Roasted Cauliflower Guacamole tacos

Roasted-crunchy cauliflower is mouthwatering, it is sexy and playful.

The idea behind this dish is to mix a now-classic with an old-time favourite: Mexican tacos.

Adding mashed avocado, even guacamole, crunchy chickpeas, fresh cilantro and a dollop of fresh cream or even greek yoghurt ( unsweetened, of course), to the fantastic roasted cauliflower is an epic meal that you will love to make. It is exciting to make and to eat.

You can either cut the cauliflower in steaks and then break apart, or do it as I like it, cut the florets into tiny florets, so the beautiful rub enters all of the cauliflower.

I like making a rub with turmeric, ground cumin, extra virgin olive oil, salt, and a squeeze of lime juice, you can even add a drizzle of maple syrup to the mix to make it exciting.

Roast in the oven at 200ºC for 20-30 minutes, until golden and crispy.

Vegan, Dairy and Gluten-Free Mango Curd Tarts

Heavenly, and vibrant dessert that will excite you beyond imagination.

FOR THE CURD:

Place the coconut cream in a small saucepan
In a small bowl add lemon juice and arrowroot starch whisk thoroughly until dissolved.
Then add to coconut cream mixture and stir.
Lastly, add the honey. Start with 1 tbsp and whisk until well combined. Add the second tbsp if needed.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. Stir constantly to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon juice for acidity, or honey for sweetness.
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar. Cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set.
Once the crust for the pies has cooled down add the curd on top and refrigerate for 10 more minutes.

FOR THE CRUST:

Add the almond flour and coconut oil to a food processor and pulse until you have fine crumbs. Add the maple syrup and mix well, if needed water until the dough sticks together when pressed between fingers.

Place the dough in the pie dishes and press evenly to the bottom and up the sides.

Place in the oven at 200ºC for 15 minutes.

Let cool completely before adding the curd.

 

Beet Hummus

Beet hummus – a dazzling appetizer that will please everyone.

Drain the cooked chickpeas and add them to a blender with the garlic cloves, lime juice,  olive oil, sesame seeds or tahini, salt, and the cooked beetroot.

Blend until everything is smooth. Add ice-cold water if needed. (it will make it smoother)

Leek and potato Soup

Even in the freezing weather there is enough edible treasure around if you know where to look.

 

In a pot add water, the potatoes (chopped), leek (sliced), onion, and salt. Bring to boil and let simmer until cooked.

Add the ingredients to a blender, adding the broth bit by bit calculating the amount needed for the desired velvety texture. If it’s too thick add more water.

Add the black pepper, stir and enjoy.

 

Turn the soup into the main course, adding roasted vegetables or bits of meat.  You could add mushrooms, fried in butter till their edges turned gold, sausages, croutons, bit sof bacon…

Seared Tuna with Orange Juice and Rosemary

A quick and tasty fish dish ideal for any day.

 

Make the marinade with orange juice, chopped onion, chopped garlic, chopped rosemary, maple syrup, and salt.

Add the tuna to the marinade and leave it there for at least 20 minutes.

Once the fish is marinated heat a grill or a pan with a drizzle of avocado oil.  Sear the tuna on all sides for a few minutes (adding the marinade on top so it cooks alongside.)

Once the tuna is cooked add some sesame seeds to the outside and slice.

Tomato and Red Pepper Spaghetti

The easiest, super flavourful and healthiest tomato sauce for pasta.

 

Cook the pasta following packet directions.

In a pan, heat up some oil and add the chopped onion and garlic while the oil is still warm, once cooked add the chopped tomato, sun-dried tomatoes,  and red pepper, add a splash of water and let simmer until soft and cooked. If you need more water just keep on adding until you feel it is the right amount and you will get the right consistency you like.

Turn the heat off and add the chopped basil leaves, season with salt and mix everything in.
Let cool for a bit and put the sauce in a blender. Blend until desired consistency.

Pour over the spaghetti and serve.

Shrimp Tostadas

A classic Mexican dish. A fresh, vibrant and fabulous dish.

We use pre-cooked shrimp. Marinate them in a simple sauce made with lime juice, chopped cilantro and a pinch of salt. Blend it all together and throw in the shrimp, the red onions and the radishes.

Grab a tostada, spread some mayo. Add the shrimp, avocado, red onion on top and radishes on top.

You can add some drops of Valentina sauce or Salsa Verde on top.

Pork Loin with Caramelised Onions

Make a larger piece of meat than you need to give you something for sandwiches later.

 

Warm up your pressure cooker. Add a drizzle of oil and let heat up. In the meantime cut the onions in stripes. Add them to the pot at medium heat until caramelised. Take the onions out and put the seasoned pork in. Sear it from all sides, it will add an interesting depth of flavour.
Once seared add the onions back in and add water to cover the pork.
Close the pressure cooker and let cook for 30 minutes.  Once done it should be soft and fall apart.

Sweet Potato Gnocchi with Cashew Cheese Sauce

For now, cooking is all about comfort. Feed your soul

TO MAKE THE GNOCCHI:

  1. Steam your sweet potatoes. Once cool enough, remove the skin and pass them through a potato masher
  2. Combine the salt and 2 cups of flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
  3. Add the sweet potato mash into the well.
  4. Flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough.
  5. Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into 1-inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges.
  6. Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple of minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.

TO MAKE THE SAUCE:

Blend the cashews, arrowroot, onion powder, garlic powder, lemon juice, paprika, sea salt and water until smooth. Pour into a small saucepan and whisk on medium-high heat until it gets thick. Add the sauce to the cooked gnocchi

Salad bowl

A lighter lunch,  with amazing ingredients that is super refreshing .

In a bowl place the greens of your choice, the grain of your choice, chickpeas and add the vegetables. Once done, drizzle with the dressing.

It is important to have all the ingredients previously cooked.

 

 

Vegan Caramel Sauce with Fleur de Sel

A delicious and super easy take on Salted Caramel . And it’s vegan!

  1. In a small pan, add the coconut cream, brown sugar, vanilla beans and cornstarch. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5 minutes.
  2. Add a pinch of salt.
  3. Remove from heat. The caramel can be used immediately, or let it cool and it willthicken considerably. Each time you go to use it, give it a good stir.

Crispy Breaded Chicken

Get away from your desk to enjoy crispy breaded chicken.

 

This is a very easy recipe. You just have to blend all the ingredients together, except for the chicken fillets of course.

Put the flour mix in a dish and coat the chicken on both sides.

Cook the chicken in a previously hot  and oiled skillet until crispy on both sides.