Quick Salad w Iceberg Lettuce, Apple, Olive & more

August 9, 2013 · by · Leave a Comment

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Quick Salad w Iceberg Lettuce, Apple, Olive & more
An easy salad to quickly throw together. Of course you can adjust quantities as you like 🙂
Prepared by:
Cuisine: vegan
Recipe type: salad
You need
  • 5 lettuce leafs, torn in pieces
  • 1 small apple, chopped
  • 5cm of cucumber, sliced in fingers
  • a small onion, thinly sliced or chopped
  • 4 semi dried tomatoes, sliced or chopped
  • a few olives, sliced
  • a dash of olive oil
  • juice of half a lime
  • fresh dill
To do
  1. toss the whole lot together and munch away 🙂

 

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

Dukkah Coated Cauliflower Croquettes

August 7, 2013 · by · 2 Comments

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Dukkah Coated Cauliflower Croquettes
I made this from one whole cauliflower, which yielded 26 croquettes. I will halve the amounts here, as 26 croquettes may be a bit much, unless, of course, you want to serve them as finger food! 🙂
Prepared by:
Cuisine: vegan
Recipe type: Veggie dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ½ head of cauliflower
  • 1 cups of bread crumbs (I used gluten free crumbs), an extra to coat
  • juice of ½ lemon, zest of ¼ lemon
  • 1 tsp of curry powder
  • ½ tsp of salt
  • ½ medium onion, finely chopped
  • 2 tbsp of almond butter
  • a few tbsp of dukkah
  • 3 tsp of 'No-Egg' mixed with 1 tbsp of water
  • 1 clove of garlic
To do
  1. steam (or boil) the cauliflower till very soft
  2. drain and put in a large bowl with all ingredients and mash
  3. kneed the mixture so it sticks together nicely
  4. if you have time, put the bowl in the fridge for half an hour, but you don't have to
  5. mix some crumbs with dukkah
  6. take a little bit of the mixture (about 3 tbsp) and roll a croquette on your cutting board (push the ends in so it's nice and tidy), then roll through the dukkah & crumbs (of course you can make them smaller, or into patties, whatever you feel like)
  7. when all are done, heat some oil in a skillet and fry the croquettes, turning them frequently.
Notes
Serve with vegan mayo, raw mayo, tomato sauce, any sauce you fancy 🙂

 

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

Garlic & Kaffir Lime Leaf Soup

August 6, 2013 · by · Leave a Comment

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Garlic & Kaffir Lime Leaf Soup
If you want to treat your neighbours to a nice cloud of garlic, do make this soup 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 cloves of elephant garlic, or 9-10 small cloves
  • 4 small kaffir lime leafs
  • about 3 tbsp of olive oil
  • 2 vegetable stock cubes
  • 1 liter of water
  • lots of pepper
  • salt to taste (but probably not necessary)
To do
  1. grate ¾ of the garlic, chop the remaining ¼
  2. add the oil to a pan, heat it and add the chopped garlic
  3. let the garlic brown, then add the water, stock cubes and kaffir lime leafs
  4. stir and let come to the boil and then add the grated garlic
  5. let simmer for 15 minutes, then blend the soup in your blender or with a stick blender (take the leafs out before you blend)
Notes
You can serve it straight away or put the leafs back and keep till later.
Of course you can also use this soup as a base for many other soups 🙂

 

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

Basic Tofu Mayonnaise

August 3, 2013 · by · Leave a Comment

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Basic Tofu Mayonnaise
The texture of tofu mayo is very similar to egg mayonnaise, that's what the appeal is to me, but the flavour comes pretty close too 🙂
Prepared by:
Cuisine: vegan
Recipe type: sauce
Prep time: 
Total time: 
You need
  • ½ cup of organic silken tofu
  • ½ tsp of vegetable stock powder
  • ½ tsp of mustard
  • 1.5 tbsp rice bran oil
  • 1 tsp apple cider vinegar
To do
  1. mix everything but the oil in the small bowl of your food processor
  2. then, with the machine running, slowly pour in the oil and blend till nice and homogenous.
Notes
Since all tofu's seem to have a different moisture contents, you may have to tweak the amount of oil.

 

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

Orange & Vanilla Cookies

August 3, 2013 · by · Leave a Comment

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Orange & Vanilla Cookies
Urgent Cookie Craving! So I baked these. Plenty to cure cravings for a week, as it makes about 60 small to medium cookies 😉
Prepared by:
Cuisine: vegan
Recipe type: cookies
Serves: 60
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of (spelt) flour
  • ½ cup of melted coconut oil (I used deodorized oil)
  • ¾ coconut palm sugar
  • a pinch of salt
  • zest of 2 oranges
  • 2 tsp vanilla paste
  • 1 tbsp molasses
  • 1 tsp of baking powder (aluminium free)
To do
  1. mix dry ingredients
  2. mix liquid ingredients
  3. slowly add liquid mixture to dry mixture, stirring it in with a wooden spoon
  4. it's quite OK for it to be crumbly as long as it is nicely mixed and you can form balls out of the dough
  5. pre-heat oven to 160-170C and place baking paper on oven tray
  6. take a small hand of dough and press it together, then flatten it and either transfer to baking tray, or use a cookie cutter for nice shapes
  7. place tray in oven and bake for no more than 12 minutes (they will harden up once out of the oven)
  8. after a few minutes, transfer to a rack to cool down further

 

Filed Under: All, Sweets · Tagged: , , , , , , ,

Sweet Citrus & Curry Macadamia Bites

August 1, 2013 · by · Leave a Comment

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Sweet Citrus & Curry Macadamia Bites
Hubbie loves to have a few of these if he doesn't have time to make breakfast before work. I love them the rest of the day 🙂
Prepared by:
Cuisine: vegan
Recipe type: snack
Cook/wait time: 
Total time: 
You need
  • ¾ cup of ground raw macadamia nuts (grind them in the coffee grinder to a thick paste)
  • zest of 1 lime
  • zest of 1 lemon
  • 2 tsp curry powder (hot if you like it)
  • ½ tbsp of raw agave nectar
  • pinch of Himalayan rock salt
To do
  1. I actually grind the macadamias in the coffee grinder, because of the small amount, but you can make it in any processor or blender.
  2. don't grind the nuts into a nut butter, it will be useless then (well, for balls), you want the paste to be thick like a thick dough
  3. then with a fork, mix the rest of the ingredients in and form balls
  4. you could roll them through sesame seeds, or dessicated coconut, but you can leave them naked too 🙂
Notes
Keep them in the fridge, but they should be fine in a lunch box if the weather is not too hot.

 

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

Raw Macadamia Aioli

July 30, 2013 · by · 2 Comments

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Raw Macadamia Aioli
If you're not into soy or if you eat all raw, you should try this stuff, it is gorgeous. Even our 9 year old neighbour loves it 🙂
Prepared by:
Cuisine: vegan
Recipe type: sauce, dip
Prep time: 
Total time: 
You need
  • 1 cup of macadamias
  • 3 tbsp of olive oil (make it a light version, olive oil can be quite strong in flavour) - or use rice bran or sunflower oil)
  • 1 tbsp apple cider vinegar
  • almost ¾ cup of water (don't throw it all in at once)
  • 1 clove of elephant garlic (or a few small ones of regular garlic) or to taste
  • ¾ tsp salt
  • 2 tbsp of Italian herb mix
To do
  1. add all ingredients except for oil to blender, start with ½ cup of water
  2. whizz till smooth
  3. with machine running, slowly add oil
  4. if you find it's too thick, you can add either more water or oil, it's up to you how thick you make it 🙂
Notes
I use this as a base for variations; it is lovely to add some capers, hot spices, smoked paprika, truffle oil, you name it 🙂
Recipe is based on the Raw Mayonnaise recipe by The Rawtarian.

 

Filed Under: All, Dips, Sauces & Condiments, Raw & Almost Raw, Vegan 101 & Alternatives · Tagged: ,

Raw Onion, Cashew & Sunflower Seed Crackers

July 29, 2013 · by · 3 Comments

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Raw Onion, Cashew & Sunflower Seed Crackers
These are great for snacking and to be served with cheeze or dips. Easy to make too. I made them in the dehydrator 🙂
Prepared by:
Cuisine: vegan
Recipe type: crackers
You need
  • 1 cup of soaked sunflower seeds
  • 1 cup of soaked cashews
  • ¼ cup of tamari
  • ½ cup of coconut water (or plain water)
  • 1 large spring onion
  • 1 large garlic clove
To do
  1. blend everything in a power blender
  2. spread out on your dehydrator sheet, quite thin and dehydrate for about 8 hours. The nut layer should be dry to the touch at least, then break off a corner to see if it's dry enough, and if not, let dehydrate longer. It's up to you if you want them dry as crackers, or keep them a little pliable.
Notes
You can score the layer half way, to make tidy breaking easier.

 

Filed Under: All, Breads & Wraps, Raw & Almost Raw, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , ,

Roasted Tomatoes w Truffle Oil, Sage, Hemp & Cream Cheese

July 27, 2013 · by · Leave a Comment

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Roasted Tomatoes w Truffle Oil, Sage, Hemp & Cream Cheese
Such a lovely side dish! Make as much as you want, all you need is:
Prepared by:
Cuisine: vegan
Recipe type: side dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • tomatoes
  • truffle oil
  • dried sage
  • vegan cream cheese (I used Garlic & Chives Sheese)
  • salt & pepper
  • Hemp seeds (or use sesame or Chia seeds)
To do
  1. heat oven to 200C
  2. half your tomatoes and place in oven dish
  3. on each tomato, pour a few drops of truffle oil and sprinkle sage, salt & pepper
  4. bake for about 40 minutes or until they start to have dark brown edges
  5. take out and place cream cheese on top
  6. put back in oven for another 5 minutes
  7. take out, sprinkle hemp seeds on top, and you're done
Notes
Keep the truffle oil handy at the table, just in case you want a strong truffle flavour 🙂

 

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

Puff Pastry Pizza Bites

July 27, 2013 · by · Leave a Comment

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Puff Pastry Pizza Bites
We had unexpected visitors, so I quickly threw these together. They are delicious and disappeared very quickly!
Prepared by:
Cuisine: vegan
Recipe type: pizza
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 puff pastry sheets
  • ⅓ cup of pesto
  • ⅓ cup of tomato dip, capsicum dip, or ditto sauce
  • almost one jar of asparagus, chopped
  • capers
  • ¾ medium onion, sliced
  • 1 large clove of garlic or a few smaller ones, grated or minced
  • vegan cheese (Notzarella, in this case), grated
  • Himalayan rock salt
  • ½ tsp of chilli powder
  • a few olives, sliced
To do
  1. preheat your oven to 200C
  2. spray some oil on your oven tray, and place the sheets on it
  3. on one sheet, spread the pesto with half of the garlic
  4. cut the sheet in 16 squares
  5. place on each square asparagus, a few capers and grated cheese
  6. on the other sheet, spread the tomato dip with the other half of the garlic
  7. cut this sheet too in 16 squares
  8. place on each square a few slices of onion, some olive and grated cheeze
  9. sprinkle salt and chilli over the top of both sheets, and place in oven
  10. bake for about 20 minutes, take out and serve

 

Filed Under: All, Complete Meal Ideas, Light meals, Main Dishes, Snacks & Entrées · Tagged: ,
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