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 🙂

 

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 🙂

 

Raw ‘Rice’ & Kelp Noodle Salad

Raw 'Rice' & Kelp Noodle Salad
Very easy recipe, if you don't have a food processor but want the cauliflower to be rice like, you could grate it. Nice thing is that the cauliflower actually becomes a bit juicy.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2
Prep time: 
Total time: 
You need
  • a handful of kelp noodles, cut up in length you prefer
  • about ¼ of a cauliflower
  • half an avocado
  • half an orange
  • a few tbsps of peanuts (the reddish things in the picture, they are raw and still have the skin on, but your normal peanuts are fine too)
  • a few tbsps of chopped red onion
  • a tomato
  • a small or half a medium carrot
  • a little bit of toasted sesame oil
  • coriander, as much as you like
  • mint, ditto
  • salt & pepper
  • olive oil
  • any spice or herb you like
  • anything else you like, I mean, it's a salad, add what you fancy.
To do
  1. whizz chunks of the cauliflower in the food processor, until fine (or grate). It then sort of resembles rice, hence 'raw rice salad'.
  2. chop up all the other ingredients
  3. mix the whole lot
  4. eat

 

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. )

 

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!
Notes
I served this at room temperature, but would serve it cold in summer, even with a few ice cubes 🙂

 

Baba Ghanoush w Coriander

Baba Ghanoush

Baba Ghanoush

 

I love this, it is so versatile!

You need:

♦    1 medium eggplant (if you use a large one, just increase all ingredients a little)
♦     2 tbsp tahini
♦     grated/squeezed garlic, about a tbsp.
♦     olive oil, about 3/4 tbsp
♦     salt & pepper
♦     half a tsp of chilli powder – or more if you like it spicy
♦     coriander, fresh, about 1/4 to 1/2 a cup
♦     juice of half a lemon
♦     optional: a few drops of liquid smoke

You do:
– heat oven to 180-200C,
– prick holes in eggplant
– pop eggplant in oven and roast till it is wrinkly and a bit collapsed
– let cool down a little, then slice lengthwise
– scoop out flesh and place in food processor (or you can mash all by hand)
– add all ingredients and run machine. Taste and tweak as you like 🙂

If you do the process by hand, then chop up coriander as fine as you can.

Serve with biccies, on toast, with salad, etc etc.

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.

Banana & Onion Chutney

 

Banana & Onion Chutney
Lovely and very easy, tasty little dish, and a perfect way to get rid of older bananas 😉
Prepared by:
Cuisine: vegan
Recipe type: Chutney
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 banana, chopped
  • 1 tbsp coconut oil
  • 1-1.5 tbsp Ketjap Manis (sweet soy sauce)
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 small pinch of chilli powder, or more to taste
  • 1 tsp curry powder
  • ½ onion, chopped
To do
  1. heat the oil and add chopped banana and onion
  2. stir and bake for a few minutes
  3. add all the other ingredients
  4. when all is nice and soft, mash slightly using a fork, leaving small chunks.
Notes
Serve as side dish, condiment or as dip 🙂