Power House Bites

Power House Bites
I hummed eating these, and so I know they're not only yum but my body knows they're nutritious too - and of course they are, being full of nuts and seeds 😉 If you don't mind getting your hands a little dirty, these are great for quick energy, and you can take them anywhere. If I make many, I keep them in a container in the fridge but they are fine in a small bag in a lunch box.
Prepared by:
Cuisine: vegan, raw
Recipe type: energy snack
Serves: 50
Prep time: 
Total time: 
You need
  • 5 dates
  • ½ cup of (activated) almonds
  • ½ cup of (activated) hazelnuts
  • ½ cup of flax seeds (I used golden seeds, they taste a tad milder)
  • ½ cup of pumpkin seeds
  • ½ cup of activated buckwheat (they are nice and crisp)
  • 2 tbsp molasses
  • 3 tbsp black tahini (brown will do fine too)
  • zest of ½ (large) lemon, or more to taste
To do
  1. In your food processor, roughly grind the hardest nuts first: almonds and hazelnuts
  2. when rather fine, add the flax seeds and pumpkin seeds, and run machine again
  3. when all is incorporated, add buckwheat, molasses and lemon zest, mix again
  4. the tahini is the glue, so add first 2 table spoons, and see if you need more; take a table spoon of the mixture and squeeze it into a ball. If it doesn't hold together well, add some more tahini.
  5. Do taste while you are mixing, you may want more lemon zest or not. You should be able to pick up a hint of lemony tartness 🙂
Nutritional Information
Serving size: 1 ball Calories: 55 Fat: 3.5gr Trans fat: 0 Carbohydrates: 5 Sugar: 1.75 Sodium: 1mg Protein: 2gr Cholesterol: 0


Tahini Tofu Terrine

Tahini Tofu Terrine
Gently flavoured and with a nice texture almost as Boursin cheese, this is great to have as a nibble, or make a sandwich with it. This recipe makes 2 smaller terrines, so divide in 2 if you only want 1.
Prepared by:
Cuisine: vegan
Recipe type: snack, sandwich filling
Prep time: 
Total time: 
You need
  • 1 block of organic firm tofu (300gr)
  • 1 tbsp nutritional yeast
  • 1 tbsp vegetable stock powder
  • ¼ tsp black salt
  • 1 tbsp tahini
  • 1 clove of garlic, minced (or more, taste as you go)
  • ½ cup almond milk
  • ½ cup water
  • 8 tsp agar agar powder
To do
  1. in your food processor, blend the tofu, yeast, stock powder, salt, tahini and garlic
  2. while blending, pour in oil
  3. taste! At this point you can easily tweak flavours. Add herbs or spices, salt, pepper to taste
  4. pour the milk and water into a small sauce pan, and add agar agar powder
  5. (have your plastic or silicon containers ready for the next step)
  6. heat liquid, and as soon as you see it thicken, add to the tofu mixture to the running machine
  7. blend well and pour in containers
  8. gently drop the containers on your bench top to make the mixture fill them up neatly
  9. place in fridge and give a few hours to solidify nicely, then pop out of mould
Eat on toast or with crackers, or use in salads.


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


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.

Lemon & Garlic Tahini Dip

Lemon & Garlic Tahini Dip
A very simple but yummie dip, the zest gives it a beautiful flavour. It takes a lot of garlic, if you are afraid to use this much, try less and add to taste 🙂
Prepared by:
Cuisine: vegan, raw
Recipe type: sauce/dip
Prep time: 
Total time: 
You need
  • 4 tbsp of black Tahini (normal Tahini will do if you don’t have the black version)
  • 4 cloves of garlic
  • zest of 1 lemon
  • pinch of salt
To do
  1. mix and serve as dip. If you’d like it thinner, then dilute with a tad of lemon juice, non dairy milk or even water.