Beetroot & Coconut Terrine w Olive & Dill

Beetroot & Coconut Terrine w Olive & Dill
Not only can you serve this dish instead of a dip, but you can also use it as part of a meal, just serve a wedge on the side. Although this recipe can easily be made as dip by leaving the agar agar out, it is nice for a change to present it in solid form. It's low fat and has a lovely light, flavoursome texture :-)
Cuisine: vegan, cooked (roasted)
Recipe type: side dish, condiment
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 300gr beetroot (peeled weight)
  • ½ cup coconut yoghurt
  • 1 large clove of garlic, minced or finely chopped
  • 4 good quality black olives (mine were dried, delish!), chopped
  • 30gr red onion, chopped
  • 3 tsp dried dill
  • ⅛ tsp salt
  • a good grind of pepper
  • 1 cup oat milk or other non dairy milk
  • 3 tsp agar agar powder
To do
  1. preheat oven to 190-200C
  2. wash beetroots, place in a dish and then in the oven, bake till soft (or almost soft), which would be about 45minutes, depending on their size
  3. let cool down, then peel skin off, cut in pieces, add to the small bowl of your food processor (see note)
  4. add coconut yoghurt, chopped onion, garlic, olives, dill, pepper, salt, blend till fine, taste and tweak flavours
  5. before the next step, make sure you have your moulds or slightly oiled ramekins ready to be used; this last phase needs a bit of pace
  6. in a small sauce pan, place oat milk and sprinkle the agar agar powder on top, heat the milk, whisk powder in, and you'll find that as soon as the milk starts to boil, the mixture will go thickish
  7. take immediately of heat and, with your machine running, pour in the agar mixture
  8. let blend for a short while, making sure the agar is well mixed through
  9. pour mixture into moulds, and tap them to fill up nicely, place in fridge and they're done when solid
Notes
You can make this dish with a stick blender, just make sure the beetroots are quite soft and that you have somebody to pour the agar mixture in while you stir thoroughly.

 

Lychees w Minted Coconut Yoghurt & Hemp Seeds

Lychees w Minted Coconut Yoghurt & Hemp Seeds
Such a delightful combination of subtle flavours, just beautiful. Serve as dessert or breakfast, or whenever you fancy :-)
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 1
Prep time: 
Total time: 
You need
  • 100 gr coconut yoghurt (I happened to use Pura Veda, which is pre-sweetened. If you have CoYo yoghurt, then fluff up with a bit of water and a few drops of stevia or raw agave nectar)
  • 6 lychees, halved
  • 2 large leaves of mint
  • 1 tsp hemp seeds (or more if you want)
To do
  1. chop up your mint and mix with the yoghurt
  2. place in a bowl, add lychees, and top with hemp seeds
Nutritional Information
Serving size: 1 Calories: 282 Fat: 22 Carbohydrates: 16 Protein: 5

 

Coconut Yoghurt w Buckwheat Granola & Pineapple

Coconut Yoghurt w Buckwheat Granola & Pineapple
Yummie breakfast, suitable for just about anyone; raw, gluten free and lovely fresh flavours, just a perfect way to start the day, especially a hot one! The granola I bought at the organic store, pineapple pieces were organic but canned, and the coconut yoghurt bought at the supermarket. Too easy! And it's up to you how much of everything you add, but this is how I put it together.
Prepared by:
Cuisine: vegan & raw
Recipe type: breakfast (or lunch)
Serves: 1
You need
  • ¾ cup of coconut yoghurt (this one was sweetened with agave nectar)
  • ⅓ cup of (raw) buckwheat granola
  • ½ cup of pineapple pieces (with some juice)
To do
  1. Put it all together and that's it. Not sure if there are quicker breakfasts around!