Mini Vanilla Cinnamon Cakes

July 15, 2013 · by · Leave a Comment
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Mini Vanilla Cinnamon Cakes
OK, I'm patting myself on the shoulder for these 😉 It must be the combination of the cinnamon and the coconut palm sugar that gives a lovely deep flavour, and spelt tends to always give a nice almost crispy crust.
Prepared by:
Cuisine: vegan
Recipe type: Sweets
Serves: 22
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 200gr organic white spelt flour
  • 175gr plant based butter (straight from fridge)
  • 125 coconut palm sugar
  • a pinch of salt
  • 2 tsp of vanilla paste
  • 2 tsp of cinnamon
  • 2 tbsp of melted coconut oil
  • 1 tbsp of non dairy mylk
To do
  1. Place all ingredients in a bowl and mix with mixer, using dough hooks
  2. when all has come together, spray or brush your silicon mould lightly with oil (this may not be necessary, but I did it anyway and they came out beautifully)
  3. place enough dough in each cup to make a little mount (I used a cake pop tray with lid, nice and cosy 😉 )
  4. put the tray in the oven and bake for 15 minutes, check if it is done (stick a knitting needle in, it should come out dry), leave in few more minutes if necessary. Cakes will 'crisp' up a little once out of oven.
Notes
You can also serve these as a dessert; I added a Nutmeg-Ginger dip 🙂

 

 

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

Vanilla Coconut Cream (raw)

July 14, 2013 · by · Leave a Comment

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Vanilla Coconut Cream
One of those dishes that puts a smile on my face when I taste it 🙂 You can use this as a dip with fruit, or add it to your dessert or breakfast, or even eat just as is.
Prepared by:
Cuisine: vegan
Recipe type: Dip, dessert, sauce
Prep time: 
Total time: 
You need
  • ¼ cup coconut milk solids (skim the of the top of a can, if need be, put can in fridge for a couple of hours)
  • ¼ cup Cashew Cream
  • 1 tbsp coconut nectar or raw agave nectar
  • ½ tsp vanilla bean paste
To do
  1. Mix or blend all ingredients till nice and smooth, and that's all 🙂

 

Filed Under: All, Desserts, Dips, Sauces & Condiments, Gluten free, Raw & Almost Raw, Sweets · Tagged: , ,

Mushroom & Kaffir Lime Leaf Soup

July 14, 2013 · by · Leave a Comment
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Mushroom & Kaffir Lime Soup a
This is quite an amazing soup, the flavour is just so out of this world, creamy, full of kaffir lime and with a hint of spice too 🙂 I used two kaffir lime leafs, and I wouldn't use more than that. This recipe is enough for 4 entrée size portions, or 2 mains.
Prepared by:
Cuisine: vegan
Recipe type: Soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 12 mushrooms, sliced
  • 1 tbsp vegetable stock powder
  • 1 ltr water
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 2 kaffir lime leafs, torn but not in pieces
  • 1 cup of oat milk
  • 2-3 small pinches of Chilli powder, to taste
  • a little coconut oil (I used deodorized oil)
To do
  1. fry the onion in the oil
  2. add the mushroom and a dash of water, stir and simmer for a minute or two
  3. add the stock powder and the rest of the water
  4. add kaffir lime leafs and garlic
  5. let simmer for 10 more minutes
  6. take off heat, remove kaffir leafs and blend with stick blender
  7. add oat milk, put back on stove and add kaffir lime leafs again, heat through and serve
Notes
I kept a few pieces of mushroom on the side and added back for serving, and topped with some tarragon 🙂
Filed Under: All, Gluten free, Soup · Tagged: , , , , ,

Raw Chia Pudding w Persimmon & Passionfruit

July 11, 2013 · by · Leave a Comment
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Prepare this breakfast the night before and you don't need to do a lot in the morning. Or, you can have this as dessert 🙂 You need (per person for brekky, for 2 as dessert):
Prepared by:
Cuisine: vegan
Recipe type: dessert or breakfast
Serves: 1-2
Prep time: 
Total time: 
You need
  • 1 cup of non dairy milk
  • 2 tbsp Chia seeds
  • 1 tsp vanilla paste or essence to taste
  • 1 persimmon, cut in fine wedges
  • 1 passionfruit
To do
  1. - soak the seeds in the milk and vanilla.
  2. - you can add everything else to it straight away or add when ready to eat
Notes
That's all!
Filed Under: All, Breakfast, Desserts, Raw & Almost Raw · Tagged: , , ,

Raw Cashew Crêpes w Fruit, Mint & Lavender

July 5, 2013 · by · Leave a Comment

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Raw Cashew Crêpes w Fruit, Mint & Lavender
This is a deliciously delicate tasting breakfast or snack...
Prepared by:
Cuisine: vegan
Recipe type: Breakfast/snack
Serves: 4
Prep time: 
Total time: 
You need
  • For the crêpes (this will make about 4-6) you need:
  • 1.5 cups of cashews, soaked
  • 3 tbsp of agave nectar
  • 2 tbsp of lemon juice
  • a pinch of salt
  • water to dilute as much as needed
  • For the filling, per wrap (as an example, the possibilities are endless):
  • slices of banana
  • slices of apple
  • tiny wedges of kumquat
  • 3 leafs of mint, chopped up
  • 1 tsp of lavender flowers
To do
  1. blend all the ingredients for the crêpes, but only add water when needed. It needs to be thin enough to spread out, that's all
  2. spread out the mixture on a dehydrator sheet (I had enough for a bit more on a 2nd sheet)
  3. dehydrate for 8 hours on 45C. The crêpe should peel off easily, not stick anymore and be pliable, so dehydrate an hour longer if needed
  4. then cut in 4 pieces, arrange your filling and carefully roll up

 

Filed Under: All, Dips, Sauces & Condiments, Fruit dishes, Raw & Almost Raw · Tagged: , , , , ,

Green Banana Smoothie

June 23, 2013 · by · Leave a Comment

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Green Banana Smoothie
Quite a lazy way to make a meal, but it does us so much good 🙂
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Prep time: 
Total time: 
You need
  • 1 large banana
  • ½ capsicum
  • 3 leafs of kale
  • 1 orange, peeled
  • 2 dates
  • 1 tsp of Maca
  • 1 tsp of Mesquite
  • 250ml coconut water
To do
  1. Blend the whole lot and drink or keep in a jar and take places 🙂

 

You need:

1 large banana
1/2 capsicum
3 leafs of kale
1 orange, peeled
2 dates
1 tsp of Maca
1 tsp of Mesquite
250ml coconut water

Blend the whole lot and drink or keep in a jar and take places 🙂

 

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

Raw ‘Rice’ & Kelp Noodle Salad

June 2, 2013 · by · Leave a Comment

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Raw 'Rice' & Kelp Noodle Salad
Very easy recipe, if you don't have a food processor but want the cauliflower to be rice like, you could grate it. Nice thing is that the cauliflower actually becomes a bit juicy.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2
Prep time: 
Total time: 
You need
  • a handful of kelp noodles, cut up in length you prefer
  • about ¼ of a cauliflower
  • half an avocado
  • half an orange
  • a few tbsps of peanuts (the reddish things in the picture, they are raw and still have the skin on, but your normal peanuts are fine too)
  • a few tbsps of chopped red onion
  • a tomato
  • a small or half a medium carrot
  • a little bit of toasted sesame oil
  • coriander, as much as you like
  • mint, ditto
  • salt & pepper
  • olive oil
  • any spice or herb you like
  • anything else you like, I mean, it's a salad, add what you fancy.
To do
  1. whizz chunks of the cauliflower in the food processor, until fine (or grate). It then sort of resembles rice, hence 'raw rice salad'.
  2. chop up all the other ingredients
  3. mix the whole lot
  4. eat

 

Filed Under: All, Light meals, Main Dishes, Raw & Almost Raw, Salads · Tagged: , , , , , , , , , ,

Tarragon & Chives Cheeze

May 30, 2013 · by · Leave a Comment

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Tarragon & Chives Cheeze
What I love about nut cheeze, is that you can easily make it at home, flavour it any way you like, and of course that there were no cows involved 🙂 This cheeze isn't as oily as real cheese, but it tastes good and it is pretty healthy.
Prepared by:
Cuisine: vegan
Recipe type: cheeze
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 table spoons of pine nuts (you can also stick with cashew nuts)
  • ¼ cup nutritional yeast
  • 3 tspns onion powder
  • 1 teaspoon Himalayan rock salt
  • 4 tspns garlic powder
  • 1+3/4 cups plain unsweetened oat or other non dairy milk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • Chopped chives - lots
  • Dried or fresh tarragon - lots (otherwise the flavour won't get through), I put in least 3 tbsp of dried tarragon, but you can start with less and taste the mixture
  • Curry powder, as much as you like (again, taste the mixture)
To do
  1. lightly oil a suitable container or ramekin (I use plastic containers and don't need to oil)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder. Pulse a few more times to blend in the spices.
  4. combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for a few minutes, stirring occasionally, until the agar is dissolved.
  5. with the food processor running, gradually pour the milk mixture through the feed tube and into the nut mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using).
  6. transfer the mixture to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin, or wriggle your container.

 

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

Beetroot Wraps w Greens & Red Cabbage

May 29, 2013 · by · Leave a Comment

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Beetroot Wraps w Greens & Red Cabbage
Wraps are great meals at any time of the day and the possibilities are endless. Here's one of my favourites 🙂
Prepared by:
Cuisine: vegan
Recipe type: Wrap
Serves: 2
Prep time: 
Total time: 
You need
  • about half a cup of baba ghanoush
  • red cabbage, chopped, ¾ cup
  • ½ avocado
  • half a small onion
  • rocket leaves, as many as you like
  • 1 tbsp hemp hearts/seeds
  • dash of olive oil, optional
  • salt & pepper
To make wraps from scratch (about 6) you need:
  • 1 cup of w/m flour (I use organic spelt)
  • 1 cup of white flour (ditto)
  • 1 tsp of salt
  • 1.5 tsp baking powder
  • 1 tbsp oil
  • juice of one medium size beetroot, and top up with hot water to ¾ cup
To do
To assemble:
  1. spread the baba ghanoush on your wrap, chop onion & cabbage, and arrange everything else on the wrap, a bit off centered
  2. roll up and enjoy 🙂
To make wraps:
  1. mix your dry ingredients (if lumpy, then sieve). I use a food processor.
  2. slowly add in oil & water/beetroot mixture
  3. mix till it is a nice dry ball - if too sticky, add flour
  4. let the dough sit in a warmish spot under a tea towel, for abt 20 minutes
  5. divide in 8 pieces, let sit for 20 minutes again
  6. on your work surface, sprinkle some flour. Put a ball of dough in the middle, flatten with your hands, then use a rolling pin to roll out thin. Always roll from the middle to the sides. keep sprinkling with flour, turn over once. If you don't sprinkle enough flour, it will stick to the work surface and you'll be annoyed!
  7. heat a skillet, nice and hot, no oil
  8. when hot, put your wrap in the skillet.
  9. when bubbles appear, give it another 10 seconds, then turn over
  10. another 10 seconds, and done!
    (I keep a plate with a tea towel ready, where the wraps go when done. Leftover wraps you can put in a plastic bag with moist to wet kitchen paper, they will stay nice and pliable. In case they are dry, the moist kitchen paper will fix that. )

 

Filed Under: All, Breads & Wraps, Breakfast, Light meals, Wraps & Sandwiches · Tagged: , , , , , , , , , , ,

Faux Smoked Salmon Paté

May 29, 2013 · by · Leave a Comment

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Faux Smoked Salmon Paté
Well, there definitely is something fishy about this paté! It was a lucky shot, to be honest, but I was pretty surprised it indeed tastes like smoked salmon... and I wasn't even aiming for it! But there you go 🙂
Prepared by:
Cuisine: vegan
Recipe type: condiments
Prep time: 
Total time: 
You need
  • 1 cup pine nuts
  • 2 cups hemp milk (I guess you can use other non dairy milk, but flavour may slightly change)
  • ⅛ cup agar agar powder (or ¼ cup for flakes)
  • 2 tbsp vegetable broth powder
  • 1 tbsp smoked paprika powder
  • 1.5 tsp minced garlic
  • 1 tsp Himalayan Rock salt
  • 2 pinches of chilli powder
  • ½ tsp of liquid smoke
  • a little oil to grease your bowl, in case you don't use plastic or silicon
To do
  1. add pine nuts, paprika powder, garlic, salt, chilli powder and liquid smoke to the small bowl of your kitchen machine (with a blade) and run it till the mixture is nice and fine.
  2. in a small sauce pan, heat the hemp milk with stock powder and the agar agar powder and bring to the boil, stirring regularly
  3. when dissolved, add the liquid agar mix to the running kitchen machine, and let run for a few minutes. You want the mixture to be completely smooth
  4. when done, pour in 2 small, greased bowls or ramekins, or 1 bigger one.
  5. put in fridge and let set and rest for a few hours
  6. when set, turn upside down on a small plate and done! You may have to slide a knife along side the edges for the paté to come out.
Notes
Done. Keep in fridge, and eat on toast, biccies, raw veggies, whatever you like 🙂

 

 

 

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