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Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

May 30, 2013 · by · Leave a Comment
Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

Cinnamon Avocado Mousse w Black Bean Chocolate Sauce

 

This SO yummie!

You need (for 2 people):
♣    1 avocado
♣    raw agave nectar (or maple syrup), start with 1 tbsp
♣    cinnamon

You throw it all in the food processor, and really, you make it as sweet and as cinnamonny as you like, just keep tasting until you’re happy with it.

For the chocolate sauce you need:

•    125 gr canned/cooked black beans
•    5 tbsp raw agave nectar (or other sweetener)
•    3 tbsp raw cacao powder
•    2 tsp stevia

You do:
Mix in food processor until nice and smooth.

Place cinnamon mousse in a small bowl and top with chocolate sauce. The mint was for decoration but actually added a lovely flavour 🙂

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

Persimmon & Baked Banana Breakfast

May 29, 2013 · by · Leave a Comment
Persimmon & Baked Banana Breakfast

Persimmon & Baked Banana Breakfast

 

The ginger gives this breakfast a bit of a bite, the banana gives it creaminess and the persimmon freshness, it is lovely 🙂

Grocery list:

♥     1 banana
♥     1/2 persimmon, wedged
♥     1.5 tbsp pumpkin seeds
♥     1 tsp sesame seeds
♥     1 tsp fresh grated ginger
♥     a decent sprinkle of cinnamon
♥     3/4 cup of rice puffs
♥     small sprinkle of Himalayan rock salt – optional
♥     a little oil
♥    optional: a dash of non dairy milk

Process:
– cut the banana in pieces and quickly bake them in a little oil with the pumpkin seeds, sesame seeds, cinnamon and optional salt
– arrange in a bowl with the rice puffs and persimmon and top with grated ginger, add non dairy milk if preferred, and more cinnamon to taste 🙂

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

Artichoke & Dill Dip

May 29, 2013 · by · 2 Comments
Artichoke & Dill Dip

Artichoke & Dill Dip

 

A lovely and light dip 🙂

Parts needed:

♦    1 jar of artichokes (abt 340 gr)
♦    a handful of fresh dill leafs
♦    1/4 medium onion
♦    2 tbsp olive oil
♦    2 tbsp hemp oil (or 4 of each, hemp is just very healthy too 🙂 )
♦    1/2 tsp Himalayan rock salt

Assembly:

– add everything but the oils to the small bowl of your food processor or blender and blend till smooth

– slowly add the oil with the machine running, stop adding oil when the consistency you like has been achieved

That’s all!

Filed Under: All, Dips, Sauces & Condiments, Gluten free · Tagged: , , , , ,

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

May 29, 2013 · by · Leave a Comment
Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

 

Yum!

Parts (per person):
◊    1 wrap (see recipes in Wraps & Sandwiches or use wholemeal or gluten free wraps)
◊    1 small banana
◊    peanut butter, not sweetened/salted
◊    1/4 cup of Cashew Cream (see recipe)
◊    1 tbsp of raw Agave nectar
◊    1 teaspoon of Vanilla paste
◊    some fresh mint leaves

Assembly:
– spread the peanut butter on your wrap
– slice the banana lengthwise and cut in two
– bake the banana (coconut oil, preferably)
– mix Cashew Cream with agave nectar and Vanilla
– transfer banana to wrap
– place mint leaves on banana
– pour Vanilla cream over the top
– roll up and eat!

Filed Under: All, Breakfast, Fruit dishes, Light meals · Tagged: , , , , , , , ,

Beetroot Wraps w Greens & Red Cabbage

May 29, 2013 · by · Leave a Comment

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Beetroot Wraps w Greens & Red Cabbage
Wraps are great meals at any time of the day and the possibilities are endless. Here's one of my favourites 🙂
Prepared by:
Cuisine: vegan
Recipe type: Wrap
Serves: 2
Prep time: 
Total time: 
You need
  • about half a cup of baba ghanoush
  • red cabbage, chopped, ¾ cup
  • ½ avocado
  • half a small onion
  • rocket leaves, as many as you like
  • 1 tbsp hemp hearts/seeds
  • dash of olive oil, optional
  • salt & pepper
To make wraps from scratch (about 6) you need:
  • 1 cup of w/m flour (I use organic spelt)
  • 1 cup of white flour (ditto)
  • 1 tsp of salt
  • 1.5 tsp baking powder
  • 1 tbsp oil
  • juice of one medium size beetroot, and top up with hot water to ¾ cup
To do
To assemble:
  1. spread the baba ghanoush on your wrap, chop onion & cabbage, and arrange everything else on the wrap, a bit off centered
  2. roll up and enjoy 🙂
To make wraps:
  1. mix your dry ingredients (if lumpy, then sieve). I use a food processor.
  2. slowly add in oil & water/beetroot mixture
  3. mix till it is a nice dry ball - if too sticky, add flour
  4. let the dough sit in a warmish spot under a tea towel, for abt 20 minutes
  5. divide in 8 pieces, let sit for 20 minutes again
  6. on your work surface, sprinkle some flour. Put a ball of dough in the middle, flatten with your hands, then use a rolling pin to roll out thin. Always roll from the middle to the sides. keep sprinkling with flour, turn over once. If you don't sprinkle enough flour, it will stick to the work surface and you'll be annoyed!
  7. heat a skillet, nice and hot, no oil
  8. when hot, put your wrap in the skillet.
  9. when bubbles appear, give it another 10 seconds, then turn over
  10. another 10 seconds, and done!
    (I keep a plate with a tea towel ready, where the wraps go when done. Leftover wraps you can put in a plastic bag with moist to wet kitchen paper, they will stay nice and pliable. In case they are dry, the moist kitchen paper will fix that. )

 

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

Raw Beetroot, Ginger & Coconut Soup

May 29, 2013 · by · Leave a Comment

 

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Raw Beetroot, Ginger & Coconut Soup
This soup is absolutely lovely; if you get the balance right, it is just plain surprising. To be served cold or at room temperature. This is what I did, for 4 entrée size portions:
Prepared by:
Cuisine: raw vegan
Recipe type: soup
Serves: 4
Prep time: 
Total time: 
You need
  • 2 beetroots medium sized
  • 1 tbsp raw agave nectar
  • 1.5 cup of filtered water
  • ½ of spring onion
  • ½ medium red onion
  • 2 tbsp dried Dill
  • ¾ cup of Coconut Cream (fats scooped off in my recipe, but feel free to leave it in)
  • about 1.5cm of fresh ginger
  • juice of about ½ to 1 lemon
  • pepper
  • 1.5 tsp Himalayan Rock Salt
To do
  1. grate the beetroot
  2. then add everything to a blender and blend till smooth. Unless you have a high powered blender, this will keep some beetroot bits.
  3. serve!
Notes
I served this at room temperature, but would serve it cold in summer, even with a few ice cubes 🙂

 

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

Witlof Salad w Pear, Sesame & vegan Cheeze

May 29, 2013 · by · Leave a Comment
Witlof Salad w Pear, Sesame & vegan Cheeze

Witlof Salad w Pear, Sesame & vegan Cheeze

 

Not a complicated dish but lovely flavours 🙂

You need (for 2 portions:
◊     1 witlof
◊     1 pear
◊     some vegan cheeze (store bought or homemade)
◊     a small hand full of walnuts (mine are activated)
◊     1 tbsp sesame seeds (I used black seeds)
◊     a dash of olive oil
◊     a little bit of toasted sesame oil
◊     balsamico
◊     pepper

Just arrange all solids on a plate, and sprinkle oils and balsamic on top, grind some pepper over the dish, and Bob’s your uncle!

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

Faux Smoked Salmon Paté

May 29, 2013 · by · Leave a Comment

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Faux Smoked Salmon Paté
Well, there definitely is something fishy about this paté! It was a lucky shot, to be honest, but I was pretty surprised it indeed tastes like smoked salmon... and I wasn't even aiming for it! But there you go 🙂
Prepared by:
Cuisine: vegan
Recipe type: condiments
Prep time: 
Total time: 
You need
  • 1 cup pine nuts
  • 2 cups hemp milk (I guess you can use other non dairy milk, but flavour may slightly change)
  • ⅛ cup agar agar powder (or ¼ cup for flakes)
  • 2 tbsp vegetable broth powder
  • 1 tbsp smoked paprika powder
  • 1.5 tsp minced garlic
  • 1 tsp Himalayan Rock salt
  • 2 pinches of chilli powder
  • ½ tsp of liquid smoke
  • a little oil to grease your bowl, in case you don't use plastic or silicon
To do
  1. add pine nuts, paprika powder, garlic, salt, chilli powder and liquid smoke to the small bowl of your kitchen machine (with a blade) and run it till the mixture is nice and fine.
  2. in a small sauce pan, heat the hemp milk with stock powder and the agar agar powder and bring to the boil, stirring regularly
  3. when dissolved, add the liquid agar mix to the running kitchen machine, and let run for a few minutes. You want the mixture to be completely smooth
  4. when done, pour in 2 small, greased bowls or ramekins, or 1 bigger one.
  5. put in fridge and let set and rest for a few hours
  6. when set, turn upside down on a small plate and done! You may have to slide a knife along side the edges for the paté to come out.
Notes
Done. Keep in fridge, and eat on toast, biccies, raw veggies, whatever you like 🙂

 

 

 

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

Baba Ghanoush w Coriander

May 27, 2013 · by · Leave a Comment
Baba Ghanoush

Baba Ghanoush

 

I love this, it is so versatile!

You need:

♦    1 medium eggplant (if you use a large one, just increase all ingredients a little)
♦     2 tbsp tahini
♦     grated/squeezed garlic, about a tbsp.
♦     olive oil, about 3/4 tbsp
♦     salt & pepper
♦     half a tsp of chilli powder – or more if you like it spicy
♦     coriander, fresh, about 1/4 to 1/2 a cup
♦     juice of half a lemon
♦     optional: a few drops of liquid smoke

You do:
– heat oven to 180-200C,
– prick holes in eggplant
– pop eggplant in oven and roast till it is wrinkly and a bit collapsed
– let cool down a little, then slice lengthwise
– scoop out flesh and place in food processor (or you can mash all by hand)
– add all ingredients and run machine. Taste and tweak as you like 🙂

If you do the process by hand, then chop up coriander as fine as you can.

Serve with biccies, on toast, with salad, etc etc.

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

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

May 27, 2013 · by · Leave a Comment
Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

 

This dessert put a smile on my face, it is delish 🙂

You need for the Jelly (for 6 persons, cutting in half is no problem):
– 1 mango
– 2 oranges
– 75 ml of water
– 290 ml of non-dairy milk
– about 50ml of rum
– 5 gr (1 tbsp) of agar agar powder (double if you have agar flakes)
– some Stevia (as much as you like, just taste)
– 1 tsp of vanilla
– 6 silicon forms or oiled ramequins.

For the sauce you need:
– 4 ripe plums
– about 60ml of Kirsch

You do (Jelly):
– cut the mango and put into blender
– juice (in a juicer) the 2 oranges. If you don’t have a juicer, then juice by hand and zest 1 orange
– blend mango, orange juice and rum
– boil water in a small pan, then add Agar
– when Agar is dissolved (if you use flakes, this will take a few minutes) add non-dairy milk and rum
– turn down heat stir until nice and smooth
– pour into moulds and let set in fridge for a few hours

For the sauce:
– just blend the flesh (including skin) of the plums and the Kirsch in your blender.

When your Jelly is firm, squeeze the sides of your mould until it comes loose and pop it down on a plate. Then pour the sauce on or around the jelly.

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

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