Limey Rocket & Walnut Pesto (oil free) on Toast

Limey Rocket & Walnut Pesto (oil free) on Toast
A quick way to get a lot of rocket into you and a very tasty light meal! Pesto usually has a lot of oil in it, this version uses avocado instead. If you have pesto left over, you can use this for many other dishes, like pasta or any salad 🙂
Prepared by:
Cuisine: vegan
Recipe type: Sandwiches
Serves: 2
Prep time: 
Total time: 
You need
  • 2-4 slices wholemeal toast, depending on their size (about 100 grams)
  • a few capers
  • a few olives
  • a few (cherry) tomatoes
For the pesto:
  • 120 grams of rocket (arugula)
  • 1 small avocado (about 160 grams)
  • 2 small cloves of garlic
  • juice & zest of 1 lime
  • ½ cup of raw walnuts
To do
  1. throw all the ingredients for the pesto in your food processor or blender, process till smooth
  2. toast your bread, slice the cherry tomatoes and cut the olives in half
  3. place toast on plates, spread a generous layer of pesto on them and top with olives, tomatoes and capers
Use gluten free bread and the dish is gluten free 🙂
Nutritional Information
Serving size: 1-2 slices (half) Calories: 216 Fat: 13.5gr Saturated fat: 0 Trans fat: 0 Carbohydrates: 19gr Sugar: 0.5gr Sodium: 306cmg Protein: 4gr Cholesterol: 0


Open Rocket & Marinated Zucchini Sandwich w Smokey Truffle Chickpea Sauce

Open Rocket & Marinated Zucchini Sandwich w Smokey Truffle Chickpea Sauce
This is a lovely light meal, and ideal when you have the marinated zucchini left over from dinner. The chickpea sauce is made in 5 minutes.
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal, sandwich
Prep time: 
Total time: 
You need
  • wholemeal bread (toasted or not, up to you)
  • a cup of loosely packed rocket
  • a small cup of marinated roasted zucchini (see recipe)
For the chickpea sauce:
  • 1 cup of cooked chickpeas
  • ½ cup of oat milk (or another light textured non dairy milk)
  • ½ tbsp brown rice miso
  • 1 clove of garlic
  • ¼ tsp liquid smoke (Hickory)
  • 1¼ tsp truffle oil
To do
  1. mix all ingredients for the sauce in your blender. Of course you can heat this up and dilute further into a thinner sauce.
  2. if you want, serve zucchini hot, but cold is very nice too
  3. just arrange everything on top of each other; bread, rocket, zucchini, chickpea sauce
  4. and enjoy 🙂


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. )


Cabbage, Rocket & Apple Wrap w Pine Nuts & Baba Ghanoush

Cabbage, Rocket & Apple Wrap w Pine Nuts & Baba Ghanoush

Cabbage, Rocket & Apple Wrap w Pine Nuts & Baba Ghanoush


OK, I loooove wraps. They make a great meal whatever the time of the day!

The parts:
◊    a wrap
◊    some rocket (arugula)
◊    thinly sliced red cabbage
◊    sliced apple
◊    pine nuts (toasted or not)
◊    baba ghanoush
◊    chives
◊    salt & pepper
◊    olive oil, optional


Way to go:
– cut up cabbage
– put some baba ghanoush on your wrap
– arrange the veggies and pine nuts on top
– drizzle with olive oil, if you want, sprinkle with salt & pepper
– fold, and eat!

Spelt Triangles w 2 Fillings


Spelt Triangles w 2 Fillings
I'm not a big eater, so one bread roll will do me, but I do want lots of flavours, so I dress the two halves differently. Of course the possibilities are endless, but this is just one combination I like 😉
Prepared by:
Cuisine: vegan
Recipe type: breakfast, lunch, light meal
Serves: 1
Prep time: 
Total time: 
You need
  • 1 Spelt Triangle w Psyllium Husks (in this case, but any wholemeal bread roll will do)
  • ¼ - ½ avocado, depending on the size
  • some rocket leaves
  • 1 or 2 pitted olives
  • balsamico
  • ½ tomato
  • capers
  • vegan mayo (mine was home made)
  • salt & pepper to taste
To do
  1. cut the bread roll in half
  2. dress one half with avo, then rocket, sliced olive and balsamico
  3. dress the other half with avo, wedges of tomato, capers, vegan mayo and pepper