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Roasted cauliflower in tomato/mustard sauce

It’s easy to prepare and it tastes great ! Have it as a side dish, or on it’s own.

caulifl-tomatomustardsauce

Ingredients:

one big auliflower head

one can of all natural or organic tomato sauce (or your homemade version)

one spoon of dijon mustard

one cup of olive oil

4-5 chopped and crushed with salt garlic heads

warm water

salt, pepper, parsley, oregano

Directions:

Place the cauliflower head in a large pot and boil it for only 5-10 minutes, until it softens a bit, but is not really boiled.

Take it out, let it coold down a bit and break it into pieces, larger or smaller, whatever you prefer. I prefer them a bit larger. Place them in a pan.

In a bowl, combine the tomato sauce, olive oil, salt, pepper, oregano, parsley, spices and the crushed garlic heads, and pour them over the cauliflower. If the sauce is too thick, add some water to it. You want it runny, so that the whole cauliflower can be covered in it.  Toss well, but gently,  making sure that all the cauliflower is covered in the sauce.

Bake or roast for about 20-30 minutes, at 180 degrees, moving them around gently from time to time.

Serve warm.

 

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Sauteed red beetroot greens

If you ever buy fresh beetroot and throw away the stalks and the green part of it, do it no more! There is an easy way to prepare this part of the beetroot as a side dish.

Chop some garlic, wash and cut the stalks. In a pan, ad some olive oil and the garlic. Add the beetroot stalks and greens and sautee for about 5 minutes, until softened but still kind of crispy. Sprinkle a bit of salt and pepper, or some herbs if you wish. Serve warm. DSCN0495.JPG

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Raw vegan zuchini noodles with walnut lemony sauce

Most online recipes I found for zucchini noodles tell you to use a spiralizer. I don’t have one, so I simply cut the peeled zucchini in as thin long pieces as I could. Set them aside in a bowl of water with a bit of lemon juice.

Make the sauce: blend the juice of one half juice, half  cup olive oil, half cup walnuts, a dash of salt, some pepper or cayenne and some fresh parsley leaves if you wish.

Just before serving, place the zucchini noodles in a pan with a dash of oil, and lightly stir fry them for only one  minute or less, not more, you only want to soften them a bit and warm them up, not cook them. Strain the juice, and serve them (with as little liquid as possible) with the sauce on top. You can also serve them cold and raw, without any warming up.

 

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Nutty-lemony olive oil vegan sauce

I wanted a vegan sauce for roasted vegetables, and here it goes. It’s tastes better than I expected, and it’s so easy to make, ingredients are easy to find, nothing over the top, and it can be used as a dip, it can be used as a sauce for pasta, salad, raw zucchini pasta…it’s so versatile!

Ingredients:

half cup walnuts

one small onion or 2-3 small scallions

juice of one small lemon or half large lemon

one large garlic clove crushed

pepper

some dill, oregano, parsley (fresh is better)

one cup extra virgin olive oil

some pepper, coriander

a pinch of salt

 

Directions:

mix all ingredients with a blender

Feel free to use other kind of nuts, such as pine nuts or almonds.

You can use other herbs and flavours, for example instead of fill, organo parsley and coriander, you can use turmeric curry and cayenne for an oriental style dish.

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Strawberry oats and chia seeds pudding

Craving for something sweet and healthy, that will also fill you up so you won’t need to eat a big portion, and you won’t crave for more? Blend some fresh strawberries, add some oat flakes and a teaspoon of coconut oil and blend more. DSCN0342 (3) For a titchy bit of spiciness add a few slices of ginger root and blend well. Add a teaspoon of chia seeds and stir well with a spoon. Let sit in the fridge for about an hour, so the chia seeds absorb some of the liquid and expand. Serve cold, honey or agave nectar on top if you wish and added sweetness. Sprinkle some cinnamon or coconut on top, or even a bit of cayenne pepper if you wish.

Chia seeds are very filling, coconut oil has lots of healthy properties and taste great. Ginger is great for your digestion, weight loss, detox….Oats are an excellent soruce of….blah blah…it’s delicious and healthy, and really easy to make! Enjoy!

 

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Vegan chia seeds, oat flakes and rye cookies

Ingredients:

half cup chia seeds

one cup rice milk or oats milk

pinch of salt

brown sugar

flax seeds

one cup oat flakes

one cup rye flour

one cup white self rising flour

one cup olive oil

Directions:

place the chia seeds in the milk and let them soak for about 4 hours, stirring occasionally.

Mix the dry ingredients, and add the chia seed. Mix again. Add the olive oil, knead. Adjust the consistency with milk or flour. Shape as desired and bake at medium heat for about 30 min or until golden but still soft inside. They will harden once they cool down.

 

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vegan pumpkin-chia seed and chocolate nibs thanksgiving cake

I don’t have a lot of experience with vegan baking. My first vegan cake…with psyllium husk, was…edible. But this cake came out wonderful, moist, full of flavour and texture, couldn’t believe it myself. And so easy to make, with such simple ingredients. Except the chia seeds, all the ingredients are common ingredients you’ll find in most kitchen cupboards.

Ingredients:

half cup chia seeds

2 cups oats milk (or rice or almond milk if you prefer)mi

one cup baked or boiled mashed pumpkin (use canned pumpkin if you prefer)

brown sugar (only half cup in my case, but if you like your pastry sweet, you can use more)

5 cups self rising flour

one cup olive oil

pure dark chocolate chopped or chocolate nibs – optionally

Cinnamon

Directions:

Place the chia seeds in the oats milk, stir, and set aside at room temperature or in the fridge for a few hours. Stir from time to time to make sure they don’t stick to the bottom. It should become like a thick pudding. If it seems to thick at some point, add more milk to it.

Mix flour, brown sugar and cinnamon. Add the chia seed pudding, the mashed pumpkin and olive oil. Mix, and if needed, add more milk. Add the chocolate and mix again. Pour into a greased pan and bake for about 40 minutes on low heat (130-140 degrees Celsius). Check from time to time to see if it’s fully baked inside, it should not stick to the toothpick, but it should still be moist and soft.