
– heat oil in skillet
– add garlic, stir, don’t let brown too much
– add kale and cabbage, stir
– toss in pine nuts, salt & pepper, curry powder
– stir and let veggies shrink a little till slightly compacted
– fold a sheet of pastry, brush/spray w oil, fold again, brush again lightly
– add a large spoon of veggie mixture
– optional: place a spoon of Cashew Cream on top, with a sprinkle of nutritional yeast – the Cashew cream will keep it moist
– roughly arrange sides of pastry over the top, as you like. Brush/spray with oil
– sprinkle with poppy seeds
– place on rack in oven tray and bake in oven till nice and brown. If you don’t use a rack, the bottom of the parcels may become a bit too moist and thus not crispy.

 

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

Banana & Onion Chutney

May 4, 2013 · by · Leave a Comment

 

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Banana & Onion Chutney
Lovely and very easy, tasty little dish, and a perfect way to get rid of older bananas 😉
Prepared by:
Cuisine: vegan
Recipe type: Chutney
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 banana, chopped
  • 1 tbsp coconut oil
  • 1-1.5 tbsp Ketjap Manis (sweet soy sauce)
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 small pinch of chilli powder, or more to taste
  • 1 tsp curry powder
  • ½ onion, chopped
To do
  1. heat the oil and add chopped banana and onion
  2. stir and bake for a few minutes
  3. add all the other ingredients
  4. when all is nice and soft, mash slightly using a fork, leaving small chunks.
Notes
Serve as side dish, condiment or as dip 🙂

Filed Under: All, Dips, Sauces & Condiments, Fruit dishes, Veggies & Sides · Tagged: , , , , , , ,

Raw Oats & Plum Porridge

May 1, 2013 · by · Leave a Comment

 

 

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Raw Oats & Plum Porridge
A lovely and simple raw breakfast
Prepared by:
Cuisine: vegan, raw
Recipe type: Breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • 1 cup of oats
  • just over 1 cup of non dairy mylk (or water, if you don't have mylk)
  • a small handful of raisins
  • 2 plums (or more)
  • mint - optional
To do
  1. soak your oat and raisins w the fluids together overnight
  2. in the morning, add all to blender
  3. add the plums, whizz!
  4. decorate with mint (and eat it 😉 )
  5. done!!
Notes
You could add a bit of berries, cinnamon or other fruits.
A dash of molasses is very nice in this porridge!

 

 

Filed Under: All, Breakfast, Raw & Almost Raw · Tagged: , , ,

Puffed Amaranth w Apple & more

May 1, 2013 · by · Leave a Comment

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Puffed Amaranth w Apple & more
A lovely, refreshing and nutritious gluten free breakfast, and easy to put together as well 🙂
Prepared by:
Cuisine: vegan
Recipe type: Breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • about ¾ cup of puffed Amaranth
  • 1 apple
  • a small hand of coconut flakes (or desiccated coconut)
  • juice and zest of ½ lime
  • 1 heaped teaspoon of Tahini (I used black Tahini in this case)
  • ½ cup of non dairy milk
To do
  1. add amaranth to bowl
  2. grate apple and place in the middle, pour the lime juice over the apple
  3. sprinkle coconut over the top
  4. drop the Tahini on top, dress with lime zest
  5. pour milk over amaranth
Notes
You could toast the coconut flakes!

 

Filed Under: All, Breakfast, Gluten free · Tagged: , ,

Buckwheat & Spelt Loaf

May 1, 2013 · by · 5 Comments
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Buckwheat & Spelt Loaf
A loaf with quite a distinct buckwheat flavour, very nice for hearty sandwiches. This makes a small loaf of two cups of flour, for a medium loaf, just add 1 cup of flour and ⅓ of all other ingredients. Please note total cooking time is without rising time 🙂
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of wholemeal spelt flour
  • 1 cup of buckwheat flour
  • 1¼ tsp Himalayan rock salt
  • 3 tsp dry yeast
  • 3 tsp guar gum (or xanthan)
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 2.5 tbsp olive oil
  • â…ž cup of warm (not hot) water
To do
  1. add yeast to ½ cup of warm water, let sit for 10 minutes
  2. in your food processor (with dough blade) mix all dry ingredients
  3. with a running motor, slowly add oil, then yeast mixture
  4. carefullly add the rest of water until the dough becomes a ball
  5. transfer to a lined oven tray, sprinkle a bit of flour on top and some pips as well
  6. let it rise in a warmish spot, if possible, covered with a tea towel, for about 1 hour and 15 min.
  7. bake in oven at 200C till it sounds hollow when you tap it with a knife, in about ½ hour.
Notes
Let the bread cool down a little before you slice it.

I made the dough for this bread in the kitchen machine, but of course you can use a bread maker, which will probably give you a lighter texture. I just went for the quickest way 😉
Filed Under: All, Breads & Wraps · Tagged: , ,

Raw Chocolate Chia Pudding

May 1, 2013 · by · Leave a Comment

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Raw Chocolate Chia Pudding
A light but yet filling breakfast or dessert, and you can make it fancy with more fruits or nuts, or just keep it basic 🙂
Prepared by:
Cuisine: vegan & raw
Recipe type: breakfast/dessert/snack
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ⅛ cup Chia Seeds
  • ½ cup light coconut milk
  • 2 tbsp Xylitol (or you can use any natural sweetener you like)
  • 1 tbsp raw cacao powder
  • 1 tsp Maca (optional, it’s just very good for you)
  • some soaked raisins (soaking is optional)
  • sliced or chopped apple, as much as you like
  • for decoration: coconut & goji berries
To do
  1. soak the seeds in the coconut milk with the cacao powder, Maca and sweetener (I soaked them overnight for breakfast, but a few hours should be fine)
  2. rinse and soak the raisins in warm water for half an hour
  3. when ready to eat, mix in apple and raisins (or use for topping) and sprinkle the goji berries and a bit of coconut on top
  4. Too easy and very healthy!

Filed Under: All, Breakfast, Desserts, Gluten free, Raw & Almost Raw · Tagged: , , , , , , , ,
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