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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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Vegan buckwheat, olive oil and roasted chicory root cookies

Ingredients:

buckwheat flour

warm water

olive oil

brown sugar

baking powder and a teaspoon of vinegar

cinamon

a pinch of salt

a spoon of roasted chicory root that is normally used as a coffee substitute

Optional: one full spoon of chia seeds, chopped almonds, chopped walnuts, sunflower seeds, sesame seeds, flax seeds, lemon or orange zest, fennel seeds, cocoa or carob

Directions: mix the buckwheat flour, brown sugar and some olive oil until you get a crumbly dough that does not stick together. Add the baking soda and vinegar, let it bubble, and then mix everything. Add some warm water so that the dough becomes sticky, the right consistency to shape into cookies by hand.

Add the rest of the ingredints of your choice: roasted chicory root, nuts, seeds, salt and cinamon, and mix.

Shape into round flat cookies, and place in the greased pan. Bake for about 20 minutes. The cookies will still be soft, don’t remove them from the pan right away, they’ll crumble, wait until they coold down and they will harden and become cruncy. DSCN0493

Chicory root is comonly used as a coffee substitute and it has many health benefits. If you’re worried about makind these cookies for kids, chicory root is safe for kids, and even more, it benefits them in many ways: enhances calcium absorbtion, controls weight, supports digestive health and bowel regularity,  detoxifyes, protects liver and helps the body fight inflamations.

For people with diabetes or on weight loss, you can skip the sugar, and they taste just fine.

https://smartypantsvitamins.com/5-benefits-of-chicory-root-for-kids/

https://draxe.com/chicory-root/

 

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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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Vegetarian burger with red beet root, millet and oatmeal.

I was looking up online for vegetarian or vegan burger recipes, and I found quite a few ideas. I decided to use the inspiration and make my own version.

 

DSCN0286I knew I would need some kind of grain, and I chose millet, which I boiled before hand and let it cool down. I knew I also needed a vegetable, and because I had red beetroot, I used that: one small red beet root, grated.

 

I sauteed some finely chopped onion in a pan, just until golden. I placed in a bowl the beet root, the onion, the boiled millet, and I added some oatflakes, ground flaxseeds, sesame seeds, salt, spices, and one beaten egg. Among spices:  pepper, sweet paprika, rosemary, parsely and dill. Oh yes, almost forgot, the finely chopped garlic.

I made burgers, placed them in a greased pan and baked them on medium heat for about 30 min. The truth is, I lost my patience, they weren’t cooking as fast as I hoped, so after 15 min I took some of them out and fried them on low heat, covered, both sides, and they were done in 10 min, and looked better than the ones made in the oven.

I served it on grain bread, with cheese, tomatoes, lettuce, and an avocado sauce.

For the avocado sauce I mashed an avocado with a bit of lemon, vinegar, olive oil and salt.

I tastes delicious, the perfect burger, honestly!

Ingredients for 8 burgers:

one small onion

2-3  garlic cloves

one spoon flax seeds – ground – optional

one spoon sesame seeds – optional

2 cups boiled millet

one cup rolled oats

one egg beaten

pinch of salt

one large beetroot grated or two small ones

spices: dill, parsley, rosemary, paprika

olive oil

For the avocado sauce:

one avocado

juice of one small lemon

one teaspoon apple cider vinegar

pinch of salt

one clove of garlic finely minced and crushed – optional

pepper – optional

one spoon of olive oil

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roasted peppers, soy sauce and seaweed salad

Ingredients:

one large red pepper sliced in long thin slices

one large onion sliced thinly

one cup of dry seaweed (any kind you prefer) soaked and desalted

2 cups cherry tomatoes cut in half

3 cloves of garlic chopped

sesame seeds

(unfiltered organic) olive oil

half cup (organic) soy sauce

2 spoons apple cider vinegar

2-3 spoons of sunflower oil or coconut oil to roast the peppers

Directions:

Heat a pan (preferably cast iron pan as this is the only kind of pan that heats up really well  and roasts the potatoes this way, giving them a nice flavour) really well with the oil in it. Add the sliced red pepper and on high heat, keep moving them around from time to time. You are aiming to get that slightly burnt effect on the pepper’s skin, which gives it a really nice flavour, but don’t over burn it of course. This should take about 10 min.

Set the pepper aside in the bowl in which you will make the salad and let it cool.

In the same pan, add the onion, with a bit more oil, and lower the heat. Cook the onion for about  10-15 minutes, until soft and golden brown, and add the garlic. Cook it for one more minute, and place it over the roasted peppers in the bowl.

Strain the soaked seaweed, try to eliminate as much water as you can, try to even pat it dry with a paper towel, and add it to the salad mix.

Mix the soy sauce and apple cider vinegar, and pour it over the roasted pepper mix. Add a bit of salt if needed, and some olive oil to taste. Toss.

Sprinkle sesame seeds on top and serve cold.

 

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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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Spicy red cabbage salad with ginger yogurt dressing

Ingredients:
Red cabbage sliced thin
1 yogurt, 1 teaspoon mustard, 1 clove crushed garlic, cayenne pepper, sea salt, 2 spoon olive oil, cayenne pepper, 1 spoon of grated fresh ginger, 1 teaspoon apple cider vinegar.
Preparation time: 10 min
makes 1 portionDSCN0386 (3).JPG
Directions :
Slice the cabbage as thinly as possible and place in a bowl or  deep dish.
In a bowl mix the yogurt with all the other ingredients. Pour over the cabbage, mix and serve.