Ingredients

2 chili peppers, cleaned and julienned
6-7 cm ginger root, peeled and juiced
the juice of 1 lemon
1 teaspoon agave syrup
whole sea salt, just enough to taste
1 small spring onion, cleaned and sliced
150 g thai rice
1 broccoli head, divided into florets
4-5 champignons, cleaned
2 handfuls peanuts, toasted and salted
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon rice malt syrup
1 teaspoon rice miso
1 tablespoon toasted sesame oil
half a teaspoon dried ginger powder

Makes 2 servings.

Directions

Place the chili peppers in a jar, add the ginger juice, lemon juice, agave syrup and salt, mix and secure with the lid. Refrigerate for at least 6 hours. Remove form the firdge, add the spring onion, and refrigerate for at least 2 hours and until almost ready to serve. Cook the rice. In the meantime, blanch the broccoli florets in boling salted water until bright green and slightly softened. Drain and set aside. Separate the chili and onion from the juice, transfer them into a bowl and set aside. Keep the juice in the jar and stir in the mirin, rice vinegar, rice malt syrup, rice miso, toasted sesame oil and ginger powder. Seal with the lid and shake to combine. Slice the champignons and drizzle with a little lemon juice. As soon as the rice is cooked al dente (it should have absorbed all the water, if not, drain it), divide it into the individual serving plates or bowls, add the broccoli, the mushrooms, the peanuts, the chili and onion and pour the lemon-ginger-miso sauce on top. Serve immediately.

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 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

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

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

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

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

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 paprika

For the sauce

1 garlic clove, peeled and cut into halves
2 tablespoons extra virgin olive oil
a few pinches of powdered cinnamon
half a teaspoon paprika
freshly ground black pepper, to taste
chili powder, to taste
thyme, fresh and cleaned, to taste
dried or fresh oregano, to taste
250 g tomato purée
whole sea salt, just enough to taste
100 ml filtered water
100 g fresh peas
a large handful of raisins
a handful of peeled almonds, very coarsely chopped or crushed

Makes 15 balls.

Directions

Preheat the oven at 180° C. Cook the lentils in the water until they’re and tender (they should absorb all the water). Place them into the bowl of a food processor and process until creamy and smooth. Transfer the lentil mixture into a bowl, add the minced seitan sausage and plain seitan, garlic and olive oil and mix. Stir in the flax seeds, breadcrumbs, salt, thyme leaves, oregano, pepper and paprika and mix again. Take some mixture and shape into balls until there’s none left. Arrange balls on a lightly oiled baking pan and bake for about 30 minutes, until golden on all sides. remove from the oven and set aside.
To prepare the sauce, sauté the garlic in the olive oil in a large pan or wok. Add the cinnamon, paprika, pepper, chili, thyme and oregano and keep cooking, while stirring, for less than 1 minute. Stir in the tomato purée, season with the salt, then add the water and peas. Mix, turn the heat to low and cook for about 15 minutes and add the raisins. Keep cooking for another 15 minutes or until the peas are tender but the sauce not too thick. Stir in the almonds, transfer the seitan balls into the pan and make sure they’re all covered with the sauce. Remove from the heat, cover with a lid and set aside for about 15-20 minutes before serving.

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 in filtered water for 30 minutes then drained and chopped

For the vegetables

200 g fresh and cleaned asparagus
200 g fresh spinach, cleaned and blanched in boiling water for about 1 minute
1 garlic clove, peeled and cut into halves
3 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
whole sea salt, just enough to taste

For the hazelnut and basil coating/filling

half a garlic clove, peeled
a handful of fresh basil, cleaned
2 handfuls of shelled hazelnuts
2 tablespoons nutritional yeast flakes
2 tablespoons wholemeal breadcrumbs
1 tablespoon extra virgin olive oil

To assemble

250 g kamut or whole wheat lasagna sheets

Makes 4 servings.

Directions

Blanch 200 g asparagus in boiling water for 6-7 minutes then drain and set aside. Cook the remaining 200 g asparagus until they’re tender. Drain and set aside. Pour the water, vegetable cream and olive oil in a heavy bottomed saucepan and bring to a gentle boil. Add the salt, nutmeg and pepper and keep cooking for a couple of minutes on a low heat. Add the cornstarch to the vegetable cream mixture and keep cooking, stirring constantly, until you reach a fairly thick texture. Remove from the heat and let cool a bit. Combine the 200 g tender asparagus and the cream in the bowl of a mixer and process until smooth. Transfer into a bowl, add the porcini, mix and set aside.
In a pan or wok over medium heat, sauté the remaining blanched asparagus and spinach with the garlic, olive oil, pepper and salt. Remove from the heat.
To make the hazelnut and basil coating, process all the ingredients together in a food processor until the mixture looks grainy. Set aside.
Preheat the oven to 180° C. Bring plenty filtered water to a boil, add some whole sea salt and cook the lasagne. Drain them and place them on a tray but make sure they don’t stick together. Also, be careful not to break them.
To assemble the lasagne, choose an appropriate baking pan, as you don’t want your lasagne to be too thin or too thick. Oil the bottom of the pan with a little olive oil, then spread some of the asparagus and porcini cream. Arrange the lasagna sheets lengthwise over the cream then spread the lasagne with some of the cream, top with some vegetables (asparagus and spinach) and sprinkle with a little pesto. Repeat layers, and top with remaining cream and pesto. Cover with foil and bake in the preheated oven for 20-25 minutes. Remove the foil, and bake an additional 15 minutes. Take away from the oven and let cool for about 10 minutes before serving.

Ingredients

250 g peeled potatoes
1 large zucchini, cleaned and cut into pieces
1 clove of garlic, peeled and cut into halves
2-3 cm fresh ginger root, peeled and chopped
2 tablespoons extra virgin olive oil
2 tablespoons shoyu
a pinch of Himalayan salt
freshly ground white pepper, to taste
1 teaspoon vegetable stock powder
200 ml unsweetened and unflavoured oat milk
150 g plain tofu
2 tablespoons nutritional yeast flakes
3 teaspoons mild curry powder
a handful of fresh basil, cleaned
a few fresh thyme sprigs, cleaned
4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk
50-60 g vegan ham, chopped

Makes 4 servings (or a 25 cm long terrine).

Directions

Boil the potatoes in lightly salted water. In the meantime, sauté the zucchini with the garlic and ginger in the olive oil and shoyu over medium heat. Season with the salt and pepper, stir and keep cooking until the zucchini are almost soft. Remove from heat and set aside. When the potatoes are ready, drain them and transfer into the bowl of a blender. Stir the vegetable stock powder into the (200 ml) oat milk and pour the mixture over the potatoes. Add the tofu, nutritional yeast and curry powder and blend until smooth. Throw in the basil and thyme, blend again for a little while and transfer the mixture into a heavy bottomed saucepan. Simmer over low heat for around 5 minutes then add the agar agar mixture, keep cooking for another 3-4 minutes, stirring constantly. Remove from the heat, add the zucchini and vegan ham, stir well and transfer into a terrine mold and let cool at room temperature for at least 3 hours. You can transfer then the terrine into the fridge until serving time or serve, sliced, at room temperature.

Ingredients

2 large potatoes, peeled, cut into slices then into quarters
a handful of kalamata olives, stones removed
a handful of sango radish sprouts, cleaned
whole sea salt, just enough to taste
extra virgin olive oil, to taste
a little lemon juice
a little rice or apple vinegar
a few pinches of nori flakes
freshly ground white pepper, to taste

Makes 2 servings.

Directions

Steam the potatoes until cooked but still al dente. Transfer them onto a plate and let cool. When the potatoes are completely cold, divide them into induvidual serving plates. Coarsely chop the olives (or slice them into two halves), and add them to the potatoes. Add some sango sprouts, season with salt, drizzle with some olive oil, lemon juice and vinegar then sprinkle with the nori flakes and pepper and serve.

Ingredients

2 beets, cleaned and cut into pieces
the juice of 2 oranges
a few pinches of whole sea salt
julienned orange zest, to taste (choose organic oranges)
fresh thyme leaves, to taste (keep some for garnish)
1-2 tablespoons rice malt syrup
extra virgin olive oil
balsamic vinegar, to taste
freshly ground black pepper, to taste

Makes 2 servings.

Directions

Put the beets in a bowl and pour the orange juice over them. Season with salt, add the orange zest and thyme leaves and toss. Let marinate in the fridge for 3-4 hours, stirring now and then. When it’s time to serve, take some of the juice of the marinade and mix it with the rice malt syrup. Transfer the beets in a salad bowl and pour the juice and rice malt syrup mixture over. Add some olive oil and balsamic vinegar, sprinkle with the thyme leaves and pepper and serve.

Ingredients

a small fennel bulb, cleaned and cut into thin slices or shaved
a few endive leaves, cleaned
5-6 radishes, cleaned and cut into halves or quarters
half a red beet, cleaned and cut into two halves and then into slices
5-6 tablespoons extra virgin olive oil
the guice of half a lemon
2-3 teaspoons apple vinegar
2 teaspoons rice malt syrup
whole sea salt, just enough to taste
dried thyme, to taste
freshly ground green pepper, to taste

Makes 2 servings.

Directions

In a salad bowl, combine the fennel, endive, radishes and beet and toss gently. Pour the olive oil, lemon juice, apple vinegar, and rice malt syrup in a jar, add some salt, secure with a lid then shake to mix. Drizzle some vinaigrette over the vegetables, sprinkle with the thyme and green pepper and and serve.

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

half a pink grapefruit
extra virgin olive oil, to taste
toasted sesame oil, just enough to taste
a teaspoon rice malt syrup
whole sea salt, just enough to taste
freshly ground white pepper, to taste
2 large handfuls rocket, cleaned
a handful of dulse seaweeds, soaked in filtered water for about 15 minutes then rinsed well and drained
a handful of lentil sprouts
sesame seeds, to taste

Makes 2 servings.

Directions

Squeeze the grapefruit juice into a clean jar and add twice the amount of olive oil. Add the sesame oil, rice malt syrup and season with salt and pepper, secure with the lid and shake to emulsify.
In a salad bowl, combine rocket, dulse and lentil sprouts and toss. Drizzle over some vinaigrette, sprinkle some sesame seeds and serve.