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…

Red Pepper and Tomato Sauce

A nourishing, hearty and delicious sauce that can be used in pasta, rice and much more.

 

This sauce is as simple as can be. Simply steam all the ingredients together, except for the basil and blend with 1/4 cup of water or broth and the basil. Season with salt, add to a pot and simmer for a few minutes.

You can strain the sauce before using it.

 

 

Garlic Pasta

A truly delicious garlic pasta dish for a cold spring’s night.

 

Cook your favourite pasta according to the instructions.

In the meantime, roast 4 garlic heads in the oven at 200ºC for 30-40 minutes.

Soak the cashews in hot water for at least 30 minutes and steam the potatoes.

Once everything is cooked, in a blender add the garlic cloves, potatoes, cashews, lime juice, salt and parsley.  Add water or pasta water until you get the desired consistency. It has to be creamy, not too thick nor too thin.

Coat the pasta with the sauce and enjoy

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.

Roasted Brussel Sprouts with Sweet Sour Sauce

Little gems of crunchiness with a delicious sauce on top.

 

Clean and cut in half the Brussel Sprouts.  Place them in an oven-safe pan and drizzle with olive oil and salt in a pre-heated oven at 200ºC

While the Brussel Sprouts are roasting make the sauce by mixing the coconut aminos, honey and lime together. Taste and add a pinch of salt if needed.

Once the Brussel Sprouts are roasted ( around 25 minutes,) take them out of the oven and drizzle with the sauce on top.
You can add some Parmesan shavings on top.

Chocolate Thins with Nuts and Fruit

Easy and fast little desserts to share and enjoy .

Simply start by breaking the chocolate bars and adding it into a bowl

Melt the chocolate with a “Bain Marie”. Ideally, the chocolate won’t heat higher than 45ºC. Use silicone or a wooden spatula to move the chocolate until it is completely melted.

Add the melted chocolate to a baking tray lined with parchment paper. Spread it thinly with a spatula.

Sprinkle on top the toppings of your choice and put it in the fridge until the chocolate hardens. Cut into pieces.

 

Vegan Brownies

Vegan Brownies

A really dense, fudgy vegan brownie topped with amazing red fruit.

Preheat the oven to 180ºC

  1.  Mix the flax seeds with water end let sit for 5 minutes.
  1.  Mix the oat flour with the coconut flour, and the rest of the dry ingredients. Mix well.
  2.  Add the milk, coconut oil and the flax seeds with water.  Mix well until all the ingredients are well combined and smooth.
  3. Mix the wet ingredients with the dry ingredients.
  4. Oil a rectangle tin and pour the dough. Add the fruits on top of the brownie mix.
  5.  Bake for 15 minutes.

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.

Veggie Spring Rolls

A meatless recipe that I have enjoyed at home lately and thought you might like it too.

 

To make the spring rolls, fill a bowl or pan big enough to fit the rice paper with warm water. Soak the rice paper in the water for about 30 seconds – until pliable but not soggy. Place the rice paper on a work surface, put a sixth of the filling onto the wrapper and roll up like a fat sausage. Wet the edges of the wrapper, press to seal. Repeat with other wrappers and the rest of the mixture

To serve, leave the rolls whole or cut them in half with a sharp knife. Sprinkle with sesame seeds (if using) and serve with the dipping sauce.