Raw Buckwheat, Flax & Chia Seed Crackers

February 11, 2014 · by · 4 Comments

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Raw Buckwheat, Flax & Chia Seed Crackers
Whenever I feel I've been eating bread while my body says 'Please don't', I like to eat raw crackers. Best to make them yourself as they tend to be quite pricey. These are pretty neutral, so you can have them with sweet or savoury toppings.
Prepared by:
Cuisine: raw vegan
Recipe type: crackers, food processor, dehydrator
Serves: 2 trays
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of raw buckwheat groats, soak for 15 minutes, sprout for a day
  • ½ cup of golden flax seeds, top up with water to 1 cup level
  • ½ cup of chia seeds, top up with water to 1 cup level
  • ½ cup dried tomatoes
  • 1 small zucchini
  • ½ tsp lemon pepper
  • 1 large clove of garlic
  • ½ tsp Himalayan rock salt
  • about ½ cup of water
To do
  1. add all the ingredients except for the water to your food processor
  2. blend thoroughly, and add water as needed; you should end up with a doughy mass
  3. spread out over 2 dehydrator sheets, at about ½ cm thick
  4. dehydrate at 46C for about 12-14 hours, or until you like their texture. This batch I dehydrated till hard but they do retain a little bit of chew. You can score them half way, when you turn the lot over, or just cut or break them afterwards like I did.
Notes
You do need a powerful blender for this. If you don't have one, you could make the 'dough' in two batches.

 

 

Raw Buckwheat, Flax & Chia Seed Crackers

Raw Buckwheat, Flax & Chia Seed Crackers

 

 

 

 

 

 

 

 

Filed Under: All, Breads & Wraps, Gluten free, Low/no added fat, Raw & Almost Raw, Snacks & Entrées, Wraps & Sandwiches · Tagged: , , , ,

Lasagna Rolls w Walnuts in Tomato Sauce

September 23, 2013 · by · Leave a Comment

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Lasagna Rolls w Walnuts in Tomato Sauce
Just another - but fun - way of presenting lasagna; roll up the sheets with a filling you like. Mine are never the same 🙂
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2-3
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 5-6 wholemeal spelt lasagna sheets (or wheat, if you prefer)
  • ½ zucchini, sliced in long pieces
  • ½ large red capsicum, also sliced in long pieces
  • 2 slices of vegan cheese per roll
  • a few spinach leaves per roll
  • 1 small to medium onion, sliced
  • fresh basil leaves, a small bunch (or as much as you like, really)
  • 2 or 3 walnuts per roll, chopped
  • about 2 cups of tomato sauce (to make: chop 10 ripe tomatoes, place in a large pan with a dash of olive oil, and cook till all nice and soft, then blend quickly or look here), with a few cloves of minced garlic stirred through
  • grated vegan cheese to cover (about 1.5 cup, loose)
  • 2 tbsp of vegan mayo/aioli or 1 tbsp of oil to oil the oven dish
  • a good squirt of tofu mayo or aioli for topping
To do
  1. preheat oven to 200C
  2. cook your lasagna sheets in a large pot
  3. while they are cooking, slice the veggies and grate the cheese
  4. when done, rinse the lasagna sheets and one by one, on a plate or any non-sticky surface, place 2 slices of vegan cheese on the end away from you, and on the end close to you arrange the veggies and walnuts
  5. roll up and place in oven dish
  6. when all are done, pour tomato sauce over the top so all rolls are covered, then top with grated cheese
  7. place in oven and bake for 35 minutes
  8. place portions on plates, dress with some aioli and serve 🙂

 

Filed Under: All, Main Dishes, Pasta & Legumes · Tagged: , , , , , , , , , , , , , ,

Quick Salad w Iceberg Lettuce, Apple, Olive & more

August 9, 2013 · by · Leave a Comment

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Quick Salad w Iceberg Lettuce, Apple, Olive & more
An easy salad to quickly throw together. Of course you can adjust quantities as you like 🙂
Prepared by:
Cuisine: vegan
Recipe type: salad
You need
  • 5 lettuce leafs, torn in pieces
  • 1 small apple, chopped
  • 5cm of cucumber, sliced in fingers
  • a small onion, thinly sliced or chopped
  • 4 semi dried tomatoes, sliced or chopped
  • a few olives, sliced
  • a dash of olive oil
  • juice of half a lime
  • fresh dill
To do
  1. toss the whole lot together and munch away 🙂

 

Filed Under: All, Gluten free, Light meals, Main Dishes, Salads · Tagged: , , , , , , ,

Roasted Tomatoes w Truffle Oil, Sage, Hemp & Cream Cheese

July 27, 2013 · by · Leave a Comment

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Roasted Tomatoes w Truffle Oil, Sage, Hemp & Cream Cheese
Such a lovely side dish! Make as much as you want, all you need is:
Prepared by:
Cuisine: vegan
Recipe type: side dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • tomatoes
  • truffle oil
  • dried sage
  • vegan cream cheese (I used Garlic & Chives Sheese)
  • salt & pepper
  • Hemp seeds (or use sesame or Chia seeds)
To do
  1. heat oven to 200C
  2. half your tomatoes and place in oven dish
  3. on each tomato, pour a few drops of truffle oil and sprinkle sage, salt & pepper
  4. bake for about 40 minutes or until they start to have dark brown edges
  5. take out and place cream cheese on top
  6. put back in oven for another 5 minutes
  7. take out, sprinkle hemp seeds on top, and you're done
Notes
Keep the truffle oil handy at the table, just in case you want a strong truffle flavour 🙂

 

Filed Under: All, Gluten free, Veggies & Sides · Tagged: , , ,

Raw Green Veggies Soup w Semi Dried Tomatoes

June 24, 2013 · by · Leave a Comment

 

Raw Green Veggies Soup w Semi Dried Tomatoes

Raw Green Veggies Soup w Semi Dried Tomatoes

Just veggies and all raw 🙂

You need:

2 hands of fresh coriander
1 large spring onion
2 hands of spinach leaves
120gr fennel
1 hand of snow pea sprouts
1/3 cup coconut milk
120gr cucumber
1.5 tsp minced garlic
2 tbsp Bragg liquid aminos
2 tsp mild curry powder
semi dried tomatoes, chopped and rehydrated a little, as much as you like

To do:

– rehydrate the tomatoes if you like
– add everything except for the tomatoes to your blender and blend till smooth
– if you like it slightly warmed, either run for longer in your blender or place in dehydrator at 46C for 2 hours
– serve and top with tomatoes and some sprouts

Filed Under: All, Gluten free, Raw & Almost Raw, Soup · Tagged: , , , , , , ,

Basil Tomato Sauce

June 8, 2013 · by · Leave a Comment
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

Filed Under: All, Dips, Sauces & Condiments · Tagged: , , ,

5 Veggie Soup w Coriander Pesto & Garlic Cream

May 15, 2013 · by · Leave a Comment

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5 Veggie Soup w Coriander Pesto & Garlic Cream
Another nice and easy soup 🙂 This one is cooked, but really, you could have it raw too, just boil your stock cube in some water and add to the soup mixture. It will be a tepid soup then 🙂
Prepared by:
Cuisine: vegan
Recipe type: Soup
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 medium sized tomatoes
  • 2 stalks of celery
  • 1 capsicum (colour doesn't matter, I used a red/green one in this recipe)
  • 1 small onion
  • 1 medium sized carrot
  • Cashew Cream (see recipe)
  • lots of garlic
  • 1 vegetable stock cube
  • coriander pesto or lots of fresh coriander.
To do
  1. blend all veggies except garlic with a little water in a blender
  2. transfer to pan
  3. heat and add stock cube
  4. grate or squeeze your garlic, add to soup and stir
  5. let simmer for half an hour
  6. In the meantime, add garlic, salt & pepper and if you want a little lemon juice to ⅓ cup of Cashew Cream.
  7. to serve, put soup in bowls and arrange your pesto and garlic cream.
Notes
If you don't have coriander pesto, you can use dairy free basil pesto too. If you don't have either, chop fresh coriander very finely and add to soup just before serving, with a bit of salt, pepper, and a dash of olive oil.

 

 

Another nice and easy soup! This one is cooked, but really, you could have it raw too, just boil your stock cube in some water and add to the soup mixture. It will be a tepid soup then 🙂

You need (for 2 persons):
•    3 medium sized tomatoes
•    2 stalks of celery
•    1 capsicum (colour doesn’t matter, I used a red/green one in this recipe)
•    1 small onion
•    1 medium sized carrot
•    Cashew Cream
•    lots of garlic
•    1 vegetable stock cube
•    coriander pesto or lots of fresh coriander.

You do:
– blend all veggies except garlic with a little water in a blender
– transfer to pan
– heat and add stock cube
– grate or squeeze your garlic, add to soup and stir
– let simmer for half an hour

– in the meantime, add garlic, salt & pepper and if you want a little lemon juice to 1/3 cup of Cashew Cream.

– to serve, put soup in bowls and arrange your pesto and garlic cream.

If you don’t have coriander pesto, you can use dairy free basil pesto too. If you don’t have either, chop fresh coriander very finely and add to soup just before serving, with a bit of salt, pepper, and a dash of olive oil.

Enjoy!

 

5 Veggie Soup w Coriander Pesto & Garlic Cream

5 Veggie Soup w Coriander Pesto & Garlic Cream

 

 

Filed Under: All, Gluten free, Soup · Tagged: , , , , , , , ,

Garlic & Tarragon Gnocchi w Roasted Tomatoes, Wilted Spinach & Walnuts

May 12, 2013 · by · Leave a Comment

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Garlic & Tarragon Gnocchi w Roasted Tomatoes, Wilted Spinach & Walnuts
For this meal I used home made spelt gnocchi with tarragon, but you can also use pre fab gnocchi, if you want. Fresh gnocchi actually keep quite well in the freezer, so I like to make a double batch and freeze them. (Unless you have big strong hands, don't make much more, because then making the dough becomes quite a chore).
Prepared by:
Cuisine: vegan
Recipe type: main dish
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of gnocchi
  • 6 or more small tomatoes
  • a bunch of fresh spinach
  • fresh thyme sprigs, 4 or more
  • a few cloves of garlic
  • olive oil
  • dried Italian or Provençal herbs
  • salt & plenty of pepper
  • handful of walnuts, chopped
To do
  1. preheat oven to 200C
  2. half your tomatoes, put them in a dish with baking paper, sprinkle each half with a little bit of oil, the dried herbs, salt & pepper
  3. bake until done, about 25 minutes - depending on your oven and how soft you want them
  4. squeeze or chop the garlic, and strip leafs of thyme sprigs
  5. heat oil in skillet (don't be skimpy), add garlic & thyme, stir fry for a little. Don't let it go brown.
  6. roughly chop your spinach and add to skillet
  7. let slightly wilt over medium heat, stirring regularly
  8. switch off heat
  9. boil your gnocchi, which should not take more than 5 minutes
  10. then place your gnocchi on a plate, spinach and roasted tomatoes on top and sprinkle with chopped walnuts. Add a dash of olive oil if you want, and done 🙂

 

 

Filed Under: All, Complete Meal Ideas, Main Dishes, Potato & Grains · Tagged: , , , , ,

Tomato & Capsicum Salad w Fresh Herbs

May 11, 2013 · by · Leave a Comment

 

Tomato & Capsicum Salad w fresh Herbs

Tomato & Capsicum Salad w fresh Herbs

Too easy!

You need:
•   2 tomatoes
•   1 capsicum
•   fresh mint
•   fresh basil (I used purple basil)
•   fresh flat leaf parsley
•   olive oil
•   a dash of balsamico upon serving
•   sesame seeds
•   salt and plenty of black pepper

You do:
– merrily chop everything
– mix and eat!

 

 

 

 

Filed Under: All, Gluten free, Raw & Almost Raw, Salads, Veggies & Sides · Tagged: , , , , , ,

Spelt Triangles w 2 Fillings

May 7, 2013 · by · Leave a Comment

 

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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

Filed Under: All, Light meals, Wraps & Sandwiches · Tagged: , , , , , , , ,
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