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 🙂


Artichoke, Mange-Tout & Mushroom on Toast

Artichoke, Mange-Tout & Mushroom on Toast
A warm breakfast or lunch ready in 15 minutes, and it's so lovely 🙂 For more people, just multiply ingredients.
Prepared by:
Cuisine: vegan
Recipe type: lunch, light meal
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ⅓ jar of marinated artichokes (about 6 pieces)
  • 3 medium mushrooms, sliced or chopped
  • 4 mange-touts, sliced diagonally
  • ½ tsp truffle oil
  • 1 or 2 cloves of garlic
  • pepper, a good grind
  • salt to taste
  • 2 slices of toast or pan fried bread
  • oil to cook
To do
  1. drain the artichoke
  2. heat oil in a small pan, add the sliced mange-touts and the garlic
  3. stir fry for a minute, then add the mushrooms, salt and pepper
  4. give it a few minutes, stir now and then, take off heat
  5. stir in truffle oil
  6. place on toast
  7. and eat!


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

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
Keep the truffle oil handy at the table, just in case you want a strong truffle flavour 🙂


Potato, Cucumber & ‘Sausage’ Salad

Potato, Cucumber & Sausage Salad

Potato, Cucumber & Sausage Salad

A lovely meal I decided to make when I didn’t have the energy to cook… funny that I ended up cooking 😉 But, it is a simple meal that doesn’t require a lot of work or thinking.

You need (for 1 portion):

♣     2 medium potatoes
♣     1 favorite vegan sausage
♣     about 3 centimeters of cucumber (or less potato and more cucumber, why not)
♣     a couple of olives
♣     fresh dill, a few sprigs
♣     1/4 small-medium onion
♣     toasted sesame oil to cook in
♣     a dash of olive oil
♣     a dash of truffle oil (or if you use the concentrated oil, less)
♣     salt & pepper to taste

You do:

– cube the potatoes and boil them with salt
– slice the sausage any way you like and fry the pieces in the sesame oil
– when potato cubes are done, drain and let cool down a bit (unless you want a warm salad)
– cut up onion and cucumber, chop the dill and olives
– sprinkle a little of olive oil on the potatoes, same for the truffle oil, toss to coat (taste and add more truffle oil if you like)
– then add everything to the potato, mix and serve. Or arrange sausage on the side 🙂

That’s all!


Truffle & Dill Mayo


Truffle & Dill Mayo
Somebody remarked that this tastes exactly like the McD fries sauce... I don't remember, but I take her word for it 😉
Prepared by:
Cuisine: vegan
Recipe type: Dip/Sauce
Prep time: 
Total time: 
You need
  • ½ cup of organic silken tofu
  • ½ tsp mustard
  • 2 tsp apple cider vinegar
  • ¼ tsp Himalayan rock salt
  • 1¾ tbsp rice bran oil (no strong flavoured oils)
  • 1 tsp turmeric powder
  • ½ tsp truffle oil
  • ¾ tbsp dried dill
To do
  1. put the tofu in the small bowl of your food processor, and blend
  2. add every thing else except for rice bran oil and truffle oil, blend again
  3. with the machine running, slowly at the rice brain oil
  4. when all mixed and smooth, add ¼ of the truffle oil, taste, and if you like so, add the other ¼ tsp - or more 🙂


Vegan Cheeze w Truffle Oil & Chives

Vegan Cheeze w Truffle Oil & Chives
'Cheeze'!! It's not that I miss it so much, but it just is a change from dips, it gives you something to slice 🙂 Also, non-vegans really like it too. And if you don't like the taste of truffle oil, leave it out all together.
Prepared by:
Cuisine: Vegan
Recipe type: Vegan alternatives
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 tbsp of pine nuts
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon Himalayan rock salt
  • ½ teaspoon garlic powder
  • 1+3/4 cups oat milk (or other non dairy milk)
  • ½ cup agar flakes (or ¼ cup agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • 1 teaspoons white truffle oil (more or less to taste)
  • chopped chives
To do
  1. lightly oil 3-4 small ramekins, or use plastic containers (they don't need oiling)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder, quickly blend
  4. combine the soy milk, agar, and oil in a saucepan
  5. bring to a simmer over high heat, then decrease the heat to medium-low heat
  6. cover and simmer until the agar is dissolved (this will only take a few minutes)
  7. with the food processor running, gradually pour the milk mixture into the cashew mixture, blend for 2 minutes, or until the mixture is very smooth and creamy
  8. blend in the miso, lemon juice and chopped chives, and then half of the truffle oil. Taste and add more truffle oil (as much as you want)
  9. transfer the cheeze to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheeze from the ramekin, or wriggle plastic container.
For a quick sauce, melt the cheeze and add non dairy milk to dilute if needed.