Lychees w Minted Coconut Yoghurt & Hemp Seeds

November 9, 2013 · by · Leave a Comment

Print
Lychees w Minted Coconut Yoghurt & Hemp Seeds
Such a delightful combination of subtle flavours, just beautiful. Serve as dessert or breakfast, or whenever you fancy 🙂
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 1
Prep time: 
Total time: 
You need
  • 100 gr coconut yoghurt (I happened to use Pura Veda, which is pre-sweetened. If you have CoYo yoghurt, then fluff up with a bit of water and a few drops of stevia or raw agave nectar)
  • 6 lychees, halved
  • 2 large leaves of mint
  • 1 tsp hemp seeds (or more if you want)
To do
  1. chop up your mint and mix with the yoghurt
  2. place in a bowl, add lychees, and top with hemp seeds
Nutritional Information
Serving size: 1 Calories: 282 Fat: 22 Carbohydrates: 16 Protein: 5

 

Filed Under: All, Breakfast, Desserts, Fruit dishes, Gluten free · Tagged: , , , ,

Open Rocket & Marinated Zucchini Sandwich w Smokey Truffle Chickpea Sauce

November 5, 2013 · by · Leave a Comment

Print
Open Rocket & Marinated Zucchini Sandwich w Smokey Truffle Chickpea Sauce
This is a lovely light meal, and ideal when you have the marinated zucchini left over from dinner. The chickpea sauce is made in 5 minutes.
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal, sandwich
Prep time: 
Total time: 
You need
  • wholemeal bread (toasted or not, up to you)
  • a cup of loosely packed rocket
  • a small cup of marinated roasted zucchini (see recipe)
For the chickpea sauce:
  • 1 cup of cooked chickpeas
  • ½ cup of oat milk (or another light textured non dairy milk)
  • ½ tbsp brown rice miso
  • 1 clove of garlic
  • ¼ tsp liquid smoke (Hickory)
  • 1¼ tsp truffle oil
To do
  1. mix all ingredients for the sauce in your blender. Of course you can heat this up and dilute further into a thinner sauce.
  2. if you want, serve zucchini hot, but cold is very nice too
  3. just arrange everything on top of each other; bread, rocket, zucchini, chickpea sauce
  4. and enjoy 🙂

 

Filed Under: All, Light meals, Wraps & Sandwiches · Tagged: , , , , ,

Marinated & Roasted Zucchini Slices w Rosemary

November 5, 2013 · by · Leave a Comment

Print
Marinated & Roasted Zucchini Slices w Rosemary
Very thinly sliced, this is not just an easy dinner side, but also lovely as part of a salad or a sandwich.
Prepared by:
Cuisine: vegan
Recipe type: side dish
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 zucchini (large)
  • 3 tbsp olive oil
  • 1½ tbsp balsamic vinegar
  • ¾ tbsp dried rosemary leaves (or more or less, to taste)
  • 1 clove of garlic, minced
To do
  1. mix the olive oil, vinegar, rosemary and garlic in a flat oven dish
  2. slice the zucchini really very thin (I used a cheese slicer)
  3. place slices in oven dish and coat well
  4. let sit for as long as you can, but try to allow an hour for flavours to absorb, toss halfway
  5. preheat oven to 200C
  6. place in oven and roast for 30 minutes, turning over once half time
  7. serve as side dish, or use for a tasty sandwich.

 

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

Alfalfa & Apple Salad w Lemon Mustard Dressing

November 1, 2013 · by · Leave a Comment

Print
Alfalfa & Apple Salad w Lemon Mustard Dressing
This is just a delicious, light, tasty salad. What a way to have your apple!
Prepared by:
Cuisine: vegan, raw, low fat
Recipe type: salad, fruit salad
Serves: 1
Prep time: 
Total time: 
You need
  • 1 apple
  • 2 tsp sugar free grain mustard (not a sharp one)
  • 1 tsp freshly grated lemon zest
  • water
  • juice of 1 lemon
  • ¾ or 1 cup of alfalfa
  • a few drops of stevia, to taste
To do
  1. cut up your apple (or go cute like I did), and place the pieces in a small bowl of water with the lemon juice
  2. mix the mustard with the zest, and dilute with max. 2 tbsp of water
  3. mix ¾ of the dressing with the apple
  4. place the alfalfa in a bowl and make a dent for the apple to go in - or you can just brutally mix it
  5. pour the rest of the dressing over the alfalfa
  6. and eat!
Nutritional Information
Calories: 71 Fat: 0.19 Saturated fat: 0 Unsaturated fat: 0 Sugar: 0 Protein: 1.02 Cholesterol: 0

 

Filed Under: All, Fruit dishes, Gluten free, Low/no added fat, Raw & Almost Raw, Salads · Tagged: , , ,

Raspberry & Rose Popsicles

October 28, 2013 · by · Leave a Comment

Print
Raspberry & Rose Popsicles
No fat, no sugar, just fruit, (rose) water and Stevia 🙂 Delicious and healthy! My popsicle moulds hold 70ml of liquid, and I made 8, which means in total 560mls of liquid
Prepared by:
Cuisine: vegan, raw
Recipe type: popsicles, sorbet
Serves: 8
Prep time: 
Total time: 
You need
  • 2.25 cups of raspberries
  • 3 or 4 pipettes of vanilla Stevia (or as sweet as you like it)
  • 1 tsp rose water
  • water
To do
  1. blend the raspberries with the rose water and 3 pipettes of Stevia
  2. add more Stevia to taste, same for rose water
  3. now top up to 560mls with water and quickly blend in
  4. fill up your moulds and freeze!
Nutritional Information
Calories: 16 Fat: 0.2gr Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Sugar: 0 Protein: 0.37gr Cholesterol: 0

 

Filed Under: All, Desserts, Fruit dishes, Gluten free, Low/no added fat, Raw & Almost Raw, Snacks & Entrées, Sweets · Tagged: , ,

Balsamico, Aniseed & Cinnamon Marinated Watermelon

October 24, 2013 · by · Leave a Comment

Print
Balsamico, Aniseed & Cinnamon Marinated Watermelon
This we had as a refreshing snack on a warm day, together with other nibbles and a glass of wine. It still tastes like watermelon but with deeper flavours. The aniseeds give off their flavour once bitten, it's lovely 🙂
Prepared by:
Cuisine: vegan, raw
Recipe type: snack, fruit dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • about 700 grams of watermelon
  • 2.5 tbsp balsamico
  • 1¾ tsp cinnamon
  • a very generous grind of pepper
  • 1 tsp aniseeds
To do
  1. cube the watermelon and place in bowl
  2. mix all the other ingredients
  3. pour the marinade over the melon and coat well
  4. let sit for 1 hour or more in the fridge, stirring now and then
  5. drain before serving.

 

Filed Under: All, Desserts, Fruit dishes, Gluten free, Raw & Almost Raw, Snacks & Entrées, Sweets · Tagged: , , , ,

Tahini Tofu Terrine

October 21, 2013 · by · Leave a Comment

Print
Tahini Tofu Terrine
Gently flavoured and with a nice texture almost as Boursin cheese, this is great to have as a nibble, or make a sandwich with it. This recipe makes 2 smaller terrines, so divide in 2 if you only want 1.
Prepared by:
Cuisine: vegan
Recipe type: snack, sandwich filling
Prep time: 
Total time: 
You need
  • 1 block of organic firm tofu (300gr)
  • 1 tbsp nutritional yeast
  • 1 tbsp vegetable stock powder
  • ¼ tsp black salt
  • 1 tbsp tahini
  • 1 clove of garlic, minced (or more, taste as you go)
  • ½ cup almond milk
  • ½ cup water
  • 8 tsp agar agar powder
To do
  1. in your food processor, blend the tofu, yeast, stock powder, salt, tahini and garlic
  2. while blending, pour in oil
  3. taste! At this point you can easily tweak flavours. Add herbs or spices, salt, pepper to taste
  4. pour the milk and water into a small sauce pan, and add agar agar powder
  5. (have your plastic or silicon containers ready for the next step)
  6. heat liquid, and as soon as you see it thicken, add to the tofu mixture to the running machine
  7. blend well and pour in containers
  8. gently drop the containers on your bench top to make the mixture fill them up neatly
  9. place in fridge and give a few hours to solidify nicely, then pop out of mould
Notes
Eat on toast or with crackers, or use in salads.

 

Filed Under: Agar Agar, All, Dips, Sauces & Condiments, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , , ,

Limey Avocado Mousse w Onion & Toasted Pine Nuts

October 14, 2013 · by · Leave a Comment

Print
Limey Avocado Mousse w Onion & Toasted Pine Nuts
This small dish is so delicious, and yet so easy to make, love it! Great as a nibble!
Prepared by:
Cuisine: vegan
Recipe type: Light meal/snack
Prep time: 
Total time: 
You need
  • 2 avocados
  • zest and juice of 1 small lime
  • ¼ tsp Himalayan rock salt
  • 3-3.5 tbsp pine nuts, toasted
  • ½ small onion, chopped
To do
  1. mash the flesh of the avocados together with the zest and juice of the lime (for extra smoothness and fluffiness, quickly blend mixture)
  2. toast the pine nuts (don't let them burn like I always do)
  3. scoop avocado in a bowl and top with nuts and onion
  4. done!
Notes
Serve with any biscuit, or cut up some wholemeal wraps and bake in oven till crisp 🙂

 

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

Carrot & Curry Pastry Rolls

October 13, 2013 · by · Leave a Comment

Print
Carrot & Curry Pastry Rolls
This yummy recipe makes 4 rolls, and 1 roll easily is enough for one person to have for lunch, or add a salad if you're really hungry or for dinner 😉 They are really nice and tasty, and easy to put together.
Prepared by:
Cuisine: vegan
Recipe type: crispy lunch or dinner
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 vegan puff pastry sheets (you can easily replace this with filo pastry - I meant to but had run out)
  • 1 medium carrot
  • ½ capsicum
  • 3 small spring onions
  • 1 generous hand of fresh coriander
  • 1 small hand of peanuts
  • 1 tsp curry powder (hot or mild to your liking)
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • 1-2 cloves garlic, minced
  • 2 heaped tbsp Cashew Cream (could replace with silken tofu)
  • 1 tbsp of Ketjap Manis (or another thickish ketjap/soy sauce)
  • a little bit of oil
To do
  1. preheat oven to 200C (or according instructions on pastry packaging)
  2. defrost 2 sheets of pastry
  3. chop the carrot quite small
  4. chop the capsicum, coriander and spring onions
  5. mix all veggies with cashew cream, spices, peanuts and Ketjap
  6. cut the sheets in two, then lengthwise, place veggie filling in the middle
  7. fold sides in (squeeze together and fold over), and fold ends in
  8. place on the rack of your oven tray, if you have a rack, on baking paper
  9. spray or brush a little bit of oil on and bake for 30min or until nice and brown

 

Filed Under: All ·

Orzo w Onion, Mushrooms, Olives & Basil

October 9, 2013 · by · Leave a Comment

Print
Orzo w Onion, Mushrooms, Olives & Basil
A super quick dinner (especially if you have some plain left over pasta). Serves 1, so just multiply to make more.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Total time: 
You need
  • 1 cup of cooked Orzo
  • 2 large mushrooms
  • ½ medium onion, chopped or sliced
  • a few olives, sliced
  • fresh basil leaves, torn or roughly chopped
  • a few cloves of garlic
  • salt & pepper
  • olive oil
  • vegan grated Parmesan cheese
  • a dash of water
To do
  1. if you don't have cooked Orzo, cook it now
  2. in the meantime, slice your mushrooms and onion, and grate or press the garlic
  3. heat some olive oil in a pan, add the garlic, stir and add the onion & olive slices
  4. cook for a couple of minutes and add the mushrooms
  5. add in just a dash of water, just to help the mushrooms stay moist
  6. drain your pasta, add to the mushrooms
  7. heat through, then add the basil
  8. scoop in bowls and top with Parmesan cheese.

 

Filed Under: All, Complete Meal Ideas, Main Dishes, Pasta & Legumes · Tagged: , , , , ,
« Previous Page
Next Page »