Witlof Salad w Mango, Pine Nuts, Avo & Dill

Witlof Salad w Mango, Pine Nuts, Avo & Dill
This is such a lovely, flavoursome salad; slightly bittersweet, creamy, and sweet, without any added oils. Ingredients per person, so please multiply as needed.
Prepared by:
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 1 small head of witlof (around 100 gram, or more)
  • 50 grams of mango, diced
  • 35 grams of avocado, diced
  • 10 grams of pine nuts
  • juice of half a lemon
  • fresh dill, chopped or cut
  • pepper
To do
  1. slice the witlof, as fine or chunky as you like (I do discard the bottom end as it can be a tad bitter - I'm a wuss)
  2. sprinkle lemon juice over the top to prevent discolouring
  3. add the diced mango, avocado, pine nuts, pepper, dill and toss
  4. that's all! Enough flavours here, so no need for a dressing 😉
Nutritional Information
Serving size: 1 Calories: 147 Fat: 10 Trans fat: 0 Carbohydrates: 9 Sodium: 7mcg Protein: 5 Cholesterol: 0

 

Limey Rocket & Walnut Pesto (oil free) on Toast

Limey Rocket & Walnut Pesto (oil free) on Toast
A quick way to get a lot of rocket into you and a very tasty light meal! Pesto usually has a lot of oil in it, this version uses avocado instead. If you have pesto left over, you can use this for many other dishes, like pasta or any salad 🙂
Prepared by:
Cuisine: vegan
Recipe type: Sandwiches
Serves: 2
Prep time: 
Total time: 
You need
  • 2-4 slices wholemeal toast, depending on their size (about 100 grams)
  • a few capers
  • a few olives
  • a few (cherry) tomatoes
For the pesto:
  • 120 grams of rocket (arugula)
  • 1 small avocado (about 160 grams)
  • 2 small cloves of garlic
  • juice & zest of 1 lime
  • ½ cup of raw walnuts
To do
  1. throw all the ingredients for the pesto in your food processor or blender, process till smooth
  2. toast your bread, slice the cherry tomatoes and cut the olives in half
  3. place toast on plates, spread a generous layer of pesto on them and top with olives, tomatoes and capers
Notes
Use gluten free bread and the dish is gluten free 🙂
Nutritional Information
Serving size: 1-2 slices (half) Calories: 216 Fat: 13.5gr Saturated fat: 0 Trans fat: 0 Carbohydrates: 19gr Sugar: 0.5gr Sodium: 306cmg Protein: 4gr Cholesterol: 0

 

Star Aniseed Spelt Pancakes w Chunky Strawberry Mash

Aniseed Spelt Pancakes w Chunky Strawberry Mash
The star aniseed in these pancakes gives a lovely extra but subtle flavour, and of course the strawberries add a delicious freshness. Makes 5 medium pancakes.
Prepared by:
Cuisine: vegan
Recipe type: breakfast, light meal
Serves: 5
Prep time: 
Total time: 
You need
  • ½ cup wholemeal spelt flour
  • ½ cup white spelt flour
  • 2 tbsp baking powder
  • 1 tbsp star aniseed powder
  • 1 tbsp coconut palm sugar
  • 2 tbsp rice bran oil
  • ¼ tsp Himalayan rock salt
  • 1 cup of oat milk (or another non dairy milk that
  • 1 tbsp of hemp or chia seeds per pancake
  • 2.5 cups of strawberries
  • 2.5 tsp vanilla paste (or essence, vanilla bean based)
  • oil to cook with (coconut oil is nice here)
To do
  1. with a stick blender (or in the small bowl of your food processor), super quickly blend the strawberries with the vanilla paste, so you keep some lumps and don't end up with a strawberry soup
  2. mix the flours, baking powder, star aniseed powder, sugar and salt, whisk through well so there are no lumps
  3. add the non dairy milk and the oil, whisk till nice and smooth
  4. heat ½ tbsp of oil in a medium skillet to medium/high (not super hot), and add a ladle of batter and swirl the pan to evenly distribute the batter
  5. bubbles will appear, and when the sides let loose (with a bit of help of your spatula), flip them over (help by holding the edge of the pancake) and give it just a few more minutes to brown
  6. when nice and brown, serve pancake with strawberry mash and a table spoon of hemp seeds
Notes
Apart for the pancakes themselves, I haven't added any sugar or otherwise sweet things to this recipe, but if you're in a sweet mood, of course you can add any preferred sweetener, or chopped dates 🙂
Nutritional Information
Serving size: 1 Calories: 173 Fat: 8.5gr Carbohydrates: 31gr Sugar: 4gr Sodium: 386mcg Protein: 5gr

 

Decadent Black Bean Based Orange & Chocolate Spread

Decadent Black Bean Based Orange & Chocolate Spread
If there is one great way to get your beans into you without knowing it, this is it 🙂 It tastes decadent, rich and just gorgeous. I call it 'spread', but it is excellent as a sauce or a dip, like in the picture, or for cake layers, you name it. But whatever you name it, I'm pretty sure as a breakfast, with fruit to dip, it will make you start the day with a smile on your face!
Prepared by:
Cuisine: vegan
Recipe type: Sauce, dip, spread
Serves: 4-8
Prep time: 
Total time: 
You need
  • 200 grams black beans
  • 25 grams raw cacao powder
  • 5 tbsp raw agave nectar
  • zest of 1 orange
  • and optional, 2 pipettes (about ¾ tsp) of stevia - depending on how sweet you like it.
To do
  1. blend the beans, cacao powder an agave nectar with a stick blender or in a small blender
  2. stir through the zest
  3. taste and add stevia if you like
Notes
Serve with fruit to dip, on toast or a sandwich (great for your lunch box), or with dessert. If you'd like it thinner for a sauce, you could dilute with a nut milk or orange juice, or both.
Nutritional value is per cup, but ¼ cup gives you plenty for a 1-person fruit dip 🙂
Nutritional Information
Serving size: 1 cup Calories: 489 Fat: 9 Saturated fat: 0 Trans fat: 0 Carbohydrates: 94 Sugar: 38 Sodium: 479 Protein: 25 Cholesterol: 0

 

Lychees w Minted Coconut Yoghurt & Hemp Seeds

Lychees w Minted Coconut Yoghurt & Hemp Seeds
Such a delightful combination of subtle flavours, just beautiful. Serve as dessert or breakfast, or whenever you fancy 🙂
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 1
Prep time: 
Total time: 
You need
  • 100 gr coconut yoghurt (I happened to use Pura Veda, which is pre-sweetened. If you have CoYo yoghurt, then fluff up with a bit of water and a few drops of stevia or raw agave nectar)
  • 6 lychees, halved
  • 2 large leaves of mint
  • 1 tsp hemp seeds (or more if you want)
To do
  1. chop up your mint and mix with the yoghurt
  2. place in a bowl, add lychees, and top with hemp seeds
Nutritional Information
Serving size: 1 Calories: 282 Fat: 22 Carbohydrates: 16 Protein: 5

 

Open Rocket & Marinated Zucchini Sandwich w Smokey Truffle Chickpea Sauce

Open Rocket & Marinated Zucchini Sandwich w Smokey Truffle Chickpea Sauce
This is a lovely light meal, and ideal when you have the marinated zucchini left over from dinner. The chickpea sauce is made in 5 minutes.
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal, sandwich
Prep time: 
Total time: 
You need
  • wholemeal bread (toasted or not, up to you)
  • a cup of loosely packed rocket
  • a small cup of marinated roasted zucchini (see recipe)
For the chickpea sauce:
  • 1 cup of cooked chickpeas
  • ½ cup of oat milk (or another light textured non dairy milk)
  • ½ tbsp brown rice miso
  • 1 clove of garlic
  • ¼ tsp liquid smoke (Hickory)
  • 1¼ tsp truffle oil
To do
  1. mix all ingredients for the sauce in your blender. Of course you can heat this up and dilute further into a thinner sauce.
  2. if you want, serve zucchini hot, but cold is very nice too
  3. just arrange everything on top of each other; bread, rocket, zucchini, chickpea sauce
  4. and enjoy 🙂

 

Marinated & Roasted Zucchini Slices w Rosemary

Marinated & Roasted Zucchini Slices w Rosemary
Very thinly sliced, this is not just an easy dinner side, but also lovely as part of a salad or a sandwich.
Prepared by:
Cuisine: vegan
Recipe type: side dish
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 zucchini (large)
  • 3 tbsp olive oil
  • 1½ tbsp balsamic vinegar
  • ¾ tbsp dried rosemary leaves (or more or less, to taste)
  • 1 clove of garlic, minced
To do
  1. mix the olive oil, vinegar, rosemary and garlic in a flat oven dish
  2. slice the zucchini really very thin (I used a cheese slicer)
  3. place slices in oven dish and coat well
  4. let sit for as long as you can, but try to allow an hour for flavours to absorb, toss halfway
  5. preheat oven to 200C
  6. place in oven and roast for 30 minutes, turning over once half time
  7. serve as side dish, or use for a tasty sandwich.

 

Tahini Tofu Terrine

Tahini Tofu Terrine
Gently flavoured and with a nice texture almost as Boursin cheese, this is great to have as a nibble, or make a sandwich with it. This recipe makes 2 smaller terrines, so divide in 2 if you only want 1.
Prepared by:
Cuisine: vegan
Recipe type: snack, sandwich filling
Prep time: 
Total time: 
You need
  • 1 block of organic firm tofu (300gr)
  • 1 tbsp nutritional yeast
  • 1 tbsp vegetable stock powder
  • ¼ tsp black salt
  • 1 tbsp tahini
  • 1 clove of garlic, minced (or more, taste as you go)
  • ½ cup almond milk
  • ½ cup water
  • 8 tsp agar agar powder
To do
  1. in your food processor, blend the tofu, yeast, stock powder, salt, tahini and garlic
  2. while blending, pour in oil
  3. taste! At this point you can easily tweak flavours. Add herbs or spices, salt, pepper to taste
  4. pour the milk and water into a small sauce pan, and add agar agar powder
  5. (have your plastic or silicon containers ready for the next step)
  6. heat liquid, and as soon as you see it thicken, add to the tofu mixture to the running machine
  7. blend well and pour in containers
  8. gently drop the containers on your bench top to make the mixture fill them up neatly
  9. place in fridge and give a few hours to solidify nicely, then pop out of mould
Notes
Eat on toast or with crackers, or use in salads.

 

Limey Avocado Mousse w Onion & Toasted Pine Nuts

Limey Avocado Mousse w Onion & Toasted Pine Nuts
This small dish is so delicious, and yet so easy to make, love it! Great as a nibble!
Prepared by:
Cuisine: vegan
Recipe type: Light meal/snack
Prep time: 
Total time: 
You need
  • 2 avocados
  • zest and juice of 1 small lime
  • ¼ tsp Himalayan rock salt
  • 3-3.5 tbsp pine nuts, toasted
  • ½ small onion, chopped
To do
  1. mash the flesh of the avocados together with the zest and juice of the lime (for extra smoothness and fluffiness, quickly blend mixture)
  2. toast the pine nuts (don't let them burn like I always do)
  3. scoop avocado in a bowl and top with nuts and onion
  4. done!
Notes
Serve with any biscuit, or cut up some wholemeal wraps and bake in oven till crisp 🙂

 

Carrot & Curry Pastry Rolls

Carrot & Curry Pastry Rolls
This yummy recipe makes 4 rolls, and 1 roll easily is enough for one person to have for lunch, or add a salad if you're really hungry or for dinner 😉 They are really nice and tasty, and easy to put together.
Prepared by:
Cuisine: vegan
Recipe type: crispy lunch or dinner
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 vegan puff pastry sheets (you can easily replace this with filo pastry - I meant to but had run out)
  • 1 medium carrot
  • ½ capsicum
  • 3 small spring onions
  • 1 generous hand of fresh coriander
  • 1 small hand of peanuts
  • 1 tsp curry powder (hot or mild to your liking)
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • 1-2 cloves garlic, minced
  • 2 heaped tbsp Cashew Cream (could replace with silken tofu)
  • 1 tbsp of Ketjap Manis (or another thickish ketjap/soy sauce)
  • a little bit of oil
To do
  1. preheat oven to 200C (or according instructions on pastry packaging)
  2. defrost 2 sheets of pastry
  3. chop the carrot quite small
  4. chop the capsicum, coriander and spring onions
  5. mix all veggies with cashew cream, spices, peanuts and Ketjap
  6. cut the sheets in two, then lengthwise, place veggie filling in the middle
  7. fold sides in (squeeze together and fold over), and fold ends in
  8. place on the rack of your oven tray, if you have a rack, on baking paper
  9. spray or brush a little bit of oil on and bake for 30min or until nice and brown

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