Potato, Carrot & Onion Patties w Chilli & Coriander

Potato, Carrot & Onion Patties w Chilli & Coriander
This is my type of comfort food, and quite simple and quick to make. This recipe makes 3 to 4 patties, depending on the size. I used food rings to help me make them a bit tidier than I would do without, but if you want to go for squares, don't let the rings stop you! ;-)
Cuisine: vegan
Recipe type: Patties!
Serves: 1-2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ½ cup grated potato (personally, I usually don't bother with peeling)
  • ½ cup grated carrot
  • ¼ cup grated onion
  • ~80ml organic white spelt flour (or any flour you prefer)
  • salt to taste
  • ⅛ tsp chilli powder (or more if you like)
  • a small hand fresh coriander, finely chopped and some extra to serve
  • ½ tsp baking powder (try to buy aluminium free)
  • 1 clove of garlic, finely grated (or use paste)
  • water (you won't need more than ¼ cup)
  • coconut oil to fry (about 1.5 tbsp)
To do
  1. mix the grated potato, onion, garlic, optional salt, baking powder, coriander and carrot together in a bowl
  2. add the flour, mix well - let sit for a few minutes so the flour can absorb some of the moisture
  3. start adding water bit by bit till you have a thick 'batter' that sticks together (if you add too much water, add more flour)
  4. heat the oil in a skillet (medium high) and scoop the batter in the hot oil, using a food ring or without, flatten out a bit so the patties are about ½ to ¾ cm thick
  5. after a minute, turn heat down a little bit, and flip patties over when bottom side is brown - the middle will have started to become a bit drier too by then (if they aren't dry enough to flip over, leave them a bit longer)
  6. bake until brown and you're done. I served them with more fresh coriander and Tofu Mayonaise :-)
Notes
If you make more and have left overs, they are fine to reheat the next day, or take them with you for lunch :-) Oh, and using the food processor to grate saves you some time :-)

 

Stir Fried Watermelon & Fennel Salad w Avo Apple Dressing

Stirfried Watermelon & Fennel Salad w Avo Apple Dressing
This is a delicious half warm, half cold salad with a hint of sweetness. Stir fried watermelon tastes amazing. The teaspoon of coconut oil I would not omit, as it gives a subtle creamy flavour to the melon. You can have this as a main (one bowl per person) or make smaller portions for entrée :-)
Cuisine: Vegan
Recipe type: Salad
Serves: 1-2
Prep time: 
Total time: 
You need
  • about 375gr watermelon (weight with skin on)
  • about 125 gr fennel
  • a few coriander sprigs
  • ¼ avocado
  • 1 tbsp apple cordial
  • pepper & Himalayan rock salt
  • 1 tsp coconut oil
  • 1 calendula flower (optional - we have them in the garden)
To do
  1. cube watermelon, melt coconut oil, place watermelon in skillet, grind some pepper on top and add a small sprinkle of salt
  2. stir fry watermelon for about 6-7 minutes, the colours will become more orange and intense, gorgeous!
  3. slice the fennel thinly, discard bottom end, mix with the leaves of the coriander
  4. cut the avocado very finely, then mash together with the apple cordial, add a bit of pepper and a smidge of salt. Add a tbsp of water if needed to make thinner
  5. mix half of the dressing through the fennel
  6. serve next to each other or with watermelon on top, pour the rest of the dressing on the salad, and top with the optional flower (or pull the leaves off and sprinkle on top)

 

Stirfried Watermelon & Fennel Salad w Avo Apple dressing

Stirfried Watermelon & Fennel Salad w Avo Apple dressing

Witlof, Pear & Coriander Salad w Orange Tahini Dressing

Witlof, Pear & Coriander Salad w Orange Tahini Dressing
A lovely bitter sweet salad - well, witlof isn't that bitter nowadays, just a hint, I'd say, apart from the bottom bit, but that goes wonderfully well with fruit and nuts :-)
Prepared by:
Cuisine: vegan
Recipe type: salad
Serves: 2
Prep time: 
Total time: 
You need
  • 1 head of witlof, sliced (don't use the bit at the very bottom, unless you like the bitterness of it)
  • 1 pear, chopped
  • 1 hand of fresh coriander
  • ¼ red onion, sliced or chopped
  • 1 small hand of pecans
For the dressing:
  • about ¼ cup of tahini
  • juice of half an orange
  • zest of ¼ orange (or to taste)
  • 1 tbsp of hemp milk - or another non dairy milk
  • salt & pepper
To do
  1. mix all ingredients for the salad
  2. mix all the dressing ingredients, but only add the milk if you need more fluids
  3. either mix dressing through the salad, or serve with the dressing on top

 

Rice Paper Rolls w Green Tea Kelp Noodles

Rice Paper Rolls w Green Tea Kelp Noodles
How much of each ingredient you put in these rolls is really up to you, but I'll roughly write down how much we needed for about 8 rolls.
Prepared by:
Cuisine: vegan, almost raw
Recipe type: snack or meal
Serves: 2
Prep time: 
Total time: 
You need
  • 1 avocado, sliced
  • half a pack of Green Tea Kelp Noodles
  • 1 medium to large carrot, julienne
  • lots of coriander, mint and dill, chopped and mixed
  • about ½ tbsp hemp seeds per roll
  • spinach, a few leafs per roll
  • 8 sheets of rice paper
  • a tsp sesame oil, a dash of apple cider vinegar, a bit of agave nectar and about 2 tbsp Tamari for dipping sauce
To do
  1. use a skillet to warm water (not too hot, you need to be able to stick your fingers in there)
  2. slide a sheet of rice paper in the water, leave it for a minute then pull it out with two hands, as not to fold it
  3. place on a plate and start arranging bits of all ingredients on top, on the side closest to you
  4. roll up; first from the front, then fold the two sides in, then roll up further
  5. mix the ingredients for the dipping sauce, put in a small bowl
  6. place rolls, cut in halves or leave as a whole, on a plate, together with dipping sauce. Add a second bowl with another dipping sauce if you like :-)

 

Raw Green Veggies Soup w Semi Dried Tomatoes

 

Raw Green Veggies Soup w Semi Dried Tomatoes

Raw Green Veggies Soup w Semi Dried Tomatoes

Just veggies and all raw :-)

You need:

2 hands of fresh coriander
1 large spring onion
2 hands of spinach leaves
120gr fennel
1 hand of snow pea sprouts
1/3 cup coconut milk
120gr cucumber
1.5 tsp minced garlic
2 tbsp Bragg liquid aminos
2 tsp mild curry powder
semi dried tomatoes, chopped and rehydrated a little, as much as you like

To do:

– rehydrate the tomatoes if you like
– add everything except for the tomatoes to your blender and blend till smooth
– if you like it slightly warmed, either run for longer in your blender or place in dehydrator at 46C for 2 hours
– serve and top with tomatoes and some sprouts

Raw ‘Rice’ & Kelp Noodle Salad

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

 

Beetroot Wraps w Greens & Red Cabbage

Beetroot Wraps w Greens & Red Cabbage
Wraps are great meals at any time of the day and the possibilities are endless. Here's one of my favourites :-)
Prepared by:
Cuisine: vegan
Recipe type: Wrap
Serves: 2
Prep time: 
Total time: 
You need
  • about half a cup of baba ghanoush
  • red cabbage, chopped, ¾ cup
  • ½ avocado
  • half a small onion
  • rocket leaves, as many as you like
  • 1 tbsp hemp hearts/seeds
  • dash of olive oil, optional
  • salt & pepper
To make wraps from scratch (about 6) you need:
  • 1 cup of w/m flour (I use organic spelt)
  • 1 cup of white flour (ditto)
  • 1 tsp of salt
  • 1.5 tsp baking powder
  • 1 tbsp oil
  • juice of one medium size beetroot, and top up with hot water to ¾ cup
To do
To assemble:
  1. spread the baba ghanoush on your wrap, chop onion & cabbage, and arrange everything else on the wrap, a bit off centered
  2. roll up and enjoy :-)
To make wraps:
  1. mix your dry ingredients (if lumpy, then sieve). I use a food processor.
  2. slowly add in oil & water/beetroot mixture
  3. mix till it is a nice dry ball - if too sticky, add flour
  4. let the dough sit in a warmish spot under a tea towel, for abt 20 minutes
  5. divide in 8 pieces, let sit for 20 minutes again
  6. on your work surface, sprinkle some flour. Put a ball of dough in the middle, flatten with your hands, then use a rolling pin to roll out thin. Always roll from the middle to the sides. keep sprinkling with flour, turn over once. If you don't sprinkle enough flour, it will stick to the work surface and you'll be annoyed!
  7. heat a skillet, nice and hot, no oil
  8. when hot, put your wrap in the skillet.
  9. when bubbles appear, give it another 10 seconds, then turn over
  10. another 10 seconds, and done!
    (I keep a plate with a tea towel ready, where the wraps go when done. Leftover wraps you can put in a plastic bag with moist to wet kitchen paper, they will stay nice and pliable. In case they are dry, the moist kitchen paper will fix that. )

 

Baba Ghanoush w Coriander

Baba Ghanoush

Baba Ghanoush

 

I love this, it is so versatile!

You need:

♦    1 medium eggplant (if you use a large one, just increase all ingredients a little)
♦     2 tbsp tahini
♦     grated/squeezed garlic, about a tbsp.
♦     olive oil, about 3/4 tbsp
♦     salt & pepper
♦     half a tsp of chilli powder – or more if you like it spicy
♦     coriander, fresh, about 1/4 to 1/2 a cup
♦     juice of half a lemon
♦     optional: a few drops of liquid smoke

You do:
– heat oven to 180-200C,
– prick holes in eggplant
– pop eggplant in oven and roast till it is wrinkly and a bit collapsed
– let cool down a little, then slice lengthwise
– scoop out flesh and place in food processor (or you can mash all by hand)
– add all ingredients and run machine. Taste and tweak as you like :-)

If you do the process by hand, then chop up coriander as fine as you can.

Serve with biccies, on toast, with salad, etc etc.

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

 

 

Coriander & Macadamia Terrine

Coriander & Macadamia Terrine
If you like coriander, you have to try this :-)
Prepared by:
Cuisine: vegan
Recipe type: terrine
Prep time: 
Total time: 
You need
  • a lot of coriander, about 4 cups
  • about ¾ cup of macadamias - a bit more or less is fine too. You can use any nut, really
  • about 4 cloves of garlic, squeezed
  • 1 tsp of salt
  • pepper
  • ½ cup of agar-agar flakes
  • 1 cup of water
  • 2 or 3 tbsp of olive oil (start with 2 if you need more to make the paste smooth, then add more. You can also dilute with water or vegetable broth)
To do
  1. in a small sauce pan, heat the water with the agar flakes. Stir, bring to the boil, then let simmer, stirring occasionally, till dissolved.
  2. add all other ingredients to food processor and run machine. You may have to scrape sides now and then. Run till smooth, add oil or water if necessary.
  3. when agar is dissolved, add it to the nuts mixture, while machine is running. Keep it running till it's all nice and smooth
  4. taste and tweak!
  5. pour in plastic container or other form, slightly oiled, and let set in fridge for about 3 or 4 hours.
Notes
Done :-) Eat as is on biscuits, or cut through salad or warm meal (it will melt), anything. It is a nice way to keep your coriander. You could omit the nuts if you just want pure coriander. Keep in fridge.