Raw Cashew Crêpes w Fruit, Mint & Lavender

July 5, 2013 · by · Leave a Comment

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Raw Cashew Crêpes w Fruit, Mint & Lavender
This is a deliciously delicate tasting breakfast or snack...
Prepared by:
Cuisine: vegan
Recipe type: Breakfast/snack
Serves: 4
Prep time: 
Total time: 
You need
  • For the crêpes (this will make about 4-6) you need:
  • 1.5 cups of cashews, soaked
  • 3 tbsp of agave nectar
  • 2 tbsp of lemon juice
  • a pinch of salt
  • water to dilute as much as needed
  • For the filling, per wrap (as an example, the possibilities are endless):
  • slices of banana
  • slices of apple
  • tiny wedges of kumquat
  • 3 leafs of mint, chopped up
  • 1 tsp of lavender flowers
To do
  1. blend all the ingredients for the crêpes, but only add water when needed. It needs to be thin enough to spread out, that's all
  2. spread out the mixture on a dehydrator sheet (I had enough for a bit more on a 2nd sheet)
  3. dehydrate for 8 hours on 45C. The crêpe should peel off easily, not stick anymore and be pliable, so dehydrate an hour longer if needed
  4. then cut in 4 pieces, arrange your filling and carefully roll up

 

Filed Under: All, Dips, Sauces & Condiments, Fruit dishes, Raw & Almost Raw · Tagged: , , , , ,

Dill, Garlic & Tomato Skins Dip

June 6, 2013 · by · Leave a Comment
Dill, Garlic & Tomato Skins Dip

Dill, Garlic & Tomato Skins Dip

 

Another dip to use the tomato skins that are left over when you made a skinless tomato sauce.

•     3/4 cup of tomato skins
•     1/2 cup of Cashew Cream
•     2 tsp minced garlic
•     1 tbsp of dried dill
•     salt and a decent amount of pepper

Way to go about it:

– add the tomato skins & Cashew Cream to your blender, blend till nice and smooth (or not so smooth if you prefer)
– add garlic (start with 1 tsp, as I looooove garlic and tend to use a lot), dill, some salt and the pepper
– blend quickly again
– taste and tweak

Serve with anything! I have used it on home made pizza as base sauce, mmmm 🙂

 

Filed Under: All, Dips, Sauces & Condiments, Gluten free · Tagged: , , , ,

Tarragon & Chives Cheeze

May 30, 2013 · by · Leave a Comment

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Tarragon & Chives Cheeze
What I love about nut cheeze, is that you can easily make it at home, flavour it any way you like, and of course that there were no cows involved 🙂 This cheeze isn't as oily as real cheese, but it tastes good and it is pretty healthy.
Prepared by:
Cuisine: vegan
Recipe type: cheeze
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 table spoons of pine nuts (you can also stick with cashew nuts)
  • ¼ cup nutritional yeast
  • 3 tspns onion powder
  • 1 teaspoon Himalayan rock salt
  • 4 tspns garlic powder
  • 1+3/4 cups plain unsweetened oat or other non dairy milk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • Chopped chives - lots
  • Dried or fresh tarragon - lots (otherwise the flavour won't get through), I put in least 3 tbsp of dried tarragon, but you can start with less and taste the mixture
  • Curry powder, as much as you like (again, taste the mixture)
To do
  1. lightly oil a suitable container or ramekin (I use plastic containers and don't need to oil)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder. Pulse a few more times to blend in the spices.
  4. combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for a few minutes, stirring occasionally, until the agar is dissolved.
  5. with the food processor running, gradually pour the milk mixture through the feed tube and into the nut mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using).
  6. transfer the mixture to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin, or wriggle your container.

 

Filed Under: Agar Agar, All, Gluten free, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , , , , ,

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

May 29, 2013 · by · Leave a Comment
Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

 

Yum!

Parts (per person):
◊    1 wrap (see recipes in Wraps & Sandwiches or use wholemeal or gluten free wraps)
◊    1 small banana
◊    peanut butter, not sweetened/salted
◊    1/4 cup of Cashew Cream (see recipe)
◊    1 tbsp of raw Agave nectar
◊    1 teaspoon of Vanilla paste
◊    some fresh mint leaves

Assembly:
– spread the peanut butter on your wrap
– slice the banana lengthwise and cut in two
– bake the banana (coconut oil, preferably)
– mix Cashew Cream with agave nectar and Vanilla
– transfer banana to wrap
– place mint leaves on banana
– pour Vanilla cream over the top
– roll up and eat!

Filed Under: All, Breakfast, Fruit dishes, Light meals · Tagged: , , , , , , , ,

Raw Lime Cream

May 26, 2013 · by · Leave a Comment
Raw Lime Cream

Raw Lime Cream

 

This cream is great as dressing, dip and addition to soups.

Ingredients:

♦    1/2 cup of Cashew Cream
♦   Juice of half a lime
♦   Zest of half a lime
♦   pepper
♦   a small pinch of Himalayan rock salt

Stir all ingredients together, add salt to taste.

Filed Under: All, Dips, Sauces & Condiments, Vegan 101 & Alternatives · Tagged: , ,

Cashew Cream

May 16, 2013 · by · Leave a Comment
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Cashew Cream
Cashew cream is (r)awesome! You need to keep a container of it in the fridge at all times, as it is the base for sweet and savoury hot or cold sauces, for dips and as addition to soups and other dishes to make them creamier. By itself it tastes quite bland, which makes it great to add your flavours. It is TOO easy to make!
Prepared by:
Cuisine: vegan
Recipe type: Vegan basics
Prep time: 
Total time: 
You need
  • a certain amount of raw cashews (let's say, a cup)
  • just enough water to fill till ¾ of cashew level. The less water your blender can handle, the better, as you'll have a thicker cashew cream, which you then can use for more purposes; if you need it thinner, just stir in a tad of water. (If you use more or less nuts, the principle stays the same ).
To do
  1. soak the cashews (this makes them watery and soft, plus, soaking gets rid of phytic acid, which inhibits the absorption of minerals in the gut). Some say soak for 2 hours, some say 4, I just soak overnight or a few hours during the day.
  2. put water and cashews in blender
  3. whizz till smooth!
Notes
It may be better to not make it too thin, you can always add water, but never extract!

Essential stuff in the vegan kitchen 😉
Filed Under: All, Dips, Sauces & Condiments, Raw & Almost Raw, Vegan 101 & Alternatives · Tagged: ,

Croutons w Mustard Cream & Asparagus

May 16, 2013 · by · Leave a Comment
Croutons w Mustard Cream & Asparagus

Croutons w Mustard Cream & Asparagus

 

Mmmm… great snack, nibble, lunch, anything!

You need per piece (making 4-6 pieces out of one slice of bread):
♦   sliced bread, cut in 4 or 6 pieces
♦   about a heaped teaspoon of Cashew Cream
♦   1/4 tsp of mustard (any kind you fancy most)
♦   1/2 asparagus
♦   some oil
♦   smoked paprika powder

 

Way to go:
– heat the oil in a skillet and fry the bread on both sides
– mix the Cashew Cream with the mustard, and cut the asparagus in pieces
– when the bread has become crouton, put a heaped teaspoon of the Mustard Cream on top, and then the asparagus and smoked paprika powder.

Serve straight away.

 

Filed Under: All, Light meals, Snacks & Entrées · Tagged: , , , ,

Vegan Cheeze w Truffle Oil & Chives

May 15, 2013 · by · Leave a Comment
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Vegan Cheeze w Truffle Oil & Chives
'Cheeze'!! It's not that I miss it so much, but it just is a change from dips, it gives you something to slice 🙂 Also, non-vegans really like it too. And if you don't like the taste of truffle oil, leave it out all together.
Prepared by:
Cuisine: Vegan
Recipe type: Vegan alternatives
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 tbsp of pine nuts
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon Himalayan rock salt
  • ½ teaspoon garlic powder
  • 1+3/4 cups oat milk (or other non dairy milk)
  • ½ cup agar flakes (or ¼ cup agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • 1 teaspoons white truffle oil (more or less to taste)
  • chopped chives
To do
  1. lightly oil 3-4 small ramekins, or use plastic containers (they don't need oiling)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder, quickly blend
  4. combine the soy milk, agar, and oil in a saucepan
  5. bring to a simmer over high heat, then decrease the heat to medium-low heat
  6. cover and simmer until the agar is dissolved (this will only take a few minutes)
  7. with the food processor running, gradually pour the milk mixture into the cashew mixture, blend for 2 minutes, or until the mixture is very smooth and creamy
  8. blend in the miso, lemon juice and chopped chives, and then half of the truffle oil. Taste and add more truffle oil (as much as you want)
  9. transfer the cheeze to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheeze from the ramekin, or wriggle plastic container.
Notes
For a quick sauce, melt the cheeze and add non dairy milk to dilute if needed.
Filed Under: Agar Agar, All, Gluten free, Snacks & Entrées, Vegan 101 & Alternatives · 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: , , , , , , , ,

Kale & Red Cabbage Parcels w Pine nuts

May 4, 2013 · by · Leave a Comment
Kale & red Cabbage Parcels w Pine nuts

Kale & red Cabbage Parcels w Pine nuts

 

Nothing complicated, but they look very nice and taste lovely 🙂

You need (for 6-7 parcels):
•  6 stalks of kale
•  about 2.5 cm of a red cabbage
•  2-3 cloves of garlic, chopped or minced
•  a hand of pine nuts
•  salt & pepper
•  1/2 tsp curry powder (or more if you want a more obvious curry flavour)
•  coconut oil (I used deodorized oil this time) or other oil
•  6 or 7 sheets of filo pastry
•  sprinkles of poppy seeds
•  I used a bit of my Coriander & Macadamia Terrine, but you can use fresh coriander in stead, about half a cup.
•  a tbsp of Cashew Cream  per parcel – optional
•  a sprinkle of nutritional yeast per parcel – optional

You do:
– preheat oven to about 200C
– pull the leafy bits of the stem of the kale
– chop kale and cabbage quite finely
– heat oil in skillet
– add garlic, stir, don’t let brown too much
– add kale and cabbage, stir
– toss in pine nuts, salt & pepper, curry powder
– stir and let veggies shrink a little till slightly compacted
– fold a sheet of pastry, brush/spray w oil, fold again, brush again lightly
– add a large spoon of veggie mixture
– optional: place a spoon of Cashew Cream on top, with a sprinkle of nutritional yeast – the Cashew cream will keep it moist
– roughly arrange sides of pastry over the top, as you like. Brush/spray with oil
– sprinkle with poppy seeds
– place on rack in oven tray and bake in oven till nice and brown. If you don’t use a rack, the bottom of the parcels may become a bit too moist and thus not crispy.

 

Filed Under: All, Light meals, Main Dishes, Snacks & Entrées · Tagged: , , , ,
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