Smoky Coconut Flakes w Dukkah

Smokey Coconut Flakes w Dukkah
A quick snack or an awesome sprinkle for so many dishes! No fats, no gluten, no added salt either. You can experiment with the flavours; try different Dukkah's, vary the amounts of both liquid smoke and Dukkah and add different spices :-) If you are longing for a smoky flavour in a sandwich, then this will do very nicely too.
Cuisine: vegan
Recipe type: snack or sprinkle
Prep time: 
Cook/wait time: 
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You need
  • 2 cups of coconut flakes
  • 1 tbsp liquid smoke
  • 1 tbsp Tamari
  • 1 tbsp water
  • 1 tbsp organic liquid sweetener (coconut nectar, agave syrup, maple etc)
  • 2 tbsp or more of a Dukkah that you like
To do
  1. place flakes in a wide bowl, mix the fluids, pour over the coconut flakes and mix the whole lot
  2. heat the oven to 150C (in the meantime the flakes can soak)
  3. place baking paper/sheet on an oven tray, and spread the flakes on it
  4. bake for 5 minutes, check, stir through and bake for 5 more (once out of the oven, the flakes will crisp up, so no need to leave them in the oven any longer - they will probably burn)
Notes
Keep an eye on the colour, don't walk away to do something else, as these are done in a jiffy!

 

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

 

Dukkah Roasted Butter Beans

Dukkah Roasted Butter Beans
Great nibble or side dish! Flavours are easily tweaked, and any of your favorite spices will do great. Curry, Chilli, Asafoetida, Garam Masala, you name it :-)
Prepared by:
Cuisine: vegan
Recipe type: nibble or side dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 can of butter beans (Lima beans)
  • a decent dash of olive oil
  • about ⅛ cup of Dukkah
  • 1 tbsp of garlic powder
  • 1 tbsp of onion flakes
  • Himalayan salt - to taste
To do
  1. preheat oven to about 190-200C
  2. rinse the beans, let drip dry or pat dry, and then either give them a squeeze or slice them in halves length wise. Some brands cook the beans softer than others, which makes it easier to squeeze them open.
  3. add all to a bowl and toss with oil and spices
  4. spread out in oven dish and roast for about 25 minutes - but really, it's up to you if and how crispy you want them, so you may want to test after 15 minutes (also, time depends a little on how hard or soft the beans were to start with)
  5. take them out and add more spice to taste
Notes
Munch away with a garlic dip or chilli sauce, or serve as side dish.
Eat them same day as they won't stay crisp (but that won't be a problem!)

 

Dukkah Coated Cauliflower Croquettes

Dukkah Coated Cauliflower Croquettes
I made this from one whole cauliflower, which yielded 26 croquettes. I will halve the amounts here, as 26 croquettes may be a bit much, unless, of course, you want to serve them as finger food! :-)
Prepared by:
Cuisine: vegan
Recipe type: Veggie dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ½ head of cauliflower
  • 1 cups of bread crumbs (I used gluten free crumbs), an extra to coat
  • juice of ½ lemon, zest of ¼ lemon
  • 1 tsp of curry powder
  • ½ tsp of salt
  • ½ medium onion, finely chopped
  • 2 tbsp of almond butter
  • a few tbsp of dukkah
  • 3 tsp of 'No-Egg' mixed with 1 tbsp of water
  • 1 clove of garlic
To do
  1. steam (or boil) the cauliflower till very soft
  2. drain and put in a large bowl with all ingredients and mash
  3. kneed the mixture so it sticks together nicely
  4. if you have time, put the bowl in the fridge for half an hour, but you don't have to
  5. mix some crumbs with dukkah
  6. take a little bit of the mixture (about 3 tbsp) and roll a croquette on your cutting board (push the ends in so it's nice and tidy), then roll through the dukkah & crumbs (of course you can make them smaller, or into patties, whatever you feel like)
  7. when all are done, heat some oil in a skillet and fry the croquettes, turning them frequently.
Notes
Serve with vegan mayo, raw mayo, tomato sauce, any sauce you fancy :-)

 

Dehydrated Kale Chips w Dukkah

Dehydrated Kale Chips w Dukkah

Dehydrated Kale Chips w Dukkah

 

These guys are quite irresistible :-) If you own a dehydrator you’ve probably made them, but here’s a recipe anyway:

You need (for a small batch, you can easily double or triple):
♥   6 stalks of kale
♥   about 2 tbsp of Dukkah (which ever flavour you fancy)
♥   about 2 table spoons of olive oil
♥   a generous pinch of salt

You do:
– pull the leaves of the stems, leaving them in quite big chunks
– toss in a large bowl with Dukkah, oil and salt, coat as evenly as you can
– transfer to dehydrator trays, making sure there is no overlap
– dehydrate on 40C for about 4 hours. Check now and then and take them out once crispy to your liking.