Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado

Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado
When I cook rice (or steam, actually) I like to cook some extra so it's at hand for a super quick meal the next day. With precooked rice, this meal takes 15 minutes to cook, not more 🙂
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ¾ cup cooked brown rice - or more if you wish
  • 2 large spring onions, sliced diagonally (looks nice 🙂 )
  • small hand of peanuts
  • 3-4 mushrooms, sliced
  • 2 cloves of garlic, grated or chopped finely
  • large dash of Tamari
  • ½ tsp curry powder
  • ¼ tsp chilli powder
  • ½ tbsp veggie stock powder
  • ½ small avocado, cubed or sliced
  • small hand of hemp seeds
  • oil for cooking
To do
  1. in a skillet, heat the oil, then add spring onion and garlic
  2. stir and add peanuts, stock powder and spices
  3. add mushrooms, and quickly stirfry till mushrooms have absorbed some of the juices
  4. stir through the rice, heat through
  5. scoop on plate or on bowl, top with seeds and avocado and you're done 🙂


Raw Onion, Cashew & Sunflower Seed Crackers

Raw Onion, Cashew & Sunflower Seed Crackers
These are great for snacking and to be served with cheeze or dips. Easy to make too. I made them in the dehydrator 🙂
Prepared by:
Cuisine: vegan
Recipe type: crackers
You need
  • 1 cup of soaked sunflower seeds
  • 1 cup of soaked cashews
  • ¼ cup of tamari
  • ½ cup of coconut water (or plain water)
  • 1 large spring onion
  • 1 large garlic clove
To do
  1. blend everything in a power blender
  2. spread out on your dehydrator sheet, quite thin and dehydrate for about 8 hours. The nut layer should be dry to the touch at least, then break off a corner to see if it's dry enough, and if not, let dehydrate longer. It's up to you if you want them dry as crackers, or keep them a little pliable.
You can score the layer half way, to make tidy breaking easier.


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


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.