Raw Chocolate w Dried Cranberries

Raw Chocolate w Dried Cranberries
At the Wise Cicada in Auckland, I bumped into these silicon baby food trays to freeze. Perfect for chocolate, I thought! Actually, makes much more sense to me, but then again, I'm not in a baby food frame of mind ;-). A friend and I went on a chocolate making mission and amongst chilli chocolates and ginger chocolates we made these little beauties too. The cranberries I used are slightly sweetened, which made these choccies a little sweeter than my usual chocolate - but I don't think anybody minded....
Cuisine: vegan & raw
Recipe type: sweets
Serves: 20
Prep time: 
Cook/wait time: 
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You need
  • 1 cup of grated raw cacao butter
  • ½ cup of raw cacao powder
  • ¼ cup of raw coconut nectar or raw organic agave nectar
  • 1 tsp vanilla bean paste
  • ¼ to ⅓ cup dried cranberries
To do
  1. slowly melt the grated cacao butter in a plastic jug or ceramic jug au bain Marie. (Never let it boil, as it is meant to be raw, so definitely not to be heated over 46C). Using a stainless steel jug or glass has failed with me as the chocolate became too hot and therefore thick, so if you want to do it the safe way, don't try that ;-)
  2. when melted, use a small whisk to stir in the vanilla paste and agave nectar
  3. when that is nicely mixed, stir in the cacao powder, no need to worry about clumps as they dissolve pretty much straight away
  4. when the powder is dissolved, your chocolate mixture is ready to be poured
  5. whenever you don't use it, just let it sit on the stove in the warm water so it doesn't go thick
  6. put your cranberries in your chocolate mould(s) (apart from the official chocolate moulds, silicon moulds will do nicely)
  7. pour the mixture on top of the cranberries, and quickly stir it through with something small like a cake tester. Top up if you'd like a smooth bottom side.
  8. fill up all moulds and pop in fridge or freezer
  9. it won't take long for the chocolate to get hard, and once hard, take them out of their moulds and keep them in a container with lid in the fridge.
Notes
Note: it's best to put your flexible tray on a piece of carton or a non flexible tray or lid, it will make it a lot easier to carry to and place in fridge.
And of course you can make bigger or smaller ones :-)

 

Bell Pepper Cream Cheeze Dip

Bell Pepper Cream Cheeze Dip
This cream cheeze dip has a wonderful fluffiness; its texture is lighter than cream cheese, but is a bit firmer than a dip. The trick is agar agar. The capsicum - or bell pepper - gives it a fresh flavour that is delightful. Feel free to add more chilli, as when it comes to this sort of hot, I'm a wimp :-D Serve with savoury biscuits or in a sandwich with fresh greens.
Cuisine: vegan
Recipe type: Dip
Prep time: 
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You need
  • 2 cups of soaked raw cashews
  • 2 tbsp of pine nuts
  • 1 small chilli (about 2cm), deseeded and chopped up very finely
  • ½ red capsicum, chopped roughly
  • 3 cloves of garlic, minced or finely grated
  • 1⅛ tsp himalayan rock salt
  • ⅛ tsp black salt (kalak namak)
  • 1 tbsp (white) miso
  • 1 tbsp nutritional yeast
  • ¼ cup rice bran oil
  • 1.5 cups oat milk (or another rather plain non dairy milk)
  • 6 tsp agar agar
To do
  1. blend the soaked cashews and pine nuts in the small bowl of your food processor till nicely mixed and fine
  2. add the capsicum, blend again
  3. then mix in chilli, minced garlic, salt, black salt, miso, nutritional yeast and blend for a few minutes so that it is really well blended and as smooth as possible
  4. meanwhile, in a small sauce pan, add oat milk and oil, and sprinkle agar agar on top
  5. heat and whisk till dissolved
  6. when mixture is getting thick (which happens when it heats up), pour into the nut mixture while the machine is running
  7. as soon as you stop the machine, have plastic containers sitting ready to be filled. This recipe makes about 550ml.
  8. let cool slightly before placing in fridge
  9. let set for 2 hours

 

Witlof Salad w Lychees, Melon & Pumpkin Seed Dressing

Witlof Salad w Lychees, Melon & Pumpkin Seed Dressing
Belgian endive, chicory, witloof, witlof, they're all the same. I love its special slightly bitter flavour (more so at the base of the head), and how it therefore goes so well with sweeter ingredients like fruits, as well as nuts and seeds. Pumpkin seeds are high in zinc, and contain several different forms of vitamin E.
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 1 head of witlof
  • 5 lychees
  • 1 hand of pistacchio nuts (measured with shell)
  • 10 small melon balls (Honeydew melon)
  • 1 tbsp of finely chopped dill
for the dressing:
  • 1 tbsp of pumpkin butter (store bought or home made)
  • 1 tbsp of lychee syrup from canned lychees (if you use fresh lychees and therefore don't have syrup, you could replace it with a little bit of diluted apple cordial)
To do
  1. mix the ingredients for the dressing
  2. finely slice the witlof, scoop the melon balls (if you don't have a melon baller, just cut small cubes)
  3. mix witlof, melon balls and the dill, top with dressing, serve :-)

 

Broccoli, Basil & Chickpea Tortellini w Orange & Thyme Sauce

Broccoli, Basil & Chickpea Tortellini w Orange & Thyme Sauce
Yum yum yum! I don't eat wheat products often, but as I haven't been able to find gluten free wonton wrappers or similar, I make concessions ;-) These tortellini (I guess it depends on how you fold them what you call them) are delish and nutritious as well! You wouldn't even know you're eating beans! Try them, and make them with any sauce you fancy - I made a quick coconut orange & thyme sauce. You can steam them too, I have found the dough is softer after boiling, so up to you what you're after :-)
Cuisine: vegan
Recipe type: past
Serves: 20
Prep time: 
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You need
  • 125gr cooked chickpeas
  • abt. 100gr broccoli florets
  • 1 hand of fresh basil
  • ¼ cup pine nuts
  • 1 tbsp vegetable stock powder
  • a good grind of black pepper
  • 1 medium to large clove of garlic (abt 15gr)
  • about 20 sheets of dumpling pastry
  • for the sauce:
  • ½ cup coconut yoghurt
  • zest of ¼ (large) orange
  • orange juice, as much as you like to dilute the yoghurt to a consistency of your liking
  • pepper
  • about ½ tsp of dried thyme
To do
  1. mix all of the above, except for sauce ingredients and pastry sheets, in a food processor, processing till the mixture starts to stick to the sides
  2. take a dumpling sheet in your hand, moisten the edges with water using your fingers, then place a heaped teaspoon in the middle. Fold double, and fold the edges closed. Dent the dumpling in the middle of the seam (as in upwards), then fold the corners towards each other.
  3. while you're doing this, bring a large pot of water to the boil (add a little bit of salt to prevent sticking), and when you've finished making the tortellini, place all of them in the water in one go
  4. boil till they float and they're done! (in general, if you want to check if they are done, and you find the filling needs more time, just add a cup of cold water and bring to the boil again, and check again etc.)
  5. while the tortellini are cooking, mix the ingredients for the sauce, using a fork or small whisk
  6. serve and enjoy!

 

Potato, Carrot & Onion Patties w Chilli & Coriander

Potato, Carrot & Onion Patties w Chilli & Coriander
This is my type of comfort food, and quite simple and quick to make. This recipe makes 3 to 4 patties, depending on the size. I used food rings to help me make them a bit tidier than I would do without, but if you want to go for squares, don't let the rings stop you! ;-)
Cuisine: vegan
Recipe type: Patties!
Serves: 1-2
Prep time: 
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You need
  • ½ cup grated potato (personally, I usually don't bother with peeling)
  • ½ cup grated carrot
  • ¼ cup grated onion
  • ~80ml organic white spelt flour (or any flour you prefer)
  • salt to taste
  • ⅛ tsp chilli powder (or more if you like)
  • a small hand fresh coriander, finely chopped and some extra to serve
  • ½ tsp baking powder (try to buy aluminium free)
  • 1 clove of garlic, finely grated (or use paste)
  • water (you won't need more than ¼ cup)
  • coconut oil to fry (about 1.5 tbsp)
To do
  1. mix the grated potato, onion, garlic, optional salt, baking powder, coriander and carrot together in a bowl
  2. add the flour, mix well - let sit for a few minutes so the flour can absorb some of the moisture
  3. start adding water bit by bit till you have a thick 'batter' that sticks together (if you add too much water, add more flour)
  4. heat the oil in a skillet (medium high) and scoop the batter in the hot oil, using a food ring or without, flatten out a bit so the patties are about ½ to ¾ cm thick
  5. after a minute, turn heat down a little bit, and flip patties over when bottom side is brown - the middle will have started to become a bit drier too by then (if they aren't dry enough to flip over, leave them a bit longer)
  6. bake until brown and you're done. I served them with more fresh coriander and Tofu Mayonaise :-)
Notes
If you make more and have left overs, they are fine to reheat the next day, or take them with you for lunch :-) Oh, and using the food processor to grate saves you some time :-)

 

Smoky Coconut Flakes w Dukkah

Smokey Coconut Flakes w Dukkah
A quick snack or an awesome sprinkle for so many dishes! No fats, no gluten, no added salt either. You can experiment with the flavours; try different Dukkah's, vary the amounts of both liquid smoke and Dukkah and add different spices :-) If you are longing for a smoky flavour in a sandwich, then this will do very nicely too.
Cuisine: vegan
Recipe type: snack or sprinkle
Prep time: 
Cook/wait time: 
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You need
  • 2 cups of coconut flakes
  • 1 tbsp liquid smoke
  • 1 tbsp Tamari
  • 1 tbsp water
  • 1 tbsp organic liquid sweetener (coconut nectar, agave syrup, maple etc)
  • 2 tbsp or more of a Dukkah that you like
To do
  1. place flakes in a wide bowl, mix the fluids, pour over the coconut flakes and mix the whole lot
  2. heat the oven to 150C (in the meantime the flakes can soak)
  3. place baking paper/sheet on an oven tray, and spread the flakes on it
  4. bake for 5 minutes, check, stir through and bake for 5 more (once out of the oven, the flakes will crisp up, so no need to leave them in the oven any longer - they will probably burn)
Notes
Keep an eye on the colour, don't walk away to do something else, as these are done in a jiffy!

 

Creamy Watercress & Tomato Soup w Kaffir Lime Leaf

Creamy Watercress & Tomato Soup w Kaffir Lime Leaf
This is an amazing soup with delicate creaminess. Watercress is incredibly healthy, and its flavour pairs beautifully with tomato, basil and avocado in this recipe. Kaffir Lime leaves add a nice surprising flavour and no oil is needed as you use avocado for healthy fats and a smooth feel :-)
Cuisine: vegan, nutritarian
Recipe type: Soup
Serves: 6
Prep time: 
Total time: 
You need
  • 7 large tomatoes
  • 1.75 liters water
  • 2 large cloves of garlic
  • 1 tsp celery salt (if you don't want to use salt, then you could pop a few small pieces of celery in, if you like)
  • 3 tbsp vegetable stock powder (or 3 cubes)
  • 1 bunch of watercress
  • 1 hand of fresh basil
  • ⅛ tsp chilli powder
  • 1 small avocado, rougly chopped
  • 2 kaffir lime leaves
To do
  1. quarter the tomatoes, roughly chop the garlic and place in a large pot on medium to high heat and let them simmer (stirring a few times) for about 15 minutes till it's all nice and mushy
  2. add the water, celery salt, vegetable stock powder and let come to the boil
  3. then add the watercress, basil, avocado and chilli powder
  4. take off the boil and blend with a stick blender
  5. add kaffir lime leaves and let simmer for 5 to 10 minutes, then take them out and you're done :-)

 

Toasted Spicy Peanuts

Toasted Spicy Peanuts
This is a great sprinkle for many dishes; from rice to fruit salads. Make as much as is practical in your skillet, let cool down and keep in your pantry :-)
Cuisine: vegan
Recipe type: Sprinkle, condiment
Prep time: 
Cook/wait time: 
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You need
  • 1 cup of unsalted peanuts (raw or roasted, with skin or without)
  • 1 tsp caraway seeds
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • ⅛ tsp chilli powder (or more to taste)
  • Himalayan Rock salt, optional and to taste
To do
  1. in your food processor, process peanuts till ground but still with some bigger pieces still in it
  2. heat your skillet to medium (no oil), then add all ingredients
  3. slowly toast the peanuts and spices, stirring a lot (you don't want anything to burn)
  4. when you start to smell the spices, give it another minute and take off heat
  5. use straight away or let cool down in the skillet, on a large plate or kitchen paper, and keep in container

 

Toasted Spicy Peanuts

Toasted Spicy Peanuts

Mango, Mint & Pumpkin Dessert w Coconut Yoghurt

Mango, Mint & Pumpkin Dessert w Coconut Yoghurt
Pumpkin is very versatile, and amongst all the possiblities is raw pumpkin. It is great to make desserts with as it's amazingly sweet and refreshing. In this dish I mixed it with mango and mint, and added a bit of extra sweetness by throwing in 2 dates. The coconut yoghurt goes lovely with the pumpkin purée as it is, but you could flavour it with lemon zest or ginger for instance, if you like (my favourites) :-)
Cuisine: vegan
Recipe type: dessert
Serves: 2
Cook/wait time: 
Total time: 
You need
  • abt 350gr of pumpkin, peeled
  • 1 large ripe mango, peeled and pitted
  • 4 medium leaves of mint (and some extra for decoration, if you like)
  • 2 pitted Medjool dates
  • water
  • 1 cup coconut yoghurt (unsweetened - if you can't get hold of coconut yoghurt, use other dairy free yoghurt)
To do
  1. throw all ingredients, except for the water and coconut yoghurt, in your blender and blend away
  2. add water till you have the consistency you prefer; thicker or thinner
  3. serve one layer on top of the other, or go artistic with many layers, and decorate with some extra mint :-)

 

Crispy Lemon Lime Chia Cookies

Crispy Lemon Lime Chia Cookies
If you have a dehydrator, I don't really know of an easier recipe to make cookies than this one. I love lemon and lime in this recipe, but you could use other flavours too; maybe your favorite natural cordial instead of the citrus juice? :-) Also, these cookies are gluten free, sugar free, oil free, pretty much everything free, but still not made of dust :-)
Cuisine: vegan & raw
Recipe type: dehydrated
Serves: 20
Prep time: 
Cook/wait time: 
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You need
  • ½ cup chia seeds
  • juice of 1 lemon
  • juice of 1 lime
  • zest of ½ lemon
  • zest of ½ lime
  • 2 pipettes (1/2 tsp) of liquid Vanilla Stevia (or plain Stevia)
  • top up water
  • optional: anything for decoration (I used pumpkin seeds, but red berries, like Goji berries, would look great!)
To do
  1. pour lemon and lime juice in a measuring cup. Top up with water to half a cup
  2. in a bowl, mix the juice/water with the zest, Stevia and seeds
  3. let sit for 20-30 minutes
  4. place about ½ to ¾ a table spoon of the mixture on your dehydrator sheet, that should make around 20 cookies (of course you can make them bigger or smaller)
  5. dehydrate till dry and crisp, about 4 hours (flip them over half way)

 

 

Crispy Lemon Lime Chia Cookies

Crispy Lemon Lime Chia Cookies