Mango, Mint & Pumpkin Dessert w Coconut Yoghurt

Mango, Mint & Pumpkin Dessert w Coconut Yoghurt
Pumpkin is very versatile, and amongst all the possiblities is raw pumpkin. It is great to make desserts with as it's amazingly sweet and refreshing. In this dish I mixed it with mango and mint, and added a bit of extra sweetness by throwing in 2 dates. The coconut yoghurt goes lovely with the pumpkin purée as it is, but you could flavour it with lemon zest or ginger for instance, if you like (my favourites) :-)
Cuisine: vegan
Recipe type: dessert
Serves: 2
Cook/wait time: 
Total time: 
You need
  • abt 350gr of pumpkin, peeled
  • 1 large ripe mango, peeled and pitted
  • 4 medium leaves of mint (and some extra for decoration, if you like)
  • 2 pitted Medjool dates
  • water
  • 1 cup coconut yoghurt (unsweetened - if you can't get hold of coconut yoghurt, use other dairy free yoghurt)
To do
  1. throw all ingredients, except for the water and coconut yoghurt, in your blender and blend away
  2. add water till you have the consistency you prefer; thicker or thinner
  3. serve one layer on top of the other, or go artistic with many layers, and decorate with some extra mint :-)

 

Baked Banana, Grape & Peanut Stuffed Pita

Baked Banana, Grape & Peanut Stuffed Pita
OK, here's for a quick warm breakfast, made in about 6 minutes. I used 1 large pita bread for 2, but if you're hungry, just have it all yourself! :-) So here goes:
Cuisine: vegan
Recipe type: Breakfast or lunch
Serves: 1-2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 large banana
  • 5 large grapes
  • 3 tbsp peanuts
  • 12 medium size mint leaves
  • 1 large (or 2 small) pita bread
  • ½ tbsp coconut oil
To do
  1. heat the oil in a (medium sized) skillet
  2. add peanuts, bake for a minute, stir halfway
  3. when peanuts have started to brown, add slices of banana, making sure they all lie flat
  4. (in the meantime, now heat your pita bread in your toaster, low heat, you want to keep it soft)
  5. toss in grapes
  6. turn over the banana slices, stir through peanuts and grapes
  7. when banana slices are done, cut the pita bread in halves (or slice of the top, if you have small pita bread)
  8. switch of heat, mix in mint leaves, and scoop filling into pita bread
  9. enjoy!
Nutritional Information
Serving size: ½ filled pita Calories: 225 Fat: 13gr Saturated fat: 5gr Unsaturated fat: 4gr Trans fat: 0gr Carbohydrates: 40gr Sugar: 12gr Sodium: 300mg Fiber: 6gr Protein: 8gr Cholesterol: 0mg

 

Lychees w Minted Coconut Yoghurt & Hemp Seeds

Lychees w Minted Coconut Yoghurt & Hemp Seeds
Such a delightful combination of subtle flavours, just beautiful. Serve as dessert or breakfast, or whenever you fancy :-)
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 1
Prep time: 
Total time: 
You need
  • 100 gr coconut yoghurt (I happened to use Pura Veda, which is pre-sweetened. If you have CoYo yoghurt, then fluff up with a bit of water and a few drops of stevia or raw agave nectar)
  • 6 lychees, halved
  • 2 large leaves of mint
  • 1 tsp hemp seeds (or more if you want)
To do
  1. chop up your mint and mix with the yoghurt
  2. place in a bowl, add lychees, and top with hemp seeds
Nutritional Information
Serving size: 1 Calories: 282 Fat: 22 Carbohydrates: 16 Protein: 5

 

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

 

Mint & Cauliflower Soup w Orange Cream

Mint & Cauliflower Soup w Orange Cream
The orange and mint in this soup complement each other, the cashews make it nice and creamy. Simple to make but very tasty :-)
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4-5
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 ltrs water
  • 1 head of cauliflower, in florets
  • 3 hands of fresh mint leafs plus an extra 5 leafs per person for topping
  • 2 tbsp of vegetable stock powder (or about 4 cubes)
  • 2 cloves of garlic
  • 1 cup of soaked raw cashew nuts
  • juice & zest of 1 orange, plus a zest for topping
To do
  1. boil the water with the vege stock powder, cauliflower and the mint
  2. while cauliflower is boiling, blend the cashews with the orange juice and zest into a nice smooth cream - dilute a little bit if need be, with water or more orange juice
  3. cook cauliflower till it is soft, then switch heat off and let cool down for a few minutes
  4. add the other 2 hands of mint and the garlic, blend in blender or with stick blender
  5. if you need pour back into pan and just keep warm on stove
  6. pour in bowls, place a few dollops of the orange cream in the middle and top with fresh chopped mint and a little orange zest

 

Steamed Rice w Capsicum, Onion, Garlic & Mint

Steamed Rice w Capsicum, Onion, Garlic & Mint
With a kitchen being renovated (no stove, no tap, no bench top, really good!), I used only a steamer to make this easy meal for two.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • one cup of rice
  • 1 capsicum, sliced
  • 1 small white onion, sliced thinly
  • 1-1.5 clove of garlic, raw and grated (or less if you're less of a garlic lover ;-) )
  • a small hand of fresh mint leafs, chopped
  • olive oil
  • chilli salt or something similar spicy
To do
  1. steam the rice for 30 minutes (in the designated bowl, with 1 cup of water)
  2. after 22 minutes, add another steam basket, and put the capsicum and onion in it
  3. steam to the end of the 30 minutes
  4. in the meantime, grate the garlic
  5. when rice is ready, mix all cooked ingredients, add the chilli salt, raw garlic and mint, and pour a dash of olive oil over the top
  6. taste and tweak the hot stuff if you like :-)

 

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 :-)

 

Lima Beans w Mint & Veggies

Lima Beans w Mint & Veggies
I have to be honest, I have never been a great lover of legumes, even though my mother served heaps of them. But I must say, Lima beans, or Butter beans, are really lovely. I use them in different ways for different dishes. This is one of them :-) By the way, I soak the beans overnight, rinse them, and then steam them till they're done. I find this an easy way as you can just walk away and you don't need to worry about them getting burnt ;-) But, you can also buy them cooked of course, which makes this a really quick and hassle free dish.
Prepared by:
Cuisine: vegan
Recipe type: Main
Serves: 2
Cook/wait time: 
Total time: 
You need
  • 1-1.5 cups of cooked Lima beans
  • 1 capsicum, cut up
  • 2 hands of fresh spinach - or more
  • 1 medium onion, chopped
  • a few tsp of minced garlic, or as much as you want
  • salt & lots of pepper
  • a drizzle of olive oil
  • a hand (or 2) of fresh mint leafs
  • ½ tbsp Chia seedfs
  • some sprouts as topping
  • some oil for cooking
To do
  1. heat oil in deep skillet
  2. when hot, add onion, garlic and capsicum and quickly stirfry
  3. add beans and heat through
  4. stir in mint and spinach, add salt & pepper and let quickly wilt
  5. when spinach is wilted, place on plate and top with sprouts and a drizzle of olive oil and sprinkle with Chia seeds

 

Raw Cashew Crêpes w Fruit, Mint & Lavender

Raw Cashew Crêpes w Fruit, Mint & Lavender
This is a deliciously delicate tasting breakfast or snack...
Prepared by:
Cuisine: vegan
Recipe type: Breakfast/snack
Serves: 4
Prep time: 
Total time: 
You need
  • For the crêpes (this will make about 4-6) you need:
  • 1.5 cups of cashews, soaked
  • 3 tbsp of agave nectar
  • 2 tbsp of lemon juice
  • a pinch of salt
  • water to dilute as much as needed
  • For the filling, per wrap (as an example, the possibilities are endless):
  • slices of banana
  • slices of apple
  • tiny wedges of kumquat
  • 3 leafs of mint, chopped up
  • 1 tsp of lavender flowers
To do
  1. blend all the ingredients for the crêpes, but only add water when needed. It needs to be thin enough to spread out, that's all
  2. spread out the mixture on a dehydrator sheet (I had enough for a bit more on a 2nd sheet)
  3. dehydrate for 8 hours on 45C. The crêpe should peel off easily, not stick anymore and be pliable, so dehydrate an hour longer if needed
  4. then cut in 4 pieces, arrange your filling and carefully roll up

 

Israeli Couscous w Minted Eggplant & Tomato Sauce

 

Israeli Couscous w Minted Eggplant & Tomato Sauce

Israeli Couscous w Minted Eggplant & Tomato Sauce

 

You need (for 2 persons):
♦    1 cup of Israeli couscous
♦    2 tsp of veggie stock powder
♦    1/2 eggplant
♦    1 hand of fresh mint leafs
♦    1/2 tbsp of toasted sesame oil
♦    1/2 tbsp of deodorized coconut oil or any oil you prefer
♦    1 cup of Tomato Sauce (like for instance, this one)
♦    about 1/2 cup of hemp milk or other non dairy milk
♦    a few twigs of fresh rosemary, leafs finely chopped
♦    2 or 3 cloves of garlic, minced

You do:
– boil the couscous in water with the stock powder, should be done in 15 minutes
– slice the eggplant in pieces of your liking, I cut them in ‘fingers’
– roughly chop the mint
– in a separate pan, heat the oils and add the eggplant and the mint, bake gently
– when the eggplant is almost done, in a sauce pan, heat a bit of oil, add the chopped rosemary and garlic. Quickly stir fry and then add Tomato Sauce, then stir in the hemp milk, dilute as much as you like
– when couscous is done, rinse and if needed stir a little bit of olive oil through (to keep it from being sticky). Then scoop onto place, pour sauce on top, and arrange eggplant on top of that again

Serve and enjoy :-)