Sticky Rice Cakes w Aniseed, Orange & Pistachio

Sticky Rice Cakes with Aniseed, Orange & Pistachio
Yum! The flavour combinations that can be added to sticky rice are endless, of course, and it's probably best if you do your Muppet Show Swedish Chef impersonation and go for it. Or, you can follow another recipe like mine here 🙂 Oh, for colour, I soaked the rice in carrot juice, but this is completely optional.
I should also note that glutinous rice is gluten free: the word 'glutinous' refers to the 'gluey' character of the rice 🙂
Cuisine: vegan, cooked
Recipe type: snack
Serves: 24
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of glutinous rice (also called 'sticky' or 'sweet' rice)
  • 4 + 2 tbsp pistachio nuts, shelled (2tbsp for coating)
  • 1 + ½ tsp aniseed (1/2 tbsp for coating) - or aniseed powder, slightly less
  • zest of 1 small orange
  • 2 tbsp coconut palm sugar
  • a pinch of Himalayan rock salt
  • carrot juice (optional for colour)
To do
  1. steam the rice for 20 minutes (1 cup of rice to 1 cup of water), or
  2. use 1 cup carrot juice (optional for colouring), soak 40 min, then drain, add ¾ cup water + a pinch of salt, steam 25min
  3. in a food processor (small bowl), chop the pistacchio nuts till fine
  4. if you have whole aniseed, grind them in a coffee grinder
  5. place rice in a bowl and mix well with all other ingredients, except for the nuts & seeds meant for coating
  6. press the flavoured rice into flexible moulds (I used a silicon mini muffin tray), and let cool down completely
  7. gently push them out, and roll through the rest of the nuts and aniseed
  8. store in fridge, but they will be fine for a few hours in a lunch box. They will keep for about 3 to 4 days.
Nutritional Information
Serving size: 1 cake Calories: 98 Fat: 4.9gr Saturated fat: 0.8gr Unsaturated fat: 2gr Trans fat: 0gr Carbohydrates: 11gr Sugar: 0.3gr Sodium: 35mcg Fiber: 1.1gr Protein: 2.9gr Cholesterol: 0mcg


Decadent Black Bean Based Orange & Chocolate Spread

Decadent Black Bean Based Orange & Chocolate Spread
If there is one great way to get your beans into you without knowing it, this is it 🙂 It tastes decadent, rich and just gorgeous. I call it 'spread', but it is excellent as a sauce or a dip, like in the picture, or for cake layers, you name it. But whatever you name it, I'm pretty sure as a breakfast, with fruit to dip, it will make you start the day with a smile on your face!
Prepared by:
Cuisine: vegan
Recipe type: Sauce, dip, spread
Serves: 4-8
Prep time: 
Total time: 
You need
  • 200 grams black beans
  • 25 grams raw cacao powder
  • 5 tbsp raw agave nectar
  • zest of 1 orange
  • and optional, 2 pipettes (about ¾ tsp) of stevia - depending on how sweet you like it.
To do
  1. blend the beans, cacao powder an agave nectar with a stick blender or in a small blender
  2. stir through the zest
  3. taste and add stevia if you like
Serve with fruit to dip, on toast or a sandwich (great for your lunch box), or with dessert. If you'd like it thinner for a sauce, you could dilute with a nut milk or orange juice, or both.
Nutritional value is per cup, but ¼ cup gives you plenty for a 1-person fruit dip 🙂
Nutritional Information
Serving size: 1 cup Calories: 489 Fat: 9 Saturated fat: 0 Trans fat: 0 Carbohydrates: 94 Sugar: 38 Sodium: 479 Protein: 25 Cholesterol: 0


Witlof, Pear & Coriander Salad w Orange Tahini Dressing

Witlof, Pear & Coriander Salad w Orange Tahini Dressing
A lovely bitter sweet salad - well, witlof isn't that bitter nowadays, just a hint, I'd say, apart from the bottom bit, but that goes wonderfully well with fruit and nuts 🙂
Prepared by:
Cuisine: vegan
Recipe type: salad
Serves: 2
Prep time: 
Total time: 
You need
  • 1 head of witlof, sliced (don't use the bit at the very bottom, unless you like the bitterness of it)
  • 1 pear, chopped
  • 1 hand of fresh coriander
  • ¼ red onion, sliced or chopped
  • 1 small hand of pecans
For the dressing:
  • about ¼ cup of tahini
  • juice of half an orange
  • zest of ¼ orange (or to taste)
  • 1 tbsp of hemp milk - or another non dairy milk
  • salt & pepper
To do
  1. mix all ingredients for the salad
  2. mix all the dressing ingredients, but only add the milk if you need more fluids
  3. either mix dressing through the salad, or serve with the dressing on top


Beetroot, Celery & Orange Soup w Dill & Garlic Cream

Beetroot, Celery & Orange Soup w Dill & Garlic Cream
Perfectly balanced, you can taste the celery, and you can taste the beetroot without the celery being overbearing. But what finishes it is the orange zest and the dill & garlic cream, they are great flavour additions 🙂
Prepared by:
Serves: 5-6
Prep time: 
Cook/wait time: 
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You need
  • 2 medium beetroots, chopped
  • 1 large stalks of celery (I used 3 really thin ones from the garden), chopped
  • 1 medium potato, chopped
  • 2 tbsp of vegetable stock powder
  • 1.5 liters water (or omit stock powder and use vegetable stock)
  • 1 tbsp coriander seeds
  • a few cloves of garlic, chopped
  • ½ large onion, chopped or sliced
  • juice and pulp of 1 orange
  • zest of oranges, 1 tsp per serve
  • 1 tsp of Himalayan rock salt
  • a generous grind of pepper
  • a dash of oil
For the Dill & Garlic cream:
  • half a cup of Cashew Cream
  • 2 tsp of dried dill
  • juice of 1 small lemon
  • zest of ½ lemon
  • 1 clove of garlic
  • salt & pepper to taste
To do
  1. heat the oil in a large pan, add chopped garlic and onion and stir fry for a minute
  2. add chopped vegetables, stir fry for a few minutes
  3. add water and stock powder
  4. add orange juice & pulp and coriander seeds
  5. boil till vegetables are soft
  6. blend the soup, taste and add salt & pepper as you like
  7. you could either serve the cream on the side for people to help themselves, or place a nice dollop in the middle (or draw a stickman)
  8. just before you serve, top with a teaspoon of orange zest per bowl


Orange & Berry Smoothie

Orange & Berry Smoothie
A beautiful smoothie, to drink and to look at. I only used half a banana, otherwise it will just taste of banana 😉
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 1
Prep time: 
Total time: 
You need
  • ½ orange, peeled
  • ¾ cup strawberries
  • ¾ cup blackberries
  • ½ banana
  • ½ cup of coconut cream (or milk)
  • 1 tsp of lavender leafs (optional, I know they can be hard to come by)
To do
  1. Blend the whole lot and drink!


Orange & Vanilla Cookies

Orange & Vanilla Cookies
Urgent Cookie Craving! So I baked these. Plenty to cure cravings for a week, as it makes about 60 small to medium cookies 😉
Prepared by:
Cuisine: vegan
Recipe type: cookies
Serves: 60
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of (spelt) flour
  • ½ cup of melted coconut oil (I used deodorized oil)
  • ¾ coconut palm sugar
  • a pinch of salt
  • zest of 2 oranges
  • 2 tsp vanilla paste
  • 1 tbsp molasses
  • 1 tsp of baking powder (aluminium free)
To do
  1. mix dry ingredients
  2. mix liquid ingredients
  3. slowly add liquid mixture to dry mixture, stirring it in with a wooden spoon
  4. it's quite OK for it to be crumbly as long as it is nicely mixed and you can form balls out of the dough
  5. pre-heat oven to 160-170C and place baking paper on oven tray
  6. take a small hand of dough and press it together, then flatten it and either transfer to baking tray, or use a cookie cutter for nice shapes
  7. place tray in oven and bake for no more than 12 minutes (they will harden up once out of the oven)
  8. after a few minutes, transfer to a rack to cool down further


Green Banana Smoothie

Green Banana Smoothie
Quite a lazy way to make a meal, but it does us so much good 🙂
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Prep time: 
Total time: 
You need
  • 1 large banana
  • ½ capsicum
  • 3 leafs of kale
  • 1 orange, peeled
  • 2 dates
  • 1 tsp of Maca
  • 1 tsp of Mesquite
  • 250ml coconut water
To do
  1. Blend the whole lot and drink or keep in a jar and take places 🙂


You need:

1 large banana
1/2 capsicum
3 leafs of kale
1 orange, peeled
2 dates
1 tsp of Maca
1 tsp of Mesquite
250ml coconut water

Blend the whole lot and drink or keep in a jar and take places 🙂


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


Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce


This dessert put a smile on my face, it is delish 🙂

You need for the Jelly (for 6 persons, cutting in half is no problem):
– 1 mango
– 2 oranges
– 75 ml of water
– 290 ml of non-dairy milk
– about 50ml of rum
– 5 gr (1 tbsp) of agar agar powder (double if you have agar flakes)
– some Stevia (as much as you like, just taste)
– 1 tsp of vanilla
– 6 silicon forms or oiled ramequins.

For the sauce you need:
– 4 ripe plums
– about 60ml of Kirsch

You do (Jelly):
– cut the mango and put into blender
– juice (in a juicer) the 2 oranges. If you don’t have a juicer, then juice by hand and zest 1 orange
– blend mango, orange juice and rum
– boil water in a small pan, then add Agar
– when Agar is dissolved (if you use flakes, this will take a few minutes) add non-dairy milk and rum
– turn down heat stir until nice and smooth
– pour into moulds and let set in fridge for a few hours

For the sauce:
– just blend the flesh (including skin) of the plums and the Kirsch in your blender.

When your Jelly is firm, squeeze the sides of your mould until it comes loose and pop it down on a plate. Then pour the sauce on or around the jelly.

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce