Ingredients

For the lasagne

1 pack of “tofu leaves” or equivalent (you can also use regular wheat lasagna squares)

For the rocket, basil and almond pesto

a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained
a large handful of fresh basil, cleaned
1 garlic clove, peeled
5 tablespoons nutritional yeast (flakes)
10-11 tablespoons finely crushed almonds
freshly ground black pepper, to taste
whole sea salt, just enough to taste
80 ml filtered water
50 ml extra virgin olive oil

To complete

shaved almonds, to taste

Directions

Preheat the oven to 180 C. To make the pesto, process all ingredients with the help of a food processor. Once you have reached the desired consistency, set aside. Spread a little olive oil around the inside of a glass or ceramic baking pan (altrnatively, you can use parchment paper, to be placed n a regular baking pan). Put a lasagna square down first and layer on some pesto. Repeat until you have no squares left. Top with a final but thinner layer of pesto, drizzle with some extra virgin olive oil and bake for 15 minutes, until the top begins to get brown. Remove from oven, top with the shaved almonds and let cool 5-10 minutes before serving.

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.

Directions

Combine the blueberries, raspberries, lemon juice, agave syrup and vanilla in a bowl and toss. Refrigerate for up to 2 hours. Add the figs, toss gently and set aside.
Make the tartlet dough as explained in this recipe. Preheat the oven to 180° C. Take the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or molds and sprinkle them with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for about 5 minutes. Fill the tarts with the fruit (reserve some for serving), sprinkle some muscovado sugar on top and bake for another 10 minutes. Remove from the oven, let cool for a few minutes then unmold. Complete with the powdered sugar and serve with some of the left over fruit.

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 filtered water for 10 minutes then rinsed, drained and chopped
3 handfuls of raisins, soaked in filtered water for 10 minutes then rinsed and drained
a large handful of fresh basil leaves, cleaned and chopped
a handful of fresh mint leaves, cleaned and chopped

Makes 2-4 servings. Directions

Preheat the oven to 180º C. Line a baking tray with baking parchment or kitchen foil. Cut the aubergines into halves, lengthwise. Use a sharp knife to cut all around the inside edge of each aubergine half. Remove the aubergine flesh, chop it and set aside. Reserve the aubergine skins.
Heat the oil in a heavy bottomed frying pan or wok over a medium heat and sauté the minced shallot until translucent. Add the seitan and the wine and sauté until the wine has evaporated. Season with the salt, white pepper and chili then throw in the chopped aubergine flesh, tomato puree, diced tomatoes, sundried tomatoes, raisins, lower the heat and cook for about 10-15 minutes, stirring frequently. Take away from the heat and stir in the basil and mint. Divide the mixture equally between the 4 aubergine skins then place them on the prepared baking tray. Bake for 25–30 minutes until the skins are soft and the tops lightly crisp. Remove from the oven and let cool a bit. Top with a drizzle of extra virgin olive oil and garnish with fresh basil or mint just before serving. It’s delicious and tasty both warm and at room temperature.

Ingredients

1 large cucumber, cleaned and cut into sticks
1 teaspoon pink peppercorns
1 teaspoon juniper berries
1 teaspoon wild fennel seeds
2 garlic cloves, peeled and cut into pieces
half a small chili pepper, cleaned and cut into pieces
2 teaspoons rice malt syrup
120 ml cold, filtered water
half a teaspoon whole sea salt
3 tablespoons rice vinegar
50 ml apple vinegar
the juice of 1 lemon

Makes 1 jar.

Directions

Place the cucumber sticks in a glass jar (mine was 600 ml). Add the pink peppercorns, juniper berries, fennel seeds, garlic and chili. In a bowl, mix the rice malt syrup, water, salt, rice vinegar, apple vinegar and lemon juice. Pour the water-vinegar mixture onto the cucumber sticks, shake gently, secure with the lid and refrigerate for 12-15 hours. During this time, shake the jar now and then. The marinating time can be longer, if you prefer a more vinegary taste.
These cucumber sticks are excellent added to a raw mixed salad, or paired with steamed vegetables but you can also use them as a sandwich filling. The same marinade can be used up to 2-3 times within a couple of days. These cucumber sticks should be eaten within 2 days.

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 fresh parsley, cleaned and finely chopped
1 small garlic clove, peeled and finely chopped
1 teaspoon cumin seeds, toasted then ground into powder
freshly ground white pepper, to taste

Makes 2 servings.

Directions

Cook the chickpeas until al dente. Rinse them under cold running water, drain well and let cool. In the meantime, combine the soy yogurt, olive oil, curry powder, turmeric and salt in a bowl and whisk until smooth. When the chickpeas are completely cold, transfer them into a sald bowl, add the cucumber, green pepper, parsley and garlic and toss. Stir in the spiced soy yogurt, add the cumin and white pepper, toss again and refrigerate. This salad is best served very cold.

Ingredients

2-3 handfuls lentil sprouts
2-3 handfuls radish sprouts
half a cucumber (or 1 small), cleaned and julienned
2 tablespoons black sesame seeds
1-2 tablespoons dulse flakes
the juice of half a lemon
1 tablespoon apple vinegar
extra virgin olive oil, to taste
toasted sesame oil, to taste
whole sea salt, just enough to taste

Makes 2 servings.

Directions

In a salad bowl, combine the lentil and radish sprouts, cucumber, sesame and dulse and toss. Add the lemon juice, apple vinegar, olive oil and sesame oil, season with salt. toss again and serve.

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 salt, just enough to taste
freshly ground white pepper, to taste
200 g kamut penne
a handful of hazelnuts, shelled and chopped

Makes 2-3 servings.

Directions

Combine the tomatoes, rocket, basil and garlic in a bowl and toss. Add the olive oil, salt and pepper, toss again and set aside. Cook the penne in salted filtered water until al dente, drain them and add them to the vegetables. Add some extra olive oil, pepper and finish with the hazelnuts. You can serve it warm though it’s equaly delicious cold.

Ingredients

2 whole wheat friselle
320-350 g fresh ripe tomatoes, sliced or cut into pieces
dried oregano, to taste
fresh and cleaned basil, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste

Makes 2 servings.

Directions

Soak the friselle in filtered water until they are moist (but not too moist), then carefully squeeze the remainng water out of them and crumble them into a salad bowl. Add the tomatoes, oregano, chopped basil, olive oil and salt. Toss and refrigerate for about 2 hours before serving.

Ingredients (quantities to taste)

wholemeal toast bread
raw almond butter
banana slices
fresh strawberries, cleaned and cut into pieces or quarters
agave syrup
vanilla powder

Directions

Cut the bread slices into halves and toast them. Spread some almond butter over them and arrange the fruit on top. Add some vanilla, drizzle with agave syrup and enjoy.

Ingredients

100 g beluga lentils
the juice of half a lemon
8-10 cherry tomatoes, cleaned and cut into halves
3-4 sun dried tomatoes, soaked in filtered water for 10 minutes then drained and chopped
dried mint, to taste
fresh and cleaned mint, to taste
extra virgin olive oil, to taste
whole sea salt, to taste
half a large avocado, cleaned and cut into pieces or slices

Makes 2 servings.

Directions

Wash well the lentils and cook them in filtered, unsalted water until al dente. Drain the lentils, rinse them under cold, running water then drain them and transfer them into a salad bowl. Add the lemon juice and refrigerate until completely cold. Add the cherry tomatoes, sun dried tomatoes, mint, olive oil, salt and toss. Finish with the avocado and some extra mint leaves and serve.

Ingredients

350 g plain seitan, thinly sliced
the juice of 1 lemon
the juice of 1 orange
50 ml extra virgin olive oil
a handful of fresh coriander, cleaned and chopped
whole sea salt, just enough to taste
1 garlic clove, peeled and finely chopped
3 cm fresh ginger root, peeled and chopped
1 teaspoon powdered ginger
1 teaspoon coriander seeds, crushed
freshly grond white pepper, to taste

Makes 3-4 servings.

Directions

Put the sliced seitan in a bowl. In another bowl, mix the lemon juice, orange juice, olive oil,  chopped fresh coriander, salt, garlic, fresh ginger and powdered ginger. Pour the vinaigrette over the seitan, transfer into the fridge and  let marinate for 18-20 hours, mixing now and then. Serve cold or at room temperature with vegetables such as zucchini and tomatoes.

Ingredients

200 g cleaned cherries
300 g cleaned strawberries, cut into quarters
the juice of half a lemon
the juice of 1 orange
1 tablespoon naturale vanilla extract
2 tablespoons molasses (from whole cane sugar)
the juice of 2 cm cleaned and grated fresh ginger root
4-5 fresh mint leaves, cleaned and chopped
1/4 teaspoon of powdered cloves

Makes 2-3 servings.

Directions

Stone the cherries and cut them into halves or quarters then place them in a salad bowl with the strawberries. Add the lemon juice and orange juice, vanilla extract, molasses and ginger juice and stir. Stir in the mint and cloves and refrigerate for 2-3 hours before serving.

Ingredients

For the filling (quantitites are enough for around 4 baskets)

250 g fresh strawberries, cleaned and cut into cubes
the juice of half a lemon
4 tablespoons agave syrup
fresh and cleaned thyme leaves, to taste
1 vanilla pod, scraped
2 teaspoons cornstarch, dissolved in 30-35 ml cold, filtered water

For the crust (makes around 12-15 baskets)

270 g semi-whole wheat flour
40 g manitoba flour
120 ml extra virgin olive oil
100-120 ml filtered water
half a teaspoon whole sea salt

To complete

shaved almonds, to taste
crumbled almond paste, to taste
unbleached, powdered sugar
a few fresh thyme sprigs, cleaned

Directions

Combine the strawberries, lemon juice, agave syrup, thyme and vanilla in a bowl and toss. Refrigerate for up to 2 hours.
To make the crust, chill wheat and manitoba flour, olive oil and water, by placing them in the fridge at least 30 minutes before you start making the dough. Stir the flours and salt together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated in the recipe. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C. Remove the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or molds and sprinkle them with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for 10-15 minutes. Remove from the oven, let cool for a few minutes then unmold and set aside until they’re ready to be filled.
While the baskets are cooking, prepare the sauce. take the strawberries out of the fridge and separate them from their juice. Pour the juice in a saucepan and bring to a gentle boil. Add the cornstarch and keep stirring until a caramel-like texture is achieved. Remove from the heat and set aside.
To assemble the baskets, fill them with the fresh strawberries and sauce. Complete with the shaved almonds, crumbled almond paste and powdered sugar, top with the thyme sprigs and serve.

You can find the same recipe on www.goosto.com.

Ingredients

120 g fresh fava beans, shelled
150 g zucchini, cleaned
2 tablespoons extra virgin olive oil
2 teaspoons raw almond butter
2 tablespoons lemon juice
a small handful of fresh dill, cleaned
whole sea salt, just enough to taste
freshly ground white pepper, to taste
50 g sun-dried tomatoes, soaked in filtered water for 10-15 minutes then drained and coarsely chopped

Makes 1 cup.

Directions

Place all ingredients except the sun-dried tomatoes in the bowl of a food processor and process until fairly smooth. Transfer into a bowl, add the sun-dried tomatoes and stir. Chill for about 20-30 minutes and serve with crostini, crackers or raw vegetables such as carrots, celery and cucumbers.

You can find the same recipe on www.goosto.fr.

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 taste
100 ml filtered water
a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained
a handful of shelled pine nuts
dried mint leaves, to taste

Directions

To make the crust, chill wheat and manitoba flour, olive oil and water, by placing them in the fridge at least 30 minutes before you start making the dough. Stir the flours and salt together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated in the recipe, and that’s ok, as long as the dough holds together. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C.
In a pan, sauté the onions in the olive oil for a few minutes over a medium heat. Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced. Stir in the capers and pine nuts, add the mint and cook for another couple of minutes. Remove from the heat and set aside.
Take some of the dough out of the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm). Oil the tart pan and sprinkle it with a light coating of flour. Arrange the dough in the pan, poke a few holes in the dough with a fork to let the steam escape and cover with the vegetable filling. Bake for 25-30 minutes then remove from the oven, let cool for a few minutes, unmold and serve.

Ingredients

100 g 70% Fairtrade dark chocolate, chopped
400 g cooked amaranth
80 g semi-whole wheat flour
a few pinches of Himalayan salt
85 g agave syrup
50 ml extra virgin olive oil
3 large tablespoons natural blackberry preserves (made from fruit, with no added sugar)
unbleached (organic and Fairtrade) powdered sugar, to taste

Makes 8-10 mini-cakes

Directions

Preheat the oven to 180° C. Melt the chocolate in a bain marie. When the chocolate is completely smooth, add the amaranth and stir well. Fold in the flour and salt then add the agave syrup, olive oil and blackberry preserves. Combine well to reach a soft but thick texture. Transfer the batter into individual ramekins or molds and bake for 20-25 minutes. The cakes will keep moist. Let cool for a little bit and serve the cakes slightly warm, molded or unmolded, with some powdered sugar sprinkled on top. They’re equally good served cold.

Ingredients

4 tablespoons ground flax seeds
150 ml filtered water
a large zucchini, cleaned and cut into pieces
2 handfuls of arugula, cleaned
a tablespoon extra virgin olive oil
2 garlic cloves, peeled
4-5 tablespoons sesame seeds
dried thyme, to taste
whole sea salt, just enough to taste
freshly ground white pepper, to taste
a few pinches of chili powder

Makes about 20 crackers (6cm x 7cm x 3mm).

Directions

Mix the ground flax seeds with te water and set aside. Put the zucchini and rocket in the bowl of a mixer and process for about one minute. Add the flax seed mixture, olive oil, garlic, sesame seeds, thyme and salt and process again at high speed until you reach a smooth texture. Add the white pepper and chili and mix again. Spread the mixture evenly on a sheet of parchment paper that you will have placed on the tray of a dehydrator. The thickness of the final crackers will be determined by the thickness of the layer of your zucchini mixture. Dehydrate until the mixture looks dried on both sides but it’s still pliable. Cut into squares or rectangles and dehydrate again until crunchy or until you reach your favorite texture. It may take up to 12 hours; this depends largely on the dehidrator you use and the temperature you set.

Ingredients

500 ml mixed berry tea (use your favourite blend)
a little squeeze of lemon juice
one quarter of a teaspoon vanilla powder
one quarter of a teaspoon powdered cloves
5 tablespoons rice malt syrup
3 teaspoons powdered agar agar

Makes 4 servings.

Directions

Pour the mixed berry tea into a heavy saucepan and bring to a simmer. Add the lemon juice, vanilla and cloves and stir. Stir in the rice malt syrup and cook for a couple of minutes then add the agar agar, and keep cooking for about 5 minutes, while stirring continuously. Remove the saucepan from the heat and pour the hot berry tea mixture into a baking pan (use a steel or ceramic oven pan), then set aside and allow to cool, first at room temperature then in the ridge (at least 2 to 3 hours). When it is cold and completely firm, you can cut the jelly into squares and serve.

Ingredients

1 large leek, cleaned and chopped
3-4 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
200 g semi whole wheat flour
100 g whole rice flour
a quarter of a teaspoon cinnamon powder
half a teaspoon whole sea salt
2 tablespoons cornstarch
1 teaspoon baking soda
2 teaspoons cream of tartar
a few pinches of dried oregano
70 ml extra virgin olive oil
200 ml oat milk, unsweetened and unflavoured

Makes 12 muffins.

Directions

Preheat oven to 180° C. In a large pan or wok, sauté the leek in the olive oil then add the pepper and water, stir and keep cooking for another 10 minutes. Turn off the heat and set aside. In a large bowl, combine the wheat flour, rice flour, cinnamon, salt, cornstarch, baking soda, cream of tartar and oregano stir to blend. In another bowl combine olive oil and oat milk and whisk well. Fold the wet ingredients into the dry ingredients and add the leek. Stir gently until the ingredients are combined but don’t over mix the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, let cool for a couple of minutes, unmold the muffins, place them on a wire rack and let cool. Serve warm or at room temperature.

Ingredients

half a very small head celeriac, peeled and shaved thin
1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices
1 very small lemon, cleaned and cut into thin slices
lemon juice, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste
rice malt syrup, to taste
whole grain, old style mustard, to taste
apple vinegar, to taste

Makes 2 servings.

Directions

In a salad bowl combine the celeriac, apple and lemon slices and drizzle with some lemon juice. In a separate, smaller bowl, combine the olive oil, salt, rice malt syrup, mustard and apple vinegar until completely mixed. Transfer the vegetables into individual serving plates then pour the dressing over them just before serving.