Mixed Nuts & Seeds Milk

Mixed Nuts & Seeds Milk
Home made nut milks are so easy to make, it is silly to buy them, especially as you wouldn't add any ingredients that make you wonder why the heck they're in there 😉 Nor would you ever be able to find a nut milk that is made from soaked nuts and seeds - or at least, I haven't found those 😉 (A short explanation about soaking you can find here). Plus you can tweak the flavour to your liking!
No nut milk I make is ever exactly the same, but this recipe just about covers it. (If you wonder what to do with the pulp; I use it in raw cracker recipes, bread recipes, a little bit in dog food (no macadamias though!), (raw) cookies, and more).
For 3 to 4 cups of nut milk (depending on how thick you want it, you can start with less) these are the amounts you'd need: (activated and dehydrated or activated and still wet) :
Cuisine: vegan, blender
Recipe type: Nut milk
Prep time: 
Total time: 
You need
  • ¼ cup almonds
  • ¼ cup walnuts
  • ¼ cup hazelnuts
  • ¼ cup pecan nuts
  • ⅛ cup pumpkin seeds
  • ⅛ cup sunflower seeds
  • 4 cups of water
To do
  1. add them to your blender, with the water
  2. blend for 30 seconds, that should do the trick
  3. place a nut bag in a jug and pour the milk in it
  4. then squeeze as much water out as you can (aaaarggghhh!!!!!)
  5. you can flavour the milk with a tiny pinch of himalayan rock salt and a tiny bit of sweetener, or just leave as is till you need it. I use it as is mostly, even for my cappucino, which I give a sprinkle of cinnamon and cacao anyway.


Chickpea & Walnut Oven Baked Bites

Chickpea & Walnut Oven Baked Bites
These little balls are perfect to replace those finger food meat balls that are served at functions. One recipe makes about 40 balls, depending on their size.
Prepared by:
Cuisine: vegan
Recipe type: snacks
Serves: 40
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 can chickpeas
  • ½ cup walnuts
  • 2 tsp curry powder
  • salt
  • ¼ cup olive oil
  • ½ cup bread crumbs (gluten free, if you like)
  • 55gr (more or less) Vegusto, piquant, grated - or another spicy cheeze
  • 60gr red onion, finely chopped
  • ¼ cup non dairy milk, optional
  • about 2-3 tbsp spelt or wheat flour, depending how moist the mixture is - optional
To do
  1. preheat oven to 200C (392F)
  2. place chickpeas and walnuts in your food processor and mix
  3. add curry powder, salt, bread crumbs and run machine
  4. slowly add oil
  5. you want to end up with a mixture that is firm enough to make balls of; if too thick, add some non dairy milk, if a tad too moist, add the flour
  6. now roll the balls and place on an oven rack with baking paper
  7. bake for about 25 minutes or until the outside is crisp - then they're done!
  8. serve with any sauce you like 🙂
If you want to make them spicy, add chilli powder to the mixture.


Cucumber, Pear & Capsicum Salad w Walnuts & Tarragon

Cucumber, Pear & Capsicum Salad w Walnuts & Tarragon
A quick and easy salad, nice for warm days. If you can't get fresh tarragon, replace with dried tarragon. As always, I have Cashew Cream on standby in the fridge, for all sorts of dressings and sauces. Ingredients are enough for 1 main meal or 2 sides.
Prepared by:
Cuisine: vegan, raw
Recipe type: salad
Serves: 1-2
Prep time: 
Total time: 
You need
  • 120gr cucumber
  • 85gr pear
  • 35gr red capsicum
  • 1 tbsp chopped fresh tarragon
  • about 3 tsbp chopped walnuts (soaked or activated would be great)
  • for the dressing:
  • ¼ cup Cashew Cream
  • zest of 1 small lime
  • 2 tbsp lime juice
  • 1 tsp coconut nectar (or agave or maple)
  • a good grind of pepper
  • salt to taste
To do
  1. cut the cucumber, pear and capsicum in small pieces and mix them together with the tarragon and walnuts
  2. make the dressing by simply mixing all ingredients together, and add salt to taste
  3. mix the whole lot, or you can top with the capsicum and walnuts and a bit of tarragon 🙂
Nutritional Information
Serving size: as main meal Calories: 338 Fat: 22gr Carbohydrates: 26gr Sugar: 15gr Sodium: 38mg Protein: 8gr


Lasagna Rolls w Walnuts in Tomato Sauce

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 🙂


Baked Fruit & Nuts stuffed Pita

Baked Fruit & Nut stuffed Pita

Baked Fruit & Nut stuffed Pita


A nice way of serving fruits and have a filling breakfast (or lunch, or snack ) 🙂

You need (for 2-3 persons):
♣     1 banana, cubed
♣     1 nectarine, cubed
♣     half a hand of almonds
♣     half a hand of hazelnuts
♣     half a hand of walnuts
♣     oil for baking (I like to use coconut oil)
♣     1 wholemeal pita per person (so 2 or 3)
♣     1 tsp cinnamon

You do:
– lightly toast the pita bread, to make it puff a little
– heat the oil in a skillet
– add nuts, bake and stir for a few minutes
– add cubed banana, nectarine and cinnamon, bake for a short while, switch off heat before it goes too soggy
– cut off the top of the pita bread so you have a nice pocket
– stuff the pita with the baked goodies and serve.

You could drizzle some orangey Cashew Cream on top (just mix orange zest and a little bit of agave or coconut nectar with Cashew Cream), or serve on the side 🙂


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

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 🙂