Spelt Triangles w Psyllium Husks

Spelt Triangles w Psyllium Husks
These buns turned out really nice and light. Super easy to make!
Cuisine: vegan
Recipe type: bread
Serves: 6-8
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of white organic spelt flour
  • ½ cup of psyllium husks
  • 3 tsp yeast
  • 1¼ tsp Himalayan Rock salt
  • 1 tbsp raw or brown sugar
  • 2 tbsp olive oil
  • 1 tsp guar gum (or xanthan gum)
  • 1 tsp apple cider vinegar
  • 1 cup of warm water (add slowly)
To do
  1. add all dry ingredients to your kitchen machine, blend
  2. then slowly add oil and vinegar, and then water. Do add the water very slowly, so you can get the consistency exactly right. You want the dough almost dry to the touch
  3. transfer to a place where it can sit and rise, preferably in a warm spot under a tea towel, shape it roughly into a roundish shape
  4. let rise for about 20 minutes, depending on the temperature in the room it will rise faster or slower, so take that into account
  5. when risen, cut in 6 wedges, or 8 if it rose really well and put on oven tray
  6. preheat the oven on time to 200C
  7. let rise another half hour, then place in oven and bake till they sound hollow (tap with a knife) and are golden brown, about 20 minutes
Notes
Always let your bread cool down a bit before you slice it, otherwise it will clump together. If you slice them in two and fold open, the two halves will most likely form a nice heart - well, mine did 😉

 

Baked Banana, Grape & Peanut Stuffed Pita

Baked Banana, Grape & Peanut Stuffed Pita
OK, here's for a quick warm breakfast, made in about 6 minutes. I used 1 large pita bread for 2, but if you're hungry, just have it all yourself! 🙂 So here goes:
Cuisine: vegan
Recipe type: Breakfast or lunch
Serves: 1-2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 large banana
  • 5 large grapes
  • 3 tbsp peanuts
  • 12 medium size mint leaves
  • 1 large (or 2 small) pita bread
  • ½ tbsp coconut oil
To do
  1. heat the oil in a (medium sized) skillet
  2. add peanuts, bake for a minute, stir halfway
  3. when peanuts have started to brown, add slices of banana, making sure they all lie flat
  4. (in the meantime, now heat your pita bread in your toaster, low heat, you want to keep it soft)
  5. toss in grapes
  6. turn over the banana slices, stir through peanuts and grapes
  7. when banana slices are done, cut the pita bread in halves (or slice of the top, if you have small pita bread)
  8. switch of heat, mix in mint leaves, and scoop filling into pita bread
  9. enjoy!
Nutritional Information
Serving size: ½ filled pita Calories: 225 Fat: 13gr Saturated fat: 5gr Unsaturated fat: 4gr Trans fat: 0gr Carbohydrates: 40gr Sugar: 12gr Sodium: 300mg Fiber: 6gr Protein: 8gr Cholesterol: 0mg

 

Stir Fried Watermelon & Fennel Salad w Avo Apple Dressing

Stirfried Watermelon & Fennel Salad w Avo Apple Dressing
This is a delicious half warm, half cold salad with a hint of sweetness. Stir fried watermelon tastes amazing. The teaspoon of coconut oil I would not omit, as it gives a subtle creamy flavour to the melon. You can have this as a main (one bowl per person) or make smaller portions for entrée 🙂
Cuisine: Vegan
Recipe type: Salad
Serves: 1-2
Prep time: 
Total time: 
You need
  • about 375gr watermelon (weight with skin on)
  • about 125 gr fennel
  • a few coriander sprigs
  • ¼ avocado
  • 1 tbsp apple cordial
  • pepper & Himalayan rock salt
  • 1 tsp coconut oil
  • 1 calendula flower (optional - we have them in the garden)
To do
  1. cube watermelon, melt coconut oil, place watermelon in skillet, grind some pepper on top and add a small sprinkle of salt
  2. stir fry watermelon for about 6-7 minutes, the colours will become more orange and intense, gorgeous!
  3. slice the fennel thinly, discard bottom end, mix with the leaves of the coriander
  4. cut the avocado very finely, then mash together with the apple cordial, add a bit of pepper and a smidge of salt. Add a tbsp of water if needed to make thinner
  5. mix half of the dressing through the fennel
  6. serve next to each other or with watermelon on top, pour the rest of the dressing on the salad, and top with the optional flower (or pull the leaves off and sprinkle on top)

 

Stirfried Watermelon & Fennel Salad w Avo Apple dressing

Stirfried Watermelon & Fennel Salad w Avo Apple dressing

Coco Coffee Cocktail

Coco Coffee Cocktail

CocoQuench Coffee Cocktail
This stuff is dangerous. That's all I say 😉
Cuisine: vegan
Recipe type: Alcoholic drink
Serves: 1.3 liters
Prep time: 
Total time: 
You need
  • 1 liter of CocoQuench or coconut based milk replacement (unless you're not going to refrigerate the end result, you technically could use canned coconut milk, but do be aware that it will coagulate when you do put it in the fridge))
  • 1 cup of espresso shots, plus 2 extra shots (decaf is fine too)
  • 1 cup of whiskey
  • 1 tsp of vanilla stevia (or to taste)
To do
  1. Mix everything together in a jug or large bottle, and drink refrigerated or on ice. Uh oh.
Notes
If you are concerned about how vegan a whiskey is (apparently malt whiskey is often kept in barrels that have been used for sherry, which may have been made with isinglass, check here

Chickpea & Walnut Oven Baked Bites

Chickpea & Walnut Oven Baked Bites
These little balls are perfect to replace those finger food meat balls that are served at functions. One recipe makes about 40 balls, depending on their size.
Prepared by:
Cuisine: vegan
Recipe type: snacks
Serves: 40
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 can chickpeas
  • ½ cup walnuts
  • 2 tsp curry powder
  • salt
  • ¼ cup olive oil
  • ½ cup bread crumbs (gluten free, if you like)
  • 55gr (more or less) Vegusto, piquant, grated - or another spicy cheeze
  • 60gr red onion, finely chopped
  • ¼ cup non dairy milk, optional
  • about 2-3 tbsp spelt or wheat flour, depending how moist the mixture is - optional
To do
  1. preheat oven to 200C (392F)
  2. place chickpeas and walnuts in your food processor and mix
  3. add curry powder, salt, bread crumbs and run machine
  4. slowly add oil
  5. you want to end up with a mixture that is firm enough to make balls of; if too thick, add some non dairy milk, if a tad too moist, add the flour
  6. now roll the balls and place on an oven rack with baking paper
  7. bake for about 25 minutes or until the outside is crisp - then they're done!
  8. serve with any sauce you like 🙂
Notes
If you want to make them spicy, add chilli powder to the mixture.

 

Broccoli & Cauliflower w Pesto Cream & Slivered Garlic

Broccoli & Cauliflower w Pesto Cream & Slivered Garlic
An excellent side dish, that's tasty enough to have on its own as well 🙂 Amounts of cauliflower and broccoli are totally up to you, but the recipe for the sauce is for about 3-4 cups of vegetables
Prepared by:
Cuisine: vegan
Recipe type: veggies
You need
  • ⅓ cup Cashew Cream
  • 1 tbsp vegan pesto (basil)
  • non dairy milk, about ⅓ to ½ cup, depending on how thick your cashew cream is
  • salt to taste
  • pepper
  • 4 cloves of garlic, sliced thinly lengthwise
  • ½ tbsp oil
To do
  1. tear or cut the cauliflower and broccoli in florets and cook (boil or steam) till it still done but still with a crisp
  2. in the meantime, put the oil in a small skillet and add the slices of garlic
  3. fry it till it's nice and golden - don't let them go black as they will be bitter
  4. in a small sauce pan, mix the pesto with the Cashew Cream and non dairy milk add salt and pepper to taste.
  5. add as much milk as you need to get it to the consistency you like. If you leave the sauce to sit on the stove, it will thicken. Just add fluids again and stir well
  6. drain the vegetables, transfer to bowl, top with sauce and garlic and there you go, done.

 

Aniseed Sesame Loaf & Nut Loaf

Aniseed Sesame Loaf & Nut Loaf
There is nothing like fresh, home baked bread, and here are two examples of favorite white breads. In the middle you see the Aniseed Sesame Loaf, the other bread is the nut loaf, in different shapes. As I only use organic flour, I've never seen a white bread as white as store bought white bread 🙂 I like to keep it simple, these are fool proof recipes, and somehow they turn out different every time anyway, depending on the flour, warmth in the house, humidity. As I think kneeding dough can easily be done by my bread machine, I happily delegate that job, but as I don't like PTFE's and PFOA's (that are released from non-stick layers when hot), I transfer the dough to silicon baking moulds, let them rise and then bake the loaves in the oven. The whole process takes about 1¾ hours.
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 cups of organic white spelt flour (makes a medium sized loaf)
  • 1.5 tbsp aniseed
  • 1.5 tbsp black sesame seeds
  • 1 tbsp poppy seeds
  • 3 tsp dry yeast
  • 1.5 tsp salt
  • 3 tbsp olive oil
  • ¼ - ½ tsp (apple cider) vinegar (optional, but helps with texture)
Or for a more nutty loaf:
  • 3 cups of organic white spelt flour
  • half a cup of walnuts
  • half a cup of pine nuts
  • 3 tsp dry yeast
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 1 tbsp toasted sesame oil
  • ¼ - ½ tsp (apple cider) vinegar (optional)
To do
  1. add the liquids to the bucket
  2. top with all the dry ingredients
  3. run a dough program of about 20-25 minutes
  4. transfer dough to baking mould
  5. let rise in a warm spot (or as warm as possible), tea towel over the top in case of draught, for about 45 minutes
  6. in the meantime, preheat oven to 200C (390F)
  7. then bake for about 35 minutes (tap the bread with a long knife, when it sounds hollow, it's done - but I haven't overbaked a loaf yet).
  8. take out of mould, let cool down for 10 minutes before you slice it

Ginger Yogurt w Squashed Berries & Vanilla

Ginger Yogurt w Squashed Berries & Vanilla
A delicious raw dessert! Add some buckwheat or nuts and you have a lovely breakfast. It looks great and is very easy to make 🙂
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 4
Prep time: 
Total time: 
You need
  • 400gr coconut yogurt (I used plain Co-Yo)
  • 3 tbsp of ginger cordial
  • 1,5 hand of blueberries
  • 1,5 hand of blackberries
  • 1,5 hand of raspberries
  • ¾ tsp vanilla bean paste
  • 1.25 tbsp of raw agave or raw coconut nectar (optional)
To do
  1. stir the ginger cordial through the yogurt - that's part 1 done
  2. place blueberries and blackberries in a medium size bowl and squash them with the back of a spoon
  3. then add the raspberries and vanilla paste and stir through thoroughly
  4. taste, and if you like, add some nectar for sweetness (or you can use Stevia)
  5. layer yogurt and berries in a glass or in a glass bowl for good looks (or just top with one or the other), and done!
Nutritional Information
Serving size: 1 glass Calories: 204 Fat: 5.5gr Saturated fat: 4gr Unsaturated fat: 0.3gr Trans fat: 0gr Sugar: 26gr Sodium: 1mg Fiber: 5mg Protein: 5gr Cholesterol: 0mg

 

Stuffed Conchiglioni w Cherry Tomato, Basil Cream & Smoked Paprika

Stuffed Conchiglioni w Cherry Tomato, Basil Cream & Smoked Paprika
These shells make lovely finger food, or you can have it as part of your main, with a salad on the side. They're fun to eat (with your fingers, of course) and easy to make. Spice 'em up with a bit of chilli sauce at the end, or have them nice and creamy as they are.
Prepared by:
Cuisine: vegan
Recipe type: finger food, pasta
Serves: 26
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 26 conchiglioni (about 120gr)
  • 13 cherry tomatoes
  • ½ cup of grated vegan cheese
  • smoked paprika powder, a decent pinch per conchiglione
for the basil cream:
  • ½ cup Cashew Cream
  • 28 leaves of fresh basil, mixed sizes
  • 1 clove of garlic
  • a good grind of pepper
  • salt, to taste
  • a drizzle of olive oil (optional)
To do
  1. cook conchiglioni till al dente (8min)
  2. heat up the grill of your oven (about 180-190C)
  3. in the meantime, slice cherry tomatoes in halves
  4. add ingredients for the basil cream in the container or bowl of your blender and blend till all smooth - if too thick, add a tad of water (careful here, cashew cream thins easily!)
  5. when conchiglioni are done, drain into sieve and rinse under cold water
  6. in each shell, put half a cherry tomato and a small teaspoon of basil cream
  7. place in an silicon oven dish or a dish lined with baking paper
  8. finish all of them, then sprinkle your grated cheese on top, and place in oven
  9. grill or bake till cheese starts to melt or brown, depending on the type of cheese you can find, making sure the pasta shells don't go dry
  10. when done, put a good pinch of smoked paprika powder on each shell, and if you like, drizzle some nice olive oil over the top
Nutritional Information
Serving size: 1 shell Calories: 33 Fat: 0.8gr Trans fat: 0gr Carbohydrates: 6gr Sodium: 1.1gr Fiber: 2gr Protein: 1.2gr Cholesterol: 0mg

 

Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime

Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime
A very easy and quick soup to make, but easy doesn't mean it isn't full of lovely flavours. The ginger gives it a nice bite without being overpowering and lime always lifts any dish 🙂 Serves 4.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1.7ltrs water (a part will evaporate)
  • ~ 460gr carrot
  • 4 tbsp veggie stock powder
  • 30gr fresh ginger
  • 6 kaffir lime leafs
  • 5 cloves of garlic
  • half a small onion, finely diced
for the curry cashew cream:
  • 6 tbsp Cashew Cream
  • 1 tsp curry powder (hot or mild, as you like)
  • 2 tsp lime zest
  • salt to taste
  • - more zest for decoration
To do
  1. chop the carrot, garlic and ginger and add to water with stock powder
  2. add kaffir lime leaves
  3. when carrots are soft enough to be blended, take out kaffir lime leaves and blend the soup (I used a stick blender), put leaves back if you're not serving the soup straight away
  4. mix the cashew cream with the curry powder, zest and salt to taste
  5. serve soup, add cashew cream, some chopped onion and some extra zest - leave a lime leaf in for good looks 🙂
Nutritional Information
Serving size: 1 bowl Calories: 100 Fat: 11gr Saturated fat: 2gr Unsaturated fat: 7gr Trans fat: 0 Carbohydrates: 59 Sugar: 31gr Sodium: 1202 mg Fiber: 23gr Protein: 11gr Cholesterol: 0gr