Ingredients

400 ml oat milk, unflavoured and unsweetened
200 ml vegetable cream, unflavoured and unsweetened
6 tablespoons nutritional yeast
a few pinches of whole sea salt
freshly ground white pepper, to taste
a pinch of chili powder
1 powdered saffron sachet, dissolved in a little, and warm, oat milk
5 teaspoons agar agar powder
1 kg cooked semi-whole rice (I used
2 tablespoons extra virgin olive oil
100 g vegan ham or other vegan slices, chopped
2 tablespoons poppy seeds
2 apples, peeled, cored and cut into pieces
a squeeze of lemon juice
1 tablespoon apple vinegar

Makes at least 6 timbales.

Directions

Combine the oat milk, vegetable cream, nutritional yeast, salt, pepper, chili powder and saffron in a large, heavy bottomed saucepan, stir and bring to a gentle boil. Stir in the agar agar and keep cooking until it has dissolved (5 to 6 minutes), then add the rice, olive oil, vegan ham and poppy seeds and mix very well. Remove from the heat, divide the rice into individual molds or ramekins and set aside to cool. To make the apple sauce, combine the apples with the lemon juice and apple vinegar in a food processor and process until soft. When the rice timbales have cooled thoroughly you can unmold them and serve them at room temperature with the apple sauce.

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

Directions

Preheat oven to 170° C. Blanch the cauliflower florets by placing them in boiling water (lightly salted with some whole sea salt) for 2-3 minutes. Drain, rinse immediately with cold water, drain again and place the florets in a oven safe casserole. In a bowl, whisk together the almond cream, oil, salt, turmeric, nutmeg and poppy seeds and pour the mixture over the cauliflower. Sprinkle with some more nutmeg, if desidered, bake for 25-30 minutes, then remove from the oven and serve warm.

Ingredients

half a cup quinoa, rinsed under running water
filtered water and a pinch of whole sea salt (to cook the quinoa)
1 medium zucchini, trimmed, peeled and sliced
half a head of Romanesco broccoli, washed, broken into bite-sized florets and cooked in salted boiling water for 3-5 minutes (they should stay crunchy)
a large handful of green olives, stones removed and finely chopped
1 garlic clove, peeled and minced
1 small fresh red chilli, seeds removed and chopped
2 handfuls of fresh parsley leaves, chopped
a handful of fresh basil leaves, chopped
extra virgin olive oil, to taste
whole sea salt, just enough to taste
1 teaspoon poppy seeds
zest of 1 lemon, grated

Makes 2-4 servings.

Directions

Place the quinoa in a heavy bottomed saucepan and pour water over it (2 parts water,1 part quinoa). Bring to a boil, add a pinch of salt, cover then turn down the heat to a low simmer. Let the quinoa cook for 15-20 minutes, until amost transparent and a bit fluffy. Remove from the heat then transfer into a large salad bowl or a serving tray.
Let cool a bit then add the zucchini, the broccoli, the olives, the garlic, the chilli, the parsley and the basil. Season with the olive oil and salt, mix thouroughly then garnish with the poppy seeds end the lemon zest. You can serve it either warm or cool.

Ingredients

200 g fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
1-2 teaspoons poppy seeds

For the dressing

2 cloves of fresh garlic, peel removed
2-3 cm of fresh ginger root, skin removed
2 handfuls of fresh parsley
juice of 1 lime
4 tablespoons extra virgin olive oil
a pinch of whole sea salt

Makes 2 servings.

Directions

Cook the beans in boiling water for 6-8 minutes (don’t overcook them). Drain, rinse under running water, pat dry  if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).

To make the dressing, mince the garlic and the ginger. Wash and finely chop the parsley. Transfer garlic, ginger and parsley into a bowl, add the lime juice, olive oil and salt and mix well. Keep in the fridge until ready to use.

Pour the dressing over the beans, add the poppy seeds, and mix it all together (I suggest using your fingers). Check whether the dressing needs some extra olive oil. Divide between serving plates and enjoy. This makes a great, light and flavourful side dish.