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

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!

Beetroot Wraps w Greens & Red Cabbage

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. )

 

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!

 

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.