Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado

September 26, 2013 · by · Leave a Comment

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Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado
When I cook rice (or steam, actually) I like to cook some extra so it's at hand for a super quick meal the next day. With precooked rice, this meal takes 15 minutes to cook, not more 🙂
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ¾ cup cooked brown rice - or more if you wish
  • 2 large spring onions, sliced diagonally (looks nice 🙂 )
  • small hand of peanuts
  • 3-4 mushrooms, sliced
  • 2 cloves of garlic, grated or chopped finely
  • large dash of Tamari
  • ½ tsp curry powder
  • ¼ tsp chilli powder
  • ½ tbsp veggie stock powder
  • ½ small avocado, cubed or sliced
  • small hand of hemp seeds
  • oil for cooking
To do
  1. in a skillet, heat the oil, then add spring onion and garlic
  2. stir and add peanuts, stock powder and spices
  3. add mushrooms, and quickly stirfry till mushrooms have absorbed some of the juices
  4. stir through the rice, heat through
  5. scoop on plate or on bowl, top with seeds and avocado and you're done 🙂

 

Filed Under: All, Complete Meal Ideas, Gluten free, Main Dishes, Potato & Grains · Tagged: , , , , , , , ,

Roasted Tomatoes w Truffle Oil, Sage, Hemp & Cream Cheese

July 27, 2013 · by · Leave a Comment

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Roasted Tomatoes w Truffle Oil, Sage, Hemp & Cream Cheese
Such a lovely side dish! Make as much as you want, all you need is:
Prepared by:
Cuisine: vegan
Recipe type: side dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • tomatoes
  • truffle oil
  • dried sage
  • vegan cream cheese (I used Garlic & Chives Sheese)
  • salt & pepper
  • Hemp seeds (or use sesame or Chia seeds)
To do
  1. heat oven to 200C
  2. half your tomatoes and place in oven dish
  3. on each tomato, pour a few drops of truffle oil and sprinkle sage, salt & pepper
  4. bake for about 40 minutes or until they start to have dark brown edges
  5. take out and place cream cheese on top
  6. put back in oven for another 5 minutes
  7. take out, sprinkle hemp seeds on top, and you're done
Notes
Keep the truffle oil handy at the table, just in case you want a strong truffle flavour 🙂

 

Filed Under: All, Gluten free, Veggies & Sides · Tagged: , , ,

Artichoke & Dill Dip

May 29, 2013 · by · 2 Comments
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

Assembly:

– 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!

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

Beetroot Wraps w Greens & Red Cabbage

May 29, 2013 · by · Leave a Comment

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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. )

 

Filed Under: All, Breads & Wraps, Breakfast, Light meals, Wraps & Sandwiches · Tagged: , , , , , , , , , , ,

Watermelon & Rosemary Smoothie

May 15, 2013 · by · Leave a Comment

 

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Watermelon & Rosemary Smoothie
This smoothie is nice and refreshing. Of course watermelons have a perfect timing of being available in summer; cool food for hot days 🙂
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 1-2
Prep time: 
Total time: 
You need
  • about a quarter of a small to medium watermelon
  • half a cup of hemp mylk (or any other non dairy milk)
  • fresh rosemary, very finely chopped, start with a small amount, and add if you like, as Rosemary can be quite strong. However, this drink can handle quite a bit!
  • ice cubes - optional
To do
  1. mix the whole lot in the blender
  2. serve as is or add some ice cubes

 

Filed Under: All, Fruit dishes, Gluten free, Juices, smoothies & other drinks · Tagged: , , ,