Cheeze & Dill Potato Bake

September 11, 2013 · by · Leave a Comment

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Cheeze & Dill Potato Bake
It's easy to make a potato bake, even a vegan one. And if you slice the potatoes by hand, layering goes pretty fast (food processors do a great job, but the slices are so thin, you're layering forever) 🙂
Prepared by:
Cuisine: vegan
Recipe type: potatoes, side
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 700 gr potatoes, sliced in 1-2mm slices
  • Dill, preferably fresh
  • salt & pepper
  • 1 tbsp of veggie stock powder
  • garlic powder, plenty (or fresh garlic, I was just lazy)
  • ½ cup plus 2-3 tbsp of hemp milk (or a similarly creamy milk)
  • 1 log of Cheezly cheese (I used Blue Cheese), grated
  • ½ large onion, sliced
  • (gluten free) bread crumbs, enough to cover the top layer liberally
To do
  1. preheat oven to 200C
  2. spray or brush your oven dish with oil
  3. arrange the slices, slightly overlapping, covering the bottom
  4. add slices of onion and grated cheeze
  5. tear dill leafs on top, then a good sprinkle of garlic powder, stock powder, pepper and a little salt
  6. then start again; potatoes, onion, etc...
  7. finish the last layer with cheeze, a generous sprinkle of garlic powder and some salt, and then a layer of bread crumbs
  8. cover with foil, bake for 45 min, check if cooked (should be), then take foil off and bake for another 15 minutes or till nice and brown

 

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

Black Bean Chocolate & Mint Mousse w Vanilla Cream

September 9, 2013 · by · Leave a Comment

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Black Bean Chocolate & Mint Mousse w Vanilla Cream
Don't you love it when people are trying to guess the ingredients in a dish and just can't put their finger on it? 😉 Cream made from cashews, mousse made from black beans, raw cacao and raw nectar, it's a lot healthier than the sugar laden, dairy based original chocolate mousse.
Prepared by:
Cuisine: vegan
Recipe type: dessert, snack
Serves: 6
Prep time: 
Total time: 
You need
  • ½ can of black beans, quickly drained
  • 2.5 tbsp (raw) cacao powder
  • ¼ cup raw agave nectar
  • 5 leaves of mint (or more to taste)
  • ¼ tsp vanilla bean paste
  • a tiny pinch of salt
  • Stevia to sweeten more, optional
For the vanilla cream:
  • ½ cup of Cashew Cream (better if this one is a little thick)
  • 2 tbsp raw coconut or agave nectar
  • 1 tsp vanilla bean paste or natural essence
  • 1 tsp of toasted pine nuts
  • 1 tsp of cocoa nibs (or grated/chopped vegan chocolate)
To do
  1. blend all ingredients for the mousse
  2. to make the vanilla cream; mix the Cashew Cream with the nectar and vanilla
  3. scoop the chocolate mousse in small glasses (or in bigger ones, of course) and layer with vanilla cream
  4. top with cocoa nibs and the pinenuts
  5. and you're done!
Notes
This makes 6 liqueur glasses, just double amounts for more.

 

Filed Under: All, Desserts, Sweets · Tagged: , , , , ,

Spicy Chickpea Eggplant Fritters w Orange Dip

September 6, 2013 · by · Leave a Comment

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Spicy Chickpea Eggplant Fritters w Orange Dip
I'd say this is comfort food, but apart from the oil the ingredients are all healthy, so I think I can get away with it now and then 😉 I didn't use a deep fryer, just a large pan with a few centimeters of oil. Serve with a salad, or have a few pieces as an entrée.
Prepared by:
Cuisine: vegan
Recipe type: fritters
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 eggplant
  • 1 cup of chickpea flour
  • ½ tsp of black salt
  • ½ tsp chilli powder (or more, of course)
  • 2 tbsp nutritional yeast
  • juice of ½ lemon or lime
  • 1 tsp baking powder
  • about half a cup of water
  • half a cup of Cashew Cream
  • juice and zest of half an orange
  • pepper
To do
  1. heat your oil
  2. sieve the chickpea flour into a bowl
  3. mix in all dry ingredients
  4. stir in lemon or lime juice and then the water bit by bit until you have a nice cream like substance
  5. slice your eggplant in slices of about ¾-1cm and dredge through the batter
  6. deep fry till quite brown, so they're nice and crisp
  7. for the orange dip, just mix Cashew Cream with the pepper, orange zest and half of the juice, adding in more juice as needed for the texture you prefer.

 

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

Roasted Sweet Potato w Thyme, Garlic & Sesame Oil

September 4, 2013 · by · Leave a Comment

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Roasted Sweet Potato w Thyme, Garlic & Sesame Oil
A simple side dish, but with the lovely flavours of toasted sesame oil and thyme 🙂
Prepared by:
Cuisine: vegan
Recipe type: side dish
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 large sweet potato
  • 2-3 tbsp of toasted sesame oil
  • 1 tbsp of minced garlic
  • 1 tbsp of dried thyme
  • 1 tsp of Himalayan rock salt
To do
  1. preheat oven to 200C
  2. mix the oil, garlic, thyme and salt
  3. peel the potato, cut in cubes and place in oven dish
  4. pour oil mixture over potatoes and toss to coat
  5. place in oven and bake for about 40 minutes or until soft and browned to your liking

 

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

Beetroot, Celery & Orange Soup w Dill & Garlic Cream

September 3, 2013 · by · Leave a Comment

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Beetroot, Celery & Orange Soup w Dill & Garlic Cream
Perfectly balanced, you can taste the celery, and you can taste the beetroot without the celery being overbearing. But what finishes it is the orange zest and the dill & garlic cream, they are great flavour additions 🙂
Prepared by:
Serves: 5-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 medium beetroots, chopped
  • 1 large stalks of celery (I used 3 really thin ones from the garden), chopped
  • 1 medium potato, chopped
  • 2 tbsp of vegetable stock powder
  • 1.5 liters water (or omit stock powder and use vegetable stock)
  • 1 tbsp coriander seeds
  • a few cloves of garlic, chopped
  • ½ large onion, chopped or sliced
  • juice and pulp of 1 orange
  • zest of oranges, 1 tsp per serve
  • 1 tsp of Himalayan rock salt
  • a generous grind of pepper
  • a dash of oil
For the Dill & Garlic cream:
  • half a cup of Cashew Cream
  • 2 tsp of dried dill
  • juice of 1 small lemon
  • zest of ½ lemon
  • 1 clove of garlic
  • salt & pepper to taste
To do
  1. heat the oil in a large pan, add chopped garlic and onion and stir fry for a minute
  2. add chopped vegetables, stir fry for a few minutes
  3. add water and stock powder
  4. add orange juice & pulp and coriander seeds
  5. boil till vegetables are soft
  6. blend the soup, taste and add salt & pepper as you like
  7. you could either serve the cream on the side for people to help themselves, or place a nice dollop in the middle (or draw a stickman)
  8. just before you serve, top with a teaspoon of orange zest per bowl

 

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

Home made Bread w Mushrooms & Chickpea Sauce

September 1, 2013 · by · Leave a Comment

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Home made Bread w Mushrooms & Chickpea Sauce
Hubbie is well and truly allergic to mushrooms, so I usually have them for breakfast or lunch; they are easy and quick to prepare and even just a piece of toast will do just fine with them 🙂
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 slice of bread (to bake your own, have a look here)
  • 4 mushrooms
  • a dash of oil for cooking
  • a few fresh basil leafs
To make the sauce (I make more and keep it in fridge for other dishes)
  • 1 can of chickpeas
  • 1 heaped tbsp of miso
  • ⅓ cup of oil
  • 1 tsp of Himalayan rock salt
  • 1 clove of garlic, minced (I always use the microplane for garlic)
  • non dairy milk to dilute as much as you like
To do
  1. blend all ingredients except for the milk in your blender or food processor
  2. (let sit overnight if you like, it will make it slightly tangy)
  3. dilute with milk to consistency you like (handy is to dilute only what you need, so you can keep the rest for a dip or spread on toast)
  4. then slice your mushrooms, bake in a bit of oil. I wouldn't add water as your bread will go soggy then.
  5. place mushrooms on bread (toasted, if you like), top with sauce and scatter basil leafs on top
  6. Voilá!

 

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

Power Coconut Smoothie w Banana & Açai

August 30, 2013 · by · Leave a Comment

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Power Coconut Smoothie w Banana & Açai
I needed a pick me up and put my trust in some awesome antioxidants 🙂 As açai purée is quite tart, I threw some bananas in. This recipe is for two glasses.
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 2
Prep time: 
Total time: 
You need
  • 2 bananas
  • 1 can of coconut milk (light or normal, up to you)
  • 175 ml of coconut water (or half a can)
  • 1 sachet of Açai purée
  • 2 tsp Maca
  • 2 tsp Mesquite
  • 2 tsp Lucuma
  • 2 tsp Chia seeds (or more)
To do
  1. Mix all but the Chia seeds in the blender, pour in glasses and top each with a tsp of Chia seeds. Enjoy!

 

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

Dukkah Roasted Butter Beans

August 28, 2013 · by · Leave a Comment

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Dukkah Roasted Butter Beans
Great nibble or side dish! Flavours are easily tweaked, and any of your favorite spices will do great. Curry, Chilli, Asafoetida, Garam Masala, you name it 🙂
Prepared by:
Cuisine: vegan
Recipe type: nibble or side dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 can of butter beans (Lima beans)
  • a decent dash of olive oil
  • about ⅛ cup of Dukkah
  • 1 tbsp of garlic powder
  • 1 tbsp of onion flakes
  • Himalayan salt - to taste
To do
  1. preheat oven to about 190-200C
  2. rinse the beans, let drip dry or pat dry, and then either give them a squeeze or slice them in halves length wise. Some brands cook the beans softer than others, which makes it easier to squeeze them open.
  3. add all to a bowl and toss with oil and spices
  4. spread out in oven dish and roast for about 25 minutes - but really, it's up to you if and how crispy you want them, so you may want to test after 15 minutes (also, time depends a little on how hard or soft the beans were to start with)
  5. take them out and add more spice to taste
Notes
Munch away with a garlic dip or chilli sauce, or serve as side dish.
Eat them same day as they won't stay crisp (but that won't be a problem!)

 

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

Mint & Cauliflower Soup w Orange Cream

August 25, 2013 · by · Leave a Comment

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Mint & Cauliflower Soup w Orange Cream
The orange and mint in this soup complement each other, the cashews make it nice and creamy. Simple to make but very tasty 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4-5
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 ltrs water
  • 1 head of cauliflower, in florets
  • 3 hands of fresh mint leafs plus an extra 5 leafs per person for topping
  • 2 tbsp of vegetable stock powder (or about 4 cubes)
  • 2 cloves of garlic
  • 1 cup of soaked raw cashew nuts
  • juice & zest of 1 orange, plus a zest for topping
To do
  1. boil the water with the vege stock powder, cauliflower and the mint
  2. while cauliflower is boiling, blend the cashews with the orange juice and zest into a nice smooth cream - dilute a little bit if need be, with water or more orange juice
  3. cook cauliflower till it is soft, then switch heat off and let cool down for a few minutes
  4. add the other 2 hands of mint and the garlic, blend in blender or with stick blender
  5. if you need pour back into pan and just keep warm on stove
  6. pour in bowls, place a few dollops of the orange cream in the middle and top with fresh chopped mint and a little orange zest

 

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

Raw Smoky Coconut Flakes (or Raw Vegan Bacon)

August 24, 2013 · by · Leave a Comment

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Raw Smoky Coconut Flakes (or Raw Vegan Bacon)
This recipe can be made in the oven too (in that case, it'll be ready in 10-15 minutes, the flakes will be a little crispier than the dehydrated version), but of course then it won't be raw. Both versions taste lovely though!
Prepared by:
Cuisine: vegan
Recipe type: snack, vegan alternative
Prep time: 
Total time: 
You need
  • 3 hands of coconut flakes
  • 1 tbsp liquid smoke
  • 2 tbsp Tamari
  • 1 tbsp water
  • 1 tbsp organic agave nectar (or maple syrup)
  • salt to taste
To do
  1. in a bowl, mix the liquids
  2. add in the flakes and mix well
  3. transfer to dehydrator tray
  4. dehydrate at 46C until crisp, at least 8 hours.
  5. add salt to taste
Notes
You can give these flakes any flavour, add spices like curry or chilli 🙂

 

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