Smoky Roasted Coconut Flakes (or vegan ‘bacon’)

May 6, 2013 · by · Leave a Comment

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Smoky Roasted Coconut Flakes (or vegan 'bacon')
Well, wether this tastes like bacon or not, it is very yummy and morish! Lovely to snack on, and lovely to sprinkle on just about anything 😉 It is easy to make too (by the way, this is not my own recipe, you can easily find it online):
Prepared by:
Cuisine: vegan
Recipe type: vegan alternatives
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 hands of coconut flakes
  • 1 tbsp liquid smoke (yes, table spoon)
  • 2 tbsp Tamari
  • 1 tbsp water
  • 1 tbsp organic agave nectar (or maple syrup)
  • salt to taste
To do
  1. preheat oven to 150C
  2. in a bowl, mix the liquids
  3. mix in the flakes and mix well
  4. transfer to oven tray
  5. bake for about 15 minutes, but keep a good eye on it, as all ovens are different. Once I went to stir the flakes and they were done already. They should have a crispness to them, with a chewiness as well. They do get a bit crispier once out of the oven.
  6. add salt to taste
Notes
Let's see how quickly your batch disappears!

 

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

Capsicum C. Juice

May 6, 2013 · by · Leave a Comment

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Capsicum C. Juice
Lots of vitamin C in capsicums, so hence the name (you got to come up with something, hey). This recipe will yield about 1.5 glass. Better drink it all! 😀
Prepared by:
Cuisine: vegan
Recipe type: juice
Serves: 1
Prep time: 
Total time: 
You need
  • 1 yellow capsicum
  • 1 red capsicum
  • 1 medium to large carrot
  • 2 stalks of celery
  • 1 large apple
  • 1 thumb of ginger
To do
  1. Juice and drink straight away 🙂

 

 

 

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

Broccoflower Coconut Soup w Garlic Croutons

May 6, 2013 · by · Leave a Comment
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Broccoflower Coconut Soup w Garlic Croutons
An absolutely beautiful, delicate soup. Leave out the garlic croutons or make them of gluten free bread for a gluten free version.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 head of broccoflower, in florets (or cauliflower)
  • 1 can of coconut milk (I used light milk)
  • 1 liter of water
  • 1 tbsp of veggie stock powder
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • leafs of 3 sprigs of fresh thyme
  • pepper
  • 1 tsp of capers per person
  • about 1 slice of bread per person
  • 2 tbsp of oil (for the croutons)
  • 2-4 tsp of garlic powder
  • some sprigs of chives per bowl, chopped
To do
  1. cook the broccoflower florets in the water with veggie stock powder, till they are about half soft
  2. add the chopped onion, the coconut milk, garlic and pepper
  3. let gently boil till everything is soft, about 10 minutes
  4. when broccoflower is nice and soft, either use your stick blender to liquify, or pour in blender. A stick blender can easily do the job
  5. add in the thyme leafs and return to stove for another 5 to 10 minutes
  6. in the meantime sprinkle the both sides of the bread with garlic powder, or one side if you like less garlic
  7. heat the oil in a pan and cut the slice of bread in cubes
  8. when oil is hot, throw the bread cubes in pan and fry them, add more oil if too dry, turn them over a few times, keeping heat on medium
  9. soup will be ready by now, so serve and top with a part of the croutons, chopped chives and capers
Notes
Keep some of the croutons on the side, so you can have a fresh crunch half way. Unless you like soggy croutons, of course!

This soup is also awesome with a few drops of liquid smoke per bowl, and the same for Truffle oil. It just depends what you feel like - but there is a beautiful delicate balance between the brocco-(or cauli)flower and the coconut milk. Try without first, you can always add 🙂

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

Banana & Onion Chutney

May 4, 2013 · by · Leave a Comment

 

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Banana & Onion Chutney
Lovely and very easy, tasty little dish, and a perfect way to get rid of older bananas 😉
Prepared by:
Cuisine: vegan
Recipe type: Chutney
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 banana, chopped
  • 1 tbsp coconut oil
  • 1-1.5 tbsp Ketjap Manis (sweet soy sauce)
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 small pinch of chilli powder, or more to taste
  • 1 tsp curry powder
  • ½ onion, chopped
To do
  1. heat the oil and add chopped banana and onion
  2. stir and bake for a few minutes
  3. add all the other ingredients
  4. when all is nice and soft, mash slightly using a fork, leaving small chunks.
Notes
Serve as side dish, condiment or as dip 🙂

Filed Under: All, Dips, Sauces & Condiments, Fruit dishes, Veggies & Sides · Tagged: , , , , , , ,

Puffed Amaranth w Apple & more

May 1, 2013 · by · Leave a Comment

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Puffed Amaranth w Apple & more
A lovely, refreshing and nutritious gluten free breakfast, and easy to put together as well 🙂
Prepared by:
Cuisine: vegan
Recipe type: Breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • about ¾ cup of puffed Amaranth
  • 1 apple
  • a small hand of coconut flakes (or desiccated coconut)
  • juice and zest of ½ lime
  • 1 heaped teaspoon of Tahini (I used black Tahini in this case)
  • ½ cup of non dairy milk
To do
  1. add amaranth to bowl
  2. grate apple and place in the middle, pour the lime juice over the apple
  3. sprinkle coconut over the top
  4. drop the Tahini on top, dress with lime zest
  5. pour milk over amaranth
Notes
You could toast the coconut flakes!

 

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

Buckwheat & Spelt Loaf

May 1, 2013 · by · 5 Comments
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Buckwheat & Spelt Loaf
A loaf with quite a distinct buckwheat flavour, very nice for hearty sandwiches. This makes a small loaf of two cups of flour, for a medium loaf, just add 1 cup of flour and ⅓ of all other ingredients. Please note total cooking time is without rising time 🙂
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of wholemeal spelt flour
  • 1 cup of buckwheat flour
  • 1¼ tsp Himalayan rock salt
  • 3 tsp dry yeast
  • 3 tsp guar gum (or xanthan)
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 2.5 tbsp olive oil
  • â…ž cup of warm (not hot) water
To do
  1. add yeast to ½ cup of warm water, let sit for 10 minutes
  2. in your food processor (with dough blade) mix all dry ingredients
  3. with a running motor, slowly add oil, then yeast mixture
  4. carefullly add the rest of water until the dough becomes a ball
  5. transfer to a lined oven tray, sprinkle a bit of flour on top and some pips as well
  6. let it rise in a warmish spot, if possible, covered with a tea towel, for about 1 hour and 15 min.
  7. bake in oven at 200C till it sounds hollow when you tap it with a knife, in about ½ hour.
Notes
Let the bread cool down a little before you slice it.

I made the dough for this bread in the kitchen machine, but of course you can use a bread maker, which will probably give you a lighter texture. I just went for the quickest way 😉
Filed Under: All, Breads & Wraps · Tagged: , ,
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