Vegan, Soy Free, GMO Free
Ingredients Curried Potatoes
Salad
Tangy dressing
How to Peal the oven baked potatoes and smash them in a bowl together with the peas and spices. Prepare the green salad by mixing all the ingredients in a bowl. Add as much dressing as you like and top with a nice layer of tahini Samosa recipe HERE Enjoy!
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Vegan, Soy Free, Refined Sugar Free, GMO Free Ingredients Dough
Filling
How to Prepare the dough by mixing the flour with the olive oil, water and salt. The mixture must be a bit hard and thick, kind of like play-doh so you can model it in shape. Form it into a ball, put it in a plastic bag and leave it for 10-20 mins in the fridge. Take the dough out and prepare the surface with a bit of flour. Spread the dough to a 2mm thick sheet and using a round shape (e.g. the neck of a cup) start cutting discs out of it. Place roughly a teaspoon of filling in the middle of a disc and place another disc on top so the 2 of them line up. Now press around the edges with a fork to seal them. Spray them with olive oil and place them on a tray. Bake until lightly brown at 180 degrees Celsius. Eat the same day, as they tend to dry really quick. Bon Appetite! Vegan, Soy free, Refined Sugar Free, GMO Free Ingredients
How to Preaheat the oven to 180 degrees. In a bowl, mix all the dry ingredints Place your chopped apples and coconut milk in your blender, and mix until you get a nice apple sauce. Pour the apple sauce over the dry ingredients and if your dough is too dry, add more coconut milk (and if you want- another blended apple) Pour the batter into your prepared loaf pan and garnish with almonds and cardamon pods. Bake for 1 hour (check at 50 minutes), or until a tester inserted into the center comes out clean. Remove from oven and cool completely on a rack. Remove the chocolate bread from the pan. Slice and serve with coconut yougurt or vegetable milk. Enjoy! Vegan, Gluten Free, Soy Free, GMO Free Ingredients
How to Place the cooked lentils and chickpeas in a food processor and mix until smooth. Then add oil, tahini, garlic&ginger, lemon juice and ume plum and mix again. Take out the paste and place it in a bowl. Add the curry and chilly flakes and mix with a wooden spoon. Add more salt if it isn't salty enough for your taste, and more lemon juice if the same reason applies. Garnish with black sesame seeds, tossed hazelnuts, olive oil and more curry powder. Serve with sauerkraut or veggies, with your salad or on sourdough bread. Bon appetit! Vegan, Soy Free, GMO Free
For the crepes:
Filling:
Dressing:
How to: Start by mixing all the ingredients for the crepes in a big bowl. Mix the batter well and add more water until you reach a pancake batter concinstency. Cook as regular pancakes, about half a minute on each sides. Chop all the veggies, mix them in a bowl and put them aside. Preapare the dressing by stiring all the ingredients in a cup. Add a few drops of water if you want the dressing to be more runny or more tahini if you want it thicker. When the crepes are cooled, you can stuff them with the veggies and serve with a generous layer of tahini dressing. Enjoy! Vegan, Soy free, Gluten Free
Ingredients
How to Put 3 cups of water and pinch of salt in a large pot and bring it to a boil. Meanwhile peel and wash the carrots, parsnips, onion, celery and apples. Cut everything in big pieces and put them in the pot along some whole lovage leaf. Let them simmer for about 20 mins. When the veggies are tender, take them out and put everything in a blender, except the onion and lovage. Add the coconut milk and blend well. If you want your soup to be more liquid, add more veggie broth. Add the other spices and more salt if you feel like it. Serve with fresh leaves of valerian salad and sprinkle some sumac powder. You may also add some hot chilli peppers- it is be perfect for this cold winter. Bon appetite! 20 muffins, 60 minute. Vegan, Gluten free, Soy free, Refined sugar free
Ingredients
Preheat your oven to 180 degrees. Take a big bowl and pour the spelt flour, sugar, grated carrots, raisins, walnuts, lemon zest, baking powder, baking soda and the lemon juice. Now you need to make a liquid paste by using your blender. Put the apples, milk, coconut oil and all the spices in the Vitamix. Blend well. Mix the paste with the dry ingredients in the bowl and taste it. If you like it sweeter, now is the moment to add more rapadura sugar/coconut sugar. Prepare your muffin cups and pour about 2-4 teaspoons of batter, depends on how small or big are they. Bake for 30 mins or until they've passed the toothpick test. Take the muffins out and leave to cool completely. Now you are allowed to dig into them :) Enjoy! Serves 1 person, takes 15 minutes. Vegan, Gluten Free, Soy Free Ingredients For the toast
How to Prepare the radicchio salad: Massage a bit the chopped radicchio with salt using your hands. Add olive, honey/maple and vinegar and stir well. Prepare the toast: Cut 2 slices of sourdough bread (or your favorite bread) and toast them as usual. Spread a bit of coconut oil on the surfaces. Meanwhile smash the avocado or cut both parts in thin slices. Put the avo on the toast. sprinkle some salt and lemon juice and garnish with leek sprouts, radicchio salad and parsley leaves. Bon appetite! |