Potato, Carrot & Onion Patties w Chilli & Coriander

Potato, Carrot & Onion Patties w Chilli & Coriander
This is my type of comfort food, and quite simple and quick to make. This recipe makes 3 to 4 patties, depending on the size. I used food rings to help me make them a bit tidier than I would do without, but if you want to go for squares, don't let the rings stop you! ;-)
Cuisine: vegan
Recipe type: Patties!
Serves: 1-2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ½ cup grated potato (personally, I usually don't bother with peeling)
  • ½ cup grated carrot
  • ¼ cup grated onion
  • ~80ml organic white spelt flour (or any flour you prefer)
  • salt to taste
  • ⅛ tsp chilli powder (or more if you like)
  • a small hand fresh coriander, finely chopped and some extra to serve
  • ½ tsp baking powder (try to buy aluminium free)
  • 1 clove of garlic, finely grated (or use paste)
  • water (you won't need more than ¼ cup)
  • coconut oil to fry (about 1.5 tbsp)
To do
  1. mix the grated potato, onion, garlic, optional salt, baking powder, coriander and carrot together in a bowl
  2. add the flour, mix well - let sit for a few minutes so the flour can absorb some of the moisture
  3. start adding water bit by bit till you have a thick 'batter' that sticks together (if you add too much water, add more flour)
  4. heat the oil in a skillet (medium high) and scoop the batter in the hot oil, using a food ring or without, flatten out a bit so the patties are about ½ to ¾ cm thick
  5. after a minute, turn heat down a little bit, and flip patties over when bottom side is brown - the middle will have started to become a bit drier too by then (if they aren't dry enough to flip over, leave them a bit longer)
  6. bake until brown and you're done. I served them with more fresh coriander and Tofu Mayonaise :-)
Notes
If you make more and have left overs, they are fine to reheat the next day, or take them with you for lunch :-) Oh, and using the food processor to grate saves you some time :-)

 

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds
Do you love to make your own nut milk and regularly juice, and you're looking at all that beautiful pulp and wondering what to do with it? I use pulps in breads or in dog food, and my favorite; raw crackers. I do like to keep my daily crackers quite plain, so we can eat them with anything; we have them instead of bread.
If you want a more savoury cracker, just add the spices you fancy; curry, chilli, turmeric, etc.

This recipe makes about 3 trays.
Cuisine: vegan, raw
Recipe type: crackers, blender, juicer, food processor, dehydrated
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1¼ cup mixed nuts (f.e. hazelnuts, almond, walnut, pecan)
  • ¼ cup mixed seeds (f.e. sunflower, pumpkin)
  • 200gr carrot
  • 150gr pumpkin
  • 60gr red onion
  • about 5 gr of fresh ginger (or more if you like)
  • 2 tbsp vegetable stock powder (no salt, low salt or normal)
  • ½ cup flax seeds in ½ cup + a bit water
  • ½ cup chia seeds in 1 cup water
  • 2 cups of water
To do
  1. place flax seeds with their water in a bowl, and the chia seeds with their water in another bowl, let sit for 20 minutes
  2. in the meantime, make your nut milk and pop the dryish pulp in your food processor
  3. juice the carrots, pumpkin and ginger - drink this heavenly juice and throw the pulp in the food processor
  4. roughly chop the onion and add to processor - it's probably a good idea to run the machine at this point, with a cup of the water
  5. add in the other pulp and stock powder
  6. blend till well mixed, then spread out on your dehydrator sheets
  7. dehydrate at 45C for about 2-4 hours. If you do this in the evening, and you want to turn them over before you retire and the top is dry but the bottom side is still wet, then place another sheet or tray on top, flip over, and use a thin spatula (I use a cheese slicer) to detach the 'dough'. Don't worry, it works fine.
  8. then score them
  9. I am not that precise with time, I usually let them dehydrate overnight. Then break them in pieces and put them in a container once cooled down
Notes
I love raw crackers topped with avocado, fresh coriander, a tad of red onion or olives, some smoked kelp... you get the idea. However, peanut butter does the trick for me too :-)

 

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Raw Pulp Crackers of Carrot, Pumpkin, Nuts & Seeds

Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime

Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime
A very easy and quick soup to make, but easy doesn't mean it isn't full of lovely flavours. The ginger gives it a nice bite without being overpowering and lime always lifts any dish :-) Serves 4.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1.7ltrs water (a part will evaporate)
  • ~ 460gr carrot
  • 4 tbsp veggie stock powder
  • 30gr fresh ginger
  • 6 kaffir lime leafs
  • 5 cloves of garlic
  • half a small onion, finely diced
for the curry cashew cream:
  • 6 tbsp Cashew Cream
  • 1 tsp curry powder (hot or mild, as you like)
  • 2 tsp lime zest
  • salt to taste
  • - more zest for decoration
To do
  1. chop the carrot, garlic and ginger and add to water with stock powder
  2. add kaffir lime leaves
  3. when carrots are soft enough to be blended, take out kaffir lime leaves and blend the soup (I used a stick blender), put leaves back if you're not serving the soup straight away
  4. mix the cashew cream with the curry powder, zest and salt to taste
  5. serve soup, add cashew cream, some chopped onion and some extra zest - leave a lime leaf in for good looks :-)
Nutritional Information
Serving size: 1 bowl Calories: 100 Fat: 11gr Saturated fat: 2gr Unsaturated fat: 7gr Trans fat: 0 Carbohydrates: 59 Sugar: 31gr Sodium: 1202 mg Fiber: 23gr Protein: 11gr Cholesterol: 0gr

 

Raw Carrot & Buckwheat Crackers (dehydrated)

Raw Carrot & Buckwheat Crackers (dehydrated)
Biccies and crackers are usually not the healthiest, but they are this way :-) I kept the spicing down this time, as to have a rather neutral cracker, but you can add spices and herbs as much as you like.
Prepared by:
Cuisine: vegan, raw
Recipe type: crackers
Serves: 14
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of unsprouted buckwheat (= 300gr sprouted)
  • 150gr carrot, grated
  • 50gr onion, chopped
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • ¾ tsp Himalayan rock salt
  • 2 tbsp lemon juice
To do
  1. soak the buckwheat grouts overnight, then drain and let sit till next day, rinse them half way. By then they will have small tails (so cute :-) )
  2. put the grated carrot and onion in your blender, together with the lemon juice and salt
  3. when this is all mushy, add the buckwheat and olive oil
  4. blend till you have a smooth thick porridge
  5. spread out on your dehydrator sheet, about 0.5cm thick, as evenly as possible
  6. dehydrate at 46C for 2 hours, then turn down to 42C and dehydrate for 3-4 hours
  7. test, and when you can peel the sheet off the mixture, put another sheet on top, flip over and peel bottom layer (now top layer) off completely.
  8. return to dehydrator and now let dry till you like the texture; pliable or crisp, in another 4 hours or longer.
Nutritional Information
Serving size: 1 cracker Calories: 56 Fat: 1.5gr Saturated fat: 0 Trans fat: 0 Carbohydrates: 10gr Sugar: 0.7 Sodium: 5mcg Protein: 1.7gr Cholesterol: 0

 

Rice Paper Rolls w Green Tea Kelp Noodles

Rice Paper Rolls w Green Tea Kelp Noodles
How much of each ingredient you put in these rolls is really up to you, but I'll roughly write down how much we needed for about 8 rolls.
Prepared by:
Cuisine: vegan, almost raw
Recipe type: snack or meal
Serves: 2
Prep time: 
Total time: 
You need
  • 1 avocado, sliced
  • half a pack of Green Tea Kelp Noodles
  • 1 medium to large carrot, julienne
  • lots of coriander, mint and dill, chopped and mixed
  • about ½ tbsp hemp seeds per roll
  • spinach, a few leafs per roll
  • 8 sheets of rice paper
  • a tsp sesame oil, a dash of apple cider vinegar, a bit of agave nectar and about 2 tbsp Tamari for dipping sauce
To do
  1. use a skillet to warm water (not too hot, you need to be able to stick your fingers in there)
  2. slide a sheet of rice paper in the water, leave it for a minute then pull it out with two hands, as not to fold it
  3. place on a plate and start arranging bits of all ingredients on top, on the side closest to you
  4. roll up; first from the front, then fold the two sides in, then roll up further
  5. mix the ingredients for the dipping sauce, put in a small bowl
  6. place rolls, cut in halves or leave as a whole, on a plate, together with dipping sauce. Add a second bowl with another dipping sauce if you like :-)