Sticky Rice Cakes w Aniseed, Orange & Pistachio

Sticky Rice Cakes with Aniseed, Orange & Pistachio
Yum! The flavour combinations that can be added to sticky rice are endless, of course, and it's probably best if you do your Muppet Show Swedish Chef impersonation and go for it. Or, you can follow another recipe like mine here :-) Oh, for colour, I soaked the rice in carrot juice, but this is completely optional.
I should also note that glutinous rice is gluten free: the word 'glutinous' refers to the 'gluey' character of the rice :-)
Cuisine: vegan, cooked
Recipe type: snack
Serves: 24
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of glutinous rice (also called 'sticky' or 'sweet' rice)
  • 4 + 2 tbsp pistachio nuts, shelled (2tbsp for coating)
  • 1 + ½ tsp aniseed (1/2 tbsp for coating) - or aniseed powder, slightly less
  • zest of 1 small orange
  • 2 tbsp coconut palm sugar
  • a pinch of Himalayan rock salt
  • carrot juice (optional for colour)
To do
  1. steam the rice for 20 minutes (1 cup of rice to 1 cup of water), or
  2. use 1 cup carrot juice (optional for colouring), soak 40 min, then drain, add ¾ cup water + a pinch of salt, steam 25min
  3. in a food processor (small bowl), chop the pistacchio nuts till fine
  4. if you have whole aniseed, grind them in a coffee grinder
  5. place rice in a bowl and mix well with all other ingredients, except for the nuts & seeds meant for coating
  6. press the flavoured rice into flexible moulds (I used a silicon mini muffin tray), and let cool down completely
  7. gently push them out, and roll through the rest of the nuts and aniseed
  8. store in fridge, but they will be fine for a few hours in a lunch box. They will keep for about 3 to 4 days.
Nutritional Information
Serving size: 1 cake Calories: 98 Fat: 4.9gr Saturated fat: 0.8gr Unsaturated fat: 2gr Trans fat: 0gr Carbohydrates: 11gr Sugar: 0.3gr Sodium: 35mcg Fiber: 1.1gr Protein: 2.9gr Cholesterol: 0mcg

 

Decadent Black Bean Based Orange & Chocolate Spread

Decadent Black Bean Based Orange & Chocolate Spread
If there is one great way to get your beans into you without knowing it, this is it :-) It tastes decadent, rich and just gorgeous. I call it 'spread', but it is excellent as a sauce or a dip, like in the picture, or for cake layers, you name it. But whatever you name it, I'm pretty sure as a breakfast, with fruit to dip, it will make you start the day with a smile on your face!
Prepared by:
Cuisine: vegan
Recipe type: Sauce, dip, spread
Serves: 4-8
Prep time: 
Total time: 
You need
  • 200 grams black beans
  • 25 grams raw cacao powder
  • 5 tbsp raw agave nectar
  • zest of 1 orange
  • and optional, 2 pipettes (about ¾ tsp) of stevia - depending on how sweet you like it.
To do
  1. blend the beans, cacao powder an agave nectar with a stick blender or in a small blender
  2. stir through the zest
  3. taste and add stevia if you like
Notes
Serve with fruit to dip, on toast or a sandwich (great for your lunch box), or with dessert. If you'd like it thinner for a sauce, you could dilute with a nut milk or orange juice, or both.
Nutritional value is per cup, but ¼ cup gives you plenty for a 1-person fruit dip :-)
Nutritional Information
Serving size: 1 cup Calories: 489 Fat: 9 Saturated fat: 0 Trans fat: 0 Carbohydrates: 94 Sugar: 38 Sodium: 479 Protein: 25 Cholesterol: 0

 

Alfalfa & Apple Salad w Lemon Mustard Dressing

Alfalfa & Apple Salad w Lemon Mustard Dressing
This is just a delicious, light, tasty salad. What a way to have your apple!
Prepared by:
Cuisine: vegan, raw, low fat
Recipe type: salad, fruit salad
Serves: 1
Prep time: 
Total time: 
You need
  • 1 apple
  • 2 tsp sugar free grain mustard (not a sharp one)
  • 1 tsp freshly grated lemon zest
  • water
  • juice of 1 lemon
  • ¾ or 1 cup of alfalfa
  • a few drops of stevia, to taste
To do
  1. cut up your apple (or go cute like I did), and place the pieces in a small bowl of water with the lemon juice
  2. mix the mustard with the zest, and dilute with max. 2 tbsp of water
  3. mix ¾ of the dressing with the apple
  4. place the alfalfa in a bowl and make a dent for the apple to go in - or you can just brutally mix it
  5. pour the rest of the dressing over the alfalfa
  6. and eat!
Nutritional Information
Calories: 71 Fat: 0.19 Saturated fat: 0 Unsaturated fat: 0 Sugar: 0 Protein: 1.02 Cholesterol: 0

 

Mint & Cauliflower Soup w Orange Cream

Mint & Cauliflower Soup w Orange Cream
The orange and mint in this soup complement each other, the cashews make it nice and creamy. Simple to make but very tasty :-)
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4-5
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 ltrs water
  • 1 head of cauliflower, in florets
  • 3 hands of fresh mint leafs plus an extra 5 leafs per person for topping
  • 2 tbsp of vegetable stock powder (or about 4 cubes)
  • 2 cloves of garlic
  • 1 cup of soaked raw cashew nuts
  • juice & zest of 1 orange, plus a zest for topping
To do
  1. boil the water with the vege stock powder, cauliflower and the mint
  2. while cauliflower is boiling, blend the cashews with the orange juice and zest into a nice smooth cream - dilute a little bit if need be, with water or more orange juice
  3. cook cauliflower till it is soft, then switch heat off and let cool down for a few minutes
  4. add the other 2 hands of mint and the garlic, blend in blender or with stick blender
  5. if you need pour back into pan and just keep warm on stove
  6. pour in bowls, place a few dollops of the orange cream in the middle and top with fresh chopped mint and a little orange zest

 

Gluten free Gnocchi w Peas, Basil & Lemon Sauce

Gluten free Gnocchi w Peas, Basil & Lemon Sauce
A quick dish to make, especially if you have Cashew Cream sitting in the fridge. I love the taste of lemon zest in dishes like this and pasta, it seems to lift all flavours :-)
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • about ½ to ¾ cup of gluten free gnocchi
  • ½ to ¾ cup of peas
  • half a cup of Cashew Cream
  • a small hand of fresh basil leafs, or about 8, chopped or torn
  • 2 tbsp of lemon juice
  • zest of ½ lemon
  • ½ cup of almond milk (or similar non dairy milk)
  • 1-2 cloves of garlic, minced
  • salt & pepper to taste
  • oil to cook
To do
  1. heat some oil in a small pan, add the peas and garlic and heat till peas are cooked
  2. add some salt & pepper
  3. in another pan, cook the gnocchi
  4. use a small pan for the sauce: heat the non dairy milk and lemon juice, when just coming to the boil, add cashew cream, zest, salt and pepper
  5. stir and add more milk if too thick
  6. place gnocchi & peas on plate, pour sauce on top and then the fresh basil

 

Orange & Vanilla Cookies

Orange & Vanilla Cookies
Urgent Cookie Craving! So I baked these. Plenty to cure cravings for a week, as it makes about 60 small to medium cookies ;-)
Prepared by:
Cuisine: vegan
Recipe type: cookies
Serves: 60
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of (spelt) flour
  • ½ cup of melted coconut oil (I used deodorized oil)
  • ¾ coconut palm sugar
  • a pinch of salt
  • zest of 2 oranges
  • 2 tsp vanilla paste
  • 1 tbsp molasses
  • 1 tsp of baking powder (aluminium free)
To do
  1. mix dry ingredients
  2. mix liquid ingredients
  3. slowly add liquid mixture to dry mixture, stirring it in with a wooden spoon
  4. it's quite OK for it to be crumbly as long as it is nicely mixed and you can form balls out of the dough
  5. pre-heat oven to 160-170C and place baking paper on oven tray
  6. take a small hand of dough and press it together, then flatten it and either transfer to baking tray, or use a cookie cutter for nice shapes
  7. place tray in oven and bake for no more than 12 minutes (they will harden up once out of the oven)
  8. after a few minutes, transfer to a rack to cool down further

 

Sweet Citrus & Curry Macadamia Bites

Sweet Citrus & Curry Macadamia Bites
Hubbie loves to have a few of these if he doesn't have time to make breakfast before work. I love them the rest of the day :-)
Prepared by:
Cuisine: vegan
Recipe type: snack
Cook/wait time: 
Total time: 
You need
  • ¾ cup of ground raw macadamia nuts (grind them in the coffee grinder to a thick paste)
  • zest of 1 lime
  • zest of 1 lemon
  • 2 tsp curry powder (hot if you like it)
  • ½ tbsp of raw agave nectar
  • pinch of Himalayan rock salt
To do
  1. I actually grind the macadamias in the coffee grinder, because of the small amount, but you can make it in any processor or blender.
  2. don't grind the nuts into a nut butter, it will be useless then (well, for balls), you want the paste to be thick like a thick dough
  3. then with a fork, mix the rest of the ingredients in and form balls
  4. you could roll them through sesame seeds, or dessicated coconut, but you can leave them naked too :-)
Notes
Keep them in the fridge, but they should be fine in a lunch box if the weather is not too hot.

 

Lemon Coconut Yoghurt w Raw Buckwheat Granola

Lemon Coconut Yoghurt w Raw Buckwheat Granola
Uh ohhhh.... Just as well this is awfully healthy because it is tempting to have more ;-)
Prepared by:
Cuisine: vegan
Recipe type: Breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • ½ to ¾ cup of coconut yoghurt
  • 3 - 4 tbsp of CocoQuench (diluted coconut milk, 20% coconut)
  • zest of 1 lemon
  • ⅓ - ½ cup of raw buckwheat granola (how much is really up to you)
To do
  1. mix the yoghurt with the milk so that you have a nice creamy consistency
  2. stir in the lemon zest
  3. top with granola, or top the granola with the yoghurt
  4. munch!