From the category archives:
Ingredients half a small head of cooked Romanesco broccoli (which should be about 180-200 g) 215 g cooked whole Baldo rice (which is about 150-170 g uncooked), preferably al dente 1-2 tablespoons raw sesame oil 1 tablespoons tahin half a teaspoon powdered coriander seeds half a teaspoon powdered cumin half a teaspoon dried ginger powder freshly […]
Posted in: autumn,finger food,gluten-free,grains,lunch-box,picnic,rice,savoury,spring,vegetables,winter
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Ingredients 400 g stale wholemeal bread 600 ml oat milk, plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO-free (I used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2-3 […]
Posted in: autumn,baking,breakfast and brunch,desserts,fruits,lunch-box,spring,tea time,winter
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Ingredients 1 medium cauliflower, cleaned and divided into florets 200 ml plain (unflavoured), unsweetened, GMO-free vegetable cream (I used almond cream) 3-4 tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds
Posted in: autumn,baking,gluten-free,lunch-box,savoury,spring,vegetables,winter
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Ingredients 150 g whole rice, washed in cold water, well drained then cooked in water until very tender 160 g rice malt syrup 3 tablespoons light and fruity extra virgin olive oil zest of 1 organic lemon, grated 3 tablespoons whole rice flour 80 g corn flour (GMO-free) a pinch of whole sea salt a […]
Posted in: autumn,baking,breakfast and brunch,desserts,finger food,gluten-free,grains,picnic,rice,snacks,spring,sweet,tea time,winter
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Ingredients 280 g whole wheat linguine 4-5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a pinch of whole sea salt a small head of radicchio, chopped 250 g seitan, minced a handful of fresh parsley, cleaned and finely chopped freshly ground black pepper, to […]
Posted in: pasta,savoury,vegetables,winter
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Ingredients For the crust 260 g semi-whole wheat flour 40 g whole rice flour half a teaspoon whole sea salt 100-120 ml filtered water 120 ml extra virgin olive oil For the filling (to fill 4-6 baskets) 100 g chopped walnuts 2 tablespoons rice malt syrup 4 tablespoons apricot jam, with no added refined sugar […]
Posted in: autumn,baking,breakfast and brunch,cakes,desserts,fruits,spring,sweet,tarts and pies,tea time,winter
{ 8 comments }
Ingredients 100 g quinoa flour 200 g semi-whole wheat flour 2 tablespoons cornstarch 2 teaspoons cream of tartar a pinch of whole sea salt 1 teaspoon baking soda half a teaspoon cardamom powder 200 ml plain (unflavoured) and unsweetened rice milk 70 ml extra virgin olive oil 80 g rice malt syrup 20 ml maple […]
Posted in: autumn,baking,breakfast and brunch,cakes,chocolate,cupcakes and muffins,desserts,finger food,fruits,lunch-box,snacks,spring,sweet,winter
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Ingredients 100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes 1 medium celeriac, peeled and cut into pieces whole sea salt 6 tablespoons extra virgin olive oil Himalayan salt, just enough to taste 400 ml filtered water (you can use all or part of the leftover cooking water you used to […]
Posted in: autumn,gluten-free,lunch-box,savoury,soups,vegetables,winter
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Ingredients For the marinated tempeh 400 g tempeh, cut into cubes 2 tablespoons shoyu 2 tablespoons rice vinegar 1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed) 1 garlic clove (sprout removed), cut in quarters filtered water To cook the tempeh 4 tablespoons extra virgin olive oil 1 tablespoon shoyu […]
Posted in: autumn,beans and legumes,breakfast and brunch,gluten-free,lunch-box,picnic,salads,savoury,spring,winter
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