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Truffle & Dill Mayo

May 15, 2013 · by · Leave a Comment

 

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Truffle & Dill Mayo
Somebody remarked that this tastes exactly like the McD fries sauce... I don't remember, but I take her word for it 😉
Prepared by:
Cuisine: vegan
Recipe type: Dip/Sauce
Prep time: 
Total time: 
You need
  • ½ cup of organic silken tofu
  • ½ tsp mustard
  • 2 tsp apple cider vinegar
  • ¼ tsp Himalayan rock salt
  • 1¾ tbsp rice bran oil (no strong flavoured oils)
  • 1 tsp turmeric powder
  • ½ tsp truffle oil
  • ¾ tbsp dried dill
To do
  1. put the tofu in the small bowl of your food processor, and blend
  2. add every thing else except for rice bran oil and truffle oil, blend again
  3. with the machine running, slowly at the rice brain oil
  4. when all mixed and smooth, add ¼ of the truffle oil, taste, and if you like so, add the other ¼ tsp - or more 🙂

 

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

Vegan Cheeze w Truffle Oil & Chives

May 15, 2013 · by · Leave a Comment
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Vegan Cheeze w Truffle Oil & Chives
'Cheeze'!! It's not that I miss it so much, but it just is a change from dips, it gives you something to slice 🙂 Also, non-vegans really like it too. And if you don't like the taste of truffle oil, leave it out all together.
Prepared by:
Cuisine: Vegan
Recipe type: Vegan alternatives
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 tbsp of pine nuts
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon Himalayan rock salt
  • ½ teaspoon garlic powder
  • 1+3/4 cups oat milk (or other non dairy milk)
  • ½ cup agar flakes (or ¼ cup agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • 1 teaspoons white truffle oil (more or less to taste)
  • chopped chives
To do
  1. lightly oil 3-4 small ramekins, or use plastic containers (they don't need oiling)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder, quickly blend
  4. combine the soy milk, agar, and oil in a saucepan
  5. bring to a simmer over high heat, then decrease the heat to medium-low heat
  6. cover and simmer until the agar is dissolved (this will only take a few minutes)
  7. with the food processor running, gradually pour the milk mixture into the cashew mixture, blend for 2 minutes, or until the mixture is very smooth and creamy
  8. blend in the miso, lemon juice and chopped chives, and then half of the truffle oil. Taste and add more truffle oil (as much as you want)
  9. transfer the cheeze to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheeze from the ramekin, or wriggle plastic container.
Notes
For a quick sauce, melt the cheeze and add non dairy milk to dilute if needed.
Filed Under: Agar Agar, All, Gluten free, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , , , , ,

5 Veggie Soup w Coriander Pesto & Garlic Cream

May 15, 2013 · by · Leave a Comment

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5 Veggie Soup w Coriander Pesto & Garlic Cream
Another nice and easy soup 🙂 This one is cooked, but really, you could have it raw too, just boil your stock cube in some water and add to the soup mixture. It will be a tepid soup then 🙂
Prepared by:
Cuisine: vegan
Recipe type: Soup
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 medium sized tomatoes
  • 2 stalks of celery
  • 1 capsicum (colour doesn't matter, I used a red/green one in this recipe)
  • 1 small onion
  • 1 medium sized carrot
  • Cashew Cream (see recipe)
  • lots of garlic
  • 1 vegetable stock cube
  • coriander pesto or lots of fresh coriander.
To do
  1. blend all veggies except garlic with a little water in a blender
  2. transfer to pan
  3. heat and add stock cube
  4. grate or squeeze your garlic, add to soup and stir
  5. let simmer for half an hour
  6. In the meantime, add garlic, salt & pepper and if you want a little lemon juice to ⅓ cup of Cashew Cream.
  7. to serve, put soup in bowls and arrange your pesto and garlic cream.
Notes
If you don't have coriander pesto, you can use dairy free basil pesto too. If you don't have either, chop fresh coriander very finely and add to soup just before serving, with a bit of salt, pepper, and a dash of olive oil.

 

 

Another nice and easy soup! This one is cooked, but really, you could have it raw too, just boil your stock cube in some water and add to the soup mixture. It will be a tepid soup then 🙂

You need (for 2 persons):
•    3 medium sized tomatoes
•    2 stalks of celery
•    1 capsicum (colour doesn’t matter, I used a red/green one in this recipe)
•    1 small onion
•    1 medium sized carrot
•    Cashew Cream
•    lots of garlic
•    1 vegetable stock cube
•    coriander pesto or lots of fresh coriander.

You do:
– blend all veggies except garlic with a little water in a blender
– transfer to pan
– heat and add stock cube
– grate or squeeze your garlic, add to soup and stir
– let simmer for half an hour

– in the meantime, add garlic, salt & pepper and if you want a little lemon juice to 1/3 cup of Cashew Cream.

– to serve, put soup in bowls and arrange your pesto and garlic cream.

If you don’t have coriander pesto, you can use dairy free basil pesto too. If you don’t have either, chop fresh coriander very finely and add to soup just before serving, with a bit of salt, pepper, and a dash of olive oil.

Enjoy!

 

5 Veggie Soup w Coriander Pesto & Garlic Cream

5 Veggie Soup w Coriander Pesto & Garlic Cream

 

 

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

Watermelon & Rosemary Smoothie

May 15, 2013 · by · Leave a Comment

 

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Watermelon & Rosemary Smoothie
This smoothie is nice and refreshing. Of course watermelons have a perfect timing of being available in summer; cool food for hot days 🙂
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 1-2
Prep time: 
Total time: 
You need
  • about a quarter of a small to medium watermelon
  • half a cup of hemp mylk (or any other non dairy milk)
  • fresh rosemary, very finely chopped, start with a small amount, and add if you like, as Rosemary can be quite strong. However, this drink can handle quite a bit!
  • ice cubes - optional
To do
  1. mix the whole lot in the blender
  2. serve as is or add some ice cubes

 

Filed Under: All, Fruit dishes, Gluten free, Juices, smoothies & other drinks · Tagged: , , ,

Dehydrated Kale Chips w Dukkah

May 15, 2013 · by · Leave a Comment
Dehydrated Kale Chips w Dukkah

Dehydrated Kale Chips w Dukkah

 

These guys are quite irresistible 🙂 If you own a dehydrator you’ve probably made them, but here’s a recipe anyway:

You need (for a small batch, you can easily double or triple):
♥   6 stalks of kale
♥   about 2 tbsp of Dukkah (which ever flavour you fancy)
♥   about 2 table spoons of olive oil
♥   a generous pinch of salt

You do:
– pull the leaves of the stems, leaving them in quite big chunks
– toss in a large bowl with Dukkah, oil and salt, coat as evenly as you can
– transfer to dehydrator trays, making sure there is no overlap
– dehydrate on 40C for about 4 hours. Check now and then and take them out once crispy to your liking.

 

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

Garlic & Tarragon Gnocchi w Roasted Tomatoes, Wilted Spinach & Walnuts

May 12, 2013 · by · Leave a Comment

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Garlic & Tarragon Gnocchi w Roasted Tomatoes, Wilted Spinach & Walnuts
For this meal I used home made spelt gnocchi with tarragon, but you can also use pre fab gnocchi, if you want. Fresh gnocchi actually keep quite well in the freezer, so I like to make a double batch and freeze them. (Unless you have big strong hands, don't make much more, because then making the dough becomes quite a chore).
Prepared by:
Cuisine: vegan
Recipe type: main dish
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of gnocchi
  • 6 or more small tomatoes
  • a bunch of fresh spinach
  • fresh thyme sprigs, 4 or more
  • a few cloves of garlic
  • olive oil
  • dried Italian or Provençal herbs
  • salt & plenty of pepper
  • handful of walnuts, chopped
To do
  1. preheat oven to 200C
  2. half your tomatoes, put them in a dish with baking paper, sprinkle each half with a little bit of oil, the dried herbs, salt & pepper
  3. bake until done, about 25 minutes - depending on your oven and how soft you want them
  4. squeeze or chop the garlic, and strip leafs of thyme sprigs
  5. heat oil in skillet (don't be skimpy), add garlic & thyme, stir fry for a little. Don't let it go brown.
  6. roughly chop your spinach and add to skillet
  7. let slightly wilt over medium heat, stirring regularly
  8. switch off heat
  9. boil your gnocchi, which should not take more than 5 minutes
  10. then place your gnocchi on a plate, spinach and roasted tomatoes on top and sprinkle with chopped walnuts. Add a dash of olive oil if you want, and done 🙂

 

 

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

Tomato & Capsicum Salad w Fresh Herbs

May 11, 2013 · by · Leave a Comment

 

Tomato & Capsicum Salad w fresh Herbs

Tomato & Capsicum Salad w fresh Herbs

Too easy!

You need:
•   2 tomatoes
•   1 capsicum
•   fresh mint
•   fresh basil (I used purple basil)
•   fresh flat leaf parsley
•   olive oil
•   a dash of balsamico upon serving
•   sesame seeds
•   salt and plenty of black pepper

You do:
– merrily chop everything
– mix and eat!

 

 

 

 

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

Coriander & Macadamia Terrine

May 11, 2013 · by · Leave a Comment

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Coriander & Macadamia Terrine
If you like coriander, you have to try this 🙂
Prepared by:
Cuisine: vegan
Recipe type: terrine
Prep time: 
Total time: 
You need
  • a lot of coriander, about 4 cups
  • about ¾ cup of macadamias - a bit more or less is fine too. You can use any nut, really
  • about 4 cloves of garlic, squeezed
  • 1 tsp of salt
  • pepper
  • ½ cup of agar-agar flakes
  • 1 cup of water
  • 2 or 3 tbsp of olive oil (start with 2 if you need more to make the paste smooth, then add more. You can also dilute with water or vegetable broth)
To do
  1. in a small sauce pan, heat the water with the agar flakes. Stir, bring to the boil, then let simmer, stirring occasionally, till dissolved.
  2. add all other ingredients to food processor and run machine. You may have to scrape sides now and then. Run till smooth, add oil or water if necessary.
  3. when agar is dissolved, add it to the nuts mixture, while machine is running. Keep it running till it's all nice and smooth
  4. taste and tweak!
  5. pour in plastic container or other form, slightly oiled, and let set in fridge for about 3 or 4 hours.
Notes
Done 🙂 Eat as is on biscuits, or cut through salad or warm meal (it will melt), anything. It is a nice way to keep your coriander. You could omit the nuts if you just want pure coriander. Keep in fridge.

 

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

Spelt Triangles w 2 Fillings

May 7, 2013 · by · Leave a Comment

 

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Spelt Triangles w 2 Fillings
I'm not a big eater, so one bread roll will do me, but I do want lots of flavours, so I dress the two halves differently. Of course the possibilities are endless, but this is just one combination I like 😉
Prepared by:
Cuisine: vegan
Recipe type: breakfast, lunch, light meal
Serves: 1
Prep time: 
Total time: 
You need
  • 1 Spelt Triangle w Psyllium Husks (in this case, but any wholemeal bread roll will do)
  • ¼ - ½ avocado, depending on the size
  • some rocket leaves
  • 1 or 2 pitted olives
  • balsamico
  • ½ tomato
  • capers
  • vegan mayo (mine was home made)
  • salt & pepper to taste
To do
  1. cut the bread roll in half
  2. dress one half with avo, then rocket, sliced olive and balsamico
  3. dress the other half with avo, wedges of tomato, capers, vegan mayo and pepper

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

Leftover Veggie Pasta Soup

May 7, 2013 · by · Leave a Comment

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Leftover Veggie Pasta Soup
Soup can be a piece of art, or it can be a practical way to get rid of left over dishes and veggies that would otherwise give up the ghost soon. I had left over pasta bake and made it into a soup. There was tofu in the pasta bake, but the soup doesn't need it, so it's optional (about half a block, crumbed) 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • your left over pasta bake!
  • (This was in mine::
  • a cup of Orzo (or other pasta)
  • 3 leafs of curly kale or a bit more, finely chopped
  • 2 large Shiitaki muhrooms, sliced or chopped
  • ½ capsicum, chopped
  • 2 tsp minced garlic
  • few sprigs of fresh Rosemary or ½ tbsp dried Rosemary)
  • 1 tbsp white Miso
  • 1 tbsp of veggie stock powder
  • salt to taste
  • pepper to taste
  • any veggies you have left over
To do
  1. boil the water with the stock powder and Miso
  2. add your leftover bake, stir and let it simmer for a while.
  3. serve!

 

Filed Under: All, Complete Meal Ideas, Main Dishes, Soup · Tagged: , , , , , , , , ,
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