Carrot & Gnocchi Soup w Croutons

July 24, 2013 · by · Leave a Comment

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Carrot & Gnocchi Soup w Croutons
Go for seconds with this lovely, lightly spicy soup. We did 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 liters of water
  • about 400gr of grated carrot
  • 4 tbsp of veggie stock powder
  • 1 tbsp of lavender flowers – optional
  • 25 gnocchi, sliced
  • ¾ can of coconut milk
  • 50gr of onion, chopped
  • 6 tbsp of Ketjap Manis (sweet soy sauce)
  • 2 tsp of Madras curry powder
  • zest of ½ a lemon
  • 1 slice of bread per bowl, cubed
  • a small hand of chives
To do
  1. boil the water with the stock powder, carrot, onion and optional lavender
  2. when this is all nice and soft, let’s say at 20 minutes, turn off the heat
  3. after 5 minutes (just to prevent you burning yourself), add the coconut milk and blend in blender or with stick blender
  4. put back on heat and add coconut milk, sliced gnocchi, zest, curry powder, Ketjap Manis and lemon zest
  5. boil for a minimum of 10 minutes
  6. fry the cubed bread in a skillet with some oil, add a bit of garlic powder and/or other spices just before you take them out
  7. chop your chives, serve soup in a bowl and top with chives and croutons
  8. done!

 

Filed Under: All, Light meals, Soup · Tagged: , ,

Coconut Carrot Dip

July 24, 2013 · by · Leave a Comment

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Carrot Coconut Dip
Light but as spicy as you like, this is lovely as a dip, on toast or as a sauce 🙂
Prepared by:
Cuisine: vegan
Recipe type: dip, sauce
Prep time: 
Total time: 
You need
  • 2 cups of finely grated carrot
  • ½ cup of coconut yoghurt
  • 1 tbsp Bragg
  • 1 tsp Madras Curry blend
  • 1 tsp mild curry powder
  • 1 tsp garlic powder (or use fresh, of course)
  • ½ tsp Himalayan rock salt
To do
  1. Mix everything in your blender or food processor till it has the consistency you like. Serve with veggies, or dilute with coconut water and a dash of lemon into a sauce.

 

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

Garlic & Thyme Cheeze

July 24, 2013 · by · Leave a Comment

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Garlic & Thyme Cheeze
It doesn't have to be cheese! Nut cheese may never taste like real cheese - it just isn't that oily - but it looks great, it tastes great, it slices, cubes and it melts! Pretty good! :-),
Prepared by:
Cuisine: vegan
Recipe type: cheeze, vegan alternatives
Prep time: 
Total time: 
You need
  • 1 cup + 2 tbsp of cashews
  • 3 tsp of garlic powder
  • 3 tsp of onion flakes
  • 1¼ tsp Himalayan rock salt
  • 2 tbsp of fresh thyme leaves (or 1 of dried thyme)
  • 1 tsp turmeric
  • 1 tbsp of nutritional yeast
  • 8 tsp agar agar powder
  • 1 tbsp lemon juice
  • 1 tbsp of miso (preferably light miso)
  • 1¾ cup of non-dairy milk (I used a combination of rice milk and almond milk)
  • ¼ cup of rice bran oil (or other oil you prefer)
To do
  1. grind the nuts in the small bowl of your food processor till fine
  2. add garlic, onion flakes, salt, thyme, turmeric and nutritional yeast
  3. in a small sauce pan, bring the milk with the agar to the boil, making sure all the agar is dissolved
  4. with the machine running, pour the agar mixture into the bowl
  5. add lemon juice, miso and slowly pour oil in
  6. let run till all nice and smooth
  7. pour into plastic or silicon container and place in fridge for about 4 hours
  8. take out of mould and that's it 🙂
Notes
Keep in fridge, it will stay fine for weeks. It melts, so you can use it on pizzas, for toasties, stir it into your pasta dishes, ahh... anything 🙂

 

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

Dehydrated Smoky Beetroot Chips

July 22, 2013 · by · Leave a Comment

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Dehydrated Smoky Beetroot Chips
Healthy chips? Yep! 🙂
Prepared by:
Cuisine: vegan
Recipe type: raw snack
Prep time: 
Total time: 
You need
  • 3 medium beetroots
  • 1 tbsp of liquid smoke
  • 1 tbsp of tamari
  • 1 tbsp of agave nectar (or another liquid sweetener)
  • 1 tbsp of water
  • ½ to 1 tsp of Himalayan rock salt
To do
  1. slice the beetroot as thin as possible
  2. mix the other ingredients
  3. toss the beetroot in the liquid mixture, let sit for 5 minutes, toss again, let sit for another 5 minutes
  4. place all slices straight onto your dehydrator trays (don't let them overlap)
  5. dehydrate untill you're happy with the crispiness - how long does depend on how thin your slices are, but at least 8 hours (just dehydrate them overnight and see how they are then)
Notes
When done, either munch away or keep in a container, they will stay crisp for a couple of days

 

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

Watermelon Steak

July 20, 2013 · by · Leave a Comment

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Watermelon Steak
This is really, really nice. I think you can eat it any time of the day, as any course. You could also cube it and mix it through a salad, with beans and potato and much more 🙂
Prepared by:
Cuisine: vegan
Recipe type: side, fruit
Prep time: 
Cook/wait time: 
Total time: 
You need
  • slices of watermelon, about 2-2.5cm thick (1 inch)
  • salt
  • olive oil
  • pepper
  • sesame seeds
To do
  1. sprinkle the slices with salt all over, and let sit for about 20 minutes
  2. - rinse them and pat them dry thoroughly
  3. - heat a grill pan
  4. - sprinkle watermelon with black pepper
  5. - grill till black lines appear, turn over and do the same
  6. - sprinkle sesame seeds on top and serve

 

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

Lima Beans w Mint & Veggies

July 20, 2013 · by · Leave a Comment

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Lima Beans w Mint & Veggies
I have to be honest, I have never been a great lover of legumes, even though my mother served heaps of them. But I must say, Lima beans, or Butter beans, are really lovely. I use them in different ways for different dishes. This is one of them 🙂 By the way, I soak the beans overnight, rinse them, and then steam them till they're done. I find this an easy way as you can just walk away and you don't need to worry about them getting burnt 😉 But, you can also buy them cooked of course, which makes this a really quick and hassle free dish.
Prepared by:
Cuisine: vegan
Recipe type: Main
Serves: 2
Cook/wait time: 
Total time: 
You need
  • 1-1.5 cups of cooked Lima beans
  • 1 capsicum, cut up
  • 2 hands of fresh spinach - or more
  • 1 medium onion, chopped
  • a few tsp of minced garlic, or as much as you want
  • salt & lots of pepper
  • a drizzle of olive oil
  • a hand (or 2) of fresh mint leafs
  • ½ tbsp Chia seedfs
  • some sprouts as topping
  • some oil for cooking
To do
  1. heat oil in deep skillet
  2. when hot, add onion, garlic and capsicum and quickly stirfry
  3. add beans and heat through
  4. stir in mint and spinach, add salt & pepper and let quickly wilt
  5. when spinach is wilted, place on plate and top with sprouts and a drizzle of olive oil and sprinkle with Chia seeds

 

Filed Under: All, Complete Meal Ideas, Main Dishes, Pasta & Legumes · Tagged: , , ,

Spinach Tomato Pastries

July 18, 2013 · by · Leave a Comment

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Spinach Tomato Pastries
Ewwww, did I make these? ;-D Yummy packages of goodness. OK, pastry is maybe not the best health food, but what's inside, is 🙂 For dinner we had 3 of these each, with a side salad, but they would make excellent cocktails bites too!
Prepared by:
Cuisine: vegan
Recipe type: main, snack, side
Serves: 8
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 pack of frozen spinach (about 1.5 cup), defrosted
  • 6 tbsp tomato sauce (in this case, home made sauce)
  • ½ tbsp minced garlic
  • ½ tsp Chilli powder
  • 100gr vegan cheeze (I used Vegusto), grated
  • salt to taste
  • 2 sheets of vegan pastry
  • a little bit of oil
  • 1 tbsp of sesame seeds
To do
  1. preheat oven to 200C
  2. drain the spinach, squeeze moisture out
  3. on an oven tray, defrost the pastry sheets
  4. mix the spinach with the tomato sauce, garlic and Chilli powder
  5. cut each pastry sheet in four, and place a few table spoons of the spinach mixture in the middle of each square
  6. fold the corners all to the middle, squeeze the edges together, but leave a hole in the middle for air to escape
  7. brush or spray some oil on each of them, and sprinkle with sesame seeds
  8. place in oven and bake for 20 minutes, check. When they're nice and golden brown they're done.
Notes
Serve with other wonderful things on the side 🙂

 

Filed Under: All, Light meals, Main Dishes, Snacks & Entrées, Veggies & Sides · Tagged: ,

Baby Eggplant w Thyme & Mushroom Ragoût

July 17, 2013 · by · Leave a Comment

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Baby Eggplant w Thyme & Mushroom Ragoût
We had this for lunch, but it is a great dinner too, or you can serve the two dishes separately 🙂
Prepared by:
Cuisine: vegan
Recipe type: meal
Prep time: 
Cook/wait time: 
Total time: 
You need
For the eggplant:
  • 4 baby eggplants (or 1 large eggplant)
  • oil to drizzle on top
  • fresh or dried thyme
  • salt & pepper
For the mushroom ragoût:
  • about 200gr of mushrooms, cut up
  • 2 tbsp of oil (I used deodorized coconut oil) plus some oil to cook the mushrooms in
  • 6 tbsp of spelt flour
  • 2 heaped tsp of veggie stock powder
  • 2 tsp (or more) of minced garlic
  • 1 onion - or as much as you like, finely chopped
  • non dairy milk
  • salt & pepper or a dash of Bragg liquid aminos instead of salt
To do
To prepare the eggplant:
  1. preheat the oven to 200C
  2. cut the eggplant in halves, arrange in an oven dish, sprinkle with oil, the thyme leafs, salt & pepper
  3. place in oven for about half an hour, the top of the eggplant should be nice and brown but not black
To prepare the mushroom ragoût:
  1. in a skillet, add some oil, heat and add onion, give it a few minutes then add mushroom and a dash of water. Stir and keep on low/medium heat
  2. in a small sauce pan, melt the coconut oil, then add the flour and stir like crazy
  3. the mixture should go sticky and dry (if it doesn't, you have to turn the heat up), then mix in a bit of milk and stir again, the heat should make it go stick and dry again, and so you keep adding milk until it doesn't and it becomes a sauce
  4. add in the mushroom and onions, and add salt & pepper or Bragg to taste, and you're done 🙂
Notes
Arrange both dishes on a plate and enjoy 🙂

 

Filed Under: All, Complete Meal Ideas, Light meals, Main Dishes, Veggies & Sides · Tagged: , , ,

Lemon Coconut Yoghurt w Raw Buckwheat Granola

July 16, 2013 · by · Leave a Comment

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Lemon Coconut Yoghurt w Raw Buckwheat Granola
Uh ohhhh.... Just as well this is awfully healthy because it is tempting to have more 😉
Prepared by:
Cuisine: vegan
Recipe type: Breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • ½ to ¾ cup of coconut yoghurt
  • 3 - 4 tbsp of CocoQuench (diluted coconut milk, 20% coconut)
  • zest of 1 lemon
  • ⅓ - ½ cup of raw buckwheat granola (how much is really up to you)
To do
  1. mix the yoghurt with the milk so that you have a nice creamy consistency
  2. stir in the lemon zest
  3. top with granola, or top the granola with the yoghurt
  4. munch!

 

Filed Under: All, Breakfast, Raw & Almost Raw · Tagged: , , , , , ,

Mango, Chilli & Rosemary smoothie

July 16, 2013 · by · Leave a Comment

 

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Mango, Chilli & Rosemary smoothie
A smoothie with a bite 🙂
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 2
Prep time: 
Total time: 
You need
  • 1 mango
  • 1 glass of coconut water
  • chilli powder, to taste
  • a sprig of rosemary
To do
  1. peel mango, chop rosemary and place in blender together with coconut water.
  2. blend
  3. serve as is or with ice cubes

 

Filed Under: All, Juices, smoothies & other drinks ·
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