This recipe comes from Ottolenghi’s ‘The Cookbook’. A lovely combination of sweet and savoury. The dried apricots give this dish another dimension. Definitely worth the effort in making this special dish.
Recipe type: Pasta & Grains
Cuisine: Middle Eastern
1 lrg Spanish Onion – sliced thinly
6 Tbs Olive Oil
50g dried Apricots
1 Butternut Squash – peeled, and cut into 2cm cubed pieces
400ml Vegetable Stock
Pinch of Saffron Strands
3 Tbs Tarragon – roughly chopped
3 Tbs Mint – roughly chopped
3 Tbs flat leaf parsley – roughly chopped
1.5 tsp ground Cinnamon
zest of ½ a lemon
Pre heat the oven to 180 degrees Celsius
Place the onions into a non stick frying pan with 2 Tbs of oil and a pinch of salt. Cook on high heat for approx 10 minutes or until browned, stirring continuously.
Pour hot water over the apricots to just cover for 5 minutes. Chopped into small 5mm pieces
Toss 1 Tbs olive oil and salt and pepper onto the Squash and bake for approx 35-45 minutes or until lightly browned and soft
Meanwhile bring the stock to boil with the saffron
Place the couscous in a large heatproof – preferably glass bowl.
Pour the stock over the couscous, stir it once and cover with cling film
Leave for 10min.
The stock should be completely absorbed.
Use a fork to fluff up the couscous.
Add the onions, squash, apricots, herbs, cinnamon and lemon zest.
This post has been submitted to ‘Fat Tuesday: May 28, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/28/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy Free Wednesday #69′ @ http://www.tessadomesticdiva.com and to ‘Healthy Vegan Friday Recipes’ @ http://www.carrieonvegan.com/ and to ‘Allergy Friendly Friday 5/31/13‘ @ http://cybelepascal.com/
I was aiming at making raw dehydrated crackers with this recipe but instead this wonderful pizza base / burger buns emerged much to my delight! I thought I could even have open face sandwiches on it as well!
Recipe type: Snacks, Raw
Serves: 2 pizza bases
4 Tbs Buckwheat flour
300g Beetroot – already cooked and soft – roughly chopped
50g Carrots – roughly chopped
2 Tbs Linseed
2 Tbs Sunflower Seeds
1 Tbs Psyllium Husk
¼ tsp Zatar
½ tsp Sea Salt
2 tsp Bragg aminos (soy sauce alternative)
bunch of fresh Parsley – stems and leaves
2 Tbs or Sundried tomato paste OR 4 Tbs Sundried tomatoes in oil
Grind the Linseed and Sunflower seeds
Place all ingredients in a food processor and blend for approx 5min
Spread thickly on a non-stick Teflon sheet – approx ½ cm thick
Dehydrate on 43 degrees Celsius for 6 hrs
Turn mixture over onto the bare mesh tray
Dehydrate for a further 4 hrs
Use as a pizza base or cut up in pieces and use as bread to replace an open face sandwich or better yet a the bread in raw burgers!
Makes 2 pizza bases or at least 8 pieces for open face sandwiches or 4 sets for burger buns.
A lovely comforting soup for those cold winter nights. Real easy and quick to make. Serve with thick lightly toasted ciabatta bread or sprinkle it with feta cheese if you’re not lactose intolerant or vegan.
Recipe type: Soups
1 Spanish Onion- sliced thinly
4 Garlic gloves – sliced and diced
4 Celery sticks including leaves – cut into ½ cm pieces
1 Tbs Olive oil
2 med Carrots – peeled and sliced into ½cm pieces
2 Tbs Tomato puree
1 can chopped tomatoes
1 can chickpeas – washed thoroughly
1 Tbs dried Oregano
2 Tbs fresh Parsley – finely chopped
1 Tbs dried thyme
10g fresh Basil leaves – roughly cut
2 bay leaves
½ tsp Stevia
500ml Vegetable Stock
In a large saucepan, cook the onion and garlic in Olive oil, adding some filtered water. Cook until onion is soft and translucent. Approx 5-10 min on low-med heat.
Add the celery and carrots, cook for a further 5-10min
Add the tomato paste, cook for 1 min
Add the can chopped tomatoes, all the herbs except for the basil, add Stevia, stock and season.
Bring to boil then simmer on the lowest heat for approx 30min.
This is a recipe that I found and slightly changed from ‘Jessica’s raw chocolate recipes’ Cookbook by Jessica Fenton. The recipe I slightly adapted was called ‘White Chocolate + Raisin Snaps’. It’s quite rich, sweet and moorish. It’s one of my partner’s favourites!
Recipe type: RAW, Dessert, Snacks
100g raw Cacao butter
75g raw Cashew nuts
3 Tbs Xylitol Crystals (Sugar)
1 tsp Vanilla Bean paste or seeds from 3 vanilla pods
2 Tbs Lucuma
150g dried Cranberries
100g Buckwheaties (I used the ones found under ‘Snacks/Fig & Goji Berry Buckwheaties’
Melt the Cacao butter gently as you would melting chocolate i.e preferably in a glass bowl that’s sitting over water in a saucepan. The glass bowl should NOT touch the water. Melting should be done just above the lowest setting. The water should not boil but gently simmer.
In a high speed blender, blend the Cashew nuts. If you don’t have a high speed blender like me, then use a food processor. Blend until flour like.
Add all the ingredients except the buckwheaties, cranberries and cacao butter into the food processor and blend.
As the processor is on, slowly pour in the melted cacao butter and blend for 1-2 minutes.
On a baking tray, spread the crushed buckwheaties and cranberries
Pour the mixture over the buckwheaties and cranberries. If your mixture isn’t very runny then you’ll need to combine everything using a metal spoon
Once all is combined, spread flat using the back of the metal spoon
Try to make it one large square or rectangle
Should be approx 1 – 1.5 cm deep
Place in the refrigerator until hard – Overnight would be good, otherwise it should be ready in a few hours
Once its hardened, slide/turn over mixture onto a chopping board
Cut into either bite size pieces or finger length pieces
Marinade your roast vegetables ½ way thru baking with this tasty marinade. You can also drizzle some over the vegetables when they come out of the oven. I would also season the vegetables prior to baking and would add some fresh herbs such as Rosemary, Thyme or Oregano.
Recipe type: Condiments
2 Tbs Bragg – (GF Soy sauce alternative)
1 Tbs Apple Cider
2 Tbs Balsamic Vinegar
3 tsp Garlic powder
2 Tbs Agave Nectar or Maple Syrup
1 Tbs runny Tahini
Juice of ½ a lemon
5 Tbs filtered Water
Combine all ingredients in a glass bowl, whisk and store in a sauce bottle in the fridge
Will last for weeks in the fridge
Will last for approx 4-6 salads, depending on how big your salad is and how much dressing you like
I love Kale and this soup is oozing with it. I’ve blended ½ the soup and left the other half chunky so eating the pieces of kale is heavenly. Don’t be put off by the colour, this really is a lovely soup.
Recipe type: Soups
2 small-med Leeks – sliced thinly
1 Spanish Onion – Sliced and diced
1 sm hot green Chilli Pepper – sliced and diced
1 med hot red chilli Pepper – sliced and diced
10g (or 1 small knob) Ginger – sliced and diced
5 Garlic cloves – sliced and diced
150g or 3 med Carrots – sliced
370g or 1 sm Cauliflower – chopped into bite size pieces
1 sm Butternut Squash – peeled, sliced and diced
1 lrg bunch of Green Kale – torn into small pieces
75g Red Split Lentils
Juice of 1 Lemon
2 cans chopped Tomatoes
4 cups Vegetable Stock
1 tsp ground Cumin
1 tsp ground Coriander
½ tsp Hot Paprika
½ tsp ground Cinnamon
1 tsp ground White Pepper
150g Savoy Cabbage – thinly sliced
300g non-sweetened non-diary yoghurt
In a large saucepan cook the leeks, onion, garlic, ginger and chilli peppers in enough filtered water to just cover, until soft and translucent on med heat with lid on, stirring occasionally. Approx 10-15min.
Add all the spices. Stir well.
Add the carrots, cauliflower, squash, can tomatoes & stock. Bring to boil.
Add the Kale and lentils, lemon juice & parsley. Bring to boil.
Then simmer on low to med heat for approx 30min.
Add the cabbage and basil.
Cook for a further 5 min.
Turn off heat
Blend half of the soup in a food processor (probably in two batches) adding ½ the yoghurt per batch.
Pour the pureed soup into the chunky soup.
Serve with chopped parsley and a dollop of unsweetened non-diary yoghurt.