Posts Tagged ‘vegan’
1 dl cashews
1 dl almonds
1 ripe avocado
1 dl chopped bell pepper
2 tsp capers
1 dl water
Blend all ingredients together and add Himalaya salt, pepper, garlic powder, paprika and preferred herbs to taste.
Will keep in the fridge for 1 week in an air-tight container.
4 garlic cloves
Cummin (to preferred taste)
Tumeric (to preferred taste)
Herbes de Provence (to preferred taste)
Himalaya salt and ground pepper (to preferred taste)
A little handful of fresh parsley
6 tbsp mixed finely chopped nuts – cashew, almond, hasselnut
Dash of worcestershire sauce
1 tbsp Heinz brown sauce
1 tbsp sesame oil
Mix all the above ingredients in a food prosessor. Pour into a bowl and add the following:
2 – 3 tbsp brown rice flour
Add water to bind
Make into balls and fry on pan with olive and sesame oil. Turn regularly. Add more oil to the pan if required.
Makes 10 – 12
Serve with a tomato, garlic and onion sauce and rice with a sprinkle of nutty parmesan cheese
Blend a cup of cashew nuts, 1 garlic clove with a pinch of himalaya salt until very fine and crumbly. That’s it!
This will keep for a couple of weeks in the fridge in an air tight container.
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You’ll never eat a mars bar or a snickers bar again after you have tasted these guilt free scrumptious treats. Your kids will love them too.
1 cup of mixed nuts – this recipe uses cashews, almonds and hazelnuts.
1 tbsp organic cocoa powder
1 tsp vanilla essence
7 – 8 large organic medjool dates
Blend in a food processor. Roll into little balls and refridgerate for a couple of hours.
Opptional: coat with dried shredded coconut.
These sweet burgers are really delicious and are great for lunch.
4 garlic cloves
250g cooked chick peas
2 tbsp chopped walnuts
zest of 1 orange
juice of 1 orange
1 tbsp sesame oil
2-3 tbsp rice flour
seasoning: nutmeg, cumin, salt and pepper
Olive oil and sesame oil for frying.
Grate beetroot, carrot and garlic. pulse with the cooked chick peas. Add walnuts, orange juice and zest, sesame oil and rice flour. Season with nutmeg, cummin, salt and pepper.
Make into burgers.
Fry over low/medium heat in olive oil and sesame oil for about 15 minutes. Lightly brush the burgers with olive and sesame oil before flipping over. Fry for another 10 minutes.
Serve with grated carrot and apple.
Gently fry in coconut oil, 3 crushed garlic cloves, 1 chopped leek, 1 tsp chilli paste. When soft add 1 tbsp almond butter, 3 shredded carrots, 1 handful shredded brocoli. Mix well.
Add mixture to food processer with 1 can rinsed kidney beans and 1 handful bean sprouts. Aprox 4 tbsp oats. Pulse ingredients together. Season to taste.
Pour mixture out on to a chopping board and make the burgers using a cutter (I used a glass).
Fry for 7 minutes on each side in olive oil and sesame seed oil. The sesame seed oil gives a smokey flavour.
Serve with sweet potatoes and almond butter.
Almond milk is the easiest thing in the world to make.
Strain through a fine net.
For this batch I added vanilla seeds.
Store in fridge. I have found that it is best used within 4 -5 days.
Want to know what to do with the almond pulp? Check out my recipe for Almond pulp cookies
I made myself this for breakfast this morning and it was sublime!
2.5 dl almond milk, a large handful of fresh fruit. I used strawberries, raspberries, blueberries. 1 banana and juice of 1/2 a lemon.
Blend and sweeten with stevia.
Photographs: Katherine Scrivens Eje
The other day I made my vegetable and barley broth which was delicious. There was about a 1/3 left over so I decided to use it in a chick pea burger recipe. The result was great! The burgers turned out tasty, crunchy and crispy. Yum!
Ingredients: 1/3 vegetable and barley broth (drain from the the liquid) 1 can drained and rinsed chick peas , 2 cloves garlic, 3 tbsp walnuts, 1 tbsp sweet mustard, 3 tbsp oats, 1 handful of bean sprouts, 1 tbsp worcestershire sauce, 1 tsp chilli paste, ground pepper to taste. Pulse together and fry in olive oil with a drizzle of sesame seed oil. The sesame oil gives the burgers a smokey BBQ taste. Makes 5
Lightly fry for 7 mins in 1 tsp coconut oil – 1 finely chopped leek, 1/2 cup shredded cabbage, 4 chopped garlic cloves, 1 tsp shredded fresh ginger.
Add 2 chopped carrots, 1/2 cup brocoli, 2 tbsp bean sprouts, 2 tbsp quick cook pearl barley. Add 750 dl water. Cook for 10 minutes. Season with fresh ground pepper
Tip: Garnish with thinly grated lemon rind or chopped cashew nuts.
Serves 1 – 2 persons
Lightly fry in coconut oil – 2 finely chopped onions, 8-10 chopped garlic cloves, 3 finely chopped carrots and 1 tsp grated lemon rind.
Blend 2 cans of tomatoes and add to onion mix. Cover and simmer for about 15 minutes.
Optional: Spice it up, add a tsp of fresh grated ginger and chilli.
Garnish with chopped chives or chopped cashew nuts (or both!)
Photo credit: Katherine Scrivens Eje