Stuffed Conchiglioni w Cherry Tomato, Basil Cream & Smoked Paprika

Stuffed Conchiglioni w Cherry Tomato, Basil Cream & Smoked Paprika
These shells make lovely finger food, or you can have it as part of your main, with a salad on the side. They're fun to eat (with your fingers, of course) and easy to make. Spice 'em up with a bit of chilli sauce at the end, or have them nice and creamy as they are.
Prepared by:
Cuisine: vegan
Recipe type: finger food, pasta
Serves: 26
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 26 conchiglioni (about 120gr)
  • 13 cherry tomatoes
  • ½ cup of grated vegan cheese
  • smoked paprika powder, a decent pinch per conchiglione
for the basil cream:
  • ½ cup Cashew Cream
  • 28 leaves of fresh basil, mixed sizes
  • 1 clove of garlic
  • a good grind of pepper
  • salt, to taste
  • a drizzle of olive oil (optional)
To do
  1. cook conchiglioni till al dente (8min)
  2. heat up the grill of your oven (about 180-190C)
  3. in the meantime, slice cherry tomatoes in halves
  4. add ingredients for the basil cream in the container or bowl of your blender and blend till all smooth - if too thick, add a tad of water (careful here, cashew cream thins easily!)
  5. when conchiglioni are done, drain into sieve and rinse under cold water
  6. in each shell, put half a cherry tomato and a small teaspoon of basil cream
  7. place in an silicon oven dish or a dish lined with baking paper
  8. finish all of them, then sprinkle your grated cheese on top, and place in oven
  9. grill or bake till cheese starts to melt or brown, depending on the type of cheese you can find, making sure the pasta shells don't go dry
  10. when done, put a good pinch of smoked paprika powder on each shell, and if you like, drizzle some nice olive oil over the top
Nutritional Information
Serving size: 1 shell Calories: 33 Fat: 0.8gr Trans fat: 0gr Carbohydrates: 6gr Sodium: 1.1gr Fiber: 2gr Protein: 1.2gr Cholesterol: 0mg

 

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

 

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

 

Beetroot, Celery & Orange Soup w Dill & Garlic Cream

Beetroot, Celery & Orange Soup w Dill & Garlic Cream
Perfectly balanced, you can taste the celery, and you can taste the beetroot without the celery being overbearing. But what finishes it is the orange zest and the dill & garlic cream, they are great flavour additions :-)
Prepared by:
Serves: 5-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 medium beetroots, chopped
  • 1 large stalks of celery (I used 3 really thin ones from the garden), chopped
  • 1 medium potato, chopped
  • 2 tbsp of vegetable stock powder
  • 1.5 liters water (or omit stock powder and use vegetable stock)
  • 1 tbsp coriander seeds
  • a few cloves of garlic, chopped
  • ½ large onion, chopped or sliced
  • juice and pulp of 1 orange
  • zest of oranges, 1 tsp per serve
  • 1 tsp of Himalayan rock salt
  • a generous grind of pepper
  • a dash of oil
For the Dill & Garlic cream:
  • half a cup of Cashew Cream
  • 2 tsp of dried dill
  • juice of 1 small lemon
  • zest of ½ lemon
  • 1 clove of garlic
  • salt & pepper to taste
To do
  1. heat the oil in a large pan, add chopped garlic and onion and stir fry for a minute
  2. add chopped vegetables, stir fry for a few minutes
  3. add water and stock powder
  4. add orange juice & pulp and coriander seeds
  5. boil till vegetables are soft
  6. blend the soup, taste and add salt & pepper as you like
  7. you could either serve the cream on the side for people to help themselves, or place a nice dollop in the middle (or draw a stickman)
  8. just before you serve, top with a teaspoon of orange zest per bowl

 

Gluten free Gnocchi w Peas, Basil & Lemon Sauce

Gluten free Gnocchi w Peas, Basil & Lemon Sauce
A quick dish to make, especially if you have Cashew Cream sitting in the fridge. I love the taste of lemon zest in dishes like this and pasta, it seems to lift all flavours :-)
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • about ½ to ¾ cup of gluten free gnocchi
  • ½ to ¾ cup of peas
  • half a cup of Cashew Cream
  • a small hand of fresh basil leafs, or about 8, chopped or torn
  • 2 tbsp of lemon juice
  • zest of ½ lemon
  • ½ cup of almond milk (or similar non dairy milk)
  • 1-2 cloves of garlic, minced
  • salt & pepper to taste
  • oil to cook
To do
  1. heat some oil in a small pan, add the peas and garlic and heat till peas are cooked
  2. add some salt & pepper
  3. in another pan, cook the gnocchi
  4. use a small pan for the sauce: heat the non dairy milk and lemon juice, when just coming to the boil, add cashew cream, zest, salt and pepper
  5. stir and add more milk if too thick
  6. place gnocchi & peas on plate, pour sauce on top and then the fresh basil

 

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