Bell Pepper Cream Cheeze Dip

Bell Pepper Cream Cheeze Dip
This cream cheeze dip has a wonderful fluffiness; its texture is lighter than cream cheese, but is a bit firmer than a dip. The trick is agar agar. The capsicum - or bell pepper - gives it a fresh flavour that is delightful. Feel free to add more chilli, as when it comes to this sort of hot, I'm a wimp :-D Serve with savoury biscuits or in a sandwich with fresh greens.
Cuisine: vegan
Recipe type: Dip
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of soaked raw cashews
  • 2 tbsp of pine nuts
  • 1 small chilli (about 2cm), deseeded and chopped up very finely
  • ½ red capsicum, chopped roughly
  • 3 cloves of garlic, minced or finely grated
  • 1⅛ tsp himalayan rock salt
  • ⅛ tsp black salt (kalak namak)
  • 1 tbsp (white) miso
  • 1 tbsp nutritional yeast
  • ¼ cup rice bran oil
  • 1.5 cups oat milk (or another rather plain non dairy milk)
  • 6 tsp agar agar
To do
  1. blend the soaked cashews and pine nuts in the small bowl of your food processor till nicely mixed and fine
  2. add the capsicum, blend again
  3. then mix in chilli, minced garlic, salt, black salt, miso, nutritional yeast and blend for a few minutes so that it is really well blended and as smooth as possible
  4. meanwhile, in a small sauce pan, add oat milk and oil, and sprinkle agar agar on top
  5. heat and whisk till dissolved
  6. when mixture is getting thick (which happens when it heats up), pour into the nut mixture while the machine is running
  7. as soon as you stop the machine, have plastic containers sitting ready to be filled. This recipe makes about 550ml.
  8. let cool slightly before placing in fridge
  9. let set for 2 hours

 

Capsicum Boats w Limey Avo & Sprouts

Capsicum Boats w Limey Avo & Sprouts
Low GI, low carb, vegan, no sugar, no nuts, no seeds, no oil, candida diet suitable. Gee, you'd think you're eating air, or dust, but these raw boats make lovely finger food, a light meal or even a side dish. Easy to make, no cooking involved, so hop in the kitchen and just throw these together :-)
Prepared by:
Cuisine: vegan, raw
Recipe type: snack, finger food, light meal
Serves: 8
Prep time: 
Total time: 
You need
  • 1 large capsicum
  • 1 smallish avocado
  • ¼ small onion
  • juice & zest of ½ lime
  • a little bit of alfalfa
  • about 5 or 6 leaves of chives
  • salt
  • pepper
To do
  1. slice the capsicum in 8 pieces, discard pips etc
  2. mash flesh of avocado with the lime juice, lime zest, and salt & pepper to taste
  3. fill the capsicum boats with the avo mixture
  4. chop your onion very finely, and sprinkle on avocado
  5. place a bit of alfalfa on each boat
  6. place all boats on a platter
  7. and finally, take your scissors and just cut the chives over the platter
  8. done!
Nutritional Information
Serving size: 1 boat Calories: 50 Fat: 3gr Saturated fat: no Trans fat: no Sugar: 3gr Sodium: 4mg Fiber: 3gr Protein: 1gr Cholesterol: no

 

Cucumber, Pear & Capsicum Salad w Walnuts & Tarragon

Cucumber, Pear & Capsicum Salad w Walnuts & Tarragon
A quick and easy salad, nice for warm days. If you can't get fresh tarragon, replace with dried tarragon. As always, I have Cashew Cream on standby in the fridge, for all sorts of dressings and sauces. Ingredients are enough for 1 main meal or 2 sides.
Prepared by:
Cuisine: vegan, raw
Recipe type: salad
Serves: 1-2
Prep time: 
Total time: 
You need
  • 120gr cucumber
  • 85gr pear
  • 35gr red capsicum
  • 1 tbsp chopped fresh tarragon
  • about 3 tsbp chopped walnuts (soaked or activated would be great)
  • for the dressing:
  • ¼ cup Cashew Cream
  • zest of 1 small lime
  • 2 tbsp lime juice
  • 1 tsp coconut nectar (or agave or maple)
  • a good grind of pepper
  • salt to taste
To do
  1. cut the cucumber, pear and capsicum in small pieces and mix them together with the tarragon and walnuts
  2. make the dressing by simply mixing all ingredients together, and add salt to taste
  3. mix the whole lot, or you can top with the capsicum and walnuts and a bit of tarragon :-)
Nutritional Information
Serving size: as main meal Calories: 338 Fat: 22gr Carbohydrates: 26gr Sugar: 15gr Sodium: 38mg Protein: 8gr

 

Potato & ‘Chicken’ Salad w Pesto Sauce

Potato & 'Chicken' Salad w Pesto Sauce
An easy salad to take places. Tweak amounts of ingredients as you fancy :-)
Prepared by:
Cuisine: vegan
Recipe type: salad
Serves: 3-4
Prep time: 
Total time: 
You need
  • 4 medium potatoes
  • 6 asparagus, cut in pieces
  • ½ large capsicum, chopped
  • ½ apple, chopped
  • ½ medium onion, chopped
  • ⅓ cup aioli
  • 2 tbsp hemp seeds
  • 2 tbsp dairy free pesto
  • 1 small clove garlic, minced
  • 10 chicken style pieces, cut in 2 (I used VegiDeli Chicken Style Pieces)
To do
  1. cook and cube the potato (if you want a cold salad, do this in time so the potatoes can cool off)
  2. chop and cut all veggies
  3. mix the aioli with the pesto and garlic
  4. mix all in and you're done

 

Lasagna Rolls w Walnuts in Tomato Sauce

Lasagna Rolls w Walnuts in Tomato Sauce
Just another - but fun - way of presenting lasagna; roll up the sheets with a filling you like. Mine are never the same :-)
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2-3
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 5-6 wholemeal spelt lasagna sheets (or wheat, if you prefer)
  • ½ zucchini, sliced in long pieces
  • ½ large red capsicum, also sliced in long pieces
  • 2 slices of vegan cheese per roll
  • a few spinach leaves per roll
  • 1 small to medium onion, sliced
  • fresh basil leaves, a small bunch (or as much as you like, really)
  • 2 or 3 walnuts per roll, chopped
  • about 2 cups of tomato sauce (to make: chop 10 ripe tomatoes, place in a large pan with a dash of olive oil, and cook till all nice and soft, then blend quickly or look here), with a few cloves of minced garlic stirred through
  • grated vegan cheese to cover (about 1.5 cup, loose)
  • 2 tbsp of vegan mayo/aioli or 1 tbsp of oil to oil the oven dish
  • a good squirt of tofu mayo or aioli for topping
To do
  1. preheat oven to 200C
  2. cook your lasagna sheets in a large pot
  3. while they are cooking, slice the veggies and grate the cheese
  4. when done, rinse the lasagna sheets and one by one, on a plate or any non-sticky surface, place 2 slices of vegan cheese on the end away from you, and on the end close to you arrange the veggies and walnuts
  5. roll up and place in oven dish
  6. when all are done, pour tomato sauce over the top so all rolls are covered, then top with grated cheese
  7. place in oven and bake for 35 minutes
  8. place portions on plates, dress with some aioli and serve :-)

 

Raw Buckwheat Bread

Raw Buckwheat Bread
A great bread replacement, and it doesn't come much healthier than this :-) The amounts in this recipe will yield 1- 1½ trays of 'bread'. If you want to make more in your food processor, you may have to do it in batches as the mixture is quite heavy to process.
Prepared by:
Cuisine: raw & vegan
Recipe type: sandwich, bread alternative
You need
  • 1 cup of buckwheat groats (measurement is of unsoaked groats)
  • 1 cup of flaxseed, ground (I use a coffee grinder for that; it is almost impossible to keep store bought ground flaxmeal from going rancid, so best is to grind seeds at home when you need them)
  • 1 small capsicum (preferably red), finely chopped
  • ½ zucchini, finely chopped
  • a smidge of Himalayan rock salt
  • optional, if you want to make it more of a savoury slice: 1 spring onion, chopped
To do
  1. put capsicum and zucchini (and optional spring onion) in your food processor and process till very fine, almost puree
  2. bit by bit, add the groats and ground flaxseed and process till it is doughy
  3. spread the mixture on a dehydrator sheet and place in dehydrator for a minimum of 6 hours, and flip it over once (place another sheet on top and turn over). when you flip it over, score the dough at the same time in pieces of any size you like
  4. it may take quite a bit longer to get it to the texture you like, depending on humidity, dehydrator and preference, so allow for that.
Notes
To make the sandwich as in the picture, you need:
2 Raw Buckwheat Slices
1/2 avocado
a few slices of cucumber
a few slices of apple
some Carrot Coconut Dip (or any other dip)
fresh dill
some lavender flowers
a smidge of salt, pepper

Just assemble everything like a sandwich.

Not hard to make a healthy replacement for crackers and bread :-)

 

Steamed Rice w Capsicum, Onion, Garlic & Mint

Steamed Rice w Capsicum, Onion, Garlic & Mint
With a kitchen being renovated (no stove, no tap, no bench top, really good!), I used only a steamer to make this easy meal for two.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • one cup of rice
  • 1 capsicum, sliced
  • 1 small white onion, sliced thinly
  • 1-1.5 clove of garlic, raw and grated (or less if you're less of a garlic lover ;-) )
  • a small hand of fresh mint leafs, chopped
  • olive oil
  • chilli salt or something similar spicy
To do
  1. steam the rice for 30 minutes (in the designated bowl, with 1 cup of water)
  2. after 22 minutes, add another steam basket, and put the capsicum and onion in it
  3. steam to the end of the 30 minutes
  4. in the meantime, grate the garlic
  5. when rice is ready, mix all cooked ingredients, add the chilli salt, raw garlic and mint, and pour a dash of olive oil over the top
  6. taste and tweak the hot stuff if you like :-)

 

Green Banana Smoothie

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 :-)

 

5 Veggie Soup w Coriander Pesto & Garlic Cream

5 Veggie Soup w Coriander Pesto & Garlic Cream
Another nice and easy soup :-) This one is cooked, but really, you could have it raw too, just boil your stock cube in some water and add to the soup mixture. It will be a tepid soup then :-)
Prepared by:
Cuisine: vegan
Recipe type: Soup
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 medium sized tomatoes
  • 2 stalks of celery
  • 1 capsicum (colour doesn't matter, I used a red/green one in this recipe)
  • 1 small onion
  • 1 medium sized carrot
  • Cashew Cream (see recipe)
  • lots of garlic
  • 1 vegetable stock cube
  • coriander pesto or lots of fresh coriander.
To do
  1. blend all veggies except garlic with a little water in a blender
  2. transfer to pan
  3. heat and add stock cube
  4. grate or squeeze your garlic, add to soup and stir
  5. let simmer for half an hour
  6. In the meantime, add garlic, salt & pepper and if you want a little lemon juice to ⅓ cup of Cashew Cream.
  7. to serve, put soup in bowls and arrange your pesto and garlic cream.
Notes
If you don't have coriander pesto, you can use dairy free basil pesto too. If you don't have either, chop fresh coriander very finely and add to soup just before serving, with a bit of salt, pepper, and a dash of olive oil.

 

 

Another nice and easy soup! This one is cooked, but really, you could have it raw too, just boil your stock cube in some water and add to the soup mixture. It will be a tepid soup then :-)

You need (for 2 persons):
•    3 medium sized tomatoes
•    2 stalks of celery
•    1 capsicum (colour doesn’t matter, I used a red/green one in this recipe)
•    1 small onion
•    1 medium sized carrot
•    Cashew Cream
•    lots of garlic
•    1 vegetable stock cube
•    coriander pesto or lots of fresh coriander.

You do:
– blend all veggies except garlic with a little water in a blender
– transfer to pan
– heat and add stock cube
– grate or squeeze your garlic, add to soup and stir
– let simmer for half an hour

– in the meantime, add garlic, salt & pepper and if you want a little lemon juice to 1/3 cup of Cashew Cream.

– to serve, put soup in bowls and arrange your pesto and garlic cream.

If you don’t have coriander pesto, you can use dairy free basil pesto too. If you don’t have either, chop fresh coriander very finely and add to soup just before serving, with a bit of salt, pepper, and a dash of olive oil.

Enjoy!

 

5 Veggie Soup w Coriander Pesto & Garlic Cream

5 Veggie Soup w Coriander Pesto & Garlic Cream

 

 

Tomato & Capsicum Salad w Fresh Herbs

 

Tomato & Capsicum Salad w fresh Herbs

Tomato & Capsicum Salad w fresh Herbs

Too easy!

You need:
•   2 tomatoes
•   1 capsicum
•   fresh mint
•   fresh basil (I used purple basil)
•   fresh flat leaf parsley
•   olive oil
•   a dash of balsamico upon serving
•   sesame seeds
•   salt and plenty of black pepper

You do:
– merrily chop everything
– mix and eat!