Creamy Watercress & Tomato Soup w Kaffir Lime Leaf

Creamy Watercress & Tomato Soup w Kaffir Lime Leaf
This is an amazing soup with delicate creaminess. Watercress is incredibly healthy, and its flavour pairs beautifully with tomato, basil and avocado in this recipe. Kaffir Lime leaves add a nice surprising flavour and no oil is needed as you use avocado for healthy fats and a smooth feel :-)
Cuisine: vegan, nutritarian
Recipe type: Soup
Serves: 6
Prep time: 
Total time: 
You need
  • 7 large tomatoes
  • 1.75 liters water
  • 2 large cloves of garlic
  • 1 tsp celery salt (if you don't want to use salt, then you could pop a few small pieces of celery in, if you like)
  • 3 tbsp vegetable stock powder (or 3 cubes)
  • 1 bunch of watercress
  • 1 hand of fresh basil
  • ⅛ tsp chilli powder
  • 1 small avocado, rougly chopped
  • 2 kaffir lime leaves
To do
  1. quarter the tomatoes, roughly chop the garlic and place in a large pot on medium to high heat and let them simmer (stirring a few times) for about 15 minutes till it's all nice and mushy
  2. add the water, celery salt, vegetable stock powder and let come to the boil
  3. then add the watercress, basil, avocado and chilli powder
  4. take off the boil and blend with a stick blender
  5. add kaffir lime leaves and let simmer for 5 to 10 minutes, then take them out and you're done :-)

 

Israeli Couscous w Minted Eggplant & Tomato Sauce

 

Israeli Couscous w Minted Eggplant & Tomato Sauce

Israeli Couscous w Minted Eggplant & Tomato Sauce

 

You need (for 2 persons):
♦    1 cup of Israeli couscous
♦    2 tsp of veggie stock powder
♦    1/2 eggplant
♦    1 hand of fresh mint leafs
♦    1/2 tbsp of toasted sesame oil
♦    1/2 tbsp of deodorized coconut oil or any oil you prefer
♦    1 cup of Tomato Sauce (like for instance, this one)
♦    about 1/2 cup of hemp milk or other non dairy milk
♦    a few twigs of fresh rosemary, leafs finely chopped
♦    2 or 3 cloves of garlic, minced

You do:
– boil the couscous in water with the stock powder, should be done in 15 minutes
– slice the eggplant in pieces of your liking, I cut them in ‘fingers’
– roughly chop the mint
– in a separate pan, heat the oils and add the eggplant and the mint, bake gently
– when the eggplant is almost done, in a sauce pan, heat a bit of oil, add the chopped rosemary and garlic. Quickly stir fry and then add Tomato Sauce, then stir in the hemp milk, dilute as much as you like
– when couscous is done, rinse and if needed stir a little bit of olive oil through (to keep it from being sticky). Then scoop onto place, pour sauce on top, and arrange eggplant on top of that again

Serve and enjoy :-)

Basil Tomato Sauce

Basil Tomato Sauce

Basil Tomato Sauce

 

No more store bought prepared tomato sauces once you’ve made your own, they are SO tasty and beautiful. Do use home grown or organic tomatoes though, as they are much more flavoursome than non-organic.

You need (for about 1.5 cups):

•    8-10 tomatoes
•    14 leafs of fresh basil
•    a dash of olive oil
•    2 tsp of minced garlic
•    1/4 cup of non dairy milk (I used hemp milk)
•    salt & pepper to taste

You do:
– quarter the tomatoes (or just roughly chop them)
– cook them in a small pan with the olive oil, garlic, pepper and basil
– let simmer without a lid so water can evaporate, stir regularly
– when the sauce is reduced enough to your liking, take off heat and blend sauce with stick blender
– return to heat and add non dairy milk, heat through and dilute more if you like to
– taste and add salt if you need to

Dill, Garlic & Tomato Skins Dip

Dill, Garlic & Tomato Skins Dip

Dill, Garlic & Tomato Skins Dip

 

Another dip to use the tomato skins that are left over when you made a skinless tomato sauce.

•     3/4 cup of tomato skins
•     1/2 cup of Cashew Cream
•     2 tsp minced garlic
•     1 tbsp of dried dill
•     salt and a decent amount of pepper

Way to go about it:

– add the tomato skins & Cashew Cream to your blender, blend till nice and smooth (or not so smooth if you prefer)
– add garlic (start with 1 tsp, as I looooove garlic and tend to use a lot), dill, some salt and the pepper
– blend quickly again
– taste and tweak

Serve with anything! I have used it on home made pizza as base sauce, mmmm :-)

 

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