From the category archives:

cooked

Ingredients
200 g cooked lentils
200 g pomegranate kernels
whole sea salt, just enough to taste
extra virgin olive oil, to taste
the juice of half a lemon
2 tablespoons apple vinegar
1 tablespoon rice malt syrup
1 teaspoon cumin powder
1 teaspoon coriander powder
a large handful of fresh parsley, cleaned and chopped
Makes 2 servings.
Directions
Combine the lentils and the pomegranate kernels in a sald [...]


Posted in: autumn, beans and legumes, cooked, fruits, gluten-free, lunch-box, salads, savoury, spicy, winter

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Pumpkin and pepper cream soup

by Alice on October 16, 2011

Ingredients
3-4 tablespoons extra virgin olive oil
half a shallot, peeled and minced
350 g raw pumpkin pulp, cut into cubes
350-400 ml filtered water
whole sea salt, just enough to taste
freshly ground white pepper, to taste
1 yellow pepper, cleaned, peeled and diced
fresh, cleaned oregano, for garnish
dehydrated red peppers, for garnish
Makes 2 servings.


Posted in: autumn, cooked, dehydrator, gluten-free, lunch-box, savoury, soups, summer

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Tofu cubes with marinated peppers and sesame

by Alice on October 5, 2011

Ingredients
For the tofu
the juice of half a lemon
3 tablespoons shoyu
2 tablespoons apple vinegar
half a teaspoon powdered ginger
the juice of about 6 cm fresh ginger root, peeled and grated
50 ml sesame oil
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
200-250 g organic, firm tofu, cut into cubes
For the peppers
2 cm fresh ginger root, peeled and julienned
1 [...]


Posted in: beans and legumes, condiments, cooked, gluten-free, lunch-box, savoury, soy, summer, tofu, vegetables

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Fig, blueberry and raspberry tartlets

by Alice on September 22, 2011

Ingredients
For the filling (quantitites are enough for 3 -8 cm- tartlets)
120 g fresh blueberries, cleaned
60 g fresh raspberries, cleaned and crushed
the juice of half a lemon
4 tablespoons agave syrup
1 tablespoon natural vanilla extract
4-5 fresh figs, cleaned and cut into wedges
1 tablespoon muscovado sugar
For the crust
See this recipe.
To complete
unbleached, powdered sugar
Makes 3 tartlets.


Posted in: baking, breakfast and brunch, cakes, cooked, desserts, fruits, picnic, snacks, summer, sweet, tarts and pies, tea time

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Ingredients
2 large aubergines (eggplants), cleaned
3-4 tablespoons extra virgin olive oil
1 shallot, peeled and minced
300 g plain seitan, minced
half a glass white wine
whole sea salt, just enough to taste
a few pinches of freshly ground white pepper
a few pinches of chili powder
300 g tomato puree
2 ripe tomatoes, cleaned and diced
4 sundried tomatoes (8 halves), soaked in [...]


Posted in: baking, cooked, picnic, savoury, seitan, summer, vegetables

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Ingredients
280-300 g cooked semi-whole rice
100 ml coconut milk, unsweetened and unflavoured
100 ml almond milk, unsweetened and unflavoured
a few pinches of vanilla powder
2 handfuls raspberries, cleaned
maple syrup, to taste
a handful of toasted pumpkin seeds
Makes 2 servings.


Posted in: breakfast and brunch, cooked, fruits, gluten-free, grains, rice, summer, sweet

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Ingredients
200 g semi-whole rice
5 ripe apricots, cleaned, stoned and quartered (and 1 more for garnish)
50 ml agave syrup (and some for garnish)
180 ml almond milk
the seeds of half a vanilla pod
almond flakes, for garnish
Makes 6-8 servings.


Posted in: breakfast and brunch, cooked, desserts, fruits, gluten-free, grains, rice, summer, sweet, tea time

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Ingredients
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained
200 g soy yogurt, unsweetened, unflavoured and GMO-free
2 tablespoons extra virgin olive oil
1 teaspoon mild curry powder
1 teaspoon turmeric
whole sea salt, just enough to taste
1 small cucumber, cleaned and diced
1 long green pepper, cleaned and diced
a large handful pf [...]


Posted in: beans and legumes, cooked, gluten-free, picnic, salads, savoury, soy, summer, vegetables

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Ingredients
6-7 tomatoes, cleaned and seeds removed then cut into small pieces
6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat-dried and cut into pieces
a handful of fresh rocket, cleaned and chopped
a handful of fresh basil, cleaned and chopped
1 garlic clove, peeled and cut into slivers
extra virgin olive oil, to taste
whole sea [...]


Posted in: cooked, lunch-box, pasta, picnic, salads, savoury, spring, summer, vegetables

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Ingredients
For the crust
270 g semi-whole wheat flour
40 g manitoba flour
half a teaspoon whole sea salt
120 ml extra virgin olive oil
100-120 ml filtered water
For the filling (quantities are enough for a 20-22 cm pie)
170-180 g red onions, cleaned and chopped
3 tablespoons extra virgin olive oil
2 zucchini, cleaned and cut into cubes
whole sea salt, just enough to [...]


Posted in: baking, cooked, lunch-box, picnic, savoury, spring, tarts and pies, vegetables

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Ingredients
For the seitan balls
130 g red lentils
300 ml filtered water
250 seitan sausage, minced
100 g plain seitan, minced
1 garlic clove, peeled and minced
3 tablespoons extra virgin olive oil
2 tablespoons flax seeds
2 tablespoons breadcrumbs (from wholemeal bread)
a pinch of whole sea salt
a few fresh thyme sprigs, cleaned
2 teaspoons dried oregano
freshly ground white pepper, to taste
half a teaspoon [...]


Posted in: baking, beans and legumes, cooked, finger food, lunch-box, sauces, savoury, seitan, spring, vegetables

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Ingredients
For the asparagus and porcini cream
200 g fresh and cleaned asparagus
300 ml filtered water
200 ml vegetable cream (I used oat cream)
2 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
ground nutmeg, to taste
freshly ground white pepper, to taste
4 tablespoons cornstarch, dissolved in about 70 ml cold, filtered water
20 g dried porcini mushrooms, soaked [...]


Posted in: cooked, pasta, savoury, spring, vegetables

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