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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 [...]
Posted in: baking, cooked, picnic, savoury, seitan, summer, vegetables
{ 2 comments }
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 [...]
Posted in: baking, beans and legumes, cooked, finger food, lunch-box, sauces, savoury, seitan, spring, vegetables
{ 3 comments }
Ingredients
150 g rolled oats
300 ml filtered water
almond milk, unsweetened and unflavoured, to taste
a few pinches of mace powder
a few pinches of cinnamon powder
concentrated apple juice, to taste
1-2 handfuls of pomegranate kernels
half a red apple, cleaned and diced
1-2 handfuls of raisins
Makes 2 servings.
Posted in: autumn, breakfast and brunch, fruits, spicy, winter
{ 2 comments }
Ingredients
4 peppers (I used yellow peppers), washed
150 g semiwhole rice (I used Carnaroli), rinsed under cold running water
150 g seitan, finely chopped
1 zucchini, cleaned and cut into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
a handful of capers, soaked in filtered water for 10-15 minutes then rinsed and drained
a handful of raisins, soaked in [...]
Posted in: autumn, grains, lunch-box, picnic, savoury, summer, vegetables
{ 0 comments }
Ingredients
150 g semi-whole wheat flour
100 g whole oat flour
50 g coconut flakes
50 g golden flax seeds, finely ground
2 tablespoons cornstarch, GMO-free
a pinch of whole sea salt
1 teaspoon baking soda
1 teaspoon cream of tartar
60 ml extra virgin olive oil
110 g rice malt syrup
130 g coconut milk
150 ml oat milk, unflavoured and unsweetened
2 handfuls of sultana raisins, [...]
Posted in: baking, breakfast and brunch, chocolate, cupcakes and muffins, desserts, finger food, grains, lunch-box, picnic, snacks, sweet, tea time, winter
{ 5 comments }
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 few pinches of vanilla powder
1 tablespoon cornstarch (GMO-free)
3 [...]
Posted in: autumn, baking, breakfast and brunch, desserts, finger food, gluten-free, grains, picnic, rice, snacks, spring, sweet, tea time, winter
{ 2 comments }
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
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in [...]
Posted in: autumn, beans and legumes, breakfast and brunch, gluten-free, lunch-box, picnic, salads, savoury, spring, winter
{ 1 comment }
Ingredients
2-3 cups filtered water
2 teaspoons dried mint
a pinch of powdered cloves (or 1-2 whole cloves)
a pinch of powdered star anise (or 1 whole star anise)
200 g whole grain cous cous (I used whole spelt cous cous)
Himalayan salt, just enought o taste
2 tablespoons raw sesame oil
2-3 handfuls of raisins, soaked in filtered water for 10 minutes [...]
Posted in: autumn, breakfast and brunch, finger food, fruits, grains, lunch-box, salads, savoury, spicy, sweet
{ 3 comments }
Here’s a pasta dish that is ideal for a mid-week lunch or dinner but also perfect if you have guests around for a special occasion. Being high in protein and having a moderate amount of gluten, farro is tolerated by many people with gluten or wheat intolerances or allergies. It is also easy to digest, thanks to its high water [...]
Posted in: cooked
{ 3 comments }
Full of flavour and totally satisfying, this semolina dessert is a real treat. In this recipe, semolina teams up with dried fruits (raisins, dried plums and pistachios) and lots of different spices (caraway, vanilla, cinnamon, ginger and cloves). It is good served warm or at room temperature.
Makes 4-6 servings:
Ingredients:
½ cup semolina
550 ml unsweetened rice milk
juice of 1 orange
finely grated [...]
Posted in: cooked
{ 0 comments }
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