Tag Archives: Vegetarian

RAW Sunkissed Tomato Kale Chips – GF, Vegan

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RAW Sunkissed Tomato Kale Chips – GF, Vegan
 
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There’s something delicious when you coat Kale Chips with tomotoes, whether it be sundried, sunkissed or fresh. Pure bliss! I used Green Kale but you can always use Purple.
Author:
Recipe type: RAW, Snacks
Serves: 6

Ingredients
  • 1 large bunch of Green Kale – Approx 4 heads
  • ¼ Cup Sunflower Seeds
  • ¼ Cup mixed seeds i.e Pumpkin, flax and sesame
  • ¼ Nutritional Yeast
  • 600g Sunkissed Tomatoes + 1 Tbs oil from this jar
  • 2 Tbs Lemon Juice
  • 5 Tbs filtered Water
  • 1 Tbs Bragg Aminos
  • ¼ tsp Sea Salt

Instructions
  1. Soak the kale for min 2 hours in very cold water
  2. Strain and tear off all the leaves, dispose of the stalks
  3. Place in a very large bowl
  4. Meanwhile, place all the other ingredients in a food processor and blend for approx 3-5 minutes, scraping down the sides
  5. Pour the mixture over the kale leaves
  6. And massage/coat the leaves with the marinade
  7. Don’t be afraid to be vigorous with the massage, as kale is quite durable
  8. Place on a dehydrator sheet over one layer – I used three levels of my dehydrator to spread them out
  9. Dehydrate for 14-15 hours on 43 degrees Celsius
  10. Kale should come out shrunken and crispy
  11. Enjoy!

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This post has been submitted to ‘Fat Tuesday: June 18, 2013′ @ http://realfoodforager.com

Roast Sweet Potatoes, Parsnips & Red Onions with a Maple, Mustard dressing – GF, Vegan

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Roast Sweet Potatoes, Parsnips & Red Onions with a Maple, Mustard dressing – GF, Vegan
 
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A great accompaniment to a protein or just eaten alone.
Author:
Recipe type: Vegetables
Serves: 4

Ingredients
  • 3 red Onions – each half cut into 3 wedges
  • 2 Sweet potatoes – each half cut into 4 wedges
  • 4 Turnips – each half cut into 2 – 3 wedges
  • 1 Garlic head – cut in half horizontally
  • 1 punnet small plum tomatoes – cut in half
  • Fresh Thyme
  • Fresh Rosemary
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • Juice of 1 Lemon
  • 1 Tbs Maple Syrup or Agave
  • 1 tsp Dijon Mustard (Wholegrain mustard works just as well)
  • 2 Tbs Capes
  • Herbamare Salt
  • 1 Tbs Sesame seeds

Instructions
  1. Preheat the oven to 180 degrees Celsius
  2. Place the vegetables, except for the tomatoes in a large bowl
  3. Spray with Olive oil, and lay out on a non stick baking tray
  4. Crumble some thyme and rosemary over the veg, and lay some sprigs over them
  5. Season
  6. Bake for 1hour
  7. Spray some olive oil over the tomatoes
  8. Add the tomatoes to the roast vegetables in the oven and bake for a further 10-15min
  9. meanwhile, place all the dressing ingredients (except for the sesame seeds) in a bowl and whisk
  10. Once the veg are ready, pour the dressing over the veg and stir to combine
  11. Sprinkle over the sesame seeds
  12. And Serve
  13. Enjoy!

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This post has been submitted to ‘Fat Tuesday: June 11, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 06/11/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 71: June 12, 2013′ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #44‘ @ http://vegetarianmamma.com and to ‘healthy vegan friday #47′ @ http://veggienook.com

Walnut and Carob Banana Cake – GF

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Walnut and Carob Banana Cake – GF
 
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Author:
Recipe type: Dessert
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • ¾ cup Almond flour
  • ¼ cup Coconut flour
  • 2 Tbs Arrowroot flour
  • ½ tsp Himalayan Salt
  • ¾ tsp Baking soda
  • WET INGREDIENTS
  • 2 Eggs
  • 2 ripe Bananas – mashed
  • 2 Tbs Coconut oil
  • ¼ cup Brown Rice Syrup and Maple Syrup
  • ½ cup mixed chopped walnuts and chopped Carob

Instructions
  1. Preheat the oven to 170degree Celsius
  2. In a large bowl put all the dry ingredients and whisk to combine
  3. In another large bowl add all the wet ingredients and whisk to combine (Except the nuts and carob)
  4. Add the wet to the dry and combine with a large metal spoon
  5. Add the walnuts and carob
  6. In a lined loaf tin (lined with parchment/baking paper), pour the mixture
  7. Bake in the centre of a fan forced oven for approx 45min

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This post has been submitted to ‘Fat Tuesday: June 4, 2013′ @ http://realfoodforager.com/ and to ‘Slightly Indulgent Tuesday; 06/04/13 ‘ @ http://simplysugarandglutenfree.com/ and to ‘Allergy-Free Wednesdays Week 70: June 5, 2013‘ @ http://www.thetastyalternative.com

Middle Eastern Couscous with Butternut Squash and dried Apricots – Vegan

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Middle Eastern Couscous with Butternut Squash and dried Apricots – Ottolenghi – The Cookbook – Vegan
 
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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.
Author:
Recipe type: Pasta & Grains
Cuisine: Middle Eastern
Serves: 6

Ingredients
  • 1 lrg Spanish Onion – sliced thinly
  • 6 Tbs Olive Oil
  • 50g dried Apricots
  • 1 Butternut Squash – peeled, and cut into 2cm cubed pieces
  • 250g Couscous
  • 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
  • Rock Salt
  • Cracked Pepper

Instructions
  1. Pre heat the oven to 180 degrees Celsius
  2. 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.
  3. Pour hot water over the apricots to just cover for 5 minutes. Chopped into small 5mm pieces
  4. 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
  5. Meanwhile bring the stock to boil with the saffron
  6. Place the couscous in a large heatproof – preferably glass bowl.
  7. Pour the stock over the couscous, stir it once and cover with cling film
  8. Leave for 10min.
  9. The stock should be completely absorbed.
  10. Use a fork to fluff up the couscous.
  11. Add the onions, squash, apricots, herbs, cinnamon and lemon zest.
  12. Combine well but do not mash the squash.
  13. Taste and season.
  14. Can be served warm or at room temperature.

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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/

RAW Pizza base or burger bun or open face sandwich bread! – GF, Vegan

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RAW Pizza base or burger bun or open face sandwich bread! – GF, Vegan
 
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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!
Author:
Recipe type: Snacks, Raw
Serves: 2 pizza bases

Ingredients
  • 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

Instructions
  1. Grind the Linseed and Sunflower seeds
  2. Place all ingredients in a food processor and blend for approx 5min
  3. Spread thickly on a non-stick Teflon sheet – approx ½ cm thick
  4. Dehydrate on 43 degrees Celsius for 6 hrs
  5. Turn mixture over onto the bare mesh tray
  6. Dehydrate for a further 4 hrs
  7. 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!
  8. Makes 2 pizza bases or at least 8 pieces for open face sandwiches or 4 sets for burger buns.
  9. Delicious!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 05/21/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 68: May 22, 2013′ and to ‘#glutenfreefridays #41′ @ Vegetarian Mamma and to ‘healthy vegan friday #44′ @ http://veggienook.com and to ‘Raw Foods Thursdays 5/23/13′ @ http://www.glutenfreecat.com

Rustic Chickpea Soup – GF, Vegan

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Rustic Chickpea Soup – GF, Vegan
 
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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.
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 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
  • Herbamere salt
  • White Pepper

Instructions
  1. 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.
  2. Add the celery and carrots, cook for a further 5-10min
  3. Add the tomato paste, cook for 1 min
  4. Add the can chopped tomatoes, all the herbs except for the basil, add Stevia, stock and season.
  5. Bring to boil then simmer on the lowest heat for approx 30min.
  6. Turn off the hob and add the basil leaves.
  7. Serve with as is or with some bread or cheese.
  8. Delicious!
  9. Enjoy

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This post was submitted to ‘Fat Tuesday: May 14, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/14/13 ‘ @ http://simplysugarandglutenfree.com

Raw White Chocolate & Cranberry Crispies – GF, Vegan

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Raw White Chocolate & Cranberry Crispies – GF, Vegan
 
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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!
Author:
Recipe type: RAW, Dessert, Snacks
Serves: 30

Ingredients
  • 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’

Instructions
  1. 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.
  2. 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.
  3. Add all the ingredients except the buckwheaties, cranberries and cacao butter into the food processor and blend.
  4. As the processor is on, slowly pour in the melted cacao butter and blend for 1-2 minutes.
  5. On a baking tray, spread the crushed buckwheaties and cranberries
  6. 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
  7. Once all is combined, spread flat using the back of the metal spoon
  8. Try to make it one large square or rectangle
  9. Should be approx 1 – 1.5 cm deep
  10. Place in the refrigerator until hard – Overnight would be good, otherwise it should be ready in a few hours
  11. Once its hardened, slide/turn over mixture onto a chopping board
  12. Cut into either bite size pieces or finger length pieces
  13. Store in an airtight container in the fridge
  14. Will last for months… if they last that long

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This post has been submitted to ‘Fat Tuesday: May 7, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/07/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 65: May 7, 2013′ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #39‘ @ Vegetarian Mamma and to ‘Allergy Friendly Mother’s Day‘ @ http://cybelepascal.com and to ‘Raw Foods Thursdays: 5/9/13′ @ http://www.glutenfreecat.com

Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan

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Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan
 
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Another delicious recipe that I found in Ottolenghi’s cookbook. An amazing taste explosion!
Author:
Recipe type: Salads, Vegetables
Serves: 6

Ingredients
  • 5 med Sweet Potatoes – scrubbed clean (unpeeled) and diced into 1-2cm cubes (approx 1kg)
  • 40g Pecan Nuts – broken up into pieces
  • 6 Spring Onions – finely chopped
  • 6 Tbs Parsley – finely chopped
  • 6 Tbs Coriander – finely chopped
  • ⅓ tsp dried Chilli flakes
  • 30g Sultanas or Raisins
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 2 Tbs Extra virgin Olive Oil
  • 2 Tbs Maple Syrup
  • 1 Tbs Sherry vinegar or Red wine vinegar
  • 1 Tbs Lemon juice
  • 2 Tbs Orange juice
  • 2 tsp grated Ginger
  • ½ tsp ground cinnamon

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. Place the Sweet potatoes in a large bowl, spray with Olive oil and season
  3. Lay on a non-stick baking tray, on one layer
  4. Roast for approx. 45min in the centre of the oven
  5. In a separate baking tray, spread the pecans and roast in the same oven for approx. 5-7min or until lightly browned.
  6. Remove and put aside
  7. Meanwhile place all the dressing ingredients in a bowl and whisk
  8. Once the Sweet potatoes are cooked, remove and transfer to a very large bowl
  9. Add the parsley, coriander, spring onions, chilli, pecans and sultanas
  10. Toss to combine well
  11. Add the dressing and stir thru using a large plastic spoon
  12. Taste and season
  13. Divine!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 04/30/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 64: May 1, 2013′ @ http://www.thetastyalternative.com and to vegetarian mamma and the Nourishing Goument and to ‘Healthy Vegan Friday’ @ http://www.carrieonvegan.com

Balsamic Roast Vegetable Marinade – GF, Vegan

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Balsamic Roast Vegetable Marinade – GF, Vegan
 
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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.
Author:
Recipe type: Condiments
Serves: 6

Ingredients
  • 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

Instructions
  1. Combine all ingredients in a glass bowl, whisk and store in a sauce bottle in the fridge
  2. Will last for weeks in the fridge
  3. Will last for approx 4-6 salads, depending on how big your salad is and how much dressing you like

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Red Lentil,Cauliflower,Kale & Squash Soup – GF, Vegan

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Red Lentil,Cauliflower,Kale & Squash Soup – GF, Vegan
 
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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.
Author:
Recipe type: Soups
Serves: 5

Ingredients
  • 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
  • Sea salt
  • 70g Parsley
  • 150g Savoy Cabbage – thinly sliced
  • 28g Basil
  • 300g non-sweetened non-diary yoghurt

Instructions
  1. 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.
  2. Add all the spices. Stir well.
  3. Add the carrots, cauliflower, squash, can tomatoes & stock. Bring to boil.
  4. Add the Kale and lentils, lemon juice & parsley. Bring to boil.
  5. Then simmer on low to med heat for approx 30min.
  6. Add the cabbage and basil.
  7. Cook for a further 5 min.
  8. Turn off heat
  9. Blend half of the soup in a food processor (probably in two batches) adding ½ the yoghurt per batch.
  10. Pour the pureed soup into the chunky soup.
  11. Serve with chopped parsley and a dollop of unsweetened non-diary yoghurt.

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This post has been submitted to Slightly Indulgent Tuesday; 04/23/13  @ http://simplysugarandglutenfree.com and to ‘#glutenfreefridays #37 ‘ @ Vegetarian Mamma and to ‘Allergy Friendly Friday 4/26/13‘ @ Cybel Pascal and to ‘healthy vegan friday #40′ @ http://veggienook.com and to Fat Tuesday: April 30, 2013 @ http://realfoodforager.com