Broccoli, Basil & Chickpea Tortellini w Orange & Thyme Sauce

Broccoli, Basil & Chickpea Tortellini w Orange & Thyme Sauce
Yum yum yum! I don't eat wheat products often, but as I haven't been able to find gluten free wonton wrappers or similar, I make concessions 😉 These tortellini (I guess it depends on how you fold them what you call them) are delish and nutritious as well! You wouldn't even know you're eating beans! Try them, and make them with any sauce you fancy - I made a quick coconut orange & thyme sauce. You can steam them too, I have found the dough is softer after boiling, so up to you what you're after 🙂
Cuisine: vegan
Recipe type: past
Serves: 20
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 125gr cooked chickpeas
  • abt. 100gr broccoli florets
  • 1 hand of fresh basil
  • ¼ cup pine nuts
  • 1 tbsp vegetable stock powder
  • a good grind of black pepper
  • 1 medium to large clove of garlic (abt 15gr)
  • about 20 sheets of dumpling pastry
  • for the sauce:
  • ½ cup coconut yoghurt
  • zest of ¼ (large) orange
  • orange juice, as much as you like to dilute the yoghurt to a consistency of your liking
  • pepper
  • about ½ tsp of dried thyme
To do
  1. mix all of the above, except for sauce ingredients and pastry sheets, in a food processor, processing till the mixture starts to stick to the sides
  2. take a dumpling sheet in your hand, moisten the edges with water using your fingers, then place a heaped teaspoon in the middle. Fold double, and fold the edges closed. Dent the dumpling in the middle of the seam (as in upwards), then fold the corners towards each other.
  3. while you're doing this, bring a large pot of water to the boil (add a little bit of salt to prevent sticking), and when you've finished making the tortellini, place all of them in the water in one go
  4. boil till they float and they're done! (in general, if you want to check if they are done, and you find the filling needs more time, just add a cup of cold water and bring to the boil again, and check again etc.)
  5. while the tortellini are cooking, mix the ingredients for the sauce, using a fork or small whisk
  6. serve and enjoy!


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.