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

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.

Directions

In a heavy-bottomed saucepan, heat the olive oil over a medium heat and cook and stir the shallot until translucent. Add the pumpkin, water, salt and pepper, cover with the lid, turn the heat down and cook for about 15 minutes. Stir in the pepper and cook until the pumpkin and pepper are perfectly tender. Remove from heat and blend until you reach a very smooth consistency. Reheat the cream soup if necessary and serve with the fresh oregano and dehydrated red peppers.

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 garlic clove, peeled and cut into halves
3 tablespoons apple vinegar
the juice of half a lemon
4 tablespoons rice malt syrup
a few pinches of whole sea salt
half a red pepper, cleaned and blanched in boiling water then rinsed under cold running water and peeled
half a yellow pepper, cleaned and blanched in boiling water then rinsed under cold running water and peeled

To complete

black sesame seeds, to taste

Makes 2 servings.

Directions

In a bowl or jar mix the lemon juice, shoyu, apple vinegar, ginger powder and ginger juice, sesame oil and toasted sesame oil and maple syrup. Place the tofu cubes in a bowl, pour the marinade over, cover and refrigerate for at least 6 hours, tossing occasionally. The longer the marinade time, the tastier the tofu. In a glass jar, combine the ginger, garlic, apple vinegar, lemon juice, rice malt syrup and salt. Cut the peppers into strips and place them in the jar. Secure with the lid and refrigerate for at least 5-6 hours. Remove the peppers from the fridge around half an hour before serving. Once the tofu has marinated, heat some marinade in a wok or large heavy-bottomed frying pan and cook the tofu over medium heat until golden on all sides. Serve the tofu and the peppers with some of the left-over tofu marinade and the sesame seeds.

Thoughts, tips, ideas

The pepper marinade can be reused at least once to marinate other peppers or different vegetables such as cucumbers, carrots, radishes, zucchini -which will all pick up a peppery flavour.

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

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.

Directions

Divide the rice in 2 serving bowls. Pour half of the coconut milk and half of the almond mik over the rice in each bowl and stir. Add vanilla powder, raspberries (you can crush some of them and stir them into the rice as well), maple syrup and pumpkin seeds and serve.

Ingredients

500 g cantaloupe pulp
the juice of 1 lemon
30 ml agave syrup
half a teaspoon cinnamon powder

Makes 2-3 servings.

Directions

Place all ingredients in a blender and process for around 1 minute until smooth.
Transfer the mixture into a bowl and chill thoroughly in the refrigerator. Process in your ice cream maker according to the manufacturer’s directions (30 minutes should be enough to obtain a granita texture). Transfer the granita into chlled tumblers or glasses and serve immediately. If you don’t have an ice-cream maker, you can follow these other directions.

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.

Directions

Cook the rice in plenty of filtered water until slightly overcooked. Drain and transfer into the bowl of a food processor and process for about 1 minute. Add the apricots, agave, almond milk and vanilla and process on medium-high speed until smooth. Divide into bowls or glasses and refrigerate for at least 2 hours. Top with fresh apricot wedges, almond flakes and a little agave nectar and serve.

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

600 g watermelon pulp (seeds removed), broken into pieces
1 medium zucchini, cleaned and cut into pieces
1 tomato, cleaned and seeds removed and cut into pieces
1 small red onion, peeled, cut into small pieces
the juice of 6 cm fresh ginger root, cleaned, grated and squeezed
2 tablespoons extra virgin olive oil
the juice of half a lemon
1 tablespoon shoyu
half a teaspoon dried ginger powder
whole sea salt, just enough to taste
freshly ground black pepper, to taste

Makes 3-4 servings.

Directions

In a blender, puree all the ingredients until you reach te desired texture. Transfer into a bowl and refirgerate for at least 1 hour, taste again for seasoning then divide the soup among serving bowls. Serve chilled.

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

1 carrot, cleaned and grated
2 tablespoons powdered (finely ground) golden flax seeds
130 g almonds, peeled and coarsely ground
a handful of raisins, soaked in filtered water for about 10 minutes then drained
a pinch of whole sea salt
1 teaspoon powdered cinnamon
1 teaspoon powdered ginger
half a teaspoon grated nutmeg
half a teaspoon cardamom
a few pinches of vanilla powder
3 teaspoons raw almond butter
2 tablespoons extra virgin olive oil
15 g coconut butter, softened
60 g agave syrup

Makes 15 treats.

Directions

Combine all ingredients in a bowl. When you have a homogeneous mixture, wet your hands, form into shaped cookies and dehydrate 10-12 hours or until the desired dryness is reached. This is a moist dough and it might take a while to dehydrate (dehydrating times also depend on the thickness of the dough). If you like these treats to be a little moist, you can certainly reduce the dehydrating time and store them in the refrigerator.

Ingredients

3-4 tablespoons extra virgin olive oil (and a little more when ready to serve)
1 white onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 small carrot, cleaned and finely chopped
1 celery stalk, cleaned and finely chopped
13-15 Piccadilly tomatoes (or other baby tomatoes), cleaned and diced
half a large yellow pepper, cleaned and diced
1 teaspoon powdered vegetable stock
whole sea salt, just enough to taste
350 g plain seitan, finely chopped (you can use a food processor)
100 ml filtered water
400 g tomato purée (with no other added ingredients)
1 teaspoon rice malt syrup
2 handfuls olives (I used Taggiasche), seeded and halved
1-2 teaspoons dried oregano
half a teaspoon ground celery seeds
chili powder, to taste
freshly ground green pepper, to taste

Makes at least 6 servings (you can refrigerate it for up to 2 days or freeze it and save it for later).

Directions

Heat the olive oil over medium heat in a large heavy-bottomed saucepan. Add the onion, garlic, carrot, celery, tomatoes, pepper, vegetable stock and salt and sweat until the vegetables are slightly soft. Add the seitan and sauté for a few minutes. Pour the water and tomato purée, add the rice malt syrup, olives, herbs and spice and stir well. Cover with a lid and simmer over low heat for about 1 hour. Remove from the heat, add 2-3 tablespoons of extra virgin olive oil and stir again. Serve with your favorite pasta. Alternatively, it’s excellent on polenta but also to make risotto.