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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.