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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.

 

 

 

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Roasted root vegetables

Ingredients for 2 people:

one medium yucca root

one big sweet potato

one big red beet

2-3 big carrots

a dash of salt

Directions:

Wash, peel and cut in the shape a wedges Place in an oiled pan and baked on high heat for 2-3 minutes. This is just so they are completely dry before you oil them, this way they won’t stick to the pan. Take the pan out, drizzle some oil, sprinkle some salt and mix them well so they are all oiled. Bake for about 10-15 minutes until soft and slightly brown on top.

We served these with corn-amarath bread and kefir-mustard veggies.aug3-2015 154 aug3-2015 161 aug3-2015 165

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Vegan wheat-free Pumpkin-Ginger Pie

Not too sweet, vegan and wheat free, I tried to keep the ingredients simple enough so that eating a vegan dessert doesn’t become a luxury. You can also make this recipe in a non-vegan version, in a pie crust made of regular what flour with butter, and with regular milk instead of almond milk.

Ingredients:

For the pie crust: amaranth flour, oat flour, almond or rice milk  9or any other kind of lactose free milk), olive oil

For the filling: one small pumpkin or squash, 2 spoons of brown sugar, 2-3 spoons of olive oil, 2 spoons of arrowroot powder or cornstarch, cinnamon, cardamom, grated fresh ginger (depending on the taste, 1-2 full spoons if you like it spicy gingery, or just half teaspoon if you want only a hint of ginger in the pie).

First wash and peel the pumpkin, cut it in cubes and place it on the stove to boil. It would boil for about 10 min, not longer, just so that it gets softer but not fully boiled.

In the meantime make the pie crust. I make it directly into the baking pan.

Put the flours into the pan, as much as to cover the whole bottom of the pan about 1 cm thick. Pour olive oil over, maybe half cup, mix well. You want it to be crumbly, but not yet the consistency of a dough. Then pour some almond milk (maybe about half cup), mix again. It should become the consistency of a dough. if not yet, then add gradually a bit more oil and a bit more milk. when you have a lump of dough, put a little bit more oil on the bottom of the pan and press the dough into the pan with your fingers.

Put the dough into the preheated oven medium-high temperature and tart baking. Bake for about 5-10 min while you  prepare the filling. Keep checking it, you want it to be  golden, not fully baked when you add the filling.

Strain the partly boiled pumpkin cubes and put them in a bowl or blender together with the brown sugar, cinnamon, grated ginger, 2 spoons of olive oil and 2 spoons of cornstarch (or arrowroot powder) and some almond milk, about half cup. Mix it all well until it becomes a creamy paste. Take the pie crust out of the oven and pour in the filling. sprinkle walnuts on the top.

Place back into the oven and bake for about 10-15 min, till the walnuts are roasted and the top of the pie a bit darker.

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You can serve with vegan coconut whipped cream.

Makes about 6 slices.