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: , , , ,

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: , , , , , , , , , ,

5 Veggie Soup w Coriander Pesto & Garlic Cream

May 15, 2013 · by · Leave a Comment

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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

 

 

Filed Under: All, Gluten free, Soup · Tagged: , , , , , , , ,