by Alice on July 15, 2011
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 [...]
Posted in: beans and legumes, cooked, gluten-free, picnic, salads, savoury, soy, summer, vegetables
Tagged as:
chickpeas,
cucumbers,
cumin,
curry,
garlic,
parsley,
peppers,
soy yogurt,
turmeric
by Alice on April 13, 2011
Ingredients
150 g vegan labneh or other vegan yogurt based cheese (see this recipe)
1 tablespoon unflavored and unsweetened soy yogurt
1 tablespoon extra virgin olive oil
a handful of capers, soaked in filtered water for 15 minutes then rinsed, drained and chopped
a few fresh dill sprigs, cleaned and chopped
a pinch of whole sea salt
half a teaspoon paprika
half a [...]
Posted in: autumn, dips, spreads and patés, finger food, gluten-free, savoury, snacks, soy, spring, summer, winter
Tagged as:
capers,
dill,
extra virgin olive oil,
labneh,
paprika,
soy yogurt,
sumac,
whole sea salt
by Alice on October 2, 2009
Ingredients
For the crust
50 g cornmeal (GMO-free)
100 g whole wheat flour
100 g whole rice flakes’ flour
a pinch of whole sea salt
a pinch of vanilla powder
70 ml extra virgin olive oil
70 ml natural mineral or filtered water, at room temperature
Makes about 24 discs (tartlets) or 1 20-22 cm crust.
For the custard
4 tablespoons plain and unsweetened soy yogurt (GMO-free)
4 [...]
Posted in: baking, breakfast and brunch, cooked, desserts, fruits, soy, summer, sweet, tarts
Tagged as:
almond butter,
blueberries,
cornmeal,
raspberries,
rice flour,
rice malt syrup,
soy yogurt,
wheat flour,
wholemeal flour
VERSIONE ITALIANA
