Chickpea & Walnut Oven Baked Bites

January 31, 2014 · by · 2 Comments

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Chickpea & Walnut Oven Baked Bites
These little balls are perfect to replace those finger food meat balls that are served at functions. One recipe makes about 40 balls, depending on their size.
Prepared by:
Cuisine: vegan
Recipe type: snacks
Serves: 40
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 can chickpeas
  • ½ cup walnuts
  • 2 tsp curry powder
  • salt
  • ¼ cup olive oil
  • ½ cup bread crumbs (gluten free, if you like)
  • 55gr (more or less) Vegusto, piquant, grated - or another spicy cheeze
  • 60gr red onion, finely chopped
  • ¼ cup non dairy milk, optional
  • about 2-3 tbsp spelt or wheat flour, depending how moist the mixture is - optional
To do
  1. preheat oven to 200C (392F)
  2. place chickpeas and walnuts in your food processor and mix
  3. add curry powder, salt, bread crumbs and run machine
  4. slowly add oil
  5. you want to end up with a mixture that is firm enough to make balls of; if too thick, add some non dairy milk, if a tad too moist, add the flour
  6. now roll the balls and place on an oven rack with baking paper
  7. bake for about 25 minutes or until the outside is crisp - then they're done!
  8. serve with any sauce you like 🙂
Notes
If you want to make them spicy, add chilli powder to the mixture.

 

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

Kaffir & Ginger Carrot Soup w Curry Cashew Cream & Lime

January 7, 2014 · by · Leave a Comment

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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

 

Filed Under: All, Light meals, Low/no added fat, Snacks & Entrées, Soup, Veggies & Sides · Tagged: , , , , ,

Kale Chips w Curry, Thyme & Garlic

January 4, 2014 · by · Leave a Comment

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Kale Chips w Curry, Thyme & Garlic
Kale chips come in all sorts of flavours nowadays, and many of them are really yum. But, they are still quite expensive, and if you have your own dehydrator, it makes much more sense to make them yourself, not only financially, but also because you can flavour them exactly as you like! They are easy to prepare, and this recipe is just one of the many varieties you can make.
Prepared by:
Cuisine: vegan, raw
Recipe type: snack
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 bag of curly kale leaves (about 5 leaves)
  • 3.5 tbsp Cashew Cream (mine was quite thick)
  • 1 tbsp toum (or garlic paste, and add ½ tbsp olive oil extra)
  • 1 tbsp dried thyme
  • 2 tsp mild curry powder (or hot, if you prefer)
  • 2 tbsp olive oil
  • 1 tbsp water (optional)
To do
  1. rip all the soft bits of the stem, roughly tear them up (you want them to fit in your dehydrator) and place in a large bowl
  2. in a small bowl, mix all the other ingredients except for the water
  3. pour the mixture over the kale and use your hands to coat all bits and pieces
  4. if you find the cashew mix is a tad too thick and the leaves have too many dry spots, add the water to the kale in the bowl and massage again
  5. place pieces on your dehydrator trays (without sheet but with mesh)
  6. put trays in dehydrator and run it at 45 or 46C for a few hours; check now and then to see if the leaves have the desired crispiness. If you prefer to dehydrate at a lower temp, it will just take a bit longer. If you have very curly bits, you may want to turn them over during drying.

 

Filed Under: All, Gluten free, Raw & Almost Raw, Snacks & Entrées, Veggies & Sides · Tagged: , , , ,

Sweet Citrus & Curry Macadamia Bites

August 1, 2013 · by · Leave a Comment

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Sweet Citrus & Curry Macadamia Bites
Hubbie loves to have a few of these if he doesn't have time to make breakfast before work. I love them the rest of the day 🙂
Prepared by:
Cuisine: vegan
Recipe type: snack
Cook/wait time: 
Total time: 
You need
  • ¾ cup of ground raw macadamia nuts (grind them in the coffee grinder to a thick paste)
  • zest of 1 lime
  • zest of 1 lemon
  • 2 tsp curry powder (hot if you like it)
  • ½ tbsp of raw agave nectar
  • pinch of Himalayan rock salt
To do
  1. I actually grind the macadamias in the coffee grinder, because of the small amount, but you can make it in any processor or blender.
  2. don't grind the nuts into a nut butter, it will be useless then (well, for balls), you want the paste to be thick like a thick dough
  3. then with a fork, mix the rest of the ingredients in and form balls
  4. you could roll them through sesame seeds, or dessicated coconut, but you can leave them naked too 🙂
Notes
Keep them in the fridge, but they should be fine in a lunch box if the weather is not too hot.

 

Filed Under: All, Gluten free, Snacks & Entrées · Tagged: , , , ,

Coconut Carrot Dip

July 24, 2013 · by · Leave a Comment

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Carrot Coconut Dip
Light but as spicy as you like, this is lovely as a dip, on toast or as a sauce 🙂
Prepared by:
Cuisine: vegan
Recipe type: dip, sauce
Prep time: 
Total time: 
You need
  • 2 cups of finely grated carrot
  • ½ cup of coconut yoghurt
  • 1 tbsp Bragg
  • 1 tsp Madras Curry blend
  • 1 tsp mild curry powder
  • 1 tsp garlic powder (or use fresh, of course)
  • ½ tsp Himalayan rock salt
To do
  1. Mix everything in your blender or food processor till it has the consistency you like. Serve with veggies, or dilute with coconut water and a dash of lemon into a sauce.

 

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

Banana & Onion Chutney

May 4, 2013 · by · Leave a Comment

 

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Banana & Onion Chutney
Lovely and very easy, tasty little dish, and a perfect way to get rid of older bananas 😉
Prepared by:
Cuisine: vegan
Recipe type: Chutney
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 banana, chopped
  • 1 tbsp coconut oil
  • 1-1.5 tbsp Ketjap Manis (sweet soy sauce)
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 small pinch of chilli powder, or more to taste
  • 1 tsp curry powder
  • ½ onion, chopped
To do
  1. heat the oil and add chopped banana and onion
  2. stir and bake for a few minutes
  3. add all the other ingredients
  4. when all is nice and soft, mash slightly using a fork, leaving small chunks.
Notes
Serve as side dish, condiment or as dip 🙂

Filed Under: All, Dips, Sauces & Condiments, Fruit dishes, Veggies & Sides · Tagged: , , , , , , ,