Broccoli, Basil & Chickpea Tortellini w Orange & Thyme Sauce

Broccoli, Basil & Chickpea Tortellini w Orange & Thyme Sauce
Yum yum yum! I don't eat wheat products often, but as I haven't been able to find gluten free wonton wrappers or similar, I make concessions 😉 These tortellini (I guess it depends on how you fold them what you call them) are delish and nutritious as well! You wouldn't even know you're eating beans! Try them, and make them with any sauce you fancy - I made a quick coconut orange & thyme sauce. You can steam them too, I have found the dough is softer after boiling, so up to you what you're after 🙂
Cuisine: vegan
Recipe type: past
Serves: 20
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 125gr cooked chickpeas
  • abt. 100gr broccoli florets
  • 1 hand of fresh basil
  • ¼ cup pine nuts
  • 1 tbsp vegetable stock powder
  • a good grind of black pepper
  • 1 medium to large clove of garlic (abt 15gr)
  • about 20 sheets of dumpling pastry
  • for the sauce:
  • ½ cup coconut yoghurt
  • zest of ¼ (large) orange
  • orange juice, as much as you like to dilute the yoghurt to a consistency of your liking
  • pepper
  • about ½ tsp of dried thyme
To do
  1. mix all of the above, except for sauce ingredients and pastry sheets, in a food processor, processing till the mixture starts to stick to the sides
  2. take a dumpling sheet in your hand, moisten the edges with water using your fingers, then place a heaped teaspoon in the middle. Fold double, and fold the edges closed. Dent the dumpling in the middle of the seam (as in upwards), then fold the corners towards each other.
  3. while you're doing this, bring a large pot of water to the boil (add a little bit of salt to prevent sticking), and when you've finished making the tortellini, place all of them in the water in one go
  4. boil till they float and they're done! (in general, if you want to check if they are done, and you find the filling needs more time, just add a cup of cold water and bring to the boil again, and check again etc.)
  5. while the tortellini are cooking, mix the ingredients for the sauce, using a fork or small whisk
  6. serve and enjoy!


Home made Bread w Mushrooms & Chickpea Sauce

Home made Bread w Mushrooms & Chickpea Sauce
Hubbie is well and truly allergic to mushrooms, so I usually have them for breakfast or lunch; they are easy and quick to prepare and even just a piece of toast will do just fine with them 🙂
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 slice of bread (to bake your own, have a look here)
  • 4 mushrooms
  • a dash of oil for cooking
  • a few fresh basil leafs
To make the sauce (I make more and keep it in fridge for other dishes)
  • 1 can of chickpeas
  • 1 heaped tbsp of miso
  • ⅓ cup of oil
  • 1 tsp of Himalayan rock salt
  • 1 clove of garlic, minced (I always use the microplane for garlic)
  • non dairy milk to dilute as much as you like
To do
  1. blend all ingredients except for the milk in your blender or food processor
  2. (let sit overnight if you like, it will make it slightly tangy)
  3. dilute with milk to consistency you like (handy is to dilute only what you need, so you can keep the rest for a dip or spread on toast)
  4. then slice your mushrooms, bake in a bit of oil. I wouldn't add water as your bread will go soggy then.
  5. place mushrooms on bread (toasted, if you like), top with sauce and scatter basil leafs on top
  6. Voilá!