Steamed Rice w Capsicum, Onion, Garlic & Mint

August 21, 2013 · by · Leave a Comment

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Steamed Rice w Capsicum, Onion, Garlic & Mint
With a kitchen being renovated (no stove, no tap, no bench top, really good!), I used only a steamer to make this easy meal for two.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • one cup of rice
  • 1 capsicum, sliced
  • 1 small white onion, sliced thinly
  • 1-1.5 clove of garlic, raw and grated (or less if you're less of a garlic lover 😉 )
  • a small hand of fresh mint leafs, chopped
  • olive oil
  • chilli salt or something similar spicy
To do
  1. steam the rice for 30 minutes (in the designated bowl, with 1 cup of water)
  2. after 22 minutes, add another steam basket, and put the capsicum and onion in it
  3. steam to the end of the 30 minutes
  4. in the meantime, grate the garlic
  5. when rice is ready, mix all cooked ingredients, add the chilli salt, raw garlic and mint, and pour a dash of olive oil over the top
  6. taste and tweak the hot stuff if you like 🙂

 

Filed Under: All, Main Dishes, Potato & Grains · Tagged: , , , ,

Rice Paper Rolls w Green Tea Kelp Noodles

August 19, 2013 · by · Leave a Comment

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Rice Paper Rolls w Green Tea Kelp Noodles
How much of each ingredient you put in these rolls is really up to you, but I'll roughly write down how much we needed for about 8 rolls.
Prepared by:
Cuisine: vegan, almost raw
Recipe type: snack or meal
Serves: 2
Prep time: 
Total time: 
You need
  • 1 avocado, sliced
  • half a pack of Green Tea Kelp Noodles
  • 1 medium to large carrot, julienne
  • lots of coriander, mint and dill, chopped and mixed
  • about ½ tbsp hemp seeds per roll
  • spinach, a few leafs per roll
  • 8 sheets of rice paper
  • a tsp sesame oil, a dash of apple cider vinegar, a bit of agave nectar and about 2 tbsp Tamari for dipping sauce
To do
  1. use a skillet to warm water (not too hot, you need to be able to stick your fingers in there)
  2. slide a sheet of rice paper in the water, leave it for a minute then pull it out with two hands, as not to fold it
  3. place on a plate and start arranging bits of all ingredients on top, on the side closest to you
  4. roll up; first from the front, then fold the two sides in, then roll up further
  5. mix the ingredients for the dipping sauce, put in a small bowl
  6. place rolls, cut in halves or leave as a whole, on a plate, together with dipping sauce. Add a second bowl with another dipping sauce if you like 🙂

 

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

Gluten free Gnocchi w Peas, Basil & Lemon Sauce

August 16, 2013 · by · Leave a Comment

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Gluten free Gnocchi w Peas, Basil & Lemon Sauce
A quick dish to make, especially if you have Cashew Cream sitting in the fridge. I love the taste of lemon zest in dishes like this and pasta, it seems to lift all flavours 🙂
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • about ½ to ¾ cup of gluten free gnocchi
  • ½ to ¾ cup of peas
  • half a cup of Cashew Cream
  • a small hand of fresh basil leafs, or about 8, chopped or torn
  • 2 tbsp of lemon juice
  • zest of ½ lemon
  • ½ cup of almond milk (or similar non dairy milk)
  • 1-2 cloves of garlic, minced
  • salt & pepper to taste
  • oil to cook
To do
  1. heat some oil in a small pan, add the peas and garlic and heat till peas are cooked
  2. add some salt & pepper
  3. in another pan, cook the gnocchi
  4. use a small pan for the sauce: heat the non dairy milk and lemon juice, when just coming to the boil, add cashew cream, zest, salt and pepper
  5. stir and add more milk if too thick
  6. place gnocchi & peas on plate, pour sauce on top and then the fresh basil

 

Filed Under: All, Complete Meal Ideas, Gluten free, Light meals, Main Dishes, Potato & Grains · Tagged: , , , , ,

Orange & Berry Smoothie

August 14, 2013 · by · Leave a Comment

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Orange & Berry Smoothie
A beautiful smoothie, to drink and to look at. I only used half a banana, otherwise it will just taste of banana 😉
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 1
Prep time: 
Total time: 
You need
  • ½ orange, peeled
  • ¾ cup strawberries
  • ¾ cup blackberries
  • ½ banana
  • ½ cup of coconut cream (or milk)
  • 1 tsp of lavender leafs (optional, I know they can be hard to come by)
To do
  1. Blend the whole lot and drink!

 

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

Raw Vanilla Coconut Ice Bonbons

August 11, 2013 · by · Leave a Comment

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Raw Vanilla Coconut Ice Bonbons
These sweets are lighter than ice cream in texture and they're raw and healthy. Great for hot days, or as part of a dessert 🙂
Prepared by:
Cuisine: vegan, raw
Recipe type: sweets and dessert
Serves: 20
Prep time: 
Total time: 
You need
  • ½ cup of coconut solids
  • ¼ cup coconut oil, melted
  • ½ cup dessicated coconut
  • 1.5 tsp vanilla paste
  • a small pinch of salt
  • 2 tbsp coconut nectar
To do
  1. mix everything together and press in flexible moulds (you could also just place a tbsp of mixture on a tray), place in freezer and let harden. Pop them out when frozen.
Notes
Keep in freezer.

 

Filed Under: All, Desserts, Raw & Almost Raw, Sweets · Tagged: , , , , ,

Quick Salad w Iceberg Lettuce, Apple, Olive & more

August 9, 2013 · by · Leave a Comment

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Quick Salad w Iceberg Lettuce, Apple, Olive & more
An easy salad to quickly throw together. Of course you can adjust quantities as you like 🙂
Prepared by:
Cuisine: vegan
Recipe type: salad
You need
  • 5 lettuce leafs, torn in pieces
  • 1 small apple, chopped
  • 5cm of cucumber, sliced in fingers
  • a small onion, thinly sliced or chopped
  • 4 semi dried tomatoes, sliced or chopped
  • a few olives, sliced
  • a dash of olive oil
  • juice of half a lime
  • fresh dill
To do
  1. toss the whole lot together and munch away 🙂

 

Filed Under: All, Gluten free, Light meals, Main Dishes, Salads · Tagged: , , , , , , ,

Dukkah Coated Cauliflower Croquettes

August 7, 2013 · by · 2 Comments

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Dukkah Coated Cauliflower Croquettes
I made this from one whole cauliflower, which yielded 26 croquettes. I will halve the amounts here, as 26 croquettes may be a bit much, unless, of course, you want to serve them as finger food! 🙂
Prepared by:
Cuisine: vegan
Recipe type: Veggie dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ½ head of cauliflower
  • 1 cups of bread crumbs (I used gluten free crumbs), an extra to coat
  • juice of ½ lemon, zest of ¼ lemon
  • 1 tsp of curry powder
  • ½ tsp of salt
  • ½ medium onion, finely chopped
  • 2 tbsp of almond butter
  • a few tbsp of dukkah
  • 3 tsp of 'No-Egg' mixed with 1 tbsp of water
  • 1 clove of garlic
To do
  1. steam (or boil) the cauliflower till very soft
  2. drain and put in a large bowl with all ingredients and mash
  3. kneed the mixture so it sticks together nicely
  4. if you have time, put the bowl in the fridge for half an hour, but you don't have to
  5. mix some crumbs with dukkah
  6. take a little bit of the mixture (about 3 tbsp) and roll a croquette on your cutting board (push the ends in so it's nice and tidy), then roll through the dukkah & crumbs (of course you can make them smaller, or into patties, whatever you feel like)
  7. when all are done, heat some oil in a skillet and fry the croquettes, turning them frequently.
Notes
Serve with vegan mayo, raw mayo, tomato sauce, any sauce you fancy 🙂

 

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

Garlic & Kaffir Lime Leaf Soup

August 6, 2013 · by · Leave a Comment

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Garlic & Kaffir Lime Leaf Soup
If you want to treat your neighbours to a nice cloud of garlic, do make this soup 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 cloves of elephant garlic, or 9-10 small cloves
  • 4 small kaffir lime leafs
  • about 3 tbsp of olive oil
  • 2 vegetable stock cubes
  • 1 liter of water
  • lots of pepper
  • salt to taste (but probably not necessary)
To do
  1. grate ¾ of the garlic, chop the remaining ¼
  2. add the oil to a pan, heat it and add the chopped garlic
  3. let the garlic brown, then add the water, stock cubes and kaffir lime leafs
  4. stir and let come to the boil and then add the grated garlic
  5. let simmer for 15 minutes, then blend the soup in your blender or with a stick blender (take the leafs out before you blend)
Notes
You can serve it straight away or put the leafs back and keep till later.
Of course you can also use this soup as a base for many other soups 🙂

 

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

Basic Tofu Mayonnaise

August 3, 2013 · by · Leave a Comment

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Basic Tofu Mayonnaise
The texture of tofu mayo is very similar to egg mayonnaise, that's what the appeal is to me, but the flavour comes pretty close too 🙂
Prepared by:
Cuisine: vegan
Recipe type: sauce
Prep time: 
Total time: 
You need
  • ½ cup of organic silken tofu
  • ½ tsp of vegetable stock powder
  • ½ tsp of mustard
  • 1.5 tbsp rice bran oil
  • 1 tsp apple cider vinegar
To do
  1. mix everything but the oil in the small bowl of your food processor
  2. then, with the machine running, slowly pour in the oil and blend till nice and homogenous.
Notes
Since all tofu's seem to have a different moisture contents, you may have to tweak the amount of oil.

 

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

Orange & Vanilla Cookies

August 3, 2013 · by · Leave a Comment

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Orange & Vanilla Cookies
Urgent Cookie Craving! So I baked these. Plenty to cure cravings for a week, as it makes about 60 small to medium cookies 😉
Prepared by:
Cuisine: vegan
Recipe type: cookies
Serves: 60
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of (spelt) flour
  • ½ cup of melted coconut oil (I used deodorized oil)
  • ¾ coconut palm sugar
  • a pinch of salt
  • zest of 2 oranges
  • 2 tsp vanilla paste
  • 1 tbsp molasses
  • 1 tsp of baking powder (aluminium free)
To do
  1. mix dry ingredients
  2. mix liquid ingredients
  3. slowly add liquid mixture to dry mixture, stirring it in with a wooden spoon
  4. it's quite OK for it to be crumbly as long as it is nicely mixed and you can form balls out of the dough
  5. pre-heat oven to 160-170C and place baking paper on oven tray
  6. take a small hand of dough and press it together, then flatten it and either transfer to baking tray, or use a cookie cutter for nice shapes
  7. place tray in oven and bake for no more than 12 minutes (they will harden up once out of the oven)
  8. after a few minutes, transfer to a rack to cool down further

 

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