Cultured Macadamia & Cashew Cheese w Fresh Herbs & Black Salt

Cultured Macadamia & Cashew Cheese w Fresh Herbs & Black Salt
This is a delicious cream cheese, and the great thing is, like with all nut cheeses, that you can tweak flavours exactly as you like. In this recipe, the dill and black salt are fantastic together. It's not complicated at all, but you do need to plan it a little bit. If you don't fancy the taste of black salt, then leave it out and replace with Himalyan rock salt.
Prepared by:
Cuisine: vegan
Recipe type: cheese substitute
Prep time: 
Total time: 
You need
  • 1 cup unsalted macadamia nuts
  • 1 cup raw cashew nuts
  • contents of 3 probiotic capsules
  • ¾ cup filtered water
  • 2 tbsp finely chopped fresh dill
  • 8 leaves mint, chopped finely
  • 1.5 cloves of garlic (rather small)
  • ¾ tsp black salt
  • 1 tbsp nutritional yeast
  • dried dill and dukkah to roll onto the cheese (I used a sweetish dukkah with rose leaves), or use toasted sesame seeds with any spices you like
To do
  1. soak the nuts overnight
  2. rinse and put them in the blender with the probiotics and water
  3. run till completely smooth
  4. line a sieve with a double cheese cloth, scrape the mixture onto the cloth, fold cloth over the top
  5. place sieve on top of a bowl, and place a weight on top of the cheese as to press the fluids out. (I used first a flat lid, and put a pan with water on top)
  6. when time passes and leaking has stopped, increase weight
  7. let sit for 36 up to 48 hours
  8. then, put the cheese in a bowl and add all other ingredients, or any flavours you like
  9. line a mould or container or bowl with plastic, and press cheese in mould
  10. transfer to fridge for a day to set (overnight is easy)
  11. then roll through the dried herbs & dukkah


Cheeze & Dill Potato Bake

Cheeze & Dill Potato Bake
It's easy to make a potato bake, even a vegan one. And if you slice the potatoes by hand, layering goes pretty fast (food processors do a great job, but the slices are so thin, you're layering forever) 🙂
Prepared by:
Cuisine: vegan
Recipe type: potatoes, side
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 700 gr potatoes, sliced in 1-2mm slices
  • Dill, preferably fresh
  • salt & pepper
  • 1 tbsp of veggie stock powder
  • garlic powder, plenty (or fresh garlic, I was just lazy)
  • ½ cup plus 2-3 tbsp of hemp milk (or a similarly creamy milk)
  • 1 log of Cheezly cheese (I used Blue Cheese), grated
  • ½ large onion, sliced
  • (gluten free) bread crumbs, enough to cover the top layer liberally
To do
  1. preheat oven to 200C
  2. spray or brush your oven dish with oil
  3. arrange the slices, slightly overlapping, covering the bottom
  4. add slices of onion and grated cheeze
  5. tear dill leafs on top, then a good sprinkle of garlic powder, stock powder, pepper and a little salt
  6. then start again; potatoes, onion, etc...
  7. finish the last layer with cheeze, a generous sprinkle of garlic powder and some salt, and then a layer of bread crumbs
  8. cover with foil, bake for 45 min, check if cooked (should be), then take foil off and bake for another 15 minutes or till nice and brown


Beetroot, Celery & Orange Soup w Dill & Garlic Cream

Beetroot, Celery & Orange Soup w Dill & Garlic Cream
Perfectly balanced, you can taste the celery, and you can taste the beetroot without the celery being overbearing. But what finishes it is the orange zest and the dill & garlic cream, they are great flavour additions 🙂
Prepared by:
Serves: 5-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 medium beetroots, chopped
  • 1 large stalks of celery (I used 3 really thin ones from the garden), chopped
  • 1 medium potato, chopped
  • 2 tbsp of vegetable stock powder
  • 1.5 liters water (or omit stock powder and use vegetable stock)
  • 1 tbsp coriander seeds
  • a few cloves of garlic, chopped
  • ½ large onion, chopped or sliced
  • juice and pulp of 1 orange
  • zest of oranges, 1 tsp per serve
  • 1 tsp of Himalayan rock salt
  • a generous grind of pepper
  • a dash of oil
For the Dill & Garlic cream:
  • half a cup of Cashew Cream
  • 2 tsp of dried dill
  • juice of 1 small lemon
  • zest of ½ lemon
  • 1 clove of garlic
  • salt & pepper to taste
To do
  1. heat the oil in a large pan, add chopped garlic and onion and stir fry for a minute
  2. add chopped vegetables, stir fry for a few minutes
  3. add water and stock powder
  4. add orange juice & pulp and coriander seeds
  5. boil till vegetables are soft
  6. blend the soup, taste and add salt & pepper as you like
  7. you could either serve the cream on the side for people to help themselves, or place a nice dollop in the middle (or draw a stickman)
  8. just before you serve, top with a teaspoon of orange zest per bowl


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 🙂


Quick Salad w Iceberg Lettuce, Apple, Olive & more

Quick Salad w Iceberg Lettuce, Apple, Olive & more
An easy salad to quickly throw together. Of course you can adjust quantities as you like 🙂
Prepared by:
Cuisine: vegan
Recipe type: salad
You need
  • 5 lettuce leafs, torn in pieces
  • 1 small apple, chopped
  • 5cm of cucumber, sliced in fingers
  • a small onion, thinly sliced or chopped
  • 4 semi dried tomatoes, sliced or chopped
  • a few olives, sliced
  • a dash of olive oil
  • juice of half a lime
  • fresh dill
To do
  1. toss the whole lot together and munch away 🙂


Dill, Garlic & Tomato Skins Dip

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 🙂


Artichoke & Dill Dip

Artichoke & Dill Dip

Artichoke & Dill Dip


A lovely and light dip 🙂

Parts needed:

♦    1 jar of artichokes (abt 340 gr)
♦    a handful of fresh dill leafs
♦    1/4 medium onion
♦    2 tbsp olive oil
♦    2 tbsp hemp oil (or 4 of each, hemp is just very healthy too 🙂 )
♦    1/2 tsp Himalayan rock salt


– add everything but the oils to the small bowl of your food processor or blender and blend till smooth

– slowly add the oil with the machine running, stop adding oil when the consistency you like has been achieved

That’s all!

Raw Beetroot, Ginger & Coconut Soup


Raw Beetroot, Ginger & Coconut Soup
This soup is absolutely lovely; if you get the balance right, it is just plain surprising. To be served cold or at room temperature. This is what I did, for 4 entrée size portions:
Prepared by:
Cuisine: raw vegan
Recipe type: soup
Serves: 4
Prep time: 
Total time: 
You need
  • 2 beetroots medium sized
  • 1 tbsp raw agave nectar
  • 1.5 cup of filtered water
  • ½ of spring onion
  • ½ medium red onion
  • 2 tbsp dried Dill
  • ¾ cup of Coconut Cream (fats scooped off in my recipe, but feel free to leave it in)
  • about 1.5cm of fresh ginger
  • juice of about ½ to 1 lemon
  • pepper
  • 1.5 tsp Himalayan Rock Salt
To do
  1. grate the beetroot
  2. then add everything to a blender and blend till smooth. Unless you have a high powered blender, this will keep some beetroot bits.
  3. serve!
I served this at room temperature, but would serve it cold in summer, even with a few ice cubes 🙂


Potato, Cucumber & ‘Sausage’ Salad

Potato, Cucumber & Sausage Salad

Potato, Cucumber & Sausage Salad

A lovely meal I decided to make when I didn’t have the energy to cook… funny that I ended up cooking 😉 But, it is a simple meal that doesn’t require a lot of work or thinking.

You need (for 1 portion):

♣     2 medium potatoes
♣     1 favorite vegan sausage
♣     about 3 centimeters of cucumber (or less potato and more cucumber, why not)
♣     a couple of olives
♣     fresh dill, a few sprigs
♣     1/4 small-medium onion
♣     toasted sesame oil to cook in
♣     a dash of olive oil
♣     a dash of truffle oil (or if you use the concentrated oil, less)
♣     salt & pepper to taste

You do:

– cube the potatoes and boil them with salt
– slice the sausage any way you like and fry the pieces in the sesame oil
– when potato cubes are done, drain and let cool down a bit (unless you want a warm salad)
– cut up onion and cucumber, chop the dill and olives
– sprinkle a little of olive oil on the potatoes, same for the truffle oil, toss to coat (taste and add more truffle oil if you like)
– then add everything to the potato, mix and serve. Or arrange sausage on the side 🙂

That’s all!


Cucumber Canapé’s w Dill & Asafoetida Dip

Cucumber Canapé's w Dill & Asatoetida Dip

Cucumber Canapé’s w Dill & Asafoetida Dip

These are lovely, tasteful canapés. Bit different, as asafoetida is not very common, or at least not used too often in the western kitchen.

♦   3/4 cup Cashew Cream
♦   2 tsp dried dill
♦   1.5 tsp asafoetida
♦   2 small cloves of garlic, minced
♦   salt to taste
♦   Spring onion, finely sliced
♦   Sweet paprika powder (do not omit!)
♦   Cucumber slices

You do (for the dip):
– mix everything but the salt (and the cucumber, of course)
– add salt to taste

Top cucumber slices with dip, spring onion and sweet paprika powder.

If you want this as a dressing, then dilute with a non dairy milk.